Flavored Thick Milk and its Preparation Method

Abstract

This invention discloses a flavored thick cream and its preparation method: Flavorful protease and lipase are added to butter and / or fermented butter for enzymatic hydrolysis. The hydrolysate is thermally reacted at 85-100℃ for 8-24 hours. The product is centrifuged to obtain oil phase A and aqueous phase B. Oil phase A is emulsified to obtain a first dispersion, and aqueous phase B is emulsified to obtain a second dispersion. The first and second dispersions are mixed to obtain a water-in-oil product. 0.2-0.5 wt% of an oil phase emulsifier is added to the water-in-oil product at 55-65℃ and mixed to obtain a third dispersion. 0.2-0.5 wt% of an aqueous phase emulsifier is added to water to obtain a fourth dispersion. The fourth dispersion is heated to 55-65℃, and the third dispersion is added to the fourth dispersion and mixed. The mixture is then sheared and homogenized to obtain the flavored thick cream. The flavored thick cream prepared by this invention has a rich, pure, natural, and full-bodied aroma and flavor.

Description

Technical Field

[0001] This invention belongs to the field of dairy product technology, and particularly relates to a flavored thick milk and its preparation method. Background Technology

[0002] Milk tea and coffee are popular drinks among young consumers, and thick milk, with its rich and unique flavor, is an important flavoring and aroma-enhancing ingredient in blending these beverages. However, current techniques often require the addition of flavorings to thick milk to give it a distinctive aroma and flavor, resulting in a less rich and flavorful taste due to the inherent aroma and flavor of the thick milk itself. Summary of the Invention

[0003] The purpose of this invention is to provide a method for preparing flavored thick milk, which produces flavored thick milk with rich aroma and flavor, pure and natural taste, without the addition of flavorings.

[0004] The technical solution of this invention is as follows:

[0005] A method for preparing a flavored thick milk includes the following steps:

[0006] Step 1: Add flavor protease and lipase to butter and / or fermented butter to obtain enzymatic hydrolysate;

[0007] Step 2: Stir the enzymatic hydrolysate at 85-100℃ for 8-24 hours for thermal reaction; cool the reaction product to room temperature, centrifuge at 2000-5000 rpm for 5-20 minutes, let it stand and separate, the upper layer is oil phase A and the lower layer is aqueous phase B;

[0008] Step 3, water-in-oil emulsification:

[0009] Add 0.2-0.5 wt% of oil phase emulsifier to oil phase A at 55-65℃ and mix evenly to obtain a first dispersion; add 0.2-0.5 wt% of aqueous phase emulsifier to aqueous phase B at 55-65℃ and mix evenly to obtain a second dispersion; mix the first and second dispersions and stir at a constant speed of 100-300 rpm for 20-40 minutes, then cool down to 30-40℃ at a rate of 7-10℃ per minute, maintain the temperature and continue stirring for 20-40 minutes, then cool down to 10-15℃ at a rate of 7-10℃ per minute, transfer to a kneading homogenizer and stir for 20-40 minutes, then stir at 30-60 rpm for 10-30 minutes at 20-25℃ to obtain a water-in-oil product;

[0010] Step 4: Oil-in-water emulsification

[0011] Add 0.2-0.5 wt% of oil-phase emulsifier to the water-in-oil product obtained in step three at 55-65℃, and mix evenly to obtain a third dispersion; measure 1.5-2.0 times the mass of the water-in-oil product with distilled water, add 0.2-0.5 wt% of aqueous phase emulsifier, and mix evenly to obtain a fourth dispersion; heat the fourth dispersion to 55-65℃, add the third dispersion to the fourth dispersion and mix, then shear at 5000-15000 rpm for 20-40 min, and then homogenize at 15-30 MPa to obtain a flavored thick emulsion.

