Thick milk base as well as preparation method and application thereof

Abstract

The invention discloses a thick milk base as well as a preparation method and application thereof. The thick milk base comprises the following raw materials: 0.2%-0.3% of a compound emulsifying thickener, 8%-10% of vegetable oil, 2.2%-2.6% of an emulsifier and water, wherein the mass of each component accounts for the total mass of the raw materials of the thick milk base; the compound emulsifying thickener comprises carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose, and the mass ratio of the carrageenan to the gellan gum to the microcrystalline cellulose to the sodium carboxymethyl cellulose is (1-3): 1: (7-9): (1-3). The thick milk base disclosed by the invention can be stored under a normal-temperature condition, is uniform and fine in tissue state, and has good preservation stability.

Description

Technical Field

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

[0002] In recent years, along with the continuous improvement and enhancement of consumption ability and consumers' health awareness, the freshly made tea beverage industry in China has undergone fundamental changes, and new tea beverages have become one of the industries with the fastest consumption growth in recent years. New tea beverages break through the limitations of traditional tea beverages, innovatively integrate traditional tea bases with fruits, milk, and cheese, and combine with the tea beverage spaces with social attributes to continuously output tea culture to young consumers.

[0003] Among them, dairy products are widely used in new tea beverages. Multiple dairy products are often added to a cup of beverage to enrich the taste levels; the production process of dairy products is more complex than that of other raw materials, the equipment investment cost is high, and the bargaining power of tea beverage stores is relatively low. Most brands still use non-dairy creamer as the main substitute for dairy products. However, with the development of new tea beverages towards a healthier direction, pure milk and processed dairy products will become the main market growth points in the future.

[0004] Non-dairy creamer has a lower cost and higher profit compared to pure milk, and has a longer shelf life. Therefore, most new tea beverage brands still use non-dairy creamer as the main substitute for dairy products, and non-dairy creamer occupies about half of the market scale of dairy products in new tea beverages. However, with the gradual popularization and rise of milk bases, the use of non-dairy creamer in new tea beverages will decrease. There are more and more choices of milk bases, and new tea beverage brands and suppliers must continuously upgrade their products and enhance the health attributes of their products.

[0005] The reason why non-dairy creamer is gradually being replaced is that its raw material is hydrogenated vegetable oil. During processing, it is necessary to control the complete hydrogenation of vegetable oil to achieve 0 trans fatty acids, but it is not easy to achieve with current industrial technology and costs. Therefore, non-dairy creamer still poses a threat to health, such as inducing cardiovascular diseases and causing obesity. From the perspectives of production process, formula, etc., the health value of non-dairy creamer is indeed inferior to that of milk bases. For example, the metabolism and absorption rate of non-dairy creamer in the human body are slower, and the calories are relatively higher. The thick milk base can enhance the milk fragrance and the thickness of dairy products, and at the same time smooth the taste. Using the milk base can reduce the operations in the store, maintain stable product output, and improve efficiency. That is to say, the milk base is the result of the two-way pursuit of brands and the dairy product supply chain under the demands of flavor innovation and efficiency upgrade. However, it is difficult to prepare a thick milk base with good stability using current industrial technology, which affects the application of the thick milk base in tea beverage products. Summary of the Invention

[0006] The technical problem to be solved by the present invention is to overcome the defect of poor stability of the thick milk base in the prior art, and provide a thick milk base, a preparation method thereof, and an application thereof. The thick milk base of the present invention can be stored at room temperature, has a uniform and delicate tissue state, and has good storage stability.

[0007] The present invention solves the above technical problems through the following technical solutions:

[0008] The present invention provides a thick milk base, the raw materials of which include 0.2%-0.3% of a compound emulsifying and thickening agent, 8%-10% of vegetable oil, and 2.2%-2.6% of an emulsifier, where % is the mass percentage of each component in the total mass of the raw materials of the thick milk base;

[0009] The compound emulsifying and thickening agent includes carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethylcellulose, and the mass ratio of carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethylcellulose is (1-3):1:(7-9):(1-3).

[0010] Preferably, the vegetable oil is one or a combination of at least two of coconut oil, palm kernel oil, and palm oil.

[0011] Preferably, the content of the vegetable oil is 9%-10%.

