A pandan-flavored milk and its preparation method

Abstract

This invention relates to the field of food technology, and in particular to a pandan-flavored milk and its preparation method. Based on the total weight of the pandan-flavored milk, it comprises the following substances by weight percentage: 80%–85% raw milk, 2.7%–4.3% sugar, 2.0%–3.0% coconut milk, 2.0%–3.0% pandan pulp, 0.020%–0.025% gellan gum, 0.12%–0.20% emulsifier, 0.03%–0.04% acidity regulator, 0.06%–0.08% antioxidant, and the balance being water. The pandan-flavored milk contains no added flavorings or colorings, and has a bright color and a rich, harmonious herbal flavor characteristic of pandan. Within a shelf life of 6 months at room temperature, there is no significant difference in color and flavor, and the product does not exhibit obvious layering.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a pandan-flavored milk and its preparation method. Background Technology

[0002] Pandanus, scientifically known as Pandanus odoratus, is the fresh leaf of the Pandanus genus plant in the Pandanaceae family. Also known as fragrant pandan leaves, it is a perennial tropical herbaceous aromatic plant with a unique aroma reminiscent of rice dumplings. It has a traditional consumption tradition in Hainan and is considered a local specialty. Traditionally, pandanus leaves are used to steam rice, make mixed grain dishes, and add to soups. Pandanus leaves are rich in active ingredients such as squalene and phytol, which can enhance cell vitality, accelerate metabolism, and improve human immunity. It is widely used in the food, pharmaceutical, and daily necessities industries, and has huge market potential. Pandanus leaves are mainly sold fresh. Its characteristic aroma compound, 2-acetyl-1-pyrrolline, has a rice dumpling aroma, but with a molecular weight of 111.4, it is a small molecule compound and highly volatile. Furthermore, pandanus leaves are a natural chlorophyll, easily discoloring and turning yellow due to environmental factors.

[0003] Milk, hailed as "white blood," has long been considered one of the most nutritionally complete foods in nature. It contains fat, protein, lactose, vitamins, and various salts. The calcium-to-phosphorus ratio in milk is ideal for calcium absorption, making it the best source of calcium for the human body.

[0004] Currently, the application of pandan is relatively limited, while milk has become an essential source of protein and calcium for people. Combining pandan and milk could better expand the development of the pandan industry. However, there are currently no products combining pandan and milk available for reference. How to combine the flavor of pandan with milk while fully preserving the flavor and color of pandan is an urgent problem to be solved. Summary of the Invention

[0005] In view of the shortcomings of the prior art described above, the purpose of this invention is to provide a pandan-flavored milk and its preparation method to solve the problems in the prior art.

[0006] To achieve the above and other related objectives, the present invention provides pandan-flavored milk, wherein, based on the total weight of the pandan-flavored milk, the pandan-flavored milk comprises the following substances in weight percentage:

[0007] Milk 80-85%

[0008] Sugar content: 2.7%–4.3%

[0009] Coconut milk 2.0%–3.0%

[0010] Pandan extract 2.0%–3.0%

[0011] Gellan gum 0.020%–0.025%

[0012] Emulsifier 0.12%–0.20%

[0013] Acidity regulator 0.03%–0.04%

[0014] Antioxidant content: 0.06%–0.08%

[0015] Water balance.

[0016] This invention also provides a method for preparing pandan-flavored milk, the method comprising the following steps:

[0017] 1) Mix pandan pulp and antioxidant, filter and sterilize to obtain liquid A;

[0018] 2) Microfiltration sterilizes solution A, discards retentate B, and retains permeate to obtain solution C.

[0019] 3) Mix all the remaining ingredients except those in step 1) to obtain liquid D;

[0020] 4) Mix liquid C and liquid D to obtain the pandan-flavored milk.

[0021] As described above, the pandan-flavored milk and its preparation method of the present invention have the following beneficial effects:

[0022] 1) The method is simple to operate and can be mass-produced. It solves the problem that the characteristic aroma of pandan is easily volatilized by 2-acetyl-1-pyrrolline and that the green pigment of pandan loses color and turns yellow when heated. As a result, the characteristic aroma of pandan pulp is easily weakened and the color turns yellow after heat treatment when it is added to milk.

