Milk-flavored beverage rich in bubbles and preparation method thereof

Abstract

The invention discloses a milk-flavored beverage rich in bubbles and a preparation method thereof, and belongs to the technical field of milk beverage processing. The milk-flavored beverage comprises the following components in parts by weight: 8-12 parts of white granulated sugar, 0.5-1 part of whole milk powder, 2.5-4 parts of fruit juice, 1.5-2 parts of an acidity regulator, 0.2-0.25 part of sodium citrate, 0.4-0.7 part of a compound thickening stabilizer and 80-87 parts of water. The compound thickening stabilizer is sodium carboxymethyl cellulose and pectin. According to the scheme, bubbles are generated by utilizing solubility change and cold and hot change from high pressure to low pressure, abundant bubbles can be introduced into the milk-flavored beverage under the condition that carbon dioxide gas is not added, the taste level of the beverage is increased, the interestingness and enjoyment of drinking are improved, meanwhile, the bubble taste and the flavor of the milk-flavored beverage are mutually coordinated, and the beverage has a good taste. The fresh and cool air bubbles and the faint scent taste are realized.

Description

Technical Field

[0001] The present application relates to a milk-flavored beverage rich in bubbles and a preparation method thereof, and belongs to the technical field of milk beverage processing. Background Art

[0002] With increasing consumer demand for novel and unique beverages and the overall popularity of the sparkling beverage market, the market size is gradually increasing. The addition of bubbles adds a refreshing and stimulating sensation to dairy drinks, contrasting with the original smooth taste and enhancing the overall experience. At the same time, bubbles can better release the aroma of dairy drinks and enhance flavor perception. The combination of dairy drinks and bubbles creates a unique, rich, and enjoyable taste experience, bringing consumers a new taste experience. In addition to traditional original flavors, a variety of fruit flavors such as strawberry and peach have been introduced. Fruit juice and acidity regulators give the drinks a refreshing tartness. Paired with a moderate amount of sweetener, they suit the tastes of the general public and are particularly popular with children and young consumers.

[0003] In recent years, the consumption of sparkling beverages has been increasing, driving continuous innovation and development in the sparkling beverage market. However, traditional dairy products are prone to protein denaturation, fat separation, and rapid bubble dissipation in acidic (pH < 4.6) carbonated environments. Flavor coordination can be affected by the sourness and creamy aroma, necessitating a balanced sweet-sour ratio and preservation of the creamy aroma. Furthermore, the rapidly dissipating gas bubbles are large and burst quickly, resulting in a strong, harsh taste and rapid dissipation of the bubbles. Therefore, a carbonated dairy beverage with a rich, consistent flavor profile, harmonious flavor and texture, and stable product state is urgently needed. Summary of the Invention

[0004] In order to solve the above problems, a milk-flavored beverage rich in bubbles and a preparation method thereof are provided. This solution ensures product stability and taste consistency by designing the formula and preparation process parameters of the milk-flavored beverage to meet market demand.

[0005] According to one aspect of the present application, a milk-flavored beverage rich in bubbles is provided, comprising, by weight: 8 to 12 parts of white sugar, 0.5 to 1 part of whole milk powder, 2.5 to 4 parts of fruit juice, 1.5 to 2 parts of an acidity regulator, 0.2 to 0.25 parts of sodium citrate, 0.4 to 0.7 parts of a stabilizer, and 80 to 87 parts of water; The stabilizers are sodium carboxymethyl cellulose and pectin.

[0006] This solution uses a compound of sodium carboxymethyl cellulose and pectin to obtain a thickening stabilizer. When combined with other components in the beverage, pectin can form a gel network in the system, interweaving with the linear molecular chains of sodium carboxymethyl cellulose to form a denser network structure. The hydroxyl groups of pectin can form hydrogen bonds with the hydroxyl and carboxymethyl groups of sodium carboxymethyl cellulose, enhancing the viscoelasticity of the system. Through the triple mechanism of thickening-gelling-chelation, it prevents the rapid escape of bubbles. Combined with calcium ion regulation and process optimization, it balances the requirements of taste consistency and stability.

