A kind of high protein thick milk and preparation method thereof

Abstract

The present invention relates to a high-protein thick milk and a preparation method thereof, and belongs to the technical field of dairy product processing. In order to solve the problems of low protein content, poor property stability and short shelf life of existing thick milk, the present invention provides a high-protein thick milk and a preparation method thereof. The protein content of the high-protein thick milk of the present invention is not less than 6%, and the components include raw cow's milk, whole milk powder, milk protein powder, edible salt, anhydrous butter, compound stabilizer, white sugar, food flavoring, and the balance is supplemented with water. The present invention ensures the flavor retention and property stability of the high-protein thick milk during the long-term effect by formula adjustment and process setting. The thick milk in the present invention adopts a homogenization process before and after sterilization, so that the particle size of the thick milk is less than 1.15μm, reducing the risk of fat floating. The high-protein thick milk of the present invention can be stored for a long time and is stable, has a very good application scenario, greatly improves the quality of the street drink market, and brings consumers a better consumption experience.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy product processing, and in particular relates to high-protein thick milk and a preparation method thereof. Background Art

[0002] Thick milk is a new type of dairy product made from fresh cow's milk. Thick milk contains more nutrients such as milk fat and milk protein than ordinary cow's milk, so its flavor is richer than ordinary cow's milk, with a mellow texture and dense taste.

[0003] Thick milk is often used as a raw material for tea and coffee. It can be used with coffee, tea, fruit, etc. to make thick milk latte, thick milk tea, thick milk milkshake, etc., which are increasingly popular among young people. In order to better enhance the flavor and taste of beverages, the quality and requirements of thick milk also need to be improved. Thick milk with high indicators and good stability will be more expressive.

[0004] The quality of thick milk on the market is uneven. There are many problems in the production process and long-term storage of thick milk, such as severe fat floating and short shelf life, which make it impossible to guarantee the quality and taste of thick milk products. Summary of the invention

[0005] In order to solve the problems of low protein content, poor property stability and short shelf life of existing thick milk, the present invention provides a high-protein thick milk and a preparation method thereof.

[0006] The technical solution of the present invention:

[0007] A high-protein thick milk, wherein the protein content of the high-protein thick milk is not less than 6%, and the high-protein thick milk contains the following components in percentage by mass based on the final product:

[0008] 50-80% raw cow's milk, 2-10% whole milk powder, 2-5% milk protein powder, 0.05-0.16% edible salt, 0-10% anhydrous butter, 0-1% compound stabilizer, 0-1% white sugar, 0-0.1% food flavoring, and make up the balance with water.

[0009] Furthermore, the high-protein thick milk contains the following components in percentage by mass:

[0010] 60-70% raw cow's milk, 3-8% whole milk powder, 2-2.5% milk protein powder, 0.05-0.1% edible salt, 6.5-7.5% anhydrous butter, 0-0.6% compound stabilizer, 0-0.5% white sugar, 0-0.1% food flavoring, and make up the balance with water.

[0011] Furthermore, the raw milk standard is: somatic cells ≤ 3×10 5 / mL, total bacterial count ≤1×10 5cfu / mL, the protein content is not less than 2.9g / 100g, and the fat content is not less than 3.1g / 100g.

[0012] Furthermore, the protein content of the milk protein powder is 80-90%.

[0013] Furthermore, the compound stabilizer includes phospholipids, microcrystalline cellulose, mono- and diglycerol fatty acid esters, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, sodium tripolyphosphate and sodium carboxymethyl cellulose in a mass ratio of 0.01-0.6:0.01-0.6:0.01-0.6:0.005-0.6:0.0025-0.6:0.0025-0.6:0-0.6:0-0.6.

[0014] A method for preparing high-protein thick milk comprises the following steps:

[0015] Step 1: Concentrating the raw milk by membrane filtration at a certain concentration ratio, and pre-sterilizing the obtained concentrated milk to obtain concentrated milk;

[0016] Step 2: adding the remaining components to the concentrated milk in sequence, and adjusting the volume after the components are completely dissolved to obtain a composite material solution;

[0017] Step 3: The obtained composite liquid is pre-homogenized at a pressure of 20-25 MPa:

[0018] Step 4: The pre-homogenized liquid is subjected to ultra-high temperature sterilization;

[0019] Step 5: The sterilized liquid is homogenized at a pressure of 30-40 MPa to obtain high-protein thick milk.

[0020] Furthermore, the concentration ratio in step 1 is 1.2 to 1.5.

