Anti-freezing taro milk with high emulsibility and preparation process thereof

Abstract

The invention discloses anti-freezing taro milk with high emulsibility. The taro milk is prepared from the following raw materials: 15-25% of red bud taro, 5-8% of coconut oil, 0.6-1.5% of salt, 0.3-0.8% of an acidity regulator, 5-7% of sugar, 1-2% of diglyceride and the balance of water. The raw materials are metered in percentage by mass. The preparation method comprises the following steps: treating raw materials, pulping, refining primary pulp, mixing, emulsifying, homogenizing, sterilizing and bagging. According to the invention, multiple salts are added to interact with multiple acidity regulators so as to indirectly improve the emulsibility of the emulsion, and the combination of the salts and the acidity regulators significantly enhances the emulsibility of the anti-freezing taro milk and improves the stability of the anti-freezing taro milk by regulating multiple aspects such as charge, pH and viscosity; the dual-action mechanism enables the emulsion to be more reliable in storage and use processes.

Description

Technical Field

[0001] The invention relates to the technical field of beverage preparation, in particular to a highly emulsifiable antifreeze taro emulsion and a preparation process thereof. Background Art

[0002] In recent years, plant milk is a pure plant product. It does not contain lactose, which can avoid intestinal discomfort for people with lactose intolerance. It does not contain milk protein, so people with milk allergies do not have to worry. It also does not contain hormones and antibiotics, and is more environmentally friendly. Plant-based "milk" products are milky white in color. They are increasingly attracting widespread attention from food researchers and consumers around the world, giving people who pursue a healthier diet a lot of choice.

[0003] Taro naturally has good nutritional value. It not only contains a large amount of small-particle starch that can be used as functional dietary fiber, but also provides a large amount of taro mucus and protein. Therefore, this plant milk uses taro as the main raw material.

[0004] Quick-frozen food is a low-temperature product that is packed and stored at -18℃~-20℃ (generally required, different foods require different temperatures) and delivered to the place of consumption. Its biggest advantage is that it completely preserves the original quality of food at low temperature (reduces the heat inside the food or the energy supporting various chemical activities, freezes part of the free water in the cells, and reduces the water activity), without the help of any preservatives and additives, and preserves the nutrition of food to the maximum extent. It has the advantages of original food being delicious, convenient, healthy, hygienic, nutritious, and affordable (staggered seasons, increasing food value, and creating higher benefits), so that consumers can enjoy high-quality food.

[0005] However, various physical and chemical changes such as water phase crystallization, fat crystallization, freeze concentration, and interfacial phase change produced during the freezing process lead to a series of phenomena that affect the sensory quality of food during the thawing process, such as oil separation and polymer precipitation. The emergence of these phenomena will greatly reduce consumer acceptance. Therefore, it is necessary to develop and study methods to improve the freeze-thaw stability of taro emulsion.

[0006] The protection and development of the functional properties of taro protein have been neglected in the production process of traditional taro milk. On the one hand, once the protein is denatured by heat during processing, it is prone to problems such as reduced solubility, stratification, precipitation, and short shelf life; on the other hand, the functionality of natural taro protein is difficult to meet the existing processing needs, especially the lack of emulsification activity and emulsification stability. Therefore, how to optimize the functionality of taro protein while protecting it from heat denaturation has become one of the difficult problems to be overcome in the new taro milk.

[0007] Although there is a method of adding protease in the existing process to increase the water solubility and emulsification of protein, the substrate specificity is poor and bitter peptides will be produced, resulting in a bitter taste. More importantly, it is also difficult to control the degree of protein hydrolysis. If the molecular weight of the peptide decomposed from the protein is small, its hydrophilic and hydrophobic regions are also small, and it is difficult to effectively adsorb to the phase interface and play an emulsification stabilization role. Summary of the invention

[0008] In view of the above-mentioned defects of the protein being easily denatured by heat, having poor emulsification and poor freeze-thaw stability, the present invention provides a highly emulsifiable antifreeze taro emulsion and a preparation process thereof.

[0009] The technical solution of the present invention is as follows:

[0010] The first object of the present invention is to provide a highly emulsifiable antifreeze taro emulsion, the raw materials comprising:

[0011]

[0012] The balance is water; each raw material is expressed in percentage by mass.

[0013] In one embodiment of the present invention, the salt is one or more of potassium citrate, sodium citrate, potassium gluconate, and potassium chloride.

[0014] In one embodiment of the present invention, the acidity regulator is one or more of sodium bicarbonate, sodium carbonate, and dipotassium hydrogen phosphate.

[0015] In one embodiment of the present invention, the sugar is a combination of trehalose and at least one of white sugar, fructose syrup and crystalline fructose; and the trehalose accounts for 1% of the total amount of the antifreeze taro milk raw material.

