Non-hydrogenated normal-temperature non-dairy milk and preparation method thereof
By preparing non-hydrogenated room temperature grafting milk with specific formulas, the problem that non-hydrogenated fats are not easy to be prepared as grafting milk and have poor stability, achieving long-term stable storage and good taste at room temperature, and improving the application potential in food processing.
Patent Information
- Application Number
- CN202510099330.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-22
- Publication Date
- 2025-03-21
AI Technical Summary
Non-hydrogenated fats are not easy to prepare as grafted fat milk, and their stability is poor and cannot be stored for a long time at room temperature, which limits its application in food processing.
By preparing a non-hydrogenated room temperature vegetable milk, a specific proportion of non-hydrogenated vegetable oil, milk powder, glycerol fatty acid esters, diacetyltartrate mono-diglyceride, sodium stearoyllactate, sodium caseinate, mono-diglyceride succinate, sucrose fatty acid esters, carrageenan gum, disodium hydrogen phosphate and sodium hexametaphosphate were used to emulsify and homogenize the raw materials to form a stable emulsion system.
It realizes long-term and stable storage of non-hydrogenated room temperature plant fat milk at room temperature, maintains an optimal taste, solves the problem of harsh storage conditions of existing plant cream, reduces storage and transportation costs, and improves the use efficiency of industrial production.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a non-hydrogenated room temperature vegetable fat milk and a preparation method thereof. Background Art
[0002] Hydrogenated vegetable oil has the characteristics of high stability and not easy to be oxidized, and is mostly used in the production of vegetable cream. However, as an artificial oil, hydrogenated vegetable oil is made by hydrogenating and catalyzing ordinary vegetable oil under a certain temperature and pressure. The hydrogenated vegetable oil system is uniform, has no odor, has increased hardness, and has a high melting point. Therefore, it can maintain a solid shape at room temperature, and its plasticity, fusion and emulsification properties are all enhanced. Therefore, it is widely used in food processing. However, some hydrogenated vegetable oils that have not been fully hydrogenated contain trans fatty acids. It does not have the nutrition of pure natural vegetable oils, and is not good for human health. It is easy to cause coronary heart disease, heart disease, arteriosclerosis, obesity, diabetes and other diseases, which seriously limits its safety in food processing.
[0003] Non-hydrogenated oils are oils extracted from pure natural plants without hydrogenation. Because they have not been hydrogenated, they do not contain trans fatty acids, so they are beneficial to human health. From a nutritional point of view, they are nutritious and do not contain trans fatty acids and cholesterol, and they are high in unsaturated fatty acids. In addition, since non-hydrogenated vegetable oils can participate in human metabolism normally, they have high nutritional value and are beneficial to human health, making them an ideal edible oil.
[0004] However, non-hydrogenated fats are not easy to prepare into non-dairy milk. Even if they are prepared into non-dairy milk, their stability is poor and they cannot be stored for a long time at room temperature, which leads to harsh storage conditions, which seriously limits their application in food processing. Therefore, it is necessary and urgent to research and develop a non-hydrogenated room temperature non-dairy milk that can be stored stably for a long time at room temperature and has a better taste.
[0005] In view of this, the present invention is proposed. Summary of the invention
[0006] The first purpose of the present invention is to provide a non-hydrogenated room temperature non-dairy milk, which has better stability and can be stored for a long time at room temperature; at the same time, it can still maintain a better taste after long-term storage at room temperature.
[0007] The second object of the present invention is to provide a method for preparing non-hydrogenated room temperature vegetable fat milk.
[0008] In order to achieve the above-mentioned purpose of the present invention, the following technical solutions are particularly adopted:
[0009] The present invention provides a non-hydrogenated room temperature non-dairy milk, which comprises, by mass percentage:
[0010] 10-40% non-hydrogenated vegetable oil, 1.5-9% white sugar, 1-7% milk powder, 0.08-0.45% mono- and di-glycerol fatty acid esters, 0.02-0.12% diacetyl tartaric acid mono- and di-glycerides, 0.07-0.5% sodium stearoyl lactylate, 0.4-2.3% sodium caseinate, 0.05-0.22% succinic acid mono- and di-glycerides, 0.08-1.2% sucrose fatty acid esters, 0.008-0.05% carrageenan, 0.008-0.04% gellan gum, 0.03-0.2% disodium hydrogen phosphate, 0.01-0.08% sodium hexametaphosphate, and the balance is deionized water.
