Coconut milk cheese thick milk preparation method and product thereof

Abstract

The present invention relates to a coconut milk cheese thick milk preparation method and a product thereof, the preparation method comprises: mixing whole milk powder, protein powder, cheese powder and water, and hydrating to obtain a feed liquid A; mixing a stable thickening agent with water to obtain feed liquid B; mixing an emulsifier, cream and coconut milk, and homogenizing to obtain feed liquid C; mixing the feed liquid A with the feed liquid C, then mixing with the feed liquid B, performing ultrasonic treatment, and adding an acidity regulator to obtain the coconut milk cheese thick milk. The raw materials and the auxiliary materials are prepared step by step according to the characteristics of the raw materials and the auxiliary materials, and the processes of hydration, homogenization and ultrasonic treatment are creatively added, so that a series of problems that the existing thick milk is non-uniform in texture, unstable in shelf life, relatively poor in flavor and not healthy enough are effectively solved.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy product processing, and particularly relates to a preparation method of coconut milk cheese thick milk and a product thereof. Background Art

[0002] In recent years, the market for freshly brewed tea drinks has been booming, with a variety of hot products emerging one after another. As an important ingredient for tea drinks, milk-based drinks have experienced a gradual development process from fresh milk, cheese to thick milk. Thick milk on the market today refers to dairy products with high content of protein, fat and other ingredients obtained by concentrating cow's milk or using special ingredients. Due to its rich taste and high nutritional value, it is widely used in tea drink products by tea drink companies, and has gradually become popular and loved by people. However, traditional thick cow's milk also has many limitations.

[0003] The high fat content of thick milk not only makes the product too high in calories, which is not in line with the demand trend of modern consumers for healthy drinks, but also the saturated fatty acid and cholesterol content is correspondingly high. It is not suitable for people with three highs. Long-term excessive intake of saturated fatty acids and cholesterol will increase the risk of cardiovascular diseases such as coronary heart disease, atherosclerosis, etc., posing a potential threat to health.

[0004] At the same time, due to the high fat content, it is very easy to be oxidized and tasted bad during the production and processing and the shelf life of the product, forming a variety of unpleasant flavors. In addition, the high fat content also poses a challenge to the stability of the thick milk system. Due to the uneven distribution of fat globules and the lack of an effective emulsification stabilization system, fat floating and stratification are prone to occur during processing, storage and transportation, affecting the product's appearance quality and shelf life stability, thereby limiting its promotion in a wider market and application scenarios.

[0005] With the continuous improvement of consumers' health awareness and increasingly stringent requirements for the taste and quality of beverages, the development of a thick milk to solve the problems of high saturated fatty acid and cholesterol content, poor taste and stability of conventional thick milk on the market has broad market prospects. Summary of the invention

[0006] In view of the deficiencies in the prior art, the object of the present invention is to provide a method for preparing coconut milk cheese thick milk and a product thereof.

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing coconut milk cheese thick milk, the preparation method comprising the following steps:

[0009] (1) mixing whole milk powder, egg white powder, cheese powder and water, and hydrating them to obtain liquid A;

[0010] (2) mixing a stabilizing thickener and water to obtain a liquid B;

[0011] (3) mixing the emulsifier, cream and coconut milk, and homogenizing to obtain liquid C;

[0012] (4) mixing liquid A with liquid C and then mixing with liquid B, ultrasonically treating, adding an acidity regulator, and obtaining the coconut milk cheese thick milk;

[0013] The order of steps (1) to (3) is not specific.

[0014] The present invention conducts in-depth research on the formula and process of thick milk, prepares ingredients step by step according to the characteristics of each raw material and auxiliary material, and creatively adds hydration, homogenization, and ultrasonic treatment processes, effectively solving a series of problems of existing thick milk, such as uneven texture, unstable shelf life, poor flavor, and unhealthy. The present invention also creatively uses coconut milk fat to partially replace cow's milk fat, so as to achieve the mellow and rich taste of thick milk, optimize the nutritional structure of thick milk, ensure the health attributes of fat, and superimpose the unique flavor of coconut, so that the product is more delicious and healthy. The preparation method provided by the present invention is simple, does not increase equipment investment, is suitable for industrial production, and the obtained thick milk is rich in nutrition, unique in flavor, smooth in taste, and stable and uniform in texture, which meets the demand of tea drinking channels for thick milk.