[0016] In one embodiment of the present invention, the diglyceride is one or more of coconut oil diglyceride, sunflower oil diglyceride, and corn oil diglyceride.

[0017] In one embodiment of the present invention, the content of diglyceride is 1-1.5%.

[0018] Coconut oil is a natural vegetable oil whose main component is medium-chain fatty acids, which are easily digested and absorbed by the human body and have antibacterial and antioxidant properties. Coconut oil has a high content of saturated fatty acids, which makes it less likely to oxidize and deteriorate, making it suitable as a high-quality raw material for food.

[0019] A second object of the present invention is to provide a preparation process of the above-mentioned antifreeze taro emulsion with high emulsification, comprising the following steps:

[0020] S1, raw material processing: select red sprout taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0021] S2, beating: put the cooked taro and purified water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-100 mesh sieve;

[0022] S3, refining the pulp: cooling the sieved pulp to room temperature, passing through a colloid mill, cooling to room temperature, and homogenizing to obtain a homogeneous taro pulp;

[0023] S4, mixing: mixing the homogenized taro pulp with salt and acidity regulator, letting it stand after fully mixing, and pouring the mixture into a wall breaking machine;

[0024] S5, emulsification: pre-mix the coconut oil, diglyceride and sugar, add them into the wall-breaking machine in S4, add purified water to make up the volume, and then start the wall-breaking machine for mixing and emulsification;

[0025] S6, homogenization: the material obtained after emulsification in S5 is subjected to high pressure homogenization twice;

[0026] S7, sterilization: sterilizing the homogenized taro emulsion by direct steam spraying;

[0027] S8, bagging: After the sterilization is completed, the taro emulsion is cooled to 20-25°C and then aseptically bagged.

[0028] In one embodiment of the present invention, in S1, the cooking time is 40 to 45 minutes.

[0029] In one embodiment of the present invention, in S2, the mass concentration of taro in the slurry is 15-25%.

[0030] Preferably, the mass concentration of taro in the slurry is 20-25%.

[0031] In one embodiment of the present invention, in S3, the processing conditions of the colloid mill are a rotation speed of 2000-3000 rpm, a grinding gap of 0.05-0.1 mm, a processing time of 2-5 min, and a pressure of 0.5-2 MPa; the homogenization pressure is 35-40 MPa, and the homogenization time is 2-5 min.

[0032] In one embodiment of the present invention, in S4, the standing time is 2 to 5 minutes.

[0033] In one embodiment of the present invention, in S5, the emulsification conditions are a rotation speed of 20,000 to 30,000 rpm and a time of 3 to 4 minutes.

[0034] In one embodiment of the present invention, in S6, the pressure settings of the two high-pressure homogenizations are 30-40 MPa for the first stage / 10 MPa for the second stage and 25-30 MPa for the first stage / 8 MPa for the second stage, and the temperatures of the two high-pressure homogenizations are maintained at 55-60°C.

[0035] In one embodiment of the present invention, in S7, the sterilization temperature is 130-140° C. and the time is 15-20 min.

[0036] In one embodiment of the present invention, in S1-S6, the temperature is controlled below 60°C, which can effectively avoid thermal denaturation of the protein while ensuring stable preparation efficiency, thereby better retaining the functional properties of the protein.

[0037] The beneficial technical effects of the present invention are:

[0038] The raw materials of the present invention do not contain emulsifiers such as mono- and di-glycerol fatty acid esters and sucrose fatty acid esters which cannot be digested by the human body and increase the risk of human intestinal diseases. The emulsification stabilization effect of the finished product is mainly achieved by physically modifying the natural taro protein. At the same time, green and healthy edible sugar is used, no sweeteners are added, and no saccharifying enzyme treatment is performed, so that the Maillard reaction between reducing sugar and protein can be avoided, so that the finished product has a milky white color and the product is more nutritious and healthy.

[0039] Existing technologies for improving the emulsification of emulsions, such as low-temperature swelling and hydrolysis after ultra-high pressure treatment. Although the above methods improve the emulsification of emulsions, because they have been treated by physical methods, the stability and quality of the emulsion may change slightly. The present invention chooses to add safe and stable salts and acidity regulators to the taro emulsion to combine them with each other, which can not only ensure the stability of the emulsion, but also improve the taste and quality of the taro emulsion; adding a variety of salts and a variety of acidity regulators to interact with each other to indirectly improve the emulsification of the emulsion. The combination of the two significantly enhances the emulsification of the antifreeze taro emulsion and improves its stability by adjusting multiple aspects such as charge, pH, and viscosity; that is, the coordinated effect of the two can jointly improve the emulsification of taro emulsion under a specific process. This dual action mechanism makes the emulsion more reliable during storage and use.