[0011] Furthermore, the non-hydrogenated room temperature non-dairy milk comprises, by mass percentage:
[0012] Non-hydrogenated vegetable oil 30-40%, white sugar 1.5-9%, milk powder 1-7%, mono- and di-glycerol fatty acid esters 0.08-0.45%, diacetyl tartaric acid mono- and di-glycerides 0.1-0.2%, sodium stearoyl lactylate 0.07-0.5%, sodium caseinate 0.4-2.3%, succinic acid mono- and di-glycerides 0.1-0.2%, sucrose fatty acid esters 0.8-1.2%, carrageenan 0.008-0.05%, gellan gum 0.008-0.04%, disodium hydrogen phosphate 0.03-0.2%, sodium hexametaphosphate 0.01-0.08%, and the balance is deionized water.
[0013] Furthermore, the non-hydrogenated vegetable oil includes at least one of coconut oil, sunflower seed oil, palm oil and palm kernel oil, preferably coconut oil.
[0014] Furthermore, the non-hydrogenated room temperature non-dairy milk also includes vitamin E;
[0015] Furthermore, the content of vitamin E in the non-hydrogenated room temperature non-dairy milk is 0.006-0.05%;
[0016] Furthermore, the pH value of the non-hydrogenated room temperature vegetable milk is 6-8.
[0017] The present invention provides a method for preparing a non-hydrogenated room temperature vegetable fat milk, the method comprising:
[0018] (A) dissolving milk powder in a portion of deionized water to obtain a first solution;
[0019] (B) adding the other raw materials except milk powder and non-hydrogenated vegetable oil to a portion of deionized water and mixing, and then adding the non-hydrogenated vegetable oil and mixing to obtain a second solution;
[0020] (C) The first solution and the second solution are mixed, and the remaining deionized water is added, followed by sequential shearing and homogenization to obtain a non-hydrogenated room temperature vegetable fat milk.
[0021] Furthermore, the dissolution of the milk powder in step (A) is carried out under stirring;
[0022] Preferably, the stirring speed is 600-1000 rpm and the time is 10-15 min;
[0023] Preferably, the temperature of the deionized water in step (A) is 55-65°C.
[0024] Furthermore, the temperature of the deionized water in step (B) is 70-75° C.;
[0025] Preferably, the mixing in step (B) is performed under stirring conditions, the stirring speed is 600 to 1000 rpm, and the time is 10 to 15 minutes.
[0026] Furthermore, in the shearing in step (C), the shearing speed is 600 to 1500 rpm and the time is 10 to 15 minutes.
[0027] Furthermore, the homogenization process in step (C) is performed in two steps, including a first homogenization process and a second homogenization process performed sequentially;
[0028] Preferably, the pressure of the first homogenization treatment is (30-50, 150-220) bar, and the temperature is 60-70°C.
[0029] Preferably, the pressure of the second homogenization treatment is (25-45, 130-180) bar, and the temperature is 50-70°C.
[0030] Furthermore, the step (C) further includes a high-temperature instantaneous sterilization step between the first homogenization treatment and the second homogenization treatment;
[0031] Preferably, the temperature of the high-temperature instantaneous sterilization is 135-140° C. and the time is 32 seconds.
[0032] Compared with the prior art, the present invention has the following beneficial effects:
[0033] The non-hydrogenated room temperature non-dairy milk provided by the invention is prepared from the following raw materials in percentage by mass: 10-40% of non-hydrogenated vegetable oil, 1.5-9% of white sugar, 1-7% of milk powder, 0.08-0.45% of mono- and di-glycerol fatty acid esters, 0.02-0.2% of diacetyl tartaric acid mono- and di-glycerides, 0.07-0.5% of sodium stearoyl lactylate, 0.4-2.3% of sodium caseinate, 0.05-0.22% of succinic acid mono- and di-glycerides, 0.08-1.2% of sucrose fatty acid esters, 0.008-0.05% of carrageenan, 0.008-0.04% of gellan gum, 0.03-0.2% of disodium hydrogen phosphate, 0.01-0.08% of sodium hexametaphosphate, and the balance is deionized water.
