CN109662147A - A kind of milk beverage imitating flavour of coffee and preparation method thereof - Google Patents
A kind of milk beverage imitating flavour of coffee and preparation method thereof Download PDFInfo
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- CN109662147A CN109662147A CN201811601922.2A CN201811601922A CN109662147A CN 109662147 A CN109662147 A CN 109662147A CN 201811601922 A CN201811601922 A CN 201811601922A CN 109662147 A CN109662147 A CN 109662147A
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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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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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
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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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
- A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
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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
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Abstract
The invention discloses a kind of milk beverage imitating flavour of coffee and preparation method thereof, the raw material of the milk beverage imitating flavour of coffee contains the component of following mass percent: 30-80% raw material milk, 0.1-2.5% coffee, 0.5-2% cyclohexaamylose, 0.01-5% dilute cream, 0.01-0.07% acidity regulator, 0.05-0.2% emulsifier, 0.05-0.3% stabilizer and water；Preparation method are as follows: (1) be uniformly mixed after raw material milk heating with emulsifier, stabilizer and dilute cream, obtain feed liquid A；Coffee is mixed with water, is adjusted pH to 6.7-8.0, is obtained feed liquid B；Cyclohexaamylose is added to the water, and is uniformly mixed and obtains feed liquid C；(2) feed liquid A, feed liquid B and feed liquid C are mixed, homogeneous, sterilizing.Milk beverage imitating flavour of coffee of the invention rock after have careful foam, and foam do not allow it is easily rupturable, and have good flavor, color and mouthfeel.
Description
Technical field
The present invention relates to a kind of milk beverage imitating flavour of coffee and preparation method thereof.
Background technique
Coffee is one of current world-renowned three big beverage.Coffee has brain refreshing effect, but nutrient composition content is not high,
And milk nutrient is comprehensive, abundant, and proportional balancing method, it is milk coffee that the two is mixed to prepare is not only delicious, refresh oneself but also full of nutrition, more
To get over the favor by young man and city white collar office worker and pursue.But (card cloth is odd for the coffee of conventional non-at-scene production
Promise and latte) it cannot achieve careful milk foam, there is no the problem of milk foam to make up the bottled and coffee in cups of technology production,
Therefore need to develop a milk beverage imitating flavour of coffee product that careful milk foam can be formed by rocking.
Summary of the invention
Technical problem solved by the invention is to solve existing industrialization milk beverage imitating flavour of coffee product and do not have careful milk foam
Defect, provide the milk beverage imitating flavour of coffee product and preparation method thereof after a kind of rock with careful foam, coffee milk of the invention
Beverage is by having careful foam, good flavor, mouthfeel and excellent stability after rocking.
The present invention solves above-mentioned technical problem using following technical scheme.
The present invention provides a kind of milk beverage imitating flavour of coffee, and by mass percentage, raw material contains following component: 30-80% is former
Material milk, 0.1-2.5% coffee, 0.5-2% cyclohexaamylose, 0.01-5% dilute cream, 0.01-0.07% acidity regulator,
0.05-0.2% emulsifier, 0.05-0.3% stabilizer and water；The sum of each component mass percent is 100%.
In the present invention, preferably, not containing preservative in the raw material.
In the present invention, the milk may include the various raw material milks for being used to prepare milk beverage imitating flavour of coffee in this field, such as fresh
Milk and/or recombined milk etc., preferably raw milk.The raw milk should meet GB-19301 " food safety country
Standard lactogenesis " standard.The recombined milk is the recombined milk of this field routine, usually uses milk powder, whey powder, dilute cream and water
Etc. milk made of blending.Consider from the content of nutrimentLuoIn raw material milk of the invention protein content preferably >=
2.9wt%, fat content can determine according to specific product requirement, and defatted milk, low fat milk or whole milk etc. can be selected.Described
The weight percent content of raw material milk is preferably 50-60%.
