High unsaturated fatty acid non-hydrogenated milk base and preparation method thereof

Abstract

The invention relates to the technical field of plant cream production, in particular to a highly unsaturated fatty acid non-hydrogenated milk base and a preparation method thereof. The milk base is prepared from 15 to 30 weight percent of base material oil, 0.4 to 0.6 weight percent of soybean phospholipid, 0.8 to 1.2 weight percent of monoglyceride, 0.4 to 0.8 weight percent of sucrose ester, 0.5 to 3 weight percent of sodium caseinate, 0.2 to 1 weight percent of hydrocolloid, 2 to 10 weight percent of sweetening agent, 0.5 to 1 weight percent of essence and the balance of water; the base oil is composed of liquid vegetable oil and solid vegetable oil, and the liquid vegetable oil is at least one of high-oleic-acid sunflower seed oil, low-linolenic-acid rapeseed oil and corn oil; the solid vegetable oil is at least one of palm stearin and palm kernel stearin. The content of unsaturated fatty acid in the non-hydrogenated system milk base can reach more than or equal to 50%, meanwhile, the shelf life of more than or equal to 9 months is maintained, and the problems that the milk base is thin in taste, slightly oily in flavor and large in peculiar smell due to high unsaturated fatty acid are solved.

Description

Technical Field

[0001] This invention relates to the field of vegetable cream production technology, and in particular to a non-hydrogenated milk base with high unsaturated fatty acids and its preparation method. Background Technology

[0002] In the food processing industry, non-dairy creamer bases are widely used in the tea and coffee industries due to their low cost and excellent processing performance. Traditional non-dairy creamer bases mostly use hydrogenated vegetable oils as the base oil, and the hydrogenation process increases the oil saturation to obtain a stable solid fat network. However, the hydrogenation process of vegetable oils produces trans fatty acids (TFAs), which have been proven to be associated with an increased risk of cardiovascular disease, leading to strict regulations in various countries restricting their use (such as FDA bans).

[0003] In recent years, the development of non-hydrogenated vegetable fat milk base (cream) with high unsaturated fatty acid content has become an industry trend. However, the following technical bottlenecks exist in the use of milk base in tea and coffee beverage preparation: 1. The contradiction between unsaturated fatty acids and stability: Directly using liquid vegetable oils (such as soybean oil and sunflower oil) to increase the unsaturated fatty acid content of the milk base will result in insufficient solid fat content (SFC) in the system. This prevents the product from forming a stable structure at room temperature, leading to problems such as oil separation and foam collapse. Existing technologies have reported adding medium-chain triglycerides (MCTs) or fully hydrogenated oils to the milk base to compensate for these issues. However, using MCTs results in excessively high overall production costs, while the fully hydrogenated oil-based solution still contains trace amounts of trans fatty acids.

[0004] 2. Poor compatibility with emulsion systems: Highly unsaturated fatty acid oils are highly polar, and traditional emulsifier systems based on monoglycerides (>5%) are prone to causing the emulsion to become overly thickened (viscosity >5000cps), resulting in a rough taste, and it is easy to separate when mixed with acidic media such as coffee and tea.

[0005] 3. Insufficient oxidative stability: Unsaturated fatty acids are prone to oxidation and rancidity. Existing milk-based products generally have a shelf life of ≤6 months (accelerated test 40℃ / 3 months peroxide value ≥10meq / kg). It is necessary to rely on excessive addition of antioxidants (such as TBHQ) to achieve a shelf life of ≥6 months, which will affect the clean label claims. 4. The issue of a thin texture: There are three main reasons for the thin texture. First, insufficient solid fat content (SFC) leads to a defective fat network structure, resulting in a thin texture. Traditional milk bases rely on hydrogenated oils to form a β-type crystal network, giving the product a rich and creamy texture. However, high-unsaturated fatty acid oils (such as sunflower seed oil and soybean oil) are mainly liquid at room temperature (SFC < 5%), unable to form a stable solid fat network. This results in insufficient structural support for the milk base, manifesting as a thin texture and lack of "fatty" feel, affecting the overall taste. Second, differences in melting characteristics also contribute to the thin texture. Liquid vegetable oils have low melting points (such as soybean oil -16℃), melting quickly in the mouth and creating a "disappearing" sensation, which contrasts sharply with the slow-release melting of hydrogenated oils in traditional milk bases (such as hydrogenated palm oil with a melting point of 34-36℃). Third, the failure of the emulsification system and fat synergistically leads to a thinner mouthfeel. Traditional emulsifiers (such as monoglycerides > 5%) are designed for saturated fats, which do not match the polarity of highly unsaturated fatty acids, resulting in uneven distribution of fat globule size (D[4,3] > 2μm), further weakening the mouthfeel thickness.

