CN111357815A - Hot-filling PET bottle milk tea beverage containing Japan Chongguo brown sugar and preparation method thereof - Google Patents
Hot-filling PET bottle milk tea beverage containing Japan Chongguo brown sugar and preparation method thereof Download PDFInfo
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- CN111357815A CN111357815A CN202010244015.8A CN202010244015A CN111357815A CN 111357815 A CN111357815 A CN 111357815A CN 202010244015 A CN202010244015 A CN 202010244015A CN 111357815 A CN111357815 A CN 111357815A
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- hot
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- 239000008267 milk Substances 0.000 title claims abstract description 115
- 210000004080 milk Anatomy 0.000 title claims abstract description 115
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- 235000013616 tea Nutrition 0.000 title claims abstract description 75
- 238000011049 filling Methods 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 244000269722 Thea sinensis Species 0.000 claims abstract description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
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- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 229940005740 hexametaphosphate Drugs 0.000 claims description 4
- 150000003904 phospholipids Chemical class 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 2
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 2
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical group [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 28
- 239000000796 flavoring agent Substances 0.000 abstract description 23
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
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- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to the technical field of beverage production, and provides a hot-filling PET bottle milk tea beverage containing Japan okinawa brown sugar and a preparation method thereof, aiming at solving the problems of single flavor and poor stability in shelf life of the traditional milk tea beverage, wherein each 1000mL of the hot-filling PET bottle milk tea beverage comprises the following components: 30-80 g of whole milk powder, 2-30 g of skim milk powder, 5-100 g of white granulated sugar, 2-15 g of coconut oil, 2-20 g of black tea, 0.1-5 g of Japan Okinawa brown sugar, 0.1-3 g of emulsifier, 0.1-20 g of thickener, 0.01-0.05 g of phosphate, 0.01-1 g of antioxidant, 0.05-0.5 g of nisin, 0.1-1.5 g of acidity regulator and the balance of purified water. The formula of the milk tea is based on milk, tea, brown sugar and coconut oil, and the milk tea adopts specific components and content proportion and synergistic compatibility, so that the milk tea is smoother in taste, healthier and stable in shelf life compared with common milk tea; the preparation method is simple to operate, has no special requirements on equipment, and is easy to industrialize.
Description
Technical Field
The invention relates to the technical field of beverage production, in particular to a hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar and a preparation method thereof.
Background
In recent years, the milk tea is deeply loved by the vast consumers, and the brown sugar milk tea is a net red product. Japanese Okinawa brown sugar is prepared by directly squeezing stem of caulis Sacchari sinensis to obtain juice, boiling, and air drying. The black sugar milk tea beverage has a special burnt fragrance, is mellow and smooth in sweet taste, has a throat-sealing feeling unlike ordinary syrup, can be used for regulating coffee and black tea, has a special taste, is mainly sold in drink shops in streets at present, and is not available in PET bottle black sugar milk tea products because milk tea is easy to precipitate and fat floats upwards in shelf life. The brown sugar is combined with the milk, so that the black sugar has rich taste and is healthy and enjoyable.
The brown sugar is QB/T4567, while the brown sugar is QB/T4561, the brown sugar has natural burnt fragrance due to long boiling time, the brown sugar has no burnt fragrance, and the combination of the burnt fragrance and the sugarcane fragrance enables the brown sugar to be of a higher grade. The brown sugar is darker than common brown sugar, and the sugarcane contains polyphenols, so that the color of the brown sugar is easily darker in an iron ion environment. The implementation standard and requirement of brown sugar are higher than those of brown sugar, and the quality of high-standard products is naturally better.
Market research shows that the increase of consumption of healthy food is due to the fact that people pay more and more attention to diet health, and the great health is the development trend of the food industry. The Nippon Okinawa is rich in minerals, and is a healthy food material. However, the non-dairy creamer (non-dairy creamer) is completely saturated fatty acid, and is easy to cause obesity and cardiovascular diseases due to excessive intake of saturated fatty acid, so that the development of a product integrating fashion, health and delicious taste is great tendency.
Chinese patent literature discloses a method for making brown sugar milk tea, the application publication number of which is CN105394239A, the invention takes brown sugar, lotus root pulp of medlar, black tea powder and instant milk powder as raw materials to prepare the pure natural brown sugar milk tea, but the brown sugar milk tea is limited to powder milk tea, has single flavor and poor instantaneity.
