CN102307480B - 低蛋白质和无蛋白质的具有延长的贮存期限(esl)和耐贮存的无菌液体奶精及其制造方法 - Google Patents
低蛋白质和无蛋白质的具有延长的贮存期限(esl)和耐贮存的无菌液体奶精及其制造方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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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 THEREOF
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供低蛋白质和无蛋白质液体奶精组合物及其制造方法。所述液体奶精组合物包含:包含至少两种低分子量乳化剂的组合的乳化成分;包含微晶纤维素(MCC)/羧甲基纤维素(CMC)/角叉菜胶的水胶体系统;包含至少一种有机或无机酸或者有机或无机酸盐的螯合剂的螯合系统;包含至少一种缓冲剂的缓冲系统;和足以为将奶精加入其中的水性介质提供额外增白的量的增白剂。所述组合物具有占组合物重量的大约0.1%至大约33%的植物油含量,并且具有不超过组合物重量3%的蛋白质含量。所述组合物是稳定贮存至少9个月的无菌液体奶精形式,并且当将其加到不同pH、硬度和温度的饮料的水性介质中时,所述组合物提供高增白能力和令人愉悦的口感,无可辨别的羽化或脂肪分离。
Description
发明领域
本发明涉及非乳制的、具有延长的贮存期限(ESL)和耐贮存的无菌包装的液体奶精(creamer)的稳定系统和组合物,以及制造它们的方法。
发明背景
奶精也称作增白料(whiteners),其广泛用作热和冷饮料例如咖啡、可可和茶的增白剂。奶精还通常以粉末或颗粒如谷料形式用作牛奶或奶油的替代物。奶精可以以不同香味获得以提供期望的口感、品质(body)和细腻质地。
奶精可以以液体及粉末形式获得。然而,粉末形式的奶精不能提供传统乳制奶精的印象。并且,当加到饮料如咖啡中时,粉末奶精可能是难以溶解的,这将产生非均质的饮料。
尽管乳制增白料一般提供良好的口感,但是它们难以为乳品不耐受的人们所接受。并且,由于它们短的贮存能力和迅速腐坏的倾向(甚至在冷藏条件下)使液体乳制奶精不便于使用。因此,非乳制液体奶精的市场快速增长,美国是这类产品的市场领导者。
为了给热或冷饮料如咖啡和茶提供出众的味道,非乳制液体奶精应该具有良好的增白能力、迅速地溶解并保持稳定(没有羽化(feathering)、破乳化、脱油、絮凝和沉降),这在热、酸性环境中尤其难以实现。
一些专利,例如欧洲专利申请No.0457002和美国专利No.3,935,325描述了由水、植物油、蛋白质或蛋白质水解物、碳水化合物、缓冲盐、乳化剂及其它成分制成的咖啡奶精。然而,这些咖啡奶精是贮存不稳定的。
一些专利公开了含有增白剂如二氧化钛的奶精。例如,美国专利No.4,784,865描述了包含低脂牛奶、无脂奶粉、如甘油单酯或甘油二酯的乳化剂和作为增白剂的TiO2的乳制咖啡奶精。该产品是经巴氏杀菌的并在冷藏条件和非冷藏条件下分别保持稳定至少90天和30天。因为缺乏稳定系统,所以TiO2在贮存期间的严重沉降是可预期的。此外,这种产品不是无菌加工的,因此不能获得延长的贮存期限(至少6个月)。
美国专利No.5,571,334描述了含有增白剂的液体奶精的另一个示例,其包含掺入到淀粉基体中的不透明剂(例如TiO2)。因为该公开的奶精不是无菌加工的,所以不能获得延长的贮存期限(至少6个月)。此外,使用大量酪蛋白酸钠来获得奶精的乳液稳定性。