[0040] In order to improve the freeze-thaw resistance, the present invention preferably adds trehalose to the emulsion, because trehalose can form a protective film during the freezing process to wrap water molecules and oil droplets, reducing the damage of cell walls during the freezing and thawing process, which is particularly important for maintaining the texture and flavor of taro.

[0041] The diglyceride used in the present invention is a natural emulsifier that can be extracted from vegetable oil and is beneficial and harmless to the human body within the normal use range. Therefore, adding diglyceride to the emulsion not only meets the concept of safety and health, but also can improve the emulsification and anti-freeze-thaw properties of the emulsion to a certain extent.

[0042] The sterilization method of the present invention is steam direct injection sterilization, which can reach a higher temperature in a short time, thereby quickly killing microorganisms. The advantage is that by controlling the pressure and temperature of the steam, the sterilization process can be accurately controlled to ensure the sterilization effect. DETAILED DESCRIPTION

[0043] The present invention will be described in detail below in conjunction with the embodiments.

[0044] The detection method is as follows:

[0045] 1. Average particle size detection

[0046] The prepared samples were sealed under sterile conditions and allowed to stand at 25°C for 24 hours. After standing, they were analyzed and measured using a laser particle size analyzer.

[0047] 2. Freeze-thaw cycle test

[0048] Seal the canned sample and place it in a -25℃ refrigerator for 24 hours, then place it at 25℃ for 6 hours until it is completely thawed. The above operation is one freeze-thaw cycle. Repeat the above operation until the 20th freeze-thaw cycle. The anti-freeze-thaw property can be shown by the change in the particle size after the freeze-thaw cycle.

[0049] 3. Appearance evaluation

[0050] The appearance was observed under different embodiments and different freeze-thaw cycle conditions, and a small portion of the sample was extracted and diluted in water for observation.

[0051] 4. Viscosity test

[0052] The viscosity of the emulsion at room temperature was measured using a viscometer, and the viscosity could reflect the emulsification stability of the taro emulsion.

[0053] 5. Emulsion stability

[0054] The taro emulsion was placed at room temperature for 24 hours, one week, and two weeks to observe whether stratification, precipitation, agglomeration, etc. were observed. The stability at different time points was recorded and physical changes were observed.

[0055] Example 1

[0056] The invention discloses an antifreeze taro milk with high emulsification property, comprising the following raw materials in the following mass ratios: 25% of red taro, 6% of coconut oil, 0.6% of potassium citrate, 0.3% of sodium citrate, 0.375% of dipotassium hydrogen phosphate, 0.4% of sodium bicarbonate, 1% of trehalose, 5% of white sugar, 1% of coconut oil diglyceride, and the balance of water.

[0057] The specific preparation method is as follows:

[0058] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0059] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0060] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 2 min under a pressure of 35 MPa to obtain a homogenous taro pulp; the colloid mill speed was 2000 rpm, the mill gap was 0.05 mm, and the processing time was 2 min;

[0061] S4, mixing: the homogenized taro pulp is combined with 0.6% potassium citrate and 0.3% sodium citrate of taro milk, 0.375% dipotassium hydrogen phosphate and 0.4% sodium bicarbonate of taro milk by weight, and the mixture is fully mixed and allowed to stand for 2 minutes, and 5% white sugar and 1% trehalose of taro milk by weight are added, and then the mixture is poured into a wall breaking machine;

[0062] S5, emulsification: 6% of the mass of taro milk and 1% of diglyceride are pre-mixed and then fed into the wall breaking machine in step S4, and purified water is added to the volume and then the wall breaking machine is turned on, the speed of the wall breaking machine is set to 25000 rpm, the time is set to 3 min, and mixing and emulsification are performed;

[0063] S6, homogenization: the material obtained after emulsification in step S5 is subjected to high-pressure homogenization twice; the pressure settings of the two high-pressure homogenizations are 30MPa for the first stage / 10MPa for the second stage and 25MPa for the first stage / 8MPa for the second stage, respectively, and the temperature of the two high-pressure homogenizations is maintained at 60°C;

[0064] S7, sterilization: sterilize the homogenized taro emulsion by direct steam spraying at a temperature of 140°C for 20 minutes;

[0065] S8, bagging: After the sterilization, the taro emulsion is heated to 25°C and aseptically bagged.

[0066] Comparative Example 1

[0067] The invention discloses an antifreeze taro milk with high emulsification property, comprising the following raw materials in the following mass ratios: 25% of red taro, 6% of coconut oil, 0.9% of sodium citrate, 0.375% of dipotassium hydrogen phosphate, 0.4% of sodium bicarbonate, 1% of trehalose, 5% of white sugar, 1% of coconut oil diglyceride, and the balance of water.

