CN111278289A - 具有改善的质地和稳定性的即饮型基于乳的饮料 - Google Patents
具有改善的质地和稳定性的即饮型基于乳的饮料 Download PDFInfo
- Publication number
- CN111278289A CN111278289A CN201880070014.7A CN201880070014A CN111278289A CN 111278289 A CN111278289 A CN 111278289A CN 201880070014 A CN201880070014 A CN 201880070014A CN 111278289 A CN111278289 A CN 111278289A
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- Prior art keywords
- beverage
- rtd
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- coffee
- milk
- Prior art date
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- Granted
Links
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
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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
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- A23C9/1516—Enrichment or recombination of milk (excepted whey) with milk fat, cream of butter without using isolated or concentrated milk proteins
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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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
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- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
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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
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及清洁标签饮料产品。具体地讲,本发明涉及由乳蛋白和仅一种水性胶体、高酰基结冷胶的受控聚集诱发的蛋白质体系的组合,该蛋白质体系赋予饮料产品出色的感官属性,特别是当含有低脂肪/低糖时。生产这种饮料的方法以及可从所述方法获得的产品也是本发明的一部分。本发明还涉及RTD咖啡饮料。
Description
技术领域
本公开整体涉及通过使用多合一方法在超高温(UHT)处理条件下通过受控蛋白聚集(CPA)而具有改善的质地/口感的含乳饮料,该饮料不具有用于体系稳定性和质地/口感的人造成分。更具体地讲,本公开涉及含有乳和基于水性胶体的稳定体系的即饮型(RTD)低脂肪/低糖饮料,并且还涉及其制备方法。
背景技术
