CN111213721B - Liquid coffee milk product and preparation method thereof - Google Patents
Liquid coffee milk product and preparation method thereof Download PDFInfo
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- CN111213721B CN111213721B CN201811408199.6A CN201811408199A CN111213721B CN 111213721 B CN111213721 B CN 111213721B CN 201811408199 A CN201811408199 A CN 201811408199A CN 111213721 B CN111213721 B CN 111213721B
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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
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
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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
- 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
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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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
- 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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- 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
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention provides a liquid coffee milk product and a preparation method thereof. The liquid coffee milk product comprises the following raw materials in parts by weight: 800-900 per mill of raw milk, 0.05-0.3 per mill of carrageenan, 0-3 per mill of emulsifier, 0.1-1 per mill of salt, 10-100 per mill of sweet substance, pH regulator and coffee raw materials; in the liquid coffee milk product, the soluble solid Brix of coffee is more than or equal to 0.7 percent; the liquid coffee milk product has protein content of 2.3 wt% or more, fat content of 2.5 wt% or more, and pH of 6.4-7.0. The invention also provides a preparation method of the liquid coffee milk product. The natural liquid coffee milk product can be stored for a long time at normal temperature, the quality guarantee period is generally 6-9 months, the product can keep good flavor and taste in the quality guarantee period, and unacceptable peculiar smell does not occur.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a liquid coffee milk product and a preparation method thereof.
Background
At present, the main coffee products in domestic market are bagged solid coffee beverage and liquid coffee beverage produced by instant coffee powder, the products mainly show scorched bitter taste, and the characteristic aroma of coffee is not obvious. Manufacturers often adopt a method of improving the flavor of the product by adding essence to the product to maintain the coffee flavor of the product.
Therefore, the development of a natural mellow coffee product without adding essence is a problem to be solved in the field.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a liquid coffee milk product and a preparation method thereof.
In order to achieve the above purpose, the present invention provides a liquid coffee milk product, which comprises the following raw materials by weight ratio: 800-900 per mill of raw milk, 0.05-0.3 per mill of carrageenan, 0-3 per mill of emulsifier, 0.1-1 per mill of salt, 10-100 per mill of sweet substance, pH regulator and coffee raw material;
in the liquid coffee milk product, the soluble solid Brix of coffee is more than or equal to 0.7 percent;
the liquid coffee milk product has protein content of 2.3 wt% or more, fat content of 2.5 wt% or more, and pH of 6.4-7.0.
The invention provides a liquid coffee milk product comprising colloid components at least comprising: 0.05-0.3 per mill of carrageenan, wherein the carrageenan preferably at least comprises K-type carrageenan, and more preferably comprises lambda-type carrageenan and/or I-type carrageenan. The raw material composition of the liquid coffee milk product provided by the invention can also contain the following colloid components: microcrystalline cellulose 0.2-2.0%, xanthan gum 0.05-0.5%, and sodium alginate 0.05-0.8%. According to a particular embodiment of the invention, preferably, when the liquid coffee milk product contains the following colloidal components, the contents of these colloidal components may be: 0.2 to 2.0 thousandths of microcrystalline cellulose, 0.05 to 0.5 thousandths of xanthan gum, 0.05 to 0.3 thousandths of K-type carrageenan, 0.05 to 0.5 thousandths of lambda-type carrageenan, 0.05 to 0.5 thousandths of I-type carrageenan and 0.05 to 0.5 thousandths of sodium alginate.
In the above liquid coffee milk product, preferably, the raw milk includes one or a combination of both of raw milk and reconstituted milk. The reconstituted milk can be prepared from milk powder and water; preferably, the reconstituted milk is prepared from milk powder and water in a weight ratio of 1.
In the above-mentioned liquid coffee milk product, the amount of coffee material is determined by the coffee soluble solids Brix, preferably the coffee material comprises one or a combination of two or more of coffee concentrate, coffee extract and instant coffee powder.
