High-index milk and a method for producing the same

Abstract

The application provides high-index milk and a preparation method thereof. The application provides a stabilizer applied to high-index milk, which comprises carrageenan, microcrystalline cellulose and sodium carboxymethyl cellulose, wherein the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, and the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, and wherein the carrageenan is composed of kappa II type carrageenan and lambda type carrageenan, the kappa II type carrageenan is 0.06-0.12 parts by weight, and the lambda type carrageenan is 0.1-0.4 parts by weight.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of dairy product preparation, and more particularly, the present application relates to a high-index milk and a preparation method thereof. BACKGROUND

[0002] With the gradual expansion of the B-end catering market, when making street drinks, coffee or beverage products are often matched with rich milk products for drinking, which has been loved and pursued by the majority of consumers.

[0003] The demand for high-quality and diversified street drink products is showing a rapid growth trend. Developing a rich milk with high index and high nutrition can not only provide raw materials for the catering market, save time and production process, and reduce the risk of product process, but also provide delicious and nutritious products for consumers. Therefore, it is necessary to develop a rich thick milk with high index and high nutrition to meet the rapid demand of B-end products.

[0004] However, in the preparation process of high-index milk, due to the high fat content and protein content in the product, fat floating and browning are prone to occur, thereby affecting the stability of the high-index milk.

[0005] Therefore, there is an urgent need in the art to solve the stability problem of high-index milk. SUMMARY

[0006] The purpose of the present application is to provide a high-index milk and a preparation method thereof.

[0007] In a first aspect of the present application, a stabilizer applied in high-index milk is provided, which comprises carrageenan, microcrystalline cellulose and sodium carboxymethyl cellulose, wherein the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, and the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, and wherein the carrageenan is composed of kappa II carrageenan and lambda carrageenan, the kappa II carrageenan is 0.06-0.12 parts by weight, and the lambda carrageenan is 0.1-0.4 parts by weight.

[0008] In one or more embodiments, the stabilizer further contains one, two or all of monoglyceride, diglyceride, fatty acid ester, phospholipid, disodium hydrogen phosphate and sodium hexametaphosphate.

[0009] In one or more embodiments, in the stabilizer, the monoglyceride, diglyceride, fatty acid ester is 2.5-3 parts by weight, the phospholipid is 0.5-1 parts by weight, the disodium hydrogen phosphate is 0.7-1.2 parts by weight, and the sodium hexametaphosphate is 0.2-0.4 parts by weight.

[0010] In one or more embodiments, the stabilizer consists of carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, mono-, di-glycerol fatty acid ester, phospholipid, disodium hydrogen phosphate, and sodium hexametaphosphate.

[0011] In one or more embodiments, in the stabilizer, the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, the mono-, di-glycerol fatty acid ester is 2.5-3 parts by weight, the phospholipid is 0.5-1 parts by weight, the disodium hydrogen phosphate is 0.7-1.2 parts by weight, and the sodium hexametaphosphate is 0.2-0.4 parts by weight, and wherein the carrageenan consists of kappa II carrageenan and lambda carrageenan, the kappa II carrageenan is 0.06-0.12 parts by weight, and the lambda carrageenan is 0.1-0.4 parts by weight.

[0012] In a second aspect of the present application, there is provided a high-index milk, which comprises, in a raw material formula thereof:

[0013] raw milk 500-700 parts by weight,

[0014] condensed milk 100-180 parts by weight,

[0015] cream 50-200 parts by weight,

[0016] milk powder 10-50 parts by weight,

[0017] sweetener 10-50 parts by weight,

[0018] stabilizer 1-8 parts by weight, wherein the stabilizer is the stabilizer described in any one of the embodiments of the present application,

[0019] water in a remainder amount.

[0020] In one or more embodiments, the high-index milk further has one or more of the following features:

[0021] (A1) the condensed milk is sweetened condensed milk, evaporated milk, skimmed milk, semi-skimmed milk, fancy condensed milk, fortified condensed milk, or prepared condensed milk, or a combination of any one or more thereof;

[0022] (B1) the cream is anhydrous cream, light cream, or a combination thereof;

[0023] (C1) the cream is anhydrous cream, and the anhydrous cream is 50-100 parts by weight;

[0024] (D1) the cream is light cream, and the light cream is 150-200 parts by weight;

[0025] (E1) the milk powder is whole milk powder, skim milk powder, whey powder, or a combination of any one or more thereof;

[0026] (F1) the milk powder is whole milk powder;

[0027] (G1) the sweetener is white granulated sugar, fructose syrup, maltitol, mogroside, xylitol, sucralose, neotame, aspartame, or a combination of any one or more thereof;

[0028] (H1) the sweetener is white granulated sugar;

[0029] (I1) the high-index milk further comprises a food additive.

[0030] In a third aspect of the present application, a method for preparing a high-index milk is provided, the method comprising:

[0031] (1) mixing raw cow milk, a sweetener, a milk powder, a stabilizer, and water in a ratio of 500-700 parts by weight of raw cow milk, 10-50 parts by weight of a sweetener, 10-50 parts by weight of a milk powder, 1-8 parts by weight of a stabilizer, and 1-100 parts by weight of water,

[0032] (2) heating the mixture in (1) to 70-75 °C, and adding 100-180 parts by weight of condensed milk and 50-200 parts by weight of butter,

[0033] (3) performing a first homogenization on the mixture in (2),

[0034] (4) performing pasteurization,

[0035] (5) performing steam immersion sterilization,

[0036] (6) performing a second homogenization,

[0037] (7) performing ultra-clean or sterile filling to obtain a high-index milk.

[0038] In one or more embodiments, the method for preparing further comprises one or more of the following conditions:

[0039] (A2) the mixing in step (1) and / or step (2) is performed by stirring;

[0040] (B2) the mixing in step (1) is performed at a temperature of 45-50 °C;

[0041] (C2) step (1) further comprises a creaming step, and the creaming time is 10-30 min;

[0042] (D2) the first homogenization in step (3) is at a pressure of 170-250 bar and a secondary pressure of 30-50 bar;

[0043] (E2) the first homogenization in step (3) is at a temperature of 60-70℃;

[0044] (F2) the steam infusion sterilization in step (5) is at a temperature of 145±5℃;

[0045] (G2) the steam infusion sterilization in step (5) is for a time of 9±1s;

[0046] (H2) the second homogenization in step (6) is at a pressure of 170-250 bar and a secondary pressure of 30-50 bar;

[0047] (I2) the second homogenization in step (6) is at a temperature of 60-70℃.

[0048] In a fourth aspect of the present application, there is provided a high-index milk prepared by the method of any one of the embodiments of the present application.

