Buffalo formula coconut milk and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses buffalo formula coconut milk and a preparation method thereof. The buffalo formula coconut milk comprises the following raw materials in parts by weight: 64-100 parts of pre-blended raw milk and 15-50 parts of pre-blended raw buffalo milk, a preparation method of the pre-blended raw milk comprises the following steps: mixing erythritol, coconut milk powder and raw milk, and carrying out first homogenization treatment; a preparation method of the pre-blended raw buffalo milk comprises the following steps: mixing the freshly squeezed coconut juice and the raw buffalo milk, and then carrying out second homogenization treatment. According to the invention, differential pre-blending treatment is carried out on the raw materials, so that the technical problems of easy fat floating, particle precipitation and the like of a cow milk and coconut composite system in heat treatment and long-term storage are fundamentally solved, and the coconut cow milk product has fine and smooth mouth feel, composite flavor with highly fused coconut fragrance and milk fragrance and excellent stability.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a buffalo formula coconut milk and its preparation method. Background Technology

[0002] Coconut milk is a type of compound protein beverage made primarily from cow's milk and coconut components (such as coconut water, coconut cream, and coconut juice). It combines the rich, creamy flavor of dairy products with the delicate aroma of coconut, making it highly popular among consumers. Buffalo milk, a highly nutritious source of cow's milk, has significantly higher levels of fat, protein, minerals, and vitamins than regular cow's milk. Using it in the preparation of coconut milk is expected to greatly enhance the product's nutritional value and flavor, meeting market demand for high-end compound dairy products.

[0003] However, existing coconut milk products already face significant challenges in system stability: due to the relatively low density of coconut fat globules and their different interfacial properties compared to milk fat, fat globules tend to aggregate and float during storage, forming an unpleasant "fat layer" or "milk fat ring" on top. When coconut components include coconut juice, the small particles of incompletely broken plant tissue, protein-polyphenol complexes, and some casein contained in the coconut juice will slowly settle under gravity, further causing precipitation during storage.

[0004] Adding buffalo milk directly to existing products would exacerbate the aforementioned stability issues. Buffalo milk has larger fat globules and a higher protein content. When directly mixed with coconut and regular milk, fat globules from different sources are more likely to aggregate and float during heat treatment and storage. Proteins are also more prone to denaturation and cross-linking, forming flocs. Simultaneously, the settling rate of solid particles would accelerate, significantly shortening the product's shelf life and severely limiting the application of buffalo milk in high-end coconut milk products.

[0005] To address the aforementioned stability issues, existing technologies generally rely on adding food emulsifiers (such as monoglycerides and sucrose esters) and thickeners (such as carrageenan and xanthan gum). While this method can improve product stability to some extent, it also complicates the product's ingredient list, which does not align with the current market trend towards clean labels and healthier consumption with fewer or no additives. Furthermore, the introduction of exogenous additives may adversely affect the product's original natural flavor.

[0006] In view of this, this invention is hereby proposed. Summary of the Invention

[0007] Based on the above reasons, the purpose of this invention is to provide a buffalo formula coconut milk and its preparation method. By performing step-by-step differentiated pre-modification treatment on the raw materials, the product has a delicate and smooth texture, a complex flavor that is highly integrated with the aroma of coconut and milk, and excellent stability.

[0008] To achieve the above objectives, the first aspect of the present invention provides a buffalo formula coconut milk, the raw materials comprising, by weight: 64-100 parts of pre-prepared raw milk and 15-50 parts of pre-prepared raw buffalo milk; The preparation method of pre-modified raw milk is as follows: erythritol, coconut milk powder and raw milk are mixed and then subjected to a first homogenization treatment; The preparation method of pre-mixed raw buffalo milk is as follows: freshly squeezed coconut juice and raw buffalo milk are mixed and then subjected to a second homogenization process.

[0009] Preferably, the pressure of the first homogenization process is 20-22 MPa, and the number of processes is 1-2.

