Lemon-flavor gas-containing milk beverage and preparation method thereof

Abstract

The invention discloses a lemon-flavor gas-containing milk beverage and a preparation method thereof, and belongs to the technical field of beverages, every 1000 mL of the lemon-flavor gas-containing milk beverage contains 30-50 g of a milk base, 50-70 g of white granulated sugar, 65-85 g of high fructose corn syrup, 5-7 g of a stabilizer, 3.8-5 g of an acidity regulator, 2-4 g of essence and perfume, 0.02-0.05 g of a defoaming agent and the balance of purified water, the aeration volume is 1.5-2.5 volume times, the protein content is 1.0-1.1%, and the balance is purified water. The lemon-flavored gas-containing milk beverage can ensure the shelf life stability and good taste of the product under the condition that no preservative is added; the gas-containing beverage and cow milk raw materials are combined, the requirement of long-time continuous production can be met through special formula compatibility and stable system construction, and meanwhile, the normal taste and stable quality of the product within the shelf life can be realized.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, and in particular to a lemon-flavored carbonated milk beverage and its preparation method. Background Technology

[0002] Milk-based materials, including raw milk, concentrated milk, and milk powder, are rich in high-quality protein, minerals, vitamins, and other beneficial components, making them an important source of daily healthy nutrition.

[0003] Dairy beverages are an important category of dairy products. Currently, they are mainly composed of formulated milk and lactic acid bacteria beverages, resulting in severe product homogenization. Carbonated beverages are widely loved by consumers for their refreshing and stimulating sensory experience. With traditional carbonated beverages facing challenges from increasingly health-conscious consumer trends, a new approach combines the health benefits and trendiness of "dairy-based ingredients + bubbles," breaking through the traditional concepts of dairy and carbonated beverages. This approach caters to the taste preferences and health consciousness of young people, providing nutritional benefits to carbonated beverages while enriching the drinking experience of dairy beverages.

[0004] Most carbonated milk beverages currently on the market contain only a small amount of milk base ingredients, with low protein or carbon dioxide content, and lack the taste characteristics of carbonated beverages. Furthermore, when neutral milk base ingredients are used as a base and combined with a carbonated system, proteins are prone to coagulation, resulting in sediment or flocculent matter, affecting product stability. Carbonated milk with a certain viscosity is prone to foaming during the bottling process, leading to overflow. For example, patent CN104970103A discloses a carbonated milk beverage and its preparation method. This method uses milk and whey powder as raw materials, employing a 5:4 to 6:1 ratio of microcrystalline cellulose and gellan gum as a stabilizing system. While this method can solve the problem of product instability when carbon dioxide is added to milk beverages at a carbon dioxide content of 1.5 to 5 g / kg, it does not provide a good solution for the foaming problem during bottling of carbonated milk. Summary of the Invention

[0005] Technical problem to be solved: The purpose of this invention is to overcome the technical problems existing in the prior art, such as the protein content of carbonated milk beverages being less than 0.5%, resulting in low nutritional value, and the tendency for foaming and instability during aerated canning. In combination with the preferences of young consumers, this application provides a lemon-flavored carbonated milk beverage and its preparation method.

[0006] Technical solution: To achieve the above objectives, this application provides the following technical solution: A lemon-flavored carbonated milk beverage, wherein each 1000mL of the lemon-flavored carbonated milk beverage contains 30-50g of milk base, 50-70g of white sugar, 65-85g of fructose syrup, 5-7g of stabilizer, 3.8-5g of acidity regulator, 2-4g of flavoring and fragrance, 0.02-0.05g of defoamer, and the remainder is purified water. The carbon dioxide aeration rate in each 1000mL of the lemon-flavored carbonated milk beverage is 1.5-2.5 times its volume, and the protein content in the lemon-flavored carbonated milk beverage is 1.0-1.1%.

[0007] Preferably, the milk base is milk milk base.

[0008] Preferably, the milk base is at least one of whole milk powder, skim milk powder, skim milk, and concentrated milk.

[0009] Preferably, the skim milk powder has a protein content of 33.7%.

[0010] Preferably, the stabilizer is pectin and soluble soybean polysaccharide, and the mass ratio of pectin to soluble soybean polysaccharide in the stabilizer is 3:2.

