Milk cover pulp capable of being repeatedly whipped and preparation method of milk cover pulp

Abstract

The invention provides milk cover pulp capable of being repeatedly whipped and a preparation method of the milk cover pulp. The milk cover pulp is prepared from the following raw materials in parts by weight: 55-60 parts of single cream, 20-25 parts of condensed milk, 2-8 parts of processed cheese, 0.5-5 parts of a stabilizer, 1-2 parts of buffer salt and 0.1-1 part of an emulsifier, the stabilizer comprises a glue stabilizer and a non-glue stabilizer, and the mass ratio of the glue stabilizer to the non-glue stabilizer is 1: (10-100). The milk-covered pulp provided by the invention is excellent in quality, good in stability and good in taste, the milk-covered pulp cannot collapse or be fused with milk tea after being stored for a long time after being beaten, most importantly, the milk-covered pulp can be beaten for the second time or multiple times, and the milk-covered pulp after being beaten repeatedly is excellent in quality.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a repeatedly whipped milk cap slurry and a preparation method thereof. Background Art

[0002] Tea occupies an important position in traditional Chinese culture. With the continuous development of society, people will use tea to match other kinds of food, the most representative of which is "milk tea". The collision of milk and tea makes the drink retain the aroma of tea while tasting the rich aroma of milk. Therefore, milk cap tea was born. Due to its unique taste and layered design, the dense taste of the milk cap forms a sharp contrast with the tea base below, giving people a brand new drinking experience.

[0003] Milk cap slurry is a special slurry used to make milk cap tea. After the milk cap slurry is beaten, it is spread on the top of the milk tea. When you drink it, you can feel the rich milk flavor and the aroma of tea. A single tea drink is slightly bitter, but the collision of milk cap and tea makes milk tea even better. As various brands of milk cap tea enter the market, they are favored by consumers. This good trend encourages brands to continue to innovate and explore more ways to match milk cap.

[0004] The combination of milk cap and tea not only brings consumers a new experience in taste, but also promotes the innovative development of various tea brands. However, the seemingly simple milk cap products also face huge difficulties. The viscosity of milk cap slurry is relatively high. In the production of frozen milk cap slurry, 500g, 1kg or 2kg packaging is generally used. If too small packaging is used, it will not only increase the filling accuracy requirements, but also lead to a decrease in the efficiency of catering stores and high losses. In addition, for individual consumers, whipping too much milk cap slurry at one time will cause unnecessary waste, but it is difficult to store after opening. Therefore, based on the application scenarios of catering stores and the needs of individual consumers, the filling specifications of milk cap slurry are usually 500g, 1kg or 2kg. In the application of specific stores, different stores use the same implementation standards. Generally, 500g or 1kg of milk cap slurry is whipped and refrigerated for standby, so as to efficiently complete the beverage production and respond to customer needs in a timely manner. According to the whipping rate of about 1.75-2, 500g of milk cap slurry can form 900-1000ml of milk cap after whipping. However, various factors may lead to the milk cap not being used up in time, and the whipped milk cap will collapse after being placed for a short time, with obvious graininess and stratification, and cannot be whipped and used again, resulting in waste and economic losses to the store. At the same time, some milk cap slurries currently on the market are unstable and have poor freeze-thaw stability. That is, the unused products after opening are frozen and stored. After thawing again, the milk cap slurry shows obvious tofu dregs-like lumps, and its flavor changes significantly, mainly showing miscellaneous and peculiar smells, and the whipping state is not good, affecting its use.

[0005] Therefore, it is of great economic value to develop a milk cap slurry that can be whipped repeatedly with stable performance, excellent flavor, and good freeze-thaw stability. Summary of the Invention

[0006] The present invention aims to solve at least one of the technical problems in the prior art to some extent. For this purpose, an object of the present invention is to provide a repeatedly whipable milk cap slurry and a preparation method thereof.