[0049] In a fifth aspect of the present application, there is provided a milk beverage comprising the high-index milk of any one of the embodiments of the present application.

[0050] In one or more embodiments, the milk beverage comprises: milk tea, milk coffee, ice cream.

[0051] In a sixth aspect of the present application, there is provided a use selected from:

[0052] (1) the use of the stabilizer of any one of the embodiments of the present application in increasing the stability of the high-index milk;

[0053] (2) the use of the stabilizer of any one of the embodiments of the present application in preparing the high-index milk;

[0054] (3) the use of the high-index milk of any one of the embodiments of the present application in preparing the milk beverage.

[0055] In one or more embodiments, the stability comprises dispersion system stability, room temperature stability, and high temperature stability.

[0056] In one or more embodiments, the high-index milk is milk with a fat percentage of ≥12% and / or a protein percentage of ≥3%.

[0057] In one or more embodiments, the high-index milk has a fat content of ≥ 13%, ≥ 14%, ≥ 15%, ≥ 16%, ≥ 17%, ≥ 18%, ≥ 19%, or ≥ 20% by weight, and / or a protein content of ≥ 4%, ≥ 5%, ≥ 6%, ≥ 7%, ≥ 8%, ≥ 9%, or ≥ 10% by weight.

[0058] In one or more embodiments, the high-index milk has a protein content of ≥ 3.0 g / 100 mL, ≥ 4.0 g / 100 mL, or ≥ 5.0 g / 100 mL.

[0059] Other aspects of the application will be apparent to those skilled in the art from consideration of the disclosure herein. BRIEF DESCRIPTION OF DRAWINGS

[0060] Figure 1 , LUM stability test graph of the high-index milk obtained using the method of Example 5.

[0061] Figure 2 , LUM stability test graph of the high-index milk obtained using the method of Comparative Example 3. DETAILED DESCRIPTION

[0062] As used in the specification and claims, the term "about" refers to ±10% of a given value.

[0063] As used in the specification and claims, the term "parts by weight" refers to 1000 parts by weight of the final milk product, unless otherwise specified.

[0064] As used in the specification and claims, the terms "greater than" and "less than" include the recited numbers, unless otherwise specified.

[0065] All numerical values used in the specification and claims are understood to be approximations unless otherwise indicated. All ranges are inclusive of the endpoints, unless otherwise indicated. Since these ranges are continuous, they include every value between the minimum and maximum values. It is also understood that any numerical range recited in this application is intended to include all sub-ranges encompassed therein.

[0066] In the present specification, the term "raw material" refers to a material to be added to the system when preparing milk, and includes a material to be added to the system in any step of milk production (e.g., before sterilization, after sterilization).

[0067] In the present specification, the term "stability" generally refers to the stability of the milk system, such as, but not limited to, dispersion system stability, room temperature stability, high temperature stability, etc.

[0068] In the present specification, the term "room temperature" generally refers to room temperature, for example, 20 to 35°C.

[0069] In the present specification, the term "high temperature" generally refers to a temperature greater than room temperature, for example, 40°C or higher.

[0070] In order to solve the instability of high-index milk, which is prone to fat floating, browning and other problems, the present inventors have made in-depth research and innovatively compounded two carrageenans in a specific ratio, further compounded with microcrystalline cellulose and sodium carboxymethyl cellulose to form a special stabilizer formula. The application of the stabilizer in the preparation of high-index milk has excellent stability (including dispersion system stability, room temperature stability, high temperature stability), and a higher preference score.

[0071] Stabilizer for high-index milk

[0072] The present application provides a stabilizer for high-index milk, wherein the stabilizer comprises: carrageenan, microcrystalline cellulose and sodium carboxymethyl cellulose, wherein the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, and the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, wherein the carrageenan is composed of kappa II carrageenan and lambda carrageenan, the kappa II carrageenan is 0.06-0.12 parts by weight, and the lambda carrageenan is 0.1-0.4 parts by weight.

[0073] In some embodiments, the content of the kappa II carrageenan can be 0.06-0.11 parts by weight, 0.06-0.1 parts by weight, 0.07-0.11 parts by weight, 0.08-0.1 parts by weight, 0.09-0.1 parts by weight, or a range consisting of any two endpoint values.

[0074] In some embodiments, the content of the lambda carrageenan can be 0.1-0.39 parts by weight, 0.1-0.35 parts by weight, 0.12-0.33 parts by weight, 0.15-0.3 parts by weight, 0.18-0.3 parts by weight, 0.2-0.3 parts by weight, 0.2-0.25 parts by weight, or a range consisting of any two endpoint values.

[0075] In some embodiments, the weight percentage of kappa type II carrageenan and λ type carrageenan in the carrageenan is 1:1 to 1:10, for example, 1:1 to 1:9, 1:1 to 1:8, 1:1 to 1:7, 1:1 to 1:6.5, 1:1 to 1:6, 1:1 to 1:5, 1:1 to 1:4, 1:1.2 to 1:8, 1:1.2 to 1:7, 1:1.2 to 1:6.5, 1:1.5 to 1:8, 1:1.5 to 1:7, 1:1.5 to 1:6.5, or a range consisting of any two of these endpoints.

[0076] The stabilizer described in this invention may also contain one, more, or all of mono- and diglyceride fatty acid esters, phospholipids, disodium hydrogen phosphate, and sodium hexametaphosphate. In the stabilizer, the mono- and diglyceride fatty acid esters are 2.5-3 parts by weight, the phospholipids are 0.5-1 parts by weight, the disodium hydrogen phosphate is 0.7-1.2 parts by weight, and the sodium hexametaphosphate is 0.2-0.4 parts by weight. In some embodiments, the stabilizer is composed of carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, mono- and diglyceride fatty acid esters, phospholipids, disodium hydrogen phosphate, and sodium hexametaphosphate, wherein the carrageenan is composed of kappa type II carrageenan and λ type carrageenan. In some embodiments, the stabilizer comprises 0.16-0.52 parts by weight of carrageenan, 1-1.2 parts by weight of microcrystalline cellulose, 0.05-0.1 parts by weight of sodium carboxymethyl cellulose, 2.5-3 parts by weight of mono- and diglycerides of fatty acids, 0.5-1 parts by weight of phospholipids, 0.7-1.2 parts by weight of disodium hydrogen phosphate, and 0.2-0.4 parts by weight of sodium hexametaphosphate, wherein the carrageenan is composed of kappa II carrageenan and λ carrageenan, wherein the kappa II carrageenan comprises 0.06-0.12 parts by weight and the λ carrageenan comprises 0.1-0.4 parts by weight. In some embodiments, the weight percentage of kappa type II carrageenan and λ type carrageenan in the carrageenan is 1:1 to 1:10, for example, 1:1 to 1:9, 1:1 to 1:8, 1:1 to 1:7, 1:1 to 1:6.5, 1:1 to 1:6, 1:1 to 1:5, 1:1 to 1:4, 1:1.2 to 1:8, 1:1.2 to 1:7, 1:1.2 to 1:6.5, 1:1.5 to 1:8, 1:1.5 to 1:7, 1:1.5 to 1:6.5, or a range consisting of any two of these endpoints.

