CN111357900A - A method for preparing beverage containing milk mineral salt - Google Patents
A method for preparing beverage containing milk mineral salt Download PDFInfo
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- CN111357900A CN111357900A CN201811585566.XA CN201811585566A CN111357900A CN 111357900 A CN111357900 A CN 111357900A CN 201811585566 A CN201811585566 A CN 201811585566A CN 111357900 A CN111357900 A CN 111357900A
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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
- A23C9/152—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
- A23C9/154—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
- 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
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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Abstract
The invention belongs to the field of food, and particularly relates to a method for preparing a beverage containing milk mineral salt, which comprises the following steps: (1) mixing milk mineral salt, substance A and water to obtain a mixture; wherein the substance A is Arabic gum and/or soluble soybean polysaccharide, the weight ratio of the milk mineral salt to the substance A is (1-9) to 1, and the weight ratio of the milk mineral salt to water is 1 (1-10); (2) grinding the mixture obtained in the step (1) until the particle size distribution D90 of solid particles in the mixture is less than or equal to 4 mu m, and finishing grinding to obtain a ground substance; (3) diluting the ground substance obtained in the step (2) to obtain a mixture. The milk mineral salt in the beverage prepared by the method can keep suspension for a long time without precipitation, agglomeration and flocculation; the beverage has good stability, long shelf life, and low sand feeling, and is smooth and fine.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a method for preparing a beverage containing milk mineral salt.
Background
Milk mineral salt is a mixture of natural minerals extracted from milk, and mainly comprises calcium phosphate (such as amorphous calcium phosphate Ca)3(HPO4)0.2(PO4)1.87·xH2O, calcium hydrogen phosphate CaHPO4β tricalcium phosphate, β -Ca3(PO4)2Etc.), and also contains minerals such as magnesium, potassium, sodium, etc., lactose, protein, fat, etc. Since the milk mineral salt has the characteristics of 'milk origin' and 'natural origin', the milk mineral salt is widely used in foods as a high-quality calcium fortifier.
The solubility of milk mineral salts in neutral and alkaline environments is very low, so milk mineral salts in neutral and alkaline beverages mainly exist in the form of solid particles, forming a suspension. Currently, commercial milk mineral salts have a particle size distribution D90 between 10 and 100 microns; one is a milk mineral salt obtained by a simple powder injection process, the particle size distribution D90 of which is in the range of about 50-100 microns, and the other is a milk mineral salt obtained by a powder injection process, which is subjected to a micronization treatment, such as grinding with an air jet mill, to reduce the particle size distribution D90 of the milk mineral salt to about 10-20 microns. The suspension formed by the milk mineral salt with the particle size distribution D90 being about 50-100 microns is unstable and easy to precipitate, and the taste of the beverage prepared by the milk mineral salt is not good; although the suspension formed by the milk mineral salt with the particle size distribution D90 being about 10-20 microns delays the generation of precipitates, the problems of agglomeration and flocculation of milk mineral salt particles are easy to occur, and the beverage prepared by the milk mineral salt has poor tissue state and poor taste. Further research by researchers has found that there is a weak attraction between milk mineral salt particles with a particle size distribution D90 of about 10-20 microns, and when the system is left to stand, the attraction between the micronized milk mineral salt particlesAgglomeration is easy to occur under the action, and the particle size is increased; researchers have also found Na in the system+、Ca2+The metal ions can promote flocculation and agglomeration of the milk mineral salt particles.
Therefore, there is a need for a method of inhibiting the precipitation, agglomeration and flocculation of milk mineral salts in beverages to improve the texture and mouthfeel of the beverages.
Disclosure of Invention
The invention provides a method for preparing a beverage containing milk mineral salt, the milk mineral salt in the prepared beverage can keep suspension for a long time without precipitation, agglomeration and flocculation phenomena are avoided, the beverage has good stability and smooth mouthfeel.
