Coffee mate rich in collagen and gamma-polyglutamic acid as well as preparation method and application of coffee mate

Abstract

The invention discloses a coffee mate rich in collagen and gamma-polyglutamic acid as well as a preparation method and application of the coffee mate, and relates to the technical field of food. 10 to 15 parts of gamma-polyglutamic acid; 20 to 30 parts of milk powder, or 10 to 20 parts of sodium caseinate; 5 to 10 parts of lactose; 5-10 parts of vegetable oil; the preparation method comprises the following steps: weighing raw materials, putting all the raw materials into stirring equipment, adding water, and uniformly stirring until a uniform solution is formed; and performing high-pressure homogenization on the solution to obtain the liquid coffee mate. The coffee mate has the beneficial effects that the coffee mate which is healthy, low in sugar and fat and rich in collagen and gamma-polyglutamic acid is provided, and the coffee mate has a good market application prospect and health benefits. Through a reasonable component proportion and a scientific processing technology, the coffee mate not only has a good taste, but also can meet the requirements of people on healthy foods.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a coffee companion rich in collagen and gamma-polyglutamic acid, and a preparation method and application thereof. Background Art

[0002] In recent years, the market size of coffee has been growing, and coffee has become one of the essential drinks in the daily life of modern people. Coffee mate is an indispensable ingredient in coffee drinks, which plays a role in adjusting the flavor, taste, color and other aspects of coffee. Coffee mate is commonly known as creamer, and its main ingredient is non-dairy creamer, which is the product of catalytic hydrogenation of vegetable oil. Partial hydrogenation of vegetable oil is actually the process of converting the unsaturated fatty acids of vegetable oil into saturated or semi-saturated states. In this process, trans fatty acids are produced, which can increase the low-density lipoprotein in human blood and reduce the high-density lipoprotein, induce vascular sclerosis, and increase the risk of heart disease and cerebrovascular disease. It is generally worried that long-term intake of coffee mate will have adverse effects on human health.

[0003] Most existing coffee companions are high in sugar and fat, lacking in nutrients and health benefits. As people's health awareness increases, the market demand for low-sugar, low-fat foods with health functions is increasing. How to develop a low-sugar, low-fat coffee companion with good taste and rich nutritional value is one of the focuses and hot spots in the food industry. Summary of the invention

[0004] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art and to provide a coffee companion rich in collagen and γ-polyglutamic acid. The product can not only improve the taste of coffee, but also has significant health functions. Compared with the coffee companion in the prior art, the coffee companion of the present invention has the characteristics of low sugar and low fat, and is rich in collagen and γ-polyglutamic acid, and has excellent health functions.

[0005] The technical solution of the present invention is as follows: The first aspect of the present invention provides a coffee companion rich in collagen and γ-polyglutamic acid, which comprises the following components in parts by weight: Fish gelatin: 20-30 portions; γ-polyglutamic acid: 10-15 parts; Milk powder: 20-30 parts, or sodium caseinate: 10-20 parts; Lactose: 5-10 parts; Vegetable oil: 5-10 parts.

[0006] In a specific embodiment of the present invention, the mass fractions of each component are as follows: Fish gelatin: 22-28 parts; γ-polyglutamic acid: 11-14 parts; Milk powder: 22-28 parts, or sodium caseinate: 12-18 parts; Lactose: 6-9 parts; Vegetable oil: 6-9 parts.

[0007] In a specific embodiment of the present invention, the mass fractions of each component are as follows: Fish gelatin: 24-26 servings; γ-polyglutamic acid: 12-13 parts; Milk powder: 24-26 parts, or sodium caseinate: 14-16 parts; Lactose: 7-8 parts; Vegetable oil: 7-8 parts.

[0008] In a specific embodiment of the present invention, the coffee companion further comprises the following components in parts by weight: Fructo-oligosaccharides: 2-8 parts; Dietary fiber: 8-16 servings; In a specific embodiment of the present invention, the mass fractions of each component are as follows: Fish gelatin: 22-28 parts; γ-polyglutamic acid: 10-14 parts; Sodium caseinate: 12-18 parts; Fructo-oligosaccharide: 3-7 parts; Dietary fiber: 9-14 servings; Lactose: 6-9 parts; Vegetable oil: 6-9 parts.

[0009] In a specific embodiment of the present invention, the mass fractions of each component are as follows: Fish gelatin: 24-26 servings; γ-polyglutamic acid: 11-13 parts; Sodium caseinate: 14-16 parts; Fructo-oligosaccharide: 4-6 parts; Dietary fiber: 9-12 servings; Lactose: 7-8 parts; Vegetable oil: 7-8 parts.

[0010] In a specific embodiment of the present invention, the coffee creamer further comprises the following ingredients in parts by weight: Flavor: 1-3 parts; Antioxidants: 1-3 servings.

