CN109393054B - Preparation method of soybean cream special for coffee and milk tea, product and application thereof - Google Patents
Preparation method of soybean cream special for coffee and milk tea, product and application thereof Download PDFInfo
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- CN109393054B CN109393054B CN201811432019.8A CN201811432019A CN109393054B CN 109393054 B CN109393054 B CN 109393054B CN 201811432019 A CN201811432019 A CN 201811432019A CN 109393054 B CN109393054 B CN 109393054B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
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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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
Abstract
The invention discloses a preparation method of soybean single cream special for coffee and milk tea, and a product and application thereof, and is characterized in that: the soybean cream comprises, by mass, 20-30 parts of soybean oil, 10-17 parts of sucrose, 1.5-3.5 parts of emulsifier, 1.5-3.5 parts of stabilizer and 55-70 parts of deionized water, and is prepared by mixing, emulsifying, homogenizing, ultrahigh-temperature instantaneous sterilization and aseptic packaging. The invention provides a preparation method of soybean cream special for coffee and milk tea, which optimizes the formula and process to ensure that fat globules in the cream are uniform in size, the product stability is good, and the product has better whitening capability.
Description
Technical Field
The invention relates to the technical field of cream processing, in particular to a preparation method of soybean cream special for coffee and milk tea, and a product and application thereof.
Background
The coffee cream belongs to a high-fat and high-calorie food, is mainly used for brewing coffee, milk tea and the like, is mainly used for relieving the intense bitterness and sourness of the coffee and the milk tea, and can also improve the flavor of the coffee and the milk tea so as to ensure that the taste is fine and smooth.
At present, due to the inherent characteristics of cream, the problem of microorganisms can be solved after the cream is directly subjected to ultrahigh-temperature treatment, but the problems of fat floating, long-time storage and the like can be caused after the cream is stored for a period of time, and the problems of fat coagulation, whey precipitation and the like can be caused after the cream is stored for a long time. The coffee mate and milk tea mate in the market are stabilized by using a small molecular emulsifier, a stabilizer or even a phosphate system or are homogenized twice, so that the purposes of long-term storage and product stability maintenance are achieved to a certain extent. However, such processing methods are complex in process, not beneficial to industrial application, and along with consolidation of health beverages in mind of consumers, fresh cream is used for blending coffee, milk tea and the like on the market, but after the cream is added into the coffee and the milk tea, feather-like floccules often appear, and consumption experience of the consumers is influenced.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The invention is provided in view of the above and/or the problems of poor stability, short shelf life and high precision of raw material equipment requirement in the prior art.
Therefore, one of the purposes of the invention is to overcome the defects of the existing cream product and provide a preparation method of soybean cream special for coffee and milk tea.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: a preparation method of soybean cream special for coffee and milk tea is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
taking 1-2 parts of dry soybean raw materials by mass, adding 4-6 parts of soft water, soaking at the temperature of 4-30 ℃ for 2-12 hours, adding 3-5 parts of soft water into the soaked beans, adding sodium bicarbonate to adjust the pH value to 7.5-8.0, then grinding the beans into pulp, and synchronously separating pulp from residue; adjusting the pH value of the soybean milk after grinding to 6.8-8.0 by using sodium bicarbonate, heating at 65-90 ℃ for 10-60 min, and performing refrigerated centrifugal separation to obtain soybean oil; mixing 20-30 parts of soybean oil, 10-17 parts of cane sugar, 1.5-3.5 parts of emulsifier, 1.5-3.5 parts of stabilizer and 55-70 parts of deionized water in parts by mass, and emulsifying; homogenizing after emulsification, wherein the homogenizing pressure is 25 MPa; and (5) carrying out ultrahigh-temperature instantaneous sterilization after homogenizing, and carrying out aseptic packaging to obtain the soybean cream finished product.
As a preferred scheme of the preparation method of the soybean single cream special for the coffee and the milk tea, the preparation method comprises the following steps: and (3) performing refrigerated centrifugal separation, wherein the centrifugal temperature is 4-30 ℃, the centrifugal speed is 6000-15000 g, and the centrifugal time is 25-100 min.
As a preferred scheme of the preparation method of the soybean single cream special for the coffee and the milk tea, the preparation method comprises the following steps: the emulsifier is soybean saponin.
As a preferred scheme of the preparation method of the soybean single cream special for the coffee and the milk tea, the preparation method comprises the following steps: the stabilizer is soybean polysaccharide.