The present invention relates in a first aspect to a method for preparing a milk mineral salt-containing beverage comprising the steps of:
(1) mixing milk mineral salt, substance A and water to obtain a mixture; wherein the substance A is Arabic gum and/or soluble soybean polysaccharide, the weight ratio of the milk mineral salt to the substance A is (1-9): 1 (such as 8:1, 7:1, 6:1, 5:1, 4:1, 3:1 and 2:1), and the weight ratio of the milk mineral salt to water is 1 (1-10) (such as 1:2, 1:3, 1:4, 1:5, 1:6, 1:7, 1:8 and 1: 9);
(2) grinding the mixture obtained in step (1) until the particle size distribution D90 of the solid particles in the mixture is not less than 4 μm (preferably not less than 3 μm and not more than 2.5. mu.m, such as 0.5. mu.m, 1. mu.m, 1.5. mu.m, 2. mu.m, 2.5. mu.m, 3. mu.m, 3.5. mu.m, 3.7. mu.m), and finishing the grinding to obtain a ground product;
(3) diluting the ground substance obtained in the step (2) to obtain a mixture.
In certain embodiments of the first aspect of the present invention, in step (1), the weight ratio of milk mineral salt to substance A is (1-7): 1.
In certain embodiments of the first aspect of the present invention, in step (2), the milling is terminated until the particle size distribution D90 of the solid particles in the mixture is 3.5 μm or less.
In some embodiments of the first aspect of the present invention, the method comprises one or more of the following (a) to (H):
(A) in the step (1), the weight ratio of milk mineral salt to water is 1 (1-7);
(B) in the step (1), the substance A is Arabic gum or soluble soybean polysaccharide;
(C) in the step (1), the mixing temperature is 10 ℃ to 40 ℃, for example, 15 ℃, 20 ℃, 25 ℃, 30 ℃, 35 ℃ and 38 ℃;
(D) in the step (2), grinding is carried out through a ball mill;
preferably, the rotation speed of the ball mill is 400 to 3500rpm, such as 500rpm, 800rpm, 1000rpm, 1200rpm, 1500rpm, 1800rpm, 2000rpm, 2200rpm, 2400rpm, 2600rpm, 2800rpm, 3000rpm, 3200rpm, 3400 rpm;
preferably, the maximum power of the ball mill is 5-40 kw, such as 10kw, 15kw, 20kw, 25kw, 30kw, 35kw, 38 kw;
preferably, the linear velocity of the grinding media in the ball mill is 10 to 150m/s, such as 15m/s, 20m/s, 25m/s, 30m/s, 35m/s, 40m/s, 50m/s, 60m/s, 70m/s, 90m/s, 100m/s, 120m/s, 130 m/s;
preferably, the grinding media in the ball mill are zirconia beads; more preferably, the zirconia beads have a diameter of 0.2 to 4mm, such as 0.5mm, 0.7mm, 1mm, 1.5mm, 2mm, 3 mm;
(E) in the step (2), during the grinding process, the temperature of the grinding system is kept at 5-30 ℃, such as 8 ℃, 10 ℃, 12 ℃, 14 ℃, 16 ℃, 18 ℃, 20 ℃, 22 ℃, 25 ℃, 27 ℃ and 29 ℃;
(F) in the step (2), the grinding time is 10-150 minutes, such as 20 minutes, 30 minutes, 40 minutes, 60 minutes, 70 minutes, 90 minutes, 110 minutes, 130 minutes, 140 minutes;
(G) in the step (3), water and/or milk are/is used as a diluent for dilution;
preferably, the milk is selected from at least one of cow's milk, goat's milk, deer's milk and camel's milk, more preferably cow's milk;
(H) in the step (3), the dilution factor is 10 to 500 times by weight, for example, 20, 30, 40, 50, 70, 90, 110, 150, 170, 200, 230, 260, 290, 310, 330, 350, 370, 390, 410, 400, 440, 460, 480, 490 times by weight.
In certain embodiments of the first aspect of the present invention, in step (3), the dilution factor is a ratio of the weight of the mixture after dilution to the weight of the ground material before dilution.
In some embodiments of the first aspect of the present invention, the method further comprises step (4): and (4) mixing the mixture obtained in the step (3) with auxiliary materials acceptable for food to obtain a mixture.
