Zero-lactose modified milk for coffee as well as preparation method and application of zero-lactose modified milk

Abstract

The invention relates to zero-lactose modified milk for coffee as well as a preparation method and application of the zero-lactose modified milk. The zero-lactose modified milk for coffee is prepared by the following steps: carrying out enzymolysis on pasteurized raw milk by adopting Bonlacta lactase at 40-50 DEG C, and then carrying out sterilization and enzyme deactivation on a dairy product subjected to enzymolysis, so as to obtain the zero-lactose modified milk. The modified milk not only meets the eating requirements of lactose intolerant people, but also is used as a milk base in latte coffee, the coffee fragrance is full and rich, the whole milk feeling is prominent, the fusion degree with coffee is high, and the flavor is clean and natural. Particularly, compared with other milk products and coffee beans, the zero-lactose modified milk and the Italian blended coffee beans are combined and can influence each other to generate a featured latte coffee product, so that a coffee brand is helped to form a featured coffee product, and a unique brand taste is slowly formed; and a favorable contribution is made for popularization of coffee brands.

Description

Technical Field

[0001] The present invention relates to the technical field of modulated milk, and in particular to a lactose-free modulated milk for coffee, and a preparation method and application thereof. Background Art

[0002] Previously, the milk base used in the coffee, milk tea and other ready-made beverage industries was mainly sterilized milk and pasteurized milk. People with lactose intolerance will experience adverse reactions such as bloating, abdominal pain, and diarrhea when drinking such products because their bodies cannot synthesize lactase or the activity of lactase is low. In addition, the intake of milk products is low, and the source of calcium intake is limited, which will cause a series of bone-related health problems. According to statistics, the proportion of lactose-intolerant people in China is relatively high, about 47%, so about 660 million people cannot drink beverages containing lactose such as lattes and milk tea.

[0003] The emergence of lactose-free dairy products solves the problem that people with lactose intolerance cannot drink latte tea. Lactose-free dairy products use an enzymatic process to hydrolyze the lactose in milk into glucose and galactose, and pre-enzymatic hydrolysis is performed in vitro, which reduces the digestive pressure caused by the lack of lactase in the body.

[0004] However, the existing zero-lactose formula milk has the problems of strong initial sweetness, weak freshness and strong steaming taste when making latte, which greatly affects the taste of latte. Therefore, a zero-lactose formula milk suitable for coffee is needed to solve the problem of poor taste in the existing latte production. Summary of the invention

[0005] The purpose of the present invention is to provide a zero-lactose modulated milk for coffee, which is obtained by enzymatic hydrolysis of pasteurized raw cow milk using high-efficiency lactase-Bonlacta lactase. The prepared zero-lactose modulated milk has a fresh and sweet taste, a natural milky aroma, and is more suitable for making latte with coffee. The zero-lactose modulated milk of the present invention is used as a milk base in coffee, and the coffee aroma is full and rich, the overall milky feeling is prominent, the degree of integration with coffee is high, and the flavor is clean and natural.

[0006] The technical solution adopted by the present invention is as follows:

[0007] A zero-lactose brewed milk for coffee is prepared by enzymatically hydrolyzing pasteurized raw cow milk with Bonlacta lactase at 40-50°C, and then sterilizing and inactivating the enzymes in the enzymatically hydrolyzed dairy product.

[0008] In the present invention, the enzymolysis temperature and time, as well as the enzyme inactivation temperature and time, have a certain influence on the milk aroma and freshness of milk. In order to obtain a latte coffee that meets the requirements, the enzymolysis temperature and time, as well as the enzyme inactivation temperature and time, should be controlled. Long-term enzymolysis and enzyme inactivation at high temperature will cause the milk aroma to be lost and the freshness to be reduced. At the same time, the improvement of the enzymolysis efficiency brought by high temperature will be accompanied by an increase in the content of glucose and galactose, causing the sweetness to rise too much or the front sweetness to be too heavy, thereby affecting the flavor expression of milk in coffee; while low-temperature enzymolysis maintains the freshness and flavor of milk to a certain extent, and at the same time, under the transglycosidation of lactase, part of oligosaccharides can be produced to replace glucose and galactose, reducing the sweetness presentation of the final product.