[0021] Furthermore, during the step 2, the base material temperature is 50-80° C., whole milk powder and milk protein powder are first added, hydrated for 30 minutes, anhydrous butter is then added, dissolved for 10-15 minutes, and finally edible salt, compound stabilizer, white sugar and food flavor are added, and sheared and stirred for 15-30 minutes.

[0022] Furthermore, the ultra-high temperature sterilization in step 4 is sterilization at 135-143° C. for 3-6 seconds.

[0023] Furthermore, the temperatures of the pre-homogenization in step 3 and the post-homogenization in step 5 are both 65-75°C.

[0024] Beneficial effects of the present invention:

[0025] The present invention ensures the flavor retention and stable properties of high-protein thick milk during the long-term effect by adjusting the formula and setting the process. The present invention increases the protein concentration of raw cow milk through a membrane filtration process and adds high-protein milk protein powder to improve the thick milk protein index, and the protein content of the final product is greater than 6%. Edible salt is added to interact with the hydrophilic colloid to achieve thick milk with moderate viscosity but full taste. The thick milk in the present invention is sterilized by ultra-high temperature, and a homogenization process is used before and after sterilization, so that the particle size of the thick milk is less than 1.15μm, reducing the risk of fat floating. The high-protein thick milk of the present invention can be stored for a long time and is stable, has a very good application scenario, greatly improves the quality of the street drink market, and brings consumers a better consumption experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The particle size analysis diagram of high-protein thick milk obtained in each embodiment and comparative example;

[0027] Figure 2 The viscosity analysis diagram of the high-protein thick milk obtained in each embodiment and comparative example is shown. DETAILED DESCRIPTION

[0028] The technical solution of the present invention is further described below in conjunction with the embodiments, but it is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention shall be included in the protection scope of the present invention. The process equipment or devices not specifically noted in the following embodiments are all conventional equipment or devices in the art. If not specifically specified, the raw materials used in the embodiments of the present invention can be obtained commercially; if not specifically specified, the technical means used in the embodiments of the present invention are all conventional means well known to those skilled in the art.

[0029] Example 1

[0030] This embodiment provides a high-protein thick milk and a preparation method thereof.

[0031] The high-protein thick milk described in this embodiment contains the following components in percentage by weight based on the final product:

[0032] 50% raw milk, 8% whole milk powder, 3.5% milk protein powder, 0.05% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0033] The raw milk standard of this example is: somatic cells ≤ 3×10 5 / mL, total bacterial count ≤1×10 5 cfu / mL, protein content not less than 2.9g / 100g, fat content not less than 3.1g / 100g. The protein content in milk protein powder is 80-90%.

[0034] The compound stabilizer of this embodiment is composed of phospholipids, microcrystalline cellulose, mono- and di-glycerol fatty acid esters, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, sodium tripolyphosphate and sodium carboxymethyl cellulose, and the compound stabilizer is composed of phospholipids, microcrystalline cellulose, mono- and di-glycerol fatty acid esters, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, sodium tripolyphosphate and sodium carboxymethyl cellulose in a mass ratio of 0.14:0.14:0.12:0.08:0.05:0.03:0.02:0.02.

[0035] The preparation method of the high-protein thick milk of this embodiment comprises the following steps:

[0036] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.4, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0037] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0038] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0039] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, and blended for 30 minutes to obtain liquid D;

[0040] Liquid D was kept at a constant temperature of 65°C and pre-homogenized at a pressure of 20 MPa to obtain liquid E;

[0041] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0042] The material liquid F was cooled to 65°C, post-homogenized at a pressure of 30 MPa under aseptic conditions, and finally filled to obtain high-protein thick milk 1.

[0043] The present invention increases the protein content of raw milk by membrane filtration, controls the addition ratio of raw milk to whole milk powder to be 7-20, adds milk protein powder with high protein concentration, reduces the amount of powder provided by the protein raw materials in the ingredients, thereby avoiding secondary high-temperature treatment of protein active substances in some raw materials, reducing the risk of protein denaturation, and obtaining a product without powdery feeling and more delicate in the mouth. In addition, the added milk protein powder has a high casein content, which can reduce the surface tension of the emulsion system, make the system evenly distributed, and have a smaller particle size.

[0044] The amount of edible salt obtained by formula optimization in the present invention can make the particle size distribution of the high-protein thick milk product uniform, and the introduced sodium ions as monovalent cations can improve the spatial structure of the hydrophilic colloid in the stabilization system to make it more stable, and the product has moderate viscosity, full taste and good palatability.

