Composition for improving taste of grease in beverage, preparation method and beverage

Abstract

The invention provides a composition for improving the taste of grease in a beverage, a preparation method of the composition and the beverage, and the preparation method comprises the following steps: heating water, adding white granulated sugar, sodium caseinate and compound buffer salt, and dissolving to obtain a water phase; the preparation method comprises the following steps: heating 30wt%-70wt% of edible hydrogenated oil, adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate, and dissolving to obtain an oil phase; adding the residual edible hydrogenated oil and the oil phase into the water phase, and preserving heat to obtain a mixture; and homogenizing the mixture to obtain the composition. The invention provides an optimal production process to ensure the particle size distribution of the grease in the composition, so that the smoothness brought by the grease in different application scenarios of the beverage meets the taste requirement; an optimal emulsifier combination is provided, so that the shelf life and the product stability in cold, hot and acidic application scenes are realized; and the compound buffer salt is added, so that the greasy feeling caused by the addition of grease into the beverage is solved.

Description

Technical Field

[0001] The present invention relates to the technical field of beverages, and in particular to a composition for improving the taste of fat in beverages, a preparation method and a beverage. Background Art

[0002] In recent years, the street drink market has continued to be hot, and freshly made drinks such as milk tea and coffee are very popular among young consumers. Major brands have also continued to launch various new products to attract consumers. At present, the common characteristics of products that can become best-sellers in the market are: good taste and delicious. In addition to high-quality ingredients, a cup of drink also needs to be smoothed by adding oil. The smooth taste of oil is perfectly integrated with the aroma of tea and coffee, achieving a good consumer experience in terms of taste and mouthfeel.

[0003] For room temperature liquid beverages with a conventional fat content of about 30%, product stability is generally achieved by adding emulsifiers such as sodium caseinate, sodium stearoyl lactylate, Tween 60, mono- and di-glycerol fatty acid esters, and sucrose fatty acid esters, and then the product taste is adjusted by adding acidity regulators such as dipotassium hydrogen phosphate, potassium citrate, sodium carbonate, and salt. + 、Na + The poor matching between concentration and different beverage ingredients and application scenarios makes it difficult to ensure the taste of the product. Summary of the invention

[0004] In view of this, the present invention provides a composition for improving the taste of oil in beverages and a preparation method. The present invention provides an optimal production process to ensure the distribution of oil particle size in the composition, so as to meet the smoothness and taste requirements of the oil in different application scenarios of the beverage; provides an optimal emulsifier combination to achieve shelf life and product stability in cold, hot, acidic and other application scenarios; and solves the greasy feeling of the beverage after adding oil by adding compound buffer salts.

[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 method for preparing a composition for improving the taste of fat in a beverage, wherein the raw materials of the composition include:

[0007] White sugar, edible hydrogenated oil, water, sodium caseinate, sodium stearoyl lactylate, polyoxyethylene (20) sorbitan monostearate and complex buffer salt;

[0008] The preparation method of the composition comprises the following steps:

[0009] Prepare the aqueous phase: heat the water and add white sugar, sodium caseinate and compound buffer salt to dissolve to obtain the aqueous phase;

[0010] Prepare the oil phase: take 30 wt% to 70 wt% of edible hydrogenated oil, heat it, add sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolve them to obtain the oil phase;

[0011] The remaining edible hydrogenated oil and the oil phase are added to the water phase, and the mixture is kept warm at 70-80° C. for 5-15 minutes to obtain a mixture; and the mixture is homogenized to obtain the composition.

[0012] Furthermore, the composite buffer salt includes sodium salt and potassium salt.

[0013] Furthermore, the sodium salt includes at least one of sodium carbonate, sodium bicarbonate and sodium chloride; the potassium salt includes at least one of dipotassium hydrogen phosphate and potassium citrate.

[0014] Furthermore, K + The concentration is 0.246~0.26mol / L, Na + The concentration is 0.044~0.071mol / L.

