Base milk-containing beverage as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food, and particularly relates to a base milk-containing beverage as well as a preparation method and application thereof. Raw materials of the base milk-containing beverage comprise the following components: water, refined vegetable oil, raw milk, white granulated sugar, sodium caseinate, edible salt, microcrystalline cellulose, an emulsifying thickener and an acidity regulator, and the emulsifying thickener comprises several of mono-and diglycerol fatty acid esters, Tween 60, sucrose fatty acid esters, guar gum and carrageenan. The preparation method comprises the following steps: adding the refined vegetable oil into water, stirring, sequentially adding the sodium caseinate, the emulsifying thickener and the microcrystalline cellulose, stirring and shearing; and then adding raw milk and other raw materials, stirring, sterilizing and homogenizing. The base milk-containing beverage can effectively improve the taste and flavor of the beverage, is stable in texture, fine and uniform in tissue state, light yellow in color and luster and full and natural in cream flavor, and is free of grease floating and bleeding phenomena after being placed at normal temperature for 12 months.

Description

Technical Field

[0001] The invention belongs to the field of food technology, and specifically relates to a base milk-containing milk beverage, a preparation method and an application thereof. Background Art

[0002] Base milk is an important innovative milk ingredient in new tea drinks. In recent years, it has received widespread attention and rapid iterative development in the milk tea industry. Mainstream market applications include "Ice Brown" used by Bawang Tea Princess and different types of "thick milk" products of other new tea brands. The role of base milk in new tea drinks is mainly to provide flavor and enhance taste, while also fully reflecting nutritional value and health attributes.

[0003] Product innovation of base milk helps brands simplify store operating procedures, control raw material loss, etc. It not only effectively improves the efficiency of store production, but also helps control the differentiation of store products and achieve efficient and stable production in stores.

[0004] Chinese invention patent application CN202311136232.5 discloses a thick dairy product and a preparation method thereof. Among them, based on the total amount of raw materials for the preparation of the thick dairy product as 100 parts by mass, the raw materials for the preparation of the thick dairy product include: 30 to 90 parts by mass of raw milk; 0.5 to 2.5 parts by mass of concentrated milk protein; 0.5 to 1.5 parts by mass of stabilizer; 5 to 35 parts by mass of cream; wherein the stabilizer includes microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan and mono- and diglycerol fatty acid esters. It retains the original flavor of thick milk and realizes the function of injection molding.

[0005] Another Chinese invention patent application CN202311789430.1 discloses a flavored thick milk and a preparation method thereof: flavor protease and lipase are added to butter and / or fermented butter for enzymolysis, the enzymolysis solution is thermally reacted at 85-100°C for 8-24h, and the product is centrifuged to obtain oil phase A and water phase B. Oil phase A is emulsified to obtain a first dispersion, and water phase B is emulsified to obtain a second dispersion; the first dispersion and the second dispersion are mixed to obtain an oil-in-water product. 0.2-0.5wt% of an oil phase emulsifier is added to the oil-in-water product at 55-65°C and mixed to obtain a third dispersion; 0.2-0.5wt% of an aqueous phase emulsifier is added to water to obtain a fourth dispersion; the fourth dispersion is heated to 55-65°C, the third dispersion is added to the fourth dispersion, and the mixture is sheared and homogenized to obtain flavored thick milk. The flavored thick milk obtained by the method for preparing flavored thick milk of the present invention is rich in aroma and fragrance, pure, natural, rich and full.

[0006] Another Chinese invention patent application CN202311041069.4 discloses a thick milk and a preparation method thereof, wherein the raw materials used in the method include: 8.5-9.5% whole milk powder, 1.5-2.5% milk protein powder, 17-19% cream, 0.8-1.0% white sugar, 0.38-0.5% stabilizer, 0.1-0.15% light cream powder, 0.04-0.06% edible salt, and the rest of the raw milk; the preparation method comprises the following steps: adding whole milk powder and milk protein powder to 1 / 3-2 / 3 of the total mass of raw milk, and dissolving the materials to obtain a first liquid; adding stabilizer and cream to the remaining raw milk successively to obtain a second liquid; combining the two liquids, and then adding other raw materials, and dissolving the materials to obtain thick milk. The invention adopts the method of adding stabilizer first and then cream, and the method of dissolving the materials separately, so that the clarity index, particle size and viscosity of thick milk are lower, the aroma is strong, and the properties are stable during the shelf life.

