High-stability coconut protein-milk protein double-protein composite beverage and preparation process thereof

Abstract

The application provides a coconut protein-milk protein double-protein composite beverage with high stability and a preparation process thereof, and relates to the technical field of beverage processing. According to mass percentage, the following raw materials are included: 5-7% of fresh coconut meat juice, 4-6% of whole milk powder, 4-6% of white granulated sugar, 0.3-0.8% of malt dextrin, 0.1-0.3% of mono-diglyceride fatty acid ester, 0.03-0.10% of sodium caseinate, 0.06-0.15% of sucrose fatty acid ester, 0.02-0.04% of sodium citrate, 0.01-0.03% of carrageenan, 0.07-0.14% of edible essence, 0.003-0.008% of vitamin E, and the balance of water, with a total of 100%. The application solves the problems of nutritional balance, stability, flavor compatibility and shelf life quality maintenance of the current double-protein beverage system.

Description

Technical Field

[0001] This invention relates to the field of beverage processing technology, and in particular to a highly stable coconut protein-milk protein dual-protein complex beverage and its preparation process. Background Technology

[0002] Currently, commercially available protein drinks mainly rely on a single protein source, commonly falling into two categories: animal protein drinks derived from whey protein, casein, or whole / skim milk powder; and plant protein drinks derived from soy protein, almond protein, oat protein, or coconut protein. Single-source protein drinks have inherent nutritional drawbacks: while animal protein drinks have a more complete amino acid composition and higher digestibility, they generally contain higher levels of saturated fatty acids and cholesterol, and some people are lactose intolerant. Plant protein drinks are advantageous due to their low cholesterol, rich content of unsaturated fatty acids and dietary fiber, but their amino acid composition is often unbalanced. For example, coconut protein is low in lysine and sulfur-containing amino acids; when used alone as a protein supplement, its biological value (BV) and amino acid score (AAS) are unlikely to meet the standards for high-quality protein. Furthermore, plant protein drinks generally suffer from low flavor acceptance, a bland taste, and poor stability.

[0003] To address the limitations of single-protein formulations, combining animal and plant proteins to enhance overall protein nutritional value through amino acid complementarity has become a significant direction in protein beverage research and development in recent years. However, the significant differences in physicochemical properties between animal and plant proteins present the following core technical challenges in the actual production of dual-protein composite systems: 1. System stability issues, precipitation and stratification: Plant proteins (such as coconut protein) and animal proteins (such as casein and whey protein) differ fundamentally in isoelectric point, thermal stability, and ionic strength sensitivity. The globulins and glutenin abundant in plant proteins are prone to thermal denaturation and aggregation during sterilization, forming large aggregates; while casein micelles are easily destabilized and flocculated in low pH or high calcium ion environments. When both coexist in the same liquid phase system, heterogeneous aggregation between the two proteins intensifies, leading to significant protein precipitation, fat floating, and phase separation (stratification) during the product's shelf life, severely impacting the product's appearance and consumer acceptance. 2. Flavor Compatibility Issues Between Plant and Animal Proteins: Coconut protein possesses a characteristic coconut aroma and a certain degree of beany / green flavor (originating from volatile aldehydes and ketones produced by lipoxygenase), while animal proteins (especially whey and casein) have a creamy flavor and a slight cooked taste. Directly combining these two flavor systems can easily produce unpleasant, complex off-flavors. Furthermore, polyphenols in plant proteins may interact with animal proteins, further producing undesirable flavors such as sulfur or burnt tastes during heating. Achieving a harmonious balance between the two flavors without using excessive amounts of artificial flavorings is a key challenge in the development of dual-protein beverages. 3. Insufficient shelf-life stability: Under long shelf-life conditions (typically 6-12 months), dual-protein beverages face multiple instability risks. First, residual lipoxygenases cause lipoxidative rancidity, leading to a rancid taste. Second, proteins continue to slowly aggregate during storage, gradually increasing in size to micrometers or even macroscopically visible flocculent matter and sediment. Third, there is the risk of secondary microbial contamination (especially for neutral and weakly acidic protein beverages). Finally, the Maillard reaction continues during storage, leading to browning and flavor deterioration. These instability factors are interconnected, making comprehensive quality control of dual-protein beverages extremely difficult throughout their shelf life. Summary of the Invention