Disclosure of Invention
The invention provides a hot-filling PET bottle milk tea beverage containing Japan okinawa brown sugar, which has mellow taste, fresh taste and stable quality in shelf life, and aims to overcome the problems of single flavor and poor stability in shelf life of the traditional milk tea beverage.
The invention also provides a preparation method of the hot-filling PET bottle milk tea beverage containing the Japan Chonglao brown sugar, which has the advantages of simple operation, no special requirements on equipment and easy industrialization.
In order to achieve the purpose, the invention adopts the following technical scheme:
a hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein each 1000mL comprises the following components: 30-80 g of whole milk powder, 2-30 g of skim milk powder, 5-100 g of white granulated sugar, 2-15 g of coconut oil, 2-20 g of black tea, 0.1-5 g of Japan Okinawa brown sugar, 0.1-3 g of emulsifier, 0.1-20 g of thickener, 0.01-0.05 g of phosphate, 0.01-1 g of antioxidant, 0.05-0.5 g of nisin, 0.1-1.5 g of acidity regulator and the balance of purified water.
Coconut oil is the only grease consisting of medium-chain fatty acids in daily food, medium-chain fatty molecules are smaller than long-chain fatty molecules of other food, and are easy to digest and absorb by human bodies, digestion of the coconut oil for food therapy does not need to use a pancreatic digestive enzyme system of the human bodies, and pressure applied to enzymes and hormone systems of the bodies is small. Furthermore, the liver is more prone to use medium-chain fatty acids as a fuel source for energy production, thereby improving the efficiency of metabolism. The medium chain fatty acid has natural comprehensive antibacterial ability, and when people take the medium chain triglyceride, the medium chain triglyceride is converted into monoglyceride and medium chain fatty acid in our body, and the two substances have strong antibacterial ability and can kill bacteria, fungi, viruses and parasites which cause diseases. According to the invention, the milk, the tea, the brown sugar and the coconut oil are mixed according to a special proportion and a special process, so that the product is smoother in taste, healthier and stable in shelf life compared with the common milk tea. The invention relates to a milk liquid prepared by the compatibility principle of whole milk powder, skim milk powder and coconut oil, aiming at improving the taste, leading the taste to be mellow and having sufficient milk flavor.
The Japan okinawa brown sugar is rich in minerals, particularly has high calcium and potassium contents, has the first function of increasing the flavor of the brown sugar, and simultaneously has the function of eliminating the bitter taste of the black tea and improving the flavor; the black tea has the first function of increasing tea flavor, can simultaneously play a role of fusing milk and brown sugar flavors, and provides tea polyphenol which has various physiological activities of oxidation resistance, radiation protection, aging resistance, blood fat reduction, blood sugar reduction, bacteriostasis, enzyme inhibition and the like. The taste is improved by a compound system of black tea, Japan okinawa brown sugar, whole milk powder, skim milk powder and coconut oil. The nisin has the effect of prolonging the shelf life, and the vitamin C and the sodium erythorbate synergistically enhance the nutrition and can prolong the shelf life. The Japanese Chonglao brown sugar selected by the invention introduces fashion elements into the milk tea, and simultaneously utilizes the vitamin C and the sodium erythorbate to stabilize the tea polyphenol in the black tea, thereby achieving the effects of stable color and system stability of the product in shelf life.
Preferably, the emulsifier comprises the following components in percentage by mass: 1-90% of the component A and 10-99% of the component B; the component A is glyceryl monostearate; the component B is one or more selected from sucrose fatty acid ester, diacetyl tartaric acid ester of mono-and diglycerides, phospholipid, and sodium stearoyl lactylate. The combination principle of the emulsifier is based on the distribution of the emulsifier in oil water, the formula of the emulsifier has a greater tendency of migrating to an interface, and the macromolecular emulsifier and the micromolecular emulsifier are used simultaneously, so that the shelf life stability of a system can be increased.
Preferably, the thickener comprises the following components in percentage by mass: 0.1-90% of the component C and 10-99.9% of the component D; the component C is carrageenan; the component D is one or more selected from microcrystalline cellulose, gellan gum and guar gum. The carrageenan can improve the stability of protein in the beverage, the microcrystalline cellulose and the guar gum mainly play a role in suspension and thickening, and the compatibility of the two can achieve a synergistic effect.
Preferably, the phosphate is a tripolyphosphate or hexametaphosphate.
Preferably, the acidity regulator is sodium bicarbonate.
Preferably, the antioxidant is sodium erythorbate and vitamin C.
