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[project Number] J-R-001
[project Name] fresh fruit milk(protein content≥1.0%, juice content ≥10.0%)
[project profile] In recent years, the fresh fruit milk beverage owned the much more nutrition, A full aroma,balance with the sweeten and acid and refreshing. It deeply domestic and foreign general consumer's affection and faith.theThere are many advantages in sales , tasty , shelf life. For example: because of the fresh fruit milk is a low PH value product and microorganism can not growing in this environment.the cold-chain transport is not necessary and it supply the convenient conditions for the salers exploiting market.
[Formulations]
the Name of raw materials |
Dosage(%) |
the Name of raw materials |
Dosage(%) |
Whole milk powder/fresh milk |
4.20/35.0 |
gourmet powder |
0.01 |
sugar |
4.00 |
Citric acid |
0.001 |
RA4(stabilizer) |
0.20-0.25 |
lactic acid |
0.20 |
|
TR50 (sweetener)
|
0.12 |
Green apple flavor |
0.04 |
7-times apple juice concentrate |
1.50 |
primary tasted flavor
|
0.03 |
Potassium sorbate |
0.03 |
Red apple flavor |
0.005 |
[Production process]
[Critical Control Point] the beverage total amount is 1000ml
1.Whole milk powder pretreatment:[A]according to the formulations weighted the milk powder.and then put the lukewarm water about 200ml 45~50°C in the milk powder.keep this temperature and sit about 10 min make it soluble well.[B]fresh milk pretreatment:according to the formulations weighted the fresh milk and heat it until the temperature is 70°C, keep this temperature 20min.keep it for the third step.
2.Soluble stabilizing:according to the formulations weighted the potassium sorbate, sugar, sweetener , stabilizing and stir it well. Put it into the pure water(about 300ml,70-80°C ) .and then make the liquid of stabilizing pass the shears about 15~20min until it become transparent.keep it for the third step.
3.Mix:make the milk and the liquid of step two mix well.and cooling it until the temperature is 40°C.keep it for the forth step.
4.Adjust acid:the factory-hand diluted the citric acid,lactic acid and 7-times apple juice concentrate with the pure water about 300ml (room temperature),and then add it to the liquid of the third step slowly and rapid stirring.until the acid soluble absolutely.and adjust the PH of the liquid is 3.8~4.2.(the35~45°C is a resonable temperature when we add the acid to the milk )
5.Constant volume: put the gourmet powder and flavor into the liquid of the forth step,after adjust acid.and the put the pure water into the liquid of the fifth step and stir well.
6.Homogenate:heating the liquid temperature is about 60~65°C.make it pass the viscolizer .the first pressure is 20~25Mpa,the second pressure is 5~10Mpa.
7.Sterilization:after filling the liquid of the step four and sterilization it by pasteurization the parameter is 85~90°C/15min.
8.Cooling:after sterilization and put the finish product in water and cooling it until the central temperature is smaller than room temperature.
[matters need attention]
1.The water with the production is soft water, and the electrical conductivity is smaller than 10μS/cm.
2.The PH of the product must be control and keep the PH is about 3.8~4.2 to ensure quality products .
3.In the processing nothing additive can be added except the sweetener,flavor,preservative,flavouring agent to ensure the stability of the products.
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