[0012] The preparation method of this invention produces flavored thick milk by using flavor protease and lipase to generate natural milk flavor hydrolysates, establishing the overall flavor profile. The hydrolysate is then subjected to a second thermal reaction, which inactivates the enzymes and generates flavor compounds with characteristic aromas and fragrances, resulting in a richer and fuller flavor in the prepared thick milk. Following the separation in the second step, oil-soluble flavor compounds are located in oil phase A, while water-soluble flavor compounds are located in aqueous phase B. In the subsequent third step, water-in-oil emulsification is used to encapsulate the water-soluble flavor compounds in aqueous phase B, locking them within the emulsion. In contrast, most existing processes for preparing enzymatically hydrolyzed dairy products typically discard the aqueous phase components of the hydrolysate, which contain nutrients and flavor compounds from protein hydrolysis. The method of this invention retains these nutrients and flavor compounds in the aqueous phase and encapsulates them in oil phase A, resulting in a more nutritious thick milk with a more complete and full-bodied flavor. Furthermore, in step three of the method of the present invention, the water-in-oil emulsification is followed by a water-in-oil emulsification process in step four. This process encapsulates the water-in-oil product prepared in step three with a water phase, locking both oil-soluble and water-soluble flavor compounds within the emulsion. This prevents loss of flavor compounds before storage or consumption, thus avoiding a reduction in aroma, flavor, and alteration of taste. The method of the present invention, through two emulsification processes—water-in-oil and oil-in-water—results in a richly flavored, full-bodied flavor emulsion.

[0013] The aqueous emulsifier used in this invention can be gellan gum, pectin, sodium octenyl succinate starch, sodium carboxymethyl cellulose, microcrystalline cellulose, gum arabic, xanthan gum, carrageenan, gelatin, whey protein concentrate, sodium caseinate, locust bean gum, or guar gum, etc. The oil emulsifier can be fatty acid esters, glycerides, sucrose esters, lecithin, polysorbate, or Span, etc. This invention uses a combination of aqueous and oil emulsifiers to produce a water-in-oil-in-water type flavored thick emulsion.

[0014] Preferably, cream is added to the butter or the fermented butter. Adding cream results in a fuller flavor and richer nutrition in the product.

[0015] Preferably, in step one, transglutaminase is added, and the amount of transglutaminase added is 0.01-0.05% of the total weight of the butter and fermented butter. Transglutaminase catalyzes intramolecular and intermolecular covalent cross-linking of proteins and peptides in butter and fermented butter, thereby improving the structure and function of proteins, improving their foaming properties, emulsifying properties, thermal stability and water retention, and thus improving the flavor, texture and state of the product.

[0016] Preferably, the amount of flavor protease added is 0.01-0.5% of the total weight of butter and fermented butter, the amount of lipase added is 0.05-0.5% of the total weight of butter and fermented butter, and the enzymatic hydrolysis time is 1-24h.

[0017] Preferably, water-soluble flavoring substances are added to the aqueous phase B used in step three. To further obtain flavored thick milk with different tastes, water-soluble flavoring substances, such as water-soluble milk flavorings, can also be added to the aqueous phase B in step three. These added water-soluble flavoring substances, after being mixed with the aqueous phase B, are encapsulated in the oil phase A to form a water-in-oil product. This locks these added water-soluble flavoring substances inside, preventing them from dissipating before consumption. Therefore, the amount added can be reduced, and the flavor of the thick milk can be changed as needed.

[0018] Preferably, the water-in-oil product used in step four contains oil-soluble flavoring substances. In step four, oil-soluble flavoring substances, such as oil-soluble milk flavorings, are added to the water-in-oil product. After these added oil-soluble flavoring substances are mixed with the water-in-oil product, they are encapsulated and locked in the aqueous phase by distilled water to prevent them from dissipating before consumption. Therefore, the amount added can be reduced, and the flavor of the thick milk can be changed as needed.

[0019] Preferably, the homogenization in step four is performed twice.

[0020] The present invention also provides a flavored thick cream, prepared by the above method.

