Dendrobium high-calcium latte and preparation method thereof

Abstract

The invention provides dendrobium high-calcium latte which comprises the following components in parts by weight: 800-850 parts of concentrated milk, 100-120 parts of coffee reduction liquid, 5-10 parts of dendrobium officinale thick slurry, 1.5-5 parts of cheese products and the balance of water. The method has the advantages that the concentrated milk and coffee are reasonably proportioned, the calcium content is high, and the defect that coffee calcium is easy to lose is overcome; the cheese product is used for improving the overall fusion degree, increasing the fragrance and improving the product stability. The problems that the suspension property of a coffee powder system is poor and the total cost of a coffee concentrated solution is high are solved.

Description

Technical Field

[0001] The invention relates to a dendrobium high-calcium latte and a preparation method thereof. Background Art

[0002] With the rapid development of the domestic coffee market, more and more brands have begun to enter the coffee industry, constantly looking for innovative directions for brands and products, making the coffee market still have a very broad market prospect. Ready-to-drink latte coffee is convenient, easy to accept, and has a wider range of consumption scenarios, but many ready-to-drink lattes use flavors to modify the flavor, which has a poor experience. Therefore, the preparation of pure formula, flavor-free ready-to-drink latte coffee meets consumers' demands for nutrition and health. Coffee has the advantages of refreshing and anti-fatigue, but its disadvantages cannot be ignored. For example, coffee will reduce calcium and cause osteoporosis; tannins in coffee will reduce calcium absorption. High-calcium latte has a higher calcium content than ordinary latte, which solves the problem of easy loss of calcium in coffee. The common difficulty of the ready-to-drink coffee industry is that the coffee powder has a strong taste, but it is difficult to achieve a clean label while ensuring the stability of the system; the coffee concentrate system is stable, but if the purpose of sufficient coffee flavor is achieved, a large amount of addition is required, and the total cost is much higher than the coffee powder system. Summary of the invention

[0003] In view of the above problems, the present invention provides a dendrobium high-calcium latte and a preparation method thereof.

[0004] The purpose of the invention is achieved through the following scheme: a dendrobium high-calcium latte, which comprises, by weight, 800-850 parts of concentrated milk, 100-120 parts of coffee reduction liquid, 5-10 parts of dendrobium officinale slurry, 1.5-5 parts of cheese products, and the rest is water.

[0005] Furthermore, the method for preparing concentrated milk comprises the following steps:

[0006] (1) Pretreatment of raw milk: heating and purifying the raw milk, the purifying temperature is 45-55°C, the degassing temperature is 60°C-70°C, the homogenizing temperature is 60°C-70°C, and the homogenizing pressure is 20MPa-25Mpa;

[0007] Then sterilize: pre-pasteurization temperature operation limit is 75±1℃, sterilization time is 15s, outlet temperature ≤6℃:

[0008] Then cool down: transfer to tank for storage through cooling plate, temporary storage temperature is 0-6℃, temporary storage time is no more than 12h; process stirring frequency is 100%, 5min / h;

[0009] (2) RO membrane filtration: The milk obtained by cooling after pre-pasteurization in (1) is concentrated through an RO membrane system, and the concentration multiple is adjusted according to the index requirements. The outlet temperature of the concentrated liquid is ≤6°C. After stirring for 5 minutes, samples are taken to test the physical and chemical indicators and taste the taste. The concentrated liquid is temporarily stored at a temperature of 2-6°C for a temporary storage time of ≤6 hours. The stirring frequency of the process is 100%, 5 minutes / hour;

[0010] (3) Finally, concentrated milk is obtained, wherein the protein content of the concentrated milk is ≥4.6 g / 100 mL, and the calcium content is ≥120 mg / 100 mL.

[0011] Furthermore, the coffee reduction liquid is reduced by adding water to the coffee raw material, the pH value is 5.5-7.0, and the coffee raw material accounts for 10%-40% of the reduction liquid.