[0011] Preferably, the acidity regulator is at least one of sodium citrate, citric acid monohydrate, and lactic acid. Preferably, the flavoring is lemon-flavored.

[0012] Preferably, the defoamer is a polydimethylsiloxane emulsion.

[0013] This application also discloses a method for preparing any of the above-mentioned lemon-flavored carbonated milk beverages, comprising the following steps: Step 1, Emulsion preparation: Disperse the emulsion base in hot water at 55℃~65℃, stir to dissolve, and obtain the emulsion; The second step is the hydration and filtration of the emulsion: the emulsion is allowed to stand at a hydration temperature of 53℃~58℃ for 20~30 minutes, and then the hydrated emulsion is filtered. The third step is emulsion homogenization: the hydrated emulsion is homogenized under the conditions of 60℃~65℃ and pressure of 15~25Mpa for the first stage and 5~10Mpa for the second stage. After homogenization, the emulsion is cooled to 20℃~25℃. Step 4, preparation of sugar gum solution: Add soluble soybean polysaccharide, pectin, fructose syrup and white sugar to hot water at 60℃~65℃, shear and dissolve for 15~20 minutes, cool to 20℃~25℃ to obtain sugar gum solution; Step 5, mixing: The sugar gum solution and the cooled emulsion are sheared and mixed at 60℃~65℃ for 10 minutes to obtain a latex mixture; Step 6, Preparation of pH adjustment solution: Add the acidity adjuster to water, stir to dissolve, and obtain the pH adjustment solution; Step 7, pH online adjustment: The pH adjustment solution is filtered sequentially through a dual filter and a bag filter, and then delivered to the latex mixing circulation pipeline. The addition rate of the pH adjustment solution and the output rate of the latex mixture are controlled to match, so that the pH adjustment solution and the latex mixture are mixed, and the pH of the latex mixture is adjusted to 3.8~4.1. Step 8, Volume Adjustment: Add fragrance, flavoring, and defoamer to the pH-adjusted latex mixture, stir until well mixed, and then adjust the volume with purified water. Step 9, Homogenization and Sterilization: The liquid material after being brought to a fixed volume is homogenized, subjected to ultra-high temperature instantaneous sterilization and degassing; Step 10, aeration: Cool the homogenized and sterilized liquid to 4℃~8℃, and aerate it by mixing at a carbon dioxide aeration rate of 1.5~2.5 times the volume to obtain the final carbonated milk beverage. Step 11, Cold Filling: The aerated liquid is then cold-filled. Step 12, spray sterilization: The canned semi-finished product is sent into the spray tunnel. When the center temperature of the semi-finished product reaches 68±3℃, it is continuously sprayed for 15~17 minutes. After quality inspection and warehousing, the lemon-flavored carbonated milk beverage is obtained.

[0014] Preferably, the homogenization parameters in the ninth step are set to 60℃~65℃ and 15~25Mpa.

[0015] Preferably, the sterilization temperature of the ultra-high temperature instantaneous sterilization in the ninth step is 115~117℃, and the sterilization time is 14~16s.

[0016] The technical principle of this invention is as follows: Under the stable compound system of soluble soybean polysaccharides and pectin, the pH value of the product of this application is in the range of 3.8 to 4.1, the protein content is more than 1%, no protein precipitation occurs, and the quality is stable. The guarantee of the stable system and good production process makes the product formula simple and achieves a shelf life of more than 9 months without the use of preservatives, which can meet the basic requirements of consumers for the "clean label" of the product.

[0017] This application provides a lemon-flavored carbonated milk beverage and its preparation method, which has the following advantages compared with the prior art: 1. The lemon-flavored carbonated milk beverage of the present invention can ensure product shelf-life stability and good taste within the range of protein content of 1.0~1.1%, aeration volume of 1.5~2.5 times the gas volume, and without the addition of preservatives; 2. This invention combines carbonated beverages and milk raw materials. Through special formulation and the construction of a stable system, it can meet the requirements of long-term continuous production, while ensuring that the product has normal taste and stable quality during its shelf life. 3. The product of this invention has a simple formula, does not use preservatives, and achieves a shelf life of more than 9 months. 4. The product of this invention has a pH value in the range of 3.8 to 4.1, a protein content of more than 1%, no protein precipitation, and stable quality. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of the present invention will be further described below with reference to specific examples. The described embodiments are only some embodiments of this application, not all embodiments. Unless otherwise specified, the raw materials and equipment used in this invention are commonly used in the art; unless otherwise specified, the methods used in this invention are conventional methods in the art.

