CN103749685A - Buckwheat coffee milk beverage and preparation method thereof - Google Patents
Buckwheat coffee milk beverage and preparation method thereof Download PDFInfo
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- CN103749685A CN103749685A CN201310740254.2A CN201310740254A CN103749685A CN 103749685 A CN103749685 A CN 103749685A CN 201310740254 A CN201310740254 A CN 201310740254A CN 103749685 A CN103749685 A CN 103749685A
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Abstract
The invention discloses a buckwheat coffee milk beverage and a preparation method thereof. The raw material of the buckwheat coffee milk beverage contains the following components: 30% to 80% of raw milk, 0.1% to 2.5% of coffee, 0.1% to 2% of bitter buckwheat powder, 0.01% to 5% of watery cream, 0.01% to 0.07% of acidity regulator, 0.05% to 0.2% of emulsifying agent, 0.05% to 0.3% of stabilizing agent and water. The preparation method comprises the following steps: (1) heating the raw milk to reach 70 DEG C to 90 DEG C and evenly mixing with the emulsifying agent, the stabilizing agent and the watery cream so as to obtain a material liquid A; mixing the coffee with the water at 75 DEG C to 100 DEG C and regulating the pH value to reach 6.7 to 8.0 by using the acidity regulator so as to obtain a material liquid B; adding the bitter buckwheat powder into the water at 70 DEG C to 100 DEG C, evenly mixing and pasting for 15 to 45 minutes under a heat preservation state so as to obtain a material liquid C; (2) mixing the material liquids A, B and C, performing secondary homogenizing and then performing immersion-type instantaneous ultrahigh-temperature sterilization so as to obtain the buckwheat coffee milk beverage. The buckwheat coffee milk beverage is good in stability, long in shelf life and simple in process.
Description
Technical field
The present invention relates to a kind of bitter buckwheat milk beverage imitating flavour of coffee and preparation method thereof.
Background technology
Coffee is one of current world-renowned three large beverages.Coffee has brain-nourishing refreshing effect, but nutrient composition content is not high, and milk nutrient is comprehensive, abundant, and proportional balancing method, the milk coffee that both mixing are made not only delicious, refresh oneself but also nutritious, be more and more subject to young man and city white collar working clan's favor and pursue.But long-term drinking coffee has side effects to health.Coffee can increase the danger suffering from a heart complaint, and caffeine can cause that the palm of the hand is sweated, palpitaition, tinnitus, and the long-term drinking generation dependence that can be addicting, and people cannot be stopped drinking.
Bitter buckwheat is the medicine-food two-purpose crop that occurring in nature is very few, bitter buckwheat bitter, and property is flat cold, the real stomach of energy, beneficial strength, continuous spirit, sharp knowledge, refining the five internal organs slag is dirty; Current clinical medicine research shows, bitter buckwheat has hypoglycemic, reducing blood lipid, strengthen body immunity, treatment stomach disease, removing dampness and detoxicating, control the effect of disliking meat in ephritis, erosion body, diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy, patients with gastric disease are had to auxiliary therapeutic action.Bitter buckwheat is described as " kings of five cereals ", and three fall food (hypotensive, hypoglycemic, reducing blood lipid).Having " health, health care, dietotherapy " triple function concurrently, is the desirable healthy food suiting the taste of both old and young.In prior art, not by the milk beverage of coffee and the fine combination of bitter buckwheat, producing a kind of bitter buckwheat milk beverage imitating flavour of coffee that has the feature that produces refreshing effect to the mind of milk beverage imitating flavour of coffee and can reduce again the side effect that milk beverage imitating flavour of coffee produces health becomes study hotspot.
Summary of the invention
Technical problem solved by the invention is in order to solve prior art, there is no the defect of bitter buckwheat milk beverage imitating flavour of coffee, and the defect that has precipitation and lamination in similar milk beverage imitating flavour of coffee processing and shelf life, a kind of milk beverage imitating flavour of coffee product that add bitter buckwheat and preparation method thereof are provided, and bitter buckwheat milk beverage imitating flavour of coffee of the present invention has good local flavor, mouthfeel and good stability.