[0045] In the step of dissolving ingredients, the present invention first dissolves whole milk powder and milk protein powder, and then shears them for 5 to 30 minutes until they are fully hydrated before adding other ingredients, which can improve the integration degree of various raw materials of the product and enhance the product quality.

[0046] The present invention adopts a secondary homogenization process. The pre-homogenization disperses the fat globules in the thick milk and reduces the particle size. The post-homogenization breaks up and disperses the fat globules formed due to high temperature again. The broken fat globules combine with the casein membrane to reduce the tendency of the fat globules to aggregate and make them evenly suspended in the liquid. At this time, the surface area of ​​the milk fat increases and the buoyancy decreases, which can effectively prevent the fat from floating up and once again ensure the tissue state of the product.

[0047] Example 2

[0048] This embodiment provides a high-protein thick milk and a preparation method thereof.

[0049] The high-protein thick milk described in this embodiment contains the following components in percentage by weight based on the final product:

[0050] 80% raw milk, 4% whole milk powder, 4% milk protein powder, 0.16% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0051] The raw milk, milk protein powder and compound stabilizer in this embodiment are the same as those in Example 1.

[0052] The preparation method of the high-protein thick milk of this embodiment comprises the following steps:

[0053] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.3, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0054] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0055] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0056] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0057] Liquid D was kept at 75°C and pre-homogenized at a pressure of 25 MPa to obtain liquid E;

[0058] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0059] The material liquid F was cooled to 70°C, post-homogenized at a pressure of 30 MPa under aseptic conditions, and finally filled to obtain high-protein thick milk 2.

[0060] Example 3

[0061] This embodiment provides a high-protein thick milk and a preparation method thereof.

[0062] The high-protein thick milk described in this embodiment contains the following components in percentage by weight based on the final product:

[0063] 70% raw milk, 10% whole milk powder, 2% milk protein powder, 0.08% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0064] The raw milk, milk protein powder and compound stabilizer in this embodiment are the same as those in Example 1.

[0065] The preparation method of the high-protein thick milk of this embodiment comprises the following steps:

[0066] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.3, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0067] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0068] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0069] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0070] Liquid D was kept at 70°C and pre-homogenized at a pressure of 25 MPa to obtain liquid E;

[0071] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0072] The material liquid F was cooled to 70°C, post-homogenized under aseptic conditions at a pressure of 30 MPa, and finally filled to obtain high-protein thick milk 3.

[0073] Example 4

[0074] This embodiment provides a high-protein thick milk and a preparation method thereof.

[0075] The high-protein thick milk described in this embodiment contains the following components in percentage by weight based on the final product:

[0076] 60% raw milk, 2% whole milk powder, 5% milk protein powder, 0.15% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0077] The raw milk, milk protein powder and compound stabilizer in this embodiment are the same as those in Example 1.

[0078] The preparation method of the high-protein thick milk of this embodiment comprises the following steps:

[0079] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.5, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0080] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0081] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0082] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0083] Liquid D was kept at 70°C and pre-homogenized at a pressure of 25 MPa to obtain liquid E;

[0084] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0085] The material liquid F was cooled to 75°C, post-homogenized under aseptic conditions at a pressure of 35 MPa, and finally filled to obtain high-protein thick milk 4.

[0086] Example 5

[0087] This embodiment provides a high-protein thick milk and a preparation method thereof.

[0088] The high-protein thick milk described in this embodiment contains the following components in percentage by weight based on the final product:

[0089] 65% raw milk, 6% whole milk powder, 3.8% milk protein powder, 0.1% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0090] The raw milk, milk protein powder and compound stabilizer in this embodiment are the same as those in Example 1.

[0091] The preparation method of the high-protein thick milk of this embodiment comprises the following steps:

[0092] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.2, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0093] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0094] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0095] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0096] Liquid D was kept at a constant temperature of 65°C and pre-homogenized at a pressure of 20 MPa to obtain liquid E;

[0097] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0098] The material liquid F was cooled to 75°C, post-homogenized under aseptic conditions at a pressure of 40 MPa, and finally filled to obtain high-protein thick milk 5.

[0099] Example 6

[0100] This embodiment provides a high-protein thick milk and a preparation method thereof.