As a preferred scheme of the preparation method of the soybean single cream special for the coffee and the milk tea, the preparation method comprises the following steps: the emulsifying temperature is 65-75 ℃, the emulsifying and stirring time is 30-50 min, and the emulsifying and stirring speed is 150-170 r/min.
As a preferred scheme of the preparation method of the soybean single cream special for the coffee and the milk tea, the preparation method comprises the following steps: and carrying out ultrahigh-temperature instantaneous sterilization at 130-140 ℃ for 2-8 s.
The invention also aims to provide the soybean single cream special for coffee and milk tea.
To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions: the soybean single cream special for coffee and milk tea comprises, by mass, 7-15% of fat, 0.7-1.4% of protein and 70% of water.
The invention also aims to provide application of the soybean single cream special for coffee and milk tea in the coffee and milk tea.
The invention has the beneficial effects that:
(1) the soybean cream special for coffee and milk tea, which is prepared by the invention, adopts soybeans as raw materials, and the used auxiliary materials, except sucrose, are all from soybeans, including soybean cream, soyasaponin and soybean polysaccharide, and are not added with any emulsifier and stabilizer which are not from soybeans; the fresh soybean oil body is adopted as a raw material, does not contain any trans-fatty acid, contains polyunsaturated fatty acid and is rich in fat-soluble bioactive substances (such as phospholipid, tocopherol, isoflavone and the like) beneficial to human health, and the obtained soybean cream special for coffee and milk tea is a pure natural product beneficial to human health.
(2) The fresh soybean oil body is adopted as the raw material, the prepared special soybean cream for coffee and milk tea has good emulsification stability, the prepared special soybean cream for coffee and milk tea is homogenized for 1 time under the homogenization pressure of 25MPa, and the prepared special soybean cream for coffee and milk tea can be stored and circulated at normal temperature by adopting an ultrahigh-temperature instantaneous sterilization combined aseptic filling process, the shelf life reaches 9 months, the product has good stability in the quality guarantee period, the phenomena of layering, rancidity and the like do not occur, the product has uniform texture, and after the special soybean cream for coffee and milk tea is added into coffee, the special soybean cream for coffee and milk tea can provide good color and smooth mouthfeel for coffee.
(3) In order to adapt to the acidity and alkalinity of different coffees and effectively prevent phenolic components in the coffee and the green tea from influencing the stability of an emulsification system, the soybean dilute cream special for the coffee and the milk tea, which is prepared by the invention, is preferably high-emulsibility soybean saponin and soybean polysaccharide with protein stabilizing capability to further stabilize the stability of the product in use, so that the final product not only has good stability, but also has good stability and smooth feeling when added into a coffee and tea soup system.
(4) The invention provides a preparation method of soybean cream special for coffee and milk tea, which optimizes the formula and process to ensure that fat globules in the cream are uniform in size, the product stability is good, and the product has better whitening capability.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, specific embodiments thereof are described in detail below with reference to examples of the specification.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
1. Preparation method of soybean thin cream special for coffee and milk tea
(1) Preparation of soybean oil body: taking 1 part of dry soybean raw material, adding 5 parts of soft water, soaking at the temperature of 10 ℃ for 10 hours, adding 4 parts of soft water into the soaked beans, adding sodium bicarbonate to adjust the pH value to 7.8, grinding the beans, and synchronously separating pulp from residue; adjusting pH of the soybean milk after grinding to 7.5 with sodium bicarbonate, heating at 75 deg.C for 30min, and freeze centrifuging to obtain soybean oil; wherein the centrifugation temperature is 10 ℃, the centrifugation speed is 10000g, and the centrifugation time is 30 min;
(2) taking 25 parts of soybean oil, 10 parts of cane sugar, 2.5 parts of soyasaponin, 2.5 parts of soybean polysaccharide and 60 parts of deionized water, mixing, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain the soybean cream finished product. Wherein the emulsifying temperature is 70 ℃, the emulsifying and stirring time is 40min, and the emulsifying and stirring speed is 160 r/min; the homogenization is a section of homogenization, and the homogenization pressure is 25 MPa; the ultrahigh temperature is used for instant sterilization, the temperature is 130 ℃, and the sterilization time is 2 s. The prepared soybean thin cream finished product comprises 8.75% of fat, 1.25% of protein and 70% of water in percentage by mass of the soybean thin cream special for coffee and milk tea.
2. Application of soybean cream
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
The soybean cream product special for coffee and milk tea prepared in the embodiment has good flavor, can be placed for 9 months at room temperature, has no layering phenomenon in a quality guarantee period, and has good product stability, and the organoleptic, physicochemical, mycotoxin and pollutant limit and microbial conditions of the product in the quality guarantee period meet national standards of food safety, namely cream, cream and anhydrous butter.