The present invention solves the problems of the technologies described above by the following technical solutions.
The invention provides a kind of preparation method of bitter buckwheat milk beverage imitating flavour of coffee, by mass percentage, its raw material contains following component: 30-80% raw material milk, 0.1-2.5% coffee, 0.1-2% tartary buckwheat powder, the rare cream of 0.01-5%, 0.01-0.07% acidity regulator, 0.05-0.2% emulsifying agent, 0.05-0.3% stabilizing agent and water; Preparation method comprises the steps:
(1) prepare feed liquid A, feed liquid B and feed liquid C;
Described feed liquid A is made by following method: described raw material milk is heated to 70 ℃-90 ℃, and emulsifying agent, stabilizing agent and rare cream with described, after mixing, obtain feed liquid A;
Described feed liquid B is made by following method: described coffee mixes with the water of 75 ℃-100 ℃, with described acidity regulator, regulates pH value to 6.7-8.0, obtains feed liquid B;
Described feed liquid C is made by following method: described tartary buckwheat powder is added in 70 ℃ of-100 ℃ of water, mix, gelatinization 15-45 minute under keeping warm mode, obtains feed liquid C;
(2) described feed liquid A, feed liquid B and feed liquid C are mixed, carry out double-stage homogenization;
(3) carry out immersion ultra high temperature short time sterilization.
In the present invention, preferably, in described raw material, do not contain anticorrisive agent.
In the present invention, described raw material milk can comprise the various raw material milks for the preparation of liquid milk in this area, as raw milk and/or recombined milk etc., is preferably raw milk.Described raw milk should meet the standard of GB-19301 < < food security national standard lactogenesis > >.Described recombined milk is the recombined milk of this area routine, is generally to blend with milk powder, whey powder, rare cream and water etc. the milk forming.From the content of nutriment, consider, in raw material milk of the present invention protein content preferably >=2.9wt%, fat content can require to determine according to specific product, can select defatted milk, low fat milk or whole milk etc.The consumption of described raw material milk is preferably 50-60%.
In the present invention, described coffee is the conventional coffee in this area, is preferably coffee extract and/or ground coffee.Wherein, described coffee extract is preferably coffee concentrated extract.The soluble solid content of described coffee concentrated extract is preferably 35-60wt%, and the soluble solid content of described coffee concentrated extract is more preferably 40-45wt%.
In the present invention, described tartary buckwheat powder refers to conventional tartary buckwheat powder, generally refer to duck wheat by selecting, immersion, boiling, oven dry, shell, roast and grind the tartary buckwheat powder obtaining.The addition of described tartary buckwheat powder is preferably 0.5-1%.
In the present invention, described rare cream is rare cream of this area routine.The addition of described rare cream is preferably 1-5%.
In the present invention, acidity regulator can be selected various acidity regulators conventional in milk production technology, being generally that < < food security national standard food additives are used various acidity regulators or the composite combined acidity conditioning agent forming in standard GB2760 > >, is preferably one or more in sodium acid carbonate, natrium citricum, sodium phosphate trimer etc.The addition of described acidity regulator is preferably 0.01-0.05%.
In the present invention, described emulsifying agent can be selected various emulsifying agents conventional in milk production technology, generally that GB2760 < < food security national standard food additives are used various emulsifying agents or the composite compound emulsifying agent forming in standard > >, be preferably single, one or more in diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin etc.The consumption of described emulsifying agent is the conventional amount used of this area, is preferably 0.05-0.15%, and described percentage is the mass percent that accounts for raw material gross mass.
In the present invention, stabilizing agent can be selected various stabilizing agents conventional in milk production technology, being generally that GB2760 < < food security national standard food additives are used various stabilizing agents or the composite compound stabilizer forming in standard > >, is preferably as one or more in carragheen, gellan gum and microcrystalline cellulose etc.The consumption of described stabilizing agent is the conventional amount used of this area, is preferably 0.15-0.3%, and percentage is the mass percent that accounts for raw material gross mass.