[0021] The beneficial effects of this invention are as follows:

[0022] The method for preparing flavored thick cream of the present invention produces a rich and full-bodied flavor through enzymatic hydrolysis of butter and / or fermented butter to generate basic flavor substances, followed by a thermal reaction. This results in a rich and mellow aroma and flavor without the need for added flavorings. The oil phase A generated from the thermal reaction of the enzymatic hydrolysis products is used to encapsulate the aqueous phase B, without introducing other oil phases, thus making the resulting thick cream have a richer and more intense milky aroma. The double-layer encapsulation locks both water-soluble and oil-soluble aroma substances within the emulsion, preventing their loss before consumption. The flavored thick cream prepared by the method of the present invention has a rich milky aroma and a full-bodied texture, making it suitable for beverages such as milk tea and coffee. Detailed Implementation

[0023] The present invention will now be described in detail with reference to the embodiments.

[0024] The fermented butter used in the following examples and comparative examples is from the same batch.

[0025] Example 1

[0026] The method for preparing a flavored thick milk is as follows:

[0027] Step 1: Melt the fermented butter by stirring at 80-90℃, sterilize for 10 minutes, cool to 40℃, add 0.01% of flavor protease by total weight and 0.1% of lipase by total weight, stir and hydrolyze for 24 hours to obtain the hydrolysate.

[0028] Step 2: Stir the enzymatic hydrolysate at 95-100℃ for 13 hours for thermal reaction; cool the reaction product to room temperature, centrifuge at 3000 rpm for 15 minutes to separate the oil and water, obtaining oil phase A in the upper layer and aqueous phase B in the lower layer.

[0029] Step 3, emulsification of water in oil

[0030] Add 0.3 wt% of sucrose ester, an oil phase emulsifier, to oil phase A at 60°C and mix thoroughly to obtain a first dispersion. Add 0.3 wt% of sodium caseinate, an aqueous phase emulsifier, to aqueous phase B at 60°C and mix thoroughly to obtain a second dispersion. Mix the first and second dispersions and stir at a constant speed of 200 rpm for 30 minutes. Cool the mixture to 30°C at a rate of 8°C per minute and continue stirring at the same temperature for 20 minutes. Then cool the mixture to 15°C at a rate of 8°C per minute and transfer it to a kneading homogenizer and stir for 30 minutes. Finally, stir the mixture at 40 rpm for 20 minutes at 20°C to obtain a water-in-oil product.

[0031] Step 4: Oil-in-water emulsification

[0032] Add 0.3 wt% of sucrose ester, an oil phase emulsifier, to the water-in-oil product obtained in step three at 65°C, and mix thoroughly to obtain a third dispersion; measure 1.5 times the mass of the water-in-oil product in distilled water, add 0.3 wt% of sodium caseinate, an aqueous phase emulsifier, and 0.1 wt% of gum arabic, and mix thoroughly to obtain a fourth dispersion; heat the fourth dispersion to 65°C, add the third dispersion to the fourth dispersion and mix, then shear at 5000 rpm for 30 min, and then homogenize twice at 25 MPa to obtain a flavored thick emulsion.

[0033] Example 2

[0034] The method for preparing a flavored thick milk is as follows:

[0035] Step 1: Mix butter and fermented butter in a 1:1 weight ratio, stir and melt at 80-90℃, sterilize for 10 minutes, cool to 40℃, add 0.01% of flavor protease and 0.1% of lipase by weight, stir and hydrolyze for 1 hour to obtain enzymatic hydrolysate.

[0036] Step 2: Stir the enzymatic hydrolysate at 85-95℃ for 24 hours for thermal reaction; cool the reaction product to room temperature, centrifuge at 2000 rpm for 5 minutes to separate the oil and water, obtaining oil phase A in the upper layer and aqueous phase B in the lower layer.

[0037] Step 3, emulsification of water in oil

[0038] Add 0.5 wt% of sucrose ester, an oil phase emulsifier, to oil phase A at 55°C and mix thoroughly to obtain a first dispersion. Add 0.5 wt% of sodium caseinate, an aqueous phase emulsifier, to aqueous phase B at 55°C and mix thoroughly to obtain a second dispersion. Mix the first and second dispersions and stir at 300 rpm for 20 minutes. Cool the mixture to 35°C at a rate of 7°C per minute and continue stirring for 30 minutes. Then cool the mixture to 10°C at a rate of 7°C per minute and transfer it to a kneading homogenizer and stir for 20 minutes. Finally, stir the mixture at 30 rpm for 10 minutes at 20°C to obtain a water-in-oil product.

