Coconut milk cover and preparation process thereof

Abstract

The invention provides a coconut milk cover and a preparation process thereof. The coconut milk cover comprises the following raw materials in parts by weight: 20-35 parts of coconut milk, 10-25 parts of unsalted butter, 5-10 parts of whole milk, 5-10 parts of natural sugar substitute, 1-3 parts of protein powder, 1-3 parts of a stabilizer and 1-5 parts of an emulsifier. Wherein the coconut milk is obtained by cold pressing of fresh old coconut meat, and the fat content of the coconut milk is not higher than 15%; wherein the cream fat content of the unsalted butter is not higher than 18%. According to the coconut milk cover disclosed by the invention, the coconut milk, the unsalted butter and the whole milk are accurately proportioned, and the natural sugar substitute, the stabilizer and the emulsifier are added, so that the coconut milk cover presents a strong coconut fragrance and a dense mouth feel, and meanwhile, the sugar content and the fat content of the milk cover are reduced. By adding the stabilizer composed of konjaku flour, microcrystalline cellulose and Chinese yam extract according to a specific ratio, a stable colloid structure is formed in the milk cover, bubbles in the milk foam are wrapped, the elasticity and toughness of the milk foam are improved, the bubbles are prevented from being broken and fused, and then the stability of the milk foam is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a coconut milk cap and a preparation process thereof. Background Art

[0002] In recent years, the Chinese tea beverage market has developed rapidly. Milk cap is an important component of milk tea. It is usually located at the top of the milk tea cup. It is a layer of cream made of pure fresh milk and milk cap powder. The taste is rich and dense, and it can add more layers of taste and aroma to milk tea. The milk cap in the existing market is usually made by mixing and whipping ingredients such as milk cap powder, white sugar, milk and flavors, and has a strong milky fragrance and a dense taste. However, with the popularization of the concept of healthy diet, consumers are paying more and more attention to the content of sugar, fat and additives in food. Although traditional milk cap tastes delicious, it often contains high sugar and fat, which is not good for health. In addition, the milk cap products on the market are seriously homogenized, lack innovation and characteristics, and are difficult to meet the increasingly diverse needs of consumers. In this context, the present invention proposes a coconut cloud milk cap and a preparation process thereof, aiming to provide a new type of milk cap product with a rich and dense taste, unique flavor and health, so as to meet the needs of consumers for the taste and health of tea drinks. Summary of the invention

[0003] In view of this, the present invention proposes a coconut milk cap and a preparation process thereof to solve the above problems.

[0004] The technical solution of the present invention is achieved as follows: a coconut cloud milk cap comprises the following raw materials in parts by weight: 20-35 parts of coconut milk, 10-25 parts of light cream, 5-10 parts of whole milk, 5-10 parts of natural sugar substitute, 1-3 parts of protein powder, 1-3 parts of stabilizer, and 1-5 parts of emulsifier.

[0005] Furthermore, the stabilizer consists of konjac flour, microcrystalline cellulose and yam extract.

[0006] Furthermore, the coconut milk is obtained by cold pressing fresh old coconut meat, and the fat content of the coconut milk is not higher than 15wt%.

[0007] Furthermore, the milk fat content of the light cream is not higher than 18 wt %, the whole milk is fresh whole milk that has been pasteurized, and the protein content is not lower than 3.0 g / 100 mL.

[0008] Furthermore, the natural sweetener is composed of mogroside, trehalose and glycyrrhizin in a mass ratio of (2-4):(3-5):(2-3).

[0009] Furthermore, the mass volume ratio of konjac flour, microcrystalline cellulose and yam extract in the stabilizer is (1.5-2.5):(1.5-3.0):(1.0-2.0) g / mL.

[0010] Furthermore, the yam extract is obtained by the following method: wash and peel fresh yam, cut into small pieces of 1-3 cm, put into a pulper, add 2-3 times of its volume of pure water, and pulp at 2000-3000rpm for 5-10min to obtain yam slurry; use a 100-200 mesh filter to filter the yam slurry and take the filtrate; place the filtrate in a centrifuge, centrifuge at 3000-5000rpm for 10-20min, take the upper liquid, and obtain the yam extract.