In the present invention, described water is preferably demineralized water.
In the present invention, preferably, described raw material by mass percentage, contains following component: 50-60% raw material milk, 0.5-2% coffee, 0.5-1% tartary buckwheat powder, the rare cream of 1-5%, 0.01-0.05% acidity regulator, 0.05-0.15% emulsifying agent, 0.15-0.3% stabilizing agent and water.
In step (1), in described feed liquid B, in the quality of water and described feed liquid C, the ratio of the quality of water is 3:7～4:6.
In step (2), the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing is preferably 40-80 ℃.The time of described mixing is preferably 15-40 minute.The mode of described mixing is preferably for stirring.
In step (2), preferably, described feed liquid A, feed liquid B and feed liquid C carry out the standardization of protein and fat after mixing, then carry out double-stage homogenization.
Wherein, described this area common process that is standardized as.Be generally adjustment butter oil and lactoprotein and reach product nutritive index, preferably for (in 100g) in product contains protein 0.5-2.5g, fatty 0.5-4.5g.
In step (2), the conventional temperature that the temperature of described double-stage homogenization is this area, is preferably 65～75 ℃.The homogenization pressure of described double-stage homogenization is the homogenization pressure of this area routine, and wherein the pressure of first order homogeneous is preferably 22～25MPa, and the pressure of second level homogeneous is preferably 8～10MPa.
In step (3), more common ultra high temperature short time sterilization (UHT) mode of the method for described immersion ultra high temperature short time sterilization (Infusion UHT) and condition improves to some extent, do not adopt conventional tubular type sterilization or board-like sterilization, and adopt, by supersaturated vapor, carry out immersion UHT sterilization.The sterilization temperature of described immersion ultra high temperature short time sterilization is preferably 130-155 ℃.The sterilizing time of described immersion UHT sterilization is preferably 0.1-3 second.
In the present invention, preferably, described raw material also can comprise the conventional food additives that add in the liquid milk of this area, is generally sweetener and/or essence.
Wherein, described sweetener can be the conventional various sweeteners that use in this area, comprise auxotype sweetener and/or non-nutritive sweetener, being preferably one or more in white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element, is more preferably white granulated sugar.White granulated sugar is generally refining white granulated sugar or top grade white granulated sugar.The consumption of described white granulated sugar is preferably 3-4.5%, and percentage is the mass percent that white granulated sugar accounts for raw material.
Wherein, described essence can be selected the essence of the various routines in this area, is more preferably coffee aroma and/or milk flavour.The consumption of described essence is preferably 0.06-0.3%, and percentage is the mass percent that essence accounts for raw material.
In the present invention, preferably, when raw material comprises sweetener, described sweetener adds in the preparation process of feed liquid A.
In the present invention, preferably, when raw material comprises essence, after in step (2), feed liquid A, feed liquid B and feed liquid C mix, carry out adding before double-stage homogenization.
The present invention also provides a kind of bitter buckwheat milk beverage imitating flavour of coffee being made by above-mentioned preparation method.
In the present invention, the key technical indexes (in 100g) as follows in described bitter buckwheat milk beverage imitating flavour of coffee: protein 0.5-2.5g; Fat 0.5-4.5g.
In the present invention, except special instruction, described percentage is mass percent.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
The invention provides a kind of bitter buckwheat milk beverage imitating flavour of coffee, this product has good local flavor, color and luster and mouthfeel, has both had the feature producing refreshing effect to the mind of milk beverage imitating flavour of coffee, and the interpolation by bitter buckwheat reduces again the side effect that milk beverage imitating flavour of coffee produces health.Bitter buckwheat milk beverage imitating flavour of coffee of the present invention can not add any anticorrisive agent, and its good stability long-time standingly lamination can not occur, and the shelf shelf-life can reach six months.Preparation technology's simple possible of the present invention, this preparation method can guarantee that product can not cause the serious coking of line clogging or tube wall when sterilization, is suitable for large-scale continuous production.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
Production firm raw materials used in embodiment is as follows:
Raw material milk: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
Rare cream: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
Coffee extract (coffee solid content is 40.8-42.1%): coulee spices (Shanghai) Co., Ltd..