In the present invention, the coffee is this field routine coffee, dosage 0.5-2%, preferably coffee extracted
Liquid and/or ground coffee.Wherein, the coffee extract is preferably coffee concentrated extract.Extraction is concentrated in the coffee
The soluble solid content of liquid is preferably 35-60wt%, the soluble solid content of the coffee concentrated extract
It is more preferably 40-45wt%.
In the present invention, the cyclohexaamylose refers to common stabilizer in food.The weight of the cyclohexaamylose
Amount degree is 0.5-2%, preferably 0.5-1%.
In the present invention, the dilute cream is the dilute cream of this field routine.The additive amount of the dilute cream is preferably
For 1-5%.
In the present invention, various acidity regulators conventional in milk production technology are can be selected in acidity regulator, usually " food
The safe national standard food additives of product use standard GB2760 " in various acidity regulators or compounding made of combined acidity
One of regulator, preferably sodium bicarbonate, sodium citrate, sodium tripolyphosphate etc. are a variety of.The acidity regulator
Additive amount be preferably 0.01-0.05%.
In the present invention, various emulsifiers conventional in milk production technology are can be selected in the emulsifier, usually
Composite emulsifying made of various emulsifiers or compounding in GB2760 " national food safety standard food additives use standard "
Agent, one or more of preferably single, double fatty acid glyceride, sucrose fatty ester and soybean lecithin etc..Described
The dosage of emulsifier is the conventional amount used of this field, and preferably 0.05-0.15%, the percentage is to account for total mass of raw material
Mass percent.
In the present invention, various stabilizers conventional in milk production technology, usually GB2760 " food are can be selected in stabilizer
Safe national standard food additives use standard " in various stabilizers or compounding made of compound stabilizer, preferably remove α-
Stabilizer other than cyclodextrine, preferably such as one of carragheen, gellan gum and microcrystalline cellulose or a variety of.It is described
Stabilizer dosage be this field conventional amount used, preferably 0.15-0.3%, percentage is the matter for accounting for total mass of raw material
Measure percentage.
In the present invention, the water is preferably softened water.
In the present invention, preferably, the raw material is by mass percentage, contain following component: 50-60% raw material milk,
0.5-2% coffee, 0.5-1% cyclohexaamylose, 1-5% dilute cream, 0.01-0.05% acidity regulator, 0.05-0.15% cream
Agent, 0.15-0.3% stabilizer and water, the sum of each component mass percent are 100%.
In the present invention, preferably, the raw material further includes the food additives routinely added in the liquid milk of this field, one
As be sweetener and/or essence, generally sweetener and/or essence, the mass percent for accounting for raw material is 3-4.5%.
Wherein, the sweetener can be various sweeteners commonly used in the art, including nutritive sweeteners and/or
Non-nutritive sweeteners, preferably white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, fructose syrup, glycitols
One of sweetener, Sucralose, acesulfame potassium, Aspartame and honey element are a variety of, are more preferably white granulated sugar.White granulated sugar one
As be purification white granulated sugar or top grade white granulated sugar.The dosage of the white granulated sugar is preferably 3-4.5%, and percentage is white granulated sugar
Account for the mass percent of raw material.
Wherein, the various conventional essence in this field can be selected in the essence, more preferably fragrant for coffee aroma and/or milk
Essence.The dosage of the essence is preferably 0.06-0.3%, and percentage is the mass percent that essence accounts for raw material.
In the present invention, preferably, the sweetener is in the preparation process of feed liquid A when in raw material including sweetener
It is added.
The preparation method of milk beverage imitating flavour of coffee provided by the invention, includes the following steps:
(1) feed liquid A, feed liquid B and feed liquid C are prepared；
The feed liquid A is made by following methods: the raw material milk is heated to 70 DEG C -90 DEG C, with the emulsifier, surely
Determine agent and dilute cream after mixing, obtains feed liquid A；
The feed liquid B is made by following methods: the coffee is mixed with 75 DEG C -100 DEG C of water, with the acidity
Regulator adjusts pH value to 6.7-8.0, obtains feed liquid B；
The feed liquid C is made by following methods: the cyclohexaamylose being uniformly mixed with water, obtains feed liquid C；
(2) the feed liquid A, feed liquid B and feed liquid C are mixed；
(3) by mixed solution homogeneous, sterilizing obtained by step (2) to get.