[0034] As a liquid non-fat milk with a high fat content, it is extremely important to ensure the stability of non-hydrogenated room temperature non-fat milk during storage and transportation. The present invention has obtained a stabilization system for non-hydrogenated room temperature non-fat milk through long-term research. Under this stabilization system, non-fat milk with non-hydrogenated vegetable oil as the base material (10-40%) not only has better stability when stored at room temperature for 9 months, but also maintains a better taste. Therefore, the non-hydrogenated room temperature non-fat milk provided by the present application effectively solves the problem of harsh storage conditions of existing vegetable creams on the market, realizes room temperature storage, reduces storage and transportation costs, and improves the utilization efficiency of industrial production.
[0035] The preparation method of non-hydrogenated room temperature non-dairy milk provided by the present invention comprises: dissolving milk powder in part of deionized water to obtain a first solution; at the same time, adding other raw materials except milk powder and non-hydrogenated vegetable oil into part of deionized water and mixing, then adding non-hydrogenated vegetable oil and mixing, to obtain a second solution; then mixing the first solution with the second solution, adding the remaining deionized water, then sequentially performing shearing and homogenization treatments to obtain non-hydrogenated room temperature non-dairy milk. The above preparation method has the technical advantages of simple processing technology and easy operation.
[0036] The non-hydrogenated room temperature vegetable fat milk provided by the invention can be widely used in the preparation process of food and beverage. DETAILED DESCRIPTION
[0037] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. 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.
[0038] According to one aspect of the present invention, a non-hydrogenated room temperature non-dairy milk comprises, by mass percentage:
[0039] 10-40% non-hydrogenated vegetable oil, 1.5-9% white sugar, 1-7% milk powder, 0.08-0.45% mono- and di-glycerol fatty acid esters, 0.02-0.12% diacetyl tartaric acid mono- and di-glycerides, 0.07-0.5% sodium stearoyl lactylate, 0.4-2.3% sodium caseinate, 0.05-0.22% succinic acid mono- and di-glycerides, 0.08-1.2% sucrose fatty acid esters, 0.008-0.05% carrageenan, 0.008-0.04% gellan gum, 0.03-0.2% disodium hydrogen phosphate, 0.01-0.08% sodium hexametaphosphate, and the balance is deionized water.
[0040] As a liquid non-fat milk with a high fat content, it is extremely important to ensure the stability of non-hydrogenated room temperature non-fat milk during storage and transportation. The present invention has obtained a stabilization system for non-hydrogenated room temperature non-fat milk through long-term research. The above-mentioned stabilization system uses non-hydrogenated vegetable oil as the base material, and has not only better stability but also better taste when stored for a long time at room temperature. Therefore, the non-hydrogenated room temperature non-fat milk provided by the present application effectively solves the problem of harsh storage conditions of existing vegetable creams on the market, realizes room temperature storage, reduces storage and transportation costs, and improves the utilization efficiency of industrial production.
[0041] It should be noted that the research on the non-hydrogenated room temperature non-dairy milk provided in the present application that can be stored for a long time at room temperature without causing the taste to deteriorate is as follows:
[0042] (1) In the stabilizing system of the present invention, several raw materials including "mono- and diglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerides, sodium stearoyl lactylate, sodium caseinate, succinic acid mono- and diglycerides, and sucrose fatty acid esters" are compounded in a specific mass ratio, and the coconut oil, milk powder and other fat-containing materials in the system are emulsified and combined with water to achieve a stabilizing effect.