[0006] 5. Problem of oily flavor and strong off-flavor: There are three main reasons for this problem. First, the accumulation of oxidation byproducts leads to an oily flavor and strong off-flavor. Unsaturated fatty acids (especially polyunsaturated fatty acids, such as linoleic acid C18:2) are prone to lipid oxidation, generating volatile substances such as aldehydes (hexanal, nonanal) and ketones, producing unpleasant flavors such as "rancidity" and "grassiness". Experimental data shows that after 3 months of storage at 25°C, milk base containing 30% soybean oil can have a hexanal content of up to 12.5 μg / kg (compared to <2 μg / kg for traditional hydrogenated milk base). Second, the inherent flavor residue of vegetable oils contributes to the oily flavor and strong off-flavor. Some liquid vegetable oils (such as rice bran oil and rapeseed oil) contain natural flavor substances (such as oryzanol and glucosinolate decomposition products), which are prone to leaving "beany" and "bitter" tastes when not fully refined or deodorized. Third, the failure of the emulsion barrier leads to flavor release. The interfacial film of highly unsaturated fatty acid emulsions has low strength and is prone to breakage during processing or storage, releasing free oils to the surface and producing a "greasy feeling" when directly contacting the taste buds.

[0007] 6. Cost-performance imbalance: While using special oils (such as high-oleic oils) or enzymatic transesterification technology can partially improve performance, the cost of raw materials increases significantly, making it difficult to meet the needs of industrial production. For example, improving the stability of liquid oils using medium-chain fatty acids (MCTs) presents a significant raw material cost issue.

[0008] To address the aforementioned technical challenges, this invention provides a non-hydrogenated milk base with high unsaturated fatty acids and its preparation method. Summary of the Invention

[0009] To address the issues of thin texture, oily flavor, and strong off-flavors in milk bases caused by high levels of unsaturated fatty acids, this invention provides a non-hydrogenated milk base with high levels of unsaturated fatty acids and its preparation method.

[0010] The present invention provides a non-hydrogenated milk base with high unsaturated fatty acids, which is achieved through the following technical solution: A non-hydrogenated milk base with high unsaturated fatty acids is made from the following raw materials in weight percentages: 15-30 wt% base oil, 0.4-0.6 wt% soybean lecithin, 0.8-1.2 wt% monoglycerides, 0.4-0.8 wt% sucrose esters, 0.5-3 wt% sodium caseinate, 0.2-1 wt% hydrocolloid, 2-10 wt% sweetener, 0.5-1 wt% flavoring, and the balance being water.

[0011] The base oil is composed of liquid vegetable oil and solid vegetable oil. The liquid vegetable oil is at least one of high oleic sunflower seed oil, low linolenic rapeseed oil, and corn oil. The solid vegetable oil is at least one of palm stearin and palm kernel stearin.

[0012] The base oil contains 15-60% unsaturated fatty acids.

[0013] Preferably, the base oil contains 40-60% unsaturated fatty acids.

[0014] The hydrocolloid is at least one of gellan gum, locust bean gum, and guar gum.

[0015] Preferably, the hydrocolloid is a compound of gellan gum and locust bean gum in a mass ratio of (0.3-1):(0.3-1).

[0016] This invention uses a mixture of highly unsaturated liquid oil, palm kernel stearin, and palm stearin as the base oil (the unsaturated fatty acid content in the base oil can reach ≥50%), with soybean lecithin and sucrose ester as the main emulsifiers, supplemented by monoglycerides. Through the interaction with other components, it realizes the preparation of a non-hydrogenated vegetable fat milk base with high unsaturated fatty acids for tea and coffee brewing.

[0017] The functions of sucrose esters (sucrose fatty acid esters): enhance emulsification and foam suppression, have high hydrophilicity, adsorb at the oil-water interface to form a flexible film, and reduce interfacial tension.

[0018] The role of monoglycerides: to improve the stability of fat crystals (suitable for formulations containing solid fats), to insert into sucrose ester film layers, and to enhance the mechanical strength of interfacial films.

[0019] The function of soybean lecithin: a natural plant source, it matches the high polarity and high unsaturated fatty acid fats. Soybean lecithin contains phosphatidylcholine (PC) and phosphatidylethanolamine (PE), which are amphiphilic (HLB 4-8). It can be quickly adsorbed at the oil-water interface, reducing interfacial tension (<10 mN / m), promoting uniform dispersion of fat globules. The negatively charged groups of phospholipids electrostatically combine with sodium caseinate (positively charged) to form a denser "protein-phospholipid-emulsifier" composite interfacial film, increasing the elastic modulus by 30%.

[0020] The role of sodium caseinate: a protein stabilizer that combines with emulsifiers through electrostatic interaction to form a protein-emulsifier composite interfacial film.