In certain embodiments of the first aspect of the present invention, in step (4), the food-acceptable excipient is at least one selected from the group consisting of phosphate stabilizers, sweeteners, and flavors.
In certain embodiments of the first aspect of the present invention, in step (4), the food-acceptable excipients are phosphate stabilizers, sweeteners and flavors.
In some embodiments of the first aspect of the present invention, the method further comprises one or more of the following (a) to (e):
(a) the phosphate stabilizer is at least one selected from sodium tripolyphosphate, sodium hexametaphosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate, and is preferably sodium hexametaphosphate;
(b) the weight of the phosphate stabilizer is 0.01% to 0.3% of the weight of the mixture obtained in step (3), such as 0.03%, 0.05%, 0.07%, 0.09%, 0.1%, 0.14%, 0.17%, 0.2%, 0.22%, 0.24%, 0.26%, 0.28%, 0.29%;
(c) the sweetener is sucrose;
(d) the weight of the sweetening agent is 0-10% of the weight of the mixture obtained in the step (3), such as 1%, 2%, 3%, 4%, 5%, 7%, 8%, 9%;
(e) the weight of the essence is 0-0.1% of the weight of the mixture obtained in the step (3), such as 0.01%, 0.02%, 0.03%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%.
In some embodiments of the first aspect of the present invention, the method further comprises step (5): and (4) homogenizing the mixture obtained in the step (4), sterilizing and packaging.
In certain embodiments of the first aspect of the present invention, in step (5), the sterilization is UHT ultra high temperature sterilization.
In certain embodiments of the first aspect of the present invention, in step (5), the packaging is aseptically filled.
In a second aspect the present invention relates to a milk mineral salt-containing beverage made by the method of the first aspect of the invention.
A third aspect of the invention relates to a first composition comprising the following components:
milk mineral salt 1 to 9 parts by weight (e.g., 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)
1 part by weight of Arabic gum and/or soluble soybean polysaccharide
1 to 90 parts by weight of water (e.g., 3 parts by weight, 5 parts by weight, 7 parts by weight, 9 parts by weight, 11 parts by weight, 13 parts by weight, 15 parts by weight, 17 parts by weight, 19 parts by weight, 20 parts by weight, 22 parts by weight, 24 parts by weight, 26 parts by weight, 28 parts by weight, 30 parts by weight, 33 parts by weight, 35 parts by weight, 37 parts by weight, 39 parts by weight, 42 parts by weight, 44 parts by weight, 46 parts by weight, 48 parts by weight, 51 parts by weight, 53 parts by weight, 55 parts by weight, 57 parts by weight, 60 parts by weight, 64 parts by weight, 68 parts by weight, 70 parts by weight, 75 parts by weight, 77 parts by weight, 80 parts by weight, 83 parts by weight, 86 parts by weight, 88 parts by weight);
wherein the solid particles have a particle size distribution D90 of 4 μm or less (preferably 3 μm or less and 2.5 μm or less, for example 0.5 μm, 1 μm, 1.5 μm, 2 μm, 2.5 μm, 3 μm, 3.5 μm, 3.7 μm).
In some embodiments of the third aspect of the present invention, the milk mineral salt is 1 to 7 parts by weight in the first composition.
In some embodiments of the third aspect of the present invention, the first composition comprises 2 to 60 parts by weight of water.
In some embodiments of the third aspect of the present invention, the first composition has a particle size distribution D90 ≦ 3.5 μm.
In a fourth aspect, the present invention relates to a second composition comprising the first composition of the third aspect of the present invention, a food acceptable diluent and optionally a food acceptable adjuvant.
In some embodiments of the fourth aspect of the present invention, the food-acceptable diluent is water and/or milk.
In some embodiments of the fourth aspect of the present invention, the milk is selected from at least one of cow's milk, goat's milk, deer's milk and camel's milk, preferably cow's milk.
