Thick milk beverage base, preparation method thereof and thick milk beverage containing thick milk beverage base

Abstract

The invention provides a thick milk beverage base and a preparation method thereof, and a thick milk beverage containing the thick milk beverage base comprises the following raw materials: 20-60 parts by weight of raw milk; 20 to 60 parts by weight of water; 10-30 parts by weight of mixed grease; the mixed grease comprises the following components in percentage by weight: 92%-95% of ester exchange grease and 5%-8% of fractionation grease; 0.1-1 part by weight of an emulsifier; and 0.1-2 parts by weight of a buffer salt. The mixed grease of the ester exchange grease and the fractionation grease is used for replacing traditional hydrogenated grease, the taste of the thick milk beverage base can be effectively improved, and therefore the dual purposes of taste improvement and health attribute of the thick milk beverage applied to the thick milk beverage are achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of beverages, and in particular to a thick milk beverage base, a preparation method thereof, and a thick milk beverage containing the same. Background Art

[0002] At present, hydrogenated oils are commonly added to thick milk drinks on the market. Hydrogenated oils have been developed for a long time and the technology is mature. The increased hardness and melting point facilitate transportation and processing, and the enhanced antioxidant and stability facilitates storage and preservation. Moreover, the application of hydrogenated oils in thick milk drinks can also meet consumers' demand for color, aroma and taste. However, hydrogenated oils are not considered healthy oils. Hydrogenated oils usually contain a large amount of trans fatty acids, which are harmful to human health in the long term, mainly including causing obesity, inducing cardiovascular diseases, and increasing the burden on the kidneys. In addition, it may also induce diseases such as diabetes, so it is not recommended to consume hydrogenated oils for a long time.

[0003] Therefore, it is necessary to explore a thick milk beverage base that achieves the dual goals of improving the taste and health attributes of thick milk beverages, which has huge market prospects. Summary of the invention

[0004] In view of this, the present invention provides a thick milk drink base and a preparation method thereof, and a thick milk drink containing the same. In the present invention, a mixed fat of ester-exchanged fat and fractionated fat is used to replace traditional hydrogenated fat, thereby achieving the dual goals of improving taste and health attributes in thick milk drinks.

[0005] In order to solve the technical problems raised in the background technology, the present invention adopts the following technical solutions:

[0006] In a first aspect, the present invention provides a thick milk drink base, characterized in that it comprises the following raw materials:

[0007] 20-60 parts by weight of raw cow's milk;

[0008] 20-60 parts by weight of water;

[0009] 10 to 30 parts by weight of a mixed fat; the mixed fat comprises 92% to 95% of transesterified fat and 5% to 8% of fractionated fat in terms of weight percentage;

[0010] Emulsifier 0.1-1 parts by weight;

[0011] 0.1 to 2 parts by weight of buffer salt; the buffer salt includes at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium citrate, sodium citrate, sodium carbonate and sodium bicarbonate.

[0012] Furthermore, the raw materials also include:

[0013] 0.5-5 parts by weight of low DE value maltodextrin;

[0014] The DE value of the low DE value maltodextrin is 4.0-6.0 g / 100 g.

[0015] Furthermore, the low DE value maltodextrin is prepared from waxy potatoes through an enzymatic hydrolysis process.

[0016] Furthermore, the raw materials also include: 0.1 to 1 parts by weight of light cream powder.

[0017] Furthermore, the mixed oil comprises, by weight percentage, 92% to 95% of transesterified oil, 1% to 2% of vitamin E, and 4% to 7% of rapeseed oil.

[0018] Furthermore, the emulsifier includes at least one of monoglycerol and diglycerol fatty acid esters, succinic acid monoglyceride, sodium stearoyl lactylate, sucrose fatty acid esters, sodium caseinate, Tween-80, Tween-60 and phospholipids.

[0019] Furthermore, the raw materials also include: 0.05 to 0.15 parts by weight of a thickener; the thickener includes: at least one of microcrystalline cellulose, xanthan gum, carrageenan, gellan gum, and sodium carboxymethyl cellulose.

[0020] Furthermore, the emulsifier is a combination of sucrose fatty acid ester, sodium stearoyl lactylate and Tween-60; and the thickener is a combination of microcrystalline cellulose and sodium carboxymethyl cellulose.