[0019] Example 1: A lemon-flavored carbonated milk beverage, wherein each 1000mL of the lemon-flavored carbonated milk beverage contains 35g of skim milk powder with a protein content of 33.7%, 55g of white sugar, 65g of fructose syrup, 2g of soluble soybean polysaccharide, 3g of pectin, 0.5g of sodium citrate, 2.5g of citric acid monohydrate, 1.5g of lactic acid, 3g of lemon flavoring, 0.03g of polydimethylsiloxane emulsion, and the remainder is purified water. The carbon dioxide aeration rate in each 1000mL of the lemon-flavored carbonated milk beverage is 1.5 to 2.5 times its volume, and the protein content in the lemon-flavored carbonated milk beverage is 1.0 to 1.1%.

[0020] A method for preparing a lemon-flavored carbonated milk beverage includes the following steps: Step 1, Emulsion preparation: Disperse skim milk powder with a protein content of 33.7% in hot water at 55℃~65℃ and stir to dissolve for 10 minutes to obtain an emulsion; The second step is the hydration and filtration of the emulsion: the emulsion is allowed to stand at a hydration temperature of 55℃ for 20 minutes to hydrate, and then the hydrated emulsion is filtered. The third step is emulsion homogenization: the hydrated emulsion is homogenized at a temperature of 60℃~65℃ and a pressure of 20Mpa for the first stage and 5Mpa for the second stage. After homogenization, the emulsion is cooled to 20℃. Step 4, preparation of sugar gum solution: Add soluble soybean polysaccharide, pectin, fructose syrup and white sugar to hot water at 60℃~65℃, shear and dissolve for 20 minutes, cool to 20℃ to obtain sugar gum solution; Step 5, mixing: The sugar gum solution and the cooled emulsion are sheared and mixed at 60℃~65℃ for 10 minutes to obtain a latex mixture; Step 6, Preparation of pH adjustment solution: Add sodium citrate, citric acid monohydrate and lactic acid to water and stir until completely dissolved to obtain pH adjustment solution; Step 7, pH online adjustment: The pH adjustment solution is filtered sequentially through a 100-mesh double filter and a 1μm bag filter, and then delivered to the latex mixing circulation pipeline. The addition rate of the pH adjustment solution and the output rate of the latex mixture are controlled to match, so that the pH adjustment solution and the latex mixture are mixed, and the pH of the latex mixture is adjusted to 3.8~4.1. Step 8, Volume Adjustment: Add lemon flavoring and fragrance, polydimethylsiloxane emulsion to the pH-adjusted latex mixture, stir and mix evenly, and adjust the volume to 1000ml with purified water to obtain the liquid. Step 9, Homogenization and Sterilization: The liquid material after being brought to a fixed volume is homogenized at 60℃~65℃ and 20Mpa, and then subjected to ultra-high temperature instantaneous sterilization and degassing treatment; the sterilization temperature is 118℃ and the sterilization time is 15s. Step 10, Aeration: Turn on the mixing machine's refrigeration system, control the temperature of the liquid entering the saturation tank to 4℃~8℃, adjust the standby pressure of the mixing machine, and after cooling the homogenized and sterilized liquid, mix and aerate it with sterile carbon dioxide at a carbon dioxide aeration rate of 1.5~2.5 times the volume to obtain the final carbonated milk beverage. Step 11, cold filling: The aerated liquid is cold-filled at a temperature of 2~10℃. Step 12, spray sterilization: The canned semi-finished product is sent into the spray tunnel. When the center temperature of the semi-finished product reaches 68±3℃, it is continuously sprayed for 15 minutes. After quality inspection and warehousing, the lemon-flavored carbonated milk beverage is obtained.