[0015] Furthermore, based on the total mass of the composition as 100%, the raw materials of the composition include: 3.5-4.5% white sugar; 30.0-35.0% edible hydrogenated oil; 1.0-2.0% sodium caseinate; 0.35-0.45% sodium stearoyl lactylate; and 0.25-0.35% polyoxyethylene (20) sorbitan monostearate.

[0016] Furthermore, the homogenization conditions are: the pressure of the secondary homogenization is 30-35 bar, and the total pressure is 180-210 bar.

[0017] Furthermore, the preparation method of the composition comprises the following steps:

[0018] Prepare the aqueous phase: heat water to 50-55° C., add white sugar, sodium caseinate and compound buffer salt to dissolve, and obtain the aqueous phase;

[0019] Prepare the oil phase: take 30wt% to 70wt% of edible hydrogenated oil and heat it to 70 to 75°C, add sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolve them to obtain the oil phase;

[0020] The water phase is heated to 60-65° C., and then the remaining edible hydrogenated oil and the oil phase are added, and the temperature is raised to 75-80° C. and kept warm for 5-15 minutes to obtain a mixture; the mixture is homogenized to obtain the composition.

[0021] In a second aspect, the present invention provides a composition for improving the taste of fat in a beverage, wherein the composition is prepared by the preparation method described above.

[0022] Furthermore, the particle size range of the oil in the composition is: D10: 0.06 μm to 0.075 μm; D50: 0.15 μm to 0.25 μm; D90: 0.6 μm to 0.7 μm.

[0023] In a third aspect, the present invention provides a beverage, comprising the composition as described above.

[0024] Furthermore, the beverage also includes at least one of tea, milk, juice and coffee.

[0025] The beneficial effects of the above technical solution of the present invention are as follows:

[0026] The invention provides a composition for improving the taste of oil in a beverage and a preparation method thereof. The raw materials of the composition include: white sugar, edible hydrogenated oil, water, sodium caseinate, sodium stearoyl lactylate, polyoxyethylene (20) sorbitan monostearate and compound buffer salt. The preparation method of the composition includes the following steps: preparing an aqueous phase: heating water and adding white sugar, sodium caseinate and compound buffer salt to dissolve to obtain the aqueous phase; preparing an oil phase: heating 30wt% to 70wt% of edible hydrogenated oil, adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate to dissolve to obtain an oil phase; adding the remaining edible hydrogenated oil and the oil phase to the aqueous phase, and keeping the mixture at 70 to 80°C for 5 to 15 minutes to obtain a mixture; and homogenizing the mixture to obtain the composition.

[0027] The present invention provides a production process that can fully blend oil and emulsifier and have good smooth taste and stability. Specifically, the present invention provides an optimal production process to ensure the distribution of oil particle size in the composition, meet the smoothness brought by the oil in different application scenarios of beverages to achieve the taste requirements; provide an optimal emulsifier combination to achieve shelf life and product stability in cold, hot, acidic and other application scenarios; and solve the greasy feeling of beverages after adding oil by adding compound buffer salts, which can highlight the original tea aroma, coffee aroma, fruit aroma, floral aroma and other raw material flavors of the beverage. DETAILED DESCRIPTION

[0028] 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.

[0029] In a first aspect, the present invention provides a method for preparing a composition for improving the taste of fat in a beverage, wherein the raw materials of the composition include:

[0030] White sugar, edible hydrogenated oil, water, sodium caseinate, sodium stearoyl lactylate, polyoxyethylene (20) sorbitan monostearate and complex buffer salt;

[0031] The preparation method of the composition comprises the following steps:

[0032] Prepare the aqueous phase: heat the water and add white sugar, sodium caseinate and compound buffer salt to dissolve to obtain the aqueous phase;

[0033] Prepare the oil phase: take 30 wt% to 70 wt% of edible hydrogenated oil, heat it, add sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolve them to obtain the oil phase;

[0034] The remaining edible hydrogenated oil and the oil phase are added to the water phase, and the mixture is kept warm at 70-80° C. for 5-15 minutes to obtain a mixture; and the mixture is homogenized to obtain the composition.

