Strong low-burden brown milk pudding and preparation method thereof

Abstract

The invention relates to a rich low-burden brown milk pudding and a preparation method thereof, and particularly provides a natural, nutritional and healthy zero-sugar low-burden rich brown milk pudding and a preparation method thereof. The brown milk pudding product prepared by the method has a healthy property, and has the characteristics of fine taste, unique flavor, strong scorch aroma and the like.

Description

Technical Field

[0001] The present invention relates to the field of food, and particularly to a rich and low-burden brown milk pudding and a preparation method thereof. Background Art

[0002] Pudding is a solidified semi-solid dairy product, generally used as a dessert or a sweet after-meal treat, with a unique flavor and is deeply loved by consumers. In recent years, there have been more and more studies on pudding products, and many pudding product manufacturers have emerged. However, due to immature technology, most pudding products on the market are low-end and single neutral products. Such pudding products generally have a low milk content and require the addition of different types of thickeners, emulsifiers and other additives to achieve a stable frozen state of the pudding, far from reaching the nutritional level of general dairy products. In addition, traditional pudding product formulas often add granulated sugar and cream to give the pudding a pleasant sweet taste and smoothness, but this increases the metabolic burden of consumers, especially those with high blood pressure, high blood sugar and high blood lipid, and such high-calorie foods do not meet the current needs of the general consumer for weight management and the like. Summary of the Invention

[0003] To solve the above problems, the purpose of the present invention is to provide a natural, nutritious and healthy 0-sugar low-burden rich brown milk pudding and a preparation method thereof. The brown milk pudding product prepared by this method has a healthy property and has characteristics such as delicate taste, unique flavor and rich caramel aroma.

[0004] For this reason, in the first aspect of the present invention, the present invention provides a method for preparing brown milk pudding, which includes:

[0005] 1) Adding lactase to raw milk for enzymatic hydrolysis, and performing enzyme inactivation treatment after enzymatic hydrolysis;

[0006] 2) Separating milk fat from the raw milk after the enzyme inactivation treatment in step 1) to obtain light cream and skim milk;

[0007] 3) Adding lipase and glucose oxidase to the light cream for enzymatic hydrolysis, and performing enzyme inactivation treatment after enzymatic hydrolysis;

[0008] 4) Adding glucose oxidase to the skim milk for enzymatic hydrolysis;

[0009] 5) Performing browning treatment on the skim milk after enzymatic hydrolysis in step 4);

[0010] 6) Mixing the light cream after the enzyme inactivation treatment in step 3) with the skim milk after the browning treatment in step 5);

[0011] 7) Homogenizing and sterilizing the substrate obtained in step 6), then cooling to 37°C, and adding rennet;

[0012] 8) Cool the mixed material liquid obtained in step 7) to obtain the brown milk pudding.

[0013] In some embodiments, in step 1), the lactase hydrolysis time is 50 - 70 min, such as 50 min, 55 min, 60 min, 65 min or 70 min.

[0014] In some embodiments, in step 4), the glucose oxidase hydrolysis time is 50 - 60 min, such as 50 min, 55 min or 60 min.

[0015] In some embodiments, in step 1), the lactase hydrolysis temperature is 40 - 45 °C, such as 40 °C, 41 °C, 42 °C, 43 °C, 44 °C or 45 °C. In some embodiments, in step 1), the lactase hydrolysis temperature is 43 °C.

[0016] In some embodiments, in step 1), the content of the lactase added to the raw milk is 0.03% - 0.05%, such as 0.03%, 0.04% or 0.05%.

[0017] In some embodiments, in step 4), the glucose oxidase hydrolysis temperature is 33 - 37 °C, such as 33 °C, 34 °C, 35 °C, 36 °C or 37 °C. In some embodiments, in step 4), the glucose oxidase hydrolysis temperature is 35 °C.

[0018] In some embodiments, in step 4), the content of the glucose oxidase added to the skim milk is 0.03% - 0.05%, such as 0.03%, 0.04% or 0.05%.

[0019] In some embodiments, in step 3), the content of the lipase added to the light cream is 0.05% - 0.1%, such as 0.05%, 0.06%, 0.07%, 0.08%, 0.09% or 0.1%.