[0101] The high-protein thick milk described in this embodiment contains the following components in percentage by weight based on the final product:

[0102] 80% raw milk, 8% whole milk powder, 2.5% milk protein powder, 0.1% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0103] The raw milk, milk protein powder and compound stabilizer in this embodiment are the same as those in Example 1.

[0104] The preparation method of the high-protein thick milk of this embodiment comprises the following steps:

[0105] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.5, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0106] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0107] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0108] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0109] Liquid D was kept at 75°C and pre-homogenized at a pressure of 25 MPa to obtain liquid E;

[0110] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0111] The material liquid F was cooled to 75°C, post-homogenized under aseptic conditions at a pressure of 40 MPa, and finally filled to obtain high-protein thick milk 6.

[0112] Example 7

[0113] This embodiment provides a high-protein thick milk and a preparation method thereof.

[0114] The high-protein thick milk described in this embodiment contains the following components in percentage by weight based on the final product:

[0115] 75% raw milk, 8% whole milk powder, 2.5% milk protein powder, 0.1% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0116] The raw milk, milk protein powder and compound stabilizer in this embodiment are the same as those in Example 1.

[0117] The preparation method of the high-protein thick milk of this embodiment comprises the following steps:

[0118] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.3, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0119] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0120] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0121] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0122] Liquid D was kept at 70°C and pre-homogenized at a pressure of 20 MPa to obtain liquid E;

[0123] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0124] The material liquid F was cooled to 75°C, post-homogenized under aseptic conditions at a pressure of 35 MPa, and finally filled to obtain high-protein thick milk 3.

[0125] Comparative Example 1

[0126] This comparative example provides a high-protein thick milk and a preparation method thereof.

[0127] The high-protein thick milk of this comparative example contains the following components in percentage by weight based on the final product:

[0128] 80% raw milk, 4% whole milk powder, 4% milk protein powder, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavor, and make up the balance with water.

[0129] In this comparative example, the raw milk, milk protein powder and compound stabilizer are the same as those in Example 1.

[0130] The preparation method of the high-protein thick milk of this comparative example comprises the following steps:

[0131] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.2, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0132] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0133] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0134] Liquid C is kept at 70°C, and compound stabilizer, white sugar and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0135] Liquid D was kept at 75°C and pre-homogenized at a pressure of 25 MPa to obtain liquid E;

[0136] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0137] The material liquid F was cooled to 70°C, post-homogenized under aseptic conditions at a pressure of 30 MPa, and finally filled to obtain high-protein thick milk a.

[0138] Comparative Example 2

[0139] This comparative example provides a high-protein thick milk and a preparation method thereof.

[0140] The high-protein thick milk of this comparative example contains the following components in percentage by weight based on the final product:

[0141] 80% raw milk, 8% whole milk powder, 2.5% milk protein powder, 1% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0142] In this comparative example, the raw milk, milk protein powder and compound stabilizer are the same as those in Example 1.

[0143] The preparation method of the high-protein thick milk of this comparative example comprises the following steps:

[0144] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.5, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0145] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0146] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0147] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0148] Liquid D was kept at 75°C and pre-homogenized at a pressure of 25 MPa to obtain liquid E;

[0149] Liquid E is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid F;

[0150] The material liquid F was cooled to 75°C, post-homogenized under aseptic conditions at a pressure of 40 MPa, and finally filled to obtain high-protein thick milk b.

[0151] Comparative Example 3

[0152] This comparative example provides a high-protein thick milk and a preparation method thereof.

[0153] The high-protein thick milk of this comparative example contains the following components in percentage by weight based on the final product:

[0154] 80% raw milk, 4% whole milk powder, 4% milk protein powder, 0.1% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0155] In this comparative example, the raw milk, milk protein powder and compound stabilizer are the same as those in Example 1.

[0156] The preparation method of the high-protein thick milk of this comparative example comprises the following steps:

[0157] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.3, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0158] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0159] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0160] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0161] Liquid D was kept at 75°C and pre-homogenized at a pressure of 25 MPa to obtain liquid E;

[0162] Liquid E is ultra-high temperature sterilized at 135-143° C. for 3-6 seconds to obtain liquid F, which is aseptically filled to obtain high-protein thick milk C.

[0163] Comparative Example 4

[0164] This comparative example provides a high-protein thick milk and a preparation method thereof.

[0165] The high-protein thick milk of this comparative example contains the following components in percentage by weight based on the final product:

[0166] 80% raw milk, 8% whole milk powder, 2.5% milk protein powder, 0.1% edible salt, 6.5% anhydrous butter, 0.6% compound stabilizer, 0.5% white sugar, 0.015% food flavoring, and make up the balance with water.