在几个专利中已描述了耐贮存奶精。例如,美国专利No.4,748,028专利公开了无菌液体奶精及其制备方法。该方法包括进行包含水、植物脂肪、乳化剂、牛奶蛋白质、盐及其它成分的混合物的UHT灭菌;冷却;均化和进一步冷却;以及将所得的液体在无菌条件下装填在无菌容器中。这种奶精的主要缺点是其需要高水平的脂肪,和具有降低的脂肪水平的奶精的增白力不足。该奶精仅在冷藏条件下对棕色化是稳定的(至多4个月)。
PCT申请WO 2007/044782描述了乳化剂水平为至少1%(以获得稳定乳化)的非乳无菌液体奶精。将所述乳化剂与乳蛋白质例如酪蛋白酸钙、酪蛋白酸钠或酪蛋白酸钾组合以获得奶精的稳定性。
总而言之,现有的奶精技术要求使用蛋白质(通常很高水平)来获得乳液稳定性。蛋白质已知为强乳化剂,并且由于它们独特的乳化性能,乳蛋白质例如酪蛋白、酪蛋白酸钠和乳清蛋白是优选的。然而,向超高温(UHT)处理的液体奶精中添加蛋白质可导致沉降,这归因于蛋白质变性和蛋白质或它们的衍生物的较低水溶解度。此外,蛋白质和低分子量乳化剂间的竞争可导致乳液不稳定,进而导致产品乳析(creaming)。
在ESL或无菌液体奶精中使用蛋白质的另一个缺点是在贮存期间凝聚。例如,当在冷藏温度、室温或升高的温度下存储奶精时,可在一夜间形成″塞子″,这使得倾倒困难且产品不可用。另外,当添加到咖啡中时,由于蛋白质在这种热、酸性环境中、尤其在Ca2+和/或Mg2+离子存在下的乳液不稳定性而可能导致羽化。
最后,随着蛋白质例如酪蛋白的成本增加,在奶精中减少或消除蛋白质是合乎需要的。制备低蛋白或无蛋白奶精中的挑战是获得在贮存期间和在饮料特别是在热和酸性饮料中重构后没有相分离(例如乳析、凝胶化、脱水收缩)的稳定乳液。
随着消费者日益增长的健康意识,还存在对低脂和无脂奶精增强的需求。因为脂肪帮助获得乳液,所以提供具有所需稳定性、颜色、质地、品质和香味的低脂或无脂的非乳制液体奶精是增加的挑战。另一个与低脂或无脂奶精相关的问题是其降低的增白能力。尽管可添加增白剂如TiO2来补偿脂肪降低引起的增白能力的下降,但是将存在解决与加入TiO2相关的问题(例如贮存期间的沉降、乳液的物理不稳定性和相分离)的挑战。
因此,仍需要如此的ESL且无菌的液体奶精,它们具有低蛋白质或无蛋白质,具有完全脂肪、减少的脂肪或无脂肪,但是仍维持新鲜奶精的所需性质。尤其是,所述低蛋白质或无蛋白质奶精必须在它们的整个贮存期限中具有良好的物理化学稳定性(没有乳析和沉降),并当添加到液体饮料例如咖啡和茶中时具有令人愉快的口感,并且没有羽化、破乳化、脱油、絮凝和沉降。
发明内容
本文所述的本发明通过提供非乳制的、低蛋白质或无蛋白质ESL和无菌的液体奶精组合物满足了现有技术未能满足的需要,所述组合物含有:油/脂肪、碳水化合物、二氧化钛及包含乳化剂、水胶体、缓冲剂和螯合剂的稳定复合系统。该无菌液体奶精能稳定贮存(shelf-stable)至少9个月。
在贮存期间,本发明的液体奶精具有良好的物化稳定性,且在热或冷的酸性饮料例如咖啡、茶或可可中是易于分散的。当添加到不同pH、水硬度和温度的饮料的水性介质(aqueous media)中时,所述组合物提供高的增白能力和令人愉快的口感,而没有可辨别的羽化或脂肪分离。
在本发明的一实施方案中,所述低蛋白质或无蛋白质液体奶精组合物包含:(i)一种或多种乳化成分,有利地包含至少两种低分子量乳化剂的组合;(ii)包含微晶纤维素(MCC)/羧甲基纤维素(CMC)/角叉菜胶的水胶体系统;(iii)包含至少一种有机或无机酸或者有机或无机酸盐的螯合剂的螯合系统;(iv)包含至少一种缓冲剂的缓冲系统;和(v)足以为将奶精加入其中的水性介质提供额外增白的量的增白剂。
