A taurine-flavored semi-solid dairy product

Abstract

This invention relates to the field of dairy product technology, and more particularly to a taurine-flavored semi-solid dairy product. The semi-solid dairy product comprises: taurine, a sweetener, and an acidulant; the taurine content is 12-26 mg / 100g; the mass ratio of the sweetener to the acidulant is (24-43):(0.5-2). The sweetener includes granulated sugar, glucose, and fructose syrup; the acidulant includes citric acid monohydrate, sodium citrate, and lactic acid. This invention obtains a semi-solid dairy product with a prominent taurine flavor by combining specific sweeteners, acidulants, and taurine, wherein the milk flavor and taurine flavor are harmonious, uniform, and stable. The semi-solid dairy product provided by this invention has a superior taurine flavor and stable product form, which is of great significance for improving the flavor value of dairy products.

Description

Technical Field

[0001] This invention relates to the field of dairy product technology, and more particularly to a taurine-flavored semi-solid dairy product. Background Technology

[0002] In recent years, with the rapid development of the food industry, the frozen beverage industry has received increasing attention. Frozen beverages, due to their unique flavor and refreshing properties, are increasingly favored by consumers and have become an essential item for cooling down in the summer.

[0003] Taurine, one of the most abundant free amino acids in mammals, possesses various bioactive functions, such as enhancing nerve conduction, promoting brain tissue and intellectual development in infants and young children, and strengthening immunity. Furthermore, taurine is heat-stable and can be directly ingested by the human body, leading to its widespread application in the food industry. Studies have reported that taurine can be added to dairy products as a nutrient, such as in fermented dairy products to enhance their sports nutrition value, and also in children's milk, which has a synergistic effect on improving children's brain development and functional growth.

[0004] However, taurine is currently mostly added to dairy products as a nutrient, without demonstrating its flavor value. Furthermore, it's primarily added to liquid or solid dairy products, not semi-solid ones. For semi-solid dairy products, such as slushies, directly adding taurine is not only difficult to control in terms of dosage, but also makes it hard to ensure the uniformity and stability of the slush's flavor and aroma, often resulting in products with a good taurine flavor. In addition, increasing the amount of taurine may also affect certain characteristics of the product, such as its overall stability. Summary of the Invention

[0005] To address the problems existing in the prior art, the present invention provides a taurine-flavored semi-solid dairy product. By selecting a specific combination of sweeteners and acidulants, the taurine flavor is highlighted and harmonized with the milk flavor, resulting in a semi-solid dairy product with a more prominent taurine flavor.

[0006] In a first aspect, the present invention provides a semi-solid dairy product comprising: taurine, sweetener, and acidulant;

[0007] The taurine content is 12-26 mg / 100g; the mass ratio of the sweetener to the acidulant is (24-43):(0.5-2).

[0008] The sweetener includes white sugar, glucose, and fructose syrup; the acidulant includes citric acid monohydrate, sodium citrate, and lactic acid.

[0009] Further, the mass ratio of white sugar, glucose, and fructose syrup in the sweetener is (20-30):(3-10):(2-10); and / or,

[0010] The mass ratio of citric acid monohydrate, sodium citrate and lactic acid in the acidulant is (2-8):(1-5):(1-6).

[0011] Furthermore, the taurine content is 16–22 mg / 100g;

[0012] The mass ratio of the sweetener to the acidulant is (28-39):(0.6-1.3);

[0013] The sweetener comprises white sugar, glucose, and fructose syrup in a mass ratio of (20-25):(6-10):(2-4); the acidulant comprises citric acid monohydrate, sodium citrate, and lactic acid in a mass ratio of (3-6):(1-3):(2-4).

