Pure milk fat whipping-free milk cover and preparation method thereof

Abstract

The invention provides a pure milk fat whipping-free milk cover and a preparation method thereof. The milk cover comprises the following raw materials in percentage by weight: 30%-40% of single cream, 10%-20% of cream cheese, 30%-40% of milk, 5%-10% of condensed milk, 2%-6% of white granulated sugar, 5%-10% of malt syrup, 0.5%-1.0% of edible salt and 0.5%-1.0% of a compound emulsion stabilizer, wherein the dry matter content is 40%-50%; the protein content is 3-4%; the compound emulsion stabilizer comprises sodium carboxymethyl cellulose, and the addition amount of the sodium carboxymethyl cellulose is 0.05-0.2%. The pure milk fat whipping-free milk cover provided by the invention has good flowability and product stability, can guarantee the appearance and distribution stability of the product, can complete the whipping operation of the milk cover at a factory end, can be directly unfrozen and used in a tea drink store, is convenient and rapid, and guarantees the uniformity of the quality of products in chain / franchise stores.

Description

Technical Field

[0001] The invention relates to the technical field of milk caps, and in particular to a pure cream-free whipping-free milk cap and a preparation method thereof. Background Art

[0002] In recent years, the domestic tea beverage industry has continued to grow, and chain franchised beverage stores can be seen everywhere on the streets. Milk tea has gradually become one of the most popular drinks among young people, and it also leads the fashion of current beverages. Among them, new tea drinks such as milk tea are popular in the market for their mellow taste and rich taste, and are sought after by consumers.

[0003] Milk cap is an essential raw material for preparing milk cap tea, and it needs to have a certain product fluidity to ensure that it can be served normally. At present, milk caps are prepared by stores, which has the problem of complicated on-site production operations in stores and difficulty in ensuring the uniformity of product quality in chain / franchise stores. In addition, the existing milk caps also have the problem of poor stability. They are easy to melt when added to tea soup, especially when added to hot tea soup, which leads to poor stability in the appearance of milk cap tea, especially when used for delivery on takeaway platforms. The milk cap is often completely dissolved when it is delivered to consumers. Summary of the invention

[0004] In view of this, the present invention provides a pure cream-free whipping milk cap and a preparation method thereof, wherein the pure cream-free whipping milk cap completes the whipping operation at the factory end and is directly thawed and used in tea shops, which is convenient and fast. At the same time, the pure cream-free whipping milk cap provided by the present invention has good fluidity and stability, and is less likely to mix with tea soup.

[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 pure cream-free whipping milk cap, which comprises the following raw materials by weight percentage:

[0007] Cream 30%-40%, cream cheese 10%-20%, milk 30%-40%, condensed milk 5%-10%, white sugar 2-6%, maltose syrup 5-10%, edible salt 0.5%-1.0%, compound emulsifier stabilizer 0.5%-1.0%;

[0008] The dry matter content of the pure cream-free milk cap is 40% to 50%;

[0009] The protein content of the pure cream-free milk cap is 3% to 4%;

[0010] The compound emulsifying stabilizer includes sodium carboxymethyl cellulose, and the added amount of the sodium carboxymethyl cellulose is 0.05-0.2%.

[0011] Furthermore, the added amount of the sodium carboxymethyl cellulose is 0.05-0.1%.

[0012] Furthermore, the compound emulsifier stabilizer also includes mono- and di-glycerol fatty acid esters, polyoxyethylene (20) sorbitan monooleate and colloid; the addition amount of the mono- and di-glycerol fatty acid esters is 0.2-0.4%, the addition amount of the polyoxyethylene (20) sorbitan monooleate is 0.05-0.1%, and the addition amount of the colloid is 0.05-0.1%.

[0013] Furthermore, the colloid is xanthocollagen.

[0014] Furthermore, the weight ratio of the maltose syrup to white sugar is (5:3) to (10:2).

[0015] In a second aspect, the present invention provides a method for preparing the milk cap as described above, comprising the following steps:

[0016] Mixing 20-40% of the total amount of milk with cream cheese to prepare liquid A;

[0017] Mix the remaining milk, condensed milk, cream, maltose syrup and a compound emulsifier stabilizer to prepare liquid B;

[0018] Adding the feed liquid A into the feed liquid B, stirring evenly to obtain the feed liquid C, and performing homogenization and sterilization treatment on the feed liquid C;

[0019] After sterilization, cool the material down; add the cooled material into a freezing machine and beat it;

[0020] The whipped material is filled and frozen.