In step (1), the ratio of the quality of water is 3:7-4 in the quality of water and the feed liquid C in the feed liquid B:
6。
In step (2), the mixed method and condition is the method and condition of this field routine.The mixing
Mode preferably stir.
In step (2), preferably, carrying out the standard of protein and fat after the feed liquid A, feed liquid B and feed liquid C mixing
Change.
Wherein, described to be standardized as this field common process.It generally adjusts butter oil and lactoprotein reaches product battalion
Index is supported, contains protein 0.5-2.5g, fatty 0.5-4.5g preferably in product (in terms of 100g).
In step (3), the method for the homogeneous can be general equal using 65-75 DEG C using conventional homogenizing method
Matter temperature carries out the level-one homogeneous of 150-300bar, or carries out the second level that pressure is successively 30-50bar and 100-250bar
Homogeneous.The sterilizing can use conventional sterilant method, and general temperature is 65-140 DEG C, and the time is -30 minutes 3 seconds.However, this
Inventor has found preferably 120-140 DEG C, 3-15 seconds, more conducively to guarantee to produce as used stronger sterilization intensity under study for action
Frothing capacity of the product in shelf life.
According to the present invention, resulting product is wrapped after can cooling down according to the method for this field routine after 3. step is sterilized
Dress, storage or transport, sale etc..
In the present invention, preferably, the sweetener is in the preparation process of feed liquid A when in raw material including sweetener
It is added.
In the present invention, preferably, when in raw material including essence, feed liquid A, feed liquid B and feed liquid C mixing in step (2)
Afterwards, it carries out being added before homogeneous.
The present invention also provides one kind milk beverage imitating flavour of coffee as made from above-mentioned preparation method.
In the present invention, in addition to special instruction, the percentage is mass percent.
On the basis of common knowledge of the art, above-mentioned each optimum condition, can any combination to get each preferable reality of the present invention
Example.
The reagents and materials used in the present invention are commercially available.
The positive effect of the present invention is that:
The present invention provides a kind of milk beverage imitating flavour of coffee, which has careful foam, good flavor, color after rocking
And mouthfeel, the coffee beverage for making up technology production do not make the shortcoming of that careful milk foam of coffee beverage.
Specific embodiment
The present invention will be further explained with reference to the examples below, but does not therefore limit the present invention to the reality
It applies among a range.In the following examples, the experimental methods for specific conditions are not specified, usually according to normal condition, or according to manufacture
Condition proposed by manufacturer.
Raw materials used production firm is as follows in embodiment:
Raw material milk: He Sitan branch company, Shanghai Bright Dairy & Food Co., Ltd..
Dilute cream: He Sitan branch company, Shanghai Bright Dairy & Food Co., Ltd..
Coffee extract (coffee solid content is 40.8-42.1%): coulee fragrance (Shanghai) Co., Ltd..
Ground coffee: nest (China) Co., Ltd.
Cyclohexaamylose: German watt gram biotechnology.
Composite emulsifier QSR-70 (composition: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester): the upper good benefit in sea blue island
Food additives Co., Ltd.
Composite emulsifier SR-16 (composition: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, soybean lecithin): Shanghai
Lan Daojiali food additives Co., Ltd.
Compound stabilizer 9395 (composition: gellan gum, microcrystalline cellulose, carragheen): Danisco (China) Co., Ltd.
BD-001: Si Bikaike Qiu Bo of gellan gum invests (China) Co., Ltd.
Microcrystalline cellulose 3282: Fu Manshi (Shanghai) commerce and trade Co., Ltd.
