CN112205477A - Pre-prepared milk cap composition and preparation method thereof - Google Patents
Pre-prepared milk cap composition and preparation method thereof Download PDFInfo
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- CN112205477A CN112205477A CN202011071414.5A CN202011071414A CN112205477A CN 112205477 A CN112205477 A CN 112205477A CN 202011071414 A CN202011071414 A CN 202011071414A CN 112205477 A CN112205477 A CN 112205477A
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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
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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Abstract
The invention discloses a pre-prepared milk cap composition, which comprises the following components of vegetable fat, milk fat, sugar, sterilized milk of cow milk, condensed milk and maltodextrin; emulsifier, thickener, stabilizer, colorant, edible salt, food essence and water. The pre-prepared milk cap composition prepared by the invention can be foamed to form a milk cap after being thawed, so that the labor cost for preparing the milk cap tea is saved, the milk cap composition has a fine and smooth taste and a strong milk flavor, can be well matched with the tea flavor of tea drinks, and has a good taste and flavor and high durability of the prepared milk cap.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a pre-prepared milk cap and a preparation method thereof.
Background
Milk tea is one of the most popular beverages today. Milk tea is of various kinds. Such as indian milk tea, known for adding a special flavor of mosala; the silk stocking milk tea in hong Kong area and the pearl milk tea in Taiwan area have unique characteristics. The milk tea has double nutrition of milk and tea, is one of the common food, and is popular in the world. The milk tea varieties comprise milk tea powder, ice milk tea, hot milk tea, sweet milk tea, salty milk tea and the like.
In recent years, a milk-covered tea has prevailed. The milk cap is the part floating on the tea surface in the milk cap tea drink. At present, the beverage shop can use light cream, is formed by adding milk, white sugar and the like and beating, and can also be prepared by mixing milk cover powder and milk.
The beverage shop can use light cream, and the light cream is formed by adding milk, white sugar and the like and fermenting, but the blending is complicated and the cost is high. The milk cover can also be prepared by mixing milk cover powder and milk, but the taste and flavor are not good enough.
Disclosure of Invention
The invention aims to provide a pre-prepared milk cap composition which can be directly used after thawing and whipping, simplifies the preparation process of milk cap preparation and improves the working efficiency of stores.
It is also desirable to provide a method of making the above-described preconditioned milk-cap composition.
A pre-formulated milk cap composition consisting of the following ingredients: vegetable fat, milk fat, sugar, sterilized milk of cow milk, condensed milk, maltodextrin, emulsifier, thickener, stabilizer, colorant, edible salt, essence for food and water.
Preferably, the pre-formulated milk cap composition comprises the following components in percentage by weight: 10% -16% of vegetable oil; 2% -8% of milk fat; 8-12% of sugar; 2 to 10 percent of sterilized milk of cow milk; 2 to 7 percent of condensed milk; 2% -6% of maltodextrin; 0.7 to 1.5 percent of emulsifier; 0.8 to 1.6 percent of thickening agent; 0.05 to 0.2 percent of stabilizer; 0% -0.1% of colorant; 0.05 to 0.5 percent of edible salt; 0 to 0.5 percent of food essence and water to 100 percent.
Preferably, the pre-formulated milk cap composition comprises the following components in percentage by weight: 12% -16% of vegetable oil; 2% -5% of milk fat; 10-12% of sugar; 2 to 10 percent of sterilized milk of cow milk; 2 to 5 percent of condensed milk; 2% -5% of maltodextrin; 0.8 to 1.2 percent of emulsifier; 0.8 to 1.2 percent of thickening agent; 0.08 to 0.1 percent of stabilizer; 0.007% -0.01% of colorant; 0.08 to 0.1 percent of edible salt; water is added to 100 percent.
The sterilized cow milk can be skim cow milk or whole cow milk;
more preferably, the pre-formulated milk cap composition comprises the following components in percentage by weight: 12% of hydrogenated palm kernel oil, 2% of anhydrous cream, 10% of glucose, 2% of whole milk, 2% of condensed milk, 2% of maltodextrin, 0.8% of emulsifier, 1.0% of thickener, 0.1% of stability, 0.007% of natural carotene, 0.1% of edible salt and water supplementing to 100%.