Example 2
1. Preparation method of soybean thin cream special for coffee and milk tea
(1) Preparation of soybean oil body: taking 1 part of dry soybean raw material, adding 4 parts of soft water, soaking at the temperature of 4 ℃ for 12 hours, adding 3 parts of soft water into the soaked beans, adding sodium bicarbonate to adjust the pH value to 7.5, grinding the beans, and synchronously separating pulp from residue; adjusting pH of the soybean milk after grinding to 6.8 with sodium bicarbonate, heating at 65 deg.C for 60min, and freeze centrifuging to obtain soybean oil. Wherein, the freezing and centrifugal separation are carried out, the centrifugal temperature is 4 ℃, the centrifugal speed is 6000g, and the centrifugal time is 25 min.
And mixing 20 parts of soybean oil, 17 parts of sucrose, 1.5 parts of soyasaponin, 1.5 parts of soybean polysaccharide and 60 parts of deionized water in parts by mass, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain the soybean cream finished product. Wherein the emulsifying temperature is 60 ℃, the emulsifying and stirring time is 10min, and the emulsifying and stirring speed is 160 r/min; the homogenization is a section of homogenization, the homogenization pressure is 25MPa, the ultra-high temperature instantaneous sterilization is carried out, the temperature is 130 ℃, and the sterilization time is 2 s. The prepared soybean thin cream finished product comprises 7.0 percent of fat, 1.0 percent of protein and 70 percent of water in percentage by mass of the soybean thin cream special for coffee and milk tea.
2. Application of soybean thin cream special for coffee and milk tea
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
The soybean cream product special for coffee and milk tea prepared in the embodiment has good flavor, can be placed for several months at room temperature, has no layering phenomenon in a quality guarantee period, and has good product stability, and the organoleptic, physicochemical, mycotoxin and pollutant limit and microbial conditions of the product in the quality guarantee period meet national standards of food safety, namely cream, cream and anhydrous butter.
Example 3
1. Preparation method of soybean thin cream special for coffee and milk tea
(1) Preparation of soybean oil body: taking 2 parts of dry soybean raw material, adding 6 parts of soft water, soaking for 2 hours at the temperature of 30 ℃, adding 5 parts of soft water into the soaked beans, adding sodium bicarbonate to adjust the pH value to 8.0, grinding the beans, and synchronously separating pulp and slag; adjusting pH of the soybean milk after grinding to 8.0 with sodium bicarbonate, heating at 90 deg.C for 10min, and freeze centrifuging to obtain soybean oil; wherein, the freezing and centrifugal separation are carried out, the centrifugal temperature is 30 ℃, the centrifugal speed is 15000g, and the centrifugal time is 100 min.
And mixing 30 parts of soybean oil, 10 parts of cane sugar, 3.5 parts of soyasaponin, 1.5 parts of soybean polysaccharide and 55 parts of deionized water in parts by mass, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain the soybean cream finished product. Wherein the emulsifying temperature is 80 ℃, the emulsifying and stirring time is 60min, and the emulsifying and stirring speed is 160 r/min; the homogenization is a section of homogenization, and the homogenization pressure is 25 MPa; performing instant sterilization at 140 deg.C under ultra-high temperature for 8 s. The prepared soybean thin cream finished product comprises, by mass percent, 10.5% of fat, 1.4% of protein and 70% of water, wherein the soybean thin cream is specially used for coffee and milk tea.
2. Application of soybean thin cream special for coffee and milk tea
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
The soybean cream product special for coffee and milk tea prepared in the embodiment has good flavor, can be placed for several months at room temperature, has no layering phenomenon in a quality guarantee period, and has good product stability, and the organoleptic, physicochemical, mycotoxin and pollutant limit and microbial conditions of the product in the quality guarantee period meet national standards of food safety, namely cream, cream and anhydrous butter.
Example 4
1. Preparation method of soybean thin cream special for coffee and milk tea
(1) Preparation of soybean oil body: taking 1 part of dry soybean raw material, adding 5 parts of soft water, soaking at the temperature of 20 ℃ for 8 hours, adding 4 parts of soft water into the soaked beans, adding sodium bicarbonate to adjust the pH value to 7.8, grinding the beans, and synchronously separating pulp from residue; adjusting pH of the soybean milk after grinding to 8.0 with sodium bicarbonate, heating at 80 deg.C for 30min, and freeze centrifuging to obtain soybean oil; wherein, the centrifugal temperature is 15 ℃, the centrifugal speed is 8000g, and the centrifugal time is 60 min.
