CN103749685B - Buckwheat coffee milk beverage and preparation method thereof - Google Patents
Buckwheat coffee milk beverage and preparation method thereof Download PDFInfo
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- CN103749685B CN103749685B CN201310740254.2A CN201310740254A CN103749685B CN 103749685 B CN103749685 B CN 103749685B CN 201310740254 A CN201310740254 A CN 201310740254A CN 103749685 B CN103749685 B CN 103749685B
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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 buckwheat coffee milk beverage and preparation method thereof.
Background technology
Coffee is one of world-renowned three large beverages at present.Coffee has brain-nourishing refreshing effect, but nutrient composition content is not high, and milk nutrient is comprehensive, abundant, and proportional balancing method, both are mixed obtained milk coffee not only delicious, to refresh oneself but also nutritious, be more and more subject to the favor of young man and city white collar working clan and pursue.But long-term coffee for drinking has side effects to health.Coffee can increase the danger suffered from a heart complaint, caffeine can cause that the palm of the hand is sweated, palpitaition, tinnitus, and drink the generation dependence that can be addicting for a long time, 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, and 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, have auxiliary therapeutic action to diabetes, hypertension, high fat of blood, coronary heart disease, apoplexy, patients with gastric disease.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 all-ages ideal health food.Not by the milk beverage that coffee and bitter buckwheat combine very well in prior art, produce a kind of there is milk beverage imitating flavour of coffee the feature that produces refreshing effect to the mind and the buckwheat coffee milk beverage of milk beverage imitating flavour of coffee to the side effect that health produces can be reduced become study hotspot.
Summary of the invention
Technical problem solved by the invention is the defect not having buckwheat coffee milk beverage in order to solve prior art, and similar milk beverage imitating flavour of coffee is processed and has the defect of precipitation and lamination in shelf life, provide a kind of milk beverage imitating flavour of coffee product adding bitter buckwheat and preparation method thereof, buckwheat coffee milk beverage of the present invention has good local flavor, mouthfeel and excellent 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 buckwheat coffee milk beverage, by mass percentage, its raw material is containing, for example lower 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) feed liquid A, feed liquid B and feed liquid C is prepared;
Described feed liquid A is obtained by following method: described raw material milk is heated to 70 DEG C-90 DEG C, with described emulsifying agent, stabilizing agent and rare cream, after mixing, obtains feed liquid A;
Described feed liquid B is obtained by following method: described coffee mixes with the water of 75 DEG C-100 DEG C, by described acidity regulator adjust ph to 6.7-8.0, obtains feed liquid B;
Described feed liquid C is obtained by following method: added by described tartary buckwheat powder in 70 DEG C of-100 DEG C of water, mix, under keeping warm mode, gelatinization 15-45 minute, obtains feed liquid C;
(2) described feed liquid A, feed liquid B and feed liquid C are mixed, carry out double-stage homogenization;
(3) immersion ultra high temperature short time sterilization is carried out.
In the present invention, preferably, not containing anticorrisive agent in described raw material.
In the present invention, described raw material milk can comprise the various raw material milk 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 " national food safety standard lactogenesis ".Described recombined milk is the recombined milk of this area routine, is generally the milk blent with milk powder, whey powder, rare cream and water etc.Consider from the content of nutriment, in raw material milk of the present invention protein content preferably >=2.9wt%, fat content can require 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 refers to that duck wheat passes through to select, soaks, boiling, oven dry, shells, roasts and grind the tartary buckwheat powder obtained.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 select various acidity regulators conventional in milk production technology, being generally the various acidity regulator in " national food safety standard food additives use standard GB2760 " or composite composite acidity regulator, 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 select various emulsifying agents conventional in milk production technology, generally the various emulsifying agent in GB2760 " national food safety standard food additives use standard " or composite compound emulsifying agent, 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 accounting for raw material gross mass.
In the present invention, stabilizing agent can select various stabilizing agents conventional in milk production technology, being generally the various stabilizing agent in GB2760 " national food safety standard food additives use standard " or composite compound stabilizer, 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 accounting 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, containing, for example lower 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 DEG C.The time of described mixing is preferably 15-40 minute.The mode of described mixing is preferably for stirring.
