CN109997916A - A kind of inflate smears tea modulation cream and preparation method thereof - Google Patents
A kind of inflate smears tea modulation cream and preparation method thereof Download PDFInfo
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- CN109997916A CN109997916A CN201910390852.9A CN201910390852A CN109997916A CN 109997916 A CN109997916 A CN 109997916A CN 201910390852 A CN201910390852 A CN 201910390852A CN 109997916 A CN109997916 A CN 109997916A
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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
- A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
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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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Abstract
The invention discloses a kind of inflations to smear tea modulation cream, in terms of 1000 parts by weight, including following material composition: raw milk or 800-900 parts of reconstituted milk, 30-100 parts of white granulated sugar, 3-10 parts of matcha powder, 10-30 parts of stabilizer, 0.1-0.6 parts of antioxidant, 0-80 parts of cream, 0-1 parts of essence for food, pure water surplus.Present invention inflation smears tea modulation cream and has overturned the existing texture state of modulation cream, pass through special formulation design and stabiliser system building, modulation milk composition formula and the gas filling technology of cake sweets are organically combined, it realizes modulation breast matter structure, process innovation, develops a kind of stiff shape modulation cream that can beat inflation.
Description
Technical field
The present invention relates to a kind of dairy products, especially inflations to smear tea modulation cream and preparation method thereof, belongs to dairy products processing
Field.
Background technique
Gas filling technology is now chiefly used in food and the cosmetic fields such as cake, the sweets of industry, and product passes through effective after inflation
It is expanded to certain volume, there is careful, soft texture, brings completely new sensory experience for consumer.
There is modulation cream taste abundant collocation to be loved by consumers.However, the taste innovation for modulating cream in recent years is dynamic
Power is insufficient, and texture does not have novel innovation.
If the gas filling technology of cake, sweets can be applied in dairy foodstuff processing technology, so that dairy products
There is careful, soft texture as cake, then can develop a kind of completely new dairy products branch product, be the majority of consumers
More more options are provided.But dairy products and cake, sweets etc. are compared, there are significant differences for the characteristic of base material ingredient, it is desirable to
A kind of aerated dairy product is developed to need in face of problems.
Smearing tea modulation milk product is flavor modulation cream made of a certain amount of matcha powder of addition.Commercially available modulation milk product is all matter
The thin liquid condition product of structure, since its thin texture cannot form fluffy reticular structure in conjunction with nitrogen, it is generally recognized that
Gas filling technology is difficult to and modulates milk product and be combined with each other.Therefore the case that there is no gas filling technology and modulation cream to combine.
According to early-stage study experience, tea modulation cream design and production and processing are smeared in inflation, it will usually many technical problems are faced,
If smearing tea modulation cream will be inflated, usually there are the following problems:
1, the material texture difference of the original texture characteristic of material and Conventional pneumatic food is huge, needs to change and smears tea modulation cream
The original texture of material, be likely to realize material inflation.
2, the texture for smearing the food such as tea modulation cream and cake is different, and the stability after material inflation stores greatest differences, adjusts
System cream is sensitive to temperature change, is very easy to inflated condition unstability occur under room temperature, holds gas stability and needs to optimize height-regulating.
3, after smearing the directly addition auxiliary agent realization inflation of tea modulation cream, even if maintaining, inflation is apparent to stablize, but product exists
Flavor, texture in shelf-life, which are stablized, keeps good still more difficult.
Summary of the invention
The purpose of the invention is to overcome, by gas filling technology, there are texture changes with the combination of tea modulation cream is smeared in the prior art
Many defects such as change, the bad, flavor variations of stability are insufficient, provide a kind of inflate and smear tea modulation cream and preparation method thereof.
It is liquid condition with existing conventional commercial modulation milk product, it is different by the competition of flavor difference between each other, this
Invention inflation smears tea modulation cream for gas filling technology and smears tea modulation cream and organically combine, and provides a kind of completely new modulation cream and produces
Quality sense avoids the modulation cream pattern that only flavor difference competes, and increases completely new modulation cream sale kind and selects for consumer.
In order to achieve the above-mentioned object of the invention, the present invention provides a kind of technical solution:
A kind of inflate smears tea modulation cream, in terms of 1000 parts by weight, including following material composition: raw milk or reconstituted milk 800-
900 parts, 30-100 parts of white granulated sugar, 3-10 parts of matcha powder, 10-30 parts of stabilizer, 0.1-0.6 parts of antioxidant, 0-80 parts of cream,
0-1 parts of essence for food, pure water surplus.
Present invention inflation smears tea modulation milk product and belongs to the newborn scope of modulation, in the content ratio for guaranteeing raw milk or reconstituted milk
On the basis of, the breathing characteristic for improving modulation cream is optimized using stabilizer, is enabled and is smeared tea modulation cream as cake sweets
Equally it is inflated.Tea modulation cream is smeared in inflation of the invention has the soft mouthfeel of cake sweets, and retains modulation cream industrialization
Quantity-produced advantages characteristic.