[0012] Furthermore, the concentrated Dendrobium officinale pulp is prepared by selecting the stems of Dendrobium officinale as raw materials, which are extracted, filtered, concentrated and sterilized.

[0013] Furthermore, the cheese content in the cheese product is 15-30%.

[0014] A method for preparing dendrobium high calcium latte, characterized in that it comprises the following steps:

[0015] (1) The raw milk is separated, pre-pasteurized, and filtered through an RO membrane to obtain concentrated milk for temporary storage;

[0016] (2) Coffee reduction: put the coffee raw materials into an appropriate amount of hot water at 80-85°C for reduction and stir for 10 minutes; (3) Ingredients: put the cheese products and Dendrobium officinale slurry into an appropriate amount of concentrated milk at 70-85°C in turn, stir for 10 minutes, then add the coffee reduction liquid and continue stirring for 10 minutes.

[0017] (4) Standardization: Add purified milk according to the protein content; start stirring after the volume is fixed, stir continuously at a frequency of 50% for 5-8 minutes, and then take samples for protein and fat index testing;

[0018] (5) Homogenization and high temperature sterilization: The standardized liquid is homogenized and then sterilized at high temperature;

[0019] (6) Filling: Keep the material temperature below 15°C during filling;

[0020] (7) Storage: The product must be refrigerated within 30 minutes and the product temperature must not exceed 6°C during refrigeration.

[0021] Furthermore, the concentrated milk described in (3) is preheated to 70-85°C.

[0022] Furthermore, the critical limit of the high temperature sterilization temperature of (5) is 120°C-130°C, and the sterilization time is 15-30s.

[0023] Furthermore, in (5), the homogenization pressure is 20MPa-25Mpa, and the homogenization temperature is 60-70°C.

[0024] Furthermore, stirring is started during the high temperature sterilization process of (5), with a frequency of 50% and an intermittent stirring mode of stirring for 3 minutes every 30 minutes.

[0025] The invention has the advantages that the concentrated milk has a mellow taste and a natural milk aroma, and its flavor when combined with coffee is better than that of ordinary milk sources.

[0026] The condensed milk and coffee are mixed in a reasonable ratio and have a high calcium content, which solves the problem of calcium being easily lost in coffee.

[0027] The use of cheese products improves the overall integration, increases the aroma, and improves product stability. It solves the problem of poor suspension of coffee powder system and high total cost of coffee concentrate. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is the sensory result diagram of Example 1.

[0029] Figure 2 This is the sensory result diagram of Example 2.

[0030] Figure 3 This is the sensory result diagram of Example 3.

[0031] Figure 4 This is a diagram of the sensory results of Example 4.

[0032] Figure 5 This is the sensory result diagram of Comparative Example 1.

[0033] Figure 6 This is the sensory result diagram of Comparative Example 2.

[0034] Figure 7 This is the sensory result diagram of Comparative Example 3.

[0035] Figure 8 This is the stability observation diagram of Experiment 2 on the 7th day.

[0036] Fig. 9 This is the centrifugation index determination diagram for Experiment 2. DETAILED DESCRIPTION

[0037] The present invention will be further described below in conjunction with specific embodiments:

[0038] The experimental methods described in the following experimental examples are conventional methods unless otherwise specified; the reagents and biological materials described are commercially available unless otherwise specified.

[0039] In the following examples, the percentages are by mass unless otherwise specified.

[0040] A dendrobium high-calcium latte comprises, by weight, 800-850 parts of concentrated milk, 100-120 parts of coffee reduction liquid, 5-10 parts of dendrobium officinale concentrated pulp, 1.5-5 parts of cheese products, and the remainder being water.

[0041] The coffee reduction liquid is reduced by adding water to coffee raw materials, and has a pH value of 5.5-7.0. The coffee raw materials account for 10%-40% of the reduction liquid, and the coffee raw materials refer to at least one of coffee extract, coffee concentrate, cold brew coffee extract, freeze-dried coffee powder, and instant coffee.