[0007] The pectin used in this solution is HM type pectin. White sugar will affect the morphology of pectin in the system. Sugar molecules compete with water molecules for binding, reducing the free water content in the system, thereby enhancing the interaction between pectin molecules and thus enhancing the formation of the gel network. If the amount of white sugar added is too little, the pectin will appear semi-solidified or liquid, and the overall milk beverage will be unstable.

[0008] Whole milk powder can give beverages a rich milky flavor. In terms of taste, whole milk powder can make beverages taste mellower, smoother and richer. Skim milk powder has a lower fat content and a lighter creamy flavor, and the overall aroma of the beverage is weaker. Skim milk powder is not as rich in taste as whole milk powder and has a thinner taste. At the same time, in terms of sweetness and color, whole milk powder can visually create a rich feeling, enhancing the visual appeal of milk-flavored beverages.

[0009] Preferably, the stabilizer is sodium carboxymethyl cellulose and pectin in a ratio of 1: (0.6~0.67).

[0010] At this ratio, the interlaced network structure formed by sodium carboxymethyl cellulose serves as a stable framework in the dairy beverage system, and pectin forms a delicate gel structure therein. On the one hand, it can improve the stability of the beverage, prevent the precipitation or stratification of the ingredients in the beverage, improve the smooth taste of the beverage, and increase the texture of the product; on the other hand, it allows the bubbles to exist stably in the dairy beverage system, ensuring the persistence of the bubble taste.

[0011] Preferably, the acidity regulator is one or more of citric acid and lactic acid.

[0012] Preferably, the mass ratio of citric acid to lactic acid is 1:1.

[0013] Different acidity regulators have different flavor characteristics. Citric acid has a fresh and bright sour taste, while lactic acid has a unique fermented sour aroma. The rational combination of the two can control the pH value of the product, inhibit microbial growth, improve product stability, and be more friendly to people with sensitive gastrointestinal tracts. In terms of taste, it can make the sour taste of the beverage richer and more complex, bringing consumers a unique taste experience and avoiding the monotony of a single sour taste.

[0014] Preferably, the juice is concentrated powdered lemon juice.

[0015] Specifically, the density of concentrated lemon juice is 1.088 g / cm 3 , pH is 1.6~2.5.

[0016] Compared to yellow and green lemons, pink lemons have a milder, less bitter flavor. The natural anthocyanins in pink lemons impart a soft pink color to the beverage while also providing antioxidant and anti-inflammatory properties. Pink lemon drinks inherently have a refreshing lemony aroma and a light sweetness. The addition of bubbles creates a unique, refreshing mouthfeel, enriching the drink's texture. The bursting of bubbles in the mouth enhances the enjoyment and pleasure of drinking, enriching the taste. Visual appeal is enhanced: The pink hue is visually alluring, drawing consumers' attention and creating a sense of romance, freshness, and vitality. It stands out on shelves, increasing the product's visual competitiveness and stimulating consumer purchases.

[0017] According to another aspect of the present application, a process for producing a milk-flavored beverage rich in bubbles is provided, which is used to produce the milk-flavored beverage rich in bubbles according to claims 1 to 4, comprising the following steps: S1. Ingredients: Shear and dissolve whole milk powder in hot water, mix and stir to obtain a first component; White sugar and stabilizer are dissolved and mixed in hot water, and the temperature is lowered to obtain the second component; Mix the first and second components, add water to the volume to obtain the third component; The acidity regulator solution is added to the third component in a spraying manner, and then the diluted fruit juice is slowly added, and finally sodium citrate is added and homogenized to obtain a milk beverage; S2, foaming: cooling the milk beverage and pressurizing it, introducing sterile air, and reducing the pressure to normal pressure to obtain a milk-flavored beverage with rich bubbles; S3. Filling and post-processing: Fill the liquid into pressure-resistant cans, sterilize, seal and store in warehouse.

[0018] Components that dissolve in hot water have high dissolution efficiency and solubility, promoting the rapid formation of a uniform solution and avoiding agglomeration and incomplete dissolution.

