CN104168773A - 包含蛋白质和羟丙基淀粉的奶精组合物 - Google Patents
包含蛋白质和羟丙基淀粉的奶精组合物 Download PDFInfo
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- CN104168773A CN104168773A CN201380015730.2A CN201380015730A CN104168773A CN 104168773 A CN104168773 A CN 104168773A CN 201380015730 A CN201380015730 A CN 201380015730A CN 104168773 A CN104168773 A CN 104168773A
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Abstract
本发明涉及可用于例如加入咖啡饮料中的奶精组合物，所述奶精组合物具有良好的物理稳定性并且不需要低分子量乳化剂。所述奶精包含蛋白质和羟丙基淀粉。本发明还涉及制备奶精的方法、包含所述奶精的饮料组合物和制备饮料组合物的方法。
Description
发明领域
本发明涉及可用于例如加入咖啡、茶和可可饮料中的奶精以及制备奶精的方法。
背景
奶精被广泛作为增白剂与热饮和冷饮(例如咖啡、可可、茶等)一起使用。通常使用它们来代替乳和/或乳制奶油(dairy cream)。奶精可以产生多种不同的风味并且提供口感、质感(body)和更细腻的质地。奶精可以是液体或粉末形式。液体奶精可用于在环境温度或在冷藏下储存，并且在储存期间应当是稳定的，没有相分离、乳液分层、胶凝化和沉降。奶精还应当随时间推移保持恒定的粘度。当加入冷饮或热饮如咖啡或茶时，奶精应当快速溶解，提供良好的增白能力并保持稳定，没有羽毛化和/或沉降，同时提供优越的味道和口感。乳剂和混悬剂不是热力学稳定的，克服含有油和其它不溶物质的液体奶精在环境温度或升高温度下长期储存期间的物理化学不稳定性是一个现实的挑战，特别是对于无菌液体奶精而言更是如此。而且，随时间推移，在室温和升高温度下贮存的液体饮料中仍然不可见的乳液分层在冷冻时会导致在瓶子中形成栓。惯常地，向非乳制液体奶精中加入低分子乳化剂如甘油单酯和二酯以确保水包油型乳剂的稳定性。低分子量乳化剂是水包油型乳剂的有效稳定剂，但是可能被食用者认定为人工的。水胶体如κ-角叉菜胶、ι-角叉菜胶和/或λ-角叉菜胶；淀粉；纤维素如微晶纤维素、甲基纤维素或羧甲基纤维素；琼脂；明胶；结冷胶(例如高酰基、低酰基)；瓜尔胶；阿拉伯胶；魔芋胶(kojac)；槐豆胶；果胶；海藻酸钠；麦芽糖糊精；西黄蓍胶；黄原胶；或其组合可用于液体奶精以获得预期的口感和粘度，但是没有显示出产生足以代替低分子量乳化剂的乳剂稳定性。
改性淀粉通常用于希望具有高粘度和高程度质地的产品，例如用于方便甜食、披萨上配料、冷冻食品、冰淇淋、冷冻糕饼、干混合物(杯形饼、松饼、糕饼、饼干、自加味布丁)、调味上配料和加味料、酱汁、零食和穆兹利棒(muesli bars)和肉汁。
鉴于上述讨论，在产生不含低分子量乳化剂并且是均匀的、架存稳定的和显示出良好物理稳定性的液体奶精方面存在大量挑战。
发明概述
本发明人已经出人意料地发现：羟丙基淀粉可用于在液体奶精中代替低分子量乳化剂和提供良好的物理稳定性而没有过度的粘度。因此，本发明涉及包含蛋白质和羟丙基淀粉的奶精组合物。在另一项实施方案中，本发明涉及产生本发明的奶精组合物的方法以及制备饮料组合物的方法。
发明详述
根据本发明，提供了具有良好物理稳定性并且不需要低分子乳化剂的奶精组合物。物理稳定性指对抗如下情况的稳定性：相分离、栓形成、归因于脂肪结晶的脂肪絮凝和/或聚集和/或归因于油滴聚集和/或凝聚的在组合物较上部分形成富油部分，例如油滴聚集和/或凝聚从而在产品较上部分形成硬“栓”。