[0009] A method for preparing a lactose-free coffee milk according to the present invention comprises the following steps:

[0010] (1) treating raw milk at 65-75° C. for 15-30 seconds to kill pathogenic bacteria in the raw milk;

[0011] (2) using Bonlacta lactase to enzymatically hydrolyze the sterilized raw milk at a temperature of 40 to 50° C. for a time of 0.5 to 1 hour;

[0012] (3) The enzymatically hydrolyzed dairy product is subjected to enzyme inactivation and sterilization treatment to obtain lactose-free formulated milk.

[0013] In step (3), the enzyme inactivation and sterilization can be completed by first inactivating the enzyme and then sterilizing, or by introducing high-temperature steam for ultra-high temperature instantaneous sterilization.

[0014] Preferably, ultra-high temperature instantaneous sterilization (UHT) is a sterilization process in which the heating temperature is set to 135-150°C, the heating time is set to 2-32 seconds, and the product reaches the commercial sterility requirements after heating. Its basic principles include the principle of thermal death of microorganisms and how to maximize the original flavor and quality of food. Because the sensitivity of microorganisms to high temperatures is much greater than the sensitivity of most food ingredients to high temperatures, ultra-high temperature short-time sterilization can effectively kill microorganisms in a very short time and better maintain the quality of food.

[0015] The preparation of existing lactose-free formula milk mostly adopts high-temperature tubular (135℃-141℃) sterilization process. The tubular sterilization process uses high-temperature steam or high-pressure water as the heating medium. The heat is transferred to the fluid in the heating tube through the solid heat exchange wall. During this process, there are problems such as uneven heating of the sterilized materials, excessive local temperature, large loss of aroma and freshness, and the appearance of cooking odor. The ultra-high temperature instantaneous sterilization adopted by the present invention is ultra-high temperature steam sterilization (steam injection / steam immersion Infusion). Injection is high-temperature sterilization of materials by high-purity steam. The materials are preheated to above 70°C by heat exchange, and continue to flow to the annular nozzle steam injector after pressurization, and the steam is injected into the product for heat exchange, and the product temperature is quickly raised to the sterilization temperature (135°C to 150°C), and it is kept warm in the holding tube for 4-6 seconds, and then the water vapor is flashed out and the material is instantly cooled; Infusion is to preheat the product supplied from the loading area to above 70°C by heat exchange, enter the nozzle system of the injection cavity, and become a cylindrical product line in the middle of the cavity. The saturated steam gently heats the product center from the side at a low speed, raises the product temperature to the sterilization temperature, and keeps it warm in the holding tube for a few seconds, and then flashes and cools. The ultra-high temperature steam sterilization process can achieve a material state that maintains freshness and has no cooking odor. The combination of high sterilization temperature and short heating time ensures that microorganisms and spores are inactivated while minimizing the impact on the taste and flavor of the product.

[0016] After the enzymatically hydrolyzed dairy product is sterilized and sterilized, the present invention also includes an aseptic homogenization step to make the fat globule size smaller, so that the zero-lactose modulated milk is naturally sweet and has a rich milky aroma without obvious sterilization and cooking taste, and is paired with coffee to make its texture more delicate and sweet. The aseptic homogenization pressure is 50 / 200bar, and the homogenization time depends on the sample feed volume and the homogenization processing volume. The laboratory equipment is 30L / h, and the production line equipment can reach 10T / h. The fat globule size affects the flavor release. If the fat particle size is large, the milk fat is released quickly, and it is easy to have a greasy taste when used in latte, and the freshness is reduced.