目前的趋势是,消费者更加注重健康,并且他们正在寻找诸如无脂和低糖但不损害产品的味道和质地的更健康饮料。此外,另一个趋势是食品的清洁标签,这正成为行业广泛的承诺。术语“清洁标签”是指具有指示产品不包含特定成分的食物的广告。这通常会影响消费者认为因任何其它原因而非健康或拒绝的那些物质,例如染料、防腐剂、人造调味剂、风味增强剂、转基因食物、氢化脂肪酸,以及其它人造的或被认为是人造的和/或不熟悉的成分,或具有少量成分而不损害产品质量特征的其它成分。因此,许多RTD饮料正在从大量成分转变为少量成分,从消除人造成分转变为天然成分,从高糖和/或高脂肪制剂转变为低糖和/或低脂肪以限制饮料中的热量的制剂。然而,糖和/或脂肪的减少导致饮料的口感单薄而且不那么令人愉快。因此,需要一种解决方案,其改善和补偿低糖/低脂肪的RTD乳饮料的口感损失,而不增加额外或大量的树胶或稳定剂,从而维持消费者的偏好。
至关重要的是,不仅要增强RTD乳饮料的质地/口感,而且还要稳定的液体饮料,而不损害产品在货架期内的稳定性(对于延长货架期(ESL)产品,冷藏条件下至少6个月;并且对于无菌产品,冷藏条件下7个月、20℃条件下6个月、30℃条件下4个月、以及38℃条件下2个月)。如今,许多饮料都使用大量的稳定剂,包括人造成分。
本发明涉及货架稳定的无菌包装液体RTD乳饮料的稳定体系和组合物,不具有用于体系稳定和质地/口感的人造成分,并且涉及制备其饮料的方法。
发明内容
本公开提供即饮型(RTD)低脂肪/低糖乳饮料,并且还提供制备此类饮料的方法。RTD乳饮料可为延长货架期(ESL)或无菌的,并且可具有令人愉悦的口感。该RTD乳饮料可在储存期间具有改善的物理化学稳定性,例如对于ESL产品,冷藏条件下至少7个月是稳定的;并且对于无菌产品,冷藏条件下7个月、20℃条件下6个月、30℃条件下4个月、以及38℃条件下2个月。在乳饮料的整个寿命期间,乳饮料消除了凝胶化并克服了在不同储存条件下的其它相分离/不稳定性问题。
本发明的目标涉及解决以下问题:(i)在低脂肪/低糖的RTD中缺乏质地/口感,以及(ii)低脂肪/低糖RTD的物理不稳定性问题。
本发明的有益效果包括以下方面:
-饮料中总成分的数量有限,并且避免人造成分以实现质地和稳定性;
-显著简化了无菌乳品RTD饮料的工艺;
-能够生产低热量的无菌RTD饮料,其具有浓郁的奶油味、浓厚的产品质地/口感;
-使产品能够在其货架期内保持独特的质地和味道;
-提供增强的货架期物理稳定性,而无脱水、沉淀、乳化;以及
-避免胶凝问题。
因此,本发明现在通过提供具有增强或改善的感官特性的稳定低脂肪和低糖饮料组合物,解决了上述问题。
在一个方面,本发明涉及一种即饮型(RTD)饮料产品,包含:乳、非脂干乳、奶油、脱脂乳或半脱脂乳、或其组合;1-5重量/重量%范围的添加的糖;0.01至0.03重量/重量%范围的高酰基结冷胶;以及酸化剂;其中所述饮料包含酪蛋白-乳清蛋白聚集体,所述酪蛋白-乳清蛋白聚集体具有如通过激光衍射测得的5至10μm范围的基于体积的平均直径值D[4,3],以及在剪切速率75秒-1下于4℃测得的3至30cP范围的粘度。
在另一方面,本发明涉及一种即饮型(RTD)咖啡饮料产品,包含:乳、非脂干乳、奶油、脱脂乳或半脱脂乳、或其组合;1-5重量/重量%范围的添加的糖;0.01至0.03重量/重量%范围的高酰基结冷胶;以及酸化剂(包括咖啡);其中所述饮料包含酪蛋白-乳清蛋白聚集体,所述酪蛋白-乳清蛋白聚集体具有如通过激光衍射测得的5至10μm范围的基于体积的平均直径值D[4,3],以及在剪切速率75秒-1下于4℃测得的3至15cP范围的粘度。咖啡是可溶咖啡、微粉化的咖啡颗粒、咖啡提取物、咖啡浓缩物以及其组合。咖啡包括浓度在0.5至1.5重量/重量%范围的阿拉伯咖啡或罗布斯塔咖啡或其组合。
本发明提供了由乳蛋白(诸如酪蛋白和乳清)、一种或多种碳水化合物和天然水性胶体的相互作用形成的无菌的货架稳定液体RTD乳饮料的组合物。该组合物可任选地包含一种或多种甜味剂、一种或多种缓冲剂和一种或多种调味剂。
此外,本发明的产品表现出优异的感官特性,特别是在质地和口感方面,即使仅有一种水性胶体用作稳定剂也是如此。此外,本发明的产品在延长的产品货架期显示出良好的稳定性。
本发明的另一方面涉及生产RTD乳饮料的方法,该方法包括以下步骤:
-将如上所限定的成分混合;
-添加酸化剂;
-使所述混合物在135-300巴范围的总压力和65-80℃范围的温度下均质化;
-在136-150℃的UHT条件下灭菌3-30秒;
