Coffee mate with Hainan mountain pomelo oil as main grease component and preparation method of coffee mate

Abstract

The invention relates to a coffee mate with Hainan mountain pomelo oil as a main grease component and a preparation method of the coffee mate, and belongs to the technical field of food processing. The raw material formula comprises 10-18% of Hainan mountain pomelo oil, 3-7% of protein components, 0.1-0.5% of saccharides, 0.5-1.2% of a stabilizer and the balance of milk-based raw materials. The preparation process sequentially comprises the following steps: preheating a milk-based raw material, adding protein components and the like to form a water-phase system, heating Hainan pomelo oil to form an oil-phase system, mixing an oil phase and a water phase, homogenizing and pasteurizing, and further freeze-drying to obtain dry powder. The coffee mate can adjust the flavor, taste and color of coffee, has the advantages of high nutritional value, excellent health attribute, excellent flavor and taste, good process stability, wide application range and the like, fills the blank of related technologies, and has wide market prospects.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a coffee creamer with Hainan pomelo oil as the main oil component and its preparation method. Background Technology

[0002] As a widely consumed beverage globally, coffee has seen a continuous increase in market demand for its creamer products. Traditional coffee creamers primarily use non-dairy creamer as their core ingredient, which typically contains hydrogenated vegetable oils. These ingredients produce trans fatty acids during processing. Numerous studies have shown that trans fatty acid intake is associated with an increased risk of cardiovascular disease, diabetes, and other chronic diseases, leading to growing concerns about the health benefits of traditional coffee creamers.

[0003] Currently, typical formulas for commercially available coffee creamers usually contain 30%–35% vegetable oils, 2%–3% protein (mostly sodium caseinate), sugars primarily composed of maltodextrin, and phosphate stabilizers. These products suffer from low nutritional value and fail to meet consumers' demand for healthier foods. With the increasing popularity of healthy eating concepts, developing new coffee creamers that combine good taste and nutritional value has become an urgent problem for the industry.

[0004] Hainan camellia seed oil (also known as tea seed oil) is a natural plant oil extracted from the seeds of the camellia oleifera plant, belonging to the Theaceae family. It is rich in monounsaturated fatty acids (especially oleic acid), with a content reaching 78%–87%, and also contains vitamin E, squalene, and various polyphenolic antioxidants. Studies have shown that Hainan camellia seed oil has physiological activities such as lowering low-density lipoprotein cholesterol in the blood, anti-oxidation, and anti-inflammation. Its nutritional properties and health value are significantly superior to the hydrogenated vegetable oils used in traditional coffee creamers.

[0005] However, applying Hainan pomelo oil to coffee creamer presents the following technical challenges: First, the unique flavor of Hainan pomelo oil may clash with the coffee flavor if added directly; second, the stability of the emulsion system needs optimization when using a single vegetable oil as the oil phase; and third, how to maximize the retention of the nutritional and active components of Hainan pomelo oil while ensuring product stability. Currently, there are no coffee creamer products using Hainan pomelo oil as the main oil component, therefore, there is an urgent need to develop a novel coffee creamer based on Hainan pomelo oil and its preparation process. Summary of the Invention

[0006] In view of the shortcomings of the prior art, the purpose of this invention is to provide a coffee creamer with Hainan pomelo oil as the main oil component and its preparation method. This product imparts a good flavor and taste to coffee while retaining the nutritionally active components of Hainan pomelo oil, thus possessing higher nutritional value and health benefits.

[0007] The technical solution of this invention mainly includes the following: This invention provides a coffee creamer with Hainan pomelo oil as the main oil component. By mass percentage, the coffee creamer contains: 10% to 18% Hainan pomelo oil, 3% to 7% protein components, 0.1% to 0.5% sugars, 0.5% to 1.2% stabilizers, and the remainder is milk base raw material.

[0008] Preferably, the milk base material is sterilized fresh cow's milk, sheep's milk or its reconstituted milk, wherein the mass concentration of the reconstituted milk is 10% to 20%.

[0009] Preferably, the protein component includes sodium caseinate and whey protein, wherein sodium caseinate accounts for 60% to 80% of the protein component and whey protein accounts for 20% to 40%.