And mixing 20 parts of soybean oil, 13 parts of sucrose, 3.5 parts of soyasaponin, 3.5 parts of soybean polysaccharide and 60 parts of deionized water in parts by mass, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain the soybean cream finished product. Wherein the emulsifying temperature is 60 ℃, the emulsifying and stirring time is 30min, and the emulsifying and stirring speed is 160 r/min; the homogenization is a section of homogenization, and the homogenization pressure is 25 MPa; performing instantaneous sterilization at ultra-high temperature of 130 deg.C for 2 s. The prepared soybean thin cream finished product comprises 7.0 percent of fat, 1.0 percent of protein and 70 percent of water in percentage by mass of the soybean thin cream special for coffee and milk tea.
2. Application of soybean thin cream special for coffee and milk tea
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
The soybean cream product special for coffee and milk tea prepared in the embodiment has good flavor, can be placed for several months at room temperature, has no layering phenomenon in a quality guarantee period, and has good product stability, and the organoleptic, physicochemical, mycotoxin and pollutant limit and microbial conditions of the product in the quality guarantee period meet national standards of food safety, namely cream, cream and anhydrous butter.
Example 5
1. Taking 10 parts of soybean oil, 13 parts of cane sugar, 2.5 parts of soyasaponin, 2.5 parts of soybean polysaccharide and 70 parts of deionized water, mixing, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain a cream finished product. Wherein the emulsifying temperature is 70 ℃, the emulsifying and stirring time is 40min, and the emulsifying and stirring speed is 160 r/min; the homogenization is carried out in two sections, wherein the first section of homogenization pressure is 55MPa, and the first section of homogenization pressure is 25 MPa; the ultrahigh temperature is used for instant sterilization, the temperature is 130 ℃, and the sterilization time is 2 s.
2. Application of cream
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
Example 6
1. Mixing 10 parts of rapeseed oil, 13 parts of cane sugar, 2.5 parts of soyasaponin, 2.5 parts of soybean polysaccharide and 70 parts of deionized water in parts by mass, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain a finished product of the cream. Wherein the emulsifying temperature is 70 ℃, the emulsifying and stirring time is 40min, and the emulsifying and stirring speed is 160 r/min; the homogenization is carried out in two sections, wherein the first section of homogenization pressure is 55MPa, and the first section of homogenization pressure is 25 MPa; the ultrahigh temperature is used for instant sterilization, the temperature is 130 ℃, and the sterilization time is 2 s.
2. Application of cream
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
Example 7
1. Taking 10 parts of palm oil, 13 parts of cane sugar, 2.5 parts of soyasaponin, 2.5 parts of soybean polysaccharide and 70 parts of deionized water, mixing, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain a finished product of the cream. Wherein the emulsifying temperature is 70 ℃, the emulsifying and stirring time is 40min, and the emulsifying and stirring speed is 160 r/min; the homogenization is carried out in two sections, wherein the first section of homogenization pressure is 55MPa, and the first section of homogenization pressure is 25 MPa; the ultrahigh temperature is used for instant sterilization, the temperature is 130 ℃, and the sterilization time is 2 s.
2. Application of cream
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
Example 8
1. Mixing 10 parts of coconut oil, 13 parts of cane sugar, 2.5 parts of soyasaponin, 2.5 parts of soybean polysaccharide and 70 parts of deionized water in parts by mass, emulsifying, homogenizing, carrying out ultrahigh-temperature instantaneous sterilization, and carrying out aseptic packaging to obtain a cream finished product. Wherein the emulsifying temperature is 70 ℃, the emulsifying and stirring time is 40min, and the emulsifying and stirring speed is 160 r/min; the homogenization is carried out in two sections, wherein the first section of homogenization pressure is 55MPa, and the first section of homogenization pressure is 25 MPa; the ultrahigh temperature is used for instant sterilization, the temperature is 130 ℃, and the sterilization time is 2 s.
2. Application of cream
The concentration of the brewed coffee or milk tea is 1.8g/180ml, the brewing water is common tap water, the brewing temperature is 80 ℃, the pH of the coffee is 5.16(50 ℃), the pH of the milk tea is 6.15(50 ℃), and the soybean cream is slowly poured into the coffee or milk tea, and the adding amount is about 10g/180 ml.
