Solid beverage based on camel milk powder as well as preparation method and application of solid beverage

Abstract

The invention discloses a camel milk powder-based solid beverage as well as a preparation method and application thereof. The solid beverage comprises the following components in parts by weight: 30-85 parts of camel milk powder, 2-18 parts of a flavor substance, 0.5-5 parts of a composite emulsification stabilization system, 0.1-3 parts of a fishy smell removal and aroma enhancement system, 0-8 parts of a nutrient enrichment component and 0-12 parts of a sweet substance. Through the synergistic effect of a composite emulsification stabilization system and a fishy smell removal and aroma enhancement system, the technical problems that the camel milk powder is easy to cake when being brewed, the solubility is poor, the mutton smell is obvious and the mouth feel is rough are effectively solved, the solubility and the stability of the product are remarkably improved, meanwhile, the natural mutton smell of the camel milk is shielded, and the product is smooth in mouth feel and pleasant in flavor; the preparation method comprises the steps of raw material pretreatment, mixing, sterilization and subpackaging. The solid beverage can be directly brewed with water for drinking, can also be used as a base for preparing beverages with various flavors, is suitable for multiple scenes such as families, offices and travels, has the characteristics of high nutrition, good taste and convenience, and has a wide market application prospect.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a solid beverage based on camel milk powder, its preparation method, and its application. Background Technology

[0002] With improved living standards and heightened health awareness, consumers' demands for food have shifted from simply satisfying their appetites to a comprehensive pursuit that emphasizes nutrition, health, and flavor. Currently, most mainstream milk tea, coffee, and cocoa-based instant beverages on the market use ordinary milk powder, non-dairy creamer, white sugar, and flavorings as their main ingredients. These products generally suffer from technical defects such as high sugar content, fat sources mostly derived from hydrogenated vegetable oils (which may contain trans fatty acids), and relatively simple nutritional composition. Long-term, excessive consumption does not meet the objective needs of modern consumers for a healthy diet.

[0003] Camel milk has garnered significant attention due to its unique nutritional composition. It is rich in high-quality protein, natural calcium, various vitamins (such as vitamin C, which is 3-5 times higher than in cow's milk), and numerous bioactive substances (such as immunoglobulins, lactoferrin, and lysozyme), making it an ideal source of nutrition. However, most commercially available camel milk products are single-flavor, plain camel milk powder, limiting their product form and flavor profile. Firstly, pure camel milk powder has a strong, inherently gamey or fishy odor, which is less acceptable to the general population, especially teenagers and children. Secondly, existing camel milk powders generally suffer from technical problems such as clumping during preparation, poor solubility, poor dispersibility, a rough texture, and easy sedimentation, failing to meet consumers' demand for a smooth drinking experience.

[0004] In addition, existing camel milk products have a low degree of integration with popular and widely accepted flavor systems such as milk tea, coffee, and cocoa. The product forms and application scenarios are relatively simple, and they cannot simultaneously meet consumers' comprehensive needs for nutrition and health, flavor and taste, portability, and popularization.

[0005] Therefore, it is of great social and economic significance to explore how to improve the solubility of camel milk, remove its muttony smell, enhance its smoothness, and combine it with popular flavors through product innovation to expand the market application of camel milk resources. Summary of the Invention

[0006] The purpose of this invention is to provide a solid beverage based on camel milk powder, its preparation method, and its application, which can at least solve one of the above-mentioned problems.

[0007] This invention relates to the field of food technology, specifically to a portable high-calcium nutritional solid beverage based on camel milk powder, and more particularly to a solid beverage based on camel milk powder that has good solubility, is not prone to clumping, has no obvious goaty smell, has a smooth taste, and can be prepared into flavored drinks such as camel milk tea, camel milk coffee, and camel milk cocoa, as well as its preparation method and application.

[0008] This invention addresses common industry problems of camel milk powder, such as easy clumping, poor solubility, obvious goaty smell, and rough taste. It provides a solid beverage based on camel milk powder that has good solubility, is not prone to clumping, has no obvious goaty smell, has a smooth taste, and offers multiple flavor options. While retaining the high nutritional value of camel milk, it significantly improves the drinking experience and public acceptance.

[0009] According to a first aspect of the invention, a camel milk powder-based solid beverage is provided, comprising the following components in parts by weight: Camel milk powder: 30-85 parts; Flavor compounds: 2-18 parts; Complex emulsification stabilization system: 0.5-5 parts; Deodorizing and flavor-enhancing system: 0.1-3 parts; Nutritional fortification components: 0-8 servings; Sweeteners: 0-12 parts.

