CN109315649B - Milk-containing beverage and preparation method thereof - Google Patents
Milk-containing beverage and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/754—Organic compounds containing oxygen containing carboxyl groups
- A23B2/758—Carboxylic acid esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/779—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/788—Inorganic compounds
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
- A23C9/18—Milk in dried and compressed or semi-solid form
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- 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
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提出了一种含乳饮料及其制备方法。所述含乳饮料包括：咖啡；黑巧克力；奶豆腐；炒米；以及乳和液态乳制品的至少之一。本发明的含乳饮料含有咖啡、黑巧克力、奶豆腐和炒米，将西方风味与蒙古族特色相融合，赋予了含乳饮料较高的营养价值、极佳的风味口感以及较强的稳定性。The invention provides a milk-containing beverage and a preparation method thereof. The milk-containing beverage includes: coffee; dark chocolate; milk tofu; fried rice; and at least one of milk and liquid dairy products. The milk-containing beverage of the invention contains coffee, dark chocolate, milk tofu and fried rice, and combines western flavor with Mongolian characteristics, thereby endowing the milk-containing beverage with higher nutritional value, excellent flavor and taste and strong stability.
Description
Technical Field
The invention relates to the field of food. In particular, the present invention relates to milk-containing beverages and methods of making the same.
Background
Coffee is one of the three major drinks in the world, and has fragrant and strong smell and mellow taste. Meanwhile, aromatic substances in the coffee can resist fatigue and refresh the brain, and the coffee is suitable for young people, particularly office workers. Coffee is pungent and warm in nature, and has effects of promoting urination, removing dampness, and improving abdominal distention and edema. Coffee also has effects of calming endogenous wind, relieving spasm, caring skin, promoting appetite, improving liver, preventing hypertension, and preventing radiation injury.
Dark chocolate is chocolate with a milk mass content of less than 12% and a relatively low sugar and fat content compared to other chocolates. In addition, the black chocolate contains high content of natural antioxidant polyphenols and flavanols, and has effects of protecting cardiovascular system, controlling appetite by caffeine, regulating digestive system by cellulose and isoflavone, and regulating immunity by multiple nutrients.
The milk bean curd and the fried rice are foods with inner Mongolia characteristics. The milk bean curd, called Hu Ru Da in Mongolian, is made up by using milk, goat milk and mare milk through the processes of coagulation and fermentation. The shape of the product is similar to that of bean curd, the product tastes slightly sour or sweet, and the mastic is strong. The milk bean curd is rich in nutrition, delicious in taste, high in protein content up to 70.84%, and rich in amino acids and other trace elements beneficial to human body.
The Mongolia fried rice is 'Mongolia lubada', is processed by broom corn millet through a plurality of procedures of steaming, frying, grinding and the like, has the characteristics of faint scent, refreshing taste, hunger-engorgement resistance and hunger resistance, and is a traditional delicious food with special flavor.
However, milk-containing beverages containing coffee, dark chocolate, milk curd and parched rice are currently under development.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art. Therefore, the invention provides a milk-containing beverage and a preparation method thereof. The milk-containing beverage contains coffee, dark chocolate, milk tofu and fried rice, combines western flavor with Mongolian characteristics, and has high nutritive value, excellent flavor and taste and good stability.
To this end, in one aspect of the invention, a milk-containing beverage is presented. According to an embodiment of the invention, the milk-containing beverage comprises: coffee; dark chocolate; milk bean curd; frying rice; and at least one of milk and liquid dairy products. The inventor blends the western flavor with the Mongolian characteristics, so that the milk-containing beverage contains coffee, dark chocolate, milk tofu, fried rice and milk/dairy products at the same time. Therefore, the milk-containing beverage has higher nutritive value and excellent flavor and mouthfeel.
