Modified milk as well as preparation method and application thereof

Abstract

The invention provides modified milk as well as a preparation method and application thereof. The modified milk comprises the following raw material components in percentage by mass: 80%-95% of raw milk, 2%-7% of a sweetening agent, 0.3%-0.5% of a thickening agent, 0.16%-0.3% of an emulsifying agent and 0.03%-0.08% of an acidity regulator, the modified milk disclosed by the invention is liquid modified milk in a conventional state, is in a semi-solid state after being heated and cooled, is soft and smooth in mouth feel, is shaped, stable and uniform in tissue state, has diversity of use scenes, brings different flavor experiences to consumers, can be stored for 6 months at normal temperature, and is good in sensory state and uniform in tissue state within a shelf life; the preparation method is simple; the pudding also has two use modes of direct eating and reprocessing to obtain food such as solid pudding, and the obtained pudding is smooth in surface, uniform in texture, soft and smooth in mouth feel and relatively high in fineness.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy products, and in particular to a modulated milk and a preparation method and application thereof. Background Art

[0002] In the current era of high-end segmentation, flavored milk has tried its best to reverse the negative image of being unhealthy and unnutritious in the past, and has upgraded its quality in many aspects. In terms of category, it is more inclined to the category of formulated milk, and the ingredients emphasize clean labels. In terms of concept, it also emphasizes raw milk formula and the addition of real materials. With the upgrade of cold chain transportation, it meets consumers' pursuit of freshness and nutrition in many aspects.

[0003] Compared with early flavored milk that focused on changing tastes, current product development, while developing low temperatures, focuses more on retaining nutrition and diversifying usage scenarios. In the consumer market, the proportion of formula milk is gradually increasing, and in the transformation of flavored milk, consumers' demand for texture is more high-end. How to innovate to cater to the changes in the texture of liquid milk and meet the needs of consumers in different scenarios is one of the innovations in the current dairy market. Summary of the invention

[0004] In view of the above-mentioned shortcomings of the prior art, an object of the present invention is to provide a modulated milk and a preparation method thereof, so as to solve the problems in the prior art.

[0005] To achieve the above objectives and other related objectives, the present invention is achieved through the following technical solutions.

[0006] The first aspect of the present invention is to provide a modulated milk, comprising the following raw material components: raw milk, a sweetener, a thickener, an emulsifier, and an acidity regulator.

[0007] In certain embodiments, the raw milk includes fresh milk and / or reconstituted milk.

[0008] In certain embodiments, the raw milk includes one or more of raw cow's milk, raw goat's milk, whole milk, and skim milk.

[0009] In certain embodiments, the raw milk is obtained by centrifugal sterilization or concentration.

[0010] In certain embodiments, the concentration is reverse osmosis membrane concentration or falling film concentration.

[0011] In certain embodiments, the concentration multiple is 1.15 to 1.3 times.

[0012] In certain embodiments, the concentration temperature of the reverse osmosis membrane concentration is 4-10°C.

[0013] In certain embodiments, the concentration temperature of the falling film concentration is 50-65°C.

[0014] In certain embodiments, the total bacterial count of the raw milk after centrifugation is ≤50,000 CFU / mL.

[0015] In certain embodiments, the mass percentage of raw milk in the modulated milk is 80% to 95%.

[0016] In certain preferred embodiments, the mass percentage of raw milk in the modulated milk is 85% to 90%.

[0017] In certain embodiments, the sweetener includes one or more of white sugar, fructose, fructose syrup, glucose powder, sugar alcohol sweeteners, sucralose, and acesulfame potassium.

[0018] In certain embodiments, the sugar alcohol sweetener includes one or more of xylitol, sorbitol, mannitol, maltitol, and erythritol.

[0019] In certain preferred embodiments, the sweetener is one or more of white sugar, fructose, fructose-glucose syrup, erythritol, and sucralose.

[0020] In certain embodiments, the mass percentage of the sweetener in the modulated milk is 2% to 7%.

[0021] In certain preferred embodiments, the mass percentage of the sweetener in the modulated milk is 4% to 6%.

[0022] In certain embodiments, the thickening agent includes carrageenan and xanthan gum.

[0023] In certain preferred embodiments, the thickener comprises 0.18% to 0.3% of carrageenan and xanthan gum.

[0024] In certain more preferred embodiments, the mass ratio of carrageenan to xanthan gum is 1:1 to 2:1.

[0025] In certain embodiments, the thickener further comprises one or more of acetylated distarch adipate, acetylated distarch phosphate, hydroxypropyl starch, guar gum, locust bean gum, sodium alginate, and propylene glycol alginate.

[0026] In certain preferred embodiments, the thickener further comprises one or more of acetylated distarch adipate, acetylated distarch phosphate, and guar gum.