[0167] In this comparative example, the raw milk, milk protein powder and compound stabilizer are the same as those in Example 1.

[0168] The preparation method of the high-protein thick milk of this comparative example comprises the following steps:

[0169] Step 1: The raw milk is concentrated by membrane filtration at a concentration ratio of 1.2, and the concentrated milk is pre-sterilized at a temperature of 75° C. for 15 seconds to obtain concentrated milk as liquid A;

[0170] Step 2: Add concentrated milk into a batching tank, keep it at a constant temperature of 65°C, add whole milk powder and milk protein powder, and blend for 15 minutes to obtain liquid B;

[0171] Liquid B is kept at a constant temperature of 65°C, anhydrous butter is added, and blended for 10 minutes to obtain liquid C;

[0172] Liquid C is kept at a constant temperature of 70°C, and compound stabilizer, white sugar, edible salt and milk-flavored food essence are added, blended for 30 minutes, and blended for 10 minutes after constant volume to obtain liquid D;

[0173] Liquid D is ultra-high temperature sterilized at 135-143°C for 3-6 seconds to obtain liquid E;

[0174] The liquid E was cooled to 75°C, post-homogenized under aseptic conditions at a pressure of 35 MPa, and aseptically filled to obtain high-protein thick milk d.

[0175] Result analysis:

[0176] 1. The particle size D90 of the thick emulsion was analyzed using a Malvern particle size analyzer. D90 is the corresponding particle size when the cumulative distribution in the system accounts for 90%. Figure 1 The particle size analysis diagram of the high-protein thick milk obtained in each embodiment and comparative example; Figure 1 Analysis shows that the particle size of the secondary homogenized product becomes smaller, and the D 90 values ​​of Examples 1-7 (D 90 ≤ 1.15 μm) are all smaller than those of Comparative Examples 1-4 (D 90 > 2 μm). Among them, Thick Emulsion 6 (Example 6) has the smallest D 90.

[0177] 2. The viscosity of the thick emulsion of each embodiment and comparative example was measured by using a Brookfield viscometer with a No. 61 rotor at 25° C. and a rotation speed of 100 RPM. Figure 2 The viscosity analysis diagram of high-protein thick milk obtained in each embodiment and comparative example is shown in FIG. Figure 2 The analysis shows that the viscosity of Examples 1-7 is moderate, the viscosity of Comparative Example 2 is low and the mouthfeel is insufficient, and the viscosity of Comparative Examples 1, 3, and 4 is high and the mouthfeel is uncomfortable.

[0178] 3. The shelf life stability of thick milk in each embodiment and comparative example is described, specifically expressed by the thickness of the fat layer. The results are shown in Table 1.

[0179] Table 1 Thickness of milk fat layer at different shelf life

[0180]

[0181]

[0182] According to the analysis of Table 1, each embodiment was relatively stable in the first month, with no fat layer floating, while the control group had slight fat floating; at 3 months, each embodiment and the control group had slight fat floating; at 6 months, the fat floating of the embodiments was relatively mild, while the fat floating of the control group was relatively serious, among which embodiments 5, 6 and 7 performed the best.

[0183] 4. Conduct sensory evaluation on each embodiment and comparative example. 50 consumers aged 25 to 40 were selected to score the products based on three indicators: aroma, texture and taste. The total score of the three indicators was used as the sample evaluation score, and the average score of the 50 people was used as the final evaluation score. The scoring rules are shown in Table 2, and the specific results are shown in Table 3.

[0184] Table 2 Sensory evaluation standards

[0185]

[0186] Table 3 Sensory evaluation table of various embodiments and comparative examples

[0187]

[0188]

[0189] From the analysis of Table 3, it can be seen that from the sensory evaluation, the scores of Examples 1-7 are better than those of Comparative Examples 1-4, among which Thick Milk No. 6 (Example 6) is the best.

[0190] 5. According to the application scenarios of the thick milk obtained in each embodiment and comparative example, milk tea and milk green tea were made and evaluated by 50 people. The results are shown in Table 4.

[0191] Milk tea (milk green) production steps:

[0192] (1) Preparation of tea base: Add 50 g of black tea and 1000 g of ice cubes to 1200 mL of hot water to make black tea soup; add 50 g of jasmine green tea and 1500 g of ice cubes to 800 mL of hot water to make green tea soup.