Ground coffee: Co., Ltd of nest (China).
Tartary buckwheat powder: Sichuan Province Jing Jing Food Co., Ltd.
Composite emulsifier QSR-70(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester): upper sea blue Dao Jiali food additives Co., Ltd.
Composite emulsifier SR-16(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, soybean lecithin): upper sea blue Dao Jiali food additives Co., Ltd.
Compound stabilizer 9395(forms: gellan gum, microcrystalline cellulose, carragheen): Danisco (China) Co., Ltd.
Gellan gum BD-001: Si Bikaike Qiu Bo invests (China) Co., Ltd.
Microcrystalline cellulose 3282: Fu Manshi (Shanghai) commerce and trade Co., Ltd.
Sodium acid carbonate: Shanghai Jie Cong trade Co., Ltd
Natrium citricum: Shanghai Jie Cong trade Co., Ltd
Milk flavour: Apple Flavor & Fragrance Group Co., Ltd..
Coffee aroma: Apple Flavor & Fragrance Group Co., Ltd..
In following technical indicator, F represents fat content, and P represents protein content, is all mass percent.
Embodiment 1:
1, composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| raw milk | f>=3.1%.P>=2.9% | 50 |
| coffee extract | food stage | 2 |
| tartary buckwheat powder | food stage | 1 |
| rare cream | f>=40%.P>=2.5% | 5 |
| white granulated sugar | top grade | 3 |
| gellan gum BD-001 | food stage | 0.05 |
| emulsifying agent QSR-70 | food stage | 0.1 |
| natrium citricum | food stage | 0.03 |
| water | demineralized water | 38.82 |
| amount to | ? | 100 |
Preparation technology:
Raw material milk is heated to 75 ℃, adds emulsifying agent QSR-70, gellan gum BD-001, white granulated sugar and rare cream.After mixing.Obtain feed liquid A;
Coffee extract is mixed with 85 ℃ of water, adds natrium citricum, regulates pH to 6.7, obtains feed liquid B; Amount of water in feed liquid B is 15.5wt%;
Tartary buckwheat powder adds in 75 ℃ of water, mixes, and insulation gelatinization 15min, obtains feed liquid C; Amount of water in feed liquid C is 23.32wt%;
Feed liquid A, feed liquid B, feed liquid C are mixed.Carry out protein and fatty standardization, 80 ℃ of mixing temperatures, incorporation time 40min, and carry out double-stage homogenization, and wherein homogenizing temperature is 65 ℃, and the pressure of first order homogeneous is 22MPa, and the pressure of second level homogeneous is 10MPa.
Carry out Infusion UHT sterilization.Sterilization temperature is 130 ℃, and sterilizing time is 3 seconds.
This hardship buckwheat milk beverage imitating flavour of coffee has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent, its good stability.Long-time standingly occur without lamination.The shelf shelf-life can reach six months.
Embodiment 2:
1, composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| raw milk | f>=3.1%.P>=2.9% | 80 |
| ground coffee | food stage | 0.1 |
| tartary buckwheat powder | food stage | 0.5 |
| rare cream | f>=40%.P>=2.5% | 0.01 |
| white granulated sugar | top grade | 3 |
| microcrystalline cellulose 3282 | food stage | 0.3 |
| composite emulsifier SR-16 | food stage | 0.2 |
| sodium acid carbonate | food stage | 0.01 |
| coffee aroma | food stage | 0.06 |
| water | demineralized water | 15.82 |
| amount to | ? | 100 |
Preparation technology:
Raw material milk is heated to 70 ℃, adds composite emulsifier SR-16, microcrystalline cellulose 3282, white granulated sugar and rare cream, after mixing, obtains feed liquid A;
Coffee extract is mixed with 75 ℃ of water, adds sodium acid carbonate, regulates pH to 8.0, obtains feed liquid B; Amount of water in feed liquid B is 6.3wt%;
Tartary buckwheat powder adds in 70 ℃ of water, mixes, and insulation gelatinization 18min, obtains feed liquid C; Amount of water in feed liquid C is 9.52wt%;
Feed liquid A, feed liquid B, feed liquid C are mixed, carry out protein and fatty standardization, add coffee aroma, mix, 40 ℃ of mixing temperatures, incorporation time 20min, and carry out double-stage homogenization.Wherein homogenizing temperature is 75 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa.
