阅读说明：本技术 一种高蛋白低脂液态乳制品及其制备方法 (High-protein low-fat liquid dairy product and preparation method thereof ) 是由 赵瑞生 *** 梁茂文 王树华 乔国峰 王呈 李慧龙 程晓亮 薛艳蓉 淡江华 于 2020-07-15 设计创作，主要内容包括：本发明及饮料制备领域,具体涉及一种高蛋白低脂液态乳制品及其制备方法,该液态乳制品由以下重量份的原料制备而成：牛油果果汁25～30份、脱脂牛奶25～30份、葛仙米颗粒3～5份、柠檬酸0.02～0.06份、魔芋精粉0.3～0.6份、纯净水6～10份、阿拉伯半乳聚糖1～5份。本发明所得乳饮料兼备牛油果的果香与牛奶的奶香,质地均匀,口感好,含有丰富的蛋白质与微量元素,可以为人体补充必需物质,强身健体,同时脂肪含量低。(The invention relates to the field of beverage preparation, in particular to a high-protein low-fat liquid dairy product and a preparation method thereof, wherein the liquid dairy product is prepared from the following raw materials in parts by weight: 25-30 parts of avocado juice, 25-30 parts of skim milk, 3-5 parts of nostoc particles, 0.02-0.06 part of citric acid, 0.3-0.6 part of konjac fine powder, 6-10 parts of purified water and 1-5 parts of arabinogalactan. The milk beverage prepared by the invention has the fruity flavor of avocado and the milk flavor of milk, has uniform texture and good taste, contains rich protein and trace elements, can supplement necessary substances for human bodies, strengthens the body, and has low fat content.)

1. The high-protein low-fat liquid dairy product is characterized by being prepared from the following raw materials in parts by weight:

25-30 parts of avocado juice, 25-30 parts of skim milk, 3-5 parts of nostoc particles, 0.02-0.06 part of citric acid, 0.3-0.6 part of konjac fine powder, 6-10 parts of purified water and 1-5 parts of arabinogalactan.

2. The high-protein low-fat liquid dairy product of claim 1, which is prepared from the following raw materials in parts by weight:

25 parts of avocado juice, 25 parts of skim milk, 3 parts of nostoc particles, 0.02 part of citric acid, 0.3 part of konjac powder, 6 parts of purified water and 1 part of arabinogalactan.

3. The high-protein low-fat liquid dairy product of claim 1, which is prepared from the following raw materials in parts by weight:

30 parts of avocado juice, 30 parts of skim milk, 5 parts of nostoc particles, 0.06 part of citric acid, 0.6 part of konjac powder, 10 parts of purified water and 5 parts of arabinogalactan.

4. The high-protein low-fat liquid dairy product of claim 1, which is prepared from the following raw materials in parts by weight:

27.5 parts of avocado juice, 27.5 parts of skim milk, 4 parts of nostoc particles, 0.04 part of citric acid, 0.45 part of konjac powder, 8 parts of purified water and 3 parts of arabinogalactan.

5. The high-protein low-fat liquid dairy product of any one of claims 1 to 4, wherein the nostoc sphaeroides particles are prepared by the following method:

cleaning and cooking nostoc sphaeroides, cutting into nostoc sphaeroides particles with the side length of 3-5 mm, soaking in 0.2-0.3% calcium chloride solution for 30-40 min, taking out, rinsing and hardening to obtain the nostoc sphaeroides.

6. The high-protein low-fat liquid dairy product of any one of claims 1 to 4, wherein the avocado juice is prepared by the following method:

cleaning avocado, placing the pulp of the avocado into a wall breaking machine for crushing, adding 0.01-0.02% of pectinase, performing enzymolysis for 3-5 h at 40-45 ℃ to obtain an enzymatic hydrolysate, heating the enzymatic hydrolysate to 95 ℃, inactivating the enzyme for 10min, debitterizing, and filtering to obtain the avocado juice.

7. A preparation method of a high-protein low-fat liquid dairy product is characterized by comprising the following steps:

s1, weighing the raw materials according to the formula of any one of claims 1 to 4;

s2, uniformly mixing the weighed konjac powder and arabinogalactan, dissolving the konjac powder and the arabinogalactan in purified water heated to 85-95 ℃, stirring at constant temperature for 5min, and adding the mixture into skimmed milk to obtain a mixed solution;

s3, heating the obtained mixed solution to 50-60 ℃, homogenizing under the condition of 25-30 MPa, and refining to obtain a solution A;

s4, uniformly mixing the weighed avocado juice with the obtained solution A to obtain a solution B;

s5, dissolving the weighed citric acid with the rest purified water, slowly and uniformly adding the citric acid into the obtained solution B, and keeping stirring the mixed solution at a constant speed to obtain a solution C;

s6, heating the solution C to 50-60 ℃, homogenizing under the homogenizing pressure of 25-30 MPa, further micronizing particles, and promoting the solution to be uniform to form a stable dispersion system to obtain a solution D;

s8, filling the solution D into a clean glass bottle, adding the weighed nostoc particles according to the proportion, sealing the bottle, and sterilizing to obtain the finished product.