[0042] The preparation method of the Dendrobium officinale concentrated pulp comprises selecting the stems of Dendrobium officinale as raw materials, and fully retaining its natural flavor through extraction, filtration, concentration and sterilization processes. The crude polysaccharide (in terms of anhydrous glucose) in the Dendrobium officinale concentrated pulp is ≥700 mg / 100 mL, and the total number of microbial limit colonies and Escherichia coli shall not be detected.

[0043] The cheese product has a cheese ratio of 15-30%, and the selected cheese variety has a natural cheese flavor that does not cover up the coffee and milk flavors. The cheese product is added with at least one emulsifier such as mono- and di-glycerol fatty acid esters, and at least one suspension thickener such as carrageenan and gellan gum, in order to improve the shelf life stability of the product, and a nutritional enhancer can be added according to product requirements. The cheese product should comply with the provisions of GB25192.

[0044] Example 1 A dendrobium high-calcium latte, the raw materials are as follows: 800 kg of concentrated milk (protein ≥4.6 g / 100 mL, calcium content ≥150 mg / 100 mL), 40 kg of coffee concentrate (soluble solids 14-16%), 5 kg of instant coffee (water content ≤5.0%), 10 kg of dendrobium officinale slurry, 1.5 kg of cheese product, and the rest is water.

[0045] A preparation method of dendrobium high-calcium latte is as follows: coffee reduction: coffee raw materials are put into an appropriate amount of 80-85°C hot water to be reduced to 120kg, stirred for 10 minutes, and the pH value is 5.5-7.0.

[0046] Ingredients: Add cheese products and Dendrobium officinale slurry into an appropriate amount of 70-85℃ concentrated milk in turn, stir for 10 minutes, then add coffee reduction liquid and continue stirring for 10 minutes.

[0047] Make up the volume: Add milk or water to make up the volume according to the actual situation.

[0048] Homogenization: Homogenization pressure 20MPa-25Mpa, homogenization temperature 60-70℃.

[0049] High temperature sterilization: sterilization temperature 121℃, sterilization time 30S.

[0050] Filling: Keep the material temperature below 15℃ during filling;

[0051] Storage: The product needs to be refrigerated within 30 minutes. The product temperature must not exceed 6°C during refrigeration.

[0052] Example 2 A dendrobium high-calcium latte, the raw materials are as follows: 800 kg of concentrated milk (protein ≥ 4.6 g / 100 mL, calcium content ≥ 150 mg / 100 mL), 40 kg of coffee concentrate (soluble solids 53-61%), 10 kg of dendrobium officinale slurry, 1.5 kg of cheese product, and the rest is water.

[0053] A preparation method of dendrobium high calcium latte is as follows:

[0054] Coffee reduction: Add the coffee raw materials into an appropriate amount of 80-85℃ hot water to reduce to 120kg, stir for 10 minutes, and the pH value is 5.5-7.0.

[0055] Ingredients: Add cheese products and Dendrobium officinale slurry into an appropriate amount of 70-85℃ concentrated milk in turn, stir for 10 minutes, then add coffee reduction liquid and continue stirring for 10 minutes.

[0056] Make up the volume: Add milk or water to make up the volume according to the actual situation.

[0057] Homogenization: Homogenization pressure 20MPa-25Mpa, homogenization temperature 60-70℃.

[0058] High temperature sterilization: sterilization temperature 121℃, sterilization time 30S.

[0059] Filling: Keep the material temperature below 15℃ during filling;

[0060] Storage: The product needs to be refrigerated within 30 minutes. The product temperature must not exceed 6°C during refrigeration.

[0061] Example 3 A dendrobium high-calcium latte, the raw materials are as follows: 800 kg of concentrated milk (protein ≥ 4.6 g / 100 mL, calcium content ≥ 150 mg / 100 mL), 40 kg of cold brew coffee extract (soluble solids 14-16%), 5 kg of instant coffee (water content ≤ 5.0), 10 kg of dendrobium officinale slurry, 1.5 kg of cheese product, and the rest is water.