[0023] 2) Pandan-flavored milk contains no added flavorings or colorings. The product has a vibrant color, a rich and harmonious pandan herbal flavor, and a balanced blend of zongzi (sticky rice dumpling) and coconut flavors. Within a 6-month shelf life at room temperature, there is no significant difference in color or flavor, and the product shows no obvious layering. Detailed Implementation

[0024] This invention provides a pandan-flavored milk, which, based on the total weight of the pandan-flavored milk, comprises, by weight percentage:

[0025] Milk 80-85%

[0026] Sugar content: 2.7%–4.3%

[0027] Coconut milk 2.0%–3.0%

[0028] Pandan extract 2.0%–3.0%

[0029] Gellan gum 0.020%–0.025%

[0030] Emulsifier 0.12%–0.20%

[0031] Acidity regulator 0.03%–0.04%

[0032] Antioxidant content: 0.06%–0.08%

[0033] Water balance.

[0034] In some embodiments of the invention, the milk is selected from one or more combinations of raw milk, liquid milk, and reconstituted milk. In a preferred embodiment, the milk is raw milk. The weight percentage of the milk is, for example, 80-82%, 82%-83%, or 83-85%.

[0035] In some embodiments of the invention, the sugar is granulated sugar. In one embodiment, the sugar accounts for 3% to 4% by weight. For example, the weight percentage of the sugar is 3% to 3.5% or 3.5% to 4.0%.

[0036] The coconut milk is conventional coconut milk in the art, with a fat content of ≥30% and a protein content of ≥3%.

[0037] In one embodiment, the pandan pulp has a pH ≥ 5.0 and a soluble solids content ≥ 5.0%.

[0038] In this invention, the gellan gum is a conventional high-acyl gellan gum with a molecular weight of 1000–2000 kDa. The weight percentage of the gellan gum is, for example, 0.020%–0.022%, 0.022%–0.024%, or 0.024%–0.025%.

[0039] In one embodiment, the emulsifier is selected from mono- and diglyceride fatty acid esters and / or sucrose fatty acid esters. The mono- and diglyceride fatty acid esters are conventional in the art, wherein the monoester content is ≥60%; the sucrose fatty acid esters are conventional in the art, wherein the content of monoesters, diesters, and triesters is ≥80%.

[0040] In one embodiment, the emulsifier comprises mono- and diglycerides of fatty acids and sucrose fatty acid esters. Based on the total weight of pandan-flavored milk, the mono- and diglycerides of fatty acids comprise 0.08% to 0.10% by weight, and the sucrose fatty acid esters comprise 0.04% to 0.06% by weight.

[0041] In this invention, the acidity regulator is one or more of sodium citrate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium bicarbonate, and sodium carbonate. Preferably, the acidity regulator is one or both of sodium citrate and dipotassium hydrogen phosphate. Preferably, the mass ratio of dipotassium hydrogen phosphate to sodium citrate is (1.5–2.5):1, more preferably 2:1. In another embodiment, the acidity regulator is dipotassium hydrogen phosphate and sodium bicarbonate, with a mass ratio of 1:(1.5–2.5), more preferably 1:2.

[0042] In this invention, the antioxidant is conventional in the art; in one embodiment, the antioxidant is vitamin C. The vitamin C contains ≥99% vitamin C.

[0043] In one embodiment, the water is softened water.

[0044] This invention also provides a method for preparing pandan-flavored milk, the method comprising the following steps:

[0045] 1) Mix pandan pulp and antioxidant, filter and sterilize to obtain liquid A;

[0046] 2) Microfiltration sterilizes solution A, discards retentate B, and retains permeate to obtain solution C.

[0047] 3) Mix all the remaining ingredients except those in step 1) to obtain liquid D;

[0048] 4) Mix liquid C and liquid D to obtain the pandan-flavored milk.

[0049] The mixing method and conditions in step 1) are conventional in the art. In some embodiments of the present invention, the mixing temperature is preferably 50-55°C; more preferably, the mixing temperature is 53°C. The mixing time is preferably 5-10 minutes; more preferably, the mixing time is 8 minutes. The mixing method is preferably stirring.

[0050] The filtration described in step 1) is filtration through a filter screen. In one embodiment, the filtration is filtration through 100-200 mesh and 600 mesh filters, respectively.

