Wheat flavoring milk and method for preparing the same

Abstract

The present application relates to the technical field of dairy processing, further relates to a wheat flavor modified milk and a preparation method thereof, wherein the wheat flavor modified milk comprises the following raw materials in weight fractions: animal milk 800-900 parts, seaweed powder 1-2 parts, solid wheat extract 5-9 parts, polydextrose 35-40 parts, enzymatic oat flour 5-15 parts, sweetener 0-0.2 parts, essence 0-1.5 parts, lactase 0.5-1.5 parts, the wheat flavor modified milk and the preparation method thereof provided by the present application successfully solve the problems of poor stability, low lactase hydrolysis efficiency, high sugar content and insufficient dietary fiber of the existing products at the same time through specific raw material ratio and innovative process timing control, and have remarkable creativity and industrial application value.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, and further to a wheat-flavored flavored milk and its preparation method. Background Technology

[0002] With increasing consumer health awareness, the liquid milk market is seeing a growing demand for "reduced sugar, lactose-free, and high-fiber" products. Wheat-flavored dairy products are particularly popular due to their unique grain aroma and taste. However, existing wheat-flavored milk products face several technical bottlenecks: First, to enhance the wheat aroma and taste, traditional products often add large amounts of white sugar, which doesn't align with the current trend towards low-sugar / sugar-free products. Using artificial sweeteners alone can easily lead to unpleasant aftertaste and instability issues. Furthermore, a high percentage of Asian populations are lactose intolerant, and the lactose in traditionally flavored milk is difficult for some to digest and absorb, causing discomfort such as bloating and diarrhea after consumption. Current technologies typically employ lactose hydrolysis, but traditional enzymatic hydrolysis processes are time-consuming (usually 2-4 hours) and operate at low temperatures (40-45℃), resulting in low efficiency and increased production cycles and energy costs. Additionally, the addition of grain components (such as malt extract and oats) can cause fat to float, protein to precipitate, and layering, making it difficult for traditional single thickeners to maintain long-term stability.

[0003] Therefore, there is an urgent need to develop a new type of wheat-flavored flavored milk and its preparation method to solve the technical problems in the existing technology. Summary of the Invention

[0004] In view of the above-mentioned technical problems, the purpose of this invention is to provide a wheat-flavored flavored milk that can solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: This application provides a wheat-flavored flavored milk, comprising the following ingredients by weight: Animal milk 800-900 parts, seaweed powder 1-2 parts, solid malt extract 5-9 parts, polydextrose 35-40 parts, enzymatically hydrolyzed oat flour 5-15 parts, sweetener 0-0.2 parts, flavoring 0-1.5 parts, lactase 0.5-1.5 parts.

[0006] In some embodiments, the sweetener is one or more of sucralose, erythritol, or steviol glycosides.

[0007] In some embodiments, the animal milk is raw cow's milk or reconstituted milk.

[0008] In some embodiments, the lactose content in the modified milk is less than 0.5 g / 100 mL, and the dietary fiber content in the modified milk is not less than 3.0 g / 100 mL.

[0009] According to another aspect of the present invention, the present invention further provides a method for preparing wheat-flavored milk, for preparing the wheat-flavored milk as described in any of the above embodiments, comprising the following steps: S1: Add animal milk to the mixing tank and heat it to the enzymatic hydrolysis temperature of 58-60℃. Then add lactase and stir thoroughly to carry out the enzymatic hydrolysis reaction to obtain the first reaction material. S2: Add seaweed powder, solid malt extract, polydextrose and sucralose to the first reactant and mix and stir for 20-25 minutes to obtain the second reactant; S3: Add enzymatically hydrolyzed oat flour to the second reaction material, keep warm for 15-20 minutes, and continue the enzymatic hydrolysis reaction; S4: After the enzymatic hydrolysis reaction is completed, add water to make up the volume, add edible flavoring and mix and stir for 10-15 minutes; S5: Homogenize and sterilize sequentially to obtain the wheat-flavored flavored milk.

[0010] In some embodiments, the conditions for the enzymatic hydrolysis reaction include a temperature of 58-60°C and a time of 40-60 minutes.