奶精组合物指如下组合物：其意欲被加入食品组合物如咖啡或茶中以赋予特定特征如颜色(例如增白作用)、稠度、味道、质地和/或其它预期特征。本发明的奶精组合物优选是液体形式，但是也可以是粉末状形式。
本发明的奶精组合物包含羟丙基淀粉。羟丙基淀粉是天然淀粉的衍生物。天然淀粉中的直链和支链碳水化合物聚合物在每个葡萄糖单元中具有三个反应活性OH基团。在羟丙基淀粉的制备中，这些聚合物与环氧丙烷反应，在OH位置通过醚键加入羟丙基(CH(OH)CH2CH3)基团。改性通常通过至多25％水平的环氧丙烷进行，所得淀粉通常是略微氧化的、漂白的或在酯化后是酸改性的。取代通常总计每100个吡喃葡萄糖单元至多40个醚键(如果使用25％环氧丙烷的话)和每100个吡喃葡萄糖单元4-6个醚键(如果使用5％环氧丙烷的话)。
羟丙基淀粉优选以约2％至约10％(重量/重量)、例如约3％至约9％、更优选约4％至约8％的量存在于本发明的奶精组合物中。如果所用的羟丙基淀粉过少，则液体奶精组合物的物理稳定性降低并且可以发生相分离。在高的羟丙基淀粉水平时，粘度可以变得比液体奶精中所预期的粘度高，并且加工可能变得困难。
本发明的奶精组合物还包含蛋白质、优选约0.1％(重量/重量)至约3％蛋白质、例如约0.2％(重量/重量)至约2％蛋白质、更优选约0.5％(重量/重量)至约1.5％蛋白质。蛋白质可以是任意适宜的蛋白质，例如乳蛋白质，例如酪蛋白、酪蛋白酸盐和乳清蛋白；植物蛋白质，例如大豆和/或豌豆蛋白质；和/或其组合。蛋白质优选是酪蛋白酸钠。组合物中的蛋白质可以作为乳化剂起效，提供质地和/或提供增白效果。蛋白质水平过低可以降低液体奶精的稳定性和可能发生乳液分层。在高的蛋白质水平时，可以发生相分离。
蛋白质和羟丙基淀粉之间的重量比优选为约1:0.7至约1:50、例如约1:2至约1:20、更优选约1:4至约1:15。
在本发明的一项实施方案中，奶精组合物没有添加的低分子量乳化剂。低分子量乳化剂指分子量低于1500g/mol的乳化剂。乳剂是热力学不稳定的，乳剂将随时间而相分离。乳化剂指使得水包油型乳剂的两相之间的界面稳定并且降低相分离速率的化合物。术语“没有添加的低分子量乳化剂”指奶精组合物不含有以足以实质上影响乳剂稳定性的量加入的任何低分子量乳化剂。没有添加的低分子量乳化剂的奶精组合物可以含有很小量的低分子量乳化剂，其不实质上影响乳剂稳定性，但是是存在的，例如作为奶精组合物的一种或多种成分的较少杂质存在。
低分子量乳化剂包括但不限于甘油单酯、甘油二酯、乙酰甘油单酯、山梨坦三油酸酯、二油酸甘油酯、山梨坦三硬脂酸酯、丙二醇单硬脂酸酯、单油酸和单硬脂酸甘油酯、山梨坦单油酸酯、丙二醇单月桂酸酯、山梨坦单硬脂酸酯、硬脂酰乳酰乳酸钠、硬脂酰乳酰乳酸钙、甘油山梨坦单棕榈酸酯、双乙酰酒石酸甘油单酯和甘油二酯、琥珀酸甘油单酯和甘油二酯、乳酸甘油单酯和甘油二酯、卵磷脂、溶血卵磷脂和脂肪酸蔗糖脂。
在一项实施方案中，本发明的奶精组合物没有添加的甘油单酯、甘油二酯、乙酰甘油单酯、山梨坦三油酸酯、二油酸甘油酯、山梨坦三硬脂酸酯、丙二醇单硬脂酸酯、单油酸和单硬脂酸甘油酯、山梨坦单油酸酯、丙二醇单月桂酸酯、山梨坦单硬脂酸酯、硬脂酰乳酰乳酸钠、硬脂酰乳酰乳酸钙、甘油山梨坦单棕榈酸酯、双乙酰酒石酸甘油单酯和甘油二酯、琥珀酸甘油单酯和甘油二酯、乳酸甘油单酯和/或甘油二酯和脂肪酸蔗糖脂。
在本发明的另一项实施方案中，奶精组合物没有添加的卵磷脂和溶血卵磷脂、包括来自于大豆、卡诺拉(canola)、向日葵和/或红花的卵磷脂和/或溶血卵磷脂。
在一项实施方案中，本发明的奶精组合物包含油。油可以是适用于液体奶精的任意油或组合油。油优选是植物油，例如来自于卡诺拉、大豆、向日葵、红花、棉籽、棕榈油、棕榈仁油、玉米和/或椰子的油。油优选以至多约20％(重量/重量)的量存在，油在奶精组合物中的量可以例如为约1％至约20％(重量/重量)、例如约2％至约10％。在另一项实施方案中，本发明的奶精组合物是不含油的。