[0035] More specifically, the preparation method of the composition comprises the following steps:

[0036] (1) preparing an aqueous phase: heating water to 50-55° C., adding white sugar, sodium caseinate and a composite buffer salt to dissolve, and obtaining the aqueous phase;

[0037] (2) preparing an oil phase: taking 30 wt% to 70 wt% of edible hydrogenated oil and heating it to 70 to 75° C., adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolving them to obtain an oil phase;

[0038] (3) After heating the water phase to 60-65° C., the remaining edible hydrogenated oil and the oil phase are added, and the temperature is raised to 75-80° C. and kept warm for 5-15 minutes to obtain a mixture; the mixture is homogenized to obtain the beverage containing the oil product.

[0039] According to some embodiments of the present invention, based on the total mass of the composition as 100%, the raw materials of the composition include: 3.5-4.5% white sugar; 30.0-35.0% edible hydrogenated oil; 1.0-2.0% sodium caseinate; 0.35-0.45% sodium stearoyl lactylate; and 0.25-0.35% polyoxyethylene (20) sorbitan monostearate.

[0040] According to some embodiments of the present invention, the homogenization conditions are: the pressure of the secondary homogenization is 30-35 bar, and the total pressure is 180-210 bar.

[0041] For the composition provided in the present invention for improving the taste of oil in beverages, the temperature of the mixing material and the order of feeding in the mixing stage will affect the stability of the composition finally prepared, the pressure of homogenization will also affect the stability of the composition, and the emulsifier system in the composition will also affect the stability of the composition. Therefore, the present invention provides a production process that can fully blend the oil and emulsifier and have a good smooth taste and stability. Specifically, the particle size distribution of the oil in the product is guaranteed by screening the best production process to meet the taste requirements of the smoothness brought by the oil in different application scenarios. The best emulsifier combination is screened to achieve the shelf life (9 months at room temperature) and product stability in cold, hot, acidic and other application scenarios.

[0042] According to some embodiments of the present invention, the composite buffer salt includes sodium salt and potassium salt. Preferably, the sodium salt includes at least one of sodium carbonate and sodium chloride; and the potassium salt includes at least one of dipotassium hydrogen phosphate and potassium citrate.

[0043] According to some embodiments of the present invention, with respect to the raw material composition and preparation process of the composition provided in the present invention, K is controlled + The concentration is 0.246~0.26mol / L, Na + The concentration is 0.044~0.071mol / L.

[0044] In a second aspect, the present invention provides a composition for improving the taste of fat in a beverage, wherein the composition is prepared by the preparation method described above.

[0045] According to some embodiments of the present invention, the particle size range of the oil in the composition is: D10: 0.06 μm to 0.075 μm; D50: 0.15 μm to 0.25 μm; D90: 0.6 μm to 0.7 μm.

[0046] In a third aspect, the present invention provides a beverage, comprising the composition as described above.

[0047] According to some embodiments of the present invention, the beverage further includes at least one of tea, milk, juice and coffee.

[0048] The composition for improving the taste of oil in beverages provided in the present invention can be added to tea, milk, juice, coffee, etc., and can be taken at the store for use. The best combination of compound buffer salts is screened out in the present invention, and it is added to the composition to solve the greasy feeling brought by the addition of oil to the beverage, and to highlight the original taste of the beverage's raw materials such as tea aroma, coffee aroma, fruit aroma, and floral aroma. During the experiment, the inventor found that adding potassium salt or sodium salt alone to a beverage containing oil cannot solve the problem of the greasy taste of the beverage. Even if potassium salt or sodium salt is added at the same time, it is necessary to adjust the K +Concentration and Na + When the concentration is within the appropriate range, the greasy feeling of the product can be effectively reduced and the tea / coffee permeability can be improved without affecting the smoothness of the product. At the same time, the present invention also verifies that the composite buffer salt system provided in the present invention can achieve the above effects in different application scenarios such as cold and hot drinks, milk tea, coffee, and acidic fruit tea products.