[0021] Furthermore, 20 to 40% of the total amount of milk and cream cheese are mixed, and liquid A is obtained after shear mixing; the rotation speed of the shear mixing is 2000 to 2500 rpm / min, and the time is 10 to 15 minutes.

[0022] Furthermore, the homogenization pressure of the homogenization is 50-80 bar.

[0023] Furthermore, the sterilization temperature is 65-75°C and the sterilization time is 30-40 minutes.

[0024] Furthermore, the temperature of the milk accounting for 20-40% of the total amount of the milk is raised to 50-60° C., and cream cheese is added thereto, and liquid A is obtained after shearing and mixing.

[0025] Furthermore, the remaining milk is heated to 50-60° C., condensed milk, cream, maltose syrup and a compound emulsifier stabilizer are added, and the mixture is mixed evenly to obtain liquid B.

[0026] Furthermore, the feed liquid A is added into the feed liquid B, stirred evenly, and heated to 60-70° C. to obtain feed liquid C.

[0027] Furthermore, after the sterilization is completed, the material is cooled to below 10°C.

[0028] Furthermore, the freezing temperature of the freezing is -18 to -35°C.

[0029] Furthermore, the hourly feed rate of the freezer is controlled to be 15 to 25 times the capacity of the whipping cylinder.

[0030] Furthermore, the discharge temperature of the freezer is controlled to be 1-3°C.

[0031] The beneficial effects of the above technical solution of the present invention are as follows:

[0032] The invention provides a pure cream non-whipping milk cap, which comprises raw materials by weight percentage: 30%-40% of whipping cream, 10%-20% of cream cheese, 30%-40% of milk, 5%-10% of condensed milk, 2%-6% of white sugar, 5%-10% of maltose syrup, 0.5%-1.0% of edible salt and 0.5%-1.0% of a compound emulsifier stabilizer; the dry matter content of the pure cream non-whipping milk cap is 40%-50%; the protein content of the pure cream non-whipping milk cap is 3%-4%; the compound emulsifier stabilizer comprises sodium carboxymethyl cellulose, and the added amount of the sodium carboxymethyl cellulose is 0.05-0.2%.

[0033] The present invention optimizes the sugar-containing raw materials in the freshly made milk cap by adding maltose syrup, thereby increasing the dry matter content in the raw materials; at the same time, the addition of sodium carboxymethyl cellulose is controlled according to the protein content of the product to form a suitable system ratio, so that the fluidity and stability of the milk cap can be achieved. The pure cream-free whipping milk cap provided in the present invention has good fluidity and product stability, which can better ensure the product appearance and delivery stability of the takeaway platform. At the same time, the milk cap whipping operation is completed at the factory end, and the tea shop directly thaws and uses it, which is convenient and fast and ensures the uniformity of the product quality of the chain / franchise stores. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The graph is a particle size distribution D50 diagram of the products of Examples 1, 3, 4 and Comparative Example 3 before freeze-thaw.

[0035] Figure 2 The graph is a particle size distribution D50 diagram of the products of Examples 1, 3, 4 and Comparative Example 3 after thawing.

[0036] Figure 3 It is the shelf life clarity index of the products of Examples 1, 3, 4 and Comparative Example 3.

[0037] Figure 4 These are photos of the milk cap products of Comparative Example 1 and Example 1.

[0038] Figure 5 These are photos of the milk cap products of Comparative Example 3 and Example 1. DETAILED DESCRIPTION

[0039] 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.

[0040] In a first aspect, the present invention provides a pure cream-free whipping milk cap, characterized in that it comprises, by weight percentage, the following raw materials:

[0041] Cream 30%-40%, cream cheese 10%-20%, milk 30%-40%, condensed milk 5%-10%, white sugar 2-6%, maltose syrup 5-10%, edible salt 0.5%-1.0%, compound emulsifier stabilizer 0.5%-1.0%;

[0042] The dry matter content of the pure cream-free milk cap is 40% to 50%;

[0043] The protein content of the pure cream-free milk cap is 3% to 4%;

[0044] The compound emulsifying stabilizer includes sodium carboxymethyl cellulose, and the added amount of the sodium carboxymethyl cellulose is 0.05-0.2%.

[0045] More preferably, the added amount of the sodium carboxymethyl cellulose is 0.05-0.1%.

[0046] More preferably, the weight ratio of the maltose syrup to white sugar is (5:3) to (10:2).

[0047] The present invention provides a pure cream-free whipping-free milk cap, which uses raw materials of freshly made milk caps from some stores, combined with other auxiliary materials, completes the milk cap whipping operation at the factory end, and is directly thawed and used in tea drinking stores; this product eliminates the complexity of freshly made operations in stores and reduces the pressure on raw material storage, while ensuring the uniformity of product quality in chain / franchise stores.

