Tea-flavored milk tablets containing exocarpium citri rubrum and preparation method of tea-flavored milk tablets

Abstract

The invention relates to a tea-flavored milk tablet containing exocarpium citri rubrum and a preparation method of the tea-flavored milk tablet. The milk tablet comprises 50-75% of a milk-flavored substance, 1.5-10% of an emulsifier, 1-10% of a tea component substance, 1-10% of an exocarpium citri rubrum component substance and 15-33% of a sweet substance. Compared with the prior art, various flavors such as the tangerine, the tea leaves and the milk are ingeniously fused, the milk tablet which is rich in taste and has a certain health care function is prepared, meanwhile, the stability problem in the fusion process of various raw materials is solved, and the requirements of users are better met.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a tea-flavored milk tablet containing tangerine peel and a preparation method thereof. Background Art

[0002] With the improvement of people's living standards and the increasing attention paid to healthy eating, the market demand for snacks with unique flavors and rich nutrition is increasing. Traditional milk tablets are mainly made of milk as the main raw material. Although they provide rich protein and calcium, they are relatively simple in flavor. Therefore, the development of new milk tablets with unique flavors and certain health functions has broad market prospects. However, traditional milk tablets mostly use a direct mixing and tableting process, which has the following defects: (1) Volatile flavor substances are easily lost during processing and storage; (2) Water-soluble components and fat-soluble components are difficult to disperse evenly; (3) Existing emulsification processes are prone to stability problems such as creaming and agglomeration. How to effectively integrate multiple raw materials in the preparation process and ensure the stability and functionality of each component is an urgent problem to be solved. Summary of the invention

[0003] The purpose of the present invention is to provide a tea-flavored milk tablet containing tangerine peel and a preparation method thereof. Through a unique preparation process, multiple flavors such as tangerine peel, tea and milk are cleverly integrated to produce a milk tablet with a rich taste and certain health functions, while solving the stability problem in the process of integrating multiple raw materials.

[0004] The purpose of the present invention can be achieved through the following technical solutions:

[0005] A tea-flavored milk tablet containing tangerine peel comprises, by mass percentage, 50-75% of milk-flavored substances, 1.5-10% of emulsifiers, 1-10% of tea component substances, 1-10% of tangerine peel component substances and 15-33% of sweet substances.

[0006] The present technical solution adds tangerine peel component and tea component to the milk tablet, and the components have a synergistic enhancement effect, and have a good stomach and lung protection effect, and also have the effect of calcium supplementation and refreshing. Preferably, the tea component can be various types of tea, such as black tea, green tea, Pu'er tea, etc., among which black tea, Pu'er tea and other cooked tea are preferred, and cooked tea has the effect of nourishing the stomach. Among them, the tangerine peel component and the tea component can be prepared by processes such as low-temperature extraction.

[0007] Specifically, the tea component material can be extracted from tea leaves (such as black tea, green tea, oolong tea, etc.) by conventional methods such as water extraction, alcohol extraction, supercritical extraction, etc., and is rich in flavor and functional components such as tea polyphenols and caffeine. Tangerine peel extract can also be obtained from tangerine peel by using a suitable extraction process, retaining its effective flavor and medicinal components.

[0008] Preferably, the milk tablet further comprises 1-5% stomach and / or lung protecting substances by mass percentage, and the stomach and / or lung protecting substances are premixed with the tangerine peel component substances and then mixed with the tea component substances. The stomach and / or lung protecting substances may be melatonin, curcumin nanoparticles, epigallocatechin gallate (EGCG), etc., wherein the tangerine peel component substances are premixed with the stomach and lung protecting substances to achieve a synergistic effect.

[0009] Preferably, the milk-flavored substance includes at least one of whole milk powder, skim milk powder, anhydrous butter, whey protein powder, and animal milk; the emulsifier includes at least one of sodium starch octenylsuccinate, glyceryl monostearate, polyglycerol ricinoleate, sucrose fatty acid esters, polysorbates, sorbitan monostearate, propylene glycol fatty acid esters, lecithin, and soybean lecithin; the tea component substance includes at least one of tea extract, tea powder, and tea polyphenol microcapsules; the tangerine peel component substance includes at least one of tangerine peel extract, tangerine peel essential oil, and tangerine peel powder; the sweetening substance includes at least one of white sugar, sucrose, glucose, maltose, fructose, and trehalose.

[0010] Further preferably, the emulsifier is a complex of glyceryl monostearate and polyglycerol ricinoleate, wherein the glyceryl monostearate accounts for 1.2-1.8% of the total weight of the water phase and the oil phase, and the polyglycerol ricinoleate accounts for 0.5-1.2% of the total weight of the water phase and the oil phase.