Carry out Infusion UHT sterilization.Sterilization temperature is 155 ℃, and sterilizing time is 0.1 second.
This hardship buckwheat milk beverage imitating flavour of coffee has good local flavor, color and luster and mouthfeel, does not wherein add any anticorrisive agent, its good stability, and long-time standing without lamination generation, the shelf shelf-life can reach six months.
Embodiment 3:
Composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| raw milk | f>=3.1%.P>=2.9% | 30 |
| coffee extract | food stage | 2.5 |
| tartary buckwheat powder | food stage | 2 |
| rare cream | f>=40%.P>=2.5% | 1 |
| white granulated sugar | top grade | 4.5 |
| compound stabilizer 9395 | food stage | 0.15 |
| composite emulsifier QSR-70 | food stage | 0.05 |
| natrium citricum | food stage | 0.07 |
| milk flavour | food stage | 0.03 |
| coffee aroma | food stage | 0.05 |
| water | demineralized water | 59.65 |
| amount to | ? | 100 |
Preparation technology:
Raw material milk is heated to 90 ℃, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and rare cream, after mixing, obtains feed liquid A;
Coffee extract is mixed with 100 ℃ of water, adds natrium citricum.Regulate pH to 7.0, obtain feed liquid B; Amount of water in feed liquid B is 17.9wt%;
Tartary buckwheat powder adds in 100 ℃ of water, mixes, and insulation gelatinization 45min, obtains feed liquid C; Amount of water in feed liquid C is 41.75wt%;
Feed liquid A, feed liquid B, feed liquid C are mixed.Carry out protein and fatty standardization, add milk flavour and coffee aroma, mix, 40 ℃ of mixing temperatures, incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 75 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa.
Carry out Infusion UHT sterilization, sterilization temperature is 145 ℃, and sterilizing time is 1 second.
This hardship buckwheat milk beverage imitating flavour of coffee has good local flavor, color and luster and mouthfeel, does not add any anticorrisive agent, its good stability, and long-time standing without lamination generation, the shelf shelf-life can reach six months.
Embodiment 4:
1, composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| raw milk | f>=3.1%.P>=2.9% | 60 |
| coffee extract | food stage | 1.5 |
| ground coffee | food stage | 0.2 |
| tartary buckwheat powder | food stage | 0.1 |
| rare cream | f>=40%.P>=2.5% | 3 |
| compound stabilizer 9395 | food stage | 0.15 |
| composite emulsifier QSR-70 | food stage | 0.05 |
| natrium citricum | food stage | 0.03 |
| water | demineralized water | 34.93 |
| amount to | ? | 100 |
Preparation technology:
Raw material milk is heated to 80 ℃, adds composite emulsifier QSR-70, compound stabilizer 9395 and rare cream.After mixing.Obtain feed liquid A;
Coffee extract is mixed with 85 ℃ of water, adds natrium citricum, regulates pH to 7.5, obtains feed liquid B; Amount of water in feed liquid B is 13.9wt%;
Tartary buckwheat powder adds in 75 ℃ of water, mixes, and insulation gelatinization 25min, obtains feed liquid C; Amount of water in feed liquid C is 21.03wt%;
Feed liquid A, feed liquid B, feed liquid C are mixed, carry out protein and fatty standardization, mix, 60 ℃ of mixing temperatures, incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 75 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa.
Carry out Infusion UHT sterilization, sterilization temperature is 130 ℃, and sterilizing time is 3 seconds.
This hardship buckwheat milk beverage imitating flavour of coffee has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent, its good stability, long-time standing without lamination generation, the shelf shelf-life can reach six months.
