CN111248288B

CN111248288B - Composition and preparation method thereof

Info

Publication number: CN111248288B
Application number: CN201811451513.9A
Authority: CN
Inventors: 李潇; 王晓彦; 周名桥; 王燕霞; 梅连杰; 刘彪
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2018-11-30
Filing date: 2018-11-30
Publication date: 2023-04-18
Anticipated expiration: 2038-11-30
Also published as: CN111248288A

Abstract

The invention belongs to the field of food, and particularly relates to a composition which comprises the following components: 300 to 800 portions of lactose-removed skim milk powder, 200 to 2500 portions of coconut milk and/or coconut milk powder and 0.1 to 9 portions of emulsifier. The invention also relates to a preparation method of the composition. The composition has high wettability and dispersibility, can be uniformly dissolved in water, is easy to brew and has good drinking taste.

Description

Composition and preparation method thereof

Technical Field

The invention belongs to the field of food, and particularly relates to a composition and a preparation method thereof.

Background

Coconut milk is obtained by husking coconut, taking meat, grinding into pulp, squeezing juice, etc., and its water content is usually below 90%. The coconut milk powder is a powdery product obtained by homogenizing, drying and sieving coconut milk. The coconut milk powder is rich in medium chain triglyceride, has the characteristics of low viscosity, good extensibility, strong oxidation stability, quick absorption and the like, and in recent years, the food made of the coconut milk is gradually favored by consumers. The coconut milk powder has poor solubility and is not easy to reconstitute, and the traditional processing method is to prepare the coconut milk reconstitution powder by spray drying maltodextrin and coconut milk so as to improve the solubility of the coconut milk powder. At present, coconut pulp mixing powder which has high wettability and dispersibility and is easy to dissolve is needed.

The milk powder is a full-nutrition food, is rich in fat, protein, carbohydrate, mineral substances and the like, and becomes a healthy nutrition food loved by consumers. The traditional milk powder is mainly prepared by adding vegetable oil into full-cream milk powder, skim milk powder or whey powder and then carrying out spray drying, and the flavor is milk flavor, and the modified milk powder without other flavors is not available. With the increasing demand of people for diversified flavors of dairy products, the market share of various flavor dairy products is also continuously expanding. However, no modified milk powder product with coconut milk flavor is found in the current market, and the main reason is that after coconut milk prepared by the traditional process is added into milk powder, white foam floating and grease floating are easily formed during brewing, so that the instant property of the modified milk powder is seriously influenced, and the development of the modified milk powder product with coconut milk flavor is limited to a certain extent. Therefore, the coconut milk flavored modified milk powder which can be uniformly dissolved and reconstituted is needed to be developed at present.

Disclosure of Invention

The invention provides a composition containing coconut milk and/or coconut milk powder, which has high wettability and dispersibility, can be uniformly dissolved in water and is easy to brew. On the basis, the invention also provides a method for preparing the composition.

The invention relates in a first aspect to a composition comprising the following components:

300 to 800 parts by weight of lactose-removed skim milk powder (e.g., 350 parts by weight, 400 parts by weight, 450 parts by weight, 500 parts by weight, 550 parts by weight, 600 parts by weight, 650 parts by weight, 700 parts by weight, 750 parts by weight)

200 to 2500 parts by weight of coconut milk and/or coconut milk powder (e.g., 300 parts by weight, 350 parts by weight, 400 parts by weight, 500 parts by weight, 550 parts by weight, 600 parts by weight, 700 parts by weight, 800 parts by weight, 900 parts by weight, 1100 parts by weight, 1200 parts by weight, 1500 parts by weight, 1700 parts by weight, 2000 parts by weight, 2300 parts by weight)

0.1 to 9 parts by weight (e.g., 0.2 part by weight, 0.3 part by weight, 0.4 part by weight, 0.5 part by weight, 0.6 part by weight, 0.7 part by weight, 0.8 part by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 3 parts by weight, 4 parts by weight, 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight) of an emulsifier.

In some embodiments of the first aspect of the present invention, the emulsifier is lecithin and/or sodium caseinate.