[0007] In the first aspect of the present invention, a repeatedly whipable milk cap slurry is provided. The raw materials for its preparation include: 55 - 60 parts by weight of light cream, 20 - 25 parts by weight of condensed milk, 2 - 8 parts by weight of processed cheese, 0.5 - 5 parts by weight of a stabilizer, 1 - 2 parts by weight of a buffer salt, and 0.1 - 1 part by weight of an emulsifier. The stabilizer includes a gum stabilizer and a non-gum stabilizer, and the mass ratio of the gum stabilizer to the non-gum stabilizer is 1:(10 - 100).

[0008] For example, the mass ratio of the gum stabilizer to the non-gum stabilizer is 1:10, 1:20, 1:30, 1:40, 1:50, 1:60, 1:70, 1:80, 1:90, 1:100, etc., or the range between any two of the above numerical values.

[0009] According to the repeatedly whipable milk cap slurry provided by the present invention, by controlling the materials such as light cream within the above parts by weight range, the quality and repeated whipping of the milk cap slurry are ensured. Specifically, through the following several specific implementation ways: 1. By controlling the emulsifier within the above parts by weight range, the emulsifier can participate in the process of forming the fat globule membrane, reduce the surface charge of the fat globules, and can make up for the formation of a new fat globule membrane, ensuring the stability of the fat globule membrane. The stability degree of the fat globule membrane makes the whole milk cap slurry more stable.

[0010] 2. By further using a compound of a gum stabilizer and a non-gum stabilizer, the gum stabilizer can protect the protein to a certain extent and reduce the protein flocculation in dairy products. The non-gum stabilizer can make the product have excellent viscosity stability, thereby maintaining the stability of its state. At the same time, the non-gum stabilizer can improve the emulsifying property of the product. The compound use of the gum stabilizer and the non-gum stabilizer has a synergistic effect, which can make the product more stable, realize the repeated whipping of the product, and ensure that after the milk cap slurry is frozen and then thawed again after being opened for a period of time, the milk cap slurry still has a good initial state and will not appear the phenomenon of bean curd residue caking, having excellent freeze-thaw stability.

[0011] 3. At the same time, control the addition amount of the buffer salt to ensure that the milk cap slurry is within an appropriate pH and viscosity range. That is to say, as the storage time of dairy products extends, the content of fat, protein, and lactose contained therein will decrease. At this time, by controlling the dairy products within an appropriate pH range, the protein structure can be made more stable, reducing the coagulation of proteins; controlling the milk cap slurry within an appropriate viscosity range can avoid over-whipping and insufficient whipping, which may affect the quality of the milk cap slurry. At the same time, it also plays a certain role in production. On the one hand, it is convenient for production and filling, and on the other hand, it can effectively control the loss of materials, so that the whipped milk cap slurry will not collapse or separate even after standing for 24 hours, and it is very easy to be whipped again or even multiple times. Thus, the milk cap slurry has excellent quality, good stability, a good taste, will not collapse or blend with milk tea after long-term storage after whipping, has good freeze-thaw stability, and most importantly, it can be whipped again or multiple times, and the quality of the milk cap slurry after repeated whipping is excellent.

[0012] According to the repeatedly whip-able milk cap slurry provided by the present invention, the gum stabilizer includes at least one of pectin, agar, gelatin, carrageenan, xanthan gum, guar gum, sodium carboxymethyl cellulose, microcrystalline cellulose, and hydroxypropyl methylcellulose.

[0013] According to the repeatedly whip-able milk cap slurry provided by the present invention, the non-gum stabilizer is selected from modified starch.

[0014] Preferably, the modified starch includes at least one of hydroxypropyl starch, pregelatinized starch, esterified starch, and maltodextrin.

[0015] In some embodiments of the present invention, the fat content of the light cream is 30% - 45%.

[0016] According to the repeatedly whip-able milk cap slurry provided by the present invention, the buffer salt includes at least one of sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium bicarbonate, and sodium tripolyphosphate.