Embodiment 5:
Composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| raw milk | f>=3.1%.P>=2.9% | 60 |
| coffee extract | food stage | 1.5 |
| ground coffee | food stage | 0.2 |
| tartary buckwheat powder | food stage | 0.5 |
| rare cream | f>=40%.P>=2.5% | 3 |
| white granulated sugar | preferably | 4.7 |
| microcrystalline cellulose 3282 | food stage | 0.15 |
| composite emulsifier QSR-70 | food stage | 0.05 |
| natrium citricum | food stage | 0.03 |
| coffee aroma | food stage | 0.3 |
| water | demineralized water | 29.57 |
| amount to | ? | 100 |
Preparation technology:
Raw material milk is heated to 70 ℃, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and rare cream.After mixing.Obtain feed liquid A;
Coffee extract is mixed with 75 ℃ of water, adds natrium citricum, regulates pH to 7.0, obtains feed liquid B; Amount of water in feed liquid B is 11.82wt%;
Tartary buckwheat powder adds in 70 ℃ of water, mixes, and insulation gelatinization 20min, the amount of water obtaining in feed liquid C feed liquid C is 17.75wt%;
Feed liquid A, feed liquid B, feed liquid C are mixed, carry out protein and fatty standardization, add coffee aroma, mix, 65 ℃ of mixing temperatures, incorporation time 20min, and carry out double-stage homogenization.Wherein homogenizing temperature is 70 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa.
Carry out Infusion UHT sterilization, sterilization temperature is 135 ℃, and sterilizing time is 3 seconds.
This hardship buckwheat milk beverage imitating flavour of coffee has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent.Its good stability.Long-time standingly occur without lamination.The shelf shelf-life can reach six months.
Embodiment 6
Composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| recombined milk | f>=3.1%.P>=2.9% | 60 |
| coffee extract | food stage | 1.5 |
| ground coffee | food stage | 0.2 |
| tartary buckwheat powder | food stage | 0.5 |
| rare cream | f>=40%.P>=2.5% | 3 |
| composite sweetener | preferably | 3.7 |
| microcrystalline cellulose 3282 | food stage | 0.15 |
| composite emulsifier QSR-70 | food stage | 0.05 |
| sodium phosphate trimer | food stage | 0.03 |
| coffee aroma | food stage | 0.3 |
| water | demineralized water | 30.57 |
| amount to | ? | 100 |
Preparation technology:
Recombined milk is heated to 70 ℃, adds composite emulsifier QSR-70, compound stabilizer 9395, composite sweetener and rare cream.After mixing.Obtain feed liquid A; Composite sweetener contains: white granulated sugar, fructose, Aspartame, honey element, acesulfame potassium, fructose, lactose, maltose, glucose, HFCS, Sucralose, xylitol.
Coffee extract is mixed with 75 ℃ of water, adds sodium phosphate trimer, regulates pH to 7.0, obtains feed liquid B; Amount of water in feed liquid B is 12.22wt%;
Tartary buckwheat powder adds in 70 ℃ of water, mixes, and insulation gelatinization 20min, obtains feed liquid C; Amount of water in feed liquid C is 18.35wt%;
Feed liquid A, feed liquid B, feed liquid C are mixed, carry out protein and fatty standardization, add coffee aroma, mix 65 ℃ of mixing temperatures.Incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 70 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa.
Carry out Infusion UHT sterilization, sterilization temperature is 135 ℃, and sterilizing time is 3 seconds.
This hardship buckwheat milk beverage imitating flavour of coffee has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent.Its good stability.Long-time standingly occur without lamination.The shelf shelf-life can reach six months.