[0011] Furthermore, the emulsifier is one or a combination of monoglyceride, lecithin, sucrose fatty acid ester, sodium caseinate, and triglycerol monostearate.

[0012] Furthermore, the preparation process of the above-mentioned coconut milk cap comprises the following steps:

[0013] S1. Weigh coconut milk, light cream, whole milk, natural sweetener, protein powder, stabilizer and emulsifier by weight and set aside.

[0014] S2. Stir and mix the coconut milk, light cream, whole milk and natural sweetener evenly under heating conditions to form a basic mixed liquid.

[0015] S3. Slowly add the stabilizer and emulsifier into the basic mixed liquid while stirring to obtain a mixed milk slurry.

[0016] S4, using a homogenizer to homogenize the mixed milk slurry, transferring the homogenized mixed milk slurry into a sterilizing device for sterilization, and then cooling it to room temperature and filling it to obtain a coconut cloud milk cap.

[0017] Further, S2 is heated to 50-60°C and stirred at 100-200 r / min for 5-10 min.

[0018] Furthermore, in S3, the stirring speed is 200-300 r / min and the stirring time is 10-15 min.

[0019] Furthermore, the homogenization treatment in S4 is: homogenization treatment at a pressure of 18-22 MPa for 20-30 minutes, and the sterilization treatment is: sterilization at 120-135° C. for 6-10 seconds.

[0020] Compared with the prior art, the invention has the following beneficial effects: the invention ensures that the coconut cloud milk cap has a strong coconut fragrance and a dense mouthfeel by accurately proportioning coconut milk, light cream and whole milk, thereby satisfying consumers' expectations for the mouthfeel of the milk cap. The use of natural sugar substitutes to replace traditional white sugar reduces sugar intake while retaining sweetness, which is suitable for consumers who pursue a healthy diet. The fat content of coconut milk and light cream is moderate, which not only provides the necessary fat and energy, but also avoids the health risks caused by high fat. By adding stabilizers and emulsifiers, the stability of the coconut cloud milk cap is effectively improved, stratification and deterioration are prevented, the shelf life of the product is extended, and the milk foam of the milk cap after whipping is highly stable and durable. By adding coconut milk, the coconut cloud milk cap is endowed with a unique flavor and mouthfeel.

[0021] The present invention can effectively improve the stability of the coconut milk cap by adding a stabilizer composed of konjac flour, microcrystalline cellulose and yam extract in a specific ratio, prevent stratification and precipitation, and improve the stability of the milk foam formed after whipping. Adding the stabilizer can also bring a more delicate and smooth taste and a fresh and sweet flavor experience. DETAILED DESCRIPTION

[0022] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0023] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0024] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0025] Example 1

[0026] A coconut milk cap comprises the following raw materials in parts by weight: 20 parts of coconut milk, 10 parts of light cream, 5 parts of whole milk, 5 parts of natural sweetener, 1 part of protein powder, 1 part of stabilizer, and 1 part of emulsifier. The stabilizer is composed of konjac flour, microcrystalline cellulose, and yam extract in a mass volume ratio of 1.5:1.5:1.0 g / mL. The coconut milk is obtained by cold pressing fresh old coconut meat, and the fat content of the coconut milk is 15wt%. The light cream has a fat content of 18wt%, and the whole milk is fresh whole milk that has been pasteurized, and the protein content is 3.0g / 100mL. The natural sweetener is composed of mogroside, trehalose, and glycyrrhizin in a mass ratio of 2:3:2, and the emulsifier is lecithin.

[0027] The yam extract is obtained by the following method: wash and peel fresh yam, cut into 1 cm small pieces, put into a pulper, add purified water twice its volume, and pulp at 2000r / min for 10 minutes to obtain yam slurry; use a 100-mesh filter to filter the yam slurry and take the filtrate; place the filtrate in a centrifuge, centrifuge at 3000r / min for 20 minutes, take the upper liquid, and obtain the yam extract.