[0011] A method for preparing the tea-flavored milk tablet containing tangerine peel as described above, the method comprising the following steps:

[0012] S1. Dispersing tea component, orange peel component and sweetener in water to obtain a water phase;

[0013] S2, emulsifying the milk-flavored substance and the emulsifier to obtain an oil phase;

[0014] S3, preliminarily emulsifying the oil phase and the water phase;

[0015] S4, performing secondary emulsification on the water-in-oil composition to obtain a latex solid phase;

[0016] S5, pressing the latex solid phase into tablets to obtain milk tablets.

[0017] Furthermore, in step S3, the specific steps of preliminary emulsification are: continuously adding the water phase into the oil phase and performing a dispersing operation until a water-in-oil composition is formed.

[0018] In the technical solution, the sweetener is mainly a hydrophilic component, which is easier to disperse in the water phase. The purpose of adding the sweetener to the water phase and then continuously adding the water phase to the oil phase is mainly to form a stable oil-in-water composition, thereby avoiding the agglomeration caused by the uneven dispersion of the sweetener in the oil phase. At the same time, in the oil-in-water component, the oil phase protects the water phase, appropriately reduces the loss of water, and increases the moisture content of the milk tablet. When the milk tablet is chewed, the fat will be released first, avoiding the stickiness caused by the first release of the sweetener, thereby reducing the sticky taste.

[0019] Preferably, the mass percentage of the water phase is 20-35%, and the mass percentage of the oil phase is 65-80%.

[0020] Preferably, the water phase further comprises a moisture regulator; and the oil phase further comprises an antioxidant and / or an edible flavor.

[0021] Specifically, the moisture regulator can be sorbitol liquid, accounting for 0.05-1% of the total weight of the water phase and the oil phase; the antioxidant can be rosemary extract and / or vitamin E acetate, accounting for 0.05-0.1% of the total weight of the water phase and the oil phase.

[0022] Preferably, the pH value of the aqueous phase is 5.2-5.8. The pH value of the aqueous phase is controlled between 5.2-5.8 to prevent hydrolysis or oxidation of certain components.

[0023] Preferably, the HLB of the water-in-oil composition is 4-6.

[0024] Preferably, in step S1, the specific steps of dispersing the tea component, tangerine peel component and sweetener in water are: first disperse the sweetener in water, stir evenly to obtain sweet liquid; then add the sweet liquid to the tea component and tangerine peel component, respectively, to obtain tea-flavored sweet liquid and tangerine peel-flavored sweet liquid; in step S3, the specific steps of continuously adding the aqueous phase to the oil phase are: first slowly add one of the sweet liquids to the oil phase, stir / homogenize, and then slowly add the other sweet liquid, stir / homogenize to obtain an oil-in-water composition.

[0025] Preferably, in step S4, the specific steps of performing secondary emulsification and solidification of the water-in-oil composition are: using ultrasonic emulsification, low shear stirring emulsification or vacuum freezing emulsification technology to form a latex solid phase; the power of the ultrasonic emulsification is 200-300W, the frequency is 20-50kHz, and the time is 10-15 minutes; the speed of the low shear stirring emulsification is 200-300r / min, and the time is 15-20 minutes; the temperature of the vacuum freezing emulsification is -15 to -20°C, and the vacuum degree is -0.07 to -0.09MPa.

[0026] Preferably, in step S5, before tableting the latex solid phase, the step further includes drying the latex solid phase and then dry-mixing it with microcrystalline cellulose and / or magnesium stearate; the tableting pressure is 5-25 MPa.

[0027] Specifically, during the tableting process, magnesium stearate and microcrystalline cellulose work together to optimize powder fluidity and reduce the problem of uneven internal pores in tablets caused by air entrapment during tableting. In terms of quality, microcrystalline cellulose maintains uniform dispersion of milk fat, and magnesium stearate prevents tableting from sticking, together ensuring that the milk tablets have a fine texture and uniform taste.

[0028] Preferably, the tabletting adopts a three-stage gradient pressure tabletting process, specifically: pre-pressing at 4-8 MPa, main pressure at 14-20 MPa, and final pressure at 20-30 MPa.

[0029] In this technical solution, pre-pressing is mainly to initially eliminate the gaps between particles, form loose tablets, and avoid subsequent high-pressure direct impact that may lead to uneven structures; main pressing is mainly to promote plastic deformation and crushing of particles and enhance the density of tablets; internal stress is released through pressure holding control to reduce the risk of fragmentation caused by elastic recovery; final pressing is mainly to completely eliminate the pores between particles and improve the hardness and mechanical strength of tablets; and through a three-level pressure gradient transition, stress mutations that may lead to tablet stratification are prevented.

