Non-hydrogenated base emulsion as well as preparation method and application thereof

Abstract

The invention relates to non-hydrogenated base milk as well as a preparation method and application thereof, and belongs to the technical field of dairy drinks. The non-hydrogenated base milk comprises the following raw materials in parts by mass: 400-600 parts of raw milk, 90-140 parts of non-hydrogenated vegetable oil, 60-80 parts of malt syrup, 30-50 parts of single cream, 21-27 parts of whole milk powder, 5-15 parts of white granulated sugar, 0.6-1.2 parts of edible salt, 7.7-9.5 parts of an emulsifier, 1.9-2.7 parts of a stabilizer and 1.5-3 parts of an acidity regulator. According to the invention, a proper ratio of the non-hydrogenated vegetable oil to the single cream is selected, different types of emulsifiers are screened to ensure that the non-hydrogenated base milk is stable in the shelf life, the ratio of the emulsifiers to a stabilizer is optimized in an experiment, fat floating is reduced, the product stability is improved, and a non-hydrogenated base milk stabilizing system is established; the prepared product is fresh, cool, fine and smooth in taste and rich in milk fragrance.

Description

Technical Field

[0001] The invention belongs to the technical field of dairy drinks, and in particular relates to a non-hydrogenated base milk and a preparation method and application thereof. Background Art

[0002] As new tea drinks are increasingly integrated into consumers' daily lives, "milk tea" has completed the transformation from a hedonic consumer product to a daily consumer product. At the same time, "milk tea health" has gradually become an invisible anxiety that troubles consumers. Non-hydrogenated base milks have begun to rise under the demand for consumer health. Non-hydrogenated base milks use a mixture of non-hydrogenated vegetable oil and cream. Different ratios will not only change the taste and flavor of non-hydrogenated base milks, but also cause fat to float and product stability to deteriorate. Therefore, oil ratio, emulsifier selection and product stability are important issues that non-hydrogenated base milks need to solve. Summary of the invention

[0003] The first object of the present invention is to provide a non-hydrogenated base milk to solve the technical problem of poor stability of non-hydrogenated base milk.

[0004] The second object of the present invention is to provide a method for preparing a non-hydrogenated base milk.

[0005] The third object of the present invention is to provide a use of a non-hydrogenated base milk.

[0006] In order to achieve the above purpose, the technical solution adopted by the present invention is:

[0007] A non-hydrogenated base milk comprises the following raw materials, calculated by mass: 400-600 parts of raw cow's milk, 90-140 parts of non-hydrogenated vegetable oil, 60-80 parts of maltose syrup, 30-50 parts of light cream, 21-27 parts of whole milk powder, 5-15 parts of white sugar, 0.6-1.2 parts of edible salt, 7.7-9.5 parts of emulsifier, 1.9-2.7 parts of stabilizer and 1.5-3 parts of acidity regulator.

[0008] Furthermore, 4 to 6 parts of sodium caseinate, 2.3 to 2.8 parts of mono- and di-glycerol fatty acid esters, 0.4 to 0.7 parts of polyoxyethylene (20) sorbitan monostearate (Tween 60), and 0.3 to 0.7 parts of sucrose fatty acid esters.

[0009] Furthermore, the stabilizer includes the following raw materials in parts by mass: 0.2-0.4 parts of carrageenan and 1.5-2.5 parts of microcrystalline cellulose; the acidity regulator includes the following raw materials in parts by mass: 1.0-2.0 parts of disodium hydrogen phosphate, 0.3-0.8 parts of sodium hexametaphosphate, and 0.2-0.4 parts of baking soda.

[0010] Furthermore, the protein content of the raw milk is ≥2.9%, and the fat content is ≥3.4%; the protein content of the whole milk powder is ≥24%, and the fat content is ≥26%.