[0010] Preferably, the pressure of the second homogenization process is 35-40 MPa, and the number of processes is 2-3.

[0011] Preferably, the mass ratio of erythritol, coconut milk powder, and raw milk is 2-5:2-5:60-90.

[0012] Preferably, the mass ratio of the freshly squeezed coconut juice to the raw buffalo milk is 1:2-8.

[0013] Preferably, the erythritol and coconut milk powder are first pre-dissolved in raw milk accounting for 14-28% of the total mass of raw milk, and then mixed with the remaining raw milk.

[0014] The second aspect of the present invention provides a method for preparing buffalo formula coconut milk, wherein pre-prepared raw milk and pre-prepared raw buffalo milk are mixed, homogenized, and sterilized. The preparation method of pre-modified raw milk is as follows: erythritol, coconut milk powder and raw milk are mixed and then subjected to a first homogenization treatment; The preparation method of pre-mixed raw buffalo milk is as follows: freshly squeezed coconut juice and raw buffalo milk are mixed and then subjected to a second homogenization process.

[0015] Preferably, the homogenization pressure is 10-15 MPa, and the number of times is 1-2.

[0016] Preferably, the sterilization treatment is an ultra-high temperature instantaneous sterilization treatment, with a temperature of 136-140 ℃ and a time of 4-5 s.

[0017] Preferably, the sterilization process is followed by cooling and aseptic filling.

[0018] The beneficial effects of this invention are as follows: This invention fundamentally solves the technical problems of fat floating and particle sedimentation in the milk and coconut complex system during heat treatment and long-term storage by pre-conditioning the raw materials in a differentiated manner, without relying on exogenous food stabilizers (such as emulsifiers and thickeners). This results in a breakthrough improvement in product stability and a complex flavor with a high degree of integration of coconut and milk aromas, as well as a delicate and smooth taste. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of this invention clearer, the following detailed description of the invention is provided in conjunction with embodiments. Those skilled in the art will understand that the following embodiments are merely exemplary and not intended to limit the scope of the invention. Furthermore, in the following description, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0020] The first embodiment of the present invention provides a buffalo formula coconut milk, the raw materials of which include, by weight, 64-100 parts of pre-prepared raw cow milk and 15-50 parts of pre-prepared raw buffalo milk.

[0021] In this embodiment, the pre-prepared raw milk is prepared by mixing erythritol, coconut milk powder, and raw milk, followed by a first homogenization process. Raw milk has a relatively low solids content and good fluidity, which allows the water-soluble component erythritol to fully dissolve in the composite powdered coconut milk. Combined with the first homogenization process, this achieves uniform dispersion of erythritol and coconut milk powder, effectively preventing component aggregation or localized clumping. Furthermore, the coconut protein in the coconut milk powder synergistically enhances the compatibility of the system with erythritol, helping to stabilize fat globules in the system, thereby forming a homogeneous and stable raw milk-coconut milk system.

[0022] The preparation method of pre-mixed raw buffalo milk is as follows: freshly squeezed coconut juice and raw buffalo milk are mixed and then subjected to a second homogenization process. Compared with raw milk, raw buffalo milk has a higher protein content, with casein accounting for more than 80%, and the casein micelle structure is more compact. This gives raw buffalo milk protein stronger surface activity, emulsifying ability, and the ability to form a stable interfacial film under shear force. This embodiment is based on these characteristics, using raw buffalo milk protein as a natural emulsifying stabilizer. Combined with the second homogenization process, the protein in the raw buffalo milk fully expands and adsorbs onto the easily separable coconut fat globules and solid particles, protein-polyphenol complexes, and some casein micelles in the freshly squeezed coconut juice, forming a dense protein-encapsulated interfacial film. At the same time, the large-diameter fat globules in the raw buffalo milk are fully refined during the homogenization process, thereby forming a stable raw buffalo milk-coconut juice emulsion system.