In step (2), preferably, carry out the standardization of protein and fat after described feed liquid A, feed liquid B and feed liquid C mixing, then carry out double-stage homogenization.
Wherein, describedly this area common process is standardized as.Be generally adjustment butter oil and lactoprotein reaches product nutritive index, preferably for (in 100g) in product is containing protein 0.5-2.5g, fatty 0.5-4.5g.
In step (2), the temperature of described double-stage homogenization is the ordinary temperature of this area, is preferably 65 ~ 75 DEG C.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), the method of described immersion ultra high temperature short time sterilization (Infusion UHT) and more common ultra high temperature short time sterilization (UHT) mode of condition improve to some extent, do not adopt conventional tubular type sterilization or board-like sterilization, and employing carries out immersion UHT sterilization by supersaturated vapor.The sterilization temperature of described immersion ultra high temperature short time sterilization is preferably 130-155 DEG C.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 added in the liquid milk of this area, is generally sweetener and/or essence.
Wherein, described sweetener can be the various sweeteners that this area routine uses, comprise nutritive sweeteners and/or non-nutritive sweeteners, 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 select the essence of the various routine 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, in step (2) after feed liquid A, feed liquid B and feed liquid C mixing, add before carrying out double-stage homogenization.
Present invention also offers a kind of buckwheat coffee milk beverage obtained by above-mentioned preparation method.
In the present invention, the key technical indexes in described buckwheat coffee milk beverage (in 100g) as follows: protein 0.5-2.5g; Fat 0.5-4.5g.
In the present invention, except special instruction, described percentage is mass percent.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
The invention provides a kind of buckwheat coffee milk beverage, this product has good local flavor, color and luster and mouthfeel, has both had the feature produced refreshing effect to the mind of milk beverage imitating flavour of coffee, reduces again by the interpolation of bitter buckwheat the side effect that milk beverage imitating flavour of coffee produces health.Buckwheat coffee milk beverage of the present invention can not add any anticorrisive agent, its good stability, and long-time leaving standstill 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 line clogging or the serious coking of tube wall when sterilization, is suitable for large-scale continuous production.
Detailed description of the invention
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, conventionally 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: nest (China) Co., Ltd.
Tartary buckwheat powder: Jing Jing Food Co., Ltd of Sichuan Province.
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-grade | 2 |
| tartary buckwheat powder | food-grade | 1 |
| rare cream | f>=40%.P>=2.5% | 5 |
| white granulated sugar | top grade | 3 |
| gellan gum BD-001 | food-grade | 0.05 |
| emulsifying agent QSR-70 | food-grade | 0.1 |
| natrium citricum | food-grade | 0.03 |
| water | demineralized water | 38.82 |
| amount to | 100 |
Preparation technology:
Raw material milk is heated to 75 DEG C, adds emulsifying agent QSR-70, gellan gum BD-001, white granulated sugar and rare cream.After mixing.Obtain feed liquid A;
Coffee extract mixes with 85 DEG C 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 DEG C of water, mixes, and insulation gelatinization 15min, obtains feed liquid C; Amount of water in feed liquid C is 23.32wt%;
By feed liquid A, feed liquid B, feed liquid C mixing.Carry out the standardization of protein and fat, mixing temperature 80 DEG C, incorporation time 40min, and carry out double-stage homogenization, wherein homogenizing temperature is 65 DEG C, 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 DEG C, and sterilizing time is 3 seconds.