[0010] In some embodiments, the flavoring agent is selected from one or more of tea powder, coffee powder, cocoa powder, grain powder, and fruit and vegetable powder.

[0011] In some embodiments, the complex emulsifying stabilizing system is selected from one or more of mono- and diglyceride fatty acid esters, sucrose fatty acid esters, sodium carboxymethyl cellulose, microcrystalline cellulose, maltodextrin, and β-cyclodextrin.

[0012] In some embodiments, the complex emulsifying stabilizing system is composed of at least two of the following in proportion: mono- and diglyceride fatty acid esters, sucrose fatty acid esters, sodium carboxymethyl cellulose, microcrystalline cellulose, maltodextrin, and β-cyclodextrin.

[0013] In some embodiments, the complex emulsifying stabilizing system is composed of mono- and diglyceride fatty acid esters, sodium carboxymethyl cellulose, and β-cyclodextrin in a weight ratio of 1:1:3.

[0014] In some embodiments, the deodorizing and flavoring system is selected from one or more of edible salt, citric acid, and sodium citrate.

[0015] In some embodiments, the deodorizing and flavor-enhancing system is composed of at least two of the following: edible salt, citric acid, and sodium citrate, in a specific ratio.

[0016] In some embodiments, the fortifying components are selected from one or more of the following: microencapsulated oils, vitamins, DHA, probiotics, and minerals.

[0017] In some embodiments, the sweetener is selected from one or more of white sugar, lactose, erythritol, fructooligosaccharides, and prebiotics.

[0018] In some embodiments, the camel milk powder comprises 50-85 parts by weight; more preferably, it comprises 64-85 parts by weight; and even more preferably, it comprises 70-80 parts by weight. By controlling the content of camel milk powder within the above-mentioned preferred range, it is possible to ensure that camel milk powder occupies an absolute dominant position in solid beverages, thereby better reflecting its technical positioning as the "main nutritional base," while providing a sufficient carrier for the synergistic effect of other functional components.

[0019] In some embodiments, the weight ratio of camel milk powder to flavor substances is (3-30):1; more preferably, the weight ratio of camel milk powder to flavor substances is (5-20):1. This limited range of ratios helps to maintain the dominant nutritional value of camel milk while allowing the flavor substances to play a just-right modifying role, avoiding an overpowering flavor that masks the nutritional value of camel milk itself.

[0020] The aforementioned solid beverages are in powder form, and are preferably packaged in individual small packages (e.g., 10g-25g per bag) for easy storage, carrying, and quick preparation.

[0021] According to a second aspect of the present invention, a method for preparing a camel milk powder-based solid beverage as described above is also provided, comprising the following steps: S1. Pretreatment: Camel milk powder, flavoring substances, compound emulsification stabilization system, deodorizing and flavoring system, nutritional fortification components and sweeteners are sieved separately. S2. Mixing: According to the weight ratio, the pretreated camel milk powder, flavoring substances, compound emulsification stabilization system, deodorizing and flavoring system, nutritional fortification components and sweeteners are added to the mixing equipment in sequence and mixed evenly. S3. Sterilization: Sterilize the mixed powder; S4. Packaging: The sterilized powder is quantitatively packaged and sealed to obtain the solid beverage based on camel milk powder.

[0022] According to a third aspect of the present invention, an application of the camel milk powder-based solid beverage as described above is also provided. The camel milk powder-based solid beverage of the present invention is in powder form, has excellent solubility and mixing stability, can be directly mixed with water and consumed, and can also be used as a base for preparing various flavored beverages.

[0023] The beneficial effects of applying this invention are as follows: 1. Excellent solubility and stability: Compared with existing pure camel milk powder or ordinary solid beverages, this invention significantly improves the wettability, dispersibility and suspension of the product by introducing a complex emulsification stabilization system (especially the combination of mono- and diglyceride fatty acid esters, sodium carboxymethyl cellulose and β-cyclodextrin), fundamentally solving the industry pain points of easy clumping during preparation and easy stratification and sedimentation after standing.

[0024] 2. Superior flavor improvement: The product employs a dual deodorizing and flavor-enhancing system of "physical encapsulation (β-cyclodextrin) + chemical masking (table salt, citric acid, sodium citrate)" which works synergistically to effectively mask the inherent goaty smell of camel milk while releasing a rich milky aroma, making the product smooth and mellow in taste and greatly improving its acceptance among the general public.

[0025] 3. A perfect combination of nutrition and taste: Combining high-nutritional-value camel milk powder with popular flavorings such as tea powder, coffee powder, and cocoa powder breaks through the limitation of camel milk products having a single flavor, achieving a unity of nutrition and health with delicious taste, and effectively expanding the consumer base and application scenarios.