[0051] In some embodiments of the present invention, the sterilization method is pasteurization. The pasteurization conditions are preferably 72–75°C for 15 seconds; more preferably 72°C for 15 seconds.

[0052] In some embodiments of the present invention, the sterilization in step 1) is followed by cooling. This cooling is conventional in the art, preferably cooling the temperature to 2–8°C. More preferably, cooling to 4°C.

[0053] In some embodiments of the present invention, step 2) involves two steps of microfiltration sterilization. Microfiltration sterilization utilizes a spiral wound microfiltration membrane. The spiral wound microfiltration membrane used in the first step has a pore size of 0.8–1.0 μm; the temperature for the first step is 2–6 °C, preferably 4 °C. The spiral wound microfiltration membrane used in the second step has a pore size of 0.20–0.25 μm, preferably 0.2 μm; the temperature for the second step is 2–6 °C, preferably 4 °C.

[0054] In some embodiments of the present invention, the acidity regulator may be mixed with pandan pulp and antioxidant in step 1), and may also be mixed with raw milk, white sugar, coconut milk, mono- and diglyceride fatty acid esters, sucrose fatty acid esters and gellan gum in step 3).

[0055] The mixing methods and conditions in step 3) are conventional in the art. In some embodiments of the present invention, the mixing temperature is preferably 75-80°C, more preferably 77°C; the mixing time is preferably 15-20 minutes, more preferably 18 minutes; and the mixing is preferably by stirring.

[0056] In some embodiments of the present invention, step 3) further includes homogenizing the mixed liquid. The homogenization temperature is preferably 60-65°C, more preferably 63°C; the homogenization pressure is preferably 20-25 MPa, more preferably 23 MPa.

[0057] In some embodiments of the present invention, step 3) further includes sterilizing the mixed liquid. Specifically, the homogenized liquid is sterilized. The sterilization method and conditions are conventional methods and conditions in the art. In one embodiment, the sterilization method is tubular ultra-high temperature sterilization. The temperature of the tubular ultra-high temperature sterilization is 135–140°C (e.g., 135–137°C, 137–140°C). The ultra-high temperature sterilization time is 4–6 seconds (e.g., 5 seconds).

[0058] In some embodiments of the present invention, step 3) further includes cooling the sterilized liquid. The cooling is a conventional technique in the art, preferably cooling the temperature to 25-30°C, for example 25-27°C, 27-30°C, and more preferably cooling to 25°C.

[0059] In some embodiments of the present invention, the mixing in step 4) specifically involves aseptically treating liquid C in a sterile tank, adding it to liquid D, and stirring.

[0060] In some embodiments of the present invention, the mixing temperature in step 4) is preferably 25-30°C, more preferably 25°C; the mixing time is preferably 15-20 minutes, more preferably 18 minutes.

[0061] In some embodiments of the present invention, step 4) further includes homogenizing the mixed liquid. The homogenization is aseptic homogenization. The homogenization temperature is 65–70°C. The homogenization pressure is 20–25 MPa.

[0062] In some embodiments of the present invention, step 4) further includes cooling the homogenized liquid. This cooling is conventional in the art. Preferably, the temperature is cooled to 20–30°C, more preferably to 25°C.

[0063] In some embodiments of the present invention, the filling is a conventional aseptic filling method in the art.

[0064] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0065] Before further describing specific embodiments of the present invention, it should be understood that the scope of protection of the present invention is not limited to the specific embodiments described below; it should also be understood that the terminology used in the embodiments of the present invention is for describing specific embodiments and not for limiting the scope of protection of the present invention; in the specification and claims of the present invention, unless otherwise expressly stated in the text, the singular forms "a", "an" and "this" include the plural forms.

[0066] When numerical ranges are given in the embodiments, it should be understood that, unless otherwise stated in the present invention, both endpoints of each numerical range and any value between the two endpoints may be selected. Unless otherwise defined, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art. In addition to the specific methods, apparatus, and materials used in the embodiments, based on the knowledge of the prior art possessed by one of ordinary skill in the art and the description of this invention, any prior art methods, apparatus, and materials similar to or equivalent to those described, apparatus, and materials in the embodiments of this invention may be used to implement the present invention.