Sodium bicarbonate: Shanghai Jie Cong trade Co., Ltd.
Sodium citrate: Shanghai Jie Cong trade Co., Ltd.
Milk flavour: Apple Flavor & Fragrance Group Co., Ltd..
Coffee aroma: Apple Flavor & Fragrance Group Co., Ltd..
F indicates fat content in following technical indicators, and it is all mass percent that P, which indicates protein content,.
Embodiment 1:
1, composition of raw materials:
| Raw material | Technical indicator | Additive amount (wt%) |
| Raw milk | F >=3.1%.P >=2.9% | 50 |
| Coffee extract | Food-grade | 2 |
| Cyclohexaamylose | Food-grade | 1 |
| Dilute cream | F >=40%.P >=2.5% | 5 |
| White granulated sugar | Top grade | 3 |
| Gellan gum BD-001 | Food-grade | 0.05 |
| Emulsifier QSR-70 | Food-grade | 0.1 |
| Sodium citrate | Food-grade | 0.03 |
| Water | Softened water | 38.82 |
| It amounts to | 100 |
Preparation process:
Raw material milk is heated to 75 DEG C, and addition emulsifier QSR-70, gellan gum BD-001, white granulated sugar and dilute cream, mixing is
After even, feed liquid A is obtained；
Coffee extract is mixed with 85 DEG C of water, adds sodium citrate, is adjusted pH to 6.7, is obtained feed liquid B；Adding in feed liquid B
Water is 15.5wt%；
Cyclohexaamylose is added to the water, and is uniformly mixed, obtains feed liquid C；Amount of water in feed liquid C is 23.32wt%；
After feed liquid A, feed liquid B, feed liquid C are mixed, the standardization of protein and fat is carried out, and carries out double-stage homogenization,
Middle homogenizing temperature is 65 DEG C, and the pressure of first order homogeneous is 50bar, and the pressure of second level homogeneous is 200bar.
It sterilizes.Sterilization temperature is 130 DEG C, and sterilizing time is 3 seconds.
The milk beverage imitating flavour of coffee rock after have careful foam, and foam do not allow it is easily rupturable, and have good wind
Taste, color and mouthfeel.Any preservative is not added wherein, stability is good.
Embodiment 2:
1, composition of raw materials:
| Raw material | Technical indicator | Additive amount (wt%) |
| Raw milk | F >=3.1%.P >=2.9% | 80 |
| Ground coffee | Food-grade | 0.1 |
| Cyclohexaamylose | Food-grade | 0.5 |
| Dilute 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 bicarbonate | Food-grade | 0.01 |
| Coffee aroma | Food-grade | 0.06 |
| Water | Softened water | 15.82 |
| It amounts to | 100 |
Preparation process:
Raw material milk is heated to 70 DEG C, and addition composite emulsifier SR-16, microcrystalline cellulose 3282, white granulated sugar and dilute cream are mixed
After closing uniformly, feed liquid A is obtained；
Coffee extract is mixed with 75 DEG C of water, adds sodium bicarbonate, is adjusted pH to 8.0, is obtained feed liquid B；Adding in feed liquid B
Water is 6.3wt%；
Cyclohexaamylose is added to the water, and is uniformly mixed, obtains feed liquid C；Amount of water in feed liquid C is 9.52wt%；
After feed liquid A, feed liquid B, feed liquid C are mixed, the standardization of protein and fat is carried out, adds coffee aroma, is mixed,
And double-stage homogenization is carried out, wherein homogenizing temperature is 75 DEG C, and the pressure of first order homogeneous is 30bar, and the pressure of second level homogeneous is
250bar。
It is sterilized.Sterilization temperature is 140 DEG C, and sterilizing time is 3 seconds.
The milk beverage imitating flavour of coffee rock after have careful foam, and foam do not allow it is easily rupturable, and have good wind
Taste, color and mouthfeel.Any preservative is not added wherein, stability is good.
