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Environmental-friendly heath-preserving milk and preparation method thereof

A technology of milk and mung bean powder, which is applied in the field of green health milk and its preparation, can solve the problem of no patent query

Active Publication Date: 2013-02-20
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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  • Environmental-friendly heath-preserving milk and preparation method thereof
  • Environmental-friendly heath-preserving milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 Green health milk·clear (light bamboo leaves+honeysuckle)

[0037] With 4% light bamboo leaf powder, 6% honeysuckle powder, 4% white sugar and 0.15% compound stabilizer (containing 0.05% glycerol monostearate, 0.04% sucrose fatty acid ester, 0.02% sodium carboxymethyl cellulose , carrageenan 0.02%, xanthan gum 0.02%) mix, join in the milk of 50 ℃, the addition of milk is 85%. After stirring for 20 minutes to fully dissolve the material, add water to make up to 100%. Heated to 60°C, homogenized under 250bar pressure, sterilized by UHT at 137°C / 4 seconds, made by aseptic filling, and packaged in the form of Baili bag.

Embodiment 2

[0038] Example 2 Green health milk · clear (mung bean + kiwi fruit + chrysanthemum)

[0039] 7% mung bean powder, 3% kiwi pulp, 3% chrysanthemum powder, 4% white sugar and 0.17% compound stabilizer (containing 0.05% glyceryl monostearate, 0.04% sucrose fatty acid ester, carboxymethyl cellulose 0.02% Sodium Sodium, 0.02% Carrageenan, 0.02% Xanthan, 0.02% Sodium Tripolyphosphate) mixed, added to the milk at 50°C, the amount of milk added was 80%. After stirring for 20 minutes to fully dissolve the material, add water to make up to 100%. Heated to 65°C, homogenized under 160bar pressure, pasteurized at 85°C / 15 minutes, made by ultra-clean filling, and packaged in bags.

Embodiment 3

[0040] Embodiment 3 green health milk clear (mung bean+spirulina+aloe vera)

[0041]5% mung bean powder, 2% spirulina powder, 1% aloe vera juice, 5% white sugar and 0.2% compound stabilizer (containing 0.05% glyceryl monostearate, 0.05% sucrose fatty acid ester, 0.025% xanthan gum %, Carrageenan 0.025%, Sodium Carboxymethyl Cellulose 0.025%, Sodium Tripolyphosphate 0.025%) are mixed, join in the milk of 50 ℃, the addition amount of milk is 83%. After stirring for 20 minutes to fully dissolve the material, add water to make up to 100%. Heated to 65°C, homogenized under 200bar pressure, sterilized by UHT at 137°C / 4 seconds, made by aseptic filling, and packaged in the form of aseptic bricks.

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PUM

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Abstract

The invention relates to environmental-friendly heath-preserving milk which comprises the following components in percentage by weight: 0.5-20% of raw materials of environmental-friendly food, 0.01-8% of sweet accessories, 0.1-0.5% of stabilizers, 75-85% of milk, and the balance of water (complemented to 100%). According to the invention, through adding the raw materials of Chinese traditional green heath-preserving food into milk, and organically combining a traditional food color heath-preserving concept with the milk, a milk product which both contains the rich nutrition of the milk and has the effect of traditional five-element five-color heath preservation is produced, thereby providing a nutritive and health heath-preserving milk product for consumers.

Description

technical field [0001] The invention belongs to the field of dairy product processing. In particular, it relates to green health-preserving milk and a preparation method thereof. Background technique [0002] According to the forty-ninth record of five colors in "Huang Di Nei Jing": "The five colors are used to life the viscera. Green is the liver, red is the heart, white is the lungs, yellow is the spleen, and black is the kidney. The liver is combined with tendons, the heart is combined with veins, and the lungs are combined with skin. The spleen joins the flesh, and the kidney joins the bones." Explain the relationship between five-color food and the five internal organs. According to the five-element theory of traditional Chinese medicine, gold, wood, water, fire, and earth in the five elements correspond to the lung, liver, kidney, heart, and spleen in the five internal organs, and white, green, black, red, and yellow in the five colors. Gold is white, which correspo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/156A23C9/15A23C21/08
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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