[0014] While existing technologies utilize taurine in dairy products, these are mostly in solid and liquid dairy products, and often used merely as a nutrient. This is because taurine is typically added in small amounts, easily masked by the milky flavor, and current regulations limit its dosage, making it impossible to enhance its flavor in dairy products by increasing the taurine content. Consequently, few people consider highlighting the taurine flavor. This invention, through the specific selection of sweeteners and acidulants and the limitation of their dosage, achieves a suitable sugar-acid ratio, highlighting the taurine flavor of the product and giving the dairy product an appropriate sweet and sour balance. During the research process of this invention, it was discovered that when other types of sweeteners or acidulants are used, the overall taurine flavor is weakened, accompanied by a bitter taste.

[0015] Furthermore, it also includes: compound emulsion stabilizers;

[0016] The composite emulsifying stabilizer comprises glyceryl monostearate, sodium carboxymethyl cellulose, guar gum, and xanthan gum in a mass ratio of (30-40):(25-30):(20-25):(5-10).

[0017] Semi-solid dairy products have higher stability requirements than liquid and solid dairy products. They need to maintain a suitable form and flowability at a certain temperature to achieve the best eating taste. Therefore, this invention obtains a composite emulsifying stabilizer by combining multiple components, which can still maintain better form stability when taurine is added to highlight the taurine flavor.

[0018] Furthermore, the semi-solid dairy products also include: skim milk powder, coconut oil, and maltodextrin;

[0019] The skim milk powder has a mass percentage of 8-12%; the coconut oil has a mass percentage of 2-5%; and the maltodextrin has a mass percentage of 2-4%.

[0020] Furthermore, it also includes:

[0021] One or more of the following: food flavorings, colorings, jams, or edible salt.

[0022] Furthermore, the food flavoring has a mass percentage content of 0.5 to 1.5‰.

[0023] Furthermore, the pigment has a mass percentage content of 0.01 to 0.1‰.

[0024] Furthermore, in terms of mass percentage, it includes:

[0025] The ingredients include 20-25% white sugar, 6-10% glucose, 2-4% fructose syrup, 0.3-0.5% citric acid monohydrate, 0.2-0.3% sodium citrate, 0.2-0.4% lactic acid, 0.28-0.4% glyceryl monostearate, 0.24-0.3% sodium carboxymethyl cellulose, 0.2-0.22% guar gum, and 0.07-0.09% xanthan gum; the taurine content is 16-22 mg / 100g.

[0026] Furthermore, the semi-solid dairy product is slush or ice cream, or one or more of these.

[0027] Secondly, the present invention provides a method for preparing the semi-solid dairy product, comprising: ingredient preparation, preheating, homogenization, sterilization, aging, flavoring, and freezing.

[0028] Furthermore, in the homogenization process, the temperature is 65–70°C and the pressure is 15–18 MPa;

[0029] The aging process includes: first, adding dissolved sodium citrate to the liquid and mixing it well; then adding dissolved citric acid monohydrate and lactic acid to the liquid and mixing it well.

[0030] The fragrance blending process includes: first adding fragrance and coloring to the liquid and mixing them evenly, then adding taurine and mixing evenly;

[0031] In the freezing process, the expansion rate is 40-45% and the outlet temperature is -3 to -6℃.

[0032] The present invention has the following beneficial effects:

[0033] This invention highlights the taurine flavor by selecting a specific combination of sweeteners and acidulants, and harmonizes them with the milk flavor, resulting in a semi-solid dairy product with a more prominent taurine flavor.

[0034] Furthermore, the present invention also obtains an emulsifying stabilizer combination by compounding multiple components, which can maintain the product's high morphological stability even when taurine is added, thus giving the product the best taste and flavor. Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0036] Example 1

[0037] This embodiment provides a taurine-flavored slush, with the following components (by weight percentage):

[0038] 23% white sugar, 10% skim milk powder, 6% edible glucose, 3% maltodextrin, 3% fructose syrup, 3% coconut oil, 0.8% compound emulsifying stabilizer (of which, by mass ratio, 35% glyceryl monostearate, 30% sodium carboxymethyl cellulose, 25% guar gum, and 10% xanthan gum), 0.4% citric acid monohydrate, 0.2% sodium citrate, 0.2% lactic acid, with the remainder being drinking water, and 22mg / 100g of taurine added.