According to an embodiment of the present invention, the milk-containing beverage may further have the following additional technical features:
according to an embodiment of the invention, the milk-containing beverage further comprises: a sweetener; an emulsifier; a stabilizer; and an acidity regulator. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the milk-containing beverage comprises: 2-20 parts by weight of coffee; 0.1-10 parts by weight of dark chocolate; 0.1-10 parts by weight of milk curd; 0.1-10 parts by weight of parched rice; 200-800 parts by weight of at least one of milk and liquid dairy products; 10-90 parts by weight of a sweetener; 0.2-5 parts by weight of an emulsifier; 0.2-10 parts by weight of a stabilizer; and 0.1-5 parts by weight of an acidity regulator. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the coffee is provided in the form of coffee powder and the dark chocolate is provided in the form of granules. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the emulsifier is selected from at least one of glycerol monostearate, sucrose fatty acid esters, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of mono (di) glycerides, modified soy phospholipids, propylene glycol fatty acid esters, and polyglycerol monostearate, preferably at least one of glycerol monostearate, sucrose fatty acid esters, and diacetyl tartaric acid esters of mono (di) glycerides. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the sweetener is selected from at least one of white granulated sugar, glucose, fructose, sucrose, maltose, sucralose, acesulfame, lactose, stevia, aspartame and sodium cyclamate, preferably at least one of white granulated sugar and sucralose. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the present invention, the stabilizer is selected from at least one of carrageenan, agar, gellan gum, microcrystalline cellulose, guar gum, sodium alginate, locust bean gum, gum arabic, konjac gum, xanthan gum, sodium carboxymethylcellulose, and modified starch, preferably at least one of carrageenan, agar, gellan gum, and microcrystalline cellulose. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the present invention, the acidity regulator is selected from at least one of citric acid, sodium citrate, potassium citrate, sodium bicarbonate, sodium tripolyphosphate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and sodium carbonate, preferably at least one of sodium bicarbonate, sodium tripolyphosphate, and sodium hexametaphosphate. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the milk and/or liquid dairy product has a protein content not lower than 3.3mg/100g and a calcium content not lower than 120mg/100 g. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the coffee is derived from arabica coffee beans. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to the embodiment of the invention, the pH value of the milk-containing beverage is 6-8. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to the embodiment of the invention, the particle size of the milk curd is (0.8-1) cm x (0.8-1) cm. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
In another aspect of the invention, the invention provides a method of preparing a milk-containing beverage as described above. According to an embodiment of the invention, the method comprises: mixing at least one of the milk and the liquid dairy product, coffee, dark chocolate, milk curd and parched rice to obtain a mixed liquid; and sterilizing the mixed material liquid so as to obtain the milk-containing beverage. Therefore, the milk-containing beverage prepared by the method provided by the embodiment of the invention has high nutritive value and good flavor and mouthfeel.
According to an embodiment of the invention, the mixing process comprises: carrying out first mixing treatment on at least one of preheated milk and liquid dairy products, the sweetener, the emulsifier and the stabilizer so as to obtain a first mixed feed liquid; carrying out second mixing treatment on the coffee and the acidity regulator so as to obtain a second mixed feed liquid; homogenizing the first mixed feed liquid and the second mixed feed liquid to obtain a third mixed feed liquid; and subjecting the third mixed liquor, dark chocolate, milk curd and parched rice to a third mixing treatment to obtain the mixed liquor. Therefore, the milk-containing beverage obtained by the method for preparing the milk-containing beverage according to the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the present invention, the third mixing process is to add the dark chocolate, the milk curd and the parched rice to the third mixed liquor. Therefore, the milk-containing beverage obtained by the method for preparing the milk-containing beverage according to the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to the embodiment of the invention, the sterilization treatment is carried out at 120-140 ℃ for 4-90 seconds. Therefore, the milk-containing beverage obtained by the method for preparing the milk-containing beverage according to the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic flow diagram of a method of preparing a milk-containing beverage according to one embodiment of the invention; and
fig. 2 shows a schematic flow diagram of a method of preparing a milk-containing beverage according to another embodiment of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention provides a milk-containing beverage and a method for preparing the same, which will be described in detail below.