In the above liquid coffee milk product, preferably, the content of the emulsifier is 0.5-2 ‰. The emulsifier adopted by the invention preferably comprises one or the combination of more than two of monoglyceride and diglyceride fatty acid ester, sucrose fatty acid ester, polyglycerol fatty acid ester, sodium caseinate and the like; more preferably, the emulsifier contains at least a monoglyceride and diglyceride fatty acid ester, and at least one emulsifier selected from the group consisting of a sucrose fatty acid ester, a polyglycerin fatty acid ester, and sodium caseinate. When the liquid coffee milk product contains the following emulsifiers, the respective amounts of these emulsifiers may be: 0.5-1.5 per mill of mono-diglycerol fatty acid ester, 0.1-0.5 per mill of sucrose fatty acid ester, 0.1-0.7 per mill of polyglyceryl fatty acid ester and 0.1-0.8 per mill of sodium caseinate. When the weight content of protein of the liquid coffee milk product is more than or equal to 2.3 percent and the weight content of fat is more than or equal to 2.5 percent, the system is easy to generate the phenomenon of water separation and layering, and the interfacial tension of the product system can be reduced to be lower than 47.5mN/m by adopting the compounding scheme of the emulsifier. One of sucrose fatty acid ester, polyglycerol fatty acid ester and sodium caseinate is used as a main emulsifier, so that the product of the invention cannot form a good emulsifying effect with the other two emulsifiers, and the compound of the sucrose fatty acid ester, the polyglycerol fatty acid ester and the sodium caseinate has a good using effect with the monoglyceride and diglyceride fatty acid esters. The conventional dairy product has the phenomena of protein precipitation, fat floating and bleeding due to the reduction of milk content, and the added colloid and emulsifier can effectively improve the phenomena.
In the above liquid coffee milk product, preferably, the salt is present in an amount of 0.1 to 1.0% o. By adding salts, the invention can obviously reduce the pH value change of the product before and after UHT, reduce the stability damage of UHT sterilization to the protein of the coffee milk product and improve the particle phenomenon generated when the product passes through a high-temperature UHT process section. The salt adopted by the invention comprises one or the combination of more than two of sodium hexametaphosphate, sodium tripolyphosphate and sodium citrate; when the liquid coffee milk product contains the following salts, the amounts of these salts are respectively: 0.05-0.5 per mill of sodium hexametaphosphate, 0.1-0.6 per mill of sodium tripolyphosphate and 0.1-0.5 per mill of sodium citrate.
In the research of the inventor, the pH value of the coffee liquid is adjusted during product compounding to control the pH value of a liquid system to be 6.6-6.8 so as to improve the stability of the product effectively. In the liquid coffee milk product, the content of the pH regulator is preferably used for regulating the pH value of the milk product to 6.6-6.8; more preferably, the pH adjuster includes one or a combination of two or more of hydroxides, carbonates, bicarbonates, and the like of alkali metals. The pH adjuster may include one or a combination of two or more of sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium bicarbonate. According to a specific embodiment of the invention, the amount of the pH regulator used may depend on the pH value to which the dairy product is to be adjusted. The liquid coffee milk product comprises the following raw materials of pH regulator components in parts by weight: 0.1-1 per mill of sodium hydroxide/potassium, 0.1-1 per mill of sodium carbonate/potassium and 0.1-2 per mill of sodium bicarbonate/potassium.
The invention provides a natural liquid coffee milk product, which is characterized in that through reasonable formula design of a compound stabilizer, coffee extract, coffee concentrate, instant coffee powder and other coffee raw materials are used as main food ingredient materials, and through formula research and development, the flavor loss of the product is effectively reduced, and the taste and flavor of the product are guaranteed.
When the weight content of protein is more than or equal to 2.3 percent and the weight content of fat is more than or equal to 2.5 percent, the stability of the milk system is damaged due to the adjustment of physical and chemical indexes, so that the stability of the product after being heated is very poor, and the product is very easy to precipitate, agglomerate, separate out water and delaminate in the shelf life.