[0015] Preferably, the raw materials for preparing the coconut milk cheese thick milk include the following components in parts by weight: 12-22 parts of whole milk powder, 2-3.5 parts of protein powder, 0.5-1.2 parts of cheese powder, 0.115-0.2 parts of stabilizing thickener, 4-6 parts of cream, 6.5-15 parts of coconut milk, 0.07-0.105 parts of emulsifier, 0.03-0.053 parts of acidity regulator and 45-75 parts of water.

[0016] Coconut has become increasingly popular in the tea drinking channel in recent years, with a refreshing and pleasant flavor and high consumer awareness. Coconut milk also contains a high level of fat, but coconut milk fat is mostly medium-chain fatty acids, which have the advantages of being easy to digest and absorb, and not easy to accumulate fat in the body. The present invention creatively uses coconut milk fat to partially replace cow's milk fat, which can achieve the mellow and fragrant taste of thick milk, optimize the nutritional structure of thick milk, ensure the healthy properties of fat, and add the unique flavor of coconut to make the product more delicious and healthy.

[0017] The weight proportions of the whole milk powder may be 12 parts, 13 parts, 14 parts, 15 parts, 16 parts, 17 parts, 18 parts, 19 parts, 20 parts, 21 parts, 22 parts, etc.

[0018] The weight portions of the protein powder can be 2 parts, 2.1 parts, 2.2 parts, 2.3 parts, 2.4 parts, 2.5 parts, 2.6 parts, 2.7 parts, 2.8 parts, 2.9 parts, 3 parts, 3.1 parts, 3.2 parts, 3.3 parts, 3.4 parts, 3.5 parts, etc.

[0019] The weight proportions of the cheese powder may be 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 parts, 1.1 parts, 1.2 parts, etc.

[0020] The weight proportion of the stabilizing thickener may be 0.115 parts, 0.12 parts, 0.13 parts, 0.14 parts, 0.15 parts, 0.16 parts, 0.17 parts, 0.18 parts, 0.19 parts, 0.2 parts, etc.

[0021] The weight portions of the cream can be 4 parts, 4.2 parts, 4.4 parts, 4.6 parts, 4.8 parts, 5 parts, 5.2 parts, 5.4 parts, 5.6 parts, 5.8 parts, 6 parts, etc.

[0022] The weight portions of the coconut milk can be 6.5 parts, 7 parts, 7.5 parts, 8 parts, 8.5 parts, 9 parts, 9.5 parts, 10 parts, 10.5 parts, 11 parts, 11.5 parts, 12 parts, 12.5 parts, 13 parts, 13.5 parts, 14 parts, 14.5 parts, 15 parts, etc.

[0023] The weight proportion of the emulsifier can be 0.07 parts, 0.075 parts, 0.08 parts, 0.085 parts, 0.09 parts, 0.095 parts, 0.1 parts, 0.105 parts, etc.

[0024] The weight proportion of the acidity regulator may be 0.03 part, 0.035 part, 0.04 part, 0.045 part, 0.05 part, or 0.053 part.

[0025] The weight proportions of the water can be 45 parts, 47 parts, 50 parts, 52 parts, 55 parts, 57 parts, 60 parts, 62 parts, 65 parts, 67 parts, 70 parts, 72 parts, 75 parts, etc.

[0026] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0027] Preferably, the raw materials for preparing the coconut milk cheese thick milk also include 1.5-3 parts of sweeteners by weight, such as 1.5 parts, 1.7 parts, 1.9 parts, 2 parts, 2.2 parts, 2.4 parts, 2.6 parts, 2.8 parts, 3 parts, etc. Other specific point values ​​within this numerical range can be selected, and they will not be repeated here. Preferably, the sweetener includes any one of glucose, fructose, sucrose, maltose, stevia, aspartame or xylitol, or a combination of at least two of them.

[0028] Preferably, the raw materials for preparing the coconut milk cheese thick milk also include 0.5-0.9 parts of food flavors in parts by weight, such as 0.5 parts, 0.55 parts, 0.6 parts, 0.65 parts, 0.7 parts, 0.75 parts, 0.8 parts, 0.85 parts, 0.9 parts, etc. Other specific point values ​​within this numerical range can be selected, and they will not be described one by one here.

[0029] Preferably, the stabilizing thickener comprises any one of sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan or xanthan gum, or a combination of at least two thereof.

[0030] Preferably, the emulsifier includes any one of mono- and di-glycerol fatty acid esters, phospholipids, sucrose fatty acid esters or sodium caseinate, or a combination of at least two thereof.