[0026] 4. Diverse product forms and application scenarios: Presented in individually packaged powder form, it is extremely convenient to carry and prepare, and is suitable for a variety of scenarios; at the same time, this solid beverage can be used as a base to flexibly combine with ingredients such as pearls, taro balls, and coconut jelly to make a variety of popular new tea drinks, greatly enriching the ways to drink the product and catering to the needs of young consumers.

[0027] 5. Formulation flexibility and functional expansion: The formulation system of this invention has good compatibility and can flexibly add microencapsulated nutritional fortification components (such as probiotics, DHA, vitamins, etc.) and sweeteners (such as fructooligosaccharides, erythritol, etc.) according to the needs of different target groups, so as to realize the functionalization and personalized customization of products and meet the needs of diversified markets. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of protection of this invention. Where specific techniques or conditions are not specified in the embodiments, they shall be performed in accordance with the techniques or conditions described in the literature in the art or in accordance with the product manual.

[0029] This invention provides a solid beverage based on camel milk powder, its preparation method, and its application. This solid beverage uses camel milk powder as the main nutritional base, addresses its solubility and stability through a specific composite emulsification stabilization system, solves its flavor problem through a deodorizing and aroma-enhancing system, and combines multiple flavor substances to achieve a balance between nutrition and taste.

[0030] In some embodiments of the present invention, a solid beverage based on camel milk powder is disclosed, which is formulated from the following components in parts by weight: Camel milk powder: 30-85 parts, as a basic source of nutrition; when the content is less than 30 parts, the nutritional value and camel milk characteristics of the product are not prominent; when the content is higher than 85 parts, the space for adding other functional components is limited, and the challenge of solubility and flavor may be exacerbated due to the high proportion of milk powder; preferably, the content of camel milk powder is 50-85 parts; further preferably, the content of camel milk powder is 64-85 parts; even more preferably, the content of camel milk powder is 70-80 parts.

[0031] Flavoring substances: 2-18 parts, used to provide characteristic flavor; if too little is added, the flavor will not be prominent; if too much is added, it will mask the aroma of camel milk itself and may affect the mixing properties of the product; preferably, the flavoring substance is one or more of tea powder, coffee powder, and cocoa powder, in a content of 3-15 parts.

[0032] A compound emulsifying stabilizing system: 0.5-5 parts, used to improve solubility and reconstitution stability; the core of this system lies in the compounding, for example, mono- and diglyceride fatty acid esters mainly play an emulsifying role, sucrose fatty acid esters have both emulsifying and dispersing effects, sodium carboxymethyl cellulose and microcrystalline cellulose provide system stability and suspension, and maltodextrin and β-cyclodextrin act as solubilizers and encapsulating agents; preferably, the compound emulsifying stabilizing system is composed of mono- and diglyceride fatty acid esters, sodium carboxymethyl cellulose and β-cyclodextrin in a weight ratio of 1:1:3; if the total addition is less than 0.5 parts, the ideal solubility and stabilization effect cannot be achieved; if it is more than 5 parts, it may affect the taste of the product, resulting in an unpleasant thickening or off-flavor.

[0033] Deodorizing and flavor-enhancing system: 0.1-3 parts, used to mask the gamey smell of camel milk; the three components of salt, citric acid, and sodium citrate work synergistically, with salt enhancing the overall flavor richness and suppressing off-odors; the citric acid / sodium citrate buffer pair gently regulates the pH of the environment and reacts with off-odor substances; preferably, the deodorizing and flavor-enhancing system is composed of salt and sodium citrate in a weight ratio of 1:2, or citric acid and sodium citrate in a weight ratio of 1:1; if the amount added is less than 0.1 parts, the deodorizing effect is not obvious; if it is more than 3 parts, it will produce an overly salty or overly sour taste, disrupting the overall flavor balance.

[0034] Nutritional fortification components: 0-8 parts, used to increase product functionality and added value; processed using microencapsulation technology, which can effectively protect active ingredients, such as microencapsulated DHA algal oil powder, microencapsulated probiotics, microencapsulated multivitamins, etc. As a preferred option, the nutritional fortification component is microencapsulated probiotics, with a content of 2-5 parts.

[0035] Sweeteners: 0-12 parts, used to adjust sweetness; different sweeteners can be selected to meet the health needs of different consumer groups; as a preferred option, a mixture of fructooligosaccharides and erythritol is used, with a content of 5-10 parts, which can provide moderate sweetness and also act as a prebiotic.