[0011] In a specific embodiment of the present invention, the milk powder includes at least one of whole milk powder and skim milk powder; and the vegetable oil includes at least one of olive oil and coconut oil.

[0012] In a specific implementation manner of the present invention, the masses of the components are as follows: 20 g of fish gelatin, 10 g of γ-polyglutamic acid, 25 g of milk powder, 5 g of lactose, and 5 g of vegetable oil.

[0013] In a specific implementation manner of the present invention, the fish gelatin is 30 g, the gamma-polyglutamic acid is 15 g, the milk powder is 30 g, the lactose is 10 g, and the vegetable oil is 10 g.

[0014] In a specific implementation manner of the present invention, the fish gelatin is 25 g, the gamma-polyglutamic acid is 12 g, the skimmed milk powder is 20 g, the lactose is 8 g, and the coconut oil is 7 g.

[0015] In a specific implementation manner of the present invention, the fish gelatin is 28 g, the gamma-polyglutamic acid is 14 g, the whole milk powder is 25 g, the lactose is 6 g, and the olive oil is 5 g.

[0016] In a specific implementation manner of the present invention, the fish gelatin is 22 g, γ-polyglutamic acid is 11 g, sodium caseinate is 15 g, oligofructose is 5 g, lactose is 7 g, and coconut oil is 5 g.

[0017] The second aspect of the present invention provides a method for preparing the above-mentioned coffee creamer, comprising the following steps: Weigh the raw materials, put all the raw materials into a stirring device, add water, and stir evenly until a uniform solution is formed; perform high-pressure homogenization on the solution to obtain a liquid coffee creamer; The process parameters of the high pressure homogenization include: homogenization pressure of 30-100 MPa, homogenization times of 1-3 times. A specific embodiment of the present invention further includes a step of drying the liquid coffee creamer, the step of drying the liquid coffee creamer includes: The liquid coffee creamer is spray-dried or vacuum-freeze-dried to obtain coffee creamer powder; The process parameters of the spray drying include: air inlet temperature of 170°C-220°C, feed rate of 1.5-2.5L / h, and air outlet temperature of 60-90°C; The process parameters of the vacuum freeze drying include: low temperature treatment at -40°C to -20°C, vacuum degree below 100Pa, and drying for 12-16 hours.

[0018] A third aspect of the present invention provides a coffee beverage, comprising the above-mentioned coffee creamer.

[0019] The present invention has at least one of the following beneficial effects: The present invention provides a healthy, low-sugar, low-fat, collagen-rich and γ-polyglutamic acid multifunctional healthy coffee companion, which has good market application prospects and health benefits. Through reasonable ingredient ratios and scientific processing technology, the multifunctional healthy coffee companion of the present invention not only has a good taste, but also can meet people's demand for healthy food. The specific advantages are as follows: 1. Market application prospects: The multifunctional healthy coffee companion of the present invention is not only suitable for home-made coffee, but also can be widely used in commercial fields such as coffee shops and catering industries, and has broad market prospects. With the improvement of people's health awareness, low-sugar, low-fat and nutritious healthy foods will become mainstream products in the market.

[0020] 2. Product features: (1) Healthiness: The multifunctional healthy coffee companion of the present invention adopts fish gelatin and γ-polyglutamic acid as main ingredients, has the characteristics of low sugar and low fat, is rich in collagen and γ-polyglutamic acid, and has excellent health care functions.

[0021] (2) Functionality: By adding functional ingredients such as sodium caseinate, oligofructose and dietary fiber, the coffee companion of the present invention can not only improve the taste of coffee, but also provide rich nutrition and health benefits.

[0022] (3) Taste: Through reasonable proportions and scientific processing technology, the multifunctional healthy coffee companion of the present invention has a good taste and can effectively improve the flavor of coffee.

[0023] (4) Stability: The multifunctional healthy coffee companion of the present invention has been spray-dried or vacuum-freeze-dried, has a long shelf life and good stability, and is not easily affected by moisture and deteriorated. DETAILED DESCRIPTION

[0024] In order to make the technical problems, technical solutions and beneficial effects solved by the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0025] Embodiment 1: 20g of fish gelatin, 10g of γ-polyglutamic acid, 25g of whole milk powder, 5g of lactose and 5g of vegetable oil are mixed evenly, and a proper amount of water is added to stir into a uniform solution, and the solution is spray-dried after high-pressure homogenization to obtain a multifunctional healthy coffee companion powder.

[0026] The specific steps are as follows: 1. Raw material preparation: Weigh the required amount of fish gelatin, γ-polyglutamic acid, milk powder, lactose and vegetable oil.

[0027] 2. Mixing: Place all the raw materials into a mixing device, add water, and mix well until a uniform solution is formed.