[0031] Preferably, the acidity regulator includes any one of sodium tripolyphosphate, sodium citrate or DL-sodium malate, or a combination of at least two thereof.

[0032] Preferably, the mixing temperature in step (1) is 45-55°C, for example, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, etc. Other specific point values ​​within this numerical range can be selected and will not be described here one by one.

[0033] Preferably, stirring is performed during the mixing in step (1).

[0034] Preferably, the stirring speed is 1200-1500rpm (for example, 1200rpm, 1250rpm, 1300rpm, 1350rpm, 1400rpm, 1450rpm, etc.), and the stirring time is 25-30min (for example, 25min, 26min, 27min, 28min, 29min, 30min, etc.). Other specific point values ​​within the above numerical range can be selected, and they will not be described one by one here.

[0035] Preferably, the hydration temperature is 6-10°C (for example, 6°C, 7°C, 8°C, 9°C, 10°C, etc.), and the hydration time is 2.5-3h (for example, 2.5h, 2.6h, 2.7h, 2.8h, 2.9h, 3h, etc.). Other specific point values ​​within the above numerical range can be selected and will not be described here one by one.

[0036] The present invention adds a hydration process to fully hydrate substances such as protein and fat, thereby improving the smoothness and stability of the product.

[0037] Preferably, the mixing temperature in step (2) is 63-72°C, for example 63°C, 64°C, 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, etc. Other specific point values ​​within this numerical range can be selected and will not be described here one by one.

[0038] Preferably, stirring is performed during the mixing in step (2).

[0039] Preferably, the stirring speed is 1500-2500rpm (for example, 1500rpm, 1600rpm, 1700rpm, 1800rpm, 1900rpm, 2000rpm, 2100rpm, 2200rpm, 2300rpm, 2400rpm, 2500rpm, etc.), and the stirring time is 13-20min (for example, 13min, 14min, 15min, 16min, 17min, 18min, 19min, 20min, etc.), and other specific point values ​​within the above numerical range can be selected, which will not be described one by one here.

[0040] Preferably, the stirring is followed by cooling to 40-45°C, for example, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, etc. Other specific point values ​​within this numerical range can be selected and will not be described one by one here.

[0041] Preferably, before the mixing in step (3), the cream and coconut milk are first heated to 63-68°C, for example, 63°C, 63.5°C, 64°C, 64.5°C, 65°C, 65.5°C, 66°C, 66.5°C, 67°C, 67.5°C, 68°C, etc. Other specific point values ​​within this numerical range can be selected and will not be described in detail here.

[0042] Preferably, stirring is performed during the mixing in step (3).

[0043] Preferably, the stirring speed is 700-1000rpm (for example, 700rpm, 750rpm, 800rpm, 850rpm, 900rpm, 950rpm, 1000rpm, etc.), and the stirring time is 12-17min (for example, 12min, 13min, 14min, 15min, 16min, 17min, etc.). Other specific point values ​​within the above numerical range can be selected, and they will not be described one by one here.

[0044] Preferably, the homogenization temperature in step (3) is 60-65°C (for example, 60°C, 60.5°C, 61°C, 61.5°C, 62°C, 62.5°C, 63°C, 63.5°C, 64°C, 64.5°C, 65°C, etc.), and the homogenization pressure is 12-15Mpa (for example, 12Mpa, 12.5Mpa, 13Mpa, 13.5Mpa, 14Mpa, 14.5Mpa, 15Mpa, etc.). Other specific point values ​​within the above numerical range can be selected and will not be described one by one here.

[0045] Preferably, the homogenization in step (3) is followed by cooling to 40-45°C, for example, 40°C, 40.5°C, 41°C, 41.5°C, 42°C, 42.5°C, 43°C, 43.5°C, 44°C, 44.5°C, 45°C, etc. Other specific point values ​​within this numerical range can be selected and will not be described in detail here.

[0046] Preferably, in step (4), the liquid A is first heated to 40-45°C (for example, 40°C, 40.5°C, 41°C, 41.5°C, 42°C, 42.5°C, 43°C, 43.5°C, 44°C, 44.5°C, 45°C, etc.) and then mixed with the liquid C. Other specific point values ​​within this numerical range can be selected and will not be described in detail here.

[0047] Preferably, in step (4), the feed liquid A and the feed liquid C are stirred when mixed.