[0021] Example 2: A lemon-flavored carbonated milk beverage, wherein each 1000mL of the lemon-flavored carbonated milk beverage contains 30g of skim milk powder with a protein content of 33.7%, 50g of white sugar, 65g of fructose syrup, 3g of pectin, 2g of soluble soybean polysaccharide, 0.5g of sodium citrate, 2.5g of citric acid monohydrate, 1.5g of lactic acid, 2g of lemon flavoring, 0.02g of polydimethylsiloxane emulsion, and the remainder is purified water. The carbon dioxide aeration rate in each 1000mL of the lemon-flavored carbonated milk beverage is 1.5 times its volume. The protein content of the lemon-flavored carbonated milk beverage is 1.0%. The preparation method of the lemon-flavored carbonated milk beverage includes the following steps: Step 1, Emulsion preparation: Disperse skim milk powder containing 33.7% protein in hot water at 55°C, stir and dissolve to obtain an emulsion; The second step is the hydration and filtration of the emulsion: the emulsion is allowed to stand for hydration at a hydration temperature of 53℃ for 20 minutes, and then the hydrated emulsion is filtered. The third step is emulsion homogenization: the hydrated emulsion is homogenized under the conditions of 60℃ temperature, 15Mpa pressure (first stage) and 5Mpa pressure (second stage), and the emulsion is cooled to 20℃ after homogenization. Step 4, preparation of sugar gum solution: Add soluble soybean polysaccharide, pectin, fructose syrup and white sugar to 60℃ hot water, shear and dissolve for 15 minutes, cool to 20℃ to obtain sugar gum solution; Step 5, mixing: The sugar gum solution and the cooled emulsion are sheared and mixed at 60°C for 10 minutes to obtain a latex mixture; Step 6, Preparation of pH adjustment solution: Add sodium citrate, citric acid monohydrate and lactic acid to water, stir to dissolve, and obtain pH adjustment solution; Step 7, pH online adjustment: The pH adjustment solution is filtered sequentially through a dual filter and a bag filter, and then delivered to the latex mixing circulation pipeline. The addition rate of the pH adjustment solution and the output rate of the latex mixture are controlled to match, so that the pH adjustment solution and the latex mixture are mixed, and the pH of the latex mixture is adjusted to 3.8. Step 8, Volume Adjustment: Add lemon flavoring and fragrance, polydimethylsiloxane emulsion to the pH-adjusted latex mixture, stir and mix evenly, and then adjust the volume with purified water. Step 9, homogenization and sterilization: homogenize the liquid at 60℃ and 15Mpa, sterilize it at 115℃ for 14 seconds, and degas it. Step 10, Aeration: Cool the homogenized and sterilized liquid to 4℃~8℃, mix and aerate it at a carbon dioxide aeration rate of 1.5 times the volume to obtain the final carbonated milk beverage. Step 11, Cold Filling: The aerated liquid is then cold-filled. Step 12, spray sterilization: The canned semi-finished product is sent into the spray tunnel. When the center temperature of the semi-finished product reaches 68±3℃, it is continuously sprayed for 15 minutes. After quality inspection and warehousing, the lemon-flavored carbonated milk beverage is obtained.

