CN114375161A - 可可和/或麦芽饮料产品 - Google Patents
可可和/或麦芽饮料产品 Download PDFInfo
- Publication number
- CN114375161A CN114375161A CN202080059577.3A CN202080059577A CN114375161A CN 114375161 A CN114375161 A CN 114375161A CN 202080059577 A CN202080059577 A CN 202080059577A CN 114375161 A CN114375161 A CN 114375161A
- Authority
- CN
- China
- Prior art keywords
- cocoa
- malt beverage
- solids
- slurry
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009470 Theobroma cacao Nutrition 0.000 title claims abstract description 77
- 235000021577 malt beverage Nutrition 0.000 title claims abstract description 61
- 244000240602 cacao Species 0.000 title 1
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 76
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims description 42
- 241000209219 Hordeum Species 0.000 claims description 40
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 40
- 108090000637 alpha-Amylases Proteins 0.000 claims description 34
- 102000004190 Enzymes Human genes 0.000 claims description 33
- 108090000790 Enzymes Proteins 0.000 claims description 33
- 229940088598 enzyme Drugs 0.000 claims description 33
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 29
- 229930006000 Sucrose Natural products 0.000 claims description 29
- 239000005720 sucrose Substances 0.000 claims description 29
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 27
- 102000004139 alpha-Amylases Human genes 0.000 claims description 25
- 229940024171 alpha-amylase Drugs 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 22
- 239000008267 milk Substances 0.000 claims description 22
- 210000004080 milk Anatomy 0.000 claims description 22
- 239000002002 slurry Substances 0.000 claims description 22
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 15
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 claims description 14
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 13
- 239000008158 vegetable oil Substances 0.000 claims description 13
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 claims description 12
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 11
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 claims description 11
