Aerated whey beverage preparation method and aerated whey beverage

Abstract

The present application discloses a method for preparing an aerated whey beverage and an aerated whey beverage thereof, wherein the aerated whey beverage comprises the following steps: using the expelled whey of the production of curd, filtering, heating, adding auxiliary materials and stirring evenly, and then coordinating the steps of cooling, acidification, homogenization, cooling, aeration, filling, sterilization and the like in the later stage, finally obtaining a novel aerated whey beverage, providing consumers with a novel edible mode of a beverage, and the preparation method is simple and easy to operate, and the utilization rate of the expelled whey is as high as 100%. The preparation process of the whey beverage no longer needs to add purified water, so that the cheese by-product is utilized at a high value, and the cost and carbon emission are greatly reduced, and environmental pollution is reduced. At the same time, the whey protein amino acid ratio is reasonable, and it is a complete protein, has rich active substances, and is easily digested and absorbed by the human body.

Description

Technical Field

[0001] The present application relates to the technical field of food processing, and in particular to a method for preparing an aerated whey beverage and an aerated whey beverage thereof. Background Art

[0002] Whey is a by-product of cheese or casein production. Its nutritional content is 55% of that of cow's milk. The amino acid composition of whey protein is complete and it is easily digested and absorbed by the human body. It is called "high-quality protein."

[0003] At present, although there are many ways to process and utilize whey, it can replace thickeners in yogurt to prepare skim milk powder and whey protein powder, which can be used directly or as a concentrate for feed. However, for consumers, the cool and refreshing taste brought by the instant taste is what people have always pursued, especially in hot summer or when they are tired, it is especially popular among consumers.

[0004] Whether it is possible to develop a carbonated whey beverage that can maintain the original nutrition of cheese while satisfying consumers' eating habits has become an urgent problem to be solved. Summary of the invention

[0005] The main purpose of the present application is to provide a method for preparing a carbonated whey beverage and a carbonated whey beverage thereof to solve the current problems.

[0006] In order to achieve the above objectives, this application provides the following technologies:

[0007] The first aspect of the present application provides a method for preparing an aerated whey beverage, comprising the following preparation steps:

[0008] preparing whey and pre-treating it;

[0009] The pretreated whey is heated, and auxiliary materials are added and uniformly stirred to obtain a first whey mixture;

[0010] Cooling the first whey mixture and adjusting the acidity to obtain a second whey mixture;

[0011] Heating and homogenizing the second whey mixture to obtain an initial whey beverage product;

[0012] The initial whey beverage product is cooled, aerated, filled and sterilized to obtain the aerated whey beverage.

[0013] As an optional embodiment of the present application, optionally, the carbonated whey beverage comprises the following components in parts by weight:

[0014] Whey 90.8-94.9 parts;

[0015] Auxiliary materials include: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 parts of pectin, 0.1-0.4 parts of soybean polysaccharides, 0.03-0.12 parts of citric acid, 0.05-0.2 parts of lactic acid, 0.01-0.04 parts of cyclamate and 0.8-2.0 parts of carbon dioxide.

[0016] As an optional embodiment of the present application, optionally, the preparation of whey comprises:

[0017] Weigh the raw milk, and after the raw milk passes the inspection, pasteurize it;

[0018] In the sterilized raw milk, bacteria are added to form curd;

[0019] The curd is cut, and the whey discharged from the curd is retained for later use.

[0020] As an optional embodiment of the present application, optionally, the pretreatment of whey comprises:

[0021] Prepare a filter, preferably a 200 mesh filter;

[0022] filtering the whey through the filter;

[0023] After filtering, the whey is cooled to 2-8°C and placed in a temporary storage tank for later use.

[0024] As an optional embodiment of the present application, optionally, the heating method is: plate exchange heating; wherein:

[0025] The pretreated whey needs to be heated to 75°C;

[0026] The second whey mix needs to be heated to 65°C.

[0027] As an optional embodiment of the present application, optionally, the conditions for cooling and acidifying the first whey mixture are:

[0028] Cooling temperature is 25-30℃;

[0029] The acidity range for acid adjustment is: pH3.95-4.15.