[0020] In some embodiments, in step 3), the content of the glucose oxidase added to the light cream is 0.03% - 0.05%, such as 0.03%, 0.04% or 0.05%.

[0021] In some embodiments, in step 3), the hydrolysis temperature is 33 - 37 °C, such as 33 °C, 34 °C, 35 °C, 36 °C or 37 °C. In some embodiments, in step 3), the hydrolysis temperature is 35 °C.

[0022] In some embodiments, in step 3), the time for enzymatic hydrolysis is 30 - 50 min, such as 30 min, 35 min, 40 min, 45 min or 50 min. In some embodiments, in step 3), the time for enzymatic hydrolysis is 40 min.

[0023] In some embodiments, in step 7), the addition amount of rennet in the substrate after sterilization treatment is 0.02% - 0.04%, such as 0.02%, 0.03% or 0.04%.

[0024] In some embodiments, in step 7), the curdling time after adding rennet is 30 - 40 min, such as 30 min, 35 min or 40 min.

[0025] In some embodiments, in step 5), the temperature for browning treatment is 100 - 110 °C, such as 100 °C, 105 °C or 110 °C. In some embodiments, in step 5), the temperature for browning treatment is 105 °C.

[0026] In some embodiments, in step 5), the time for browning treatment is 10 - 20 min, such as 10 min, 15 min or 20 min. In some embodiments, in step 5), the time for browning treatment is 15 min.

[0027] In some embodiments, in step 3), the temperature for enzyme inactivation treatment is 80 - 90 °C, such as 85 °C.

[0028] In some embodiments, in step 3), the time for enzyme inactivation treatment is 10 - 20 min, such as 15 min.

[0029] In some embodiments, in step 5), after browning treatment, the temperature is reduced to 65 - 75 °C, such as 70 °C.

[0030] In some embodiments, in step 6), after mixing, the temperature is raised to 65 - 75 °C, such as 70 °C.

[0031] In some embodiments, in step 7), in the homogenization, the primary pressure is 30 - 40 bar and the total pressure is 160 - 180 bar.

[0032] It should be noted that the homogenization is a conventional homogenization technique in the art, and the temperature is about 55 °C.

[0033] In some embodiments, in step 7), the temperature for sterilization is 133 - 136 °C.

[0034] In some embodiments, in step 7), the time for sterilization is 4 - 6 seconds.

[0035] It should be noted that the sterilization is a conventional sterilization method in the art.

[0036] In some embodiments, step 8) is carried out in the following manner:

[0037] 8-1) Filling and cooling the mixed material liquid obtained in step 7);

[0038] 8-2) Quick-cooling the cooled product obtained in step 8-1);

[0039] 8-3) Refrigerating and ripening the quick-cooled product obtained in step 8-2).

[0040] In some embodiments, the filling and cooling temperature is 45-55 °C.

[0041] In some embodiments, the quick-cooling time is 15-20 min, and the temperature of the product after quick-cooling reaches below 20 °C.

[0042] In some embodiments, the temperature for refrigerating and ripening is 2-6 °C.

[0043] In some embodiments, the time for refrigerating and ripening is 3-7 hours, such as 5 hours.

[0044] It should be noted that the refrigerating and ripening is a conventional process in the art.

[0045] In the second aspect of the present invention, the present invention provides a brown milk pudding prepared by the aforementioned method.

[0046] Beneficial effects

[0047] The present invention provides a 0-sugar rich brown milk pudding and its preparation method. This method can ensure the 0-sugar property of the product and endow the post-taste and aroma of browning, and the obtained brown milk pudding product has a stable texture and a smooth taste. Specific embodiments

[0048] The following will describe the embodiments of the present invention in detail in conjunction with examples. However, those skilled in the art will understand that the following examples are only used to illustrate the present invention and not to limit the scope of the present invention. According to the following detailed description of the preferred embodiments, various objects and advantageous aspects of the present invention will become apparent to those skilled in the art. Unless otherwise specified, all raw materials and reagents can be obtained commercially.

[0049] Example 1

[0050] The present invention provides a preparation method of a 0-sugar rich brown milk pudding, which can ensure the 0-sugar property of the product and endow the post-taste and aroma of browning. This product has a stable texture and a better taste.