[0048] The inventors of the present invention found in the process of developing the pure cream non-whipped milk cap that the purpose of reducing free water can be achieved by controlling the dry matter content of the product to ≥40% (not more than 50%). In addition, sodium carboxymethyl cellulose in the compound emulsifier stabilizer will interact with the protein in the milk cap product, thereby reducing the destructive effect on the structure of the non-whipped milk cap in the freeze-thaw link. Specifically, in the present invention, the dry matter content of the product is increased by compounding maltose syrup with white granulated sugar. The addition of maltose syrup can reduce the water separation rate of the milk cap product. The lower the water separation rate, the higher the storage stability of the milk cap. However, the more maltose syrup is added, the worse the fluidity of the product. According to the comprehensive quality indicators, the addition of maltose syrup is more suitable within 10%. According to the comprehensive quality indicators, the addition of maltose syrup is more suitable within 10%. When the protein content of the product is 3%, and the amount of sodium carboxymethyl cellulose added is 0.05-0.2%, as the amount of addition increases, the freeze-thaw stability of the particle size, the clarification index during the shelf life, and the tea suspension stability are better, but the product fluidity is worse. Therefore, it is more appropriate to control the addition ratio of sodium carboxymethyl cellulose to protein within 0.1:3. The reasons for the above phenomenon may be: the addition of ionic stabilizers can increase the amount of protein adsorption on the interface, and when the ion concentration is lower than the critical flocculation concentration of the system, it can effectively reduce the volume and number of large-particle fat globules in the emulsion, but when the concentration of anionic stabilizers is too high, it will promote the aggregation of fat globules, and the flocculent structure is strong and not easy to be destroyed, resulting in poor product fluidity and affecting normal cup output.

[0049] According to some embodiments of the present invention, the compound emulsifying stabilizer also includes mono- and di-glycerol fatty acid esters, polyoxyethylene (20) sorbitan monooleate, and xanthan gum. Specifically, by weight percentage, the addition amount of mono- and di-glycerol fatty acid esters is 0.2-0.4%, the addition amount of polyoxyethylene (20) sorbitan monooleate is 0.05-0.1%, and the addition amount of xanthan gum is 0.05-0.1%. Generally speaking, in the absence of other ionic emulsifiers or emulsifying salts, when the concentration of colloid in the system is higher than 0.04%, it will promote the aggregation of fat globules. Ionic sodium carboxymethyl cellulose is added to the system of the present invention, so the aggregation phenomenon of fat globules can be slowed down, and the concentration of xanthan gum in the system also exceeds 0.04%.

[0050] In a second aspect, the present invention provides a method for preparing the milk cap as described above, comprising the following steps:

[0051] Mixing 20-40% of the total amount of milk with cream cheese to prepare liquid A;

[0052] Mix the remaining milk, condensed milk, cream, maltose syrup and a compound emulsifier stabilizer to prepare liquid B;

[0053] Adding the feed liquid A into the feed liquid B, stirring evenly to obtain the feed liquid C, and performing homogenization and sterilization treatment on the feed liquid C;

[0054] After sterilization, cool the material down; add the cooled material into a freezing machine and beat it;

[0055] The whipped material is filled and frozen.

[0056] According to some embodiments of the present invention, 20 to 40% of the total amount of milk and cream cheese are mixed, and liquid A is obtained after shear mixing; the rotation speed of the shear mixing is 2000 to 2500 rpm / min, and the time is 10 to 15 minutes.

[0057] According to some embodiments of the present invention, the homogenization pressure of the homogenization is 50-80 bar.

[0058] According to some embodiments of the present invention, the sterilization temperature is 65-75° C., and the sterilization time is 30 min-40 min.

[0059] According to some embodiments of the present invention, milk accounting for 20-40% of the total milk is heated to 50°C, cream cheese is added, and liquid A is obtained after shearing and mixing; and / or

[0060] The remaining milk is heated to 50-60°C, condensed milk, cream, maltose syrup and a compound emulsifier stabilizer are added, and mixed evenly to obtain liquid B; and / or

[0061] Adding the feed liquid A into the feed liquid B, stirring evenly, and heating to 60-70° C. to obtain feed liquid C; and / or

[0062] After sterilization, cool the material to below 10°C; and / or

[0063] The freezing temperature of the freezing is -18 to -35°C.

[0064] According to some embodiments of the present invention, the hourly feed rate of the freezer is controlled to be 15 to 25 times the capacity of the whipping cylinder.