[0068] The specific preparation method is as follows:

[0069] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0070] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0071] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 2 min under a pressure of 35 MPa to obtain a homogenous taro pulp; the colloid mill speed was 2000 rpm, the mill gap was 0.05 mm, and the processing time was 2 min;

[0072] S4, mixing: the homogenized taro pulp is combined with the pre-weighed sodium citrate accounting for 0.9% of the mass of the taro milk, the dipotassium hydrogen phosphate accounting for 0.375% of the mass of the taro milk, and the sodium bicarbonate accounting for 0.4%, and the mixture is allowed to stand for 2 minutes after being fully mixed, and 5% of the mass of the taro milk and 1% of trehalose are added, and then the mixture is poured into the wall breaking machine;

[0073] S5, emulsification: 6% of the mass of taro milk and 1% of coconut oil diglyceride are pre-mixed and sent to the wall breaking machine in step S4, and purified water is added to the volume and then the wall breaking machine is turned on, the speed of the wall breaking machine is set to 25000 rpm, the time is set to 3 min, and mixing and emulsification are performed;

[0074] S6, homogenization: the material obtained after emulsification in step S5 is subjected to high-pressure homogenization twice; the pressure settings of the two high-pressure homogenizations are 30MPa for the first stage / 10MPa for the second stage and 25MPa for the first stage / 8MPa for the second stage, respectively, and the temperature of the two high-pressure homogenizations is maintained at 60°C;

[0075] S7, sterilizing the homogenized taro emulsion by direct steam injection at a sterilization temperature of 130° C. for 15 min;

[0076] S8, bagging: After the sterilization is completed, the taro emulsion is cooled to 25° C. and then aseptically bagged.

[0077] Comparative Example 2

[0078] The invention discloses an antifreeze taro milk with high emulsification property, comprising the following raw materials in the following mass ratios: 25% of red sprout taro, 6% of coconut oil, 0.9% of sodium citrate, 0.375% of dipotassium hydrogen phosphate, 0.4% of sodium bicarbonate, 1% of trehalose, 5% of white sugar, and the balance of water.

[0079] The specific preparation method is as follows:

[0080] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0081] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0082] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 2 min under a pressure of 35 MPa to obtain a homogenous taro pulp; the colloid mill speed was 2500 rpm, the mill gap was 0.07 mm, and the processing time was 3 min;

[0083] S4, mixing: the homogenized taro pulp is combined with the pre-weighed sodium citrate accounting for 0.9% of the mass of the taro milk, the dipotassium hydrogen phosphate accounting for 0.375% of the mass of the taro milk, and the sodium bicarbonate accounting for 0.4%, and the mixture is allowed to stand for 2 minutes after being fully mixed, and 5% of the mass of the taro milk and 1% of trehalose are added, and then the mixture is poured into the wall breaking machine;

[0084] S5, emulsification: Coconut oil accounting for 6% of the mass of the taro milk is fed into the wall breaking machine in step S4, and purified water is added to make up the volume, and then the wall breaking machine is turned on, and the speed of the wall breaking machine is set to 25000 rpm, and the time is set to 3 min for mixing and emulsification;

[0085] S6, homogenization: the material obtained after emulsification in step S5 is subjected to high-pressure homogenization twice; the pressure settings of the two high-pressure homogenizations are 35MPa for the first stage / 10MPa for the second stage and 30MPa for the first stage / 8MPa for the second stage, respectively, and the temperature of the two high-pressure homogenizations is maintained at 60°C;

[0086] S7, sterilization: sterilize the homogenized taro emulsion by direct steam spraying at a temperature of 135°C for 15 minutes;

[0087] S8, bagging: After the sterilization is completed, the taro emulsion is cooled to 25° C. and then aseptically bagged.

[0088] Comparative Example 3

[0089] The invention discloses an antifreeze taro milk with high emulsification property, comprising the following raw materials in the following mass ratio: 25% of red taro, 6% of coconut oil, 0.6% of potassium citrate, 0.3% of sodium citrate, 0.375% of dipotassium hydrogen phosphate, 0.4% of sodium bicarbonate, 6% of white sugar, 1% of coconut oil diglyceride, and the balance of water.

[0090] The specific preparation method is as follows:

[0091] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0092] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0093] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 2 min under a pressure of 35 MPa to obtain a homogenous taro pulp; the colloid mill speed was 3000 rpm, the mill gap was 0.1 mm, and the processing time was 5 min;

[0094] S4, mixing: the homogenized taro pulp is combined with 0.6% potassium citrate and 0.3% sodium citrate of the taro milk mass, 0.375% dipotassium hydrogen phosphate and 0.4% sodium bicarbonate of the taro milk mass, and the mixture is fully mixed and allowed to stand for 2 minutes, and 6% white granulated sugar of the taro milk mass is added, and then the mixture is poured into a wall breaking machine;

