High-sweetness modified milk and preparation method thereof

Abstract

The invention provides high-sweetness modified milk and a preparation method thereof. The high-sweetness modified milk comprises the following raw materials in percentage by mass: 72%-80% of raw milk, 4%-5% of a sweetening agent, 0.05%-0.15% of dipotassium phosphate, 0.03%-0.1% of sodium bicarbonate, 0.001%-0.03% of beta-carotene and the balance of water and / or food auxiliary agents. The modified milk has the advantages of being low in sugar content and high in sweetness, and various health hidden dangers caused by the fact that a large amount of sugar or sugar substitutes are added to improve the sweetness are avoided.

Description

Technical Field

[0001] The invention relates to a highly sweet modulated milk, in particular to a highly sweet modulated milk and a preparation method thereof, and belongs to the field of food. Background Art

[0002] Sweetness usually refers to the taste produced by sugar in food, including white sugar, granulated sugar, sucrose, glucose, etc. Sweetness is the most favorite taste for people and can bring pleasure and happiness. Generally speaking, the level of sweetness is positively correlated with the amount of sugar. The more sugar, the higher the sweetness, and the less sugar, the lower the sweetness.

[0003] Sweets contain a lot of sugar and therefore have a strong sweetness, and are loved by people. However, the large amount of sugar they contain can cause symptoms such as tooth decay, hyperglycemia, hypertension, and obesity. In addition, blood sugar will rise rapidly after eating sweets, so diabetic patients generally need to avoid sweets, and therefore rarely enjoy the pleasant sweet feeling.

[0004] In order to avoid excessive intake of sugar and enjoy the sweetness, some so-called "sugar substitute" foods have appeared on the market recently. The characteristics of these foods are that they do not add sugar, but use sugar substitutes instead. Sugar substitutes refer to a class of food additives that can add sweetness to food without raising blood sugar. There are many types of sugar substitutes, including natural sugar substitutes such as stevioside, mogroside, some sugar alcohols, etc., and synthetic sugar substitutes such as sucralose, acesulfame potassium, and aspartame. Although sugar substitutes have the above advantages, they also have their disadvantages. For example, natural sugar substitutes are expensive and too sweet; synthetic sugar substitutes can cause stress hypoglycemia; in addition, some sugar substitutes are not absorbed by the human body and will be automatically excreted from the body, resulting in excessive burden on the digestive and absorption functions of the gastrointestinal tract, causing gastrointestinal diseases such as diarrhea, destroying the balance of intestinal microorganisms, and even increasing the risk of depression.

[0005] Therefore, how to maintain or improve the sweetness while reducing the sugar content without using sugar substitutes is one of the technical challenges in this field. Summary of the invention

[0006] The invention provides a highly sweet modulated milk, which has the advantages of low sugar content but high sweetness, moderate density, no viscosity, and a uniform colloidal fluid, is suitable for direct drinking, has a good taste, and has a suitable milk flavor.

[0007] The invention provides a method for preparing a high-sweetness modulated milk. The high-sweetness modulated milk prepared by the method has a low sugar content but still maintains a high sweetness, a moderate density, and is non-viscous. The product is in a uniform colloidal fluid, is easy to drink, has a good taste and a suitable milk flavor.

[0008] The invention provides a highly sweet modulated milk, wherein the raw materials of the modulated milk include, in terms of mass percentage, 72%-80% of raw milk, 4%-5% of sweetener, 0.05%-0.15% of dipotassium hydrogen phosphate, 0.03%-0.1% of sodium bicarbonate, 0.001%-0.03% of beta-carotene, and the remainder is water and / or food adjuvant.

[0009] The above-mentioned modulated milk has a soluble solid content of 9.9-12.8° Bx and a density of 1.0402-1.0431 g / cm 3 .

[0010] The modulated milk as described above, wherein the mass ratio of dipotassium hydrogen phosphate, sodium bicarbonate and β-carotene is 1.0:0.8:0.15.

[0011] In the above-mentioned modulated milk, the food supplement comprises a fruit source, and the mass percentage of the fruit source in the modulated milk is 0.5%-1.5%.

[0012] The modulated milk as described above, wherein the modulated milk is prepared according to a method comprising the following processes: adding part of sodium bicarbonate to a first raw material comprising the raw milk, a sweetener and dipotassium hydrogen phosphate to obtain a first material with a pH of 6.5-7; adding part of a fruit source, the remaining sodium bicarbonate and the remaining fruit source to the first material in sequence to obtain a second material with a pH of 6.5-7, and then adding β-carotene and water to obtain the modulated milk.

[0013] The present invention also provides a method for preparing the modulated milk described in any one of the above, comprising the following steps:

[0014] 1) adding part of sodium bicarbonate to the first raw material including the raw milk, the sweetener and dipotassium hydrogen phosphate to obtain a first material with a pH of 6.5-7;

[0015] 2) adding part of the fruit source, the remaining sodium bicarbonate and the remaining fruit source to the first material in sequence to obtain a second material with a pH of 6.5-7;

[0016] 3) adding β-carotene and water to the second material to obtain the modulated milk.

[0017] The preparation method as described above, wherein the mass ratio of the part of the fruit source to the remaining fruit source is 1:1; and / or,

[0018] The mass ratio of the partial sodium bicarbonate to the remaining sodium bicarbonate is 1:1.