-将所获得的饮料基产品冷却至25℃或更低;以及
-将UHT饮料无菌地灌装在无菌容器中。
具体实施方式
在下面的描述中,除非另有说明,否则%值为重量/重量%。
本发明涉及含蛋白质的饮料,更具体地讲,涉及RTD饮料。本发明解决了以下情况:
-通过除去人造成分和减少成分总数来提供清洁标签;
-开发了饮料,其没有低脂肪/低糖RTD乳饮料的物理不稳定问题
-提供稳定的RTD乳饮料,其在产品货架期内具有独特的质地和口感
目前还没有为具有低糖/低脂肪含量的货架稳定RTD乳饮料使用受控蛋白质聚集的解决方案,其不具有人造稳定剂,并且在饮料的使用寿命期间货架稳定。此外,现在的饮料具有大量稳定剂。
有利地且出人意料地,发现仅一种天然水性胶体的独特组合,酪蛋白与乳清蛋白的特定比例,pH、加热和保持时间的特定组合改善了饮料质地/口感,并提供了低脂肪/低糖RTD乳饮料令人愉快、细腻柔滑的味道。此外,仅当在为受控蛋白质聚集施加pH、加热和保持时间的特定组合之前进行均质化时,才发现期望的质地改善和期望的产品货架期稳定性。
因此,低脂肪/低糖RTD乳饮料在货架期内具有改善的质地和良好的物理化学稳定性。本发明的饮料包含0.01至0.03重量%范围的高酰基结冷胶。
术语“低脂肪/低糖”是指在RTD饮料中以小于5重量/重量%的量存在的添加的糖和小于2重量/重量%的基于乳的脂肪。脂肪可源自已作为RTD饮料中的成分存在的乳。在另一个实施方案中,脂肪也可作为奶油、黄油或无水乳脂加入RTD饮料。
如果我们使用上述范围之外的水性胶体,将发生凝胶化或相分离问题(例如浆液、沉淀)(下文将提供所述范围之内和之外的实施例)。
该饮料包含酪蛋白-乳清蛋白聚集体,这些酪蛋白-乳清蛋白聚集体具有如激光衍射测得的5至10μm的基于体积的平均直径值D[4,3]。
在本发明的一个实施方案中,酸化剂包括但不限于乳酸、葡萄糖酸-δ-内酯、磷酸、抗坏血酸、乙酸、柠檬酸、苹果酸、盐酸或其组合。在一个实施方案中,酸化剂为0.03至0.06重量/重量%范围的乳酸。在另一个实施方案中,酸化剂为0.03至0.06重量/重量%范围的柠檬酸。
术语“葡萄糖酸-δ-内酯”是D-葡萄糖酸的内酯(环酯)。加入水后,葡萄糖酸-δ-内酯部分水解成葡萄糖酸,内酯形式与化学平衡中形成的酸形式之间保持平衡。
在本发明的一个实施方案中,该RTD乳饮料还包含用于钙强化的钙盐。在本发明的一个实施方案中,钙盐包括但不限于碳酸钙、磷酸钙、乳酸-柠檬酸钙、柠檬酸钙或其组合。
在另一个实施方案中,本发明涉及RTD咖啡饮料,其还包含碳酸氢钠和/或碳酸氢钾,而不是以9至0.15重量/重量%范围的量存在的钙盐。
在一个实施方案中,产品包括加入糖,其中糖是最多约5重量/重量%的蔗糖。
在一个实施方案中,RTD饮料还包含额外的乳清蛋白以改善CPA效应和乳蛋白的富集。
在一个实施方案中,产品包括加入天然甜味剂。
在一个实施方案中,产品包括加入可可粉、调味剂诸如巧克力、香草、香蕉、草莓、覆盆子、乳或其组合。
在一个实施方案中,饮料是清洁标签。它避免了人造、化学改性的成分,诸如羧甲基纤维素、羟丙基纤维素、化学改性的淀粉、消费者不熟悉的人造感觉的成分诸如角叉菜胶。
液体饮料组合物和产品
根据本发明的饮料组合物包括如本发明所述的RTD乳饮料,并且可以是旨在被人或动物食用的任何饮料组合物,诸如饮料,例如咖啡饮料、可可或巧克力饮料、麦芽饮料,或基于乳的饮料;性能营养产品;医学营养产品;乳制品,例如乳饮料;用于改善思维能力或预防智力下降的产品;或改善皮肤的产品。
饮料或饮料组合物
根据本发明的饮料包括本发明所述的RTD乳饮料,并且可以呈即饮型饮料的形式。所谓“即饮型饮料”是指不必另外添加液体就可饮用的呈液体形式的饮料。根据本发明的饮料可以包括本领域已知的用于生产饮料的任何其它合适的成分,诸如甜味剂,例如糖,诸如转化糖、蔗糖、果糖、葡萄糖或其任何混合物,天然甜味剂;天然香味剂和调味剂,例如可可、咖啡或茶香味剂和/或调味剂;乳;稳定剂;天然色素,或其组合。
即饮型饮料可经受热处理以延长产品的货架期,可经受UHT(超高温)处理、HTST(高温短时间)巴氏灭菌、批量巴氏灭菌或热灌装。