[0036] The functions and synergistic effects of the above components are explained below: In the formulation system of this invention, the components are not simply added together, but rather, through careful selection and proportioning, they form a synergistic whole, jointly solving several technical problems in the prior art: 1. Camel milk powder: As the core nutritional base of this invention, it provides high-quality protein, natural calcium, and various bioactive components. Its content is the cornerstone of ensuring the nutritional value of the product. If the content is too low, the nutritional advantages of camel milk cannot be highlighted. If the content is too high, the solubility and flavor may be challenged due to the characteristics of milk powder itself, and the cost may increase. This invention limits the content of camel milk powder to 30-85 parts, which not only ensures the core nutritional value of the product, but also leaves room for the addition of other functional components, ensuring the operability and economy of the formula. In the preferred embodiment, its content is further limited to 64-85 parts, which can more fully exert the nutritional advantages of camel milk and make the product positioning clearer.

[0037] 2. Composite Emulsification and Stabilization System: This is one of the key technical means of this invention to solve the problems of poor reconstitution properties, easy clumping, and easy sedimentation of camel milk powder. A single emulsifier or stabilizer is insufficient to completely solve these problems. This invention combines emulsifiers such as mono- and diglyceride fatty acid esters or sucrose fatty acid esters with stabilizers such as sodium carboxymethyl cellulose and microcrystalline cellulose, as well as cosolvents such as maltodextrin and β-cyclodextrin, producing a significant synergistic effect. The emulsifier reduces the interfacial tension between the powder and water, promoting rapid wetting and dispersion of the powder; the stabilizer increases the viscosity of the system, preventing the dispersed particles from rapidly settling due to gravity. A stable suspension system is formed; maltodextrin, β-cyclodextrin, etc., can not only act as a solubilizer, but also adsorb or encapsulate tiny particles through their porous or cavity structures, further preventing their aggregation and precipitation; this multi-component composite system works together to enable the solid beverage of the present invention to be quickly and uniformly dispersed in water during preparation, forming a stable and homogeneous emulsion, fundamentally solving the industry problems of clumping, layering, and precipitation; in the preferred embodiment, mono- and diglyceride fatty acid esters, sodium carboxymethyl cellulose, and β-cyclodextrin are compounded in a weight ratio of 1:1:3 to achieve the best synergistic effect of emulsification, stabilization, and solubilization.

[0038] 3. Deodorizing and Flavor-Enhancing System: This is the key technology of this invention for solving the natural gamey odor problem of camel milk. The gamey odor of camel milk mainly originates from its unique short-chain fatty acids, aldehydes, ketones, and other volatile flavor substances. This invention uses one or more of edible salt, citric acid, and sodium citrate to construct a deodorizing and flavor-enhancing system. Its mechanism of action is as follows: On the one hand, low concentrations of salt (edible salt) can change the volatility of flavor substances through ionic effects, and play a role in "enhancing freshness" and "inhibiting off-odors" in terms of taste; on the other hand, citric acid and sodium citrate, as a buffer pair, can fine-tune the pH value of the system, and utilize their acidity to mask or neutralize certain off-odor substances in camel milk in a taste-masking reaction. This system, combined with the complex emulsified stabilization system, can further enhance the flavor. When used in combination, β-cyclodextrin is particularly effective. β-cyclodextrin has a unique "internal hydrophobic, external hydrophilic" cavity structure, which can encapsulate the hydrophobic small molecules that cause the camel milk odor like a "molecular cage," thus physically blocking their release. This dual deodorizing technology, combining "chemical masking (salt / acid / buffer salt)" and "physical encapsulation (β-cyclodextrin)," can gently and effectively eliminate the camel milk odor while releasing its own rich milky aroma, resulting in a final product with a mellow, smooth, and odorless taste. In the preferred formulation, a mixture of edible salt and sodium citrate in a 1:2 weight ratio, or a mixture of citric acid and sodium citrate in a 1:1 weight ratio, can achieve excellent deodorizing and aroma-enhancing effects.

[0039] 4. Flavoring Substances: The purpose of this invention is to promote highly nutritious camel milk to the mass market. Therefore, the selection of flavoring substances is crucial. By adding flavoring substances with high public acceptance, such as tea powder, coffee powder, cocoa powder, grain powder, and fruit and vegetable powder, the taste of the product can be significantly enriched, satisfying the preferences of different consumers and effectively expanding the consumer base of camel milk powder. In synergy with the aforementioned compound emulsification stabilization system and deodorizing and aroma-enhancing system, these flavoring substances not only provide a pleasant aroma but also help to mask any remaining trace odors to a certain extent, further improving the overall flavor quality of the product.