[0067] For experimental methods in the following examples where specific conditions are not specified, follow conventional methods and conditions, or select according to the product instructions.

[0068] In the following examples, raw milk was purchased from Bright Dairy & Food Co., Ltd., pandan pulp was purchased from Hainan Nanpai Industry Co., Ltd., vitamin C was purchased from Shanghai Licheng Nutritional Products Technology Co., Ltd., coconut milk was purchased from Shanghai Jiecong Trading Co., Ltd., high-acyl gellan gum was purchased from Spico International Co., Ltd., dipotassium hydrogen phosphate and sodium citrate were purchased from Yinglefu (Taicang) Food Additives Manufacturing Co., Ltd., mono- and diglyceride fatty acid esters were purchased from Pascal (Shanghai) Food Additives Co., Ltd., and sucrose fatty acid esters were purchased from Mitsubishi Chemical.

[0069] Example 1

[0070] 1. A formula for the raw materials of a pandan-flavored milk (see Table 1):

[0071] Table 1 Raw material formula for Example 1

[0072]

[0073]

[0074] Preparation method:

[0075] (1) Mix pandan pulp, acidity regulator and vitamin C (50℃, 5min), filter (100 mesh, 600 mesh), pasteurize (72℃, 15s), cool (2℃) to obtain liquid A.

[0076] (2) The feed solution A is subjected to two-step microfiltration sterilization (microfiltration sterilization 1: 0.8μm, 2℃, microfiltration sterilization 2: 0.20μm, 2℃) to obtain retentate B and permeate. The permeate is retained as feed solution C.

[0077] (3) Mix raw milk, white sugar, coconut milk, mono- and diglycerides of fatty acids, sucrose fatty acid esters and gellan gum (75℃, 15min), homogenize (60℃, 20MPa), sterilize (135℃, 4s), cool (25℃) to obtain liquid D.

[0078] (4) After sterilizing the liquid C in a sterile tank, add it to the liquid D, mix (25℃, 15min), homogenize after sterilization (65℃, 20MPa), cool (20℃), and fill.

[0079] Protein and fat content indicators in the final product of this embodiment:

[0080] project per 100mL protein 2.46g Fat 3.24g

[0081] Protein was determined according to Method I of GB5009.5; fat was determined according to Method III of GB5009.6. The following examples are the same.

[0082] Example 2

[0083] 1. A formula for the raw materials of a pandan-flavored milk (see Table 2):

[0084] Table 2 Raw material formula for Example 2

[0085]

[0086]

[0087] Preparation method:

[0088] (1) Mix pandan pulp, acidity regulator and vitamin C (55℃, 10min), filter (200 mesh, 600 mesh), pasteurize (75℃, 15s), cool (8℃) to obtain liquid A.

[0089] (2) The feed solution A is subjected to two-step microfiltration sterilization (microfiltration sterilization 1: 1.0μm, 6℃, microfiltration sterilization 2: 0.25μm, 6℃) to obtain retentate B and permeate. The permeate is retained as feed solution C.

[0090] (3) Mix raw milk, white sugar, coconut milk, mono- and diglycerides of fatty acids, sucrose fatty acid esters and gellan gum (80℃, 20min), homogenize (65℃, 25MPa), sterilize (140℃, 6s), cool (30℃) to obtain liquid D.

[0091] (4) After sterilizing the liquid C in a sterile tank, add it to the liquid D, mix (30℃, 20min), homogenize after sterilization (70℃, 25MPa), cool (30℃), and fill.

[0092] Protein and fat content indicators in the final product of this embodiment:

[0093] project per 100mL protein 2.64g Fat 3.71g

[0094] Protein was determined according to Method I of GB5009.5; fat was determined according to Method III of GB5009.6. The following examples are the same.

[0095] Example 3

[0096] 1. A formula for the raw materials of a pandan-flavored milk (see Table 3):

[0097] Table 3 Raw material formula for Example 3

[0098]

[0099]

[0100] Preparation method:

[0101] (1) Mix pandan pulp, acidity regulator and vitamin C (55℃, 5min), filter (200 mesh, 600 mesh), pasteurize (75℃, 15s), cool (2℃) to obtain liquid A.