本发明的奶精组合物还可以包含缓冲剂。缓冲剂可以阻止在加入热、酸性环境如咖啡中时奶精出现不期望的乳液分层或沉淀。缓冲剂可以例如是单磷酸盐、二磷酸盐、碳酸钠或碳酸氢钠、碳酸钾或碳酸氢钾或其组合。优选的缓冲剂是盐，例如磷酸钾、磷酸氢二钾、磷酸氢钾、碳酸氢钠、柠檬酸钠、磷酸钠、磷酸氢二钠、磷酸氢钠和三磷酸钠。缓冲剂存在的量可以例如为以液体奶精重量计约0.1至约1％。
本发明的奶精组合物还可以包含一种或多种另外的成分，例如矫味剂、甜味剂、着色剂、抗氧化剂(例如脂质抗氧化剂)或其组合。甜味剂可以包括例如蔗糖、果糖、右旋糖、麦芽糖、糊精、左旋糖、塔格糖、半乳糖、固体玉米糖浆和其它天然或人工甜味剂。无糖甜味剂可以包括但不限于单独或组合的糖醇如麦芽糖醇、木糖醇、山梨醇、赤藓糖醇、甘露醇、异麦芽酮糖醇(isomalt)、拉克替醇、氢化淀粉水解物等。
矫味剂、甜味剂和着色剂的使用水平将很大地变化，并且将取决于诸如甜味剂效能、产品的预期甜度、所用矫味剂的水平和类型以及成本考虑的因素。可以使用糖和/或无糖甜味剂的组合。在一项实施方案中，甜味剂以约5％至约40％重量的浓度存在于本发明的奶精组合物中。在另一项实施方案中，甜味剂浓度为约25％至约30％重量。
本发明还涉及本发明的奶精组合物的制备方法。该方法包括提供组合物，所述组合物包含水、蛋白质和羟丙基淀粉和任选地包含如本文公开的另外的成分；和将组合物匀化以生产奶精组合物。在匀化之前，可以将任选的化合物如水胶体、缓冲剂、甜味剂和/或矫味剂在水(例如处于40℃至90℃)中在搅拌下水化，如果期望的话可以加入熔化的油。该方法可以进一步包括在匀化前将组合物进行热处理，例如通过无菌热处理进行。无菌热处理可以例如采用直接或间接UHT方法。UHT方法是本领域已知的。UHT方法的实例包括UHT灭菌和UHT巴氏灭菌。直接热处理可以通过将蒸汽注入乳剂来进行。在此情况中，可能有必要除去过量的水，例如通过闪蒸(flashing)。间接热处理可以用与乳剂接触的热交换界面进行。匀化可以在热处理之前和/或之后进行。如果组合物中存在油，则在热处理之前进行匀化可以是有利的，以改善乳剂中的热交换，因而达到改善的热处理。在热处理之后进行匀化通常确保了乳剂中的油滴具有预期的尺寸。在热处理之后，可以将产品装入任意适宜的包装中，例如通过无菌充装来进行。在各种出版物中记载了无菌充装，例如L,Grimm在“Beverage Aseptic ColdFilling”(Fruit Processing,1998年7月,第262-265页)、R.Nicolas在“Aseptic Filling of UHT Dairy Products in HDPE Bottles”(Food Tech.Europe,1995年3/4月,第52-58页)中的文章或Taggart的U.S.6,536,188，它们引入本文作为参考。在一项实施方案中，该方法包括在充装入容器中之前对液体奶精进行热处理。该方法还可以包括在将液体奶精匀化之前向液体奶精中加入约0.1％至约1.0％重量的量的缓冲剂。缓冲剂可以是单磷酸钠和二磷酸钠、单磷酸钾和二磷酸钾、碳酸钠和碳酸氢钠、碳酸钾或碳酸氢钾或其组合中的一种或多种。
当加入饮料中时，奶精产生了物理稳定的、均匀的、增白的饮料，该饮料具有良好的口感和质感、细腻的质地以及愉快的口味并且没有杂味。本发明的奶精的用途不限于仅仅是咖啡应用。例如，奶精还可用于其它饮料如茶或可可，或者作为奶精与谷物或浆果一起用于汤和用于多种烹饪应用等中。在于冷藏温度(例如约4℃)、室温(例如约20℃)和升高温度(例如约30至38℃)储存期间，本发明的液体奶精优选是物理稳定的并且克服了相分离问题(例如乳液分层、栓形成、胶凝、凝块、沉降等)。稳定的液体奶精可以具有架存稳定性，例如于4℃和/或20℃稳定至少6个月、于30℃稳定至少6个月和于38℃稳定至少1个月。在储存后，可以通过目测观察产品来评价稳定性。