[0049] It is further necessary to explain that, for the system of the composition of the present invention, the emulsifier system and the composite buffer salt system have a mutually matching relationship. For the emulsifier combination of the present invention, when K is adjusted + The concentration is between 0.246 and 0.26 mol / l and Na + When the concentration is 0.044-0.071 mol / l, it can effectively reduce the greasy feeling of the product and enhance the tea / coffee penetration characteristics without affecting the smoothness of the product.

[0050] The present invention will be further described below through some specific embodiments.

[0051] Example 1

[0052] Raw materials: 3.5wt.% of white sugar, 30wt.% of edible hydrogenated oil, 1.0wt.% of sodium caseinate, 0.35wt.% of sodium stearoyl lactylate, 0.25wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.85wt.% of dipotassium hydrogen phosphate, 1.6wt.% of potassium citrate, 0.05wt.% of sodium carbonate, 0.2wt.% of sodium chloride), and the rest is water.

[0053] Preparation method:

[0054] (1) preparing an aqueous phase: heating water to 50° C., adding white sugar, sodium caseinate and a composite buffer salt and dissolving them to obtain the aqueous phase;

[0055] (2) preparing an oil phase: taking 50 wt% of edible hydrogenated oil and heating it to 70° C., adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolving them to obtain an oil phase;

[0056] (3) After the water phase is heated to 60° C., the remaining edible hydrogenated oil and the oil phase are added, and the temperature is raised to 75° C. and kept warm for 10 minutes to obtain a mixture; the mixture is subjected to secondary homogenization treatment, wherein the pressure of the secondary homogenization is 30 bar and the total pressure is 180 bar.

[0057] Example 2

[0058] Raw materials: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.85wt.% of dipotassium hydrogen phosphate, 1.6wt.% of potassium citrate, 0.05wt.% of sodium carbonate, 0.2wt.% of sodium chloride), and the rest is water.

[0059] Preparation method:

[0060] (1) preparing an aqueous phase: heating water to 55° C., adding white sugar, sodium caseinate and a composite buffer salt and dissolving them to obtain the aqueous phase;

[0061] (2) preparing an oil phase: taking 50 wt% of edible hydrogenated oil and heating it to 75° C., adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolving them to obtain an oil phase;

[0062] (3) After the water phase is heated to 65° C., the remaining edible hydrogenated oil and the oil phase are added, and the temperature is raised to 80° C. and kept warm for 10 minutes to obtain a mixture; the mixture is subjected to secondary homogenization treatment, wherein the pressure of the secondary homogenization is 30 bar and the total pressure is 210 bar.

[0063] Example 3

[0064] Raw materials: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.88wt.% of dipotassium hydrogen phosphate, 1.65wt.% of potassium citrate, 0.08wt.% of sodium carbonate, 0.25wt.% of sodium chloride), and the rest is water.

[0065] Preparation method: Same as Example 2.

[0066] Example 4

[0067] Raw materials: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.9wt.% of dipotassium hydrogen phosphate, 1.7wt.% of potassium citrate, 0.1wt.% of sodium carbonate, 0.3wt.% of sodium chloride), and the rest is water.

[0068] Preparation method: Same as Example 2.

[0069] Example 5

[0070] Raw materials: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 1.5wt.% of sodium caseinate, 0.35wt.% of sodium stearoyl lactylate, 0.25wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.88wt.% of dipotassium hydrogen phosphate, 1.65wt.% of potassium citrate, 0.08wt.% of sodium carbonate, 0.25wt.% of sodium chloride), and the rest is water.

[0071] Preparation method: Same as Example 2.

[0072] Example 6

[0073] Raw materials: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 1.5wt.% of sodium caseinate, 0.4wt.% of sodium stearoyl lactylate, 0.3wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.88wt.% of dipotassium hydrogen phosphate, 1.65wt.% of potassium citrate, 0.08wt.% of sodium carbonate, 0.25wt.% of sodium chloride), and the rest is water.