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 claims description 11
- 235000021243 milk fat Nutrition 0.000 claims description 11
- 235000013861 fat-free Nutrition 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 4
- 108090001060 Lipase Proteins 0.000 claims description 4
- 239000004367 Lipase Substances 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 235000019421 lipase Nutrition 0.000 claims description 4
- 239000004458 spent grain Substances 0.000 claims description 4
- 101710130006 Beta-glucanase Proteins 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 12
- 229920001542 oligosaccharide Polymers 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 39
- 238000006460 hydrolysis reaction Methods 0.000 description 17
- 230000007062 hydrolysis Effects 0.000 description 16
- 239000004615 ingredient Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 11
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- WQZGKKKJIJFFOK-DVKNGEFBSA-N alpha-D-glucose Chemical group OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-DVKNGEFBSA-N 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000008939 whole milk Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000593 degrading effect Effects 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000007900 aqueous suspension Substances 0.000 description 2
- 239000008122 artificial sweetener Substances 0.000 description 2
- 235000021311 artificial sweeteners Nutrition 0.000 description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 125000002353 D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 235000019739 Dicalciumphosphate Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102100026367 Pancreatic alpha-amylase Human genes 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 125000003691 alpha-D-glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000005415 artificial ingredient Substances 0.000 description 1
- 229940098396 barley grain Drugs 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- NEFBYIFKOOEVPA-UHFFFAOYSA-K dicalcium phosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])([O-])=O NEFBYIFKOOEVPA-UHFFFAOYSA-K 0.000 description 1
