CN111213721A - Liquid coffee milk product and preparation method thereof - Google Patents
Liquid coffee milk product and preparation method thereof Download PDFInfo
- Publication number
- CN111213721A CN111213721A CN201811408199.6A CN201811408199A CN111213721A CN 111213721 A CN111213721 A CN 111213721A CN 201811408199 A CN201811408199 A CN 201811408199A CN 111213721 A CN111213721 A CN 111213721A
- Authority
- CN
- China
- Prior art keywords
- milk product
- milk
- coffee
- per mill
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 95
- 235000020152 coffee milk drink Nutrition 0.000 title claims abstract description 65
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 33
- 235000016213 coffee Nutrition 0.000 claims abstract description 31
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000000679 carrageenan Substances 0.000 claims abstract description 21
- 229920001525 carrageenan Polymers 0.000 claims abstract description 21
- 229940113118 carrageenan Drugs 0.000 claims abstract description 21
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 21
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 20
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000000126 substance Substances 0.000 claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 38
- 239000004615 ingredient Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 238000002844 melting Methods 0.000 claims description 25
- 230000008018 melting Effects 0.000 claims description 25
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 24
- 239000000194 fatty acid Substances 0.000 claims description 24
- 229930195729 fatty acid Natural products 0.000 claims description 24
- -1 fatty acid ester Chemical class 0.000 claims description 22
- 235000013336 milk Nutrition 0.000 claims description 21
- 239000008267 milk Substances 0.000 claims description 21
- 210000004080 milk Anatomy 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 17
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 235000020122 reconstituted milk Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 102000011632 Caseins Human genes 0.000 claims description 9
- 108010076119 Caseins Proteins 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- 235000021539 instant coffee Nutrition 0.000 claims description 8
- 239000003002 pH adjusting agent Substances 0.000 claims description 8
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 8
- 229940080237 sodium caseinate Drugs 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 239000001509 sodium citrate Substances 0.000 claims description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 230000036571 hydration Effects 0.000 claims description 4
- 238000006703 hydration reaction Methods 0.000 claims description 4
- 229920000223 polyglycerol Polymers 0.000 claims description 4
- 239000011736 potassium bicarbonate Substances 0.000 claims description 4
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 4
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 4
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 4
- 235000011181 potassium carbonates Nutrition 0.000 claims description 4
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 235000011083 sodium citrates Nutrition 0.000 claims description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
- 229910052783 alkali metal Inorganic materials 0.000 claims description 2
- 150000001340 alkali metals Chemical class 0.000 claims description 2
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims description 2
- 230000000887 hydrating effect Effects 0.000 claims description 2
- 150000004679 hydroxides Chemical class 0.000 claims description 2
- 235000011118 potassium hydroxide Nutrition 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 235000017550 sodium carbonate Nutrition 0.000 claims description 2
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 11
- 239000000047 product Substances 0.000 description 77
- 230000000052 comparative effect Effects 0.000 description 32
- 238000010438 heat treatment Methods 0.000 description 12
- 235000021552 granulated sugar Nutrition 0.000 description 8
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 229910052760 oxygen Inorganic materials 0.000 description 6
- 239000001301 oxygen Substances 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 5
- 238000001556 precipitation Methods 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 238000005189 flocculation Methods 0.000 description 4
- 230000016615 flocculation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 238000004062 sedimentation Methods 0.000 description 4
- 102100026189 Beta-galactosidase Human genes 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 108010059881 Lactase Proteins 0.000 description 3
- 108010005774 beta-Galactosidase Proteins 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 229940116108 lactase Drugs 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000008504 concentrate Nutrition 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 229940001593 sodium carbonate Drugs 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011127 biaxially oriented polypropylene Substances 0.000 description 1
- 229920006378 biaxially oriented polypropylene Polymers 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 239000011091 composite packaging material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229920001903 high density polyethylene Polymers 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 239000004700 high-density polyethylene Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk or sugar; Coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a liquid coffee milk product and a preparation method thereof. The liquid coffee milk product comprises the following raw materials in parts by weight: 800-900 per mill of raw milk, 0.05-0.3 per mill of carrageenan, 0-3 per mill of emulsifier, 0.1-1 per mill of salt, 10-100 per mill of sweet substance, pH regulator and coffee raw material; in the liquid coffee milk product, the soluble solid Brix of coffee is more than or equal to 0.7 percent; the liquid coffee milk product has protein content of 2.3 wt% or more, fat content of 2.5 wt% or more, and pH of 6.4-7.0. The invention also provides a preparation method of the liquid coffee milk product. The natural liquid coffee milk product can be stored for a long time at normal temperature, the quality guarantee period is generally 6-9 months, the product can keep good flavor and taste in the quality guarantee period, and unacceptable peculiar smell does not occur.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a liquid coffee milk product and a preparation method thereof.