在甚至另一方面，本发明涉及包含如上文所公开的奶精组合物的饮料组合物。饮料组合物可以例如是咖啡、茶、麦芽、谷物或可可饮料。饮料组合物可以是液体或粉末形式。因此，本发明涉及包含a)本发明的奶精组合物和b)咖啡、茶、麦芽、谷物或可可产品如咖啡、茶、麦芽或可可提取物的饮料组合物。如果饮料组合物是液体形式，则其可以例如包装在罐、玻璃瓶、塑料瓶或任意其它适宜的包装中。饮料组合物可以是无菌包装的。饮料组合物可以通过包括如下的方法制备：a)提供饮料组合物基质；和b)向饮料组合物基质中添加本发明的奶精组合物。饮料组合物基质理解为可用于通过添加本发明的奶精生产饮料的组合物。饮料组合物基质可以自身适于作为饮料食用。饮料组合物基质可以例如是咖啡、茶、麦芽或可可提取物。
当加入热饮(咖啡、茶等)时，甚至当咖啡是用硬水制备的时，本发明的液体奶精具有良好的增白能力并且也是稳定的(没有羽毛化、脱油、其它相分离缺陷)，并且还提供了良好的口感。
实施例
通过实例而非限制的方式，下列实施例举例说明了本公开内容的多项实施方案。
实施例1
在高速连续搅拌下，将6kg羟丙基淀粉、60g矫味剂、900g酪蛋白酸钠和500g磷酸氢二钾的干混合料加入88kg热水(～65℃)中。
混合～10分钟后，在高速搅拌下加入6.8kg卡诺拉油。加入少量另外的水以调节产品总量为100kg。
将组合物进行预热，于143℃经UHT处理5秒，于180/40巴匀化，冷却。将所得液体奶精无菌灌入瓶中，于4℃、室温和升高温度下储存7个月。
由感官小组人员判断液体奶精和添加有液体奶精的咖啡饮料的物理化学稳定性和感官特性。在储存期间没有发现相分离(乳液分层、脱油、大理石样斑纹等)、胶凝化和实际上没有粘度变化。
发现不含低分子量乳化剂的液体奶精具有良好的外观、口感、细腻质地和良好味道并且没有杂味。另外，当加入咖啡中时，奶精显示出高的增白能力。
实施例2
在高速连续搅拌下，将6kg羟丙基淀粉、60g矫味剂、900g酪蛋白酸钠和500g磷酸氢二钾的干混合料加入88kg热水(～65℃)中。
混合～10分钟后，在连续高速搅拌下将低分子量乳化剂(100g Dimodan(甘油单酯)和300g Panodan(双乙酰酒石酸甘油单酯))加入罐中。混合5分钟后，在高速搅拌下加入6.8kg卡诺拉油。加入少量另外的水以调节产品总量为100kg。
将组合物进行预热，于143℃经UHT处理5秒，于180/40巴匀化，冷却。将所得液体奶精无菌灌入瓶中。
对液体奶精和添加有液体奶精的咖啡饮料的物理化学稳定性和感官特性进行判断。观察到乳液分层和相分离。储存方案是38℃达1个月、30℃达3个月和20和4℃达9个月。于4℃储存2个月后观察到乳液分层和相分离。
实施例3
按照实施例1、但是采用11kg羟丙基淀粉制备了液体奶精组合物。发现该奶精的粘度由于极高的粘度值是加工条件所不可接受的。
实施例4
按照实施例1、但是采用1.5kg羟丙基淀粉制备了液体奶精组合物。发现该产品变得不稳定(相分离)。
实施例5
按照实施例1、但是不使用油制备了液体奶精组合物。发现该产品是稳定的。
实施例6
按照实施例1、但是使用20kg油制备了液体奶精组合物。发现该产品是稳定的。
实施例7
按照实施例1、但是使用22kg油制备了液体奶精组合物。发现该产品变得不稳定(乳液分层)。
实施例8
按照实施例1、但是使用0.1kg酪蛋白酸钠制备了液体奶精组合物。发现该产品变得不稳定(乳液分层)。
实施例9
按照实施例1、但是使用3.5kg酪蛋白酸钠制备了液体奶精组合物。发现该产品变得不稳定(浆液分层)。
实施例10
按照实施例1制备了液体奶精组合物，不同的是，用不同成分代替了羟丙基淀粉和相应地调整水量以获得100kg产品。表1显示了不同成分的结果。
表1.