[0011] In some embodiments, the homogenization process is carried out at a temperature of 60-70°C and a pressure of 15-25 MPa.

[0012] In some embodiments, the sterilization treatment is UHT ultra-high temperature instantaneous sterilization, wherein the temperature of the UHT ultra-high temperature instantaneous sterilization is 130-150°C and the time is 3-10 seconds.

[0013] Compared with the prior art, the wheat-flavored flavored milk provided by the present invention has at least the following beneficial effects: 1. This invention employs a combined formula of "seaweed powder + solid malt extract + polydextrose". Seaweed powder provides a natural thickener and a high-fiber base; solid malt extract not only provides a rich malty flavor, but its polysaccharide components also assist in thickening and improving body shape; polydextrose provides water-soluble dietary fiber and helps stabilize the system. The synergistic effect of these three ingredients, combined with a specific order of addition, solves the industry problem of easy separation in high-grain-load modified milk. Furthermore, the enzymatic hydrolysis reaction is carried out at 58-60℃. At this temperature, lactose molecules are highly mobile, resulting in extremely high enzymatic hydrolysis efficiency. Lactose can be completely hydrolyzed in just 40-60 minutes, reducing the time by more than 50% compared to traditional processes, greatly improving production efficiency and reducing the risk of contamination. In addition, the polydextrose and enzymatically hydrolyzed oat flour provide abundant dietary fiber, and the addition of high-sweetness sucralose and other sugar substitutes avoids the need for added white sugar, achieving the product's low-calorie, high-fiber health attributes, which aligns with the development trend of modern functional dairy products. Detailed Implementation

[0014] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the specific implementation methods of the present invention will be described below with reference to the accompanying drawings. Obviously, the drawings described below are merely some embodiments of the present invention. For those skilled in the art, other drawings and other implementation methods can be obtained based on these drawings without any creative effort.

[0015] The present application will be further described in detail below with reference to embodiments and comparative examples.

[0016] Examples 1-4 provide wheat-flavored flavored milk and its preparation method.

[0017] The present invention will be further described below with reference to specific embodiments, but these are not intended to limit the scope of the invention. The raw materials involved in the embodiments are all commercially available food-grade products.

[0018] Example 1 A malt-flavored flavored milk, the raw material composition (based on the production of 1000kg) is as follows: 850kg of raw milk, 2kg of seaweed powder, 5kg of solid malt extract, 35kg of polydextrose, 10kg of enzymatically hydrolyzed oat flour, 0.15kg of sucralose, 0.75kg of edible flavoring, and 1kg of lactase.

[0019] Preparation methods include: S1: Pump raw milk into the mixing tank, heat it to 59°C, add lactase, and start stirring.

[0020] S2: Add seaweed powder, solid malt extract, polydextrose, and sucralose, keep the temperature at 59℃, and stir for 25 minutes.

[0021] S3: Add enzymatically hydrolyzed oat flour and keep warm for 20 minutes. During this stage, the lactose hydrolysis reaction continues.

[0022] S4: Add purified water to a final volume of 1000L, add edible flavoring, and continue stirring for 10 minutes. The total enzymatic hydrolysis time, starting from the addition of lactase, is 55 minutes.

[0023] S5: Adjust the temperature of the liquid to 65℃ and perform homogenization under a pressure of 20MPa.

[0024] S6: UHT ultra-high temperature instantaneous sterilization is adopted, which is held at 138°C for 5 seconds, then cooled to below 25°C, and aseptic filling is performed to obtain the finished product.

[0025] Example 2 A type of wheat-flavored flavored milk, the raw material composition (based on the production of 1000kg) is as follows: 900kg reconstituted milk, 2kg seaweed powder, 8kg solid malt extract, 40kg polydextrose, 12kg enzymatically hydrolyzed oat flour, 0.2kg erythritol, 1.5kg edible flavoring, and 1.5kg lactase.

[0026] Preparation methods include: S1: Heat the reconstituted milk to 60°C, add lactase, and start stirring.