[0010] Preferably, the sugar is granulated sugar or glucose, and the stabilizer is dipotassium hydrogen phosphate, sodium tripolyphosphate, or a mixture thereof.

[0011] Preferably, the coffee creamer contains 2% medium-chain fatty acid oil. In a specific embodiment of the invention, the medium-chain fatty acid oil is coconut oil. The ratio of grapefruit oil to coconut oil improves emulsification properties and flavor.

[0012] Preferably, the Hainan pomelo oil is obtained by cold pressing.

[0013] The specific process of the cold pressing method is as follows: (1) Raw material selection: Select Hainan camellia seeds that are free from mold and impurities ( Camellia hainanica YLZhao & Z. G. Xu), after removing the outer shell, obtain camellia seed kernels; (2) Low-temperature drying: Dry the camellia seeds at 40-50℃ for 4-6 hours, controlling the moisture content to 5%~8%; (3) Physical pressing: The dried kernels are put into a cold press and pressed at a temperature below 60°C and a pressure of 30-50 MPa to collect the virgin oil; (4) Filtration and purification: The virgin oil is filtered by a plate and frame filter press (filtration accuracy 5μm) to remove impurities and obtain cold-pressed Hainan pomelo oil; (5) Low temperature storage: Store in a sealed container away from light at 0-10℃ for later use.

[0014] Preferably, the protein components of the present invention may further contain 5% to 15% plant protein to optimize the protein nutritional composition. In a specific embodiment of the present invention, the plant protein is soy protein isolate.

[0015] On the other hand, the present invention provides a preparation process for the coffee creamer, which includes the following steps: (1) Preheat the milk base raw material to 50~70℃, add protein components, sugars and stabilizers, and stir until completely dissolved to form an aqueous system; (2) Heat Hainan pomelo oil to 40~60℃ to form an oil phase system; (3) Slowly add the oil phase system to the aqueous phase system and mix for 15 to 30 minutes at a stirring speed of 40 to 60 r / min; (4) Use a high-pressure homogenizer to homogenize at a pressure of 200~400 bar for 10~20 min; (5) Pasteurize the homogenized system to obtain liquid Hainan pomelo oil coffee creamer.

[0016] In conventional processes, the aqueous phase, oil phase, and stabilizer are often directly mixed. While this simplifies the process, it leads to problems such as emulsion system collapse, significantly reduced product stability, rough texture, and poor flavor harmony. However, the inventors unexpectedly discovered during production that pre-mixing the stabilizer with the aqueous phase at 50-70°C, followed by slowly adding the oil phase at 40-60°C to the aqueous phase while stirring at low speed, significantly improves the stability of the emulsion system, thereby greatly enhancing the product's smoothness and flavor harmony.

[0017] Preferably, the coffee creamer can be further processed into dry powder. The specific steps are as follows: freeze-drying the liquid product at -20 to -10°C for 8 to 12 hours to obtain Hainan pomelo oil coffee creamer dry powder.

[0018] Furthermore, the present invention also relates to the application of the aforementioned Hainan pomelo oil coffee creamer in adjusting the flavor, taste, and color of coffee.

[0019] The beneficial effects of this invention are: The Hainan pomelo oil coffee creamer provided by this invention has the following significant advantages: 1. High nutritional value: With Hainan pomelo oil as the main oil component, it is rich in monounsaturated fatty acids and vitamin E, and its protein content is significantly higher than that of traditional coffee creamer. It is also rich in minerals such as calcium.

[0020] 2. Superior health properties: It does not use hydrogenated vegetable oil, contains no trans fatty acids, and has a low content of saturated fatty acids, meeting the needs of modern healthy diets.

[0021] 3. Excellent flavor and taste: The unique flavor of Hainan pomelo oil works synergistically with the milk base ingredients to give coffee a good milky aroma and refreshing taste, avoiding the greasiness of traditional non-dairy creamer.

[0022] 4. Good process stability: Through optimized formulation and preparation process, the product has good emulsification stability and storage stability, meeting the needs of industrial production and market circulation.

[0023] 5. Wide range of applications: It can be made into liquid or dry powder products, suitable for different consumption scenarios, and can effectively adjust the flavor, taste and color of coffee.