[0011] A preparation method of a non-hydrogenated base milk includes the following steps:

[0012] S1: Hydration: Mix and heat the formula amount of the raw milk and water, then add the formula amount of the whole milk powder, and cool after standing for hydration;

[0013] S2: Ingredient melting: Mix and heat the formula amount of the non-hydrogenated vegetable oil with the whole milk powder after hydration in S1, then add the formula amount of the malt syrup, emulsifier, stabilizer, granulated sugar, edible salt and acidity regulator for ingredient melting, then add light cream, make up the volume, and obtain a liquid mixture after stirring;

[0014] S3: Homogenize the liquid mixture in S2 once, sterilize, homogenize twice, and cool to obtain the non-hydrogenated base milk.

[0015] Furthermore, in S1, the heating temperature is 40 - 50°C; the standing hydration time is 40 - 50 min; the cooling temperature is 2 - 6°C.

[0016] Furthermore, in S2, the heating temperature is 73 - 78°C; the ingredient melting time is 15 - 20 min.

[0017] Furthermore, in S3, the homogenization pressure for the first homogenization and the second homogenization is 10 - 12 Mpa for the first stage pressure and 2.0 - 3.0 Mpa for the second stage pressure; the temperature for the second homogenization in S3 is 70 - 75°C.

[0018] Furthermore, in S3, the sterilization temperature is 134 - 138°C, the time is 3 - 4 s, and the outlet temperature is 23 - 27°C.

[0019] An application of the non-hydrogenated base milk in milk tea.

[0020] Advantages of the present invention:

[0021] The present invention selects a suitable ratio of non-hydrogenated vegetable oil and light cream. At the same time, to ensure the stability of the non-hydrogenated base milk during the shelf life, different types of emulsifiers are screened, and the ratio of emulsifier and stabilizer is optimized in the experiment to reduce fat floating, improve product stability, and establish a stable system for the non-hydrogenated base milk. The prepared product not only has a fresh, delicate taste and strong milk fragrance, but also realizes "0 creamer, 0 non-dairy creamer, 0 hydrogenated vegetable oil". The milk tea prepared with the non-hydrogenated base milk of the present invention has a prominent tea fragrance, strong milk fragrance, and delicate taste.

[0022] The present invention selects pure natural refined non-hydrogenated vegetable oil to replace hydrogenated vegetable oil and adds a certain amount of light cream. The product is mainly composed of raw milk, malt syrup and emulsifier, with unique characteristics and advantages, which can endow the product with a dense and delicate taste, making people have endless aftertastes. The non-hydrogenated base milk combines advanced technologies and processes. The non-hydrogenated vegetable oil adopts the freezing physical fractionation technology and will not have a hydrogenation reaction.

[0023] The present invention selects different emulsifiers and adjusts the ratio of emulsifier to stabilizer to ensure the stable state of the product during the shelf life, with uniform and delicate texture, no fat floating phenomenon, and rich layers when combined with tea drinks, and the product has good stability.

[0024] By determining the appropriate homogenization pressure, the obtained non-hydrogenated base milk is fine and uniform, not easy to be whipped and with no fat floating, and has better shelf life stability. Description of the Drawings

[0025] Figure 1 It is a physical picture of the non-hydrogenated base milk in Example 1;

[0026] Figure 2 It is a physical picture of the base milk in Comparative Example 1;

[0027] Figure 3 It is a physical picture of the base milk in Comparative Example 6. Detailed Embodiments

[0028] The following will further illustrate the present invention in combination with the embodiments of the present invention and the drawings.

[0029] In the embodiments of the present invention, the protein content of the raw milk used is ≥2.9%, and the fat content is ≥3.4%; the protein content of the whole milk powder is ≥24%, and the fat content is ≥26%.