[0040] 5. Fortified Components and Sweeteners: These two types of components endow the product with diverse functions and adjustable taste. The fortified components utilize microencapsulation technology, which can effectively protect the active ingredients (such as probiotics, DHA, vitamins, etc.) from adverse effects during processing, storage, and preparation, ensuring their stability and effectiveness. Sweeteners can be selected according to health needs, such as white sugar and lactose to provide traditional sweetness, or erythritol, fructooligosaccharides, prebiotics, etc. to provide low-calorie, gut-healthy sweetness sources. These components are highly compatible with the main formula, enabling the product to achieve differentiated positioning without affecting core performance.

[0041] In summary, the solid beverage of the present invention forms a stable and functional whole formula through the synergistic effect of camel milk powder, a complex emulsification stabilization system, a deodorizing and flavor-enhancing system, flavoring substances, optional nutritional fortification components, and sweeteners. This formula not only solves the inherent defects of camel milk powder such as poor solubility, strong odor, and unpleasant taste, but also perfectly combines the high nutritional value of camel milk with the flavor that the public likes, achieving a unity of nutrition, taste, and convenience.

[0042] In some embodiments of the present invention, a method for preparing the above-mentioned camel milk powder-based solid beverage is disclosed, comprising the following steps: S1. Pretreatment: Camel milk powder, flavoring substances, compound emulsification stabilization system, deodorizing and flavoring system, nutritional fortification components and sweeteners are sieved separately to remove any possible lumps and impurities and ensure the uniformity of the materials; preferably, a vibrating screen with a mesh size of 60-80 can be used for treatment.

[0043] S2. Mixing: According to the preset weight ratio, the pretreated camel milk powder, flavoring agents, compound emulsification stabilization system, deodorizing and flavoring system, nutritional fortification components, and sweeteners are added to the mixing equipment in sequence. Preferably, a three-dimensional motion mixer or a V-type mixer is used for mixing, and the mixing time is controlled at 10-30 minutes to ensure that all components are macroscopically uniformly dispersed. As a further preferred method, all weighed materials can be put into a three-dimensional motion mixer, and the speed of the mixer is set to 15-25 rpm, and the mixing time is 20-30 minutes to ensure that all components are fully and uniformly mixed.

[0044] S3. Sterilization: The mixed powder is sterilized. Preferably, physical sterilization methods such as microwave sterilization or ultraviolet sterilization are used to ensure the sterilization effect while maximizing the preservation of active ingredients in camel milk powder and nutritional fortification components. As a further preferred method, the uniformly mixed powder is evenly spread in a microwave drying and sterilization equipment, the material thickness is controlled at 1-2 cm, the microwave is turned on for sterilization, the processing time is 2-5 minutes, and the material temperature is ensured not to exceed 70℃ to maximize the preservation of the activity of heat-sensitive components.

[0045] S4. Packaging: The sterilized powder is fed into an automatic packaging machine (such as a fully automatic powder packaging machine) for quantitative packaging and sealing in a clean environment; preferably, aluminum foil composite film or high-barrier packaging material is used for packaging, and inert gas (such as nitrogen) is filled in to extend the product shelf life; the preferred packaging size for each bag is 10g-25g, thus obtaining the solid beverage based on camel milk powder.

[0046] In some embodiments of the present invention, an application of a camel milk powder-based solid beverage as described above is disclosed. The camel milk powder-based solid beverage of the present invention is in powder form, has excellent solubility and mixing stability, can be directly mixed with water and consumed, and can also be used as a base for preparing a variety of flavored beverages.

[0047] As one application of the present invention, the solid beverage based on camel milk powder can be directly mixed with hot water at 80-90℃ and completely dissolved after stirring for 10-15 seconds to obtain a uniform, stable, and smooth milky beverage, which is suitable for various scenarios such as home, office, outings and travel.

[0048] As a second application of the present invention, the solid beverage based on camel milk powder can be used as a base to prepare various flavored drinks. Specifically, after mixing the solid beverage of the present invention with water, one or more food additives can be added as needed. These food additives include, but are not limited to, tapioca pearls, taro balls, coconut jelly, popping boba, chopped nuts, and dried fruit. Through the above method, a variety of popular flavored drinks can be prepared, such as camel milk tea, camel milk pearl milk tea, camel milk taro ball milk tea, camel milk coconut jelly milk tea, camel milk popping boba milk tea, camel milk coffee, camel milk cocoa, camel milk cereal drinks, and camel milk fruit drinks.

[0049] The beneficial effects of applying this invention are as follows: Convenience: The solid beverage form combined with individual small packaging makes it easy to carry and prepare, meeting the modern consumer's demand for convenience.