[0021] The compound emulsification system formed by sucrose esters, soybean lecithin, and sodium caseinate has a synergistic effect: 1. Sucrose esters provide rapid adsorption capacity, monoglycerides enhance membrane rigidity, and sodium caseinate inhibits fat globule aggregation to form a dynamic interface membrane through steric hindrance; 2. The polarity matching between sucrose esters (HLB 11) and highly polar unsaturated oils reduces the release rate of free fatty acids (<0.5%), synergistically solving the problems of thin taste and poor stability. In particular, by controlling the monoglyceride content to a lower level than conventional milk base formulas, and combining it with sodium caseinate to form a novel emulsification network, the taste and flavor of non-hydrogenated milk bases with high unsaturated fatty acids are improved.

[0022] Preferably, the high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the indicated weight percentages: 20-24 wt% base oil, 0.45-0.55 wt% soybean lecithin, 0.95-1.05 wt% monoglycerides, 0.45-0.55 wt% sucrose esters, 0.95-1.05 wt% sodium caseinate, 0.2-0.3 wt% gellan gum, 0.2-0.3 wt% locust bean gum, 4-6 wt% sweetener, 0.75-0.85 wt% flavoring, and the balance being water.

[0023] More preferably, the high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the indicated weight percentages: 22 wt% base oil, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener, 0.8 wt% flavoring, and the balance being water.

[0024] By adopting the above technical solution,

[0025] Preferably, the base oil consists of 12.2 wt% corn oil and 9.8 wt% palm kernel stearin.

[0026] Preferably, the base oil consists of 4.4 wt% sunflower seed oil and 17.6 wt% palm stearin.

[0027] Preferably, the base oil consists of 11 wt% corn oil and 11 wt% palm kernel stearin.

[0028] Preferably, the base oil consists of 9.9 wt% sunflower seed oil and 12.1 wt% palm kernel stearin.

[0029] Preferably, the base oil consists of 5 wt% corn oil and 17 wt% palm stearin.

[0030] Preferably, the base oil contains 50% unsaturated fatty acids.

[0031] Preferably, the high-unsaturated fatty acid non-hydrogenated milk base has a peroxide value ≤0.30 meq / kg after accelerated aging test at 40℃ / 68 days, and can maintain a shelf life of ≥9 months.

[0032] By adopting the above technical solution, an unsaturated fatty acid content of ≥50% can be achieved while maintaining a shelf life of ≥9 months. The high-unsaturated fatty acid non-hydrogenated milk base prepared in this invention ensures "zero trans fatty acids" and "clean label" while its technical parameters are significantly superior to traditional hydrogenation or transesterification methods.

[0033] The present invention provides a method for preparing a non-hydrogenated milk base with high unsaturated fatty acids, which is achieved through the following technical solution: A method for preparing a non-hydrogenated milk base with high unsaturated fatty acids includes the following steps: S1. Base oil pretreatment: accurately measured liquid vegetable oil and solid vegetable oil are melted and mixed at 50-60℃, and stirred at a constant temperature of 50-60℃ for 20-40 minutes. Pre-emulsification: Dissolve accurately measured sodium caseinate and hydrocolloid in water at 60±5℃, add accurately measured sucrose ester, monoglyceride, and soybean lecithin, and then shear at high speed at 8000±500 rpm for 4-8 minutes to form a primary emulsion; S2. Place the pretreated base oil and primary emulsion in a homogenizer for gradient homogenization: First-stage homogenization: temperature 65℃, pressure 20-25MPa, speed 1440-2880rpm, first-stage homogenization time 180-360s; Secondary homogenization: temperature 65℃, pressure 4-6MPa, rotation speed 1000-2160rpm, secondary homogenization time 120-240s. After two-stage homogenization, the fat globule particle size D(0.5) in the milk base is ≤0.4μm. S3. UHT instantaneous sterilization treatment: temperature 140±2℃, time 4-5s, followed by cooling to below 25℃ within 30 seconds to inhibit oil oxidation, water bath cooling to 5℃, and standing at 5℃ for 24 hours to promote the formation of fat crystal network, resulting in a non-hydrogenated milk base with high unsaturated fatty acids.

[0034] Preferably, the first-stage homogenization is carried out at a temperature of 65°C, a pressure of 22 MPa, a rotation speed of 2160 rpm, and a homogenization time of 240 s; the second-stage homogenization is carried out at a temperature of 65°C, a pressure of 5 MPa, a rotation speed of 1440 rpm, and a homogenization time of 120 s. The two-stage homogenization controls the fat globule size D(0.5) to be ≤0.40 μm.

[0035] By optimizing the homogenization process, the oxidative degradation caused by mechanical shear-induced oxidation can be reduced. The gradient homogenization process described above can refine fat globules, improve system stability, and extend the shelf life of milk bases caused by high unsaturated fatty acids.