Embodiment 3:
Composition of raw materials:
| Raw material | Technical indicator | Additive amount (wt%) |
| Raw milk | F >=3.1%.P >=2.9% | 30 |
| Coffee extract | Food-grade | 2.5 |
| Cyclohexaamylose | Food-grade | 2 |
| Dilute 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 |
| Sodium citrate | Food-grade | 0.07 |
| Milk flavour | Food-grade | 0.03 |
| Coffee aroma | Food-grade | 0.05 |
| Water | Softened water | 59.65 |
| It amounts to | 100 |
Preparation process:
Raw material milk is heated to 90 DEG C, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and dilute cream,
After mixing, feed liquid A is obtained；
Coffee extract is mixed with 100 DEG C of water, adds sodium citrate.PH to 7.0 is adjusted, feed liquid B is obtained；In feed liquid B
Amount of water is 17.9wt%；
Cyclohexaamylose is added to the water, and is uniformly mixed, obtains feed liquid C；Amount of water in feed liquid C is 41.75wt%；
After feed liquid A, feed liquid B, feed liquid C are mixed, the standardization of protein and fat is carried out, adds milk flavour and coffee
Essence is uniformly mixed, and carries out level-one homogeneous.Wherein, homogenizing temperature is 75 DEG C, and the pressure of first order homogeneous is 150bar.
It sterilizes, sterilization temperature is 137 DEG C, and sterilizing time is 4 seconds.
The milk beverage imitating flavour of coffee rock after have careful foam, and foam do not allow it is easily rupturable, and have good wind
Taste, color and mouthfeel.Any preservative is not added wherein, stability is good.
Embodiment 4:
1, composition of raw materials:
| Raw material | Technical indicator | Additive amount (wt%) |
| Raw milk | F >=3.1%.P >=2.9% | 60 |
| Coffee extract | Food-grade | 1.5 |
| Ground coffee | Food-grade | 0.2 |
| Cyclohexaamylose | Food-grade | 1 |
| Dilute cream | F >=40%.P >=2.5% | 2.1 |
| Compound stabilizer 9395 | Food-grade | 0.15 |
| Composite emulsifier QSR-70 | Food-grade | 0.05 |
| Sodium citrate | Food-grade | 0.03 |
| Water | Softened water | 34.97 |
| It amounts to | 100 |
Preparation process:
Raw material milk is heated to 80 DEG C, and addition composite emulsifier QSR-70, compound stabilizer 9395 and dilute cream are uniformly mixed
Afterwards, feed liquid A is obtained；
Coffee extract is mixed with 85 DEG C of water, adds sodium citrate, is adjusted pH to 7.5, is obtained feed liquid B；Adding in feed liquid B
Water is 13.9wt%；
Cyclohexaamylose is added to the water, and is uniformly mixed, obtains feed liquid C；Amount of water in feed liquid C is 21.07wt%；
After feed liquid A, feed liquid B, feed liquid C are mixed, the standardization of protein and fat is carried out, is uniformly mixed, mixing is gone forward side by side
Row level-one homogeneous.Wherein, homogenizing temperature is 75 DEG C, and the pressure of homogeneous is 300bar.
It sterilizes, sterilization temperature is 65 DEG C, and sterilizing time is 30 minutes.
The milk beverage imitating flavour of coffee rock after have careful foam, and foam do not allow it is easily rupturable, and have good wind
Taste, color and mouthfeel.Any preservative is not added wherein, stability is good.