[0065] According to some embodiments of the present invention, the discharge temperature of the freezer is controlled to be 1-3°C.

[0066] In the present invention, in addition to the dry matter content of the product, the interaction between sodium carboxymethyl cellulose and the protein in the milk cap product, the whipping process for preparing the milk cap will also affect the stability and fluidity of the milk cap. The inventors of the present invention found in the process of developing the pure cream-free whipping milk cap that the design of the whipping parameters at the process end should be able to take into account the fluidity of the product and the stability of the tissue state of the discharged product after freezing. If it is not appropriate, ice residue and granularity will appear after the liquid is frozen, resulting in an unstable tissue state. Specifically, (1) As the total homogenization pressure increases, the particle size D50 of the product before freeze-thaw shows a trend of first decreasing and then increasing, and the emulsion stability shows a trend of first increasing and then decreasing. The preferred homogenization conditions are: the primary homogenization pressure is 50-80 bar. (2) The feed pump speed will affect the quality of the milk cap product. Different feed pump speeds affect its residence time in the whipping tank and the state of tissue coagulation. The greater the feed pump speed, the shorter its residence time, the worse the relative stability of the frozen and demulsified fat coagulation of the feed liquid, the lower the wrapping and foaming ability, and the feed liquid shows relatively good fluidity. However, the non-whipped milk cap product needs to take into account both fluidity and product stability. Therefore, it is preferred that the hourly feed rate of the freezing machine is 15 to 25 times the capacity of the whipping tank. (3) Under the same pump speed, the greater the refrigeration capacity, the lower the discharge temperature. The feed liquid is prone to demulsified fat aggregation at a lower temperature, thereby deteriorating its fluidity. The lower the discharge temperature, the higher the degree of fat coagulation of the feed liquid, the worse the frozen fluidity of the feed liquid, and the worse the tissue fluidity. When the non-whipped milk cap product is used, it needs a certain fluidity to be used normally. Therefore, the preferred discharge temperature is 1 to 3°C.

[0067] In summary, the present invention uses pure milk fat raw materials mainly including: cream, raw milk, cheese, etc., optimizes the sugar-containing raw materials of the freshly made milk cap by adding syrup materials; controls the addition of sodium carboxymethyl cellulose according to the protein content of the product to form a suitable system ratio, and then goes through process mixing and homogenization to optimize the freezing and whipping process, and finally produces a stable quality non-whipping milk cap product.

[0068] It should be noted that, unless otherwise specified, "%" in the present specification means "% by weight".

[0069] The present invention will be further described below through some specific embodiments.

[0070] Example 1

[0071] Ingredients: 30% light cream, 15% cream cheese, 35% milk, 7% condensed milk, 2% white sugar, 10% maltose syrup, 0.5% edible salt, compound emulsifier stabilizer (0.2% mono- and diglycerol fatty acid esters, 0.1% polyoxyethylene (20) sorbitan monooleate, 0.1% sodium carboxymethyl cellulose, 0.1% xanthan gum).

[0072] Preparation method:

[0073] (1) Mixing: Heat 40% of the total milk to 55° C., add cream cheese, and shear mix at a speed of 2000 rpm / min for 15 min to obtain liquid A1;

[0074] (2) Mixing: Heat the remaining milk to 55° C., add condensed milk, cream, maltose syrup and a compound emulsifier stabilizer, and mix well to obtain liquid B1;

[0075] (3) Mixing: Add liquid A1 into liquid B1, stir evenly, and heat to 65°C to obtain liquid C1;

[0076] (4) Primary homogenization: homogenize the liquid C1 at 65°C with a homogenization pressure of 80 bar;

[0077] (5) Pasteurization: The homogenized material is pasteurized at a temperature of 70°C for 30 minutes;

[0078] (6) Cooling: Cool the homogenized material to 8°C;

[0079] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 20 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 400L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is controlled to be 1°C.

[0080] (8) Filling and freezing: Fill and freeze the whipped material at a freezing temperature of -18 to -35°C.

[0081] Example 2

[0082] Ingredients: 30% light cream, 15% cream cheese, 39% milk, 7% condensed milk, 3% white sugar, 5% maltose syrup, 0.5% edible salt, compound emulsifier stabilizer (0.2% mono- and diglycerol fatty acid esters, 0.1% polyoxyethylene (20) sorbitan monooleate, 0.1% sodium carboxymethyl cellulose, 0.1% xanthan gum).

[0083] Preparation method: Same as Example 1.