3. Method for testing correlation index
(1) And (3) particle size measurement: the particle size of the emulsion is measured by a wet method by adopting a laser particle sizer
(2) Emulsion stability test method of emulsion: keeping the emulsion at constant temperature in a constant temperature water bath of 60 deg.C for 30min, and centrifuging the tube in a centrifuge for 15min (4500 r/min). The separation was observed by taking out, and the total height H of the liquid and the height H1 of the non-separated layer were recorded, and the emulsion stability was calculated according to the following formula:
(3) coffee stability test: the coffee solution with added coffee creme was placed in a refrigerator at 4 ℃ and the number of days when a floating creme distance of 2cm appeared was taken as the coffee stability test point.
(4) Evaluation test of flavor of cream product: the cream product flavor evaluation test criteria are given in table 1 below.
According to GB/T16291.1-2012, 40 (20 men and 20 women, age 20-25 years) evaluators are regularly trained for sensory evaluation, sensory evaluation is carried out on different samples after qualification, and the evaluation process is strictly carried out according to GBT 12315-2008.
TABLE 1 creamy product flavor evaluation test standards
(5) The cream product appearance evaluation test criteria are given in table 2 below.
TABLE 2 cream product appearance evaluation test criteria
The ingredients of the soybean cream for coffee and milk tea prepared in examples 1 to 8 were added in the proportions shown in Table 3 below.
Table 3 examples 1 to 8 ingredient addition ratios
The quality of the soybean cream for coffee and milk tea prepared in examples 1 to 8 was evaluated as shown in table 4 below.
TABLE 4 evaluation of the quality of the soybean cream for coffee and milk tea prepared in examples 1 to 8
As can be seen from Table 4, when 25 parts of soybean oil, 10 parts of sucrose, 2.5 parts of emulsifier, 2.5 parts of stabilizer and 60 parts of deionized water are used, the soybean oil is emulsified and stirred at the speed of 160r/min for 40min at the temperature of 70 ℃, the soybean oil is homogenized at the pressure of 25MPa, the soybean oil is sterilized instantly at the ultrahigh temperature of 130 ℃ for 2s, and the prepared cream has good emulsification stability, can be stored and circulated at normal temperature and has a shelf life of 9 months. It can be seen that the test results of the related indexes of the cream prepared by using the soybean oil body as the raw material are all superior to the related indexes of the cream prepared by using the soybean oil, the rapeseed oil, the palm oil and the coconut oil as the raw materials, which shows that the cream prepared by using the soybean oil body as the raw material has good emulsification stability, probably because the soybean oil body is a natural emulsified oil with good stability, the soybean oil body is stable in cells or in a free state, and can not be fused or polymerized due to drying or extrusion, the prepared soybean cream special for coffee and milk tea is prepared by adopting an ultrahigh temperature instantaneous sterilization combined sterile filling process, can be stored and circulated at normal temperature, has a shelf life of 9 months, the product has good stability in the quality guarantee period, the phenomena of layering, rancidity and the like do not occur, the product has uniform texture, and after the product is added into coffee, the coffee can be provided with good color and smooth mouthfeel.
Example 9
(1) Effect of the amount of added Soy oil on the quality of thin butter
The results of examining the effect of the addition amount of soybean oil bodies on the quality of the thin butter were shown in table 5, with the process conditions of example 1 being 10 parts (test 1), 15 parts (test 2), 20 parts (test 3), 25 parts (test 4), 30 parts (test 5) and 35 parts (test 6), respectively, and the other process conditions being unchanged.
TABLE 5 Effect of Soy oil body addition on cream quality
As can be seen from table 5, the effect is best when the addition amount of the soybean oil body is 20 to 30 parts, because the soybean oil body has good emulsifiability, and when 20 to 30 parts of the soybean oil body is added, the emulsion particles are smaller, the emulsion stability is better, the coffee flavor and appearance evaluation is better, and the coffee stabilization time is long. However, when the amount of the soybean oil is less than 20 to 30 parts, emulsion particles and emulsion stability are poor due to lack of the emulsification effect of the soybean oil, and coffee flavor and appearance evaluation are low due to lack of the whitening effect of the soybean oil, resulting in poor coffee stability.
(2) Effect of emulsification parameters on product quality
On the basis of example 1, the influence of the emulsification parameters on the product quality is examined under the condition that other process conditions are unchanged, and the experimental design is shown in table 6.
Table 6 emulsion parameter test design
| Name (R) | Emulsification temperature (. degree.C.) | Emulsification time (min) | Stirring speed (r/min) |
| Test 7 | 50 | 20 | 160 |
| Test 8 | 65 | 30 | 150 |
| Test 9 | 70 | 40 | 160 |
| Test 10 | 75 | 50 | 170 |
| Test 11 | 70 | 40 | 160 |
| Test 12 | 70 | 50 | 130 |
| Test No. 13 | 70 | 40 | 140 |
| Test 14 | 70 | 40 | 150 |
| Test 15 | 70 | 40 | 155 |
The results are shown in Table 7.
