CN113455546B - Modified milk slurry and preparation method and application thereof - Google Patents
Modified milk slurry and preparation method and application thereof Download PDFInfo
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- CN113455546B CN113455546B CN202110724681.6A CN202110724681A CN113455546B CN 113455546 B CN113455546 B CN 113455546B CN 202110724681 A CN202110724681 A CN 202110724681A CN 113455546 B CN113455546 B CN 113455546B
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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
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/10—Treating roasted coffee; Preparations produced thereby
- A23F5/14—Treating roasted coffee; Preparations produced thereby using additives, e.g. milk, sugar; Coating, e.g. for preserving
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- Tea And Coffee (AREA)
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Abstract
The invention relates to the technical field of food, in particular to modified milk slurry and a preparation method and application thereof. The preparation raw materials of the modified milk slurry comprise the following components in parts by mass: 65-68 parts of raw milk, 5-6 parts of whole milk powder, 2-5 parts of concentrated milk protein powder and 20-25 parts of cream. According to the invention, the raw milk, the whole milk powder, the concentrated milk protein powder and the cream are compounded in a proper proportion, so that the prepared milk has the characteristics of high protein and high fat, and the prepared milk is applied to the preparation of the coffee latte, so that the coffee latte has mellow and fine taste and aromatic milk flavor, and brings thick and fine taste experience for consumers.
Description
Technical Field
The invention relates to the technical field of food, in particular to modified milk slurry and a preparation method and application thereof.
Background
With the rapid development of economic society in China, the consumption level of people is continuously improved. People also have a correspondingly improved taste requirement on coffee, hope to obtain high-quality service, and more hope to experience distinctive taste. Changes in age level. The domestic coffee consumption market space is huge, and consumers tend to be diversified and young at the age level. The data show that the proportion of people aged 20-24 to 31% and the proportion of people aged 25-29 to 35% are respectively high, many young people have a hunting mind, like trying fresh things, and the taste of coffee is more critical. In order to meet the requirements of diversification and stable quality of prepared products, coffee shops need a prepared milk slurry which is high in protein and fat, mellow and fine in taste and strong in frankincense flavor, and is used for preparing coffee latte.
Disclosure of Invention
In order to solve the problems, the invention provides a modified milk slurry and a preparation method and application thereof. The modified milk slurry provided by the invention has the characteristics of high protein and high fat, is applied to the preparation of the coffee latte, can make the coffee latte mellow and fine in taste and aromatic in milk flavor, and brings thick and fine taste experience for consumers.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a modified milk slurry, which comprises the following raw materials in parts by mass: 65-68 parts of raw milk, 5-6 parts of whole milk powder, 2-5 parts of concentrated milk protein powder and 20-25 parts of cream.
Preferably, the preparation raw materials of the prepared milk slurry also comprise the following components in parts by mass: 2.5-3 parts of sugar, 0.9 part of emulsifier, 0.1 part of thickener and 0.2-0.4 part of essence.
Preferably, the emulsifier comprises sucrose fatty acid polyester, glyceryl monostearate and diacetyl tartaric acid monoglyceride; the mass ratio of the fatty acid sucrose polyester to the glyceryl monostearate to the diacetyl tartaric acid monoglyceride is 5: 3: 1.
preferably, the thickener comprises microcrystalline cellulose-sodium carboxymethyl cellulose.
Preferably, the essence comprises cream flavor, fresh milk flavor and milk flavor; the mass ratio of the mouthfeel cream essence to the fresh milk essence to the milk essence is (1-0): (0.5-1): (0.5 to 1).
Preferably, the protein content of the prepared milk pulp is 6g/100g, and the fat content of the prepared milk pulp is 11g/100 g.
The invention also provides a preparation method of the modified milk slurry, which comprises the following steps:
mixing, shearing and homogenizing the prepared raw materials to obtain the prepared milk slurry.
Preferably, the rotating speed of shearing is 7500-8500 r/min, and the time of shearing is 15-40 min.
Preferably, the total pressure of the homogenizing is 200-260 bar, and the secondary pressure is 45-55 bar.
The invention also provides application of the prepared milk pulp or the prepared milk pulp prepared by the preparation method in preparing the coffee latte.