[0039] Step 4: Oil-in-water emulsification

[0040] Add 0.2 wt% of sucrose ester, an oil phase emulsifier, to the water-in-oil product obtained in step three at 55°C and mix thoroughly to obtain a third dispersion. Measure twice the mass of the water-in-oil product with distilled water and add 0.5 wt% of sodium caseinate, an aqueous phase emulsifier, and mix thoroughly to obtain a fourth dispersion. Heat the fourth dispersion to 55°C, add the third dispersion to the fourth dispersion and mix. Then shear at 15000 rpm for 20 min, and homogenize twice at 15 MPa to obtain a flavored thick emulsion.

[0041] Example 3

[0042] The method for preparing a flavored thick milk is as follows:

[0043] Step 1: Mix butter, fermented butter and cream in a weight ratio of 1:1:1, stir and melt at 80-90℃, sterilize for 10 minutes, cool to 40℃, add 0.05% of the total weight of flavor protease, 0.5% of the total weight of lipase, and 0.05% of the total weight of transglutaminase, stir and hydrolyze for 15 hours to obtain the enzymatic hydrolysate.

[0044] Step 2: Stir the enzymatic hydrolysate at 85-95℃ for 15 hours for thermal reaction; cool the reaction product to room temperature, centrifuge at 5000 rpm for 20 minutes to separate the oil and water, obtaining oil phase A in the upper layer and aqueous phase B in the lower layer.

[0045] Step 3, emulsification of water in oil

[0046] Add 0.2 wt% of sucrose ester, an oil phase emulsifier, to oil phase A at 65°C and mix thoroughly to obtain a first dispersion. Add 0.2 wt% of sodium caseinate, an aqueous phase emulsifier, to aqueous phase B at 65°C and mix thoroughly to obtain a second dispersion. Mix the first and second dispersions and stir at 100 rpm for 40 minutes. Then, cool the mixture to 40°C at a rate of 10°C per minute and continue stirring for 40 minutes. Next, cool the mixture to 15°C at a rate of 10°C per minute and transfer it to a kneading homogenizer and stir for 40 minutes. Finally, stir the mixture at 25°C and 60 rpm for 30 minutes to obtain a water-in-oil product.

[0047] Step 4: Oil-in-water emulsification

[0048] Add 0.5 wt% of sucrose ester, an oil phase emulsifier, to the water-in-oil product obtained in step three at 60°C, and mix thoroughly to obtain a third dispersion. Measure 1.5 times the mass of the water-in-oil product into distilled water, add 0.2 wt% of sodium caseinate, an aqueous phase emulsifier, and mix thoroughly to obtain a fourth dispersion. Heat the fourth dispersion to 60°C, add the third dispersion to the fourth dispersion and mix. Then shear at 10,000 rpm for 40 minutes, and homogenize twice at 30 MPa to obtain a flavored thick emulsion.

[0049] Example 4

[0050] The method for preparing a flavored thick milk is as follows:

[0051] Step 1: Melt the butter at 80-90℃ by stirring. After sterilizing for 10 minutes, cool it down to 40℃, add 0.03% of the total weight of flavor protease, 0.3% of the total weight of lipase, and 0.01% of the total weight of transglutaminase. Stir and hydrolyze for 15 hours to obtain the hydrolysate.

[0052] Step 2: Stir the enzymatic hydrolysate at 85-95℃ for 8 hours for thermal reaction; cool the reaction product to room temperature, centrifuge at 4000 rpm for 15 minutes to separate the oil and water, obtaining oil phase A in the upper layer and aqueous phase B in the lower layer.