含乳蛋白的液体饮料是含有乳质(例如,流体、除去脂肪、除去乳糖、粉末、浓缩物、分馏的)或从乳质得到的蛋白质(无论是天然的还是改性的)或其混合物的饮料或饮料浓缩物。
根据一个具体实施方案,预热处理阶段的pH由酸性组分的存在来控制。优选地选择酸性组分,但不限于选自乳酸、葡萄糖酸-δ-内酯、磷酸、抗坏血酸、乙酸、柠檬酸、苹果酸、盐酸、糖蜜、水果衍生的酸和发酵衍生的酸。
根据一个具体实施方案,根据本发明的产品包含约0至约2重量/重量%的脂肪、最多约3.5重量/重量%的蛋白质和约1至5重量/重量%的甜味剂,例如糖。
“甜味剂”应理解为赋予最终产品甜度的成分或成分的混合物。这些甜味剂包括天然糖,如蔗糖、甜菜糖、糖蜜、其它植物来源的营养性和非营养性甜味剂。在一个实施方案中,糖是最多约5重量/重量%的蔗糖。
产品仅包含一种用作稳定剂的水性胶体。
“稳定剂”应理解为有助于饮料产品关于货架期的稳定性的成分。因此,稳定剂可以包含为饮料提供物理稳定性的任何成分。
已经令人惊奇地发现,根据本发明的饮料中该受控蛋白质聚集体系的存在改善了产品的感官特征,特别是其显著增强了包含该体系的所述饮料的细腻柔滑质地。
本发明是由酸性组分和特定热处理条件产生的有针对性的蛋白质聚集体系,即在蛋白质诸如乳蛋白中的pH、温度和保持时间的特定组合,其被证明显著改善本发明的饮料的口感和乳脂度。
此外,本发明的产品被证明是当冷藏时以及当保持在室温下供食用时特别稳定的。
本发明在又一方面涉及包含酪蛋白和乳清蛋白的受控蛋白质聚集体系用于制造有酸的存在的饮料的用途。本发明在又一方面涉及加热至在136至150℃范围的温度并保持3秒至30秒。
这种体系提供了意想不到的优点,它可以赋予饮料产品非凡的感官属性以及良好的稳定性,同时降低脂肪和/或糖的含量,而仅包含一种水性胶体。
本发明的均质化步骤可在一个或两个步骤中进行。两步均质化方法包括第一步骤,其中将液体混合物暴露于100至250巴范围的压力下,以及随后第二步骤,使压力处于35至50巴的范围。
本申请人已发现,与典型的饮料产品相比,高酰基结冷胶与以下工艺参数例如pH、特定的热处理和保持时间的组合导致产品具有细腻柔滑质地和优异的货架期稳定性。此外,至关重要的是在特定热处理之前进行均质化步骤。
实施例
本文通过以下非限制性实施例进一步说明本发明。
在发明的该实施例以及所有其它实施例中,成分的浓度基于全产品配方以重量/重量%给出。
实施例1:
可通过以下方法制备RTD饮料:
·将可可粉在90℃下水合(例如润湿)45分钟以形成可可浆。
·将各成分在搅拌下混合45分钟;
·在136-150℃的UHT条件下灭菌3-30秒;
·使混合物在135-300巴范围的总压力和65-80℃范围的温度下均质化;
·将所获得的饮料基产品冷却至25℃或更低;以及
·将UHT饮料无菌地灌装在无菌容器中。
实施例2:
可通过以下方法制备RTD饮料:
·将可可粉在90℃下水合(例如润湿)45分钟以形成可可浆。
·将各成分(包括酸)在搅拌下混合45分钟;
·使混合物在135-300巴范围的总压力和65-80℃范围的温度下均质化;
·在136-150℃的UHT条件下灭菌3-30秒;
·将所获得的饮料基产品冷却至25℃或更低;以及
·将UHT饮料无菌地灌装在无菌容器中。
实施例3:
如实施例1的方法制备RTD饮料,使用90kg无脂乳、200g非脂干乳、160g共加工的微晶纤维素(MCC)和羧甲基纤维素(CMC)、10g角叉菜胶、12g高酰基结冷胶、4.2kg糖、500g可可、100g改性淀粉、150g碳酸钙和达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在货架期发现了胶凝问题。
实施例4:
如实施例2制备具有受控蛋白聚集的RTD饮料,使用90kg无脂乳、200g非脂干乳、25g高酰基结冷胶、4.2kg糖、500g可可、150g碳酸钙、45g 80%乳酸以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。发现质地感官属性与实施例3中制备的饮料的质地感官属性相似,而在货架期未发现胶凝问题。
实施例5:
如实施例2制备具有受控蛋白聚集的RTD饮料,使用90kg无脂乳、200g非脂干乳、25g高酰基结冷胶、4.2kg糖、500g可可、150g碳酸钙、25g 80%乳酸以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在产品货架期发现了相分离,包括大理石纹和沉淀。
实施例6:
如实施例2制备具有受控蛋白聚集的RTD饮料,使用90kg无脂乳、200g非脂干乳、25g高酰基结冷胶、4.2kg糖、500g可可、150g碳酸钙、65g 80%乳酸以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。发现样品有砂质感,并且在货架期发现了胶凝问题。
实施例7:
如实施例2制备具有受控蛋白聚集的RTD饮料,使用90kg无脂乳、200g非脂干乳、4.2kg糖、500g可可、150g碳酸钙、45g 80%乳酸以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。与实施例3中制备的饮料相比,发现粘度较低,并且在货架期发现了相分离问题。
实施例8:
如实施例2制备具有受控蛋白聚集的RTD饮料,使用90kg无脂乳、200g非脂干乳、32.5g高酰基结冷胶、4.2kg糖、500g可可、150g碳酸钙、45g 80%乳酸以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在货架期发现了胶凝问题。
实施例9:
可通过以下方法制备RTD咖啡饮料:
·将所有成分(咖啡除外)在搅拌下混合20分钟;
·将咖啡粉末于60℃水中溶解20分钟;
·将咖啡溶液加入以上成分混合物;
·在136-150℃的UHT条件下灭菌3-30秒;
·使混合物在135-300巴范围的总压力和65-80℃范围的温度下均质化;
·将所获得的饮料基产品冷却至25℃或更低;以及
·将UHT饮料无菌地灌装在无菌容器中。
实施例10:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、10g高酰基结冷胶、3kg糖、1kg咖啡粉,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在货架期发现了良好的物理化学稳定性和口感。
实施例11:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、10g高酰基结冷胶、3kg糖、1kg咖啡粉、100g碳酸氢钠,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在货架期发现了良好的物理化学稳定性和口感。
实施例12:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、30g高酰基结冷胶、3kg糖、1kg咖啡粉,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在货架期发现了良好的物理化学稳定性和口感。
实施例13:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、30g高酰基结冷胶、3kg糖、1kg咖啡粉、100g碳酸氢钠,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在货架期发现了良好的物理化学稳定性和口感。
实施例14:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、20g高酰基结冷胶、3kg糖、1kg咖啡粉、50g碳酸氢钠、30g柠檬酸钾,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在货架期发现了良好的物理化学稳定性和口感。
实施例15:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、40g高酰基结冷胶、3kg糖、1kg咖啡粉,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在存储期发现了胶凝问题。