[0095] S5, emulsification: 6% of the mass of taro milk and 1% of coconut oil diglyceride are pre-mixed and sent to the wall breaking machine in step S4, and purified water is added to the volume and then the wall breaking machine is turned on, the speed of the wall breaking machine is set to 25000 rpm, the time is set to 3 min, and mixing and emulsification are performed;

[0096] S6, homogenization: the material obtained after emulsification in step S5 is subjected to high-pressure homogenization twice; the pressure settings of the two high-pressure homogenizations are 35MPa for the first stage / 10MPa for the second stage and 28MPa for the first stage / 8MPa for the second stage, respectively, and the temperature of the two high-pressure homogenizations is maintained at 55°C;

[0097] S7, sterilizing the homogenized taro emulsion by direct steam injection at a sterilization temperature of 130° C. for 15 min;

[0098] S8, bagging: After the sterilization is completed, the taro emulsion is cooled to 25° C. and then aseptically bagged.

[0099] The emulsification performance and freeze-thaw resistance characteristics of Example 1 and Comparative Examples 1-3 are compared, and the results are shown in Table 1 below.

[0100] Table 1

[0101]

[0102]

[0103]

[0104] The emulsion stability performance of Example 1 and Comparative Examples 1-3 at standing times of 24 hours, one week, and two weeks are shown in Table 2.

[0105] Table 2

[0106]

[0107] From the particle size analysis in Table 1 and the emulsification stability performance in Table 2, it can be concluded that compared with the sample in Comparative Example 1, the sample in Example 1 is effectively reduced under the condition of adding potassium citrate and dipotassium hydrogen phosphate at the same time, and the precipitation phenomenon occurs for a significantly longer time than in Comparative Example 1, which reflects from the side that the combination of specific salts and acidity regulators under specific conditions can produce a synergistic effect to improve the emulsification of taro milk. However, since diglycerol is not added to the sample in Comparative Example 2, the emulsification is not as good as other embodiments. From the results of the freeze-thaw cycle experiment, the freeze-thaw resistance of the sample in Comparative Example 2 without adding diglycerol is poor. And by analyzing and comparing the sample in Comparative Example 3 without adding trehalose, the freeze-thaw resistance of only adding diglycerol is not as good as the sample in which trehalose, white sugar and diglycerol are added at the same time, so adding a certain amount of multiple sugars and diglycerol to the taro emulsion can effectively improve the freeze-thaw resistance of the taro emulsion.

[0108] Example 2

[0109] A highly emulsifiable antifreeze taro milk comprises the following raw materials in the following mass ratios: 23% of red taro, 5% of coconut oil, 0.7% of potassium gluconate, 0.2% of potassium chloride, 0.375% of dipotassium hydrogen phosphate, 0.3% of sodium bicarbonate, 0.1% of sodium carbonate, 1% of trehalose, 3% of white sugar, 2% of fructose syrup, 1.2% of sunflower oil diglyceride, and the balance is water.

[0110] The specific preparation method is as follows:

[0111] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0112] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0113] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 3 min under a pressure of 37 MPa to obtain a homogenous taro pulp; the colloid mill speed was 3000 rpm, the mill gap was 0.1 mm, and the processing time was 5 min;

[0114] S4, mixing: the homogenized taro pulp is combined with 0.7% potassium gluconate and 0.2% potassium chloride of the taro milk mass, 0.375% dipotassium hydrogen phosphate of the taro milk mass, 0.3% sodium bicarbonate and 0.1% sodium carbonate, which are weighed in advance, and then allowed to stand for 2 min after sufficient mixing, and 3% white granulated sugar, 1% trehalose and 2% fructose syrup of the taro milk mass are added, and then the mixture is poured into a wall breaking machine;

[0115] S5, emulsification: 5% of the mass of taro milk coconut oil and 1.2% of sunflower seed oil diglyceride are pre-mixed and sent to the wall breaking machine in step S4, and purified water is added to the volume and then the wall breaking machine is turned on, the speed of the wall breaking machine is set to 20000 rpm, the time is set to 4 minutes, and mixing and emulsification are performed;

[0116] S6, homogenization: the material obtained after emulsification in step S5 is subjected to two high-pressure homogenizations; the pressure settings of the two high-pressure homogenizations are 40MPa for the first stage / 10MPa for the second stage and 30MPa for the first stage / 8MPa for the second stage, respectively, and the temperature of the two high-pressure homogenizations is maintained at 55°C;

[0117] S7, sterilization: sterilize the homogenized taro emulsion by direct steam spraying at a temperature of 135°C for 17 minutes;

[0118] S8, bagging: After the sterilization, the taro emulsion is heated to 25°C and aseptically bagged.

