Milk tea base milk, preparation method thereof and fruity milk tea

Abstract

The invention provides milky tea base milk and a preparation method thereof and fruity milky tea, the milky tea base milk comprises, by weight, 30-80 parts of a cow milk raw material, 0.1-3 parts of an emulsifier, 0.01-3 parts of a stabilizer, 0.2-3 parts of buffer salt and the balance of water, the cow milk raw material comprises raw cow milk or a mixed emulsion of raw cow milk and grease, and the emulsifier is an emulsifier. The emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid ester of mono (di) glycerides, fatty acid ester of mono (di) glycerides, polyoxyethylene (20) sorbitan monostearate and polyglycerol fatty acid ester, and the emulsifier further comprises sodium caseinate. The milk tea base milk starts from a milk product, free matching of the milk product and different acidic fruits is realized by constructing a stable system of the acidic milk beverage, the problem of flocculation and denaturation caused by matching of neutral milk and different acidic fruits is practically solved, and the obtained fruit tea is mellow in taste and has good flavor and quality, and the product is easy in raw material obtaining and low in cost. The process is simple and convenient and has the advantage of large-scale production.

Description

Technical Field

[0001] The invention relates to the technical field of milk drinks, and in particular to a milk tea base milk and a preparation method thereof, and fruit-flavored milk tea. Background Art

[0003] At present, there are three main forms of fruit application in milk tea: First, cut the fruit into slices or pieces and add them directly to milk tea, such as mango, watermelon, etc. This method retains the original flavor of the fruit and makes the milk tea taste fresh and natural, but the fusion of fruit and milk tea is not enough. Second, add fruit puree / sauce to the tea soup, and then pour the whipped milk cap slurry. Third, add concentrated juice after mixing the tea soup with the milk base. Concentrate the fruit into juice and add it to milk tea, which can bring a good fusion experience. However, some fruits with higher acidity will destroy the original environment of milk and denature the dairy products and cause the protein to flocculate. Therefore, how to add fruits of different acidity to milk tea in any form without protein denaturation and flocculation has become a difficult point in the innovative combination of milk tea and fruit.

[0004] In the beverage market, the combination of fruit and milk tea has become a new trend, which not only enriches consumers' choices but also promotes the innovative development of the beverage industry. However, this seemingly simple combination faces huge difficulties, as follows: 1. Sensory Impact When acidic fruits are paired with milk tea, the appearance of the drink will be affected. This is because when the fruit acid in the fruit is mixed with dairy products, the spatial conformation of the casein micelles in the milk will be destroyed, resulting in protein precipitation. In fruit milk tea, this manifests as granular wall hanging and flocculent phenomenon. Although this protein precipitation does not affect the digestion and absorption of protein, it will greatly affect the overall appearance quality of the drink.

[0005] 2. Taste Impact Milk is rich in protein, especially casein, which is very easy to denature and precipitate under acidic conditions. Fruits contain a large amount of fruit acid, which can lower the pH value of milk and cause the casein to be decomposed, producing a bitter taste, which is collectively manifested as an unpleasant feeling of astringency, roughness and bitterness.

[0006] At present, there are two main ways for tea shops to use milk base to prepare fruit milk tea. One is to use acidic milk and fruit tea. The fruit tea prepared in this way is uniform, but the disadvantage is that it will bring a sour taste and is not smooth enough. The other way is to match fruit tea with freshly prepared neutral milk base such as milk. The advantage of this fruit tea is that the flavor and taste are improved, but its stability is worse than that of acidic milk. It is mainly manifested in serious flocculation and wall hanging when paired with high-acid fruit juice. Therefore, it is necessary to develop a milk base that is acid-resistant, uniform in state without flocculation and stratification, and can present good flavor and smooth taste in fruit tea to meet the current market demand for the development of fruit milk tea. Summary of the invention

[0007] The present invention aims to solve one of the technical problems in the prior art at least to a certain extent. To this end, one object of the present invention is to provide a milk tea base milk and a preparation method thereof and fruit milk tea.