- 229940038472 dicalcium phosphate Drugs 0.000 description 1
- 229910000390 dicalcium phosphate Inorganic materials 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 125000001483 monosaccharide substituent group Chemical group 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
-
- 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
-
- 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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
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Abstract
本发明涉及包含低聚异麦芽糖的可可和/或麦芽饮料产品和生产此类产品的方法。与常规可可和/或麦芽饮料产品相比,该产品可以减少糖,同时提供与常规产品类似的甜度、口感和味道。
Description
技术领域
本发明涉及包含低聚异麦芽糖的可可和/或麦芽饮料产品和生产此类产品的方法。
背景技术
许多食物产品传统上包含大量的糖,这对于实现消费者所期望的产品的甜味和口感来说是重要的。出于健康原因,期望减少许多食物产品中糖的量,并且用更健康的成分(例如纤维)代替它,还要确保消费者喜爱该产品,则期望在不牺牲味道和口感的情况下实现这些。一种解决方案是使用在没有糖贡献能量的情况下提供甜度的人造甜味剂,但这些甜味剂不会有助于类似糖的口感,此外,许多消费者希望避免人造成分诸如人造甜味剂。许多食物产品,例如可可和/或麦芽饮料传统上包含蔗糖以实现期望的味道和口感。出于上文给出的原因,期望减少糖的量,优选地用更健康的成分代替它,从而保持原始产品的味道和口感。
低聚异麦芽糖是一类短链碳水化合物,该类短链碳水化合物中的一些在人体肠道中难以消化并且可具有益生元效应和低血糖指数。
发明内容
发明人已经发现,可以使用降低的糖含量来产生可可和/或麦芽饮料产品,同时保持与常规全糖产品类似的味道、甜度和口感,其中大麦衍生的淀粉的一部分已经转化为低聚异麦芽糖。因此,本发明涉及一种可可和/或麦芽饮料粉末,其包含:10重量%-35重量%的非脂肪乳固形物;0重量%-15重量%的可可固体;6重量%-20重量%的植物油和/或乳脂肪;0重量%-25重量%的蔗糖;和10重量%-65重量%的水解大麦固体;并且其中麦芽糖的总量在1重量%和8重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在2重量%和10重量%之间。
在另一个方面,本发明涉及一种液体可可和/或麦芽饮料产品,其包含:3重量%-10重量%的非脂肪乳固形物;0重量%-5重量%的可可固体;0.3重量%-5重量%的植物油和/或乳脂肪;0重量%-5重量%的蔗糖;和1重量%-6重量%的水解大麦固体;并且其中麦芽糖的总量在0.05重量%和0.7重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在0.1重量%和1重量%之间。
在另一方面,本发明涉及一种生产本发明的可可和/或麦芽饮料产品的方法。
具体实施方式
所谓转葡糖苷酶被理解为具有酶类EC 3.2.1.20的酶活性的一种或多种酶,也称为α-葡糖苷酶,其催化求端非还原性(1->4)-连接的α-D-葡萄糖残基的水解并释放α-D-葡萄糖。根据本发明的转葡糖苷酶可以仅具有转葡糖苷酶活性或可以另外具有一种或多种副活性。特别地,本发明的转葡糖苷酶可以具有酶类EC 2.4.1.24的活性,并且催化(1->4)-α-D-葡聚糖中的α-D-葡糖基残基转移至游离或组合在(1->4)-α-D-葡聚糖中的葡萄糖的伯羟基,例如由D-葡萄糖产生异麦芽糖,以及由麦芽糖产生潘糖。在本发明的优选实施方案中,转葡糖苷酶具有酶类EC 3.2.1.20和酶类EC 2.4.1.24两者的活性。
所谓α-淀粉酶被理解为具有酶类EC 3.2.1.1的酶活性的一种或多种酶,其催化含有三个或更多个(1->4)-α-连接的D-葡萄糖单元的多糖中的(1->4)-α-D-糖苷键的内切水解。根据本发明的α-淀粉酶可以仅具有α-淀粉酶活性,或者可以另外具有一种或多种副活性。
所谓支链淀粉酶被理解为具有酶类EC 3.2.1.41的酶活性的一种或多种酶,其催化普鲁兰、支链淀粉和糖原中的以及支链淀粉和糖原的α-极限糊精和β-极限糊精中的(1->6)-α-D-糖苷键的水解。根据本发明的支链淀粉酶可以仅具有支链淀粉酶活性或可以另外具有一种或多种副活性。
EC(酶学委员会)编号是指国际生物化学和分子生物学联盟命名委员会于2019年8月26日生效的酶活性和命名法的定义。