Milk-containing beverage
In one aspect of the invention, a milk-containing beverage is provided. According to an embodiment of the invention, the milk-containing beverage comprises: coffee; dark chocolate; milk bean curd; frying rice; and at least one of milk and liquid dairy products. The inventor blends the western flavor with the Mongolian characteristics, so that the milk-containing beverage contains coffee, dark chocolate, milk tofu, fried rice and milk/dairy products at the same time. Therefore, the milk-containing beverage has higher nutritive value and excellent flavor and mouthfeel.
It should be noted that the term "milk" used in the present invention mainly refers to fresh cow (sheep) milk, and the term "liquid dairy product" refers to a liquid product processed from fresh cow (sheep) milk.
According to an embodiment of the invention, the milk-containing beverage further comprises: a sweetener; an emulsifier; a stabilizer; and an acidity regulator. The inventors have found that because coffee is acidic and is present with milk/dairy products, it is prone to denaturing precipitates of proteins in the milk/dairy products. Furthermore, by adding an acidity regulator, an emulsifier and a stabilizer, the stability of the system can be ensured, and the protein denaturation and precipitation can be prevented. Meanwhile, the emulsifier and the stabilizer can also effectively prevent the fat in the milk/dairy product from floating upwards and prolong the shelf life. In addition, the addition of the sweetener can appropriately mask the bitterness of coffee, and impart an excellent flavor and taste to the milk-containing beverage. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, a milk-containing beverage comprises: 2-20 parts by weight of coffee; 0.1-10 parts by weight of dark chocolate; 0.1-10 parts by weight of milk curd; 0.1-10 parts by weight of parched rice; 200-800 parts by weight of at least one of milk and liquid dairy products; 10-90 parts by weight of a sweetener; 0.2-5 parts by weight of an emulsifier; 0.2-10 parts by weight of a stabilizer; and 0.1-5 parts by weight of an acidity regulator. The inventor obtains the better proportion through a large number of experiments, particularly the proportion among milk/liquid dairy products, coffee, acidity regulator, emulsifier and stabilizer, and can ensure the stability of the system and prevent the phenomena of protein precipitation, fat floating and the like under the condition. In addition, if the addition amount of parched rice is too large, the chewing feeling is strong, and the drinking feeling is poor. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the coffee is provided in the form of coffee powder and the dark chocolate is provided in the form of granules. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the invention, the emulsifier is selected from at least one of glycerol monostearate, sucrose fatty acid esters, sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid esters of mono (di) glycerides, modified soy phospholipids, propylene glycol fatty acid esters, and polyglycerol monostearate. According to a preferred embodiment of the present invention, the emulsifier is selected from at least one of glyceryl monostearate, sucrose fatty acid ester and diacetyl tartaric acid esters of mono (di) glycerides. The inventor screens the better emulsifier through a large amount of experiments, thereby effectively avoiding the problems of fat floating, protein precipitation and the like so as to keep the milk-containing beverage stable.
According to an embodiment of the invention, the sweetener is selected from at least one of white sugar, glucose, fructose, sucrose, maltose, sucralose, acesulfame, lactose, stevioside, aspartame and cyclamate. According to a preferred embodiment of the invention, the sweetener is selected from at least one of white granulated sugar and sucralose. The inventors screened the superior sweetener through a large number of experiments, and thus, they could mask the bitterness of coffee and give milk-containing beverages an excellent flavor and taste.
According to an embodiment of the present invention, the stabilizer is selected from at least one of carrageenan, agar, gellan gum, microcrystalline cellulose, guar gum, sodium alginate, locust bean gum, gum arabic, konjac gum, xanthan gum, sodium carboxymethylcellulose, and modified starch. According to a preferred embodiment of the invention, the stabilizer is selected from at least one of carrageenan, agar, gellan gum and microcrystalline cellulose. The inventor screens out the better stabilizer through a large amount of experiments, thereby preventing fat floating and protein precipitation. Therefore, the milk-containing beverage provided by the embodiment of the invention further has abundant nutrient components, excellent flavor and taste or stronger stability.
