Alcoholic milk beverage and preparation method thereof

Abstract

The present invention relates to the technical field of dairy products, and in particular to an alcoholic milk beverage and a preparation method thereof. The present invention provides a preparation method of an alcoholic milk beverage, the method comprising the step of sterilizing the raw materials of the beverage by steam immersion sterilization. The present invention significantly reduces the alcohol volatilization and loss of the alcoholic milk beverage during the high-temperature sterilization process by adopting steam immersion sterilization, improves the alcohol retention rate in the final product, and is conducive to ensuring the alcohol content and alcohol aroma and flavor in the alcoholic milk beverage.

Description

Technical Field

[0001] The invention relates to the technical field of dairy products, and in particular to an alcoholic milk beverage and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and requirements for nutritional health, the attention paid to nutritious and functional alcoholic beverages (such as fruit wine, milk wine, etc.) has gradually increased in recent years.

[0003] Milk is a nutritious food that contains a lot of nutrients needed by the human body, such as protein, milk fat, calcium, magnesium, etc. Alcoholic milk beverages combine milk with alcohol, which can not only enrich the flavor of the product, but also meet the nutritional needs well.

[0004] However, alcoholic milk beverages face many problems during the production process and shelf life: First, in order to meet the requirements of microbiological inspection and shelf life, alcoholic milk beverages need to be sterilized at high temperature, but alcohol (especially low-concentration alcohol) is very easy to volatilize during conventional thermal processing, resulting in a significant decrease in the alcohol content and aroma of the beverage product. In addition, during the shelf life, alcoholic milk beverage products need to ensure physical stability (including no stratification, agglomeration, precipitation, etc.). However, alcohol is a poor solvent and denaturant for protein, which will reduce the polarity of water, compress the molecular space of protein, and cause the protein to be easily denatured. In addition, due to the strong hydrophilicity of alcohol, it will change the water activity of the solvent and affect the solubility of protein in water, thereby affecting the properties, particle size and stability of the beverage emulsion. Therefore, it is of great significance to develop preparation methods and products that can improve the alcohol retention rate of alcoholic milk beverages and improve the stability and taste of beverages. Summary of the invention

[0005] The invention provides an alcoholic milk beverage and a preparation method thereof.

[0006] During the research and development of the preparation process of alcoholic milk beverages, the present invention unexpectedly discovered that the use of steam immersion sterilization to sterilize the raw materials of alcoholic milk beverages can significantly reduce the loss of alcohol during the sterilization process and increase the retention rate of alcohol in the beverage after sterilization, which is more conducive to ensuring the alcohol content and aroma in the beverage, and can better solve the problem of alcohol (especially low-concentration alcohol) being easy to volatilize and difficult to retain during high-temperature sterilization.

[0007] Based on the above findings, the present invention provides the following technical solutions.

[0008] The invention provides application of steam immersion sterilization in preparation of alcoholic milk beverage.

[0009] Specifically, the application includes the step of sterilizing the raw materials of the beverage by steam immersion sterilization.

[0010] The invention provides a method for preparing an alcoholic milk beverage, comprising the step of sterilizing raw materials of the beverage by steam immersion sterilization.

[0011] The present invention finds that compared with the commonly used food sterilization methods such as dairy products, steam immersion sterilization can significantly improve the alcohol retention rate in milk beverages after sterilization, thereby better ensuring the alcohol content and flavor in the milk beverages. Under the condition of the same alcohol addition amount, the alcohol content of the final product obtained by steam immersion sterilization is significantly higher, and the product has a stronger wine aroma. In addition, the use of steam immersion sterilization is also beneficial to reducing the particle size of alcoholic milk beverage products and improving their stability.

[0012] The raw materials mentioned above refer to a mixture of all raw materials of the alcoholic milk beverage or a mixture of part of the raw materials including at least alcohol raw materials.

[0013] Preferably, the steam immersion sterilization has a sterilization temperature of 130-132° C. and a sterilization time of 1-3 seconds.