[0019] The preparation method as described above, wherein in step 1), after adding part of the sodium bicarbonate, the system is further subjected to a first stirring treatment for 5-20 minutes to obtain the first material; and / or,

[0020] In step 2), after adding the remaining fruit source, the system is further subjected to a second stirring treatment for 20-40 minutes to obtain the second material; and / or,

[0021] In step 3), after adding β-carotene, the system is further subjected to a third stirring treatment for 10-20 minutes.

[0022] The preparation method as described above, wherein in step 3), after the stirring treatment, the system is further subjected to a homogenizing treatment.

[0023] The preparation method as described above, wherein the homogenization conditions are a temperature of 50-60° C. and a pressure of 170 bar-230 bar.

[0024] The high-sweetness modulated milk of the present invention uses raw milk as a base material, a sweetener provides basic sweetness, and by compounding dipotassium hydrogen phosphate, sodium bicarbonate and beta-carotene, the synergistic effect of the three further improves the sweetness of the modulated milk, giving the product the advantages of low sugar content and high sweetness, avoiding the health risks caused by adding too much sugar or sugar substitutes to increase the sweetness, and can provide consumers with the enjoyment of high sweetness without causing health burdens. At the same time, the modulated milk has moderate density, no viscosity, is in a uniform colloidal fluid, is suitable for direct drinking, has a good taste, and has a suitable milk flavor. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solutions and advantages of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not 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.

[0026] The first aspect of the present invention provides a highly sweet modulated milk, wherein the raw materials of the modulated milk include, by weight percentage, 72%-80% raw milk, 4%-5% sweetener, 0.05%-0.15% dipotassium hydrogen phosphate, 0.03%-0.1% sodium bicarbonate, 0.001%-0.03% beta-carotene, and the remainder is water and / or food adjuvant.

[0027] Formulated milk is a liquid product made from raw cow's milk, raw goat's milk or reconstituted milk as the main raw materials, with other raw materials or food additives or nutritional enhancers added, and using appropriate sterilization or disinfection processes.

[0028] The raw milk is the base milk of the high-sweetness modulated milk of the present invention. The present invention does not specifically limit the type of raw milk, for example, it can be at least one of raw cow's milk, raw goat's milk, pure cow's milk, pure goat's milk, whole milk powder reconstituted milk, whole goat's milk powder reconstituted milk, skim milk powder reconstituted milk, and skim goat's milk powder reconstituted milk.

[0029] The sweetener provides basic sweetness for the high-sweetness modulated milk of the present invention. The present invention does not specifically limit the type of the sweetener, and for example, it can be at least one of monosaccharides such as glucose, fructose, galactose, or disaccharides such as sucrose, maltose, lactose, etc.

[0030] The water in the above raw materials is deionized water to prevent the ions in the water from reducing the sweetness of the modulated milk.

[0031] The function of food adjuvants is to give products more nutrients or flavors. The present invention does not specifically limit the types of food adjuvants, such as dietary fiber, vitamins, minerals, β-glucan, salt, fruit, grains or at least one of other seasoning substances or additives.

[0032] Sweetness usually refers to the taste produced by the sugar in food. Generally speaking, the more sugar there is, the sweeter the food is. So in order to increase the sweetness of food, it is often necessary to add a large amount of sugar to the food. While such foods allow consumers to enjoy a higher sweetness, they also cause consumers to suffer from symptoms such as tooth decay, high blood sugar, high blood pressure, and obesity due to excessive sugar intake. In particular, blood sugar will rise rapidly after eating sweets, so diabetic patients generally need to avoid sweets, and therefore rarely enjoy the pleasant sweetness.

[0033] The inventors found that when 0.05%-0.15% of dipotassium hydrogen phosphate, 0.03%-0.1% of sodium bicarbonate, and 0.001%-0.03% of beta-carotene are added to a base material comprising 72%-80% of raw milk and 4%-5% of a sweetener, with the remainder being water or a food adjuvant, the sweetness of the prepared modulated milk is significantly higher than the basic sweetness brought by the 4%-5% sweetener, that is, on the basis of the lower sweetness provided by the 4%-5% sweetener, 0.05%-0.15% of dipotassium hydrogen phosphate, 0.03%-0.1% of sodium bicarbonate, and 0.001%-0.03% of beta-carotene further improve the sweetness of the modulated milk through a synergistic effect, so that consumers can taste a higher sweetness, thereby obtaining a highly sweet modulated milk. The reason for the above effect may be that when dipotassium hydrogen phosphate, sodium bicarbonate and β-carotene are added to the raw material system including raw milk and sweetener, the three act synergistically to produce or increase groups or molecules in the raw material system that can stimulate the sweet taste area of ​​the tongue, so that the above-mentioned modulated milk not only has the sweetener stimulating the sweet taste area of ​​the tongue to produce sweetness, but also has the sweetness increased by the synergistic effect of dipotassium hydrogen phosphate, sodium bicarbonate and β-carotene. Finally, when consumers drink the high-sweetness modulated milk of the present invention, the sweetness they taste is significantly higher than the sweetness provided by the sweetener alone.

[0034] In addition, the high-sweetness modulated milk prepared using the above raw materials has moderate density, is non-viscous, is in a uniform colloidal fluid, is suitable for direct drinking, has a good taste, and has a suitable milk flavor.

[0035] The above raw materials may also include cream and edible flavors. When the percentage of cream in the raw materials is 0.5%-1.5% and the percentage of edible flavors in the raw materials is 0.05%-0.15%, the taste and aroma of the modulated milk of the present invention can be further improved.