[0036] In summary, the present invention has the following advantages: 1. This invention achieves an unsaturated fatty acid content of ≥50% in a non-hydrogenated milk base while maintaining a shelf life of ≥9 months, solving the problems of thin texture, oily flavor, and strong off-flavor caused by high unsaturated fatty acids in the milk base.

[0037] 2. The high-unsaturated fatty acid non-hydrogenated milk base in this invention is produced using cost-effective vegetable fat cream base material. It has low production cost and is stable and has good sensory quality. It is suitable for the coffee and tea beverage industry and is used for instant preparation.

[0038] 3. The base oil used in this invention does not contain hydrogenated vegetable oil, and the unsaturated fatty acid content of the base oil in the milk base system is increased by using common commercially available liquid vegetable oil. Compared with the saturated base oil required for traditional vegetable fat milk base, the raw materials are more widely available, do not require customization, and are cheaper, which can greatly reduce costs while increasing the nutritional value of the product and enhancing the product's core market competitiveness.

[0039] 4. The preparation method of the present invention is relatively simple, easy to operate, and easy to realize industrial production. Detailed Implementation

[0040] To further understand the inventiveness and technical advancements of this invention, the preferred embodiments of this invention will be discussed in detail below with reference to examples and comparative examples.

[0041] Example: A high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in weight percentages: 15-30 wt% base oil, 0.4-0.6 wt% soybean lecithin, 0.8-1.2 wt% monoglycerides, 0.4-0.8 wt% sucrose esters, 0.5-3 wt% sodium caseinate, 0.2-1 wt% hydrocolloid, 2-10 wt% sweetener, 0.5-1 wt% flavoring, and the balance being water.

[0042] Example: A high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in weight percentages: 15-30 wt% base oil, 0.4-0.6 wt% soybean lecithin, 0.8-1.2 wt% monoglycerides, 0.4-0.8 wt% sucrose esters, 0.5-3 wt% sodium caseinate, 0.2-1 wt% hydrocolloid, 2-10 wt% sweetener, 0.5-1 wt% flavoring, and the balance being water.

[0043] The base oil consists of liquid vegetable oil and solid vegetable oil.

[0044] The liquid vegetable oil is at least one of the following: high-oleic sunflower seed oil, low-linolenic rapeseed oil, and corn oil.

[0045] The solid vegetable oil is at least one of palm stearin and palm kernel stearin.

[0046] The proportion of unsaturated fatty acids in the base oil is 15-60%.

[0047] Preferably, the base oil contains 40-60% unsaturated fatty acids.

[0048] The hydrocolloid is at least one of gellan gum, locust bean gum, and guar gum.

[0049] Preferably, the hydrocolloid is prepared by compounding gellan gum and locust bean gum in a mass ratio of (0.3-1):(0.3-1). More preferably, the hydrocolloid is prepared by compounding gellan gum and locust bean gum in a mass ratio of 1:1.

[0050] The preferred formulation of a non-hydrogenated milk base with high unsaturated fatty acids is as follows: 20-24 wt% base oil, 0.45-0.55 wt% soybean lecithin, 0.95-1.05 wt% monoglyceride, 0.45-0.55 wt% sucrose ester, 0.95-1.05 wt% sodium caseinate, 0.2-0.3 wt% gellan gum, 0.2-0.3 wt% locust bean gum, 4-6 wt% sweetener, 0.75-0.85 wt% flavoring, and the balance being water.

[0051] More preferably, the high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the indicated weight percentages: 22 wt% base oil, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener, 0.8 wt% flavoring, and the balance being water.

[0052] The base oil consists of 12.2 wt% corn oil and 9.8 wt% palm kernel stearin; Alternatively, the base oil may consist of 4.4 wt% sunflower seed oil and 17.6 wt% palm stearin; Alternatively, the base oil may consist of 11 wt% corn oil and 11 wt% palm kernel stearin. Alternatively, the base oil may consist of 9.9 wt% sunflower seed oil and 12.1 wt% palm kernel stearin; Alternatively, the base oil may consist of 5 wt% corn oil and 17 wt% palm stearin.

[0053] The above-mentioned preferred formula can ensure that the proportion of unsaturated fatty acids in the base oil is 50%, and the prepared high-unsaturated fatty acid non-hydrogenated milk base has a peroxide value ≤0.30 meq / kg after accelerated aging test at 40℃ / 68 days. The high-unsaturated fatty acid non-hydrogenated milk base can maintain a shelf life of ≥9 months.