[0014] The alcohol content of the raw materials mentioned above is 0.05-2%. The present invention finds that controlling the alcohol content within the above range can ensure the wine flavor of the beverage product while better ensuring the stability of the beverage product. At the same time, steam immersion sterilization can significantly reduce the alcohol loss of the raw materials with the above alcohol content during the sterilization process and improve the alcohol retention rate.

[0015] The alcohol in the alcoholic milk beverage of the present invention can be provided directly by adding alcohol or wine (such as whiskey, etc.), or provided by other food raw materials containing alcohol (such as wine-containing jam, etc.).

[0016] Preferably, in the above raw materials, the alcohol content is 0.09-0.36%.

[0017] In the above preparation method, after the steam immersion sterilization, a homogenization step is also included.

[0018] In the process of preparing milk beverages, the conventional method is to homogenize before sterilization. The present invention unexpectedly found that steam immersion sterilization of the raw materials before homogenization can significantly reduce the particle size of the milk beverage, improve the smoothness of the taste of the milk beverage, and improve the stability of the milk beverage. The steam immersion sterilization and post-sterilization homogenization work together to improve the alcohol retention rate while significantly improving the stability, smoothness of the taste and overall liking of the beverage product.

[0019] Preferably, the total homogenization pressure of the homogenization is 220-240 bar, and the first-stage homogenization pressure is 40-50 bar.

[0020] In the above preparation method, the raw materials include milk raw materials and alcohol raw materials. The above preparation method is applicable to alcoholic milk beverages, can significantly reduce alcohol loss during thermal processing, and better ensure the alcohol content and wine flavor in alcoholic milk beverage products.

[0021] Preferably, the alcohol raw material is one or more selected from whiskey, whiskey-containing jam, distilled liquor, and blended liquor.

[0022] The milk raw material is raw cow's milk and / or reconstituted milk.

[0023] In some embodiments of the present invention, an alcoholic chocolate milk beverage is provided to develop a new type of milk beverage product, fill the gap in beverage products that simultaneously add alcohol, chocolate and milk ingredients, and enrich the product categories and flavors of milk beverages.

[0024] In some embodiments of the present invention, the raw materials include milk raw materials, alcohol raw materials, chocolate and cocoa powder.

[0025] Preferably, the alcohol raw material is one or more selected from whiskey, whiskey-containing jam, distilled liquor, and blended liquor.

[0026] The milk raw material is raw cow's milk and / or reconstituted milk.

[0027] The chocolate is preferably a chocolate bar.

[0028] Preferably, the mass ratio of chocolate to cocoa powder in the raw material is (1-3): 1. Controlling the mass ratio of chocolate to cocoa powder within the above range is more conducive to improving the flavor and taste of the beverage product, and can better ensure the stability of the beverage product.

[0029] Preferably, the raw materials include the following components in parts by weight: 400-600 parts of milk raw materials, 30-60 parts of alcohol raw materials, 10-50 parts of chocolate, 5-25 parts of cocoa powder, 40-50 parts of cream, 1-3 parts of stabilizer, and 20-30 parts of sweetener.

[0030] In some embodiments of the present invention, the milk raw material is raw cow's milk, the alcohol raw material is whiskey-containing jam, and the chocolate is chocolate blocks.

[0031] In some embodiments of the present invention, the raw materials include the following components in parts by weight: 400-600 parts of raw milk, 30-60 parts of whiskey jam, 10-50 parts of chocolate, 5-25 parts of cocoa powder, 40-50 parts of cream, 1-3 parts of stabilizer, and 20-30 parts of sweetener. The milk beverage is a chocolate whiskey milk beverage, which fills the gap in the current chocolate whiskey milk beverage, and has milk flavor, chocolate flavor and whiskey flavor, and the milk flavor, chocolate flavor and whiskey flavor can be better integrated, with excellent product flavor; the product has less alcohol loss during the sterilization process, ensuring the alcohol content and wine flavor in the product, and has a smaller particle size, a better smooth taste, and a higher stability.