[0017] According to the repeatedly whip-able milk cap slurry provided by the present invention, the emulsifier includes at least one of sodium stearoyl lactate, mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerides, polyoxyethylene (20) sorbitan monostearate, and sodium caseinate. By selecting the above emulsifiers, the particle distribution of the system can be effectively constructed, so that the milk cap slurry forms a foaming state through high-speed whipping, and the intermolecular forces and supporting forces are not easily lost, improving the stability of the system.

[0018] In some embodiments of the present invention, the preparation raw materials further include 1 to 15 parts by weight of auxiliary materials, and the auxiliary materials include but are not limited to at least one of sugar, salt, cheese powder, and essence. It should be noted that those skilled in the art can selectively add materials such as sugar or salt according to actual taste requirements, and can also select the addition amount of specific auxiliary materials.

[0019] In some embodiments of the present invention, based on 100 parts by weight, the preparation raw materials include: 55 to 60 parts by weight of light cream, 20 to 25 parts by weight of condensed milk, 2 to 8 parts by weight of processed cheese, 0.5 to 5 parts by weight of stabilizer, 1 to 2 parts by weight of buffer salt, 0.1 to 1 part by weight of emulsifier, and the balance of water.

[0020] In some embodiments of the present invention, the viscosity of the repeatedly whip-able milk cap slurry is 2000 - 3700.

[0021] In some embodiments of the present invention, the pH value of the repeatedly whip-able milk cap slurry is 6.0 - 6.8.

[0022] In the second aspect of the present invention, the present invention provides a method for preparing the above-mentioned repeatedly whip-able milk cap slurry, and the method includes: (1) Putting the gum stabilizer into preheated water for shearing to obtain a first mixture; (2) Adding processed cheese to the first mixture and shearing at a constant temperature until the materials are completely melted to obtain a second mixture; (3) Adding buffer salt to the second mixture and shearing at a constant temperature to obtain a third mixture; (4) Adding light cream and condensed milk to the third mixture and shearing at a constant temperature to obtain a fourth mixture; (5) Adding emulsifier and non-gum stabilizer to the fourth mixture and shearing at a constant temperature.

[0023] According to the above method for preparing the repeatedly whip-able milk cap slurry provided by the present invention, by first shearing the gum stabilizer, then adding processed cheese and buffer salt in sequence for shearing respectively, and shearing the buffer salt after shearing the processed cheese, the emulsifying performance of the processed cheese is significantly improved under a certain pH value of the system, thereby improving the stability of the system and ensuring the repeated whipping of the milk cap slurry. Finally, adding other raw materials, emulsifier, and non-gum stabilizer in sequence for shearing respectively ensures the flavor and state of the milk cap slurry. Therefore, adopting the above preparation process of the milk cap slurry can extend the shelf life of the product, ensure the freeze-thaw stability of the product, improve the flavor and state stability of the product, ensure the good flavor, stable state and long shelf life of the milk cap slurry, and achieve repeated whipping.

[0024] According to the preparation method of the repeatedly whipable milk cap slurry provided by the present invention, in step (1), the temperature of the preheated water is 35 - 70°C, the shearing time is 1 - 15 min, and the shearing speed is 1500 - 2000 r / min.

[0025] According to the preparation method of the repeatedly whipable milk cap slurry provided by the present invention, in step (2), the temperature of the heat preservation and shearing is 35 - 70°C. By controlling the temperature of the heat preservation and shearing after adding the processed cheese within the above range, it is possible to ensure that the aroma of the cheese is not lost while fully shearing, and improve the final flavor quality of the product.

[0026] According to the preparation method of the repeatedly whipable milk cap slurry provided by the present invention, in step (3), the temperature of the heat preservation and shearing is 35 - 70°C, the shearing time is 1 - 15 min, and the shearing speed is 1800 - 2200 r / min. After adding the buffer salt, controlling the shearing temperature, time, and shearing speed within the above range can enable the buffer salt to be well incorporated into the prepared material, making the material more stable and uniform, which is beneficial to improving the stability of the product and ensuring the repeated whipability of the product.