[0062] A preparation method of dendrobium high calcium latte is as follows:

[0063] Coffee reduction: Add the coffee raw materials into an appropriate amount of 80-85℃ hot water to reduce to 120kg, stir for 10 minutes, and the pH value is 5.5-7.0.

[0064] Ingredients: Add cheese products and Dendrobium officinale slurry into an appropriate amount of 70-85℃ concentrated milk in turn, stir for 10 minutes, then add coffee reduction liquid and continue stirring for 10 minutes.

[0065] Make up the volume: Add milk or water to make up the volume according to the actual situation.

[0066] Homogenization: Homogenization pressure 20MPa-25Mpa, homogenization temperature 60-70℃.

[0067] High temperature sterilization: sterilization temperature 121℃, sterilization time 30S.

[0068] Filling: Keep the material temperature below 15℃ during filling;

[0069] Storage: The product needs to be refrigerated within 30 minutes. The product temperature must not exceed 6°C during refrigeration.

[0070] Example 4 A dendrobium high-calcium latte, the raw materials are as follows: 800 kg of concentrated milk (protein ≥ 4.6 g / 100 mL, calcium content ≥ 150 mg / 100 mL), 10 kg of instant coffee (water content ≤ 5.0), 10 kg of dendrobium officinale slurry, and 1.5 kg of cheese products.

[0071] A preparation method of dendrobium high calcium latte is as follows:

[0072] Coffee reduction: Add the coffee raw materials into an appropriate amount of 80-85℃ hot water to reduce to 120kg, stir for 10 minutes, and the pH value is 5.5-7.0.

[0073] Ingredients: Add cheese products and Dendrobium officinale slurry into an appropriate amount of 70-85℃ concentrated milk in turn, stir for 10 minutes, then add coffee reduction liquid and continue stirring for 10 minutes.

[0074] Make up the volume: Add milk or water to make up the volume according to the actual situation.

[0075] Homogenization: Homogenization pressure 20MPa-25Mpa, homogenization temperature 60-70℃.

[0076] High temperature sterilization: sterilization temperature 121℃, sterilization time 30S.

[0077] Filling: Keep the material temperature below 15℃ during filling;

[0078] Storage: The product needs to be refrigerated within 30 minutes. The product temperature must not exceed 6°C during refrigeration.

[0079] Comparative Example 1

[0080] The difference from Example 1 is the milk source. 800 kg of concentrated milk is replaced with raw cow milk with a protein content of 3.3% and a calcium content of 110 mg / 100 mL.

[0081] Comparative Example 2

[0082] The difference from Example 4 is that the amount of cheese product added is 0.5 kg.

[0083] Comparative Example 3

[0084] The difference from Example 4 is that no cheese product is added.

[0085] Experiment 1 Sensory Evaluation

[0086] The sensory scoring standards refer to the following table:

[0087] Table 1 Sensory evaluation standards

[0088]

[0089] Depend on Figure 1-7 It can be seen that the sensory results of Example 1 are better, with better milk flavor, coffee flavor and overall fusion, and the sensory results of Comparative Example 3 are the worst. It can be seen that the milk flavor of concentrated milk is better than that of ordinary raw milk.

[0090] Experiment 2: Stability Verification

[0091] Place the sample in a refrigerator at 2-6°C and observe the stability changes on the 7th day. Figure 8 .

[0092] Centrifugal stability verification, speed 3000 rpm, time 15 minutes, such as Fig. 9 .

[0093] Depend on Figure 8 , Fig. 9 It can be seen that when the addition amount of cheese products is 1.5‰, the liquid can be guaranteed to be uniform, and when the addition amount is 0.5‰ or not added, the stability effect is poor.

[0094] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A dendrobium high calcium latte, characterized in that: Calculated by weight, the preparation method comprises 800-850 parts of concentrated milk, 100-120 parts of coffee reduction liquid, 5-10 parts of Dendrobium officinale concentrated slurry, 1.5-5 parts of cheese product, and the rest is water.