The present invention, which modulates cream, ensures product nutritive value, controls raw milk or reconstituted milk dosage is not less than 80%, Quan Mianyou
Change composition of raw materials and ratio that tea modulation cream is smeared in tradeoff inflation, selects the suitable thickener of addition application, dramatically increase modulation cream
Thick and solid degree.Product meets relevant national standard, and product special flavour, mouthfeel and quality are stablized in shelf life.
Further, according to GB 2760-2015 " national food safety standard food additives use standard ", the stabilization
Agent includes: list, and diglycerine fatty acid ester, lactic acid fatty glyceride, phosphide, gelatin, microcrystalline cellulose receive, guar gum, xanthan
One or more of glue, carragheen.Preferably, the stabilizer is made of emulsifier and thickener, and the weight ratio of the two is
Emulsifier: thickener=1-5:10-25；The emulsifier includes: list, diglycerine fatty acid ester, lactic acid fatty glyceride and
One or more of phosphide；The thickener includes: that gelatin, microcrystalline cellulose are received, in guar gum, xanthan gum, carragheen
It is one or more of.By the gradation composition of optimum choice stabilizer, emulsifier and thickener are carried out according to above-mentioned mixing ratio
Mixing application, based on thickener, supplemented by emulsifier, sufficiently adjusting improves in modulation cream the mixture homogeneity of lipochondrion and steady
It is qualitative, and the consistency of modulation emulsified material liquid is adjusted, protected protein matter ingredient stability prevents bleed, realizes that tea modulation cream is smeared in inflation
Product overall stability and flavor, mouthfeel complex optimum.Preferably, the gelatin is Bos taurus domesticus Gmelin.
Stabilizer applies the quality for modulation cream to have decisive influence at component selections, directly influences gas filling technology
It can be organically combined with newborn production technology is modulated.By above-mentioned preferred stabilizer element and mixing ratio relationship, overcomes and fill
Uncoordinated problem between gas technique and modulation cream enables modulation cream to be filled with nitrogen and stablize and holds gas, and obtaining has cake
Soft mouthfeel inflation modulation cream as sweets.
Preferably, the weight ratio of emulsifier and thickener is 1-2:13-22 in the stabilizer.According to raw milk or recovery
Fat content ratio in cream, the dosage of emulsifier are preferably controlled in lower level, and modulation cream is kept while reaching stabile fat
Flavor is outstanding.Meanwhile cooperating the dosage and emulsifier proportion of thickener, good comprehensive promotion can be reached to modulation cream and is made
With so that inflation smears tea and modulates newborn gas-filled bubbles, the better stability of the holdings such as flavor, mouthfeel in the shelf-life.
Preferably, the emulsifier includes at least two kinds of ingredients；The thickener includes at least two kinds of ingredients.It avoids emulsifying
Agent and thickener use single component, improve the working performance, adaptability and allround fastness of stabilizer.
Further, the raw milk or reconstituted milk meet national standard, raw milk or restore milk protein content >=
3.1wt%, fat content >=3.4wt%.Present invention inflation is smeared tea modulation cream and is made using not less than 80% raw milk or reconstituted milk
For primary raw material, ordinary modulation cream production technology is combined with the gas filling technology of cake sweets, by optimizing and revising modulation cream
Formula design and stabiliser system building, realize modulation breast matter structure, process innovation, develop a kind of inflatable stiff shape
Modulation cream.
It is defined according in GB 25191 " national food safety standard modulation cream " standard about modulation cream, selected raw milk
Or reconstituted milk meets GB 19301 " national food safety standard lactogenesis " standard, and is not less than 80wt%, and raw milk with milk amount
Or restore milk protein content >=3.1%, fat content >=3.4%.The nutritive value of modulation cream is abundant, and quality is secure, together
When be also beneficial to maintain flavor taste it is good.
Further, the material composition of tea modulation cream is smeared in the inflation further include: acidity regulator.The acidity regulator is used
In the pH value of adjustment modulation cream.Preferably, modulation cream pH=6.8-7.8 is adjusted.
Preferably, the acidity regulator is selected from one or more of sodium tripolyphosphate, sodium citrate, sodium bicarbonate.
Further, the antioxidant is selected from one of natural VE, vitamin C, D-araboascorbic acid sodium or several
Kind.Since the whole texture that tea modulation cream is smeared in inflation is changed, the flavor stability of modulation cream is influenced in the presence of certain,
Therefore tea flavor is smeared in the optimization of addition essence, while variation of the tea flavor in shelf life is smeared in application antioxidant reduction, keeps adjusting
The overall quality of system cream is well stablized.
Further, the cream is selected from one or more of room temperature dilute cream, frozen cream, anhydrous butter oil.