[0048] Preferably, the stirring speed is 500-800rpm (for example, 500rpm, 550rpm, 600rpm, 650rpm, 700rpm, 750rpm, 800rpm, etc.), and the stirring time is 10-15min (for example, 10min, 11min, 12min, 13min, 14min, 15min, etc.). Other specific point values ​​within the above numerical range can be selected, and they will not be described one by one here.

[0049] Preferably, the frequency of the ultrasonic treatment in step (4) is 15-25 kHz (for example, 15 kHz, 16 kHz, 17 kHz, 18 kHz, 19 kHz, 20 kHz, 21 kHz, 22 kHz, 23 kHz, 24 kHz, 25 kHz, etc.), and the time of the ultrasonic treatment is 8-12 min (for example, 8 min, 8.5 min, 9 min, 9.5 min, 10 min, 10.5 min, 11 min, 11.5 min, 12 min, etc.). Other specific point values ​​within the above numerical range can be selected and will not be described one by one here.

[0050] The ultrasonic treatment involved in the present invention refers to the emulsification and dispersion treatment of the mixed liquid by ultrasonic emulsification equipment. The high-frequency vibration of the ultrasonic wave produces cavitation effect, vibration effect and thermal effect, which can further refine the large particles in the liquid, promote the fusion of various types of fat, and is beneficial to the uniform stability of coconut milk cheese thick milk with high fat content and complex composition. The present invention creatively finds that the ultrasonic frequency also affects the stability of coconut milk cheese thick milk. When the ultrasonic frequency is too high, it may cause excessive fragmentation and deformation of fat globules, destroying the originally relatively stable interface membrane structure. Once the interface membrane is damaged, the fat globules are easy to collide and aggregate with each other, causing the emulsion to have unstable phenomena such as stratification and oil separation, affecting the appearance, texture and shelf life of the product. When the ultrasonic frequency is too low, it may not be possible to fully refine the large particles in the liquid, which is not conducive to improving the uniform stability of the product.

[0051] Preferably, after adding the acidity regulator in step (4), the pH of the feed solution is adjusted to 6.6-6.8, for example, 6.6, 6.7, 6.8, etc. Other specific points within this numerical range can be selected and will not be described in detail here.

[0052] The present invention also creatively finds that a reasonable pH range can ensure good product taste and product stability during the shelf life.

[0053] Preferably, after obtaining the coconut milk cheese thick milk in step (4), it is sterilized, cooled and filled.

[0054] Preferably, the sterilization temperature is 121-137°C (for example, 121°C, 123°C, 125°C, 127°C, 128°C, 129°C, 130°C, 132°C, 135°C, 137°C, etc.), and the time is 4-15s (for example, 4s, 5s, 6s, 7s, 8s, 9s, 10s, 11s, 12s, 13s, 14s, 15s, etc.). Other specific point values ​​within the above numerical range can be selected, and they will not be described here one by one.

[0055] Preferably, the cooling is to 25°C-30°C, for example, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, etc. Other specific point values ​​within this numerical range can be selected and will not be described one by one here.

[0056] In a second aspect, the present invention provides a coconut milk cheese thick milk prepared according to the preparation method described in the first aspect.

[0057] Compared with the prior art, the present invention has the following beneficial effects:

[0058] The present invention conducts in-depth research on the formula and process of thick milk, prepares ingredients step by step according to the characteristics of each raw material and auxiliary material, and creatively adds hydration, homogenization, and ultrasonic treatment processes, effectively solving a series of problems of existing thick milk, such as uneven texture, unstable shelf life, poor flavor, and unhealthy. The present invention also creatively uses coconut milk fat to partially replace cow's milk fat, so as to achieve the mellow and rich taste of thick milk, optimize the nutritional structure of thick milk, ensure the health attributes of fat, and superimpose the unique flavor of coconut, so that the product is more delicious and healthy. The preparation method provided by the present invention is simple, does not increase equipment investment, is suitable for industrial production, and the obtained thick milk is rich in nutrition, unique in flavor, smooth in taste, and stable and uniform in texture, which meets the demand of tea drinking channels for thick milk. DETAILED DESCRIPTION

[0059] In order to further explain the technical means and effects adopted by the present invention, the technical solution of the present invention is further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0060] In the following examples, unless otherwise specified, the reagents and consumables used were purchased from conventional reagent manufacturers in the field; unless otherwise specified, the experimental methods and technical means used were conventional methods and means in the field.