[0030] Example 1

[0031] The non-hydrogenated base milk of Example 1 includes the following raw materials: 500 kg of raw milk, 120 kg of non-hydrogenated vegetable oil, 75 kg of malt syrup, 40 kg of light cream, 25 kg of whole milk powder, 10 kg of granulated sugar, 1 kg of edible salt, 8.6 kg of emulsifier, 2.3 kg of stabilizer, and 2.3 kg of acidity regulator. The emulsifier includes 5 kg of sodium caseinate, 2.5 kg of mono- and diglycerol fatty acid esters, 0.6 kg of polyoxyethylene (20) sorbitan monostearate, and 0.5 kg of sucrose fatty acid ester. The stabilizer includes 0.3 kg of carrageenan and 2 kg of microcrystalline cellulose. The acidity regulator includes 1.5 kg of disodium hydrogen phosphate, 0.5 kg of sodium hexametaphosphate, and 0.3 kg of baking soda.

[0032] The preparation method of the non-hydrogenated base milk of Example 1 includes the following steps:

[0033] S1: Hydration: Heat the formulated amount of raw cow milk and 200 kg of water to 45 °C, then add whole milk powder, stir for 10 min, let it stand for hydration for 40 min, and then cool it to 4 °C for storage and standby;

[0034] S2: Material preparation: Mix the formulated amount of non-hydrogenated vegetable oil and the well-hydrated whole milk powder in S1 and heat to 75 °C. Then add the formulated amounts of malt syrup, emulsifier, stabilizer, granulated sugar, table salt and acidity regulator, and prepare the materials for 15 min; then add the formulated amount of light cream, make up the volume, and stir for 10 min until evenly mixed to obtain the liquid material;

[0035] S3: First homogenization: Homogenize the liquid material in S2 for the first time. The pressure for the first homogenization is 10 Mpa, where the primary pressure is 10 Mpa and the secondary pressure is 2.5 Mpa. First set it to the secondary pressure, and then set it to the primary pressure;

[0036] S4: Sterilization: Sterilize the liquid material after the first homogenization in S3. The sterilization temperature is 137 °C and the time is 4 s;

[0037] S5: Second homogenization: Homogenize the liquid material after sterilization in S4 for the second time. The temperature for the second homogenization is 75 °C, and the pressure for the second homogenization is 10 Mpa, where the primary pressure is 10 Mpa and the secondary pressure is 2.5 Mpa. First set it to the secondary pressure, and then set it to the primary pressure;

[0038] S6: Cool the liquid material after the second homogenization in S5 to 24 °C, and then fill it to obtain the product.

[0039] Example 2

[0040] The non-hydrogenated base milk of Example 2 includes the following raw materials: 400 kg of raw cow milk, 140 kg of non-hydrogenated vegetable oil, 80 kg of malt syrup, 30 kg of light cream, 27 kg of whole milk powder, 5 kg of granulated sugar, 1.2 kg of edible salt, 7.7 kg of emulsifier, 2.7 kg of stabilizer, and 2 kg of acidity regulator. The emulsifier includes 4 kg of sodium caseinate, 2.3 kg of mono- and diglycerol fatty acid esters, 0.7 kg of polyoxyethylene (20) sorbitan monostearate, and 0.7 kg of sucrose fatty acid ester. The stabilizer includes 0.2 kg of carrageenan and 2.5 kg of microcrystalline cellulose. The acidity regulator includes 1.0 kg of disodium hydrogen phosphate, 0.8 kg of sodium hexametaphosphate, and 0.2 kg of baking soda.

[0041] The preparation method of the non-hydrogenated base milk of Example 2 includes the following steps:

[0042] S1: Hydration: Heat the formulated amount of raw cow milk and 200 kg of water to 45 °C, then add the formulated amount of whole milk powder, stir for 10 min, let it stand for hydration for 40 min, and then cool it to 4 °C for storage and standby;

[0043] S2: Ingredients preparation: Mix the formulated amount of non-hydrogenated vegetable oil and the well-hydrated whole milk powder in S1 and heat to 75°C. Then add the formulated amounts of malt syrup, emulsifier, stabilizer, granulated sugar, salt, and acidity regulator, and mix for 15 minutes. Then add the formulated amount of light cream, make up the volume, and stir for 10 minutes until evenly mixed to obtain the liquid material.