In another preferred mode, the pre-formulated milk cap composition comprises the following components in percentage by weight: 8% of hydrogenated palm kernel oil, 6% of refined vegetable oil, 4% of cream, 8% of glucose, 4% of glucose syrup, 10% of skim milk, 5% of condensed milk, 3% of maltodextrin, 1.2% of emulsifier, 0.8% of thickener, 0.1% of stability, 0.01% of natural carotene, 0.08% of edible salt and water supplementing to 100%.
In another preferred mode, the pre-formulated milk cap composition comprises the following components in percentage by weight: 2% of hydrogenated palm kernel oil, 14% of refined vegetable oil, 5% of cream, 10% of glucose syrup, 8% of skim milk, 2% of condensed milk, 6% of maltodextrin, 0.9% of emulsifier, 1.2% of thickener, 0.08% of stability, 0.01% of natural carotene, 0.08% of edible salt and water supplementing to 100%.
Wherein the vegetable oil comprises hydrogenated palm kernel oil and/or refined vegetable oil.
Wherein the milk fat is selected from one or more of anhydrous cream, butter and cream.
Wherein the sugar is selected from one or more of glucose, white granulated sugar, glucose syrup and high fructose corn syrup.
The emulsifier is composed of sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactate, wherein the weight ratio of the sodium caseinate to the span 60 to the polyglycerol fatty acid ester to the mono-diglycerol fatty acid ester to the sodium stearoyl lactate is (2-7): (1-6): (0.6-6): (1-5): (0.1-5).
Preferably, the weight ratio of the sodium caseinate, the span 60, the polyglycerol fatty acid ester, the mono-diglycerol fatty acid ester and the sodium stearoyl lactylate is (2-4): (1-4): (1-3): (1-2): (1-2), more preferably, the weight ratio of sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactylate is 3: 2: 1: 1: 1.
wherein the thickener comprises microcrystalline cellulose, guar gum, hydroxypropyl methylcellulose, alpha-cyclodextrin, carrageenan and xanthan gum, wherein the weight ratio of the microcrystalline cellulose, the guar gum, the hydroxypropyl methylcellulose, the alpha-cyclodextrin, the carrageenan and the xanthan gum is (0.5-5): (0.1-5): (0.5-5): (1-10): (0-5): (0-2), preferably, the weight ratio of microcrystalline cellulose, guar gum, hydroxypropyl methylcellulose, a-cyclodextrin, carrageenan, and xanthan gum is 2: 1: (1-2): (5-10): 1.
wherein the stabilizer consists of trisodium phosphate and sodium hexametaphosphate, and the weight ratio of the trisodium phosphate to the sodium hexametaphosphate is (0.1-2): (0.1-2), preferably, the weight ratio of trisodium phosphate to sodium hexametaphosphate is (1-2): (1-2).
Preferably, the colorant is natural carotene or beta-carotene.
A method of preparing a pre-formulated milk cover composition as described above, comprising the steps of:
1) heating vegetable oil at 70-72 deg.C to form oil phase A;
2) adding sugar, maltodextrin, milk fat, edible salt, and 75-80 deg.C hot water, stirring to dissolve, and maintaining at 66-68 deg.C to obtain water phase B;
3) uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase A in a stirring state, and stirring for dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding sterilized milk of cow milk, condensed milk and a colorant to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, and the feed liquid D can be homogenized after being stirred for about 30 minutes, so that the feed liquid D is fully mixed;
6) adding essence before homogenizing under 40-50 MPa;
7) after homogenizing, the temperature in an aging cylinder is 4-10 ℃;
8) filling, quickly freezing at-18 deg.C, and storing.
The invention also provides a use method of the pre-prepared milk cap composition, which comprises the following steps:
1) before use, the composition is placed in an environment of 2-10 ℃ for refrigeration and unfreezing, or unfrozen in water bath at 20-25 ℃ to 2-10 ℃ until ice blocks are completely dissolved, and then the ice blocks can be broken;
2) pouring the cream into a stirring cylinder, stirring at medium and high speed (170r/min) to obtain a semisolid with fluidity to reach the required hardness, and stirring at slow speed for 30 seconds to remove atmospheric pores.