[0119] Example 3

[0120] A highly emulsifiable antifreeze taro milk comprises the following raw materials in the following mass ratios: 15% of red taro, 5% of coconut oil, 0.3% of potassium citrate, 0.1% of sodium citrate, 0.8% of potassium gluconate, 0.2% of potassium chloride, 0.375% of dipotassium hydrogen phosphate, 0.25% of sodium bicarbonate, 0.1% of sodium carbonate, 3% of white granulated sugar, 2% of fructose syrup, 1% of crystalline fructose, 1.5% of corn oil diglyceride, and the balance is water.

[0121] The specific preparation method is as follows:

[0122] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0123] S2, beating: put the taro after cooking for 50 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through a 100-mesh sieve;

[0124] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 5 min under a pressure of 40 MPa to obtain a homogenous taro pulp; the colloid mill speed was 2500 rpm, the mill gap was 0.07 mm, and the processing time was 4 min;

[0125] S4, mixing: the homogenized taro pulp is combined with the pre-weighed potassium citrate accounting for 0.3% of the mass of taro milk, 0.1% of sodium citrate, 0.8% of potassium gluconate, 0.2% of potassium chloride, and 0.375% of the mass of taro milk, 0.25% of sodium bicarbonate and 0.1% of sodium carbonate, and the mixture is allowed to stand for 2.5 min after being fully mixed, and 3% of the mass of taro milk, 2% of fructose syrup and 1% of crystalline fructose are added, and then the mixture is poured into a wall breaking machine;

[0126] S5, emulsification: 5% of coconut oil and 1.5% of corn oil diglyceride by mass ratio of taro milk are pre-mixed and then fed into the wall breaking machine in step S4, and purified water is added to make up the volume, and then the wall breaking machine is turned on, and the speed of the wall breaking machine is set to 30000 rpm, and the time is set to 4 minutes for mixing and emulsification;

[0127] S6, homogenization: the material obtained after emulsification in step S5 is subjected to high-pressure homogenization twice; the pressure settings of the two high-pressure homogenizations are 32MPa for the first stage / 10MPa for the second stage and 27MPa for the first stage / 8MPa for the second stage, and the temperature of the two high-pressure homogenizations is maintained at 58°C;

[0128] S7, sterilization: sterilize the homogenized taro emulsion by direct steam spraying at a temperature of 130° C. for 15 min;

[0129] S8, bagging: After the sterilization, the taro emulsion is heated to 20°C and aseptically bagged.

[0130] Comparative Example 4

[0131] A highly emulsifiable antifreeze taro milk comprises the following raw materials in the following mass ratios: 25% of red taro, 6.5% of coconut oil, 0.65% of sodium malate, 0.3% of sodium citrate, 0.4% of dipotassium hydrogen phosphate, 0.3% of sodium bicarbonate, 0.1% of potassium carbonate, 1% of trehalose, 5% of white sugar, 3% of maltose, 1.3% of sunflower seed oil diglyceride, and the balance is water.

[0132] The specific preparation method is as follows:

[0133] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0134] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0135] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 2 min under a pressure of 35 MPa to obtain a homogenous taro pulp; the colloid mill speed was 3000 rpm, the mill gap was 0.1 mm, and the processing time was 5 min;

[0136] S4, mixing: the homogenized taro pulp is combined with 0.65% of sodium malate and 0.3% of sodium citrate of taro milk weighed in advance, 0.4% of dipotassium hydrogen phosphate of taro milk, 0.3% of sodium bicarbonate and 0.1% of potassium carbonate, and the mixture is allowed to stand for 2 min after being fully mixed, and 5% of white sugar, 1% of trehalose and 3% of maltose of taro milk are added, and then the mixture is poured into a wall breaking machine;

[0137] S5, emulsification: 6.5% of coconut oil and 1.3% of sunflower seed oil diglyceride are pre-mixed and sent to the wall breaking machine in step S4, and purified water is added to the volume and then the wall breaking machine is turned on, the speed of the wall breaking machine is set to 25000 rpm, the time is set to 3 min, and mixing and emulsification are performed;

[0138] S6, homogenization: the material obtained after emulsification in step S5 is subjected to high-pressure homogenization twice; the pressure settings of the two high-pressure homogenizations are 35MPa for the first stage / 10MPa for the second stage and 30MPa for the first stage / 9MPa for the second stage, respectively, and the temperature of the two high-pressure homogenizations is maintained at 60°C;

[0139] S7, sterilization: sterilize the homogenized taro emulsion by direct steam spraying at a temperature of 130° C. for 15 min;

[0140] S8, bagging: After the sterilization, the taro emulsion is heated to 25°C and aseptically bagged.

[0141] Comparative Example 5

[0142] The invention discloses an antifreeze taro milk with high emulsification property, comprising the following raw materials in the following mass ratio: 23% of red taro, 6.5% of coconut oil, 0.6% of potassium citrate, 0.5% of sodium citrate, 0.7% of potassium gluconate, 0.4% of potassium chloride, 0.8% of dipotassium hydrogen phosphate, 0.5% of sodium bicarbonate, 0.2% of sodium carbonate, 1% of trehalose, 5% of white sugar, 2% of coconut oil diglyceride, and the balance of water.