Background
At present, the main coffee products in domestic market are bagged solid coffee beverage and liquid coffee beverage produced by instant coffee powder, the products mainly show scorched bitter taste, and the characteristic aroma of coffee is not obvious. Manufacturers often adopt a method for improving the flavor of the product by adding essence to the product to maintain the coffee flavor of the product.
Therefore, the development of a natural mellow coffee product without adding essence is a problem to be solved in the field.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a liquid coffee milk product and a preparation method thereof.
In order to achieve the above purpose, the present invention provides a liquid coffee milk product, which comprises the following raw materials by weight ratio: 800-900 per mill of raw milk, 0.05-0.3 per mill of carrageenan, 0-3 per mill of emulsifier, 0.1-1 per mill of salt, 10-100 per mill of sweet substance, pH regulator and coffee raw material;
in the liquid coffee milk product, the soluble solid Brix of coffee is more than or equal to 0.7 percent;
the liquid coffee milk product has protein content of 2.3 wt% or more, fat content of 2.5 wt% or more, and pH of 6.4-7.0.
The invention provides a liquid coffee milk product comprising colloid components at least comprising: 0.05-0.3 per mill of carrageenan, wherein the carrageenan preferably at least comprises K-type carrageenan, and more preferably comprises lambda-type carrageenan and/or I-type carrageenan. The raw material composition of the liquid coffee milk product provided by the invention can also contain the following colloid components: microcrystalline cellulose 0.2-2.0%, xanthan gum 0.05-0.5%, and sodium alginate 0.05-0.8%. According to a particular embodiment of the invention, preferably, when the liquid coffee milk product contains the following colloidal components, the contents of these colloidal components may be: 0.2 to 2.0 thousandths of microcrystalline cellulose, 0.05 to 0.5 thousandths of xanthan gum, 0.05 to 0.3 thousandths of K-type carrageenan, 0.05 to 0.5 thousandths of lambda-type carrageenan, 0.05 to 0.5 thousandths of I-type carrageenan and 0.05 to 0.5 thousandths of sodium alginate.
In the above liquid coffee milk product, preferably, the raw milk includes one or a combination of both of raw milk and reconstituted milk. The reconstituted milk can be prepared from milk powder and water; preferably, the reconstituted milk is prepared from milk powder and water in a weight ratio of 1:5-1: 10.
In the above-mentioned liquid coffee milk product, the amount of coffee material is determined by the coffee soluble solids Brix, preferably the coffee material comprises one or a combination of two or more of coffee concentrate, coffee extract and instant coffee powder.
In the above liquid coffee milk product, preferably, the content of the emulsifier is 0.5 to 2 ‰. The emulsifier adopted by the invention preferably comprises one or the combination of more than two of monoglyceride and diglyceride fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium caseinate and the like; more preferably, the emulsifier contains at least a monoglyceride and diglyceride fatty acid ester, and at least one emulsifier selected from the group consisting of a sucrose fatty acid ester, a polyglycerin fatty acid ester, and sodium caseinate. When the liquid coffee milk product contains the following emulsifiers, the respective amounts of these emulsifiers may be: 0.5-1.5 per mill of mono-diglycerol fatty acid ester, 0.1-0.5 per mill of sucrose fatty acid ester, 0.1-0.7 per mill of polyglyceryl fatty acid ester and 0.1-0.8 per mill of sodium caseinate. When the weight content of protein of the liquid coffee milk product is more than or equal to 2.3 percent and the weight content of fat is more than or equal to 2.5 percent, the system is easy to generate the phenomenon of water separation and layering, and the interfacial tension of the product system can be reduced to be lower than 47.5mN/m by adopting the compounding scheme of the emulsifier. One of sucrose fatty acid ester, polyglycerol fatty acid ester and sodium caseinate is used as a main emulsifier, so that the product of the invention cannot form a good emulsifying effect with the other two emulsifiers, and the compound of the sucrose fatty acid ester, the polyglycerol fatty acid ester and the sodium caseinate has a good using effect with the monoglyceride and diglyceride fatty acid esters. The conventional dairy product has the phenomena of protein precipitation, fat floating and bleeding due to the reduction of milk content, and the added colloid and emulsifier can effectively improve the phenomena.