[0036] In some embodiments, the soluble solid content of the high sweetness modulated milk of the present invention is 9.9-12.8°Bx, and the density is 1.0402-1.0431 g / cm 3 .

[0037] Soluble solids content, also known as Brix, refers to the content of soluble solids in a product. The above-mentioned soluble solids refer to soluble sugars in food, including starch in monosaccharides, disaccharides and polysaccharides. The soluble solids content is closely related to the sweetness of the product. The soluble solids content of the modulated milk of the present invention characterizes the content of sugars that produce sweetness in the modulated milk; it can be considered that the sweetness is positively correlated with the amount of soluble solids. The more soluble solids, the higher the sweetness, and the less soluble solids, the lower the sweetness.

[0038] Compared with the modulated milk with the same soluble solid content, the high-sweetness modulated milk of the present invention exhibits better sweetness, has the advantages of low sugar content and high sweetness, avoids the health risks to consumers caused by high sugar content, can bring consumers a pleasant high-sweetness enjoyment, is especially suitable for diabetic patients, not only can provide a pleasant high-sweetness enjoyment, but also can avoid a rapid increase in blood sugar after consumption.

[0039] Density is an indicator to measure the thinness or thickness of the modulated milk, characterizing the content of nutrients such as fat-free dry matter in the modulated milk, and affecting the shape, use, taste, and milk flavor of the modulated milk; the modulated milk with too low density is thin, whitish, has reduced milk flavor, is not easy to hang on the wall, and the milk droplets are not formed and easy to disperse when dripped on the glass sheet; the modulated milk with too high density has a poor taste and is not suitable for direct drinking. The density of the high-sweetness modulated milk of the present invention is 1.0402-1.0431, moderate density, non-viscous, uniform colloidal fluid, suitable for direct drinking, good taste, and appropriate milk flavor.

[0040] Furthermore, under the premise of the same sugar content, when the mass ratio of the above-mentioned dipotassium hydrogen phosphate, sodium bicarbonate and β-carotene is 1.0:0.8:0.15, the sweetness of the modulated milk increases more significantly.

[0041] The food adjuvant can be a fruit source, and when the mass percentage of the fruit source in the modulated milk raw material is 0.5%-1.5%, the prepared high-sweetness modulated milk is rich in fruit flavor, and the fruit flavor and sweetness of the high-sweetness modulated milk are coordinated, the sourness and sweetness are moderate, and the taste is better; in addition, the fruit source can increase the color of the high-sweetness modulated milk, further increasing the attractiveness of the high-sweetness modulated milk. The types of the above-mentioned fruit flavors and colors vary with the types of fruit sources.

[0042] The present invention does not specifically limit the type of the fruit source, which can be at least one of strawberry, apple, orange, mango, sugar apple, pitaya, peach, plum, and apricot. The fruit source can be added in the form of concentrated juice, so that the fruit source is more evenly dispersed in the raw materials, giving the high-sweetness modulated milk a richer fruit flavor and more uniform color.

[0043] In a specific embodiment, the above-mentioned modulated milk is prepared according to a method comprising at least the following processes: adding part of sodium bicarbonate to a first raw material comprising raw milk, a sweetener and dipotassium hydrogen phosphate to obtain a first material with a pH of 6.5-7; adding part of the fruit source, the remaining sodium bicarbonate and the remaining fruit source to the above-mentioned first material in sequence to obtain a second material with a pH of 6.5-7, and then adding β-carotene and water to obtain the high-sweetness modulated milk of the present invention.

[0044] Applying dipotassium hydrogen phosphate, sodium bicarbonate and beta-carotene to the preparation process of fruit-flavored modulated milk not only avoids the high acidity of the fruit source causing protein flocculation and precipitation in the raw materials, thereby avoiding reducing the density of the modulated milk, but more importantly, gives full play to the synergistic effect of dipotassium hydrogen phosphate, sodium bicarbonate and beta-carotene on the basis of the modulated milk raw materials to improve the sweetness, so that the prepared modulated milk has the advantages of low sugar content but high sweetness; finally, a high-sweetness modulated milk rich in fruit flavor is obtained, which also has the advantages of moderate density, no viscosity, rich milk and fruit flavors, sweet and sour taste, pleasant color, and is suitable for direct drinking.

[0045] The present invention also provides a method for preparing any one of the above-mentioned highly sweet modulated milks, comprising:

[0046] 1) adding part of sodium bicarbonate to a first raw material including raw milk, a sweetener and dipotassium hydrogen phosphate to obtain a first material with a pH of 6.5-7;

[0047] 2) adding part of the fruit source, the remaining sodium bicarbonate and the remaining fruit source to the first material in sequence to obtain a second material with a pH of 6.5-7;

[0048] 3) Add β-carotene and water to the second material to obtain the above-mentioned highly sweetened modulated milk.

[0049] In the above step 1), firstly, a sweetener and dipotassium hydrogen phosphate are added to the raw milk to obtain a first raw material; then part of sodium bicarbonate is added to the first raw material to obtain a first material, wherein the function of adding part of sodium bicarbonate is to maintain the pH of the first material at 6.5-7.