[0027] In certain embodiments, the mass percentage of the thickener in the modulated milk is 0.3% to 0.5%.

[0028] In certain preferred embodiments, the mass percentage of the thickener in the modulated milk is 0.3% to 0.4%.

[0029] In certain embodiments, the emulsifier includes one or more of mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid mono- and di-glycerides, molecularly distilled monoglycerides, polyglycerol fatty acid esters, and citric acid fatty acid glycerides.

[0030] In certain embodiments, the emulsifier includes one or more of glyceryl monostearate, sucrose fatty acid esters, and diacetyl tartaric acid mono- and di-glycerides.

[0031] In certain embodiments, the mass percentage of the emulsifier in the modulated milk is 0.16% to 0.3%.

[0032] In certain preferred embodiments, the mass percentage of the emulsifier in the modulated milk is 0.2-0.25%.

[0033] In certain embodiments, the acidity regulator includes one or more of sodium bicarbonate, sodium tripolyphosphate, sodium hexametaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, and sodium citrate.

[0034] In certain embodiments, the mass percentage of the acidity regulator in the modulated milk is 0.03% to 0.08%.

[0035] In certain preferred embodiments, the mass percentage of the acidity regulator in the modulated milk is 0.04-0.06%.

[0036] In certain embodiments, based on the total mass of the raw material components of the modulated milk, the modulated milk includes the following raw material components in percentage by mass: 80% to 95% raw milk, 2% to 7% sweetener, 0.3% to 0.5% thickener, 0.16% to 0.3% emulsifier, and 0.03% to 0.08% acidity regulator.

[0037] In certain embodiments, based on the total mass of the raw material components of the modulated milk, the modulated milk includes the following raw material components in percentage by mass: 85% to 90% raw milk, 4% to 6% sweetener, 0.3% to 0.4% thickener, 0.2% to 0.25% emulsifier, and 0.04% to 0.06% acidity regulator.

[0038] In certain embodiments, the modulated milk further comprises other food ingredients for providing flavor, such as one or more of chocolate, cocoa powder, matcha powder, cheese powder, fruit essence, fresh fruit juice or concentrated fruit juice; the other food ingredients for providing flavor provide flavor for the modulated milk.

[0039] In certain embodiments, the fruit includes but is not limited to strawberries, apples, oranges, pears, grapes, blueberries, peaches, cherries, pineapples, watermelons, cantaloupes, and the like.

[0040] In certain embodiments, the mass percentage of other food ingredients providing flavor in the modulated milk is 0.5-2.5%.

[0041] In some preferred embodiments, the mass percentage of other food raw materials providing flavor in the modulated milk is 1-2%. In some embodiments, the balance of the raw material components of the modulated milk is water.

[0042] The second aspect of the present invention is to provide a method for preparing the above-mentioned modulated milk, comprising the following steps:

[0043] 1) uniformly mixing the raw material components of the modulated milk to obtain a mixed solution;

[0044] 2) pre-homogenizing the mixed solution obtained in step 1) and then sterilizing it;

[0045] 3) Homogenize under sterile conditions and cool to obtain.

[0046] In certain embodiments, the mixing time in step 1) is 15-30 min.

[0047] In certain embodiments, the mixing temperature in step 1) is 65-75°C.

[0048] In certain embodiments, the mixing is stirring mixing.

[0049] In certain embodiments, the homogenization pressure of the pre-homogenization in step 2) is 15-20 MPa.

[0050] In certain embodiments, the pre-homogenization temperature in step 2) is 65-75°C.

[0051] In certain embodiments, the sterilization comprises ultra-high temperature sterilization.

[0052] In certain embodiments, the ultra-high temperature sterilization condition is sterilization at 137-159° C. for 0.09-15 s.

[0053] In certain preferred embodiments, the ultra-high temperature sterilization condition is sterilization at 137-145° C. for 3-4 seconds.

[0054] In certain embodiments, the homogenization pressure in step 3) is 15-25 MPa.

[0055] In certain embodiments, the homogenization temperature in step 3) is 65-70°C.

[0056] In certain embodiments, the cooling method and conditions in step 3) are conventional techniques in the art, generally referring to cooling the temperature of the product to room temperature.

[0057] In certain embodiments, the preparation method of the present invention further comprises aseptic filling after the cooling in step 3). The aseptic filling is a conventional aseptic filling operation in the art, and the temperature of the aseptic filling is preferably 20-30°C.

[0058] The third aspect of the present invention is to provide use of the modulated milk as described above in preparing food.

[0059] In certain embodiments, the food includes but is not limited to pudding, cheese, ice cream, yogurt, cake, candy, ice cream, biscuits, drinks, etc.

[0060] A fourth aspect of the present invention protects a food, which includes the reconstituted milk described above.