[0024] In summary, this invention, with Hainan pomelo oil as its core innovative ingredient, has successfully developed a novel coffee companion that combines health, nutrition, and excellent sensory qualities, filling a technological gap in this field and possessing broad market application prospects. Attached Figure Description

[0025] Figure 1 Product image of the liquid Hainan pomelo oil coffee creamer of this invention. Detailed Implementation

[0026] To facilitate a clearer understanding of the technical content of this invention by those skilled in the art, the invention will be further described below in conjunction with specific embodiments.

[0027] Unless otherwise specified, the experimental methods used in the following examples are conventional methods. Unless otherwise specified, the materials and reagents used in the following examples are commercially available.

[0028] In the following embodiments, the Hainan pomelo oil of the present invention is prepared by cold pressing, and the cold pressing process is as follows: (1) Raw material screening: Select Hainan camellia seeds that are free from mold and impurities, and remove the outer shell to obtain camellia seed kernels; (2) Low-temperature drying: Dry the camellia seed kernels at 40~50℃ for 4~6 hours (preferably 45℃ for 5 hours) and control the moisture content to 5%~8%; (3) Physical pressing: The dried kernels are put into a cold press and pressed at a temperature below 60°C and a pressure of 30-50 MPa (preferably 50 MPa) to collect the virgin oil; (4) Filtration and purification: The virgin oil is filtered by a plate and frame filter press (filtration accuracy 5μm) to remove impurities and obtain cold-pressed Hainan pomelo oil; (5) Low temperature storage: Store in a sealed container away from light at 0~10℃ for later use.

[0029] Hot pressing method for preparing camellia oil: After drying the camellia seeds, stir-fry the seeds at 120~150℃ for 20~30min (preferably 150℃ for 20min), then press them at 80~100℃ and 40~60MPa (preferably 90℃ for 50MPa), and filter to obtain hot-pressed camellia oil. Camellia oil was prepared by solvent extraction: Camellia seeds were crushed and extracted with n-hexane as the extractant at a material-to-liquid ratio of 1:6 (g / mL) for 2 hours at a constant temperature of 60℃. The solvent was removed by vacuum distillation to obtain solvent-extracted camellia oil.

[0030] Example 1: Basic Formula Hainan Mountain Cherry Oil Coffee Companion Hainan pomelo oil 15% (cold pressing method); Sodium caseinate 4.5%, whey protein 1.5% (total protein content 6%). White sugar 0.3%; Dipotassium hydrogen phosphate 0.9%; The remainder is 15% reconstituted milk (made from pasteurized milk powder).

[0031] Coffee creamer preparation process: (1) Heat the softened water to 65±5℃, add milk powder and stir until dissolved to form a 15% mass concentration reconstituted milk; add sodium caseinate, whey protein, white sugar and dipotassium hydrogen phosphate to the reconstituted milk and stir until completely dissolved to form an aqueous system; (2) Heat Hainan pomelo oil to 50±2℃ to form an oil phase system; (3) At 60±2℃, the oil phase system is slowly added to the aqueous phase system and stirred at 50r / min for 20min; (4) Homogenize at 300 bar for 15 min using a high-pressure homogenizer to obtain the initial product; (5) Pasteurize the initial product at 70±2℃ for 40 minutes to obtain liquid Hainan pomelo oil coffee creamer.

[0032] Example 2: Hainan pomelo oil coffee creamer with added coconut oil Raw material composition (by weight percentage): Hainan pomelo oil 13% (cold-pressed), coconut oil 2% (total oil 15%); Sodium caseinate 4%, whey protein 2% (total protein components 6%); Glucose 0.2%; Sodium tripolyphosphate 0.8%; The remainder is 18% reconstituted goat milk (made from flash-evaporated deodorized goat milk powder).

[0033] Coffee creamer preparation process: (1) Heat the softened water to 60±5℃, add goat milk powder and stir until dissolved to form a goat milk reconstituted milk with a mass concentration of 18%; add sodium caseinate, whey protein, glucose and sodium tripolyphosphate to the reconstituted milk and stir until completely dissolved to form an aqueous system; (2) Mix Hainan pomelo oil and coconut oil and heat to 45±2℃ to form an oil phase system; (3) At 55±2℃, the oil phase system is slowly added to the aqueous phase system and stirred at 45r / min for 25min; (4) Homogenize at 250 bar for 18 min using a high-pressure homogenizer; (5) Pasteurize at 68°C for 45 min to obtain liquid product; (6) Freeze-dry the liquid product at -15℃ for 10h to obtain dry powdered Hainan pomelo oil coffee creamer.