Further, one kind inflation is provided and smears the newborn preparation method of tea modulation, preferably guarantee inflation smears tea and modulates cream
Flavor taste reaches expected design.
The preparation method of tea modulation cream is smeared in a kind of above-mentioned inflation, comprising the following steps:
1) ingredient: in material-compound tank by white granulated sugar, cream, stabilizer be added to 50-80 DEG C of temperature or more raw milk or
It is sufficiently dissolved in reconstituted milk；Then resulting material is cooled to 35-50 DEG C of dissolution matcha powder, antioxidant.
2) allotment, constant volume: material is made in step 1 and is transferred to middle storage tank, addition acidity regulator ensures that material pH is not less than
6.8, pure water constant volume is used after adding essence.
3) homogeneous, sterilization: by the deployed material of step 2 pass through homogenizer uniform treatment, 60-70 DEG C of homogenizing temperature,
Matter pressure 20-30MPa；Then, it sterilizes, 95-125 DEG C of sterilising temp, sterilization time 30s-5min.
4) aging: step 3 resulting material is placed in middle storage tank under 10 DEG C of the following conditions and is placed 6-8 hours.
5) it inflates, is filling: step 4 resulting material beat using HAAS inflator under 10 DEG C of the following conditions and is filled
Gas combines material sufficiently with nitrogen, and inflation rate is controlled in 60-80%, then carries out filling；
6) storage refrigeration: complete filling product enter freezer storage, 2-8 DEG C of storage temperature.
Present invention inflation is smeared in the preparation method of tea modulation cream, and white granulated sugar, cream and stabilizer in material composition are first added
Enter into the raw milk or reconstituted milk of higher temperature and sufficiently dissolved, select higher temperature, accelerates the speed of dissolution, it is ensured that
Various composition sufficiently dissolves, evenly dispersed.Then, it is reduced to slightly lower temperature dissolution matcha powder and antioxidant, avoids high temperature
For smearing the destruction of tea and antioxidant, and it can ensure the abundant dissolution dispersion of thickener and emulsifier, for the pre- of material
It first prepares uniformly highly beneficial.The material prepared passes through homogeneous, sterilization treatment, smears the material composition of tea modulation cream in conjunction with inflation
Characteristic, optimization homogeneous, sterilizing temperature and pressure parameter, preferably in control modulation cream the emulsification of ingredients such as fat, albumen and
Form stable state feed liquid.Finally, before inflation, feed liquid is transported to 10 DEG C of the following conditions in storage tank and places 6-8h, so that
Material component is converted into stable sticky state in feed liquid, beats inflation, obtains with the stable high-quality modulation cream for holding gas.
The present invention prepares inflation and smears in the technique of tea modulation cream, it is determined that most preferably inflation rate utmostly reduces inflator
Influence of the skill to material texture.In conjunction with the optimization for smearing material liquid component in tea modulation cream, the coordinated of stabilizer, final promoted is filled
Gas process efficiency simultaneously obtains best texture product.
Present invention inflation is smeared in the preparation process of tea modulation cream, material composition selection and proportion in conjunction with optimization design, real
Show inflation and smears flavor stability of the tea modulation cream within the shelf-life.When traditional handicraft preparation modulation cream, because not needing
Consider gas-filled bubbles formation problems, there is no limit substantially for the selection of material composition, but smears tea modulation cream when needing to be made inflation
When, the mixing ratio of material composition has to pass through a large amount of adjusting and optimizings.And after modulating dairy milk starting material composition transfer, modulation cream
Flavor taste is very easy to deterioration, therefore realizes and be also noted that auxiliary agent while the newborn feed liquid texture for meeting inflation of modulation requires
Influence of the ingredient for flavor taste.And after the variation of feed liquid gradation composition, the works such as mixing, homogeneous, sterilization in preparation process
The variation of skill could only obtain optimal modulation cream after material composition selection proportion and preparation process comprehensive coordinate are unified
Flavor taste performance.
Further, S3,61-68 DEG C of homogenizing temperature, homogenization pressure 22-26MPa.Homogenizing temperature and homogenization pressure are by invention
People's many experiments preferably obtain, can be good at being sufficiently mixed for material of control and are uniformly dispersed, inflate later tune for beating
It is most important to make newborn stability.Preferably control above-mentioned parameter carries out abundant homogenization, promotes the shelf that tea modulation cream is smeared in inflation
Phase stability.
Further, S3,95-124 DEG C of sterilising temp, sterilization time 30s-5min.
Further, whipping inflation is carried out using HAAS inflator under 10 DEG C of the following conditions, ties material sufficiently with nitrogen
It closes, inflation rate is controlled in 60-80%.The nitrogen of use is inflated, using the good stability of nitrogen, so that aerated dairy product
Stability it is more preferable, it is bad to avoid being inflated existing inflation stability using air, dairy products unstability or oxidation deterioration
The defects of.HAAS is Haas (Haas) group.