Compared with the prior art, the milk cap can be foamed after being thawed to form the milk cap, the labor cost for manufacturing the milk cap tea is saved, the milk cap tea has the advantages of soft and smooth taste, rich milk fragrance, good matching with the tea fragrance of the tea drink, good taste and flavor, and high durability of the manufactured milk cap.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments in order to make the technical field better understand the scheme of the present invention.
Description of the raw materials
Example 1
1. According to a formula table shown in table 1, uniformly mixing sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactate to prepare an emulsifier, uniformly mixing microcrystalline cellulose, guar gum, alpha-cyclodextrin, carrageenan and xanthan gum to prepare a thickener, and uniformly mixing trisodium phosphate and sodium hexametaphosphate to prepare a stabilizer;
2. preparing materials according to the weight ratio shown in the table 2: 12% of hydrogenated palm kernel oil, 2% of anhydrous cream, 10% of glucose, 2% of full-cream milk, 2% of condensed milk, 2% of maltodextrin, 0.8% of emulsifier, 1.0% of thickener, 0.1% of stability, 0.007% of natural carotene, 0.1% of edible salt and water supplementing to 100%;
3. a pre-formulated milk cap composition was prepared as follows:
1) heating hydrogenated palm kernel oil and anhydrous butter at 70-72 deg.C to form oil phase A;
2) adding glucose, maltodextrin, and edible salt into 75-80 deg.C hot water, stirring to dissolve, and keeping the temperature at 66-68 deg.C. This constitutes an aqueous phase B;
3) mixing the emulsifier, thickener and stabilizer. Uniformly mixing, adding the mixture into the oil phase A in a stirring state, and stirring and dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding the whole milk, the condensed milk and the natural carotene to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, the feed liquid D is stirred for about 30 minutes for blending and sterilization, and the full mixing is ensured;
6) homogenizing under high pressure of 40 MPa;
7) cooling to 4-10 ℃ in an aging cylinder through a plate heat exchanger or a tubular heat exchanger after homogenizing;
8) filling, quickly freezing at-18 deg.C, and storing.
Example 2
1. According to a formula table shown in table 1, uniformly mixing sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactate to prepare an emulsifier, uniformly mixing microcrystalline cellulose, guar gum, alpha-cyclodextrin, carrageenan and xanthan gum to prepare a thickener, and uniformly mixing trisodium phosphate and sodium hexametaphosphate to prepare a stabilizer;
2. preparing materials according to the weight ratio shown in the table 2: 8% of hydrogenated palm kernel oil, 6% of refined vegetable oil, 4% of cream, 8% of glucose, 4% of glucose syrup, 10% of skim milk, 5% of condensed milk, 3% of maltodextrin, 1.2% of emulsifier, 0.8% of thickener, 0.1% of stability, 0.01% of natural carotene, 0.08% of edible salt and water supplementing to 100%;
3. a pre-formulated milk cap composition was prepared as follows:
1) heating hydrogenated palm kernel oil and refined vegetable oil, and controlling the temperature at 70-72 ℃ to form an oil phase A;
2) adding glucose, glucose syrup, maltodextrin, edible salt, and hot water of 75-80 deg.C, and stirring to dissolve. Preserving the temperature at 66-68 ℃ to form a water phase B;
3) mixing the emulsifier, thickener and stabilizer. Mixing, and adding into oil phase A under stirring. Stirring and dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding skim milk, cream, condensed milk and natural carotene to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, the feed liquid D is stirred for about 30 minutes for blending and sterilization, and the full mixing is ensured;
6) carrying out high-pressure homogenization, wherein the homogenization pressure is 45 MPa;
7) cooling to 4-10 ℃ in an aging cylinder through a plate heat exchanger or a tubular heat exchanger after homogenizing;
8) filling, quickly freezing at-18 deg.C, and storing.