[0028] Example 2

[0029] A coconut milk cap comprises the following raw materials in parts by weight: 35 parts of coconut milk, 25 parts of light cream, 10 parts of whole milk, 10 parts of natural sweetener, 3 parts of protein powder, 3 parts of stabilizer, and 5 parts of emulsifier. The stabilizer is composed of konjac flour, microcrystalline cellulose, and yam extract in a mass volume ratio of 2.5:3.0:2.0 g / mL. The coconut milk is obtained by cold pressing fresh old coconut meat, and the fat content of the coconut milk is 10wt%. The light cream has a fat content of 12wt%, and the whole milk is fresh whole milk that has been pasteurized, and the protein content is 3.5g / 100mL. The natural sweetener is composed of mogroside, trehalose, and glycyrrhizin in a mass ratio of 4:5:3, and the emulsifier is composed of lecithin and sucrose fatty acid ester in a 1:1 combination.

[0030] The yam extract is obtained by the following method: wash and peel fresh yam, cut into 3 cm small pieces, put into a pulper, add pure water 3 times its volume, and pulp at 3000r / min for 5 minutes to obtain yam slurry; use a 200-mesh filter to filter the yam slurry and take the filtrate; place the filtrate in a centrifuge, centrifuge at 5000r / min for 10 minutes, take the upper liquid, and obtain the yam extract.

[0031] Example 3

[0032] A coconut milk cap comprises the following raw materials in parts by weight: 28 parts of coconut milk, 18 parts of light cream, 7.5 parts of whole milk, 7.5 parts of natural sweetener, 2 parts of protein powder, 2 parts of stabilizer, and 3 parts of emulsifier. The stabilizer is composed of konjac flour, microcrystalline cellulose, and yam extract in a mass volume ratio of 2.0:2.2:1.5 g / mL. The coconut milk is obtained by cold pressing fresh old coconut meat, and the fat content of the coconut milk is 12wt%. The light cream has a milk fat content of 15wt%. The whole milk is fresh whole milk that has been pasteurized, and the protein content is 3.3g / 100mL. The natural sweetener is composed of mogroside, trehalose, and glycyrrhizin in a mass ratio of 3:4:2.5, and the emulsifier is composed of sodium lecithin caseinate and triglycerol monostearate in a ratio of 1:1:1.

[0033] The yam extract is obtained by the following method: wash and peel fresh yam, cut into 2 cm small pieces, put into a pulper, add 2.5 times the volume of pure water, pulp at 2500r / min for 7.5 minutes to obtain yam slurry; use a 150-mesh filter to filter the yam slurry and take the filtrate; place the filtrate in a centrifuge, centrifuge at 4000r / min for 15 minutes, take the upper liquid to obtain the yam extract.

[0034] The coconut milk cap described in Examples 1-3 is prepared according to the following process, comprising the following steps:

[0035] S1. Weigh coconut milk, light cream, whole milk, natural sweetener, protein powder, stabilizer and emulsifier by weight and set aside.

[0036] S2. Heat coconut milk, low-fat milk, whole milk and natural sweetener to 55° C. and stir at 150 r / min for 7.5 min to form a basic mixed solution.

[0037] S3. Slowly add the stabilizer and emulsifier into the basic mixed solution, stirring while adding, and stir at 250 r / min for 12.5 min to obtain a mixed milk slurry.

[0038] S4. Use a homogenizer to homogenize the mixed milk slurry at a pressure of 20 MPa for 25 minutes, transfer the homogenized mixed milk slurry into a sterilization device for sterilization at 1285° C. for 8 seconds, then cool to room temperature and fill to obtain the coconut cloud milk cap.

[0039] Example 4

[0040] Compared with Example 3, this embodiment is different in that it is prepared according to the following process, including the following steps:

[0041] S1. Weigh coconut milk, light cream, whole milk, natural sweetener, protein powder, stabilizer and emulsifier by weight and set aside.