[0034] Example 3: High-protein Hainan pomelo oil coffee creamer Raw material composition (by weight percentage): Hainan pomelo oil 14% (prepared by cold pressing); Sodium caseinate 5%, whey protein 1.5%, soy protein isolate 0.5% (total protein content 7%). White sugar 0.4%; A mixture of dipotassium hydrogen phosphate and sodium tripolyphosphate (mass ratio 1:1) 1.0%; The remainder is fresh pasteurized milk.

[0035] Preparation process: (1) Preheat fresh sterilized milk to 70±2℃, add sodium caseinate, whey protein, soy protein isolate, white sugar and compound stabilizer (a mixture of dipotassium hydrogen phosphate and sodium tripolyphosphate), stir until completely dissolved to form an aqueous system; (2) Heat Hainan pomelo oil to 60±2℃ to form an oil phase system; (3) At 65±2℃, the oil phase system was added to the aqueous phase system and stirred at 60r / min for 15min; (4) Homogenize at 350 bar for 12 min using a high-pressure homogenizer; (5) Pasteurize at 72±2℃ for 30 min to obtain liquid product.

[0036] Example 4: Low-calorie Hainan pomelo oil coffee creamer Raw material composition (by weight percentage): Hainan pomelo oil 10% (cold-pressed); Sodium caseinate 3%, whey protein 1% (total protein components 4%). Erythritol 0.1%; Dipotassium hydrogen phosphate 0.5%; The remainder is 10% reconstituted milk by mass concentration.

[0037] Coffee creamer preparation process: (1) Heat the softened water to 50±5℃, add milk powder and stir until dissolved to form a 10% mass concentration reconstituted milk; add sodium caseinate, whey protein, erythritol and dipotassium hydrogen phosphate to the reconstituted milk and stir until dissolved; (2) Heat the Hainan pomelo oil to 40°C; (3) Mix the oil phase and water phase at 50℃ and stir at 40r / min for 30min; (4) Homogenize at 200 bar for 20 min; (5) Pasteurize at 65°C for 50 min to obtain liquid product.

[0038] Example 5: Freeze-dried Hainan pomelo oil coffee creamer Raw material composition (by weight percentage): Hainan pomelo oil 18% (cold pressing method); Sodium caseinate 3.5%, whey protein 1.5% (total protein content 5%); Glucose 0.5%; Sodium tripolyphosphate 1.2%; The remainder is reconstituted goat milk with a mass concentration of 20%.

[0039] Coffee creamer preparation process: (1) Prepare a 20% mass concentration reconstituted sheep milk by adding protein components, glucose and sodium tripolyphosphate to form an aqueous phase; (2) Hainan pomelo oil is heated to 60±2℃ to form an oil phase; (3) Mix the oil phase and water phase at 60±2℃ and stir at 50r / min for 20min; (4) Homogenize at 300 bar for 15 min; (5) Pasteurize at 70±2℃ for 40 min; (6) Freeze-dry at -20℃ for 8 hours to obtain dry powder product.

[0040] Experimental Example: Sensory Evaluation and Stability Testing Experiment 1: Sensory Evaluation Following the sensory analysis method in GB / T 13868-2009, 30 professional reviewers conducted sensory evaluations on the products of Examples 1-5. Evaluation indicators included whitening effect, stability, milky aroma, and smoothness of texture. The scoring criteria are as follows: Whitening effect: 1-10 points (10 points is the best effect) Stability: 1-10 points (10 points means no stratification after standing for 24 hours) Milky aroma: 1-10 (10 points for rich aroma) Texture smoothness: 1-10 (10 points for a smooth texture without any grainy particles) The experimental results are shown in Table 1.

[0041]

[0042] Experiment 2: Stability Test The liquid products of Examples 1-5 were subjected to centrifugal stability tests (centrifugation at 3000 r / min for 15 min) and thermal stability tests (stored at 40℃ for 1 month) to observe whether stratification or precipitation occurred.