[0043] Among them: mono- and di-glycerol fatty acid esters are widely used as emulsifiers in the food field and are emulsifiers with a low HLB value. When the applicant initially studied, the surface activity of the emulsifier was poor when mono- and di-glycerol fatty acid esters were used alone in non-hydrogenated room temperature non-dairy milk, making it difficult to form an oil-in-water emulsion, and it was impossible to achieve long-term stable storage of "non-dairy milk with 10-40% non-hydrogenated vegetable oil as the base material".
[0044] Furthermore, the applicant has studied various emulsifying ingredients that can be used for non-hydrogenated room temperature vegetable fat milk and found that the emulsifying ingredients formed by compounding several raw materials, including diacetyl tartaric acid mono- and diglycerides, sodium stearoyl lactylate, sodium caseinate, succinic acid mono- and diglycerides, and sucrose fatty acid esters, with mono- and diglycerol fatty acid esters in a specific ratio can effectively emulsify fat components such as coconut oil and milk powder in the emulsion, thereby obtaining the non-hydrogenated room temperature vegetable fat milk of the present application.
[0045] Specific:
[0046] 1. The stabilizing system of the present application comprises "mono- and diglycerol fatty acid esters and diacetyl tartaric acid mono- and diglycerides, sodium stearoyl lactylate, sodium caseinate, succinic acid mono- and diglycerides, and sucrose fatty acid esters" in the following percentages: "mono- and diglycerol fatty acid esters 0.08-0.45%, diacetyl tartaric acid mono- and diglycerides 0.02-0.12%, sodium stearoyl lactylate 0.07-0.5%, sodium caseinate 0.4-2.3%, succinic acid mono- and diglycerides 0.05-0.22%, and sucrose fatty acid esters 0.08-1.2%".
[0047] The obtained emulsion system has a better emulsifying effect on the emulsion formed by non-hydrogenated vegetable oil, milk powder and water. Not only does the surface activity of the emulsifier increase, making it easy to form an oil-in-water emulsion, but the fat particles are reduced and the number increases; at the same time, the competitiveness of the emulsion system in analyzing proteins is enhanced, and the emulsified components can quickly migrate to the surface of the fat globules, weakening the interaction between the fat globules and the interaction between proteins.
[0048] Therefore, in the present application, through the selection of the above-mentioned emulsifying components, during the emulsification process, after the fat in the solution is dispersed, the emulsifier can quickly wrap the fat particles to form an emulsion. The smaller the particles, the more droplets are formed, and the repulsive force between them prevents the droplets from aggregating.
[0049] 2. Secondly, it has been verified through experiments that the addition of sodium caseinate and sucrose fatty acid ester in the present application and the amount of addition play a key role in the long-term stable storage of the non-hydrogenated room temperature vegetable milk of the present application at room temperature.
[0050] (2) In the stabilizing system of the present invention, the gel structure formed by carrageenan and gellan gum can not only encapsulate the fat component in the emulsion into its network to prevent its precipitation during storage, but also has a good thickening effect.
[0051] In addition, disodium hydrogen phosphate and sodium hexametaphosphate are used as pH regulators. The disodium hydrogen phosphate and sodium hexametaphosphate within the scope of the present application can adjust the optimal stability range of the breast implant product of the present application to 6-8.
[0052] In a preferred embodiment of the present invention, the non-hydrogenated room temperature non-dairy milk comprises, by mass percentage:
[0053] Non-hydrogenated vegetable oil 30-40%, white sugar 1.5-9%, milk powder 1-7%, mono- and di-glycerol fatty acid esters 0.08-0.45%, diacetyl tartaric acid mono- and di-glycerides 0.1-0.2%, sodium stearoyl lactylate 0.07-0.5%, sodium caseinate 0.4-2.3%, succinic acid mono- and di-glycerides 0.1-0.2%, sucrose fatty acid esters 0.8-1.2%, carrageenan 0.008-0.05%, gellan gum 0.008-0.04%, disodium hydrogen phosphate 0.03-0.2%, sodium hexametaphosphate 0.01-0.08%, and the balance is deionized water.