[0019] In step S2 of the present application, Henry's law is used to first pressurize and compress the volume of bubbles to achieve inflation of the milk beverage, and then the pressure is instantly released to normal pressure through a pressure relief valve. The decompression causes the dissolved air to precipitate due to supersaturation to form bubble nuclei. The bubble nuclei are evenly distributed in the beverage, giving it a delicate taste. Due to their tiny size, the bubble nuclei are extremely stable and not easy to break, thereby maintaining a long-lasting foamy feeling and rich taste of the beverage. Under the action of the milk beverage formula system, the bubbles are reduced in escape and retained in the milk beverage system, so that rich bubbles are retained in the milk beverage.

[0020] Using sterile air as the filling gas not only avoids the health risks brought by carbon dioxide injection, but also does not have the sour taste unique to carbonated beverages, making the taste of milk beverages more able to restore the flavor of milk beverages themselves. At the same time, compared with the rapidly dissipating carbon dioxide, sterile air has denser bubbles and a smoother taste.

[0021] Specifically, in step S1, the juice is diluted to 20 to 40 times.

[0022] Avoid adding fruit juice that is too acidic as this can easily denature the protein in the milk beverage.

[0023] Specifically, in step S3, the sterile air is filtered through a 0.22 μm high efficiency filter before being introduced.

[0024] Preferably, in step S2, the pressurized treatment condition is 3-5 bar, maintained for 20-30 minutes, and sterile air is injected simultaneously, the flow rate is controlled at 2-5 L / min, and the pressure relief rate is controlled at 0.3-0.5 bar / s.

[0025] Preferably, in step S2, the pressurization treatment conditions are first pressurizing to 2-4 bar, maintaining for 5-10 minutes, and then pressurizing to 4-6 bar, maintaining for 10-20 minutes.

[0026] By dissolving gas in stages, the gas dissolution balance can be promoted, allowing more gas to dissolve in the milk beverage, while reducing energy consumption and foam overflow caused by liquid turbulence; the foam formed is fine and dense, which is conducive to improving the stability of bubbles, maintaining a stable taste during the shelf life, and making the bubbles retained in the milk beverage richer.

[0027] Preferably, in step S1, the pH of the sodium citrate is adjusted to 3.8-4.2; and the homogenization and dispersion is performed by cold homogenization at a pressure of 200-220 bar.

[0028] By using sodium citrate to control the pH at 3.8-4.2, the optimal range of action for pectin is provided, which can reduce the damage of calcium ions to pectin gel, reduce casein aggregation, ensure product stability and thus guarantee the retention of bubbles; The low-temperature treatment of cold homogenization reduces the loss of heat-sensitive ingredients; improves the texture and makes the beverage more delicate; inhibits the merging of bubbles that are subsequently pressed in; the low temperature reduces molecular thermal motion, reduces the probability of bubble collision and merging, and prolongs the suspension time; High-pressure cold homogenization can form small fat globules, effectively slowing down the floating of fat and making the product taste more delicate. At the same time, high-pressure homogenization can improve stability, making the particle size of various particles in milk beverages more uniform and enhancing the stability of the system.

[0029] Specifically, the temperature of cold homogenization is 50-55°C.

[0030] Preferably, in step S1, the temperature of the hot water used to dissolve the whole milk powder is 50-55°C; the temperature of the hot water used to dissolve the white sugar and the stabilizer is 80-85°C.

[0031] Preferably, the sterile air is filtered through a 0.22 μm high efficiency filter before being introduced.

[0032] Preferably, the medium pressure filling technology in step S4 is used in a low pressure and low temperature environment, the temperature is lower than 10°C, and cold air of 0.9-1.5 bar is pre-filled; the sterilization temperature is 70-90°C for 10-30 minutes, and the temperature is immediately lowered to below 4°C for 30-40 minutes after sterilization.

[0033] Isobaric filling technology is filling under low pressure and low temperature environment, which can prevent the instantaneous release of bubbles due to pressure difference when the liquid is transferred into the container, and can effectively reduce the escape of bubbles.

[0034] The rapid temperature rise during sterilization prompts the stabilizer colloid to form a rigid interface film to wrap the bubbles, and the temperature is immediately lowered. During the cooling process, the solubility of the gas decreases, thereby precipitating to form bubbles, enhancing the layering and freshness of the beverage, and ensuring that the product maintains the best taste and appearance during the storage period.