In the above liquid coffee milk product, preferably, the salt is present in an amount of 0.1 to 1.0% o. By adding salts, the invention can obviously reduce the pH value change of the product before and after UHT, reduce the stability damage of UHT sterilization to the protein of the coffee milk product and improve the particle phenomenon generated when the product passes through a high-temperature UHT process section. The salt adopted by the invention comprises one or the combination of more than two of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate; when the liquid coffee milk product contains the following salts, the amounts of these salts are respectively: 0.05-0.5 per mill of sodium hexametaphosphate, 0.1-0.6 per mill of sodium tripolyphosphate and 0.1-0.5 per mill of sodium citrate.
In research, the inventor finds that in order to improve the stability of the product, the pH value of the coffee liquid is adjusted during product compounding, so that the pH value of a feed liquid system is controlled to be 6.6-6.8, and the stability of the product can be effectively improved. In the liquid coffee milk product, the content of the pH regulator is preferably used for regulating the pH value of the milk product to 6.6-6.8; more preferably, the pH adjuster includes one or a combination of two or more of hydroxides, carbonates, bicarbonates, and the like of alkali metals. The pH adjuster may include one or a combination of two or more of sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium bicarbonate. According to a specific embodiment of the invention, the amount of the pH regulator used may depend on the pH value to which the dairy product is to be adjusted. The liquid coffee milk product comprises the following components of pH regulator by weight: 0.1-1 per mill of sodium hydroxide/potassium, 0.1-1 per mill of sodium carbonate/potassium and 0.1-2 per mill of sodium bicarbonate/potassium.
The invention provides a natural liquid coffee milk product, which is characterized in that through reasonable formula design of a compound stabilizer, coffee extract, coffee concentrate, instant coffee powder and other coffee raw materials are used as main food ingredient materials, and through formula research and development, the flavor loss of the product is effectively reduced, and the taste and flavor of the product are guaranteed.
When the weight content of protein is more than or equal to 2.3 percent and the weight content of fat is more than or equal to 2.5 percent, the stability of the milk system is damaged due to the adjustment of physical and chemical indexes, so that the stability of the product after being heated is very poor, and the product is very easy to precipitate, agglomerate, separate out water and delaminate in the shelf life.
In the liquid coffee milk product of the present invention, preferably, the sweet substances used include white granulated sugar, high fructose corn syrup, and the like.
It is understood that the dairy product according to the invention does not exclude the usual additives in the art, such as additives that improve the nutrients, mouthfeel, taste, such as vitamins, minerals, etc., if desired. The addition amount of these ingredients can be added according to the addition amount thereof in the conventional dairy product.
According to some embodiments of the present invention, the raw material of the liquid coffee milk product of the present invention may further comprise the following components: one or more of sweetener, vitamin A, vitamin D, vitamin E, ferrum, zinc and taurine;
the raw milk used in the invention meets the regulations of the national food safety standard GB 19301 raw milk of the national food safety standard. The defatted milk powder meets the regulations of the national food safety standard GB 19644 milk powder.
The percentages and the thousandths mentioned in the present invention are by weight unless otherwise specified.
Except for special indication, the percentage and the thousandth content are all calculated by the total weight of the raw materials of the prepared liquid coffee milk product.
The invention also provides a preparation method of the liquid coffee milk product, which comprises the following steps:
(1) melting part of raw milk, carrageenan and emulsifier, and homogenizing to obtain homogeneous liquid;
(2) dissolving coffee materials, sweet substances, pH regulators and salt with ingredient water;
(3) mixing the feed liquid obtained in the step (1) and the feed liquid obtained in the step (2), cooling, and fixing the volume;
(4) degassing the feed liquid subjected to constant volume in the step (3), and then homogenizing;
(5) and (4) carrying out UHT sterilization on the homogenized material liquid obtained in the step (4), cooling and filling to obtain the liquid coffee milk product.
In the above preparation method, preferably, in the step (1), the raw milk is reconstituted milk, and the preparation method further comprises a step of hydrating the powdered milk with ingredient water: adding milk powder into 400-700 ‰ of total amount of ingredient water for hydration at 35-50 deg.C for 25-40 min; more preferably 30 min.