[0050] In the above step 2), part of the fruit source, the remaining sodium bicarbonate and the remaining fruit source are first added to the first material in sequence to obtain the second material; the reason for adding the fruit source in two times and adding the remaining sodium bicarbonate between the two additions of the fruit source is that the fruit source has a very high acidity and a very low pH. Directly adding the first material at one time will cause the pH of the second material to be very low, which significantly reduces the stability of the second material. By adding the fruit source and sodium bicarbonate in the order of step 2), the acidity of the fruit source is neutralized by sodium bicarbonate, so that the pH of the second material can be maintained at 6.5-7.

[0051] In the above step 3), after adding β-carotene, the remaining amount of water is used to make up to volume, and the highly sweet modulated milk of the present invention can be obtained.

[0052] The sodium bicarbonate of the present invention is added twice separately, and the fruit source is also added twice separately. The purpose of this is to maintain the pH of the first material and the second material at 6.5-7 by adjusting the twice added amounts of sodium bicarbonate and the fruit source.

[0053] It is understandable that the present invention does not impose any particular limitation on the mass ratio of the part of the fruit source to the remaining fruit source and the mass ratio of the part of the sodium bicarbonate to the remaining sodium bicarbonate, as long as the pH of the first material and the second material is maintained at 6.5-7.

[0054] The reason why the pH of the first material and the second material is maintained at 6.5-7 is that the protein in the raw milk is easily denatured and flocculated and precipitated when encountering acid, and the acidity of the fruit source is very high, which can easily cause protein flocculation and precipitation. When the pH of the first material and the second material is maintained at 6.5-7, the protein remains stable and does not flocculate and precipitate, thereby making the first material and the second material both stable, so that the obtained modulated milk has higher stability and maintains a moderate density; in addition, within this pH range, the sweetness of the modulated milk is significantly improved, and it has the advantages of low sugar content, high sweetness, and appropriate sourness and sweetness.

[0055] By adding dipotassium hydrogen phosphate, sodium bicarbonate and beta-carotene through the above steps, and limiting the specific order of adding dipotassium hydrogen phosphate, sodium bicarbonate and beta-carotene, the three ingredients can fully exert their synergistic effect on improving the sweetness of the modulated milk on the basis of the raw material formula, and through the interaction between dipotassium hydrogen phosphate, sodium bicarbonate and beta-carotene, a certain group or molecule that can stimulate the sweet taste area of ​​the tongue is generated in the raw material system, so that when drinking the high-sweetness modulated milk, there is not only the sweetness produced by the stimulation of the sweetener on the taste, but also the sweetness further improved by the synergistic effect of the above three substances, so that the sweetness of the high-sweetness modulated milk is significantly higher than the sweetness of ordinary modulated milk with the same amount of sweetener added.

[0056] The high-sweetness modulated milk prepared by the above method has the advantages of low sugar content but high sweetness. The modulated milk is rich in nutrition, moderate in density, presents a uniform colloidal fluid, is non-viscous, has a good taste, and has appropriate milk and fruit flavors, and is suitable for direct drinking. In addition, the high-sweetness modulated milk is also suitable for consumption by diabetic patients. After consumption, diabetic patients can enjoy the high sweetness while avoiding a rapid increase in blood sugar, and the application prospect is broad.

[0057] In order to prevent the impurities in the raw milk from affecting the sweetness of the modulated milk, the above step 1 may also include quality testing of the raw milk, and only the raw milk that has passed the test can be used in the present invention; it also includes purification of the raw milk that has passed the test. The present invention does not specifically limit the method of the purification treatment, and conventional technical means in the field can be used. For example, a cooling and purifying milk treatment process may be used, which specifically includes the following steps: cooling the raw milk to 2-10°C, then sieving it through a sieve of 80-600 mesh, and finally centrifuging it at a speed of 4000-6000rpm. The purpose of the above cooling is to keep the raw milk fresh and not deteriorate; the purpose of sieving is to remove impurities mixed in the raw milk; the purpose of centrifugation is to remove non-milk cell impurities in the raw milk.

[0058] In order to better promote the full dissolution and dispersion of various ingredients in the raw milk, the temperature of the raw milk can be first increased to 55-70°C, and then the modulated milk is prepared according to the above method.

[0059] It is understandable that the above method may also include, after step 3), sterilizing the prepared high-sweetness modulated milk to effectively eliminate the interference of miscellaneous bacteria, improve the stability of the modulated milk, and extend the shelf life.

[0060] The present invention does not specifically limit the conditions for the sterilization treatment, and conventional sterilization techniques in the art may be used. For example, the modulated milk prepared in step 3) may be heated to 145±10° C. and sterilized for 4 seconds.

[0061] It is understandable that after completing the above-mentioned sterilization treatment, the formula milk needs to be cooled to 20±2°C before filling.

[0062] When the above-mentioned modulated milk raw materials also include ingredients such as cream and edible flavors, the step of adding these ingredients is to add β-carotene in step 3) and stir evenly, and then add the above-mentioned ingredients.

[0063] The inventors found that when the mass ratio of the above-mentioned part of the fruit source to the remaining fruit source is 1:1, and the mass ratio of the part of the sodium bicarbonate to the remaining sodium bicarbonate is 1:1, the pH value of the above-mentioned first material and the second material can be maintained at 6.5-7 without detecting and adjusting the pH at any time, thereby saving operating costs and making the above-mentioned method more simple and feasible.

[0064] In some embodiments, after adding part of sodium bicarbonate in step 1), the system is further subjected to a first stirring treatment for 5-20 minutes to obtain a first material.

[0065] In other embodiments, after the remaining fruit source is added in step 2), the system is further subjected to a second stirring treatment for 20-40 minutes to obtain a second material.