[0032] The stabilizer is one or more selected from citrus fiber, mono- and di-glycerol fatty acid esters, gellan gum and carrageenan.

[0033] The above-mentioned sweetener is one or more selected from xylitol, mogroside, white sugar, monk fruit concentrated juice, and steviol glycoside.

[0034] In some embodiments of the present invention, the stabilizer is citrus fiber. For the above raw materials, a preparation method of steam immersion sterilization combined with homogenization after sterilization is adopted, and only citrus fiber is added as a stabilizer to ensure that the milk beverage product has good stability, and the tissue state is normal during the storage period of 15 days, without stratification, water separation, gelation, and agglomeration.

[0035] In some embodiments of the present invention, the sweetener is xylitol and mogroside in a mass ratio of (200-300): 1. The use of the sweetener can better ensure the sweetness and taste of the alcoholic milk beverage product.

[0036] Specifically, the preparation method comprises the following steps: mixing the raw material components to obtain a raw material mixture, sterilizing the raw material mixture by steam immersion, and homogenizing after the sterilization.

[0037] Preferably, the process further includes preheating the raw material mixture before sterilization.

[0038] After sterilization, a cooling step is also included before homogenization.

[0039] After homogenization, the process also includes cooling and filling steps.

[0040] Preferably, mixing the raw material components to obtain the raw material mixture comprises the following steps: heating the milk raw material, adding cocoa powder, cream, stabilizer, sweetener, chocolate, adding jam containing whiskey after circulating for a period of time, continuing to circulate until there are no particles, and then cooling.

[0041] Preferably, flash evaporation is performed immediately after sterilization to recover steam, and homogenization is started after cooling to 63-67°C.

[0042] The present invention provides an alcoholic milk beverage prepared by the above-mentioned preparation method.

[0043] In the above-mentioned alcoholic milk beverage, the alcohol content is 0.05-0.5%.

[0044] The beneficial effects of the present invention are as follows: the present invention significantly reduces the alcohol volatilization and loss of alcohol-containing milk beverages during high-temperature sterilization by adopting steam immersion sterilization, improves the alcohol retention rate in the final product, and is beneficial to ensuring the alcohol content and alcohol aroma and flavor in the alcohol-containing milk beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0046] Figure 1 This is a JAR penalty analysis diagram of the milk beverage product of Example 2 in Experimental Example 1 of the present invention.

[0047] Figure 2 This is a JAR penalty analysis diagram of the milk beverage product of Example 8 in Experimental Example 1 of the present invention.

[0048] Figure 3 This is a JAR penalty analysis diagram of the milk beverage product of Example 9 in Experimental Example 1 of the present invention.

[0049] Figure 4 This is a TSI analysis chart of the stability of the milk beverage products of Example 2 and Comparative Examples 1, 2 and 3 in Experimental Example 2 of the present invention. DETAILED DESCRIPTION

[0050] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0051] Example 1

[0052] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0053] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 400.0 kg of milk, 40.0 kg of cream, 30.0 kg of whiskey jam (alcohol content of 6%), 20.0 kg of sweetener (xylitol and mogroside with a mass ratio of 200:1), 10.0 kg of chocolate blocks, 5.0 kg of cocoa powder, 1.0 kg of citrus fiber, and the balance is water.

[0054] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0055] Example 2

[0056] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0057] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 560.0 kg of milk, 45.0 kg of cream, 40.0 kg of whiskey jam (alcohol content is 6%), 25.0 kg of sweetener (xylitol and mogroside with a mass ratio of 250:1), 20.0 kg of chocolate blocks, 10.0 kg of cocoa powder, 2.0 kg of citrus fiber, and the balance is water.

[0058] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0059] Example 3

[0060] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0061] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 600.0 kg of milk, 50.0 kg of cream, 60.0 kg of whiskey jam (alcohol content is 6%), 30.0 kg of sweetener (xylitol and mogroside with a mass ratio of 300:1), 50.0 kg of chocolate blocks, 25.0 kg of cocoa powder, 3.0 kg of citrus fiber, and the balance is water.