[0012] Preferably, the emulsifier includes a water-soluble emulsifier and / or an oil-soluble emulsifier; among them, the water-soluble emulsifier is preferably sodium caseinate; the oil-soluble emulsifier is preferably mono- and diglycerol fatty acid esters;

[0013] Preferably, the emulsifier includes sodium caseinate and mono- and diglycerol fatty acid esters, among which, the content of sodium caseinate is preferably 1.8%-2.1%, such as 2%; the content of mono- and diglycerol fatty acid esters is preferably 0.4%-0.5%.

[0014] Preferably, the content of the emulsifier is 2.4%-2.6%.

[0015] Preferably, the water is distilled water.

[0016] Preferably, the content of the compound emulsifying and thickening agent is 0.26%-0.3%.

[0017] Preferably, the mass ratio of carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethylcellulose is (1.5-2.5):1:(7.5-8.5):(1.5-2.5);

[0018] Preferably, the mass ratio of carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethylcellulose is 2:1:8:2.

[0019] Preferably, the raw materials of the thick milk base further include a chelating agent;

[0020] Preferably, the content of the chelating agent is 0.5%-1%, for example, 0.7%;

[0021] Preferably, the chelating agent is one or a combination of at least two of dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium citrate;

[0022] Among them, the mass ratio of dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium citrate is preferably (1.5-2.5):1:(1-2), for example, 2:1:1.5.

[0023] As a preference, the raw materials of the thick milk base further include milk raw materials;

[0024] Preferably, the content of the milk raw materials is 13%-24%, for example, 18.5%;

[0025] Preferably, the milk raw materials include milk powder and / or condensed milk;

[0026] Among them, the milk powder preferably includes whole milk powder and / or skim milk powder; Preferably, the milk powder includes whole milk powder and skim milk powder, among which, the mass ratio of the whole milk powder and the skim milk powder is preferably (1-1.5):1, for example, 4:3;

[0027] Among them, the condensed milk is preferably sweetened condensed milk;

[0028] More preferably, the milk raw materials are milk powder and condensed milk; among them, the content of the milk powder is preferably 10%-20%, for example, 15%; among them, the content of the condensed milk is preferably 3%-4%, for example, 3.5%.

[0029] As a preference, the raw materials of the thick milk base further include edible salt;

[0030] Preferably, the content of the edible salt is 0.04%-0.06%, for example, 0.05%;

[0031] And / or, the raw materials of the thick milk base further include sweeteners;

[0032] Preferably, the content of the sweetener is 0.4%-0.6%, for example, 0.5%;

[0033] Preferably, the sweetener includes one or a combination of at least two of white granulated sugar, high fructose corn syrup, fructose, sucralose, and stevioside.

[0034] As a preference, the raw materials of the thick milk base include 0.2%-0.3% of compound emulsifier and thickener, 8%-10% of vegetable oil, 2%-3% of emulsifier, 10%-20% of milk powder, 3%-4% of condensed milk, 0.5%-1% of chelating agent, and water;

[0035] Preferably, the raw materials of the thick milk base include 0.26% of compound emulsifying thickener, 9% of vegetable oil, 2.4% of emulsifier, 15% of milk powder, 3.5% of condensed milk, 0.7% of chelating agent and water;

[0036] Preferably, the raw materials of the thick milk base include 0.2%-0.3% of compound emulsifying thickener, 8%-10% of vegetable oil, 2%-3% of emulsifier, 10%-20% of milk powder, 3%-4% of condensed milk, 0.5%-1% of chelating agent, 0.04%-0.06% of edible salt, 0.4%-0.6% of sweetener and the balance of water;

[0037] More preferably, the raw materials of the thick milk base include 0.26% of compound emulsifying thickener, 9% of vegetable oil, 2.4% of emulsifier, 15% of milk powder, 3.5% of condensed milk, 0.7% of chelating agent, 0.05% of edible salt, 0.5% of sweetener and the balance of water.

[0038] In a specific embodiment of the present invention, the raw materials of the thick milk base are 68.59% of distilled water, 8.57% of whole milk powder, 6.43% of skim milk powder, 3.50% of sweetened condensed milk, 2.00% of sodium caseinate, 0.50% of granulated sugar, 0.04% of carrageenan, 0.02% of gellan gum, 0.16% of microcrystalline cellulose, 0.04% of sodium carboxymethyl cellulose, 0.31% of dipotassium hydrogen phosphate, 0.16% of sodium hexametaphosphate, 0.23% of sodium citrate, 0.05% of edible salt, 9% of coconut oil, 0.4% of mono- and diglycerides of fatty acids.