[0028] 3. High-pressure homogenization: The high-pressure homogenization pressure is 30Mpa, and the homogenization times are 3 times.

[0029] 4. Drying treatment: The solution was sprayed into a drying tower by a spray drying method. The spray drying inlet air temperature was 170°C, the feed rate was 1.5L / h, the outlet air temperature was 60°C, the water was evaporated quickly, and dry coffee companion powder was obtained.

[0030] Embodiment 2: 30 g of fish gelatin, 15 g of γ-polyglutamic acid, 30 g of milk powder, 10 g of lactose and 10 g of vegetable oil were mixed evenly, and appropriate amount of water was added to stir into a uniform solution, and sterilized after high-pressure homogenization to obtain dry coffee creamer.

[0031] The specific operation steps are the same as those in Example 1.

[0032] Embodiment 3: Evenly mix 25 g of fish gelatin, 12 g of γ-polyglutamic acid, 20 g of skimmed milk powder, 8 g of lactose, 7 g of coconut oil and an appropriate amount of natural flavor (natural cinnamon flavor), add an appropriate amount of water and stir to form a uniform solution, first disperse into a coarse emulsion, then homogenize under high pressure, and finally perform vacuum freeze-drying to obtain a multifunctional healthy coffee companion powder.

[0033] The specific steps are as follows: 1. Raw material preparation: weigh the required amount of fish gelatin, γ-polyglutamic acid, skimmed milk powder, lactose, coconut oil and natural flavor.

[0034] 2. Mixing: Place all the raw materials into a mixing device, add water, and mix well until a uniform solution is formed.

[0035] 3. High-pressure homogenization: the homogenization pressure is 50Mpa and the homogenization times are 3 times.

[0036] 4. Drying treatment: The vacuum freeze-drying method uses a low-temperature treatment at -40°C, with a vacuum degree of less than 100Pa, and is dried for 14 hours. The solution is freeze-dried at low temperatures to retain more nutrients and flavors, and a dry coffee mate powder is obtained.

[0037] Embodiment 4: 28g of fish gelatin, 14g of γ-polyglutamic acid, 25g of whole milk powder, 6g of lactose, 5g of olive oil and an appropriate amount of antioxidant (sodium hexametaphosphate) are mixed evenly, dispersed into a coarse emulsion, homogenized under high pressure, and then vacuum freeze-dried to obtain a multifunctional healthy coffee companion powder.

[0038] The specific operation steps are the same as those in Example 3.

[0039] Embodiment 5: 22g of fish gelatin, 11g of γ-polyglutamic acid, 15g of sodium caseinate, 5g of oligofructose, 7g of lactose, 5g of coconut oil and an appropriate amount of dietary fiber (from Baolingbao Bio) are mixed evenly, homogenized under high pressure to form a stable emulsion, and then spray-dried to obtain a multifunctional healthy coffee companion powder.

[0040] The specific operation steps are the same as those in Example 1.

[0041] Embodiment 6: Mix 22g of fish gelatin, 7g of γ-polyglutamic acid, 15g of sodium caseinate, 5g of oligofructose, 7g of lactose, 5g of coconut oil and an appropriate amount of dietary fiber (from Baolingbao Biotechnology) evenly, homogenize under high pressure into a stable emulsion, sterilize directly, and package.

[0042] The specific steps are as follows: 1. Raw material preparation: weigh the required amount of fish gelatin, γ-polyglutamic acid, sodium caseinate, oligofructose, lactose, coconut oil and dietary fiber.

[0043] 2. Mixing: Place all the raw materials into a mixing device, add water, and mix well until a uniform solution is formed.

[0044] 3. High-pressure homogenization: homogenization pressure is 100Mpa, homogenization times are 2 times, and temperature is controlled at 70 degrees Celsius.

[0045] That is, in Example 6, no drying is performed, and liquid coffee creamer is obtained, which is transported in liquid form.

[0046] Comparative Example 1: The difference from Example 1 is that no fish gelatin is added, and the other aspects are the same as Example 1.

[0047] Comparative Example 2: The difference from Example 1 is that no γ-polyglutamic acid is added, and the other parts are the same as Example 1.

[0048] Comparative Example 3: The difference from Example 1 is that high-pressure homogenization is not performed, and the rest is the same as Example 1.

[0049] Comparative Example 4: The difference from Example 3 is that high-pressure homogenization is not performed, and the rest is the same as Example 3.

[0050] Comparative Example 5: The difference from Example 5 is that no fish gelatin is added, and the other aspects are the same as Example 5.

[0051] Comparative Example 6: The difference from Example 5 is that no γ-polyglutamic acid is added, and the other parts are the same as Example 5.

[0052] Comparative Example 7: The difference from Example 5 is that sodium caseinate is not added, and the rest is the same as Example 5.