[0193] (2) Preparation of milk tea: Add 50 mL of thick milk No. 1, 2, 3, 4, 5, 6, 7, a, b, c, d to 200 mL of black tea respectively, and then add 7.5 g of sugar to each, to obtain milk tea No. 1, 2, 3, 4, 5, 6, 7, a, b, c, d.

[0194] (3) Preparation of milk tea: add 50 mL of thick milk No. 1, 2, 3, 4, 5, 6, 7, a, b, c, d to 200 mL of green tea, then add 10 g of sugar and 200 g of ice cubes to obtain milk tea No. 1, 2, 3, 4, 5, 6, 7, a, b, c, d.

[0195] Table 4 Sensory evaluation of milk tea and milk tea

[0196]

[0197]

[0198] According to the results in 4, the likeability of the application scenarios of the examples is more than 90%, while the likeability of the comparison examples is less than 75%. The thick milk obtained in the examples is used in combination with black tea and green tea, which is more popular than the application scenarios of the comparison examples. Among them, Milk Tea No. 3, Milk Tea No. 6 (Examples 3 and 6) and Milk Green No. 6 (Example 6) performed best.

Claims

1. A high-protein thick milk, characterized in that: The protein content of the high-protein thick milk is not less than 6%. The high-protein thick milk contains the following components in percentage by mass based on the final product: 50-80% raw cow's milk, 2-10% whole milk powder, 2-5% milk protein powder, 0.05-0.16% edible salt, 0-10% anhydrous butter, 0-1% compound stabilizer, 0-1% white sugar, 0-0.1% food flavoring, and make up the balance with water.

2. A high-protein thick milk according to claim 1, characterized in that: The high-protein thick milk contains the following components in percentage by weight: 60-70% raw cow's milk, 3-8% whole milk powder, 2-2.5% milk protein powder, 0.05-0.1% edible salt, 6.5-7.5% anhydrous butter, 0-0.6% compound stabilizer, 0-0.5% white sugar, 0-0.1% food flavoring, and make up the balance with water.

3. A high-protein thick milk according to claim 1 or 2, characterized in that: The standard for raw milk is: somatic cells ≤ 3×10 5 / mL, total bacteria count ≤1×10 5 cfu / mL, the protein content is not less than 2.9g / 100g, and the fat content is not less than 3.1g / 100g.

4. A high-protein thick milk according to claim 3, characterized in that: The protein content of the milk protein powder is 80-90%.

5. A high-protein thick milk according to claim 4, characterized in that: The compound stabilizer comprises phospholipids, microcrystalline cellulose, mono- and diglycerol fatty acid esters, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, sodium tripolyphosphate and sodium carboxymethyl cellulose in a mass ratio of 0.01-0.6:0.01-0.6:0.01-0.6:0.005-0.6:0.0025-0.6:0.0025-0.6:0-0.6:0-0.

6.

6. A method for preparing high-protein thick milk as claimed in any one of claims 1 to 5, characterized in that: The steps include: Step 1: Concentrating the raw milk by membrane filtration at a certain concentration ratio, and pre-sterilizing the obtained concentrated milk to obtain concentrated milk; Step 2: adding the remaining components to the concentrated milk in sequence, and adjusting the volume after the components are completely dissolved to obtain a composite material solution; Step 3: The obtained composite liquid is pre-homogenized at a pressure of 20-25 MPa: Step 4: Ultra-high temperature sterilization of the pre-homogenized liquid; Step 5: The sterilized liquid is homogenized at a pressure of 30-40 MPa to obtain high-protein thick milk.

7. The method for preparing high-protein thick milk according to claim 6, characterized in that: The concentration ratio in step 1 is 1.2 to 1.

5.

8. The method for preparing high-protein thick milk according to claim 7, characterized in that: During step 2 of mixing, the base material temperature is 50-80°C. First, add whole milk powder and milk protein powder, hydrate for 30 minutes, then add anhydrous butter, dissolve for 10-15 minutes, and finally add edible salt, compound stabilizer, white sugar and food flavoring, and shear and stir for 15-30 minutes.

9. The method for preparing high-protein thick milk according to claim 8, characterized in that: The ultra-high temperature sterilization in step 4 is sterilization at 135-143° C. for 3-6 seconds.

10. The method for preparing high-protein thick milk according to claim 9, characterized in that: The temperatures of the pre-homogenization in step 3 and the post-homogenization in step 5 are both 65-75°C.

Images