Has the advantages that:
the invention provides a modified milk slurry, which is prepared from the following raw materials in parts by mass: 65-68 parts of raw milk, 5-6 parts of whole milk powder, 2-5 parts of concentrated milk protein powder and 20-25 parts of cream. According to the invention, the raw milk, the whole milk powder, the concentrated milk protein powder and the cream are compounded in a proper proportion, so that the prepared milk has the characteristics of high protein and high fat, and can be applied to the preparation of the coffee latte, so that the coffee latte has mellow and fine taste and aromatic milk flavor, and the thick and fine taste experience is brought to consumers; in addition, the prepared milk has the advantages of convenient storage and use.
Detailed Description
The invention provides a modified milk slurry, which is prepared from the following raw materials in parts by mass: 65-68 parts of raw milk, 5-6 parts of whole milk powder, 2-5 parts of concentrated milk protein powder and 20-25 parts of cream.
In the present invention, the source of the raw material for preparing the reconstituted milk is not particularly limited, and commercially available products known to those skilled in the art may be used unless otherwise specified.
The preparation raw materials of the modified milk comprise 65-68 parts by mass of raw milk, preferably 66-67.9 parts by mass, and more preferably 67.8 parts by mass.
The preparation raw material of the modified milk comprises 5-6 parts by mass of whole milk powder, preferably 5.3-5.7 parts, and more preferably 5.5 parts.
The preparation raw material of the modified milk comprises 2-5 parts by mass of concentrated milk protein powder, preferably 2.5-4 parts, and more preferably 2.7 parts. The concentrated milk protein powder of the invention is preferably MPC485 available from Hengtianyuan.
The preparation raw material of the modified milk comprises 20-25 parts by mass of cream, preferably 20.5-23 parts by mass, and more preferably 21 parts by mass. The cream of the present invention is preferably purchased from the light cream produced by Nestle.
According to the invention, the raw milk, the whole milk powder, the concentrated milk protein powder and the cream are compounded in a proper proportion, so that the prepared milk has the characteristics of high protein and high fat, and is suitable for preparing the coffee latte.
In the invention, the preparation raw material of the prepared milk pulp preferably also comprises 2.5-3 parts by mass of sugar, and more preferably 2.5 parts; the sugar preferably comprises white granulated sugar.
In the invention, the preparation raw material of the prepared milk pulp preferably also comprises 0.9 mass part of emulsifier; the emulsifier preferably comprises sucrose fatty acid polyester, glyceryl monostearate and diacetyl tartaric acid monoglyceride; the mass ratio of the fatty acid sucrose polyester to the glyceryl monostearate to the diacetyl tartaric acid monoglyceride is preferably 5: 3: 1.
in the present invention, the raw material for preparing the reconstituted milk preferably further includes 0.1 part by mass of a thickener; the thickener preferably comprises microcrystalline cellulose-sodium carboxymethyl cellulose.
In the invention, the preparation raw material of the prepared milk pulp preferably also comprises 0.2-0.4 part by mass of essence, preferably 0.2 part; the essence preferably comprises mouthfeel cream essence, fresh milk essence and milk essence; the preferred mass ratio of the mouthfeel cream essence to the fresh milk essence to the milk essence is (1-2): (0.5-1): (0.5 to 1), and more preferably 1: 0.5: (0.5 to 1), more preferably 1: 0.5: 0.5. the mouthfeel cream flavor is preferably WGD1293 mouthfeel cream flavor purchased from Zhejiang Ansai biotechnology, Inc.; the fresh milk essence is preferably WGD1156 fresh milk essence purchased from Biotechnology GmbH of Zhejiang Ansai; the milk essence is preferably LJ3340 milk essence purchased from Zhejiang Lvjing Biotechnology GmbH.
In the present invention, the protein content of the modified milk is preferably 6g/100g, and the fat content is preferably 11g/100 g. According to the invention, the preparation raw materials of the prepared milk pulp are compounded in a proper proportion, so that the protein content and the fat content of the prepared milk pulp are controlled to be in a specific concentration, and the problems of complex preparation, long preparation time, low standardization degree, unstable quality and low efficiency of the prepared milk pulp in catering enterprises can be solved.
The invention also provides a preparation method of the modified milk slurry, which comprises the following steps:
mixing, shearing and homogenizing the prepared raw materials to obtain the prepared milk slurry.