[0061] In certain embodiments, the food includes but is not limited to pudding, cheese, ice cream, yogurt, cake, candy, ice cream, biscuits, drinks, etc.

[0062] In certain preferred embodiments, the food product is a pudding.

[0063] The present invention also provides a method for preparing the above pudding, comprising: heating the modulated milk to 70-80°C and stirring for 5-15 minutes, introducing it into a container and cooling it to a fixed shape. The cooling method and conditions can be conventional techniques in the art, preferably, cooling to 2-15°C to fix the shape.

[0064] Beneficial effects:

[0065] The present invention provides a modulated milk and a preparation method and application thereof; the synergistic effect between the components of the modulated milk can change the texture of the modulated milk, so that it is a liquid modulated milk under normal conditions, and a semi-solid state after heating and cooling, and it has a soft mouthfeel, smooth entrance, and a formed and stable and uniform tissue state, which has the diversity of usage scenarios, bringing different flavor experiences to consumers, and can be stored at room temperature for 6 months, with good sensory state and uniform tissue state during the shelf life; it overcomes the problems of the tissue state being damaged during the sterilization process due to the high fat and high protein content in the modulated milk, and the sterilization and coking of the pipeline, and the preparation method is simple. The modulated milk of the present invention also has two usage modes of direct consumption and reprocessing to obtain solid pudding and other foods, and the obtained pudding has a smooth surface, uniform texture, smooth entrance, and high fineness. DETAILED DESCRIPTION

[0066] "Scope" disclosed in the present invention is defined in the form of lower limit and upper limit, and a given range is defined by selecting a lower limit and an upper limit, and the selected lower limit and upper limit define the boundary of a special range. The scope defined in this way can be inclusive or exclusive of end values, and can be arbitrarily combined, that is, any lower limit can be combined with any upper limit to form a range. For example, if the scope of 10-50 and 20-40 is listed for a specific parameter, it is understood that the scope of 10-40 and 20-50 is also expected. In addition, if the minimum range values ​​1 and 2 are listed, and if the maximum range values ​​3, 4 and 5 are listed, the following range can be fully expected: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5. In this application, unless otherwise specified, the range "ab" of numerical value represents the abbreviation of any real number combination between a and b, wherein a and b are real numbers such as numerical range "0-5" represents that all real numbers between "0-5" have been fully listed herein, and "0-5" is just the abbreviation of these numerical value combinations. In addition, when a parameter is expressed as an integer ≥ 2, it is equivalent to disclosing that the parameter is, for example, an integer of 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.

[0067] Unless otherwise specified, all embodiments and optional embodiments of the present application can be combined with each other to form a new technical solution.

[0068] Unless otherwise specified, all technical features and optional technical features of this application can be combined with each other to form a new technical solution.

[0069] If there is no special explanation, the "include" and "comprising" mentioned in this application are open-ended or closed-ended. For example, the "include" and "comprising" may mean that other components not listed may also be included or only the listed components may be included or only the listed components may be included.

[0070] The modulated milk of the present invention changes its texture so that it is liquid modulated milk under normal conditions and can be stored at room temperature for 6 months. It becomes a semi-solid state after heating and cooling. It has a soft mouthfeel and is smooth in the mouth. The structure is formed and stable and uniform. It has a variety of usage scenarios and brings different flavor experiences to consumers.

[0071] The invention provides a modulated milk, comprising the following raw material components: raw milk, a sweetener, a thickener, an emulsifier and an acidity regulator.

[0072] In the present invention, the raw milk is conventional in the art, and can be fresh milk and / or reconstituted milk; the fresh milk can be raw cow milk or raw goat milk, and the raw cow milk can be further obtained by centrifugal sterilization or concentration treatment; the centrifugal sterilization is a conventional operation in the art, and the total bacterial count of the raw cow milk after centrifugation is ≤50000 CFU / mL. The concentration is obtained by reverse osmosis membrane concentration or falling film concentration of raw cow milk, and the concentration multiple is preferably 1.15-1.3 times, and can also be 1.15-1.2 times, and can also be 1.2-1.3 times; wherein the concentration temperature of reverse osmosis membrane concentration is preferably 4-10°C, and can also be 4-6°C, 6-8°C; wherein the concentration temperature of falling film concentration is preferably 50-65°C, and can also be 50-55°C, 55-60°C, 60-65°C. In addition, considering the milk fat content, the raw milk can also be whole milk and / or skim milk conventionally used in the art. As is common in the art, the raw milk is subjected to raw milk testing and raw milk standardization. The raw milk should comply with the standards of GB-19301 "National Food Safety Standard Raw Milk".

[0073] In certain embodiments, the mass percentage of raw milk in the modulated milk is 80% to 95%; it can also be 85% to 90%, 80% to 85%, 85% to 95%, or 90% to 95%.