Example 3
1. According to a formula table shown in table 1, uniformly mixing sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactate to prepare an emulsifier, uniformly mixing microcrystalline cellulose, guar gum, alpha-cyclodextrin, carrageenan and xanthan gum to prepare a thickener, and uniformly mixing trisodium phosphate and sodium hexametaphosphate to prepare a stabilizer;
2. preparing materials according to the weight ratio shown in the table 2: 2% of hydrogenated palm kernel oil, 14% of refined vegetable oil, 5% of cream, 10% of glucose syrup, 8% of skim milk, 2% of condensed milk, 6% of maltodextrin, 0.9% of emulsifier, 1.2% of thickener, 0.08% of stability, 0.01% of natural carotene, 0.08% of edible salt and water supplementing to 100%;
3. a pre-formulated milk cap composition was prepared as follows:
1) heating hydrogenated palm kernel oil and refined vegetable oil, and controlling the temperature at 70-72 ℃ to form an oil phase A;
2) adding glucose syrup, maltodextrin, edible salt, and 75-80 deg.C hot water, stirring to dissolve, and maintaining at 66-68 deg.C. This constitutes an aqueous phase B;
3) mixing the emulsifier, thickener and stabilizer. Uniformly mixing, adding the mixture into the oil phase A in a stirring state, and stirring and dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding skim milk, cream, condensed milk and natural carotene to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, the feed liquid D is stirred for about 30 minutes for blending and sterilization, and the full mixing is ensured;
6) homogenizing under high pressure of 40 MPa;
7) cooling to 4-10 ℃ in an aging cylinder through a plate heat exchanger or a tubular heat exchanger after homogenizing;
8) filling, quickly freezing at-18 deg.C, and storing.
Comparative example 1
1. According to a formula table shown in table 1, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearyl lactate are uniformly mixed to prepare an emulsifier, microcrystalline cellulose, guar gum, alpha-cyclodextrin, carrageenan and xanthan gum are uniformly mixed to prepare a thickener, and trisodium phosphate and sodium hexametaphosphate are uniformly mixed to prepare a stabilizer;
2. preparing materials according to the weight ratio shown in the table 2: 12% of hydrogenated palm kernel oil, 2% of anhydrous cream, 10% of glucose, 2% of full-cream milk, 2% of condensed milk, 2% of maltodextrin, 0.8% of emulsifier, 1.0% of thickener, 0.1% of stability, 0.007% of natural carotene, 0.1% of edible salt and water supplementing to 100%;
3. a pre-formulated milk cap composition was prepared as follows:
1) heating hydrogenated palm kernel oil and anhydrous butter at 70-72 deg.C to form oil phase A;
2) adding glucose, maltodextrin, and edible salt into 75-80 deg.C hot water, stirring to dissolve, and keeping the temperature at 66-68 deg.C. This constitutes an aqueous phase B;
3) uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase A in a stirring state, and stirring for dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding the whole milk, the condensed milk and the natural carotene to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, the feed liquid D is stirred for about 30 minutes for blending and sterilization, and the full mixing is ensured;
6) homogenizing under high pressure of 40 MPa;
7) cooling to 4-10 ℃ in an aging cylinder through a plate heat exchanger or a tubular heat exchanger after homogenizing;
8) filling, quickly freezing at-18 deg.C, and storing.
Comparative example 2
1. According to a formula table shown in table 1, uniformly mixing sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactate to prepare an emulsifier, uniformly mixing microcrystalline cellulose, guar gum, alpha-cyclodextrin, carrageenan and xanthan gum to prepare a thickener, and uniformly mixing trisodium phosphate and sodium hexametaphosphate to prepare a stabilizer;
2. preparing materials according to the weight ratio shown in the table 2: 8% of hydrogenated palm kernel oil, 6% of refined vegetable oil, 4% of cream, 8% of glucose, 4% of glucose syrup, 10% of skim milk, 5% of condensed milk, 3% of maltodextrin, 1.2% of emulsifier, 0.8% of thickener, 0.1% of stability, 0.01% of natural carotene, 0.08% of edible salt and water supplementing to 100%;
3. a pre-formulated milk cap composition was prepared as follows:
1) heating hydrogenated palm kernel oil and refined vegetable oil at 70-72 deg.C to form oil phase A;
2) adding glucose, glucose syrup, maltodextrin, edible salt, and 75-80 deg.C hot water, stirring to dissolve, and maintaining at 66-68 deg.C to form water phase B;
3) uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase A in a stirring state, and stirring for dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding skim milk, cream, condensed milk and natural carotene to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, the feed liquid D is stirred for about 30 minutes for blending and sterilization, and the full mixing is ensured;
6) carrying out high-pressure homogenization, wherein the homogenization pressure is 45 MPa;
7) cooling to 4-10 ℃ in an aging cylinder through a plate heat exchanger or a tubular heat exchanger after homogenizing;
8) filling, quickly freezing at-18 deg.C, and storing.