[0074] Preparation method: Same as Example 2.

[0075] Comparative Examples 1 to 7: Changes in Preparation Method

[0076] The raw materials in Comparative Examples 1 to 7 are the same as those in Example 2, and the preparation method is as follows:

[0077] Preparation method of comparative example 1:

[0078] The water is heated to 55° C., and white sugar, sodium caseinate and a composite buffer salt are added and dissolved to obtain an aqueous phase; the aqueous phase is heated to 65° C., and edible hydrogenated oil, sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate are added and dissolved, and the mixture is heated to 80° C. and kept warm for 10 minutes to obtain a mixture; the mixture is subjected to secondary homogenization treatment, wherein the pressure of the secondary homogenization is 20 bar and the total pressure is 100 bar.

[0079] Preparation method of comparative example 2:

[0080] The water is heated to 55° C., and white sugar, sodium caseinate and a composite buffer salt are added and dissolved to obtain an aqueous phase; the aqueous phase is heated to 65° C., and edible hydrogenated oil, sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate are added and dissolved, and the mixture is heated to 80° C. and kept warm for 10 minutes to obtain a mixture; the mixture is subjected to secondary homogenization treatment, wherein the pressure of the secondary homogenization is 30 bar and the total pressure is 120 bar.

[0081] Preparation method of comparative example 3:

[0082] The water is heated to 55° C., and white sugar, sodium caseinate and a compound buffer salt are added and dissolved to obtain an aqueous phase; the aqueous phase is heated to 65° C., and edible hydrogenated oil, sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate are added and dissolved, and the mixture is heated to 80° C. and kept warm for 10 minutes to obtain a mixture; the mixture is subjected to secondary homogenization treatment, wherein the pressure of the secondary homogenization is 30 bar and the total pressure is 180 bar.

[0083] Preparation method of comparative example 4:

[0084] The water is heated to 55° C., and white sugar, sodium caseinate and a compound buffer salt are added and dissolved to obtain an aqueous phase; the aqueous phase is heated to 65° C., and edible hydrogenated oil, sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate are added and dissolved, and the mixture is heated to 80° C. and kept warm for 10 minutes to obtain a mixture; the mixture is subjected to secondary homogenization treatment, wherein the pressure of the secondary homogenization is 40 bar and the total pressure is 210 bar.

[0085] Preparation method of comparative example 5:

[0086] (1) preparing an aqueous phase: heating water to 55° C., adding white sugar, sodium caseinate and a composite buffer salt and dissolving them to obtain the aqueous phase;

[0087] (2) preparing an oil phase: heating edible hydrogenated oil to 65° C., adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate to dissolve and obtaining an oil phase;

[0088] (3) adding the water phase to the oil phase, heating the mixture to 80° C. and maintaining the temperature for 10 min to obtain a mixture; subjecting the mixture to secondary homogenization treatment, wherein the secondary homogenization pressure is 30 bar and the total pressure is 180 bar.

[0089] Preparation method of comparative example 6:

[0090] (1) preparing an aqueous phase: heating water to 55° C., adding white sugar, sodium caseinate and a composite buffer salt and dissolving them to obtain the aqueous phase;

[0091] (2) preparing an oil phase: heating edible hydrogenated oil to 65° C., adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate to dissolve and obtaining an oil phase;

[0092] (3) adding the oil phase to the water phase, heating the mixture to 80° C. and maintaining the temperature for 10 min to obtain a mixture; subjecting the mixture to secondary homogenization treatment, wherein the secondary homogenization pressure is 30 bar and the total pressure is 180 bar.

[0093] Preparation method of comparative example 7:

[0094] (1) preparing an aqueous phase: heating water to 55° C., adding white sugar, sodium caseinate and a composite buffer salt and dissolving them to obtain the aqueous phase;

[0095] (2) preparing an oil phase: taking 50 wt% of edible hydrogenated oil and heating it to 75° C., adding sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolving them to obtain an oil phase;

[0096] (3) After the water phase is heated to 65° C., the remaining edible hydrogenated oil and the oil phase are added, and the temperature is raised to 80° C. and kept warm for 10 minutes to obtain a mixture; the mixture is subjected to secondary homogenization treatment, wherein the pressure of the secondary homogenization is 30 bar and the total pressure is 150 bar.