[0074] In the present invention, the sweetener refers to the sweetener commonly used in the art, including one or more of white sugar, fructose, fructose syrup, glucose powder, sugar alcohol sweeteners, sucralose, and acesulfame potassium; the sugar alcohol sweeteners include one or more of xylitol, sorbitol, mannitol, maltitol, and erythritol; in some preferred embodiments, the flavoring agent is one or more of white sugar, fructose, fructose syrup, erythritol, and sucralose. The amount of the sweetener used does not exceed the amount prescribed by the state. Preferably, the mass percentage of the sweetener in the modulated milk is 2% to 7%; it can also be 2% to 4%, 4% to 7%, 3% to 5%, and 4% to 6%.

[0075] In the present invention, in order to ensure that the modulated milk has good stability during the shelf life, avoid scaling of pipes, clogging of liquid or poor uniformity caused by the production process, and also to ensure the state and taste of the pudding; the present invention compounded stabilizers including emulsifiers, thickeners and acidity regulators in the modulated milk. After a large number of experimental explorations and verifications, the inventors finally found that when the thickener contains carrageenan and xanthan gum, the mass ratio is 1:1 to 2:1, and the addition amount is 0.18% to 0.3%, which can solve the above problems well. The mass ratio of carrageenan and xanthan gum can also be 1:1 to 1.5:1, or 1.5:1 to 2:1; the addition amount of carrageenan and xanthan gum can also be 0.18% to 0.2%, 0.2% to 0.25%, 0.25% to 0.3%, or 0.2 to 0.3%.

[0076] In the present invention, the stabilizer may further include other conventional emulsifiers and thickeners. Preferably, the thickener may include one or more of acetylated distarch adipate, acetylated distarch phosphate, hydroxypropyl starch, guar gum, locust bean gum, sodium alginate, and propylene glycol alginate in addition to carrageenan and xanthan gum; preferably, the thickener also includes one or more of acetylated distarch adipate, acetylated distarch phosphate, and guar gum.

[0077] Preferably, the content of the thickener is 0.3% to 0.5% of the content of the modulated milk, and may be 0.3% to 0.4%, 0.4% to 0.5%, or 0.35% to 0.45%.

[0078] In the present invention, the emulsifier includes one or more of mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid mono- and di-glycerides, molecular distilled monoglycerides, polyglycerol fatty acid esters, and citric acid fatty acid glycerides, wherein the monoester content in the mono- and di-glycerol fatty acid esters is ≥90%, and can also be ≥95%; further, the emulsifier includes one or more of monostearic acid glyceryl esters, sucrose fatty acid esters, and diacetyl tartaric acid mono- and di-glycerides. Further, the content of the emulsifier is 0.16% to 0.3% of the content of the modulated milk, and can also be 0.2% to 0.25%, and can also be 0.16% to 0.2%, and can also be 0.25% to 0.3%.

[0079] In the present invention, the acidity regulator includes one or more of sodium bicarbonate, sodium tripolyphosphate, sodium hexametaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, and sodium citrate; further, the content of the acidity regulator is 0.03% to 0.08% of the content of the modulated milk, and can also be 0.04% to 0.06%, 0.03% to 0.05%, and 0.05% to 0.08%.

[0080] In the present invention, the modulated milk also includes other food raw materials that provide flavor, and the other food raw materials that provide flavor can provide flavor for the modulated milk, such as chocolate, cocoa powder, matcha powder, cheese powder, fruit essence, various fresh fruit juices or concentrated fruit juices, etc.; wherein fruits include but are not limited to strawberries, apples, oranges, pears, grapes, blueberries, peaches, cherries, pineapples, watermelons, cantaloupes, etc.; by adding various food raw materials that provide flavor, the modulated milk with different flavors is adjusted and modulated; further, the content of the other food raw materials that provide flavor is 0.5-2.5% of the content of the modulated milk, and can also be 1-2%, can also be 0.5%-1%, can also be 2%-2.5%, can also be 1%-2.5%.

[0081] The present invention also provides a method for preparing the above-mentioned modulated milk, comprising the following steps:

[0082] 1) uniformly mixing the raw material components of the modulated milk to obtain a mixed solution;

[0083] 2) pre-homogenizing the mixed solution obtained in step 1) and then sterilizing it;

[0084] 3) Homogenize under sterile conditions, cool and can.

[0085] In certain embodiments, the mixing time of step 1) is 15-30 min, 15-20 min, 20-25 min, 25-30 min, or 20-30 min; the mixing temperature is 65-75°C, 65-70°C, 70-75°C, or 68-72°C; wherein the mixing method and conditions may be conventional methods and conditions in the art. The mixing includes stirring and mixing; the raw material components may be mixed by adding them into a water-powder mixer.