实施例16:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、5g高酰基结冷胶、3kg糖、1kg咖啡粉,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在储存期观察到了相分离。发现质地/口感松软。
实施例17:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、50g高酰基结冷胶、3kg糖、1kg咖啡粉、50g碳酸氢钠,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。在存储期发现了胶凝问题。
实施例18:
如实施例9的方法制备RTD咖啡饮料,使用45kg全脂乳、3kg糖、1kg咖啡粉、100g碳酸氢钠,以及达到100kg最终饮料所需的水。
评估饮料的物理化学特性,并由受过培训的感官评定小组成员判断感官特征。观察到严重的相分离。
Claims (14)
1.即饮型(RTD)饮料产品,包含:
乳、非脂干乳、奶油、脱脂乳或半脱脂乳、或其组合;
1-5重量/重量%范围的添加的糖;
0.01至0.03重量/重量%范围的高酰基结冷胶;以及
酸化剂;
其中所述饮料包含酪蛋白-乳清蛋白聚集体,所述酪蛋白-乳清蛋白聚集体具有如通过激光衍射测得的5至10μm范围的基于体积的平均直径值D[4,3],以及在剪切速率75秒-1下于4℃测得的3至30cP范围的粘度。
2.根据权利要求1所述的RTD饮料,其中所述酸化剂包括乳酸、抗坏血酸、柠檬酸或其组合。
3.根据权利要求2所述的RTD饮料,其中所述酸化剂为0.03至0.06重量/重量%范围的乳酸。
4.根据权利要求1所述的RTD饮料,其中所述RTD饮料为包含可可的基于乳的饮料。
5.根据权利要求1所述的RTD饮料,其中所述RTD饮料为基于咖啡的饮料,并且所述酸化剂为咖啡。
6.根据权利要求5所述的RTD饮料,其中所述咖啡是可溶咖啡、微粉化的咖啡颗粒、咖啡提取物、咖啡浓缩物以及其组合。
7.根据权利要求6所述的RTD饮料,其中所述咖啡包括浓度在0.5至1.5重量/重量%范围的阿拉伯咖啡或罗布斯塔咖啡或其组合。
8.根据权利要求2所述的RTD饮料,还包含碳酸钙、磷酸钙、乳酸-柠檬酸钙、柠檬酸钙、碳酸氢钠、碳酸氢钾或其组合。
9.根据权利要求5所述的RTD饮料,还包含碳酸氢钠、碳酸氢钾或其组合。
10.根据权利要求8所述的RTD饮料,其中碳酸氢钠的量在0至0.15重量/重量%的范围。
11.根据权利要求5至9所述的RTD饮料,其中粘度在3至15cP的范围。
12.根据权利要求1或5所述的RTD饮料,其中糖为最多约5重量/重量%的蔗糖。
13.生产根据权利要求1或4所述的RTD饮料的方法,包括以下步骤:
-将如权利要求1、4或5所限定的成分混合;
-添加酸化剂;
-使所述混合物在135-300巴范围的总压力和65-80℃范围的温度下均质化;
-在136-150℃的UHT条件下灭菌3-30秒;
-将所获得的饮料基产品冷却至25℃或更低;以及
-将UHT饮料无菌地灌装在无菌容器中。
14.根据权利要求13所述的方法,其中所述均质化处于包括以下的两个步骤中:第一步骤,其中将液体混合物暴露于100至250巴范围的压力下,以及随后第二步骤,使压力处于35至50巴的范围。
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EP3703503A1 (en) | 2020-09-09 |
US11116234B2 (en) | 2021-09-14 |
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MX2020007187A (es) | 2020-10-08 |
US20200337326A1 (en) | 2020-10-29 |
ES2917524T3 (es) | 2022-07-08 |
JP2021501564A (ja) | 2021-01-21 |
WO2019086565A1 (en) | 2019-05-09 |
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