In some embodiments of the fourth aspect of the invention, the weight ratio of the food-acceptable diluent to the first composition is (40-600: 1, e.g., 50:1, 70:1, 90:1, 110:1, 130:1, 150:1, 170:1, 200:1, 220:1, 240:1, 260:1, 280:1, 300:1, 330:1, 360:1, 380:1, 400:1, 420:1, 440:1, 460:1, 480:1, 500:1, 520:1, 540:1, 560:1, 580: 1.
In some embodiments of the fourth aspect of the present invention, the food-acceptable excipient is selected from at least one of a phosphate stabilizer, a sweetener, and a flavor, preferably a phosphate stabilizer, a sweetener, and a flavor.
In some embodiments of the fourth aspect of the present invention, the phosphate stabilizer is selected from at least one of sodium tripolyphosphate, sodium hexametaphosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate, preferably sodium hexametaphosphate.
In some embodiments of the fourth aspect of the present invention, the sweetener is sucrose.
In some embodiments of the fourth aspect of the present invention, the weight ratio of the phosphate stabilizer to the first composition is (0.01 to 0.3: 1), e.g., 0.02:1, 0.04:1, 0.06:1, 0.08:1, 0.1:1, 0.12:1, 0.14:1, 0.16:1, 0.18:1, 0.2:1, 0.22:1, 0.24:1, 0.26:1, 0.28: 1.
In some embodiments of the fourth aspect of the present invention, the weight ratio of the sweetener to the first composition is (1-10): 1, such as 2:1, 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9: 1.
In some embodiments of the fourth aspect of the present invention, the weight ratio of the perfume to the first composition is (0.005-0.08): 1, e.g. 0.008:1, 0.01:1, 0.015:1, 0.02:1, 0.025:1, 0.03:1, 0.035:1, 0.04:1, 0.045:1, 0.05:1, 0.055:1, 0.06:1, 0.065:1, 0.07:1, 0.075: 1.
A fifth aspect of the invention relates to the use of a first composition according to the third aspect of the invention or a second composition according to the fourth aspect of the invention for the preparation of a beverage containing milk mineral salt.
In some embodiments of the invention, the solid particles are milk mineral salts.
In the present invention, the milk mineral salt is defined in a bulletin (No. 18 in 2009) of the health ministry on approval of 7 kinds of articles such as tea seed oil as new resource food.
In the invention, the milk mineral salt is prepared by taking whey as a raw material and removing components such as protein, lactose and the like; preferably, the whey is derived from milk.
In some embodiments of the invention, the milk mineral salt comprises 23.0-28.0 wt% calcium, 10.0-14.0 wt% phosphorus, less than or equal to 5.0 wt% protein, less than or equal to 1.0 wt% fat, 6.0-10.0 wt% lactose, 70.0-78.0 wt% ash, and less than or equal to 6.0 wt% moisture.
In some embodiments of the invention, the milk mineral salt is a milk mineral salt manufactured by the indigenous group (Fonterra Co-operational group Limited) with a product number of indigenous 966.
In some embodiments of the invention, the milk mineral salt is a milk mineral salt having a cat number MM-0525 produced by ala Foods a.m.b.a.
In some embodiments of the invention, the milk mineral salt is obtained by chemically precipitating whey at a temperature of 50 ℃ to 90 ℃ for 10 to 120 minutes under a condition of pH value of 7 to 8, and collecting the precipitate.
In some embodiments of the invention, the whey is selected from the group consisting of ultra-filtered whey of skimmed milk, acid whey and sweet whey produced when making greek yogurt or cheese.
In the present invention, gum arabic and soluble soybean polysaccharide are commercially available.
In the invention, the Arabic gum meets the regulation of the food additive Arabic gum in national standard GB29949-2013 for food safety.
In the invention, the soluble soybean polysaccharide is the soluble soybean polysaccharide specified in the industry standard LS/T3301-2005.
In some embodiments of the present invention, the weight average molecular weight of the gum arabic is 10 to 60 ten thousand, for example, 20 ten thousand, 25 ten thousand, 30 ten thousand, 40 ten thousand, 50 ten thousand.
In the present invention, the weight average molecular weight is measured by a conventional method, for example, light scattering method, gel chromatography, ultracentrifuge sedimentation velocity method, and low-angle X-ray diffraction method.