在本发明的一优选实施方案中,所述至少一种螯合剂是柠檬酸、氨基酸、氨基酸的钠或钾盐、六偏磷酸钠或钾、三-、四-或其它聚磷酸钠或钾、柠檬酸钠或钾、EDTA、EDTA的钠或钾盐、酒石酸钠或钾,或者其组合,并且其以大约0.02-1.4重量%、优选0.05-1重量%、并最优选0.1重量%至高达大约0.3至0.5重量%的量存在。水胶体系统和螯合剂之间的重量/重量比率可以是(0.035-100)∶1、优选(1-50)∶1、更优选(1-10)∶1、并最优选(2-5)∶1。
在另一实施方案中,本发明的奶精的乳化成分包括低HLB乳化剂和中HLB乳化剂的组合。优选地,低HLB乳化剂选自甘油单酯、甘油二酯、乙酰化甘油单酯、脱水山梨糖醇三油酸酯、甘油二油酸酯、脱水山梨糖醇三硬脂酸酯、丙二醇单硬脂酸酯、甘油单油酸酯和单硬脂酸酯、以及它们的组合,并且中HLB乳化剂选自脱水山梨糖醇单油酸酯、丙二醇单月桂酸酯、脱水山梨糖醇单硬脂酸酯、硬脂酰基-2-乳酸钙(calciumstearoxyl-2-lactylate)、甘油脱水山梨糖醇单棕榈酸酯、大豆卵磷脂、甘油单酯的二乙酰化酒石酸酯(diacetylated tartaric acid esters ofmonoglycerides)以及它们的组合。
有利地,所述组合物具有占组合物重量的大约0.1%-大约33%的植物油含量及不超过组合物重量的3%的蛋白质含量。
在本发明的液体奶精的一实施方案中,至少一种乳化剂成分是中疏水/亲油平衡值(HLB)乳化剂,其以组合物重量的0.05%-1.8%的量存在。优选地,中HLB乳化剂包括甘油酯化合物如琥珀酸单甘油酯、琥珀酸甘油二酯或其组合。优选地,当使用组合时,甘油二酯以组合物中总甘油酯重量的0.01%-25%的量存在。琥珀酸甘油二酯的脂肪酸链长度是C-4至C-24。
优选地,增白剂是具有大约0.1微米至大约0.7微米的粒度(平均粒度0.3微米)的二氧化钛,并且增白剂以组合物重量的大约0.1%至大约1%的量存在。
在本发明的一优选实施方案中,所述至少一种缓冲剂是食品级的有机或无机酸盐,其选自磷酸钾、磷酸氢二钾、磷酸三钾、磷酸钠、磷酸氢二钠、磷酸三钠、三聚磷酸钠、三聚磷酸钾、焦磷酸四钠、焦磷酸四钾、六偏磷酸钠、碳酸钾、碳酸钠、碳酸氢钾、碳酸氢钠、乙酸钠或钾、抗坏血酸钠或钾及其组合,或者与有机或无机酸组合,并且所述缓冲剂以组合物重量的大约0.05%至大约2.1%的量存在,优选0.1-0.8重量%,并最优选0.3-0.6重量%。
本发明还提供饮料,其包含含水液体,饮料形成成分例如咖啡、茶、巧克力或果汁饮品,以及足以为所述饮料提供乳油化效果的量的本发明奶精。本发明的奶精还可用作乳制品替代物,用于与食品例如粮食和浆果一起消费或者作为汤或其它用法的奶精用于烹饪。本发明的奶精还可包含至少一种食品级的防腐剂,所述防腐剂选自苯甲酸钠、苯甲酸钾、山梨酸、山梨酸钠、山梨酸钾、亚硫酸盐及其组合。
本发明还提供用于生产本发明的液体奶精的方法,所述方法包括提供乳化成分、水胶体系统、螯合剂、缓冲剂和增白剂,它们为粉末或液体形式的,或其组合;并将这些粉末成分在搅拌下溶解在水中。水可以是冷的、热的、或者冷然后加热的、或者热然后冷却的。在一实施方案中,本方法还包括将粉末形式或液体形式或其组合的甜味剂在搅拌下添加到水中。此外,可以将植物油添加到水中以产生所有成分的混合物,接着让该混合物经历热处理(所述热处理选自超高温(UHT)巴氏消毒或灭菌、蒸馏和其它热处理方法),均化,冷却,然后在无菌条件下填入容器中以生产液体奶精。