[0021] In a second aspect, the present invention provides a method for preparing the thick milk drink base as described above, the preparation method comprising the following steps:

[0022] Providing raw materials; the raw materials include: 20-60 parts by weight of raw milk; 20-60 parts by weight of water; 10-30 parts by weight of mixed fats, wherein the mixed fats include 92%-95% of transesterified fats and 5%-8% of fractionated fats in terms of weight percentage; 0.1-1 parts by weight of emulsifier; 0.1-2 parts by weight of buffer salt, wherein the buffer salt includes at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium citrate, sodium citrate, sodium carbonate and sodium bicarbonate; 0.5-5 parts by weight of low DE value maltodextrin; the DE value of the low DE value maltodextrin is 4.0-6.0g / 100g; 0.1-1 parts by weight of light cream powder; and 0.05-0.15 parts by weight of thickener;

[0023] Stirring the raw milk and water and heating them to 50-55° C., adding the mixed fat and stirring to mix; then adding the emulsifier, buffer salt and thickener and stirring to heat to 60-70° C., adding low DE value maltodextrin and stirring to mix; finally adding the light cream powder to obtain a mixture;

[0024] The mixture is subjected to a pre-homogenization treatment, then cooled, sterilized, subjected to a post-homogenization treatment, and finally cooled to obtain the thick milk beverage base.

[0025] Furthermore, in the preparation method, the cooling is to cool the mixture after the pre-homogenization treatment to 10-25° C., and the storage time after cooling is less than 6 hours.

[0026] Furthermore, in the preparation method, the sterilization treatment conditions are: using UHT ultra-high temperature instantaneous sterilization, sterilizing at 135°C to 150°C for 2s to 8s. The flash temperature is 80°C ， Flash evaporation is a supporting process for UHT. The flash evaporator is connected to the sterilization pipeline to remove the moisture brought into the feed liquid during the instantaneous temperature rise stage.

[0027] Furthermore, in the preparation method, the homogenization conditions of the post-homogenization are: the secondary homogenization pressure is 30-35 bar, the total pressure is 110-120 bar; the homogenizer flow rate is 0.8-1.2 t / h; and the homogenization temperature is 77-88°C.

[0028] In a third aspect, the present invention provides a thick milk drink, which comprises the thick milk drink base as described above, or the thick milk drink base prepared by the above preparation method.

[0029] The beneficial effects of the above technical solution of the present invention are as follows:

[0030] The present invention provides a thick milk beverage base, which comprises the following raw materials by weight: 20 to 60 parts by weight of raw cow's milk; 20 to 60 parts by weight of water; 10 to 30 parts by weight of mixed fats; the mixed fats comprising 92% to 95% of transesterified fats and 5% to 8% of fractionated fats; 0.1 to 1 part by weight of an emulsifier; 0.1 to 2 parts by weight of a buffer salt; the buffer salt comprising at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium citrate, sodium citrate, sodium carbonate and sodium bicarbonate.

[0031] The present invention provides a thick milk drink base, wherein a mixed fat of transesterified fat and fractionated fat is used to replace the traditional hydrogenated fat. The present invention finds that if only a single transesterified fat is used, there is a problem of lack of smoothness. When the mixed fat includes 92% to 95% of transesterified fat and 5% to 8% of fractionated fat by weight, the taste of the thick milk drink base can be effectively improved, thereby achieving the dual goals of improving taste and health properties in thick milk drinks.

[0032] In addition, the present invention also found that when low DE maltodextrin made from glutinous potatoes by enzymatic hydrolysis is used as a fat substitute, the low DE maltodextrin exists in the liquid phase in the form of particles with a particle size of 10-100 μm, forming a fat globule-like shape and having a significant fat taste, and can be effectively used in thick milk to enhance and strengthen the thickness of the milk drink. DETAILED DESCRIPTION

[0033] In order to further understand the present invention, preferred embodiments of the present invention are described below in conjunction with examples. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than for limiting the present invention.

[0034] In a first aspect, the present invention provides a thick milk drink base, comprising the following raw materials by weight:

[0035] 20-60 parts by weight of raw cow's milk;

[0036] 20-60 parts by weight of water;

[0037] 10 to 30 parts by weight of a mixed fat; the mixed fat comprises 92% to 95% of transesterified fat and 5% to 8% of fractionated fat in terms of weight percentage;

[0038] Emulsifier 0.1-1 parts by weight;

[0039] 0.1 to 2 parts by weight of buffer salt; the buffer salt includes at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium citrate, sodium citrate, sodium carbonate and sodium bicarbonate.