This buckwheat coffee milk beverage has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent, its good stability.Long-time leaving standstill occurs 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-grade | 0.1 |
| tartary buckwheat powder | food-grade | 0.5 |
| rare cream | f>=40%.P>=2.5% | 0.01 |
| white granulated sugar | top grade | 3 |
| microcrystalline cellulose 3282 | food-grade | 0.3 |
| composite emulsifier SR-16 | food-grade | 0.2 |
| sodium acid carbonate | food-grade | 0.01 |
| coffee aroma | food-grade | 0.06 |
| water | demineralized water | 15.82 |
| amount to | 100 |
Preparation technology:
Raw material milk is heated to 70 DEG C, adds composite emulsifier SR-16, microcrystalline cellulose 3282, white granulated sugar and rare cream, after mixing, obtains feed liquid A;
Coffee extract mixes with 75 DEG C 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 DEG C of water, mixes, and insulation gelatinization 18min, obtains feed liquid C; Amount of water in feed liquid C is 9.52wt%;
By feed liquid A, feed liquid B, feed liquid C mixing, carry out the standardization of protein and fat, add coffee aroma, mixing, mixing temperature 40 DEG C, incorporation time 20min, and carry out double-stage homogenization.Wherein homogenizing temperature is 75 DEG C, 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 DEG C, and sterilizing time is 0.1 second.
This buckwheat coffee milk beverage has good local flavor, color and luster and mouthfeel, does not wherein add any anticorrisive agent, its good stability, and long-time leaving standstill occurs without lamination, and 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-grade | 2.5 |
| tartary buckwheat powder | food-grade | 2 |
| rare cream | f>=40%.P>=2.5% | 1 |
| white granulated sugar | top grade | 4.5 |
| compound stabilizer 9395 | food-grade | 0.15 |
| composite emulsifier QSR-70 | food-grade | 0.05 |
| natrium citricum | food-grade | 0.07 |
| milk flavour | food-grade | 0.03 |
| coffee aroma | food-grade | 0.05 |
| water | demineralized water | 59.65 |
| amount to | 100 |
Preparation technology:
Raw material milk is heated to 90 DEG C, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and rare cream, after mixing, obtains feed liquid A;
Coffee extract mixes with 100 DEG C 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 DEG C of water, mixes, and insulation gelatinization 45min, obtains feed liquid C; Amount of water in feed liquid C is 41.75wt%;
By feed liquid A, feed liquid B, feed liquid C mixing.Carry out the standardization of protein and fat, add milk flavour and coffee aroma, mix, mixing temperature 40 DEG C, incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 75 DEG C, 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 DEG C, and sterilizing time is 1 second.
This buckwheat coffee milk beverage has good local flavor, color and luster and mouthfeel, does not add any anticorrisive agent, its good stability, and long-time leaving standstill occurs without lamination, and 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-grade | 1.5 |
| ground coffee | food-grade | 0.2 |
| tartary buckwheat powder | food-grade | 0.1 |
| rare cream | f>=40%.P>=2.5% | 3 |
| compound stabilizer 9395 | food-grade | 0.15 |
| composite emulsifier QSR-70 | food-grade | 0.05 |
| natrium citricum | food-grade | 0.03 |
| water | demineralized water | 34.93 |
| amount to | 100 |
Preparation technology:
Raw material milk is heated to 80 DEG C, adds composite emulsifier QSR-70, compound stabilizer 9395 and rare cream.After mixing.Obtain feed liquid A;
Coffee extract mixes with 85 DEG C 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 DEG C of water, mixes, and insulation gelatinization 25min, obtains feed liquid C; Amount of water in feed liquid C is 21.03wt%;
By feed liquid A, feed liquid B, feed liquid C mixing, carry out the standardization of protein and fat, mix, mixing temperature 60 DEG C, incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 75 DEG C, 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 DEG C, and sterilizing time is 3 seconds.
This buckwheat coffee milk beverage has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent, its good stability, long-time leaving standstill occurs without lamination, and 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-grade | 1.5 |
| ground coffee | food-grade | 0.2 |
| tartary buckwheat powder | food-grade | 0.5 |
| rare cream | f>=40%.P>=2.5% | 3 |
| white granulated sugar | preferably | 4.7 |
| microcrystalline cellulose 3282 | food-grade | 0.15 |
| composite emulsifier QSR-70 | food-grade | 0.05 |
| natrium citricum | food-grade | 0.03 |
| coffee aroma | food-grade | 0.3 |
| water | demineralized water | 29.57 |
| amount to | 100 |
Preparation technology:
Raw material milk is heated to 70 DEG C, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and rare cream.After mixing.Obtain feed liquid A;
Coffee extract mixes with 75 DEG C 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 DEG C of water, mixes, insulation gelatinization 20min, and the amount of water obtained in feed liquid C feed liquid C is 17.75wt%;
By feed liquid A, feed liquid B, feed liquid C mixing, carry out the standardization of protein and fat, add coffee aroma, mix, mixing temperature 65 DEG C, incorporation time 20min, and carry out double-stage homogenization.Wherein homogenizing temperature is 70 DEG C, 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 DEG C, and sterilizing time is 3 seconds.