New solution provided by the invention mainly can be realized following technical effect:
1. inflation of the invention smears tea modulation cream and overturned the existing texture state of modulation cream, designed by special formulation and steady
Determine agent system construction, modulation milk composition formula and the gas filling technology of cake sweets are organically combined, realizes modulation breast matter
Structure, process innovation develop a kind of modulation cream of inflatable stiff shape.
2. tea modulation milk product is smeared in present invention inflation belongs to the newborn scope of modulation, but the soft mouthfeel with cake sweets, and
And the process of preparing and traditional modulation cream preparation process of modulation cream change very small, can directly utilize existing modulation cream life
Processing line is produced, industrialization quantity-produced requirement is met.
Specific embodiment
Below with reference to test example and specific embodiment, the present invention is described in further detail.But this should not be understood
It is all that this is belonged to based on the technology that the content of present invention is realized for the scope of the above subject matter of the present invention is limited to the following embodiments
The range of invention.
<embodiment 1>
Each component weighs raw material with 1000 grams of calculating of total amount in the present embodiment: raw milk or 800 grams of reconstituted milk, white granulated sugar 50
Gram, single, 0.8 gram of diglycerine fatty acid ester, 0.5 gram of lactic acid fatty glyceride, 0.5 gram of phosphide, 15 grams of gelatin, xanthan gum 0.3
Gram, 0.3 gram of carragheen, 80 grams of dilute cream, 10 grams of matcha powder, 0.4 gram of D-araboascorbic acid sodium, pure water surplus.
Production technology are as follows:
Raw material milk → ingredient → allotment, constant volume → homogeneous → sterilization → aging → inflation → filling → storage.
Specific production method include the following:
1) ingredient: white granulated sugar, cream, stabilizer are added in 75 DEG C of temperature of raw milk or reconstituted milk in material-compound tank
Sufficiently dissolution；Then resulting material is cooled to 50 DEG C of dissolutions matcha powders, antioxidant.
2) allotment, constant volume: material obtained by step 1 is transferred to middle storage tank, addition sodium citrate ensures material pH=
7.1, pure water constant volume is used after adding essence.
3) homogeneous, sterilization: by the deployed material of step 2 by homogenizer, sterilizing.60 DEG C of homogenizing temperature, homogeneous pressure
Power 25MPa, 95 DEG C of sterilizing 5min.
4) aging: step 3 resulting material is placed in middle storage tank under 10 DEG C of the following conditions and is placed 8 hours.
5) it inflates, is filling: step 4 resulting material being subjected to whipping inflation under 10 DEG C of the following conditions, makes material and nitrogen
It sufficiently combines, then inflation rate about 60% carries out filling.
6) storage refrigeration: complete filling product enter freezer storage, 2-8 DEG C of storage temperature.
The present embodiment preparation inflation is smeared in tea modulation cream, stabiliser system design be it is very crucial, by suitable steady
Determine agent (emulsifier and thickener) and subsequent technique (material solidifies under cryogenic and aging), realizes inflation and smear tea modulation
The overall stability of the feed liquid of cream.
Wherein, for the selection of stabilizer, the present invention has screened list, diglycerine fatty acid ester, lactic acid fatty glyceride,
The stabilizers such as phosphide, Bos taurus domesticus Gmelin, microcrystalline cellulose receive, guar gum, xanthan gum, carragheen are compounded.With list, diglycerine fatty
Acid esters, lactic acid fatty glyceride, phosphide prevent fat floating as emulsifier；It is received with Bos taurus domesticus Gmelin, microcrystalline cellulose, Guar
Glue, xanthan gum, carragheen are as thickener, improving material Consistency, protected protein, prevent bleed, realize in shelf life
Texture is stablized.
<comparative example 1>
This comparative example is compared with embodiment 1, is matched using identical material composition, only after the completion of S3 sterilizing, directly will
Material is cooled to 6 DEG C, without aging process, directly beats inflation.As a result the volumetric efficiency that tea modulation cream is smeared in inflation obviously drops
It is low.Since sample texture is partially soft, under identical inflation state modulator, cannot be fully aerated and gas be held, cream is modulated after the completion of inflation
Mouthfeel and inflate before no significant difference.It improves after beating speed and increasing air inflow, volumetric efficiency is promoted, but sample texture
Unevenly, partial region, which has, significantly bursts.
<embodiment 2>
Each component total amount is in terms of 1000 grams in the present embodiment, and raw milk or 900 grams of reconstituted milk, 40 grams of white granulated sugar, list are double sweet
0.8 gram of oil and fat acid esters, 0.5 gram of lactic acid fatty glyceride, 0.5 gram of phosphide, 15 grams of gelatin, 0.4 gram of xanthan gum, carragheen
0.3 gram, 32 grams of dilute cream, 10 grams of matcha powder, 0.1 gram of natural VE, 0.4 gram of D-araboascorbic acid sodium, pure water surplus.