[0061] The whole milk powder involved in the following examples is Fonterra whole milk powder, wherein the protein content is 24% and the fat content is 26%;

[0062] The protein content of protein powder is 80%;

[0063] The protein content of cheese powder is 30% and the fat content is 40%;

[0064] The butter is anhydrous butter with a fat content of >98%;

[0065] The coconut milk is frozen coconut milk, with 2.7% protein and 30% fat;

[0066] Sucrose fatty acid esters were purchased from Danisco (China) Co., Ltd., product number BD0615;

[0067] Phospholipids were purchased from Kerry Ingredients Trading (Shanghai) Co., Ltd., product number KY35-F;

[0068] Milk flavor was purchased from International Flavors (China) Co., Ltd., product number EG35;

[0069] Coconut flavor was purchased from International Flavors (China) Co., Ltd., product number W1200247.

[0070] Example 1

[0071] This embodiment provides a coconut milk cheese thick milk:

[0072] The raw materials for the preparation are: 15 parts of whole milk powder, 3.2 parts of concentrated whey protein powder, 0.9 parts of cheese powder, 2.5 parts of sucrose, 0.15 parts of sodium carboxymethyl cellulose, 0.018 parts of xanthan gum, 5 parts of anhydrous butter, 10.5 parts of coconut milk, 0.025 parts of sucrose fatty acid ester, 0.06 parts of phospholipids, 0.015 parts of sodium tripolyphosphate, 0.032 parts of DL-sodium malate, 0.3 parts of milk flavor, 0.7 parts of coconut flavor, and 61.9 parts of water.

[0073] The preparation method is as follows:

[0074] (1) Liquid A: whole milk powder, concentrated whey protein powder and cheese powder were added to 50°C hot water, stirred at 1300 rpm for 28 min, and allowed to stand at 8°C for 2.8 h for hydration;

[0075] (2) Liquid B: Sucrose, sodium carboxymethyl cellulose and xanthan gum were dry-mixed and added to 68°C hot water, stirred at 2000 rpm for 18 min until completely dissolved, and cooled to 42°C;

[0076] (3) Liquid C: sucrose fatty acid esters and phospholipids are added to butter and coconut milk heated to 68° C., stirred at 800 rpm for 15 min until uniformly dispersed, and the uniformly dispersed liquid is homogenized at 63° C. and 13 MPa, and cooled to 42° C.;

[0077] (4) After preheating liquid A to 42° C., it was mixed with liquid C and stirred at 700 rpm for 13 min, and then liquid B was added. After stirring evenly, it was subjected to ultrasonic treatment at 20 kHz for 10 min, and then food flavoring was added. Acidity regulator was added to adjust the pH to 6.7 to obtain liquid D;

[0078] (5) The material liquid D is sterilized at 128° C. for 10 seconds, and the material is cooled to 28° C. and then filled to obtain the coconut milk cheese thick milk.

[0079] The coconut milk cheese thick milk obtained by the preparation method has 6.7% protein and 12.3% fat, of which coconut fat is about 3.2%.

[0080] Example 2

[0081] This embodiment provides a coconut milk cheese thick milk:

[0082] The raw materials for the preparation are: 12 parts of whole milk powder, 2 parts of concentrated milk protein powder, 0.5 parts of cheese powder, 1.5 parts of sucrose, 0.1 parts of microcrystalline cellulose, 0.015 parts of carrageenan, 4 parts of anhydrous butter, 6.5 parts of coconut milk, 0.02 parts of mono- and di-glycerol fatty acid esters, 0.05 parts of phospholipids, 0.01 parts of sodium tripolyphosphate, 0.02 parts of sodium citrate, 0.3 parts of milk flavor, 0.2 parts of coconut flavor, and 72.785 parts of water.

[0083] The preparation method is as follows:

[0084] (1) Liquid A: Add whole milk powder, concentrated milk protein powder and cheese powder into 45°C hot water, stir at 1200 rpm for 30 min, and stand at 6°C for 3 h to hydrate;

[0085] (2) Liquid B: Sucrose, microcrystalline cellulose and carrageenan were dry-mixed and added to 63°C hot water, stirred at 1500 rpm for 20 min until completely dissolved, and cooled to 40°C;

[0086] (3) Liquid C: mono- and di-glycerol fatty acid esters and phospholipids are added to butter and coconut milk heated to 63° C., stirred at 700 rpm for 17 min until uniformly dispersed, and the uniformly dispersed liquid is homogenized at 60° C. and 15 MPa, and cooled to 40° C.;

[0087] (4) After preheating liquid A to 40° C., it was mixed with liquid C and stirred at 500 rpm for 15 min, and then liquid B was added. After stirring evenly, it was subjected to ultrasonic treatment at 15 kHz for 12 min, and then food flavoring was added. Acidity regulator was added to adjust the pH to 6.6 to obtain liquid D;

[0088] (5) The material liquid D is sterilized at 121° C. for 15 seconds, and the material is cooled to 25° C. and then filled to obtain the coconut milk cheese thick milk.