In the preparation method, preferably, in the step (1), part of the raw material milk, the colloid and the emulsifier are melted at 55-80 ℃ for 10-30min, wherein the melting temperature is preferably 65 ℃ and the melting time is preferably 15 min.
In the above preparation method, preferably, in the step (1), a step of reducing the temperature after the homogenization is further included; preferably, after homogenizing, the homogenized solution is cooled to 2-8 ℃.
In the above production method, preferably, in the step (1), the pressure for homogenization is: the secondary pressure is 1-5MPa, and the primary pressure is 15-25 MPa.
In the above preparation method, preferably, in step (2), 0-100% of ingredient water based on the total ingredient amount is added into concentrated coffee and/or coffee extract and/or instant coffee powder, sweet substance, pH regulator and salt, and the mixture is melted at 5-30 deg.C for 10-30min, wherein the melting temperature is preferably 20 deg.C, and the melting time is preferably 20 min.
In the above production method, preferably, in the step (3), the two portions of the feed liquid are mixed and cooled to 2 to 8 ℃.
In the above production method, preferably, in the step (4), the degassing is carried out at a pressure of-0.064 MPa to-0.08 MPa.
In the above production method, preferably, in the step (4), the pressure for homogenization is: the secondary pressure is 3-8MPa, and the primary pressure is 20-30 MPa.
In the above production method, preferably, in the step (5), the conditions of UHT sterilization (ultra high temperature sterilization) are: maintaining at 137-142 deg.c for 2-6 sec.
In the above preparation method, preferably, in the step (5), after UHT sterilization, the feed liquid is cooled to 25 ℃ or less and then sent to filling.
According to some embodiments of the invention, wherein the natural liquid coffee milk product further comprises a pH adjusting agent, the pH adjusting agent is added at the time of salt addition.
The packaging used in the present invention may take the form of beverage packaging commonly available on the market today, for example: composite packaging materials such as tetra pack, Kangmei pack and Baili pack, or plastic bottles such as PET, HDPE and BOPP. The filled product can leave the factory after passing the heat preservation experiment.
All the raw materials used in the invention can be purchased commercially, and the performance indexes of all the raw materials meet the requirements of relevant quality standards. The steps of the process of the invention which are not described in detail and are not mentioned (for example, acceptance of raw milk, purification of milk, pasteurization, compounding of colloids and emulsifiers in the formulation, filling, incubation of the filled product, etc.) and the equipment used (for example, dissolving tanks, homogenizers, degassing tanks, sterilization systems, filling systems, etc.) can be carried out according to the conventional techniques in the field of liquid milk production, unless otherwise specified.
The water in the invention can be ingredient water; and may typically be distilled or deionized water.
In summary, the present invention provides a natural liquid coffee milk product and a method for making the same. The natural liquid coffee milk product of the invention has the following advantages:
by reasonable formula design, the invention can effectively avoid adverse effects of product bleeding, precipitation, caking, layering and flavor, and ensure that the product has good stability and good flavor and taste in shelf life; the invention further matches with proper technology, so that the natural liquid coffee milk product has good stability and good flavor and taste in a longer shelf life. The natural liquid coffee milk product of the invention can contain specific nutrient substances such as vitamins, mineral substances and the like, and can meet the requirements of consumers on nutrition and health of food and flavor and mouthfeel.
The natural liquid coffee milk product can be stored for a long time at normal temperature, the quality guarantee period is generally 6-9 months, the product can keep good flavor and taste in the quality guarantee period, and unacceptable peculiar smell does not occur.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1, comparative example 2
Firstly, preparing the liquid coffee milk products of example 1, comparative example 1 and comparative example 2 according to the weight ratio of the raw materials shown in the table 1:
TABLE 1
The performance indexes of the raw materials meet the requirements of relevant quality standards.
The physical and chemical indexes of the product are shown in Table 2:
TABLE 2
| Numbering | Example 1 | Comparative example 1 | Comparative example 2 |
| Protein content | 2.36％ | 2.36％ | 2.36％ |
| Fat content | 2.57％ | 2.57％ | 2.57％ |
| pH value | 6.65 | 6.65 | 6.65 |
Second, the method for producing the liquid coffee milk product of example 1 and comparative examples 1 and 2 comprises the following steps:
adding raw milk accounting for 300 per mill of the total amount of the ingredients into a material melting tank, and heating to 65 ℃;
adding the colloid, the emulsifier and part of white granulated sugar into raw milk in a material melting tank, melting for 15 minutes, and preparing into uniform emulsion;
homogenizing the emulsion (primary pressure 20MPa and secondary pressure 4MPa), cooling to 6 deg.C, and adding into a material mixing tank;
adding the coffee concentrated solution into a material melting tank, heating to 42 ℃, adding part of white granulated sugar, sodium/potassium carbonate, sodium hexametaphosphate and fructose-glucose syrup into the material melting tank, melting for 10 minutes, and then pumping the material liquid into a material mixing tank;
and (3) carrying out constant volume by using raw milk and ingredient water according to the total amount of ingredients, and adding edible essence and nutrient bags after constant volume.