[0035] The beneficial effects of this application include but are not limited to: 1. The carbonated milk-flavored beverage of the present application not only enhances the flavor of the product by limiting and adjusting the components of the milk-flavored beverage, but also, by limiting the pH value of the compounded thickening stabilizer and the milk-flavored beverage, maintains the stability of the milk-flavored beverage system while providing good adhesion to the bubbles, preventing their rapid dissipation, and resulting in richer and denser bubbles in the carbonated milk-flavored beverage.

[0036] 2. According to the present invention, the production process for a highly bubbly milk-flavored beverage, by defining the process parameters for each production step, allows the gas to fully dissolve in the milk-flavored beverage before releasing pressure to promote bubble formation. This gas is then well retained within the milk-flavored beverage system, thereby increasing the bubble content in the product. This results in a more refreshing and refreshing beverage, providing a stimulating and refreshing feeling upon consumption, and enhancing the drinking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings: Figure 1 This is a schematic diagram of the production process of the milk-flavored beverage involved in the embodiment of this application. DETAILED DESCRIPTION

[0038] The present application is described in detail below with reference to embodiments, but the present application is not limited to these embodiments.

[0039] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. The reagents and raw materials used in the present invention can be purchased through conventional channels. Unless otherwise specified, the reagents and raw materials used in the present invention are used in accordance with conventional methods in the art or in accordance with the product instructions. In addition, any methods and materials similar to or equivalent to those described herein can be applied to the present invention. The preferred embodiments and materials described in this patent are for illustrative purposes only.

[0040] The present application is described in detail below with reference to embodiments, but the present application is not limited to these embodiments.

[0041] Example 1 This embodiment prepares a milk-flavored beverage rich in bubbles, comprising the following steps: (1) Ingredients: Dissolve 0.5 parts of whole milk powder in 50°C drinking water by shearing, mixing and stirring to obtain the first component; heat the drinking water to 80°C, add 8 parts of white sugar and 0.4 parts of stabilizer (the ratio of sodium carboxymethyl cellulose and pectin is 1:0.6) to dissolve and mix in advance, then cool and pour into the mixing tank to obtain the second component; mix the first and second components and dilute to 80% with drinking water to obtain the third component; prepare 1.5 parts of acidity regulator into a solution and add it to the third component by spraying, then slowly add 2.5 parts of diluted fruit juice to the third component, adjust the pH to 3.8 with sodium citrate, dilute to the volume and adjust the flavor, and homogenize and disperse under the conditions of 10°C and 200 bar.

[0042] (2) Foaming process: The liquid is transferred to a pressure-resistant container, cooled to 4°C, and then pressurized to 3 bar. Sterile air is injected simultaneously with the flow rate controlled at 2 L / min for 25 minutes. The pressure is then reduced to normal pressure at a rate of 0.3 bar / s to obtain a milky beverage with rich bubbles.

[0043] (3) Filling and post-processing: Use isobaric filling technology to fill at a temperature below 10°C and a pressure of 0.9 bar. After sterilization at 70°C for 30 minutes, immediately cool to below 4°C for 30 minutes.

[0044] Example 2 This embodiment prepares a milk-flavored beverage rich in bubbles, comprising the following steps: (1) Ingredients: Dissolve 0.67 parts of whole milk powder in 50°C drinking water by shearing, mixing and stirring to obtain the first component; heat the drinking water to 80°C, add 10 parts of white sugar and 0.55 parts of stabilizer (the ratio of sodium carboxymethyl cellulose and pectin is 1:0.64) to dissolve and mix in advance, then cool and pour into the mixing tank to obtain the second component; mix the first and second components and dilute to 80% with drinking water to obtain the third component; prepare 2 parts of acidity regulator into a solution and add it to the third component by spraying, then slowly add 3 parts of diluted fruit juice to the third component, adjust the pH to 3.8 with sodium citrate, dilute to the volume and adjust the flavor, and homogenize and disperse under the conditions of 10°C and 200 bar.

[0045] (2) Foaming process: The liquid is transferred to a pressure-resistant container, cooled to 4°C, and then pressurized to 3 bar. Sterile air is injected simultaneously, with the flow rate controlled at 3 L / min, maintained for 25 minutes, and then decompressed to normal pressure at a rate of 0.3 bar / s to obtain a milk-flavored beverage with rich bubbles.