In some embodiments of the first aspect of the present invention, the emulsifier is lecithin and sodium caseinate.

In certain embodiments of the first aspect of the present invention, the weight ratio of lecithin to sodium caseinate is 1 (1-6), preferably 1 (1-4), e.g. 1:2, 1:3.

In some embodiments of the first aspect of the present invention, the lecithin is soybean lecithin and/or sunflower seed lecithin.

In some embodiments of the first aspect of the present invention, the lactose content of the powder of skim milk is less than or equal to 2%, preferably less than or equal to 1.5%, less than or equal to 1%, less than or equal to 0.5% or less than or equal to 0.1%.

In some embodiments of the first aspect of the present invention, the fat content of the de-lactose skim milk powder is less than or equal to 3%, preferably less than or equal to 2%, less than or equal to 2.5%, less than or equal to 1.5% or less than or equal to 1%.

In some embodiments of the first aspect of the present invention, the composition comprises one or more of the following (a) to (E):

(A) The lactose-removed skim milk powder accounts for 400-700 parts by weight;

(B) 200-1500 parts of coconut milk and/or coconut milk powder;

preferably, the coconut milk powder is 200 to 1000 parts by weight;

(C) 0.1 to 5 weight portions of emulsifier;

(D) The water content in the coconut milk powder is less than or equal to 12% (W/W), such as less than or equal to 10% (W/W), less than or equal to 7% (W/W) or less than or equal to 8% (W/W);

(E) The coconut milk has a water content of 90% (W/W) or less, for example 80% (W/W) or less, 70% (W/W) or less, 60% (W/W) or less, or 50% (W/W) or less.

In some embodiments of the first aspect of the present invention, the deslactiferous skim milk powder is commercially available directly.

In some embodiments of the first aspect of the present invention, the fat content of the deslactiferous skim milk powder complies with the specifications in the national standard GB 28050 for fat content in skim milk powder.

In certain embodiments of the first aspect of the present invention, the coconut milk and the coconut milk powder are both commercially available directly.

In certain embodiments of the first aspect of the present invention, the coconut milk can be prepared by: husking coconut and taking out meat to obtain coconut meat; and (3) grinding the coconut pulp into slurry and squeezing to obtain juice which is coconut pulp.

In certain embodiments of the first aspect of the present invention, the coconut milk powder is obtained by homogenizing coconut milk, drying, and sieving.

In the invention, the coconut milk powder conforms to the regulations in national standard GB 7101-2015 beverage.

In some embodiments of the first aspect of the present invention, the soy lecithin and sunflower lecithin are available directly from the market.

In some embodiments of the first aspect of the present invention, the sunflower lecithin refers to lecithin contained in sunflower seeds.

In some embodiments of the first aspect of the present invention, the soy lecithin is lecithin derived from soy.

In some embodiments of the first aspect of the invention, the sodium caseinate is the sodium caseinate specified in national standard GB1886.212-2016, "national food safety standard food additive sodium caseinate (also known as sodium caseinate)".

In some embodiments of the first aspect of the present invention, the composition further comprises a food-acceptable major ingredient and/or a food-acceptable minor ingredient.

In certain embodiments of the first aspect of the present invention, the composition further comprises a food-acceptable major ingredient and a food-acceptable minor ingredient.

In some embodiments of the first aspect of the present invention, the weight ratio of the food-acceptable main material to the food-acceptable auxiliary material is (2-20) 1, for example 5:1, 7:1, 9:1, 11.

In some embodiments of the first aspect of the present invention, the weight ratio of the food-acceptable main ingredient to the skim milk powder is (18-43) from 1, e.g. 20.

In some embodiments of the first aspect of the present invention, the composition further comprises the following items 1) and/or 2):

1) The main material acceptable on the food is at least one of fresh milk, reconstituted milk, whole milk powder, partially defatted milk powder, defatted milk powder and instant milk powder;

preferably, the food-acceptable main material is instant milk powder, more preferably instant skim milk powder;

2) The food-acceptable auxiliary material is at least one selected from sweetener, spice, vitamin supplement, protein supplement, fiber supplement, thickener and grease;

preferably, the auxiliary materials acceptable on the food are sweeteners, and white granulated sugar and momordica grosvenori powder are more preferable; further preferably, the weight ratio of white granulated sugar to momordica grosvenori powder is (5-30) 1, for example, 7:1, 9:1, 12.