[0039] In a specific embodiment of the present invention, the raw materials of the thick milk base are 69.59% of distilled water, 8.57% of whole milk powder, 6.43% of skim milk powder, 3.50% of sweetened condensed milk, 2.00% of sodium caseinate, 0.50% of fructose, 0.04% of carrageenan, 0.02% of gellan gum, 0.16% of microcrystalline cellulose, 0.04% of sodium carboxymethyl cellulose, 0.31% of dipotassium hydrogen phosphate, 0.16% of sodium hexametaphosphate, 0.23% of sodium citrate, 0.05% of edible salt, 8% of palm oil, 0.4% of mono- and diglycerides of fatty acids.

[0040] In a specific embodiment of the present invention, the raw materials of the thick milk base are 68.59% distilled water, 8.57% whole milk powder, 6.43% skim milk powder, 3.50% sweetened condensed milk, 1.90% sodium caseinate, 0.50% granulated sugar, 0.04% carrageenan, 0.02% gellan gum, 0.16% microcrystalline cellulose, 0.04% sodium carboxymethyl cellulose, 0.31% dipotassium hydrogen phosphate, 0.16% sodium hexametaphosphate, 0.23% sodium citrate, 0.05% edible salt, 9% coconut oil, and 0.5% mono- and diglycerides.

[0041] In a specific embodiment of the present invention, the raw materials of the thick milk base are 68.57% distilled water, 8.57% whole milk powder, 6.43% skim milk powder, 3.50% sweetened condensed milk, 1.90% sodium caseinate, 0.50% granulated sugar, 0.04% carrageenan, 0.02% gellan gum, 0.16% microcrystalline cellulose, 0.06% sodium carboxymethyl cellulose, 0.31% dipotassium hydrogen phosphate, 0.16% sodium hexametaphosphate, 0.23% sodium citrate, 0.05% edible salt, 9% coconut oil, and 0.5% mono- and diglycerides.

[0042] The present invention also provides a method for preparing the above-mentioned thick milk base, which includes the following steps: mixing the components of the raw materials of the thick milk base.

[0043] Preferably, when the emulsifier includes a water-soluble emulsifier, the preparation method includes the following steps: mixing liquid B with liquid A; wherein, liquid A contains a water-soluble emulsifier, a compound emulsifying and thickening agent, and water; liquid B contains vegetable oil.

[0044] Preferably, when the emulsifier includes an oil-soluble emulsifier, the preparation method includes the following steps: mixing liquid B with liquid A; wherein, liquid A contains a compound emulsifying and thickening agent and water; liquid B contains vegetable oil and an oil-soluble emulsifier.

[0045] Preferably, when the emulsifier includes a water-soluble emulsifier and an oil-soluble emulsifier, the specific steps are as follows: mixing liquid B with liquid A; liquid A contains a water-soluble emulsifier, a compound emulsifying and thickening agent, and water; liquid B contains vegetable oil and an oil-soluble emulsifier.

[0046] Preferably, the preparation method of liquid A includes dissolving other raw materials using preheated water;

[0047] Preferably, the temperature of the preheating is 60 - 70°C, such as 65°C;

[0048] Preferably, the method of dissolution is stirring;

[0049] Among them, the stirring time is preferably 15 - 20 min, such as 18 min;

[0050] Among them, the stirring speed is preferably 10 - 20 rpm, such as 15 rpm.

[0051] Preferably, the liquid material A further contains one or a combination of multiple kinds of milk raw materials, sweeteners, chelating agents, and edible salts.

[0052] Preferably, the preparation method of the liquid material B includes heating the vegetable oil and performing shearing; among them, when the liquid material B further includes an oil-soluble emulsifier, the preparation method of the liquid material B includes heating the vegetable oil, mixing it with the oil-soluble emulsifier, and then performing shearing;

[0053] Preferably, the end temperature of the heating is 65 - 75 °C, such as 70 °C;

[0054] Preferably, the shearing time is 15 - 20 min, such as 18 min;

[0055] Preferably, the shearing speed is 15 - 20 rpm, such as 18 rpm;

[0056] Preferably, the shearing frequency is 25 - 35 Hz, such as 30 Hz.

[0057] Preferably, the method of mixing the liquid material B and the liquid material A is stirring;

[0058] Preferably, the stirring time is 5 - 15 min, such as 10 min;

[0059] Preferably, the stirring speed is 10 - 20 rpm, such as 15 rpm.