Embodiment 5:
Composition of raw materials:
| Raw material | Technical indicator | Additive amount (wt%) |
| Raw milk | F >=3.1%.P >=2.9% | 60 |
| Coffee extract | Food-grade | 1.5 |
| Ground coffee | Food-grade | 0.2 |
| Cyclohexaamylose | Food-grade | 0.5 |
| Dilute cream | F >=40%.P >=2.5% | 3 |
| White granulated sugar | It is preferred that | 4.7 |
| Microcrystalline cellulose 3282 | Food-grade | 0.15 |
| Composite emulsifier QSR-70 | Food-grade | 0.05 |
| Sodium citrate | Food-grade | 0.03 |
| Coffee aroma | Food-grade | 0.3 |
| Water | Softened water | 29.57 |
| It amounts to | 100 |
Preparation process:
Raw material milk is heated to 70 DEG C, adds composite emulsifier QSR-70, microcrystalline cellulose 3282, white granulated sugar and dilute cream,
After mixing, feed liquid A is obtained；
Coffee extract is mixed with 75 DEG C of water, adds sodium citrate, is adjusted pH to 7.0, is obtained feed liquid B；Adding in feed liquid B
Water is 11.82wt%；
Cyclohexaamylose is added to the water, and is uniformly mixed, obtains feed liquid C；Amount of water in C is 17.75wt%；
Feed liquid A, feed liquid B, feed liquid C are mixed, the standardization of protein and fat is carried out, adds coffee aroma, mixing is equal
It is even, and carry out level-one homogeneous.Wherein homogenizing temperature is 70 DEG C, and the pressure of first order homogeneous is 100bar.
It sterilizes, sterilization temperature is 135 DEG C, and sterilizing time is 3 seconds.
The milk beverage imitating flavour of coffee rock after have careful foam, and foam do not allow it is easily rupturable, and have good wind
Taste, color and mouthfeel.Any preservative is not added wherein, stability is good.
Embodiment 6
Composition of raw materials:
Preparation process:
Recombined milk is heated to 70 DEG C, addition composite emulsifier QSR-70, compound stabilizer 9395, composite sweetener and dilute milk
Oil.After mixing.Obtain feed liquid A；Composite sweetener contains: white granulated sugar, fructose, Aspartame, honey element, acesulfame potassium, fruit
Sugar, lactose, maltose, glucose, fructose syrup, Sucralose, xylitol.
Coffee extract is mixed with 75 DEG C of water, adds sodium tripolyphosphate, is adjusted pH to 7.0, is obtained feed liquid B；In feed liquid B
Amount of water is 12.22wt%；
Cyclohexaamylose is added in 70 DEG C of water, is uniformly mixed, obtains feed liquid C；Amount of water in feed liquid C is 18.35wt%；
Feed liquid A, feed liquid B, feed liquid C are mixed, the standardization of protein and fat is carried out, adds coffee aroma, mixing is equal
It is even, and carry out double-stage homogenization.Wherein, homogenizing temperature is 75 DEG C, and the pressure of first order homogeneous is 50bar, the pressure of second level homogeneous
Power is 200bar.
It sterilizes, sterilization temperature is 135 DEG C, and sterilizing time is 3 seconds.
The milk beverage imitating flavour of coffee rock after have careful foam, and foam do not allow it is easily rupturable, and have good wind
Taste, color and mouthfeel.Any preservative is not added wherein, stability is good.
Comparative example 1:
Composition of raw materials:
Preparation process:
Raw material milk is heated to 70 DEG C, adds composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar and dilute cream,
After mixing, feed liquid A is obtained；
Coffee extract is mixed with 75 DEG C of water, adds sodium citrate, is adjusted pH to 7.0, is obtained feed liquid B；Adding in feed liquid B
Water is 30.07wt%；
Feed liquid A, feed liquid B are mixed, the standardization of protein and fat is carried out, adds coffee aroma, is uniformly mixed, goes forward side by side
Row double-stage homogenization.Wherein homogenizing temperature is 70 DEG C, and the pressure of first order homogeneous is 40bar, and the pressure of second level homogeneous is
100bar。
It sterilizes, sterilization temperature is 135 DEG C, and sterilizing time is 3 seconds.
The milk beverage imitating flavour of coffee forms coarse foam after rocking, and foam rapid disruption disappears.