[0053] Step 3, emulsification of water in oil

[0054] Add 0.3 wt% of sucrose ester, an oil phase emulsifier, to oil phase A at 60°C and mix thoroughly to obtain a first dispersion. Add 0.3 wt% of sodium caseinate, an aqueous phase emulsifier, to aqueous phase B at 60°C and mix thoroughly to obtain a second dispersion. Mix the first and second dispersions and stir at a constant speed of 250 rpm for 30 minutes. Cool the mixture to 35°C at a rate of 8°C per minute and continue stirring at the same temperature for 30 minutes. Then cool the mixture to 10°C at a rate of 7°C per minute and transfer it to a kneading homogenizer and stir for 30 minutes. Finally, stir the mixture at 30 rpm for 20 minutes at 25°C to obtain a water-in-oil product.

[0055] Step 4: Oil-in-water emulsification

[0056] Add 0.3 wt% of sucrose ester, an oil phase emulsifier, to the water-in-oil product obtained in step three at 65°C, and mix thoroughly to obtain a third dispersion. Measure 1.5 times the mass of the water-in-oil product into distilled water, add 0.3 wt% of sodium caseinate, an aqueous phase emulsifier, and mix thoroughly to obtain a fourth dispersion. Heat the fourth dispersion to 65°C, add the third dispersion to the fourth dispersion and mix. Then shear at 5000 rpm for 30 minutes, and homogenize twice at 25 MPa to obtain a flavored thick emulsion.

[0057] Comparative Example 1

[0058] The method for preparing a thick emulsion is as follows:

[0059] Step 1: Melt the fermented butter by stirring at 80-90℃, sterilize for 10 minutes, cool to 40℃, add 0.01% of flavor protease by total weight and 0.1% of lipase by total weight, stir and hydrolyze for 24 hours to obtain the hydrolysate.

[0060] Step 2: Inactivate the enzyme in the enzymatic hydrolysate at 95-100℃ for 10 minutes, cool to room temperature, centrifuge at 3000rpm for 15 minutes, and separate the oil and water. The upper layer is the oil phase A, and the lower layer is the aqueous phase B.

[0061] Steps three and four were performed using the same method as in Example 1, and thick emulsions were prepared by emulsification of water in oil and oil in water, respectively.

[0062] Sensory evaluation:

[0063] The flavored thick milk prepared in Examples 1 to 4, and the thick milk prepared in Comparative Example 1, were diluted as follows: 5 ml of thick milk was added to 95 ml of pure water and stirred evenly to prepare a 5% aqueous solution.

[0064] Sensory evaluation was performed on the above aqueous solution. The aroma was smelled first, followed by tasting.

[0065] A sensory evaluation team of 10 people evaluated the milk aroma and fragrance in an indoor environment at 25℃. The scoring method was as follows: a strong milk aroma was 10 points, a weak milk aroma was 0 points; a rich, full-bodied aroma was 10 points, a weak, unfulfilling aroma was 0 points. The average score from the 10 participants was taken as the final score. The specific evaluation results are shown in Table 1.

[0066] Table 1

[0067] Thick breast source Milk aroma score Aroma score Total Score Example 1 9.7 9.6 19.3 Example 2 9.7 9.7 19.4 Example 3 9.8 9.9 19.7 Example 4 9.8 9.5 19.3 Comparative Example 1 6.5 6.0 12.5

[0068] As can be seen from the data in Table 1, the flavored thick milk solution prepared by the method of the present invention has a rich milk aroma and flavor, and a mellow taste; while the solution prepared by Comparative Example 1, which did not use the method of the present invention, has a weak milk aroma and flavor, and a less mellow taste.

[0069] To further analyze the reasons for the rich, full-bodied, and intense aroma and flavor of the thick milk solution prepared by the method of the present invention, the raw materials used in Example 1, fermented butter, the enzymatic hydrolysate obtained after step one in Example 1, and the thermal reaction product of step two in Example 1 were analyzed by GC-MS. The results are shown in Table 2.

[0070] The testing instrument was an Agilent gas chromatograph-mass spectrometer (5975C-7890A).

[0071] The detection conditions were as follows: polar chromatographic column: initial temperature 100℃, temperature increase 3℃ / min, equilibrium temperature 230℃.