[0097] Comparative Examples 8-12: Changing the formula of the emulsifier

[0098] The preparation methods in Comparative Examples 8 to 12 are the same as those in Example 2, and the formulas are as follows:

[0099] The raw materials of Comparative Example 8 are: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 1.5wt.% of sodium caseinate, 0.2wt.% of sodium stearoyl lactylate, 0.2wt.% of phospholipids, complex buffer salt (including 0.85wt.% of dipotassium hydrogen phosphate, 1.6wt.% of potassium citrate, 0.05wt.% of sodium carbonate, 0.2wt.% of sodium chloride), and the rest is water.

[0100] The raw materials of Comparative Example 9 are: 4.5wt.% of white granulated sugar, 35wt.% of edible hydrogenated oil, 1.5wt.% of sodium caseinate, 0.2wt.% of sodium stearoyl lactylate, 0.2wt.% of mono- and di-glycerol fatty acid esters, complex buffer salt (including 0.85wt.% of dipotassium hydrogen phosphate, 1.6wt.% of potassium citrate, 0.05wt.% of sodium carbonate, 0.2wt.% of sodium chloride), and the rest is water.

[0101] The raw materials of Comparative Example 10 are: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 1.5wt.% of sodium caseinate, 0.2wt.% of sodium stearoyl lactylate, 0.2wt.% of succinic acid monoglyceride, complex buffer salt (including 0.85wt.% of dipotassium hydrogen phosphate, 1.6wt.% of potassium citrate, 0.05wt.% of sodium carbonate, 0.2wt.% of sodium chloride), and the rest is water.

[0102] The raw materials of Comparative Example 11 are: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 1.5wt.% of sodium caseinate, 0.2wt.% of sodium stearoyl lactylate, 0.2wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.85wt.% of dipotassium hydrogen phosphate, 1.6wt.% of potassium citrate, 0.05wt.% of sodium carbonate, and 0.2wt.% of sodium chloride), and the rest is water.

[0103] The raw materials of Comparative Example 12 are: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 1.5wt.% of sodium caseinate, 0.30wt.% of sodium stearoyl lactylate, 0.20wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.8wt.% of dipotassium hydrogen phosphate, 1.55wt.% of potassium citrate, 0.03wt.% of sodium carbonate, and 0.15wt.% of sodium chloride), and the rest is water.

[0104] Comparative Examples 13-17: Changing the Type of Composite Buffer Salt

[0105] The preparation methods in Comparative Examples 13 to 17 are the same as those in Example 2, and the formulas are as follows:

[0106] The raw materials of Comparative Example 13 are: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), and a composite buffer salt (including 0.5wt.% of dipotassium hydrogen phosphate, 1.2wt.% of potassium citrate, and the rest is water.

[0107] The raw materials of Comparative Example 14 are: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), and a composite buffer salt (including 0.6wt.% of dipotassium hydrogen phosphate, 1.3wt.% of potassium citrate, and the rest is water.

[0108] The raw materials of Comparative Example 15 are: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.65wt.% of dipotassium hydrogen phosphate, 1.35wt.% of potassium citrate, and the rest is water.

[0109] The raw materials of Comparative Example 16 are: Raw materials: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.7wt.% of dipotassium hydrogen phosphate, 1.4wt.% of potassium citrate, 0.1wt.% of sodium chloride), and the rest is water.

[0110] The raw materials of Comparative Example 17 are: Raw materials: 4.5wt.% of white sugar, 35wt.% of edible hydrogenated oil, 2.0wt.% of sodium caseinate, 0.45wt.% of sodium stearoyl lactylate, 0.35wt.% of polyoxyethylene (20) sorbitan monostearate (also known as Tween 60), complex buffer salt (including 0.8wt.% of dipotassium hydrogen phosphate, 1.55wt.% of potassium citrate, 0.03wt.% of sodium carbonate, 0.15wt.% of sodium chloride), and the rest is water.