[0062] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0063] Example 4

[0064] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 130°C for 3s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0065] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 560.0 kg of milk, 45.0 kg of cream, 40.0 kg of whiskey jam (alcohol content is 6%), 25.0 kg of sweetener (xylitol and mogroside with a mass ratio of 250:1), 20.0 kg of chocolate blocks, 10.0 kg of cocoa powder, 2.0 kg of citrus fiber, and the balance is water.

[0066] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0067] Example 5

[0068] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 220 bar and a first-level homogenization pressure of 50 bar; and finally cooling the product to 4°C and filling the product.

[0069] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 560.0 kg of milk, 45.0 kg of cream, 40.0 kg of whiskey jam (alcohol content is 6%), 25.0 kg of sweetener (xylitol and mogroside with a mass ratio of 250:1), 20.0 kg of chocolate blocks, 10.0 kg of cocoa powder, 2.0 kg of citrus fiber, and the balance is water.

[0070] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0071] Example 6

[0072] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0073] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 400.0 kg of milk, 40.0 kg of cream, 30.0 kg of whiskey jam (alcohol content of 6%), 20.0 kg of sweetener (xylitol and mogroside with a mass ratio of 250:1), 10.0 kg of chocolate blocks, 10.0 kg of cocoa powder, 1.0 kg of citrus fiber, and the balance is water.

[0074] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0075] Example 7

[0076] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0077] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 400.0 kg of milk, 40.0 kg of cream, 30.0 kg of whiskey jam (alcohol content of 6%), 20.0 kg of sweetener (xylitol and mogroside with a mass ratio of 250:1), 15.0 kg of chocolate blocks, 5.0 kg of cocoa powder, 1.0 kg of citrus fiber, and the balance is water.

[0078] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0079] Example 8

[0080] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0081] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 400.0 kg of milk, 40.0 kg of cream, 30.0 kg of whiskey jam (alcohol content is 3%), 20.0 kg of sweetener (xylitol and mogroside with a mass ratio of 250:1), 10.0 kg of chocolate blocks, 5.0 kg of cocoa powder, 1.0 kg of citrus fiber, and the balance is water.

[0082] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0083] Example 9

[0084] The present embodiment provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; then immediately sterilizing the milk by steam immersion sterilization, with the sterilization parameters being 132°C for 2s; then immediately flashing the milk to recover steam; after cooling the milk to 65°C, homogenizing the milk, with a total homogenization pressure of 240 bar and a first-stage homogenization pressure of 40 bar; and finally cooling the product to 4°C and filling the product.

[0085] The above preparation method involves raw materials with a total weight of 1000 kg, which are composed as follows: 400.0 kg of milk, 40.0 kg of cream, 30.0 kg of whiskey jam (alcohol content of 9%), 20.0 kg of sweetener (xylitol and mogroside with a mass ratio of 250:1), 10.0 kg of chocolate blocks, 5.0 kg of cocoa powder, 1.0 kg of citrus fiber, and the balance is water.

[0086] This embodiment also provides an alcoholic milk beverage prepared by the above preparation method.

[0087] Comparative Example 1

[0088] This comparative example provides a method for preparing an alcoholic milk beverage, which differs from the preparation method of Example 1 only in that the steam immersion sterilization is replaced by a shell-and-tube indirect heating sterilization method, and the sterilization parameters are 127° C., 4 s.

[0089] This comparative example also provides an alcoholic milk beverage prepared by the preparation method of Example 2.

[0090] Comparative Example 2

[0091] This comparative example provides a method for preparing an alcoholic milk beverage, which differs from the preparation method of Example 1 only in that the steam immersion sterilization is replaced by a plate-type indirect heat exchange sterilization method, and the sterilization parameters are 127° C., 4 s.

[0092] This comparative example also provides an alcoholic milk beverage prepared by the preparation method described in Example 2.