[0066] In some further embodiments, after adding β-carotene in step 3), the system is further subjected to a third stirring treatment for 10-20 minutes.

[0067] By stirring for an appropriate period of time according to the characteristics of different ingredients, various ingredients can be fully dissolved in the raw material system, further optimizing the effect of synergistically improving sweetness.

[0068] In a specific embodiment, in step 3) of the above preparation method, after the stirring treatment, the system is further subjected to a homogenization treatment, and the homogenization treatment can break up the fat globule particles in the modulated milk raw material, prevent the fusion of fat-soluble β-carotene with the fat globule, and improve the uniformity of the modulated milk raw material; avoid or slow down the floating phenomenon of fat in the modulated milk; effectively reduce the oxidation of fat in the modulated milk, and improve the stability of the modulated milk; make the modulated milk have a more aromatic smell; importantly, it can make dipotassium hydrogen phosphate, sodium bicarbonate, β-carotene, fully dispersed in or around various molecules such as protein and sugar in the modulated milk, thereby generating more groups or molecules in the raw material system that can stimulate the sweet taste area of ​​the tongue, and on the basis of the basic sweetness provided by the sweetener, the sweetness is greatly improved, and the stability of the sweetness is enhanced.

[0069] The above-mentioned homogenization conditions are a temperature of 50-60°C, preferably 50°C, 52°C, 55°C, 58°C, and 60°C; a homogenization pressure of 170bar-230bar, preferably 170bar, 180bar, 190bar, 200bar, 210bar, 220bar, and 230bar, which can further improve the sweetness of the modulated milk and enhance the stability of the sweetness.

[0070] Hereinafter, the highly sweet modulated milk and the preparation method of the highly sweet modulated milk of the present invention will be introduced in more detail through specific examples.

[0071] The specific sources of some raw materials in the following preparation process are:

[0072] Raw milk: Inner Mongolia Yili Industrial Group Co., Ltd.;

[0073] Sugarcane: COFCO Sugar;

[0074] Cream: Inner Mongolia Yili Industrial Group Co., Ltd.

[0075] Strawberry juice concentrate: Grey Food Technology (Tianjin) Co., Ltd.

[0076] Dipotassium hydrogen phosphate: Tianfu (Lianyungang) Food Ingredients Co., Ltd.

[0077] Sodium bicarbonate: Dongguan Baiwei Food Chemical Raw Materials Industry Co., Ltd.;

[0078] Food flavors: Mann's Flavors & Fragrances Co., Ltd., France;

[0079] Beta-carotene: orerrt.

[0080] Example 1

[0081] A highly sweetened modulated milk of the present embodiment comprises the following raw materials (the total amount of raw materials is calculated based on 1000 g):

[0082] Raw milk 800.00g, sucrose 40.00g, cream 10.00g, strawberry juice concentrate 10.00g, sodium bicarbonate 0.80g, dipotassium hydrogen phosphate 1.00g, β-carotene 0.15g, edible flavor 1.00g, the balance is water;

[0083] The method for preparing the highly sweet modulated milk comprises the following steps:

[0084] 1) Cooling the raw milk to 2-10° C., sieving through a sieve of 80-600 mesh, and then centrifuging at a speed of 4000-6000 rpm to obtain a raw milk pre-processed material;

[0085] 2) heating the raw milk pre-processed material to 55-70° C., and then adding sucrose and dipotassium hydrogen phosphate to obtain a first raw material;

[0086] 3) adding 0.40 g of sodium bicarbonate to the first raw material and stirring for 5-20 min to obtain a first material with a pH of 6.5-7;

[0087] 4) Add 5.00 g of strawberry concentrated juice, 0.40 g of sodium bicarbonate and 5.00 g of strawberry concentrated juice to the first material in sequence, and stir for 20-40 min to obtain a second material with a pH of 6.5-7;

[0088] 5) Add β-carotene to the second material, stir for 10-20 minutes, then add cream, edible flavor and water, and perform homogenization, sterilization and cooling treatments in sequence to obtain the above-mentioned modulated milk.

[0089] Example 2

[0090] This embodiment is basically the same as embodiment 1, except that 45.00 g of sucrose is used.

[0091] Example 3

[0092] This embodiment is basically the same as embodiment 1, except that sucrose is 50.00 g.

[0093] Example 4

[0094] This embodiment is basically the same as Embodiment 1, except that 45.00 g of sucrose, 5.00 g of strawberry concentrated juice, and 0.50 g of sodium bicarbonate are used, wherein in the preparation method, the amount of strawberry concentrated juice added twice is 2.50 g, and the amount of sodium bicarbonate added twice is 0.25 g.

[0095] Example 5

[0096] This embodiment is basically the same as Embodiment 1, except that 45.00 g of sucrose, 15.00 g of strawberry concentrated juice, and 1.00 g of sodium bicarbonate are used, wherein in the preparation method, the amount of strawberry concentrated juice added twice is 7.50 g, and the amount of sodium bicarbonate added twice is 0.50 g.

[0097] Example 6

[0098] This embodiment is basically the same as embodiment 2, except that 0.50 g of dipotassium hydrogen phosphate, 0.50 g of sodium bicarbonate, and 0.30 g of β-carotene are used.

[0099] Example 7

[0100] This embodiment is basically the same as embodiment 2, except that 1.50 g of dipotassium hydrogen phosphate, 0.30 g of sodium bicarbonate, and 0.05 g of β-carotene are used, wherein the amount of sodium bicarbonate added twice in the preparation method is 0.15 g each.