In the present invention, the method of mixing and shearing preferably comprises: sterilizing raw milk, heating to 40-50 ℃, adding whole milk powder, shearing for 15min, and standing for 30min to obtain a mixed solution I;
heating the mixed solution I to 73-77 ℃, adding cream, and shearing for 5min to obtain a mixed solution II;
and mixing the mixed solution II with an emulsifier, shearing for 15-20 min, and adding the essence to obtain a mixed solution III.
In the invention, the rotating speed of the shearing is preferably 7500-8500 r/min, and more preferably 8000 r/min.
After mixing and shearing, homogenizing the mixed shearing liquid to obtain the prepared milk slurry.
In the present invention, the homogenization is preferably performed by means of two-stage pressurization; in an embodiment of the present invention, the homogenizing may be performed in a homogenizer. In the invention, the total pressure of the homogenization is preferably 200-260 bar, more preferably 220-240 bar, and even more preferably 230 bar; the second-stage homogenizing pressure is preferably 45-55 bar, more preferably 48-52 bar, and even more preferably 50 bar. The present invention does not require special embodiments for homogenization, and may be practiced as is well known to those skilled in the art. The invention can make the raw materials more fully dissolved and mixed more uniformly by mixing and shearing step by step.
The invention also provides application of the prepared milk pulp or the prepared milk pulp prepared by the preparation method in preparing the coffee latte. The prepared modified milk can solve the problems of complex preparation, long preparation time, low standardization degree, unstable quality and low efficiency of the modified milk in catering enterprises.
The prepared milk slurry has the advantages of convenience in storage and use, is applied to the preparation of the coffee latte, can enable the coffee latte to be mellow and fine in taste and aromatic in milk flavor, and brings thick and fine taste experience for consumers.
To further illustrate the present invention, a reconstituted milk product, its preparation and use are described in detail below with reference to the following examples, which should not be construed as limiting the scope of the invention.
Example 1
The modified milk slurry is prepared from the following raw materials: 680g (68 parts) of raw milk, 60g (6 parts) of whole milk powder, 50g (5 parts) of concentrated milk protein powder, 200g (20 parts) of Nestle unsalted butter, 25g (2.5 parts) of white granulated sugar, 5g (0.5 part) of fatty acid sucrose polyester, 3g (0.3 part) of glycerin monostearate, 1g (0.1 part) of diacetyl tartaric acid monoglyceride, 1g (0.1 part) of microcrystalline cellulose-sodium carboxymethylcellulose, 1g (0.1 part) of mouthfeel cream essence, 0.5g (0.05 part) of fresh milk essence and 1g (0.1 part) of milk essence.
The preparation method of the modified milk slurry comprises the following steps:
step 1: checking and accepting raw milk: and (4) after the raw milk is qualified by inspection, performing primary filtration and milk purification processes, and storing at 0-6 ℃.
Step 2: pasteurization: pasteurizing cow milk at 75 + -5 deg.C for 15S.
And step 3: material melting: heating the pre-sterilized milk to 43-47 ℃, adding concentrated milk protein powder, adding whole milk powder, circularly shearing (the rotating speed is 8000r/min) for 15min, standing and hydrating for 30 min; and then continuously heating the sheared mixture to 75 +/-3 ℃, adding the Nestle cream, shearing (the rotating speed is 8000r/min) for 5min, adding the glyceryl monostearate, the fatty acid sucrose polyester, the diacetyl tartaric acid monoglyceride, the microcrystalline cellulose-sodium carboxymethylcellulose and the white granulated sugar, shearing (the rotating speed is 8000r/min) for 18min, and pumping to a constant volume tank for blending fragrance.
And 4, step 4: and (3) volume fixing and flavor blending: adding pre-sterilized raw milk to a constant volume of 1000g, and adding the daintily butter essence, the fresh milk essence and the milk essence.
And 5: homogenizing: the total pressure of the homogenization is 230bar and the secondary pressure is 50 bar.
Step 6: ultra-high temperature instant sterilization: UHT sterilization, sterilization temperature: 137 +/-2 ℃ and 4-6S.
And 7: and (3) sterile filling: filling at 25 deg.C, aseptically filling into 1L tetra Pak, and sealing to obtain the concocted milk slurry.