[0044] S3: First homogenization: Homogenize the liquid material in S2 once. The pressure for the first homogenization is 10 Mpa, where the primary pressure is 10 Mpa and the secondary pressure is 2.5 Mpa. First set it to the secondary pressure, and then set it to the primary pressure.

[0045] S4: Sterilization: Sterilize the liquid material after the first homogenization in S3. The sterilization temperature is 137°C and the time is 4 s.

[0046] S5: Second homogenization: Homogenize the liquid material after sterilization in S4 a second time. The temperature for the second homogenization is 75°C and the pressure is 10 Mpa, where the primary pressure is 10 Mpa and the secondary pressure is 2.5 Mpa. First set it to the secondary pressure, and then set it to the primary pressure.

[0047] S6: Cool the liquid material after the second homogenization in S5 to 24°C and fill it to obtain the product.

[0048] Example 3

[0049] The non-hydrogenated base milk of Example 3 includes the following raw materials: 600 kg of raw cow milk, 90 kg of non-hydrogenated vegetable oil, 60 kg of malt syrup, 50 kg of light cream, 21 kg of whole milk powder, 15 kg of granulated sugar, 0.6 kg of edible salt, 9.5 kg of emulsifier, 1.9 kg of stabilizer, and 3 kg of acidity regulator. The emulsifier includes 6 kg of sodium caseinate, 2.8 kg of mono- and diglycerol fatty acid esters, 0.4 kg of polyoxyethylene (20) sorbitan monostearate, and 0.3 kg of sucrose fatty acid ester. The stabilizer includes 0.4 kg of carrageenan and 1.5 kg of microcrystalline cellulose. The acidity regulator includes 2.0 kg of disodium hydrogen phosphate, 0.3 kg of sodium hexametaphosphate, and 0.4 kg of baking soda.

[0050] The preparation method of the non-hydrogenated base milk of Example 3 includes the following steps:

[0051] S1: Hydration: Heat the formulated amount of raw cow milk and 200 kg of water to 45°C, then add the formulated amount of whole milk powder, stir for 10 minutes, let it stand for hydration for 40 minutes, and then cool to 4°C for storage and standby.

[0052] S2: Material preparation: Mix the formulated amount of non-hydrogenated vegetable oil and the well-hydrated whole milk powder in S1 and heat to 75°C. Then add the formulated amounts of malt syrup, emulsifier, stabilizer, granulated sugar, salt, and acidity regulator, and prepare the materials for 15 minutes. Then add the formulated amount of light cream, make up the volume, and stir for 10 minutes until evenly mixed to obtain the liquid material;

[0053] S3: First homogenization: Homogenize the liquid material in S2 once. The pressure for the first homogenization is 10 Mpa, where the primary pressure is 10 Mpa and the secondary pressure is 2.5 Mpa. First set it to the secondary pressure, and then set it to the primary pressure;

[0054] S4: Sterilization: Sterilize the liquid material after the first homogenization in S3. The sterilization temperature is 137°C and the time is 4 s;

[0055] S5: Second homogenization: Homogenize the liquid material after sterilization in S4 a second time. The temperature for the second homogenization is 75°C, and the pressure for the second homogenization is 10 Mpa, where the primary pressure is 10 Mpa and the secondary pressure is 2.5 Mpa. First set it to the secondary pressure, and then set it to the primary pressure;

[0056] S6: Cool the liquid material after the second homogenization in S5 to 24°C, and then fill it to obtain the product.

[0057] Comparative Example 1

[0058] The preparation method of the base milk in Comparative Example 1 is roughly the same as that in Example 1. The difference between the preparation method of the base milk in Comparative Example 1 and that in Example 1 is that the base milk in Comparative Example 1 uses hydrogenated vegetable oil.