[0007] The above existing technologies have done some research on the formula and process of base milk and achieved certain results. However, on the one hand, the flavor and taste of the existing technologies need to be further improved, and the tea aroma and tea feeling are greatly affected after preparing tea drinks, and the tea penetration effect is poor. On the other hand, the base milk is mostly made of milk fat and milk protein as the main raw materials, and the product is mostly emphasized to have a rich milk fat aroma. The raw material selection is relatively limited, and the difficulty in designing products with different types of fat ratios lies in the need to study the combination of oil raw materials, emulsification stabilization system and production process that are completely different from ordinary thick milk. Summary of the invention

[0008] In view of the deficiencies in the prior art, the present invention provides a milk-based beverage containing milk, a preparation method and an application thereof.

[0009] In order to achieve the purpose of the present invention, the technical solution adopted is as follows:

[0010] A base milk-containing milk beverage, the raw materials of which include the following components: water, refined vegetable oil, raw cow's milk, white sugar, sodium caseinate, edible salt, microcrystalline cellulose, emulsifying thickener and acidity regulator, wherein the emulsifying thickener includes several of mono- and diglycerol fatty acid esters, Tween 60, sucrose fatty acid esters, guar gum and carrageenan.

[0011] Preferably, the emulsifying thickener includes mono- and di-glycerol fatty acid esters, Tween 60, sucrose fatty acid esters, guar gum and carrageenan.

[0012] Preferably, the mass ratio of monoglycerol fatty acid ester, diglycerol fatty acid ester, Tween 60, sucrose fatty acid ester, guar gum and carrageenan is 0.5-0.8: 0.05-0.15; 0.1-0.2: 0.01-0.02: 0.005-0.01.

[0013] Preferably, the acidity regulator comprises potassium citrate, dipotassium hydrogen phosphate and sodium bicarbonate, and the mass ratio of potassium citrate, dipotassium hydrogen phosphate and sodium bicarbonate is 1.5:0.5:0.1.

[0014] Preferably, the raw materials include the following components in parts by weight: 40-50 parts of water, 22.0-23.0 parts of refined vegetable oil, 12.0-15.0 parts of raw milk, 4.0-6.0 parts of white sugar, 1.0-1.5 parts of sodium caseinate, 0.1-0.3 parts of edible salt, 0.5-0.8 parts of mono- and diglycerol fatty acid esters, 0.05-0.15 parts of Tween 60, 0.1-0.2 parts of sucrose fatty acid esters, 0.01-0.05 parts of guar gum, 0.1-0.2 parts of microcrystalline cellulose, 0.5-2.0 parts of potassium citrate, 0.1-0.6 parts of dipotassium hydrogen phosphate and 0.05-0.15 parts of sodium bicarbonate.

[0015] Preferably, the raw materials include the following components by weight: 40 parts of water, 22 parts of refined vegetable oil, 12 parts of raw milk, 5 parts of white sugar, 1.5 parts of sodium caseinate, 0.05 parts of edible salt, 0.6 parts of mono- and diglycerol fatty acid esters, 0.1 parts of Tween 60, 0.3 parts of sucrose fatty acid esters, 0.01 parts of guar gum, 0.05 parts of microcrystalline cellulose, 1.5 parts of potassium citrate, 0.5 parts of dipotassium hydrogen phosphate and 0.1 parts of sodium bicarbonate.

[0016] The second object of the present invention is to provide a method for preparing the base milk-containing milk beverage, comprising the following steps:

[0017] (1) adding refined vegetable oil into water, stirring, adding sodium caseinate, emulsifying thickener and microcrystalline cellulose in sequence, stirring and shearing;

[0018] (2) Then add raw milk and other raw materials, stir, sterilize and homogenize.

[0019] Preferably, before adding the refined vegetable oil in step (1), the water temperature is adjusted to 55-60°C, and the stirring is performed until the refined vegetable oil melts; before adding the sodium caseinate, the system temperature is raised to 70-80°C, and the shearing time is 5-10 min.

[0020] Preferably, the sterilization in step (2) is performed at 142-145° C. for 3-5 seconds, the homogenization temperature is 75-80° C., and the homogenization pressure is 5-25 MPa.

[0021] Another object of the present invention is to provide the use of the base milk-containing milk beverage or the base milk-containing milk beverage prepared by the preparation method in the preparation of milk-containing tea.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] (1) This product achieves the texture and flavor of the base milk product by designing the ratio of protein, fat, and carbohydrates in the formula, combining a suitable emulsifying and thickening system and acidity adjustment system, and adapting the process design. Combined with beverage application testing, it is verified that the product has the function of improving taste and flavor.