A preparation method of a hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar comprises the following steps:
(1) dispersing the emulsifier in hot water at the temperature of 60-75 ℃ according to the proportion, adding the coconut oil, the whole milk powder, the skim milk powder and the phosphate after the emulsifier is fully dissolved, uniformly dispersing, continuously stirring for 15-25 min after the emulsifier is dissolved, and fully dissolving to obtain milk;
(2) hydrating the milk obtained in the step (1); hydration treatment can promote the protein in the whole milk powder to fully contact with water to form micelles, so that the stability can be improved, the powdery feeling of the product can be eliminated, and the taste of the beverage can be improved;
(3) homogenizing the milk liquid treated in the step (2);
(4) adding the thickening agent into warm water at 25-50 ℃ for dissolving to obtain a thickening agent solution;
(5) adding hot water of 85-90 ℃ into black tea, and performing spray extraction to obtain a black tea extracting solution; the extraction time is preferably 10-40 min;
(6) adding the milk processed in the step (3), the thickener solution obtained in the step (4), the black tea extract obtained in the step (5), white granulated sugar, Nippon Okinawa brown sugar, an antioxidant, nisin, an acidity regulator and purified water into a mixing tank in sequence, and fully stirring and mixing to obtain a mixed feed liquid; adding white sugar into hot water of above 70 deg.C before adding into the blending tank, dissolving completely, filtering, and cooling;
(7) and (4) sterilizing the mixed feed liquid obtained in the step (6) by UHT (ultra high temperature) and filling by using an ultra-clean hot filling machine to obtain a PET bottle product, and cooling to room temperature to obtain the hot-filled PET bottle milk tea beverage containing the Japan Chongguo brown sugar.
Preferably, in the step (2), the temperature of the hydration treatment is 50-75 ℃, and the time of the hydration treatment is 30-50 min.
Preferably, in the step (3), the temperature of the homogenization treatment is 60-75 ℃, the primary pressure is controlled to be 15-30 MPa, and the secondary pressure is controlled to be 5 MPa.
Preferably, in the step (5), the weight ratio of the hot water to the black tea is (30-50): 1.
therefore, the invention has the following beneficial effects:
(1) the hot-filling PET bottle milk tea beverage containing the Japan Chonghua dark brown sugar is based on milk, tea, dark brown sugar and coconut oil, and is more silky and healthier in taste and stable in shelf life compared with the common milk tea through specific components and content proportion and synergistic compatibility;
(2) the preparation method is simple to operate, has no special requirements on equipment, and is easy to industrialize.
Detailed Description
The technical solution of the present invention is further specifically described below by way of specific examples.
In the present invention, all the equipment and materials are commercially available or commonly used in the art, and the methods in the following examples are conventional in the art unless otherwise specified.
Example 1
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein the dosage of each component in each 1000mL beverage is as follows: 50g of whole milk powder, 10g of skim milk powder, 50g of white granulated sugar, 15g of coconut oil, 12g of black tea, 1g of Japan Okinawa brown sugar, 1.0g of glycerin monostearate, 1.5g of sucrose fatty acid ester, 0.1g of carrageenan, 0.5g of gellan gum, 0.5g of sodium tripolyphosphate, 0.1g of vitamin C, 0.5g of sodium erythorbate, 0.2g of nisin, 0.5g of sodium bicarbonate and the balance of purified water.
The preparation method of the hot-filling PET bottle milk tea beverage containing the Japan Chongguo brown sugar comprises the following steps:
(1) dispersing emulsifier (glyceryl monostearate and sucrose fatty acid ester) in 65 deg.C hot water according to above ratio, dissolving completely, adding oleum Cocois, whole milk powder, skimmed milk powder and sodium tripolyphosphate, dispersing uniformly, dissolving, stirring for 20min, and dissolving completely to obtain milk solution;
(2) hydrating the milk obtained in the step (1), wherein the temperature of the hydration is 65 ℃, and the time of the hydration is 40 min;
(3) homogenizing the milk processed in step (2) at 65 deg.C under 20Mpa for the first stage and 5Mpa for the second stage;
(4) adding thickener (carrageenan and gellan gum) into 45 deg.C warm water, and dissolving to obtain thickener solution;
(5) adding hot water of 87 ℃ into black tea, and performing spray extraction for 25min to obtain black tea extract; the weight ratio of the hot water to the black tea is 35: 1;
(6) adding the milk processed in the step (3), the thickener solution obtained in the step (4), the black tea extract obtained in the step (5), white granulated sugar, Japan okinawa brown sugar, antioxidants (vitamin C, sodium erythorbate), nisin, sodium bicarbonate and purified water into a mixing tank in sequence, and fully stirring and mixing to obtain a mixed feed liquid; adding white sugar into hot water of above 70 deg.C before adding into the blending tank, dissolving completely, filtering, and cooling;
(7) and (4) sterilizing the mixed feed liquid obtained in the step (6) by UHT (ultra high temperature) and filling by using an ultra-clean hot filling machine to obtain a PET bottle product, and cooling to room temperature to obtain the hot-filled PET bottle milk tea beverage containing the Japan Chongguo brown sugar.