附图说明
图1A和B显示将市售的无脂肪液体咖啡伴侣(CML)加入到热咖啡中引起的去稳定化的实例。
图2A和B显示通过加入螯合剂(2B)逆转增白的咖啡不稳定性(2A)的实例。
图3显示不同水平的螯合剂柠檬酸钠对用CML增白的咖啡的稳定性的作用。
优选实施方案的详细描述
本发明提供通过油、碳水化合物、二氧化钛相互作用形成的并用包含水胶体、乳化剂、pH缓冲剂和螯合剂的新型复合稳定系统稳定的低蛋白和无蛋白ESL和无菌的液体奶精。本发明的无菌液体奶精能稳定贮存至少9个月。
可将本发明的奶精用作用于液体或粉末饮料例如咖啡、茶、可可或果汁饮品的增白料,来产生具有好的口感、完整(full)品质、细腻质地和令人愉悦的味道而无不良味道的物理稳定的均质饮料。还可将所述奶精用作乳制品替代物,其可直接或者与粮食一起食用,作为用于浆果的乳油或者用于汤的奶精,和在许多其它烹饪应用中使用。还可将本发明的奶精用作其它产品的一部分,例如RTD饮料、2合1(2-in-1)或3合1液体浓缩物和2合1或3合1粉末混合物。
常规液体奶精中脂肪的存在对于其增白能力是至关重要的。为了满足消费者日益增长的降低奶精中反式脂肪酸(TFA)水平的需求,已经尝试了利用增白剂例如二氧化钛(TiO2)来补偿低脂奶精中脂肪水平降低引起的增白能力下降。然而,添加TiO2来替换脂肪引起了其它问题例如贮存期间的沉降、乳液的物理不稳定性和相分离。此外,当将其加到热的酸性饮料例如咖啡中时,所述低脂或无脂液体奶精还可引起终产物的去稳定化,即使它们已通过了贮存期间为例如38℃三周、30℃三个月和室温(20-25℃)9个月的贮存-稳定性试验。例如,如图1A和B所示,将物理稳定的无脂肪液体咖啡伴侣(CML)加入到热咖啡中引起相分离、乳液去稳定化、引起絮凝或脱油和/或TiO2沉降。
为了解决加入CML引起的终产品去稳定化问题,采取了数种方法。令人惊奇地是,发现加入螯合剂例如柠檬酸、柠檬酸纳、三聚磷酸钠、六偏磷酸钠和EDTA克服了不稳定性。如图2所示,加入螯合剂(图2B)逆转了增白的咖啡的不稳定性(图2A)。相反,当加到增白的咖啡中时,加入改变CML的pH的物质例如NaHCO3缓冲盐、NaOH和H3PO4不能解决CML不稳定性问题。
此外,已发现螯合剂的水平对用液体奶精增白的饮料例如咖啡的物理稳定性是关键性的。例如,如图3所示,螯合剂柠檬酸钾对热咖啡的稳定性作用取决于它的水平。
在本发明的一优选实施方案中,新的稳定系统包含特定比率的乳化剂、水胶体系统、缓冲剂和螯合剂。
在一实施方案中,螯合剂以大约0.02-1.4重量%、优选0.05-1重量%、并最优选0.1-0.3重量%的量存在。水胶体系统和螯合剂的重量/重量比率可以是(1-50)∶1,优选(1-10)∶1,并最优选(2-5)∶1。
优选地,螯合剂是柠檬酸、氨基酸、氨基酸的钠或钾盐、六偏磷酸钠或钾、三-、四-或其它聚磷酸钠或钾、柠檬酸钠或钾、EDTA、EDTA的钠或钾盐、酒石酸钠或钾,或其组合。
所述稳定系统的乳化剂部分包括特定比率的至少两种低分子量乳化剂的组合。已知乳液的类型受乳化剂控制,且乳化剂应可溶解于连续相。因此,对于稳定的水包油型乳液,具有高疏水/亲脂平衡(HLB)值的乳化剂提供最佳稳定性。然而,令人惊奇地发现,当具有低和中HLB值的乳化剂的比率是大约5∶1至大约1∶20,优选大约3∶1至大约1∶10,并最优选大约2∶1至大约1∶5时,具有低和中HLB值的低分子量乳化剂的组合提供液体奶精的最佳乳液稳定性。