Production technology are as follows:
Raw material milk → ingredient → allotment, constant volume → homogeneous → sterilization → aging → inflation → filling → storage
Specific production method include the following:
1) ingredient: white granulated sugar, cream, stabilizer are added in 75 DEG C of temperature of raw milk or reconstituted milk in material-compound tank
Sufficiently dissolution；Then resulting material is cooled to 50 DEG C of dissolutions matcha powders, antioxidant.
2) allotment, constant volume: material obtained by step 1 is transferred to middle storage tank, addition acidity regulator ensures material pH not
Lower than 6.8, pure water constant volume is used after adding essence.
3) homogeneous, sterilization: by the deployed material of step 2 by homogenizer, sterilizing.60 DEG C of homogenizing temperature, homogeneous pressure
Power 25MPa, 95 DEG C of sterilizing 5min.
4) aging: step 3 resulting material is placed in middle storage tank under 10 DEG C of the following conditions and is placed 6 hours.
5) it inflates, is filling: step 4 resulting material being subjected to whipping inflation under 10 DEG C of the following conditions, makes material and nitrogen
It sufficiently combines, then inflation rate about 80% carries out filling.
6) storage refrigeration: complete filling product enter freezer storage, 2-8 DEG C of storage temperature.
Difference from Example 1 is: antioxidant selects natural VE, D-araboascorbic acid sodium.Improve raw ox
Cream or reconstituted milk dosage reduce white granulated sugar and dilute cream dosage, final to determine that all components dosage is 1000 grams.
<comparative example 2>
Each component total amount is in terms of 1000 grams in this comparative example, and raw milk or 900 grams of reconstituted milk, 50 grams of white granulated sugar, list are double sweet
5.5 grams of oil and fat acid esters, 1.5 grams of lactic acid fatty glyceride, 15 grams of gelatin, 0.4 gram of xanthan gum, 0.3 gram of carragheen, dilute cream
32 grams, 10 grams of matcha powder, 0.1 gram of natural VE, 0.4 gram of D-araboascorbic acid sodium, pure water surplus.Production technology stream
Journey, preparation method step and embodiment 2 are identical.
Difference from Example 2 is: the stabilizer element selection that this comparative example uses, wherein stabilizer application emulsification
Agent includes single, 5.5 grams of diglycerine fatty acid ester, 1.5 grams of lactic acid fatty glyceride；Thickener includes 15 grams of gelatin, xanthan gum
0.4 gram, 0.3 gram of carragheen.
This comparative example is modulated in dairy milk starting material ingredient, and emulsifier content is higher in selection stabilizer, modulates the flavor taste of cream
Deterioration.The newborn flavor taste of discovery modulation shows worse compared to embodiment 2 in experimentation.In addition, the stability of modulation cream
Poorly, although beating, aeration speed in gas replenishment process is very fast, and after the completion of inflation, modulation cream is inflated after storage 3-5 days
The different degrees of sinking of rate appearance is low, and stability is performed poor.
<comparative example 3>
Each component total amount is in terms of 1000 grams in this comparative example, raw milk or 900 grams of reconstituted milk, 50 grams of white granulated sugar, gelatin 18
Gram, 0.4 gram of xanthan gum, 0.5 gram of carragheen, 32 grams of dilute cream, 10 grams of matcha powder, 0.1 gram of natural VE, the different Vitamin C of D-
0.4 gram of sour sodium, pure water surplus.The technological process of production, preparation method step and embodiment 2 are identical.
Difference from Example 2 is: the stabilizer element selection that this comparative example uses, wherein stabilizer only includes increasing
Thick dose, 18 grams of gelatin of thickener ingredients selection, 0.4 gram of xanthan gum and 0.5 gram of carragheen lack emulsifier.The tune being prepared
Butter oil solubility processed is bad, has apparent lipochondrion sense, and taste flavor is bad.
<comparative example 4>
Each component total amount is in terms of 1000 grams in this comparative example, raw milk or 900 grams of reconstituted milk, 50 grams of white granulated sugar, lactic acid rouge
0.5 gram of fatty acid glyceride, 7 grams of gelatin, 0.5 gram of xanthan gum, 0.5 gram of carragheen, 32 grams of dilute cream, 10 grams of matcha powder, natural dimension
Raw 0.1 gram of element E, 0.4 gram of D-araboascorbic acid sodium, pure water surplus.The technological process of production, preparation method step and embodiment 2
It is identical.
Difference from Example 2 is: the stabilizer element selection that this comparative example uses, wherein emulsifier in stabilizer
Ingredient only uses 0.5 gram of lactic acid fatty glyceride, and thickener selects 7 grams of gelatin, 0.5 gram of xanthan gum, 0.5 gram of carragheen.
The inflation of this comparative example smears tea modulation cream since the emulsifier of application is single and less, and the uniformity of fat mixing dispersion is poor,
There is partial fat precipitation after 2 days in storage, and the stability of product is unable to reach expected design.