[0054] A method for preparing a non-hydrogenated milk base with high unsaturated fatty acids includes the following steps: S1. Base oil pretreatment: accurately measured liquid vegetable oil and solid vegetable oil are melted and mixed at 50-60℃, and stirred at a constant temperature of 200r / min for 20-40 minutes while maintaining the temperature at 50-60℃. Pre-emulsification: Dissolve accurately measured sodium caseinate and hydrocolloid in water at 60±5℃, add accurately measured sucrose ester, monoglyceride, and soybean lecithin, and then shear at high speed at 8000±500 rpm for 4-8 minutes to form a primary emulsion; S2. Place the pretreated base oil and primary emulsion in a homogenizer for gradient homogenization: First-stage homogenization: temperature 65℃, pressure 20-25MPa, speed 1440-2880rpm, first-stage homogenization time 180-360s; Secondary homogenization: temperature 65℃, pressure 4-6MPa, rotation speed 1000-2160rpm, secondary homogenization time 120-240s. After two-stage homogenization, the fat globule particle size D(0.5) in the milk base is ≤0.4μm. S3. UHT instantaneous sterilization treatment: temperature 140±2℃, time 4-5s, followed by cooling to below 25℃ within 30 seconds to inhibit oil oxidation, water bath cooling to 5℃, and standing at 5℃ for 24 hours to promote the formation of fat crystal network, resulting in a non-hydrogenated milk base with high unsaturated fatty acids.

[0055] Preferably, in S2, the first-stage homogenization is carried out at a temperature of 65°C, a pressure of 22MPa, a rotation speed of 2160rpm, and a homogenization time of 240s; the second-stage homogenization is carried out at a temperature of 65°C, a pressure of 8MPa, a rotation speed of 1440rpm, and a homogenization time of 120s. The two-stage homogenization controls the fat globule size D(0.5)≤0.40μm.

[0056] The raw material information for the high-unsaturated fatty acid non-hydrogenated milk base is as follows: 1. Corn oil, Wilmar Oils & Fats Technology Co., Ltd.

[0057] 2. Rapeseed oil, linolenic acid ≤3%, Wilmar Oils Technology Co., Ltd.

[0058] 3. Sunflower seed oil, oleic acid content ≥70%, Wilmar Oils & Fats Technology Co., Ltd.

[0059] 4. Palm stearin, Wilmar Oils & Fats Technology Co., Ltd., Iodine value IV 35-45, melting point 40-45℃.

[0060] 5. Palm kernel stearin, Wilmar Oils & Fats Technology Co., Ltd.

[0061] 6. Sucrose esters, Mitsubishi Chemical Group.

[0062] 7. Soybean lecithin, Fujian Juhai Biotechnology Co., Ltd.

[0063] 8. Monoglycerides, Danisco Biotechnology Co., Ltd.

[0064] 9. Sodium caseinate, Fonterra Trading Co., Ltd.

[0065] 10. Gel gum, Zhejiang Shangfang Biotechnology Co., Ltd.

[0066] 11. Locust bean gum, Zhejiang Shangfang Biotechnology Co., Ltd.

[0067] 12. Polyglycerol fatty acid esters, Zhejiang Hetang Technology Co., Ltd.

[0068] 13. Sodium stearoyl lactylate, Zhejiang Hetang Technology Co., Ltd.

[0069] Example 1: A non-hydrogenated milk base with high unsaturated fatty acids is made from the following raw materials in the following weight percentages: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0070] A method for preparing a non-hydrogenated milk base with high unsaturated fatty acids includes the following steps: S1. Base oil pretreatment: Under nitrogen protection, 12.2 parts by weight of corn oil and 9.8 parts by weight of palm kernel stearin are placed in a mixing tank, and the water bath is heated to 60°C to melt and mix the corn oil and palm kernel stearin. The mixture is then stirred at a constant temperature of 200 r / min for 30 minutes at 60°C. Pre-emulsification: Under nitrogen protection, 1 part by weight of sodium caseinate, 0.2 parts by weight of gellan gum, and 0.2 parts by weight of locust bean gum were dissolved in water at 60°C. 0.5 parts by weight of sucrose ester, 2 parts by weight of monoglyceride, and 0.5 parts by weight of soybean lecithin were added. The mixture was then sheared at 8000 rpm for 5 minutes to form a pre-emulsion. S2. The pretreated base oil and primary emulsion were placed in a homogenizer and subjected to gradient homogenization under nitrogen protection: First-stage homogenization: temperature 65℃, pressure 22MPa, rotation speed 2160rpm, first-stage homogenization time 240s; Second-stage homogenization: temperature 65℃, pressure 5MPa, rotation speed 1440rpm, second-stage homogenization time 120s. The fat globule particle size D(0.5)≤0.40μm was controlled by two-stage homogenization. S3. UHT instantaneous sterilization treatment: temperature 140±2℃, time 4s, followed by the introduction of low-temperature nitrogen gas at 4℃ (nitrogen pressure 0.8MPa). The system temperature drops to 22.6℃ after 15 seconds of low-temperature nitrogen gas introduction and to 8.2℃ after 30 seconds of low-temperature nitrogen gas introduction. This can effectively inhibit oil oxidation and reduce the content of peroxides in the system. The system is then cooled to 5℃ in a water bath and allowed to mature at 5℃ for 24 hours to promote the formation of fat crystal network and obtain a non-hydrogenated milk base with high unsaturated fatty acids.