[0042] S2. Heat coconut milk, low-fat milk, whole milk and natural sweetener to 50° C. and stir at 100 r / min for 10 min to form a basic mixed solution.

[0043] S3. Slowly add the stabilizer and emulsifier into the basic mixed solution, stirring while adding, and stir at 200 r / min for 15 minutes to obtain a mixed milk slurry.

[0044] S4. Use a homogenizer to homogenize the mixed milk slurry at a pressure of 18 MPa for 30 minutes, transfer the homogenized mixed milk slurry into a sterilization device for sterilization at 1205° C. for 10 seconds, then cool to room temperature and fill to obtain the coconut cloud milk cap.

[0045] Example 5

[0046] The difference between this embodiment and embodiment 3 is that the preparation is carried out according to the following process, including the following steps:

[0047] S1. Weigh coconut milk, light cream, whole milk, natural sweetener, protein powder, stabilizer and emulsifier by weight and set aside.

[0048] S2. Heat coconut milk, low-fat milk, whole milk and natural sweetener to 60° C. and stir at 200 r / min for 5 min to form a basic mixed solution.

[0049] S3. Slowly add the stabilizer and emulsifier into the basic mixed solution, stirring while adding, and stir at 300 r / min for 10 minutes to obtain a mixed milk slurry.

[0050] S4. Use a homogenizer to homogenize the mixed milk slurry at a pressure of 22 MPa for 20 minutes, transfer the homogenized mixed milk slurry into a sterilization device for sterilization at 135° C. for 6 seconds, then cool to room temperature and fill to obtain the coconut cloud milk cap.

[0051] Comparative Example 1

[0052] The difference between this comparative example and Example 3 is that an equal weight portion of milk cap powder is used instead of coconut milk.

[0053] Comparative Example 2

[0054] The difference between this comparative example and Example 3 is that an equal weight portion of white sugar is used instead of natural sweetener.

[0055] 1. Fat and total sugar content detection

[0056] The coconut milk caps of Examples 1-5 and Comparative Examples 1-2 and commercially available milk caps were taken as samples for fat and total sugar content detection, wherein the fat content was detected by the Gerber method and the total sugar content was detected by titration. Each indicator of each sample was detected 3 times, and the average value was taken. The results are shown in Table 1.

[0057] Table 1

[0058]

[0059] As can be seen from Table 1, the fat content and total sugar content of Examples 1-5 are much lower than those of commercially available milk caps, and the fat content and total sugar content are also much lower than those of Comparative Example 1, and the total sugar content is also much lower than that of Comparative Example 2. The present invention controls the fat content and reduces the health risks caused by high fat by adopting low-fat whipping cream and coconut milk and precise raw material ratios. Coconut milk also brings a rich coconut aroma and a delicate taste, which is different from commercially available products and brings a milk cap product with a unique flavor and taste. In addition, the present invention uses natural sugar substitutes to replace traditional white sugar to effectively reduce the sugar content of the milk cap, which meets the demand for a healthy diet. The mogroside and glycyrrhizin in the natural sugar substitutes also bring the fresh flavor of monk fruit and licorice, enriching the flavor level of the milk cap.

[0060] In order to further test the stability of the milk foam of the coconut milk cap after being whipped, the following comparative example was added and the milk foam stability test was performed.

[0061] Comparative Example 3

[0062] The difference between this comparative example and Example 3 is that the stabilizer consists only of microcrystalline cellulose.

[0063] Comparative Example 4

[0064] The difference between this comparative example and Example 3 is that the stabilizer consists of konjac flour and microcrystalline cellulose in a mass ratio of 2.0:2.2.

[0065] 2. Milk foam stability test

[0066] Take 50 mL of the coconut cloud milk cap prepared in Examples 1-5 and Comparative Examples 3-4 and the commercially available milk cap respectively, whip at 1200 r / min for 5 min, quickly pour the whipped milk cap into a transparent container, and record the initial milk foam height. Place the transparent container with the milk cap in a constant temperature environment, observe and record the height of the milk foam. Continue to observe and record until the milk foam height decays to half of the initial height, and record the time at this time as the milk foam ablation time.