[0027] S2: Add seaweed powder, solid malt extract, polydextrose, and erythritol, keep at 60°C, and stir for 20 minutes.

[0028] S3: Add enzymatically hydrolyzed oat flour and keep warm for 15 minutes.

[0029] S4: Add water to a final volume of 1000L, add edible flavoring, and continue stirring for 15 minutes. The total enzymatic hydrolysis reaction time is 45 minutes.

[0030] S5: Adjust the temperature of the liquid to 70℃ and perform homogenization under a pressure of 25MPa.

[0031] S6: UHT sterilization is performed at 150°C for 3 seconds, followed by cooling and filling to obtain the finished product.

[0032] Example 3 A malt-flavored flavored milk, the raw material composition (based on the production of 1000 kg) is as follows: 900 kg of raw milk, 2 kg of seaweed powder, 9 kg of solid malt extract, 40 kg of polydextrose, 15 kg of enzymatically hydrolyzed oat flour, 0.1 kg of sucralose, 1 kg of edible flavoring, and 1 kg of lactase.

[0033] Preparation methods include: S1: Heat raw milk to 58°C, add lactase, and start stirring.

[0034] S2: Add seaweed powder, solid malt extract, polydextrose, and sucralose, keep at 58°C, and stir for 22 minutes.

[0035] S3: Add enzymatically hydrolyzed oat flour and keep warm for 18 minutes.

[0036] S4: Add water to a final volume of 1000L, add edible flavoring, and continue stirring for 12 minutes. The total enzymatic hydrolysis reaction time is 45 minutes.

[0037] S5: Adjust the temperature of the liquid to 60℃ and perform homogenization under a pressure of 15MPa.

[0038] S6: UHT sterilization is performed at 130°C for 10 seconds, followed by cooling and filling to obtain the finished product.

[0039] Comparative Example 1 The raw materials and preparation method are the same as in Example 1, except that: no enzymatically hydrolyzed oat flour is added, and an equal amount of ordinary unhydrolyzed oat flour is used instead, while the rest of the steps are exactly the same.

[0040] Comparative Example 2 The raw materials and preparation method are the same as in Example 1, except that seaweed powder and polydextrose are not added, and an equal amount of solid malt extract is used instead. The rest of the steps are exactly the same.

[0041] Comparative Example 3 The raw materials are the same as in Example 1, but the preparation method is changed: raw milk is first hydrolyzed with lactase at 59°C for 60 minutes, then the liquid is heated to 80°C, and then seaweed powder, solid malt extract, polydextrose, sucralose and ordinary oat flour are added in sequence, stirred and dissolved, then cooled and brought to a constant volume, homogenized and sterilized. The homogenization and sterilization parameters are the same as in Example 1.

[0042] Comparative Example 4 The raw materials were the same as in Example 1, but the preparation method was changed: the homogenization conditions were changed to 50°C and 10MPa; the UHT sterilization conditions were changed to 121°C for 15 seconds. The remaining steps were the same as in Example 1.

[0043] Comparative Example 5 The difference between the raw material ratio and that in Example 1 is that: sucralose is not added, but 8 parts of white sugar are added instead, and lactase is not added. The preparation method is as follows: after heating the raw milk to 59°C, white sugar, seaweed powder, solid malt extract, polydextrose, enzymatically hydrolyzed oat flour, and flavoring are added directly. After mixing evenly, homogenization and sterilization are carried out (same as in Example 1).

[0044] Effect verification experiment The products obtained in Examples 1-3 and Comparative Examples 1-4 were subjected to the following tests: Stability test: Store the product at 37℃ for 3 months, observe and record the precipitation and stratification. In addition, centrifuge the product at 3000r / min for 30 minutes and observe the stratification.

[0045] Physicochemical index testing: The lactose content and dietary fiber content in the product were tested in accordance with GB 5413.5-2010 "National Food Safety Standard for Determination of Lactose and Sucrose in Infant Food and Dairy Products" and GB 5009.88-2014 "National Food Safety Standard for Determination of Dietary Fiber in Food".