In the liquid coffee milk product of the invention, preferably, the sweet substances used include white granulated sugar, high fructose corn syrup and the like.
It is understood that the dairy product according to the invention does not exclude the usual additives in the art, such as additives that improve the nutrients, mouthfeel, taste, such as vitamins, minerals, etc., if desired. The addition amount of the components can be added according to the addition amount in the conventional dairy product.
According to some embodiments of the present invention, the raw material of the liquid coffee milk product of the present invention may further comprise the following components: one or more of sweetener, vitamin A, vitamin D, vitamin E, ferrum, zinc and taurine;
the raw milk used in the invention meets the regulations of the national food safety standard GB 19301 'national food safety standard raw milk'. The defatted milk powder meets the regulations of the national food safety standard GB 19644 milk powder.
The percentages and the thousandths mentioned in the present invention are by weight unless otherwise specified.
Except for special indication, the percentage and the thousandth content are all calculated by the total weight of the raw materials of the prepared liquid coffee milk product.
The invention also provides a preparation method of the liquid coffee milk product, which comprises the following steps:
(1) Melting part of raw milk, carrageenan and emulsifier, and homogenizing to obtain homogeneous liquid;
(2) Dissolving coffee materials, sweet substances, pH regulators and salt with ingredient water;
(3) Mixing the feed liquid obtained in the step (1) and the feed liquid obtained in the step (2), cooling, and fixing the volume;
(4) Degassing the feed liquid subjected to constant volume in the step (3), and then homogenizing;
(5) And (4) carrying out UHT sterilization on the homogenized material liquid obtained in the step (4), cooling and filling to obtain the liquid coffee milk product.
In the above preparation method, preferably, in the step (1), the raw milk is reconstituted milk, and the preparation method further comprises a step of hydrating the powdered milk with ingredient water: adding milk powder into 400-700 ‰ of total weight of the raw materials, and hydrating at 35-50 deg.C for 25-40min; more preferably 30min.
In the preparation method, preferably, in the step (1), part of the raw material milk, the colloid and the emulsifier are melted at 55-80 ℃ for 10-30min, wherein the melting temperature is preferably 65 ℃ and the melting time is preferably 15min.
In the above preparation method, preferably, in the step (1), a step of reducing the temperature after the homogenization is further included; preferably, after homogenization, the homogenization solution is cooled to 2-8 ℃.
In the above production method, preferably, in the step (1), the pressure for homogenization is: the secondary pressure is 1-5MPa, and the primary pressure is 15-25MPa.
In the above preparation method, preferably, in step (2), 0-100% of ingredient water based on the total ingredient amount is added into concentrated coffee and/or coffee extract and/or instant coffee powder, sweet substance, pH regulator and salt, and the mixture is melted at 5-30 deg.C for 10-30min, wherein the melting temperature is preferably 20 deg.C, and the melting time is preferably 20min.
In the above production method, preferably, in the step (3), the two portions of the feed liquid are mixed and cooled to 2 to 8 ℃.
In the above production method, preferably, in the step (4), the degassing is carried out at a pressure of-0.064 MPa to-0.08 MPa.
In the above production method, preferably, in the step (4), the pressure for homogenization is: the secondary pressure is 3-8MPa, and the primary pressure is 20-30MPa.
In the above production method, preferably, in the step (5), the conditions of UHT sterilization (ultra high temperature sterilization) are: maintaining at 137-142 deg.c for 2-6 sec.
In the above preparation method, preferably, in the step (5), after UHT sterilization, the feed liquid is cooled to 25 ℃ or less and then sent to filling.
According to some embodiments of the invention, wherein the natural liquid coffee milk product further comprises a pH modifier, the pH modifier is added at the time of salt addition.
The packaging used in the present invention may take the form of beverage packaging commonly available on the market today, for example: composite packaging materials such as tetra pack, kangmei pack and Baili pack, or plastic bottles such as PET, HDPE and BOPP. The filled product can leave the factory after passing the heat preservation experiment.