[0017] A latte coffee, comprising the above-mentioned lactose-free modulated milk and coffee powder, can achieve a unique brand taste and eliminate the problems existing in similar coffees in the industry. In order to highlight the characteristics of latte and lactose-free modulated milk, the present invention preferably uses Italian blended coffee beans.

[0018] The advantages of the present invention are:

[0019] The present invention first proposes a lactose-free modulated milk, which not only meets the edible requirements of people with lactose intolerance, but also is used as a milk base in latte coffee, with a full and rich coffee aroma, a prominent overall milky feel, a high degree of integration with coffee, and a clean and natural flavor. In particular, compared with other types of milk products and coffee beans, the lactose-free modulated milk of the present invention combined with Italian blended coffee beans can interact with each other to produce a distinctive latte coffee product, thereby helping coffee brands to form distinctive coffee products and unique brand flavors, making a favorable contribution to the promotion of coffee brands. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a comparison chart of flavor detection of the lactose-free formula milk of Example 1, high-temperature sterilized milk (Mengniu), and refrigerated fresh milk (Asahi Vipshop);

[0021] Figure 2 A flavor comparison chart of a hot latte prepared with the lactose-free modulated milk of the present invention and Luckin Coffee's classic hot latte;

[0022] Figure 3 This is a flavor comparison chart between the iced latte prepared with the lactose-free modulated milk of the present invention and Luckin Coffee's classic iced latte. DETAILED DESCRIPTION

[0023] In order to make the technical personnel in the field understand the present invention more clearly and intuitively, the present invention will be further described below in conjunction with the accompanying drawings. The experimental methods without specific conditions in the following examples are selected according to conventional methods and conditions, or according to the product instructions.

[0024] Example 1

[0025] The method for preparing the lactose-free modulated milk of this embodiment comprises the following steps:

[0026] (1) treating raw milk at 65-75° C. for 15-30 seconds to kill pathogenic bacteria in the raw milk;

[0027] (2) The sterilized raw milk is enzymatically hydrolyzed with Bonlacta lactase at a temperature of 40 to 50°C for 0.5 to 1 hour; the amount of Bonlacta lactase added to the raw milk is 0.5 to 2 ml / l.

[0028] (3) The enzymatically hydrolyzed dairy product is subjected to enzyme inactivation and sterilization treatment to obtain lactose-free formulated milk.

[0029] In step (3), high temperature steam is introduced to perform ultra-high temperature instantaneous sterilization to achieve enzyme inactivation and sterilization.

[0030] The ultra-high temperature instantaneous sterilization adopted by the present invention is direct sterilization (Injection / Infusion) by ultra-high temperature steam, high-temperature sterilization of materials is performed by high-purity steam, the materials are preheated to above 70°C by heat exchange, and continue to flow to the annular nozzle steam injector after pressurization, and the steam is injected into the product for heat exchange, and the product temperature is quickly raised to the sterilization temperature (135°C-150°C), and the temperature is kept in the holding tube for 4-6 seconds, and then the water vapor is flashed and the material is immediately cooled, or the product supplied from the waiting area is preheated to above 70°C by heat exchange, and enters the nozzle system of the injection cavity, and becomes a cylindrical product line in the middle of the cavity, and the saturated steam is gently heated from the side to the center of the product at a low speed, and the product temperature is raised to the sterilization temperature and kept in the holding tube for a few seconds, and then flashed and cooled. The ultra-high temperature steam sterilization process can achieve a material state that maintains freshness and has no cooking odor. The combination of high sterilization temperature and short heating time ensures that microorganisms and spores are deactivated, and the taste and flavor of the product are minimized.

[0031] After the enzyme-killing and sterilizing of the enzymatically hydrolyzed dairy product, the present invention also includes an aseptic homogenization step to make the fat globule size smaller, so that the zero-lactose modulated milk is naturally sweet, with a rich milky aroma, and no obvious sterilization and cooking taste, and the coffee is matched to make the texture more delicate and sweet. The aseptic homogenization pressure is 50 / 200bar, and the homogenization time depends on the sample feed amount and the homogenization processing capacity. The laboratory equipment is 30L / h, and the production line equipment can reach 10T / h. The fat globule size affects the flavor release. If the fat particle size is large, the milk fat is released quickly, and it is easy to have a greasy taste when used in latte, and the freshness is reduced.