[0008] In a first aspect of the present invention, a milk tea base milk is provided. The milk tea base milk comprises, based on 100 parts by weight, 30 to 80 parts by weight of a cow's milk raw material, 0.1 to 3 parts by weight of an emulsifier, 0.01 to 3 parts by weight of a stabilizer, 0.2 to 3 parts by weight of a buffer salt and the remainder of water, wherein the cow's milk raw material comprises raw cow's milk or a mixed emulsion of raw cow's milk and oil; Wherein, the emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid mono- and diglycerides, mono- and diglycerol fatty acid esters, polyoxyethylene (20) sorbitan monostearate, and polyglycerol fatty acid esters, and the emulsifier also includes sodium caseinate.

[0009] According to the above-mentioned milk tea base milk provided by the present invention, by adding an appropriate amount of emulsifier, stabilizer and buffer salt to the cow's milk raw material, the above-mentioned components work together, especially, the inventor found that by the selection of emulsifier, the acid resistance of the milk tea base milk can be directly affected. This application effectively solves the problem of poor acid resistance of the milk tea base milk by adopting the above-mentioned type of emulsifier. When the milk tea base milk and acidic fruit juice are mixed to prepare milk tea, there will be no precipitation, wall hanging, flocculation, etc. The phenomenon. The stabilizer effectively adsorbs and completely covers the casein surface in the emulsion, restores its steric hindrance and electrostatic repulsion under acidic conditions, thereby effectively preventing the aggregation and precipitation of casein micelles in the emulsion, and at the same time, through the ionic interaction between the stabilizer and the buffer salt, the stability of the protein can be further enhanced, and the influence of external acidic conditions on the base milk system can be effectively resisted. On the other hand, the buffer salt significantly improves the buffering performance of neutral cow's milk under acidic conditions, and even in the application of high-acid fruit milk tea, a stable and uniform state can be achieved, which effectively solves the problem of flocculent denaturation of neutral milk with different fruits. The prepared milk tea can present good flavor and smooth taste, which solves the problems of flavor incoordination and poor taste encountered when fruits are matched with milk tea. The milk tea base milk is refreshing without suppressing the fruity aroma, and can perfectly blend the flavors of various fruits while maintaining the stability and smooth taste of the drink, with a mellow milk flavor.

[0010] In some embodiments of the present invention, in the mixed emulsion of raw milk and fat, the mass ratio of raw milk to fat is (20-50): (10-30). Furthermore, the fat includes vegetable oil and milk fat, for example, vegetable oil includes but is not limited to refined corn oil, sunflower oil, refined coconut oil, peanut oil, refined palm oil, soybean oil, etc. The inventors have found that by using the mixed emulsion of raw milk and fat as the milk raw material and controlling the addition amount of the two within the above range, the fat content of the fruit tea can be increased and the mellow flavor of the fruit tea can be improved.

[0011] According to the milk tea base milk provided by the present invention, the emulsifier is selected from the group consisting of sodium stearoyl lactylate, a mixture of mono- and diglycerol fatty acid esters and polyoxyethylene (20) sorbitan monostearate, a mixture of sodium stearoyl lactylate, diacetyl tartaric acid mono- and diglycerol esters, mono- and diglycerol fatty acid esters and polyoxyethylene (20) sorbitan monostearate, and a mixture of polyglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerol esters, mono- and diglycerol fatty acid esters and polyoxyethylene (20) sorbitan monostearate, preferably a mixture of mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerol esters and polyoxyethylene (20) sorbitan monostearate. By adopting the above-mentioned emulsifier, it is possible to effectively prevent the fat globules in the emulsion from aggregating during collision, reduce the surface tension between the fat globules and the water phase, maintain the stability of the emulsion, solve the problems of fat floating and gelling in the emulsion, improve the stability of the base milk after mixing with the acidic fruit juice, significantly reduce the occurrence of precipitation, flocculation, wall adhesion and the like, make the tissue state of the fruit tea uniform, and no problems such as fat floating and gelling will occur during the shelf life. The stability is excellent, and the problems of wall adhesion and flocculation caused by the mixing of the base milk and the acidic fruit juice are effectively solved.