All the raw materials used in the invention can be purchased commercially, and the performance indexes of all the raw materials meet the requirements of relevant quality standards. The steps of the process of the invention which are not described in detail and are not mentioned (for example, acceptance of raw milk, purification of milk, pasteurization, compounding of colloids, emulsifiers and other components of the formula, filling, incubation of the filled product, etc.) and the equipment used (for example, dissolving tanks, homogenizers, degassing tanks, sterilization systems, filling systems, etc.) can be carried out according to the conventional techniques in the field of liquid milk production, unless otherwise specified.
The water in the invention can be ingredient water; and may typically be distilled or deionized water.
In summary, the present invention provides a natural liquid coffee milk product and a method for making the same. The natural liquid coffee milk product of the invention has the following advantages:
by reasonable formula design, the invention can effectively avoid adverse effects of product bleeding, precipitation, caking, layering and flavor, and ensure that the product has good stability and good flavor and taste in shelf life; the invention further matches with proper technology, so that the natural liquid coffee milk product has good stability and good flavor and taste in a longer shelf life. The natural liquid coffee milk product of the invention can contain specific nutrient substances such as vitamins, mineral substances and the like, and can meet the requirements of consumers on nutrition and health of food and flavor and mouthfeel.
The natural liquid coffee milk product can be stored for a long time at normal temperature, the quality guarantee period is generally 6-9 months, the product can keep good flavor and taste during the quality guarantee period, and unacceptable peculiar smell does not occur.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1, comparative example 2
1. The liquid coffee milk products of example 1 and comparative examples 1 and 2 were prepared according to the weight ratio of the raw materials shown in table 1:
TABLE 1
The performance indexes of the raw materials meet the requirements of relevant quality standards.
The physical and chemical indexes of the product are shown in Table 2:
TABLE 2
| Numbering | Example 1 | Comparative example 1 | Comparative example 2 |
| Protein content | 2.36％ | 2.36％ | 2.36％ |
| Fat content | 2.57％ | 2.57％ | 2.57％ |
| pH value | 6.65 | 6.65 | 6.65 |
2. The method of producing the liquid coffee milk product of example 1 and comparative examples 1 and 2 comprises the following steps:
adding raw milk accounting for 300 per mill of the total amount of the ingredients into a material melting tank, and heating to 65 ℃;
adding the colloid, the emulsifier and part of white granulated sugar into raw milk in a material melting tank, melting for 15 minutes, and preparing into uniform emulsion;
homogenizing the emulsion (primary pressure 20MPa and secondary pressure 4 MPa), cooling to 6 deg.C, and adding into a material mixing tank;
adding coffee concentrated solution into a material melting tank, heating to 42 deg.C, adding part of white sugar, sodium carbonate/potassium, sodium hexametaphosphate, and high fructose syrup into the material melting tank, melting for 10min, and adding the feed liquid into a material mixing tank;
and (3) carrying out constant volume by using raw milk and ingredient water according to the total amount of ingredients, and adding edible essence and nutrient bags after constant volume.
Degassing the prepared feed liquid under the condition of relative vacuum degree of-0.072 MPa to remove oxygen contained in the material, so as to prevent the oxygen contained in the milk from oxidizing substances in the product and reducing foam in the feed liquid in the long-term storage process of the product;
heating the degassed feed liquid to 73 ℃ for homogenizing, wherein the homogenizing pressure is as follows: the secondary pressure is 5MPa, and the primary pressure is 25MPa;
heating the homogenized material to 139 ℃ for 4s, cooling to 23 ℃, adding lactase, and filling to obtain the liquid coffee milk product.