TABLE 7 influence of emulsification parameters on product quality
As can be seen from Table 7, the product performance effect is best when the emulsifying temperature is 65-75 ℃, the emulsifying and stirring time is 30-50 min, and the emulsifying and stirring speed is 150-170 r/min. The emulsifying temperature is optimal at 65-75 ℃, because the protein is partially denatured due to heating in the initial stage of proper heat treatment, the molecular flexibility is increased due to the expansion of polypeptide chains, the rapid expansion of protein molecules on an interface is facilitated, a water-increasing group is exposed to a certain extent, the protein is oriented to oil drops, and the emulsifying stability is enhanced; however, when the temperature exceeds the optimum emulsification temperature, more hydrophobic groups are exposed when the protein molecules are developed, and the protein molecules aggregate, and the emulsification effect is rather lowered. The emulsifying and stirring time is preferably 30-50 min, because the emulsifying process needs a certain time to reasonably disperse emulsion molecules, the emulsifying time is lower than or higher than the optimal emulsifying time, which may cause incomplete emulsification, or the time is too long, and dispersed liquid drops collide strongly with each other to reunite, which causes particle size increase and poor effect after adding coffee. The emulsifying and stirring speed is the best at 150-170 r/min, because the feed liquid is under the action of high-speed shearing force, more hydrophobic groups are exposed out of oil drops for combination, the stirring speed is too low, the emulsifying degree is incomplete, the stirring speed is too high, and the coalescence particle size of the oil drops is increased.
(3) Effect of homogenization on product quality
In addition to examples 1, 5, 6, 7 and 8, the influence of homogenization under conditions of 25MPa, 55MPa and two-time homogenization (first homogenization pressure 55MPa, second homogenization pressure 25MPa, noted as 55MPa +25MPa) on the product quality was examined without changing other process conditions, and is shown in tables 8, 9 and 10.
TABLE 8 Effect of homogenization at 25MPa on product quality
| Example 1 | Example 5 | Example 6 | Example 7 | Example 8 | |
| Emulsion particle size (um) | 1.12 | 2.15 | 2.63 | 2.46 | 2.22 |
| Emulsion stability (%) | 87.45 | 66.24 | 64.15 | 63.92 | 62.63 |
| Coffee flavor evaluation | 96 | 69 | 67 | 66 | 68 |
| Coffee appearance evaluation | 92 | 67 | 67 | 69 | 67 |
| Coffee stability (days) | 183 | 42 | 38 | 39 | 41 |
TABLE 9 Effect of homogenization at 55MPa on product quality
| Example 1 | Example 5 | Example 6 | Example 7 | Example 8 | |
| Emulsion particle size (um) | 1.07 | 1.86 | 1.93 | 1.98 | 1.79 |
| Emulsion stability (%) | 88.12 | 71.16 | 70.97 | 69.33 | 68.59 |
| Coffee flavor evaluation | 96 | 75 | 72 | 65 | 64 |
| Coffee appearance evaluation | 93 | 74 | 73 | 74 | 73 |
| Coffee stability (days) | 186 | 111 | 109 | 114 | 112 |
TABLE 10 Effect of two homogenisations (55MPa +25MPa) on product quality
| Example 1 | Example 5 | Example 6 | Example 7 | Example 8 | |
| Emulsion particle size (um) | 1.04 | 1.68 | 1.73 | 1.83 | 1.79 |
| Emulsion stability (%) | 88.35 | 73.19 | 71.56 | 68.62 | 67.03 |
| Coffee flavor evaluation | 96 | 71 | 73 | 65 | 66 |
| Coffee appearance evaluation | 94 | 82 | 81 | 83 | 87 |
| Coffee stability (days) | 188 | 122 | 114 | 106 | 118 |
As can be seen from fig. 8, table 9, and table 10, the coffee creamer prepared from soybean oil also has better emulsion stability and coffee flavor and stability at lower homogenization pressure; while the coffee cream prepared by other vegetable oil can not have good coffee characteristics under the condition of low homogenization pressure due to the beating of emulsion particles, particularly has poor stability, and can achieve good effect only under the condition of high homogenization. Meanwhile, it can be found that, in the two-time homogenization (the first homogenization pressure is 55MPa, and the second homogenization pressure is 25MPa), the quality of the cream prepared in the embodiment 1 is not much different from that of the cream prepared in the first homogenization, and the emulsification stability is about 88%, therefore, the production process of the cream can obtain the soybean cream with uniform fat globules, good product stability and better whitening capability through the one-time homogenization under the condition of 25 MPa.