[0012] According to the milk tea base milk provided by the present invention, the stabilizer is selected from one or more of soluble soybean polysaccharides, carrageenan, sodium carboxymethyl cellulose, microcrystalline cellulose, pectin, and gellan gum, preferably a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose, soluble soybean polysaccharides, and one or more of carrageenan, more preferably a mixture of soluble soybean polysaccharides and carrageenan. By adopting the above-mentioned stabilizer, the casein surface in the emulsion is effectively adsorbed and completely covered, and its steric hindrance and electrostatic repulsion under acidic conditions are restored, thereby effectively preventing the aggregation and precipitation of casein micelles in the emulsion, and at the same time, through the ionic interaction between the above-mentioned stabilizer and the buffer salt, the stability of the protein can be further enhanced, and the influence of external acidic conditions on the base milk system can be effectively resisted. In particular, by adding anionic polysaccharide stabilizers (such as soluble soybean polysaccharides), electrostatic protection or steric hindrance can be formed with casein micelles in milk below or near the isoelectric point to stabilize the protein, effectively improving the stability of the base milk in an acidic environment, solving the problems of flocculation or wall hanging caused by mixing the base milk with the fruit juice, and the viscosity of the fruit tea is moderate.

[0013] According to the milk tea base milk provided by the present invention, the buffer salt is selected from one or more of sodium citrate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium bicarbonate, sodium carbonate, and sodium tripolyphosphate, preferably sodium citrate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium bicarbonate, sodium carbonate, and sodium tripolyphosphate. The use of the above-mentioned buffer salt has the following effects: 1. Effectively reduce the sensitivity of the system to changes in hydrogen ion concentration, thereby playing a buffering role; 2. Combine metal ions in milk components to ensure the stability of the system; 3. Enhance the ability of casein in milk to bind water, thereby optimizing texture and taste; 4. Adjust pH to avoid the sour flavor caused by a sharp drop in pH when high-acid juice is added.

[0014] The milk tea base milk provided by the present invention further comprises 0.2-3 parts by weight of dietary fiber and 4-6 parts by weight of auxiliary materials, wherein the auxiliary materials comprise one or more of enzyme preparations, sugars and flavors.

[0015] Preferably, the enzyme preparation is 0.001-0.01 parts by weight.

[0016] Preferably, the sugar is 3-5 parts by weight.

[0017] Preferably, the flavor is 0.05-0.15 parts by weight.

[0018] In some embodiments of the present invention, the dietary fiber is selected from one or more of glucan, citrus fiber, and resistant dextrin. By using the above dietary fiber, the compatibility of other components of the sample is enhanced, and the flavor fusion cycle of the finished product can be shortened in actual production, so that the finished product can achieve a delicate and smooth expected taste within 3-5 days. In addition, dietary fiber can effectively absorb moisture and has a certain water retention effect, thereby effectively reducing the water loss of the finished product during the shelf life.

[0019] In some embodiments of the present invention, the enzyme preparation is selected from one or more of protein glutamylase, glucose oxidase, xylanase, PG enzyme, lactase, protease, etc., preferably protein glutamylase.

[0020] In some embodiments of the present invention, the milk tea base milk comprises, based on 100 parts by weight, 30-80 parts by weight of cow milk raw material, 1.2-2.1 parts by weight of emulsifier, 0.4-1 parts by weight of stabilizer, 0.8-1.5 parts by weight of buffer salt and the remainder of water; the cow milk raw material is a mixed emulsion of raw cow milk and oil, and the mass ratio of the raw cow milk to the oil is (20-50): (10-30); the emulsifier is a mixture of mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters and polyoxyethylene (20) sorbitan monostearate; the stabilizer is a mixture of soluble soybean polysaccharides and carrageenan. The milk tea base milk has significant tolerance to acid, and is mixed with juice with a pH value below 3, and the prepared milk tea will not produce precipitation, wall adhesion and flocculation, and the milk tea has excellent quality and mellow taste.