[0054] As a preferred embodiment, when the content of non-hydrogenated vegetable oil in non-hydrogenated room temperature non-dairy milk is 30-40%, the non-hydrogenated room temperature non-dairy milk system has extremely poor stability when stored at room temperature due to the excessive fat content. The existing non-hydrogenated room temperature non-dairy milk system with a content of 30-40% is difficult to achieve long-term stable storage at room temperature. The present application has found through research that only when the mass ratio of non-hydrogenated vegetable oil, mono- and di-glycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters, and succinic acid mono- and di-glycerol esters is 30-40: 0.08-0.45: 0.1-0.2: 0.1-0.2, the non-hydrogenated room temperature non-dairy milk can achieve the technical effect of long-term stable storage at room temperature.
[0055] At the same time, when the content of non-hydrogenated vegetable oil in non-hydrogenated room temperature non-dairy milk is 30-40%, the content of sucrose fatty acid ester in the system also has a significant effect on the long-term stable storage of non-hydrogenated room temperature non-dairy milk. Only when the content of sucrose fatty acid ester in the system is 0.8-1.2%, non-hydrogenated room temperature non-dairy milk can achieve long-term stable storage.
[0056] In a preferred embodiment of the present invention, the non-hydrogenated vegetable oil comprises: at least one of coconut oil, sunflower seed oil, palm oil and palm kernel oil, preferably coconut oil.
[0057] In a preferred embodiment of the present invention, the non-hydrogenated room temperature non-dairy milk further comprises vitamin E, and the content of vitamin E in the non-hydrogenated room temperature non-dairy milk is 0.006-0.05%;
[0058] As a preferred embodiment, since the non-hydrogenated room temperature non-dairy creamer of the present application contains 10-40% non-hydrogenated vegetable oil, it is very easy to oxidize during storage. Vitamin E has antioxidant properties and can effectively delay the degree of oxidation of the product and reduce the impact of the oxidative taste on the aroma of the product.
[0059] At the same time, it should be noted that the gel structure formed by the carrageenan and gellan gum in the present application, as well as the addition of ingredients such as sodium caseinate, also have a significant effect on reducing the oxidative taste.
[0060] According to one aspect of the present invention, a method for preparing non-hydrogenated room temperature non-dairy milk comprises:
[0061] (A) dissolving milk powder in a portion of deionized water to obtain a first solution;
[0062] (B) adding the other raw materials except milk powder and non-hydrogenated vegetable oil to a portion of deionized water and mixing, and then adding the non-hydrogenated vegetable oil and mixing to obtain a second solution;
[0063] (C) The first solution and the second solution are mixed, and the remaining deionized water is added, followed by sequential shearing and homogenization to obtain a non-hydrogenated room temperature vegetable fat milk.
[0064] The preparation method of non-hydrogenated room temperature non-dairy milk provided by the present invention comprises: dissolving milk powder in part of deionized water to obtain a first solution; at the same time, adding other raw materials except milk powder and non-hydrogenated vegetable oil into part of deionized water and mixing, then adding non-hydrogenated vegetable oil and mixing, to obtain a second solution; then mixing the first solution with the second solution, adding the remaining deionized water, then sequentially performing shearing and homogenization treatments to obtain non-hydrogenated room temperature non-dairy milk. The above preparation method has the technical advantages of simple processing technology and easy operation.
[0065] In a preferred embodiment of the present invention, the dissolution of milk powder in step (A) is carried out under stirring;
[0066] Preferably, the stirring speed is 600-1000 rpm and the time is 10-15 min;
[0067] In a preferred embodiment of the present invention, the temperature of the deionized water in step (A) is 55-65°C.
[0068] In a preferred embodiment of the present invention, the temperature of the deionized water in step (B) is 70-75°C;
[0069] In a preferred embodiment of the present invention, the mixing in step (B) is carried out under stirring conditions, the stirring speed is 600-1000 rpm, and the time is 10-15 min.
[0070] In a preferred embodiment of the present invention, in the step (C), the shearing is performed at a speed of 600 to 1500 rpm for a time of 10 to 15 min.
[0071] In a preferred embodiment of the present invention, the homogenization treatment in step (C) is carried out in two steps, including a first homogenization treatment and a second homogenization treatment carried out sequentially;
[0072] The pressure of the first homogenization treatment is (30-50, 150-220) bar, and the temperature is 60-70°C.