Comparative example 3
1. According to a formula table shown in table 1, uniformly mixing sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactate to prepare an emulsifier, uniformly mixing microcrystalline cellulose, guar gum, alpha-cyclodextrin, carrageenan and xanthan gum to prepare a thickener, and uniformly mixing trisodium phosphate and sodium hexametaphosphate to prepare a stabilizer;
2. preparing materials according to the weight ratio shown in the table 2: 2% of hydrogenated palm kernel oil, 14% of refined vegetable oil, 5% of cream, 10% of glucose syrup, 8% of skim milk, 2% of condensed milk, 6% of maltodextrin, 0.9% of emulsifier, 1.2% of thickener, 0.08% of stability, 0.01% of natural carotene, 0.08% of edible salt and water supplementing to 100%;
3. a pre-formulated milk cap composition was prepared as follows:
1) heating hydrogenated palm kernel oil and refined vegetable oil, and controlling the temperature at 70-72 ℃ to form an oil phase A;
2) adding glucose syrup, maltodextrin, edible salt, and 75-80 deg.C hot water, stirring to dissolve, and maintaining at 66-68 deg.C to form water phase B;
3) uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase A in a stirring state, and stirring for dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding skim milk, cream, condensed milk and natural carotene to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, the feed liquid D is stirred for about 30 minutes for blending and sterilization, and the full mixing is ensured;
6) homogenizing under high pressure of 40 MPa;
7) cooling to 4-10 ℃ in an aging cylinder through a plate heat exchanger or a tubular heat exchanger after homogenizing;
8) filling, quickly freezing at-18 deg.C, and storing.
TABLE 1 emulsifier thickener stabilizer formula Table (unit: weight ratio)
TABLE 2 Preset composition ingredient Table (Unit: weight percent)
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Hydrogenated palm kernel oil | 12 | 8 | 2 | 12 | 8 | 2 |
| Refining vegetable oils | / | 6 | 14 | 6 | 14 | |
| Anhydrous cream | 2 | / | 5 | 2 | 4 | 5 |
| Cream | / | 4 | / | / | / | / |
| Glucose | 10 | 8 | / | 10 | 8 | / |
| Glucose syrup | / | 4 | 10 | / | 4 | 10 |
| Whole milk | 2 | / | 8 | 2 | 10 | 8 |
| Skim milk | / | 10 | / | / | / | / |
| Condensed milk | 2 | 5 | 2 | 2 | 5 | 2 |
| Maltodextrin | 2 | 3 | 6 | 2 | 3 | 6 |
| Emulsifier | 0.8 | 1.2 | 0.8 | 0.8 | 1.2 | 0.8 |
| Thickening agent | 1 | 0.8 | 1.2 | 0.7 | 0.8 | 1.2 |
| Stabilizer | 0.1 | 0.1 | 0.08 | 0.1 | 0.1 | 0.08 |
| Natural carotene | 0.007 | 0.01 | 0.01 | 0.007 | 0.01 | 0.01 |
| Edible salt | 0.1 | 0.08 | 0.08 | 0.1 | 0.08 | 0.08 |
| Water (W) | 67.993 | 49.81 | 50.83 | 68.293 | 49.81 | 50.83 |
The compositions obtained in examples 1 to 3 and comparative examples 1 to 3 were used in the following manner:
1) the composition is refrigerated and thawed at the temperature of 2-10 ℃ until ice blocks are completely dissolved, and then the ice blocks are beaten;
2) pouring the cream into a stirring cylinder, and stirring at medium-high speed (170r/min) to obtain a semisolid with fluidity to reach the required hardness. Then stirring slowly for 30 seconds to remove the big air holes.
After whipping, the fermented milk was used for preparing milk-covered tea, the whipping time and the amount of whipping were recorded, and the state of floating on the tea drink was observed for the taste and flavor of the finished product, and the state of initial whipping, the state of standing at 26 ℃ for 30 minutes and the state of refrigerating overnight were recorded and recorded in table 3.