(4) On the basis of example 1, example 5, example 6, example 7 and example 8, the influence of different sterilization methods (pasteurization and ultra high temperature flash sterilization) on the product quality was examined without changing other process conditions, and is shown in table 11.
TABLE 11 Effect of different sterilization methods on product quality
Table 11 shows that the coffee cream prepared from soybean oil keeps smaller particles under either mild pasteurization conditions or ultra-high pressure instantaneous sterilization conditions, and has better effect in coffee applications; the coffee cream prepared by other vegetable oil can cause oil drop aggregation and particle enlargement due to instantaneous high temperature, and directly influences the characteristics of emulsion and the applicability of coffee.
(5) Influence of emulsifier and stabilizer on product quality
On the basis of example 1, different emulsifiers, stabilizers and their addition levels were investigated without changing other process conditions, as shown in table 12.
TABLE 12 different emulsifiers, stabilizers and their addition levels
The results are shown in Table 13.
TABLE 13 results of the influence of different emulsifiers, stabilizers and their addition amounts on the product quality
As can be seen from table 13, the amount of the emulsifier added is preferably 1.5 to 3.5 parts when only the emulsifier (soybean saponin) is added, and the amount of the stabilizer added is preferably 1.5 to 3.5 parts when only the stabilizer (soybean polysaccharide) is added; when the emulsifier (soybean saponin) and the stabilizer (soybean polysaccharide) are added at the same time, the amounts of the emulsifier (soybean saponin) and the stabilizer (soybean polysaccharide) can be reduced, and a synergistic effect can be realized. The reason is that when only the emulsifier (soyasaponin) is added, too little soyasaponin may not achieve the emulsifying effect and the particle size is too large, while too much soyasaponin may not achieve the optimal coffee flavor and appearance after adding coffee due to the color of soyasaponin itself. When only the stabilizer (soybean polysaccharide) is added, the optimal stable emulsion stability cannot be achieved by adding too little soybean polysaccharide, and the optimal effect on the taste and stability of coffee after adding coffee cannot be achieved due to the thickening effect of the soybean polysaccharide. The emulsifier (soyasaponin) and the stabilizer (soybean polysaccharide) are added at the same time, so that under the condition of achieving the same emulsification effect and coffee stability, the addition amount of the soyasaponin and the soybean polysaccharide can be greatly reduced, and the synergistic effect of the soyasaponin and the soybean polysaccharide can be obviously embodied.
The soybean cream special for coffee and milk tea, which is prepared by the invention, adopts soybeans as raw materials, and the used auxiliary materials, except sucrose, are all from soybeans, including soybean cream, soyasaponin and soybean polysaccharide, and are not added with any emulsifier and stabilizer which are not from soybeans; the fresh soybean oil body is adopted as a raw material, does not contain any trans-fatty acid, contains polyunsaturated fatty acid and is rich in fat-soluble bioactive substances (such as phospholipid, tocopherol, isoflavone and the like) beneficial to human health, and the obtained soybean cream special for coffee and milk tea is a pure natural product beneficial to human health. The prepared soybean cream special for coffee and milk tea has good emulsification stability, can be stored and circulated at normal temperature by homogenizing for 1 time under the homogenization pressure of 25MPa and adopting an ultrahigh-temperature instant sterilization combined sterile filling process, has a shelf life of 9 months, has good stability in the quality guarantee period, does not have the phenomena of layering, rancidity and the like, has uniform product texture, and can provide good color and smooth mouthfeel for coffee after being added into the coffee. In order to adapt soybean cream to the pH value of different coffees and effectively prevent the influence of phenolic components in coffee and green tea on the stability of an emulsification system in the preparation process of the soybean cream, the soybean saponin with high emulsibility and the soybean polysaccharide with protein stabilizing capability are preferred to further stabilize the stability of the product in use, so that the final product not only has good stability per se, but also has good stability and smooth feeling when added into a coffee and tea soup system.