In the present invention, sweeteners include, but are not limited to sugar substitutes, fructose, glucose, oligosaccharides, sucrose; wherein, sugar substitute includes but is not limited to sucralose, sorbitol, xylitol, and maltitol.
In the present invention, unless otherwise specified, wherein:
the term "particle size distribution D90" refers to the particle size corresponding to the cumulative number of particle size distributions for a sample amounting to 90% of the total volume of the particles, and is meant in the physical sense that particles having a particle size smaller than this number represent 90% of the total volume of the particles.
The invention obtains at least one of the following beneficial effects:
1. the milk mineral salt in the beverage prepared by the method can keep suspension for a long time without precipitation.
2. The milk mineral salt in the beverage prepared by the method does not generate agglomeration and flocculation phenomena.
3. The beverage prepared by the method has good stability and long shelf life.
4. The beverage prepared by the method has weak grittiness and smooth and fine taste.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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 employ materials including:
milk mineral salt i: purchased from the Henshelar Group (Fonterra Co-operational Group Limited) with a cat number Henshelar 966;
soluble soybean polysaccharide: purchased from Hill-Top mountain jin Crystal Biotechnology Ltd under the product number TJ-310;
milk mineral salt ii: purchased from alao Foods a.m.b.a under the brand No. MM-0525;
gum arabic: the weight average molecular weight is 20-30 ten thousand.
Example 1 preparation of milk mineral salt beverage A
Mixing milk mineral salt i, Arabic gum and purified water according to the weight ratio of 5:1:19 at 20-30 ℃ to obtain a mixed material; and (3) grinding the mixed material by adopting a ball mill at the rotating speed of 2500rpm, keeping the temperature of the mixed material at 25 ℃ through a circulating cooling system in the grinding process, taking solid particles every 15 minutes to measure the particle size, stopping grinding until the particle size D90 of the solid particles reaches 2.5 micrometers, and grinding for 90 minutes. And mixing the ground materials with purified water according to the weight ratio of 1:99 to obtain a milk mineral salt suspension A. Adding 0.03% (W/W) of sodium hexametaphosphate into the milk mineral salt suspension A, continuously mixing, adding 2% (W/W) to 5% (W/W) of sucrose and 0.01% (W/W) to 0.05% (W/W) of essence for seasoning, homogenizing, UHT ultra-high temperature sterilizing, and aseptic canning to obtain the milk mineral salt beverage A.
Example 2 preparation of milk mineral salt beverage B
Mixing milk mineral salt i, soluble soybean polysaccharide and purified water according to the weight ratio of 2:1:7 at 20-30 ℃ to obtain a mixed material; and (3) grinding the mixed material by adopting a ball mill at the rotating speed of 2500rpm, keeping the temperature of the mixed material at 25 ℃ through a circulating cooling system in the grinding process, taking solid particles every 15 minutes to measure the particle size, stopping grinding until the particle size D90 of the solid particles reaches 2.5 micrometers, and grinding for 90 minutes. And mixing the ground materials with purified water according to the weight ratio of 1:99 to obtain a milk mineral salt suspension B. Adding 0.03% (W/W) of sodium hexametaphosphate into the milk mineral salt suspension B, continuously mixing, adding 2% (W/W) to 5% (W/W) of sucrose and 0.01% (W/W) to 0.05% (W/W) of essence for seasoning, homogenizing, UHT ultra-high temperature sterilizing, and aseptic canning to obtain the milk mineral salt beverage B.
EXAMPLE 3 preparation of high calcium milk C
Mixing the milk mineral salt ii, the Arabic gum and the purified water according to the weight ratio of 5:1:19 at the temperature of 20-30 ℃ to obtain a mixed material; grinding the mixed material by a ball mill at the rotating speed of 2500rpm, keeping the temperature of the mixture at 25 ℃ through a circulating cooling system in the grinding process, taking solid particles every 15 minutes to measure the particle size, stopping grinding until the particle size D90 of the solid particles reaches 2.5 micrometers, and grinding for 90 minutes; mixing the ground material with milk according to the weight ratio of 1:300 to obtain a milk mineral salt suspension C; adding 0.03% (W/W) sodium hexametaphosphate into the milk mineral salt suspension C, mixing, homogenizing, UHT ultra-high temperature sterilizing, and aseptically packaging to obtain high calcium milk C.