[0043] Experimental results: Centrifugation stability: No obvious stratification was observed in Examples 1-5, with the stratification index (stratification volume ratio) of Examples 2 and 5 being less than 5%.

[0044] Thermal stability: After being stored at 40°C for 1 month, Examples 2 and 5 showed no precipitation, while the other examples showed slight precipitation (precipitate amount ≤3%).

[0045] Experiment 3: Nutritional Composition Analysis The nutritional components of the product from Example 2 were tested and compared with those of commercially available non-dairy creamer coffee creamer. The results are as follows: Table 2

[0046] Results analysis: The energy and fat content of the product of this invention is significantly lower than that of commercially available non-dairy creamer, the saturated fatty acid content is reduced by about 70%, and it does not contain trans fatty acids; the protein and calcium content are 2.4 times and 2.4 times that of commercially available products, respectively, and the vitamin E content is 17 times that of commercially available products, indicating that the product of this invention has higher nutritional value and health properties.

[0047] Comparative analysis Comparative Example 1: Control without Hainan pomelo oil Raw material formula: 15% coconut oil, 6% protein component, and the remaining ingredients are the same as in Example 1. Preparation process is the same as in Example 1.

[0048] Results: The product had a weak milky aroma and lacked the unique fresh aroma of Hainan pomelo oil. It also had a noticeably greasy taste. The sensory score (out of 10) was 7.2, which was significantly lower than the 8.3 of Example 1.

[0049] Comparative Example 2: Hainan pomelo oil content is too low Raw material formula: 8% Hainan pomelo oil, 7% coconut oil, and the remaining ingredients are the same as in Example 2. Preparation process is the same as in Example 2.

[0050] Results: The health benefits of Hainan pomelo oil in the product were not obvious. The antioxidant capacity (measured according to GB / T 37545-2019 "Determination of antioxidant capacity of beverages by DPPH method, and the antioxidant capacity is expressed as DPPH free radical scavenging rate") was 52%, which was lower than 68% in Example 2. In addition, the oil had insufficient lubrication in the taste.

[0051] Comparative Example 3: No stabilizer added The raw material formula is the same as in Example 1, except that dipotassium hydrogen phosphate is omitted. The preparation process is the same as in Example 1.

[0052] Results: The product showed obvious stratification after centrifugation (3000 r / min, 15 min), with a stratification index of 35%, while the stratification index of Example 1 was 8%, indicating that the stabilizer is crucial to the stability of the emulsion system.

[0053] Comparative Example 4: Insufficient Homogeneous Pressure The homogenization pressure in the preparation process was adjusted to 150 bar, and the rest was the same as in Example 1.

[0054] Results: The product had an uneven particle size distribution with an average particle size of 2.8 μm (1.2 μm in Example 1), a rough texture, and a fineness score of only 6.5 points, which was significantly lower than the 8.3 points in Example 1.

[0055] Comparative Example 5: Stabilizer mixed with aqueous and oil phases simultaneously Raw material formula: completely consistent with Example 1.

[0056] Preparation process: 1. Preheat the milk base raw material to 65±5℃, add the protein components and sugars, and stir until completely dissolved to form an aqueous phase system; 2. Heat Hainan pomelo oil to 50±2℃ to form an oil phase system; 3. At 60±2℃, slowly add the oil phase system to the aqueous phase system, and simultaneously add dipotassium hydrogen phosphate (stabilizer), and stir at 50 r / min for 20 min; 4. The subsequent homogenization and sterilization processes are the same as in Example 1.

[0057] Results: After centrifugation stability test (3000 r / min, 15 min), the stratification index was 28% (8% in Example 1); after storage at 40±2℃ for 1 month, significant precipitation (8% precipitation) appeared; in sensory evaluation, the texture score was 6.2 (8.3 in Example 1), the stability score was 5.8 (8.0 in Example 1), and the milky aroma score was 7.0 (8.2 in Example 1). Because the stabilizer was not dissolved and dispersed in the aqueous phase in advance, it could not effectively stabilize the pH and the hydration film of the emulsion micelles, leading to the collapse of the emulsion system, a significant decrease in product stability, a rough texture, and poor flavor harmony.

[0058] Comparative Example 6: Camellia oil prepared by hot pressing Raw material formula: Same as in Example 1, except that Hainan pomelo oil is replaced with pomelo oil prepared by hot pressing.