[0060] Preferably, after mixing the components of the raw materials of the thick milk base, it further includes the processes of homogenization, sterilization, re-homogenization, cooling, and canning in sequence;

[0061] Preferably, the pressure of the homogenization is 15 - 20 MPa, such as 18 MPa;

[0062] Preferably, the temperature of the homogenization is 65 - 70 °C, such as 68 °C;

[0063] Preferably, the sterilization method is immersion sterilization;

[0064] Preferably, the temperature of the sterilization is 138 - 142 °C, such as 140 °C;

[0065] Preferably, the time of the sterilization is 4 - 6 s, such as 5 s;

[0066] Preferably, the pressure for the second homogenization is 15 - 20 MPa, such as 18 MPa;

[0067] Preferably, the temperature for the second homogenization is 60 - 70 °C, such as 65 °C;

[0068] Preferably, the end temperature of the cooling is 20 - 25 °C, such as 23 °C.

[0069] The present invention also provides a thick milk base, which is prepared by the above - mentioned preparation method of the thick milk base.

[0070] The present invention also provides an application of the thick milk base as described above in tea - based beverages.

[0071] On the basis of conforming to the common knowledge in the art, the above - mentioned preferred conditions can be combined arbitrarily to obtain various preferred examples of the present invention.

[0072] The reagents and raw materials used in the present invention are all commercially available.

[0073] The positive and progressive effects of the present invention are as follows:

[0074] The thick milk base of the present invention can be stored at room temperature, with a uniform, delicate tissue state and good stability. When the thick milk base of the present invention is applied to tea - based beverages, it does not suppress the tea base and can be well combined with tea, without showing a tea astringency. In some preferred embodiments, the thick milk base prepared by the present invention has a good flavor, a light taste and good flavor release. Detailed Embodiments

[0075] The present invention will be further illustrated below by way of examples, but the present invention is not limited to the scope of the examples described herein.

[0076] In the examples and comparative examples of the present invention, the sources of the raw materials are as follows:

[0077] Sweetened condensed milk was purchased from Panda Dairy Group Co., Ltd.;

[0078] Carrageenan was purchased from Zhejiang Shangfang Biotechnology Co., Ltd., and the product model is BLN1606;

[0079] Gellan gum was purchased from CPKELCO (USA), and the product model is HMBP - C;

[0080] Other reagents and materials are all conventionally commercially available.

[0081] Example 1

[0082] 1. The raw material formula for the preparation of the thick milk base is as follows in the table:

[0083] Table 1 Raw Material Formula

[0084]

[0085] 2. Preparation method

[0086] (1) Preheat the distilled water in the mixing tank to 65 °C, add whole milk powder, skim milk powder, sweetened condensed milk, sodium caseinate, granulated sugar, compound emulsifying and thickening agent (carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose), chelating agent (dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate) and edible salt, stir for 18 min, and the stirring speed is 15 rpm.

[0087] (2) Heat the coconut oil to 70 °C in the shearing tank, mix and stir it with mono- and diglycerides of fatty acids for 18 min, the shearing speed is 18 rpm, the shearing frequency is 30 Hz, then add it to the solution obtained in step (1), mix and stir for 10 min, and the stirring speed is 15 rpm.

[0088] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68 °C and a pressure of 18 MPa.

[0089] (4) Carry out immersion sterilization on the mixed solution obtained in step (3), the sterilization temperature is 140 °C, and the sterilization time is 5 s.

[0090] (5) Then homogenize the sterilized solution at a temperature of 65 °C and a pressure of 18 MPa, and then cool it to 23 °C for aseptic filling to obtain a thick milk base.

[0091] Example 2

[0092] 1. The raw material formula for preparing the thick milk base is as follows:

[0093] Table 2 Raw material formula

[0094]

[0095] 2. Preparation method

[0096] (1) Preheat the distilled water in the mixing tank to 65 °C, add whole milk powder, skim milk powder, sweetened condensed milk, sodium caseinate, fructose, compound emulsifying and thickening agent (carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose), chelating agent (dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate) and edible salt, stir for 18 min, and the stirring speed is 15 rpm.

[0097] (2) Heat the palm oil to 70 °C in the shearing tank, mix and stir it with mono- and diglycerides of fatty acids for 18 min, the shearing speed is 18 rpm, the shearing frequency is 30 Hz, then add it to the solution obtained in step (1), mix and stir for 10 min, and the stirring speed is 15 rpm.