[0077] The stabilizer formulation of the present invention can be applied (e.g., added to) milk. The milk includes raw milk, as well as milk formulated using one or more of milk, condensed milk, cream, milk powder, and dairy powder. In some preferred embodiments, the stabilizer formulation of the present invention can be applied to high-index milk.

[0078] It should be understood that the high-index milk, generally with a fat content of ≥12% by weight and / or a protein content of ≥4% by weight, has a generally poorer stability due to its higher fat content and / or higher protein content, and is more prone to fat separation, layering, precipitation, browning, and the like, and thus has special requirements for stabilizer formulations. The present application innovatively uses kappa II carrageenan and lambda carrageenan in a specific ratio, further compounded with microcrystalline cellulose and sodium carboxymethyl cellulose, to form a special stabilizer formulation. This stabilizer formulation has an unexpected beneficial effect on maintaining the stability of high-index milk, including dispersion system stability, room temperature stability, and high temperature stability.

[0079] High-index milk

[0080] In the present application, the "high-index milk" refers to milk with a fat content of ≥12% by weight and / or a protein content of ≥3% by weight. In some embodiments, the high-index milk has a fat content of ≥13%, ≥14%, ≥15%, ≥16%, ≥17%, ≥18%, ≥19%, ≥20% or more by weight. In some embodiments, the high-index milk has a protein content of ≥4%, ≥5%, ≥6%, ≥7%, ≥8%, ≥9%, ≥10% or more by weight. In some embodiments, the high-index milk can have a protein content of ≥3.0 g / 100 mL, ≥4.0 g / 100 mL, ≥5.0 g / 100 mL or more.

[0081] The present application provides a high-index milk, which has a raw material formulation comprising:

[0082] Raw milk 500-700 parts by weight (e.g., 500-650 or 500-600 parts by weight),

[0083] Condensed milk 100-180 parts by weight (e.g., 110-180, 115-175, or 120-170 parts by weight),

[0084] Cream 50-200 parts by weight (e.g., 200±10 parts by weight of light cream or 50-120, 60-110, 70-100, or 80-100 parts by weight of anhydrous cream),

[0085] Milk powder 10-50 parts by weight (e.g., 20-50 parts by weight),

[0086] Sweetener 10-50 parts by weight (e.g., 20-50 or 20-40 parts by weight),

[0087] Stabilizer 1-8 parts by weight, wherein the stabilizer comprises carrageenan, microcrystalline cellulose and sodium carboxymethyl cellulose, the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, wherein the carrageenan consists of kappa II carrageenan and lambda carrageenan, the kappa II carrageenan is 0.06-0.12 parts by weight, the lambda carrageenan is 0.1-0.4 parts by weight,

[0088] Water is the balance.

[0089] In some embodiments, the high-index milk contains the stabilizer described in any of the embodiments of the present application. In some specific embodiments, the stabilizer is 1-8 parts by weight, wherein the stabilizer consists of carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, mono-, di-glyceride fatty acid ester, phospholipid, disodium hydrogen phosphate and sodium hexametaphosphate, wherein the carrageenan consists of kappa II carrageenan and lambda carrageenan; more specifically, wherein the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, the mono-, di-glyceride fatty acid ester is 2.5-3 parts by weight, the phospholipid is 0.5-1 parts by weight, the disodium hydrogen phosphate is 0.7-1.2 parts by weight, the sodium hexametaphosphate is 0.2-0.4 parts by weight, the kappa II carrageenan is 0.06-0.12 parts by weight, and the lambda carrageenan is 0.1-0.4 parts by weight.

[0090] In the present application, the raw milk refers to the normal milk squeezed from the healthy udder of the milk animal in accordance with the relevant requirements of the state without any component change. In the high-index milk of the present application, the raw milk is generally the raw milk that has passed the inspection and meets the requirements of GB 19301-2010 (XG1-2025) "National Food Safety Standard Raw Milk".

[0091] In the present application, the condensed milk refers to the concentrated milk product obtained by concentrating fresh milk by vacuum concentration or other methods and removing most of the water. In the high-index milk of the present application, the condensed milk can be, but is not limited to, sweetened condensed milk (sweetened condensed milk), light condensed milk, skimmed condensed milk, semi-skimmed condensed milk, fancy condensed milk, fortified condensed milk, prepared condensed milk, etc.

[0092] In the present application, the cream refers to a product with a fat content of 10-80% (wt%) which is prepared by processing the fat-containing fraction separated from milk as raw material, with or without the addition of other raw materials, food additives and nutritional fortifiers. In the high-index milk of the present application, the cream can be light cream, whipped cream or a combination thereof. Each type of cream can be used alone or in combination. In some embodiments, when the cream is whipped cream, its weight is 50-120 parts by weight, for example, 60-110, 70-100 or 80-100 parts by weight. In some embodiments, when the cream is whipped cream, its weight is 150-200 parts by weight, for example, 180-200 parts by weight, more specifically, 200±10 parts by weight, 200±5 parts by weight, 200±3 parts by weight or 200±1 parts by weight.

[0093] In the present application, the milk powder refers to a powdered dairy product prepared by processing milk as raw material, with or without the removal of all or part of the fat. In the high-index milk of the present application, the milk powder can be whole milk powder, skim milk powder, whey powder or a combination thereof. Each type of milk powder can be used alone or in combination. In some embodiments, the milk powder is whole milk powder.

[0094] In the present application, the sweetener refers to a type of food additive that imparts sweetness to food. In the high-index milk of the present application, the sweetener can be white granulated sugar, fructose syrup, maltitol, mogroside, xylitol, sucralose (also known as sucralose), neotame, aspartame, etc. Each type of sweetener can be used alone or in combination. In some embodiments, the sweetener is white granulated sugar.

[0095] The high-index milk of the present application can also contain food additives. The term "food additive" refers to an artificially synthesized or natural substance added to food for the purpose of improving the quality and color, aroma and taste of food, as well as for the purpose of preservation, freshness and processing technology. The food additives include, but are not limited to, food flavors, food essences, gum base substances, processing aids for the food industry, etc.