Example 2, comparative example 3, comparative example 4
1. The liquid coffee milk products of example 2, comparative example 3 and comparative example 4 were prepared according to the weight ratio of the raw materials shown in table 3:
TABLE 3
| Example 2 | Comparative example 3 | Comparative example 4 | |
| Whole milk powder | 100‰ | 100‰ | 100‰ |
| White granulated sugar | 55‰ | 55‰ | 55‰ |
| Coffee extract | 40‰ | 40‰ | 40‰ |
| Instant coffee powder | 4‰ | 4‰ | 4‰ |
| Microcrystalline cellulose | 0.5‰ | 0.5‰ | -- |
| k-carrageenan | 0.10‰ | 0.10‰ | -- |
| Xanthan gum | 0.10‰ | -- | 0.10‰ |
| Sodium alginate | -- | 0.2‰ | 0.2‰ |
| Mono-diglycerol fatty acid ester | 1.0‰ | -- | 1.0‰ |
| Casein acid sodium salt | 0.4‰ | 0.4‰ | 0.4‰ |
| Citric acid sodium salt | 0.2‰ | 0.2‰ | 0.2‰ |
| Sodium tripolyphosphate | 0.2‰ | 0.2‰ | 0.2‰ |
| Hydrogen and oxygenDissolving sodium/potassium | 0.2‰ | 0.2‰ | 0.2‰ |
| Nutrient bag | 0.25‰ | 0.25‰ | 0.25‰ |
| Edible essence | 1.7‰ | 1.7‰ | 1.7‰ |
| Ingredient water | Supplementing to 1000% | Supplement to 1000 ‰ | Supplementing to 1000% |
Raw material standard: the performance indexes of the raw materials meet the requirements of relevant quality standards.
Milk: meets GB6914 standard
The physical and chemical indexes of the product are shown in Table 4.
TABLE 4
| Numbering | Example 2 | Comparative example 3 | Comparative example 4 |
| Protein content | 2.38％ | 2.38％ | 2.38％ |
| Fat content | 2.61％ | 2.61％ | 2.61％ |
| pH value | 6.68 | 6.65 | 6.64 |
2. The production method of the liquid coffee milk products of the embodiment 2, the comparative example 3 and the comparative example 4 comprises the following steps:
adding ingredient water which accounts for 600 per mill of the total ingredient amount into a material melting tank, and heating the ingredient water to 48 ℃;
adding the whole milk powder for proportioning into a proportioning tank for hydration, wherein the hydration time is 31 minutes;
homogenizing the hydrated reconstituted milk (primary pressure 20MPa, secondary pressure 4 MPa);
cooling the homogenized reconstituted milk to 6 ℃, and storing in another batching tank;
adding the reduced milk accounting for 300 per mill of the total amount of the ingredients into a material melting tank, and heating to 65 ℃;
adding the colloid, the emulsifier and part of white granulated sugar into the reconstituted milk in a material melting tank, melting for 15 minutes, and preparing into uniform emulsion;
homogenizing the emulsion (primary pressure 20MPa and secondary pressure 4 MPa), cooling to 6 deg.C, and adding into a material mixing tank;
adding 20 per mill of ingredient water into a material melting tank, adding concentrated coffee liquid and instant coffee powder for ingredient, and keeping the temperature of the material liquid at 42 ℃. Adding part of white granulated sugar, sodium hydroxide/potassium, sodium tripolyphosphate and sodium citrate into a material melting tank, and pouring the material liquid into a material mixing tank after the material melting time is 10 minutes;
using reduced milk and ingredient water to perform constant volume according to the total amount of ingredients, and adding edible essence and nutrient bags after the constant volume is performed;
degassing the prepared feed liquid under the condition of relative vacuum degree of-0.072 MPa to remove oxygen contained in the material, so as to prevent the oxygen contained in the milk from oxidizing substances in the product and reducing foam in the feed liquid in the long-term storage process of the product;
heating the degassed feed liquid to 73 ℃ for homogenization, wherein the homogenization pressure is as follows: the secondary pressure is 5MPa, and the primary pressure is 25MPa;
heating the homogenized material to 139 ℃ for 4s, cooling to 23 ℃, adding lactase, and filling to obtain the liquid coffee milk product.
Example 3, comparative example 5, comparative example 6
1. The liquid coffee milk products of the example 3, the comparative example 5 and the comparative example 6 were prepared according to the weight ratio of the raw materials shown in table 5:
TABLE 5
The performance indexes of the raw materials meet the requirements of relevant quality standards.