[0086] In certain embodiments, step 2) is to pre-homogenize the mixed solution obtained by mixing in step 1), and then perform ultra-high temperature sterilization. The method and conditions of the pre-homogenization may be the homogenization method and conditions conventionally described in the art. Furthermore, the homogenization pressure of the pre-homogenization is 15-20 MPa, and may also be 15-18 MPa, or 18-20 MPa; the homogenization temperature of the pre-homogenization is 65-75°C, and may also be 65-70°C, and may also be 70-75°C, or may also be 68-72°C.

[0087] The method and conditions of ultra-high temperature sterilization are conventionally described in the art. Further, the sterilization is ultra-high temperature sterilization, and the conditions of ultra-high temperature sterilization are sterilization at 137-159°C for 0.09-15s, and further sterilization at 137-145°C for 3s-4s, wherein the ultra-high temperature sterilization can be performed by selecting tubular sterilization equipment, plate-type sterilization equipment, tubular heat exchanger or other sterilization equipment; preferably, the ultra-high temperature sterilization is performed in tubular sterilization equipment such as a tubular sterilizer.

[0088] In certain embodiments, step 3) is homogenization under sterile conditions, cooling, and obtaining. Wherein, the method and conditions of homogenization may be conventional in the art. Furthermore, the homogenization pressure of the homogenization is 15-25MPa, and may also be 15-20MPa, and may also be 20-25MPa, and may also be 18-23MPa; the homogenization temperature of the homogenization is 65-75°C, and may also be 67-69°C, and may also be 65-70°C, and may also be 70-75°C, and may also be 68-72°C. The method and conditions of cooling are conventional techniques in the art, and generally refer to cooling the temperature of the product to room temperature, wherein the temperature range referred to by "room temperature" is 10-30°C, and may also be 15-25°C.

[0089] The preparation method of the present invention preferably further comprises aseptic filling after the cooling described in step 3). The aseptic filling is a conventional aseptic filling operation in the art, and further, the temperature of the aseptic filling is 20-30°C, 20-25°C, 25-30°C, or 23-27°C.

[0090] The second object of the present invention is to improve the application of the above-mentioned modulated milk in the preparation of food; the food includes but is not limited to pudding, cheese, ice cream, yogurt, cake, candy, ice cream, biscuits, drinks, etc.

[0091] The present invention also provides a food, which includes the above-mentioned modulated milk. Different types of food can be prepared based on the modulated milk, including but not limited to pudding, cheese, ice cream, yogurt, cake, candy, ice cream, biscuits, drinks, etc.; further, the food is pudding.

[0092] The present invention also provides a method for preparing the above pudding, comprising: heating the modulated milk to 70-80°C and stirring for 5-15 minutes, introducing it into a container and cooling it to a fixed shape to obtain the pudding; the cooling method and conditions can be conventional techniques in the art, preferably, cooling to a fixed shape. Further, cooling to 2-15°C to fix the shape; it can also be 5-10°C, 2-10°C, 10-15°C, or 4-12°C.

[0093] The following is a description of the implementation of the present invention by means of specific embodiments. Those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification.

[0094] Before further describing the specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terms used in the examples of the present invention are intended to describe specific embodiments rather than to limit the scope of protection of the present invention. The test methods in the following examples without specifying specific conditions are generally carried out under conventional conditions or under conditions recommended by the manufacturers.

[0095] When the embodiments give numerical ranges, it should be understood that, unless otherwise specified in the present invention, both endpoints of each numerical range and any numerical value between the two endpoints can be selected. Unless otherwise defined, all technical and scientific terms used in the present invention have the same meaning as those generally understood by those skilled in the art. In addition to the specific methods, equipment, and materials used in the embodiments, according to the grasp of the prior art by those skilled in the art and the record of the present invention, any methods, equipment, and materials of the prior art similar or equivalent to the methods, equipment, and materials described in the embodiments of the present invention can also be used to realize the present invention.

[0096] In the following embodiments:

[0097] Raw milk was purchased from Bright Dairy Co., Ltd.

[0098] Thickeners and emulsifiers were purchased from CP Kelco, Danisco (China) Co., Ltd., and Fumanshi (China) Investment Co., Ltd.;

[0099] The acidity regulator was purchased from Yunnan Beike Jilini Tianchuang Phosphate Co., Ltd.

[0100] Other raw materials not specified were obtained through conventional commercial routes.