[0089] The coconut milk cheese thick milk obtained by the preparation method has 4.8% protein and 9.2% fat, of which coconut fat is about 2%.

[0090] Example 3

[0091] This embodiment provides a coconut milk cheese thick milk:

[0092] The raw materials for the preparation are: 22 parts of whole milk powder, 3.5 parts of concentrated milk protein powder, 1.2 parts of cheese powder, 3 parts of sucrose, 0.18 parts of microcrystalline cellulose, 0.02 parts of xanthan gum, 6 parts of anhydrous butter, 15 parts of coconut milk, 0.035 parts of sodium caseinate, 0.07 parts of phospholipids, 0.018 parts of sodium tripolyphosphate, 0.035 parts of sodium citrate, 0.5 parts of milk flavor, 0.4 parts of coconut flavor, and 48.042 parts of water.

[0093] The preparation method is as follows:

[0094] (1) Liquid A: Add whole milk powder, concentrated milk protein powder and cheese powder into 55°C hot water, stir at 1500 rpm for 25 min, and stand at 10°C for hydration for 2.5 h;

[0095] (2) Liquid B: Sucrose, microcrystalline cellulose and xanthan gum were dry-mixed and added to 72°C hot water, stirred at 2500 rpm for 13 min until completely dissolved, and cooled to 45°C;

[0096] (3) Liquid C: Sodium caseinate and lecithin are added to butter and coconut milk heated to 68° C., stirred at 1000 rpm for 12 min until uniformly dispersed, and the uniformly dispersed liquid is homogenized at 65° C. and 12 MPa, and cooled to 45° C.;

[0097] (4) After preheating liquid A to 45° C., it was mixed with liquid C and stirred at 800 rpm for 10 min, and then liquid B was added. After stirring evenly, it was subjected to ultrasonic treatment at 25 kHz for 8 min, and then food flavoring was added. Acidity regulator was added to adjust the pH to 6.8 to obtain liquid D;

[0098] (5) The liquid D is sterilized at 137° C. for 4 seconds, and the material is cooled to 30° C. and then filled to obtain the coconut milk cheese thick milk.

[0099] The coconut milk cheese thick milk obtained by the preparation method has 8.8% protein and 16.6% fat, of which coconut fat is about 4.5%.

[0100] Example 4

[0101] The present embodiment provides a coconut milk cheese thick curd, which differs from the embodiment 1 only in that the weight portion of sodium tripolyphosphate in the preparation raw materials is replaced by 0.03 parts, the weight portion of DL-sodium malate is replaced by 0.035 parts, and the weight portion of water is replaced by 61.882 parts. At this time, the pH is adjusted to 7.0 after adding the acidity regulator in step (4), and the other conditions remain unchanged.

[0102] Example 5

[0103] The present embodiment provides a coconut milk cheese thick cream, which differs from the embodiment 1 only in that in step (4), liquid A is preheated to 42° C. and then mixed with liquid B and stirred at 700 rpm for 13 min, and then liquid C is added. After stirring evenly, ultrasonic treatment is performed at 20 kHz for 10 min, and then food flavoring is added. Acidity regulator is added to adjust the pH to 6.7 to obtain liquid D, and other conditions remain unchanged.

[0104] Example 6

[0105] The present embodiment provides a coconut milk cheese thick cream, which differs from the embodiment 1 only in that in step (4), liquid B and liquid C are mixed and stirred at 700 rpm for 13 minutes, and then liquid A preheated to 42° C. is added, and after stirring evenly, ultrasonic treatment is performed at 20 kHz for 10 minutes, and then food flavoring is added, and an acidity regulator is added to adjust the pH to 6.7 to obtain liquid D, and other conditions remain unchanged.

[0106] Example 7

[0107] This embodiment provides a coconut milk cheese thick cream, which is different from Embodiment 1 only in that the ultrasonic frequency in step (4) is 30 kHz, and other conditions remain unchanged.

[0108] Example 8

[0109] This embodiment provides a coconut milk cheese thick cream, which is different from Embodiment 1 only in that the ultrasonic frequency in step (4) is 10 kHz, and other conditions remain unchanged.