低聚异麦芽糖是具有α-D-(1,6)-键的葡萄糖低聚物。在本发明的上下文中,术语低聚异麦芽糖用于描述选自由以下项组成的组的低聚糖:异麦芽糖、异麦芽三糖、潘糖以它们的组合。
可可和/或麦芽饮料产品
在一个实施方案中,本发明涉及可可和/或麦芽饮料产品。可可和/或麦芽饮料产品是指液体形式的可可和/或麦芽饮料,其可以被直接食用;或可可和/或麦芽饮料粉末,其可以用于通过在水性液体(例如水或乳)中悬浮来制备可可和/或麦芽饮料。本发明的可可和/或麦芽饮料产品包括非脂肪乳固形物、可可固体、植物油和/或乳脂肪和水解大麦固体。
非脂肪乳固形物可以来源于任何合适的乳源,例如液体乳,例如脱脂乳和/或全乳和/或乳粉,例如脱脂乳粉和/或全乳粉。如果使用液体乳,可以例如通过蒸发或过滤来浓缩。
所谓水解的大麦是指已经通过碳水化合物降解酶,例如α-淀粉酶经受酶水解的大麦。水解可以通过使用纯化的酶和/或酶制剂来进行,或者可以例如如在常规的淀粉糖化工艺中使用大麦麦芽的内源性酶来进行,或者可以是使用内源性酶和添加的酶的组合。待使用的酶制剂可以例如包括α-淀粉酶、纤维素酶、木聚糖酶、β-葡聚糖酶、支链淀粉酶、蛋白酶和/或脂肪酶。合适的可商购获得的酶制剂的示例是Pro A(Novozymes A/S,Denmark)。
可可固体可以来自任何合适的可可源,例如呈可可粉、可可液块和/或可可脂的形式。植物油可以是任何合适的植物油,优选棕榈油。乳脂肪可以来源于任何合适的乳源,例如液体乳或奶油,例如脱脂乳、奶油和/或全乳,和/或乳粉,例如脱脂乳粉、脱水奶油/或全乳粉末,和/或可以呈黄油、酥油和/或无水乳脂肪的形式。如果使用液体乳或奶油,则可以例如通过蒸发或过滤来浓缩。
本发明的可可和/或麦芽饮料粉末可以包含蔗糖。由于产物中存在的葡萄糖和低聚异麦芽糖的量,与常规可可和/或麦芽饮料粉末相比,可以减少蔗糖的量,同时保持可接受的味道、甜度和口感。在优选的实施方案中,本发明的可可和/或麦芽饮料产品不包含蔗糖。在另一个优选的实施方案中,本发明的可可和/或麦芽饮料粉末包含1重量%-25重量%的蔗糖,更优选地5重量%-20重量%的蔗糖。
本发明的可可和/或麦芽饮料粉末可以包含本领域已知的任何其它合适的成分,例如维生素、矿物质、缓冲盐、乳化剂和稳定剂。
本发明的可可和/或麦芽饮料粉末可以通过本领域已知的任何合适的方法生产。所述成分可以例如呈粉末形式并且在干燥状态下混合,一些或所有成分可以在水性溶液/悬浮液中混合,并且随后干燥成粉末,或者一些或所有粉末状成分可以例如共团聚以产生具有改善的溶解度的粉末。
可可和/或麦芽饮料粉末
在一个实施方案中,本发明的可可和/或麦芽饮料产品是可可和甸麦芽饮料粉末,其包含:10重量%-35重量%的非脂肪乳固形物;0重量%-15重量%的可可固体;6重量%-20重量%的植物油和/或乳脂肪;0重量%-25重量%的蔗糖;和10重量%-65重量%的水解大麦固体;并且其中麦芽糖的总量在1重量%和8重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在2重量%和10重量%之间。
在优选的实施方案中,本发明的可可和/或麦芽饮料粉末包含10重量%-50重量%的水解大麦固体,更优选地10重量%-40重量%的水解大麦固体,并且甚至更优选地15重量%-30重量%的水解大麦固体。
本发明的可可和/或麦芽饮料粉末可以包含蔗糖。由于产物中存在的葡萄糖和低聚异麦芽糖的量,与常规可可和/或麦芽饮料粉末相比,可以减少蔗糖的量,同时保持可接受的味道、甜度和口感。在优选的实施方案中,本发明的可可和/或麦芽饮料产品不包含蔗糖。在另一个优选的实施方案中,本发明的可可和/或麦芽饮料粉末包含1重量%-25重量%的蔗糖,更优选地5重量%-20重量%的蔗糖。
在一个优选的实施方案中,本发明的可可和/或麦芽饮料粉末包含介于3重量%和7重量%之间的麦芽糖。在另一个优选的实施方案中,本发明的可可和/或麦芽饮料粉末包含介于2重量%和8重量%之间的异麦芽糖、异麦芽三糖和潘糖。
在另一个优选的实施方案中,本发明涉及一种可可和/或麦芽饮料粉末,其包含10重量%-35重量%的非脂肪乳固形物;0重量%-15重量%的可可固体;6重量%-20重量%的植物油和/或乳脂肪;5重量%-20重量%的蔗糖;和10重量%-40重量%的水解大麦固体;并且其中麦芽糖的总量在3重量%和7重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在2重量%和8重量%之间。
液体可可和/或麦芽饮料产品
在一个实施方案中,本发明的可可和/或麦芽饮料产品是液体可可和/或麦芽饮料产品,其包含:3重量%-10重量%的非脂肪乳固形物;0重量%-5重量%的可可固体;0.3重量%-5重量%的植物油和/或乳脂肪;0重量%-5重量%的蔗糖;和1重量%-6重量%的水解大麦固体;并且其中麦芽糖的总量在0.05重量%和0.7重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在0.1重量%和1重量%之间。