Degassing the prepared feed liquid under the condition of relative vacuum degree of-0.072 MPa to remove oxygen contained in the material, so as to prevent the oxygen contained in the milk from oxidizing substances in the product and reducing foam in the feed liquid in the long-term storage process of the product;
heating the degassed feed liquid to 73 ℃ for homogenizing, wherein the homogenizing pressure is as follows: the secondary pressure is 5MPa, and the primary pressure is 25 MPa;
heating the homogenized material to 139 ℃ for 4s, cooling to 23 ℃, adding lactase, and filling to obtain the liquid coffee milk product.
Example 2, comparative example 3, comparative example 4
Firstly, preparing the liquid coffee milk products of example 2, comparative example 3 and comparative example 4 according to the weight ratio of the raw materials shown in the table 3:
TABLE 3
| Example 2 | Comparative example 3 | Comparative example 4 | |
| Whole milk powder | 100‰ | 100‰ | 100‰ |
| White granulated sugar | 55‰ | 55‰ | 55‰ |
| Coffee extract | 40‰ | 40‰ | 40‰ |
| Instant coffee powder | 4‰ | 4‰ | 4‰ |
| Microcrystalline cellulose | 0.5‰ | 0.5‰ | -- |
| k-carrageenan | 0.10‰ | 0.10‰ | -- |
| Xanthan gum | 0.10‰ | -- | 0.10‰ |
| Sodium alginate | -- | 0.2‰ | 0.2‰ |
| Mono-diglycerol fatty acid ester | 1.0‰ | -- | 1.0‰ |
| Casein sodium salt | 0.4‰ | 0.4‰ | 0.4‰ |
| Citric acid sodium salt | 0.2‰ | 0.2‰ | 0.2‰ |
| Sodium tripolyphosphate | 0.2‰ | 0.2‰ | 0.2‰ |
| Sodium/potassium hydroxide | 0.2‰ | 0.2‰ | 0.2‰ |
| Nutrient bag | 0.25‰ | 0.25‰ | 0.25‰ |
| Edible essence | 1.7‰ | 1.7‰ | 1.7‰ |
| Ingredient water | Supplement to 1000 ‰ | Supplement to 1000 ‰ | Supplement to 1000 ‰ |
Raw material standard: the performance indexes of the raw materials meet the requirements of relevant quality standards.
Milk: meets the GB6914 standard
The physicochemical indexes of the products are shown in Table 4.
TABLE 4
| Numbering | Example 2 | Comparative example 3 | Comparative example 4 |
| Protein content | 2.38％ | 2.38％ | 2.38％ |
| Fat content | 2.61％ | 2.61％ | 2.61％ |
| pH value | 6.68 | 6.65 | 6.64 |
Secondly, the production method of the liquid coffee milk products of the embodiment 2, the comparative example 3 and the comparative example 4 comprises the following steps:
adding ingredient water which accounts for 600 per mill of the total ingredient amount into a material melting tank, and heating the ingredient water to 48 ℃;
adding the whole milk powder for proportioning into a proportioning tank for hydration, wherein the hydration time is 31 minutes;
homogenizing the hydrated reconstituted milk (primary pressure 20MPa and secondary pressure 4 MPa);
cooling the homogenized reconstituted milk to 6 ℃, and storing in another batching tank;
adding the reduced milk accounting for 300 per mill of the total amount of the ingredients into a material melting tank, and heating to 65 ℃;
adding the colloid, the emulsifier and part of white granulated sugar into the reconstituted milk in a material melting tank, melting for 15 minutes, and preparing into uniform emulsion;
homogenizing the emulsion (primary pressure 20MPa and secondary pressure 4MPa), cooling to 6 deg.C, and adding into a material mixing tank;
adding 20 per mill of ingredient water into a material melting tank, adding concentrated coffee liquid and instant coffee powder for ingredient, and keeping the temperature of the material liquid at 42 ℃. Adding part of white granulated sugar, sodium hydroxide/potassium, sodium tripolyphosphate and sodium citrate into a material melting tank, and pouring the material liquid into a material mixing tank after the material melting time is 10 minutes;
using reduced milk and ingredient water to perform constant volume according to the total amount of ingredients, and adding edible essence and nutrient bags after the constant volume is performed;
degassing the prepared feed liquid under the condition of relative vacuum degree of-0.072 MPa to remove oxygen contained in the material, so as to prevent the oxygen contained in the milk from oxidizing substances in the product and reducing foam in the feed liquid in the long-term storage process of the product;
heating the degassed feed liquid to 73 ℃ for homogenizing, wherein the homogenizing pressure is as follows: the secondary pressure is 5MPa, and the primary pressure is 25 MPa;
heating the homogenized material to 139 ℃ for 4s, cooling to 23 ℃, adding lactase, and filling to obtain the liquid coffee milk product.