[0030] Beneficial effects of the present invention:

[0031] (1) Tangerine peel has the effects of regulating qi and relieving fullness, drying dampness and resolving phlegm, and tea contains rich beneficial ingredients such as tea polyphenols. The present invention perfectly combines the unique fruity aroma of tangerine peel, the fresh tea aroma of tea and the rich milk flavor through ingenious formula design, which can not only bring consumers a new taste experience, enrich the taste variety of milk tablets, but also bring more health benefits to consumers.

[0032] (2) The present invention adopts a water-in-oil composition and an emulsification process, so that the milk tablet has good stability during processing and storage, and is not prone to stratification, precipitation and the like. DETAILED DESCRIPTION

[0033] In order to further illustrate the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the specific implementation methods, structures, features and effects of the present invention are described in detail below in combination with the embodiments.

[0034] Example 1

[0035] A method for preparing tea-flavored milk tablets containing tangerine peel, comprising 50 parts of anhydrous butter, 15 parts of whey protein powder, 1.5 parts of glyceryl monostearate, 0.5 parts of polyglycerol ricinoleate, 5 parts of tea powder, 3 parts of tangerine peel extract, 20 parts of crystalline fructose, and 5 parts of isomaltooligosaccharide, the preparation method comprising the following steps:

[0036] S11, adding 40-45°C purified water to the crystalline fructose and isomaltooligosaccharide to dissolve and obtain a sweet liquid;

[0037] S12, adding a portion of the sweet liquid to the tea powder to dissolve, to obtain tea-flavored sweet liquid; adding the remaining sweet liquid to the tangerine peel extract to dissolve, to obtain tangerine peel flavored sweet liquid.

[0038] S13, adjusting the pH of the tea flavored sweet liquid and the tangerine flavored sweet liquid to 5.2-5.8.

[0039] S2. Melt and mix anhydrous butter oil, glyceryl monostearate and polyglycerol ricinoleate at 65° C., add whey protein powder, and perform high-speed shear emulsification to obtain an oil phase; wherein the high-speed shearing speed is 12000 r / min and the time is 5 minutes.

[0040] S3. First, add the tea flavored sweet liquid into the 60°C oil phase at a rate of 0.5 mL / min, stir at a constant temperature for 15 minutes at a rotation speed of 1000 r / min, then add the tangerine flavored sweet liquid at a rate of 0.5 mL / min, stir at a rotation speed of 1000 r / min for 15 minutes to obtain an oil-in-water composition.

[0041] S4. The water-in-oil composition is emulsified by ultrasonic emulsification technology, with an ultrasonic frequency of 30 kHz and an emulsification time of 10 minutes to form a latex solid phase.

[0042] S51, after drying the latex solid phase, adding 3 parts of microcrystalline cellulose to mix and disperse; then adding 0.5 parts of magnesium stearate to mix, and then homogenizing;

[0043] S52, putting the latex solid phase treated in step S51 into a tablet press, first pre-pressing at a pressure of 5 MPa for 2-3 seconds, then main pressing at a pressure of 15 MPa for 3-5 seconds, and finally final pressing at a pressure of 25 MPa for 5-8 seconds to obtain milk tablets.

[0044] Example 2

[0045] The difference between this embodiment and embodiment 1 is that in this embodiment, 0.5 parts of polyglycerol ricinoleate is replaced by 1 part of lecithin.

[0046] Example 3

[0047] The difference between this embodiment and embodiment 1 is that in this embodiment, 50 parts of anhydrous butter and 15 parts of whey protein powder are replaced with 65 parts of milk powder. In step S2, the milk powder, glyceryl monostearate and polyglycerol ricinoleate are melt-mixed at 65° C. and then high-speed shear emulsification is performed to obtain an oil phase.

[0048] Example 4

[0049] The difference between this embodiment and embodiment 1 is that in this embodiment, 20 parts of crystalline fructose and 5 parts of isomaltooligosaccharide are replaced with 25 parts of white granulated sugar.

[0050] Example 5

[0051] The difference between this embodiment and embodiment 1 is that in steps S11 and S12 of this embodiment, tea powder, tangerine peel extract, crystalline fructose and isomaltooligosaccharide are mixed and then directly added into 40-45° C. pure water to dissolve and obtain a water phase.