[0067] Table 2

[0068]

[0069] As can be seen from Table 2, the milk foam ablation time after the coconut cloud milk cap of the embodiment 1-5 of the present invention is far higher than the commercial milk cap, which shows that the milk foam stability and durability of the coconut cloud milk cap prepared by the present invention are high. From the comparison of the milk foam ablation time of the embodiment 1-5 and the comparative example 3-4, it can be seen that the stabilizer of the present invention can only achieve the best milk foam stability under the combination of konjac flour, microcrystalline cellulose and yam extract in a specific ratio. The present invention forms a stable colloid structure in the milk cap by adding a stabilizer composed of konjac flour, microcrystalline cellulose and yam extract in a specific ratio, and the konjac flour and microcrystalline cellulose therein wrap the bubbles in the milk foam to prevent the bubbles from breaking and merging. The yam extract contains abundant mucin, which can help form a tighter bubble structure, thereby improving the elasticity and toughness of the milk foam, and then improving the stability of the milk foam. At the same time, the mucin in the yam extract can also protect the gastric mucosa and improve the body's immunity.

[0070] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A coconut milk cap, characterized in that: The invention comprises the following raw materials in parts by weight: 20-35 parts of coconut milk, 10-25 parts of light cream, 5-10 parts of whole milk, 5-10 parts of natural sugar substitute, 1-3 parts of protein powder, 1-3 parts of stabilizer, and 1-5 parts of emulsifier; The stabilizer consists of konjac flour, microcrystalline cellulose and yam extract.

2. The coconut milk cap according to claim 1, characterized in that: The coconut milk is obtained by cold pressing fresh old coconut meat, and the fat content of the coconut milk is not higher than 15wt%.

3. The coconut milk cap according to claim 1, characterized in that: The milk fat content of the light cream is not higher than 18wt%, and the whole milk is fresh whole milk that has been pasteurized, and the protein content is not lower than 3.0g / 100mL.

4. The coconut milk cap according to claim 1, characterized in that: The natural sugar substitute is composed of mogroside, trehalose and glycyrrhizin in a mass ratio of (2-4):(3-5):(2-3).

5. The coconut milk cap according to claim 1, characterized in that: The mass volume ratio of konjac flour, microcrystalline cellulose and yam extract in the stabilizer is (1.5-2.5) g / mL: (1.5-3.0) g / mL: (1.0-2.0).

6. The coconut milk cap according to claim 1, characterized in that: The emulsifier is one or a combination of monoglyceride, lecithin, sucrose fatty acid ester, sodium caseinate, and triglycerol monostearate.

7. A process for preparing a coconut milk cap as described in any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Weigh coconut milk, light cream, whole milk, natural sweetener, protein powder, stabilizer, and emulsifier by weight and set aside; S2, stirring and mixing the coconut milk, light cream, whole milk and natural sugar substitute under heating conditions to form a basic mixed solution; S3, slowly adding the stabilizer and emulsifier into the base mixed solution, stirring while adding, to obtain a mixed milk slurry; S4, using a homogenizer to homogenize the mixed milk slurry, transferring the homogenized mixed milk slurry into a sterilizing device for sterilization, and then cooling it to room temperature and filling it to obtain a coconut cloud milk cap.

8. A process for preparing coconut milk cap as claimed in claim 7, characterized in that: The S2 is heated to 50-60°C and stirred at 100-200 r / min for 5-10 min.

9. The preparation process of a coconut milk cap as claimed in claim 7, characterized in that: In the S3, the stirring speed is 200-300 r / min and the stirring time is 10-15 min.

10. The process for preparing the coconut milk cap according to claim 7, characterized in that: The homogenization treatment in S4 is: homogenization treatment at a pressure of 18-22 MPa for 20-30 minutes; the sterilization treatment is: sterilization at 120-135° C. for 6-10 seconds.

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