[0039] Then, the finished product is obtained through the following steps: ingredient preparation, preheating, homogenization, sterilization, aging, flavoring, freezing, molding, hardening, and packaging.

[0040] The processes are as follows:

[0041] (1) Ingredients: According to the above formula, first dry mix one-tenth of the total amount of white sugar with glyceryl monostearate, sodium carboxymethyl cellulose, guar gum and xanthan gum, then add the materials in sequence, and finally disperse the mixture in hot water preheated to 50°C and stir for 18 minutes.

[0042] (2) Preheating and homogenization: Preheat the mixed liquid from the previous step to 65°C and homogenize it at a pressure of 18 MPa.

[0043] (3) Sterilization: After homogenization, sterilization is performed at 90℃ for 5 minutes;

[0044] (4) Aging and Flavoring: The sterilized liquid is aged at 4℃ for 6 hours; the dissolved food flavoring (0.9‰), lemon yellow (0.01‰), and amaranth red pigment (0.01‰) are added to the liquid and stirred quickly for 15 minutes;

[0045] (5) Freezing: Freeze the liquid from the previous step using a freezer. The discharge temperature is controlled at -5℃ and the expansion rate is 35%.

[0046] (6) Then, the product is poured into a mold, hardened, and packaged to obtain the finished product.

[0047] Then, the above-mentioned products were taken and subjected to sensory evaluation. The testing personnel included 15 technicians and 15 administrative personnel. At the same time, their resistance to melting was tested.

[0048] Example 2

[0049] This embodiment provides a taurine-flavored slush, with the following components (by weight percentage):

[0050] The formula consists of 20% white sugar, 10% skim milk powder, 10% edible glucose, 3% maltodextrin, 3% fructose syrup, 3% coconut oil, 1.0% compound emulsifying stabilizer (of which, by mass ratio, 40% glyceryl monostearate, 30% sodium carboxymethyl cellulose, 22% guar gum, and 8% xanthan gum), 0.3% citric acid monohydrate, 0.2% sodium citrate, 0.3% lactic acid, with the remainder being drinking water, and 16 mg / 100g of taurine added.

[0051] The finished product is then obtained through the following steps: ingredient preparation, preheating, homogenization, sterilization, aging, flavoring, freezing, molding, hardening, and packaging. The specific steps are the same as in Example 1.

[0052] Then, the above-mentioned products were taken and subjected to sensory evaluation. The testing personnel included 15 technicians and 15 administrative personnel. At the same time, their resistance to melting was tested.

[0053] Example 3

[0054] This embodiment provides a taurine-flavored slush, with the same components as in Example 2, and the processing flow is the same as in Example 2 except for the following steps:

[0055] In the homogenization process, the temperature was 66℃ and the homogenization pressure was 17 MPa. In the aging process, dissolved sodium citrate was first added to the feed solution and stirred for 12 minutes. Then, dissolved citric acid monohydrate and lactic acid were slowly added while stirring. The product was then taken for sensory evaluation, with 15 technical personnel and 15 administrative personnel participating. Simultaneously, its resistance to melting was tested.

[0056] Example 4

[0057] This embodiment provides a taurine-flavored slush, with the same components as in Example 2, and the processing flow is the same as in Example 3 except for the following steps:

[0058] In its fragrance blending process, the dissolved fragrance and pigment are first added to the liquid and stirred rapidly, then taurine is added and stirred for 10 minutes; in its freezing process, the expansion rate is 40% and the outlet temperature is -4℃.

[0059] Then, the above-mentioned products were taken and subjected to sensory evaluation. The testing personnel included 15 technicians and 15 administrative personnel. At the same time, their resistance to melting was tested.

[0060] Comparative Example 1

[0061] The components and processing flow in this comparative example are the same as in Example 4, except that the total amount of compound emulsifying stabilizer remains unchanged, but is replaced with glyceryl monostearate and sodium carboxymethyl cellulose in a mass ratio of 2:3.