Comparative example 1:
Composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| raw milk | f>=3.1%.P>=2.9% | 60 |
| coffee extract | food stage | 1.5 |
| ground coffee | food stage | 0.2 |
| tartary buckwheat powder | food stage | 0.5 |
| rare cream | f>=40%.P>=2.5% | 3 |
| white granulated sugar | preferably | 4.7 |
| microcrystalline cellulose 3282 | food stage | 0.15 |
| composite emulsifier QSR-70 | food stage | 0.05 |
| natrium citricum | food stage | 0.03 |
| coffee aroma | food stage | 0.3 |
| water | demineralized water | 29.57 |
| amount to | ? | 100 |
Preparation technology:
Raw material milk is heated to 80 ℃, adds composite emulsifier QSR-70, microcrystalline cellulose 3282, white granulated sugar, rare cream, and coffee extract, ground coffee, tartary buckwheat powder, natrium citricum and water regulate pH to 7.0, mixes heating 20min.Obtain mixed solution, carry out protein and fatty standardization, add coffee aroma, mix, 65 ℃ of mixing temperatures, incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 70 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa.
Carry out Infusion UHT sterilization, sterilization temperature is 135 ℃, and sterilizing time is 3 seconds.
This hardship buckwheat milk beverage imitating flavour of coffee albuminous degeneration is serious, and it is flower-shaped that product is coffee-like bean curd, and sterilization has obvious coking to stick with paste pipe.
Comparative example 2:
Composition of raw materials:
| raw material | technical indicator | addition (wt%) |
| raw milk | f>=3.1%.P>=2.9% | 70 |
| coffee extract | food stage | 2.5 |
| tartary buckwheat powder | food stage | 2 |
| rare cream | f>=40%.P>=2.5% | 1 |
| white granulated sugar | top grade | 4.5 |
| compound stabilizer 9395 | food stage | 0.15 |
| composite emulsifier QSR-70 | food stage | 0.05 |
| natrium citricum | food stage | 0.07 |
| milk flavour | food stage | 0.03 |
| coffee aroma | food stage | 0.05 |
| water | demineralized water | 19.65 |
| amount to | ? | 100 |
Preparation technology:
Raw material milk is heated to 90 ℃, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and rare cream, after mixing, obtains feed liquid A;
Coffee extract is mixed with 100 ℃ of water, adds natrium citricum, regulates pH to 7.0, obtains feed liquid B; Amount of water in feed liquid B is 10wt%;
Tartary buckwheat powder adds in 100 ℃ of water, mixes, and insulation gelatinization 45min, obtains feed liquid C; Amount of water in feed liquid C is 9.65wt%;
Feed liquid A, feed liquid B, feed liquid C are mixed, carry out protein and fatty standardization, add milk flavour and coffee aroma, mix 40 ℃ of mixing temperatures, incorporation time 20min.And carry out double-stage homogenization.Wherein, homogenizing temperature is 75 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa.
Carry out tubular type UHT sterilization, sterilization temperature is 135 ℃, and sterilizing time is 3 seconds.
In this hardship buckwheat milk beverage imitating flavour of coffee sterilization process, have coking to stick with paste pipe phenomenon, extend life cycle of the product, product flavor loss in six months is serious, and product has protein coacervation and oil slick phenomenon.
Claims (10)
1. the preparation method of a bitter buckwheat milk beverage imitating flavour of coffee, it is characterized in that, by mass percentage, its raw material contains following component: 30-80% raw material milk, 0.1-2.5% coffee, 0.1-2% tartary buckwheat powder, the rare cream of 0.01-5%, 0.01-0.07% acidity regulator, 0.05-0.2% emulsifying agent, 0.05-0.3% stabilizing agent and water; Each constituent mass percentage sum is 100%; Its preparation method comprises the steps:
(1) prepare feed liquid A, feed liquid B and feed liquid C;
Described feed liquid A is made by following method: described raw material milk is heated to 70 ℃-90 ℃, after described emulsifying agent, stabilizing agent and rare cream mixes, obtains feed liquid A;
Described feed liquid B is made by following method: described coffee mixes with the water of 75 ℃-100 ℃, with described acidity regulator, regulates pH value to 6.7-8.0, obtains feed liquid B;
Described feed liquid C is made by following method: described tartary buckwheat powder is mixed with the water of 70 ℃-100 ℃, and gelatinization 15-45 minute under keeping warm mode, obtains feed liquid C;
(2) described feed liquid A, feed liquid B and feed liquid C are mixed, carry out double-stage homogenization;
(3) carry out immersion ultra high temperature short time sterilization.
