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Chocolate milk drink and preparation method thereof

A chocolate and dark chocolate technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of thick taste and high viscosity, and achieve the effect of no precipitation and good stability

Inactive Publication Date: 2017-05-31
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem solved by the present invention is to solve the problem that the existing chocolate milk drink has a high viscosity and a thick taste, which cannot meet the current consumers' requirements for a refreshing taste, and enables the product to be stored at low temperature (2-6°C) to meet consumption requirements. Those who enjoy cold and refreshing chocolate milk have good stability, no precipitation and fat floating phenomenon, and the shelf life is 3 months

Method used

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  • Chocolate milk drink and preparation method thereof
  • Chocolate milk drink and preparation method thereof
  • Chocolate milk drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] 1. Raw material formula (see Table 1):

[0045] The raw material formula of table 1 embodiment 1

[0046]

[0047]

[0048] 2. Preparation method:

[0049] (1) Mix cocoa powder and water, the mixing temperature is 85°C, and the mixing time is 30 minutes to obtain material liquid A;

[0050] (2) Mix raw milk, dark chocolate chips, cream, white granulated sugar, stabilizer, emulsifier and water, the mixing temperature is 65°C, and the mixing time is 15 minutes to obtain feed liquid B;

[0051] (3) The material liquid A and the material liquid B are mixed, the mixing temperature is 60° C., and the mixing time is 15 minutes to obtain the mixed liquid C;

[0052] (4) Carry out two-level homogenization of the mixed liquid C obtained in step (3), the first-level homogenization pressure is 15MPa, the second-level homogenization pressure is 5MPa, the second-level homogenization temperature is 50°C, and the homogenized feed liquid Carry out tubular ultra-high temperature...

Embodiment 2

[0056] 1. Raw material formula (see Table 2):

[0057] The raw material formula of table 2 embodiment 2

[0058]

[0059] 2. Preparation method:

[0060] (1) Mix cocoa powder and water, the mixing temperature is 95°C, and the mixing time is 40 minutes to obtain material liquid A;

[0061] (2) Mix raw milk, dark chocolate chips, cream, white granulated sugar, stabilizer, emulsifier and water, the mixing temperature is 70°C, and the mixing time is 20 minutes to obtain feed liquid B;

[0062] (3) The material liquid A and the material liquid B are mixed, the mixing temperature is 65° C., and the mixing time is 20 minutes to obtain the mixed liquid C;

[0063] (4) Perform two-stage homogenization of the mixed liquid C obtained in step (3), the first-stage pressure is 20MPa, the second-stage pressure is 10MPa, the homogenization temperature is 65°C, and the homogenized feed liquid is subjected to tubular ultra-high temperature sterilization , the sterilization temperature was 1...

Embodiment 3

[0067] 1. Raw material formula (see Table 3):

[0068] The raw material formula of table 3 embodiment 3

[0069]

[0070] 2. Preparation method:

[0071] (1) Mix cocoa powder and water, the mixing temperature is 85°C, and the mixing time is 40 minutes to obtain material liquid A;

[0072] (2) Mix raw milk, dark chocolate chips, cream, white granulated sugar, stabilizer, emulsifier and water, the mixing temperature is 65°C, and the mixing time is 20 minutes to obtain feed liquid B;

[0073] (3) The material liquid A and the material liquid B are mixed, the mixing temperature is 65° C., and the mixing time is 20 minutes to obtain the mixed liquid C;

[0074] (4) Carry out secondary homogenization of the mixed liquid C obtained in step (3), the first stage pressure is 15MPa, the second stage pressure is 5MPa, the homogenization temperature is 65°C, and the homogenized feed liquid is subjected to tubular ultra-high temperature sterilization, sterilization The temperature is ...

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Abstract

The present method comprises a preparation method of chocolate milk drink. The method comprises the following steps: (1) cocoa powder and water are mixed to obtain material liquid A; (2) raw milk, dark chocolate grains, single cream, white granulated sugar, a stabilizer, an emulsifier and water are mixed to obtain material liquid B; (3) the material liquid A and the material liquid B are mixed to obtain mixed liquid C; (4) the mixed liquid C is subjected to twice homogenizing and the homogenized mixed liquid C is subjected to ultra-high temperature sterilizing to obtain sterilized mixed liquid D and (5) the sterilized mixed liquid D is homogenized, the homogenized mixed liquid D is cooled, and cooled homogenized mixed liquid D is filled. The chocolate milk drink has refreshing taste and final product viscosity of 7-8 Pa*S. The chocolate milk drink is free of essences, can be stored at low temperature (2-6 DEG C) to meet the needs of consumers in enjoying the cold and refreshing chocolate milk, is good in stability and free of precipitation, and has a shelf life of 3 months.

Description

technical field [0001] The invention relates to a chocolate milk drink and a preparation method thereof. Background technique [0002] Chocolate milk, also called cocoa milk, is a kind of milk drink. It is made of milk and cocoa powder as the main raw materials, and is prepared by adding appropriate white sugar and food additives. It has a corresponding flavor of liquid milk products. It has fluid characteristics. Makes the chocolate flavor in it fully reflected. Chocolate milk is welcomed by consumers because of its unique flavor and rich nutrition, but the fly in the ointment is that its stability is relatively poor, and it is easy to precipitate due to the addition of cocoa powder (mostly insoluble), which makes consumers have some unpleasant experiences. [0003] Chocolate milk on the market often uses stabilizers and thickeners to suspend cocoa powder. In order to avoid precipitation of cocoa powder, the viscosity of the general system is relatively high. As a result, ...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156
CPCA23C9/152A23C9/1528A23C9/156
Inventor 王辉于鹏刘振民任璐姜雪
Owner BRIGHT DAIRY & FOOD
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