[0096] Method for preparing high-index milk

[0097] The present application provides a method for preparing high-index milk, which comprises:

[0098] (1) mixing raw cow's milk, a sweetener, milk powder, a stabilizer and water in a ratio of 500-700 parts by weight of raw cow's milk, 10-50 parts by weight of sweetener, 10-50 parts by weight of milk powder, 1-8 parts by weight of stabilizer and 1-100 parts by weight of water,

[0099] (2) The mixture in (1) is warmed to 70-75°C, 100-180 parts by weight of condensed milk and 50-200 parts by weight of butter are added,

[0100] (3) The mixture in (2) is subjected to first homogenization,

[0101] (4) Pasteurization is performed,

[0102] (5) Steam infusion (INF) sterilization is performed,

[0103] (6) Second homogenization is performed,

[0104] (7) Ultra-clean or sterile filling is performed to obtain high-index milk.

[0105] In some embodiments, the mixing in step (1) and / or step (2) is performed by stirring. The time of stirring can be as long as the mixing is uniform.

[0106] In some embodiments, step (1) is performed at a temperature of 45-50°C.

[0107] In some embodiments, step (1) further comprises a creaming step, which is usually performed after the raw milk, sweetener, milk powder, stabilizer and water are mixed in step (1). In some embodiments, the time of creaming can be 10-30 min.

[0108] In some embodiments, the first homogenization in step (3) is usually performed after the raw materials are mixed and before sterilization, which is also called "post-blending homogenization". In some embodiments, the homogenization pressure of the first homogenization is 170-250 bar, and the secondary pressure is 30-50 bar. In some embodiments, the temperature of the first homogenization is 60-70°C.

[0109] There is no particular limitation on the pasteurization used in the present application. The pasteurization can be heating the milk after the first homogenization in step (3) to 63-67°C for about 30-35 min, so as to kill various pathogenic bacteria growing in the milk.

[0110] In some embodiments, in step (5), the temperature of the steam infusion sterilization is 145±5°C, and the time of the INF sterilization is 9±1 s.

[0111] In some embodiments, the second homogenization of step (6) is usually carried out after sterilization under aseptic conditions, also known as "post-aseptic homogenization". In some embodiments, the homogenization pressure of the second homogenization is 170-250 bar, and the secondary pressure is 30-50 bar. In some embodiments, the temperature of the first homogenization is 60-70°C.

[0112] In the present application, the equipment for homogenization is not particularly limited, and can be a commercially available homogenization equipment, as long as it can meet the pressure and temperature requirements of the first homogenization and the second homogenization in the present application.

[0113] The other steps of the preparation method of high-index milk provided by the present application are not particularly limited, and can be adjusted according to the actual equipment, or selected according to the actual needs, for example, the step of cooling the high-index milk before filling; the step of accepting and temporarily storing the high-index milk in a milk tank; the step of clarifying the high-index milk before pasteurization; and the steps of weighing detection, sealing detection, product packaging, etc. of the high-index milk after filling, but not limited thereto.

[0114] The present application also provides high-index milk prepared by the preparation method described in any one of the embodiments of the present application.

[0115] The high-index milk described in the present application can be used to prepare milk drinks, such as but not limited to: milk tea, milk coffee, ice cream, etc.

[0116] Therefore, the present application also provides a milk drink, which comprises: the high-index milk described in any one of the embodiments of the present application, or the high-index milk prepared by the preparation method described in any one of the embodiments of the present application. In some embodiments, the milk drink is, for example but not limited to: milk tea, milk coffee, ice cream, etc.

[0117] The present application will be further described in conjunction with specific examples. It should be understood that these examples are only used to illustrate the present application and not to limit the scope of the present application. The experimental methods in the following examples without specific conditions are usually carried out under conventional conditions or under the conditions recommended by the manufacturer.

[0118] Example 1

[0119] 1. Raw materials

[0120] Raw milk 597.58 kg, condensed milk 165 kg, anhydrous butter oil 90 kg, white granulated sugar 40 kg, whole milk powder 50 kg, mono-diglyceride fatty acid ester 3 kg, phospholipid 1 kg, disodium hydrogen phosphate 1.2 kg, sodium hexametaphosphate 0.4 kg, compound carrageenan (consisting of kappa II carrageenan 0.12 kg and lambda carrageenan 0.4 kg) 0.52 kg, microcrystalline cellulose 1.2 kg, sodium carboxymethyl cellulose 0.1 kg, drinking water 50 kg.

[0121] 2. Preparation method

[0122] 2.1 In the material mixing tank, raw milk is added and heated to 45-50°C, and whole milk powder, white granulated sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose and drinking water are added to the material mixing tank, stirred for 5 min, milked for 10 min, and continuously heated to 70°C, and then anhydrous butter oil and condensed milk are added to the material mixing tank, and stirring is started and continued for 15 min.

[0123] 2.2 Homogenization, homogenization pressure 180 bar, secondary pressure 40 bar, homogenization temperature 65°C, and pasteurization.

[0124] 2.3 INF sterilization, sterilization temperature 145°C, time 9s.

[0125] 2.4 Post-sterilization homogenization, homogenization pressure 180 bar, secondary pressure 40 bar, homogenization temperature 65°C.

[0126] 2.5 Cooling, filling, and obtaining high-index milk.

[0127] Example 2

[0128] 1. Raw materials

[0129] Raw milk 597.94 kg, condensed milk 165 kg, anhydrous butter oil 90 kg, white granulated sugar 40 kg, whole milk powder 50 kg, mono-diglyceride fatty acid ester 3 kg, phospholipid 1 kg, disodium hydrogen phosphate 1.2 kg, sodium hexametaphosphate 0.4 kg, compound carrageenan (consisting of kappa II carrageenan 0.06 kg and lambda carrageenan 0.1 kg) 0.16 kg, microcrystalline cellulose 1.2 kg, sodium carboxymethyl cellulose 0.1 kg, drinking water 50 kg.

[0130] 2. Preparation method

[0131] 2.1 In the mixing tank, put in the raw milk, and heat to 45-50℃, then add the whole milk powder, white sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, and drinking water, stir for 5 min, and milk for 10 min, then continue to heat to 75℃, add the anhydrous butter and condensed milk, and stir for 15 min.

[0132] 2.2 Homogenization, homogenization pressure 190 bar, secondary pressure 50 bar, homogenization temperature 70℃, pasteurization.

[0133] 2.3 INF sterilization, sterilization temperature 145℃, time 9s.

[0134] 2.4 Post-sterilization homogenization, homogenization pressure 190 bar, secondary pressure 50 bar, homogenization temperature 65℃.

[0135] 2.5 Cooling, filling, and obtaining high-index milk.