[0059] Preparation process: completely consistent with Example 1.

[0060] Comparative Example 7: Camellia oil prepared by solvent extraction Raw material formulation: Same as in Example 1, except that Hainan pomelo oil is replaced with pomelo oil prepared by solvent extraction.

[0061] Preparation process: completely consistent with Example 1.

[0062] Experimental results Table 3

[0063] Results Analysis: Examples 2 and 5 received high overall scores. In Example 2, the addition of coconut oil significantly improved stability and milky aroma. The freeze-dried product of Example 5 demonstrated excellent whitening effect and smooth texture. Compared to commercially available products, the product of this invention has advantages in milky aroma and smooth texture, while its stability is close to that of commercially available products. The stability and smooth texture scores of Comparative Example 5 (with simultaneous mixing of stabilizers) were significantly lower, indicating that this mixing method disrupted the stability of the emulsion system. The sensory scores of Comparative Example 6 (hot-pressed grapefruit oil) and Comparative Example 7 (solvent-extracted grapefruit oil) were both lower than those of Example 1. This may be because the loss of nutrients in the grapefruit oil or residual off-flavors led to a deterioration in flavor and texture. The components of hot-pressed or solvent-extracted grapefruit oil lacked compatibility with the proteins and stabilizers in the formulation, failing to form a dense and stable oil-water interface, thus affecting the emulsion stability of the product.

[0064] The above description is only a part of the specific embodiments of the technical solution of the present invention. These embodiments are only illustrative examples and are intended to help those skilled in the art understand the core concept of the present invention, and are not exhaustive enumerations of all embodiments of the present invention. The scope of protection of the present invention should be determined by the claims and their equivalents. Any adaptive modifications, equivalent substitutions of technical features, further optimizations and improvements implemented based on the basic principles and concepts disclosed in the present invention shall fall within the scope of protection of the present invention.

Claims

1. A coffee creamer with Hainan pomelo oil as the main oil component, characterized in that, By weight percentage, the coffee creamer contains: 10%–18% Hainan pomelo oil, 3%–7% protein components, 0.1%–0.5% sugars, 0.5%–1.2% stabilizers, and the remainder is milk base raw material.

2. The coffee creamer according to claim 1, characterized in that, The milk base material is sterilized fresh cow's milk, sheep's milk or its reconstituted milk, wherein the mass concentration of the reconstituted milk is 10% to 20%.

3. The coffee creamer according to claim 1, characterized in that, The protein components include sodium caseinate and whey protein, wherein sodium caseinate accounts for 60% to 80% of the protein components and whey protein accounts for 20% to 40%.

4. The coffee creamer according to claim 1, characterized in that, The sugar is white sugar or glucose, and the stabilizer is dipotassium hydrogen phosphate, sodium tripolyphosphate, or a mixture thereof.

5. The coffee creamer according to claim 1, characterized in that, The coffee creamer contains 2% medium-chain fatty acid oil, which is coconut oil.

6. The coffee creamer according to claim 1, characterized in that, The Hainan pomelo oil is produced by cold pressing.

7. The coffee creamer according to claim 1, characterized in that, The protein component contains 5% to 15% plant protein, which is soy protein isolate.

8. A preparation process for a coffee creamer as described in any one of claims 1 to 7, characterized in that, Includes the following steps: (1) Preheat the milk base raw material to 50~70℃, add protein components, sugars and stabilizers, and stir until completely dissolved to form an aqueous system; (2) Heat Hainan pomelo oil to 40~60℃ to form an oil phase system; (3) Slowly add the oil phase system to the aqueous phase system and mix for 15 to 30 minutes at a stirring speed of 40 to 60 r / min; (4) Use a high-pressure homogenizer to homogenize at a pressure of 200~400 bar for 10~20 min; (5) Pasteurize the homogenized system to obtain liquid Hainan pomelo oil coffee creamer.

9. The preparation process according to claim 8, characterized in that, It also includes a freeze-drying process: the liquid product is freeze-dried at -20 to -10°C for 8 to 12 hours to obtain Hainan pomelo oil coffee creamer powder.

10. The application of Hainan pomelo oil coffee creamer as described in any one of claims 1 to 7 in adjusting the flavor, taste and color of coffee.

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