[0022] Example 3: A lemon-flavored carbonated milk beverage, wherein each 1000mL of the lemon-flavored carbonated milk beverage contains 50g of skim milk powder with a protein content of 33.7%, 70g of white sugar, 85g of fructose syrup, 3g of pectin, 2g of soluble soybean polysaccharide, 0.5g of sodium citrate, 2.5g of citric acid monohydrate, 1.5g of lactic acid, 4g of lemon flavoring, 0.05g of polydimethylsiloxane emulsion, and the remainder is purified water. The carbon dioxide aeration rate in each 1000mL of the lemon-flavored carbonated milk beverage is 2.5 times its volume. The protein content of the lemon-flavored carbonated milk beverage is 1.1%. The preparation method of the lemon-flavored carbonated milk beverage includes the following steps: Step 1, Emulsion preparation: Disperse skim milk powder containing 33.7% protein in hot water at 65°C, stir and dissolve to obtain an emulsion; The second step is the hydration and filtration of the emulsion: the emulsion is allowed to stand at a hydration temperature of 58°C for 30 minutes for hydration, and then the hydrated emulsion is filtered. The third step is emulsion homogenization: the hydrated emulsion is homogenized under the conditions of 65℃ temperature, 25Mpa pressure (first stage) and 10Mpa pressure (second stage), and the emulsion is cooled to 25℃ after homogenization. Step 4, preparation of sugar gum solution: Add soluble soybean polysaccharide, pectin, fructose syrup and white sugar to hot water at 65℃, shear and dissolve for 20 minutes, cool to 25℃ to obtain sugar gum solution; Step 5, mixing: The sugar gum solution and the cooled emulsion are sheared and mixed at 65°C for 10 minutes to obtain a latex mixture; Step 6, Preparation of pH adjustment solution: Add sodium citrate, citric acid monohydrate and lactic acid to water, stir to dissolve, and obtain pH adjustment solution; Step 7, pH online adjustment: The pH adjustment solution is filtered sequentially through a dual filter and a bag filter, and then delivered to the latex mixing circulation pipeline. The addition rate of the pH adjustment solution and the output rate of the latex mixture are controlled to match, so that the pH adjustment solution and the latex mixture are mixed, and the pH of the latex mixture is adjusted to 4.1. Step 8, Volume Adjustment: Add lemon flavoring and fragrance, polydimethylsiloxane emulsion to the pH-adjusted latex mixture, stir and mix evenly, and then adjust the volume with purified water. Step 9, homogenization and sterilization: the liquid after volume adjustment is homogenized at 65℃ and 25Mpa, sterilized at 117℃ for 16 seconds and degassed. Step 10, aeration: Cool the homogenized and sterilized liquid to 4℃~8℃, mix and aerate it at a carbon dioxide aeration rate of 2.5 times the volume to obtain the final carbonated milk beverage. Step 11, Cold Filling: The aerated liquid is then cold-filled. Step 12, spray sterilization: The canned semi-finished product is sent into the spray tunnel. When the center temperature of the semi-finished product reaches 68±3℃, it is continuously sprayed for 17 minutes. After quality inspection and warehousing, the lemon-flavored carbonated milk beverage is obtained.

[0023] Performance testing of lemon-flavored carbonated milk beverages: The lemon-flavored carbonated milk beverages from Examples 1 to 3 were divided into three groups. The centrifugal sedimentation of each group of lemon-flavored carbonated milk beverages was tested, and multiple professionals conducted sensory evaluations according to the same sensory scoring criteria. The presence of bubbles during the filling process of the three groups of lemon-flavored carbonated milk beverages was observed and recorded. The specific test results are shown in Table 1 below.

[0024] in: The method for determining the centrifugal sedimentation rate is as follows: Weigh a carbonated milk beverage sample with a mass of M1 (accurate to 0.001g), centrifuge at 3000r / min for 10min, remove the supernatant, invert for 5min, and then accurately weigh the mass of the precipitate M2 (accurate to 0.001g).

[0025] Calculate the centrifugal sedimentation rate using the following formula: Centrifugal sedimentation rate (%) = M2 / M1 × 100%; The testing methods for sensory evaluation are as follows: Five professional sensory analysts were selected as the sensory evaluation team. The samples to be evaluated were placed in tasteless tasting cups, and the sensory qualities such as sweet-sour ratio, aroma, mouthfeel, and system stability were comprehensively evaluated.

[0026] Table 1. Performance test results of lemon-flavored carbonated milk beverages with different component ratios Serial Number Centrifugal sedimentation rate Sensory evaluation during shelf life Bubbling phenomenon in canning Example 1 1.0~1.2 The sweet and sour ratio is just right, with a refreshing sweet and milky aroma, a crisp lemon flavor, and a full, consistent mouthfeel. normal Example 2 0.8~1.0 The taste is slightly sour, with a natural milky aroma, a refreshing lemon flavor, and a full, consistent mouthfeel. normal Example 3 1.2~1.4 The taste is on the sweeter side, with a full-bodied milky flavor, a refreshing lemon taste, and a satisfying, consistent texture. Slight overflow Although the invention has been shown and described with reference to specific embodiments, those skilled in the art will understand that various changes in form and detail may be made herein without departing from the spirit and scope of the invention as defined by the claims and their equivalents.