Example 3, comparative example 5, comparative example 6
Firstly, preparing the liquid coffee milk products of the embodiment 3, the comparative example 5 and the comparative example 6 according to the weight ratio of the raw materials shown in the table 5:
TABLE 5
The performance indexes of the raw materials meet the requirements of relevant quality standards.
The physical and chemical indexes of the product are shown in Table 6:
TABLE 6
| Numbering | Example 3 | Comparative example 5 | Comparative example 6 |
| Protein content | 2.35％ | 2.35％ | 2.35％ |
| Fat content | 2.58％ | 2.58％ | 2.58％ |
| pH value | 6.67 | 6.67 | 6.62 |
Secondly, the production method of the liquid coffee milk products of the embodiment 3, the comparative example 5 and the comparative example 6 comprises the following steps:
adding raw milk accounting for 300 per mill of the total amount of the ingredients into a material melting tank, and heating to 65 ℃;
adding the colloid, the emulsifier and part of white granulated sugar into raw milk in a material melting tank, melting for 15 minutes, and preparing into uniform emulsion;
homogenizing the emulsion (primary pressure 20MPa and secondary pressure 4MPa), cooling to 6 deg.C, and adding into a material mixing tank;
adding coffee extract into a material melting tank, heating to 42 ℃, adding part of white granulated sugar, sodium/potassium bicarbonate, sodium hexametaphosphate and sodium citrate into the material melting tank, melting for 10 minutes, and then pumping the material liquid into a material mixing tank;
carrying out constant volume by using raw milk and ingredient water according to the total amount of ingredients, and adding edible essence and nutrient bags after the constant volume is carried out;
degassing the prepared feed liquid under the condition of relative vacuum degree of-0.072 MPa to remove oxygen contained in the material, so as to prevent the oxygen contained in the milk from oxidizing substances in the product and reducing foam in the feed liquid in the long-term storage process of the product;
heating the degassed feed liquid to 73 ℃ for homogenizing, wherein the homogenizing pressure is as follows: the secondary pressure is 5MPa, and the primary pressure is 25 MPa;
heating the homogenized material to 139 ℃ for 4s, cooling to 23 ℃, adding lactase, and filling to obtain the liquid coffee milk product.
And (3) evaluating the quality of the sample:
the samples of example 1, comparative example 2, comparative example 3, comparative example 4, example 3, comparative example 5 and comparative example 6 were placed at 40 ℃ for accelerated testing, and the stability of the state of the sample system was analyzed, and the results are shown in table 7.
And (4) qualification: the sample has no phenomena of water separation (less than or equal to 2mm), layering, flocculation, sedimentation and caking.
Unqualified: the sample has the phenomena of water separation (less than 2mm), layering, flocculation, sedimentation and caking.
Table 740 deg.c accelerated experiment sample quality analysis recording table
The rapid evaluation of the 40 ℃ heat preservation performed by the samples of the above examples 1, 2 and 3 shows that the products of the examples meet the quality requirement of the shelf life (9 months), and the products are beneficial to popularization and sale in the shelf life.
The samples of examples and comparative examples were allowed to stand at normal temperature to evaluate the stability of the state of the sample system, precipitation rate, interfacial tension, taste and flavor.
The system state is as follows:
and (4) qualification: the sample has no phenomena of water separation (less than or equal to 2mm), layering, flocculation, sedimentation and caking.
Unqualified: the sample has the phenomena of water separation (less than 2mm), layering, flocculation, sedimentation and caking.