Example 4 preparation of high calcium milk D
Mixing the milk mineral salt ii, the Arabic gum and the purified water according to the weight ratio of 5:1:19 at the temperature of 20-30 ℃ to obtain a mixed material; grinding the mixed material by a ball mill at the rotating speed of 2500rpm, keeping the temperature of the mixture at 25 ℃ through a circulating cooling system in the grinding process, taking solid particles every 15 minutes to measure the particle size, stopping grinding until the particle size D90 of the solid particles reaches 2.5 micrometers, and grinding for 90 minutes; mixing the ground material with milk according to the weight ratio of 1:100 to obtain a milk mineral salt suspension D; adding 0.05% (W/W) sodium hexametaphosphate into the milk mineral salt suspension D, mixing, homogenizing, UHT ultra-high temperature sterilizing, and aseptically packaging to obtain high calcium milk D.
Comparative example 1
The gum arabic used in example 1 was replaced with carrageenan (having a similar weight average molecular weight), and the procedure was otherwise the same as in example 1. Mixing the ground materials with purified water according to the weight ratio of 1:99 to obtain a milk mineral salt suspension I; finally obtaining the milk mineral salt beverage I.
Comparative example 2
The gum arabic used in example 3 was replaced with carrageenan (having a similar weight average molecular weight), and the procedure was otherwise the same as in example 3. Mixing the ground material and milk according to the weight ratio of 1:300 to obtain a milk mineral salt suspension II; finally obtaining the high-calcium milk II.
Comparative example 3
The milling was stopped until the particle size D90 of the solid particles reached 5 μm, and was carried out for a total of 30 minutes, the same as in example 1. Mixing the ground materials with purified water according to the weight ratio of 1:99 to obtain a milk mineral salt suspension III; finally obtaining the milk mineral salt beverage III.
Comparative example 4
The milling was stopped until the particle size D90 of the solid particles reached 5 μm, and was carried out for a total of 30 minutes, the same as in example 3. Mixing the ground material with milk according to the weight ratio of 1:300 to obtain a milk mineral salt suspension IV; finally obtaining the high-calcium milk IV.
Comparative example 5
The weight ratio of milk mineral salt i to gum arabic was adjusted to 10:1, and the weight ratio of milk mineral salt i to purified water was kept at 5:19, the rest being the same as in example 1. Mixing the ground materials with purified water according to the weight ratio of 1:99 to obtain a milk mineral salt suspension V; finally obtaining the milk mineral salt beverage V.
Comparative example 6
The weight ratio of milk mineral salt ii to gum arabic was adjusted to 10:1, and the weight ratio of milk mineral salt ii to purified water was kept at 5:19, the rest being the same as in example 3. Mixing the ground material with milk according to the weight ratio of 1:300 to obtain a milk mineral salt suspension VI; finally obtaining the high-calcium milk VI.
Experimental example 1 stability test
(1) The stability of the freshly prepared milk mineral salt suspensions a to D and the milk mineral salt suspensions i to vi was examined and the results are shown in table 1.
The detection method comprises the following steps: weighing the sample, putting the sample into a 50mL centrifuge tube, centrifuging for 15 minutes at the rotating speed of 3000rpm (equivalent to 805 times of gravity acceleration), collecting and weighing sediments at the bottom of the centrifuge tube, and calculating the ratio of the weight of the sediments to the weight of the sampled sample, namely the centrifugal precipitation rate. Wherein, the lower the centrifugal precipitation rate is, the less substances which can be precipitated in the sample is, the more stable the sample is; otherwise, the sample is not stable.
TABLE 1
As can be seen from Table 1, the milk mineral salt suspension prepared by the method of the present invention has a low centrifugal precipitation rate and a high stability. The centrifugal precipitation rate of the milk mineral salt suspension prepared by adopting other stabilizing agents, the milk mineral salt suspension prepared by grinding into larger particle size and the milk mineral salt suspension prepared by adopting a small proportion of Arabic gum is higher, and the precipitate is easier to generate.