[0023] It should be noted that all raw materials used in this embodiment are natural and do not contain any exogenous additives, especially coconut milk powder and freshly squeezed coconut juice, which are pure coconut milk powder and pure freshly squeezed coconut juice without the addition of additional emulsifying stabilizers. This embodiment, by constructing a stable pre-modified raw milk system and a pre-modified raw buffalo milk system and compounding them in a specific ratio, can fundamentally solve the technical bottleneck of fat floating and particle sedimentation during heat treatment and long-term storage without relying on exogenous food stabilizers (such as emulsifiers and thickeners), thus achieving a breakthrough improvement in stability and possessing a complex flavor with a high degree of integration of coconut and milk aromas, as well as a delicate and smooth taste.

[0024] In the preparation of pre-mixed raw milk, the mass ratio of erythritol, coconut milk powder, and raw milk is 2-5:2-5:60-90. This ratio ensures complete dissolution and dispersion of erythritol and coconut milk powder, resulting in a moderate sweetness and coconut aroma concentration. The first homogenization treatment is performed at a pressure of 20-22 MPa, repeated 1-2 times. This standard dairy homogenization intensity is sufficient to ensure uniform and stable dispersion of all components in the pre-mixed raw milk. Understandably, to avoid clumping when powders are directly added to a large amount of liquid (especially since coconut milk powder may contain hydrocolloids), and to dissolve erythritol and coconut milk powder more quickly and thoroughly, erythritol and coconut milk powder can be pre-dissolved in 14-28% of the total mass of raw milk before mixing with the remaining raw milk and undergoing the first homogenization treatment.

[0025] In the preparation of pre-mixed raw buffalo milk, the mass ratio of freshly squeezed coconut juice to raw buffalo milk is 1:2-8. This ratio ensures that easily separable components in the freshly squeezed coconut juice are fully encapsulated, and the coconut and milk aromas are moderate. If the amount of raw buffalo milk is too low, the easily separable components in the freshly squeezed coconut juice cannot be completely encapsulated, resulting in poor system stability and easy occurrence of fat floating and particle sedimentation in the product. If the amount is too high, the coconut aroma is insufficient, and the process efficiency will be reduced. In addition, the pressure of the second homogenization treatment is 35-40 MPa, and the number of times is 2-3. This high-intensity homogenization treatment can fully refine the large-diameter fat globules in the raw buffalo milk and the solid particles in the freshly squeezed coconut juice, and fully expand the proteins in the raw buffalo milk to completely encapsulate the easily separable components in the freshly squeezed coconut juice.

[0026] The second embodiment of the present invention provides a method for preparing the above-mentioned buffalo formula coconut milk, wherein pre-prepared raw milk and pre-prepared raw buffalo milk are mixed, homogenized, and sterilized.

[0027] In this embodiment, the homogenization pressure is 10-15 MPa, and the number of homogenization cycles is 1-2. The purpose is to gently and uniformly blend the two stable systems of pre-mixed raw cow milk and pre-mixed raw buffalo milk. If the homogenization pressure is too high, it may disrupt the protein-coconut juice encapsulation structure formed in the pre-mixed raw buffalo milk, leading to a decrease in product stability.

[0028] It should be noted that the preparation of pre-modified raw cow milk and pre-modified raw buffalo milk, as well as the homogenization process after mixing the two, are all carried out in an environment controlled at 10-25℃ to minimize the growth of microorganisms in the milk raw materials, reduce the heat denaturation of milk proteins and milk fats, and minimize the loss of heat-sensitive components such as natural flavor substances in other raw materials. This ensures the freshness of all raw materials and lays the foundation for the excellent sensory quality and nutritional value of the final product.