所使用的乳化剂不限于单酰基或脂肪酸成分的那些,例如特定的碳链长度或不饱和度的那些。优选地,乳化剂是甘油单酯和甘油单酯的酸酯,并最优选的,乳化剂是甘油单酯和甘油单酯的酸酯的组合。
具有低HLB值的低分子量乳化剂可以包括但不限于单独或组合的:甘油单酯、甘油二酯、乙酰化甘油单酯、脱水山梨糖醇三油酸酯、甘油二油酸酯、脱水山梨糖醇三硬脂酸酯、丙二醇单硬脂酸酯、甘油单油酸酯和单硬脂酸酯。具有中HLB值的低分子量乳化剂可以包括但不限于单独或组合的:脱水山梨糖醇单油酸酯、丙二醇单月桂酸酯、脱水山梨糖醇单硬脂酸酯、硬脂酰基-2-乳酸钙、甘油脱水山梨糖醇单棕榈酸酯、大豆卵磷脂和甘油单酯的二乙酰化酒石酸酯。
在一实施方案中,乳化成分以奶精组合物的大约0.05-大约1.8重量%、优选大约0.1-大约1.2重量%、并最优选大约0.2-大约0.6重量%的量存在。
令人惊奇地发现,只有在组合微晶纤维素(MCC)/羧甲基纤维素(CMC)/角叉菜胶、缓冲剂和螯合剂时,上述乳液稳定系统是足够的。因此,仅低分子量乳化剂自己不能为没有水胶体稳定系统的本发明的液体奶精提供物理化学稳定性。此外,对于无蛋白质液体奶精,仅重量/重量比率为(5-200)∶(1-50)∶(1-40)、优选(5-120)∶(1-15)∶(1-15)、并最优选(10-90)∶(1-10)∶(1-5)的MCC/CMC/角叉菜胶水胶体稳定系统提供物理化学稳定性。相反,组合优选的乳化剂与其它水胶体系统例如角叉菜胶/黄原胶/CMC、角叉菜胶/黄原胶/MCC、角叉菜胶/胶凝糖/MCC、角叉菜胶/胶凝糖/CMC、瓜尔胶/角叉菜胶/MCC导致液体奶精的严重相分离。
在一实施方案中,水胶体系统以奶精组合物的大约0.05-大约1.5重量%,优选大约0.15-大约0.65重量%,并最优选大约0.25-大约0.55重量%的量存在。
在一优选实施方案中,本发明的奶精中的增白剂是具有大约0.1-大约0.7微米的粒度(具有大约0.3微米的平均粒度)的二氧化钛,以充分利用光散射/衍射。增白剂以组合物的大约0.1-大约1重量%的量、优选以组合物的大约0.2-大约0.8重量%的量、并最优选以组合物的大约0.3-大约0.6重量%的量存在。
本发明的奶精包含至少一种缓冲剂例如磷酸钾、磷酸氢二钾、磷酸三钾、磷酸钠、磷酸氢二钠、磷酸三钠、三聚磷酸钠、三聚磷酸钾、焦磷酸四钠、焦磷酸四钾、六偏磷酸钠、碳酸钾、碳酸钠、碳酸氢钾、碳酸氢钠或其组合。
在一实施方案中,缓冲系统以奶精组合物的大约0.05-大约2.1重量%、优选大约0.1-大约0.8重量%、并最优选大约0.3-大约0.6重量%的量存在。
当存在时,本发明的液体奶精中的蛋白质可包括但不限于酪蛋白、乳清、大豆、小麦、蛋清、它们的衍生物,或其组合。优选地,蛋白质源是酪蛋白、酪蛋白酸钠、乳清蛋白、大豆蛋白、它们的分离物或水解产物。最优选地,蛋白质是酪蛋白和酪蛋白酸钠。在另一实施方案中,组合物的液体奶精不包含蛋白质。
本发明的液体奶精还可包含大约0.1-33重量%的植物油。植物油可以包括单独或组合的部分或完全氢化的油。植物油可以包括但不限于大豆油、椰子油、棕榈油、棉子油、芥花油(canola oil)、橄榄油、向日葵油、红花油。
任选地,奶精可以包含甜味剂,包括但不限于蔗糖、果糖、麦芽糖糊精、高果糖谷物糖浆、其它天然甜味剂和/或人工甜味剂或其组合。甜味剂可以以大约0.1-55重量%、优选5-30重量%的浓度存在。此外,本发明的奶精可任选地包含单独或组合的矫味剂和/或着色剂。