[0027] According to the preparation method of the repeatedly whipable milk cap slurry provided by the present invention, in step (4), the temperature of the heat preservation and shearing is 35 - 70°C, the shearing time is 1 - 15 min; the shearing speed is 2800 - 3200 r / min.

[0028] According to the preparation method of the repeatedly whipable milk cap slurry provided by the present invention, in step (5), the temperature of the heat preservation and shearing is 35 - 70°C, the shearing time is 1 - 20 min; the shearing speed is 3300 - 3600 r / min.

[0029] According to the preparation method of the repeatedly whipable milk cap slurry provided by the present invention, in step (4), light cream, condensed milk, and sugar are added to the third mixed liquid and sheared under heat preservation to obtain a fourth mixed liquid; In some embodiments of the present invention, in step (5), an emulsifier, a non - gum stabilizer, salt, and essence are added to the fourth mixed liquid and sheared under heat preservation.

[0030] In some embodiments of the present invention, the material obtained in step (5) is sheared at 85 - 110°C for 3 - 240 s for sterilization.

[0031] The present invention has at least the following technical effects: (1) By controlling the types and addition amounts of the preparation materials of the milk cap slurry, the present invention constructs a stable milk cap slurry system, which can reduce the loss during actual application while retaining its taste. The milk cap slurry provided by the present invention is not only in a very stable state and has extremely strong freeze-thaw stability, without the caking phenomenon of some milk cap slurries on the market, but also can re-whisk the whisked milk cap slurry when not all of it is used up in one whisking, perfectly solving the problem that the existing milk cap slurries cannot be re-whisked during actual application, significantly reducing the production cost for offline stores and enhancing the economic value of the milk cap slurry.

[0032] (2) Using the above-mentioned preparation process of the milk cap slurry can extend the shelf life of the product, ensure the freeze-thaw stability of the product, improve the flavor and state stability of the product, ensure the good flavor, stable state and long shelf life of the milk cap slurry, and achieve re-whisking.

[0033] (3) As a coating on the upper layer of milk tea, the milk cap is prone to sedimentation, which will not only affect the taste of the milk cap tea, but also cause visual defects. The milk cap slurry of the present invention can, to a certain extent, increase the time for the milk cap to adhere to the upper layer of milk tea and not quickly fuse with the lower layer of tea drink. In this way, it can ensure that when consumers do not taste the drink within a short time, the milk cap is still significantly layered from the lower layer of milk tea. At the same time, the existing milk cap slurries on the market can maintain a good state after being immediately opened and whisked, but the flavor will change greatly after being whisked the next day, and the state of some milk cap slurries is extremely poor after being whisked. The milk cap slurry of the present invention can not only keep the same flavor as the initial one and maintain an excellent state of the milk cap, but also effectively ensure the shelf life of the milk cap slurry and reduce unnecessary losses in actual application. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0035] Figure 1 It is a physical picture of the milk cap slurry prepared in Example 1 of the present invention after being immediately whisked; Figure 2 It is a physical picture of the milk cap slurry in Example 1 of the present invention after being whisked, refrigerated for 12 hours and then whisked again; Figure 3 It is a physical picture of the milk cap slurry in Comparative Example 1 of the present invention after being whisked, refrigerated for 12 hours and then whisked again; Figure 4 It is a physical picture of the milk cap slurry in Comparative Example 2 of the present invention after being whisked, refrigerated for 12 hours and then whisked again; Figure 5 It is a physical diagram of the state of the milk cap slurry after being frozen again and then thawed in Embodiment 1 of the present invention; Figure 6 It is a physical diagram of the state of the milk cap slurry after being frozen again and then thawed in Comparative Example 1 of the present invention. Detailed implementation manners

[0036] Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope of protection of the present invention. The following describes the present invention with reference to specific embodiments. It should be noted that these embodiments are merely descriptive and do not limit the present invention in any way.