Example 2
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein the dosage of each component in each 1000mL beverage is as follows: 50g of whole milk powder, 10g of skim milk powder, 50g of white granulated sugar, 15g of coconut oil, 12g of black tea, 1g of Japan okinawa brown sugar, 1.0g of glycerin monostearate, 1.5g of sucrose fatty acid ester, 0.3g of carrageenan, 4.0g of microcrystalline cellulose, 0.5g of sodium tripolyphosphate, 0.1g of vitamin C, 0.5g of sodium erythorbate, 0.2g of nisin, 0.5g of sodium bicarbonate and the balance of purified water.
The preparation method of the hot-filling PET bottle milk tea beverage containing the Japan Chongguo brown sugar comprises the following steps:
(1) dispersing emulsifier (glyceryl monostearate and sucrose fatty acid ester) in 60 deg.C hot water according to above ratio, dissolving completely, adding oleum Cocois, whole milk powder, skimmed milk powder and sodium tripolyphosphate, dispersing uniformly, dissolving, stirring for 25min, and dissolving completely to obtain milk solution;
(2) hydrating the milk obtained in the step (1), wherein the temperature of the hydration is 50 ℃, and the time of the hydration is 50 min;
(3) homogenizing the milk processed in step (2) at 60 deg.C under 30Mpa for the first stage and 5Mpa for the second stage;
(4) adding thickener (carrageenan and microcrystalline cellulose) into warm water of 25 deg.C, and dissolving to obtain thickener solution;
(5) adding hot water of 90 deg.C into black tea, and extracting for 10min to obtain black tea extractive solution; the weight ratio of the hot water to the black tea is 30: 1;
(6) adding the milk processed in the step (3), the thickener solution obtained in the step (4), the black tea extract obtained in the step (5), white granulated sugar, Japan okinawa brown sugar, antioxidants (vitamin C, sodium erythorbate), nisin, sodium bicarbonate and purified water into a mixing tank in sequence, and fully stirring and mixing to obtain a mixed feed liquid; adding white sugar into hot water of above 70 deg.C before adding into the blending tank, dissolving completely, filtering, and cooling;
(7) and (4) sterilizing the mixed feed liquid obtained in the step (6) by UHT (ultra high temperature) and filling by using an ultra-clean hot filling machine to obtain a PET bottle product, and cooling to room temperature to obtain the hot-filled PET bottle milk tea beverage containing the Japan Chongguo brown sugar.
Example 3
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein the dosage of each component in each 1000mL beverage is as follows: 50g of whole milk powder, 10g of skim milk powder, 50g of white granulated sugar, 15g of coconut oil, 12g of black tea, 1g of Japan Okinawa brown sugar, 0.5g of glyceryl monostearate, 0.3g of diacetyl tartaric acid monoglyceride, 0.3g of carrageenan, 0.5g of gellan gum, 0.5g of sodium tripolyphosphate, 0.1g of vitamin C, 0.5g of sodium erythorbate, 0.2g of nisin, 0.5g of sodium bicarbonate and the balance of purified water.
The preparation method of the hot-filling PET bottle milk tea beverage containing the Japan Chongguo brown sugar comprises the following steps:
(1) dispersing emulsifier (glyceryl monostearate and diacetyl tartaric acid ester of mono-and diglycerides) in 75 deg.C hot water according to the above ratio, dissolving completely, adding oleum Cocois, whole milk powder, skimmed milk powder and sodium tripolyphosphate, dispersing uniformly, dissolving, stirring for 15min, and dissolving completely to obtain milk solution;
(2) hydrating the milk obtained in the step (1), wherein the temperature of the hydration is 75 ℃, and the time of the hydration is 30 min;
(3) homogenizing the milk liquid treated in the step (2), wherein the temperature of the homogenizing treatment is 75 ℃, the primary pressure is controlled to be 15Mpa, and the secondary pressure is controlled to be 5 Mpa;
(4) adding thickener (carrageenan and gellan gum) into 25 deg.C warm water, and dissolving to obtain thickener solution;
(5) adding hot water of 85 deg.C into black tea, and spray extracting for 40min to obtain black tea extractive solution; the weight ratio of the hot water to the black tea is 50: 1;
(6) adding the milk processed in the step (3), the thickener solution obtained in the step (4), the black tea extract obtained in the step (5), white granulated sugar, Japan okinawa brown sugar, antioxidants (vitamin C, sodium erythorbate), nisin, sodium bicarbonate and purified water into a mixing tank in sequence, and fully stirring and mixing to obtain a mixed feed liquid; adding white sugar into hot water of above 70 deg.C before adding into the blending tank, dissolving completely, filtering, and cooling;
(7) and (4) sterilizing the mixed feed liquid obtained in the step (6) by UHT (ultra high temperature) and filling by using an ultra-clean hot filling machine to obtain a PET bottle product, and cooling to room temperature to obtain the hot-filled PET bottle milk tea beverage containing the Japan Chongguo brown sugar.