<embodiment 3>
Each component total amount is in terms of 1000 grams in the present embodiment, and raw milk or 800 grams of reconstituted milk, 50 grams of white granulated sugar, list are double sweet
0.8 gram of oil and fat acid esters, 0.5 gram of lactic acid fatty glyceride, 0.5 gram of phosphide, 15 grams of gelatin, 0.3 gram of xanthan gum, carragheen
0.3 gram, 80 grams of dilute cream, 10 grams of matcha powder, 0.4 gram of D-araboascorbic acid sodium, 0.6 gram of essence for food, pure water surplus.
Production technology are as follows:
Raw material milk → ingredient → allotment, constant volume → homogeneous → sterilization → aging → inflation → filling → storage
Specific production method include the following:
1) ingredient: white granulated sugar, cream, stabilizer are added in 75 DEG C of temperature of raw milk or reconstituted milk in material-compound tank
Sufficiently dissolution；Then resulting material is cooled to 35 DEG C of dissolutions matcha powders, antioxidant.
2) allotment, constant volume: material obtained by step 1 is transferred to middle storage tank, addition acidity regulator ensures material pH not
Lower than 6.8, pure water constant volume is used after adding essence.
3) homogeneous, sterilization: by the deployed material of step 2 by homogenizer, sterilizing.60 DEG C of homogenizing temperature, homogeneous pressure
Power 25MPa, 125 DEG C of sterilizing 30s.
4) aging: step 3 resulting material is placed in middle storage tank under 10 DEG C of the following conditions and is placed 8 hours.
5) it inflates, is filling: step 4 resulting material being subjected to whipping inflation under 10 DEG C of the following conditions, makes material and nitrogen
It sufficiently combines, then inflation rate about 60% carries out filling.
6) storage refrigeration: complete filling product enter freezer storage, 2-8 DEG C of storage temperature.
Difference from Example 1 is: reducing dissolution and the sterilization temperature of matcha powder, reduces temperature to smearing tea flavor
Loss, while adding essence for food promotion and smearing tea flavor.
<comparative example 5>
Each component total amount weighs ingredient in this comparative example and embodiment 3 is identical, and only in production technology, step 3 is by homogeneous
Processing is cancelled, and uses convention stir mixing instead, and material is heated to 45 DEG C, stirs 30min, completes mixing.Then sterilization treatment is carried out.
The mode and state modulator of remaining each preparation section are same as Example 3.As a result when beating inflation, discovery material is mixed
It is insufficient to close the uniformity, causes stirring inflation that partial fat is precipitated, inflation is caused to smear the flavor taste of tea modulation cream not
It is good.Homogenization technique has an impact for the mixture homogeneity of material, inflates the newborn stability shadow of modulation especially for beating
Sound is larger.
<embodiment 4>
Each component total amount is in terms of 1000 grams in the present embodiment, and raw milk or 800 grams of reconstituted milk, 50 grams of white granulated sugar, list are double sweet
0.6 gram of oil and fat acid esters, 0.5 gram of lactic acid fatty glyceride, phosphide 0.4g, 20 grams of gelatin, 0.3 gram of xanthan gum, microcrystalline cellulose
Element receives 0.3 gram, 80 grams of dilute cream, 10 grams of matcha powder, 0.4 gram of D-araboascorbic acid sodium, pure water surplus；
Production technology are as follows:
Raw material milk → ingredient → allotment, constant volume → homogeneous → sterilization → aging → inflation → filling → storage
Specific production method include the following:
1) ingredient: white granulated sugar, cream, stabilizer are added in 75 DEG C of temperature of raw milk or reconstituted milk in material-compound tank
Sufficiently dissolution；Then resulting material is cooled to 50 DEG C of dissolutions matcha powders, antioxidant.
2) allotment, constant volume: material obtained by step 1 is transferred to middle storage tank, addition acidity regulator ensures material pH not
Lower than 6.8, pure water constant volume is used after adding essence.
3) the deployed material of step 2 homogeneous, sterilization: is subjected to homogeneous, 60 DEG C of homogenizing temperature, pressure 25MPa；Then
Carry out sterilization treatment, 95 DEG C of sterilising temp, time 5min.
4) aging: step 3 resulting material is placed in middle storage tank under 10 DEG C of the following conditions and is placed 8 hours.
5) it inflates, is filling: step 4 resulting material being subjected to whipping inflation under 10 DEG C of the following conditions, makes material and nitrogen
It sufficiently combines, then inflation rate about 70% carries out filling.
6) storage refrigeration: complete filling product enter freezer storage, 2-8 DEG C of storage temperature.
Difference from Example 1 is: stabilizer selects single, diglycerine fatty acid ester, lactic acid fatty glyceride, phosphorus
Ester, gelatin, xanthan gum, microcrystalline cellulose are received.Wherein single, diglycerine fatty acid ester, lactic acid fatty glyceride, phosphide are as cream
Agent, gelatin, xanthan gum, microcrystalline cellulose are received as thickener and increase gelatin dosage.