[0050] Versatility: It can be consumed directly as a daily nutritional supplement, or used as a base to create new types of tea drinks with various ingredients. It has a wide range of applications and a broad audience.

[0051] Nutritional value: Regardless of the application method, camel milk powder can fully retain its high-quality protein, natural calcium, and various bioactive components, providing consumers with high nutritional value.

[0052] Flavor compatibility: The solid beverage of this invention removes the goaty smell of camel milk while having good flavor compatibility. It can be perfectly blended with a variety of flavor substances such as tea, coffee, cocoa, grains, fruits and vegetables, as well as auxiliary ingredients such as pearls and coconut jelly, to meet the taste needs of different consumers.

[0053] As a further preferred option, the application of camel milk powder-based solid beverages in the preparation of flavored drinks is particularly suitable for scenarios such as new-style tea shops, coffee shops, bakeries, and homemade beverages, and has good market promotion value and industrial application prospects.

[0054] The present invention will be further described below through specific embodiments. Experimental methods not specifically described in the embodiments are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise specified, all raw materials used are commercially available.

[0055] Example 1 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 85 parts; Flavoring agent (black tea powder): 2 parts; Complex emulsifying stabilizing system (monoglyceride and diglyceride fatty acid ester: sodium carboxymethyl cellulose: β-cyclodextrin = 1:1:3): 0.5 parts; Deodorizing and flavor-enhancing system (table salt: sodium citrate = 1:2): 0.1 parts; Nutritional fortification components (microencapsulated probiotics): 8 servings; Sweetener (fructooligosaccharides): 12 parts.

[0056] The solid beverage prepared according to the above method has high nutritional value and a flavor mainly based on black tea, making it suitable for consumers who have high requirements for sweetness and milkiness.

[0057] Example 2 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 30 portions; Flavoring substances (coffee powder): 18 parts; Complex emulsifying stabilizing system (sucrose fatty acid ester: microcrystalline cellulose: maltodextrin = 1:1:2): 5 parts; Deodorizing and flavor-enhancing system (citric acid: sodium citrate = 1:1): 3 parts.

[0058] A solid beverage was prepared according to the above preparation method. The product has a rich coffee flavor and no added sugar, making it suitable for consumers who seek sugar-free, high-caffeine energizing effects. In this embodiment, citric acid and sodium citrate were compounded in a weight ratio of 1:1 as a deodorizing and flavor-enhancing system, which verified the effectiveness of the solution.

[0059] Example 3 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 64 parts; Flavoring substances (cocoa powder): 12 parts; Complex emulsifying stabilizing system (monoglyceride and diglyceride fatty acid ester: sodium carboxymethyl cellulose: β-cyclodextrin = 1:1:3): 2 parts; Deodorizing and flavor-enhancing system (table salt: sodium citrate = 1:2): 1 part; Nutritional fortification component (microencapsulated multivitamins): 3 servings; Sweetener (white sugar): 5 parts.

[0060] Solid beverages were prepared according to the above preparation method.

[0061] This product has a balanced taste, with a harmonious blend of cocoa and milk flavors, and is nutritionally balanced, making it suitable for daily nutritional supplementation. In this embodiment, the camel milk powder content is 64 parts, which is at the lower limit of the preferred range, yet still fully reflects the dominant nutritional role of camel milk.

[0062] Example 4 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 70 servings; Flavoring agent (oat flour): 10 parts; Complex emulsifying stabilizing system (monoglyceride and diglyceride fatty acid ester: sodium carboxymethyl cellulose: maltodextrin = 1:2:3): 3 parts; Deodorizing and flavor-enhancing system (table salt: sodium citrate = 1:2): 2 parts; Nutritional fortification component (microencapsulated probiotics): 3 servings; Sweeteners (fructooligosaccharides: erythritol = 1:1): 8 parts.

[0063] A solid beverage is prepared according to the above method. The product has a grain flavor, is rich in dietary fiber and probiotics, is beneficial to intestinal health, and is suitable for breakfast or meal replacement.

[0064] Example 5 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 80 servings; Flavoring agent (matcha powder): 5 parts; Complex emulsifying stabilizing system (monoglyceride and diglyceride fatty acid ester: sodium carboxymethyl cellulose: β-cyclodextrin = 1:1:3): 1 part; Deodorizing and flavor-enhancing system (table salt: sodium citrate = 1:2): 0.5 parts; Nutritional fortification component (microencapsulated probiotics): 2 servings; Sweetener (lactose): 6 parts.

[0065] The solid beverage prepared according to the above method has a distinctive matcha aroma and rich camel milk flavor, with a refreshing taste that is suitable for young consumers.