[0032] With reference to the taste and odor characteristic items in the sensory scoring table of China's dairy industry standards "Sterilized Milk Sensory Quality Evaluation Criteria" RHB102-2004 and "Pasteurized Milk Sensory Quality Evaluation Criteria" RHB101-2004, combined with Luckin's own professional sensory evaluation test method, a 5-point scoring system was adopted to evaluate and test the specific details of taste and odor.

[0033] The flavor of the lactose-free formula milk prepared on the machine in Example 1, the high-temperature sterilized milk (Mengniu) sampled on the production line, and the refrigerated fresh milk (Asahi Vipshop) were tested. The results are shown in Tables 1 and Figure 1 shown.

[0034] Table 1

[0035] sample Milk aroma Sweetness Body Smoothness Aftertaste Cleanliness High temperature sterilized milk (Mengniu) 3 3 3.5 3 3 3 Lactose-free formula milk 3.5 4 3.5 2.75 3 2.75 Refrigerated fresh milk (Asahi Vipin) 3 3 3 3 2.5 3.25

[0036] Example 2

[0037] The concentrated coffee liquid is obtained by grinding and extracting Italian blended coffee beans, and the zero-lactose modulated milk of Example 1 can effectively enhance the fusion, cleanliness and smoothness of coffee and milk, while highlighting the characteristic flavors of coffee and milk.

[0038] Italian blended coffee beans are 100% Arabica coffee beans, and coffee beans from two or more coffee producing areas such as Ethiopia, Brazil, Colombia, and Guatemala are professionally blended. The raw coffee beans are washed or sun-dried, and medium-deep roasted to obtain coffee beans with flavors such as nuts, dark chocolate, and caramel, presenting a unique flavor and rich taste. The Italian blended coffee beans involved in the present invention all adopt the same blending form, such as using coffee beans from Ethiopia, Brazil, and Colombia for a 1:1:1 blend.

[0039] The differences in latte taste and flavor caused by different amounts of coffee powder and extracted coffee concentrate are mainly reflected in the release of coffee aroma, the bitterness at the end and the overall cleanliness. The various indicators and fusion of coffee and milk jointly determine the quality of a cup of latte.

[0040] Taking Luckin Classic Hot Latte as a comparison, the coffee beans of Luckin Classic Hot Latte are the same Italian blend coffee beans, and the milk is high-temperature sterilized milk (Mengniu). The amount of milk added to the hot latte is 350g, the cup volume is uniformly 16oz, the whole cup is filled with 470ml, and the usual cup volume is 450ml.

[0041] The different latte flavors prepared are shown in Table 2 and Figure 2 shown.

[0042] Table 2

[0043]

[0044] Note: The same amount of milk (350g) was added to each sample for testing; the cup volume was unified as 16oz, and the whole cup was 450ml; the coffee powder of 23g push-button latte weighed 23g, and the espresso liquid was 30g; the coffee powder of 25g push-button latte weighed 25g, and the espresso liquid was 30g; the coffee powder of 26g push-button latte weighed 26g, and the espresso liquid was 30g.

[0045] In Table 2, the three types of push-button lattes have the same amount of milk, but the milk flavor of the 25g push-button latte is lower than that of the 23g push-button latte and the 26g push-button latte, while the coffee flavor of the 25g push-button latte with more coffee powder is lower than that of the 23g push-button latte, indicating that in the hot latte, the 23g push-button latte and the 26g push-button latte, the espresso liquid extracted from the coffee powder is more integrated with the zero-lactose modulated milk, and can release the milk and coffee flavors better than other latte samples, and the flavor is the best. Considering other flavors comprehensively, among the hot lattes, the 23g push-button latte prepared with zero-lactose modulated milk can best reflect the brand flavor, and the least amount of coffee powder can be used to prepare a latte category with a high enough coffee flavor, and the milk flavor can be fully released, which is conducive to reducing costs and preparing high-quality hot latte categories.