[0037] Embodiment 1 The preparation raw materials of the repeatedly whip-able milk cap slurry provided in this embodiment are as follows: Based on 100 parts by weight, there are 58 parts by weight of light cream (the fat content of the light cream is 40%), 25 parts by weight of condensed milk, 7 parts by weight of processed cheese, 2 parts by weight of buffer salts (sodium hexametaphosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium tripolyphosphate, and the mass ratio of the four buffer salts is 1:1:1:1), 0.2 parts by weight of emulsifier (mono- and diglycerol fatty acid esters, sodium stearoyl lactylate, polyoxyethylene (20) sorbitan monostearate, and the mass ratio of the three emulsifiers is 1:1:1), 0.8 parts by weight of stabilizer, and the balance of water. The stabilizer includes a gum stabilizer (guar gum, gelatin, hydroxypropyl methylcellulose, and the mass ratio of the three is 1:1:1) and a non-gum stabilizer (maltodextrin and esterified starch, and the mass ratio of the two is 1:1), and the mass ratio of the gum stabilizer to the non-gum stabilizer is 1:30.

[0038] This embodiment provides a repeatedly whip-able milk cap slurry, and the specific preparation process is as follows: (1) Preheat the water to 40°C, add the gum stabilizer, and start shearing for 10 minutes at a speed of 2000 r / min; (2) Add the processed cheese to the system in step (1), and shear at 40°C until the processed cheese is completely melted; (3) Add the buffer salts to the system in step (2), and shear at 40°C for 15 minutes at a speed of 2000 r / min; (4) Add the light cream and condensed milk to the system in step (3), and shear at a temperature of 60°C for 10 minutes at a speed of 3000 r / min; (5) Add the premixed emulsifier and non-gum stabilizer to the system in step (4), and shear at a temperature of 60°C for 20 minutes at a speed of 3500 r / min; (6) Sterilize the system in step (5) at 105°C, shear for 10 min, and stop heating when the material temperature reaches 100 ± 2°C; (7) Packaging: The sterilized material is quickly cooled to below 25°C for packaging.

[0039] Example 2 The raw materials for preparing the repeatedly whip-able milk cap slurry provided in this example are as follows: Based on 100 parts by weight, there are 55 parts by weight of light cream (the fat content of the light cream is 40%), 20 parts by weight of condensed milk, 3 parts by weight of processed cheese, 0.5 parts by weight of buffer salts (sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, and the mass ratio of the three buffer salts is 1:1:1), 0.3 parts by weight of emulsifiers (mono- and diglycerol fatty acid esters, sodium stearoyl lactylate, and the mass ratio of the two emulsifiers is 1:1), 3 parts by weight of stabilizers, and the balance of water. The stabilizers include gum stabilizers (xanthan gum, gelatin, agar, microcrystalline cellulose, and the mass ratio of the four is 1:1:1:1) and non-gum stabilizers (esterified starch, maltodextrin, and the mass ratio of the two is 1:1), and the mass ratio of the gum stabilizer to the non-gum stabilizer is 1:30.

[0040] This example provides a repeatedly whip-able milk cap slurry, and the specific preparation process is as follows: (1) Preheat the water to 60°C, add the gum stabilizer, and start shearing for 7 min at a speed of 2000 r / min; (2) Add the processed cheese to the system in step (1), and shear at 60°C until the processed cheese is completely melted; (3) Add the buffer salts to the system in step (2) and shear at 60°C for 10 min at a speed of 2000 r / min; (4) Add the light cream and condensed milk to the system in step (3), and shear at a temperature of 60°C for 10 min at a speed of 3000 r / min; (5) Add the premixed emulsifier and non-gum stabilizer to the system in step (4), and shear at a temperature of 60°C for 15 min at a speed of 3500 r / min; (6) Sterilize the system in step (5) at 100°C, shear for 10 min, and stop heating when the material temperature reaches 95 ± 2°C; (7) Packaging: The sterilized material is quickly cooled to below 25°C for packaging.