2. The dendrobium high calcium latte according to claim 1, characterized in that: The method for preparing concentrated milk comprises the following steps: (1) Pretreatment of raw milk: heating and purifying the raw milk, the purifying temperature is 45-55°C, the degassing temperature is 60°C-70°C, the homogenizing temperature is 60°C-70°C, and the homogenizing pressure is 20MPa-25Mpa; Then sterilize: pre-pasteurization temperature operation limit is 75±1℃, sterilization time is 15s, outlet temperature ≤6℃: Then cool down: transfer to tank for storage through cooling plate, temporary storage temperature is 0-6℃, temporary storage time is no more than 12h; process stirring frequency is 100%, 5min / h; (2) RO membrane filtration: The milk obtained by cooling after pre-pasteurization in (1) is concentrated through an RO membrane system, and the concentration multiple is adjusted according to the index requirements. The outlet temperature of the concentrated liquid is ≤6°C. After stirring for 5 minutes, samples are taken to test the physical and chemical indicators and taste the taste. The concentrated liquid is temporarily stored at a temperature of 2-6°C for a temporary storage time of ≤6 hours. The stirring frequency of the process is 100%, 5 minutes / hour; (3) Finally, concentrated milk is obtained, wherein the protein content of the concentrated milk is ≥4.6 g / 100 mL, and the calcium content is ≥120 mg / 100 mL.

3. The dendrobium high calcium latte according to claim 1, characterized in that: The coffee reduction liquid is reduced by adding water to coffee raw materials, has a pH value of 5.5-7.0, and the coffee raw materials account for 10%-40% of the reduction liquid.

4. The dendrobium high calcium latte according to claim 1, characterized in that: The Dendrobium officinale concentrated pulp is prepared by selecting the stems of Dendrobium officinale as raw materials, and is extracted, filtered, concentrated and sterilized.

5. The dendrobium high calcium latte according to claim 1, characterized in that: The cheese content of the cheese product is 15-30%.

6. A method for preparing the dendrobium high calcium latte according to any one of claims 1 to 5, characterized in that: The following steps are involved: (1) The raw milk is separated, pre-pasteurized, and filtered through an RO membrane to obtain concentrated milk for temporary storage; (2) Coffee reduction: put the coffee raw materials into an appropriate amount of hot water at 80-85°C for reduction and stir for 10 minutes; (3) Ingredients: Add cheese products and Dendrobium officinale slurry into an appropriate amount of concentrated milk at 70-85°C in sequence, stir for 10 minutes, then add coffee reduction solution and continue stirring for 10 minutes; (4) Standardization: Add purified milk according to the protein content; start stirring after the volume is fixed, stir continuously at a frequency of 50% for 5-8 minutes, and then take samples for protein and fat index testing; (5) Homogenization and high temperature sterilization: The standardized liquid is homogenized and then sterilized at high temperature; (6) Filling: Keep the material temperature below 15°C during filling; (7) Storage: The product must be refrigerated within 30 minutes and the product temperature must not exceed 6°C during refrigeration.

7. The method for preparing the dendrobium high calcium latte according to claim 6, characterized in that: (3) The concentrated milk is preheated to 70-85°C.

8. The method for preparing a dendrobium high calcium latte according to claim 6, characterized in that: (5) The critical limit of high temperature sterilization temperature is 120℃-130℃, and the sterilization time is 15-30s.

9. The method for preparing a dendrobium high calcium latte according to claim 6, characterized in that: (5) The homogenization pressure is 20MPa-25Mpa, and the homogenization temperature is 60-70℃.

10. The method for preparing the dendrobium high calcium latte according to claim 6, characterized in that: (5) Stirring is started during the high temperature sterilization process, with a frequency of 50% and an intermittent stirring mode of stirring for 3 minutes every 30 minutes.

Images