Quinoa granule milk and preparation method thereof

A technology of granules and quinoa, applied in the field of quinoa granule milk and its preparation, to achieve the effect of complete granules, good stability, and Q-bomb taste

Inactive Publication Date: 2018-04-20
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the defect that there is no meal replacement milk containing quinoa granules in the prior art and has a sense of satiety and real taste, and provides a kind of milk containing quinoa granules and its Preparation

Method used

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  • Quinoa granule milk and preparation method thereof
  • Quinoa granule milk and preparation method thereof
  • Quinoa granule milk and preparation method thereof

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preparation example Construction

[0028] A method for preparing quinoa granule milk, the raw materials of which include the following components in mass percentage: raw milk 50%-70%, gellan gum 0.04%-0.05%, emulsifier 0.08%-0.15%, quinoa granules 1 %-3%, 2%-3% of quinoa flour, 0-7% of sweetener and water supplemented to 100%; the above percentages are the mass percentages of each raw material in the total amount of raw materials of quinoa granule milk.

[0029] Wherein, the quinoa flour is quinoa flour refined after roasting; the emulsifier is used in combination with mono- and diglyceride fatty acid esters and sucrose fatty acid esters, or mono-, diglyceride fatty acid esters, sucrose fatty acid esters Compound use of ester and carrageenan;

[0030] The method comprises the steps of:

[0031] (1) After preheating the raw milk to 75-80°C, mix it with gellan gum, emulsifier, sweetener and quinoa powder, homogenize, sterilize, and cool to obtain premix A;

[0032] (2) heating the quinoa granules in boiling wat...

Embodiment 1

[0061] The formula of the quinoa granule milk of embodiment 1 is shown in table 1. Among the emulsifiers, the mass ratio of mono- and diglycerin fatty acid esters, sucrose fatty acid esters and carrageenan is 10:9:1.

[0062] The formula of the quinoa granule milk of table 1 embodiment 1

[0063] raw material

Amount added

gellan gum

0.4g

Emulsifier (mono-, diglyceride fatty acid ester, sucrose fatty acid ester, carrageenan)

1.0g

Sweetener (erythritol)

70g

quinoa flour

30g

Quinoa Granules

30g

raw milk

500g

water

Make up to 1000g

[0064] Preparation steps:

[0065] (1) After preheating raw milk to 75°C, stir and mix with refrigerant, emulsifier, sweetener and quinoa powder for 10 minutes until uniform, homogeneous (70°C, 22MPa), and sterilized (tubular ultra-high temperature instantaneous sterilization , 130°C, 6s), cooled to 15°C to obtain a premix;

[0066] (2) Heat quinoa granules in b...

Embodiment 2

[0070] The formula of the quinoa granule milk of embodiment 2 is shown in table 2. Among the emulsifiers, the mass ratio of mono- and diglycerin fatty acid esters, sucrose fatty acid esters and carrageenan is 15:5:1.

[0071] The formula of the quinoa granule milk of table 2 embodiment 2

[0072] raw material

Amount added

gellan gum

0.5g

Emulsifier (mono-, diglyceride fatty acid ester, sucrose fatty acid ester, carrageenan)

1.5g

Sweetener (erythritol)

50g

quinoa flour

20g

Quinoa Granules

10g

raw milk

700g

water

Make up to 1000g

[0073] Preparation steps:

[0074] (1) After preheating raw milk to 80°C, stir and mix with refrigerant, emulsifier, sweetener and quinoa powder for 15 minutes, homogenize (75°C, 18MPa), and sterilize (tubular ultra-high temperature instantaneous sterilization, 130 °C, 2s), cooled to 30 °C to obtain a premix;

[0075] (2) Heat quinoa granules in boiling water fo...

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Abstract

The invention provides quinoa granule milk and a preparation method thereof. The method comprises the steps as follows: (1) raw milk is preheated to 75-80 DEG C and then uniformly mixed with gellan gum, an emulsifier, a sweetening agent and quinoa flour, the obtained mixture is homogenized, sterilized and cooled, and a premix is obtained; (2) quinoa granules are heated to 10-15 min in boiling water and cooled, and precooked quinoa granules are obtained; (3) the premix and the precooked quinoa granules are mixed and a mixed solution is obtained; and (4) the mixed solution is subjected to volumemetering, standardization, filling and ultrahigh-pressure sterilization, and quinoa granule milk is obtained. The quinoa granule milk is prepared from components in percentage by mass as follows: 50%-70% of the raw milk, 0.04%-0.05% of the gellan gum, 0.08%-0.15% of the emulsifier, 1%-3% of the quinoa granules, 2%-3% of quinoa flour, 0-7% of the sweetening agent and the balance of water. The quinoa granules of the quinoa granule milk are suspended stably and complete, taste elastic and have comprehensive nutrition and healthcare functions.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to quinoa granule milk and a preparation method thereof. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for diet, and eating healthy has become a trend. Food not only needs to satisfy satiety in the traditional sense, but also needs to be healthy, authentic, and comprehensive. Nutrition and added functionality. [0003] Quinoa (Chenopodium quinoa Willd.) is native to the shores of Lake Titicaca in Peru and Boria in the Andes of South America. As early as 5,000 years ago, quinoa was domesticated by the residents of the Andes, and its grain is the traditional staple food of the local residents. The ancient Incas called it "the mother of food". Quinoa grains are rich in protein, carotenoids and VC, and the amino acid composition in the protein is balanced, and the content of lysine (5.1%-6.4%) and methionine (0.4%-1.0%)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 王辉于鹏任璐姜雪艾正文
Owner BRIGHT DAIRY & FOOD
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