[0004] In view of this, the present invention proposes a highly stable coconut protein-milk protein dual-protein complex beverage and its preparation process, thereby solving the above-mentioned problems. The technical solution of the present invention is implemented as follows: A highly stable coconut protein-milk protein dual-protein complex beverage, comprising the following ingredients by weight percentage: 5%-7% freshly squeezed coconut juice, 4%-6% whole milk powder, 4%-6% white sugar, 0.3%-0.8% maltodextrin, 0.1%-0.3% mono- and diglycerides of fatty acids, 0.03%-0.10% sodium caseinate, 0.06%-0.15% sucrose fatty acid ester, 0.02%-0.04% sodium citrate, 0.01%-0.03% carrageenan, 0.07%-0.14% edible flavoring, 0.003%-0.008% vitamin E, and the balance being water, totaling 100%.

[0005] Furthermore, the freshly squeezed coconut juice has a protein content of 2.0wt%-2.7wt%, a fat content of 20wt%-22wt%, and a total solids content of 22wt%. 25wt%.

[0006] Furthermore, the whole milk powder has a protein content of 24wt%-28wt% and a lactose content of 37wt%-38wt%.

[0007] A method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage, the specific preparation steps of which include: S1. Add 60wt%-70wt% of the prescribed amount of white granulated sugar to water, heat and stir, filter, and magnetically treat to obtain sugar solution; S2. Add whole milk powder and mono- and diglycerides of fatty acids to the sugar solution, perform high-speed shearing and hydration treatment to obtain the liquid. S3. Add freshly squeezed coconut juice to the liquid, heat it, add maltodextrin, carrageenan, sucrose fatty acid ester, sodium caseinate, sodium citrate and the remaining white sugar, stir at high speed under heat preservation, perform the first filtration, homogenization, cool, add vitamin E and edible flavoring to obtain the blended liquid. S4. The prepared liquid undergoes a second filtration and homogenization, followed by UHT sterilization and cooling, and then aseptic filling to obtain a coconut protein-milk protein dual-protein complex beverage with high stability.

[0008] Furthermore, in step S1, the temperature of the heating and stirring is 45-55℃, the rotation speed is 900-1200rpm, and the time is 5-10min.

[0009] Furthermore, in step S1, the pore size of the filter is ≥200 mesh; The magnetic attraction process has an intensity of ≥8000Gs and a duration of 5-10min.

[0010] Furthermore, in step S2, the high-speed shearing speed is 900-1200 rpm, the temperature is 45-55℃, and the time is 15-20 min. The hydration treatment is performed at a temperature of 45-55℃ for 20-30 minutes.

[0011] Furthermore, in step S3, the heating process involves heating the temperature to 80-85°C; The high-speed stirring under the heat preservation conditions is carried out at 80-85℃ and 900-1200rpm for 15-20 minutes.

[0012] Furthermore, in step S3, the first filtration and homogenization involves filtering through an 80-mesh sieve at 80-85℃, followed by homogenization at 70-80℃ and 30-40MPa for 5-10 minutes. The cooling temperature is ≤10℃.

[0013] Furthermore, in step S4, the second filtration and homogenization are first filtered through an 80-mesh sieve at ≤10℃, and then homogenized for 5-10 minutes at 65-80℃ and 20-25MPa. The UHT sterilization temperature is 136-140℃, and the time is 13-17s; The temperature is then cooled to 18-26°C.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention solves the problems of nutritional balance, stability, flavor compatibility, and shelf-life quality maintenance in current dual-protein beverage systems. Specifically: 1. Dual-protein blending technology: Coconut protein is mainly composed of medium-chain fatty acids, while milk protein is rich in lactoferrin and casein. By precisely matching coconut protein and milk protein in a certain ratio, amino acid complementarity and protein biological value can be achieved, thereby improving bioavailability and solving the problem of nutritional imbalance caused by single protein.