[0073] The pressure of the second homogenization treatment is (25-45, 130-180) bar, and the temperature is 50-70°C.
[0074] In a preferred embodiment of the present invention, the step (C) further includes a high-temperature instantaneous sterilization step between the first homogenization treatment and the second homogenization treatment;
[0075] Preferably, the temperature of the high-temperature instantaneous sterilization is 135-140° C. and the time is 32 seconds.
[0076] As a preferred embodiment, the present application uses two homogenization treatments and high-temperature instantaneous sterilization steps, so that the non-hydrogenated room temperature non-dairy milk can better avoid microbial contamination, and the product can achieve a better emulsification effect.
[0077] The non-hydrogenated room temperature non-dairy creamer provided by the present invention can be widely used in the preparation process of food and beverages. The non-hydrogenated room temperature non-dairy creamer can be stored at room temperature and reduce the source of hydrogenated vegetable oils such as non-dairy creamer, thereby solving the problem of the convenience of adding non-dairy creamer in industry, and achieving the best stability performance while bringing a smooth taste to the beverage.
[0078] The technical solution of the present invention will be further described below in conjunction with embodiments.
[0079] The following examples take coconut oil as an example to verify the non-hydrogenated room temperature vegetable milk stabilization system of the present application.
[0080] The amounts of the raw materials in the following examples are all in parts by mass. The manufacturers and models of the raw materials used are shown in Table 1. The raw materials not specified in Table 1 were purchased from the market.
[0081] raw material Manufacturer Model Non-hydrogenated vegetable oil (coconut oil) AAK white sugar Fu Zheng Dong Hai Milk powder Fonterra Mono- and di-glycerol fatty acid esters Riken Diacetyl tartaric acid esters of mono- and diglycerides BASF Sodium Stearoyl Lactylate Danisco Sodium Caseinate Fonterra Succinic acid mono- and di-glycerides Riken Sucrose fatty acid esters Mitsubishi Chemical Carrageenan North Link Gellan Gum North Link Sodium Hexametaphosphate Xingfa Disodium hydrogen phosphate Xingfa Vitamin E BASF
[0082] Embodiments 1 to 4
[0083] A non-hydrogenated room temperature non-dairy milk, the composition of which is shown in Table 2 by mass percentage.
[0084] Table 2:
[0085]
[0086] The preparation method of the non-hydrogenated room temperature vegetable fat milk comprises:
[0087] 1) Add milk powder to 55-65℃ deionized water, stir at 600-1000rpm for 10-15min, and then place in a 55℃ water bath for 30min;
[0088] 2) Mix all the remaining dry materials evenly, add them into 70-75°C deionized water at 800 rpm, stir for 15 minutes, then add coconut oil and continue stirring for 15 minutes;
[0089] 3) Mix the dissolved milk powder and coconut oil, shear for 10 minutes, add water to sufficient weight, heat to 65°C, and homogenize (40, 200 bar);
[0090] 4) The homogenized solution is sterilized (138° C., 32 s), homogenized again (40, 150 bar), and aseptically filled to obtain room temperature non-dairy milk.
[0091] Test Example 1
[0092] The non-hydrogenated room temperature non-dairy milk prepared in Examples 1 to 4 of the present application was subjected to room temperature long-term storage performance testing, and the specific method is as follows:
[0093] The non-hydrogenated room temperature non-dairy milk was stored at room temperature (20-23°C) for 9 months, and then the stability and flavor of the non-hydrogenated room temperature non-dairy milk were tested.
[0094] See Table 3 for specific results.
[0095] Table 3:
[0096]
[0097] Comparative Example 1
[0098] This embodiment is the same as Example 2 except that it does not contain "mono- and di-glycerol fatty acid esters".
[0099] Comparative Example 2
[0100] This embodiment is the same as Example 2 except that it does not contain "diacetyl tartaric acid mono- and diglycerides".
[0101] Comparative Example 3
[0102] This embodiment is the same as Example 2 except that "succinic acid mono- and di-glycerides" are not included.