<embodiment 5>
The present embodiment weighs raw material with 1000 grams of calculating of total amount: raw milk or 800 grams of reconstituted milk, 50 grams of white granulated sugar, list, double
0.4 gram of fatty acid glyceride, 0.8 gram of lactic acid fatty glyceride, 0.6 gram of phosphide, 17 grams of gelatin, 0.3 gram of xanthan gum, carragheen
0.3 gram, 80 grams of dilute cream, 10 grams of matcha powder, 0.4 gram of D-araboascorbic acid sodium, pure water surplus.
The technological process of production, preparation method step and embodiment 4 are identical.
<embodiment 6>
Each component weighs raw material with 1000 grams of calculating of total amount in the present embodiment: raw milk or 820 grams of reconstituted milk, white granulated sugar 45
Gram, it is single, 1 gram of diglycerine fatty acid ester, 0.3 gram of lactic acid fatty glyceride, 0.5 gram of phosphide, 13 grams of gelatin, 1.3 grams of xanthan gum,
1.0 grams of carragheen, 80 grams of dilute cream, 10 grams of matcha powder, 0.4 gram of natural VE, pure water surplus.
The technological process of production, preparation method step and embodiment 4 are identical.
<embodiment 7>
Each component weighs raw material with 1000 grams of calculating of total amount in the present embodiment: raw milk or 810 grams of reconstituted milk, white granulated sugar 45
Gram, it is single, 1 gram of diglycerine fatty acid ester, 0.3 gram of lactic acid fatty glyceride, 0.5 gram of phosphide, 15 grams of gelatin, 0.5 gram of xanthan gum,
0.9 gram of carragheen, 75 grams of dilute cream, 12 grams of matcha powder, 0.6 gram of natural VE, pure water surplus.
The technological process of production, preparation method step and embodiment 4 are identical.
<embodiment 8>
Each component weighs raw material with 1000 grams of calculating of total amount in the present embodiment: raw milk or 900 parts of reconstituted milk, white granulated sugar 30
It is part, 5 parts of matcha powder, single, 0.5 gram of diglycerine fatty acid ester, 0.3 gram of lactic acid fatty glyceride, 0.5 gram of phosphide, 15 grams of gelatin,
0.4 gram of guar gum, microcrystalline cellulose receive 0.3 gram, 0.3 gram of carragheen, 0.5 part of natural VE, 20 parts of frozen cream, food
Product 0.3 part of essence, pure water surplus.
The technological process of production, preparation method step and embodiment 4 are identical.
<embodiment 9>
Each component weighs raw material with 1000 grams of calculating of total amount in the present embodiment: raw milk or 900 parts of reconstituted milk, white granulated sugar 30
It is part, 5 parts of matcha powder, single, 0.5 gram of diglycerine fatty acid ester, 0.3 gram of lactic acid fatty glyceride, 0.5 gram of phosphide, 15 grams of gelatin,
0.4 gram of guar gum, microcrystalline cellulose receive 0.3 gram, 0.3 gram of carragheen, 0.5 part of natural VE, 20 parts of frozen cream, food
Product 0.3 part of essence, pure water surplus.
The technological process of production, preparation method step and embodiment 4 are identical.
<testing evaluation>
By inflation prepared by above-described embodiment and comparative example smear tea modulation cream carry out it is random it is blind comment, invite 20 consumers,
It is given a mark (full marks 10 divide) to the flavor taste of modulation cream, while inflation is smeared into tea modulation cream in 4-6 DEG C of ambient storage, record
The stability of its inflated condition.
| Flavor taste | Stability | |
| Embodiment 1 | 9.2 | It is outstanding |
| Comparative example 1 | 7.7 | Storage one day, aeration quantity is greatly lowered |
| Embodiment 2 | 9.2 | It is outstanding |
| Comparative example 2 | 8.5 | Aeration quantity fluctuation is larger after storage 3-5 days |
| Comparative example 3 | 7.5 | Cream poor dispersion, aeration quantity are easy loss |
| Comparative example 4 | 8.0 | Milk oil-dispersing property is general, there is lipochondrion sense |
| Embodiment 3 | 9.1 | It is outstanding |
| Comparative example 5 | 8.2 | Partial fat is precipitated, and stability is bad |
| Embodiment 4 | 9.1 | It is outstanding |
| Embodiment 5 | 9.0 | It is outstanding |
| Embodiment 6 | 9.1 | It is outstanding |
| Embodiment 7 | 9.1 | It is outstanding |
| Embodiment 8 | 9.2 | It is outstanding |
| Embodiment 9 | 9.1 | It is outstanding |
By it is above-mentioned it is blind comment result can be seen that for inflation smear tea modulation cream preparation, need to consider material composition simultaneously
Cooperation and preparation process in the mixing uniformity, inflation stability between influencing each other.Comparative example 1 is due to object after sterilizing
Expect no abundant aging, balance stable state is not reached inside material, it is higher to beat inflation energy consumption, and inflation rate is quick in Storage period
It reduces.The selection of stabilizer element and mutual cooperation ratio do not pass through optimum choice in comparative example 2-4, the dispersion degree of ingredient and
Stability is not optimal state, and the flavor taste performance for not only modulating cream is poor, and stable storing sex expression is also bad.