In some embodiments of the first aspect of the present invention, the fresh milk is non-antibiotic normal-index fresh milk known in the art, for example, fresh milk meeting the raw milk purchasing standard GB6914 in our country.

In some embodiments of the first aspect of the present invention, the reconstituted milk is directed to concentrated milk (condensed milk) or powdered milk with the addition of a suitable amount of water to produce an emulsion having a water/solids ratio comparable to that of the original milk.

In some embodiments of the first aspect of the present invention, the whole milk powder, the partially skimmed milk powder, the skimmed milk powder and the instant skimmed milk powder conform to the national standard for food safety, national standard milk powder for national standard GB 19644-2010.

In some embodiments of the first aspect of the present invention, the momordica grosvenori powder can be prepared by the following steps: extracting fructus Siraitiae Grosvenorii with water to obtain extractive solution; concentrating the extractive solution, and spray drying.

In some embodiments of the first aspect of the present invention, the momordica grosvenori powder is available directly from the market.

In some embodiments of the first aspect of the present invention, the composition is a beverage composition.

A second aspect of the invention relates to a method of preparing a beverage comprising the steps of:

(1) Mixing component a, the skim milk powder and the emulsifier of the composition of the first aspect of the invention with water to obtain a mixture; wherein the component A is coconut milk and/or coconut milk powder in the composition of the first aspect of the invention;

(2) And (2) drying the mixture obtained in the step (1) to obtain a dried substance.

In some embodiments of the second aspect of the present invention, the method is between steps (1) - (2), further comprising step (2-1): pasteurizing the mixture to obtain a sterilized material.

In some embodiments of the second aspect of the present invention, pasteurization is a routine operation in the art.

In some embodiments of the second aspect of the present invention, the method further comprises, between steps (2-1) and (2), step (2-2): and homogenizing the sterilized material to obtain a homogenized material.

In some embodiments of the second aspect of the present invention, the method comprises one or more of the following (a) to (d):

(a) In the step (1), the mixing temperature is 25 ℃ to 65 ℃, for example, 30 ℃, 35 ℃, 37 ℃, 40 ℃, 42 ℃, 45 ℃, 47 ℃, 50 ℃, 53 ℃, 55 ℃, 58 ℃, 60 ℃ and 62 ℃;

(b) In the step (2-2), the temperature of the homogenization treatment is 40 to 80 ℃ such as 46 ℃, 50 ℃, 53 ℃, 58 ℃, 60 ℃, 62 ℃, 64 ℃, 65 ℃, 66 ℃, 68 ℃, 70 ℃, 75 ℃ and 78 ℃;

(c) In step (2-2), the homogenization pressure is 40-180 bar, such as 50bar, 60bar, 70bar, 80bar, 90bar, 100bar, 110bar, 105bar, 115bar, 120bar, 130bar, 150bar, 140bar, 160bar, 170bar, 175bar;

(d) In the step (2), the drying mode is spray drying;

preferably, the temperature of the main air for spray drying is 150 ℃ to 230 ℃, such as 160 ℃, 170 ℃, 175 ℃, 180 ℃, 185 ℃, 190 ℃, 200 ℃, 210 ℃, 220 ℃, 225 ℃;

preferably, the temperature of the air exhaust for spray drying is 60 ℃ to 100 ℃, such as 70 ℃, 75 ℃, 80 ℃, 85 ℃, 88 ℃, 90 ℃, 95 ℃, 98 ℃.

In some embodiments of the second aspect of the present invention, in step (1), the weight ratio of the sum of the weight of the desugarized skim milk powder and the emulsifier and component a in the composition of the first aspect of the present invention to water is 1 (1 to 10), such as 1:2, 1:4, 1:6, 1:8.