[0024] (2) The base milk beverage of the present invention has a high fat content and a comfortable and natural flavor. A small amount of addition can effectively improve the taste and flavor of the beverage, and has a significant cost advantage. The production uses an emulsification stabilization system and ultra-high temperature sterilization process to achieve room temperature storage and transportation, with a stable texture, a delicate and uniform tissue state, a slightly yellow color, a full and natural milk fat flavor, a shelf life of 9 months, and long-term storage at room temperature without oil floating or water precipitation. DETAILED DESCRIPTION

[0025] The present invention will be further described below in conjunction with specific implementation modes.

[0026] The raw materials of the base milk formula of the present invention are all commercially available conventional raw materials. Refined vegetable oil is purchased from Cargill Grain and Oil (Nantong) Co., Ltd.; white sugar is commercially available first-grade white sugar; raw milk is centrally purchased fresh milk that meets national standards, and sodium caseinate is purchased from Beijing Xingsheng Hengtong Biotechnology Co., Ltd.; edible salt is iodine-free edible salt for food industry; emulsifiers and thickeners are purchased from Jinan Quankang Biotechnology Co., Ltd.; potassium citrate, dipotassium hydrogen phosphate and sodium bicarbonate are all commercially available food grade; flavor purchases include but are not limited to Firmenich Fragrances (China) Co., Ltd. and Guangzhou Minghua Fragrances Co., Ltd.

[0027] The formula of Examples 1-3 is as shown in Table 1 below:

[0028] Table 1

[0029]

[0030]

[0031] The preparation method of the above formula is as follows:

[0032] 1) Preparation before feeding: According to the water consumption of the formula and the water top condition of the pipeline, 40 parts of water required for production are pumped into the mixing pot and heated to 55℃.

[0033] 2) Add the oil to the water and continue stirring until the oil is completely melted.

[0034] 3) Start heating up to 70-80°C, slowly add sodium caseinate first, then premix the emulsifier, thickener, and microcrystalline cellulose and slowly add them. Continue stirring until the liquid is uniform and there are no obvious particles and gels visible to the naked eye, and shear for 6 minutes.

[0035] 4) Add other materials: Add raw milk according to the amount of ingredients, and then add white sugar, flavors and other corresponding raw materials in Table 1, maintain the temperature and continue stirring until the liquid is uniform and in a uniform milky yellow state.

[0036] Cooling: Liquid temperature ≤25℃, storage time ≤6h.

[0037] 5) The prepared beverage system is subjected to ultra-high temperature sterilization, and the sterilization conditions are: preheating temperature: 80°C, sterilization temperature 143°C / 4 seconds, and flash temperature: 80°C.

[0038] 6) Then the beverage system is homogenized at a temperature of 75-80°C, a secondary pressure of 5MPa, and a total pressure of 25MPa, and the material is discharged after the temperature drops to 25°C.

[0039] Test experiment 1: Product sensory test

[0040] In order to ensure that the product has the required functions during use, verification is carried out with reference to the mainstream product testing solutions in the industry.

[0041] 1.1 Preparation of test materials:

[0042] 1) Choose three different teas, namely jasmine green tea, Da Hong Pao and Dian Hong (similar categories are applicable). The tea soup preparation method is as shown in Table 2:

[0043] Table 2

[0044]

[0045] 1.2 Product testing plan

[0046] Take 30 grams of the base milk product prepared in Example 1 of the present invention or the commercially available thick milk product (Table 3), put it into a shaker, add 25 grams of syrup, 80 grams of milk, 220 grams of tea soup, add 120 grams of ice cubes, use a milkshake machine or shaker for 15-20 seconds until uniform and fine foam appears on the top, and pour it into a drink cup. A comparative test was conducted to evaluate the taste and tea penetration effect of the products, and the results are shown in Table 3.

[0047] The syrup used in the test is commercially available sucrose syrup for beverages, with a sucrose content of 55%. The milk used is commercially available pure milk, with no restrictions. Other related materials and tools are routine laboratory configurations, and can be used as substitutes if they have similar functions.

[0048] Table 3

[0049]

[0050]

[0051] In summary, the product produced according to the present invention has the function of improving taste and flavor, and effectively achieves a good tea penetration effect.

[0052] Test experiment 2: Effect of preparation method on product quality

[0053] (1) The formula of Comparative Examples 5-6 is the same as that of Example 1. The differences between the specific processes and those of Example 1 are shown in Table 4.