In 5 preparation process of comparative example, material causes in stabilizer emulsifier and thickener not to be formed more small only with being stirred
, there is the problem of material parsing in the evenly dispersed mixing of rank after product-filled, shelf life stability shows bad, inflation rate
Also not high.
Claims (10)
1. tea modulation cream is smeared in a kind of inflation, in terms of 1000 parts by weight, including following material composition: raw milk or reconstituted milk 800-
900 parts, 30-100 parts of white granulated sugar, 3-10 parts of matcha powder, 10-30 parts of stabilizer, 0.1-0.6 parts of antioxidant, 0-80 parts of cream,
0-1 parts of essence for food, pure water surplus.
2. tea modulation cream is smeared in inflation as described in claim 1, which is characterized in that the stabilizer includes: list, diglycerine fatty acid
Ester, lactic acid fatty glyceride, phosphide, Bos taurus domesticus Gmelin, microcrystalline cellulose receive, one of guar gum, xanthan gum, carragheen or several
Kind.
3. tea modulation cream is smeared in inflation as described in claim 1, which is characterized in that the stabilizer is by emulsifier and thickener group
At the weight ratio of the two is emulsifier: thickener=1-5:10-25；The emulsifier includes: list, diglycerine fatty acid ester, cream
One or more of sour fatty glyceride and phosphide；The thickener include: Bos taurus domesticus Gmelin, microcrystalline cellulose receive, guar gum,
One or more of xanthan gum, carragheen.
4. tea modulation cream is smeared in inflation as described in claim 1, which is characterized in that the raw milk or reconstituted milk meet national mark
Standard, raw milk or recovery milk protein content >=3.1wt%, fat content >=3.4wt%.
5. tea modulation cream is smeared in inflation as described in claim 1, which is characterized in that the inflation smears the material composition of tea modulation cream also
It include: acidity regulator；The acidity regulator is used to adjust the pH value of modulation cream.
6. as claimed in claim 5 inflation smear tea modulation cream, which is characterized in that the acidity regulator be selected from sodium tripolyphosphate,
One or more of sodium citrate, sodium bicarbonate.
7. tea modulation cream is smeared in inflation as described in claim 1, which is characterized in that the antioxidant is selected from natural VE, dimension
One or more of raw element C, D-araboascorbic acid sodium.
8. tea modulation cream is smeared in inflation as described in claim 1, which is characterized in that the cream is dilute selected from room temperature dilute cream, freezing
One or more of cream, anhydrous butter oil.
9. the preparation method that tea modulation cream is smeared in a kind of above-mentioned inflation, which comprises the following steps:
1) white granulated sugar, cream, stabilizer ingredient: are added to 50-80 DEG C of temperature or more of raw milk or recovery in material-compound tank
It is sufficiently dissolved in cream；Then resulting material is cooled to 35-50 DEG C of dissolution matcha powder, antioxidant；
2) allotment, constant volume: being made material for step 1 and be transferred to middle storage tank, and addition acidity regulator ensures that material pH is not less than 6.8,
Pure water constant volume is used after adding essence；
3) homogeneous, sterilization: by the deployed material of step 2 pass through homogenizer uniform treatment, 60-70 DEG C of homogenizing temperature, homogeneous pressure
Power 20-30MPa；Then, it sterilizes, 95-125 DEG C of sterilising temp, sterilization time 30s-5min；
4) aging: step 3 resulting material is placed in middle storage tank under 10 DEG C of the following conditions and is placed 6-8 hours；
5) it inflates, is filling: step 4 resulting material being subjected to whipping inflation using HAAS inflator under 10 DEG C of the following conditions, is made
Material is sufficiently combined with nitrogen, and inflation rate is controlled in 60-80%, is then carried out filling；
6) storage refrigeration: complete filling product enter freezer storage, 2-8 DEG C of storage temperature.
10. as claim 9 states the preparation method that tea modulation cream is smeared in inflation, which is characterized in that step 3), homogenizing temperature 61-68
DEG C, homogenization pressure 22-26MPa.
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| CN110800804A (en) * | 2019-12-04 | 2020-02-18 | 济南泉康食品配料有限公司 | Aerated yoghourt and preparation method thereof |
| CN112931619A (en) * | 2021-03-25 | 2021-06-11 | 广东燕塘乳业股份有限公司 | Solidified modified milk and preparation method thereof |
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