[0098] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68 °C and a pressure of 18 MPa.

[0099] (4) Perform immersion sterilization on the mixed solution obtained in step (3), with a sterilization temperature of 140 °C and a sterilization time of 5 s.

[0100] (5) Then homogenize the sterilized solution at a temperature of 65 °C and a pressure of 18 MPa, and then cool it to 23 °C for aseptic filling to obtain a thick milk base.

[0101] Example 3

[0102] 1. The raw material formula for preparing the thick milk base is as follows in the table:

[0103] Table 3 Raw material formula

[0104]

[0105]

[0106] 2. Preparation method

[0107] (1) Preheat the distilled water in the mixing tank to 65 °C, and add whole milk powder, skim milk powder, sweetened condensed milk, sodium caseinate, granulated sugar, compound emulsifier and thickener (carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethylcellulose), chelating agent (dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate) and edible salt, and stir for 18 min at a stirring speed of 15 rpm.

[0108] (2) Heat the coconut oil to 70 °C in the shearing tank, mix and stir it with monoglyceride and diglyceride for 18 min, with a shearing speed of 18 rpm and a shearing frequency of 30 Hz, and then add it to the solution obtained in step (1), and mix and stir for 10 min at a stirring speed of 15 rpm.

[0109] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68 °C and a pressure of 18 MPa.

[0110] (4) Perform immersion sterilization on the mixed solution obtained in step (3), with a sterilization temperature of 140 °C and a sterilization time of 5 s.

[0111] (5) Then homogenize the sterilized solution at a temperature of 65 °C and a pressure of 18 MPa, and then cool it to 23 °C for aseptic filling to obtain a thick milk base.

[0112] Example 4

[0113] 1. The raw material formula for preparing the thick milk base is as follows in the table:

[0114] Table 4 Raw material formula

[0115]

[0116]

[0117] 2. Preparation method

[0118] (1) Preheat the distilled water in the mixing tank to 65°C, add whole milk powder, skim milk powder, sweetened condensed milk, sodium caseinate, granulated sugar, compound emulsifying and thickening agents (carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethylcellulose), chelating agents (dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium citrate), and edible salt, and stir for 18 min at a stirring speed of 15 rpm.

[0119] (2) Heat the coconut oil in the shearing tank to 70°C, mix and stir it with mono- and diglycerides of fatty acids for 18 min at a shearing speed of 18 rpm and a shearing frequency of 30 Hz, then add it to the solution obtained in step (1), and mix and stir for 10 min at a stirring speed of 15 rpm.

[0120] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68°C and a pressure of 18 MPa.

[0121] (4) Perform immersion sterilization on the mixed solution obtained in step (3) at a sterilization temperature of 140°C and a sterilization time of 5 s.

[0122] (5) Then homogenize the sterilized solution at a temperature of 65°C and a pressure of 18 MPa, and then cool it to 23°C for aseptic filling to obtain a thick milk base.

[0123] Comparative Example 1

[0124] 1. The raw material formula for preparing the thick milk base is as follows in the table:

[0125] Table 5 Raw material formula

[0126]

[0127]

[0128] 2. Preparation method

[0129] (1) Preheat the distilled water in the mixing tank to 65°C, add whole milk powder, skim milk powder, sweetened condensed milk, sodium caseinate, granulated sugar, compound emulsifying and thickening agents (carrageenan, gellan gum, microcrystalline cellulose, and sodium carboxymethylcellulose), chelating agents (dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium citrate), and edible salt, and stir for 18 min at a stirring speed of 15 rpm.

[0130] (2) Heat the coconut oil to 70 °C in a shearing tank, mix and stir it with mono- and diglycerides of fatty acids for 18 min, with a shearing speed of 18 rpm and a shearing frequency of 30 Hz, then add it to the solution obtained in step (1), and mix and stir for 10 min, with a stirring speed of 15 rpm.

[0131] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68 °C and a pressure of 18 MPa.

[0132] (4) Perform immersion sterilization on the mixed solution obtained in step (3), with a sterilization temperature of 140 °C and a sterilization time of 5 s.

[0133] (5) Then homogenize the sterilized solution at a temperature of 65 °C and a pressure of 18 MPa, and then cool it to 23 °C for aseptic filling to obtain a thick milk base.