Claims

1. A lemon-flavored carbonated milk beverage, characterized in that, Each 1000mL of the lemon-flavored carbonated milk beverage contains 30-50g of milk base, 50-70g of white sugar, 65-85g of fructose syrup, 5-7g of stabilizer, 3.8-5g of acidity regulator, 2-4g of flavoring and fragrance, 0.02-0.05g of defoamer, and the remainder is purified water. The carbon dioxide content in each 1000mL of the lemon-flavored carbonated milk beverage is 1.5-2.5 times its volume, and the protein content in the lemon-flavored carbonated milk beverage is 1.0-1.1%.

2. The lemon-flavored carbonated milk beverage according to claim 1, characterized in that: The milk base is milk milk base.

3. The lemon-flavored carbonated milk beverage according to claim 2, characterized in that: The milk base is at least one of whole milk powder, skim milk powder, skim milk, and concentrated milk.

4. The lemon-flavored carbonated milk beverage according to claim 3, characterized in that: The skim milk powder has a protein content of 33.7%.

5. The lemon-flavored carbonated milk beverage according to claim 1, characterized in that: The stabilizer is pectin and soluble soybean polysaccharide, with a mass ratio of pectin to soluble soybean polysaccharide of 3:

2.

6. The lemon-flavored carbonated milk beverage according to claim 1, characterized in that: The acidity regulator is at least one of sodium citrate, citric acid monohydrate, and lactic acid.

7. The lemon-flavored carbonated milk beverage according to claim 1, characterized in that: The flavoring is lemon-flavored.

8. The lemon-flavored carbonated milk beverage according to claim 1, characterized in that: The defoamer is a polydimethylsiloxane emulsion.

9. A method for preparing a lemon-flavored carbonated milk beverage according to any one of claims 1-8, characterized in that, Includes the following steps: Step 1, Emulsion preparation: Disperse the emulsion base in hot water at 55℃~65℃, stir to dissolve, and obtain the emulsion; The second step is the hydration and filtration of the emulsion: the emulsion is allowed to stand at a hydration temperature of 53℃~58℃ for 20~30 minutes, and then the hydrated emulsion is filtered. The third step is emulsion homogenization: the hydrated emulsion is homogenized under the conditions of 60℃~65℃ and pressure of 15~25Mpa for the first stage and 5~10Mpa for the second stage. After homogenization, the emulsion is cooled to 20℃~25℃. Step 4, preparation of sugar gum solution: Add soluble soybean polysaccharide, pectin, fructose syrup and white sugar to hot water at 60℃~65℃, shear and dissolve for 15~20 minutes, cool to 20℃~25℃ to obtain sugar gum solution; Step 5, mixing: The sugar gum solution and the cooled emulsion are sheared and mixed at 60℃~65℃ for 10 minutes to obtain a latex mixture; Step 6, Preparation of pH adjustment solution: Add the acidity adjuster to water, stir to dissolve, and obtain the pH adjustment solution; Step 7, pH online adjustment: The pH adjustment solution is filtered sequentially through a dual filter and a bag filter, and then delivered to the latex mixing circulation pipeline. The addition rate of the pH adjustment solution and the output rate of the latex mixture are controlled to match, so that the pH adjustment solution and the latex mixture are mixed, and the pH of the latex mixture is adjusted to 3.8~4.

1. Step 8, Volume Adjustment: Add fragrance, flavoring, and defoamer to the pH-adjusted latex mixture, stir until well mixed, and then adjust the volume with purified water. Step 9, Homogenization and Sterilization: The liquid material after being brought to a fixed volume is homogenized, subjected to ultra-high temperature instantaneous sterilization and degassing; Step 10, aeration: Cool the homogenized and sterilized liquid to 4℃~8℃, and aerate it by mixing at a carbon dioxide aeration rate of 1.5~2.5 times the volume to obtain the final carbonated milk beverage. Step 11, Cold Filling: The aerated liquid is then cold-filled. Step 12, spray sterilization: The canned semi-finished product is sent into the spray tunnel. When the center temperature of the semi-finished product reaches 68±3℃, it is continuously sprayed for 15~17 minutes. After quality inspection and warehousing, the lemon-flavored carbonated milk beverage is obtained.

10. The method for preparing the lemon-flavored carbonated milk beverage according to claim 9, characterized in that, In the ninth step, the homogenization parameters are set to 60℃~65℃ and 15~25Mpa; the sterilization temperature of the ultra-high temperature instantaneous sterilization in the ninth step is 115~117℃ and the sterilization time is 14~16s.