[0015] 2. Emulsification-Gel Dual Stabilization Technology: Through the synergistic effect of emulsifiers and gelling agents, an interfacial membrane barrier and a weak gel spatial network are simultaneously constructed in the liquid phase. Combined with sodium caseinate for thickening and water retention enhancement, and stabilizers (carrageenan, sodium caseinate, and mono- and diglyceride fatty acid esters working synergistically), a stable emulsion system with a zeta potential of over -25mV is formed, inhibiting the aggregation and sedimentation of protein particles and solving the problem of fat floating and precipitation in dual-protein systems.

[0016] 3. Two-step homogenization and ultra-high temperature instantaneous sterilization process: The two-step homogenization strategy of low-pressure pre-homogenization combined with high-pressure fine homogenization achieves narrow particle size distribution control, refines particles, enhances emulsification effect, improves product smoothness and protein retention rate. Combined with ultra-high temperature instantaneous sterilization process, it preserves flavor while inactivating microorganisms, solving the problem of poor compatibility between plant protein flavor and animal protein.

[0017] 4. Flavor control process: control the ratio of animal protein to plant protein, add natural food flavoring to enhance the flavor, add sodium citrate to adjust the pH to 6.8, use emulsifiers to improve the taste blending, and add vitamin E antioxidant to form a "dual protein + antioxidant" compound nutrition. Detailed Implementation

[0018] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0019] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0020] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0021] Example 1 A highly stable coconut protein-milk protein dual-protein complex beverage, comprising the following ingredients by weight percentage: 6% freshly squeezed coconut juice (the protein content of freshly squeezed coconut juice is 2.5wt%, the fat content is 21wt%, and the total solids content is 24wt%), 5% whole milk powder (the protein content of whole milk powder is 26wt%, and the lactose content is 37.5wt%), 5% white sugar, 0.5% maltodextrin, 0.2% mono- and diglycerides of fatty acids, 0.05% sodium caseinate, 0.10% sucrose fatty acid ester, 0.03% sodium citrate, 0.02% carrageenan, 0.10% flavoring, 0.005% vitamin E, and the balance being water, totaling 100%.

[0022] The preparation method of the above-mentioned highly stable coconut protein-milk protein dual-protein complex beverage includes the following specific preparation steps: S1. Add 65wt% of the white sugar according to the formula to water, heat to 50℃, stir at 1000rpm for 8min, filter through 200 mesh, and treat with magnetic attraction at 8000Gs for 8min to obtain sugar solution. S2. Add whole milk powder and mono- and diglycerides of fatty acids to the sugar solution, shear at 50°C and 1000 rpm for 18 min, and hydrate for 25 min to obtain the liquid. S3. Add freshly squeezed coconut juice to the liquid mixture, heat to 83°C, add maltodextrin, carrageenan, sucrose fatty acid ester, sodium caseinate, sodium citrate and the remaining white sugar, stir at 83°C and 1000 rpm for 18 minutes, filter through an 80-mesh sieve at 83°C, then homogenize at 75°C and 32 MPa for 8 minutes, cool to ≤10°C, add vitamin E and edible flavoring to obtain the blended liquid; S4. The prepared liquid is filtered through an 80-mesh sieve at ≤10℃, then homogenized at 72℃ and 23MPa for 8 minutes, sterilized by UHT at 138℃ for 15 seconds, cooled to 22℃, and aseptically filled to obtain a coconut protein-milk protein dual-protein complex beverage.

[0023] Example 2 A highly stable coconut protein-milk protein dual-protein complex beverage, comprising the following ingredients by weight percentage: 5% freshly squeezed coconut juice (the protein content of freshly squeezed coconut juice is 2.0 wt%, the fat content is 20 wt%, and the total solids content is 22 wt%), 4% whole milk powder (the protein content of whole milk powder is 24 wt%, and the lactose content is 37 wt%), 4% white sugar, 0.3% maltodextrin, 0.1% mono- and diglycerides of fatty acids, 0.03% sodium caseinate, 0.06% sucrose fatty acid ester, 0.02% sodium citrate, 0.01% carrageenan, 0.07% flavoring, 0.003% vitamin E, and the balance being water, totaling 100%.