In some embodiments of the second aspect of the present invention, the method further comprises step (3): mixing the dried product obtained in step (2) with the food-acceptable main ingredient and/or the food-acceptable auxiliary ingredient in the beverage composition according to the first aspect of the present invention to obtain a mixture.

In some embodiments of the second aspect of the present invention, the method further comprises step (4): and (4) packaging the mixture obtained in the step (3).

In one embodiment of the second aspect of the invention, the mixture is packaged with nitrogen.

A third aspect of the invention relates to a packaged beverage comprising a composition according to the first aspect of the invention and a product package.

In some embodiments of the third aspect of the present invention, the product package is a nitrogen-filled package.

The invention has the following beneficial effects:

1. the compositions of the present invention containing coconut milk and/or coconut milk powder have high wettability and dispersibility.

2. The coconut milk and/or coconut milk powder-containing composition can be uniformly dissolved in water and is easy to brew.

3. The taste of the coconut milk and/or coconut milk powder-containing composition of the present invention is improved.

4. The method for preparing the composition is simple to operate.

Detailed Description

Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying examples, in which some, but not all embodiments of the invention are shown. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The following examples and comparative examples used materials including:

lactose-removed skim milk powder: the content of lactose is less than or equal to 0.1 percent, and the content of fat is less than or equal to 1.5 percent;

coconut milk powder: purchased from food industry Co., ltd, south Hainan, with a water content of 7% (W/W) or less;

instant skim milk powder: purchased from the DMK (DMK DEUTSCHES MILCHKO GMBH) group.

EXAMPLE 1 preparation of coconut milk instant powder 1

600g of desugarized skim milk powder, 400g of coconut milk powder, 0.6g of emulsifier (soybean lecithin and sodium caseinate in a weight ratio of 1:2) and 4000g of water were added to a mixing tank and mixed at 45 ℃ to obtain a mixture. Pasteurizing the mixture to obtain a sterilized material. Homogenizing the sterilized material at 60 deg.C with homogenizer at 105bar to obtain homogenized material. And (3) spray-drying the homogenized material, wherein the main air temperature of the spray-drying is 175 ℃, and the air exhaust temperature is 80 ℃, so as to obtain the coconut milk instant powder 1. And (3) packaging the coconut milk instant powder 1 into a finished product after metal detection.

EXAMPLE 2 preparation of coconut milk instant powder 2

500g of defatted and delactosed milk powder, 500g of coconut milk powder, 0.8g of emulsifier (soybean lecithin and sodium caseinate in a weight ratio of 1: 2.5) and 4000g of water were added to a mixing bowl and mixed at 50 ℃ to obtain a mixture. Pasteurizing the mixture to obtain a sterilized material. Homogenizing the sterilized material at 65 deg.C with homogenizer at 110bar to obtain homogenized material. And (3) spray-drying the homogeneous material, wherein the main air temperature of the spray-drying is 200 ℃, and the exhaust air temperature is 85 ℃, so as to obtain the coconut milk instant powder 2. And (4) packaging the coconut milk instant powder 2 into a finished product after metal detection.

Example 3 preparation of coconut milk flavored modified milk powder 1

Uniformly mixing 50kg of the coconut milk instant powder 1 prepared in the example 1, 870kg of instant skimmed milk powder, 76kg of white granulated sugar and 4kg of momordica grosvenori powder by a dry mixer to obtain coconut milk flavored modified milk powder 1; and filling nitrogen into the coconut milk flavored modified milk powder 1 and packaging to obtain a finished product.

Comparative example 1 preparation of coconut milk mixing powder A

The same process as in example 1 was repeated except for replacing the same amount of the defatted powdered milk as used in example 1 with the defatted powdered milk to obtain coconut milk powder A.

Comparative example 2 preparation of coconut milk mixing powder B

The same procedure as in example 1 was repeated except that the delactosed skim milk powder of example 1 was replaced with the same amount of whole milk powder to obtain coconut milk powder B.

Comparative example 3 preparation of coconut milk mixing powder C

The same procedure as in example 1 was repeated except for replacing the desugarized skim milk powder of example 1 with an equal amount of maltodextrin, to obtain coconut milk powder C.