[0041] Example 3 The raw materials for preparing the repeatedly whip-able milk cap slurry provided in this example are as follows: Based on 100 parts by weight, there are 60 parts by weight of light cream (the fat content of the light cream is 40%), 25 parts by weight of condensed milk, 8 parts by weight of processed cheese, 1 part by weight of buffer salts (sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, and the mass ratio of the three buffer salts is 1:1:1), 0.8 part by weight of emulsifiers (mono- and diglycerol fatty acid esters, sodium stearoyl lactylate, and the mass ratio of the two emulsifiers is 1:1), 4.5 parts by weight of stabilizers, and the balance is water. The stabilizers include gum stabilizers (xanthan gum, gelatin, and the mass ratio of the two is 1:1) and non-gum stabilizers (esterified starch, maltodextrin, and the mass ratio of the two is 1:1), and the mass ratio of the gum stabilizers to the non-gum stabilizers is 1:70.

[0042] This example provides a repeatable whipped milk cap slurry, and the specific preparation process is as follows: (1) Preheat the water to 60 °C, add the gum stabilizers, and start shearing for 7 minutes at a speed of 2000 r / min; (2) Add the processed cheese to the system in step (1), and shear at 60 °C until the processed cheese is completely melted; (3) Add the buffer salts to the system in step (2) and shear at 60 °C for 10 minutes at a speed of 2000 r / min; (4) Add the light cream and condensed milk to the system in step (3), and shear at a temperature of 60 °C for 10 minutes at a speed of 3000 r / min; (5) Add the premixed emulsifiers and non-gum stabilizers to the system in step (4), and shear at a temperature of 60 °C for 15 minutes at a speed of 3500 r / min; (6) Sterilize the system in step (5) at 100 °C, shear for 10 minutes, and stop heating when the material temperature reaches 95 ± 2 °C; (7) Packaging: The sterilized material is quickly cooled to below 25 °C for packaging.

[0043] Comparative Example 1 Take a box of commercially available milk cap slurry 1 (product name: whole milk high-fat soft ice cream slurry; production batch number: 20241012; origin: Inner Mongolia Autonomous Region, use: as cheese milk cap).

[0044] Comparative Example 2 Take a box of commercially available milk cap slurry 2 (product name: cheese milk cap (clear type whole milk fat ice cream); production batch number: 20240910; origin: Chengdu City, Sichuan Province).

[0045] Comparative Example 3 The difference between the preparation raw materials of the repeatable whipped milk cap slurry provided in this comparative example and those in Example 1 is: The stabilizer in the raw materials for preparing the milk cap slurry of Comparative Example 3 is only 0.8 parts by weight of gum stabilizers (guar gum, gelatin, hydroxypropyl methylcellulose, and the mass ratio of the three is 1:1:1).

[0046] This comparative example provides a milk cap slurry that can be whipped repeatedly, and its specific preparation process is the same as that of Example 1.

[0047] Comparative Example 4 The difference between the raw materials for preparing the milk cap slurry provided in this comparative example and those of Example 1 is as follows: The stabilizer in the raw materials for preparing the milk cap slurry of Comparative Example 4 is only 0.8 parts by weight of non-gum stabilizers (esterified starch, maltodextrin, and the mass ratio of the two is 1:1).

[0048] This comparative example provides a milk cap slurry that can be whipped repeatedly, and its specific preparation process is the same as that of Example 1.

[0049] Comparative Example 5 The difference between the raw materials for preparing the milk cap slurry provided in this comparative example and those of Example 1 is as follows: No buffer salt is used in the raw materials for preparing the milk cap slurry of Comparative Example 5.