[0052] Example 6

[0053] The difference between this embodiment and embodiment 1 is that in step S13 of this embodiment, the pH of the tea flavored sweet liquid and the tangerine peel flavored sweet liquid is adjusted to 6.8-7.0.

[0054] Example 7

[0055] The difference between this embodiment and embodiment 1 is that in step S4, this embodiment adopts vacuum freezing emulsification technology to form a latex solid phase. The specific process is: first pre-cool the water-in-oil composition at a temperature of about 4°C for 15 minutes, then freeze it at a temperature of about -18°C for 8 minutes, and finally slowly heat it to 35°C at a rate of 0.8-1.2°C / min to form a latex solid phase.

[0056] Example 8

[0057] The difference between this embodiment and embodiment 1 is that in step S5, the latex solid phase is directly dried and then put into a tablet press to form tablets, wherein the pressure of the tablet press is 25 MPa and the time is 8-15 seconds.

[0058] Comparative Example 1

[0059] The difference between this comparative example and Example 1 is that in steps S11 and S12, tea powder, tangerine peel extract, crystalline fructose and isomaltooligosaccharide are mixed and directly added to purified water to dissolve to obtain an aqueous phase; in step S3, the oil phase is added to the aqueous phase at a rate of 0.5 mL / min to obtain a mixture.

[0060] Comparative Example 2

[0061] The difference between this comparative example and Example 1 is that in step S3 of this comparative example, the tea-flavored sweet liquid and the tangerine-flavored sweet liquid are directly poured into the oil phase, and stirred at a rotation speed of 1000 r / min for 30 minutes to obtain a mixture.

[0062] Comparative Example 3

[0063] The difference between this comparative example and Example 1 is that the specific preparation method of steps S1-S3 of this comparative example is: directly mix all the raw materials, add pure water, and high-speed shear for 20 minutes at a rotation speed of 8000r / min to obtain a mixture, and the operation method of subsequent steps S4-S5 is the same as that of Example 1.

[0064] Comparative Example 4

[0065] The difference between this comparative example and comparative example 3 is that the operation method of the subsequent step S5 is: directly drying the latex solid phase and then putting it into a tablet press to form a tablet, wherein the pressure of the tablet press is 25 MPa and the time is 8-15 seconds.

[0066] The milk tablets prepared in Examples 1-8 and Comparative Examples 1-4 were numbered, wherein the milk tablets of Examples 1-8 were numbered 1-8, and the milk tablets of Comparative Examples 1-4 were numbered 9-12.

[0067] Stability test

[0068] Referring to GB 7101-2022, the milk tablets prepared in the above embodiment and comparative example were placed at 60°C and 75% RH for 10 days, and the change rates of physical and chemical indicators were detected. After detection, the physical and chemical indicators of the milk tablets prepared in this embodiment and comparative example were within the specified range.

[0069] Taste evaluation

[0070] The milk tablets prepared in the above embodiment and comparative example were given to 15 evaluation volunteers for tasting. Among them, the evaluation volunteers were required to have experience in sensory evaluation of dairy products and no taste / smell defects; rinse their mouths before tasting different batches of milk tablets each time to eliminate sensory deviation. The order in which the evaluation volunteers tasted different batches of milk tablets was random. The scoring indicators were:

[0071] ① Milk aroma intensity: 0-5 points are used to evaluate the intensity and persistence of the milk aroma, where the higher the score, the more prominent the milk aroma.

[0072] ② Fineness: Determine whether there is a gritty or rough feeling on the tongue surface, using a 0-5 point rating, where a higher score indicates a finer texture.

[0073] ③ Tooth stickiness: record whether the food sticks to the teeth or palate after chewing, using a score of 0-5, where a higher score indicates a lower stickiness.

[0074] ④ Taste layering: Test the tea flavor, orange flavor and the refreshing aftertaste after swallowing, using a 0-5 point evaluation, where the higher the score, the better the layering.

[0075] The scores of 15 review volunteers on the milk tablets with the same number were summarized and the average value was calculated.

[0076] The results are shown in Table 1:

[0077] Table 1

[0078]

[0079]

[0080] From the test results in Table 1, it can be seen that the overall performance of the milk tablets of Examples 1-8 is good. Among them, regarding the milk flavor intensity test, the milk flavor intensity of the milk tablets of Examples 1-8 can basically reach 4 points. The milk flavor intensity of the milk tablets in Example 6 (No. 6) is slightly lower, which may be due to the high pH of the tea-flavored sweet liquid and the orange-flavored sweet liquid, resulting in an unsatisfactory combination of the water phase and the oil phase or the release of bitterness. The milk flavor intensity in Comparative Examples 1-4 (No. 9-12) is even lower. The main reason for the evaluation is that a stable oil-in-water composition cannot be formed in Comparative Examples 1-4, affecting the release of the milk flavor.