Example 4
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein each 1000mL comprises the following components: 30g of whole milk powder, 30g of skim milk powder, 5g of white granulated sugar, 2g of coconut oil, 20g of black tea, 5g of Japan okinawa brown sugar and 0.03g of glyceryl monostearate; 1.0g of phospholipid, 1.97g of sodium stearoyl lactate, 2g of carrageenan, 19.98g of guar gum, 0.01g of hexametaphosphate, 0.5g of sodium erythorbate, 0.5g of vitamin C, 0.05g of nisin, 1.5g of sodium bicarbonate and the balance of purified water.
The preparation method of the hot-filling PET bottle milk tea beverage containing the Japan Chongguo brown sugar comprises the following steps:
(1) dispersing emulsifier (glyceryl monostearate, phospholipid, sodium stearyl lactate) in 65 deg.C hot water according to above ratio, dissolving completely, adding oleum Cocois, whole milk powder, skimmed milk powder and phosphate, dispersing uniformly, dissolving, stirring for 20min, and dissolving completely to obtain milk solution;
(2) hydrating the milk obtained in the step (1), wherein the temperature of the hydration is 65 ℃, and the time of the hydration is 40 min;
(3) homogenizing the milk processed in step (2) at 65 deg.C under 20Mpa for the first stage and 5Mpa for the second stage;
(4) adding thickener (carrageenan and guar gum) into warm water of 30 deg.C, and dissolving to obtain thickener solution;
(5) adding hot water of 88 deg.C into black tea, and spray extracting for 30min to obtain black tea extractive solution; the weight ratio of the hot water to the black tea is 35: 1;
(6) adding the milk processed in the step (3), the thickener solution obtained in the step (4), the black tea extract obtained in the step (5), white granulated sugar, Japan okinawa brown sugar, antioxidants (vitamin C, sodium erythorbate), nisin, sodium bicarbonate and purified water into a mixing tank in sequence, and fully stirring and mixing to obtain a mixed feed liquid;
(7) and (4) sterilizing the mixed feed liquid obtained in the step (6) by UHT (ultra high temperature) and filling by using an ultra-clean hot filling machine to obtain a PET bottle product, and cooling to room temperature to obtain the hot-filled PET bottle milk tea beverage containing the Japan Chongguo brown sugar.
Example 5
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein each 1000mL comprises the following components: 80g of whole milk powder, 2g of skim milk powder, 100g of white granulated sugar, 2g of coconut oil, 2g of black tea, 0.1g of Japan okinawa brown sugar, 0.099g of glycerin monostearate, 0.01g of sodium stearyl lactate, 0.01g of carrageenan, 0.09g of microcrystalline cellulose, 0.01g of hexametaphosphate, 0.005g of sodium erythorbate, 0.005g of vitamin C, 0.5g of nisin, 0.1g of sodium bicarbonate and the balance of purified water.