[0101] Example 8

[0102] This embodiment is basically the same as embodiment 2, except that 0.50 g of dipotassium hydrogen phosphate, 1.00 g of sodium bicarbonate, and 0.01 g of β-carotene are used, wherein the amount of sodium bicarbonate added twice in the preparation method is 0.50 g each.

[0103] Example 9

[0104] This embodiment is basically the same as Embodiment 2, except that no strawberry concentrated juice is added and the amount of raw milk is 810 g.

[0105] Comparative Example 1

[0106] A modulated milk in this comparative example includes the following raw materials (the total amount of raw materials is calculated based on 1000g):

[0107] Raw milk 800.00g, sucrose 50.00g, cream 10.00g, strawberry concentrate 10.00g, sodium bicarbonate 0.80g, carmine 0.10g, edible flavor 1.00g, the balance is water;

[0108] The preparation method of the above-mentioned modulated milk comprises the following steps:

[0109] 1) Cooling the raw milk to 2-10° C., sieving through a sieve of 80-600 mesh, and then centrifuging at a speed of 4000-6000 rpm to obtain a raw milk pre-processed material;

[0110] 2) heating the raw milk pre-processed material to 55-70° C., and then adding sucrose to obtain a first raw material;

[0111] 3) adding 0.40 g of sodium bicarbonate to the first raw material and stirring for 5-20 min to obtain a first material with a pH of 6.5-7;

[0112] 4) Add 5.00 g of strawberry concentrated juice, 0.40 g of sodium bicarbonate and 5.00 g of strawberry concentrated juice to the first material in sequence, and stir for 20-40 min to obtain a second material with a pH of 6.5-7;

[0113] 5) Add carmine to the second material, stir for 10-20 minutes, then add cream, edible flavor and water, and perform homogenization, sterilization and cooling treatments in sequence to obtain the above-mentioned modulated milk.

[0114] Comparative Example 2

[0115] This comparative example is basically the same as comparative example 1, except that 45.00 g of sucrose is used.

[0116] Comparative Example 3

[0117] This comparative example is basically the same as comparative example 2, except that it further includes 1.00 g of dipotassium hydrogen phosphate; wherein, in the preparation method, step 2) is to heat the above-mentioned raw milk pre-chemical material to 55-70° C., and then add sucrose and dipotassium hydrogen phosphate to obtain the first raw material.

[0118] Comparative Example 4

[0119] A modulated milk in this comparative example includes the following raw materials (the total amount of raw materials is calculated based on 1000g):

[0120] Raw milk 800.00g, sucrose 45.00g, cream 10.00g, strawberry concentrate 10.00g, sodium bicarbonate 0.80g, dipotassium hydrogen phosphate 1.00g, β-carotene 0.10g, edible flavor 1.00g, balance water;

[0121] The preparation method of the above-mentioned modulated milk comprises the following steps:

[0122] 1) Cooling the raw milk to 2-10° C., sieving through a sieve of 80-600 mesh, and then centrifuging at a speed of 4000-6000 rpm to obtain a raw milk pre-processed material;

[0123] 2) heating the raw milk pre-mixed material to 55-70° C., then adding sucrose, dipotassium hydrogen phosphate, sodium bicarbonate, and β-carotene, and stirring for 5-20 minutes to obtain a first material;

[0124] 4) Adding strawberry concentrated juice to the first material and stirring for 20-40 minutes to obtain a second material;

[0125] 5) adding cream, edible flavor and water to the second material, and performing homogenization, sterilization and cooling treatments in sequence to obtain the modulated milk.

[0126] Comparative Example 5

[0127] This comparative example is basically the same as Example 2, except that 0.50 g of β-carotene is used.

[0128] Comparative Example 6

[0129] This comparative example is substantially the same as Example 2, except that 0.10 g of sodium bicarbonate is used.

[0130] Comparative Example 7

[0131] This comparative example is substantially the same as Example 2, except that 1.50 g of sodium bicarbonate is used.

[0132] Comparative Example 8

[0133] This comparative example is basically the same as Example 2, except that 0.30 g of dipotassium hydrogen phosphate is used.

[0134] Comparative Example 9

[0135] This comparative example is basically the same as Example 2, except that 2.00 g of dipotassium hydrogen phosphate is used.

[0136] Comparative Example 10

[0137] This comparative example is basically the same as Example 2, except that the preparation method of the modulated milk in this comparative example comprises the following steps:

[0138] 1) Cooling the raw milk to 2-10° C., sieving through a sieve of 80-600 mesh, and then centrifuging at a speed of 4000-6000 rpm to obtain a raw milk pre-processed material;

[0139] 2) heating the raw milk pre-mixed material to 55-70° C., then adding sucrose, dipotassium hydrogen phosphate and sodium bicarbonate, and stirring for 5-20 minutes to obtain a first material;

[0140] 4) Adding strawberry concentrated juice to the first material and stirring for 20-40 minutes to obtain a second material with a pH of 6.5-7;

[0141] 5) Add β-carotene to the second material, stir for 10-20 minutes, then add cream, edible flavor and water, and perform homogenization, sterilization and cooling treatments in sequence to obtain the above-mentioned modulated milk.