[0029] Understandably, sterilization, followed by cooling and aseptic filling, aims to ensure the product reaches a commercially sterile state, facilitating long-term preservation. The specific sterilization method can be conventionally selected by those skilled in the art based on the actual production conditions of the product; this embodiment does not impose any particular limitations. For example, the sterilization method may be pasteurization or ultra-high temperature (UHT) sterilization. UHT sterilization is preferred, with a temperature of 136-140 °C and a time of 4-5 seconds. This sterilization method effectively kills all pathogenic and spoilage bacteria, and due to the extremely short residence time, it maximizes the protection of the product's aroma and nutrients, avoiding the development of a "cooked" or "boiled" taste.

[0030] The following will disclose specific embodiments for implementing the present invention, along with corresponding comparative examples to demonstrate the related technical effects of the present invention. These embodiments are used to illustrate the present invention but are not intended to limit its scope.

[0031] Example 1: Preparation of buffalo formula coconut milk Erythritol, coconut milk powder and raw milk were mixed in a mass ratio of 1:1:30 and then homogenized once at 20 MPa and 25°C to obtain pre-prepared raw milk. Freshly squeezed coconut juice and raw buffalo milk were mixed at a mass ratio of 1:2 and then subjected to a second homogenization process twice at 35 MPa and 25℃ to obtain pre-prepared raw buffalo milk. Take 64 parts of pre-mixed raw cow milk and 30 parts of pre-mixed raw buffalo milk, mix them, and homogenize them once at 10 MPa and 25℃. Then, sterilize them at 136℃ for 4 seconds. After cooling, aseptically fill them to obtain the buffalo formula coconut milk product.

[0032] Example 2: Preparation of buffalo formula coconut milk Erythritol, coconut milk powder and raw milk were mixed in a mass ratio of 3:5:75 and then homogenized once at 21 MPa and 18℃ to obtain pre-prepared raw milk. Freshly squeezed coconut juice and raw buffalo milk were mixed at a mass ratio of 1:4, and then subjected to a second homogenization treatment twice at 38 MPa and 18℃ to obtain pre-prepared raw buffalo milk. Take 80 parts of pre-mixed raw cow milk and 50 parts of pre-mixed raw buffalo milk, mix them, and homogenize them twice at 12 MPa and 18℃. Then, sterilize them at 138℃ for 5 seconds, cool them, and aseptically fill them to obtain the buffalo formula coconut milk product.

[0033] Example 3: Preparation of buffalo formula coconut milk Erythritol, coconut milk powder and raw milk were mixed in a mass ratio of 5:4:90 and then subjected to a first homogenization treatment twice at 22 MPa and 10℃ to obtain pre-prepared raw milk. Freshly squeezed coconut juice and raw buffalo milk were mixed at a mass ratio of 1:8, and then subjected to a second homogenization process three times at 40 MPa and 10℃ to obtain pre-prepared raw buffalo milk. Take 100 parts of pre-mixed raw cow milk and 15 parts of pre-mixed raw buffalo milk, mix them, and homogenize them once at 15 MPa and 10℃. Then, sterilize them at 140℃ for 4 seconds. After cooling, aseptically fill them to obtain the buffalo formula coconut milk product.

[0034] Comparative Example 1 The preparation method is the same as in Example 1, except that the raw materials are directly mixed and then homogenized at 10 MPa and 25°C before sterilization.

[0035] Comparative Example 2 The preparation method is the same as in Example 1, except that the preparation of pre-prepared raw milk is omitted. Erythritol, coconut milk powder and raw milk are directly mixed with pre-prepared raw buffalo milk, homogenized at 10 MPa and 25°C and then sterilized.

[0036] Comparative Example 3 The preparation method is the same as in Example 1, except that the preparation of pre-mixed raw buffalo milk is omitted. Freshly squeezed coconut juice and raw buffalo milk are directly mixed with pre-mixed raw buffalo milk, homogenized at 10 MPa and 25°C, and then sterilized.

[0037] Comparative Example 4 The preparation method is the same as in Example 1, except that the mass ratio of freshly squeezed coconut juice to fresh buffalo milk is 1:1.

[0038] Comparative Example 5 The preparation method is the same as in Example 1, except that the mass ratio of freshly squeezed coconut juice to fresh buffalo milk is 1:9.

