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Process for preparing mint milk

A technology for preparing milk, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of burden, damage to health, no added fruit fiber and nutrients, etc., and achieve the effect of eliminating stool and simple process

Inactive Publication Date: 2017-05-17
CHONGQING HONGQIAN AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the milk drinks available in the market mainly add fruit flavors to improve the taste, and do not add fruit fiber and nutrients in essence.
Moreover, the addition of too many additives or artificial flavors will cause a certain burden on the human body and damage health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation process of mint milk, the preparation steps are as follows:

[0020] (1) Prepare raw materials according to the following parts by weight: milk 280, mint 70, xylitol 20, sodium sorbate 0.2, ginkgo fruit 20, honey 0.2, acesulfame potassium 0.2, citric acid 3.5, sodium citrate 0.8, water 150 ;

[0021] (2) Cool the milk to 5°C through the milk cleaner, then sterilize it, and then cool it to below 30°C;

[0022] (3) Pound mint and ginkgo fruit into mud; then distill at high temperature, collect after condensation of distilled water vapor;

[0023] (4) Dry mix xylitol, honey, and acesulfame potassium, dissolve in softened water at 70°C, cool down to below 40°C, and pump into the blending tank;

[0024] (5) Add milk and sodium sorbate to the blending tank and stir for 15 minutes; then add the condensate obtained in step (3);

[0025] (6) Dissolving citric acid and sodium citrate in demineralized water to form a solution with a mass concentration of 4%, spray...

Embodiment 2

[0028] A preparation process of mint milk, the preparation steps are as follows:

[0029] (1) Prepare raw materials according to the following parts by weight: milk 300, mint 80, xylitol 25, sodium sorbate 0.2, ginkgo fruit 30, honey 0.2, acesulfame potassium 0.15, citric acid 3.5, sodium citrate 0.5, water 150 ;

[0030] (2) Cool the milk to 2-10°C through a milk cleaner, then sterilize it, and then cool it to below 30°C;

[0031] (3) Pound mint and ginkgo fruit into mud; then distill at high temperature, collect after condensation of distilled water vapor;

[0032] (4) Dry mix xylitol, honey, and acesulfame potassium, dissolve in softened water at 75°C, cool down to below 40°C, and pump into the blending tank;

[0033] (5) Add milk and sodium sorbate to the blending tank and stir for 15 minutes; then add the condensate obtained in step (3);

[0034] (6) Dissolving citric acid and sodium citrate in demineralized water to form a solution with a mass concentration of 3 to 5%...

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PUM

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Abstract

The invention belongs to the technical field of dairy product preparation, and particularly relates to a process for preparing mint milk. The process comprises the following steps: taking a proper ratio of raw materials, cooling milk to be at a temperature of 2-10 DEG C by using a milk clarifier, sterilizing, and further cooling to be at a temperature of less than 30 DEG C; smashing mint and ginkgo nuts into pulp; performing high-temperature distillation, condensing distilled water vapor, and collecting; performing uniform dry mixing on xylitol, honey and acesulfame potassium, adding the milk and sodium sorbate into a blending tank, and stirring for 10-20 minutes; dissolving citric acid and sodium citrate into softened water, pumping a material liquid in the blending tank into a duplex filter of 80-120 meshes, filtering, preheating and homogenizing; after ultrahigh temperature instantaneous sterilization, discharging a material at a temperature of 72-75 DEG C, and filling the mint milk at a temperature of 70-73 DEG C. The process is free of artificial additive, green and safe and simple, and the prepared mint milk has the effects of clearing fire and removing internal heat, moistening skin and clearing up stool.

Description

technical field [0001] The invention belongs to the technical field of dairy product preparation, and in particular relates to a preparation process of mint milk. Background technique [0002] Mint, named "Yindancao" in the soil, is a labiatae plant, that is, it belongs to other dry whole plants, and is an aromatic crop with special economic value. Peppermint is one of the commonly used traditional Chinese medicines in China. It is a pungent and cool antipyretic medicine for sweating and treating influenza, headache, red eyes, body heat, sore throat and gums. External application can cure neuralgia, itchy skin, rash and eczema, etc. Usually use mint instead of tea to clear the heart and improve eyesight. [0003] With the continuous improvement of people's quality of life, healthy, low-sugar, low-calorie milk drinks will be welcomed by consumers. At present, the milk beverages available on the market are mainly added with fruity flavors to improve the taste, and essentia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
Inventor 钟年伟
Owner CHONGQING HONGQIAN AGRI DEV CO LTD
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