[0142] Comparative Example 11

[0143] This comparative example is basically the same as Example 2, except that the preparation method of the modulated milk in this comparative example comprises the following steps:

[0144] 1) Cooling the raw milk to 2-10° C., sieving through a sieve of 80-600 mesh, and then centrifuging at a speed of 4000-6000 rpm to obtain a raw milk pre-processed material;

[0145] 2) heating the raw milk pre-mixed material to 55-70° C., then adding sucrose, dipotassium hydrogen phosphate, and strawberry concentrated juice, and stirring for 5-20 minutes to obtain a first material;

[0146] 4) adding sodium bicarbonate to the first material and stirring for 20-40 min to obtain a second material with a pH of 6.5-7;

[0147] 5) Add β-carotene to the second material, stir for 10-20 minutes, then add cream, edible flavor and water, and perform homogenization, sterilization and cooling treatments in sequence to obtain the above-mentioned modulated milk.

[0148] Comparative Example 12

[0149] This comparative example is basically the same as Example 9, except that the raw materials do not include dipotassium hydrogen phosphate, sodium bicarbonate, and β-carotene, and the raw milk is 811.95 g;

[0150] The preparation method of the modulated milk of the comparative example comprises the following steps:

[0151] 1) Cooling the raw milk to 2-10° C., sieving through a sieve of 80-600 mesh, and then centrifuging at a speed of 4000-6000 rpm to obtain a raw milk pre-processed material;

[0152] 2) heating the raw milk pre-processed material to 55-70° C., and then adding sucrose to obtain a first raw material;

[0153] 3) Add β-carotene to the first raw material, stir for 10-20 minutes, then add cream, edible flavor and water, and perform homogenization, sterilization and cooling treatments in sequence to obtain the above-mentioned modulated milk.

[0154] Test example

[0155] 1. The following parameters of the above embodiments and comparative examples were tested:

[0156] 1) Sweetness: The sensory evaluation of sweetness is conducted on the third day of the shelf life. The evaluation method includes the following steps:

[0157] A. Preparation of standard solution: using sucrose and 20 ℃ pure water, prepare standard solutions with sucrose mass fraction of 4.0%, 4.5%, 5%, and 5.5% respectively; and using sucrose, strawberry concentrated juice and 20 ℃ pure water, prepare standard solutions with strawberry concentrated juice mass fraction of 1% and sucrose mass fraction of 1%, 2%, 3.5%, 4.0%, 4.5%, 5%, 5.5%, 6%, 7%, 8%, 9%, and 10% respectively; using sucrose, strawberry concentrated juice and 20 ℃ pure water, prepare standard solutions with strawberry concentrated juice mass fraction of 0.5% and sucrose mass fraction of 4.0%, 4.5%, 5%, and 5.5% respectively; using sucrose, strawberry concentrated juice and 20 ℃ pure water, prepare standard solutions with strawberry concentrated juice mass fraction of 1.5% and sucrose mass fraction of 4.0%, 4.5%, 5%, and 5.5% respectively;

[0158] B. Preparation of tasters: 15 professional tasters were recruited, each of whom tasted 6 groups of samples every day. The standard solutions contained in each group of samples are shown in Table 1;

[0159] Table 1 Sample grouping

[0160] Group Standard solution concentration 1 Standard solutions with sucrose mass fractions of 4.0%, 4.5%, 5%, and 5.5% respectively 2 Standard solutions with a strawberry juice concentrate mass fraction of 1% and sucrose mass fractions of 1%, 2%, 3.5%, and 4.0% respectively 3 The standard solutions are all 1% strawberry juice concentrate and 4.5%, 5%, 5.5% and 6% sucrose. 4 Standard solutions with a strawberry juice concentrate mass fraction of 1% and sucrose mass fractions of 7%, 8%, 9%, and 10% respectively 5 Standard solutions with a strawberry juice concentrate mass fraction of 0.5% and sucrose mass fractions of 4.0%, 4.5%, 5%, and 5.5% respectively 6 Standard solutions with a strawberry juice concentrate mass fraction of 1.5% and sucrose mass fractions of 4.0%, 4.5%, 5%, and 5.5% respectively

[0161] The tasting time of every two groups of samples should be 15-20 minutes apart; one round of blind tasting and scoring is carried out every 3 days, and a total of 5 cycles are carried out; personnel are screened based on the accuracy of the scoring, and 10-12 expert tasters are finally determined; it should be noted that in the formal testing phase, a group of samples must still be provided for tasting every day to strengthen the sweetness memory;

[0162] C. Sweetness scoring: The sweetness of the samples was compared with that of the four groups of standard solutions. The specific groups are shown in Table 2.

[0163] Table 2 Sweetness comparison group

[0164]

[0165] According to Table 2, the sweetness similarity (Z) of the sample and the corresponding standard solution is scored, and the similarity (Z) is expressed by the following formula:

[0166] Z=M±m (1)

[0167] Among them, the larger the M value, the closer the sweetness of the sample is to the sweetness of the standard solution, and m is its standard deviation;

[0168] According to the similarity (Z) result, the sweetness (Y) is scored and the sweetness (Y) is expressed by the following formula:

[0169] Y=X±c (2)

[0170] Among them, X% is the sucrose concentration of the standard solution corresponding to the highest similarity; c is the difference between the sweetness of the sample and the standard solution with a concentration of X%, represented by numbers 0-10, that is, X±0 represents that the sample and the standard solution with a concentration of X% have the same sweetness; X+c represents that the sweetness of the sample is higher than the sweetness of the standard solution with a concentration of X%, and the larger the c value, the higher the sweetness; Xc represents that the sweetness of the sample is lower than the sweetness of the standard solution with a concentration of X%, and the larger the c value, the lower the sweetness;

[0171] The similarity and sweetness evaluation results are shown in Table 3;

[0172] 2) Brix and density of soluble solids: On the third day of the shelf life, Brix and density of soluble solids were tested. After the portable density meter was rinsed and calibrated with distilled water, the sample to be tested was sucked in. The readings were taken three times and the average value was taken. After the distilled water was sucked in again for cleaning, the next sample was tested. The Brix results of soluble solids are shown in Table 3, and the density results are shown in Table 4.