The inventor finds that the coffee cream prepared by the soybean oil body has better emulsion stability and coffee flavor and stability under lower homogenization pressure; while the coffee cream prepared by other vegetable oil can not have good coffee characteristics under the condition of low homogenization pressure due to the beating of emulsion particles, particularly has poor stability, and can achieve good effect only under the condition of high homogenization. Meanwhile, the method can find that the quality of the soybean cream prepared by two-time homogenization (the first homogenization pressure is 55MPa, and the second homogenization pressure is 25MPa) is not much different from that of the cream prepared by one-time homogenization, and the emulsification stability is about 88 percent, so that the soybean cream with uniform fat globules, good product stability and better whitening capacity can be obtained by one-time homogenization under the condition of 25 MPa. The coffee cream prepared from soybean oil keeps smaller particles under the mild pasteurization condition or the ultrahigh pressure instant sterilization condition, and has better effect in coffee application. Meanwhile, the addition amount of the emulsifier (soybean saponin) is optimally 1.5-3.5 parts, and the addition amount of the stabilizer (soybean polysaccharide) is optimally 1.5-3.5 parts; when the emulsifier (soybean saponin) and the stabilizer (soybean polysaccharide) are added at the same time, the amounts of the emulsifier (soybean saponin) and the stabilizer (soybean polysaccharide) can be reduced, and a synergistic effect can be realized. The reason is that when only the emulsifier (soyasaponin) is added, too little soyasaponin may not achieve the emulsifying effect and the particle size is too large, while too much soyasaponin may not achieve the optimal coffee flavor and appearance after adding coffee due to the color of soyasaponin itself. When only the stabilizer (soybean polysaccharide) is added, the optimal stable emulsion stability cannot be achieved by adding too little soybean polysaccharide, and the optimal effect on the taste and stability of coffee after adding coffee cannot be achieved due to the thickening effect of the soybean polysaccharide. The emulsifier (soyasaponin) and the stabilizer (soybean polysaccharide) are added at the same time, so that under the condition of achieving the same emulsification effect and coffee stability, the addition amount of the soyasaponin and the soybean polysaccharide can be greatly reduced, and the synergistic effect of the soyasaponin and the soybean polysaccharide can be obviously embodied.
In conclusion, the invention provides a preparation method of the soybean thin cream special for coffee and milk tea, and the prepared soybean thin cream special for coffee and milk tea is a pure natural product beneficial to human health; meanwhile, the inventor optimizes the formula and the process, so that the fat globules in the cream are uniform in size, the product stability is good, the whitening capacity is good, the quality guarantee period is longer compared with the existing commercial coffee cream, the overall process is simple, and the industrial production is easy to realize.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (5)
1. A preparation method of soybean cream special for coffee and milk tea is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
taking 1-2 parts of dry soybean raw materials by mass, adding 4-6 parts of soft water, soaking at the temperature of 4-30 ℃ for 2-12 hours, adding 3-5 parts of soft water into the soaked beans, adding sodium bicarbonate to adjust the pH value to 7.5-8.0, then grinding the beans into pulp, and synchronously separating pulp from residue; adjusting the pH value of the soybean milk after grinding to 6.8-8.0 by using sodium bicarbonate, heating at 65-90 ℃ for 10-60 min, and performing refrigerated centrifugal separation to obtain soybean oil;
mixing 20-30 parts of soybean oil, 10-17 parts of cane sugar, 1.5-3.5 parts of emulsifier, 1.5-3.5 parts of stabilizer and 55-70 parts of deionized water in parts by mass, and emulsifying;
homogenizing after emulsification, wherein the homogenizing pressure is 25 MPa;
carrying out ultrahigh-temperature instantaneous sterilization after homogenizing, and carrying out aseptic packaging to obtain a soybean cream finished product; wherein the content of the first and second substances,
emulsifying, wherein the emulsifying temperature is 65-75 ℃, the emulsifying and stirring time is 30-50 min, and the emulsifying and stirring speed is 150-170 r/min;
the emulsifier is soyasaponin, and the stabilizer is soybean polysaccharide.
2. The method for preparing the soybean cream for coffee and milk tea as claimed in claim 1, wherein the method comprises the following steps: and (3) performing refrigerated centrifugal separation, wherein the centrifugal temperature is 4-30 ℃, the centrifugal speed is 6000-15000 g, and the centrifugal time is 25-100 min.
3. The method for preparing the soybean cream for coffee and milk tea as claimed in claim 1, wherein the method comprises the following steps: and carrying out ultrahigh-temperature instantaneous sterilization at 130-140 ℃ for 2-8 s.
4. The method for preparing the soybean single cream special for coffee and milk tea according to any one of claims 1 to 3, which is characterized in that: the soybean single cream special for coffee and milk tea comprises, by mass, 7-15% of fat, 0.7-1.4% of protein and 70% of water.
5. The use of the soy cream special for coffee and milk tea as claimed in claim 4 in coffee and milk tea.
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