This buckwheat coffee milk beverage has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent.Its good stability.Long-time leaving standstill occurs 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-grade | 1.5 |
| ground coffee | food-grade | 0.2 |
| tartary buckwheat powder | food-grade | 0.5 |
| rare cream | f>=40%.P>=2.5% | 3 |
| composite sweetener | preferably | 3.7 |
| microcrystalline cellulose 3282 | food-grade | 0.15 |
| composite emulsifier QSR-70 | food-grade | 0.05 |
| sodium phosphate trimer | food-grade | 0.03 |
| coffee aroma | food-grade | 0.3 |
| water | demineralized water | 30.57 |
| amount to | 100 |
Preparation technology:
Recombined milk is heated to 70 DEG C, 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 mixes with 75 DEG C 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 DEG C of water, mixes, and insulation gelatinization 20min, obtains feed liquid C; Amount of water in feed liquid C is 18.35wt%;
By feed liquid A, feed liquid B, feed liquid C mixing, carry out the standardization of protein and fat, add coffee aroma, mix, mixing temperature 65 DEG C.Incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 70 DEG C, 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 DEG C, and sterilizing time is 3 seconds.
This buckwheat coffee milk beverage has good local flavor, color and luster and mouthfeel.Wherein do not add any anticorrisive agent.Its good stability.Long-time leaving standstill occurs 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-grade | 1.5 |
| ground coffee | food-grade | 0.2 |
| tartary buckwheat powder | food-grade | 0.5 |
| rare cream | f>=40%.P>=2.5% | 3 |
| white granulated sugar | preferably | 4.7 |
| microcrystalline cellulose 3282 | food-grade | 0.15 |
| composite emulsifier QSR-70 | food-grade | 0.05 |
| natrium citricum | food-grade | 0.03 |
| coffee aroma | food-grade | 0.3 |
| water | demineralized water | 29.57 |
| amount to | 100 |
Preparation technology:
Raw material milk is heated to 80 DEG C, adds composite emulsifier QSR-70, microcrystalline cellulose 3282, white granulated sugar, rare cream, coffee extract, ground coffee, tartary buckwheat powder, natrium citricum and water, regulates pH to 7.0, mixes, heating 20min.Obtain mixed solution, carry out the standardization of protein and fat, add coffee aroma, mix, mixing temperature 65 DEG C, incorporation time 20min, and carry out double-stage homogenization.Wherein, homogenizing temperature is 70 DEG C, 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 DEG C, and sterilizing time is 3 seconds.
This buckwheat coffee milk beverage 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-grade | 2.5 |
| tartary buckwheat powder | food-grade | 2 |
| rare cream | f>=40%.P>=2.5% | 1 |
| white granulated sugar | top grade | 4.5 |
| compound stabilizer 9395 | food-grade | 0.15 |
| composite emulsifier QSR-70 | food-grade | 0.05 |
| natrium citricum | food-grade | 0.07 |
| milk flavour | food-grade | 0.03 |
| coffee aroma | food-grade | 0.05 |
| water | demineralized water | 19.65 |
| amount to | 100 |
Preparation technology:
Raw material milk is heated to 90 DEG C, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and rare cream, after mixing, obtains feed liquid A;
Coffee extract mixes with 100 DEG C 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 DEG C of water, mixes, and insulation gelatinization 45min, obtains feed liquid C; Amount of water in feed liquid C is 9.65wt%;
By feed liquid A, feed liquid B, feed liquid C mixing, carry out the standardization of protein and fat, add milk flavour and coffee aroma, mix, mixing temperature 40 DEG C, incorporation time 20min.And carry out double-stage homogenization.Wherein, homogenizing temperature is 75 DEG C, 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 DEG C, and sterilizing time is 3 seconds.
