Base emulsion and preparation method thereof
By adding white sugar and erythritol to the base milk, combined with other thickeners and acid groups, the problems of demulsification, water dissipation or stratification of the base milk during the freezing process are solved, and the stability and tea matching ability of the base milk under normal temperature and freezing conditions are achieved.
Patent Information
- Application Number
- CN202510498917.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-21
- Publication Date
- 2025-05-23
AI Technical Summary
The existing base milk is difficult to store at room temperature and freeze at room temperature, and is prone to demulsification, water dissipation or layering during the freezing process, and cannot be matched with a variety of teas, and the milky aroma can easily overpower the tea aroma.
By adding white sugar and erythritol to the base milk, the freezing point is reduced and the growth rate of ice crystals is reduced. Combined with a compound thickener, potassium citrate, dipotassium hydrogen phosphate and salt, a stable emulsion structure is formed to ensure that no dehumidification, water dissipation or stratification is performed under normal temperature and freezing conditions.
The stability of the base milk in the range of -5℃ to -25℃ is achieved, and the demulsification, stratification and water dissipation are avoided, and it can be matched with a variety of teas, so that the milk aroma and tea aroma are balanced.
Abstract
Claims
1. A base milk, characterized in that: It includes the following ingredients: milk, water, vegetable oil, cream, white sugar, erythritol, condensed milk, anhydrous butter, sodium caseinate, compound thickener, potassium citrate, dipotassium hydrogen phosphate, salt, sodium carbonate, and sodium citrate.
2. The base milk according to claim 1, characterized in that The invention comprises the following components in percentage by weight: 30-55% of milk, 5-20% of water, 5-20% of vegetable oil, 5-20% of light cream, 1-10% of white sugar, 1-10% of erythritol, 1-10% of condensed milk, 0.1-2% of anhydrous butter, 0.5-2% of sodium caseinate, 0.2-2% of compound thickener, 0.50-2% of potassium citrate, 0.1-2% of dipotassium hydrogen phosphate, 0.1-1% of salt, 0.01-1% of sodium carbonate and 0.01-1% of sodium citrate.
3. The base milk according to claim 2, characterized in that: The invention comprises the following components in weight percentage: 30-50% milk, 5-15% water, 10-20% vegetable oil, 5-15% cream, 2-8% white sugar, 2-8% erythritol, 1-8% condensed milk, 0.1-1% anhydrous butter, 0.5-1.5% sodium caseinate, 0.2-2% compound thickener, 0.50-1.5% potassium citrate, 0.1-1% dipotassium hydrogen phosphate, 0.1-1% salt, 0.01-0.5% sodium carbonate and 0.01-0.5% sodium citrate; Preferably, the base milk comprises the following components in weight percentage: 30-45% milk, 5-15% water, 12-17% vegetable oil, 8-12% cream, 4-8% white sugar, 3-7% erythritol, 1-5% condensed milk, 0.3-1% anhydrous butter, 0.5-1.2% sodium caseinate, 0.6-1.3% compound thickener, 0.6-1.3% potassium citrate, 0.3-0.8% dipotassium hydrogen phosphate, 0.1-0.4% salt, 0.01-0.2% sodium carbonate, and 0.03-0.2% sodium citrate.
4. The base milk according to any one of claims 1 to 3, characterized in that: The milk has a fat content of 2-6%, preferably 3-5%; and a protein content of 2-5%, preferably 2-4%.
5. The base milk according to any one of claims 1 to 3, characterized in that: The composite thickener comprises the following components: mono- and di-glycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters, sodium stearoyl lactylate, citric acid fatty acid glycerol esters, sorbitan monostearate and carrageenan.
6. The base milk according to any one of claims 1 to 3, characterized in that: The white sugar is carbonized sugar; and / or the condensed milk is full-fat sweetened condensed milk; and / or the vegetable oil is refined vegetable oil; Preferably, the base milk has a fat content of 20-22%, a protein content of 2.5-3%, and a pH value of 6.5-8.
7. Use of the base milk according to any one of claims 1 to 6 in a beverage, preferably the beverage is a flavored tea beverage.
8. A flavored tea beverage, characterized in that: The invention comprises the base milk as described in any one of claims 1 to 6.
9. The method for preparing the base milk according to any one of claims 1 to 6, characterized in that: The following steps are involved: (1) Mix milk and water, add sodium caseinate after heating, emulsify and heat; (2) Add compound thickener, white sugar, and erythritol and shear; (3) Add anhydrous butter, cream, condensed milk and vegetable oil and cut; (4) Add remaining ingredients and mix.
10. The preparation method according to claim 9, characterized in that: The following steps are involved: (1) Mix milk and water, heat to below 50°C, add sodium caseinate, emulsify and heat to above 65°C; (2) Add compound thickener, white sugar, and erythritol and shear; (3) Add anhydrous butter, cream, condensed milk and vegetable oil, shear and keep the temperature at 60-70°C; (4) Add the remaining components, shear and keep the temperature at 60-70°C; (5) Perform the first homogenization, volume adjustment, degassing and the second homogenization and sterilization.