根据本发明,低蛋白和无蛋白非乳制无菌和ESL的液体奶精是均质的并在持续数个月的环境(ambient)贮存期间具有可控制的粘度,在不同贮存条件期间没有相分离、胶凝和沉降。用本发明的液体奶精增白的咖啡的感官评价显示好的口感、完整品质、细腻的质地和令人愉快的味道,且无异味和不期望的余味。在一实施方案中,组合物为具有延长的贮存期限的液体奶精的形式,所述液体奶精在冷藏温度下稳定至少6个月。或者,组合物可以为无菌液体奶精的形式,所述液体奶精能稳定贮存至少9个月。有利地,当加入到不同pH、硬度和温度的饮料的水性介质中时,这些奶精提供高的增白能力和令人愉快的口感,无可辨别的羽化或脂肪分离。
本发明还提供制备本发明的液体奶精的方法,其包括提供粉末或液体形式的乳化成分、水胶体系统、螯合剂、缓冲剂和增白剂,或其组合,并在搅拌下将所述成分溶解于水中。在该步骤中,还可包括其它任选的成分如粉末形式的甜味剂。然后,将植物油加到热水中以生成所有成分的混合物。接着,将混合物进行UHT热处理、均化、冷却并在无菌条件下填充到容器中。均化可以在热处理之前和/或之后进行。
本发明的优点有许多。首先,本发明获得低蛋白质或无蛋白质的、真正的非乳制奶精,其有限地使用或没有使用酪蛋白或其衍生物,但是当加到饮料如咖啡中时其具有高增白能力、令人愉悦的口感和好的味道,而没有任何异杂味(off-note)。此外,本发明的ESL和无菌的液体奶精具有出众的物理-化学稳定性(至少9个月的贮存期限),在冷藏(~4℃)或室温(20℃、25℃)或升高的温度(例如30℃、38℃)贮存期间,没有相分离例如乳析、凝胶化、脱水收缩或沉降。此外,本发明的奶精在冷藏和室温下至少9个月不氧化或褪色,并由此提供高增白能力,即使在没有脂肪的情况下。此外,本发明的奶精可容易地分散于饮料例如咖啡和茶中,并且甚至在热、酸性和高Ca2+和Mg2+环境中也是稳定的,没有脱油、絮凝、羽化和/或沉降。重要的是,对乳蛋白质例如酪蛋白的需要的降低或者甚至消除使得成本显著降低。此外,本发明的奶精包含增白剂例如二氧化钛(TiO2),其在所有温度条件下在该液体奶精的整个贮存期限期间保持完全悬浮。
实施例
参照下面说明性、非限制性的实施例来进一步说明本发明。
实施例1
将500g蔗糖与20gκ-角叉菜胶、40gι-角叉菜胶以及200g 10∶1MCC/CMC混合物混合在一起。在高速搅拌下,将干燥的混合物加入到60kg大约75℃的热水(65-70℃)中。此外,在持续搅拌下将300g磷酸氢二钠和100g三聚磷酸钠加入到容器中。
将1kg蔗糖、500g二氧化钛、50g酪蛋白酸钠、5g着色剂和500g矫味剂混合在一起。在搅拌下将该干燥的混合物与上述稳定剂一起加入到热水容器中。混合5-10分钟后,在连续搅拌下加入120g和300g在强搅拌下,加入4kg植物油,接着加入25kg蔗糖。然后将液体在143℃UHT处理5秒钟,在180/40bar均化,冷却并在无菌条件下将该咖啡增白料填充到罐、壶或袋中。
该液体咖啡增白料的最终组成是:
将产品在室温贮存9个月。在贮存期间没有发现乳析、相分离、胶凝、沉降,且实际上没有粘度变化。此外,将该物理稳定的增白料加入到热咖啡中不会在被增白的咖啡中引起相分离、乳液去稳定化、羽化、絮凝或脱油和/或TiO2沉降。
由6个未受训小组成员判断添加了所述咖啡增白料的咖啡的口感,所有的人都发现产品具有良好的口感(无蜡样感觉)、良好的品质、细腻的质地和良好的香味,没有变异的味道或异味。
实施例2
按照实施例1中所述制备咖啡增白料,但使用15g三聚磷酸钠代替100g三聚磷酸钠。