[0134] Comparative Example 2

[0135] The raw material formula for preparing the thick milk base is as follows in the table:

[0136] Table 6 Raw Material Formula

[0137]

[0138] 2. Preparation Method

[0139] (1) Preheat the distilled water in a mixing tank to 65 °C, add whole milk powder, skim milk powder, sweetened condensed milk, maltodextrin, diacetyl tartaric acid esters of mono- and diglycerides, granulated sugar, compound emulsifying and thickening agents (carrageenan, microcrystalline cellulose and sodium carboxymethylcellulose), chelating agents (dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate) and edible salt, and stir for 18 min, with a stirring speed of 15 rpm.

[0140] (2) Heat the coconut oil to 70 °C in a shearing tank, mix and stir it with mono- and diglycerides of fatty acids for 18 min, with a shearing speed of 18 rpm and a shearing frequency of 30 Hz, then add it to the solution obtained in step (1), and mix and stir for 10 min, with a stirring speed of 15 rpm.

[0141] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68 °C and a pressure of 18 MPa.

[0142] (4) Perform immersion sterilization on the mixed solution obtained in step (3), with a sterilization temperature of 140 °C and a sterilization time of 5 s.

[0143] (5) Then homogenize the sterilized solution at a temperature of 65 °C and a pressure of 18 MPa, and then cool it to 23 °C for aseptic filling to obtain a thick milk base.

[0144] Comparative Example 3

[0145] The preparation raw material formula of the thick milk base is as follows:

[0146] Table 7 Raw material formula

[0147]

[0148] 2. Preparation method

[0149] (1) Preheat the distilled water in the mixing tank to 65°C, add whole milk powder, skim milk powder, sweetened condensed milk, sodium caseinate, granulated sugar, compound emulsifying and thickening agents (carrageenan, microcrystalline cellulose, and sodium carboxymethylcellulose), chelating agents (dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium citrate), and edible salt, and stir for 18 min at a stirring speed of 15 rpm.

[0150] (2) Heat the coconut oil to 70°C in the shearing tank, mix and stir it with monoglyceride and diglyceride for 18 min, with a shearing speed of 18 rpm and a shearing frequency of 30 Hz, and then add it to the solution obtained in step (1), and mix and stir for 10 min at a stirring speed of 15 rpm.

[0151] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68°C and a pressure of 18 MPa.

[0152] (4) Perform immersion sterilization on the mixed solution obtained in step (3), with a sterilization temperature of 140°C and a sterilization time of 5 s.

[0153] (5) Then homogenize the sterilized solution at a temperature of 65°C and a pressure of 18 MPa, and then cool it to 23°C and perform aseptic filling to obtain the thick milk base.

[0154] Comparative example 4

[0155] 1. The preparation raw material formula of the thick milk base is as follows:

[0156] Table 8 Raw material formula

[0157]

[0158] 2. Preparation method

[0159] (1) Preheat the distilled water in the mixing tank to 65°C, add whole milk powder, skim milk powder, sweetened condensed milk, sodium caseinate, granulated sugar, compound emulsifying and thickening agents (microcrystalline cellulose and sodium carboxymethylcellulose), chelating agents (dipotassium hydrogen phosphate, sodium hexametaphosphate, and sodium citrate), and edible salt, and stir for 18 min at a stirring speed of 15 rpm.

[0160] (2) Heat the coconut oil to 70 °C in a shearing tank, mix it with glycerol monostearate and stir for 18 min. The shearing speed is 18 rpm and the shearing frequency is 30 Hz. Then add it to the solution obtained in step (1), and mix and stir for 10 min. The stirring speed is 15 rpm.

[0161] (3) Homogenize the mixed solution obtained in step (2) at a temperature of 68 °C and a pressure of 18 MPa.

[0162] (4) Perform immersion sterilization on the mixed solution obtained in step (3). The sterilization temperature is 140 °C and the sterilization time is 5 s.

[0163] (5) Then homogenize the sterilized solution at a temperature of 65 °C and a pressure of 18 MPa, and then cool it to 23 °C for aseptic filling to obtain a thick milk base.

[0164] Effect Example 1: Stability experiment

[0165] Observe the stability of the thick milk bases of Examples 1-4 and Comparative Examples 1-4 during the shelf life (0 months, 2 months, 4 months, and 6 months). The experimental temperature is 25 °C.