[0084] Example 3

[0085] Ingredients: 30% light cream, 15% cream cheese, 35% milk, 7% condensed milk, 2% white sugar, 10% maltose syrup, 0.5% edible salt, compound emulsifier stabilizer (0.25% mono- and diglycerol fatty acid esters, 0.1% polyoxyethylene (20) sorbitan monooleate, 0.05% sodium carboxymethyl cellulose, 0.1% xanthan gum).

[0086] Preparation method: Same as Example 1.

[0087] Example 4

[0088] Ingredients: 30% light cream, 15% cream cheese, 35% milk, 7% condensed milk, 2% white sugar, 10% maltose syrup, 0.5% edible salt, compound emulsifier stabilizer (0.2% mono- and diglycerol fatty acid esters, 0.05% polyoxyethylene (20) sorbitan monooleate, 0.2% sodium carboxymethyl cellulose, 0.05% xanthan gum).

[0089] Preparation method: Same as Example 1.

[0090] Example 5

[0091] Raw materials: same as in Example 1.

[0092] Preparation method: Same as Example 1.

[0093] (1) to (3): Same as in Example 1;

[0094] (4) Primary homogenization: homogenize the liquid C1 at 65°C with a homogenization pressure of 50 bar;

[0095] (5)~(8): Same as Example 1.

[0096] Example 6

[0097] Raw materials: same as in Example 1.

[0098] Preparation method:

[0099] (1) to (6): Same as in Example 1;

[0100] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 15 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 300L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is controlled to be 1°C.

[0101] (8): Same as Example 1.

[0102] Example 7

[0103] Raw materials: same as in Example 1.

[0104] Preparation method:

[0105] (1) to (6): Same as in Example 1;

[0106] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 25 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 500L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is controlled to be 1°C.

[0107] (8): Same as Example 1.

[0108] Example 8

[0109] Raw materials: same as in Example 1.

[0110] Preparation method:

[0111] (1) to (6): Same as in Example 1;

[0112] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 20 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 400L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is controlled to be 3°C.

[0113] (8): Same as Example 1.

[0114] Comparative Example 1

[0115] Ingredients: 35% light cream, 15% cream cheese, 37% milk, 7% condensed milk, 5% white sugar, 0.5% edible salt, compound emulsifier stabilizer (0.2% mono- and diglycerol fatty acid esters, 0.1% polyoxyethylene (20) sorbitan monooleate, 0.1% sodium carboxymethyl cellulose, 0.1% xanthan gum).

[0116] Preparation method: Same as Example 1.

[0117] Comparative Example 2

[0118] Ingredients: 30% light cream, 15% cream cheese, 31% milk, 7% condensed milk, 0.5% white sugar, 15% maltose syrup, 1% edible salt, compound emulsifier stabilizer (0.2% mono- and diglycerol fatty acid esters, 0.1% polyoxyethylene (20) sorbitan monooleate, 0.1% sodium carboxymethyl cellulose, 0.1% xanthan gum).

[0119] Preparation method: Same as Example 1.

[0120] Comparative Example 3

[0121] Ingredients: 30% light cream, 15% cream cheese, 35% milk, 7% condensed milk, 2% white sugar, 10% maltose syrup, 0.5% edible salt, compound emulsifier stabilizer (0.3% mono- and di-glycerol fatty acid esters, 0.1% polyoxyethylene (20) sorbitan monooleate, 0.1% xanthan gum).

[0122] Preparation method: Same as Example 1.

[0123] Comparative Example 4

[0124] Raw materials: same as in Example 1.

[0125] Preparation method: Same as Example 1.

[0126] (1) to (3): Same as in Example 1;

[0127] (4) Primary homogenization: homogenize the liquid C1 at 65°C with a homogenization pressure of 100 bar;

[0128] (5)~(8): Same as Example 1.

[0129] Comparative Example 5

[0130] Raw materials: same as in Example 1.

[0131] Preparation method: Same as Example 1.

[0132] (1) to (3): Same as in Example 1;

[0133] (4) Primary homogenization: homogenize the liquid C1 at 65°C with a homogenization pressure of 30 bar;

[0134] (5)~(8): Same as Example 1.

[0135] Comparative Example 6

[0136] Raw materials: same as in Example 1.

[0137] Preparation method:

[0138] (1) to (6): Same as in Example 1;

[0139] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 10 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 200L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is controlled to be 1°C.

[0140] (8): Same as Example 1.

[0141] Comparative Example 7

[0142] Raw materials: same as in Example 1.

[0143] Preparation method:

[0144] (1) to (6): Same as in Example 1;

[0145] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 20 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 400L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is controlled to be 5°C.

[0146] (8): Same as Example 1.

[0147] Comparative Example 8

[0148] Raw materials: same as in Example 1.