The physical and chemical indexes of the product are shown in Table 6:
TABLE 6
| Numbering | Example 3 | Comparative example 5 | Comparative example 6 |
| Protein content | 2.35％ | 2.35％ | 2.35％ |
| Fat content | 2.58％ | 2.58％ | 2.58％ |
| pH value | 6.67 | 6.67 | 6.62 |
2. The production method of the liquid coffee milk products of the embodiment 3, the comparative example 5 and the comparative example 6 comprises the following steps:
adding raw milk accounting for 300 per mill of the total amount of the ingredients into a material melting tank, and heating to 65 ℃;
adding the colloid, the emulsifier and part of white granulated sugar into raw milk in a material melting tank, melting for 15 minutes, and preparing into uniform emulsion;
homogenizing the emulsion (primary pressure 20MPa and secondary pressure 4 MPa), cooling to 6 deg.C, and adding into a material mixing tank;
adding coffee extract into a material melting tank, heating to 42 ℃, adding part of white granulated sugar, sodium/potassium bicarbonate, sodium hexametaphosphate and sodium citrate into the material melting tank, melting for 10 minutes, and then pumping the material liquid into a material mixing tank;
carrying out constant volume by using raw milk and ingredient water according to the total amount of ingredients, and adding edible essence and nutrient bags after the constant volume is carried out;
degassing the prepared feed liquid under the condition of relative vacuum degree of-0.072 MPa to remove oxygen contained in the material, so as to prevent the oxygen contained in the milk from oxidizing substances in the product and reducing foam in the feed liquid in the long-term storage process of the product;
heating the degassed feed liquid to 73 ℃ for homogenization, wherein the homogenization pressure is as follows: the secondary pressure is 5MPa, and the primary pressure is 25MPa;
heating the homogenized material to 139 ℃ for 4s, cooling to 23 ℃, adding lactase, and filling to obtain the liquid coffee milk product.
And (3) evaluating the quality of the sample:
the samples of example 1, comparative example 2, comparative example 3, comparative example 4, example 3, comparative example 5 and comparative example 6 were placed at 40 ℃ for accelerated testing, and the stability of the state of the sample system was analyzed, and the results are shown in table 7.
And (4) qualification: the sample has no phenomena of water precipitation (less than or equal to 2 mm), layering, flocculation, sedimentation and caking.
Unqualified: the sample has the phenomena of water separation (less than 2 mm), layering, flocculation, sedimentation and caking.
TABLE 7 quality analysis record table of accelerated experiment samples under 40 deg.C
The rapid evaluation of the 40 ℃ heat preservation performed by the samples of the above examples 1, 2 and 3 shows that the products of the examples meet the quality requirement of the shelf life (9 months), and the products are beneficial to popularization and sale in the shelf life.
The samples of examples and comparative examples were allowed to stand at normal temperature to evaluate the stability of the state of the sample system, precipitation rate, interfacial tension, taste and flavor.
The system state is as follows:
and (4) qualification: the sample has no phenomena of water separation (less than or equal to 2 mm), layering, flocculation, sedimentation and caking.
Unqualified: the sample has the phenomena of water separation (less than 2 mm), layering, flocculation, sedimentation and agglomeration.
Precipitation rate:
adding 10ml of sample into a centrifugal tube, rotating the centrifugal machine at 3000r/min, centrifuging for 10min, weighing the weight (wet weight) of the precipitate accounting for the total weight of the sample after centrifuging, and determining that the precipitate is less than 0.2 percent qualified.
Interfacial tension:
the sample is qualified when the interfacial tension is less than or equal to 47.5mN/m within the shelf life.
Taste and flavor:
the taste evaluation is carried out within the shelf life of 9 months, the taste number is 50 (25 people for 18-40 years old men and women), the product is evaluated integrally by adopting 10 scores of each item and the score is high, and the taste evaluation is carried out on the product.