(2) The stability of the milk mineral salt beverages A to B, the milk mineral salt beverages I, III and V, the high-calcium milks C to D and the high-calcium milks II, IV and VI after 180 days of storage at 20 ℃ and 60 days of storage at 40 ℃ were examined, and the results are shown in Table 2.
The detection method comprises the following steps: the centrifugal precipitation rate was calculated in the same manner as in (1). In addition, the product status after storage was also observed.
TABLE 2
As can be seen from Table 2, the beverages prepared by the method of the present invention have a low centrifugation sedimentation rate after storage, substantially no visible sedimentation, no flocculation and a high stability. Beverages prepared with other stabilizers, beverages prepared by grinding into larger particle sizes, and beverages prepared with a smaller proportion of acacia gum have higher centrifugal precipitation rate, obvious precipitation and poorer stability.
Experimental example 2 Sand grain feel test
The sandy mouthfeel refers to the mouthfeel of the beverage like sandy soil without smoothness in the mouth when the beverage is drunk.
The grittiness of milk mineral salt beverages a to B, milk mineral salt beverages i, iii and v, high calcium milks C to D and high calcium milks ii, iv and vi was scored by 12 professional evaluators according to a seven-point calibration method (see table 3 for criteria), and the average value was taken, and then grouped by Tukey pairing (α ═ 0.05), wherein the grouping into different groups indicated that significant differences existed, and the results are shown in table 4.
Preparation method of reference R in seven-point scale method: mixing milk mineral salt i with skimmed milk in a ratio of 1: 1500, then adding 0.03 percent (W/W) of gellan gum into the mixture, and stirring for 30 minutes at 50 ℃.
TABLE 3
| Feeling of sand | Is very weak | Weak (weak) | Slightly weaker | Reference substance R | Is slightly stronger | High strength | Is very strong |
| Score of | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
TABLE 4
| Sample (I) | Average score | Grouping |
| Milk mineral salt beverage A | 1.583 | c |
| Milk mineral salt beverage B | 1.583 | c |
| Milk mineral salt beverage I | 4.333 | b |
| Milk mineral salt beverage III | 5.500 | a |
| Milk mineral salt beverage V | 5.417 | a |
| High calcium milk C | 1.667 | c |
| High calcium milk D | 2.417 | d |
| High calcium milk II | 4.667 | a |
| High calcium milk IV | 5.667 | b |
| High calcium milk VI | 5.833 | b |
As can be seen from table 4, the milk mineral salt beverages a to B of the present invention had a lower sand feeling than the milk mineral salt beverages i, iii, and v, and the milk mineral salt beverages a to B of the present invention had significantly different sand feeling scores from the milk mineral salt beverages i, iii, and v. The sand grain feeling of the high-calcium milk C-D is weaker than that of the high-calcium milk II, IV and VI, and the sand grain feeling scores of the high-calcium milk C-D and the high-calcium milk II, IV and VI are obviously different. Therefore, the beverage prepared by the method has weaker sand feeling and smoother and finer mouth feel.
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 (10)
1. A method of preparing a milk mineral salt-containing beverage comprising the steps of:
(1) mixing milk mineral salt, substance A and water to obtain a mixture; wherein the substance A is Arabic gum and/or soluble soybean polysaccharide, the weight ratio of the milk mineral salt to the substance A is (1-9) to 1, and the weight ratio of the milk mineral salt to water is 1 (1-10);
(2) grinding the mixture obtained in the step (1) until the particle size distribution D90 of solid particles in the mixture is less than or equal to 4 mu m, and finishing grinding to obtain a ground substance;
(3) diluting the ground substance obtained in the step (2) to obtain a mixture.
2. The method according to claim 1, wherein in step (1), the weight ratio of the milk mineral salt to the substance A is (1-7): 1.