将产品在室温贮存9个月。在贮存期间没有发现乳析、相分离、胶凝、沉降,且实际上没有粘度变化。但是,将该物理稳定的增白料加入到热咖啡中,导致产生不能接受的视觉外观,在被增白的咖啡中观察到相分离、乳液去稳定化、羽化和TiO2沉降。
由6个未受训小组成员判断添加了咖啡增白料的咖啡的口感,所有人发现产品具有良好的品质和良好的香味,没有异的味道或异味,但是具有不能接受的颗粒感(含沙般的)。
实施例3
按照实施例1中所述制备咖啡增白料,但使用1300g三聚磷酸钠代替100g三聚磷酸钠。
将产品在室温贮存9个月。在贮存期间没有发现乳析、相分离、胶凝、沉降,且实际上没有粘度变化。然而,将该物理稳定的增白料加入到热咖啡中导致产生不能接受的视觉外观,被增白的咖啡中存在相分离、乳液去稳定化、羽化和TiO2沉降。
由6个未受训小组成员判断添加了咖啡增白料的咖啡的口感,所有人发现产品具有良好的品质但是具有不能接受的味道(苦味),且还有不能接受的视觉感观(出现一些絮凝)。
实施例4
按照实施例1中所述制备咖啡增白料,但不含螯合剂(0%,作为对照),和分别添加0.01、0.02、0.03、0.05和0.1重量%的量的螯合剂柠檬酸钠。将30g不含螯合剂或者包含0.01-0.1重量%的不同量的螯合剂(0.05、0.10、0.15、0.25和0.50g螯合剂分别对应于具有0.01、0.02、0.03、0.05和0.1重量%螯合剂的咖啡增白料)添加到180ml热咖啡中(参见图3)。结果如下:
无螯合剂的咖啡增白料显示显著的相分离,即如图3中所示的增白的咖啡顶部的大量乳油层、絮状物和底部的沉淀物。用包含0.01重量%螯合剂的奶精增白的咖啡也形成显著的乳油层和一些沉淀物,但与无螯合剂的对照相比,它们的量较少。咖啡增白料中螯合剂的量的增加(从0.02至0.03重量%)致使增白的咖啡饮料中顶部乳油层显著减少,且没有沉淀物(参见图3)。发现就实际应用来讲这些样品是可接受的。此外,包含0.5-0.1重量%的螯合剂的咖啡增白料样品不会引起任何相分离问题,即当将奶精加到咖啡中时,不会出现顶部的乳油层或沉淀物(图3)。
本说明书中举例说明并论述的实施方案和实施例仅是用于告诉本领域技术人员发明人已知作出和使用本发明的最佳方法。在不脱离本发明的情况下可以修改或改变本发明的上述实施方案,这对获得了上述教导的本领域技术人员是不言而喻的。因此,依据本文公开内容或由其通过常规的试验,由本领域中的技术人员容易实现的全部适宜改进被认为是在由附加的权利要求所定义的本发明的精神和范围内。
Claims (16)
1.低蛋白质或无蛋白质的液体奶精组合物,其包含:
包含低HLB乳化剂和中HLB乳化剂的组合的乳化成分,其中低HLB乳化剂选自甘油单酯、甘油二酯、乙酰化甘油单酯、脱水山梨糖醇三油酸酯、脱水山梨糖醇三硬脂酸酯、丙二醇单硬脂酸酯及其组合,中HLB乳化剂选自脱水山梨糖醇单油酸酯、丙二醇单月桂酸酯、脱水山梨糖醇单硬脂酸酯、硬脂酰基-2-乳酸钙、甘油脱水山梨糖醇单棕榈酸酯、大豆卵磷脂和甘油单酯的二乙酰化酒石酸酯及其组合,低HLB乳化剂和中HLB乳化剂的比率是5:1至1:20,且乳化成分以奶精组合物的0.05-1.8重量%的量存在;
以0.05-1.5重量%的量存在的水胶体系统,所述水胶体系统为微晶纤维素(MCC)、羧甲基纤维素(CMC)和角叉菜胶的组合;
以0.02-1.4重量%的量存在的包含至少一种有机或无机酸或其盐的螯合剂的螯合系统,所述至少一种螯合剂是柠檬酸、氨基酸、氨基酸的钠或钾盐、六偏磷酸钠或钾、三聚磷酸钠或钾、四聚磷酸钠或钾、柠檬酸钠或钾、EDTA、EDTA的钠或钾盐、酒石酸钠或钾,或者其组合;