[0021] In a second aspect of the present invention, the present invention provides a method for preparing the above-mentioned milk tea base milk, the method comprising: (1) Dissolve the stabilizer in water and perform shearing to obtain solution A; (2) Preheating the milk raw material, adding an emulsifier, and then shearing to obtain solution B; (3) mixing the solution A, the solution B, the buffer salt, and the emulsifier and then shearing them to obtain a solution C; (4) The solution C is subjected to a first homogenization, a sterilization and a second homogenization in sequence.

[0022] According to the method for preparing milk tea base milk provided by the present invention, firstly, a stabilizer is dissolved in water and sheared to obtain a solution A, and a solution B is obtained by preheating the cow's milk raw material, adding an emulsifier, and shearing, and a buffer salt is added to the above-mentioned mixed solution for shearing. The present invention can effectively reduce the phenomenon of uneven dispersion and agglomeration of the stabilizer during the first mixing by pretreating the stabilizer, and improve the uniformity of the material before homogenization. Compared with the first mixing, the gel and fat floating rate of the finished product of this process is significantly reduced during the shelf life. Finally, the solution C obtained by the above shearing is sequentially subjected to the first homogenization, sterilization, and the second homogenization, which can effectively sterilize the base milk, and further improve the stability of the base milk by two homogenizations.

[0023] According to the method for preparing milk tea base milk provided by the present invention, in step (1), the dissolution temperature of the stabilizer is 20-60° C., and the shearing time is 10-30 min.

[0024] According to the method for preparing milk tea base milk provided by the present invention, in step (2), the preheating temperature of the milk raw material is 60-80° C., and the shearing time is 10-30 min.

[0025] According to the method for preparing milk tea base milk provided by the present invention, in step (3), the fat content of the solution C is 5%-25%, and the protein content is 0.5%-5%.

[0026] According to the method for preparing milk tea base milk provided by the present invention, in step (4), the pressure of the first homogenization is 2-25MPa; the pressure of the second homogenization is 2-20MPa; and the sterilization method is ultra-high temperature instantaneous sterilization.

[0027] In some embodiments of the present invention, the ultra-high temperature instantaneous sterilization has a sterilization temperature of 135-150° C. and a time of 2-8 seconds.

[0028] In some embodiments of the present invention, after the second homogenization, the base milk is quickly cooled to 2-25° C. and then aseptically filled.

[0029] In some embodiments of the present invention, the obtained base milk is stored and transported in a room temperature / refrigerated environment of 2-30° C. Further, it is stored at 2-6° C. for at least 24 hours and then sampled and tested.

[0030] In a second aspect of the present invention, a fruit-flavored milk tea is provided, wherein the fruit-flavored milk tea comprises fruit juice and the above-mentioned milk tea base milk.

[0031] Specifically, the fruit juice includes but is not limited to concentrated fruit juice, and further, the concentrated fruit juice includes concentrated grape juice, concentrated orange juice, concentrated lemon juice, etc.

[0032] In some embodiments of the present invention, the pH value of the juice is less than 5, preferably less than 3. The milk tea base milk of the present invention has very good stability to acidic juice, and will not produce precipitation, flocculation, etc. when mixed with juice with a pH value of less than 5 (such as orange juice). Especially for juice with very low acidity (such as lemon juice with a pH value of less than 3), it has good stability, which significantly improves the application range and taste of fruit milk tea.

[0033] As a traditional beverage category, milk tea has become more and more popular with the development of industry. It has expanded from the original traditional plain milk tea to fruit-flavored milk tea products, especially in summer, when fruit tea is highly sought after by consumers as a heat-relief artifact. However, due to the characteristics of acid denaturation of milk, the fruit milk tea categories that can be realized on the market are greatly limited, such as Yangzhi Ganlu. The reason why this milk tea can achieve a uniform state is that the pH of mature mango itself is about 6.7, which does not reach the isoelectric point of casein denaturation in milk 4.6, while most fruits such as lemons, oranges, and grapes have a very low pH, which is far lower than the isoelectric point of casein in milk. When it is matched with milk products, serious protein aggregation and precipitation will occur. Starting from the milk product itself, the present invention realizes the free matching of milk products and different fruits by constructing a stable system of acidic milk beverages, and can achieve a stable and uniform state even in the application of high-acid fruit milk tea, effectively solving the problem of flocculent denaturation of neutral milk and different fruits, catering to the market development trend, and providing new dairy products for the new product development of fruit milk tea in tea drinking stores. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0035] Figure 1 is an appearance diagram of the fruit tea prepared by using orange juice in Example 3 of the present invention and Comparative Example 1; Figure 2 It is the appearance picture of the fruit tea prepared by using lemon juice in Example 3 of the present invention and Comparative Example 1; Figure 3 It is the appearance picture of the fruit tea prepared by using orange juice in Example 3 of the present invention and Comparative Example 2; Figure 4 It is the appearance picture of the fruit tea prepared by using lemon juice in Example 3 and Comparative Example 2 of the present invention. DETAILED DESCRIPTION