[0093] Comparative Example 3

[0094] The present comparative example provides a method for preparing an alcoholic milk beverage, comprising the following steps: heating the milk, adding the ingredients and dissolving the ingredients until there are no particles; cooling the milk to 4°C; then preheating the milk to 65°C; immediately homogenizing the milk, with a total homogenizing pressure of 240 bar and a first-level homogenizing pressure of 40 bar; immediately sterilizing the milk by steam immersion sterilization after homogenization, with a sterilization parameter of 132°C for 2s; and finally cooling the product to 4°C and filling the product.

[0095] This embodiment also provides an alcoholic milk beverage prepared by the preparation method of Example 2.

[0096] Experimental Example 1 Sensory Evaluation

[0097] The alcoholic milk beverages prepared in the above-mentioned embodiments and comparative examples were subjected to a sensory test of 100 consumers, using a 7-point preference scale and a JAR penalty analysis method, and the tissue state was observed for 15 days. The results are shown in Table 1.

[0098] The results show that the overall preference scores of the alcoholic milk beverages of Examples 1-7 are 5.3, 5.1, 5.2, 5.1, 5.2, 4.9 and 4.8, respectively, which indicates that the flavors of the alcoholic milk beverage products of these examples are acceptable to consumers, while the overall preference score of the alcoholic milk beverage of Example 8 is 3.4, which is significantly different from that of Example 1, which indicates that reducing the alcohol content of the whiskey jam affects the overall flavor preference; the overall preference score of the alcoholic milk beverage of Example 9 is 5.2, which is not significantly different from that of Example 1; the overall preference scores of the alcoholic milk beverages of Comparative Examples 1 and 2 are 3.6 and 3.5, which are significantly different from that of Example 2, which indicates that the tube-in-tube sterilization and plate sterilization have a significant effect on the product flavor of the alcoholic milk beverage, which may be due to the fact that the two processes retain less alcohol in the product, resulting in a loss of wine aroma, affecting the overall flavor of the product. The overall preference score of the alcoholic milk beverage of Comparative Example 3 was 4.2, which was significantly different from that of Example 2, indicating that the overall flavor preference of the homogenization process before sterilization was significantly reduced compared with the homogenization process after sterilization. The alcoholic milk beverages of all Examples and Comparative Examples were able to achieve normal tissue state after 15 days without stratification, water separation, gelation, or agglomeration.

[0099] Table 1 Evaluation results of sensory indexes of alcoholic milk beverages

[0100]

[0101]

[0102]

[0103] The evaluation results of chocolate flavor, wine flavor, sweetness and smoothness of the alcoholic milk beverages of Example 2, Example 8 and Example 9 are as follows: Figure 1 , Figure 2 and Figure 3As shown. The results show that 75% of consumers think the wine aroma of the milk beverage in Example 2 is just right, 7% of consumers think the wine aroma is too weak, and 18% of consumers think the wine aroma is too strong; 53% of consumers think the wine aroma of the milk beverage in Example 8 is just right, 43% of consumers think the wine aroma is too weak, and the proportion of "just right" is less than 75%; the proportion of "too weak" is greater than 20%; the proportion of "too strong" and "too weak" differs by 20%, and the wine aroma tends to be weak. 54% of consumers think the wine aroma of the milk beverage in Example 9 is just right, and 32% of consumers think the wine aroma is too strong.

[0104] Experimental Example 2 Alcohol retention rate, particle size and stability test

[0105] The alcoholic milk beverages prepared in the above-mentioned embodiments and comparative examples were tested for physical and chemical indicators of protein, fat, particle size and alcohol content, and stability was measured using a stability analyzer.

[0106] The results are shown in Table 2. In terms of the alcohol content of the milk beverage, the alcohol retention rates of the milk beverages of Examples 2, 4, and 5 are all 83.3%, while the alcohol retention rate of the milk beverage of Comparative Example 1 is only 41.6%, and the alcohol retention rate of the milk beverage of Comparative Example 2 is only 50%. There are no significant differences in the protein and fat indicators between the embodiments and the comparative examples, indicating that steam immersion sterilization can significantly improve the retention rate of low-concentration alcohol compared with other sterilization methods.

