Condensed milk with anthocyanin

A technology of anthocyanins and black rice anthocyanins, applied in dairy products, applications, milk preparations, etc., can solve the problems of single type and taste, and achieve the effect of high sensory score, short production cycle and bright color

Inactive Publication Date: 2018-01-19
安徽达诺乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the types and tastes of the current condensed milk products are still too single, therefore, if a new flavor of condensed milk can be developed, the types of condensed milk products will be enriched, and there will be very good market effects

Method used

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  • Condensed milk with anthocyanin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of anthocyanin condensed milk is prepared according to the following method:

[0034] (1) Preparation of anthocyanins

[0035] Take 100kg of black rice, add 8 times the amount of dilute hydrochloric acid solution with a pH value of 3.5, ultrasonically extract at 43°C for 25 minutes, and then filter to obtain the black rice extract, and use 0.1mol / L potassium hydroxide solution to dissolve the black rice The pH value of the extract was adjusted to 5.5, filtered through a 100-mesh sieve, and finally concentrated in a vacuum to 1 kg to obtain a black rice anthocyanin concentrate;

[0036] Take 50kg of blueberries, crush them, add 3.5 times the amount of dilute hydrochloric acid solution with a pH value of 3.5, make a slurry, extract by ultrasonic wave at 43°C for 25 minutes, and then filter to obtain a blueberry extract, and use 0.1mol / L of potassium hydroxide The pH value of the blueberry extract is adjusted to 5.5, filtered through a 100-mesh sieve, and finally v...

Embodiment 2

[0052] A kind of anthocyanin condensed milk is prepared according to the following method:

[0053] (1) Preparation of anthocyanins

[0054]Take 90kg of black rice, add 6 times the amount of dilute hydrochloric acid solution with a pH value of 4, ultrasonically extract for 20 minutes at a temperature of 45°C, and then filter to obtain a black rice extract, and use 0.1mol / L potassium hydroxide solution to dissolve the black rice The pH value of the extract was adjusted to 5, filtered through a 100-mesh sieve, and finally concentrated in a vacuum to 0.9 kg to obtain a black rice anthocyanin concentrate;

[0055] Take 50kg of blueberries, crush them, add 4 times the amount of dilute hydrochloric acid solution with a pH value of 3, mash them into a slurry, extract them with ultrasonic waves at 40°C for 30 minutes, and then filter them to obtain blueberry extracts. Use 0.1mol / L potassium hydroxide The pH value of the blueberry extract is adjusted to 6, filtered through a 100-mesh ...

Embodiment 3

[0071] A kind of anthocyanin condensed milk is prepared according to the following method:

[0072] (1) Preparation of anthocyanins

[0073] Take 110kg of black rice, add 10 times the amount of dilute hydrochloric acid solution with a pH value of 3, ultrasonically extract for 30 minutes at a temperature of 40°C, and then filter to obtain a black rice extract, and use 0.1mol / L potassium hydroxide solution to dissolve the black rice The pH value of the extract was adjusted to 6, filtered through a 100-mesh sieve, and finally vacuum-concentrated to 1.1 kg to obtain a black rice anthocyanin concentrate;

[0074] Take 50kg of blueberries, crush them, add 3 times the amount of dilute hydrochloric acid solution with a pH value of 4, mash them into a slurry, extract them ultrasonically at 45°C for 20 minutes, then filter them to obtain blueberry extracts, and use 0.1mol / L potassium hydroxide The pH value of the blueberry extract is adjusted to 5, filtered through a 100-mesh sieve, an...

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PUM

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Abstract

The invention discloses condensed milk with anthocyanin. The condensed milk with the anthocyanin is prepared by a method comprising the following steps: (1), preparing anthocyanin, namely mixing a black rice anthocyanin concentrate with a blueberry anthocyanin concentrate, adding caffeine, sodium guanosine and malic acid, and carrying out standing at 30-40 DEG C for 20-30 minutes so as to obtain an anthocyanin additive; (2), preparing a milk material; (3), preparing a sugar solution; (4), carrying out vacuum concentration, namely mixing the milk material and the sugar solution which have beenrespectively filtrated, and performing concentration on the mixture until solid content reaches 72-73% so as to obtain a final ingredient; (5), carrying out homogenization; and (6), carrying out crystallization. The condensed milk with the anthocyanin disclosed by the invention has relatively high sensory score, and is lusterous and semisolid (as a homogeneous fluid); moreover, the condensed milkwith the anthocyanin is free of precipitate, clot and mechanical impurities, as well as fine and smooth in texture, uniform in quality and appropriate in viscosity. The condensed milk with the anthocyanin has aroma of milk, as well as fragrance of black rice and blueberry fruits, and is free of other peculiar smell and pure in sweetness.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to anthocyanin condensed milk. Background technique [0002] Condensed milk is a kind of dairy product that uses fresh milk and / or dairy products to remove most of the water by vacuum concentration or other methods, and concentrates to about 25% to 50% of the original volume. It is a kind of "concentrated milk". Its characteristics It can be stored for a long time. [0003] However, the types and tastes of current condensed milk products are still too single. Therefore, if a new flavor of condensed milk can be developed, the types of condensed milk products will be enriched, and there will be very good market effects. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide anthocyanin condensed milk with anthocyanin flavor, no peculiar smell and high sensory evaluation. [0005] In order to solve the above-mentioned technical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152
Inventor 韩彬
Owner 安徽达诺乳业股份有限公司
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