[0110] Comparative Example 1

[0111] This comparative example provides a coconut milk cheese thick milk, which differs from Example 1 only in that no step-by-step batching is performed. The specific preparation method is as follows:

[0112] (1) Add whole milk powder, concentrated whey protein powder and cheese powder into 50°C hot water, stir at 1300 rpm for 28 min, and stand at 8°C for hydration for 2.8 h;

[0113] (2) The above-mentioned liquid was heated to 68° C., and the dry-mixed sucrose, sodium carboxymethyl cellulose and xanthan gum were added, and stirred at 2000 rpm for 18 min until they were completely dissolved;

[0114] (3) adding sucrose fatty acid ester, phospholipids, butter and coconut milk to the liquid (2), stirring at 800 rpm for 15 min until the mixture is evenly dispersed, performing ultrasonic treatment at 20 kHz for 10 min, adding food flavor, and adding an acidity regulator to adjust the pH to 6.7;

[0115] (4) The liquid obtained in step (3) is sterilized at 128° C. for 10 seconds, and the material is cooled to 28° C. and then filled to obtain the coconut milk cheese thick milk.

[0116] Comparative Example 2

[0117] This comparative example provides a coconut milk cheese thick milk, which differs from Example 1 only in that step (1) does not undergo a hydration process, and other conditions remain unchanged.

[0118] Comparative Example 3

[0119] This comparative example provides a coconut milk cheese thick milk, which differs from Example 1 only in that step (3) does not undergo a homogenization process, and other conditions remain unchanged.

[0120] Comparative Example 4

[0121] This comparative example provides a coconut milk cheese thick milk, which differs from Example 1 only in that the ultrasonic emulsification process is not performed in step (4), and other conditions remain unchanged.

[0122] Comparative Example 5

[0123] This comparative example provides a coconut milk cheese thick milk, which differs from Example 1 only in that the acidity regulators sodium tripolyphosphate and sodium DL-malate are not added to the raw materials, and their weight parts are distributed to water. In this case, the pH value is not adjusted in step (4), and the pH of the obtained liquid D is 6.3. Other conditions remain unchanged.

[0124] Test Example 1

[0125] In this test example, the shelf life stability, texture uniformity and taste of the coconut milk cheese thick milk prepared in Examples 1-8 and Comparative Examples 1-5 were tested. The test results are shown in Table 1.

[0126] Among them, the shelf life stability test is carried out using the Lumisizer stability analyzer, and the instability index is used as the texture stability judgment standard. The higher the instability index, the more unstable the system.

[0127] The texture uniformity was tested by low-speed centrifugation. 50 g of the product was placed in a centrifuge tube and centrifuged at 1000 rpm for 5 min. The thickness of the upper fat layer (cm) was recorded. The thicker the fat layer, the worse the texture uniformity.

[0128] Table 1

[0129] Group Instability Index Fat layer thickness (cm) Taste Example 1 0.012 1.1 Smooth Example 2 0.015 0.9 Smooth Example 3 0.018 1.2 Smooth Example 4 0.031 2.2 Slightly less smooth Example 5 0.023 1.5 Smooth Example 6 0.025 1.8 Smooth Example 7 0.038 2.7 Slightly less smooth Example 8 0.045 2.4 Rough, grainy Comparative Example 1 0.031 2.2 Slightly less smooth Comparative Example 2 0.022 1.4 Rough, not smooth Comparative Example 3 0.051 2.9 Not smooth Comparative Example 4 0.062 3.2 Not smooth Comparative Example 5 0.034 2.5 Not smooth, grainy

[0130] According to the data in Table 1, the coconut milk cheese thick milk obtained by the present invention has good shelf life stability, texture uniformity and taste.

[0131] Comparing Example 1 with Example 4 and Comparative Example 5, it can be seen that a reasonable pH range can ensure good product taste and product stability during the shelf life.

[0132] By comparing Example 1 with Examples 5-6 and Comparative Example 1, it can be seen that the present invention effectively improves the shelf life stability, texture uniformity and taste of the product through the step-by-step ingredient preparation method. At the same time, the specific method of step-by-step ingredient preparation will also affect the shelf life stability and texture uniformity of the product.

[0133] By comparing Example 1 with Examples 7-8 and Comparative Example 4, it can be seen that the present invention effectively improves the shelf life stability, texture uniformity and taste of the product through ultrasonic treatment, and the frequency range of ultrasound will also affect the shelf life stability, texture uniformity and taste of the product.