[0040] The present invention provides a thick milk beverage base, in which a mixed fat of ester exchange fat and fractionated fat is used to replace the traditional hydrogenated fat. The three kinds of fats mentioned above are explained in detail below: different fats can be obtained by treating fats in different ways, among which hydrogenated fats, also known as hydrogenated oils, refer to fats whose melting point or melting characteristics are changed through a hydrogenation process. Hydrogenated fats can be divided into vegetable and animal, that is, hydrogenated vegetable oils and hydrogenated animal oils. They are usually used as raw materials in the food and chemical industries. Fractionated fats are the development and utilization of solid fats to obtain solid fats with a higher degree of saturation; to accelerate the low-temperature storage performance of liquid fats and obtain liquid oils with a lower degree of saturation. The oil fractionation methods mainly include: ① conventional fractionation cooling crystallization and solid-liquid separation; ② solvent fractionation cooling crystallization can reduce the viscosity of the mixed liquid, make it easy to crystallize, reduce the amount of liquid oil in the solid fat, reduce the filtration resistance, etc.; ③ surfactant fractionation surfactant aqueous solution wets the crystallized solid fat and separates the solid fat crystals from the liquid oil for easy separation; ④ liquid-liquid extraction fractionation uses selective solvents to dissolve components with small molecular weight and high unsaturation degree to separate them from other components. Intraester exchange in transesterified oils refers to the exchange between three fatty acids of triglycerides, and interester exchange is the mutual exchange between different triglyceride fatty acids, and more often occurs is interester exchange. The distribution of solid fat content of the above three oils at different temperatures is shown in Table 1; the sliding melting points of the above three oils are shown in Table 2. The oils used were purchased from Ajuskars (Zhangjiagang) Co., Ltd., namely Akomilk NH 63 (fractionated oil), Akotop NH55 and Cebes NH 86A (ester exchange oil).

[0041] Table 1

[0042]

[0043] Table 2

[0044] type Oil fractionation Transesterified oils Hydrogenated fats Slip melting point(℃) 32 35 34

[0045] The oil produced by the transesterification process does not involve the hydrogenation process, and the sliding melting point is similar to that of hydrogenated oil, which is suitable for improving the taste of the product. However, during the experiment, the inventors of the present invention found that if only a single transesterified oil is used, there will be a problem of lack of smoothness, and by adding other oils and blending them in different proportions, it can be effectively improved, thereby achieving the dual goals of improving the taste and health properties of thick milk drinks.

[0046] According to some embodiments of the present invention, the mixed oil preferably includes 92% to 95% of transesterified oil, 1% to 2% of VE, and 4% to 7% of rapeseed oil by weight. The present invention further optimizes and explores the types of oils in the mixed oil, and the fractionated oil can use rapeseed oil and VE. Optionally, the mixed oil includes 94% of transesterified oil, 1% of VE, and 5% of rapeseed oil by weight.

[0047] According to some embodiments of the present invention, the low DE value maltodextrin is preferably made from waxy potatoes through an enzymatic hydrolysis process.

[0048] In the present invention, low DE maltodextrin made from glutinous potatoes by enzymatic hydrolysis is specially selected as a fat substitute. The low DE maltodextrin exists in the form of particles with a particle size of 10-100 μm in the liquid phase, forming a fat globule-like shape and having a significant fat taste. It can be used in thick milk to effectively enhance and strengthen the thick feeling of milk drinks.

[0049] According to some embodiments of the present invention, the raw materials further include: 0.1 to 1 parts by weight of light cream powder.

[0050] The functionality of thick milk beverage base is reflected in improving the taste of the beverage on the one hand, and making the beverage present a mellower and more lasting creamy flavor on the other. Conventional flavor optimization is achieved with synthetic food flavors. Flavors have certain limitations in flavor presentation. On the one hand, a single flavor requires screening of multiple combinations to achieve a close-to-natural feeling. Light cream powder is made from raw materials such as cream, light cream, and whey powder through enzymatic hydrolysis, powder spraying and other processes. The flavoring method is to provide more small-molecule milk fat components to achieve product flavor enhancement.