According to an embodiment of the present invention, the acidity regulator is selected from at least one of citric acid, sodium citrate, potassium citrate, sodium bicarbonate, sodium tripolyphosphate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and sodium carbonate. According to a preferred embodiment of the present invention, the acidity regulator is selected from at least one of sodium bicarbonate, sodium tripolyphosphate and sodium hexametaphosphate. The inventor obtains the better acidity regulator through a large number of experiments, so that the acidity of the system can be regulated to a pH value of 6-8, protein precipitation caused by peracid of the system is prevented, and the stability of the system is ensured.
According to an embodiment of the invention, the protein content of the milk and/or liquid dairy product is not lower than 3.3mg/100g, and the calcium content is not lower than 120mg/100 g. The inventor obtains the preferable composition through a large number of experiments, thereby endowing the milk-containing beverage with higher nutritional value and mellow taste.
According to an embodiment of the invention, the coffee is derived from arabica coffee beans. Therefore, the milk-containing beverage has the original flavor of coffee beans, strong fragrance, mellowness and mellowness, and unique and smooth mouthfeel.
According to the embodiment of the invention, the pH value of the milk-containing beverage is 6-8. The inventor obtains the optimal pH value through a large number of experiments, and the system is stable under the condition and is not easy to generate the phenomena of fat floating, protein precipitation and the like, thereby prolonging the shelf life.
According to the embodiment of the invention, the particle size of the milk curd is (0.8-1) cm x (0.8-1) cm. The milk curd can be suspended in the milk-containing beverage in the above particle size, and has good chewing feeling. If the particle size is too large, the particles are easy to precipitate at the bottom; if the particle size is too small, the chewing feeling is poor.
Method for preparing milk-containing beverage
In another aspect of the invention, the invention provides a method of preparing a milk-containing beverage as described above. As described above, the milk-containing beverage obtained by the method for preparing the milk-containing beverage according to the embodiment of the invention has high nutritive value and good flavor and mouthfeel. The method for preparing the milk-containing beverage will be described in detail below.
According to an embodiment of the invention, referring to fig. 1, the method comprises:
s100 hybrid processing
In this step, at least one of milk and liquid dairy products, coffee, dark chocolate, milk curd, and parched rice are subjected to a mixing process to mix the feed liquid.
It should be noted that the source of the parched rice is not strictly limited, and the parched rice can be directly obtained, or the parched rice can be processed by using broom corn millet as raw material. According to a specific embodiment of the present invention, parched rice is prepared in the following manner: cleaning broom corn millet, soaking (the mass ratio of broom corn millet to water is 1: 1.5, the soaking temperature is 45 ℃, the soaking time is 10 hours), cooking (the mass ratio of broom corn millet to water is 1.6: 1, the cooking time is 18 minutes), baking (the volume ratio of sand to broom corn millet is 5:1, the baking temperature is 183 ℃), shelling and separating to obtain clean and complete fried rice.
According to an embodiment of the present invention, referring to fig. 2, the mixing process includes:
s110 first mixing processing
In this step, at least one of preheated milk and liquid dairy product is subjected to a first mixing treatment with a sweetener, an emulsifier, and a stabilizer to obtain a first mixed liquor.
According to the embodiment of the invention, the first mixing treatment is stirring at 80-85 ℃ for 10-15 minutes. Therefore, the emulsifier and the stabilizer are convenient to dissolve and swell, and the emulsification and stabilization effects are exerted.
S120 second mixing Process
In this step, coffee is subjected to a second mixing treatment with an acidity regulator to obtain a second mixed liquor. The acidity regulator is mixed with coffee in advance, so that the pH value of the coffee can be regulated, and the coffee is prevented from being too acid and causing protein denaturation and precipitation.
S130 homogenizing treatment
In this step, the first mixed feed liquid and the second mixed feed liquid are subjected to homogenization treatment to obtain a third mixed feed liquid. Therefore, the materials are more refined, and the milk beverage is fine and smooth in taste.
S140 third mixing Process
In this step, the third mixed liquor, dark chocolate, milk curd and parched rice are subjected to a third mixing treatment to obtain a mixed liquor.