[0173] 2. Test results

[0174] Table 3 Sweetness evaluation results

[0175]

[0176]

[0177] Note: The same letters have no significant difference (P≥0.05), and different letters have significant difference (P<0.05).

[0178] The sensory evaluation results show that the sweetness of each example is higher than the sweetness formed by the added sucrose, while the sweetness of comparative examples 1-3 and 12 is similar to the sweetness formed by the added sucrose; the sweetness of comparative examples 5, 7-9 is lower than that of example 2; the sweetness of comparative examples 4, 6, 10 and 11 is lower than the sweetness formed by the added sucrose, which may be because comparative examples 4, 10 and 11 do not add sodium bicarbonate and strawberry concentrated juice in portions, and comparative example 6 adds less sodium bicarbonate, resulting in the failure of sodium bicarbonate to play the role of regulating pH, resulting in protein flocculation in the sample system due to the excessive acidity brought by the strawberry concentrated juice, and at the same time, it is not conducive to the synergistic improvement of sweetness by dipotassium hydrogen phosphate, sodium bicarbonate and β-carotene, thereby affecting the release of the sweetness of the product.

[0179] The results of soluble solids show that the soluble solids content is positively correlated with the amount of sucrose added, but the soluble solids of Comparative Examples 4, 6, 10 and 11 are relatively low, which may be due to the flocculation that reduces the content.

[0180] Table 4 Density

[0181]

[0182]

[0183] The density results in Table 4 show that the density of the samples in each embodiment is maintained between 1.0402 and 1.0431, while the density of the samples in Comparative Examples 4, 10 and 11 is relatively low. This is because in Comparative Examples 4, 10 and 11, sodium bicarbonate and strawberry concentrated juice were not added in portions, resulting in the failure of sodium bicarbonate to play a role in regulating pH, resulting in protein flocculation in the sample system due to the excessive acidity brought by the strawberry concentrated juice, which reduced the density of the sample.

[0184] 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 highly sweetened modulated milk, characterized in that: The raw materials of the modulated milk include, by mass percentage, 72%-80% raw milk, 4%-5% sweetener, 0.05%-0.15% dipotassium hydrogen phosphate, 0.03%-0.1% sodium bicarbonate, 0.001%-0.03% beta-carotene, and the remainder is water and / or food adjuvant.

2. The modulated milk according to claim 1, characterized in that Its soluble solid content is 9.9-12.8°Bx and density is 1.0402-1.0431g / cm 3 .

3. The modulated milk according to claim 2, characterized in that The mass ratio of the dipotassium hydrogen phosphate, sodium bicarbonate and beta-carotene is 1.0:0.8:0.

15.

4. The modulated milk according to any one of claims 1 to 3, characterized in that The food supplement comprises a fruit source, and the mass percentage of the fruit source in the modulated milk is 0.5%-1.5%.

5. The modulated milk according to claim 4, characterized in that The modulated milk is prepared according to a method comprising the following processes: adding part of sodium bicarbonate to a first raw material comprising the raw milk, a sweetener and dipotassium hydrogen phosphate to obtain a first material with a pH value of 6.5-7; sequentially adding part of a fruit source, the remaining sodium bicarbonate and the remaining fruit source to the first material to obtain a second material with a pH value of 6.5-7, and then adding beta-carotene and water to obtain the modulated milk.

6. A method for preparing a modulated milk according to any one of claims 1 to 5, characterized in that: The following steps are involved: 1) adding part of sodium bicarbonate to the first raw material including the raw milk, the sweetener and dipotassium hydrogen phosphate to obtain a first material with a pH of 6.5-7; 2) adding part of the fruit source, the remaining sodium bicarbonate and the remaining fruit source to the first material in sequence to obtain a second material with a pH of 6.5-7; 3) adding β-carotene and water to the second material to obtain the modulated milk.

7. The preparation method according to claim 6, characterized in that: The mass ratio of the part of the fruit source to the remaining fruit source is 1:1; and / or, The mass ratio of the partial sodium bicarbonate to the remaining sodium bicarbonate is 1:

1.

8. The preparation method according to claim 6 or 7, characterized in that: In step 1), after adding part of sodium bicarbonate, the system is subjected to a first stirring treatment for 5-20 minutes to obtain the first material; and / or, In step 2), after adding the remaining fruit source, the system is further subjected to a second stirring treatment for 20-40 minutes to obtain the second material; and / or, In step 3), after adding β-carotene, the system is further subjected to a third stirring treatment for 10-20 minutes.

9. The preparation method according to claim 8, characterized in that: In step 3), after the stirring treatment, the system is further homogenized.

10. The preparation method according to claim 9, characterized in that: The homogenization conditions are a temperature of 50-60° C. and a pressure of 170 bar-230 bar.

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