[0136] Example 3

[0137] 1. Raw materials

[0138] Raw milk 683.35 kg, condensed milk 120 kg, anhydrous butter 80 kg, white sugar 20 kg, whole milk powder 40 kg, mono-diglyceride fatty acid ester 2.5 kg, phospholipid 1 kg, disodium hydrogen phosphate 1.2 kg, sodium hexametaphosphate 0.2 kg, compound carrageenan (composed of kappa II carrageenan 0.06 kg and lambda carrageenan 0.39 kg) 0.45 kg, microcrystalline cellulose 1.2 kg, sodium carboxymethyl cellulose 0.1 kg, and drinking water 50 kg.

[0139] 2. Preparation method

[0140] 2.1 In the mixing tank, put in the raw milk, and heat to 45-50℃, then add the whole milk powder, white sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, and drinking water, stir for 5 min, and milk for 10 min, then continue to heat to 70℃, add the anhydrous butter and condensed milk, and stir for 15 min.

[0141] 2.2 Homogenization, homogenization pressure 200 bar, secondary pressure 30 bar, homogenization temperature 70℃, pasteurization.

[0142] 2.3 INF sterilization, sterilization temperature 145℃, time 9s.

[0143] 2.4 Post-aseptic homogenization, homogenization pressure 200 bar, secondary pressure 30 bar, homogenization temperature 65°C.

[0144] 2.5 Cooling, filling, obtaining high-index milk.

[0145] Example 4

[0146] 1. Raw materials

[0147] Raw milk 683.35 kg, condensed milk 120 kg, anhydrous butter oil 80 kg, white granulated sugar 20 kg, whole milk powder 40 kg, mono-diglyceride fatty acid ester 2.5 kg, phospholipid 1 kg, disodium hydrogen phosphate 1.2 kg, sodium hexametaphosphate 0.2 kg, compound carrageenan (consisting of kappa II type carrageenan 0.06 kg and lambda type carrageenan 0.39 kg) 0.45 kg, microcrystalline cellulose 1.2 kg, sodium carboxymethyl cellulose 0.1 kg, drinking water 50 kg.

[0148] 2. Preparation method

[0149] 2.1 A certain amount of raw milk was put into a material mixing tank and warmed to 45-50°C, and then whole milk powder, white granulated sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose and drinking water were added into the material mixing tank, stirred for 5 min, mixed for 30 min, continuously warmed to 70°C, and then anhydrous butter oil and condensed milk were added into the material mixing tank, and stirring was started and continued for 15 min.

[0150] 2.2 Homogenization, homogenization pressure 220 bar, secondary pressure 40 bar, homogenization temperature 70°C, pasteurization.

[0151] 2.3 INF sterilization, sterilization temperature 145°C, time 9s.

[0152] 2.4 Post-aseptic homogenization, homogenization pressure 220 bar, secondary pressure 40 bar, homogenization temperature 70°C.

[0153] 2.5 Cooling, filling, obtaining high-index milk.

[0154] Example 5

[0155] 1. Raw materials

[0156] Raw milk 597.94 kg, condensed milk 165 kg, anhydrous butter oil 90 kg, white granulated sugar 40 kg, whole milk powder 50 kg, mono-diglyceride fatty acid ester 3 kg, phospholipid 1 kg, disodium hydrogen phosphate 1.2 kg, sodium hexametaphosphate 0.4 kg, compound carrageenan (consisting of kappa II carrageenan 0.06 kg and lambda carrageenan 0.1 kg) 0.16 kg, microcrystalline cellulose 1.2 kg, sodium carboxymethyl cellulose 0.1 kg, drinking water 50 kg.

[0157] 2. Preparation method

[0158] 2.1 In the material mixing tank, raw milk was added, and the temperature was raised to 45-50°C. Whole milk powder, white granulated sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, and drinking water were added to the material mixing tank, and stirred for 5 min. The milk was mixed for 30 min, and the temperature was continuously raised to 70°C. Anhydrous butter oil and condensed milk were added to the material mixing tank, and stirring was started, and the stirring time was 15 min.

[0159] 2.2 Homogenization, homogenization pressure 230 bar, secondary pressure 40 bar, homogenization temperature 70°C, and pasteurization.

[0160] 2.3 INF sterilization, sterilization temperature 145°C, time 9s.

[0161] 2.4 Post-sterilization homogenization, homogenization pressure 230 bar, secondary pressure 40 bar, homogenization temperature 65°C.

[0162] 2.5 Cooling, filling, and obtaining high-index milk.

[0163] Example 6 without milk mixing step

[0164] 1. Raw materials

[0165] Raw milk 597.58 kg, condensed milk 165 kg, anhydrous butter oil 90 kg, white granulated sugar 40 kg, whole milk powder 50 kg, mono-diglyceride fatty acid ester 3 kg, phospholipid 1 kg, disodium hydrogen phosphate 1.2 kg, sodium hexametaphosphate 0.4 kg, compound carrageenan (consisting of kappa II carrageenan 0.12 kg and lambda carrageenan 0.4 kg) 0.52 kg, microcrystalline cellulose 1.2 kg, sodium carboxymethyl cellulose 0.1 kg, drinking water 50 kg.

[0166] 2. Preparation method

[0167] 2.1 In the material tank, put in the raw milk, and heat to 45-50℃, then add the whole milk powder, white sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, and drinking water, and stir for 5 min, and continue to heat to 70℃, then add the anhydrous butter and condensed milk, and start timing stirring for 15 min.

[0168] 2.2 Homogenization, homogenization pressure 170 bar, secondary pressure 40 bar, homogenization temperature 65℃, pasteurization

[0169] 2.3 INF sterilization, sterilization temperature 145℃, time 9s.

[0170] 2.4 Post-sterilization homogenization, homogenization pressure 170 bar, secondary pressure 40 bar, homogenization temperature 65℃.

[0171] 2.5 Cooling, filling, and obtaining high-index milk.

[0172] Example 7 Anhydrous butter is replaced with light cream

[0173] 1. Raw materials

[0174] Raw milk 518.35 kg, condensed milk 165 kg, light cream 200 kg, white sugar 20 kg, whole milk powder 40 kg, mono-diglyceride fatty acid ester 2.5 kg, phospholipid 1 kg, disodium hydrogen phosphate 1.2 kg, sodium hexametaphosphate 0.2 kg, compound carrageenan (consisting of kappa II type carrageenan 0.06 kg and lambda type carrageenan 0.39 kg) 0.45 kg, microcrystalline cellulose 1.2 kg, sodium carboxymethyl cellulose 0.1 kg, and drinking water 50 kg.

[0175] 2. Preparation method

[0176] 2.1 In the material tank, put in the raw milk, and heat to 45-50℃, then add the whole milk powder, white sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, and drinking water, and stir for 5 min, and continue to heat to 70℃, then add the anhydrous butter and condensed milk, and start timing stirring for 15 min.