[0046] Sensory evaluation Testing method: Twenty trained dairy sensory evaluators were invited to score the product’s wheat flavor, sweetness and taste (sweetness comfort, no off-odor, maximum score 10 points), and the average score was taken.

[0047] Table 1

[0048] As shown in the table above, the products in Examples 1-3 have high sensory scores, harmonious flavors, and good stability. They all meet the technical requirements of lactose content below 0.5g / 100mL and dietary fiber content above 3.0g / 100mL, fully achieving the invention objectives. In addition, Comparative Example 1 shows that using ordinary oat flour instead of enzymatically hydrolyzed oat flour not only reduces the dietary fiber content of the product, but also causes poor taste and significantly reduced storage stability due to its poor solubility. Comparative Examples 2, 3, and 4 show that only when seaweed powder, solid malt extract, and polydextrose are present simultaneously, and the specific process of "enzymatic hydrolysis first, followed by adding oat flour for insulation" is followed, can the product obtain the best physical stability. The absence of any component or alteration of the process sequence can lead to system instability, precipitation, or stratification. Although Comparative Example 4 showed acceptable stability, its sucrose content was as high as 4.15 g / 100 mL, and it contained no dietary fiber, which does not conform to the healthy trend of sucrose-free and high-fiber products. In contrast, Examples 1-3 did not contain any sucrose, had a dietary fiber content of over 3.4 g / 100 mL, and had significantly higher sweetness scores than Comparative Example 3. This indicates that by producing natural glucose through enzymatic hydrolysis and then combining it with sucralose, a more natural, pure, and non-cloying sweetness can be obtained.

[0049] The above experimental results fully demonstrate the synergistic effect and significant efficacy of the raw material combination and preparation method provided by this invention in improving product flavor, stability, and achieving specific nutritional indicators.

[0050] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A wheat-flavored flavored milk, characterized in that, By weight, it includes the following ingredients: Animal milk 800-900 parts, seaweed powder 1-2 parts, solid malt extract 5-9 parts, polydextrose 35-40 parts, enzymatically hydrolyzed oat flour 5-15 parts, sweetener 0-0.2 parts, flavoring 0-1.5 parts, lactase 0.5-1.5 parts.

2. The wheat-flavored flavored milk according to claim 1, characterized in that, The sweetener is one or more of sucralose, erythritol, or steviol glycosides.

3. The wheat-flavored flavored milk according to claim 1, characterized in that, The animal milk is raw cow's milk or reconstituted milk.

4. The wheat-flavored flavored milk according to claim 3, characterized in that, The lactose content in the modified milk is less than 0.5g / 100mL, and the dietary fiber content in the modified milk is not less than 3.0g / 100mL.

5. A method for preparing wheat-flavored milk, used to prepare the wheat-flavored milk according to claims 1-4, characterized in that, Includes the following steps: S1: Add animal milk to the mixing tank and heat it to the enzymatic hydrolysis temperature of 58-60℃. Then add lactase and stir thoroughly to carry out the enzymatic hydrolysis reaction to obtain the first reaction material. S2: Add seaweed powder, solid malt extract, polydextrose and sucralose to the first reactant and mix and stir for 20-25 minutes to obtain the second reactant; S3: Add enzymatically hydrolyzed oat flour to the second reaction material, keep warm for 15-20 minutes, and continue the enzymatic hydrolysis reaction; S4: After the enzymatic hydrolysis reaction is completed, add water to make up the volume, add edible flavoring and mix and stir for 10-15 minutes; S5: Homogenize and sterilize sequentially to obtain the wheat-flavored flavored milk.

6. The method for preparing wheat-flavored flavored milk according to claim 5, characterized in that, The conditions for the enzymatic hydrolysis reaction include: a temperature of 58-60℃ and a time of 40-60 minutes.

7. The method for preparing wheat-flavored flavored milk according to claim 6, characterized in that, The homogenization process is carried out at a temperature of 60-70℃ and a pressure of 15-25MPa.

8. The method for preparing wheat-flavored flavored milk according to claim 7, characterized in that, The sterilization process is UHT ultra-high temperature instantaneous sterilization, where the temperature is 130-150℃ and the time is 3-10 seconds.

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