在优选的实施方案中,本发明的液体可可和/或麦芽饮料产品包含1重量%-5重量%的水解大麦固体,更优选地1重量%-4重量%的水解大麦固体,并且甚至更优选地1.5重量%-3重量%的水解大麦固体。
本发明的液体可可和/或麦芽饮料产品可以包含蔗糖。由于产物中存在的葡萄糖和低聚异麦芽糖的量,与常规液体可可和/或麦芽饮料产品相比,可以减少蔗糖的量,同时保持可接受的味道、甜度和口感。在优选的实施方案中,本发明的液体可可和/或麦芽饮料产品不包含蔗糖。在另一个优选的实施方案中,本发明的液体可可和/或麦芽饮料产品包含1重量%-5重量%的蔗糖,更优选地2重量%-4重量%的蔗糖。
在优选的实施方案中,本发明的液体可可和/或麦芽饮料产品包含介于0.1重量%和0.5重量%之间的麦芽糖。在另一个优选的实施方案中,本发明的液体可可和/或麦芽饮料产品包含介于0.1重量%和0.8重量%之间的异麦芽糖、异麦芽三糖和潘糖。
在另一个优选的实施方案中,本发明涉及一种液体可可和/或麦芽饮料产品,其包含:3重量%-10重量%的非脂肪乳固形物;0重量%-5重量%的可可固体;0.3重量%-5重量%的植物油和/或乳脂肪;0重量%-5重量%的蔗糖;和1重量%-4重量%的水解大麦固体;并且其中麦芽糖的总量在0.1重量%和0.5重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在0.1重量%和0.8重量%之间。
方法
在一个实施方案中,本发明涉及一种生产本发明的可可和/或麦芽饮料产品的方法。该方法包括以下步骤:
用于本发明方法中的大麦可以例如呈大麦绿苗和/或大麦麦芽的形式。可以以任何合适的方式处理大麦绿苗或大麦麦芽以促进水解,通常其将被压碎或研磨以增加表面积并促进α-淀粉酶接触底物。待水解的大麦可以与一种或多种助剂,例如木薯、树薯、玉米或水稻的淀粉组合,待由α-淀粉酶水解的浆液可以例如包含按干重计30-70%的助剂,例如30-70%的木薯淀粉。
大麦浆液用α-淀粉酶水解。大麦浆液的水解可以通过例如以纯α-淀粉酶的形式或以包含α-淀粉酶的酶制剂的形式向浆液中添加α-淀粉酶来进行。还可以通过使用用于浆液的大麦麦芽来进行。大麦麦芽含有内源性α-淀粉酶以及其它碳水化合物降解酶,其允许与浆液中的大麦麦芽的碳水化合物反应。水解的目的是将大麦中含有的淀粉转化为较低分子的碳水化合物和糖,例如葡萄糖、果糖、麦芽糖和麦芽三糖。
如果添加α-淀粉酶作为酶制剂,则酶制剂可以包含另外的酶活性,例如纤维素酶、木聚糖酶、β-葡聚糖酶、支链淀粉酶、蛋白酶和/或脂肪酶。可以在与包含α-淀粉酶的酶制剂接触之前调节大麦的pH,pH可以例如降低到pH 4.8-5.1范围内的pH。pH调节可以以任何合适的方式进行,例如通过添加碱,例如氢氧化钠和/或氯化钙。
大麦麦芽是一种经历了发芽步骤的大麦谷粒,在发芽步骤中形成了内源酶,包括α-淀粉酶。这些酶能够将高分子量物质诸如淀粉、蛋白质和脂肪降解成低分子物质诸如糖,主要包括葡萄糖、果糖、麦芽糖、麦芽三糖、氨基酸和脂肪酸。如果使用大麦麦芽,则可以以任何合适的方式对其进行处理以诱导水解。大麦麦芽的水解(也称为″淀粉糖化″)是众所周知的方法,例如用于酿造和生产麦芽提取物。
将转葡糖苷酶添加到水性液体中的大麦浆液中以产生低聚异麦芽糖和葡萄糖。可以使用任何合适的转葡糖苷酶,例如来自黑曲霉(Aspergillus niger)的转葡糖苷酶,例如,Transglucosidase L″Amano″(Amano Enzyme Inc.,Japan)。考虑到转葡糖苷酶的特性,所述添加可以在任何合适的温度下进行并持续任何合适的时间。可以在用α-淀粉酶水解浆液之前、期间和/或之后将转葡糖苷酶添加到浆液中。在优选的实施方案中,在用α-淀粉酶开始水解之后将转葡糖苷酶添加到浆液中。在优选的实施方案中,在用α-淀粉酶开始水解之后10-60分钟进行转葡糖苷酶的添加。
可以在用α-淀粉酶开始水解与添加转葡糖苷酶之间改变浆液的温度。在优选的实施方案中,在用α-淀粉酶开始水解之后,在添加转葡糖苷酶之前,将浆液的温度升高5℃-30℃。
在用α-淀粉酶水解并且与转葡糖苷酶的反应已经进展到所需程度之后,可以例如通过灭活酶来停止酶促反应。在优选的实施方案中,在添加转葡糖苷酶之后将浆液的温度升高到70℃至90℃以灭活酶。
在一个实施方案中,用α-淀粉酶开始水解,然后添加转葡糖苷酶,并且在用α-淀粉酶水解期间在添加转葡糖苷酶之前浆液的温度在45℃和60℃之间。
从浆液中去除用过的谷粒以产生麦芽汁。用过的谷粒可以通过任何合适的方法去除,例如通过过滤或离心。可以在添加转葡糖苷酶之前或之后去除用过的谷粒,即可在存在用过的谷粒的同时和/或在已经去除用过的谷粒之后进行转葡糖苷酶反应。可以例如通过蒸发和/或过滤浓缩麦芽汁,并且可以附加地干燥,例如通过喷雾干燥或辊干燥。可以在浓缩之前或之后添加转葡糖苷酶。还可以在干燥之后添加转葡糖苷酶,在这种情况下,将干燥的麦芽汁在合适的条件下悬浮在水性液体中以用于活化转葡糖苷酶。
可以在进一步处理之前将麦芽汁与其它成分组合,例如,可以将麦芽汁与水解淀粉,例如水解木薯淀粉组合。