[0051] According to some embodiments of the present invention, the emulsifier includes: at least one of mono- and di-glycerol fatty acid esters, succinic acid monoglyceride, sodium stearoyl lactylate, sucrose fatty acid esters, sodium caseinate, Tween-80, Tween-60 and phospholipids.

[0052] According to some embodiments of the present invention, the raw materials further include, by weight percentage: 0.05 to 0.15 parts by weight of a thickener; the thickener includes: at least one of microcrystalline cellulose, xanthan gum, carrageenan, gellan gum, and sodium carboxymethyl cellulose.

[0053] According to some embodiments of the present invention, optionally, the emulsifier is a combination of sucrose fatty acid ester, sodium stearoyl lactylate and Tween-60; and the thickener is a combination of microcrystalline cellulose and sodium carboxymethyl cellulose.

[0054] In the present invention, the technical evaluation method formed in the raw material screening stage plays an important role in meeting the product requirements of flavor and mouthfeel. The oil raw material determines the taste and flavor basis of the product; low DE value maltodextrin strengthens the richness of thick milk by providing a fat mouthfeel; light cream powder not only enhances the cream flavor but also balances the taste; buffer salt coordinates the overall heavy taste and flavor balance to form a coordinated flavor and mouthfeel.

[0055] In a second aspect, the present invention provides a method for preparing a thick milk drink base, the preparation method comprising the following steps:

[0056] Providing raw materials; the raw materials include: 20-60 parts by weight of raw milk; 20-60 parts by weight of water; 10-30 parts by weight of mixed fats and oils, wherein the mixed fats and oils include 92%-95% of transesterified fats and oils and 5%-8% of fractionated fats and oils; 0.1-1 parts by weight of emulsifiers; 0.1-2 parts by weight of buffer salts, wherein the buffer salts include at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium citrate, sodium citrate, sodium carbonate and sodium bicarbonate; 0.5-5 parts by weight of low DE value maltodextrin; the DE value of the low DE value maltodextrin is 4.0-6.0g / 100g; 0.1-1 parts by weight of light cream powder; and 0.05-0.25 parts by weight of thickeners;

[0057] Stirring the raw milk and water and heating them to 50-55° C., adding the mixed fat and stirring to mix; then adding the emulsifier, buffer salt and thickener and stirring to heat to 60-70° C., adding low DE value maltodextrin and stirring to mix; finally adding the light cream powder to obtain a mixture;

[0058] The mixture is subjected to a pre-homogenization treatment, then cooled, sterilized, subjected to a post-homogenization treatment, and finally cooled to obtain the thick milk beverage base.

[0059] During the preparation process, if the low DE maltodextrin is not properly handled during the mixing process, it will clump together and then cannot be completely dispersed in the liquid. This situation will cause the low DE maltodextrin to be insufficiently effective and fail to achieve the expected taste improvement effect. The particles formed after clumping will also continue to gather in the production pipeline, affecting the normal flow of the liquid and the CIP effect, bringing many potential risks. Based on the characteristics of this raw material, the best process guidance has been summarized through repeated tests and verifications to control production stability. Low DE maltodextrin should be premixed with other powder raw materials (white sugar, emulsifier or thickener) in advance and fed at 55-65°C. After mixing, check whether there are small translucent particles at the bottom of the mixing device or the pipeline filter.

[0060] Whipping cream powder needs to be matched with corresponding process conditions to give full play to the role of flavor optimization. The process should be strictly controlled to ensure a good dispersion effect. Whipping cream powder should be fed at 65-70℃, and the effect will be better when using a shearing device during mixing and dispersion. The temperature of the liquid mixed with whipping cream powder should be kept at 70-75℃.

[0061] According to other embodiments of the present invention, the emulsifier in the preparation method is a combination of sucrose fatty acid ester, sodium stearoyl lactylate and Tween-60; and the thickener is a combination of microcrystalline cellulose and sodium carboxymethyl cellulose.

[0062] According to some embodiments of the present invention, in the preparation method, the homogenization conditions of the pre-homogenization are: the secondary homogenization pressure is 30-35 bar, the total pressure is 110-120 bar; the homogenizer flow rate is 2.5-3.5 t / h; and the homogenization temperature is 77-88°C.

[0063] According to some embodiments of the present invention, in the preparation method, the cooling is to cool the mixture after the pre-homogenization treatment to 10-25° C., and the storage time after cooling is less than 6 hours.