Example 2
The modified milk slurry is prepared from the following raw materials: 678g of raw milk (67.8 parts), 55g of whole milk powder (5.5 parts), 27g of concentrated milk protein powder (2.7 parts), 210g of Nestle light cream (21 parts), 25g of white granulated sugar (2.5 parts), 2g of sucrose fatty acid polyester (0.2 part), 2g of glyceryl monostearate (0.2 part), 1g of diacetyl tartaric acid monoglyceride (0.1 part), 1g of microcrystalline cellulose-sodium carboxymethylcellulose (0.1 part), 1g of mouthfeel cream essence (0.1 part), 0.5g of fresh milk essence (0.05 part) and 0.5g of milk essence (0.05 part).
The preparation method of the modified milk slurry is the same as that of example 1.
Example 3
The modified milk slurry is prepared from the following raw materials: 650g (65 parts) of raw milk, 50g (5 parts) of whole milk powder, 20g (2 parts) of concentrated milk protein powder, 250g (2.5 parts) of Nestle unsalted butter, 30g (3 parts) of white granulated sugar, 5g (0.5 part) of fatty acid sucrose polyester, 3g (0.3 part) of glycerin monostearate, 1g (0.1 part) of diacetyl tartaric acid monoglyceride, 1g (0.1 part) of microcrystalline cellulose-sodium carboxymethylcellulose, 2g (0.2 part) of mouthfeel cream essence, 1g (0.1 part) of fresh milk essence and 0.5g (0.05 part) of milk essence.
The preparation method of the modified milk slurry is the same as that of example 1.
Comparative example 1
A reconstituted milk similar to that of example 2, except that the starting materials were prepared in different amounts: 819g of raw milk, 50g of whole milk powder, 26g of concentrated milk protein powder and 70g of Nestle unsalted butter, and the components and the using amount of other preparation raw materials are the same as those in example 2.
Comparative example 2
A reconstituted milk slurry similar to comparative example 1, the only difference being that the Nestle whipped cream was replaced with palm oil.
Comparative example 3
A reconstituted milk slurry similar to that of example 2, the only difference being that the microcrystalline cellulose-sodium carboxymethylcellulose was replaced with carrageenan.
Comparative example 4
A reconstituted milk slurry similar to that of example 2, except that the microcrystalline cellulose-sodium carboxymethylcellulose was replaced with carrageenan and no diacetyl tartaric acid monoglyceride was included.
Comparative example 5
A reconstituted milk slurry similar to that of example 2, except that the sucrose fatty acid polyester and glyceryl monostearate were replaced with the sum of the amounts of the mono-and di-fatty acid esters.
Comparative example 6
A reconstituted milk slurry similar to that of example 2, except that microcrystalline cellulose-sodium carboxymethylcellulose was not included.
Application example 1
The prepared milk pulp prepared in the embodiments 1-3 and the comparative examples 1-6 is compared, a favorite taste test is carried out, 18 persons are selected for sensory test, the flavor favorite degree, the fine favorite degree, the sweet and sour favorite degree, the viscosity favorite degree and the overall evaluation are respectively scored for 1-5 points, the average value of the 18 persons is taken as each index, and the overall favorite degree is the average value of each score.
All the items are scored for 5 points, and the score range is 0-5 points. The scores are expressed as follows:
score 5, representing acceptable, over expected;
4 points, representing acceptable, to reach the expected;
-3 points, representing acceptance, still having room for improvement;
score 2, which represents unacceptable, has potential for improvement;
score 1, representing unacceptable, large deviation from this feature;
score 0, which represents a severe unexpected failure, does not have this feature.
The evaluation results are shown in Table 1.