[0149] Preparation method:

[0150] (1) to (6): Same as in Example 1;

[0151] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 20 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 400L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is -1°C.

[0152] (8): Same as Example 1.

[0153] Comparative Example 9

[0154] Raw materials: same as in Example 1.

[0155] Preparation method:

[0156] (1) to (6): Same as in Example 1;

[0157] (7) Freezing and whipping: The cooled material is sent to a freezer for whipping, and the feed pump speed of the freezer is controlled to be 20 times the capacity of the whipping cylinder. In this embodiment, the whipping cylinder capacity is 20L, and the feed pump speed is 400L / h. The feed temperature of the freezer is controlled to be 8°C, and the discharge temperature of the freezer is -3°C.

[0158] (8): Same as Example 1.

[0159] Test example:

[0160] (1) Fluidity test method: Use a jam consistency meter to test fluidity and calculate it based on the flow distance.

[0161] (2) Test method / calculation formula for desorption rate: Refrigerate the non-whipped milk cap for 24 hours and calculate the ratio of the desorption height at the bottom to the total height.

[0162] (3) Particle size test method: The wet method of Mastersizer 3000 Malvern laser particle size analyzer was used, and deionized water was used as the dispersed phase. The refractive index of the dispersed phase was 1.33, and the refractive index of the sample was 1.47.

[0163] Each sample was measured 3 times to determine the D10\D50\D90 values.

[0164] (4) Test method for shelf life clarification index (shelf life 6 months):

[0165] Use LUM stability analyzer with the following parameter settings: light factor 1.0, temperature 8°C, rotation speed 1500rpm / min, scanning interval 60s, test time 10h, add appropriate amount of liquid to the scale line of the sample dish, and select clarification index mode analysis after the experiment.

[0166] (5) Tea soup turbidity test method: at room temperature, suspend the whipped milk cap sample in zero turbidity water, and test the turbidity of the water after 30 minutes, so as to indirectly characterize the difference in the suspension stability of the whipped milk cap. Operation method: use pure water as the blank control group, wavelength 860nm, wipe off the surface moisture after adding the sample, and wait until the turbidity meter displays a stable reading, which is the turbidity value of the sample being tested.

[0167] (6) Test method and calculation formula of expansion rate: Prepare a 250ml measuring cylinder, fill it with liquid and weigh the mass m 1 , fill the same cup with the expanded sample, the measured mass is m 2 , expansion rate % = (m 1 -m 2 ) / m 1 *100.

[0168] (7) Viscosity test method: Prepare the sample and control its temperature at 10°C, set the speed to 50 rpm / min, test time to 30s, and display the result as viscosity data after the measurement. Equipment manufacturer: Shanghai Changji Rotational Viscometer

[0169] Examples 1 and 2 and Comparative Examples 1 and 2 tested the effects of different addition amounts of maltose syrup on product quality. The test results are recorded in Table 1.

[0170] Table 1

[0171]

[0172] Note: ① According to the maltose syrup sweetness ratio of 0.3, different addition ratios of maltose syrup and white sugar are designed to provide the same overall sweetness ratio; ② "+" indicates the acceptance level considering the fluidity and water separation rate. The more "+", the higher the acceptance level, and "++" or less indicates unacceptable.

[0173] It can be seen from the test results in Table 1 that the increase of maltose syrup can increase the dry matter content in the product. Maltose syrup significantly affects the whipping fluidity of the product at the production end. The inventors found through testing that when the whipping fluidity is ≥10 cm, the milk cap product can be normally discharged from the cup after freezing and thawing. If the fluidity is too low, the milk cap will become lumpy and cannot be used during use, resulting in a high waste rate of the product. With the increase of dry matter content due to the addition of maltose syrup, its water separation rate is also significantly reduced. The lower the water separation rate, the higher the storage stability of the milk cap. Comprehensive quality indicators, the addition of maltose syrup is more suitable within 10%.

[0174] Further, see Figure 4 , Figure 4 The photo on the left is the milk cap product in Comparative Example 1 without adding maltose syrup. Figure 4 The photo on the right is a milk cap product with maltose syrup added in Example 1. Figure 4 It can be seen that designing the ratio of maltose syrup to white sugar is an essential step of the present invention. If it is missing, the viscosity of the slurry will be difficult to control during the processing and beating stage, and the usability of the product will deteriorate after freezing and thawing.

[0175] Examples 1, 3, 4 and Comparative Example 3 tested the effect of the ratio of sodium carboxymethyl cellulose to protein on the product quality. The test results are recorded in Table 2.