[0036] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. The present invention is described below with reference to specific embodiments. It should be noted that these embodiments are merely illustrative and do not limit the present invention in any way.

[0037] Example 1 The preparation process of the milk tea base milk of this embodiment is as follows: (1) 80 g of water was heated to 50° C., shearing was started, 3 g of stabilizer (sodium carboxymethyl cellulose and microcrystalline cellulose, the mass ratio of the two being 1:1) was premixed and added, and the mixture was sheared for 15 min to obtain mixture A; (2) 200 g of raw milk was heated to 72° C. After starting shearing, 7 g of premixed emulsifier (sodium stearoyl lactylate, mono- and di-glycerol fatty acid esters, and polyoxyethylene (20) sorbitan monostearate, the mass ratio of the three being 1:3:1) was added, and the mixture was sheared for 10 min to obtain a mixture B; (3) After adding 160 g of vegetable oil to the mixture B obtained in step (2), add the mixture A obtained in step (1), start shearing, slowly add 50 g of sugar, 12 g of sodium caseinate, 7.5 g of phosphate, and add water to make the total mass of all materials 1000 g, and then shear and mix for 5 minutes.

[0038] (4) The material obtained in step (3) is heated to 73°C and homogenized at a homogenization pressure of 20 MPa. The homogenized material is directly sterilized by steam at a sterilization condition of 140°C for 5 seconds. The material after high temperature sterilization is then homogenized for a second time at a homogenization pressure of 10 MPa.

[0039] The preparation process of the fruit flavored milk tea of ​​this embodiment is as follows: (1) Take 25g of tea powder and brew it according to the tea-water mass ratio of 1:20, with the water temperature of 80-85℃ to prepare tea soup for later use.

[0040] (2) Ice cup: 80g juice, 70g tea, 100g room temperature water, 100g base milk, 100g ice cubes; Hot cup: 70g juice, 80g tea, 200g hot water (80℃), 100g base milk.

[0041] Example 2 The preparation process of the milk tea base milk of this embodiment is as follows: (1) 120 g of water was heated to 50° C., shearing was started, 6 g of stabilizer (sodium carboxymethyl cellulose, microcrystalline cellulose, pectin, the mass ratio of the three being 1:1:1) was premixed and added, and the mixture was sheared for 15 min to obtain mixture A; (2) 200 g of raw milk and 10 g of vegetable oil were heated to 72° C. After starting shearing, 7.8 g of premixed emulsifier (sodium stearoyl lactylate, diacetyl tartaric acid mono- and diglycerol esters, mono- and diglycerol fatty acid esters, and polyoxyethylene (20) sorbitan monostearate, with a mass ratio of 1:1:3:1) was added, and the mixture was sheared for 10 min to obtain a mixture B; (3) After adding 160 g of vegetable oil to the mixture B obtained in step (2), add the mixture A obtained in step (1), start shearing, slowly add 50 g of sugar, 12 g of sodium caseinate, 7.5 g of phosphate, and add water to make the total mass of all materials 1000 g, and then shear and mix for 5 minutes.

[0042] (4) The material obtained in step (3) is heated to 73°C and homogenized at a homogenization pressure of 20 MPa. The homogenized material is directly sterilized by steam at a sterilization condition of 140°C for 5 seconds. The material after high temperature sterilization is then homogenized for a second time at a homogenization pressure of 10 MPa.