[0064] According to some embodiments of the present invention, in the preparation method, the sterilization treatment conditions are: using UHT ultra-high temperature instantaneous sterilization, sterilizing at 135°C to 150°C for 2s to 8s. Flash evaporation at 80°C ， Flash evaporation is a supporting process for UHT. The flash evaporator is connected to the sterilization pipeline to remove the moisture brought into the feed liquid during the instantaneous temperature rise stage.

[0065] According to some embodiments of the present invention, in the preparation method, the homogenization conditions of the post-homogenization are: the secondary homogenization pressure is 30-35 bar, the total pressure is 110-120 bar; the homogenizer flow rate is 0.8-1.2 t / h; and the homogenization temperature is 77-88°C.

[0066] In a third aspect, the present invention provides a thick milk drink, which comprises the thick milk drink base as described above, or the thick milk drink base prepared by the above preparation method.

[0067] The present invention will be further described below through some specific embodiments.

[0068] The transesterified oil, low DE maltodextrin and whipping cream powder used in the following examples and comparative examples are as follows. The transesterified oil was purchased from Ajuskars (Zhangjiagang) Co., Ltd., numbered Akotop NH55, the low DE maltodextrin was purchased from Eminsidi (Shanghai) Trading Co., Ltd., made from waxy potatoes by enzymatic hydrolysis, numbered ETENIA505, and the whipping cream powder was purchased from Galison Staple Food Enterprise (Jiangsu) Co., Ltd., numbered 30C-F.

[0069] Example 1 Effect of mixed fats on thick milk drink base

[0070] (1) Raw materials: based on the total raw material mass of the thick milk beverage base of 1 kg, it includes:

[0071] 300g raw milk; mixed fats (including 186g transesterified fats, 12g rapeseed oil and 2g VE); 2.5g light cream powder; emulsifiers (including 1.2g sucrose fatty acid esters, 1.8g sodium stearoyl lactylate, 1.8g Tween-60); buffer salts (8g dipotassium hydrogen phosphate, 10g sodium citrate); thickeners (1.2g microcrystalline cellulose and 0.5g sodium carboxymethyl cellulose); the balance is drinking water.

[0072] (2) Preparation method:

[0073] The raw milk and drinking water are mixed, stirred at a speed of 1500r / min and heated to 50°C, and the mixed oil is added and stirred to mix; the stirring is maintained, and the emulsifier, buffer salt and thickener are added during the stirring process and stirred to 65°C; finally, the light cream powder is added and heated to 70°C, and drinking water is added to the volume to obtain a mixture after mixing; the mixture is pre-homogenized, and the homogenization conditions of the pre-homogenization are: the secondary homogenization pressure is 30bar, the total pressure is 120bar; the homogenizer flow rate is 3t / h; the homogenization temperature is 80°C; after the mixture after the pre-homogenization is cooled to below 25°C, UHT ultra-high temperature instantaneous sterilization is carried out, and sterilization is carried out at 141°C for 4s; after sterilization, post-homogenization is carried out, and the homogenization conditions of the post-homogenization are: the secondary homogenization pressure is 30bar, the total pressure is 120bar; the homogenizer flow rate is 1t / h; and the homogenization temperature is 80°C. Finally, the mixture is cooled to a temperature less than 30° C. to obtain the thick milk drink base.

[0074] Embodiments 2 to 4

[0075] The addition amount of each component in the mixed fat was changed. The addition amount of each component in the mixed fat is recorded in Table 4.

[0076] Sensory evaluation:

[0077] Take 50g of the thick milk drink base prepared in Examples 1 to 4, add 25g of syrup (60% Brix) and 200g of tea soup respectively, and prepare four groups of milk tea drinks. The four groups of milk tea drinks are numbered, and 15 sensory assessors are randomly selected, and the scores are averaged. The sensory assessment standards are shown in Table 3. The addition amount of each component in the mixed oil in Examples 1 to 4 and the sensory evaluation scores are recorded in Table 4.

[0078] Table 3

[0079]

[0080] Table 4

[0081] Example 1 Example 2 Example 3 Example 4 Transesterified oils (g / portion) 186 184 188 190 Rapeseed oil (g / portion) 12 14 10 8 Ve(g / portion) 2 2 2 2 Flavor 4.8 4.5 4.6 4.4 Taste 4.8 4.6 4.5 4.5

[0082] Comparative Examples 1-4 Effect of Mixed Oils on Thick Milk Drink Base

[0083] (1) Raw materials: except for the type and amount of the mixed oil, the rest are the same as those in Example 1;

[0084] The addition amount of each component in the mixed fat is recorded in Table 5.