[0176] Table 2

[0177]

[0178] The particle size distribution D50 before freeze-thaw of the products of Examples 1, 3, 4 and Comparative Example 3 is shown in the attached Figure 1 The particle size distribution D50 of the products of Examples 1, 3, 4 and Comparative Example 3 after thawing is shown in the attached Figure 2 The shelf life clarity index of the products of Examples 1, 3, 4 and Comparative Example 3 is shown in the attached Figure 3 .

[0179] From the above test results, it can be seen that when the protein content of the product is 3% and the addition amount of sodium carboxymethyl cellulose is 0.05-0.2%, the freeze-thaw stability of the particle size, the clarification index of the shelf life, and the tea suspension stability are better as the addition amount increases, but the fluidity of the product is worse. Combined with the effect of maltose syrup on the fluidity test of the product, the fluidity is preferably ≥10cm, so it is more appropriate to control the addition ratio of sodium carboxymethyl cellulose to protein within 0.1:3. The reasons for the above phenomenon may be: the addition of ionic stabilizers can increase the adsorption of protein on the interface, and when the ion concentration is lower than the critical flocculation concentration of the system, it can effectively reduce the volume and number of large-particle fat globules in the emulsion, but the anionic stabilizer will promote the aggregation of fat globules when the concentration is too high, and the flocculent structure is strong and not easy to be destroyed, resulting in poor product fluidity and affecting the normal cupping of milk cap products.

[0180] Further, see Figure 5 , Figure 5 The photo on the left is the milk cap product in Comparative Example 3 without adding sodium carboxymethyl cellulose. Figure 5 The photo on the right shows the milk cap product added with sodium carboxymethyl cellulose in Example 1, and both are the performance of hot tea soup stability. Figure 5 As can be seen from the figure on the right, the hot tea soup has good standing stability, thus it can better guarantee the product appearance and the delivery stability of the takeaway platform. In the present invention, sodium carboxymethyl cellulose is designed as a necessary step in the formula design. If this component is missing, the product will easily precipitate water during the freeze-thaw stage, and the foaming feeling of the tissue state will affect the product quality.

[0181] Examples 1 and 5 and Comparative Examples 4 and 5 tested the effect of homogenization pressure on product quality. The test results are recorded in Table 3.

[0182] Table 3

[0183]

[0184] Note: "+" indicates the degree of crystallization. The more "+" there are, the higher the degree of crystallization is, which means the product stability is worse.

[0185] It can be seen from the test results in Table 3 that as the total homogenization pressure increases, the viscosity of the product shows a trend of first decreasing and then increasing, and the emulsion stability shows a trend of first increasing and then decreasing. The analysis shows that too high a homogenization pressure for the first homogenization will cause the fat to aggregate again, resulting in a decrease in the stability of the emulsion. Too low a homogenization pressure is due to the inability to achieve a suitable fat globule crushing effect, resulting in larger fat particles and poor emulsion state stability, which causes the fat crystallization to deteriorate. Therefore, the preferred homogenization conditions are: primary homogenization pressure range: 50-80bar; the above preferred homogenization pressures are verified simultaneously, and the test results show that there is no fat crystallization and particle phenomenon after the emulsion is frozen and thawed.

[0186] Examples 1, 6, 7 and Comparative Example 6 tested the effect of the feed pump speed of the freezer on the product quality. The test results are recorded in Table 4.

[0187] Table 4

[0188]

[0189] Note: The fluidity in Table 4 refers to the instant fluidity of the material discharged from the freezer. Product quality includes a comprehensive consideration of fluidity and stability.

[0190] The design of the whipping parameters at the process end must be able to take into account both product fluidity and the stability of the product texture after freezing. If it is not appropriate, ice residue and granularity will appear after the liquid is frozen, resulting in unstable texture.

[0191] It can be seen from the test results in Table 4 that with the increase of the feed pump speed, the expansion rate shows a downward trend. The low expansion rate indicates that the amount of gas entrained in the tissue is small and the tissue state changes little, so the fluidity is relatively good, but at the same time, the quality of the milk cap product is nonlinearly correlated. The feed pump speed can significantly affect the stability of product quality. The reason may be that different feed pump speeds affect its residence time in the whipping cylinder and the state of tissue freezing. Specifically, the greater the feed pump speed, the shorter the residence time, the worse the relative stability of the frozen milk breaking fat coagulation of the feed liquid, the lower the wrapping and foaming ability, but the feed liquid shows relatively good fluidity. Since the non-whipping milk cap product needs to take into account both fluidity and product stability, the feed pump speed is preferably 15 to 25 times, and the more preferred feed pump speed is about 20 times.