将麦芽汁与非脂肪乳固形物、可可固体、植物油和/或乳脂肪以及任选的蔗糖和其它成分组合以获得可可和/或麦芽饮料产品。这可通过本领域已知的任何方法来执行。成分可以以干燥形式或液体形式组合,一些成分可以呈干燥形式并且一些成分可以呈液体形式。在一个实施方案中,所述麦芽汁占最终可可和/或麦芽饮料产品的干燥固体的20重量%至65重量%。
如果最终产品是液体可可和/或麦芽饮料产品,则可以以任何合适的方式,例如通过添加水来调节最终混合物的水含量从而实现最终期望的固体含量。可以例如通过巴氏杀菌、UHT处理或灭菌对产品进行热处理以改善架藏稳定性,并且包装在合适的容器中。
如果最终产品是可可和/或麦芽饮料粉末,则所述成分可以例如呈粉末形式并且在干燥状态下混合,一些或所有成分可以在水性溶液/悬浮液中混合,并且随后干燥成粉末,或者一些或所有粉末状成分可以例如共团聚以产生具有改善的溶解度的粉末。
实施例
实施例1
制备大麦谷粉在水中的浆液并且加热至45-60℃,并且添加包含α-淀粉酶、支链淀粉酶、纤维素酶、木聚糖酶、蛋白酶和脂肪酶的酶制剂(Pro A,Novozymes A/S,Denmark)并允许反应。添加转葡糖苷酶(转葡糖苷酶L″Amano″,Amano Enzyme Inc.,Japan),并且将温度升至60-80℃。在使转葡糖苷酶反应之后,将温度升高到80℃以上以灭活酶,并且通过压滤机过滤浆液以去除用过的谷粒并产生麦芽汁。将麦芽汁与相同重量的水解木薯淀粉混合。使用麦芽汁产生可可和麦芽饮料粉末,其中组成在表1中给出。利用相同的组成以相同的方式生产参考可可和麦芽饮料粉末,不同之处在于使用麦芽提取物代替来自水解的和转葡糖苷酶处理的大麦的麦芽汁。产品和参考物的糖组成在表2中给出。可以看出,与参考产品相比,糖(单糖和二糖)的含量降低了超过14重量%。通过感官专家小组重构和测试了产品和参考物,并且发现其具有类似的甜度、味道和口感。
表1.实施例1的可可和麦芽饮料粉末的组成。
按干物质的重量计% | |
来自水解的和转葡糖苷酶处理的大麦的麦芽汁 | 41 |
棕榈油 | 12 |
蔗糖 | 15 |
脱脂乳粉 | 21 |
可可粉10%-12%脂肪 | 10 |
磷酸二钙 | 1 |
表2.实施例1的可可和麦芽饮料粉末以及参考物的糖组成。
Claims (11)
1.一种可可和/或麦芽饮料粉末,所述可可和/或麦芽饮料粉末包含:
10重量%-35重量%的无脂肪乳固形物;
0重量%-15重量%的可可固体;
6重量%-20重量%的植物油和/或乳脂肪;
0重量%-25重量%的蔗糖;和
10重量%-65重量%的水解大麦固体;并且
其中麦芽糖的总量在1重量%和8重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在2重量%和10重量%之间。
2.根据权利要求1所述的粉末状可可和/或麦芽饮料粉末,其中葡萄糖、蔗糖、果糖、麦芽糖和异麦芽糖的组合量在20重量%和40重量%之间。
3.一种液体可可和/或麦芽饮料产品,所述液体可可和/或麦芽饮料产品包含:
3重量%-10重量%的无脂肪乳固形物;
0重量%-5重量%的可可固体;
0.3重量%-5重量%的植物油和/或乳脂肪;
0重量%-5重量%的蔗糖;和
1重量%-6重量%的水解大麦固体;并且
其中麦芽糖的总量在0.05重量%和0.7重量%之间,并且异麦芽糖、异麦芽三糖和潘糖的总量在0.1重量%和1重量%之间。
4.根据权利要求3所述的液体可可和/或麦芽饮料产品,其中葡萄糖、蔗糖、果糖、麦芽糖和异麦芽糖的组合量在1重量%和3.5重量%之间。
5.一种制备根据权利要求1至4中任一项所述的可可和/或麦芽饮料产品的方法,所述方法包括:
a)将大麦悬浮于水性液体中以产生浆液;
b)用α-淀粉酶水解步骤a)的所述浆液;
c)添加转葡糖苷酶并允许所述转葡糖苷酶反应;
d)在执行步骤b)之后从所述浆液中去除用过的谷粒以获得麦芽汁;以及
e)将步骤d)中获得的所述麦芽汁与非脂肪乳固形物、可可固体、蔗糖、植物油和/或乳脂肪组合以获得可可和/或麦芽饮料粉末;并且其中步骤c)在步骤b)之前、期间和/或之后进行,并且在步骤d)之前、期间和/或之后进行。
6.根据权利要求5所述的方法,其中步骤b)的酶制剂还包含纤维素酶、木聚糖酶、β-葡聚糖酶、支链淀粉酶、蛋白酶和/或脂肪酶。
7.根据权利要求5至6中任一项所述的方法,其中步骤c)在步骤b)开始之后10-60分钟开始。
8.根据权利要求5至7中任一项所述的方法,其中在步骤b)开始之后,在步骤c)开始之前,将所述浆液的温度升高5-30℃。
9.根据权利要求5至8中任一项所述的方法,其中在步骤c)之后,将所述浆液的温度升高到70℃至90℃,以灭活所述酶。
10.根据权利要求5-9中任一项所述的方法,其中步骤b)在步骤c)之前开始,并且在步骤b)期间,在步骤c)开始之前,所述浆液的温度在45℃和60℃之间。
11.根据权利要求5至10中任一项所述的方法,其中在步骤d)中获得的所述麦芽汁占在步骤e)中获得的所述最终可可和/或麦芽饮料粉末的干燥固体的20重量%至65重量%。
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