[0085] (2) Preparation method: The same as the preparation method in Example 1.

[0086] Sensory evaluation: The sensory evaluation method and sensory evaluation criteria are the same as those of Examples 1 to 4. The addition amount of each component in the mixed oil and fat in Comparative Examples 1 to 4 and the sensory evaluation scores are recorded in Table 5.

[0087] Table 5

[0088] Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Transesterified oils (g / portion) 186 186 186 186 Rapeseed oil (g / portion) 14 0 / / Corn Oil / / 14 12 Ve(g / portion) 0 14 / 2 Flavor 4.3 4.2 4.0 4.2 Taste 4.4 4.2 4.2 4.3

[0089] Through the sensory evaluation standards in Examples 1 to 4 and Comparative Examples 1 to 4, it can be seen that when the mixed fat contains transesterified fat, rapeseed oil and VE at the same time, and the content of transesterified fat in the mixed fat is 93%, the content of rapeseed oil is 6%, and the content of VE is 1%, the flavor and taste of the mixed fat added to the thick milk base are the best.

[0090] Example 5 Thick milk beverage base with low DE value maltodextrin

[0091] (1) Raw materials: based on the total raw material mass of the thick milk beverage base of 1 kg, it includes:

[0092] 300g raw milk; mixed fats (including 186g transesterified fats, 12g rapeseed oil and 2g VE); 10g low DE maltodextrin (from waxy potatoes); 2.5g light cream powder; emulsifiers (including 1.2g sucrose fatty acid esters, 1.8g sodium stearoyl lactylate, 1.8g Tween-60); buffer salts (8g dipotassium hydrogen phosphate, 10g sodium citrate); thickeners (1.2g microcrystalline cellulose and 0.5g sodium carboxymethyl cellulose); the remainder is drinking water.

[0093] (2) Preparation method:

[0094] The raw milk and drinking water are mixed, stirred at a speed of 1500 r / min and heated to 50° C., and the mixed oil is added and stirred to mix evenly; stirring is continued, and during the stirring process, the emulsifier, buffer salt and thickener are added and stirred to 65° C., and the low DE value maltodextrin is added and stirred for 10 minutes until mixed evenly; finally, the light cream powder is added and heated to 70° C., and after mixing evenly, drinking water is added to make up the volume to obtain a mixture; the mixture is pre-homogenized, and the pre-homogenization The homogenization conditions are as follows: the secondary homogenization pressure is 30 bar, the total pressure is 120 bar; the homogenizer flow rate is 3 t / h; the homogenization temperature is 80°C; the mixture after the pre-homogenization treatment is cooled to below 25°C and then subjected to UHT ultra-high temperature instantaneous sterilization at 141°C for 4 seconds; after sterilization, a post-homogenization treatment is performed, and the post-homogenization homogenization conditions are as follows: the secondary homogenization pressure is 30 bar, the total pressure is 120 bar; the homogenizer flow rate is 1 t / h; the homogenization temperature is 80°C. Finally, the mixture is cooled to a temperature less than 30°C to obtain the thick milk beverage base.

[0095] Comparative Examples 5-8 Effects of Different Fat Replacers on Thick Milk Drink Base

[0096] (1) Raw materials: The low DE maltodextrin (derived from glutinous potatoes) in Example 5 was replaced with concentrated milk protein (MPC), inulin, polydextrose and low DE maltodextrin (derived from rice), and the rest was the same as Example 5. The other raw materials were the same as Example 5, thereby obtaining Comparative Examples 5 to 8 respectively;

[0097] (2) Preparation method: The same as the preparation method in Example 5.

[0098] Sensory evaluation:

[0099] Take 50g of the thick milk drink base prepared in Example 5 and Comparative Examples 5 to 8, add 25g of syrup (60% Brix) and 200g of tea soup respectively, and prepare five groups of milk tea drinks. The five groups of milk tea drinks are numbered, and 15 sensory assessors are randomly selected, and the scores are averaged. The sensory evaluation standards are shown in Table 6. It should be explained that the evaluation standards in the present invention are based on Table 3, that is, to explore the effect of adding fat substitutes to the solution of Example 1 on the flavor and taste. The types of fat substitutes in Example 5 and Comparative Examples 5 to 8 and the scores of sensory evaluation are recorded in Table 7.