[0039] Comparative Example 6 The preparation method is the same as in Example 1, except that the pressure of the second homogenization process is 30 MPa.

[0040] Comparative Example 7 The preparation method is the same as in Example 1, except that the homogenization pressure after mixing the pre-modified raw milk and pre-modified raw buffalo milk is 20 MPa.

[0041] Experimental Example 1: Sensory Evaluation Sensory evaluation was conducted on the buffalo formula coconut milk samples from the above examples and comparative examples. The specific evaluation method was as follows: Ten evaluators (4 males and 6 females), aged 22-30 years, were selected. During the evaluation, milk samples were randomly presented to the evaluators. Each evaluator tasted 1 mL of the solution, held the sample in their mouth for 5 seconds while continuously stirring, then swallowed. After rinsing off any remaining taste with drinking water, the next sample was evaluated after a 1-2 minute interval. The sensory evaluation criteria are shown in Table 1, and the results are shown in Table 2.

[0042] Table 1 Sensory Evaluation Standards for Buffalo Formula Coconut Milk .

[0043] Table 2 Sensory evaluation results of the examples and comparative samples .

[0044] According to the sensory evaluation results in Table 2, the buffalo formula coconut milk prepared in Examples 1-3 according to the formula and process of the present invention has high scores in terms of taste, aroma, and mouthfeel. This indicates that the formula and process of the present invention can highly integrate the coconut and milk aromas of the product and greatly improve the mouthfeel. Compared with Example 1, the scores of the sample in Comparative Example 1 are significantly lower in all aspects. This is because directly mixing the raw materials leads to insufficient dissolution of the powdered raw materials, uneven dispersion of the raw materials, and the presence of more large-diameter fat globules in the product. After high-temperature sterilization, severe component separation occurs, resulting in a significant reduction in overall quality. Comparative Examples 2 and 3, by omitting the preparation of pre-prepared raw milk or pre-prepared buffalo milk, also lead to one or more of the above problems in the product, resulting in a decrease in scores in all aspects. Comparative Example 4, by reducing the amount of raw buffalo milk, caused some components to separate in the product after high-temperature sterilization, thus significantly reducing the mouthfeel score; while Comparative Example 5, by increasing the amount of raw buffalo milk, caused the coconut flavor of the product to be masked, resulting in a decrease in both taste and aroma scores. Comparative Example 6 reduced the pressure of the second homogenization process, resulting in insufficient encapsulation of easily separable components in the freshly squeezed coconut juice. These components separated from other components after sterilization, leading to a coarser product texture. Comparative Example 7 used higher homogenization pressure to treat the mixture of pre-prepared raw milk and pre-prepared raw buffalo milk. This disrupted the protein-coconut juice encapsulation structure formed in the pre-prepared raw buffalo milk, causing component separation in the product as well, resulting in a significant decrease in the taste score.

[0045] Experimental Example 2: Stability Determination The stability of the test examples and comparative samples before and after ultra-high temperature instantaneous sterilization, and after 6 months of storage, was evaluated. The stability was evaluated by the centrifugal sedimentation rate, which was determined as follows: 50 g of sample was weighed, centrifuged at 4000 r / min for 20 min, the precipitate was collected and weighed, and then calculated according to the following formula. The results are shown in Table 3. The lower the centrifugal sedimentation rate, the more stable the product system is, and the less likely it is to separate or precipitate.

[0046] Centrifugal sedimentation rate (%) = Sediment mass (g) / Sample mass (g) × 100% Table 3. Stability test results of the examples and comparative samples .