[0024] The preparation method of the above-mentioned highly stable coconut protein-milk protein dual-protein complex beverage includes the following specific preparation steps: S1. Add 60wt% of the white sugar according to the formula to water, heat to 45℃, stir at 900rpm for 5min, filter through 200 mesh, and treat with magnetic attraction at 8000Gs for 5min to obtain sugar solution. S2. Add whole milk powder and mono- and diglycerides of fatty acids to the sugar solution, shear at 45°C and 900 rpm for 15 min, and hydrate for 20 min to obtain the liquid. S3. Add freshly squeezed coconut juice to the liquid mixture, heat to 80℃, add maltodextrin, carrageenan, sucrose fatty acid ester, sodium caseinate, sodium citrate and the remaining white sugar, stir at 80℃ and 900 rpm for 15 minutes, filter through an 80-mesh sieve at 80℃, then homogenize at 70℃ and 30MPa for 5 minutes, cool to ≤10℃, add vitamin E and edible flavoring to obtain the blended liquid; S4. The prepared liquid is filtered through an 80-mesh sieve at ≤10℃, then homogenized at 65℃ and 20MPa for 5 minutes, sterilized by UHT at 136℃ for 13 seconds, cooled to 18℃, and aseptically filled to obtain a coconut protein-milk protein dual-protein complex beverage.

[0025] Example 3 A highly stable coconut protein-milk protein dual-protein complex beverage, comprising the following ingredients by weight percentage: 7% freshly squeezed coconut juice (the protein content of freshly squeezed coconut juice is 2.7wt%, the fat content is 22wt%, and the total solids content is 25wt%), 6% whole milk powder (the protein content of whole milk powder is 28wt%, and the lactose content is 38wt%), 6% white sugar, 0.8% maltodextrin, 0.3% mono- and diglycerides of fatty acids, 0.10% sodium caseinate, 0.15% sucrose fatty acid ester, 0.04% sodium citrate, 0.03% carrageenan, 0.14% flavoring, 0.008% vitamin E, and the balance being water, totaling 100%.

[0026] The preparation method of the above-mentioned highly stable coconut protein-milk protein dual-protein complex beverage includes the following specific preparation steps: S1. Add 70wt% of the white sugar according to the formula to water, heat to 55℃, stir at 1200rpm for 10min, filter through a 200-mesh filter, and treat with a magnetic suction of 8000Gs for 10min to obtain sugar solution. S2. Add whole milk powder and mono- and diglycerides of fatty acids to the sugar solution, shear at 55°C and 1200 rpm for 20 min, and hydrate for 30 min to obtain the liquid. S3. Add freshly squeezed coconut juice to the liquid mixture, heat to 85℃, add maltodextrin, carrageenan, sucrose fatty acid ester, sodium caseinate, sodium citrate and the remaining white sugar, stir at 85℃ and 1200 rpm for 20 minutes, filter through an 80-mesh sieve at 85℃, then homogenize at 80℃ and 35 MPa for 10 minutes, cool to ≤10℃, add vitamin E and edible flavoring to obtain the blended liquid; S4. The prepared liquid is filtered through an 80-mesh sieve at ≤10℃, then homogenized at 80℃ and 25MPa for 10min, sterilized by UHT at 140℃ for 17s, cooled to 26℃, and aseptically filled to obtain a coconut protein-milk protein dual-protein complex beverage.

[0027] Comparative Example 1 The difference from Example 1 is that animal protein (milk protein) is missing, that is, whole milk powder is missing, and water is used to make up 100%, otherwise it is the same as Example 1.

[0028] Comparative Example 2 The difference from Example 1 is that it lacks plant protein (coconut protein), that is, it lacks freshly squeezed coconut juice. Water is used to make up 100%, otherwise it is the same as Example 1.