[0102] (2) The feed solution A is subjected to two-step microfiltration sterilization (microfiltration sterilization 1: 1.0μm, 6℃, microfiltration sterilization 2: 0.20μm, 2℃) to obtain retentate B and permeate. The permeate is retained as feed solution C.

[0103] (3) Mix raw milk, white sugar, coconut milk, mono- and diglycerides of fatty acids, sucrose fatty acid esters and gellan gum (80℃, 15min), homogenize (65℃, 20MPa), sterilize (140℃, 4s), cool (25℃) to obtain liquid D.

[0104] (4) After sterilizing the liquid C in a sterile tank, add it to the liquid D, mix (30℃, 15min), homogenize after sterilization (70℃, 20MPa), cool (20℃), and fill.

[0105] Protein and fat content indicators in the final product of this embodiment:

[0106] project per 100mL protein 2.46g Fat 3.24g

[0107] Protein was determined according to Method I of GB5009.5; fat was determined according to Method III of GB5009.6. The following examples are the same.

[0108] Example 4

[0109] 1. A formula for the raw materials of a pandan-flavored milk (see Table 4):

[0110] Table 4 Raw material formula for Example 4

[0111]

[0112]

[0113] Preparation method:

[0114] (1) Mix pandan pulp, acidity regulator and vitamin C (50℃, 10min), filter (100 mesh, 600 mesh), pasteurize (72℃, 15s), cool (2℃) to obtain liquid A.

[0115] (2) The feed solution A is subjected to two-step microfiltration sterilization (microfiltration sterilization 1: 0.8μm, 2℃, microfiltration sterilization 2: 0.25μm, 6℃) to obtain retentate B and permeate. The permeate is retained as feed solution C.

[0116] (3) Mix raw milk, white sugar, coconut milk, mono- and diglycerides of fatty acids, sucrose fatty acid esters and gellan gum (75℃, 20min), homogenize (60℃, 25MPa), sterilize (135℃, 6s), cool (30℃) to obtain liquid D.

[0117] (4) After sterilizing the liquid C in a sterile tank, add it to the liquid D, mix (25℃, 20min), homogenize after sterilization (65℃, 25MPa), cool (30℃), and fill.

[0118] Protein and fat content indicators in the final product of this embodiment:

[0119] project per 100mL protein 2.64g Fat 3.71g

[0120] Protein was determined according to Method I of GB5009.5; fat was determined according to Method III of GB5009.6. The following examples are the same.

[0121] Example 5

[0122] 1. A formula for the raw materials of a pandan-flavored milk (see Table 5):

[0123] Table 5 Raw material formulation for Example 5

[0124] raw material Technical indicators Amount added (wt%) raw milk Protein ≥ 3.0%, Fat ≥ 3.3% 82 Coconut milk Protein ≥3%, Fat ≥30% 2.5 Pandan extract pH ≥ 5.0, soluble solids content ≥ 5.0% 2.5 white sugar Grade 1 refined white sugar 3.5 Dipotassium hydrogen phosphate, sodium citrate Dipotassium hydrogen phosphate: Sodium citrate mass ratio = 2:1 0.035 High acyl gellan gum food grade 0.022 Mono- and diglycerides of fatty acids Food grade: Monoester content ≥60% 0.09 Sucrose fatty acid esters Food grade: Monoester, diester, and trimer content ≥80% 0.05 Vitamin C food grade 0.07 water softened water total 100

[0125] Preparation method:

[0126] (1) Mix pandan pulp, acidity regulator and vitamin C (53℃, 8min), filter (150 mesh, 600 mesh), pasteurize (72℃, 15s), cool (4℃) to obtain liquid A.

[0127] (2) The feed solution A is subjected to two-step microfiltration sterilization (microfiltration sterilization 1: 0.9μm, 4℃, microfiltration sterilization 2: 0.22μm, 4℃) to obtain retentate B and permeate. The permeate is retained as feed solution C.

[0128] (3) Mix raw milk, white sugar, coconut milk, mono- and diglycerides of fatty acids, sucrose fatty acid esters and gellan gum (77℃, 18min), homogenize (63℃, 23MPa), sterilize (137℃, 5s), cool (27℃) to obtain liquid D.

[0129] (4) After sterilizing the liquid C in a sterile tank, add it to the liquid D, mix (27℃, 18min), homogenize after sterilization (67℃, 22MPa), cool (25℃), and fill.