The preparation method of the hot-filling PET bottle milk tea beverage containing the Japan Chongguo brown sugar comprises the following steps:
(1) dispersing emulsifiers (glyceryl monostearate and sodium stearyl lactate) in 75 deg.C hot water according to the above ratio, dissolving completely, adding oleum Cocois, whole milk powder, skimmed milk powder and phosphate, dispersing uniformly, dissolving, stirring for 25min, and dissolving completely to obtain milk solution;
(2) hydrating the milk obtained in the step (1), wherein the temperature of the hydration is 60 ℃, and the time of the hydration is 35 min;
(3) homogenizing the milk processed in step (2) at 65 deg.C under 20Mpa for the first stage and 5Mpa for the second stage;
(4) adding thickener (carrageenan and microcrystalline cellulose) into warm water of 30 deg.C, and dissolving to obtain thickener solution;
(5) adding 89 deg.C hot water into black tea, and spray extracting for 35min to obtain black tea extractive solution; the weight ratio of the hot water to the black tea is 40: 1;
(6) adding the milk processed in the step (3), the thickener solution obtained in the step (4), the black tea extract obtained in the step (5), white granulated sugar, Japan okinawa brown sugar, antioxidants (vitamin C, sodium erythorbate), nisin, sodium bicarbonate and purified water into a mixing tank in sequence, and fully stirring and mixing to obtain a mixed feed liquid;
(7) and (4) sterilizing the mixed feed liquid obtained in the step (6) by UHT (ultra high temperature) and filling by using an ultra-clean hot filling machine to obtain a PET bottle product, and cooling to room temperature to obtain the hot-filled PET bottle milk tea beverage containing the Japan Chongguo brown sugar.
Comparative example 1 (emulsifier glyceryl monostearate)
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein the dosage of each component in each 1000mL beverage is as follows: 50g of whole milk powder, 10g of skim milk powder, 50g of white granulated sugar, 15g of coconut oil, 12g of black tea, 1g of Kakkou brown sugar, 1.0g of glyceryl monostearate, 0.1g of carrageenan, 0.5g of gellan gum, 0.5g of sodium tripolyphosphate, 0.1g of vitamin C, 0.5g of sodium erythorbate, 0.2g of nisin, 0.5g of sodium bicarbonate and the balance of purified water.
The preparation method is exactly the same as that of example 1.
Comparative example 2 (Carrageenan as thickener)
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein the dosage of each component in each 1000mL beverage is as follows: 50g of whole milk powder, 10g of skim milk powder, 50g of white granulated sugar, 15g of coconut oil, 12g of black tea, 1g of Japan Okinawa brown sugar, 1.0g of glyceryl monostearate, 1.5g of sucrose fatty acid ester, 0.3g of carrageenan, 0.5g of sodium tripolyphosphate, 0.1g of vitamin C, 0.5g of sodium erythorbate, 0.2g of nisin, 0.5g of sodium bicarbonate and the balance of purified water.
The preparation method is exactly the same as that of example 1.
COMPARATIVE EXAMPLE 3 (vitamin C as antioxidant)
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein the dosage of each component in each 1000mL beverage is as follows: 50g of whole milk powder, 10g of skim milk powder, 50g of white granulated sugar, 15g of coconut oil, 12g of black tea, 1g of Japan Okinawa brown sugar, 1.0g of glycerin monostearate, 1.5g of sucrose fatty acid ester, 0.1g of carrageenan, 0.5g of gellan gum, 0.5g of sodium tripolyphosphate, 0.1g of vitamin C, 0.2g of nisin, 0.5g of sodium bicarbonate and the balance of purified water.
The preparation method is exactly the same as that of example 1.
COMPARATIVE EXAMPLE 4 (coconut oil not included in the formulation)
A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar, wherein the dosage of each component in each 1000mL beverage is as follows: 50g of whole milk powder, 10g of skim milk powder, 50g of white granulated sugar, 12g of black tea, 1g of Japan okinawa brown sugar, 1.0g of glycerin monostearate, 1.5g of sucrose fatty acid ester, 0.1g of carrageenan, 0.5g of gellan gum, 0.5g of sodium tripolyphosphate, 0.1g of vitamin C, 0.5g of sodium erythorbate, 0.2g of nisin, 0.5g of sodium bicarbonate and the balance of purified water.
The preparation method is exactly the same as that of example 1.
COMPARATIVE EXAMPLE 5 (milk without hydration)
Comparative example 5 is different from example 1 in that the hydration treatment process of step (2) is not performed, and the rest of the process is completely the same.