Technical Field

The invention relates to the field of beverage preparation, in particular to a high-protein low-fat liquid dairy product and a preparation method thereof.

Background

With the development of society, the aspects of our lives also change. For example, people can not eat well in the past any more in diet, but also can eat healthily and have nutrition.

At present, the existing high-protein low-fat beverage generally has the defects of poor mouthfeel and single nutrient component.

Disclosure of Invention

In order to solve the problems, the invention provides a high-protein low-fat liquid dairy product and a preparation method thereof, and the obtained milk beverage has the fruity flavor of avocado and the milk flavor of milk, has good taste, contains rich protein and trace elements, can supplement essential substances for human bodies, and is capable of building bodies, and meanwhile, the fat content is low.

In order to achieve the purpose, the invention adopts the technical scheme that:

a high-protein low-fat liquid dairy product is prepared from the following raw materials in parts by weight:

25-30 parts of avocado juice, 25-30 parts of skim milk, 3-5 parts of nostoc particles, 0.02-0.06 part of citric acid, 0.3-0.6 part of konjac fine powder, 6-10 parts of purified water and 1-5 parts of arabinogalactan.

Preferably, the feed additive is prepared from the following raw materials in parts by weight:

25 parts of avocado juice, 25 parts of skim milk, 3 parts of nostoc particles, 0.02 part of citric acid, 0.3 part of konjac powder, 6 parts of purified water and 1 part of arabinogalactan.

Preferably, the feed additive is prepared from the following raw materials in parts by weight:

30 parts of avocado juice, 30 parts of skim milk, 5 parts of nostoc particles, 0.06 part of citric acid, 0.6 part of konjac powder, 10 parts of purified water and 5 parts of arabinogalactan.

Preferably, the feed additive is prepared from the following raw materials in parts by weight:

27.5 parts of avocado juice, 27.5 parts of skim milk, 4 parts of nostoc particles, 0.04 part of citric acid, 0.45 part of konjac powder, 8 parts of purified water and 3 parts of arabinogalactan.

Further, the nostoc sphaeroides particles are prepared by the following method:

cleaning and cooking nostoc sphaeroides, cutting into nostoc sphaeroides particles with the side length of 3-5 mm, soaking in 0.2-0.3% calcium chloride solution for 30-40 min, taking out, rinsing and hardening to obtain the nostoc sphaeroides.

Further, the avocado juice is prepared by the following method:

cleaning avocado, placing the pulp of the avocado into a wall breaking machine for crushing, adding 0.01-0.02% of pectinase, performing enzymolysis for 3-5 h at 40-45 ℃ to obtain an enzymatic hydrolysate, heating the enzymatic hydrolysate to 95 ℃, inactivating the enzyme for 10min, debitterizing, and filtering to obtain the avocado juice.

The invention also provides a preparation method of the high-protein low-fat liquid dairy product, which comprises the following steps:

s1, weighing the raw materials according to the formula;

s2, uniformly mixing the weighed konjac powder and arabinogalactan, dissolving the konjac powder and the arabinogalactan in purified water heated to 85-95 ℃, stirring at constant temperature for 5min, and adding the mixture into skimmed milk to obtain a mixed solution;

s3, heating the obtained mixed solution to 50-60 ℃, homogenizing under the condition of 25-30 MPa, and refining to obtain a solution A;

s4, uniformly mixing the weighed avocado juice with the obtained solution A to obtain a solution B;

s5, dissolving the weighed citric acid with the rest purified water, slowly and uniformly adding the citric acid into the obtained solution B, and keeping stirring the mixed solution at a constant speed to obtain a solution C;

s6, heating the solution C to 50-60 ℃, homogenizing under the homogenizing pressure of 25-30 MPa, further micronizing particles, and promoting the solution to be uniform to form a stable dispersion system to obtain a solution D;

s8, filling the solution D into a clean glass bottle, adding the weighed nostoc particles according to the proportion, sealing the bottle, and sterilizing to obtain the finished product.

The invention has the following beneficial effects:

the obtained milk beverage has fruit flavor of avocado and milk flavor of milk, has uniform texture, good taste, abundant proteins and microelements, can supplement essential substances for human body, and has effects of strengthening body constitution and low fat content.

Detailed Description

In order that the objects and advantages of the invention will be more clearly understood, the invention is further described in detail below with reference to examples. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

In the following examples: the nostoc sphaeroides particles are prepared by the following method:

cleaning and cooking nostoc sphaeroides, cutting into nostoc sphaeroides particles with the side length of 3-5 mm, soaking in 0.2-0.3% calcium chloride solution for 30-40 min, taking out, rinsing and hardening to obtain the nostoc sphaeroides.

The avocado juice is prepared by the following method:

cleaning avocado, placing the pulp of the avocado into a wall breaking machine for crushing, adding 0.01-0.02% of pectinase, performing enzymolysis for 3-5 h at 40-45 ℃ to obtain an enzymatic hydrolysate, heating the enzymatic hydrolysate to 95 ℃, inactivating the enzyme for 10min, debitterizing, and filtering to obtain the avocado juice.