According to an embodiment of the present invention, the third mixing process is to add dark chocolate, milk curd and parched rice to the third mixed liquor. And adding the dark chocolate, the milk bean curd and the fried rice into the third mixed liquid without stirring, so that the damage of mechanical stirring to particles is reduced, and the particles are protected to be complete.
S200 sterilizing treatment
In this step, the mixed liquid is subjected to sterilization treatment to obtain a milk-containing beverage.
According to the embodiment of the invention, the sterilization treatment is carried out at 120-140 ℃ for 4-90 seconds. Therefore, the harmful bacteria are killed, and meanwhile, the loss of nutrient components is reduced.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, a milk-containing beverage was prepared as follows:
1. raw materials
Milk: 400 kg;
coffee powder: 3 kg;
crushing black chocolate: 1 kg;
and (3) milk bean curd: 1 kg, 1cm × 1cm × 1 cm;
and (3) rice frying: 1 kg;
a sweetening agent: 40.05 kg, wherein the sugar comprises 40 kg of white granulated sugar and 0.05 kg of sucralose;
a stabilizer: 0.5 kg, wherein the ingredients comprise 0.2 kg of carrageenan and 0.3 kg of gellan gum;
emulsifier: 4.2 kg, wherein the weight ratio comprises 1.6 kg of sucrose fatty acid ester, 1.6 kg of glycerin monostearate and 1 kg of diacetyl tartaric acid mono (di) glyceride;
acidity regulator: 1 kg, wherein the sodium bicarbonate comprises 0.5 kg and the sodium hexametaphosphate comprises 0.5 kg;
water: the weight is increased to 1000 kg.
2. Preparation method
2.1 adding pasteurized milk into a material dissolving tank, heating to 50 ℃, adding a sweetening agent, an emulsifying agent and a stabilizing agent into the material dissolving tank, continuously heating to 80 ℃, and starting to stir for 15 minutes in a timing manner to obtain a milk base material;
2.2 dissolving coffee with a proper amount of water, stirring for dissolving for 15 minutes, uniformly mixing, adding an acidity regulator, stirring and uniformly mixing to obtain a coffee base material, wherein the pH value is 7.30 to obtain the coffee base material;
2.3 mixing the milk base material obtained in the step 2.1 with the coffee base material obtained in the step 2.2, and carrying out constant volume and homogenization;
2.4 mixing the black chocolate chips, the milk bean curd and the fried rice with the mixed liquid in the step 2.3, and stirring and mixing uniformly;
2.5UHT sterilizing (sterilizing temperature 140 deg.C, sterilizing time 4 s), cooling, and bottling to obtain the final product.
After the product is placed at room temperature for 90 days, the tissue state of the product is good; the flavor is rich and full, and the taste is smooth; the final product has good stability and no fat floating and precipitation phenomena.
Example 2
A milk-containing beverage was prepared according to the method of example 1, except that the raw materials were as follows:
milk: 500 kg;
coffee powder: 3 kg;
crushing black chocolate: 10 kg;
and (3) milk bean curd: 0.1 kg;
and (3) rice frying: 10 kg;
a sweetening agent: 10 kg, wherein the weight of the sugar comprises 9.95 kg of white granulated sugar and 0.05 kg of sucralose;
a stabilizer: 0.5 kg, wherein the ingredients comprise 0.2 kg of carrageenan and 0.3 kg of gellan gum;
emulsifier: 4.2 kg, wherein the weight ratio comprises 1.6 kg of sucrose fatty acid ester, 1.6 kg of glycerin monostearate and 1 kg of diacetyl tartaric acid mono (di) glyceride;
acidity regulator: 1 kg, wherein the sodium bicarbonate comprises 0.5 kg and the sodium hexametaphosphate comprises 0.5 kg;
water: the weight is increased to 1000 kg.
After the product is placed at room temperature for 90 days, the tissue state of the product is good; the flavor is rich and full, and the taste is smooth; the final product has good stability and no fat floating and precipitation phenomena.