The mouthfeel is as follows: 0 difference is less than or equal to 4, normal is less than or equal to 7, and good is less than or equal to 10
Flavor: 0 difference is less than or equal to 4, normal is less than or equal to 7, and good is less than or equal to 10
The stability, precipitation rate, interfacial tension, mouthfeel and flavor of the system state of the samples of example 1, example 2, example 3 and comparative example were evaluated by following up at room temperature for 9 months, and the evaluation results are recorded in the following table 8:
TABLE 8 Table of the evaluation records of samples of examples and comparative examples after 9 months of tracking at room temperature
Note: in the table, "-" indicates that the sample was not evaluated at the previous stage and the sample was not evaluated at this time.
The stability of the system state, the precipitation rate, the interfacial tension, the mouthfeel and the flavor of the samples of the above examples 1, 2 and 3 are tracked and evaluated at room temperature for 9 months, which shows that the product is favorable for popularization and sale within a longer shelf life.
Claims (2)
1. A liquid coffee milk product, which comprises the following raw materials by weight percentage: 100 per mill of whole milk powder, 55 per mill of white granulated sugar, 40 per mill of coffee extract, 4 per mill of instant coffee powder, 0.5 per mill of microcrystalline cellulose, 0.10 per mill of k-carrageenan, 0.10 per mill of xanthan gum, 1.0 per mill of monoglyceride/diglyceride fatty acid ester, 0.4 per mill of sodium caseinate, 0.2 per mill of sodium citrate, 0.2 per mill of sodium tripolyphosphate, 0.2 per mill of sodium hydroxide/potassium, 0.25 per mill of nutrient package, 1.7 per mill of edible essence, and the ingredient water is supplemented to 1000 per mill;
in the liquid coffee milk product, the soluble solid Brix of coffee is more than or equal to 0.7 percent;
the liquid coffee milk product has protein content of more than or equal to 2.3 wt%, fat content of more than or equal to 2.5 wt%, and pH of 6.4-7.0;
the interfacial tension of the liquid coffee milk product is below 47.5 mN/m.
2. A method of making a liquid coffee milk product as claimed in claim 1, which includes the steps of:
adding water which accounts for 600 per mill of the total amount of the ingredients into a material melting tank, and heating the water to 48 ℃;
adding the whole milk powder for proportioning into a proportioning tank for hydration, wherein the hydration time is 31 minutes;
homogenizing the hydrated reconstituted milk at a primary pressure of 20MPa and a secondary pressure of 4MPa;
cooling the homogenized reconstituted milk to 6 ℃, and storing in another batching tank;
adding reduced milk accounting for 300 per mill of the total amount of the ingredients into a material melting tank, and heating to 65 ℃;
adding the colloid, the emulsifier and part of white granulated sugar into the reduced milk prepared by the material dissolving tank, dissolving for 15 minutes, and preparing uniform emulsion;
homogenizing the emulsion, cooling to 6 deg.C under primary pressure of 20MPa and secondary pressure of 4MPa, and pumping into a material tank;
adding 20 ‰ ingredient water into the material melting tank, adding coffee extract and instant coffee powder, and maintaining the temperature of the material liquid at 42 deg.C; adding part of white granulated sugar, sodium hydroxide/potassium, sodium tripolyphosphate and sodium citrate into a material melting tank, and pouring the material liquid into a material mixing tank after the material melting time is 10 minutes;
using reduced milk and ingredient water to perform constant volume according to the total amount of ingredients, and adding edible essence and nutrient bags after the constant volume is performed;
degassing the prepared feed liquid under the condition of relative vacuum degree of-0.072 MPa to remove oxygen contained in the material, so as to prevent the oxygen contained in the milk from oxidizing substances in the product and reducing foam in the feed liquid in the long-term storage process of the product;
heating the degassed feed liquid to 73 ℃ for homogenizing, wherein the homogenizing pressure is as follows: the secondary pressure is 5MPa, and the primary pressure is 25MPa;
heating the homogenized material to 139 ℃ for 4s, cooling to 23 ℃, adding lactase, and filling to obtain the liquid coffee milk product.
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