[0100] Table 6

[0101]

[0102] Table 7

[0103]

[0104] The present invention specifically selects low-DE maltodextrin made from glutinous potatoes by enzymatic hydrolysis as a fat substitute (purchased from Aiminsdi (Shanghai) Trading Co., Ltd.), which exists in the liquid phase as particles with a particle size of 10 to 100 μm, forming a fat globule-like shape and having a significant fat taste. Compared with concentrated milk protein (MPC), inulin and polydextrose, its application in thick milk can effectively enhance and enhance the thickness of milk drinks and has a better flavor. In addition, the present invention also finds that when low-DE maltodextrins from different sources are used in thick milk bases, they will also differ in flavor and taste. With respect to the formula composition in the present invention, the low-DE maltodextrin derived from glutinous potatoes has a better flavor and taste than the low-DE maltodextrin derived from rice.

[0105] Examples 6-7 Effect of buffer salt system on thick milk beverage base

[0106] (1) Raw materials: The buffer salt (8 g of dipotassium hydrogen phosphate and 10 g of sodium citrate) in Example 5 was replaced with 18 g of dipotassium hydrogen phosphate. The other raw materials were the same as those in Example 5, and these were used as the raw materials for Example 6;

[0107] The buffer salt (8 g of dipotassium hydrogen phosphate and 10 g of sodium citrate) in Example 5 was replaced with 8 g of dipotassium hydrogen phosphate, 8 g of sodium citrate and 2 g of sodium carbonate to serve as the raw materials for Example 7;

[0108] (2) Preparation method: The preparation methods of Examples 6 and 7 are the same as the preparation method in Example 5.

[0109] Table 8 shows the types of buffer salts used in Examples 5, 6, and 7 and the results of sensory evaluation.

[0110] Table 8

[0111]

[0112] Comparative Examples 9-15 Effect of the Stabilizing System on Thick Milk Drink Base

[0113] The transesterified fat added to the thick milk drink of the present invention replaces hydrogenated fat as the fat raw material, and its SFC is about 10wt.% at 35°C. When used in milk drinks stored at room temperature, the fat will easily crystallize during the shelf life, causing the fat to float. Therefore, a stabilization system should be built to solve the stability risk caused by fat crystallization.

[0114] According to the present invention, the stabilizing system includes an emulsifier and a thickener, which together affect the particle size, viscosity, pH value and other phase parameters of the final product. During the test, the viscosity, pH value and particle size of the liquid were measured as the evaluation dimensions of the measurement indicators, and the sensory indicators and physical and chemical indicators of the liquid were tested and evaluated in conjunction with the dual-temperature accelerated destruction test to obtain the most suitable emulsification and thickening system.

[0115] Viscosity test method: Equipment: Brookfield viscometer; Test parameters: Rotor: 62# / 63#, rotation speed: 50r / min, time: 30s, test sample temperature: 25±2℃.

[0116] Particle size test method: Equipment: MALVERN / HORIBA particle size analyzer.

[0117] Test parameters: Refractive index: generally 1.47 is selected. For other samples and special emulsions, please refer to relevant literature for setting. Sample transmittance: large particles (red semiconductor laser) range 80-90%; small particles (blue LED light source) range 70-90%.

[0118] pH value test method: measure according to the instructions of pH meter, test sample temperature: 25℃±2.

[0119] Dual temperature accelerated destruction test:

[0120] Place the test samples at a constant temperature of 37℃ and 45℃, observe and record sample changes (physical and chemical indicators and sensory indicators) every 7 days. Observe for at least 2 months at 37℃ and at least 1 month at 45℃.

[0121] The types of emulsifiers and thickeners and the test results in Comparative Examples 9 to 15 are recorded in Table 9.