[0029] Comparative Example 3 The difference from Example 1 is that mono- and diglyceride fatty acid esters and sucrose fatty acid esters are missing, and water is used to make up 100% of them; otherwise, they are the same as in Example 1.

[0030] Comparative Example 4 The difference from Example 1 is that carrageenan and sodium caseinate are missing, and water is used to make up 100%, otherwise it is the same as Example 1.

[0031] Comparative Example 5 The difference from Example 1 is that magnetic attraction is not performed in step S1, but otherwise it is the same as Example 1.

[0032] Comparative Example 6 The difference from Example 1 is that a one-time feeding method is used, while the rest is the same as Example 1.

[0033] The preparation method of the comparative coconut protein-milk protein dual-protein complex beverage includes the following specific steps: S1. Heat water to 50℃, add the following ingredients to the water all at once: white sugar, whole milk powder, mono- and diglycerides of fatty acids, freshly squeezed coconut juice, maltodextrin, carrageenan, sucrose fatty acid ester, sodium caseinate, sodium citrate, vitamin E, and edible flavoring. Stir at 50℃ and 1000 rpm for 30 minutes to obtain a mixture. S2. Heat the mixture to 83℃, stir at 1000rpm for 18min, filter through an 80-mesh sieve, then homogenize at 75℃ and 32MPa for 8min, and cool to ≤10℃ to obtain the prepared solution. S3. The preparation solution is filtered through an 80-mesh sieve at ≤10℃, then homogenized at 72℃ and 23MPa for 8 minutes, sterilized by UHT at 138℃ for 15 seconds, cooled to 22℃, and aseptically filled to obtain a coconut protein-milk protein dual-protein complex beverage.

[0034] Comparative Example 7 The difference from Example 1 is that only one filtration and homogenization is performed, while the rest is the same as Example 1.

[0035] The preparation method of the coconut protein-milk protein dual-protein complex beverage in this comparative example includes the following specific preparation steps: S1. Add 65wt% of the white sugar according to the formula to water, heat to 50℃, stir at 1000rpm for 8min, filter through 200 mesh, and treat with magnetic attraction at 8000Gs for 8min to obtain sugar solution. S2. Add whole milk powder and mono- and diglycerides of fatty acids to the sugar solution, shear at 50°C and 1000 rpm for 18 min, and hydrate for 25 min to obtain the liquid. S3. Add freshly squeezed coconut juice to the liquid mixture, heat to 83°C, add maltodextrin, carrageenan, sucrose fatty acid ester, sodium caseinate, sodium citrate and the remaining white sugar, stir at 83°C and 1000 rpm for 18 minutes, cool to ≤10°C, add vitamin E and edible flavoring to obtain the mixture. S4. The prepared liquid is filtered through an 80-mesh sieve at ≤10℃, then homogenized at 72℃ and 23MPa for 8 minutes, sterilized by UHT at 138℃ for 15 seconds, cooled to 22℃, and aseptically filled to obtain a coconut protein-milk protein dual-protein complex beverage.

[0036] Test Example 1 The technical indicators of the beverages prepared according to Examples 1-3 and Comparative Examples 1-7 were determined; Technical specifications: Fat globule size (measured using a laser particle size analyzer); Protein retention rate (Kjeldahl method); Protein content (determined by Kjeldahl method); Centrifugal sedimentation rate (centrifugation test); Storage stability (observed at room temperature (25℃)); The measurement results are shown in Table 1.

[0037] Table 1

[0038] As can be seen from Table 1, the coconut protein-milk protein dual-protein complex beverages prepared in Examples 1-3 of the present invention have small particle size, high protein retention rate, high protein content, no obvious precipitation, and high stability.

[0039] Test Example 2 The quality indicators of the beverages prepared according to Examples 1-3 were determined; Quality Indicators: 1. Sensory and physicochemical indicators Color: Uniform milky white or milky yellow, without any abnormal discoloration; Taste and aroma: A blend of coconut and milk aromas, with no off-odors; Organizational state: homogeneous emulsion, with a small amount of sedimentation allowed but no stratification.