[0166] The stability indicators include: sensory evaluation (appearance, color, flavor, taste) and whey separation phenomenon. Among them, the sensory evaluation is completed by 10 assessors. Scoring is based on a 100-point system. 90-100 is good; 70-80 is better; 50-60 is average; 30-40 is poor; 10-20 is very poor. A is Example 1, B is Example 2, C is Example 3, D is Example 4, E is Comparative Example 1, F is Comparative Example 2, G is Comparative Example 3, H is Comparative Example 4, and - indicates no edible value. The results after taking the average of the scores are shown in Table 9.

[0167] Table 9

[0168]

[0169]

[0170] Experimental results: The experimental data of the shelf life show that when comparing the samples prepared with the formulations of Examples 1-4 of the present invention and the samples prepared with the formulations of Comparative Examples 1-4, there are no water separation, stratification, and caking phenomena in the samples of Examples 1-4 during the shelf life, which is convenient for storage and transportation. At the same time, the samples of Examples 1-4 have a smooth taste and perform well in terms of appearance, color, and flavor, etc., which can reduce the operations in the store, maintain the stability of the products, and improve the efficiency.

[0171] Although the specific embodiments of the present invention have been described above, those skilled in the art should understand that this is only an example, and the protection scope of the present invention is defined by the appended claims. Without departing from the principle and essence of the present invention, those skilled in the art can make various changes or modifications to these embodiments, but these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A thick milk base, characterized in that, Its raw materials include 0.2%-0.3% of compound emulsifying thickener, 8%-10% of vegetable oil, 2.2%-2.6% of emulsifier and water, where % is the percentage of the mass of each component in the total mass of the raw materials of the thick milk base; The compound emulsifying thickener includes carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose, and the mass ratio of carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is (1-3):1:(7-9):(1-3).

2. The thick milk base according to claim 1, characterized in that, The vegetable oil is one or a combination of at least two of coconut oil, palm kernel oil and palm oil; and / or, the content of the vegetable oil is 9%-10%; and / or, the emulsifier includes water-soluble emulsifier and / or oil-soluble emulsifier; among them, the water-soluble emulsifier is preferably sodium caseinate; the oil-soluble emulsifier is preferably mono- and diglycerol fatty acid esters; Preferably, the emulsifier includes sodium caseinate and mono- and diglycerol fatty acid esters, where the content of sodium caseinate is preferably 1.8%-2.1%, such as 2%; the content of mono- and diglycerol fatty acid esters is preferably 0.4%-0.5%; and / or, the content of the emulsifier is 2.4%-2.6%; and / or, the water is distilled water; and / or, the content of the compound emulsifying thickener is 0.26%-0.3%; and / or, the mass ratio of carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is (1.5-2.5):1:(7.5-8.5):(1.5-2.5); Preferably, the mass ratio of carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is 2:1:8:2; and / or, the raw materials of the thick milk base further include chelating agent; Preferably, the content of the chelating agent is 0.5%-1%, such as 0.7%; Preferably, the chelating agent is one or a combination of at least two of dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate; among them, the mass ratio of dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate is preferably (1.5-2.5):1:(1-2), such as 2:1:1.

5.

3. The thick milk base according to claim 1, characterized in that, The raw materials of the thick milk base further include milk raw materials; Preferably, the content of the milk raw materials is 13%-24%, such as 18.5%; Preferably, the milk raw materials include milk powder and / or condensed milk; Among them, the milk powder preferably includes whole milk powder and / or skim milk powder; preferably, the milk powder includes whole milk powder and skim milk powder, where the mass ratio of whole milk powder and skim milk powder is preferably (1-1.5):1, such as 4:3; Among them, the condensed milk is preferably sweetened condensed milk; More preferably, the milk raw materials are milk powder and condensed milk; where the content of the milk powder is preferably 10%-20%, such as 15%; where the content of the condensed milk is preferably 3%-4%, such as 3.5%; and / or, the raw materials of the thick milk base further include edible salt; Preferably, the content of the edible salt is 0.04%-0.06%, such as 0.05%; and / or, the raw materials of the thick milk base further include sweeteners; Preferably, the content of the sweetener is 0.4%-0.6%, such as 0.5%; Preferably, the sweetener includes one or a combination of at least two of white granulated sugar, high fructose syrup, fructose, sucralose and stevioside.

