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Health preserving whole-cereal milk and preparation method thereof

A technology of whole grains and mixtures, which is applied in the field of modulated milk, can solve the problems of not considering the health care effect of the product, and achieve the effect of remarkable health care effect, comprehensive nutrition, and the effect of reducing heart disease

Active Publication Date: 2014-07-30
NINGXIA XIAJIN DAIRY GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These inventions are only considered from the perspective of strengthening nutrition and increasing the color and variety of prepared milk, and have not considered the health care effect of the products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The whole grain health milk includes the following raw material components in weight percentages: 1% compound wolfberry juice concentrate, 1% red jujube juice concentrate, 2% brown rice, oats and corn compound enzymatic hydrolysis solution, 0.1% stabilizer, and Ganoderma lucidum extract 0.1% , Longan juice concentrate 0.5%, yam polysaccharide 0.1%, black sesame powder 0.1%, sweetener 3%, the rest is raw milk;

[0043] In the stabilizer, the weight percentage of each component is: 20% monoglyceride fatty acid ester, 25% diglycerin fatty acid ester, 10% carrageenan, 10% sodium alginate, 25% CMC, and 10% xanthan gum .

[0044] The preparation method of the whole grain health milk includes the following steps:

[0045] 1. Preparation of main raw materials:

[0046] 1. Preparation of compound wolfberry juice concentrate:

[0047] Rinse wolfberry in water, soak in 1% sodium bicarbonate for 5 minutes and keep stirring, rinse in water, soak in 0.5% citric acid for 10 minutes and keep s...

Embodiment 2

[0068] The whole grain health milk includes the following raw material components in weight percentages: 1.2% compound wolfberry juice concentrate, 1.5% red jujube juice concentrate, 6% brown rice, oats, and corn compound enzymatic hydrolysis solution, 0.2% stabilizer, and Ganoderma lucidum extract 0.2% , Longan concentrated juice 0.6%, yam polysaccharide 0.15%, black sesame powder 0.08%, sweetener 2%, the rest is raw milk;

[0069] In the stabilizer, the weight percentage of each component is: 25% monoglyceride fatty acid ester, 25% diglycerin fatty acid ester, carrageenan 5%, sodium alginate 10%, CMC 25%, and xanthan gum 10% .

[0070] The preparation method of the whole grain health milk includes the following steps:

[0071] 1. Preparation of main raw materials:

[0072] 1. Preparation of compound wolfberry juice concentrate:

[0073] Rinse wolfberry in clear water, soak in 1.5% sodium bicarbonate for 8 minutes and keep stirring, rinse in clear water, soak in 0.8% citric acid for ...

Embodiment 3

[0094] The whole grain health milk includes the following raw material components in weight percentages: 1.5% compound wolfberry juice concentrate, 2% red jujube juice concentrate, 10% brown rice, oats, and corn compound enzymatic hydrolysis solution, 0.3% stabilizer, and Ganoderma lucidum extract 0.3% , Longan juice concentrate 1%, yam polysaccharide 0.2%, black sesame powder 0.1%, sweetener 0.01%, the rest is raw milk;

[0095] In the stabilizer, the weight percentage of each component is: 20% monoglyceride fatty acid ester, 30% diglycerin fatty acid ester, 15% carrageenan, 5% sodium alginate, 20% CMC, 10% xanthan gum %.

[0096] The preparation method of the whole grain health milk includes the following steps:

[0097] 1. Preparation of main raw materials:

[0098] 1. Preparation of compound wolfberry juice concentrate:

[0099] Rinse wolfberry in water, soak in 2% sodium bicarbonate for 5 minutes and keep stirring, rinse in water, soak in 1% citric acid for 5 minutes and keep sti...

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Abstract

The invention relates to health preserving whole-cereal milk and a preparation method thereof, belonging to the technical field of formulated milk. The health preserving whole-cereal milk comprises the following raw materials by weight percent: 1-1.5% of compound medlar concentrated juice, 1-2% of red date concentrated juice, 2-10% of brown rice, oat and corn compound enzymatic hydrolysate, 0.1-0.3% of stabilizing agent, 0.1-0.3% of lucid ganoderma extract, 0.5-1% of longan concentrated juice, 0.1-0.2% of Chinese yam polysaccharides, 0.05-0.1% of black sesame powder, 0.01-3% of sweetening agent and the balance of raw milk. The health preserving whole-cereal milk is prepared by scientifically mixing medicinal and edible natural health care products such as medlar, Chinese dates, longan, Chinese yam, black sesame and the like with lucid ganoderma according to the principle of the traditional science of health preserving of traditional Chinese medicine and adding enzymatic hydrolysates of whole-cereals such as corn, brown rice, oat and the like to coordinate with milk. The product is nutritionally balanced and has good color, aroma and taste and prominent health care and preserving effects.

Description

Technical field [0001] The invention relates to health-preserving milk, in particular to a whole-grain health-preserving milk and a preparation method thereof, and belongs to the technical field of milk preparation. Background technique [0002] With the rapid development of economy and technology, material life is becoming more and more abundant, and people have a higher pursuit of quality of life. However, due to the lack of awareness of ordinary consumers and the lack of necessary guidance from relevant departments, manufacturers just blindly cater to them. The demands of the general public and the market have caused more and more people to eat too finely and the diet structure is seriously unreasonable. Over-processing of food not only causes serious waste, but more serious is the loss of nutrients, which is not good for people's health. The increasing number of hyperlipidemia, high blood pressure, diabetes, and obesity, as well as the trend of younger patients, the over-pre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/02
Inventor 王学锋石天成李斌张晓玲蒋淑红
Owner NINGXIA XIAJIN DAIRY GRP
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