[0101] Example 1

[0102] 1. The raw material formula is shown in Table 1;

[0103] Table 1 Raw material formula of Example 1

[0104]

[0105] 2. The preparation method is as follows:

[0106] (1) Concentrating raw milk (protein content of 3.0% and fat content of 3.3%) by RO reverse osmosis, with a concentration multiple of 1.3 times and a concentration temperature of 6° C. to obtain a concentrated milk raw material;

[0107] (2) The concentrated milk raw material is heated to 65° C., and white sugar, carrageenan, xanthan gum, acetylated distarch adipate, mono- and diglycerol fatty acid esters, sucrose fatty acid esters, sodium hexametaphosphate, and water are added through a water-powder mixer, and the mixture is stirred evenly for 30 minutes to mix evenly;

[0108] (3) The protein content of the mixed solution is 3.51%, the fat content is 3.86%, and the pH value is 6.7. The mixed solution is put into a homogenizer with a homogenization pressure of 15 MPa and a homogenization temperature of 65°C.

[0109] (4) Perform tubular ultra-high temperature sterilization at a temperature of 137°C and a sterilization time of 4 seconds;

[0110] (5) The milk after ultra-high temperature treatment is directly put into a sterile homogenizer with a homogenization pressure of 15 MPa and a homogenization temperature of 70°C;

[0111] (6) The homogenized product is cooled to 20°C and directly and continuously sent to the aseptic filling machine for filling.

[0112] Example 2

[0113] 1. The raw material formula is shown in Table 2;

[0114] Table 2 Raw material formula of Example 2

[0115]

[0116]

[0117] 2. The preparation method is as follows:

[0118] (1) Concentrating raw milk (protein content of 3.3% and fat content of 3.8%) by RO reverse osmosis, with a concentration multiple of 1.2 and a concentration temperature of 4° C. to obtain a concentrated milk raw material;

[0119] (2) The concentrated milk raw material is heated to 70° C., and fructose, cocoa powder, carrageenan, xanthan gum, acetylated distarch adipate, mono- and diglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerol esters, sodium hexametaphosphate, sodium tripolyphosphate, and water are added through a water-powder mixer, and the mixture is stirred evenly for 20 minutes to mix evenly;

[0120] (3) The protein content of the mixed solution is 3.17%, the fat content is 3.65%, and the pH value is 6.8. The mixed solution is put into a homogenizer with a homogenization pressure of 18 MPa and a homogenization temperature of 70°C.

[0121] (4) INF high temperature sterilization, the sterilization temperature is 157°C, and the sterilization time is 0.09s;

[0122] (5) The milk after ultra-high temperature treatment is directly put into a sterile homogenizer with a homogenization pressure of 22 MPa and a homogenization temperature of 70°C;

[0123] (6) The homogenized product is cooled to 20°C and directly and continuously sent to the aseptic filling machine for filling.

[0124] Example 3

[0125] 1. The raw material formula is shown in Table 3;

[0126] Table 3 Raw material formula of Example 3

[0127]

[0128]

[0129] 2. The preparation method is as follows:

[0130] (1) raw milk (protein content of 3.8%, fat content of 4.2%) is concentrated by falling film, the concentration multiple is 1.2 times, and the concentration temperature is 60° C., to obtain a concentrated milk raw material;

[0131] (2) The concentrated milk raw material is heated to 75° C., and erythritol, sucralose, matcha powder, carrageenan, xanthan gum, hydroxypropyl starch, molecularly distilled monoglyceride, diacetyl tartaric acid mono- and diglycerides, tripotassium phosphate, and water are added through a water-powder mixer, and the mixture is stirred evenly for 30 minutes to mix evenly;

[0132] (3) The protein content of the mixed solution is 3.88%, the fat content is 4.28%, and the pH value is 6.8. The mixed solution is put into a homogenizer with a homogenization pressure of 18 MPa and a homogenization temperature of 70°C.

[0133] (4) INF high temperature sterilization, the sterilization temperature is 157°C, and the sterilization time is 0.09s;

[0134] (5) The milk after ultra-high temperature treatment is directly put into a sterile homogenizer with a homogenization pressure of 22 MPa and a homogenization temperature of 70°C;

[0135] (6) The homogenized product is cooled to 20°C and directly and continuously sent to the aseptic filling machine for filling.

[0136] Example 4

[0137] 1. The raw material formula is shown in Table 4;

[0138] Table 4 Raw material formula of Example 4

[0139]

[0140] 2. The preparation method is as follows:

[0141] (1) raw milk (protein content of 3.8%, fat content of 4.2%) is concentrated by falling film, the concentration multiple is 1.15 times, and the concentration temperature is 55° C., to obtain a concentrated milk raw material;

[0142] (2) heating the concentrated milk raw material to 70° C., adding glucose powder, acesulfame potassium, carrageenan, xanthan gum, guar gum, sodium alginate, polyglycerol fatty acid ester, sodium bicarbonate, and water through a water-powder mixer, and stirring evenly for 30 minutes to mix evenly;

[0143] (3) The protein content of the mixed solution is 3.85%, the fat content is 4.25%, and the pH value is 6.8. The mixed solution is put into a homogenizer with a homogenization pressure of 18 MPa and a homogenization temperature of 70°C.