[0047] Table 3 shows the stability test results. The buffalo formula coconut milk products of Examples 1-3 exhibited low centrifugal sedimentation rates after high-temperature sterilization and long-term storage, indicating that the products prepared according to the formula and process of this invention have excellent system stability. Compared to Example 1, the centrifugal sedimentation rate of Comparative Example 1 increased significantly before sterilization, and further increased to over 10% after high-temperature sterilization and long-term storage. This is because direct mixing of raw materials results in the instability of fully dissolved powdered raw materials, incompletely broken plant tissue particles in coconut juice, and protein-polyphenol complexes, some casein micelles, and protein flocculants in the coconut and milk raw materials. These components are prone to sedimentation and precipitation. Comparative Examples 2 and 3, by omitting the preparation of pre-prepared raw cow milk or pre-prepared raw buffalo milk, also suffer from the same instability of the aforementioned easily separable components in the product, leading to precipitation and consequently poor stability. Comparative Example 4, by reducing the amount of raw buffalo milk, resulted in the inability to completely encapsulate easily separable components in the freshly squeezed coconut juice. These components were prone to sedimentation after high-temperature sterilization and storage, thus increasing the centrifugal sedimentation rate. Comparative Example 5, by increasing the amount of buffalo milk, ensured the complete encapsulation of easily separable components in the freshly squeezed coconut juice, but this also increased the protein content in the system. This resulted in the formation of some flocculants after high-temperature sterilization, thus slightly increasing the centrifugal sedimentation rate. Comparative Example 6, by reducing the pressure of the second homogenization treatment, failed to refine and completely encapsulate the easily separable components in the freshly squeezed coconut juice. Comparative Example 7, by using higher homogenization pressure to treat the mixture of pre-prepared raw milk and pre-prepared raw buffalo milk, disrupted the protein-coconut juice component encapsulation structure formed in the pre-prepared raw buffalo milk, causing some easily separable components in the product to settle, resulting in decreased product stability.

[0048] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A buffalo-formulated coconut milk, characterized in that, The ingredients, by weight, include: 64-100 parts of pre-prepared raw cow milk and 15-50 parts of pre-prepared raw buffalo milk; The preparation method of pre-modified raw milk is as follows: erythritol, coconut milk powder and raw milk are mixed and then subjected to a first homogenization treatment; The preparation method of pre-mixed raw buffalo milk is as follows: freshly squeezed coconut juice and raw buffalo milk are mixed and then subjected to a second homogenization process.

2. The buffalo formula coconut milk as described in claim 1, characterized in that, The pressure of the first homogenization process is 20-22 MPa, and the number of times is 1-2.

3. The buffalo formula coconut milk as described in claim 1, characterized in that, The second homogenization process is carried out at a pressure of 35-40 MPa for 2-3 cycles.

4. The buffalo formula coconut milk as described in claim 1, characterized in that, The mass ratio of erythritol, coconut milk powder, and raw milk is 2-5:2-5:60-90.

5. The buffalo formula coconut milk as described in claim 1, characterized in that, The mass ratio of freshly squeezed coconut juice to raw buffalo milk is 1:2-8.

6. The buffalo formula coconut milk as described in claim 1, characterized in that, The erythritol and coconut milk powder are first pre-dissolved in raw milk accounting for 14-28% of the total mass of raw milk, and then mixed with the remaining raw milk.

7. A method for preparing buffalo formula coconut milk, characterized in that, The pre-mixed raw cow milk and pre-mixed raw buffalo milk were mixed, homogenized, and sterilized. The preparation method of pre-modified raw milk is as follows: erythritol, coconut milk powder and raw milk are mixed and then subjected to a first homogenization treatment; The preparation method of pre-mixed raw buffalo milk is as follows: freshly squeezed coconut juice and raw buffalo milk are mixed and then subjected to a second homogenization process.

8. The preparation method according to claim 7, characterized in that, The homogenization pressure is 10-15 MPa, and the number of cycles is 1-2.

9. The preparation method according to claim 7, characterized in that, The sterilization treatment is an ultra-high temperature instantaneous sterilization treatment, with a temperature of 136-140 ℃ and a time of 4-5 s.

10. The preparation method according to claim 7 or 9, characterized in that, The sterilization process is followed by cooling and aseptic filling.