[0046] Taking Luckin Classic Iced Latte as a comparison, Luckin Classic Iced Latte is made with 19g of Italian blended coffee beans ground into coffee powder, 30g of coffee concentrate is extracted, 210g of high-temperature sterilized milk (Mengniu) is added to the ice cup, and ice cubes are added to fill the cup. The cup volume is uniformly 16oz, and the produced cup volume is 450ml.

[0047] The different latte flavors prepared are shown in Table 3 and Figure 3 shown.

[0048]

[0049] Note: The same amount of milk (210g) was added to each sample for testing; the cup volume was unified as 16oz, the output cup volume was 450ml, and ice cubes were added to fill the cup; the coffee powder of 23g push-button latte weighed 23g, and the output coffee concentrate was 30g; the coffee powder of 25g push-button latte weighed 25g, and the output coffee concentrate was 30g; the coffee powder of 26g push-button latte weighed 26g, and the output coffee concentrate was 30g.

[0050] In Table 3, the three types of push-button lattes use the same amount of milk, but the coffee flavor of 23g push-button latte and 25g push-button latte is higher than that of 26g push-button latte, indicating that the fusion degree of concentrated coffee liquid extracted from coffee powder and zero lactose modulation milk in 23g push-button latte and 25g push-button latte is the highest, and the flavor is the best, which can form a unique latte category and brand characteristics. Considering other flavors comprehensively, among iced lattes, 23g push-button latte prepared with zero lactose modulation milk can best reflect the brand flavor, and a latte category with a high enough coffee flavor can be prepared with the least amount of coffee powder, which is conducive to reducing costs and preparing high-quality iced latte categories.

[0051] Lactose-free preparation research

[0052] The performance characteristics of zero-lactose modulated milk obtained under different enzyme addition amounts and preparation conditions are compared in Table 3.

[0053] Table 3

[0054]

[0055] As shown in Table 3, the preferred amount of Bonlacta lactase added to raw milk is 1 mL / L, and it is best to add it before enzyme inactivation and sterilization.

[0056] With the addition of Bonlacta lactase, the effects of enzymatic hydrolysis temperature, enzymatic hydrolysis time, enzyme addition amount and enzyme inactivation temperature on the sensory perception of milk and latte were investigated. The results are shown in Table 4.

[0057] Table 4

[0058]

[0059]

[0060] As shown in Table 4, the enzymatic hydrolysis temperature and time and the enzyme inactivation temperature and time have a certain influence on the milk aroma and freshness of milk. Enzymatic hydrolysis and enzyme inactivation under long-term high temperature conditions will cause the loss of milk aroma and reduce the freshness. At the same time, the increase in enzymatic hydrolysis efficiency brought by high temperature will be accompanied by an increase in the content of glucose and galactose, resulting in excessive sweetness or too heavy front sweetness, thus affecting the flavor expression of milk in coffee. Low-temperature enzymatic hydrolysis maintains the freshness and flavor of milk to a certain extent. At the same time, under the transglycosidation action of lactase, some oligosaccharides can be produced to replace glucose and galactose, reducing the sweetness of the final product.

[0061] Table 5 Screening of coffee beans

[0062] 23g of coffee powder was extracted to obtain 30g of concentrated coffee liquid. When preparing iced latte, 290g of milk was added and ice cubes were added to the serving cup. 23g of coffee powder was extracted to obtain 30g of concentrated coffee liquid. When preparing hot latte, 350g of milk was added and hot water was added to the serving cup. The cup volume of iced latte and hot latte was unified to 16oz, and the serving cup volume was 450ml. The scores and sensory descriptions of the prepared iced latte and hot latte are shown in Table 5.