Example 3
A milk-containing beverage was prepared according to the method of example 1, except that the raw materials were as follows:
milk: 800 kg;
coffee powder: 2 kg;
crushing black chocolate: 10 kg;
and (3) milk bean curd: 5 kg;
and (3) rice frying: 0.1 kg;
a sweetening agent: 90 kg, wherein the sugar comprises 89.8 kg of white granulated sugar and 0.2 kg of sucralose;
a stabilizer: 10 kg, including 4 kg of carrageenan and 6 kg of gellan gum;
emulsifier: 0.2 kg, wherein the weight comprises 0.1 kg of sucrose fatty acid ester and 0.1 kg of glycerin monostearate;
acidity regulator: 1 kg, wherein the sodium bicarbonate comprises 0.5 kg and the sodium hexametaphosphate comprises 0.5 kg;
water: the weight is increased to 1000 kg.
After the product is placed at room temperature for 90 days, the tissue state of the product is good; the flavor is rich and full, and the taste is smooth; the final product has good stability and no fat floating and precipitation phenomena.
Example 4
A milk-containing beverage was prepared according to the method of example 1, except that the raw materials were as follows:
milk: 200 kg;
coffee powder: 20 kg;
crushing black chocolate: 8 kg;
and (3) milk bean curd: 10 kg;
and (3) rice frying: 8 kg;
a sweetening agent: 60.1 kg, wherein the sugar comprises 60 kg of white granulated sugar and 0.1 kg of sucralose;
a stabilizer: 0.5 kg, wherein the ingredients comprise 0.2 kg of carrageenan and 0.3 kg of gellan gum;
emulsifier: 5 kg, wherein the weight of the product comprises 2 kg of sucrose fatty acid ester, 2 kg of glycerin monostearate and 1 kg of diacetyl tartaric acid ester of mono (di) glyceride;
acidity regulator: 5 kg, wherein the acidity regulator is 3 kg of sodium bicarbonate and 2 kg of sodium hexametaphosphate;
water: the weight is increased to 1000 kg.
After the product is placed at room temperature for 90 days, the tissue state of the product is good; the flavor is rich and full, and the taste is smooth; the final product has good stability and no fat floating and precipitation phenomena.
Example 5
A milk-containing beverage was prepared according to the method of example 1, except that the raw materials were as follows:
milk: 500 kg;
coffee powder: 3 kg;
crushing black chocolate: 0.1 kg;
and (3) milk bean curd: 0.1 kg;
and (3) rice frying: 10 kg;
a sweetening agent: 50.05 kg, wherein the sugar comprises 50 kg of white granulated sugar and 0.05 kg of sucralose;
a stabilizer: 0.2 kg, wherein the ingredients comprise 0.1 kg of carrageenan and 0.1 kg of gellan gum;
emulsifier: 3 kg, wherein the weight percentages comprise 1 kg of sucrose fatty acid ester, 1 kg of glycerin monostearate and 1 kg of diacetyl tartaric acid mono (di) glyceride;
acidity regulator: 0.1 kg, wherein the acidity regulator is 0.05 kg of sodium bicarbonate and 0.05 kg of sodium hexametaphosphate;
water: the weight is increased to 1000 kg.
After the product is placed at room temperature for 90 days, the tissue state of the product is good; the flavor is rich and full, and the taste is smooth; the final product has good stability and no fat floating and precipitation phenomena.
Example 6
A milk-containing beverage was prepared according to the method of example 1, except that the raw materials were as follows:
milk: 500 kg;
coffee powder: 7 kg;
crushing black chocolate: 5 kg;
and (3) milk bean curd: 5 kg;
and (3) rice frying: 5 kg;
a sweetening agent: 50.05 kg, wherein the sugar comprises 50 kg of white granulated sugar and 0.05 kg of sucralose;
a stabilizer: 0.5 kg, wherein the ingredients comprise 0.2 kg of carrageenan and 0.3 kg of gellan gum;
emulsifier: 1.5 kg, wherein the weight ratio comprises 0.5 kg of sucrose fatty acid ester, 0.5 kg of glycerin monostearate and 0.5 kg of diacetyl tartaric acid mono (di) glyceride;
acidity regulator: 0.5 kg, wherein the sodium bicarbonate comprises 0.25 kg, and the sodium hexametaphosphate comprises 0.25 kg;
water: the weight is increased to 1000 kg.