[0072] As can be seen from the GC-MS component detection results in Table 2, the flavored thick milk prepared by the method of the present invention contains more lactones due to the thermal reaction in step two after enzymatic hydrolysis of butter. These substances have a special milky aroma and fragrance. In contrast, the thick milk prepared by Comparative Example 1 does not contain lactones because the thermal reaction in step two was not carried out. Therefore, the prepared solution has a weak aroma and fragrance and a less mellow taste.

[0073] It should be noted that the descriptions of these embodiments are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described above can be combined with each other as long as they do not conflict with each other. In addition, the above are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0074] Table 2

[0075]

Claims

1. A method for preparing a flavored thick milk, characterized in that, Includes the following steps: Step 1, enzymatic hydrolysis: Add flavor protease and lipase to butter and / or fermented butter to obtain enzymatic hydrolysate; Step 2, thermal reaction: The enzymatic hydrolysate was stirred at 85-100℃ for 8-24 hours for thermal reaction; the reaction product was cooled to room temperature and centrifuged at 2000-5000 rpm for 5-20 minutes to obtain oil phase A in the upper layer and aqueous phase B in the lower layer. Step 3, emulsification of water in oil: Add 0.2-0.5 wt% of oil phase emulsifier to oil phase A at 55-65℃ and mix thoroughly to obtain a first dispersion; add 0.2-0.5 wt% of aqueous phase emulsifier to aqueous phase B at 55-65℃ and mix thoroughly to obtain a second dispersion; mix the first and second dispersions and stir at a constant speed of 100-300 rpm for 20-40 minutes, then cool to 30-40℃ at a rate of 7-10℃ per minute, maintain the temperature and continue stirring for 20-40 minutes, then cool to 10-15℃ at a rate of 7-10℃ per minute, and transfer to a kneading homogenizer and stir for 20-40 minutes; stir at 30-60 rpm for 10-30 minutes at 20-25℃ to obtain a water-in-oil product; Step 4, oil-in-water emulsification: Add 0.2-0.5 wt% of oil-phase emulsifier to the water-in-oil product obtained in step three at 55-65℃, and mix evenly to obtain a third dispersion; measure 1.5-2.0 times the mass of the water-in-oil product with distilled water, add 0.2-0.5 wt% of aqueous phase emulsifier, and mix evenly to obtain a fourth dispersion; heat the fourth dispersion to 55-65℃, add the third dispersion to the fourth dispersion and mix, then shear at 5000-15000 rpm for 20-40 min, and then homogenize at 15-30 MPa to obtain a flavored thick emulsion.

2. The method for preparing flavored thick milk as described in claim 1, characterized in that, The butter or fermented butter contains cream; the aqueous emulsifier is gellan gum, pectin, sodium octenyl succinate starch, sodium carboxymethyl cellulose, microcrystalline cellulose, gum arabic, xanthan gum, carrageenan, gelatin, whey protein concentrate, sodium caseinate, locust bean gum, or guar gum; the oil emulsifier is fatty acid ester, glyceryl ester, sucrose ester, lecithin, polysorbate, or Span.

3. The method for preparing flavored thick milk as described in claim 1, characterized in that, In step one, transglutaminase is added.

4. The method for preparing flavored thick milk as described in claim 1, characterized in that, The amount of flavor protease added is 0.01-0.5% of the total weight of butter and fermented butter, and the amount of lipase added is 0.05-0.5% of the total weight of butter and fermented butter. The enzymatic hydrolysis time is 1-24 hours.

5. The method for preparing flavored thick milk as described in claim 1, characterized in that, Water-soluble flavoring substances were added to the aqueous phase B used in step three.

6. The method for preparing flavored thick milk as described in claim 1, characterized in that, The water-in-oil product used in step four contains oil-soluble flavoring substances.

7. The method for preparing flavored thick milk as described in claim 1, characterized in that, The homogenization in step four is performed twice.

8. A flavored thick milk, characterized in that, Prepared by the method of any one of claims 1 to 7.

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