[0111] test:

[0112] 1. Taste test:

[0113] The test method is a conventional taste test, with 10 participants, 5 males and 5 females. The audience is young people who like to drink milk tea, both males and females. The test mainly evaluates the greasiness / smoothness and tea penetration of the product.

[0114] Use “+” as an indicator for taste evaluation. The more “+” there are, the less greasy the product is / the smoother it is / the better its tea permeability is.

[0115] 2. Particle size test: measured using a liquid phase particle size analyzer.

[0116] 3. Clarification index test: The test equipment is a stability analyzer. The principle is to analyze the light transmittance of the product by centrifuging the product and simultaneously applying light. Finally, the clarification index reflects the stability of the product. The lower the clarification index, the better the stability.

[0117] 4. Stability test in different application scenarios: The compositions prepared in the examples and comparative examples were added to 70°C milk tea, iced coffee, and room temperature lemon tea to prepare hot drinks, iced drinks, and acidic drinks. The amount of the composition added to the drinks accounted for 20% of the total mass of the drinks.

[0118] "+" indicates good stability, and "-" indicates poor stability. Products with poor stability will experience fat floating / flocculation within 30-60 minutes.

[0119] The homogenization conditions and test results of Example 2 and Comparative Examples 1 to 7 are recorded in Table 1.

[0120] Table 1

[0121]

[0122] The present invention controls the material temperature and the order of feeding in the mixing stage to fully blend the oil and emulsifier, and adopts a homogenization pressure that matches the oil and emulsifier to achieve product stability. It can be seen from the test results recorded in Table 1 that for the composition provided in the present invention for improving the taste of oil in beverages, the material temperature and the order of feeding will affect the stability of the final prepared product. In addition, the homogenization pressure will also affect the stability of the product. The present invention provides a production process that can fully blend the oil and emulsifier and have a good smooth taste and stability. After testing, the production process of Example 2 can make the viscosity, particle size and clarity index of the product lower and can give the product good stability and smooth taste.

[0123] The other solutions all showed water precipitation after being placed at room temperature for 7 days, and the product stability was poor. Furthermore, Example 2 was subjected to 3 months of high-temperature accelerated observation, usually observing 1 / 6 of the product shelf life at 37°C and 1 / 3 of the product shelf life at 45°C. If no water precipitation or other phenomena occurred during this period, the product generally would not show water precipitation or other phenomena during the room temperature shelf life. The product in Example 2 did not show obvious water precipitation. This shows that the shelf life stability of the product can be further optimized by optimizing the emulsifier without significantly changing the viscosity, particle size and clarity index of the product.

[0124] The formula, addition amount and test results of the emulsifier in Examples 1, 2, 5, 6 and Comparative Examples 8 to 12 are recorded in Table 2.

[0125] Table 2

[0126]

[0127]

[0128]

[0129] The cold drink in Table 2 refers to adding the composition prepared in the embodiment and the comparative example to iced coffee, the hot drink refers to adding the composition prepared in the embodiment and the comparative example to 70°C milk tea, and the acidic drink refers to adding the composition prepared in the embodiment and the comparative example to lemon tea at room temperature, and the amount of the composition added to the drink accounts for 20% of the total mass of the drink. It can be seen from the test data provided in Table 2 that by mass fraction, when adding 1.0-2.0% sodium caseinate; 0.35-0.45% sodium stearoyl lactylate; 0.25-0.35% polyoxyethylene (20) sorbitan monostearate, the product can achieve a smooth taste and maintain good stability in different application scenarios.

[0130] The amount of the compound buffer salt added in Examples 2, 3, 4 and Comparative Examples 13 to 17, the K + Concentration and Na + The concentrations and test results are recorded in Table 3.