Comparative example 4 preparation of coconut milk flavored modified milk powders A to C

Coconut milk flavored modified milk powders A to C are obtained by respectively replacing the coconut milk instant powder 1 in the embodiment 3 with the coconut milk brewing powders A to C.

Experimental example 1 wettability detection

The results of detecting the wettability of the coconut milk instant powder 1 and the coconut milk mixing powders A to C are shown in Table 1.

The detection method comprises the following steps: weighing 1g of sample, putting the sample into a beaker filled with 50mL of 50 ℃ deionized water, timing from the time when the powder is put into the beaker, and recording the time of completely soaking the powder, namely the wetting time, wherein the shorter the wetting time is, the better the wetting property is.

TABLE 1

As can be seen from Table 1, the wetting time of the instant coconut milk powder of the present invention is significantly shorter than that of the coconut milk mixing powders A to C, indicating that the instant coconut milk powder of the present invention has better wettability.

Experimental example 2 dispersibility test

The dispersibility of the coconut milk instant powder 1 and the coconut milk mixing powders A to C is detected, and the result is shown in Table 2.

The detection method comprises the following steps: placing a beaker filled with 50mL of deionized water on a magnetic stirrer (the rotating speed is kept at 500 r/min), accurately weighing 1g of sample, quickly and uniformly pouring the sample into water, starting timing, and recording the time for dispersing all powder in the water, namely the dispersing time, wherein the shorter the dispersing time is, the better the dispersibility is.

TABLE 2

Sample (I)	Time of dispersion
		Coconut milk instant powder 1	10s
Coconut milk mixing powder A	30s
		Coconut milk mixing powder B	1min
Coconut milk mixing powder C	2min

As can be seen from Table 2, the dispersion time of the instant coconut milk powder of the present invention is significantly shorter than that of the coconut milk mixing powder, indicating that the instant coconut milk powder of the present invention has better dispersibility.

Experimental example 3 examination of solubility of coconut milk-flavored modified milk powder

And (3) investigating the solubility of the coconut milk flavor modified milk powder 1 and the coconut milk flavor modified milk powders A to C.

The investigation method comprises the following steps: 200g of sample is weighed and put into 600mL of water with the temperature of 50-55 ℃ for even mixing, the mixture is kept stand for 30 minutes, and the solubility is observed, and the result is shown in Table 3.

TABLE 3

As can be seen from Table 3, the coconut milk flavored modified milk powders of the present invention have significantly better solubility in water than the coconut milk flavored modified milk powders A-C.

Experimental example 4 evaluation of taste of coconut milk flavored modified milk powder

Coconut milk flavored modified milk powder 1 and coconut milk flavored modified milk powders A to C were subjected to taste evaluation by 20 professionals, the criteria for the taste evaluation are shown in Table 4, and the average score of each sample is shown in Table 5.

TABLE 4

Evaluation index	Youyou (an instant noodle)	Good wine	Difference between
				Comprehensive taste	8 to 10 points	5 to 7 points	1 to 4 points
Fineness of the product	8 to 10 points	5 to 7 points	1 to 4 points
				Milk flavor	8 to 10 points	5 to 7 points	1 to 4 points
Freshness of the product	8 to 10 points	5 to 7 points	1 to 4 points

TABLE 5

As can be seen from Table 5, compared with the coconut milk flavored modified milk powders A to C, the coconut milk flavored modified milk powder has the advantages of better comprehensive taste, higher product fineness, stronger milk fragrance and more refreshing products, so the taste evaluation of the coconut milk flavored modified milk powder is better.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.

Claims

1. A composition comprising the following components:

300 to 800 portions of the skim milk powder of the desugarized sugar

200-2500 parts of coconut milk and/or coconut milk powder

0.1 to 9 portions of emulsifier.

2. The composition of claim 1, wherein the emulsifier is lecithin and/or sodium caseinate.

3. The composition of claim 2, wherein the emulsifier is lecithin and sodium caseinate.

4. The composition of claim 3, wherein the weight ratio of lecithin to sodium caseinate is 1 (1-6).

5. The composition of claim 3, wherein the weight ratio of lecithin to sodium caseinate is 1 (1-4).

6. The composition of claim 2, wherein the lecithin is soy lecithin and/or sunflower lecithin.

7. The composition of claim 1, wherein the lactose content of the delactosed skim milk powder is less than or equal to 2%.