Comparative example 2:
Composition of raw materials:
Preparation process:
Raw material milk is heated to 90 DEG C, adds composite emulsifier QSR-70, microcrystalline cellulose 3282, cyclohexaamylose, white sand
Sugar and dilute cream obtain feed liquid A, form foam in feed liquid A whipping process after mixing, since cyclohexaamylose is added, make
Foam is not allowed easily rupturable, be unfavorable for subsequent production；It is thus preferable to cyclohexaamylose not with emulsifier, stabilizer and dilute milk
Oil is added in raw material milk obtains feed liquid A together, and is uniformly mixed after obtaining feed liquid C with water, then mix with feed liquid A, feed liquid B, into
And homogeneous, sterilizing.
Embodiment described above only expresses a specific embodiment of the invention, and the description thereof is more specific and detailed, but
It cannot be construed as a limitation to the scope of the present invention.It should be pointed out that for the ordinary skill people of this field
For member, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to of the invention
Protection scope.
Claims (10)
1. a kind of milk beverage imitating flavour of coffee, which is characterized in that by mass percentage, raw material contains following component: 30-80% raw material
Milk, 0.1-2.5% coffee, 0.5-2% cyclohexaamylose, 0.01-5% dilute cream, 0.01-0.07% acidity regulator, 0.05-
0.2% emulsifier, 0.05-0.3% stabilizer and water；The sum of each component mass percent is 100%.
2. milk beverage imitating flavour of coffee according to claim 1, which is characterized in that milk is raw milk and/or recombined milk, egg
White matter content >=2.9wt%；
And/or the coffee is coffee extract and/or ground coffee；
And/or the acidity regulator is one of sodium bicarbonate, sodium citrate, sodium tripolyphosphate or a variety of；
And/or the emulsifier be one of single, double fatty acid glyceride, sucrose fatty ester and soybean lecithin or
It is a variety of；
And/or the stabilizer is one of carragheen, gellan gum and microcrystalline cellulose or a variety of；
And/or the water is softened water.
3. milk beverage imitating flavour of coffee according to claim 2, which is characterized in that when coffee extract is coffee concentrated extract,
Its soluble solid content is 35-60wt%.
4. milk beverage imitating flavour of coffee according to claim 1, which is characterized in that by mass percentage, the use of the raw material milk
Amount is 50-60%；And/or the dosage of the coffee is 0.5-2%；And/or the dosage of the cyclohexaamylose is
0.5-1%；And/or the dosage of the dilute cream is 1-5%；And/or the dosage of the acidity regulator is 0.01-
0.05%；And/or the dosage of the emulsifier is 0.05-0.15%；And/or the dosage of the stabilizer is 0.15-
0.3%.
5. milk beverage imitating flavour of coffee according to claim 1, which is characterized in that by mass percentage, the raw material contain as
Lower component: 50-60% raw material milk, 0.5-2% coffee, 0.5-1% cyclohexaamylose, 1-5% dilute cream, 0.01-0.05% acid
Spend regulator, 0.05-0.15% emulsifier, 0.15-0.3% stabilizer and water；The sum of each component mass percent is 100%.
6. milk beverage imitating flavour of coffee according to claim 1, which is characterized in that the raw material further includes sweetener and/or perfume (or spice)
Essence；
Wherein, the sweetener is white granulated sugar, beet sugar, maltose, glucose, fructose, lactose, fructose syrup, glycitols
One of sweetener, Sucralose, acesulfame potassium, Aspartame and honey element are a variety of, and the mass percent for accounting for raw material is
3-4.5%；
Wherein, the essence is coffee aroma and/or milk flavour, and the mass percent for accounting for raw material is 0.06-0.3%.