[0066] Example 6 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 75 parts; Flavoring agent (mixed fruit and vegetable powder: beetroot powder + banana powder): 8 parts; Composite emulsifying stabilizing system (sucrose fatty acid ester: microcrystalline cellulose: β-cyclodextrin = 1:1:2): 2.5 parts; Deodorizing and flavor-enhancing system (table salt: sodium citrate = 1:2): 1.5 parts; Nutritional fortification component (microencapsulated probiotics): 4 servings; Sweetener (erythritol): 4 parts.

[0067] A solid beverage is prepared according to the above method. The product has a fruit and vegetable flavor, natural color, and is rich in vitamins and probiotics, making it suitable for children and consumers who pay attention to fruit and vegetable intake.

[0068] Example 7 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 50 portions; Flavoring substances (black tea powder): 12 parts; Complex emulsifying stabilizing system (monoglyceride and diglyceride fatty acid ester: sodium carboxymethyl cellulose: β-cyclodextrin = 1:1:3): 3 parts; Deodorizing and flavor-enhancing system (table salt: sodium citrate = 1:2): 1.5 parts; Nutritional fortification component (microencapsulated probiotics): 5 servings; Sweetener (fructooligosaccharides): 8.5 parts.

[0069] The solid beverage prepared according to the above preparation method has a balanced flavor of camel milk and black tea after mixing, good solubility, and no fishy smell. In this embodiment, the camel milk powder content is 50 parts, which is lower than the further preferred range of 64 parts, but it still reflects the positioning of camel milk as the main base and demonstrates the flexibility of the formula.

[0070] Example 8 A solid beverage based on camel milk powder, the components and their contents are as follows: Camel milk powder: 70 servings; Flavoring substances (cocoa powder): 8 parts; Complex emulsifying stabilizing system (monoglyceride and diglyceride fatty acid ester: sodium carboxymethyl cellulose: β-cyclodextrin = 1:1:3): 2.5 parts; Deodorizing and flavor-enhancing system (table salt: sodium citrate = 1:2): 1.2 parts; Nutritional fortification component (microencapsulated DHA algal oil powder): 3 parts; Sweetener (erythritol): 5 parts.

[0071] Microencapsulated DHA algal oil powder can effectively protect DHA activity, prevent oxidation and deterioration during processing and storage, and has good compatibility with camel milk powder and other components.

[0072] Erythritol, as a natural zero-calorie sweetener, has the following characteristics: its sweetness is 60-70% of that of sucrose, and it has a refreshing taste; it does not participate in human metabolism and does not cause fluctuations in blood sugar; it does not affect the intestinal flora and is less likely to cause tooth decay; it is suitable for diabetic patients, people who want to lose weight, and health-conscious consumers.

[0073] The solid beverage prepared according to the above method has a cocoa flavor, a rich and smooth taste, and is rich in DHA algal oil, which helps with healthy brain development. It also uses erythritol as a sweetener, is low in calories and does not participate in human metabolism, making it suitable for health-conscious consumers who control their sugar intake. It is especially suitable for students, mental workers and middle-aged and elderly people for daily nutritional supplementation.

[0074] Product application and testing: Take one packet (about 15g) of the solid beverage prepared in Examples 1-8 above and add it to 150-180mL of hot water at 85℃. Stir with a stirring rod for 10-15 seconds until it is completely dissolved, resulting in a uniform and stable milky beverage with no visible lumps and no sediment at the bottom of the cup. When drinking, it has a smooth taste, no fishy smell, and obvious flavor characteristics. The richness of camel milk is in harmony with the flavor substances.

[0075] The advantages of the camel milk powder-based solid beverage, its preparation method, and its application compared to existing technologies are as follows: 1. Excellent solubility and stability: Compared with existing pure camel milk powder or ordinary solid beverages, this invention significantly improves the wettability, dispersibility and suspension of the product by introducing a complex emulsification stabilization system (especially the combination of mono- and diglyceride fatty acid esters, sodium carboxymethyl cellulose and β-cyclodextrin), fundamentally solving the industry pain points of easy clumping during preparation and easy stratification and sedimentation after standing.

[0076] 2. Superior flavor improvement: This invention adopts a dual deodorizing and flavor-enhancing system of "physical encapsulation (β-cyclodextrin) + chemical masking (edible salt, citric acid, sodium citrate)", which works synergistically to effectively mask the inherent goaty smell of camel milk, while releasing a mellow milky aroma, making the product taste soft and smooth, and greatly improving the acceptance of the general public.