[0063] Table 5

[0064]

[0065] Note: Yirgacheffe coffee beans: Yirgacheffe coffee beans come from the world-renowned boutique producing area "Ethiopia". They use coffee beans from a single producing area, customize the IIAC Platinum Award formula, and are medium-roasted through a specific flavor curve, giving the coffee a "bright citrus tone" and "clear taste", with an overall balanced and mellow taste and a long-lasting aftertaste.

[0066] Italian dark roasted coffee beans: Made with Italian blended coffee beans, they are deep roasted slowly to make the caramelization and sweetness more pronounced, while also giving it a rich dark chocolate flavor, making the taste mellower and more layered.

[0067] As can be seen from Table 5, the zero-lactose modulated milk of Example 1 of the present invention has an advantage in comprehensive score when Italian blended coffee beans are used. The product has a strong and full coffee aroma, a high degree of fusion with milk, a weak overall bitterness, no bad steamed milk taste and fishy smell, and a clean and natural sweetness. Therefore, it is better to use Italian blended coffee beans when preparing latte. It shows that the zero-lactose modulated milk of the present invention and Italian blended coffee beans can interact with each other to produce a characteristic latte coffee product, thereby forming a unique brand taste, which is helpful for brand promotion.

[0068] The above description of the embodiments is to facilitate the understanding and application of the present invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the embodiments herein, and improvements and modifications made to the present invention by those skilled in the art based on the disclosure of the present invention should be within the scope of protection of the present invention.

Claims

1. A lactose-free brewed milk for coffee, characterized in that: The method comprises the following steps: enzymatically hydrolyzing pasteurized raw milk with Bonlacta lactase at 40-50°C, and then sterilizing and inactivating the enzymes in the enzymatically hydrolyzed dairy product.

2. The method for preparing a lactose-free coffee milk according to claim 1, characterized in that: The steps include: (1) treating raw milk at 65-75°C for 15-30 seconds; (2) using Bonlacta lactase to enzymatically hydrolyze the sterilized raw milk at a temperature of 40 to 50° C. for a time of 0.5 to 1 hour; (3) The enzymatically hydrolyzed dairy product is subjected to enzyme inactivation and sterilization treatment to obtain lactose-free formulated milk.

3. The method for preparing a lactose-free coffee milk according to claim 2, characterized in that: In step (2), the amount of Bonlacta lactase added to the raw milk is 1 mL / L.

4. The method for preparing a lactose-free coffee milk according to claim 2, characterized in that: In step (3), the enzyme inactivation and sterilization are completed by first inactivating the enzyme and then sterilizing the enzyme, or by introducing high-temperature steam for ultra-high temperature instantaneous sterilization.

5. The method for preparing a lactose-free brewed milk for coffee according to claim 4, characterized in that: The temperature of ultra-high temperature instantaneous sterilization is 135-150°C and the heating time is set to 2-32s.

6. The method for preparing a lactose-free brewed milk for coffee according to claim 5, characterized in that: The temperature of ultra-high temperature instantaneous sterilization is 143°C and the heating time is set to 5s.

7. The method for preparing a lactose-free brewed milk for coffee according to claim 2, characterized in that: The method further comprises step (4), wherein the lactose-free modulated milk is aseptically homogenized at a homogenization pressure of 50 / 200 bar.

8. Use of the zero-lactose brewed milk for coffee as claimed in claim 1 as a milk base in preparing latte coffee.

9. A latte coffee, characterized in that: The invention comprises the lactose-free coffee formulating milk as claimed in claim 1.

10. The latte coffee according to claim 9, characterized in that: The coffee powder is Italian blended coffee beans. Preferably, the latte is a hot latte, comprising 30g of concentrated coffee liquid extracted from 23g of coffee powder, 350g of lactose-free brewing milk, and water; The latte is an iced coffee, comprising 30g of concentrated coffee liquid extracted from 23g of coffee powder, 210g of lactose-free formula milk, and ice cubes.

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