After the product is placed at room temperature for 90 days, the tissue state of the product is good; the flavor is rich and full, and the taste is smooth; the final product has good stability and no fat floating and precipitation phenomena.
Comparative example 1
A milk-containing beverage was prepared as in example 6, except that the amount of coffee powder was 25 kg.
Comparative example 2
A milk-containing beverage was prepared according to the method of example 6 except that the amount of the milk curd was 20 kg.
Comparative example 3
A milk-containing beverage was prepared according to the method of example 6 except that no acidity regulator was included.
Comparative example 4
A milk-containing beverage was prepared as in example 6, except that no stabilizer was included.
Comparative example 5
A milk-containing beverage was prepared according to the method of example 6, except that the stabilizer was added in an amount of 15 kg, including 6 kg of carrageenan and 9 kg of gellan gum.
Example 7 sensory evaluation
The milk-containing beverages prepared in examples 1 to 6 and comparative examples 1 to 5 were subjected to sensory evaluation. And randomly selecting 200 persons for tasting, and comprehensively scoring according to the taste, the fragrance, the color and the tissue state, wherein each full item is divided into 10 points, the best 10 points and the worst 0 point, and the result is shown in table 1.
TABLE 1 sensory evaluation results
| Sample (I) | Taste of the product | Fragrance | Color | Tissue state |
| Example 1 | 8.7 | 8.5 | 8.8 | 9.0 |
| Example 2 | 7.6 | 8.3 | 8.4 | 9.1 |
| Example 3 | 7.0 | 7.5 | 8.7 | 8.5 |
| Example 4 | 7.7 | 7.5 | 7.6 | 8.1 |
| Example 5 | 8.5 | 8.1 | 8.0 | 7.6 |
| Example 6 | 9.1 | 9.0 | 8.8 | 9.0 |
| Comparative example 1 | 6.1 | 8.5 | 7.3 | 6.9 |
| Comparative example 2 | 5.5 | 8.0 | 8.0 | 7.8 |
| Comparative example 3 | 7.7 | 8.5 | 8.5 | 6.3 |
| Comparative example 4 | 8.6 | 8.2 | 8.3 | 5.0 |
| Comparative example 5 | 6.6 | 7.0 | 7.8 | 9.0 |
As can be seen from the data in Table 1, the organization of the products of examples 1-6 is substantially good; the flavor is rich and full, and the taste is smooth; the stability and flowability of the product are better, wherein the comprehensive score of example 6 is the highest.
Compared with example 6, the content of the coffee powder in the comparative example 1 is too high, so that the taste of the coffee milk is greatly influenced, and in addition, the pH value of the system is lower and the stability is poor.
In comparative example 2, the addition amount of the milk curd was increased and the taste was deteriorated as compared with example 6.
Comparative example 3 compared to example 6, without acidity regulator, the product system had a lower pH, a foam on the top and a granular precipitate on the bottom.
Compared with example 6, the comparative example 4 has no stabilizer, the fat floats seriously, the layering phenomenon exists, and the granular sediment is at the bottom, but the influence on the mouth feel is small and the fluidity is good.
In comparative example 5, the amount of the stabilizer added was increased as compared with example 6, and although the stability of the product was improved, the fluidity was poor and the texture was poor.
Example 8 stability analysis
The milk-containing beverages obtained in examples 1 to 6 and comparative examples 1 to 5 were stored at low temperature (4 ℃), normal temperature (25 ℃) and heat preservation (37 ℃) for 180 days, and the floating, delamination and sedimentation of fat were observed at regular intervals. The results are shown in tables 2, 3 and 4.
As can be seen from the observation results, examples 1 to 6 exhibited good stability.
Comparative example 1 compared to example 6, the coffee powder content was too high and the stability was poor, and the phenomena of fat floating, stratification and precipitation occurred.
Comparative example 2 has poor stability compared to example 6, and the phenomena of fat floating, stratification and sedimentation occur.