Have coking to stick with paste pipe phenomenon in this buckwheat coffee milk beverage sterilization process, extend life cycle of the product, product flavor loss in six months is serious, and product has protein coacervation and oil slick phenomenon.
Claims (13)
1. the preparation method of a buckwheat coffee milk beverage, it is characterized in that, by mass percentage, its raw material is containing, for example lower 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) feed liquid A, feed liquid B and feed liquid C is prepared;
Described feed liquid A is obtained by following method: described raw material milk is heated to 70 DEG C-90 DEG C, after mixing, obtains feed liquid A with described emulsifying agent, stabilizing agent and rare cream;
Described feed liquid B is obtained by following method: described coffee mixes with the water of 75 DEG C-100 DEG C, by described acidity regulator adjust ph to 6.7-8.0, obtains feed liquid B;
Described feed liquid C is obtained by following method: mixed by the water of described tartary buckwheat powder with 70 DEG C-100 DEG C, under keeping warm mode, gelatinization 15-45 minute, obtains feed liquid C;
(2) described feed liquid A, feed liquid B and feed liquid C are mixed, carry out double-stage homogenization;
(3) immersion ultra high temperature short time sterilization is carried out.
2. preparation method as claimed in claim 1, is characterized in that, not containing anticorrisive agent in described raw material.
3. preparation method as claimed in claim 1, it 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; 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 3, it is characterized in that, when described coffee is coffee extract, described coffee extract is coffee concentrated extract; The soluble solid content of described coffee concentrated extract is 35-60wt%.
5. preparation method as claimed in claim 4, it is characterized in that, described coffee concentrated extract soluble solid content is 40-45wt%.
6. preparation method as claimed in claim 1, it is characterized in that, by mass percentage, the consumption of described raw material milk is 50-60%; And/or the consumption of described coffee is 0.5-2%; And/or the consumption of described tartary buckwheat powder is 0.5-1%; And/or the consumption of described rare cream is 1-5%; And/or the consumption of described acidity regulator is 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%.
7. preparation method as claimed in claim 1, it is characterized in that, by mass percentage, described raw material is containing, for example lower 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.
8. 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 DEG C; The time of described mixing is 15-40 minute, and the mode of described mixing is for stirring;
And/or, in step (2), carry out the standardization of protein and fat after described feed liquid A, feed liquid B and feed liquid C mixing, then carry out double-stage homogenization;
And/or in step (2), the temperature of described double-stage homogenization is 65 ~ 75 DEG C; In described double-stage homogenization, the pressure of first order homogeneous is 22 ~ 25MPa, and the pressure of second level homogeneous is 8 ~ 10MPa.
9. preparation method as claimed in claim 1, it is characterized in that, in step (3), the sterilization temperature of described immersion ultra high temperature short time sterilization is 130-155 DEG C;
And/or the sterilizing time of described immersion ultra high temperature short time sterilization is 0.1-3 second.
10. preparation method as claimed in claim 1, it is characterized in that, described raw material also comprises sweetener and/or essence;
Wherein, described sweetener is one or more in white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element; Wherein, described essence is coffee aroma and/or milk flavour; The consumption of described essence is 0.06-0.3%, and percentage is the mass percent that essence accounts for raw material.
11. preparation methods as claimed in claim 10, it is characterized in that, when described raw material also comprises sweetener, described sweetener is white granulated sugar, the consumption of described white granulated sugar is 3-4.5%, and percentage is the mass percent that white granulated sugar accounts for raw material.
12. preparation methods as claimed in claim 10, it 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, in step (2) after feed liquid A, feed liquid B and feed liquid C mixing, before carrying out double-stage homogenization, add essence.
The buckwheat coffee milk beverage that 13. 1 kinds of preparation methods as described in any one of claim 1 ~ 12 obtain.
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