2. preparation method as claimed in claim 1, is characterized in that, does not contain anticorrisive agent in described raw material.
3. preparation method as claimed in claim 1, is characterized in that, described raw material milk is raw milk and/or recombined milk;
And/or described coffee is coffee extract and/or ground coffee, wherein, described coffee extract is preferably coffee concentrated extract; The soluble solid content of described coffee concentrated extract is preferably 35-60wt%, and described coffee concentrated extract soluble solid content is more preferably 40-45wt%;
And/or described acidity regulator is one or more in sodium acid carbonate, natrium citricum, sodium phosphate trimer;
And/or described emulsifying agent is single, one or more in diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin;
And/or described stabilizing agent is one or more in carragheen, gellan gum and microcrystalline cellulose;
And/or described water is demineralized water.
4. preparation method as claimed in claim 1, is characterized in that, by mass percentage, the consumption of described raw material milk is preferably 50-60%; And/or the consumption of described coffee is preferably 0.5-2%; And/or the consumption of described tartary buckwheat powder is preferably 0.5-1%; And/or the consumption of described rare cream is preferably 1-5%; And/or the consumption of described acidity regulator is preferably 0.01-0.05%; And/or the consumption of described emulsifying agent is 0.05～0.15%; And/or the consumption of described stabilizing agent is 0.15～0.3%.
5. preparation method as claimed in claim 1, it is characterized in that, by mass percentage, described raw material contains following component: 50-60% raw material milk, 0.5-2% coffee, 0.5-1% tartary buckwheat powder, the rare cream of 1-5%, 0.01-0.05% acidity regulator, 0.05-0.15% emulsifying agent, 0.15-0.3% stabilizing agent and water.
6. preparation method as claimed in claim 1, is characterized in that,
In step (1), in described feed liquid B, in the quality of water and described feed liquid C, the ratio of the quality of water is 3:7～4:6;
And/or in step (2), the temperature of described mixing is 40-80 ℃; The time of described mixing is 15-40 minute, and the mode of described mixing is for stirring;
And/or in step (2), described feed liquid A, feed liquid B and feed liquid C carry out the standardization of protein and fat after mixing, then carry out double-stage homogenization;
And/or in step (2), the temperature of described double-stage homogenization is 65～75 ℃; In described double-stage homogenization, the pressure of first order homogeneous is preferably 22～25MPa, and the pressure of second level homogeneous is preferably 8～10MPa.
7. preparation method as claimed in claim 1, is characterized in that, in step (3), the sterilization temperature of described immersion ultra high temperature short time sterilization is 130-155 ℃;
And/or the sterilizing time of described immersion ultra high temperature short time sterilization is 0.1-3 second.
8. preparation method as claimed in claim 1, is characterized in that, described raw material also comprises sweetener and/or essence;
Wherein, described sweetener is preferably one or more in white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element, and described sweetener is more preferably white granulated sugar; The consumption of described white granulated sugar is preferably 3-4.5%, and percentage is the mass percent that white granulated sugar accounts for raw material;
Wherein, described essence is preferably coffee aroma and/or milk flavour; The consumption of described essence is preferably 0.06-0.3%, and percentage is the mass percent that essence accounts for raw material.
9. preparation method as claimed in claim 8, is characterized in that, when raw material comprises sweetener, described sweetener adds in the preparation process of feed liquid A;
And/or, when raw material comprises essence, after in step (2), feed liquid A, feed liquid B and feed liquid C mix, carry out adding essence before double-stage homogenization.
10. the bitter buckwheat milk beverage imitating flavour of coffee that the preparation method as described in claim 1～9 any one makes.
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| CN104970103B (en) * | 2015-07-01 | 2019-01-15 | 光明乳业股份有限公司 | A kind of carbonic acid milk beverage and preparation method thereof |
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