Table 3 pre-formulated composition evaluation table
From the above table, it can be seen that the pre-formulated milk cap composition prepared by the invention is used for milk caps when whipped, and has good taste and flavor and good durability.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. A pre-formulated milk cap composition characterized by consisting of:
vegetable fat, milk fat, sugar, sterilized milk of cow milk, condensed milk, and maltodextrin; emulsifiers, thickeners; stabilizer, colorant, edible salt, food essence and water.
2. The pre-formulated milk cap composition according to claim 1, consisting of, in weight percent: 10% -16% of vegetable oil; 2% -8% of milk fat; 8-12% of sugar; 2 to 10 percent of sterilized milk of cow milk; 2 to 7 percent of condensed milk; 2% -6% of maltodextrin; 0.7 to 1.5 percent of emulsifier; 0.8 to 1.6 percent of thickening agent; 0.05 to 0.2 percent of stabilizer; 0% -0.1% of colorant; 0.05 to 0.5 percent of edible salt; 0 to 0.5 percent of food essence and water to 100 percent.
3. The pre-formulated milk cap composition of claim 2, wherein:
the vegetable oil comprises hydrogenated palm kernel oil and/or refined vegetable oil.
4. The pre-formulated milk cap composition of claim 2, wherein:
the milk fat is selected from one or more of anhydrous cream, butter and cream.
5. The pre-formulated milk cap composition of claim 2, wherein:
the sugar is selected from one or more of glucose, white granulated sugar, glucose syrup and high fructose corn syrup.
6. The pre-formulated milk cap composition of claim 2, wherein: the emulsifier is composed of sodium caseinate, span 60, polyglycerol fatty acid ester, mono-diglycerol fatty acid ester and sodium stearoyl lactate,
the weight ratio of the sodium caseinate to the span 60 to the polyglycerol fatty acid ester to the mono-diglycerol fatty acid ester to the sodium stearoyl lactylate is (2-7): (1-6): (0.6-6): (1-5): (0.1-5).
7. The pre-formulated milk cap composition of claim 2, wherein: the thickener is composed of microcrystalline cellulose, guar gum, hydroxypropyl methyl cellulose, alpha-cyclodextrin, carrageenan and xanthan gum, wherein the weight ratio of the microcrystalline cellulose to the guar gum to the hydroxypropyl methyl cellulose to the alpha-cyclodextrin to the carrageenan to the xanthan gum is (0.5-5): (0.1-5): (0.5-5): (1-10): (0-5): (0-2).
8. The pre-formulated milk cap composition of claim 2, wherein: the stabilizer consists of trisodium phosphate and sodium hexametaphosphate, and the weight ratio of the trisodium phosphate to the sodium hexametaphosphate is (0.1-2): (0.1-2).
9. The pre-formulated milk cap composition of claim 2, wherein: the colorant is natural carotene or beta-carotene.
10. A method of preparing a pre-formulated milk cover composition according to any of claims 1 to 9, comprising the steps of:
1) heating vegetable oil at 70-72 deg.C to form oil phase A;
2) adding sugar, maltodextrin, milk fat, edible salt, and 75-80 deg.C hot water, stirring to dissolve, and maintaining at 66-68 deg.C to obtain water phase B;
3) uniformly mixing the emulsifier, the thickener and the stabilizer, adding the mixture into the oil phase A in a stirring state, and stirring for dissolving to obtain an oil phase C;
4) mixing the oil phase C and the water phase B, and adding sterilized milk of cow milk, condensed milk and a colorant to obtain a feed liquid D;
5) the temperature of the feed liquid D is controlled between 68 ℃ and 70 ℃, and the feed liquid D can be homogenized after being stirred for about 30 minutes, so that the feed liquid D is fully mixed;
6) adding essence before homogenizing under 40-50 MPa;
7) after homogenizing, the temperature in an aging cylinder is 4-10 ℃;
8) filling, quickly freezing at-18 deg.C, and storing.
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| CN115191490A (en) * | 2022-06-06 | 2022-10-18 | 瑞幸咖啡信息技术(厦门)有限公司 | Coconut cloud beverage and preparation method thereof |
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