Precipitation rate:
and (3) adding 10ml of sample into a centrifugal tube, rotating the centrifugal machine at 3000r/min, centrifuging for 10min, weighing the weight (wet weight) of the precipitate accounting for the total weight of the sample after centrifuging, and determining that the precipitate is less than 0.2 percent to be qualified.
Interfacial tension:
the sample is qualified when the interfacial tension is less than or equal to 47.5mN/m within the shelf life.
Taste and flavor:
the taste evaluation is carried out within the shelf life of 9 months, the taste number is 50 (25 people for 18-40 years old men and women), the product is evaluated integrally by adopting 10 scores of each item and the score is high, and the taste evaluation is carried out on the product.
The mouthfeel is as follows: 0 difference is less than or equal to 4, normal is less than or equal to 7, and good is less than or equal to 10
Flavor: 0 difference is less than or equal to 4, normal is less than or equal to 7, and good is less than or equal to 10
The stability, precipitation rate, interfacial tension, mouthfeel and flavor of the system state of the samples of example 1, example 2, example 3 and comparative example were subjected to a tracking evaluation at room temperature for 9 months, and the evaluation results are recorded as the following table 8:
TABLE 8 Table of the evaluation records of samples of examples and comparative examples after 9 months of tracking at room temperature
Note: in the table, "-" indicates that the sample was not evaluated at the previous stage and the sample was not evaluated at this time.
The stability, precipitation rate, interfacial tension, mouthfeel and flavor of the system state of the samples of the above examples 1, 2 and 3 are tracked and evaluated at room temperature for 9 months, which shows that the product is favorable for popularization and sale in a longer shelf life.
Claims (20)
1. A liquid coffee milk product comprises the following raw materials by weight percentage: 800-900 per mill of raw milk, 0.05-0.3 per mill of carrageenan, 0-3 per mill of emulsifier, 0.1-1 per mill of salt, 10-100 per mill of sweet substance, pH regulator and coffee raw materials, wherein the sum of the contents of all the raw materials is 1000 per mill;
in the liquid coffee milk product, the soluble solid Brix of coffee is more than or equal to 0.7 percent;
the liquid coffee milk product has protein content of 2.3 wt% or more, fat content of 2.5 wt% or more, and pH of 6.4-7.0.
2. The liquid coffee milk product according to claim 1, wherein the carrageenan comprises at least carrageenan kappa, preferably carrageenan lambda and/or carrageenan I.
3. The liquid coffee milk product according to claim 1 or 2, wherein the liquid coffee milk product has a raw material composition further comprising: microcrystalline cellulose 0.2-2.0%, xanthan gum 0.05-0.5%, and sodium alginate 0.05-0.8%.
4. The liquid coffee milk product according to claim 3, wherein the liquid coffee milk product contains the following colloidal components in the respective amounts: 0.2 to 2.0 thousandths of microcrystalline cellulose, 0.05 to 0.5 thousandths of xanthan gum, 0.05 to 0.3 thousandths of K-type carrageenan, 0.05 to 0.5 thousandths of lambda-type carrageenan, 0.05 to 0.5 thousandths of I-type carrageenan and 0.05 to 0.5 thousandths of sodium alginate.
5. The liquid coffee milk product of claim 1 or 2, wherein the raw milk comprises one or a combination of both raw milk and reconstituted milk;
preferably, the reconstituted milk is prepared from milk powder and water;
more preferably, the reconstituted milk is prepared from milk powder and water in a weight ratio of 1:5-1: 10.
6. The liquid coffee milk product of claim 1 or 2, wherein the coffee material comprises one or a combination of two or more of coffee concentrate, coffee extract and instant coffee powder.
7. The liquid coffee milk product of claim 1, wherein the emulsifier is present in an amount of 0.5-2% o;
preferably, the emulsifier comprises one or more of monoglyceride and diglyceride fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester and sodium caseinate;
more preferably, the emulsifier contains at least a monoglyceride and diglyceride fatty acid ester, and at least one emulsifier selected from the group consisting of a sucrose fatty acid ester, a polyglycerin fatty acid ester, and sodium caseinate;
further preferably, when the liquid coffee milk product contains the following emulsifiers, the respective amounts of these emulsifiers are: 0.5-1.5 per mill of mono-diglycerol fatty acid ester, 0.1-0.5 per mill of sucrose fatty acid ester, 0.1-0.7 per mill of polyglyceryl fatty acid ester and 0.1-0.8 per mill of sodium caseinate.