[0177] 2.2 Homogenization, homogenization pressure 180 bar, secondary pressure 45 bar, homogenization temperature 65℃, pasteurization.

[0178] 2.3 INF sterilization, sterilization temperature 145℃, time 9s.

[0179] 2.4 Post-aseptic homogenization, homogenization pressure 180 bar, secondary pressure 45 bar, homogenization temperature 70°C.

[0180] 2.5 Cooling, filling, to obtain high-index milk.

[0181] Example 8

[0182] 1. Raw materials

[0183] Raw milk 594.89 kg, condensed milk 170 kg, anhydrous butter oil 100 kg, white granulated sugar 40 kg, whole milk powder 20 kg, mono-diglyceride fatty acid ester 2.5 kg, phospholipid 0.5 kg, disodium hydrogen phosphate 0.7 kg, sodium hexametaphosphate 0.2 kg, compound carrageenan (consisting of kappa II carrageenan 0.06 kg and lambda carrageenan 0.1 kg) 0.16 kg, microcrystalline cellulose 1 kg, sodium carboxymethyl cellulose 0.05 kg, drinking water 70 kg.

[0184] 2. Preparation method

[0185] 2.1 A certain amount of raw milk was put into a mixing tank and warmed to 45-50°C, and the whole milk powder, white granulated sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, and drinking water were added to the mixing tank, stirred for 5 min, mixed for 10 min, and then warmed to 75°C. The condensed milk was added to the mixing tank, and stirring was started for 5 min, and the anhydrous butter oil was mixed online at the same time, and mixed for 10 min.

[0186] 2.2 Homogenization, homogenization pressure 180 bar, secondary pressure 40 bar, homogenization temperature 65°C, pasteurization.

[0187] 2.3 INF sterilization, sterilization temperature 145°C, time 9s.

[0188] 2.4 Post-aseptic homogenization, homogenization pressure 180 bar, secondary pressure 40 bar, homogenization temperature 70°C.

[0189] 2.5 Cooling, filling, to obtain high-index milk.

[0190] Example 9

[0191] Raw milk 579.6 kg, condensed milk 165 kg, anhydrous butter oil 100 kg, white granulated sugar 30 kg, whole milk powder 50 kg, mono-diglyceride fatty acid ester 2.5 kg, phospholipid 0.5 kg, disodium hydrogen phosphate 0.7 kg, sodium hexametaphosphate 0.2 kg, compound carrageenan (consisting of kappa II carrageenan 0.06 kg and lambda carrageenan 0.39 kg) 0.45 kg, microcrystalline cellulose 1 kg, sodium carboxymethyl cellulose 0.05 kg, drinking water 70 kg.

[0192] 2. Preparation method

[0193] 2.1 A certain amount of raw milk was put into a mixing tank, and the temperature was raised to 45-50°C. Whole milk powder, white granulated sugar, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate, sodium hexametaphosphate, carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose and drinking water were added to the mixing tank, and stirred for 5 min, milked for 10 min, and then the temperature was raised to 70°C. Condensed milk was added to the mixing tank, and stirring was started for 5 min, and anhydrous butter oil was mixed online, and mixed for 10 min.

[0194] 2.2 Homogenization, homogenization pressure 180 bar, secondary pressure 40 bar, homogenization temperature 70°C, pasteurization.

[0195] 2.3 INF sterilization, sterilization temperature 145°C, time 9s.

[0196] 2.4 Post-sterilization homogenization, homogenization pressure 180 bar, secondary pressure 40 bar, homogenization temperature 65°C.

[0197] 2.5 Cooling, filling, and obtaining high-index milk.

[0198] Comparative Example 1

[0199] High-index milk was prepared according to the method of Example 1, except that microcrystalline cellulose and sodium carboxymethyl cellulose were not used, 0.06 kg of kappa II carrageenan was used, and the content of raw milk was increased by 1.76 kg.

[0200] Comparative Example 2

[0201] High-index milk was prepared according to the method of Example 1, except that post-sterilization homogenization was not performed.

[0202] Comparative Example 3

[0203] High-index milk was prepared according to the method of Example 1, except that carrageenan was not used, and the content of raw milk was increased by 0.52 kg.

[0204] Comparative Example 4

[0205] High index milk was prepared according to the method of Example 1, except that kappa II carrageenan was used instead of the compound carrageenan in Example 1.

[0206] Comparative Example 5

[0207] High index milk was prepared according to the method of Example 1, except that lambda carrageenan was used instead of the compound carrageenan in Example 1.

[0208] Comparative Example 6

[0209] High index milk was prepared according to the method of Example 1, except that the stabilizer formulation used was carrageenan 0.1 kg and microcrystalline cellulose 2 kg, and the raw milk content was adjusted to 597.3 kg.

[0210] Test Example

[0211] Test Example 1, detection of fat content and protein content in high index milk

[0212] The fat content in the high index milk of Examples 1-10 and Comparative Examples 1-7 was detected by the method of “National Food Safety Standard Determination of Protein in Foods” (GB 5009.5-2016). The protein content in the high index milk of Examples 1-10 and Comparative Examples 1-7 was detected by the method of “National Food Safety Standard Determination of Fat in Foods” (GB 5009.6-2016).

[0213] The results are shown in Table 1.

[0214] Table 1. Fat and protein content in high index milk

[0215] Sample Protein content Fat content Example 1 4.38％ 14.17％ Example 2 4.38％ 14.18％ Example 3 4.07％ 12.79％ Example 4 4.05％ 12.76％ Example 5 4.32％ 14.22％ Example 6 4.36％ 14.15％ Example 7 4.29％ 11.58％ Example 8 3.69％ 14.39％ Example 9 4.38％ 15.17％ Comparative Example 1 4.39％ 14.20％ Comparative Example 2 4.38％ 14.20％ Comparative Example 3 4.38％ 14.20％ Comparative Example 4 4.38％ 14.20％ Comparative Example 5 4.38％ 14.19％ Comparative Example 6 4.38％ 14.19％

[0216] Test Example 2, sensory test

[0217] Fifty people were randomly selected and asked to rate the high index milk prepared using Examples 1-10 and Comparative Examples 1-7, according to their preference, after tasting the coffee drink prepared by combining the high index milk with coffee (high index milk 50-70 g + raw milk 100-140 g + coffee liquid 28-35 g). The ratings were on a scale of 1 to 9, with 1 indicating very dislike and 9 indicating very like, and the scores increased according to the degree of preference. The average score for each group of high index milk was calculated (rounded off using the rounding method), and the results are shown in Table 3.