[0051] The production process of brown milk pudding is as follows:

[0052] (1) Lactase hydrolysis: Add 0.05% lactase to raw milk and carry out hydrolysis at 43°C for 60 minutes. After hydrolysis, perform enzyme inactivation treatment;

[0053] (2) Cream separation: Separate the cream from the raw milk after hydrolysis;

[0054] (3) Light cream hydrolysis: Add 0.1% lipase and 0.05% glucose oxidase to the separated light cream for hydrolysis. The hydrolysis conditions are 35°C for 40 minutes. After hydrolysis is completed, inactivate the enzyme at 85°C for 15 minutes;

[0055] (4) Skim milk hydrolysis: Add 0.05% glucose oxidase to skim milk and carry out hydrolysis under the conditions of 35°C for 60 minutes;

[0056] (5) Browning of skim milk: Carry out browning treatment on the skim milk after hydrolysis at 105°C for 15 minutes. After browning is completed, cool down to 70°C;

[0057] (6) Milk base mixing: Mix the hydrolyzed light cream obtained in step (3) with the browned skim milk obtained in step (5) and heat up to 70°C;

[0058] (7) Homogenization and sterilization: Homogenize the base obtained in step (6) under a homogenization pressure of 30 / 160 bar; The sterilization temperature is between 133°C, the sterilization time is controlled at 4 seconds, cool down to 37°C, add 0.02% rennet, and the coagulation time is 40 minutes;

[0059] (8) Filling: Cool the temperature of the liquid material to 45°C for filling;

[0060] (9) Quick cooling: In the quick cooling channel, cool for 15 minutes until the product temperature reaches below 20°C;

[0061] (10) Cold storage and after-ripening: The product is stored in the cold storage for 5 hours for after-ripening.

[0062] Example 2

[0063] The present invention provides a preparation method of 0-sugar rich brown milk pudding, which can ensure the 0-sugar property of the product and endow it with the aftertaste and aroma of browning. This product has a stable texture and a better taste.

[0064] The production process of brown milk pudding is as follows:

[0065] (1) Lactase hydrolysis: Add 0.03% lactase to raw milk and carry out hydrolysis at 43°C for 50 minutes. After hydrolysis, perform enzyme inactivation treatment;

[0066] (2) Cream separation: After enzymatic hydrolysis, raw milk is subjected to cream separation;

[0067] (3) Enzymatic hydrolysis of cream: 0.05% lipase and 0.03% glucose oxidase are added to the separated cream for enzymatic hydrolysis. The enzymatic hydrolysis conditions are 35 °C for 40 min. After enzymatic hydrolysis is completed, enzyme inactivation is carried out at 85 °C for 15 min;

[0068] (4) Enzymatic hydrolysis of skim milk: 0.03% glucose oxidase is added to the skim milk, and the enzymatic hydrolysis conditions are 35 °C for 60 min for enzymatic hydrolysis;

[0069] (5) Browning of skim milk: The skim milk after enzymatic hydrolysis is subjected to browning treatment at 105 °C for 15 min. After browning is completed, the temperature is lowered to 70 °C;

[0070] (6) Mixing of milk base: The enzymatically hydrolyzed cream obtained in step (3) is mixed with the browned skim milk obtained in step (5), and the temperature is raised to 70 °C;

[0071] (7) Homogenization and sterilization: The base obtained in step (6) is homogenized at a homogenization pressure of 40 / 180 bar; The sterilization temperature is between 136 °C, the sterilization time is controlled at 6 seconds, the temperature is lowered to 37 °C, 0.04% rennet is added, and the coagulation time is 40 min;

[0072] (8) Filling: The temperature of the liquid material is cooled to 55 °C for filling;

[0073] (9) Quick cooling: In the quick cooling channel, it is cooled for 20 min, and the product temperature reaches below 20 °C;

[0074] (10) Cold storage and after-ripening: The product is stored in the cold storage for 5 hours for after-ripening.

