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Health-preserving milk and preparation method thereof

A technology of milk and raw materials, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problem of not finding patents

Active Publication Date: 2011-06-29
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no milk product that combines food color with the concept of health preservation, and no related patents have been found

Method used

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  • Health-preserving milk and preparation method thereof
  • Health-preserving milk and preparation method thereof
  • Health-preserving milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1 White health milk · Run (oat + lotus seed)

[0046] 8% oat flour, 4% lotus seed powder, 4% white sugar and 0.1% compound stabilizer (containing 0.03% glycerol monostearate, 0.02% sucrose fatty acid ester, 0.01% polyglycerol fatty acid ester, xanthogen Glue 0.01%, carrageenan 0.01%, sodium alginate 0.01%, sodium carboxymethyl cellulose 0.01%) were mixed and added to milk at 50°C, and the added amount of milk was 82%. After stirring for 20 minutes to mix well, add water to make up to 100%. Heated to 60°C, homogenized by 200bar pressure, sterilized by UHT at 137°C / 4 seconds, made by aseptic filling, and packaged in the form of Baileys.

Embodiment 2

[0047] Embodiment 2 White health milk · Run (white fungus + Chinese yam + longan)

[0048] 3% white fungus powder, 4% yam powder, 4% longan powder, 1.5% white sugar, 0.015% mogroside and 0.15% compound stabilizer (containing 0.04% glycerol monostearate, 0.03% polyglycerol fatty acid ester %, xanthan gum 0.02%, carrageenan 0.02%, sodium alginate 0.02%, hydroxypropyl distarch phosphate 0.01%, sodium carboxymethyl cellulose 0.01%) mixed, added to milk at 50 ° C, the milk's The addition amount is 83%. After stirring for 20 minutes to mix well, add water to make up to 100%. Heated to 55°C, homogenized by 200bar pressure, pasteurized at 85°C / 15 minutes, made by ultra-clean filling, and packaged in bags.

Embodiment 3

[0049] Embodiment 3 White health milk · moistening (longan+Poria coix+Barley)

[0050] 4% Longan powder, 4% Poria cocos powder, 5% coix seed powder, 5% white sugar and 0.12% compound stabilizer (containing 0.04% glycerol monostearate, 0.02% carrageenan, 0.02% gellan gum, seaweed Sodium 0.01%, sodium carboxymethyl cellulose 0.01%, hydroxypropyl distarch phosphate 0.01%, sodium tripolyphosphate 0.01%) were mixed and added to milk at 55°C, and the added amount of milk was 81%. After stirring for 20 minutes to mix well, add water to make up to 100%. Heated to 55°C, homogenized by 200bar pressure, sterilized by UHT at 137°C / 4 seconds, made by aseptic filling, and packed in aseptic bricks.

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Abstract

The invention relates to health-preserving milk which comprises the following components in percentage by weight: 0.5-20% of food raw material, 0.01-8% of sweet auxiliary materials, 0.1-0.5% of stabilizer, 75-85% of milk, and the balance of water, wherein the sum of the percentages of the components is 100%; and the food raw material includes one or more of white, green, black, red and yellow food raw materials. According to the invention, a health-preserving milk product which has rich nutrition of milk as well as five-element and five-color health-preserving milk and provides nutrition and health for consumers is produced by adding the Chinese traditional health-preserving food raw materials to the milk and organically combining the traditional food color health-preserving concept with the milk.

Description

technical field [0001] The invention belongs to the field of dairy product processing. In particular, it relates to a kind of health milk and a preparation method thereof. Background technique [0002] According to the forty-ninth record of the five colors in the "Huangdi Neijing": "The five colors make the viscera, green is the liver, red is the heart, white is the lung, yellow is the spleen, and black is the kidney. The spleen is combined with the meat, and the kidney is combined with the bones.” Explain the relationship between five-color food and five internal organs. According to the Five Elements Theory of Traditional Chinese Medicine, the five elements of metal, wood, water, fire and earth correspond to the lung, liver, kidney, heart, spleen and white, green, black, red and yellow of the five internal organs respectively. Gold is white, white corresponds to the lungs, and has the function of nourishing the lungs; wood is green, green enters the liver, green food ca...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 陈历俊卢阳董翠霞张玲改唐璐周伟明
Owner BEIJING SANYUAN FOOD
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