[0192] Examples 1, 8 and Comparative Examples 7, 8 and 9 tested the effect of the discharge temperature of the freezer on the product quality. The test results are recorded in Table 5.

[0193] Table 5

[0194]

[0195] Embodiments 1, 8 and comparative examples 7, 8, and 9 tested the effect of different refrigeration capacities on the quality of the product by controlling the discharge temperature. It can be seen from the data recorded in Table 5 that the feed liquid is cooled by the refrigeration system of the freezing machine, and the emulsion is broken and aerated by the whipping cylinder. Under the same pump speed, the larger the refrigeration capacity, the lower the discharge temperature. The feed liquid is prone to forming demulsified fat aggregation at a lower temperature, and the fluidity becomes poor. The lower the discharge temperature, the higher the degree of fat coagulation in the feed liquid, the worse the frozen fluidity of the feed liquid, and the worse the tissue fluidity. When the non-whipped milk cap product is used, it needs to have a certain fluidity to be used normally. The higher the set discharge temperature, the closer it is to the feed liquid feed temperature, the shorter the residence time in the whipping cylinder, the shorter the aeration time in the stirring cylinder, the lower the tissue fat coagulation rate, the smaller the tissue destructiveness, and therefore the better the fluidity, but because a stable aerated foam network structure cannot be formed, the product tea soup stability is poorer and the quality is low. Therefore, the discharge temperature is selected at 1-3°C.

[0196] 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 pure cream-free milk cap. It is characterized in that In percentage by weight, including raw materials: Cream 30%-40%, cream cheese 10%-20%, milk 30%-40%, condensed milk 5%-10%, white sugar 2-6%, maltose syrup 5-10%, edible salt 0.5%-1.0%, compound emulsifier stabilizer 0.5%-1.0%; The dry matter content of the pure cream-free milk cap is 40% to 50%; The protein content of the pure cream-free milk cap is 3% to 4%; The compound emulsifying stabilizer includes sodium carboxymethyl cellulose, and the added amount of the sodium carboxymethyl cellulose is 0.05-0.2%.

2. The milk cap according to claim 1, It is characterized in that The compound emulsifier stabilizer also includes mono- and di-glycerol fatty acid esters, polyoxyethylene (20) sorbitan monooleate and colloid; The addition amount of the mono- and di-glycerol fatty acid esters is 0.2-0.4%, the addition amount of the polyoxyethylene (20) sorbitan monooleate is 0.05-0.1%, and the addition amount of the colloid is 0.05-0.1%.

3. The milk cap according to claim 2, It is characterized in that The colloid is xanthocollagen.

4. The milk cap according to claim 1, It is characterized in that The weight ratio of the maltose syrup to white sugar is (5:3) to (10:2).

5. The method for preparing the milk cap according to any one of claims 1 to 4, It is characterized in that The following steps are involved: Mixing 20-40% of the total amount of milk with cream cheese to prepare liquid A; Mix the remaining milk, condensed milk, cream, maltose syrup and a compound emulsifier stabilizer to prepare liquid B; Adding the feed liquid A into the feed liquid B, stirring evenly to obtain the feed liquid C, and performing homogenization and sterilization treatment on the feed liquid C; After sterilization, cool the material down; add the cooled material into a freezing machine and beat it; The whipped material is filled and frozen.

6. The preparation method according to claim 5, It is characterized in that Mix 20-40% of the total amount of milk with cream cheese, and prepare liquid A after shear mixing; the rotation speed of the shear mixing is 2000-2500 rpm / min, and the time is 10-15 minutes.

7. The preparation method according to claim 5, It is characterized in that The homogenization pressure of the homogenization is 50-80 bar; and / or The sterilization temperature is 65-75° C. and the sterilization time is 30-40 minutes.

8. The preparation method according to claim 5, It is characterized in that The milk accounting for 20-40% of the total milk volume is heated to 50-60°C, cream cheese is added, and liquid A is obtained after shearing and mixing; and / or The remaining milk is heated to 50-60°C, condensed milk, cream, maltose syrup and a compound emulsifier stabilizer are added, and mixed evenly to obtain liquid B; and / or Adding the feed liquid A into the feed liquid B, stirring evenly, and heating to 60-70° C. to obtain feed liquid C; and / or After sterilization, cool the material to below 10°C; and / or The freezing temperature of the freezing is -18 to -35°C.

9. The preparation method according to claim 5, It is characterized in that The hourly feeding amount of the freezer is controlled to be 15 to 25 times the capacity of the whipping cylinder.

10. The preparation method according to claim 5, It is characterized in that The discharge temperature of the freezer is controlled to be 1-3°C.

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