7. a kind of preparation method of the milk beverage imitating flavour of coffee as described in claim 1-6 is any, which is characterized in that include the following steps:
(1) feed liquid A, feed liquid B and feed liquid C are prepared；
The feed liquid A is made by following methods: the raw material milk is heated to 70 DEG C -90 DEG C, with the emulsifier, stabilizer
After mixing with dilute cream, feed liquid A is obtained；
The feed liquid B is made by following methods: the coffee is mixed with 75 DEG C -100 DEG C of water, with the acidity adjustment
Agent adjusts pH value to 6.7-8.0, obtains feed liquid B；
The feed liquid C is made by following methods: the cyclohexaamylose being uniformly mixed with water, obtains feed liquid C；
(2) the feed liquid A, feed liquid B and feed liquid C are mixed；
(3) by mixed solution homogeneous, sterilizing obtained by step (2) to get.
8. the preparation method of milk beverage imitating flavour of coffee according to claim 7, which is characterized in that in step (1), the feed liquid
The ratio of the quality of water is 3:7-4:6 in the quality of water and the feed liquid C in B；
And/or in step (2), protein and fatty standardization are carried out after the feed liquid A, feed liquid B and feed liquid C mixing；
And/or in step (3), the temperature of the homogeneous is 65-75 DEG C；The homogenization pressure is using 150-300bar's
Level-one homogeneous, or carry out the double-stage homogenization that pressure is successively 30-50bar and 100-250bar.
9. the preparation method of milk beverage imitating flavour of coffee according to claim 7, which is characterized in that in step (3), the sterilizing
Temperature is 65-140 DEG C, and the time is -30 minutes 3 seconds.
10. the preparation method of milk beverage imitating flavour of coffee according to claim 7, which is characterized in that when in raw material include sweetener
When, the mass percent that sweetener accounts for raw material is 3-4.5%, and the sweetener is added in the preparation process of feed liquid A；
And/or when in raw material including essence, the mass percent that essence accounts for raw material is 0.06-0.3%, the material in step (2)
After liquid A, feed liquid B and feed liquid C are mixed, carry out that essence is added before homogeneous.
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| CN201811601922.2A CN109662147A (en) | 2018-12-26 | 2018-12-26 | A kind of milk beverage imitating flavour of coffee and preparation method thereof |
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| CN110583785A (en) * | 2019-10-22 | 2019-12-20 | 河北养元智汇饮品股份有限公司 | Walnut coffee milk and preparation method thereof |
| CN112741179A (en) * | 2019-10-31 | 2021-05-04 | 内蒙古伊利实业集团股份有限公司 | Hot extract foaming milk tea and preparation method thereof |
| WO2021104635A1 (en) * | 2019-11-28 | 2021-06-03 | Wacker Chemie Ag | Cyclodextrins improve foaming properties in food products comprising barista milk |
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| CN103749685A (en) * | 2013-12-27 | 2014-04-30 | 光明乳业股份有限公司 | Buckwheat coffee milk beverage and preparation method thereof |
| CN103945699A (en) * | 2011-11-21 | 2014-07-23 | 瓦克化学股份公司 | Carbohydrate rich food composition containing cyclodextrin and method of making the same |
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| US20070003681A1 (en) * | 2005-06-30 | 2007-01-04 | Kraft Foods Holdings, Inc. | Stable aerated food products containing oil and cyclodextrin |
| CN103945699A (en) * | 2011-11-21 | 2014-07-23 | 瓦克化学股份公司 | Carbohydrate rich food composition containing cyclodextrin and method of making the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110583785A (en) * | 2019-10-22 | 2019-12-20 | 河北养元智汇饮品股份有限公司 | Walnut coffee milk and preparation method thereof |
| CN112741179A (en) * | 2019-10-31 | 2021-05-04 | 内蒙古伊利实业集团股份有限公司 | Hot extract foaming milk tea and preparation method thereof |
| CN112741179B (en) * | 2019-10-31 | 2022-12-02 | 内蒙古伊利实业集团股份有限公司 | Hot extract foaming milk tea and preparation method thereof |
| WO2021104635A1 (en) * | 2019-11-28 | 2021-06-03 | Wacker Chemie Ag | Cyclodextrins improve foaming properties in food products comprising barista milk |
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Application publication date: 20190423 |