[0130] Protein and fat content indicators in the final product of this embodiment:

[0131] project per 100mL protein 2.54g Fat 3.46g

[0132] Protein was determined according to Method I of GB5009.5; fat was determined according to Method III of GB5009.6. The following examples are the same.

[0133] Example 6

[0134] 1. A formula for the raw materials of a pandan-flavored milk (see Table 6):

[0135] Table 6 Raw material formula for Example 6

[0136] raw material Technical indicators Amount added (wt%) raw milk Protein ≥ 3.0%, Fat ≥ 3.3% 83 Coconut milk Protein ≥3%, Fat ≥30% 3.0 Pandan extract pH ≥ 5.0, soluble solids content ≥ 5.0% 2.0 white sugar Grade 1 refined white sugar 3.5 dipotassium hydrogen phosphate, sodium bicarbonate Dipotassium hydrogen phosphate: sodium bicarbonate mass ratio = 1:2 0.04 High acyl gellan gum food grade 0.023 Mono- and diglycerides of fatty acids Food grade: Monoester content ≥60% 0.09 Sucrose fatty acid esters Food grade: Monoester, diester, and trimer content ≥80% 0.05 Vitamin C food grade 0.07 water softened water total 100

[0137] Preparation method:

[0138] (1) Mix pandan pulp, acidity regulator and vitamin C (52℃, 7min), filter (150 mesh, 600 mesh), pasteurize (73℃, 15s), cool (4℃) to obtain liquid A.

[0139] (2) The feed solution A is subjected to two-step microfiltration sterilization (microfiltration sterilization 1: 0.9μm, 4℃, microfiltration sterilization 2: 0.22μm, 4℃) to obtain retentate B and permeate. The permeate is retained as feed solution C.

[0140] (3) Mix raw milk, white sugar, coconut milk, mono- and diglycerides of fatty acids, sucrose fatty acid esters and gellan gum (78℃, 17min), homogenize (62℃, 22MPa), sterilize (138℃, 5s), cool (28℃) to obtain liquid D.

[0141] (4) After sterilizing the liquid C in a sterile tank, add it to the liquid D, mix (28℃, 17min), homogenize after sterilization (68℃, 23MPa), cool (25℃), and fill.

[0142] Protein and fat content indicators in the final product of this embodiment:

[0143] project per 100mL protein 2.58g Fat 3.64g

[0144] Protein was determined according to Method I of GB5009.5; fat was determined according to Method III of GB5009.6. The following examples are the same.

[0145] Comparative Example 1

[0146] In Comparative Example 1, step 2 is omitted, and the liquid A from step 1 is directly mixed with raw milk, white sugar, coconut milk and other auxiliary materials in step 3 and added together. The aseptic addition in step 4 is also omitted. The remaining process steps and conditions are the same as in Example 5.

[0147] The product in Comparative Example 1 is yellow in color and lacks the characteristic fresh aroma of pandan leaves; it only has a faint herbal scent and coconut milk flavor. Its color and aroma do not meet the product's requirements.

[0148] Comparative Example 2

[0149] In Comparative Example 2, step 4 omits aseptic homogenization, while the remaining process steps and conditions are the same as in Example 5.

[0150] Compared with Example 2, the product exhibited fat floating and water separation after 2 months of shelf life, failing to meet the requirement of a 6-month shelf life at room temperature.

[0151] Comparative Example 3

[0152] Comparative Example 3 did not add Vitamin C, and the remaining process steps and conditions were the same as in Example 5.

[0153] The product in Comparative Example 3 gradually turned yellow during its shelf life, becoming pale yellow after about 5 months, thus failing to achieve the purpose of this invention.

[0154] Comparative Example 4

[0155] In Comparative Example 4, step 1 is not filtered, or the mesh size of the filter is smaller than that in step 1, while the remaining process steps and conditions are the same as in Example 5.

[0156] In contrast to Example 4, the microfiltration sterilization equipment in step 2 became clogged and unable to produce, thus the present invention could not be realized.

[0157] Comparative Example 5

[0158] In Comparative Example 5, the microfiltration sterilization step 2 is omitted, or the pore size of the microfiltration sterilization membrane is larger than the value in step 2, while the remaining process steps and conditions are the same as in Example 5.