[0043] The preparation process of the fruit flavored milk tea in this embodiment is the same as that in Embodiment 1.

[0044] Example 3 The preparation process of the milk tea base milk of this embodiment is as follows: (1) 150 g of water was heated to 50° C., shearing was started, 8 g of stabilizer (soluble soybean polysaccharide and carrageenan, the mass ratio of the two was 1:1) and 3 g of dietary fiber (citrus fiber) were premixed and added, and the mixture was sheared for 15 min to obtain mixture A; (2) 200 g of raw milk and 10 g of vegetable oil were heated to 72° C. After starting shearing, 8.1 g of premixed emulsifier (polyglycerol fatty acid ester, diacetyl tartaric acid mono- and diglycerol esters, mono- and diglycerol fatty acid esters, and polyoxyethylene (20) sorbitan monostearate, with a mass ratio of 1:1:3:1) was added, and the mixture was sheared for 10 min to obtain a mixture B; (3) After adding 160 g of vegetable oil to the mixture B obtained in step (2), add the mixture A obtained in step (1), start shearing, slowly add 50 g of sugar, 12 g of sodium caseinate, 9 g of phosphate, and add water to make the total mass of all materials 1000 g, and then shear and mix for 5 minutes.

[0045] (4) The material obtained in step (3) is heated to 73°C and homogenized at a homogenization pressure of 20 MPa. The homogenized material is directly sterilized by steam at a sterilization condition of 140°C for 5 seconds. The material after high temperature sterilization is then homogenized for a second time at a homogenization pressure of 10 MPa.

[0046] The preparation process of the fruit flavored milk tea in this embodiment is the same as that in Embodiment 1.

[0047] Example 4 The difference between the preparation process of the milk tea base milk of Example 4 and the preparation process of the milk tea base milk of Example 3 is as follows: No dietary fiber was added in step (1) of Example 4.

[0048] The preparation process of the fruit flavored milk tea in this embodiment is the same as that in Embodiment 1.

[0049] Example 5 The difference between the preparation process of the milk tea base milk of Example 5 and the preparation process of the milk tea base milk of Example 3 is as follows: (2) 200 g of raw milk and 10 g of vegetable oil were heated to 72° C. After starting shearing, 8.1 g of premixed emulsifier (polyglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerol esters, mono- and diglycerol fatty acid esters, and polyoxyethylene (20) sorbitan monostearate, with a mass ratio of 1:1:3:1) was added. After shearing for 10 minutes, 12 g of sodium caseinate was added to dissolve the mixture, then the temperature was lowered to 50° C., 0.015 g of enzyme preparation (protein glutamylase) was added, the mixture was stirred for 30 minutes, and then the temperature was raised to 90° C. and maintained for 15 minutes to obtain a mixture B. (3) After adding 160 g of vegetable oil to the mixture B obtained in step (2), add the mixture A obtained in step (1), start shearing, slowly add 50 g of sugar, 7.5 g of phosphate, and add water to make the total mass of all materials 1000 g, and then shear and mix for 5 minutes.

[0050] The preparation process of the fruit flavored milk tea in this embodiment is the same as that in Embodiment 1.

[0051] Comparative Example 1 Prepare a box of common commercial product 1 (product name: a cup of light yogurt; production batch number: 20240603; origin: Yinchuan, Ningxia) for use in making fruit tea. The steps are as follows: (1) Take 25g of tea powder and brew it according to the ratio of tea to water = 1:20, with the water temperature of 80-85℃ to prepare tea soup for later use.

[0052] (2) Ice cup: 80g juice, 70g tea, 100g room temperature water, 100g light yogurt, 100g ice cubes Hot cup: 70g juice, 80g tea, 200g hot water (80℃), 100g light yogurt.

[0053] Comparative Example 2 Prepare a box of common commercial product 2 (product name: light milk (modulated milk); production batch number: 20240429; origin: Yinchuan, Ningxia) for use in making fruit tea. The steps are as follows: (1) Take 25g of tea powder and brew it according to the ratio of tea to water = 1:20, with the water temperature of 80-85℃ to prepare tea soup for later use.