The taste and texture of the hot-fill PET bottle milk tea beverage containing the black sugar of the kohlrabi of examples 1 to 5 and comparative examples 1 to 5 were tested, and the results are shown in table 1:
TABLE 1 taste and texture State test results
| Numbering | Taste of the product | Tissue morphology |
| Example 1 | Has mellow and smooth taste, no powdery feeling, sufficient milk flavor and strong scorched flavor | Brown, uniform, slight floating and little floating within 9 months at normal temperatureQuantitative precipitation |
| Example 2 | Has mellow and smooth taste, no powdery feeling, sufficient milk flavor and strong scorched flavor | Brown, uniform, slight floating and little precipitation for 9 months at normal temperature |
| Example 3 | Has mellow and smooth taste, no powdery feeling, sufficient milk flavor and strong scorched flavor | Brown, uniform, slight floating and little precipitation for 9 months at normal temperature |
| Example 4 | Has mellow and smooth taste, no powdery feeling, sufficient milk flavor and strong scorched flavor | Brown, uniform, slight floating and little precipitation for 9 months at normal temperature |
| Example 5 | Has mellow and smooth taste, no powdery feeling, sufficient milk flavor and strong scorched flavor | Brown, uniform, slight floating and little precipitation for 9 months at normal temperature |
| Comparative example 1 | Thin taste, no smooth feeling, light milk taste and burnt flavor | Brown, uniform, obvious upward floating and obvious precipitation at normal temperature for 9 months |
| Comparative example 2 | Thin mouthfeel, light milk taste, burnt flavor and no bitter taste | Brown, uneven, obvious upward floating and obvious precipitation at normal temperature for 9 months |
| Comparative example 3 | Mellow taste, full milk flavor, burnt flavor and no bitter taste | Brown, uniform, obvious upward floating and obvious precipitation at normal temperature for 9 months |
| Comparative example 4 | Thin mouthfeel, no smooth feeling, light milk taste and poor flavor release | Brown, uniform, slight floating and little precipitation for 9 months at normal temperature |
| Comparative example 5 | Thin taste, no smooth feeling, light milk taste and strong powdery feeling | Brown, uniform, slight floating and little precipitation for 9 months at normal temperature |
Note: the evaluation of the floating condition is divided into the following grades from light weight to heavy weight: the floating is very slight, floating, obvious, and even agglomeration; the evaluation of the precipitation condition is divided into the following grades from light to heavy: very little precipitation, obvious precipitation and extremely obvious precipitation.
Referring to table 1, it can be seen by comparing the data of comparative examples 1 to 3 with the data of example 1 that the shelf life stability of the milk tea beverage can be ensured only by using the emulsifier, the thickener and the antioxidant of the specific compound system of the present invention, and the stability of the milk tea beverage can be affected by using a single component or other raw materials with similar functions; by comparing the data of the comparative example 4 and the data of the example 1, the coconut oil can be compounded with the milk, the tea and the brown sugar to improve the mouthfeel of the milk tea, and the mouthfeel is more mellow and smooth; comparing the data of comparative example 5 with the data of example 1, it can be seen that the hydration treatment of milk is critical to the smooth mouthfeel of the milk tea beverage. Therefore, the components and the proportions of the milk, the tea, the brown sugar, the coconut oil, the emulsifier, the thickener, the antioxidant and the like and the corresponding process parameters have great influence on the taste and the tissue state of the hot-filling PET bottle milk tea beverage containing the Japan okinawa brown sugar, and other raw materials with similar functions cannot be arbitrarily selected for replacement.
The hot-filling PET bottle milk tea beverage containing the Japan okinawa brown sugar prepared in the embodiments 1-5 of the invention conforms to the GB/T21733-2008 tea beverage standard after being inspected.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and other variations and modifications may be made without departing from the spirit of the invention as set forth in the claims.
Claims (10)
1. A hot-filling PET bottle milk tea beverage containing Japan Chonglao brown sugar is characterized in that each 1000mL comprises the following components: 30-80 g of whole milk powder, 2-30 g of skim milk powder, 5-100 g of white granulated sugar, 2-15 g of coconut oil, 2-20 g of black tea, 0.1-5 g of Japan Okinawa brown sugar, 0.1-3 g of emulsifier, 0.1-20 g of thickener, 0.01-0.05 g of phosphate, 0.01-1 g of antioxidant, 0.05-0.5 g of nisin, 0.1-1.5 g of acidity regulator and the balance of purified water.
2. The hot-filling PET bottle milk tea beverage containing the Japan Chonglao brown sugar as claimed in claim 1, wherein the emulsifier comprises the following components in percentage by mass: 1-90% of the component A and 10-99% of the component B; the component A is glyceryl monostearate; the component B is one or more selected from sucrose fatty acid ester, diacetyl tartaric acid ester of mono-and diglycerides, phospholipid, and sodium stearoyl lactylate.
3. The hot-filling PET bottle milk tea beverage containing the Japan okinawa brown sugar as claimed in claim 1, wherein the thickener comprises the following components in percentage by mass: 0.1-90% of the component C and 10-99.9% of the component D;
the component C is carrageenan; the component D is one or more selected from microcrystalline cellulose, gellan gum and guar gum.