[0122] Table 9

[0123]

[0124]

[0125] Table 9

[0126]

[0127]

[0128] The product obtained by the stabilization system of Comparative Example 9 has a relatively large viscosity, a normal particle size, and a low pH value; the product obtained by the stabilization system of Comparative Example 10 has a normal viscosity, a relatively large particle size, and a normal pH value; the product obtained by the stabilization system of Comparative Example 11 has a normal viscosity, a slightly larger particle size, and a slightly lower pH value; the product obtained by the stabilization system of Comparative Example 12 has a relatively large viscosity, a relatively small particle size, and a normal pH value; the product obtained by the stabilization system of Comparative Example 13 has a relatively large viscosity, a normal particle size, and a low pH value, but the viscosity increases significantly after refrigeration; the product obtained by the stabilization system of Comparative Example 14 has a normal viscosity, a normal particle size, and a normal pH value, but the fluidity changes greatly when stored at room temperature; the product obtained by the stabilization system of Comparative Example 15 has a normal viscosity, a relatively large particle size, and a normal pH value, but fat floats after 1 week.

[0129] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A thick milk drink base, It is characterized in that Including the following ingredients: 20-60 parts by weight of raw cow's milk; 20-60 parts by weight of water; 10 to 30 parts by weight of a mixed fat; the mixed fat comprises 92% to 95% of transesterified fat and 5% to 8% of fractionated fat in terms of weight percentage; Emulsifier 0.1-1 parts by weight; 0.1 to 2 parts by weight of buffer salt; the buffer salt includes at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium citrate, sodium citrate, sodium carbonate and sodium bicarbonate.

2. The thick milk drink base according to claim 1, It is characterized in that The raw materials also include: 0.5-5 parts by weight of low DE value maltodextrin; The DE value of the low DE value maltodextrin is 4.0-6.0 g / 100 g.

3. The thick milk drink base according to claim 2, It is characterized in that The low DE value maltodextrin is prepared from waxy potatoes through an enzymatic hydrolysis process.

4. The thick milk drink base according to claim 1, It is characterized in that The raw materials also include: 0.1 to 1 weight portion of light cream powder.

5. The thick milk drink base according to claim 1, It is characterized in that The mixed oil comprises 92% to 95% of ester exchange oil, 1% to 2% of vitamin E and 4% to 7% of rapeseed oil in terms of weight percentage.

6. The thick milk drink base according to claim 1, It is characterized in that The emulsifier comprises at least one of monoglycerol and diglycerol fatty acid esters, succinic acid monoglyceride, sodium stearoyl lactylate, sucrose fatty acid esters, sodium caseinate, Tween-80, Tween-60 and phospholipids.

7. The thick milk drink base according to claim 6, It is characterized in that The raw materials also include: Thickener 0.05-0.15 parts by weight; The thickener comprises at least one of microcrystalline cellulose, xanthan gum, carrageenan, gellan gum and sodium carboxymethyl cellulose.

8. The thick milk drink base according to claim 7, It is characterized in that The emulsifier is a combination of sucrose fatty acid ester, sodium stearoyl lactylate and Tween-60; the thickener is a combination of microcrystalline cellulose and sodium carboxymethyl cellulose.

9. A method for preparing a thick milk drink base according to any one of claims 1 to 8, It is characterized in that The preparation method comprises the following steps: Providing raw materials; the raw materials include: 20-60 parts by weight of raw milk; 20-60 parts by weight of water; 10-30 parts by weight of mixed fats, wherein the mixed fats include 92%-95% of transesterified fats and 5%-8% of fractionated fats in terms of weight percentage; 0.1-1 parts by weight of emulsifier; 0.1-2 parts by weight of buffer salt, wherein the buffer salt includes at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, potassium citrate, sodium citrate, sodium carbonate and sodium bicarbonate; 0.5-5 parts by weight of low DE value maltodextrin; the DE value of the low DE value maltodextrin is 4.0-6.0g / 100g; 0.1-1 parts by weight of light cream powder; and 0.05-0.15 parts by weight of thickener; Stirring the raw milk and water and heating them to 50-55° C., adding the mixed fat and stirring to mix; then adding the emulsifier, buffer salt and thickener and stirring to heat to 60-70° C., adding low DE value maltodextrin and stirring to mix; finally adding the light cream powder to obtain a mixture; The mixture is subjected to a pre-homogenization treatment, then cooled, sterilized, subjected to a post-homogenization treatment, and finally cooled to obtain the thick milk beverage base.

10. A thick milk drink, It is characterized in that The thick milk drink comprises the thick milk drink base according to any one of claims 1 to 8, or the thick milk drink base prepared by the preparation method according to claim 9.

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