[0071] The difference between Example 2 and Example 1 is that the high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 1.8 wt% rapeseed oil, 20.2 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance is water.

[0072] The difference between Example 3 and Example 1 is that the high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 3.3 wt% rapeseed oil, 18.7 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0073] The difference between Example 4 and Example 1 is that the high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 3.5 wt% corn oil, 14.3 wt% palm stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance is water.

[0074] The difference between the control group and Example 1 is that the high-unsaturated fatty acid non-hydrogenated milk base was made from the following ingredients by weight percentage: 14.3 wt% corn oil, 7.7 wt% palm stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0075] Comparative Example 1 was a commercially available instant non-dairy creamer base, brand: Saint Mana; product name: Ice Braun non-hydrogenated milk base.

[0076] The difference between Comparative Example 2 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.2 wt% sodium stearoyl lactylate, 0.2 wt% Tween 60, 1.2 wt% sodium caseinate, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0077] The difference between Comparative Example 3 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0078] The difference between Comparative Example 4 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 0.5 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0079] The difference between Comparative Example 5 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 1.5 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0080] The difference between Comparative Example 6 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 2 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0081] The difference between Comparative Example 7 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0082] The difference between Comparative Example 8 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.25 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0083] The difference between Comparative Example 9 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.75 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0084] The difference between Comparative Example 10 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 1 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0085] The difference between Comparative Example 11 and Example 1 is that the non-hydrogenated milk base was made from the following ingredients by weight percentage: 12.2 wt% corn oil, 9.8 wt% palm kernel stearin, 0.5 wt% sodium stearoyl lactylate, 1 wt% polyglycerol fatty acid ester, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0086] The difference between Example 5 and Example 1 is that: a high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 4.4 wt% sunflower seed oil, 17.6 wt% palm stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance is water.

[0087] The difference between Example 6 and Example 1 is that: a high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 11 wt% corn oil, 11 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance is water.

[0088] The difference between Example 7 and Example 1 is that: a high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 9.9 wt% sunflower seed oil, 12.1 wt% palm kernel stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance being water.

[0089] The difference between Example 8 and Example 1 is that: a high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 5 wt% corn oil, 17 wt% palm stearin, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener - white sugar, 0.8 wt% flavoring, and the balance is water.

[0090] The difference between Example 9 and Example 1 is as follows: S2. The pretreated base oil and primary emulsion are placed in a homogenizer and subjected to gradient homogenization under nitrogen protection: First-stage homogenization: temperature 65℃, pressure 30MPa, rotation speed 2160rpm, first-stage homogenization time 210s; Second-stage homogenization: temperature 65℃, pressure 6MPa, rotation speed 1440rpm, second-stage homogenization time 150s. The fat globule particle size D(0.5)≤0.40μm is controlled by two-stage homogenization.

[0091] The difference between Comparative Example 12 and Example 1 is as follows: S2. The pretreated base oil and primary emulsion are placed in a homogenizer and homogenized under nitrogen protection: the temperature is 65°C, the pressure is 10MPa, the rotation speed is 1440rpm, the first-stage homogenization time is 360s, and the remaining steps are the same.

[0092] Performance Testing Test ①: 1. Shelf Life Test Method: Accelerated aging test (40℃ / 68 days) simulates a 9-month shelf life, testing the particle size, viscosity, and peroxide value of the milk base. Particle size testing equipment: Malvern Panaco Mastersizer 300 laser particle size analyzer; particle size testing method: pump speed 1800 RPM, ultrasonic displacement 19.00, ultrasonic time 13s. Viscosity testing equipment: Bollefe DV2T touchscreen viscometer; viscosity testing method: rotation speed 12 RPM, rotor size 62. Peroxide value was determined according to GB / T5009.227-2023 National Food Safety Standard for the Determination of Peroxide Value in Food; the lower the peroxide value, the better the shelf life and flavor.

[0093] Performance Testing Experiment ②: Application and Sensory Evaluation Methods of Milk Base in Tea and Coffee Beverages: The test subject was milk tea, with the following formula: 250g tea broth, 25g fructose, 30g milk base, 60g milk, and 100g ice. Thirty dairy product evaluators were used to assess the milk tea's texture and flavor. The evaluation standard was a 10-point scoring system.