[0159] Compared with Example 5, the product spoiled at room temperature, or some of the product spoiled at room temperature and could not be stored at room temperature for 6 months.

[0160] Comparative Example 6

[0161] In Comparative Example 6, coconut milk was removed from the formula, while the remaining process steps and conditions were the same as in Example 5.

[0162] Compared with the product of Example 6, the pandan aroma was too prominent, and the overall flavor was not harmonious, so it could not achieve the purpose of this invention.

[0163] Sensory evaluation of the final products prepared in each embodiment

[0164] Sensory evaluations were conducted on the products from Examples 1 to 6, Comparative Example 1, and Comparative Example 2. Thirty young consumers aged 25-45 years were selected to evaluate the pandan-flavored milk based on three indicators: color, aroma, and texture. The total score of the three indicators was used as the sample evaluation score, and the average score of the 30 participants was used as the final evaluation score. The scoring rules are shown in Table 7. The experimental results are recorded in Table 8.

[0165] Table 7 Sensory Evaluation Criteria

[0166]

[0167] Table 8 Sensory Evaluation Results

[0168] sample Color Organizational status Flavor Total Score Example 1 24 28 36 88 Example 2 28 28 39 95 Example 3 25 28 36 89 Example 4 25 24 38 87 Example 5 27 27 38 92 Example 6 27 27 38 92 Comparative Example 1 5 27 16 48 Comparative Example 2 23 9 35 67

[0169] As can be seen from the data in Table 2, the products of Examples 1 to 6 prepared in this invention were generally well-received in terms of color, texture, and aroma. The products were light green, without protein precipitation or water separation, and possessed the unique fresh aroma of pandan and coconut, with a harmonious and mellow flavor without any off-odors. In contrast, Comparative Examples 1 and 2 scored significantly lower than Examples 1 to 6 in terms of color and / or texture, and their overall scores also showed a large gap.

[0170] Stability evaluation of the final products prepared in each example

[0171] The products from Examples 1 to 6 were subjected to heat preservation to accelerate shelf-life stability observation. The texture, sedimentation rate, and fat buoyancy rate of the products were observed statically at 37°C. The results are shown in Table 9.

[0172] Table 9 Product Stability Test Results

[0173]

[0174]

[0175]

[0176] As shown in Table 9, after 70 days of accelerated shelf-life testing at 37°C, the product of this invention did not exhibit unacceptable phenomena such as fat floating, water separation, flocculation, stratification, or particle sedimentation; furthermore, the product color remained consistently light green, with no significant color change during the shelf-life period. The accelerated shelf-life testing at 37°C for 10, 20, 30, 40, 50, and 60 days corresponds to 1 month, 2 months, 3 months, 4 months, 5 months, and 6 months of storage at room temperature (20–25°C), respectively, and it can be determined that the product is relatively stable at room temperature for 6 months.

[0177] The above embodiments are for illustrating the implementation schemes disclosed in this invention and should not be construed as limiting the invention. Furthermore, various modifications and variations of the methods listed herein will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been specifically described in conjunction with various specific preferred embodiments, it should be understood that the invention should not be limited to these specific embodiments. In fact, various modifications as described above that are obvious to those skilled in the art to obtain the invention should be included within the scope of this invention.

Claims

1. A banana-flavored milk, characterized by, The pandanus flavor milk comprises the following substances in the weight percentage based on the total weight of the pandanus flavor milk: Milk 80~85% Sugar 2.7%~4.3% Coconut milk 2.0%~3.0% Pandanus original syrup 2.0%~3.0% Gellan gum 0.020%~0.025% Emulsifier 0.12%~0.20% Acidity regulator 0.03%~0.04% Antioxidant 0.06%~0.08% Water balance; Wherein, the gellan gum is high acyl gellan gum; the emulsifier comprises mono, di-glycerol fatty acid ester and sucrose fatty acid ester; the antioxidant is vitamin C.

2. The banana flavored milk according to claim 1, characterized by, Also comprising any one or more of the following features: 1) The milk is selected from one or more of the combination of raw milk, liquid milk, reconstituted milk; 2) The sugar is white granulated sugar; 3) The acidity regulator is one or more of sodium citrate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, sodium bicarbonate, sodium carbonate; 4) The water is softened water.