[0030] As an optional embodiment of the present application, optionally, the conditions for heating and homogenizing the second whey mixture are:

[0031] Heating temperature 65°C;

[0032] Homogenizing pressure 18-20MPa.

[0033] A second aspect of the present application provides a carbonated whey beverage, wherein the carbonated whey beverage is prepared by the method for preparing a carbonated whey beverage according to the first aspect.

[0034] As an optional embodiment of the present application, optionally, the carbonated whey beverage comprises the following components in parts by weight:

[0035] Whey 90.8-94.9 parts;

[0036] Auxiliary materials include: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 parts of pectin, 0.1-0.4 parts of soybean polysaccharides, 0.03-0.12 parts of citric acid, 0.05-0.2 parts of lactic acid, 0.01-0.04 parts of cyclamate and 0.8-2.0 parts of carbon dioxide.

[0037] Compared with the prior art, this application can bring the following technical effects:

[0038] 1. The preparation method based on the present application is simple, easy to operate, and the prepared whey beverage can be suitable for consumers' eating habits and taste requirements while maintaining the original whey nutrition and activity, thereby preparing a new type of aerated whey beverage. The method can greatly reduce costs and carbon emissions, and reduce environmental pollution. At the same time, the whey protein has a reasonable amino acid ratio, is a complete protein, has rich active substances, and is easily digested and absorbed by the human body.

[0039] 2. The whey discharged from the production of curd is filtered and heated, and then auxiliary materials are added and stirred evenly, and then cooling, acidifying, homogenizing, aerating, sterilizing and other steps are performed in the later stage to finally prepare a novel aerated whey beverage, thereby providing consumers with a novel way of consuming a beverage. The preparation method is simple and easy to operate, and the utilization rate of the discharged whey is as high as 100%. In the preparation process of the whey beverage, no purified water is added, so that the cheese by-product is utilized at a high value, and the whey protein has the characteristics of rich nutrients and being easily digested and absorbed by the human body.

[0040] 3. The prepared carbonated whey beverage has a clear color, a strong whey aroma, a uniform texture, a moderate sweet and sour taste, and a strong chewy taste, and received favorable comments from the testers. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] The drawings constituting a part of this application are used to provide a further understanding of this application, so that other features, purposes and advantages of this application become more obvious. The schematic embodiment drawings and their descriptions of this application are used to explain this application and do not constitute an improper limitation on this application. In the drawings:

[0042] Figure 1It is a schematic flow chart of the method for preparing the aerated whey beverage of the present invention;

[0043] Figure 2 1 is a table of ingredients of the carbonated whey beverage of the present invention. DETAILED DESCRIPTION

[0044] In order to enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of this application.

[0045] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequential order. It should be understood that the data used in this way can be interchanged where appropriate, so that the embodiments of the present application described here. In addition, the terms "including" and "having" and any of their variations are intended to cover non-exclusive inclusions, for example, a process, method, system, product or device comprising a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0046] In addition, the term "plurality" shall mean two or more.

[0047] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present application will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0048] In the preparation method and the components of the corresponding prepared products, the specific added types of auxiliary materials, such as pectin, soybean polysaccharides, citric acid and other ingredients, are only preferred additives and can be replaced by additives of the same type, such as pectin using carrageenan, etc., which will not be elaborated in this embodiment.

[0049] like Figure 1 As shown, the first aspect of the present application provides a method for preparing an aerated whey beverage, comprising the following preparation steps:

[0050] S1, preparing whey and pre-treating it;

[0051] S2, heating the pretreated whey, adding auxiliary materials and uniformly stirring to obtain a first whey mixture;

[0052] S3, cooling the first whey mixture and adjusting the acidity to obtain a second whey mixture;

[0053] S4, heating and homogenizing the second whey mixture to obtain an initial whey beverage product;

[0054] S5, cooling, aerating, filling and sterilizing the initial whey beverage product to obtain the aerated whey beverage.

[0055] like Figure 2 As shown, the second aspect of the present application provides a carbonated whey beverage, which is prepared by the carbonated whey beverage preparation method described in the first aspect. The carbonated whey beverage comprises the following components in parts by weight:

[0056] Whey 90.8-94.9 parts;

[0057] Auxiliary materials include: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 parts of pectin, 0.1-0.4 parts of soybean polysaccharides, 0.03-0.12 parts of citric acid, 0.05-0.2 parts of lactic acid, 0.01-0.04 parts of cyclamate and 0.8-2.0 parts of carbon dioxide.