[0054] (2) Ice cup: 80g juice, 70g tea, 100g room temperature water, 100g light milk, 100g ice cubes Hot cup: 70g juice, 80g tea, 200g hot water (80℃), 100g light milk.

[0055] Comparative Example 3 The difference between the preparation process of the milk tea base milk of Comparative Example 3 and the preparation process of the milk tea base milk of Example 3 is as follows: In step (1) of Comparative Example 3, no stabilizer was added.

[0056] The preparation process of the fruit flavored milk tea in this comparative example is the same as that in Example 1.

[0057] Comparative Example 4 The difference between the preparation process of the milk tea base milk of Comparative Example 4 and the preparation process of the milk tea base milk of Example 3 is as follows: In step (2) of Comparative Example 4, no emulsifier was added.

[0058] Comparative Example 5 The difference between the preparation process of the milk tea base milk of Comparative Example 5 and the preparation process of the milk tea base milk of Example 3 is as follows: The emulsifier added in step (2) of Comparative Example 5 is a mixture of phospholipids, mono- and di-glycerol fatty acid esters, and sucrose fatty acid esters, and the mass ratio of the three is 1:1:1.

[0059] The quality of the milk tea prepared in the embodiment and the comparative example was identified as follows: (1) Sensory quality assessment Location: Yinchuan Food Inspection and Testing Station; Number of people: 30; Time: September 3, 2024.

[0060] The quality identification standards of the milk tea prepared in the examples and comparative examples are shown in Table 1.

[0061] Table 1

[0062] In sensory quality appraisal, concentrated lemon juice (pH 2.46) was mixed with milk tea base milk to prepare fruit flavored milk tea. The quality appraisal results of the milk tea prepared in the embodiment and the comparative example are shown in Table 2.

[0063] Table 2

[0064] (2) After the milk tea base milks of the embodiment and the comparative example were stored at room temperature for 4 months, their tissue state, pH, particle size, fat globule and acid resistance were tested. The results are shown in Table 3.

[0065] Table 3

[0066] Note: Orange juice is concentrated orange juice with a pH of 3.26; lemon juice is concentrated lemon juice with a pH of 2.46.

[0067] Combination Figure 1-Figure 4 As can be seen from Table 3, although the fruit tea of ​​Example 1 is stable and has no denaturation and flocculation in both the cold and hot orange juice tests, and there is no stratification after standing for half an hour, the viscosity of the sample itself is too high, and there may be a risk of shelf stability. After adjusting the stabilizer, Example 2 makes the viscosity of the fruit tea moderate, and the stability of the sample is improved. It is stable and has no denaturation and flocculation in both the cold and hot orange juice tests, and there is no stratification after standing for half an hour. The fruit tea of ​​Example 3 further optimizes the selection of emulsifiers, and the acid resistance is also improved on the premise that the sample tissue state is optimized. There is no flocculation in high and low pH juices. In the application test of Comparative Example 1, although yogurt can withstand high pH juice, its flavor and sensory test scores are low, and the acid resistance test of ordinary commercially available neutral milk has problems of denaturation and flocculation and wall hanging. Comparative Example 3 does not add stabilizers, and Comparative Example 4 does not add emulsifiers. The base milks obtained in Comparative Examples 3 and 4 are not acid-resistant and flocculate in both orange juice and lemon juice. In Comparative Example 5, other emulsifiers were used, and the base emulsion was not acid-resistant and flocculated in both orange juice and lemon juice.

[0068] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A milk tea base milk, characterized in that: The milk tea base milk comprises, based on 100 parts by weight, 30-80 parts by weight of a cow's milk raw material, 0.1-3 parts by weight of an emulsifier, 0.01-3 parts by weight of a stabilizer, 0.2-3 parts by weight of a buffer salt and the remainder of water, wherein the cow's milk raw material comprises raw cow's milk or a mixed emulsion of raw cow's milk and oil; Wherein, the emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid mono- and diglycerides, mono- and diglycerol fatty acid esters, polyoxyethylene (20) sorbitan monostearate, and polyglycerol fatty acid esters, and the emulsifier also includes sodium caseinate.