[0053] Comparative Example 8: The difference from Example 5 is that no oligofructose is added, and the rest is the same as Example 5.

[0054] Comparative Example 9: The difference from Example 5 is that dietary fiber is not added, and the other aspects are the same as Example 5.

[0055] Comparative Example 10: The difference from Example 5 is that high-pressure homogenization is not performed, and the rest is the same as Example 5.

[0056] Results test and analysis: The taste, nutritional components, health functions, etc. of the coffee companions prepared in Examples 1 to 6 and Comparative Examples 1 to 10 were measured, and the measuring method was as follows: (1) Taste: The measurement method is sensory evaluation.

[0057] Among them, the sensory evaluation standards are as follows: Note: The higher the score, the better The overall results of sensory evaluation are shown in Table 1: Table 1 It can be seen from Table 1 that the sensory evaluation scores of the coffee companion prepared in Examples 1 to 6 are better than those of Comparative Examples 1 to 10. Therefore, whether fish gelatin, γ-polyglutamic acid, sodium caseinate, oligofructose, dietary fiber are added and whether high-pressure homogenization is performed will affect the sensory evaluation score of the coffee companion. Therefore, it is explained that the sensory evaluation score of the coffee companion can be improved by selecting appropriate raw material combinations and adopting high-pressure homogenization treatment.

[0058] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A coffee companion rich in collagen and γ-polyglutamic acid, characterized in that: It includes the following components in parts by weight: Fish gelatin: 20-30 portions; γ-polyglutamic acid: 10-15 parts; Milk powder: 20-30 parts, or sodium caseinate: 10-20 parts; Lactose: 5-10 parts; Vegetable oil: 5-10 parts.

2. The coffee creamer according to claim 2, characterized in that: The mass fractions of each component are as follows: Fish gelatin: 22-28 parts; γ-polyglutamic acid: 11-14 parts; Milk powder: 22-28 parts, or sodium caseinate: 12-18 parts; Lactose: 6-9 parts; Vegetable oil: 6-9 parts.

3. The coffee creamer according to claim 1, characterized in that The mass fractions of each component are as follows: Fish gelatin: 24-26 servings; γ-polyglutamic acid: 12-13 parts; Milk powder: 24-26 parts, or sodium caseinate: 14-16 parts; Lactose: 7-8 parts; Vegetable oil: 7-8 parts.

4. The coffee creamer according to claim 1, characterized in that The coffee companion also includes the following ingredients in parts by weight: Fructo-oligosaccharides: 2-8 parts; Dietary fiber: 8-16 servings.

5. The coffee whitener according to claim 4, characterized in that The mass fractions of each component are as follows: Fish gelatin: 22-28 parts; γ-polyglutamic acid: 10-14 parts; Sodium caseinate: 12-18 parts; Fructooligosaccharides: 3-7 parts; Dietary fiber: 9-14 servings; Lactose: 6-9 parts; Vegetable oil: 6-9 parts.

6. The coffee creamer according to claim 4, characterized in that The mass fractions of each component are as follows: Fish gelatin: 24-26 servings; γ-polyglutamic acid: 11-13 parts; Sodium caseinate: 14-16 parts; Fructooligosaccharides: 4-6 parts; Dietary fiber: 9-12 servings; Lactose: 7-8 parts; Vegetable oil: 7-8 parts.

7. The coffee companion according to any one of claims 1 to 6, characterized in that: The coffee companion also includes the following ingredients in parts by weight: Flavor: 1-3 parts; Antioxidants: 1-3 parts; and / or The milk powder includes at least one of whole milk powder and skim milk powder; The vegetable oil includes at least one of olive oil and coconut oil.

8. The method for preparing the coffee creamer according to any one of claims 1 to 7, characterized in that: The following steps are involved: Weigh the raw materials, put all the raw materials into a stirring device, add water, and stir evenly until a uniform solution is formed; High-pressure homogenization is performed on the solution to obtain liquid coffee creamer; The process parameters of the high-pressure homogenization include: a homogenization pressure of 30-100 MPa and a homogenization number of 1-3 times.

9. The preparation method according to claim 8, characterized in that: The method further comprises a step of drying the liquid coffee creamer, wherein the step comprises: The liquid coffee creamer is spray-dried or vacuum-freeze-dried to obtain coffee creamer powder; The process parameters of the spray drying include: air inlet temperature of 170°C-220°C, feed rate of 1.5-2.5L / h, and air outlet temperature of 60-90°C; The process parameters of the vacuum freeze drying include: low temperature treatment at -40°C to -20°C, vacuum degree below 100 Pa, drying for 12-16 hours, and grinding at 2000-2500 rpm / min.

10. A coffee beverage, characterized in that: The invention comprises the coffee companion according to any one of claims 1 to 7.

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