[0143] The specific preparation method is as follows:

[0144] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0145] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0146] S3, refining the pulp: cool the sieved pulp to room temperature, pass it through a colloid mill and cool it to room temperature, the colloid mill speed is 2500rpm, the mill gap is 0.05mm, and the processing time is 5min. Homogenize for 2min under a pressure of 35MPa to obtain a homogenous taro pulp;

[0147] S4, mixing: the homogenized taro pulp is combined with the pre-weighed potassium citrate accounting for 0.6% of the mass of taro milk, 0.5% of sodium citrate, 0.7% of potassium gluconate, 0.4% of potassium chloride and 0.8% of the mass of taro milk, 0.5% of sodium bicarbonate and 0.2% of sodium carbonate, and the mixture is allowed to stand for 3 minutes after sufficient mixing, and 5% of the mass of taro milk and 1% of trehalose are added, and then the mixture is poured into a wall breaking machine;

[0148] S5, emulsification: 6.5% of coconut oil and 2% of coconut oil diglyceride by mass ratio of taro milk are pre-mixed and then fed into the wall breaking machine in step S4, and purified water is added to make up the volume, and then the wall breaking machine is turned on, and the speed of the wall breaking machine is set to 30000 rpm, and the time is set to 3 min for mixing and emulsification;

[0149] S6, homogenization: the material obtained after emulsification in step S5 is subjected to two high-pressure homogenizations; the pressure settings of the two high-pressure homogenizations are 40MPa for the first stage / 10MPa for the second stage and 25MPa for the first stage / 8MPa for the second stage, respectively, and the temperature of the two high-pressure homogenizations is maintained at 60°C;

[0150] S7, sterilization: sterilize the homogenized taro emulsion by direct steam spraying at a temperature of 135° C. for 10 min;

[0151] S8, bagging: After the sterilization, the taro emulsion is heated to 25°C and aseptically bagged.

[0152] Comparative Example 6

[0153] A highly emulsifiable antifreeze taro milk comprises the following raw materials in the following mass ratios: 25% of red taro, 6% of coconut oil, 0.6% of potassium citrate, 0.3% of sodium citrate, 0.375% of dipotassium hydrogen phosphate, 0.4% of sodium bicarbonate, 1% of trehalose, 5% of white sugar, 1% of sunflower seed oil diglyceride, and the balance is water.

[0154] The specific preparation method is as follows:

[0155] S1, raw material processing: select taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook;

[0156] S2, beating: put the taro after cooking for 40 minutes and pure water into a tissue crusher at a mass ratio of 1:3 for grinding until the obtained slurry can pass through an 80-mesh sieve;

[0157] S3, refining the pulp: the sieved pulp was cooled to room temperature, passed through a colloid mill and cooled to room temperature, and homogenized for 2 min under a pressure of 35 MPa to obtain a homogenous taro pulp; the colloid mill speed was 2000 rpm, the mill gap was 0.1 mm, and the processing time was 4 min;

[0158] S4, mixing: the homogenized taro pulp is combined with 0.6% potassium citrate and 0.3% sodium citrate of the taro milk by weight, 0.375% dipotassium hydrogen phosphate and 0.4% sodium bicarbonate of the taro milk by weight, and the mixture is fully mixed and allowed to stand for 2 minutes, and 5% white granulated sugar of the taro milk by weight is added, and then the mixture is poured into a wall breaking machine;

[0159] S5, emulsification: 6% of the mass of taro milk coconut oil, 1% of sunflower seed oil diglyceride and 1% of trehalose are pre-mixed and sent to the wall breaking machine in step S4, and purified water is added to the volume and then the wall breaking machine is turned on, the speed of the wall breaking machine is set to 20000 rpm, the time is set to 3 min, and mixing and emulsification are performed;

[0160] S6, homogenization: the material obtained after emulsification in step S5 is subjected to high-pressure homogenization twice; the pressure settings of the two high-pressure homogenizations are 28MPa for the first stage / 7MPa for the second stage and 30MPa for the first stage / 8MPa for the second stage, and the temperature of the two high-pressure homogenizations is maintained at 55°C;

[0161] S7, sterilization: sterilize the homogenized taro emulsion by direct steam spraying at a temperature of 140°C for 20 minutes;

[0162] S8, bagging: After the sterilization, the taro emulsion is heated to 20°C and aseptically bagged.

[0163] Comparative Example 7

[0164] Comparative Example 7 has the same raw materials as Example 1, except that in step S6, a high-pressure homogenization is used, and the pressure is set to 35 MPa for the first stage and 10 MPa for the second stage, and the other steps are the same.