8. The composition of claim 1, wherein the lactose content of the delactosed skim milk powder is less than or equal to 0.1%.

9. The composition of claim 1, wherein the fat content of the delactosed skim milk powder is less than or equal to 3%.

10. The composition of claim 1, wherein the fat content of the delactosed skim milk powder is less than or equal to 1.5%.

11. The composition of claim 1, characterized by one or more of the following (a) to (E):

(A) The weight portion of the lactose-removed skim milk powder is 400 to 700;

(B) 200-1500 parts of coconut milk and/or coconut milk powder;

(C) 0.1 to 5 weight portions of emulsifier;

(D) The water content in the coconut milk powder is less than or equal to 12 percent (W/W);

(E) The water content in the coconut milk is less than or equal to 90 percent (W/W).

12. The composition of claim 11 wherein in item (B) the coconut milk powder is 200 to 1000 parts by weight.

13. The composition according to any one of claims 1 to 12, further comprising a food-acceptable major ingredient and/or a food-acceptable minor ingredient.

14. The composition of claim 13, comprising a food-acceptable major ingredient and a food-acceptable minor ingredient.

15. The composition according to claim 14, wherein the weight ratio of the food-acceptable main ingredient to the food-acceptable auxiliary ingredient is (2-20): 1.

16. The composition according to claim 14, wherein the weight ratio of the food-acceptable base material to the skim milk powder is (18-43): 1.

17. The composition according to claim 13, characterized by the following items 1) and/or 2):

1) The food acceptable main material is at least one of fresh milk, reconstituted milk, whole milk powder, partially skimmed milk powder, skimmed milk powder and instant milk powder;

2) The food-acceptable auxiliary material is at least one selected from sweetener, spice, vitamin supplement, protein supplement, fiber supplement, thickener and oil-type material.

18. The composition according to claim 17, wherein the food-acceptable main ingredient in item 1) is instant milk powder.

19. The composition according to claim 17, wherein the main food-acceptable ingredient in item 1) is instant skim milk powder.

20. The composition of claim 17, wherein the food acceptable excipient of item 2) is a sweetener.

21. The composition according to claim 17, wherein the food-acceptable excipients in item 2) are white granulated sugar and momordica grosvenori powder.

22. The composition according to claim 21, wherein in item 2), the weight ratio of the white granulated sugar to the momordica grosvenori powder is (5-30): 1.

23. A method of preparing a beverage comprising the steps of:

(1) Mixing the composition of any one of claims 1 to 12 with water to obtain a mixture;

24. The method of claim 23, further comprising, between steps (1) - (2), step (2-1): pasteurizing the mixture to obtain a sterilized material.

25. The method of claim 24, further comprising, between steps (2-1) and (2), step (2-2): and homogenizing the sterilized material to obtain a homogenized material.

26. The method of claim 23, characterized by one or more of the following:

(a) In the step (1), the mixing temperature is 25-65 ℃;

(b) In the step (2), the drying mode is spray drying.

27. The method according to claim 25, wherein the temperature of the homogenization treatment in the step (2-2) is 40 ℃ to 80 ℃.

28. The method according to claim 25, wherein the pressure of the homogenization treatment in step (2-2) is 40 to 180bar.

29. The method according to claim 26, wherein in item (b), the temperature of the main air for spray drying in step (2) is 150 ℃ to 230 ℃.

30. The method of claim 26, wherein in item (b), in the step (2), the air exhaust temperature of spray drying is 60-100 ℃.

31. The method of any one of claims 23 to 30, further comprising step (3): mixing the dried product obtained in step (2) with the main food acceptable for food and/or the auxiliary food acceptable for food as described in any one of claims 13 to 22 to obtain a mixture.

32. The method of claim 31, further comprising step (4): and (4) packaging the mixture obtained in the step (3).

33. A packaged beverage comprising the composition of any one of claims 1 to 22 and product packaging.