[0062] Comparative Example 2

[0063] The components and processing flow in this comparative example are the same as those in Example 4, except that the temperature is 60°C and the homogenization pressure is 14 MPa in the homogenization process.

[0064] Comparative Example 3

[0065] The components and processing flow in this comparative example are the same as those in Example 4, except that sodium citrate and citric acid monohydrate are mixed and added in the aging process, and lactic acid is replaced with an equal amount of citric acid monohydrate.

[0066] Comparative Example 4

[0067] The components and processing flow in this comparative example are the same as in Example 4, except that the sweetener uses the following components in weight percentage: 25% white sugar and 7% malt syrup, and the acidulant uses 0.4% malic acid and 0.4% sodium citrate.

[0068] Comparative Example 5

[0069] The components and processing flow in this comparative example are the same as those in Example 4. The difference is that taurine is added first in the flavoring process, and then the fragrance and pigments are mixed in. At the same time, the expansion rate is set to 35% and the outlet temperature is -2°C.

[0070] Experimental Example 1

[0071] This experiment conducted heat resistance tests and sensory evaluation tests on Examples 1-4 and Comparative Examples 1-4, and the results are as follows:

[0072] Melt resistance test method: Prepare the test sample with consistent size and specifications, quick-freeze it, and place it in a freezer at -18℃ for more than 4 hours before use. After weighing, place the sample in the melt resistance test instrument. Set the test time to 120 minutes, and measure the mass of the melted sample every 2 minutes and record the dripping time to evaluate its melt resistance.

[0073] Table 1 Sensory Test Scoring Sheet:

[0074]

[0075] Table 2 Sensory Test Scores:

[0076]

[0077]

[0078] Table 3. Resistance Test Report Form

[0079] First drop arrival time (min) Complete melting time (min) Example 1 40.8 88 Example 2 41.1 88.4 Example 3 41.2 88.5 Example 4 41.4 89 Comparative Example 1 34.3 72 Comparative Example 2 38.5 80.3 Comparative Example 3 38.3 78 Comparative Example 4 38.3 78.2 Comparative Example 5 38.2 78.9

[0080] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A semi-solid dairy product, characterized in that, It comprises: Taurine, sweetener, acidulant, compound emulsifying stabilizer, skimmed milk powder, coconut oil and malt dextrin; The content of taurine is 16-22 mg / 100 g; the mass ratio of sweetener to acidulant is (24-43):(0.5-2); The mass percentage of skimmed milk powder is 8-12%; the sweetener is white granulated sugar 20-25%, glucose 6-10% and high fructose corn syrup 2-4%; the acidulant is citric acid monohydrate 0.3-0.5%, sodium citrate 0.2-0.3% and lactic acid 0.2-0.4%; the compound emulsifying stabilizer is glyceryl monostearate 0.28-0.4%, sodium carboxymethyl cellulose 0.24-0.3%, guar gum 0.2-0.22% and xanthan gum 0.07-0.09%; The mass percentage of coconut oil is 2-5% and the mass percentage of malt dextrin is 2-4%; the balance is drinking water.

2. The semi-solid dairy product according to claim 1, characterized in that, It further comprises: One or more of food essence, pigment, jam or edible salt.

3. Semi-solid dairy product according to any one of claims 1-2, characterized in that, The semi-solid dairy product is slush or ice cream.

4. Process for the preparation of a semi-solid dairy product according to any one of claims 1 to 3, characterized in that, It comprises: Ingredients, preheating, homogenization, sterilization, aging, flavoring and freezing.

5. The production method according to claim 4, characterized by, In the homogenization process, the temperature is 65-70℃ and the pressure is 15-18 Mpa; And / or, the aging process comprises: first adding dissolved sodium citrate to the feed liquid and mixing, then adding dissolved citric acid monohydrate and lactic acid to the feed liquid and mixing; and / or, the flavoring process comprises: first adding essence and pigment to the feed liquid and mixing, then adding taurine and mixing; and / or, in the freezing process, the expansion ratio is 40-45% and the outlet temperature is -3--6℃.

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