[0103] Comparative Example 4
[0104] This embodiment is the same as Example 2 except that it does not contain "sodium stearoyl lactylate".
[0105] Comparative Example 5
[0106] This embodiment is the same as Example 2 except that it does not contain "sodium caseinate".
[0107] Comparative Example 6
[0108] This embodiment is the same as Embodiment 2 except that it does not contain "sucrose fatty acid ester".
[0109] Comparative Example 7
[0110] This embodiment is the same as Embodiment 2 except that “carrageenan and gellan gum” are not included.
[0111] Comparative Example 8
[0112] This embodiment is the same as Embodiment 2 except that “gellan gum” is replaced by “konjac gum”.
[0113] Test Example 2
[0114] The non-hydrogenated room temperature non-dairy milk prepared in Comparative Examples 1 to 8 of the present application was subjected to room temperature long-term storage performance testing, and the specific method is as follows:
[0115] The non-hydrogenated room temperature non-dairy milk was stored at room temperature (20-23°C) for 9 months, and then its long-term storage performance (stability) and flavor were tested.
[0116] See Table 4 for specific results.
[0117] Table 4:
[0118]
[0119]
[0120] From the above comparative examples 1 to 6, it can be seen that the present application uses "mono- and diglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerides, sodium stearoyl lactylate, sodium caseinate, succinic acid mono- and diglycerides, sucrose fatty acid esters" to compound several raw materials to obtain a stable system, which has a key stabilizing effect on the emulsification of fat-containing materials such as coconut oil and milk powder in the system. It works as a whole. Without any raw materials, it is difficult to achieve the effect of long-term stable storage (9 months) at room temperature (20-23°C). At the same time, according to comparative examples 5 to 8, the gel structure formed by carrageenan and gellan gum in the present application, as well as the addition of components such as sodium caseinate, also have a significant effect on reducing the oxidative taste.
[0121] Embodiments 5 to 7
[0122] A non-hydrogenated room temperature non-dairy milk, the composition of which is shown in Table 5 by mass percentage.
[0123] Table 5:
[0124]
[0125]
[0126] The preparation method of the non-hydrogenated room temperature vegetable fat milk is the same as that of Example 1.
[0127] Test Example 3
[0128] The non-hydrogenated room temperature non-dairy milk prepared in Examples 5 to 7 of the present application was subjected to room temperature long-term storage performance testing, and the specific method is as follows:
[0129] The non-hydrogenated room temperature non-dairy milk was stored at room temperature (20-23°C) for 9 months, and then its long-term storage performance (stability) and flavor were tested.
[0130] See Table 6 for specific results.
[0131] Table 6:
[0132]
[0133]
[0134] From the above, it can be seen that in the prior art, when the content of non-hydrogenated vegetable oil in the non-hydrogenated room temperature non-fat milk is 30-40%, the non-hydrogenated room temperature non-fat milk system has extremely poor stability when stored at room temperature due to the excessively high fat content, making it difficult to achieve long-term stable storage at room temperature.
[0135] The present application has found through research that the content of diacetyl tartaric acid mono- and diglycerides, succinic acid mono- and diglycerides, and sucrose fatty acid esters in the stabilization system of the present application also has a significant effect on the long-term stable storage of non-hydrogenated room temperature non-dairy milk with a content of 30-40%. When the content of diacetyl tartaric acid mono- and diglycerides in Example 5 is less than 0.1%, the content of succinic acid mono- and diglycerides in Example 6 is less than 0.1%, and the content of sucrose fatty acid esters in Example 6 is less than 0.8%, the non-hydrogenated room temperature non-dairy milk is difficult to be stably stored for a long time at room temperature.
[0136] 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 replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.