以0.05-2.1重量%的量存在的包含至少一种缓冲剂的缓冲系统,所述至少一种缓冲剂选自磷酸钾、磷酸氢二钾、磷酸钠、磷酸氢二钠、三聚磷酸钠、三聚磷酸钾、焦磷酸四钠、焦磷酸四钾、六偏磷酸钠、碳酸钾、碳酸钠、碳酸氢钾、碳酸氢钠或其组合;和
以0.1-1重量%的量存在的足以为将奶精组合物加入其中的水性介质提供额外增白的增白剂;
其中所述奶精组合物具有占奶精组合物重量的0.1%至33%的植物油含量,并且具有不超过组合物重量的3%的蛋白质含量;
其中奶精组合物为具有延长的贮存期限的液体奶精的形式,所述液体奶精在冷藏温度能稳定至少6个月;或
其中奶精组合物为无菌液体奶精的形式,所述无菌液体奶精能稳定贮存至少9个月;
其中当将其加到不同pH、硬度和温度的饮料的水性介质中时,所述奶精组合物提供高增白能力和令人愉悦的口感,并且无可辨别的羽化或脂肪分离。
2.权利要求1的奶精组合物,其中甘油单酯是甘油单油酸酯和甘油单硬脂酸酯,其中甘油二酯是甘油二油酸酯。
3.权利要求1的奶精组合物,其中至少一种螯合剂以0.05-0.5重量%的量存在,且乳化成分包含至少两种低分子量乳化剂的组合。
4.权利要求1的奶精组合物,其中至少一种螯合剂以0.05-1重量%的量存在。
5.权利要求1的奶精组合物,其中水胶体系统和至少一种螯合剂的重量/重量比率是(1-50):1。
6.权利要求1的奶精组合物,其中水胶体系统和至少一种螯合剂的重量/重量比率是(1-50):1,并且其中增白剂是具有0.1-0.7微米粒度的二氧化钛(TiO2),且其以组合物重量的0.1%-1%的量存在。
7.权利要求1的奶精组合物,其中水胶体系统和至少一种螯合剂的重量/重量比率是(1-10):1。
8.权利要求1的奶精组合物,其中水胶体系统和至少一种螯合剂的重量/重量比率是(2-5):1。
9.权利要求5的奶精组合物,其中所述缓冲系统以0.1重量%-0.8重量%的量存在。
10.权利要求1-9中任意一项的奶精组合物,其中低HLB乳化剂和中HLB乳化剂的比率是3:1至1:10。
11.权利要求1-9中任意一项的奶精组合物,其中低HLB乳化剂和中HLB乳化剂的比率是2:1至1:5。
12.权利要求1-9中任意一项的奶精组合物,其中乳化成分以奶精组合物的0.1-1.2重量%的量存在。
13.权利要求1-9中任意一项的奶精组合物,其中乳化成分以奶精组合物的0.2-0.6重量%的量存在。
14.饮料,其包含含水液体、饮料形成成分和足以为该饮料提供乳油化效果的量的权利要求1的奶精组合物,其中所述饮料形成成分是咖啡、茶、巧克力或果汁饮品。
15.用于与食品一起消费或用于烹饪的包含根据权利要求1的奶精组合物的乳制品替代物。
16.制备权利要求1的奶精组合物的方法,其包括提供乳化成分、水胶体系统、螯合剂、缓冲剂、增白剂和任选的甜味剂,它们为粉末或液体形式的,或其组合;并在搅拌下将所述成分溶解于水中;还包括将植物油加到所述水中以生成所有成分的混合物,接着,将混合物进行ESL或UHT热处理、均化、冷却并在无菌条件下填充到容器中。
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JP5662354B2 (ja) | 2015-01-28 |
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CA2749612A1 (en) | 2010-08-19 |
CN102307480A (zh) | 2012-01-04 |
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