[0059] Comparative Example 2

[0060] The preparation method of the base milk in Comparative Example 2 is roughly the same as that in Example 2. The difference between the preparation method of the base milk in Comparative Example 2 and that in Example 2 is that the amount of non-hydrogenated vegetable oil in Comparative Example 2 is 180 kg, and the amount of light cream is 10 kg.

[0061] Comparative Example 3

[0062] The preparation method of the base milk in Comparative Example 3 is roughly the same as that in Example 1. The difference between the preparation method of the base milk in Comparative Example 3 and that in Example 1 is that sucrose fatty acid ester is not added in Comparative Example 3, and the amount of polyoxyethylene (20) sorbitan monostearate is 1.5 kg.

[0063] Comparative Example 4

[0064] The preparation method of the base milk in Comparative Example 4 is roughly the same as that in Example 1. The difference between the preparation method of the base milk in Comparative Example 4 and that in Example 1 is that carrageenan is not added in Comparative Example 4.

[0065] Comparative Example 5

[0066] The preparation method of the base milk in Comparative Example 5 was substantially the same as that in Example 1. The difference between the preparation method of the base milk in Comparative Example 5 and that in Example 1 was that in Comparative Example 5, the amount of carrageenan used was 0.1 kg, the amount of sucrose fatty acid ester used was 0.9 kg, and the amount of polyoxyethylene (20) sorbitan monostearate used was 0.2 kg.

[0067] Comparative Example 6

[0068] The preparation method of the base milk in Comparative Example 6 was substantially the same as that in Example 1. The difference between the preparation method of the base milk in Comparative Example 6 and that in Example 1 was that in Comparative Example 6, the homogenization pressures for both the first homogenization and the second homogenization were 15 Mpa, where the primary homogenization pressure was 15 Mpa and the secondary homogenization pressure was 5 Mpa.

[0069] The performance test results of the base milk in Example 1 and Comparative Examples 1 - 6 are shown in Table 1.

[0070] Table 1 Performance Test Results of the Base Milk in Example 1 and Comparative Examples 1 - 6

[0071]

[0072]

[0073] As can be seen from Table 1, in Comparative Example 1, hydrogenated vegetable oil is used instead of non-hydrogenated vegetable oil, and the end of the milk tea has a strong greasy taste and forms a film in the mouth, which also affects the release of the tea fragrance in the milk tea; in Comparative Example 2, after adjusting the ratio of non-hydrogenated vegetable oil and light cream, the layering is poor, the tea fragrance is too prominent and covers part of the milk fragrance, and the overall taste is relatively light and thin. The taste of the base milk in Comparative Example 1 and Comparative Example 2 is significantly inferior to that of Example 1, indicating that by adjusting the ratio of the two components of non-hydrogenated vegetable oil and light cream, the two components act synergistically to make the base milk have a rich layering in the milk tea, with prominent tea fragrance and strong milk fragrance, and the overall taste is thick and not greasy. In Comparative Example 3, sucrose fatty acid ester is omitted, and the obtained base milk has poor layering, the milk fragrance is too prominent and suppresses the tea fragrance, and there is a wall hanging phenomenon in the milk tea, and there is slight fat floating on the top during the shelf life, indicating that by adding sucrose fatty acid ester in the present invention, not only the layering can be improved, but also the stability of the product can be maintained. In Comparative Example 4, carrageenan is omitted, and the obtained base milk has poor layering, the milk fragrance is too prominent and suppresses the tea fragrance, has a strong water feeling, and is overall light and thin, indicating that by adding carrageenan in the present invention, not only the layering can be improved, the thickness of the milk tea can be increased, the water feeling can be reduced, but also the water separation at the bottom during the shelf life can be reduced, and the product stability can be maintained. In Comparative Example 5, the ratio of the emulsifier and the stabilizer is adjusted, and the obtained base milk has slight wall hanging and shows a granular feeling in the milk tea, and there is also slight fat floating during the shelf life, indicating that by using a proper ratio of the stabilizer and the emulsifier in the present invention, the product quality is more stable and the tissue state is more delicate. In Comparative Example 6, the homogenization pressure of the first homogenization and the second homogenization is changed to 150 Mpa, and the obtained base milk has a serious wall hanging phenomenon, fat floating appears on the top during the shelf life, there is slight water separation at the bottom, and the fluidity is poor. During the homogenization process, it is easy to be whipped when the temperature of the second homogenization is low, which is easy to block the homogenizer and the pipeline, causing adverse effects on production. By changing the two homogenization pressures to 100 Mpa in the present invention, the obtained base milk is fine and uniform, not easy to block the pipeline and the homogenizer, and has no wall hanging phenomenon and better shelf life stability.