[0218] Table 2. Preference test table ratings

[0219]

[0220] Table 3. Sensory ratings

[0221] Sample Sensory score Example 1 8.5 Example 2 7.2 Example 3 8 Example 4 7 Example 5 7.1 Example 6 8.1 Example 7 8.2 Example 8 7.1 Example 9 8.3 Comparative Example 1 6.5 Comparative Example 2 4.5 Comparative Example 3 5.1 Comparative Example 4 5.4 Comparative Example 5 5.6 Comparative Example 6 6.0

[0222] From Table 3, it can be seen that Examples 1-9 are better in the flavor test, and Example 1 has the highest score; the sensory score of the comparative examples is significantly worse than that of the examples.

[0223] Test Example 3, dispersion system stability test

[0224] In this test example, high-index milk was prepared by the method of Example 6 and Comparative Example 3, respectively, and the stability test was performed according to the recommended method of the instrument using a LUM stability analyzer (manufacturer: LUM GmbH, Germany, model: LUMiSizer X65).

[0225] The stability test results of Example 6 are shown in Table 7, and the stability test results of Comparative Example 3 are shown in Table 8. The results show that the stability of Example 6 is better than that of Comparative Example 3, indicating that carrageenan plays a very important role in product stability. Figure 1 Figure 2 The stability test results of Example 6 are shown in Table 7, and the stability test results of Comparative Example 3 are shown in Table 8. The results show that the stability of Example 6 is better than that of Comparative Example 3, indicating that carrageenan plays a very important role in product stability.

[0226] Test Example 4, room temperature and high temperature stability observation

[0227] In this test example, high-index milk was prepared by the method of Examples 1-9 and Comparative Examples 1-6, respectively, and stored at room temperature (25°C) for 180 days or at high temperature (55°C) for 20 days. The fat floating, layering and precipitation were observed at regular intervals. The results are shown in Tables 4 and 5.

[0228] Table 4: Observation of fat floating layer thickness (cm) at room temperature

[0229]

[0230]

[0231] Table 5: Results of observation of browning color change value at 55°C

[0232] Sample 5 days 10 days 15 days 20 days Example 1 brownish appearance brownish appearance brownish appearance brownish appearance Example 2 brownish appearance brownish appearance brownish appearance brownish appearance Example 3 brownish appearance brownish appearance brownish appearance brownish appearance Example 4 brownish appearance brownish appearance brownish appearance brownish appearance Example 5 brownish appearance brownish appearance brownish appearance brownish appearance Example 6 brownish appearance brownish appearance brownish appearance brownish appearance Example 7 brownish appearance brownish appearance brownish appearance brownish appearance Example 8 brownish appearance brownish appearance brownish appearance brownish appearance Example 9 brownish appearance brownish appearance brownish appearance brownish appearance Comparative Example 1 brownish appearance brownish appearance brownish appearance brownish appearance Comparative Example 2 brownish appearance brownish appearance brownish appearance brownish appearance Comparative Example 3 brownish appearance brownish appearance brownish appearance brownish appearance Comparative Example 4 brownish appearance brownish appearance brownish appearance brownish appearance Comparative Example 5 brownish appearance brownish appearance brownish appearance brownish appearance Comparative Example 6 brownish appearance brownish appearance brownish appearance brownish appearance Comparative Example 7 brownish appearance brownish appearance brownish appearance brownish appearance

[0233] Further, the initial time of fat floating and the initial time of browning were observed and counted, and the results of Examples 1-9 and Comparative Examples 1-6 were counted, as shown in Table 6.

[0234] Table 6

[0235]

[0236]

[0237] ​From the results of Tables 4-6, it can be seen that Examples 1-9 exhibit good stability.

[0238] Comparative Example 1, compared with Example 1, does not use microcrystalline cellulose and sodium carboxymethyl cellulose, and the product stability is relatively weak, and the fat floating appears faster.

[0239] Comparative Example 2, compared with Example 1, does not perform sterile post-homogenization. The product stability is relatively weak, and the fat floating appears faster.

[0240] Comparative Example 3, compared with Example 1, does not use carrageenan. The product stability is relatively weak, and the fat floating appears faster.

[0241] Comparative Examples 4-5, compared with Example 1, use single carrageenan, and the stability effect is not good when the stabilizer is compounded with microcrystalline cellulose and sodium carboxymethyl cellulose. The product stability is relatively weak, and the fat floating appears faster.

[0242] Comparative Example 6, compared with Examples 1-9, uses the existing stabilizer formula, and the product cannot obtain good stability. The product stability is relatively weak, and the fat floating appears faster.

[0243] The above-described examples only express several embodiments of the present application, and the description is more specific and detailed, but it cannot be understood as limiting the scope of the patent of the present application. It should be noted that for ordinary skilled persons in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of protection of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims. At the same time, all the documents mentioned in the present application are cited as references, just as each document is cited as a reference.

Claims

1. A high-index milk, characterized in that, The raw material formula comprises: 500-700 parts by weight of raw milk, 100-180 parts by weight of condensed milk, 50-200 parts by weight of butter, 10-50 parts by weight of milk powder, 10-50 parts by weight of sweetener, 1-8 parts by weight of stabilizer, wherein the stabilizer is composed of carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate and sodium hexametaphosphate, wherein the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, and wherein the carrageenan is composed of kappa II carrageenan and lambda carrageenan, the kappa II carrageenan is 0.06-0.12 parts by weight, and the lambda carrageenan is 0.1-0.4 parts by weight, water is the balance; The high-index milk is milk with a fat content of ≥12% and a protein content of ≥3%, and is prepared by the following method: (1) mixing raw milk, sweetener, milk powder, stabilizer and water in a ratio of 500-700 parts by weight of raw milk, 10-50 parts by weight of sweetener, 10-50 parts by weight of milk powder, 1-8 parts by weight of stabilizer and 1-100 parts by weight of water, (2) heating the mixture in (1) to 70-75℃, and adding 100-180 parts by weight of condensed milk and 50-200 parts by weight of butter, (3) homogenizing the mixture in (2) for the first time, (4) performing pasteurization, (5) performing steam immersion sterilization, (6) performing the second homogenization, (7) performing ultra-clean or sterile filling to obtain high-index milk.

2. The high-index milk according to claim 1, wherein In the stabilizer, the mono-diglyceride fatty acid ester is 2.5-3 parts by weight, the phospholipid is 0.5-1 part by weight, the disodium hydrogen phosphate is 0.7-1.2 parts by weight, and the sodium hexametaphosphate is 0.2-0.4 parts by weight.