Comparative example 3 compared to example 6, no acidity regulator was included and fat floating, stratification and precipitation occurred.
Compared with example 6, the comparative example 4 has no stabilizer, the fat floats seriously, the phenomenon of serious stratification exists, and granular sediment is at the bottom.
Comparative example 5 showed good stability compared to example 6, with little difference.
TABLE 2 Low temperature observations
TABLE 3 Normal temperature observations
TABLE 4 Heat preservation observations
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. A milk-containing beverage, comprising:
2-20 parts by weight of coffee;
0.1-10 parts by weight of dark chocolate;
0.1-10 parts by weight of milk curd;
0.1-10 parts by weight of parched rice;
200-800 parts by weight of at least one of milk and liquid dairy products;
10-90 parts by weight of a sweetener;
0.2-5 parts by weight of an emulsifier;
0.2-10 parts by weight of a stabilizer; and
0.1-5 parts by weight of an acidity regulator;
the emulsifier is glyceryl monostearate, sucrose fatty acid ester and diacetyl tartaric acid monoglyceride (diglyceride);
the sweetener is white granulated sugar and sucralose;
the stabilizer is carrageenan and gellan gum;
the acidity regulator is sodium bicarbonate and sodium hexametaphosphate;
the milk is fresh cow milk or goat milk, and the liquid dairy product is a liquid product processed from fresh cow milk or goat milk.
2. A milk-containing beverage according to claim 1, wherein the coffee is provided in the form of coffee powder and the dark chocolate is provided in the form of granules.
3. A milk-containing beverage according to claim 1, wherein the coffee is derived from arabica coffee beans.
4. A milk-containing beverage according to claim 1, wherein the milk and/or liquid dairy product has a protein content of not less than 3.3mg/100g and a calcium content of not less than 120mg/100 g.
5. A milk-containing beverage according to claim 1, wherein the particle size of the milk curd is (0.8 to 1) cm x (0.8 to 1) cm.
6. The milk-containing beverage according to claim 1, wherein the pH of the milk-containing beverage is 6 to 8.
7. A method for preparing a milk-containing beverage according to any one of claims 1 to 6, comprising:
carrying out first mixing treatment on at least one of the preheated milk and liquid dairy product, the sweetener, the emulsifier and the stabilizer so as to obtain a first mixed feed liquid;
carrying out second mixing treatment on the coffee and the acidity regulator so as to obtain a second mixed feed liquid;
homogenizing the first mixed feed liquid and the second mixed feed liquid to obtain a third mixed feed liquid; and
performing third mixing treatment on the third mixed feed liquid, the dark chocolate, the milk curd and the fried rice so as to obtain the mixed feed liquid; and
and sterilizing the mixed material liquid so as to obtain the milk-containing beverage.
8. The method according to claim 7, wherein the third mixing process is to add the dark chocolate, the milk curd and the parched rice to the third mixed liquor.
9. The method according to claim 7, wherein the sterilization treatment is performed at 120 to 140 ℃ for 4 to 90 seconds.
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| CN102511553A (en) * | 2011-12-26 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Mongolia flavor liquid milk tea and preparation method thereof |
| CN106359778A (en) * | 2016-08-29 | 2017-02-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
| CN106538694A (en) * | 2016-11-21 | 2017-03-29 | 光明乳业股份有限公司 | A kind of coffee Milk drink and preparation method thereof |
| CN106551061A (en) * | 2015-09-25 | 2017-04-05 | 曹能 | A kind of coffee drink and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511553A (en) * | 2011-12-26 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Mongolia flavor liquid milk tea and preparation method thereof |
| CN106551061A (en) * | 2015-09-25 | 2017-04-05 | 曹能 | A kind of coffee drink and preparation method thereof |
| CN106359778A (en) * | 2016-08-29 | 2017-02-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Coffee beverage and preparation method thereof |
| CN106538694A (en) * | 2016-11-21 | 2017-03-29 | 光明乳业股份有限公司 | A kind of coffee Milk drink and preparation method thereof |
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