[0054] Table 4

[0055]

[0056] (2) The sample evaluation results are shown in Table 5.

[0057] Table 5

[0058]

[0059]

[0060] In summary, Example 1 meets the design requirements in the two core evaluation dimensions of production process requirements and product use requirements, and is finally used as a product trial production plan and successfully completed. The final product has a fine and uniform tissue state, a slightly yellowish color, and a full and natural cream flavor. After being placed at room temperature for 9 months, Example 1 has no oil floating and water precipitation phenomenon, while Comparative Examples 1-3 and Comparative Example 6 have oil floating phenomenon, and the system is unstable for long-term storage. After continuing for 12 months, Example 1 has no oil floating and water precipitation phenomenon.

Claims

1. A milk-based beverage, characterized in that: Its raw materials include the following components: water, refined vegetable oil, raw milk, white sugar, sodium caseinate, edible salt, microcrystalline cellulose, emulsifying thickener and acidity regulator, wherein the emulsifying thickener includes several of mono- and di-glycerol fatty acid esters, Tween 60, sucrose fatty acid esters, guar gum and carrageenan.

2. The milk-based beverage according to claim 1, characterized in that: The emulsifying thickener includes mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, guar gum and carrageenan.

3. The milk-based beverage according to claim 1, characterized in that: The mass ratios of monoglycerol fatty acid ester, diglycerol fatty acid ester, Tween 60, sucrose fatty acid ester, guar gum and carrageenan are 0.5-0.8: 0.05-0.15; 0.1-0.3: 0.01-0.02: 0.005-0.

01.

4. The milk-based beverage according to claim 1, characterized in that: The acidity regulator comprises potassium citrate, dipotassium hydrogen phosphate and sodium bicarbonate, and the mass ratio of the potassium citrate, dipotassium hydrogen phosphate and sodium bicarbonate is 1.5:0.5:0.

1.

5. The milk-based beverage according to claim 1, characterized in that: The raw materials include the following components by weight: 40-50 parts of water, 22.0-23.0 parts of refined vegetable oil, 12.0-15.0 parts of raw milk, 4.0-6.0 parts of white granulated sugar, 1.0-1.5 parts of sodium caseinate, 0.1-0.3 parts of edible salt, 0.5-0.8 parts of mono- and diglycerol fatty acid esters, 0.05-0.15 parts of Tween 60, 0.1-0.2 parts of sucrose fatty acid esters, 0.01-0.05 parts of guar gum, 0.01-0.05 parts of carrageenan, 0.1-0.2 parts of microcrystalline cellulose, 0.5-2.0 parts of potassium citrate, 0.1-0.6 parts of dipotassium hydrogen phosphate and 0.05-0.15 parts of sodium bicarbonate.

6. The milk-based beverage according to claim 1, characterized in that: The raw materials include the following components by weight: 40 parts of water, 22 parts of refined vegetable oil, 12 parts of raw milk, 5 parts of white sugar, 1.5 parts of sodium caseinate, 0.05 parts of edible salt, 0.6 parts of mono- and diglycerol fatty acid esters, 0.1 parts of Tween 60, 0.3 parts of sucrose fatty acid esters, 0.01 parts of guar gum, 0.01 parts of carrageenan, 0.05 parts of microcrystalline cellulose, 1.5 parts of potassium citrate, 0.5 parts of dipotassium hydrogen phosphate and 0.1 parts of sodium bicarbonate.

7. A method for preparing a milk-based beverage according to any one of claims 1 to 6, characterized in that: The steps include: (1) adding refined vegetable oil into water, stirring, adding sodium caseinate, emulsifying thickener and microcrystalline cellulose in sequence, stirring and shearing; (2) Then add raw milk and other raw materials, stir, sterilize and homogenize.

8. The preparation method according to claim 7, characterized in that: Before adding the refined vegetable oil in step (1), the water temperature is adjusted to 55-60° C., and the stirring is performed until the refined vegetable oil melts; before adding the sodium caseinate, the system temperature is raised to 70-80° C., and the shearing time is 5-10 min.

9. The preparation method according to claim 7, characterized in that: The sterilization in step (2) is performed at 142-145° C. for 3-5 seconds, the homogenization temperature is 75-80° C., and the homogenization pressure is 5-25 MPa.

10. Use of the milk-based milk beverage according to any one of claims 1 to 6 or the milk-based milk beverage prepared by the preparation method according to any one of claims 7 to 9 in preparing milk-containing tea.

Images