[0144] (4) UHT ultra-high temperature sterilization, the sterilization temperature is 142°C, and the sterilization time is 4 seconds;

[0145] (5) The milk after ultra-high temperature treatment is directly put into a sterile homogenizer with a homogenization pressure of 22 MPa and a homogenization temperature of 70°C;

[0146] (6) The homogenized product is cooled to 20°C and directly and continuously sent to the aseptic filling machine for filling.

[0147] Example 5

[0148] 1. The raw material formula is shown in Table 5:

[0149] Table 5 Raw material formula of Example 5

[0150]

[0151] 2. The preparation method is as follows:

[0152] (1) heating the skim milk raw material to 65° C., adding fructose syrup, acesulfame potassium, strawberry puree, carrageenan, xanthan gum, locust bean gum, propylene glycol alginate, citric acid fatty acid glyceride, mono- and di-glycerol fatty acid esters, sodium bicarbonate, and water through a water-powder mixer, and stirring evenly for 15 minutes to mix evenly;

[0153] (2) The protein content of the mixed solution is 3.85%, the fat content is 4.25%, and the pH value is 6.8. The mixed solution is put into a homogenizer with a homogenization pressure of 18 MPa and a homogenization temperature of 70°C.

[0154] (3) UHT sterilization, the sterilization temperature is 142 ° C, and the sterilization time is 4 seconds;

[0155] (4) The milk after ultra-high temperature treatment is directly put into a sterile homogenizer with a homogenization pressure of 22 MPa and a homogenization temperature of 70°C;

[0156] (5) The homogenized product is cooled to 20°C and directly and continuously sent to the aseptic filling machine for filling.

[0157] Comparative Example 1

[0158] 1. The raw material formula is shown in Table 6;

[0159] Table 6 Raw material formula of comparative example 1

[0160]

[0161] 2. The preparation method is the same as that in Example 1.

[0162] Comparative Example 2

[0163] 1. The raw material formula is shown in Table 7;

[0164] Table 7 Raw material formula of comparative example 2

[0165]

[0166] 2. The preparation method is the same as that in Example 1.

[0167] Comparative Example 3

[0168] 1. The raw material formula is shown in Table 8;

[0169] Table 8 Raw material formula of comparative example 3

[0170]

[0171]

[0172] 2. The preparation method is the same as that in Example 1.

[0173] Comparative Example 4

[0174] 1. The raw material formula is shown in Table 9;

[0175] Table 9 Raw material formula of comparative example 4

[0176]

[0177] 2. The preparation method is the same as that in Example 1.

[0178] Comparative Example 5

[0179] 1. The raw material formula is the same as in Example 1;

[0180] 2. The preparation method is the same as that of Example 1, except that after ultra-high temperature sterilization in step (4), step (5) is omitted and the process directly proceeds to step (6), i.e., cooling to 20° C. and filling.

[0181] Effect Example 1 Sensory Evaluation of Modulated Milk During Shelf Life

[0182] The shelf life of the modulated milks prepared in Examples 1 to 5 and Comparative Examples 1 to 5 was investigated, and changes in the sensory characteristics of the modulated milks during the shelf life are shown in the following table.

[0183] Table 10 Changes in sensory status of formulated milk during shelf life

[0184]

[0185]

[0186] As can be seen from the table above, the shelf life of the modulated milks obtained in Examples 1 to 5 can be more than 6 months at room temperature, and the sensory and flavor indicators can reach an ideal state. However, the sensory and flavor indicators of the modulated milks prepared in Comparative Examples 1 to 5 will deteriorate after 6 months at room temperature and cannot reach an ideal state.

[0187] Effect Example 2 Pudding Sensory Evaluation

[0188] By using the method described above, the modulated milks prepared in Examples 1 to 5 and Comparative Examples 1 to 5 were heated to 80° C., stirred evenly for 10 min, placed in transparent containers of the same specification, and cooled at 4° C. for 24 h to prepare puddings.

[0189] The pudding made from the reconstituted milk was evaluated from the following aspects: tissue state (smooth surface without pores is preferred), taste (delicate and smooth is preferred), firmness (moderate toughness is preferred), color (uniform color and gloss are preferred), internal texture (moist and uniform interior, without granular feeling is preferred). 20 trained sensory evaluators evaluated the above indicators using a 9-point system, recorded the average value, and the higher the value, the better. The results are shown in Table 11.