[0050] This comparative example provides a milk cap slurry that can be whipped repeatedly, and its specific preparation process is the same as that of Example 1.

[0051] Comparative Example 6 The difference between the raw materials for preparing the milk cap slurry provided in this comparative example and those of Example 1 is as follows: No emulsifier is used in the raw materials for preparing the milk cap slurry of Comparative Example 6.

[0052] This comparative example provides a milk cap slurry that can be whipped repeatedly, and its specific preparation process is the same as that of Example 1.

[0053] Comparative Example 7 The raw materials for preparing the milk cap slurry provided in this comparative example are the same as those of Example 1.

[0054] This comparative example provides a milk cap slurry that can be whipped repeatedly, and its specific preparation process is as follows: (1) Preheat the water to 40°C, add the gum stabilizer, and start shearing for 10 min at a rotation speed of 2000 r / min; (2) Add the buffer salt to the system in step (1) and shear at 40°C for 15 min at a rotation speed of 2000 r / min; (3) Add the processed cheese, light cream, and condensed milk to the system in step (2), and shear at a temperature of 80°C for 10 min at a rotation speed of 4000 r / min; (4) Add the premixed emulsifier and non-gum stabilizer to the system in step (3), shear at 60 °C for 20 min, and the rotation speed is 3500 r / min; (5) Sterilize the system in step (4) at 105 °C, shear for 10 min, and stop heating when the material temperature reaches 100 ± 2 °C; (6) Packaging: The sterilized material is quickly cooled to below 25 °C for packaging.

[0055] Comparative Example 8 Use the preparation method described in the existing patent "A Milk Cap Milk Syrup and Its Preparation Method" (application number 201911353221.6) to prepare the milk cap syrup.

[0056] Comparative Example 9 Use the preparation method described in the existing patent "A Cheese-Flavored Frozen Cream and Its Preparation Method" (application number 201811628627.6) to prepare the milk cap syrup.

[0057] Verify the whipping performance of the milk cap syrups provided in the examples and comparative examples, specifically as follows: (1) Take the prepared milk cap syrup and test its viscosity, pH value, and the morphology of fat globules.

[0058] (2) Take 500 g of the milk cap syrup, whip it, refrigerate the whipped milk cap for 12 h and then take it out for repeated whipping (secondary whipping), refrigerate the milk cap after secondary whipping for 12 h and then perform repeated whipping (tertiary whipping), observe the quality of the milk cap after repeated whipping, and apply the milk cap after tertiary whipping on the milk tea to observe its morphology.

[0059] The test results of the whipping performance of the milk cap syrups provided in the examples and comparative examples are shown in Table 1.

[0060] Table 1 As can be seen from Table 1, the milk cap syrup of the present invention has a more appropriate viscosity and pH value. Compared with the currently commercially available milk cap syrups, the milk cap syrup of the present invention can maintain excellent texture and state after secondary whipping and tertiary whipping after refrigeration for a period of time. The milk cap syrup after repeated whipping can be successfully applied to milk tea without fusion, significantly saving the store cost.

[0061] Verify the freeze-thaw stability of the milk cap syrups provided in the examples and comparative examples, specifically as follows: (1) After thawing and opening the initially frozen milk cap syrup for 24 h, seal the above milk cap syrup again and then freeze it. The conditions for the second freezing are the same as those for the first freezing.

[0062] (2) Thaw the milk cap slurry that has been frozen again for 48 hours, measure the morphology of the fat globules and the state of the milk cap slurry, and take 500 g of the milk cap slurry at different time points for whipping test. Observe the quality of the whipped milk cap, and apply the whipped milk cap on the milk tea to observe its morphology.

[0063] The test results of the whipping performance of the milk cap slurry provided in the examples and comparative examples after being frozen again are shown in Table 2.