4. The thick milk base according to claim 1, characterized in that, The raw materials of the thick milk base include 0.2%-0.3% of compound emulsifying thickener, 8%-10% of vegetable oil, 2%-3% of emulsifier, 10%-20% of milk powder, 3%-4% of condensed milk, 0.5%-1% of chelating agent and water; Preferably, the raw materials of the thick milk base include 0.26% of compound emulsifying thickener, 9% of vegetable oil, 2.4% of emulsifier, 15% of milk powder, 3.5% of condensed milk, 0.7% of chelating agent and water; Preferably, the raw materials of the thick milk base include 0.2%-0.3% of compound emulsifying thickener, 8%-10% of vegetable oil, 2%-3% of emulsifier, 10%-20% of milk powder, 3%-4% of condensed milk, 0.5%-1% of chelating agent, 0.04%-0.06% of edible salt, 0.4%-0.6% of sweetener and the balance of water; More preferably, the raw materials of the thick milk base include 0.26% of compound emulsifying thickener, 9% of vegetable oil, 2.4% of emulsifier, 15% of milk powder, 3.5% of condensed milk, 0.7% of chelating agent, 0.05% of edible salt, 0.5% of sweetener and the balance of water.

5. A method for preparing a thick milk base according to any one of claims 1-4, characterized in that, It includes the following steps: Mix the components of the raw materials of the thick milk base.

6. The preparation method of the thick milk base according to claim 5, wherein, When the emulsifier includes a water-soluble emulsifier, the preparation method includes the following steps: mix liquid B with liquid A; wherein, liquid A contains a water-soluble emulsifier, a compound emulsifying thickener and water; liquid B contains vegetable oil; Or, when the emulsifier includes an oil-soluble emulsifier, the preparation method includes the following steps: mix liquid B with liquid A; wherein, liquid A contains a compound emulsifying thickener and water; liquid B contains vegetable oil and an oil-soluble emulsifier; Or, when the emulsifier includes a water-soluble emulsifier and an oil-soluble emulsifier, the preparation method includes the following steps: mix liquid B with liquid A; wherein, liquid A contains a water-soluble emulsifier, a compound emulsifying thickener and water; liquid B contains vegetable oil and an oil-soluble emulsifier.

7. The preparation method of the thick milk base according to claim 6, characterized in that, The preparation method of liquid A includes dissolving other raw materials with preheated water; Preferably, the temperature of the preheating is 60-70°C, such as 65°C; Preferably, the dissolving method is stirring; Wherein, the stirring time is preferably 15-20 min, such as 18 min; Wherein, the stirring speed is preferably 10-20 rpm, such as 15 rpm; And / or, liquid A also contains one or a combination of milk raw materials, sweeteners, chelating agents and edible salts; And / or, the preparation method of liquid B includes heating the vegetable oil and performing shearing; wherein, when liquid B further includes an oil-soluble emulsifier, the preparation method of liquid B includes heating the vegetable oil, mixing it with the oil-soluble emulsifier, and then performing shearing; Preferably, the end temperature of the temperature increase is 65 - 75 °C, such as 70 °C; Preferably, the time of the shearing is 15 - 20 min, such as 18 min; Preferably, the rotation speed of the shearing is 15 - 20 rpm, such as 18 rpm; Preferably, the frequency of the shearing is 25 - 35 Hz, such as 30 Hz; And / or, the method of mixing the liquid B with the liquid A is stirring; Preferably, the time of the stirring is 5 - 15 min, such as 10 min; Preferably, the rotation speed of the stirring is 10 - 20 rpm, such as 15 rpm.

8. The preparation method of the thick milk base according to claim 5, characterized in that, After mixing the components of the raw material of the thick milk base, it further includes the processes of homogenization, sterilization, re - homogenization, cooling and canning in sequence; Preferably, the pressure of the homogenization is 15 - 20 MPa, such as 18 MPa; Preferably, the temperature of the homogenization is 65 - 70 °C, such as 68 °C; Preferably, the way of the sterilization is immersion sterilization; Preferably, the temperature of the sterilization is 138 - 142 °C, such as 140 °C; Preferably, the time of the sterilization is 4 - 6 s, such as 5 s; Preferably, the pressure of the re - homogenization is 15 - 20 MPa, such as 18 MPa; Preferably, the temperature of the re - homogenization is 60 - 70 °C, such as 65 °C; Preferably, the end temperature of the cooling is 20 - 25 °C, such as 23 °C.

9. A thick milk base, characterized in that, The thick milk base is made by the preparation method of the thick milk base according to claim 7 or 8.

10. Use of a thick milk base according to any one of claims 1 - 5 or a thick milk base according to claim 9 in a tea beverage product.

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