[0190] Table 11 Evaluation of sensory status of pudding

[0191]

[0192] As shown in Table 11, the sensory state of the pudding prepared by the modulated milk prepared by Example 1-Example 5 is significantly better than that of Comparative Examples 1-5; the overall score of the pudding prepared by the modulated milk prepared by Example 1-Example 5 is high, the surface is smooth and almost pore-free, the mouthfeel is delicate and smooth, the firmness is moderate, the color is uniform, the inside of the pudding is moist and uniform, and there is no obvious graininess; while the pudding prepared by the modulated milk prepared by Comparative Examples 1-5 is insufficient in terms of tissue state, mouthfeel, firmness, color, internal texture, etc., the surface may have obvious pores, the texture is too hard and not good to eat, or the texture cannot be fixed, or the inside of the pudding has a slight graininess. The overall score of each comparative example is much lower than that of the embodiment of the present invention.

[0193] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the art may modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by a person of ordinary skill in the art without departing from the spirit and technical concept disclosed by the present invention shall still be covered by the claims of the present invention.

Claims

1. A modified milk, characterized in that: Based on the total mass of the raw material components of the modulated milk, the modulated milk includes the following raw material components in percentage by mass: 80% to 95% raw milk, 2% to 7% sweetener, 0.3% to 0.5% thickener, 0.16% to 0.3% emulsifier, and 0.03% to 0.08% acidity regulator.

2. The modulated milk according to claim 1, characterized in that The thickener includes carrageenan and xanthan gum; Preferably, the thickener comprises 0.18% to 0.3% of carrageenan and xanthan gum; Preferably, the mass ratio of carrageenan to xanthan gum is 1:1 to 2:1; Preferably, the thickener further comprises one or more of acetylated distarch adipate, acetylated distarch phosphate, hydroxypropyl starch, guar gum, locust bean gum, sodium alginate, and propylene glycol alginate.

3. The modulated milk according to claim 1, characterized in that The raw milk includes fresh milk and / or reconstituted milk; Preferably, the raw milk includes one or more of raw cow's milk, raw goat's milk, whole milk and skim milk; Preferably, the raw milk is raw milk processed by centrifugation or concentration.

4. The modulated milk according to claim 1, characterized in that The sweetener includes one or more of white sugar, fructose, fructose syrup, glucose powder, sugar alcohol sweeteners, sucralose, and acesulfame potassium; Preferably, the sugar alcohol sweetener includes one or more of xylitol, sorbitol, mannitol, maltitol and erythritol.

5. The modulated milk according to claim 1, characterized in that The emulsifier includes one or more of mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, diacetyl tartaric acid mono- and di-glycerides, molecular distilled monoglycerides, polyglycerol fatty acid esters, and citric acid fatty acid glycerides; Preferably, the acidity regulator includes one or more of sodium bicarbonate, sodium tripolyphosphate, sodium hexametaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, and sodium citrate.

6. The formulated milk according to any one of claims 1 to 5, characterized in that The raw material components of the modulated milk also include other food raw materials that provide flavor; Preferably, the other food raw materials providing flavor include one or more of chocolate, cocoa powder, matcha powder, cheese powder, fruit essence, fresh fruit juice, and concentrated fruit juice; Preferably, the fruit includes one or more of strawberry, apple, orange, pear, grape, blueberry, peach, cherry, pineapple, watermelon and cantaloupe; Preferably, the mass percentage of other food ingredients providing flavor in the modulated milk is 0.5-2.5%.

7. The method for preparing the modulated milk according to any one of claims 1 to 6, characterized in that: The preparation method comprises the following steps: 1) uniformly mixing the raw material components of the modulated milk to obtain a mixed solution; 2) pre-homogenizing the mixed solution obtained in step 1) and then sterilizing it; 3) Homogenize under sterile conditions, cool and can. Preferably, the mixing time in step 1) is 15-30 min and / or the mixing temperature is 65-75° C.; Preferably, the homogenization pressure of the pre-homogenization in step 2) is 15-20 MPa and / or the homogenization temperature is 65-75° C.; Preferably, the homogenization pressure in step 3) is 15-25 MPa and / or the homogenization temperature is 65-70°C.

8. Use of the modulated milk according to any one of claims 1 to 6 in preparing food; Preferably, the food comprises one or more of pudding, cheese, ice cream, yogurt, ice cream, cake, candy, biscuits, and drinks.

9. A food, characterized in that The food comprises the modulated milk according to any one of claims 1 to 6; Preferably, the food comprises one or more of pudding, cheese, ice cream, yogurt, ice cream, cake, candy, biscuits, and drinks.

10. A method for preparing pudding, characterized in that: The pudding is prepared from the modulated milk according to any one of claims 1 to 6; Preferably, the preparation method comprises: heating the modulated milk to 70-80° C. and stirring for 5-15 minutes, and cooling it until it is set.

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