[0046] (3) Filling and post-processing: Use isobaric filling technology to fill at a temperature below 10°C and a pressure of 0.9 bar. After sterilization at 80°C for 20 minutes, immediately cool to below 4°C for 30 minutes.

[0047] Example 3 This embodiment prepares a milk-flavored beverage rich in bubbles, comprising the following steps: (1) Ingredients: Dissolve 1 part of whole milk powder in 50℃ drinking water by shearing, mix and stir to obtain the first component; heat the drinking water to 80℃, add 12 parts of white sugar and 0.7 parts of stabilizer (the ratio of sodium carboxymethyl cellulose and pectin is 1:0.67) to dissolve and mix in advance, then cool and pour into the mixing tank to obtain the second component; mix the first and second components and dilute to 80% with drinking water to obtain the third component; prepare 2 parts of acidity regulator into a solution and add it to the third component by spraying, then slowly add 4 parts of diluted fruit juice to the third component, adjust the pH to 4.2 with sodium citrate, dilute to the volume and adjust the flavor, and homogenize and disperse under the conditions of 10℃ and 200bar.

[0048] (2) Foaming process: The liquid is transferred to a pressure-resistant container, cooled to 4°C, and then pressurized to 5 bar. Sterile air is injected simultaneously, with the flow rate controlled at 5 L / min, maintained for 15 minutes, and then decompressed to normal pressure at a rate of 0.3 bar / s to obtain a milk-flavored beverage with rich bubbles.

[0049] (3) Filling and post-processing: Use isobaric filling technology to fill at a temperature below 10°C and a pressure of 0.9 bar. After sterilization at 70°C for 30 minutes, immediately cool to below 4°C for 30 minutes.

[0050] Example 4 The difference from Example 2 is that the pH value adjusted by sodium citrate in step S1 is 4.2, and in the foaming process in step S2, the pressure is first increased to 3 bar, and sterile air is injected simultaneously and maintained for 10 minutes, then the pressure is increased to 5 bar, maintained for 15 minutes, and then the pressure is reduced to normal pressure at a rate of 0.3 bar / s to obtain a milk-flavored beverage rich in bubbles.

[0051] Example 5 The difference from Example 2 is that in step S2, the pressure is increased to 5 bar during the foaming process, sterile air is injected simultaneously, and the pressure is maintained for 10 minutes, and then the pressure is increased to 3 bar and maintained for 15 minutes.

[0052] Example 6 The difference from Example 2 is that the stabilizer in step S1 is sodium carboxymethyl cellulose and pectin in a mass ratio of 3:5.

[0053] Example 7 The difference from Example 2 is that the acidity regulator in step S1 is citric acid and lactic acid in a mass ratio of 3:1.

[0054] Example 8 The difference from Example 2 is that the dissolution temperature of the first component and the second component in step S1 is the same, 50°C.

[0055] Example 9 The difference from Example 2 is that the filling technology in step S3 is isobaric filling at room temperature, and the filling temperature is 25°C.

[0056] Comparative Example 1 The difference from Example 2 is that the stabilizer in step S1 is pectin.

[0057] Comparative Example 2 The difference from Example 2 is that the stabilizer in step S1 is sodium carboxymethyl cellulose.

[0058] Comparative Example 3 The difference from Example 2 is that the number of portions of white sugar in step S1 is 4 portions.

[0059] Comparative Example 4 The difference from Example 2 is that in step S1, the amount of sodium citrate added is 2 parts, and the pH value is adjusted to 5.6.

[0060] Experimental example The above examples were subjected to sensory testing. Ten beverage tasters were invited to evaluate the products based on four criteria: appearance, aroma, sweetness and sourness, and bubbles. A 100-point scale was used, with higher scores indicating better sensory performance. The sensory evaluation criteria are shown in Table 1, and the results are shown in Table 2.

[0061] Table 1 Sensory evaluation table

[0062] Table 2 Sensory test results

[0063] As can be seen from the table above, during the production process, it is necessary to comprehensively consider factors such as the formula of the milk-flavored beverage, production pressure, temperature, sterilization conditions, and flow control, and to precisely control the parameters of each step to ensure product stability and taste consistency. Among them, Example 4 had the highest sensory evaluation score and was the optimal example.