[0075] Comparative Example 1

[0076] The production process of brown milk pudding is as follows:

[0077] (1) Lactase enzymatic hydrolysis: 0.05% lactase is added to raw milk, and enzymatic hydrolysis is carried out at 43 °C for 30 min. After enzymatic hydrolysis, enzyme inactivation treatment is carried out;

[0078] (2) Cream separation: After enzymatic hydrolysis, raw milk is subjected to cream separation;

[0079] (3) Enzymatic hydrolysis of cream: 0.1% lipase and 0.05% glucose oxidase are added to the separated cream for enzymatic hydrolysis. The enzymatic hydrolysis conditions are 35 °C for 40 min. After enzymatic hydrolysis is completed, enzyme inactivation is carried out at 85 °C for 15 min;

[0080] (4) Enzymatic hydrolysis of skim milk: 0.05% glucose oxidase is added to the skim milk, and the enzymatic hydrolysis conditions are 35 °C for 20 min for enzymatic hydrolysis;

[0081] (5) Browning of skim milk: After enzymatic hydrolysis, the skim milk is subjected to browning treatment at 105 °C for 15 min, and after browning is completed, the temperature is lowered to 70 °C;

[0082] (6) Mixing of milk base: The enzymatically hydrolyzed cream obtained in step (3) is mixed with the browned skim milk obtained in step (5), and the temperature is raised to 70 °C;

[0083] (7) Homogenization and sterilization: The base obtained in step (6) is homogenized at a homogenization pressure of 30 / 160 bar; the sterilization temperature is between 133 °C, the sterilization time is controlled at 4 seconds, the temperature is lowered to 37 °C, and 0.02% of rennet is added, and the coagulation time is 40 min;

[0084] (8) Filling: The temperature of the liquid material is cooled to 45 °C for filling;

[0085] (9) Quick cooling: In the quick cooling channel, cool for 15 min until the product temperature reaches below 20 °C;

[0086] (10) Cold storage and after-ripening: The product is stored in the cold storage for 5 hours for after-ripening.

[0087] Comparative Example 2

[0088] The production process of brown milk pudding is as follows:

[0089] (1) Lactase hydrolysis: 0.05% lactase is added to raw cow milk and hydrolyzed at 43 °C for 60 min, and after hydrolysis, enzyme inactivation treatment is carried out;

[0090] (2) Cream separation: After enzymatic hydrolysis, the raw cow milk is subjected to cream separation;

[0091] (3) Enzymatic hydrolysis of cream: 0.05% glucose oxidase is added to the separated cream for enzymatic hydrolysis, and the hydrolysis conditions are 35 °C for 40 min. After enzymatic hydrolysis is completed, enzyme inactivation is carried out at 85 °C for 15 min;

[0092] (4) Enzymatic hydrolysis of skim milk: 0.05% glucose oxidase is added to the skim milk and hydrolyzed at 35 °C for 60 min;

[0093] (5) Browning of skim milk: After enzymatic hydrolysis, the skim milk is subjected to browning treatment at 105 °C for 15 min, and after browning is completed, the temperature is lowered to 70 °C;

[0094] (6) Mixing of milk base: The enzymatically hydrolyzed cream obtained in step (3) is mixed with the browned skim milk obtained in step (5), and the temperature is raised to 70 °C;

[0095] (7) Homogenization and sterilization: Homogenize the substrate obtained in step (6) at a homogenization pressure of 30 / 160 bar; the sterilization temperature is between 133°C, the sterilization time is controlled at 4 seconds, cool down to 37°C, add 0.02% rennet, and the coagulation time is 40 min;

[0096] (8) Filling: Cool the temperature of the liquid material to 45°C for filling;

[0097] (9) Quick cooling: In the quick cooling channel, cool for 15 min, and the product temperature reaches below 20°C;

[0098] (10) Cold storage and ripening: The product is stored in the cold storage for 5 hours for ripening.