[0131] Table 3

[0132]

[0133]

[0134] It can be seen from the test data provided in Table 3 that adding potassium salt or sodium salt alone cannot solve the problem of greasy taste of beverages. Even if potassium salt or sodium salt is added at the same time, K + Concentration and Na + The concentration is within the appropriate range. + The concentration is 0.246-0.26mol / l and Na + The compound buffer salt system of dipotassium hydrogen phosphate, potassium citrate, sodium carbonate and sodium chloride with a concentration of 0.044-0.071 mol / l can effectively reduce the greasy feeling of the product and improve the tea / coffee permeability without affecting the smoothness of the product.

[0135] It should be further explained that, for the beverage system of the present invention, the emulsifier system and the compound buffer salt system have a mutually matching relationship. After the best emulsifier combination is screened out through high temperature accelerated experiment and stability analyzer data, the K + The concentration is 0.246-0.26mol / l and Na + When the concentration is 0.044-0.071 mol / l, it can effectively reduce the greasy feeling of the product and improve the tea permeability without affecting the smoothness of the product.

[0136] 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 method for preparing a composition for improving the taste of fat in a beverage, It is characterized in that The raw materials of the composition include: White sugar, edible hydrogenated oil, water, sodium caseinate, sodium stearoyl lactylate, polyoxyethylene (20) sorbitan monostearate and complex buffer salt; The preparation method of the composition comprises the following steps: Prepare the aqueous phase: heat the water and add white sugar, sodium caseinate and compound buffer salt to dissolve to obtain the aqueous phase; Prepare the oil phase: take 30 wt% to 70 wt% of edible hydrogenated oil, heat it, add sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolve them to obtain the oil phase; The remaining edible hydrogenated oil and the oil phase are added to the water phase, and the mixture is kept warm at 70-80° C. for 5-15 minutes to obtain a mixture; and the mixture is homogenized to obtain the composition.

2. The preparation method according to claim 1, It is characterized in that The compound buffer salt includes sodium salt and potassium salt.

3. The preparation method according to claim 2, It is characterized in that The sodium salt includes at least one of sodium carbonate, sodium bicarbonate and sodium chloride; The potassium salt includes at least one of dipotassium hydrogen phosphate and potassium citrate.

4. The preparation method according to claim 2, It is characterized in that In the composition, K + The concentration is 0.246~0.26mol / L, Na + The concentration is 0.044~0.071mol / L.

5. The preparation method according to claim 1, It is characterized in that Taking the total mass of the composition as 100%, the raw materials of the composition include: 3.5-4.5% white sugar; 30.0-35.0% edible hydrogenated oil; 1.0-2.0% sodium caseinate; 0.35-0.45% sodium stearoyl lactylate; 0.25-0.35% polyoxyethylene (20) sorbitan monostearate.

6. The preparation method according to claim 1, It is characterized in that The homogenization conditions are: the pressure of the secondary homogenization is 30-35 bar, and the total pressure is 180-210 bar.

7. The preparation method according to claim 1, It is characterized in that The preparation method of the composition comprises the following steps: Prepare the aqueous phase: heat water to 50-55° C., add white sugar, sodium caseinate and compound buffer salt to dissolve, and obtain the aqueous phase; Prepare the oil phase: take 30wt% to 70wt% of edible hydrogenated oil and heat it to 70 to 75°C, add sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monostearate and dissolve them to obtain the oil phase; The water phase is heated to 60-65° C., and then the remaining edible hydrogenated oil and the oil phase are added, and the temperature is raised to 75-80° C. and kept warm for 5-15 minutes to obtain a mixture; the mixture is homogenized to obtain the composition.

8. A composition for improving the taste of fat in a beverage, It is characterized in that The composition is prepared by the preparation method according to any one of claims 1 to 7.

9. A drink, It is characterized in that The beverage comprises the composition for improving the taste of fat in the beverage as claimed in claim 8.

10. The drink according to claim 9, It is characterized in that The beverage also includes: at least one of tea, milk, juice and coffee.

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