[0081] Regarding the fineness test, the fineness of Example 8 and Comparative Examples 1-4 is slightly lower. It is estimated that in addition to the inability to affect the stable water-in-oil composition, the tableting operation will also have a certain impact on the fineness. The milk tablets obtained by the three-stage tableting process in Example 1-7 have better fineness.

[0082] Regarding the tooth stickiness test, the tooth stickiness of the milk tablets of Examples 1-8 is generally good, while the tooth stickiness of Comparative Examples 1-4 is poor. The main reason for the evaluation is that the sweetener is more hydrophilic and is more easily dispersed in the water phase. At the same time, in the oil-in-water component, the oil phase protects the water phase, appropriately reduces the loss of water, and increases the moisture content of the milk tablet. When the milk tablet is chewed, the fat will be released first, avoiding the stickiness caused by the sweetener being released first, thereby reducing the sticky taste.

[0083] Regarding the taste layering test, in Examples 5 and 6 and Comparative Examples 1-4, the operation of adding tea component substances and tangerine peel component substances into the water phase affected the layered release of tea flavor and tangerine peel flavor, resulting in no layering effect and poor layering.

[0084] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technical personnel in this field can make some changes or modify the technical contents disclosed above into equivalent embodiments without departing from the scope of the technical solution of the present invention. However, any brief modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention are still within the scope of the technical solution of the present invention.

Claims

1. A tea-flavored milk tablet containing tangerine peel, characterized in that: Calculated by mass percentage, the invention comprises 50-75% milky substances, 1.5-10% emulsifiers, 1-10% tea component substances, 1-10% tangerine peel component substances and 15-33% sweet substances.

2. The milk tablet according to claim 1, characterized in that: Calculated by mass percentage, the invention also includes 1-5% of stomach and / or lung protecting substances, which are premixed with the tangerine peel component and then mixed with the tea component.

3. The milk tablet according to claim 1, characterized in that: The milk-flavored substance includes at least one of whole milk powder, skim milk powder, anhydrous butter, whey protein powder, and animal milk; the emulsifier includes at least one of sodium starch octenylsuccinate, glyceryl monostearate, polyglycerol ricinoleate, sucrose fatty acid ester, polysorbate, sorbitan monostearate, propylene glycol fatty acid ester, lecithin, and soybean lecithin; the tea component substance includes at least one of tea extract, tea powder, and tea polyphenol microcapsules; the tangerine peel component substance includes at least one of tangerine peel extract, tangerine peel essential oil, and tangerine peel powder; the sweet substance includes at least one of white sugar, sucrose, glucose, maltose, fructose, and trehalose.

4. A method for preparing the tea-flavored milk tablet containing tangerine peel according to any one of claims 1 to 3, characterized in that: The preparation method comprises the following steps: S1. Dispersing tea component, orange peel component and sweetener in water to obtain a water phase; S2, emulsifying the milk-flavored substance and the emulsifier to obtain an oil phase; S3, preliminarily emulsifying the oil phase and the water phase; S4, performing secondary emulsification on the water-in-oil composition to obtain a latex solid phase; S5, pressing the latex solid phase into tablets to obtain milk tablets.

5. The preparation method according to claim 4, characterized in that: The pH value of the aqueous phase is 5.2-5.

8.

6. The preparation method according to claim 4, characterized in that: In step S3, the specific steps of preliminary emulsification are: continuously adding the water phase into the oil phase and performing a dispersing operation until a water-in-oil composition is formed.

7. The preparation method according to claim 6, characterized in that: The HLB of the water-in-oil composition is 4-6.

8. The preparation method according to claim 4, characterized in that: In step S4, the specific steps of performing secondary emulsification and solidification of the water-in-oil composition are: using ultrasonic emulsification, low shear force stirring emulsification or vacuum freezing emulsification technology to form a latex solid phase.

9. The preparation method according to claim 4, characterized in that: In step S5, before tableting the latex solid phase, the process also includes drying the latex solid phase and then dry-mixing it with microcrystalline cellulose and / or magnesium stearate; the tableting pressure is 5-25 MPa.

10. The preparation method according to claim 9, characterized in that: The tabletting process adopts a three-stage gradient pressure tabletting process, specifically: pre-pressing at 4-8 MPa, main pressing at 14-20 MPa, and final pressing at 20-30 MPa.

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