[0099] Comparative Example 3

[0100] The production process of brown milk pudding is as follows:

[0101] (1) Lactase hydrolysis: Add 0.03% lactase to raw milk, carry out hydrolysis at 43°C for 50 min, and carry out enzyme inactivation treatment after hydrolysis;

[0102] (2) Cream separation: Separate the cream from the raw milk after hydrolysis;

[0103] (3) Cream hydrolysis: Add 0.05% lipase and 0.03% glucose oxidase to the separated cream for hydrolysis, the hydrolysis conditions are 35°C for 40 min, carry out enzyme inactivation after hydrolysis, 85°C for 15 min;

[0104] (4) Skim milk hydrolysis: Add 0.03% glucose oxidase to skim milk, and carry out hydrolysis under the hydrolysis conditions of 35°C for 60 min;

[0105] (5) Browning of skim milk: Carry out browning treatment on the skim milk after hydrolysis, carry out browning at 105°C for 15 min, and cool down to 70°C after browning;

[0106] (6) Milk base mixing: Mix the hydrolyzed cream obtained in step (3) with the browned skim milk obtained in step (5), and heat up to 70°C;

[0107] (7) Homogenization and sterilization: Homogenize the substrate obtained in step (6) at a homogenization pressure of 40 / 180 bar; the sterilization temperature is between 136°C, the sterilization time is controlled at 6 seconds, and cool down to 37°C;

[0108] (8) Filling: Cool the temperature of the liquid material to 55°C for filling;

[0109] (9) Quick cooling: In the quick cooling channel, cool for 20 min, and the product temperature reaches below 20°C;

[0110] (10) Post-ripening in refrigeration: The product is post-ripened for 5 hours in the cold storage room.

[0111] Product Experiment

[0112] 1. Sensory evaluation

[0113] Sensory evaluations of the brown milk puddings prepared in Examples 1-2 and Comparative Examples 1-3 were carried out in terms of taste and flavor. The main evaluation items included: tissue state (presence or absence of whey separation, viscosity, fineness, texture, etc.), color, flavor, taste, ice crystal form, etc. A total of 35 people participated in the experiment and sensory evaluations were carried out on the brown milk pudding products of Examples 1-2 and Comparative Examples 1-3 respectively. The sensory scoring criteria are shown in Table 1, and the experimental record results are summarized in Table 2.

[0114] Table 1

[0115]

[0116] Table 2

[0117]

[0118]

[0119] 2. Texture test

[0120] According to the following process, texture tests were carried out on the brown milk puddings prepared in each example and comparative example respectively: Using a BROOKFIELD CT3 texture analyzer, with a TA11 probe, in compression mode, the test target was 10 mm in distance, the contact load was 1 g, the forward speed was 1 mm / s, and the backward speed was 1 mm / s. The hardness, adhesiveness and elasticity of the brown milk pudding were detected, and the results are shown in Table 3.

[0121] Table 3

[0122] Hardness (g) Adhesion (g) Elasticity (Pa) Example 1 140.23 27.10 0.155 Example 2 137.56 27.85 0.150 Comparative Example 1 135.27 26.90 0.155 Comparative Example 2 110.36 20.15 0.105 Comparative Example 3 28.59 8.35 0.085

[0123] As can be seen from Table 3, compared with the comparative examples, the hardness, adhesiveness and elasticity indexes of the brown milk puddings in Examples 1 to 2 are moderate. In particular, the brown milk puddings in Examples 1 to 2 have more suitable hardness, adhesiveness and elasticity. At the same time, combined with the sensory evaluation, the brown milk puddings in Examples 1 to 2 are smooth and delicate in the mouth, not sticky, and the overall performance is better. Among them, compared with Examples 1-2, the product flavors of Comparative Examples 1, 2 and 3 are not prominent and the texture is weaker.

[0124] 3. Sugar content detection

[0125] According to the following process, the sugar content of the brown milk puddings prepared in each example and comparative example was detected respectively: The detection method used the existing national standard method, GB5009.8 - 2016. The results are shown in Table 4.

[0126] Table 4

[0127]

[0128] As can be seen from Table 4, the preparation methods of Example 1 and Example 2 can ensure the 0 - sugar property of the product, meeting the needs of consumers without burden.

[0129] It should be understood that the invention described herein is not limited to a particular methodology, experimental protocol or reagent, as these can vary. The discussions and examples provided herein are only presented to describe particular embodiments and are not intended to limit the scope of the invention, which is limited only by the claims.