3. The method as claimed in claim 1, wherein in step (2), the grinding is terminated until the particle size distribution D90 of the solid particles in the mixture is less than or equal to 3.5 μm.
4. The method according to any one of claims 1 to 3, characterized by one or more of the following (A) to (H):
(A) in the step (1), the weight ratio of milk mineral salt to water is 1 (1-7);
(B) in the step (1), the substance A is Arabic gum or soluble soybean polysaccharide;
(C) in the step (1), the mixing temperature is 10-40 ℃;
(D) in the step (2), grinding is carried out through a ball mill;
preferably, the rotating speed of the ball mill is 400-3500 rpm;
(E) in the step (2), in the grinding process, the temperature of a grinding system is kept at 5-30 ℃;
(F) in the step (2), the grinding time is 10-150 minutes;
(G) in the step (3), water and/or milk are/is used as a diluent for dilution;
preferably, the milk is selected from at least one of cow's milk, goat's milk, deer's milk and camel's milk, more preferably cow's milk;
(H) in the step (3), the dilution factor is 10-500 times by weight.
5. The method according to any one of claims 1 to 3, further comprising step (4): mixing the mixture obtained in the step (3) with auxiliary materials acceptable for food to obtain a mixture;
preferably, the food-acceptable auxiliary material is selected from at least one of phosphate stabilizers, sweeteners and essences;
more preferably, the food-acceptable auxiliary materials are phosphate stabilizers, sweeteners and essences;
more preferably, one or more of the following (a) to (e) are also included:
(a) the phosphate stabilizer is at least one selected from sodium tripolyphosphate, sodium hexametaphosphate, disodium hydrogen phosphate and sodium dihydrogen phosphate, and is preferably sodium hexametaphosphate;
(b) the weight of the phosphate stabilizer is 0.01-0.3% of the weight of the mixture obtained in the step (3);
(c) the sweetener is sucrose;
(d) the weight of the sweetening agent is 0-10% of the weight of the mixture obtained in the step (3);
(e) the weight of the essence is 0-0.1% of the weight of the mixture obtained in the step (3).
6. The method of claim 5, further comprising step (5): homogenizing the mixture obtained in the step (4), sterilizing and packaging;
preferably, the sterilization is UHT ultra high temperature sterilization;
preferably, the packaging is sterile filled.
7. A milk mineral salt-containing beverage produced by the method of any one of claims 1 to 6.
8. A first composition comprising the following components:
1-9 parts by weight of milk mineral salt
1 part by weight of Arabic gum and/or soluble soybean polysaccharide
1-90 parts by weight of water;
wherein the particle size distribution D90 of the solid particles is less than or equal to 4 μm;
preferably, in the first composition, the milk mineral salt is 1-7 parts by weight;
preferably, in the first composition, the water accounts for 2-60 parts by weight;
preferably, in the first composition, the solid particles have a particle size distribution D90 ≦ 3.5 μm.
9. A second composition comprising the first composition of claim 8, a food-acceptable diluent, and optionally a food-acceptable adjuvant;
preferably, the food-acceptable diluent is water and/or milk;
more preferably, the milk is selected from at least one of cow milk, goat milk, deer milk and camel milk, and is further preferably cow milk;
preferably, the weight ratio of the food acceptable diluent to the first composition is (40-600): 1;
preferably, the food-acceptable auxiliary material is selected from at least one of phosphate stabilizers, sweeteners and flavors, more preferably phosphate stabilizers, sweeteners and flavors;
more preferably, the phosphate stabilizer is at least one selected from the group consisting of sodium tripolyphosphate, sodium hexametaphosphate, disodium hydrogen phosphate, and sodium dihydrogen phosphate, and is further preferably sodium hexametaphosphate;
more preferably, the sweetener is sucrose;
more preferably, the weight ratio of the phosphate stabilizer to the first composition is (0.01-0.3): 1;
more preferably, the weight ratio of the sweetener to the first composition is (1-10): 1;
more preferably, the weight ratio of the essence to the first composition is (0.005-0.08): 1.
10. Use of the first composition of claim 8 or the second composition of claim 9 in the preparation of a beverage containing milk mineral salt.
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