Claims

1. A non-hydrogenated base milk, characterized in that: The following raw materials are included by mass: 400-600 parts of raw milk, 90-140 parts of non-hydrogenated vegetable oil, 60-80 parts of maltose syrup, 30-50 parts of light cream, 21-27 parts of whole milk powder, 5-15 parts of white sugar, 0.6-1.2 parts of edible salt, 7.7-9.5 parts of emulsifier, 1.9-2.7 parts of stabilizer, 1.5-3 parts of acidity regulator.

2. The non-hydrogenated base milk according to claim 1, characterized in that: The emulsifier comprises the following raw materials calculated by weight: 4-6 parts of sodium caseinate, 2.3-2.8 parts of mono- and di-glycerol fatty acid esters, 0.4-0.7 parts of polyoxyethylene (20) sorbitan monostearate, and 0.3-0.7 parts of sucrose fatty acid esters.

3. The non-hydrogenated base milk according to claim 1, characterized in that: The stabilizer includes the following raw materials by weight: 0.2-0.4 parts of carrageenan and 1.5-2.5 parts of microcrystalline cellulose; the acidity regulator includes the following raw materials by weight: 1.0-2.0 parts of disodium hydrogen phosphate, 0.3-0.8 parts of sodium hexametaphosphate, and 0.2-0.4 parts of baking soda.

4. The non-hydrogenated base milk according to claim 1, characterized in that: The protein content of the raw milk is ≥2.9%, and the fat content is ≥3.4%; the protein content of the whole milk powder is ≥24%, and the fat content is ≥26%.

5. A method for preparing a non-hydrogenated base milk according to claim 1, characterized in that: The following steps are involved: S1: hydration: mixing the raw milk and water in a formula amount and heating them, then adding the whole milk powder in a formula amount, standing for hydration and then cooling; S2: mixing the non-hydrogenated vegetable oil in the formula amount with the hydrated whole milk powder in S1 and heating them, then adding the maltose syrup, emulsifier, stabilizer, white sugar, edible salt and acidity regulator in the formula amount to mix the materials, then adding the cream, fixing the volume, and stirring to obtain the liquid material; S3: homogenizing, sterilizing, homogenizing and cooling the liquid in S2 once, thereby obtaining the non-hydrogenated base milk.

6. The method for preparing the non-hydrogenated base milk according to claim 5, characterized in that: The heating temperature in S1 is 40-50°C; the standing hydration time is 40-50 minutes; and the cooling temperature is 2-6°C.

7. The method for preparing the non-hydrogenated base milk according to claim 5, characterized in that: The heating temperature in S2 is 73-78° C.; the time for the mixing of the materials is 15-20 min.

8. The method for preparing the non-hydrogenated base milk according to claim 5, characterized in that: The homogenization pressures of the primary homogenization and the secondary homogenization in S3 are 10-12 MPa for the primary pressure and 2.0-3.0 MPa for the secondary pressure; the temperature of the secondary homogenization in S3 is 70-75°C.

9. The method for preparing the non-hydrogenated base milk according to claim 5, characterized in that: The sterilization temperature in S3 is 134-138°C, the time is 3-4s, and the outlet temperature is 23-27°C.

10. Use of the non-hydrogenated base milk as claimed in claim 1 in milk tea.

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