[0077] 3. Perfect combination of nutrition and taste: This invention combines high-nutritional-value camel milk powder with popular flavorings such as tea powder, coffee powder, and cocoa powder, breaking through the limitation of camel milk products having a single flavor and achieving a unity of nutrition and health with delicious taste, effectively expanding the consumer base and application scenarios.

[0078] 4. Diverse Product Forms and Application Scenarios: This invention is presented in individually packaged powder form, making it extremely convenient to carry and prepare, suitable for various scenarios. Furthermore, this solid beverage can be used as a base, flexibly combined with toppings such as tapioca pearls, taro balls, and coconut jelly to create a variety of trendy new-style tea drinks, greatly enriching the ways to enjoy the product and catering to the needs of young consumers.

[0079] 5. Formulation flexibility and functional expansion: The formulation system of this invention has good compatibility and can flexibly add microencapsulated nutritional fortification components (such as probiotics, DHA, vitamins, etc.) and sweeteners (such as fructooligosaccharides, erythritol, etc.) according to the needs of different target groups, so as to realize the functionalization and personalized customization of products and meet the needs of diversified markets.

[0080] In summary, the solid beverage based on camel milk powder provided by this invention, its preparation method, and its application have achieved unexpected technical effects through comprehensive innovation in formulation and process. It has successfully liberated camel milk, a highly nutritious resource, from the predicament of being "niche, unpalatable, and difficult to prepare," transforming it into a "popular, delicious, and convenient" healthy beverage with extremely high industrial application value and broad market prospects.

[0081] The above descriptions are merely some embodiments of the present invention. Those skilled in the art can make various modifications and improvements without departing from the inventive concept of the present invention, and these all fall within the scope of protection of the present invention.

Claims

1. A solid beverage based on camel milk powder, characterized in that, Includes the following components by weight: Camel milk powder: 30-85 parts; Flavor compounds: 2-18 parts; Complex emulsification stabilization system: 0.5-5 parts; Deodorizing and flavor-enhancing system: 0.1-3 parts; Nutritional fortification components: 0-8 servings; Sweeteners: 0-12 parts.

2. The solid beverage based on camel milk powder according to claim 1, characterized in that, The flavoring agent is selected from one or more of tea powder, coffee powder, cocoa powder, grain powder, and fruit and vegetable powder.

3. The solid beverage based on camel milk powder according to claim 1, characterized in that, The composite emulsifying stabilizing system is selected from one or more of mono- and diglyceride fatty acid esters, sucrose fatty acid esters, sodium carboxymethyl cellulose, microcrystalline cellulose, maltodextrin, and β-cyclodextrin.

4. The solid beverage based on camel milk powder according to claim 3, characterized in that, The composite emulsifying stabilizing system is composed of at least two of the following in proportion: mono- and diglyceride fatty acid esters, sucrose fatty acid esters, sodium carboxymethyl cellulose, microcrystalline cellulose, maltodextrin, and β-cyclodextrin.

5. The solid beverage based on camel milk powder according to claim 4, characterized in that, The composite emulsifying stabilizing system is composed of mono- and diglyceride fatty acid esters, sodium carboxymethyl cellulose, and β-cyclodextrin in a weight ratio of 1:1:

3.

6. The solid beverage based on camel milk powder according to claim 1, characterized in that, The deodorizing and flavor-enhancing system is selected from one or more of edible salt, citric acid, and sodium citrate.

7. The solid beverage based on camel milk powder according to claim 6, characterized in that, The deodorizing and flavor-enhancing system is composed of at least two of the following: edible salt, citric acid, and sodium citrate, mixed in a specific ratio.

8. The solid beverage based on camel milk powder according to any one of claims 1-7, characterized in that, The fortified nutritional components are selected from one or more of the following: microencapsulated oils, vitamins, DHA, probiotics, and minerals.

9. The solid beverage based on camel milk powder according to any one of claims 1-7, characterized in that, The sweetener is selected from one or more of the following: white sugar, lactose, erythritol, fructooligosaccharides, and prebiotics.

10. A method for preparing a solid beverage based on camel milk powder as described in any one of claims 1-9, characterized in that, Includes the following steps: S1. Pretreatment: Camel milk powder, flavoring substances, compound emulsification stabilization system, deodorizing and flavoring system, nutritional fortification components and sweeteners are sieved separately. S2. Mixing: According to the weight ratio, the pretreated camel milk powder, flavoring substances, compound emulsification stabilization system, deodorizing and flavoring system, nutritional fortification components and sweeteners are added to the mixing equipment in sequence and mixed evenly. S3. Sterilization: Sterilize the mixed powder; S4. Packaging: The sterilized powder is quantitatively packaged and sealed to obtain the solid beverage based on camel milk powder.