[0094] The scoring criteria for body texture and their sensory descriptions are shown in Table 1 below: Table 1: Scoring Criteria for the Texture and Thickness of Milk Tea The flavor scoring criteria and their sensory descriptions are shown in Table 2 below: Table 2: Flavor Scoring Criteria for Milk Tea When evaluating the texture and flavor of milk tea on a 10-point scale, the scores and sensory descriptions of a sample were collected from 30 dairy product evaluators. The collected sample information was processed as follows: the lowest and highest scores were removed, and the 28 sample information were obtained. The weighted average of the 28 sample information was then processed to obtain the sensory score value.

[0095] Table 3: Test parameters of milk base in Examples 1-9 and Comparative Examples 1-12 Based on Examples 1-9 and Comparative Examples 1-12, and referring to Table 3, it can be seen that the accelerated shelf stability and sensory scores of the milk base in the examples meet commercial requirements; while the accelerated shelf stability and sensory scores of the milk base in the control group do not meet commercial requirements. The unsaturated fatty acid content in the base oil should ideally be controlled at 50%.

[0096] Based on Examples 1-9 and Comparative Examples 1-12 and Table 3, it can be seen that Comparative Example 2 uses the same base oil as Example 1 (50% unsaturated fatty acid content), and other ingredients refer to the existing conventional milk base formulation. The resulting milk base has problems such as uneven particle size distribution, large particle size, excessively high emulsion viscosity, poor product shelf stability, thin sensory thickness, and strong oily taste. Therefore, it is not possible to directly use the existing milk base formulation to prepare a high unsaturated fatty acid milk base.

[0097] Based on Examples 1-9 and Comparative Examples 3-6, and Table 3, it can be seen that as the amount of monoglyceride added increases, the emulsion particle size increases, the emulsion thickens, and the viscosity increases. This indicates that the amount of monoglyceride added should not be too high. However, the thickness of the milk tea in the sensory evaluation without the addition of monoglyceride is too thin. The optimal range for the addition of monoglyceride is estimated to be 0.8%-1.2%.

[0098] Based on Examples 1-9 and Comparative Examples 7-10, and Table 1, it can be seen that the addition of soybean lecithin has a significant impact on the stability of flavor during shelf life. The optimal addition amount is 0.45%-0.55%. The higher the addition amount, the lower the peroxide value and the lower the degree of oil oxidation. However, a large amount of lecithin will produce off-flavors.

[0099] Based on Examples 1-9 and Comparative Example 11, and referring to Table 3, it can be seen that the shelf-life and sensory effects of the product prepared in Comparative Example 11, which used polyglycerol fatty acid esters and sodium stearoyl lactylate with similar functions to monoglycerides and soybean lecithin, were not ideal. In conclusion, monoglycerides and soybean lecithin, as core components, can improve the shelf stability and sensory evaluation of high-unsaturated fatty acid milk bases, and can meet the practical application scenarios of instant milk bases.

[0100] As can be seen from Examples 1-9 and Comparative Example 12, and Table 3, the gradient homogenization process provided in this invention can reduce the oxidative degradation caused by mechanical shear-induced oxidation, refine fat globules, improve system stability, and extend the shelf life of the milk base caused by high unsaturated fatty acids.

[0101] The milk base from Example 1 was subjected to one high-temperature-cold-refrigeration temperature fluctuation, and its particle size, viscosity, and peroxide value were tested. The milk base from Example 1 was subjected to three high-temperature-cold-refrigeration temperature fluctuations, and its particle size, viscosity, and peroxide value were tested. The performance parameters of the milk base after one and three fluctuations are shown in Table 2.

[0102] Table 4: Performance parameters of the milk base in Example 1 after one and three fluctuations in high-temperature and refrigeration temperatures. As shown in Table 4, the milk base of Example 1 showed good emulsion stability and sensory evaluation after one and three temperature fluctuations, successfully overcoming the adverse problems caused by temperature fluctuations during storage and transportation.

[0103] In summary, this invention achieves an unsaturated fatty acid content of ≥50% in a non-hydrogenated milk base while maintaining a shelf life of ≥9 months, solving the problems of thin texture, oily flavor, and strong off-flavors in milk bases caused by high unsaturated fatty acids.

[0104] It should be noted that this specific embodiment is merely an explanation of the technical solution of the present invention and is not intended to limit the present invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but as long as they are within the scope of the claims of the present invention, they are protected by patent law.