4. The hot-fill PET bottle milk tea beverage containing japanese okinawa brown sugar according to claim 1, wherein the phosphate is tripolyphosphate or hexametaphosphate.
5. The hot-fill PET bottle milk tea beverage containing Japan okinawa brown sugar according to claim 1, wherein the acidity regulator is sodium bicarbonate.
6. The hot-fill PET bottle milk tea beverage containing japanese okinawa brown sugar according to claim 1, wherein the antioxidant is sodium erythorbate and vitamin C.
7. A method for preparing the hot-fill PET bottle milk tea beverage containing the japanese okinawa brown sugar according to any one of claims 1 to 6, comprising the steps of:
(1) dispersing the emulsifier in hot water at the temperature of 60-75 ℃ according to the proportion, adding the coconut oil, the whole milk powder, the skim milk powder and the phosphate after the emulsifier is fully dissolved, uniformly dispersing, continuously stirring after the emulsifier is dissolved, and fully dissolving to obtain milk;
(2) hydrating the milk obtained in the step (1);
(3) homogenizing the milk liquid treated in the step (2);
(4) adding the thickening agent into warm water at 25-50 ℃ for dissolving to obtain a thickening agent solution;
(5) adding hot water of 85-90 ℃ into black tea, and performing spray extraction to obtain a black tea extracting solution;
(6) adding the milk processed in the step (3), the thickener solution obtained in the step (4), the black tea extract obtained in the step (5), white granulated sugar, Nippon Okinawa brown sugar, an antioxidant, nisin, an acidity regulator and purified water into a mixing tank in sequence, and fully stirring and mixing to obtain a mixed feed liquid;
(7) and (4) sterilizing the mixed feed liquid obtained in the step (6) by UHT (ultra high temperature) and filling by using an ultra-clean hot filling machine to obtain a PET bottle product, and cooling to room temperature to obtain the hot-filled PET bottle milk tea beverage containing the Japan Chongguo brown sugar.
8. The method for preparing the hot-fill PET bottle milk tea drink containing the Japan Chonglao dark sugar according to claim 7,
in the step (2), the temperature of hydration treatment is 50-75 ℃, and the time of hydration treatment is 30-50 min.
9. The method for preparing the hot-fill PET bottle milk tea drink containing the Japan Chonglao dark sugar according to claim 7,
in the step (3), the temperature of the homogenization treatment is 60-75 ℃, the primary pressure is controlled to be 15-30 MPa, and the secondary pressure is controlled to be 5 MPa.
10. The preparation method of the hot-fill PET bottle milk tea beverage containing the Japan okinawa brown sugar according to claim 7, wherein in the step (5), the weight ratio of the hot water to the black tea is (30-50): 1.
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|---|---|---|---|---|
| CN111887295A (en) * | 2020-08-11 | 2020-11-06 | 四川创想名添食品科技有限公司 | Milk beverage with high fat content and preparation method and application thereof |
| CN112586576A (en) * | 2020-12-09 | 2021-04-02 | 杭州娃哈哈科技有限公司 | Plant-based milk tea beverage and preparation method thereof |
| CN112913923A (en) * | 2021-03-05 | 2021-06-08 | 兰芳园食品有限公司 | Milk-containing liquid beverage with stable fusion of fatty acid and plant extract |
Citations (2)
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| CN106376643A (en) * | 2016-08-09 | 2017-02-08 | 杭州娃哈哈科技有限公司 | Hot-filled matcha milk tea drink containing Chlorella pyrenoidosa and bottled with PET bottle |
| CN109965010A (en) * | 2017-12-28 | 2019-07-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Coconut oil milk tea beverage and its manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106376643A (en) * | 2016-08-09 | 2017-02-08 | 杭州娃哈哈科技有限公司 | Hot-filled matcha milk tea drink containing Chlorella pyrenoidosa and bottled with PET bottle |
| CN109965010A (en) * | 2017-12-28 | 2019-07-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Coconut oil milk tea beverage and its manufacturing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887295A (en) * | 2020-08-11 | 2020-11-06 | 四川创想名添食品科技有限公司 | Milk beverage with high fat content and preparation method and application thereof |
| CN112586576A (en) * | 2020-12-09 | 2021-04-02 | 杭州娃哈哈科技有限公司 | Plant-based milk tea beverage and preparation method thereof |
| CN112913923A (en) * | 2021-03-05 | 2021-06-08 | 兰芳园食品有限公司 | Milk-containing liquid beverage with stable fusion of fatty acid and plant extract |
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