[0134] By comparing Example 1 with Comparative Examples 2-3, it can be seen that the present invention effectively improves the shelf life stability, texture uniformity and taste of the product through the hydration process and the homogenization process.

[0135] The applicant declares that the present invention illustrates the technical solution of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0136] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0137] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A method for preparing coconut milk cheese thick milk, characterized in that: The preparation method comprises the following steps: (1) mixing whole milk powder, egg white powder, cheese powder and water, and hydrating them to obtain liquid A; (2) mixing a stabilizing thickener and water to obtain a liquid B; (3) mixing the emulsifier, cream and coconut milk, and homogenizing to obtain liquid C; (4) mixing liquid A with liquid C and then mixing with liquid B, ultrasonically treating, adding an acidity regulator, and obtaining the coconut milk cheese thick milk; The order of steps (1) to (3) is not specific.

2. The coconut milk cheese thick milk according to claim 1, characterized in that The raw materials for preparing the coconut milk cheese thick milk include the following components in parts by weight: 12-22 parts of whole milk powder, 2-3.5 parts of protein powder, 0.5-1.2 parts of cheese powder, 0.115-0.2 parts of a stabilizing thickener, 4-6 parts of cream, 6.5-15 parts of coconut milk, 0.07-0.105 parts of an emulsifier, 0.03-0.053 parts of an acidity regulator and 45-75 parts of water.

3. The method for preparing thick coconut milk cheese according to claim 1 or 2, characterized in that: The raw materials for preparing the coconut milk cheese thick milk also include 1.5-3 parts of sweetener by weight; Preferably, the sweetener comprises any one of glucose, fructose, sucrose, maltose, stevia, aspartame or xylitol, or a combination of at least two thereof; Preferably, the raw materials for preparing the coconut milk cheese thick milk also include 0.5-0.9 parts of food flavoring in parts by weight; Preferably, the stabilizing thickener comprises any one or a combination of at least two of sodium carboxymethyl cellulose, microcrystalline cellulose, carrageenan or xanthan gum; Preferably, the emulsifier includes any one or a combination of at least two of mono- and di-glycerol fatty acid esters, phospholipids, sucrose fatty acid esters or sodium caseinate; Preferably, the acidity regulator includes any one of sodium tripolyphosphate, sodium citrate or DL-sodium malate, or a combination of at least two thereof.

4. The method for preparing the thick coconut milk cheese according to any one of claims 1 to 3, characterized in that: The mixing temperature in step (1) is 45-55° C. Preferably, stirring is performed during the mixing in step (1); Preferably, the stirring speed is 1200-1500 rpm, and the stirring time is 25-30 min; Preferably, the hydration temperature is 6-10°C, and the hydration time is 2.5-3h.

5. The method for preparing the thick coconut milk cheese according to any one of claims 1 to 4, characterized in that: The mixing temperature in step (2) is 63-72° C. Preferably, stirring is performed during the mixing in step (2); Preferably, the stirring speed is 1500-2500 rpm, and the stirring time is 13-20 min; Preferably, the stirring is followed by cooling to 40-45°C.

6. The method for preparing thick coconut milk cheese according to any one of claims 1 to 5, characterized in that: Before the mixing in step (3), the butter and coconut milk are heated to 63-68° C. Preferably, the mixing in step (3) is stirred at a speed of 700-1000 rpm and for a time of 12-17 min; Preferably, the homogenization temperature in step (3) is 60-65°C and the homogenization pressure is 12-15Mpa; Preferably, the homogenization in step (3) is followed by cooling to 40-45°C.

7. The method for preparing thick coconut milk cheese according to any one of claims 1 to 6, characterized in that: In step (4), the feed liquid A is first heated to 40-45° C. and then mixed with the feed liquid C; Preferably, in step (4), the feed liquid A and the feed liquid C are stirred when mixed; Preferably, the stirring speed is 500-800 rpm, and the stirring time is 10-15 min.

8. The method for preparing thick coconut milk cheese according to any one of claims 1 to 7, characterized in that: The frequency of the ultrasonic treatment in step (4) is 15-25kHz, and the time of the ultrasonic treatment is 8-12min.

9. The method for preparing thick coconut milk cheese according to any one of claims 1 to 8, characterized in that: After adding the acidity regulator in step (4), the pH of the feed solution is adjusted to 6.6-6.

8.

10. Coconut milk cheese thick milk prepared according to the preparation method according to any one of claims 1 to 9.