[0165] Comparative Example 8

[0166] The raw materials of Comparative Example 8 are the same as those of Example 1, except that water bath heating sterilization is adopted in step S7, the sterilization temperature is 105° C., and the time is 20 min. The other steps are the same.

[0167] Comparative Example 9

[0168] The only difference between Comparative Example 9 and Example 1 is that Areca taro is used as the raw material, and the other steps are the same.

[0169] Comparative Example 10

[0170] The only difference between Comparative Example 10 and Example 1 is that Lipu taro is used as the raw material, and the other steps are the same.

[0171] After testing, the finished taro pastes prepared in Comparative Examples 9 and 10 were slightly inferior in taste and color to the original red sprout taro paste, so red sprout taro was preferred as the raw material used in the present invention.

[0172] The taro pastes produced in Examples 2 and 3 all have excellent emulsification and freeze-thaw resistance. The taste and flavor of the taro paste produced in Comparative Example 6 are poor due to changes in the ratio and process parameters. Comparative Example 4 adds raw materials outside the original range and does not show excellent emulsification, while Comparative Example 5 has poor emulsification performance compared with other examples after adding excess salts and acidity regulators. The emulsification stability and freeze-thaw resistance of Comparative Examples 7 and 8 after 20 freeze-thaw cycles are both poor, reflecting that the production process has a relatively important influence on the quality of taro paste.

[0173] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A highly emulsifiable antifreeze taro emulsion, characterized in that: The raw material composition is: The balance is water; each raw material is expressed in percentage by mass.

2. The highly emulsifiable antifreeze taro emulsion according to claim 1, characterized in that: The salt is one or more of potassium citrate, sodium citrate, potassium gluconate and potassium chloride.

3. The highly emulsifiable antifreeze taro emulsion according to claim 1, characterized in that: The acidity regulator is one or more of sodium bicarbonate, sodium carbonate, and dipotassium hydrogen phosphate.

4. The highly emulsifiable antifreeze taro emulsion according to claim 1, characterized in that: The sugar is a combination of trehalose and at least one of white sugar, fructose syrup and crystalline fructose; the trehalose accounts for 1% of the total amount of the antifreeze taro milk raw materials.

5. The highly emulsifiable antifreeze taro emulsion according to claim 1, characterized in that: The diglyceride is one or more of coconut oil diglyceride, sunflower oil diglyceride and corn oil diglyceride.

6. A process for preparing the highly emulsifiable antifreeze taro emulsion according to any one of claims 1 to 5, characterized in that: The steps include: S1, raw material processing: select red sprout taro with good color, wash and peel the taro, remove the buds on the surface of the taro, cut into small pieces and then steam and cook; S2, beating: put the cooked taro and purified water into a tissue crusher at a mass ratio of 1:2 for grinding until the obtained slurry can pass through an 80-100 mesh sieve; S3, refining the pulp: cooling the sieved pulp to room temperature, passing through a colloid mill, cooling to room temperature, and homogenizing to obtain a homogeneous taro pulp; S4, mixing: mixing the homogenized taro pulp with salt and acidity regulator, letting it stand after fully mixing, and pouring the mixture into a wall breaking machine; S5, emulsification: pre-mix the coconut oil, diglyceride and sugar, add them into the wall-breaking machine in S4, add purified water to make up the volume, and then start the wall-breaking machine for mixing and emulsification; S6, homogenization: the material obtained after emulsification in S5 is subjected to high pressure homogenization twice; S7, sterilization: sterilizing the homogenized taro emulsion by direct steam spraying; S8, bagging: After the sterilization is completed, the taro emulsion is cooled to 20-25°C and then aseptically bagged.

7. The preparation process according to claim 6, characterized in that: In S1, the cooking time is 40-45 min; in S3, the processing conditions of the colloid mill are a rotation speed of 2000-3000 rpm, a grinding gap of 0.05-0.1 mm, a processing time of 2-5 min, and a pressure of 0.5-2 MPa; the homogenization pressure is 35-40 MPa, and the homogenization time is 2-5 min.

8. The preparation process according to claim 6, characterized in that: In S4, the standing time is 2 to 5 minutes; in S5, the emulsification conditions are a rotation speed of 20,000 to 30,000 rpm and a time of 3 to 4 minutes.

9. The preparation process according to claim 6, characterized in that: In S6, the pressure settings of the two high-pressure homogenizations are 30-40 MPa for the first stage / 10 MPa for the second stage and 25-30 MPa for the first stage / 8 MPa for the second stage, and the temperatures of the two high-pressure homogenizations are maintained at 55-60°C.

10. The preparation process according to claim 6, characterized in that: In S7, the sterilization temperature is 130-140°C and the time is 15-20 minutes.

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