[0107] In terms of the particle size of the milk beverage, the particle size of the milk beverages of Examples 2, 4, and 5 is relatively small, while the particle size of Comparative Example 3 is significantly larger than that of Examples 2, 4, and 5, indicating that homogenization after steam immersion sterilization is more conducive to reducing the particle size of the milk beverage; the particle size distribution of the milk beverages of Comparative Examples 1 and 2 is significantly larger than that of Example 2, indicating that steam immersion sterilization is more conducive to reducing the particle size of the milk beverage product than other sterilization methods.

[0108] Table 2 Physical and chemical indexes of products before and after homogenization process

[0109]

[0110]

[0111] In addition, after testing, Examples 1, 3, 6-9 can achieve alcohol retention rates and particle sizes comparable to those of Example 2.

[0112] The stability test results of the milk beverages of Example 2, Comparative Example 1, Comparative Example 2 and Comparative Example 3 are as follows: Figure 4As shown, under 10°C conditions, the TSI change of the dairy beverage product within 25 hours was measured. The results showed that the TSI curves of the dairy beverages of Example 2 and Comparative Example 2 tended to increase gently over time, and the overall TSI value was <0.2, while the TSI curve of the dairy beverage of Comparative Example 1 had a significant increase over time, and the TSI value was around 0.4 at the end of the test. The above results show that steam immersion sterilization is more conducive to ensuring the stability of alcoholic dairy beverages. In addition, compared with the dairy beverage of Example 2, the TSI curve of the dairy beverage of Comparative Example 3 had a significant increase over time, and the TSI value was >1 at the end of the test. Generally speaking, a TSI value >1 indicates that the product is relatively unstable. The above results show that performing a homogenization process after steam immersion sterilization is more conducive to ensuring the stability of alcoholic dairy beverages.

[0113] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing an alcoholic milk beverage, It is characterized in that The method comprises the step of sterilizing the raw materials of the beverage by steam immersion sterilization; the method further comprises a homogenization step, wherein the homogenization is arranged after the steam immersion sterilization; The steam immersion sterilization has a sterilization temperature of 130-132°C and a sterilization time of 1-3s; The raw materials include the following components in parts by weight: 400-600 parts of milk raw materials, 30-60 parts of alcohol raw materials, 10-50 parts of chocolate, 5-25 parts of cocoa powder, 40-50 parts of cream, 1-3 parts of stabilizer, and 20-30 parts of sweetener; The alcohol content in the raw materials is 0.05-2%.

2. The preparation method according to claim 1, It is characterized in that The total homogenization pressure of the homogenization is 220-240 bar, and the first-stage homogenization pressure is 40-50 bar.

3. The preparation method according to claim 1, It is characterized in that The alcohol raw material is one or more selected from whiskey, whiskey-containing jam, distilled liquor, and blended liquor; And / or, the milk raw material is raw cow's milk and / or reconstituted milk.

4. The preparation method according to any one of claims 1 to 3, It is characterized in that The mass ratio of chocolate to cocoa powder in the raw materials is (1-3):

1.

5. The preparation method according to any one of claims 1 to 3, It is characterized in that The raw materials include the following components in parts by weight: 400-600 parts of raw milk, 30-60 parts of whiskey jam, 10-50 parts of chocolate, 5-25 parts of cocoa powder, 40-50 parts of cream, 1-3 parts of stabilizer and 20-30 parts of sweetener.

6. The preparation method according to any one of claims 1 to 3, It is characterized in that The stabilizer is one or more selected from citrus fiber, mono- and di-glycerol fatty acid esters, gellan gum and carrageenan; And / or, the sweetener is one or more selected from xylitol, mogroside, white sugar, monk fruit concentrated juice, and steviol glycoside.

7. The preparation method according to claim 6, It is characterized in that The stabilizer is citrus fiber; and / or the sweetener is xylitol and mogroside in a mass ratio of (200-300):

1.

8. An alcoholic milk beverage prepared by the method according to any one of claims 1 to 7.

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