Claims
1. A non-hydrogenated room temperature non-dairy milk, characterized in that: Measured by mass percentage, the non-hydrogenated room temperature non-dairy milk comprises: 10-40% non-hydrogenated vegetable oil, 1.5-9% white sugar, 1-7% milk powder, 0.08-0.45% mono- and di-glycerol fatty acid esters, 0.02-0.2% diacetyl tartaric acid mono- and di-glycerides, 0.07-0.5% sodium stearoyl lactylate, 0.4-2.3% sodium caseinate, 0.05-0.22% succinic acid mono- and di-glycerides, 0.08-1.2% sucrose fatty acid esters, 0.008-0.05% carrageenan, 0.008-0.04% gellan gum, 0.03-0.2% disodium hydrogen phosphate, 0.01-0.08% sodium hexametaphosphate, and the balance is deionized water.
2. The non-hydrogenated room temperature non-dairy milk according to claim 1, characterized in that: Measured by mass percentage, the non-hydrogenated room temperature non-dairy milk comprises: Non-hydrogenated vegetable oil 30-40%, white sugar 1.5-9%, milk powder 1-7%, mono- and di-glycerol fatty acid esters 0.08-0.45%, diacetyl tartaric acid mono- and di-glycerides 0.1-0.2%, sodium stearoyl lactylate 0.07-0.5%, sodium caseinate 0.4-2.3%, succinic acid mono- and di-glycerides 0.1-0.2%, sucrose fatty acid esters 0.8-1.2%, carrageenan 0.008-0.05%, gellan gum 0.008-0.04%, disodium hydrogen phosphate 0.03-0.2%, sodium hexametaphosphate 0.01-0.08%, and the balance is deionized water.
3. The non-hydrogenated room temperature non-dairy milk according to claim 1, characterized in that: The non-hydrogenated vegetable oil includes at least one of coconut oil, sunflower seed oil, palm oil and palm kernel oil, preferably coconut oil.
4. The non-hydrogenated room temperature non-dairy milk according to claim 1, characterized in that: The non-hydrogenated room temperature non-dairy milk also includes vitamin E; And / or, the content of vitamin E in the non-hydrogenated room temperature non-dairy milk is 0.006-0.05%; And / or, the pH value of the non-hydrogenated room temperature vegetable milk is 6-8.
5. A method for preparing the non-hydrogenated room temperature non-dairy milk according to any one of claims 1 to 4, characterized in that: The method comprises: (A) dissolving milk powder in a portion of deionized water to obtain a first solution; (B) adding the raw materials except milk powder and non-hydrogenated vegetable oil to a portion of deionized water and mixing, and then adding the non-hydrogenated vegetable oil and mixing to obtain a second solution; (C) The first solution and the second solution are mixed, and the remaining deionized water is added, followed by sequential shearing and homogenization to obtain a non-hydrogenated room temperature vegetable fat milk.
6. The method for preparing non-hydrogenated room temperature vegetable milk according to claim 5, characterized in that: The dissolution of the milk powder in step (A) is carried out under stirring; Preferably, the stirring speed is 600-1000 rpm and the time is 10-15 min; Preferably, the temperature of the deionized water in step (A) is 55-65°C.
7. The method for preparing non-hydrogenated room temperature vegetable milk according to claim 5, characterized in that: The temperature of the deionized water in step (B) is 70-75° C.; Preferably, the mixing in step (B) is performed under stirring conditions, the stirring speed is 600 to 1000 rpm, and the time is 10 to 15 minutes.
8. The method for preparing non-hydrogenated room temperature vegetable milk according to claim 5, characterized in that: In the step (C), the shearing is performed at a speed of 600 to 1500 rpm and for a time of 10 to 15 minutes.
9. The method for preparing non-hydrogenated room temperature vegetable milk according to claim 5, characterized in that: The homogenization process in step (C) is carried out in two steps, including a first homogenization process and a second homogenization process carried out sequentially; Preferably, the pressure of the first homogenization treatment is (30-50, 150-220) bar and the temperature is 60-70°C; Preferably, the pressure of the second homogenization treatment is (25-45, 130-180) bar, and the temperature is 50-70°C.
10. The method for preparing non-hydrogenated room temperature vegetable milk according to claim 9, characterized in that: The step (C) further includes a high temperature instantaneous sterilization step between the first homogenization treatment and the second homogenization treatment; Preferably, the temperature of the high-temperature instantaneous sterilization is 135-140° C. and the time is 32 seconds.