[0058] The carbonated whey beverage prepared by the present invention will be described in detail below in conjunction with Example 1, Comparative Example 1 and Comparative Example 2.

[0059] Example 1

[0060] Prepare the following parts by weight of carbonated whey beverage raw materials: 93.205 parts of whey, 1.8 parts of erythritol, 3.1 parts of xylitol, 0.4 parts of pectin, 0.26 parts of soybean polysaccharides, 0.07 parts of citric acid, 0.1 parts of lactic acid, 0.025 parts of cyclamate, and 1.2 parts of carbon dioxide.

[0061] According to the following preparation steps, the carbonated whey beverage raw material is prepared:

[0062] 1) The raw milk is tested for microbial and physical and chemical indicators, pasteurized, and added with bacteria to form curds, which are then cut and the whey discharged from the curds is retained for later use;

[0063] 2) Filter the whey through a 200-mesh filter, degas, cool to 2-8°C, and store in a temporary storage tank for later use. It must be used within 48 hours.

[0064] 3) The whey was heated to 75° C. by plate exchange, and the auxiliary materials were added and stirred at a high speed of 700 r / min in a high-speed shear emulsifier for 20 min.

[0065] 4) The above product is cooled to 25-30°C by plate exchange, and acidification is performed. During the acidification process, acid is added slowly and stirred quickly to prevent protein precipitation. Citric acid is added first and then lactic acid to make the pH within the range of 3.95-4.15.

[0066] 5) The above product is heated to 65°C through plate exchange and homogenized at a pressure of 18-20 MPa.

[0067] 6) The above product is cooled and inflated with CO2 at a volume of 1%. After inflation, it is pressurized and filled, sterilized, and then packaged by a packaging machine.

[0068] Comparative Example 1

[0069] Prepare the following parts by weight of carbonated whey beverage raw materials: 93.91 parts of whey, 1.6 parts of erythritol, 2.9 parts of xylitol, 0.3 parts of pectin, 0.15 parts of soybean polysaccharides, 0.1 parts of citric acid, 0.12 parts of lactic acid, 0.02 parts of cyclamate, and 0.9 parts of carbon dioxide.

[0070] According to the following preparation steps, the carbonated whey beverage raw material is prepared:

[0071] 1) The raw milk is tested for microbial and physical and chemical indicators, pasteurized, and added with bacteria to form curd, which is then cut and the whey discharged from the curd is retained for later use;

[0072] 2) Filter the whey through a 200-mesh filter, degas, cool to 2-8°C, and store in a temporary storage tank for later use. It must be used within 48 hours.

[0073] 3) The whey was heated to 75° C. by plate exchange, and the auxiliary materials were added and stirred at a high speed of 700 r / min in a high-speed shear emulsifier for 20 min.

[0074] 4) The above product is cooled to 25-30°C by plate exchange, and acidification is performed. During the acidification process, acid is added slowly and stirred quickly to prevent protein precipitation. Citric acid is added first and then lactic acid to make the pH within the range of 3.95-4.15.

[0075] 5) The above product is heated to 65°C through plate exchange and homogenized at a pressure of 18-20 MPa.

[0076] 6) The above product is cooled and inflated with CO2 at a volume of 1%. After inflation, it is pressurized and filled, sterilized, and then packaged by a packaging machine.

[0077] Comparative Example 2

[0078] Prepare the following parts by weight of carbonated whey beverage raw materials: 92.25 parts of whey, 2 parts of erythritol, 3.2 parts of xylitol, 0.5 parts of pectin, 0.34 parts of soybean polysaccharides, 0.04 parts of citric acid, 0.14 parts of lactic acid, 0.03 parts of cyclamate, and 1.5 parts of carbon dioxide.

[0079] According to the following preparation steps, the carbonated whey beverage raw material is prepared:

[0080] 1) The raw milk is tested for microbial and physical and chemical indicators, pasteurized, and added with bacteria to form curds, which are then cut and the whey discharged from the curds is retained for later use;

[0081] 2) Filter the whey through a 200-mesh filter, degas, cool to 2-8°C, and store in a temporary storage tank for later use. It must be used within 48 hours.