Claims

1. A non-hydrogenated milk base with high unsaturated fatty acids, characterized in that: The high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the indicated weight percentages: 15-30 wt% base oil, 0.4-0.6 wt% soybean lecithin, 0.8-1.2 wt% monoglycerides, 0.4-0.8 wt% sucrose esters, 0.5-3 wt% sodium caseinate, 0.2-1 wt% hydrocolloid, 2-10 wt% sweetener, 0.5-1 wt% flavoring, and the balance being water; the base oil is composed of liquid vegetable oil and solid vegetable oil, wherein the liquid vegetable oil is at least one of high-oleic sunflower seed oil, low-linolenic rapeseed oil, and corn oil; the solid vegetable oil is at least one of palm stearin and palm kernel stearin; and the proportion of unsaturated fatty acids in the base oil is 15-60%.

2. The non-hydrogenated milk base with high unsaturated fatty acids according to claim 1, characterized in that: The base oil contains 40-60% unsaturated fatty acids.

3. The non-hydrogenated milk base with high unsaturated fatty acids according to claim 1, characterized in that: The hydrocolloid is at least one of gellan gum, locust bean gum, and guar gum.

4. The non-hydrogenated milk base with high unsaturated fatty acids according to claim 2, characterized in that: The hydrocolloid is a compound of gellan gum and locust bean gum in a mass ratio of (0.3-1):(0.3-1).

5. The non-hydrogenated milk base with high unsaturated fatty acids according to claim 4, characterized in that: The high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 20-24 wt% base oil, 0.45-0.55 wt% soybean lecithin, 0.95-1.05 wt% monoglycerides, 0.45-0.55 wt% sucrose esters, 0.95-1.05 wt% sodium caseinate, 0.2-0.3 wt% gellan gum, 0.2-0.3 wt% locust bean gum, 4-6 wt% sweetener, 0.75-0.85 wt% flavoring, and the balance being water.

6. The non-hydrogenated milk base with high unsaturated fatty acids according to claim 5, characterized in that: The high-unsaturated fatty acid non-hydrogenated milk base is made from the following raw materials in the following weight percentages: 22 wt% base oil, 0.5 wt% soybean lecithin, 1 wt% monoglyceride, 0.5 wt% sucrose ester, 1 wt% sodium caseinate, 0.2 wt% gellan gum, 0.2 wt% locust bean gum, 5 wt% sweetener, 0.8 wt% flavoring, and the balance being water.

7. The non-hydrogenated milk base with high unsaturated fatty acids according to claim 6, characterized in that: The base oil consists of 12.2 wt% corn oil and 9.8 wt% palm kernel stearin; Alternatively, the base oil may consist of 4.4 wt% sunflower seed oil and 17.6 wt% palm stearin; Alternatively, the base oil may consist of 11 wt% corn oil and 11 wt% palm kernel stearin; Alternatively, the base oil may consist of 9.9 wt% sunflower seed oil and 12.1 wt% palm kernel stearin; Alternatively, the base oil may consist of 5 wt% corn oil and 17 wt% palm stearin.

8. The non-hydrogenated milk base with high unsaturated fatty acids according to claim 7, characterized in that: The base oil contains 50% unsaturated fatty acids.

9. A method for preparing a non-hydrogenated milk base with high unsaturated fatty acids according to any one of claims 1-8, characterized in that: Includes the following steps: S1. Base oil pretreatment: accurately measured liquid vegetable oil and solid vegetable oil are melted and mixed at 50-60℃, and stirred at a constant temperature of 50-60℃ for 20-40 minutes. Pre-emulsification: Dissolve accurately measured sodium caseinate and hydrocolloid in water at 60±5℃, add accurately measured sucrose ester, monoglyceride, and soybean lecithin, and then shear at high speed at 8000±500 rpm for 4-8 minutes to form a primary emulsion; S2. Place the pretreated base oil and primary emulsion in a homogenizer for gradient homogenization: First-stage homogenization: temperature 65℃, pressure 20-25MPa, speed 1440-2880rpm, first-stage homogenization time 180-360s; Secondary homogenization: temperature 65℃, pressure 4-6MPa, rotation speed 1000-2160rpm, secondary homogenization time 120-240s. After two-stage homogenization, the fat globule particle size D(0.5) in the milk base is ≤0.4μm. S3. UHT instantaneous sterilization treatment: temperature 140±2℃, time 4-5s, followed by cooling to below 25℃ within 30 seconds to inhibit oil oxidation, water bath cooling to 5℃, and standing at 5℃ for 24 hours to promote the formation of fat crystal network, resulting in a non-hydrogenated milk base with high unsaturated fatty acids.

10. The method for preparing a non-hydrogenated milk base with high unsaturated fatty acids according to claim 9, characterized in that: The first-stage homogenization was carried out at a temperature of 65℃, a pressure of 22MPa, a rotation speed of 2160rpm, and a homogenization time of 240s. The second-stage homogenization was carried out at a temperature of 65℃, a pressure of 5MPa, a rotation speed of 1440rpm, and a homogenization time of 120s. The two-stage homogenization controlled the fat globule size D(0.5)≤0.40μm.

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