Claims

1. A method for preparing brown milk pudding, which comprises: 1) Adding lactase to raw milk for enzymatic hydrolysis, and performing enzyme inactivation treatment after hydrolysis; 2) Separating milk fat from the raw milk after the enzyme inactivation treatment in step 1) to obtain light cream and skim milk; 3) Adding lipase and glucose oxidase to the light cream for enzymatic hydrolysis, and performing enzyme inactivation treatment after hydrolysis; 4) Adding glucose oxidase to the skim milk for enzymatic hydrolysis; 5) Performing browning treatment on the skim milk after enzymatic hydrolysis in step 4); 6) Mixing the light cream after enzyme inactivation treatment in step 3) with the skim milk after browning treatment in step 5); 7) Homogenizing and sterilizing the base obtained in step 6), then cooling to 37°C, and adding rennet; 8) Cooling the mixed material liquid obtained in step 7) to obtain the brown milk pudding.

2. The method according to claim 1, wherein, the method further has one or more technical features selected from the following (i)-(ii): ( i) In step 1), the enzymatic hydrolysis time of the lactase is 50 - 70 min; (ii) In step 4), the enzymatic hydrolysis time of the glucose oxidase is 50 - 60 min.

3. The method according to any one of claims 1 - 2, wherein, the method further has one or more technical features selected from the following (i)-(ii): ( i) In step 1), the enzymatic hydrolysis temperature of the lactase is 40 - 45°C, preferably 43°C; (ii) In step 1), the content of the lactase added to the raw milk is 0.03% - 0.05%.

4. The method according to any one of claims 1 - 3, wherein, the method further has one or more technical features selected from the following (i)-(ii): ( i) In step 4), the enzymatic hydrolysis temperature of the glucose oxidase is 33 - 37°C, preferably 35°C; (ii) In step 4), the content of the glucose oxidase added to the skim milk is 0.03% - 0.05%.

5. The method according to any one of claims 1 - 4, wherein, the method further has one or more technical features selected from the following (i)-(iv): ( i) In step 3), the content of the lipase added to the light cream is 0.05% - 0.1%; (ii) In step 3), the content of the glucose oxidase added to the light cream is 0.03% - 0.05%; (iii) In step 3), the enzymatic hydrolysis temperature is 33 - 37°C, preferably 35°C; (iv) In step 3), the enzymatic hydrolysis time is 30 - 50 min, preferably 40 min.

6. The method according to any one of claims 1 - 5, wherein, the method further has one or more technical features selected from the following (i)-(ii): ( i) In step 7), the addition amount of the rennet in the base after sterilization treatment is 0.02% - 0.04%; (ii) In step 7), the coagulation time after adding rennet is 30 - 40 min.

7. The method according to any one of claims 1 - 6, wherein, The method further has one or more technical features selected from the following (i)-(ii): ( i) In step 5), the temperature of the browning treatment is 100 - 110°C, preferably 105°C; (ii) In step 5), the time of the browning treatment is 10 - 20 min, preferably 15 min.

8. The method according to any one of claims 1 - 7, wherein, the method further has one or more technical features selected from the following (i)-(vii): ( i) In step 3), the temperature of the enzyme inactivation treatment is 80 - 90°C, such as 85°C; (ii) In step 3), the time of the enzyme inactivation treatment is 10 - 20 min, such as 15 min; (iii) In step 5), after the browning treatment, the temperature is lowered to 65 - 75°C, such as 70°C; (iv) In step 6), after mixing, the temperature is raised to 65 - 75°C, such as 70°C; (v) In step 7), in the homogenization, the primary pressure is 30 - 40 bar and the total pressure is 160 - 180 bar; (vi) In step 7), the temperature of the sterilization is 133 - 136°C; (vii) In step 7), the time of the sterilization is 4 - 6 seconds.

9. The method according to any one of claims 1 - 8, wherein, step 8) is carried out in the following manner: 8-1) Filling and cooling the mixture liquid obtained in step 7); 8-2) Quick-cooling the cooled product obtained in step 8-1); 8-3) Post-ripening the quick-cooled product obtained in step 8-2) by refrigeration; Preferably, the filling and cooling temperature is 45 - 55°C; Preferably, the quick-cooling time is 15 - 20 min, and the temperature of the product after quick-cooling reaches below 20°C; Preferably, the temperature for post-ripening by refrigeration is 2 - 6°C; Preferably, the time for post-ripening by refrigeration is 3 - 7 hours, such as 5 hours.

10. A brown milk pudding prepared by the method according to any one of claims 1 - 9.

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