[0064] Table 2 As can be seen from Table 2, the milk cap slurry in the examples has good freeze-thaw stability within a certain period of time, while the milk cap slurry in the comparative examples has poor freeze-thaw stability, which may lead to relatively bad changes in the state and flavor of the milk cap slurry during actual application. Good freeze-thaw stability can enable the milk cap slurry to exhibit an excellent state.

[0065] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present invention, and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing examples, or perform equivalent replacements on some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the various examples of the present invention.

Claims

1. A repeatedly whipped milk slurry, characterized in that: The raw materials for its preparation include: 55-60 parts by weight of cream, 20-25 parts by weight of condensed milk, 2-8 parts by weight of processed cheese, 0.5-5 parts by weight of stabilizer, 1-2 parts by weight of buffer salt, and 0.1-1 parts by weight of emulsifier. The stabilizer includes a gel stabilizer and a non-gel stabilizer, and the mass ratio of the gel stabilizer to the non-gel stabilizer is 1:(10-100).

2. The repeatedly whipped milk slurry according to claim 1, characterized in that: The gum stabilizer includes at least one of pectin, agar, gelatin, carrageenan, xanthan gum, guar gum, microcrystalline cellulose and hydroxypropyl methylcellulose; And / or, the non-gelatin stabilizer is selected from modified starch, and preferably the modified starch includes at least one of hydroxypropyl starch, pregelatinized starch, esterified starch and maltodextrin.

3. The repeatedly whipped milk cap slurry according to claim 1, characterized in that: The fat content of the cream is 30%-45%.

4. The repeatedly whipped milk cap slurry according to claim 1, characterized in that: The buffer salt comprises at least one of sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium bicarbonate and sodium tripolyphosphate; And / or, the emulsifier includes at least one of sodium stearoyl lactylate, mono- and diglycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerides, polyoxyethylene (20) sorbitan monostearate and sodium caseinate.

5. The repeatedly whipped milk slurry according to claim 1, characterized in that: The raw materials for its preparation also include 1-15 parts by weight of auxiliary materials, and the auxiliary materials include at least one of sugar, salt, cheese powder and essence.

6. The repeatedly whipped milk cap slurry according to claim 1, characterized in that: The raw materials for its preparation include, based on 100 parts by weight: 55-60 parts by weight of cream, 20-25 parts by weight of condensed milk, 2-8 parts by weight of processed cheese, 0.5-5 parts by weight of stabilizer, 1-2 parts by weight of buffer salt, 0.1-1 parts by weight of emulsifier, and the balance of water.

7. The repeatedly whipped milk cap slurry according to any one of claims 1 to 6, characterized in that: The viscosity of the repeatedly whipped milk slurry is 2000-3700; And / or, the pH value of the repeatedly whipped milk cap slurry is 6.0-6.

8.

8. A method for preparing the repeatedly whipped milk cap slurry according to any one of claims 1 to 7, characterized in that: include: (1) putting the glue stabilizer into preheated water for shearing to obtain a first mixed liquid; (2) adding processed cheese to the first mixed liquid and shearing the mixture under heat preservation until the material is completely melted to obtain a second mixed liquid; (3) adding buffer salt to the second mixed solution and shearing the solution under heat preservation to obtain a third mixed solution; (4) adding cream and condensed milk to the third mixed liquid and shearing the mixture under heat preservation to obtain a fourth mixed liquid; (5) Adding an emulsifier and a non-glue stabilizer to the fourth mixed liquid and subjecting the mixture to heat-insulating shearing.

9. The method according to claim 8, characterized in that: In step (4), cream, condensed milk and sugar are added to the third mixed liquid and sheared under heat preservation to obtain a fourth mixed liquid.

10. The method according to claim 8, characterized in that: In step (5), an emulsifier, a non-glue stabilizer, salt, and flavor are added to the fourth mixed solution and the mixture is sheared at a temperature-insulated state; And / or, the material obtained in step (5) is sterilized by shearing at 85-110° C. for 3-240 s.

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