[0064] The various embodiments in this specification are described in a progressive manner. Similar parts between the various embodiments can be referred to in conjunction with each other. Each embodiment focuses on the differences between the other embodiments. In particular, the system embodiments are generally similar to the method embodiments, so the description is relatively simple. For relevant parts, refer to the description of the method embodiments.

[0065] The foregoing is merely an embodiment of the present application, and the scope of protection of the present application is not limited by these specific embodiments, but is determined by the claims of the present application. For those skilled in the art, the present application may have various modifications and variations. Any modifications, equivalent substitutions, improvements, etc. made within the technical ideas and principles of the present application should be included in the scope of protection of the present application.

Claims

1. A milk-flavored beverage rich in bubbles, characterized in that: Calculated by weight, it includes: 8-12 parts of white sugar, 0.5-1 part of whole milk powder, 2.5-4 parts of fruit juice, 1.5-2 parts of acidity regulator, 0.2-0.25 parts of sodium citrate, 0.4-0.7 parts of stabilizer, and 80-87 parts of water; The stabilizers are sodium carboxymethyl cellulose and pectin.

2. The bubble-rich milk-flavored beverage according to claim 1, characterized in that The mass ratio of the sodium carboxymethyl cellulose to pectin is 1: (0.60-0.67).

3. The bubble-rich milk-flavored beverage according to claim 1, characterized in that The acidity regulator is one or more of citric acid and lactic acid.

4. The bubble-rich milk-flavored beverage according to claim 3, characterized in that The mass ratio of citric acid to lactic acid in the acidity regulator is 1:1; The juice is concentrated powdered lemon juice.

5. A production process for a milk-flavored beverage rich in bubbles, characterized in that: The method for producing the bubble-rich milk-flavored beverage according to claims 1 to 4 comprises the following steps: S1. Ingredients: Dissolve whole milk powder, white sugar, and stabilizer, add the acidity regulator solution by spraying, then slowly add the diluted fruit juice, and finally add sodium citrate, and homogenize and disperse to obtain a milk beverage; S2, foaming: cooling the milk beverage and pressurizing it, and introducing sterile air, and after the aeration is completed, reducing the pressure to normal pressure to obtain an aerated milk-flavored beverage; S3. Filling and post-processing: The milk-flavored beverage is isobarically filled to obtain a milk-flavored beverage rich in bubbles.

6. The production process of the bubble-rich milk-flavored beverage according to claim 5, characterized in that: In step S2, the pressurized processing condition is 3~5 bar, maintained for 20~30 minutes, and sterile air is injected simultaneously. The flow rate of sterile air is controlled at 2~5L / min, and the decompression rate after inflation is completed is controlled at 0.3~0.5 bar / s.

7. The production process of the bubble-rich milk-flavored beverage according to claim 6, characterized in that: In step S2 , the pressurization treatment conditions are: first pressurizing to 2-4 bar, maintaining for 5-10 minutes, and then pressurizing to 4-6 bar, maintaining for 10-20 minutes.

8. The production process of the bubble-rich milk-flavored beverage according to claim 5, characterized in that: In step S1, the pH of sodium citrate is adjusted to 3.8-4.2; the homogenization and dispersion is performed by cold homogenization at a pressure of 200-220 bar.

9. The production process of the bubble-rich milk-flavored beverage according to claim 5, characterized in that: In step S1, whole milk powder is sheared and dissolved in hot water, mixed and stirred to obtain a first component; white sugar and a stabilizer are dissolved and mixed in hot water, and the temperature is lowered to obtain a second component; the first and second components are mixed, and water is added to adjust the volume to obtain a third component.

10. The production process of the bubble-rich milk-flavored beverage according to claim 5, characterized in that: In step S3, the medium-pressure filling technology is used in a low-pressure and low-temperature environment. The temperature is below 10°C and is pre-filled with cold air at 0.9 to 1.5 bar. The sterilization temperature is 70 to 90°C for 10 to 30 minutes. After sterilization, the temperature is immediately lowered to below 4°C for 30 to 40 minutes.

Images