TABLE 1 sensory evaluation of different modified milks
| Preference for flavor | Fine taste of food | Sweet and sour taste | Preference for viscosity | Overall preference | |
| Example 1 | 2.68 | 3.28 | 3.36 | 3.42 | 3.39 |
| Example 2 | 3.63 | 3.58 | 3.58 | 3.58 | 3.68 |
| Example 3 | 2.85 | 2.94 | 3.24 | 2.88 | 2.89 |
| Comparative example 1 | 2.82 | 2.96 | 3.58 | 2.84 | 2.64 |
| Comparative example 2 | 2.95 | 2.84 | 3.21 | 2.58 | 2.74 |
| Comparative example 3 | 3.23 | 2.88 | 2.68 | 2.46 | 2.53 |
| Comparative example 4 | 2.45 | 3.16 | 2.84 | 2.31 | 2.64 |
| Comparative example 5 | 2.43 | 3.58 | 2.57 | 2.43 | 2.88 |
| Comparative example 6 | 3.28 | 2.62 | 2.96 | 2.86 | 2.58 |
As can be seen from Table 1, the whole preference of the prepared milk slurry is higher than that of the prepared milk slurries prepared in comparative examples 1-6, the taste recognition degree is high, and the preparation method is suitable for popularization.
In conclusion, the prepared milk slurry has the characteristics of high protein and high fat by compounding the raw milk, the whole milk powder, the concentrated milk protein powder and the cream in a proper proportion, is applied to the preparation of the coffee latte, can ensure that the coffee latte has mellow and fine taste and aromatic milk flavor, and brings delicate taste experience for consumers.
In addition, the prepared modulated milk product is packaged into 1L bricks, and the package is close to the requirement of a coffee shop, so that the modulated milk product has the advantages of convenience in storage and use.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (7)
1. The modified milk slurry is characterized by being prepared from the following components in parts by mass: 65-68 parts of raw milk, 5-6 parts of whole milk powder, 2-5 parts of concentrated milk protein powder, 20-25 parts of cream, 2.5-3 parts of sugar, 0.9 part of emulsifier, 0.1 part of thickener and 0.2-0.4 part of essence;
the emulsifier comprises sucrose fatty acid polyester, glyceryl monostearate and diacetyl tartaric acid monoglyceride; the mass ratio of the fatty acid sucrose polyester to the glyceryl monostearate to the diacetyl tartaric acid monoglyceride is 5: 3: 1;
the thickener comprises microcrystalline cellulose-sodium carboxymethylcellulose.
2. The modified milk slurry of claim 1 wherein the flavors include buttery flavor, fresh milk flavor, and milk flavor; the mass ratio of the mouthfeel cream essence to the fresh milk essence to the milk essence is (1-0): (0.5-1): (0.5 to 1).
3. The reconstituted milk slurry according to claim 1 or 2, wherein the protein content of the reconstituted milk is 6g/100g and the fat content is 11g/100 g.
4. A method of preparing the reconstituted milk slurry according to any one of claims 1 to 3, comprising the steps of:
mixing, shearing and homogenizing the prepared raw materials to obtain the prepared milk slurry.
5. The preparation method of claim 4, wherein the rotation speed of the shearing is 7500-8500 r/min, and the time of the shearing is 15-40 min.
6. The method of claim 4, wherein the homogeneous mixture has a total pressure of 200 to 260bar and a secondary pressure of 45 to 55 bar.
7. Use of the reconstituted milk slurry according to any one of claims 1 to 3 or the reconstituted milk slurry prepared by the preparation method according to any one of claims 4 to 6 for the preparation of cafestide.
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| CN104397316A (en) * | 2014-11-18 | 2015-03-11 | 光明乳业股份有限公司 | Ice cream milk sauce and preparation method thereof |
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| MX2017015753A (en) * | 2015-06-05 | 2018-08-01 | Fmc Corp | Sweetened condensed creamer. |
| EP3716773B1 (en) * | 2017-12-01 | 2024-03-20 | Société des Produits Nestlé S.A. | Creamers with improved texture/mouthfeel and method of making thereof |
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| US6060105A (en) * | 1996-10-04 | 2000-05-09 | Nestec S.A. | Preparation of a concentrated-milk-base flavoring agent |
| CN104397316A (en) * | 2014-11-18 | 2015-03-11 | 光明乳业股份有限公司 | Ice cream milk sauce and preparation method thereof |
| CN106306323A (en) * | 2016-08-22 | 2017-01-11 | 徐州统食品工业有限公司 | Acidic soft ice cream milk sauce and preparation method thereof |
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| CN109169910A (en) * | 2018-07-12 | 2019-01-11 | 宁夏塞尚乳业有限公司 | A kind of modulation cream and its preparation method and application for milk tea |
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