CN115067393A - Foaming auxiliary agent, preparation method and application thereof and milk cap foaming method - Google Patents
Foaming auxiliary agent, preparation method and application thereof and milk cap foaming method Download PDFInfo
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- CN115067393A CN115067393A CN202210616104.XA CN202210616104A CN115067393A CN 115067393 A CN115067393 A CN 115067393A CN 202210616104 A CN202210616104 A CN 202210616104A CN 115067393 A CN115067393 A CN 115067393A
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- Prior art keywords
- whipping
- aid
- milk
- stabilizer
- feed liquid
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- 235000013336 milk Nutrition 0.000 title claims abstract description 84
- 239000008267 milk Substances 0.000 title claims abstract description 84
- 210000004080 milk Anatomy 0.000 title claims abstract description 84
- 239000012752 auxiliary agent Substances 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000005187 foaming Methods 0.000 title claims description 52
- 239000003381 stabilizer Substances 0.000 claims abstract description 57
- 239000006071 cream Substances 0.000 claims abstract description 53
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims abstract description 39
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims abstract description 39
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims abstract description 39
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 29
- 150000002632 lipids Chemical class 0.000 claims abstract description 20
- 235000004252 protein component Nutrition 0.000 claims abstract description 9
- 239000000306 component Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 70
- 238000003756 stirring Methods 0.000 claims description 38
- 239000000843 powder Substances 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 22
- 239000000194 fatty acid Substances 0.000 claims description 22
- 229930195729 fatty acid Natural products 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 22
- 102000011632 Caseins Human genes 0.000 claims description 15
- 108010076119 Caseins Proteins 0.000 claims description 15
- 150000001720 carbohydrates Chemical class 0.000 claims description 15
- 235000014633 carbohydrates Nutrition 0.000 claims description 15
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 15
- 235000019197 fats Nutrition 0.000 claims description 15
- 229940080237 sodium caseinate Drugs 0.000 claims description 15
- 235000008939 whole milk Nutrition 0.000 claims description 15
- 108010046377 Whey Proteins Proteins 0.000 claims description 13
- 102000007544 Whey Proteins Human genes 0.000 claims description 13
- 235000021119 whey protein Nutrition 0.000 claims description 13
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 230000000887 hydrating effect Effects 0.000 claims description 10
- 238000002844 melting Methods 0.000 claims description 10
- 230000008018 melting Effects 0.000 claims description 10
- 238000010008 shearing Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 9
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 9
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 9
- -1 fatty acid ester Chemical class 0.000 claims description 7
- 235000010493 xanthan gum Nutrition 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 229940082509 xanthan gum Drugs 0.000 claims description 7
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 6
- 239000008256 whipped cream Substances 0.000 claims description 6
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- 102000014171 Milk Proteins Human genes 0.000 claims description 5
- 108010011756 Milk Proteins Proteins 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 235000021239 milk protein Nutrition 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 230000037452 priming Effects 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 239000001879 Curdlan Substances 0.000 claims description 3
- 229920002558 Curdlan Polymers 0.000 claims description 3
- 229920001100 Polydextrose Polymers 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 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 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 235000019316 curdlan Nutrition 0.000 claims description 3
- 229940078035 curdlan Drugs 0.000 claims description 3
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 3
- 239000001341 hydroxy propyl starch Substances 0.000 claims description 3
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 229960000292 pectin Drugs 0.000 claims description 3
- 150000003904 phospholipids Chemical class 0.000 claims description 3
- 235000013856 polydextrose Nutrition 0.000 claims description 3
- 239000001259 polydextrose Substances 0.000 claims description 3
- 229940035035 polydextrose Drugs 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 2
- VQENOYXMFIFHCY-UHFFFAOYSA-N Monoglyceride citrate Chemical compound OCC(O)COC(=O)CC(O)(C(O)=O)CC(O)=O VQENOYXMFIFHCY-UHFFFAOYSA-N 0.000 claims description 2
- 125000005456 glyceride group Chemical group 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 claims description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 229940001941 soy protein Drugs 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000004267 EU approved acidity regulator Substances 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 description 19
- 235000018102 proteins Nutrition 0.000 description 16
- 102000004169 proteins and genes Human genes 0.000 description 16
- 108090000623 proteins and genes Proteins 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 15
- 238000005303 weighing Methods 0.000 description 14
- 238000012360 testing method Methods 0.000 description 10
- 235000019797 dipotassium phosphate Nutrition 0.000 description 9
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 9
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 230000001502 supplementing effect Effects 0.000 description 7
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 6
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 6
- 238000010009 beating Methods 0.000 description 5
- 235000008429 bread Nutrition 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 235000012171 hot beverage Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 235000020965 cold beverage Nutrition 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000013112 stability test Methods 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 241001122767 Theaceae Species 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229940071440 soy protein isolate Drugs 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- 240000001548 Camellia japonica Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N Lactic Acid Natural products CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical group 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The embodiment of the application provides a frothing auxiliary agent, a preparation method and an application thereof, and a milk cap frothing method. The present application provides in a first aspect a frothing aid comprising: protein components, lipid components, emulsifying agents, stabilizing agents and acidity regulators, wherein the stabilizing agents comprise alpha-cyclodextrin. The cream product which is whipped by the whipping assistant can be simultaneously adapted to foods with different temperatures, and the flavor and the substantial feeling are improved. The stability of the cream product, such as milk cap, after whipping by adopting the whipping assistant agent is improved in drinks with different pH values. Moreover, the whipping assistant is beneficial to prolonging the whipping window period of the cream product, avoiding the excessive whipping of the cream product and improving the success rate of whipping.