应理解对本文描述的目前优选的实施方案的多种改变和修饰对于本领域技术人员而言将是显而易见的。可以进行这些改变和修饰而不脱离本主题的宗旨和范围并且不减少其预期优点。因此，预期这些改变和修饰涵盖在所附权利要求中。
Claims (15)
1.奶精组合物，包含蛋白质和羟丙基淀粉。
2.权利要求1的奶精组合物，包含约2％至约10％羟丙基淀粉。
3.前述权利要求任一项的奶精组合物，包含约0.1％至约3％蛋白质。
4.前述权利要求任一项的奶精组合物，其中蛋白质和羟丙基淀粉之间的重量比为约1:0.7至约1:50。
5.前述权利要求任一项的奶精组合物，还包含油。
6.权利要求5的奶精组合物，包含约1％至约20％油。
7.前述权利要求任一项的奶精组合物，其没有添加的低分子量乳化剂。
8.前述权利要求任一项的奶精组合物，其没有添加的甘油单酯、甘油二酯、乙酰甘油单酯、山梨坦三油酸酯、二油酸甘油酯、山梨坦三硬脂酸酯、丙二醇单硬脂酸酯、单油酸和单硬脂酸甘油酯、山梨坦单油酸酯、丙二醇单月桂酸酯、山梨坦单硬脂酸酯、硬脂酰乳酰乳酸钠、硬脂酰乳酰乳酸钙、甘油山梨坦单棕榈酸酯、双乙酰酒石酸甘油单酯和甘油二酯、琥珀酸甘油单酯和甘油二酯、乳酸甘油单酯和/或甘油二酯和脂肪酸蔗糖脂。
9.前述权利要求任一项的奶精组合物，其没有添加的卵磷脂和溶血卵磷脂。
10.饮料组合物，包含权利要求1-9任一项的奶精组合物。
11.权利要求10的饮料组合物，其为咖啡、茶、麦芽、谷物或可可饮料组合物。
12.制备奶精组合物的方法，该方法包括：
a)提供包含水、蛋白质和羟丙基淀粉的组合物；和
b)将组合物匀化以制备奶精组合物。
13.制备饮料组合物的方法，该方法包括
a)提供饮料组合物基质；和
b)向饮料组合物基质中加入权利要求1-9任一项的奶精组合物。
14.权利要求13的方法，其中饮料组合物为咖啡、茶、麦芽、谷物或可可饮料。
15.可通过权利要求13或14的方法获得的饮料组合物。
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| MX2021000849A (es) | 2018-11-14 | 2021-03-09 | Nestle Sa | Sustituto de crema liquido. |
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| US4349577A (en) * | 1980-10-06 | 1982-09-14 | National Starch And Chemical Corp. | Starch-protein clouds and preclouds |
| US4341811A (en) * | 1981-04-15 | 1982-07-27 | Scm Corporation | Fluid non-dairy creamer |
| US20070092628A1 (en) * | 2005-10-11 | 2007-04-26 | Taiben Cheng | Aseptic liquid non dairy creamer |
| US20100221386A1 (en) * | 2007-10-26 | 2010-09-02 | Cargill, Incorporated | Milk replacer |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647473A (zh) * | 2021-08-19 | 2021-11-16 | 广东粤膳特医营养科技有限公司 | 一种可用于制备咖啡伴侣的油脂组合物及其制备方法 |
| CN113647473B (zh) * | 2021-08-19 | 2023-08-22 | 广东粤膳特医营养科技有限公司 | 一种可用于制备咖啡伴侣的油脂组合物及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| RU2014144433A (ru) | 2016-05-27 |
| MX2014010324A (es) | 2014-09-22 |
| JP2015512267A (ja) | 2015-04-27 |
| EP2833726A1 (en) | 2015-02-11 |
| PH12014501824A1 (en) | 2014-11-10 |
| WO2013149869A1 (en) | 2013-10-10 |
| CA2869593A1 (en) | 2013-10-10 |
| US20150086700A1 (en) | 2015-03-26 |
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