3. The banana flavored milk according to claim 1, characterized by, The weight percentage of the mono, di-glycerol fatty acid ester is 0.08%~0.10%, and the weight percentage of the sucrose fatty acid ester is 0.04~0.06% based on the total weight of the pandanus flavor milk.

4. The banana flavored milk of claim 1, wherein, The acidity regulator is sodium citrate and dipotassium hydrogen phosphate, and the mass ratio of the dipotassium hydrogen phosphate to the sodium citrate is (1.5~2.5):

1.

5. The banana flavored milk of claim 1, wherein, The acidity regulator is dipotassium hydrogen phosphate and sodium bicarbonate, and the mass ratio of the two is 1:(1.5~2.5).

6. The method of preparing the banana flavored milk according to any one of claims 1 to 5, characterized in that, The preparation method comprises the following steps: 1) Mix the pandanus original syrup and the antioxidant, filter and sterilize to obtain a liquid A; 2) Microfiltration sterilization is performed on the liquid A, the retentate B is discarded, and the permeate is stored to obtain a liquid C; 3) Mix the remaining ingredients except for step 1) to obtain a liquid D; 4) Mix the liquid C and the liquid D to obtain the pandanus flavor milk.

7. The production method according to claim 6, characterized by, Step 1) further comprises any one or more of the following features: 1.1) The mixing temperature is 50~55℃; and / or, the mixing time is 5~10 minutes; and / or, the mixing is stirring mixing; 1.2) The filtering is filtering through a filter screen; the filtering is filtering through 100~200 mesh and 600 mesh filter screens respectively; 1.3) The sterilization method is pasteurization; the pasteurization conditions are 72~75℃, 15s; 1.4) After sterilization in step 1), cooling is further performed; the cooling is cooling the temperature to 2~8℃.

8. The preparation method according to claim 6, characterized in that, Two-step microfiltration sterilization is performed in step 2); the microfiltration sterilization is performed using a spiral microfiltration membrane.

9. The production method according to claim 8, characterized by, Step 2) further comprises any one or more of the following features: 2.1) The pore size of the spiral microfiltration membrane used in the first-step microfiltration sterilization is 0.8~1.0μm; and / or, the temperature of the first-step microfiltration sterilization is 2~6℃; 2.2) The pore size of the spiral microfiltration membrane used in the second-step microfiltration sterilization is 0.20~0.25μm; and / or, the temperature of the second-step microfiltration sterilization is 2~6℃.

10. The method of claim 6, wherein, The acidity regulator is mixed with the pandanus original syrup and the antioxidant in step 1), or is mixed with the raw milk, white granulated sugar, coconut milk, mono, di-glycerol fatty acid ester, sucrose fatty acid ester and gellan gum in step 3).

11. The method of claim 6, wherein, Step 3) further comprises any one or more of the following features: 3.1) the mixing temperature is 75-80℃; and / or, the mixing time is 15-20 minutes; and / or, the mixing is stirring mixing; 3.2) Step 3) further comprises homogenizing the mixed liquor; the homogenizing temperature is 60-65℃; the homogenizing pressure is 20-25MPa; 3.3) Step 3) further comprises sterilizing the mixed liquor; the sterilizing method is tubular ultra-high temperature sterilization; the tubular ultra-high temperature sterilization temperature is 135-140℃; the ultra-high temperature sterilization time is 4-6s; Step 3) further comprises cooling the sterilized liquor; the cooling is cooling the temperature to 25-30℃.

12. The method of claim 6, wherein, The preparation method further comprises any one or more of the following features: 4.1) Step 4) mixing is adding the liquor C to the liquor D after sterile treatment in a sterile jar and stirring; 4.2) Step 4) mixing temperature is 25-30℃; and / or, the mixing time is 15-20 minutes; 4.3) Step 4) further comprises homogenizing the mixed liquor; the homogenizing is sterile homogenizing; the homogenizing temperature is 65-70℃; the homogenizing pressure is 20-25MPa; the homogenized liquor is cooled; the cooling is cooling the temperature to 20-30℃; 4.4) further comprises filling the product obtained in Step 4); the filling is sterile filling.

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