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Composed milk contg. wheat juice, and its prepn. method

A production process and wort technology, which is applied in the fields of milk preparations, dairy products, food preparation, etc., and can solve the problems of indigestion, discomfort, and the uniqueness of taste is not obvious.

Inactive Publication Date: 2006-01-11
王爱中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Milk is a nutritious food, but milk is rich in lactose, which can cause incompatibilities and indigestion to some people; milk has a high content of saturated fatty acids and a certain amount of cholesterol, which are the cause of cardiovascular disease Factors; the protein in milk is mainly in the state of polymer, which is not easy to absorb; the vitamins are mainly fat-soluble vitamins, and the water-soluble vitamins are less; has limitations
In order to improve its nutritional content and taste and increase the number of people who eat it, some manufacturers directly add malt powder to milk, mix and filter it to make malt liquid milk; because malt itself has aroma and contains a small amount of protein and starch degradation products, so this This kind of liquid milk has a certain malt flavor and slightly supplements the nutritional content of milk; however, since the large particles such as protein and starch contained in malt are mostly insoluble in milk, they are filtered out after simple mixing, resulting in waste of raw materials. Therefore, the malted milk produced by this method has lower income and the uniqueness of the taste is not obvious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: The wort formula milk of this embodiment is composed of 30% wort and 70% milk. The process is: (1) Making malt: macerating, germinating, and roasting barley to make light-colored malt. (2) Saccharify the light-colored malt to form wort: crush the light-colored malt to the extent that the endosperm is as broken as possible and the husk is as complete as possible, then add water according to the ratio of malt to water 1:6 for pulping, and the temperature is 50°C Decompose the protein under the same conditions for 70 minutes, so that a large amount of protein is decomposed into amino acids, and then the temperature is raised to 65°C for saccharification until the starch reaction is complete; The water washes out the residual sugar in the grains twice, and the wort is mixed together for later use. (3) Preparation: filter the wort through a candle filter, and then mix the wort and milk in proportion according to the above ratio to form a mixture. (4) Post-pro...

Embodiment 2

[0013] Embodiment 2: The wort formula milk of this embodiment is composed of 50% wort and 50% milk. The process is: (1) Making malt: macerating, germinating, and roasting barley to make light-colored malt. (2) Saccharify the light-colored malt to form wort: crush the light-colored malt to the extent that the endosperm is as broken as possible and the husk is as complete as possible, then add water according to the ratio of malt to water 1:4.5 for pulping, and the temperature is 50°C Decompose the protein for 60 minutes under the same conditions, so that a large amount of protein is decomposed into amino acids, and then the temperature is raised to 68°C for saccharification until the starch reaction is complete; The water washes out the residual sugar in the grains twice, and the wort is mixed together for later use. (3) Preparation: filter the wort through a candle filter, and then mix the wort and milk in proportion according to the above ratio to form a mixture. (4) Post-p...

Embodiment 3

[0014] Embodiment 3: The wort formula milk of this embodiment is composed of 20% wort and 80% milk. The process is: (1) Making malt: macerating barley, germinating, and roasting at high temperature to make caramel malt. (2) Saccharify caramel malt to form wort: crush caramel malt to the extent that the endosperm is as broken as possible and the husk is as complete as possible, then add 20% of crushed light-colored malt and then the ratio of malt to water is 1: 4 Add water to make slurry, and decompose protein at 45°C for 80 minutes, so that a large amount of protein is decomposed into amino acids, then raise the temperature to 65°C for saccharification until the starch reaction is complete; then raise the temperature to 78°C to inactivate the enzyme, then filter and cover the wheat After the juice is filtered, the residual sugar in the grains is washed three times with hot water at 70°C, and the wort is mixed together for later use. (3) Preparation: filter the wort through a ...

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Abstract

A malt juice milk for preventing cardiovascular and cardiac diseases is prepared through preparing malt, saccharifying to obtain malt juice, filtering, mixing it with milk in ratio of (30-70):(70-30), homogenizing, and ultrahigh-temp instantaneous sterilizing.

Description

1. Technical field [0001] The invention belongs to liquid milk made by using malt as raw material and its making process. 2. Background technology [0002] Milk is a nutritious food, but milk is rich in lactose, which can cause incompatibilities and indigestion to some people; milk has a high content of saturated fatty acids and a certain amount of cholesterol, which are the cause of cardiovascular disease Factors; the protein in milk is mainly in the state of polymer, which is not easy to absorb; the vitamins are mainly fat-soluble vitamins, and the water-soluble vitamins are less; has limitations. In order to improve its nutritional content and taste and increase the number of people who eat it, some manufacturers directly add malt powder to milk, mix and filter it to make malt liquid milk; because malt itself has aroma and contains a small amount of protein and starch degradation products, so this This kind of liquid milk has a certain malt flavor and slightly supplemen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L1/10A23J3/30A23L7/10
Inventor 王爱中
Owner 王爱中
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