8. The liquid coffee milk product of claim 1, wherein the salt comprises one or a combination of two or more of sodium hexametaphosphate, sodium tripolyphosphate, and sodium citrate;
preferably, when the liquid coffee milk product contains the following salts, the amounts of these salts are respectively: 0.05-0.5 per mill of sodium hexametaphosphate, 0.1-0.6 per mill of sodium tripolyphosphate and 0.1-0.5 per mill of sodium citrate.
9. The liquid coffee milk product of claim 1, wherein the pH adjusting agent is present in an amount to adjust the pH of the milk product to 6.6-6.8;
preferably, the pH adjuster comprises one or a combination of two or more of hydroxides, carbonates and bicarbonates of alkali metals;
more preferably, the pH adjuster includes one or a combination of two or more of sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium bicarbonate;
further preferably, the liquid coffee milk product has a composition of ingredients comprising one of the following pH modifier ingredients in weight content: 0.1-1 per mill of sodium hydroxide and/or potassium hydroxide, 0.1-1 per mill of sodium carbonate and/or potassium carbonate, and 0.1-2 per mill of sodium bicarbonate and/or potassium bicarbonate.
10. A method of preparing a liquid coffee milk product as claimed in any one of claims 1 to 9, comprising the steps of:
(1) melting part of raw milk, carrageenan and emulsifier, and homogenizing to obtain homogeneous liquid;
(2) dissolving coffee materials, sweet substances, pH regulators and salt with ingredient water;
(3) mixing the feed liquid obtained in the step (1) and the feed liquid obtained in the step (2), cooling, and fixing the volume;
(4) degassing the feed liquid subjected to constant volume in the step (3), and then homogenizing;
(5) and (4) carrying out UHT sterilization on the homogenized material liquid obtained in the step (4), cooling and filling to obtain the liquid coffee milk product.
11. The preparation method according to claim 10, wherein the raw milk is reconstituted milk in the step (1), and the preparation method further comprises a step of hydrating the powdered milk with the ingredient water: adding milk powder into 400-700 ‰ of total amount of ingredient water for hydration at 35-50 deg.C for 25-40 min; preferably 30 min.
12. The preparation method according to claim 10, wherein in the step (1), part of the raw milk is mixed with the colloid and the emulsifier at 55-80 ℃ for 10-30min, wherein the mixing temperature is preferably 65 ℃ and the mixing time is preferably 15 min.
13. The method according to claim 10, wherein in the step (1), the step of cooling is further included after the homogenization; preferably, after homogenizing, the homogenized solution is cooled to 2-8 ℃.
14. The production method according to claim 10, wherein, in the step (1), the pressure for homogenization is: the secondary pressure is 1-5MPa, and the primary pressure is 15-25 MPa.
15. The preparation method according to claim 10, wherein in the step (2), the coffee concentrate and/or coffee extract and/or instant coffee powder, the sweet substance, the pH regulator and the salt are added into the ingredient water accounting for 0-100 per thousand of the total ingredient amount, and are dissolved for 10-30min at 5-30 ℃, wherein the dissolving temperature is preferably 20 ℃, and the dissolving time is preferably 20 min.
16. The method according to claim 10, wherein in the step (3), the two portions of the feed liquid are mixed and cooled to 2 to 8 ℃.
17. The production method according to claim 10, wherein, in the step (4), the degassing is carried out at a pressure of-0.064 MPa to-0.08 MPa.
18. The production method according to claim 10, wherein, in the step (4), the pressure for homogenization is: the secondary pressure is 3-8MPa, and the primary pressure is 20-30 MPa.
19. The preparation method according to claim 10, wherein, in the step (5), the UHT sterilization conditions are: maintaining at 137-142 deg.c for 2-6 sec.
20. The process of claim 10, wherein in step (5), after UHT sterilization, the feed is cooled to 25 ℃ or less and then filled.
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|---|---|---|---|---|
| CN117322502A (en) * | 2023-11-03 | 2024-01-02 | 圣元老君堂(青岛)生物科技有限公司 | A protein drink and preparation method thereof |
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| CN118140981A (en) * | 2024-04-30 | 2024-06-07 | 海南巨湖联合农业有限公司 | Maple sugar coffee milk and preparation method thereof |
| CN119547838A (en) * | 2025-01-24 | 2025-03-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee latte and preparation method thereof |
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