[0082] 3) The whey was heated to 75° C. by plate exchange, and the auxiliary materials were added and stirred at a high speed of 700 r / min in a high-speed shear emulsifier for 20 min.

[0083] 4) The above product is cooled to 25-30°C by plate exchange, and acidification is performed. During the acidification process, acid is added slowly and stirred quickly to prevent protein precipitation. Citric acid is added first and then lactic acid to make the pH within the range of 3.95-4.15.

[0084] 5) The above product is heated to 65°C through plate exchange and homogenized at a pressure of 18-20 MPa.

[0085] 6) The above product is cooled and inflated with CO2 at a volume of 1%. After inflation, it is pressurized and filled, sterilized, and then packaged by a packaging machine.

[0086] The evaluation criteria shown in Table 1 below were used as the evaluation criteria for the sensory quality of whey beverages:

[0087]

[0088]

[0089] Table 1 Sensory quality evaluation criteria for whey beverages

[0090] By evaluating Example 1, Comparative Example 1 and Comparative Example 2, the sensory score table shown in Table 2 below was obtained:

[0091]

[0092] Table 2 Sensory scores of whey beverages prepared in Example 1 and Comparative Examples 1 and 2

[0093] As can be seen from the evaluation results in Table 2, Example 1 has clear color, strong whey aroma, uniform texture, moderate sweetness and sourness, strong taste, and is well received by the testers; Comparative Example 1 is a method of reducing the amount of auxiliary materials in the ingredients, and the finished product has a heavier color, a lighter aroma of whey fermentation, and a uniform texture of the emulsion, but a sour taste and a general refreshing degree; Comparative Example 2 is a method of increasing the amount of auxiliary materials in the ingredients, and the color is heavier, the aroma of whey fermentation is stronger, there is a little clear liquid on the top of the emulsion, the taste is sweet, and the taste is sticky and not refreshing. Therefore, the appropriate amount of auxiliary materials plays a very important role in the sensory and quality of the product.

[0094] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing an aerated whey beverage, characterized in that: The method comprises the following preparation steps: preparing whey and pre-treating it; Preparation of whey, including: Weigh the raw milk, and after the raw milk passes the inspection, pasteurize it; In the sterilized raw milk, bacteria are added to form curd; Cutting the curd, and retaining the whey discharged from the production of curd for later use; Pre-treatment of whey, including: Prepare a filter, preferably a 200 mesh filter; filtering the whey through the filter; After filtering, cool the whey to 2-8°C and store it in a temporary tank for later use; The pretreated whey is heated, and auxiliary materials are added and uniformly stirred to obtain a first whey mixture; The carbonated whey beverage comprises the following components in parts by weight: Whey 90.8-94.9 parts; Auxiliary materials, including: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 parts of pectin, 0.1-0.4 parts of soybean polysaccharide, 0.03-0.12 parts of citric acid, 0.05-0.2 parts of lactic acid, 0.01-0.04 parts of cyclamate and 0.8-2.0 parts of carbon dioxide; The first whey mixture is cooled and acidified by first adding citric acid and then adding lactic acid to obtain a second whey mixture; Heating and homogenizing the second whey mixture to obtain an initial whey beverage product; The initial whey beverage product is cooled, aerated, filled and sterilized to obtain the aerated whey beverage.

2. The method for preparing a carbonated whey beverage according to claim 1, characterized in that: The heating method is: plate exchange heating; wherein: The pretreated whey needs to be heated to 75°C; The second whey mix needs to be heated to 65°C.

3. The method for preparing a carbonated whey beverage according to claim 1, characterized in that: The conditions for cooling and acidifying the first whey mixture are: Cooling temperature is 25-30℃; The acidity range for acid adjustment is: pH3.95-4.

15.

4. The method for preparing a carbonated whey beverage according to claim 1, characterized in that: The conditions for heating and homogenizing the second whey mixture are: Heating temperature 65°C; Homogenizing pressure 18-20MPa.

5. A carbonated whey beverage, characterized in that: The carbonated whey beverage is prepared by the method for preparing a carbonated whey beverage according to any one of claims 1 to 4.

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