2. The milk tea base milk according to claim 1, characterized in that: The emulsifier is selected from the group consisting of sodium stearoyl lactylate, a mixture of mono- and di-glycerol fatty acid esters and polyoxyethylene (20) sorbitan monostearate, a mixture of sodium stearoyl lactylate, diacetyl tartaric acid mono- and di-glycerol esters, mono- and di-glycerol fatty acid esters and polyoxyethylene (20) sorbitan monostearate, and a mixture of polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters, mono- and di-glycerol fatty acid esters and polyoxyethylene (20) sorbitan monostearate, preferably a mixture of mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters and polyoxyethylene (20) sorbitan monostearate.

3. The milk tea base milk according to claim 1, characterized in that: The stabilizer is selected from one or more of soluble soybean polysaccharides, sodium carboxymethyl cellulose, microcrystalline cellulose, pectin, carrageenan, and gellan gum, preferably a mixture of microcrystalline cellulose and sodium carboxymethyl cellulose, soluble soybean polysaccharides, and carrageenan, and more preferably a mixture of soluble soybean polysaccharides and carrageenan; And / or, the buffer salt is selected from one or more of sodium citrate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium bicarbonate, sodium carbonate, and sodium tripolyphosphate, preferably sodium citrate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium bicarbonate, sodium carbonate, and sodium tripolyphosphate.

4. The milk tea base milk according to claim 1, characterized in that: It also includes 0.2-3 parts by weight of dietary fiber and 4-6 parts by weight of auxiliary materials, wherein the auxiliary materials include one or more of enzyme preparations, sugars, and flavors; Preferably, the enzyme preparation is 0.001-0.01 parts by weight; And / or, the sugar is 3-5 parts by weight; And / or, the essence is 0.05-0.15 parts by weight.

5. The milk tea base milk according to claim 4, characterized in that: The dietary fiber is selected from one or more of dextran, citrus fiber, and resistant dextrin; And / or, the enzyme preparation is selected from one or more of protein glutamylase, glucose oxidase, xylanase, PG enzyme, lactase, and protease, preferably protein glutamylase.

6. The milk tea base milk according to any one of claims 1 to 5, wherein the milk tea base milk is calculated based on 100 parts by weight, characterized in that: The method comprises: 30-80 parts by weight of cow milk raw material, 1.2-2.1 parts by weight of emulsifier, 0.4-1 parts by weight of stabilizer, 0.8-1.5 parts by weight of buffer salt and the balance of water; The milk raw material is a mixed emulsion of raw milk and fat, and the mass ratio of the raw milk to the fat is (20-50): (10-30); The emulsifier is a mixture of mono- and di-glycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters, and polyoxyethylene (20) sorbitan monostearate; The stabilizer is a mixture of soluble soybean polysaccharide and carrageenan.

7. A method for preparing the milk tea base milk according to any one of claims 1 to 6, characterized in that: include: (1) Dissolve the stabilizer in water and perform shearing to obtain solution A; (2) Preheating the milk raw material, adding an emulsifier, and then shearing to obtain solution B; (3) mixing the solution A, the solution B, the buffer salt, and the emulsifier and then shearing them to obtain a solution C; (4) The solution C is subjected to a first homogenization, a sterilization and a second homogenization in sequence.

8. The method according to claim 7, characterized in that: In step (1), the temperature for dissolving the stabilizer is 20-60°C, and the shearing time is 10-30 min; And / or, in step (2), the preheating temperature of the milk raw material is 60-80° C., and the shearing time is 10-30 min; And / or, in step (3), the fat content of the solution C is 5%-25%, and the protein content is 0.5%-5%; And / or, in step (4), the pressure of the first homogenization is 2-25 MPa; the pressure of the second homogenization is 2-20 MPa; and the sterilization method is ultra-high temperature instantaneous sterilization.

9. A fruit-flavored milk tea, characterized in that: The invention comprises fruit juice and the milk tea base milk according to any one of claims 1 to 6.

10. The fruit flavored milk tea according to claim 9, characterized in that: The pH value of the juice is less than 5, preferably less than 3.

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