[0040] 2. Health and safety indicators Total bacterial count: ≤10000 cfu / mL; Coliform bacteria: ≤40MPN / 100mL; Mold: ≤10 cfu / mL; Yeast: ≤10 cfu / mL; Pathogenic bacteria: Not detectable.

[0041] The results are shown in Table 2.

[0042] Table 2

[0043] As can be seen from Table 2, the coconut protein-milk protein dual-protein complex beverages prepared in Examples 1-3 of the present invention have a uniform milky white color, no abnormal discoloration, a blend of coconut and milk aromas, no off-odors, a uniform emulsion, no sedimentation or stratification, and no microorganisms or pathogens were detected, indicating high safety.

[0044] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A highly stable coconut protein-milk protein dual-protein complex beverage, characterized in that, The ingredients, by weight percentage, include: 5%-7% freshly squeezed coconut juice, 4%-6% whole milk powder, 4%-6% white sugar, 0.3%-0.8% maltodextrin, 0.1%-0.3% mono- and diglycerides of fatty acids, 0.03%-0.10% sodium caseinate, 0.06%-0.15% sucrose fatty acid esters, 0.02%-0.04% sodium citrate, 0.01%-0.03% carrageenan, 0.07%-0.14% edible flavoring, 0.003%-0.008% vitamin E, and the balance being water, totaling 100%.

2. The highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 1, characterized in that, The freshly squeezed coconut juice has a protein content of 2.0wt%-2.7wt%, a fat content of 20wt%-22wt%, and a total solids content of 22wt%. 25wt%.

3. The highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 1, characterized in that, The whole milk powder has a protein content of 24wt%-28wt% and a lactose content of 37wt%-38wt%.

4. A method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage as described in any one of claims 1-3, characterized in that, The specific preparation steps include: S1. Add 60wt%-70wt% of the prescribed amount of white granulated sugar to water, heat and stir, filter, and magnetically treat to obtain sugar solution; S2. Add whole milk powder and mono- and diglycerides of fatty acids to the sugar solution, perform high-speed shearing and hydration treatment to obtain the liquid. S3. Add freshly squeezed coconut juice to the liquid, heat it, add maltodextrin, carrageenan, sucrose fatty acid ester, sodium caseinate, sodium citrate and the remaining white sugar, stir at high speed under heat preservation, perform the first filtration, homogenization, cool, add vitamin E and edible flavoring to obtain the blended liquid. S4. The prepared liquid undergoes a second filtration and homogenization, followed by UHT sterilization and cooling, and then aseptic filling to obtain a coconut protein-milk protein dual-protein complex beverage with high stability.

5. The method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 4, characterized in that, In step S1, the temperature of the heating and stirring is 45-55℃, the rotation speed is 900-1200rpm, and the time is 5-10min.

6. The method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 4, characterized in that, In step S1, the pore size of the filter is ≥200 mesh; The strength of the magnetic attraction treatment is ≥8000Gs.

7. The method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 4, characterized in that, In step S2, the high-speed shearing speed is 900-1200 rpm, the temperature is 45-55℃, and the time is 15-20 min. The hydration treatment is performed at a temperature of 45-55℃ for 20-30 minutes.

8. The method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 4, characterized in that, In step S3, the heating process involves heating the temperature to 80-85°C. The high-speed stirring under the heat preservation conditions is carried out at 80-85℃ and 900-1200rpm for 15-20 minutes.

9. The method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 4, characterized in that, In step S3, the first filtration and homogenization involves filtering through an 80-mesh sieve at 80-85℃, followed by homogenization at 70-80℃ and 30-40MPa. The cooling temperature is ≤10℃.

10. The method for preparing a highly stable coconut protein-milk protein dual-protein complex beverage as described in claim 4, characterized in that, In step S4, the second filtration and homogenization are performed by first filtering through an 80-mesh sieve at ≤10℃, and then homogenizing at 65-80℃ and 20-25MPa. The UHT sterilization temperature is 136-140℃, and the time is 13-17s; The temperature is then cooled to 18-26°C.

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