3. High-index milk according to claim 1 or 2, characterized in that The high-index milk also has one or more of the following characteristics: (A1) the condensed milk is sweetened condensed milk, light condensed milk, skimmed condensed milk, semi-skimmed condensed milk, colored condensed milk, fortified condensed milk, or any combination of one or more of them; (B1) the milk powder is full-fat milk powder, skimmed milk powder, whey powder, or any combination of one or more of them; (C1) the sweetener is white granulated sugar, fructose syrup, maltitol, mogroside, xylitol, sucralose, neotame, aspartame, or any combination of one or more of them; (D1) the high-index milk also contains food additives.

4. The high-index milk of claim 3, wherein, The butter is anhydrous butter, light cream or a combination thereof, wherein: When the butter is anhydrous butter, the anhydrous butter is 50-100 parts by weight; When the butter is light cream, the light cream is 150-200 parts by weight.

5. The high-index milk according to claim 1 or 2, characterized in that, The high-index milk has a fat content of ≥15% and / or a protein content of ≥4%.

6. A method of producing high-index milk, characterized by, The method comprises: (1) mixing raw cow milk, sweetener, milk powder, stabilizer and water according to the proportion of 500-700 parts by weight of raw cow milk, 10-50 parts by weight of sweetener, 10-50 parts by weight of milk powder, 1-8 parts by weight of stabilizer and 1-100 parts by weight of water, wherein the stabilizer is composed of carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, mono-diglyceride fatty acid ester, phospholipid, disodium hydrogen phosphate and sodium hexametaphosphate, wherein the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, and wherein the carrageenan is composed of kappa II carrageenan and lambda carrageenan, the kappa II carrageenan is 0.06-0.12 parts by weight, and the lambda carrageenan is 0.1-0.4 parts by weight, (2) heating the mixture in (1) to 70-75℃, adding 100-180 parts by weight of condensed milk and 50-200 parts by weight of butter, (3) homogenizing the mixture of (2) for the first time, (4) performing pasteurization, (5) performing steam immersion sterilization, (6) performing the second homogenization, (7) performing ultra-clean or sterile filling to obtain high-index milk; The high-index milk is milk with a fat content of ≥12% and a protein content of ≥3%.

7. The production method according to claim 6, wherein In the stabilizer, the mono-diglyceride fatty acid ester is 2.5-3 parts by weight, the phospholipid is 0.5-1 part by weight, the disodium hydrogen phosphate is 0.7-1.2 parts by weight, and the sodium hexametaphosphate is 0.2-0.4 parts by weight.

8. The production method according to claim 6 or 7, characterized by, The high-index milk also has one or more of the following characteristics: (A1) The condensed milk is sweetened condensed milk, light condensed milk, skimmed condensed milk, semi-skimmed condensed milk, colored condensed milk, fortified condensed milk, or any combination of one or more thereof; (B1) The milk powder is full-fat milk powder, skimmed milk powder, whey powder, or any combination of one or more thereof; (C1) The sweetener is white granulated sugar, fructose syrup, maltitol, mogroside, xylitol, sucralose, neotame, aspartame, or any combination of one or more thereof; (D1) The high-index milk also contains food additives.

9. The production method according to claim 8, wherein The butter is anhydrous butter, light cream or a combination thereof, wherein: When the butter is anhydrous butter, the anhydrous butter is 50-100 parts by weight; When the butter is light cream, the light cream is 150-200 parts by weight.

10. The production method according to claim 6 or 7, characterized by, The fat content of the high-index milk is ≥15%, and / or the protein content is ≥4%.

11. The production method according to claim 6 or 7, wherein The preparation method further comprises one or more of the following conditions: (A2) The mixing of step (1) and / or step (2) is carried out by stirring; (B2) Step (1) is mixed at a temperature of 45-50℃; (C2) Step (1) further comprises a creaming step, and the creaming time is 10-30 min; (D2) The first homogenization pressure of step (3) is 170-250 bar, and the second pressure is 30-50 bar; (E2) The temperature of the first homogenization in step (3) is 60-70℃; (F2) The temperature of the steam infusion sterilization in step (5) is 145±5℃; (G2) The time of the steam infusion sterilization in step (5) is 9±1s; (H2) The pressure of the second homogenization in step (6) is 170-250bar, and the secondary pressure is 30-50bar; (I2) The temperature of the second homogenization in step (6) is 60-70℃.

12. A high-index milk, characterized in that The high-index milk is prepared by the preparation method of any one of claims 6-11.

13. A milk drink, characterized in that, The milk beverage comprises the high-index milk of any one of claims 1-5, 12.

14. The milk drink according to claim 13, characterized in that The milk beverage comprises milk tea, milk coffee, and ice cream.

15. Use of a stabilizer in increasing the room temperature stability of high-index milk. The stabilizer is composed of carrageenan, microcrystalline cellulose, sodium carboxymethyl cellulose, mono- and diglycerides of fatty acids, phospholipids, disodium hydrogen phosphate, and sodium hexametaphosphate, wherein the carrageenan is 0.16-0.52 parts by weight, the microcrystalline cellulose is 1-1.2 parts by weight, the sodium carboxymethyl cellulose is 0.05-0.1 parts by weight, and wherein the carrageenan is composed of kappa II carrageenan and lambda carrageenan, the kappa II carrageenan is 0.06-0.12 parts by weight, and the lambda carrageenan is 0.1-0.4 parts by weight; wherein, The high-index milk is milk with a fat content of ≥12% and a protein content of ≥3%; and the high-index milk is prepared by the following preparation method: (1) mixing raw milk, a sweetener, milk powder, a stabilizer, and water in a ratio of 500-700 parts by weight of raw milk, 10-50 parts by weight of sweetener, 10-50 parts by weight of milk powder, 1-8 parts by weight of stabilizer, and 1-100 parts by weight of water, (2) heating the mixture in (1) to 70-75℃, and adding 100-180 parts by weight of condensed milk and 50-200 parts by weight of butter, (3) homogenizing the mixture in (2) for the first time, (4) performing pasteurization, (5) performing steam infusion sterilization, (6) performing second homogenization, (7) performing ultra-clean or sterile filling to obtain high-index milk.

16. The use according to claim 15, wherein the compound is ###00011### or a pharmaceutically acceptable salt thereof. In the stabilizer, the mono- and diglycerides of fatty acids are 2.5-3 parts by weight, the phospholipids are 0.5-1 part by weight, the disodium hydrogen phosphate is 0.7-1.2 parts by weight, and the sodium hexametaphosphate is 0.2-0.4 parts by weight.

17. Use according to claim 15 or 16, wherein the compound is ###00010### or a pharmaceutically acceptable salt thereof. In the high-index milk, the fat content is ≥15%, and / or the protein content is ≥4%.

18. Use of the high-index milk of any one of claims 1-5, 12 in preparing a milk beverage.

19. The use according to claim 18, wherein the compound is ###00017### The milk beverage comprises milk tea, milk coffee, and ice cream.

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