Description
Technical Field
The application relates to the technical field of whipping of cream products, in particular to a whipping auxiliary agent, a preparation method and application thereof and a milk cap whipping method.
Background
The general cream product has short whipping window period, is easy to be whipped excessively, and increases the operation difficulty to influence the whipping quality of the cream product. Cream products have a variety of uses after whipping, such as making cream cakes, cream containing breads and for preparing milk lids for covering drinks. The stability of whipping cream products is easily influenced by the temperature and the pH value of drinks, cakes, bread and the like matched with the cream products, so that the stability of the whipped cream products is low, and the appearance and the user experience of the sold food are influenced.
Therefore, a new frothing auxiliary agent, a preparation method and an application thereof, and a milk cap frothing method are urgently needed.
Disclosure of Invention
The present application provides in a first aspect a frothing aid comprising: protein components, lipid components, emulsifying agents, stabilizing agents and acidity regulators, wherein the stabilizing agents comprise alpha-cyclodextrin.
According to the whipping aid provided by the first aspect of the application, the stabilizer comprises alpha-cyclodextrin, so that a cream product whipped by the whipping aid can be simultaneously adapted to foods at different temperatures, and the flavor and the substantial feeling are improved. The cream product, such as milk cap, after being whipped by the whipping assistant agent has improved stability in drinks with different pH values. Moreover, the whipping assistant is beneficial to prolonging the whipping window period of the cream product, avoiding the excessive whipping of the cream product and improving the success rate of whipping.
In some optional embodiments of the first aspect of the present application, the mass percentage content of the stabilizer in the frothing auxiliary agent is 0.1% to 1%;
the mass fraction of the alpha-cyclodextrin in the stabilizer is 20 wt% -100 wt%.
In some optional embodiments of the first aspect of the present application, the baking aid comprises 2% to 6% by weight of protein.
In some optional embodiments of the first aspect of the present application, the content of the emulsifier in the foaming aid is 0.1% to 1% by mass.
In some optional embodiments of the first aspect of the present application, the whipping aid comprises 18 to 30% by weight fat, 8 to 16% by weight carbohydrate, and 0.1 to 0.5% by weight acidity regulator.
In some optional embodiments of the first aspect of the present application, the stabilizing agent further comprises at least one of pectin, sodium alginate, xanthan gum, polydextrose, carrageenan, curdlan, sodium carboxymethyl cellulose, microcrystalline cellulose, and hydroxypropyl starch.
In some optional embodiments of the first aspect of the present application, the proteinaceous component comprises at least one of fresh milk, whole milk powder, skim milk powder, condensed milk, concentrated milk protein, concentrated whey protein, and soy protein isolate.
In some alternative embodiments of the first aspect of the present application, the lipid-based component comprises at least one of anhydrous butter, whipped cream, and vegetable oil.
In some alternative embodiments of the first aspect of the present application, the emulsifier comprises at least one of a monoglyceride, a diglyceride, a monoglyceride succinate, a monoglyceride citrate, a glyceride lactate, a polyglycerol fatty acid ester, a diacetyl tartaric acid ester, a monoglyceride lactylate, a sodium stearoyl lactylate, a tween and a phospholipid.
In some alternative embodiments of the first aspect of the present application, the acidity regulator comprises at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, and sodium hexametaphosphate.
In a second aspect, the present application provides a method for preparing a foaming aid, comprising:
mixing protein components, a stabilizer, an acidity regulator and water, and then hydrating for 20-50 min at 50-70 ℃ to obtain a first feed liquid, wherein the stabilizer comprises alpha-cyclodextrin;
melting and uniformly mixing the lipid component and the emulsifier to obtain a second material liquid;
continuously stirring the first feed liquid for 10-60 min at 50-70 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and shearing, homogenizing, sterilizing, cooling and filling the third material liquid to obtain the foaming auxiliary agent.
The preparation method of the whipping aid provided by the second aspect of the application has simple steps, and can obtain the whipping aid which is beneficial to improving the whipping stability of the cream product and prolonging the whipping window period of the cream product with high efficiency and low cost.
In a third aspect, the present application provides the use of the whipping aid of the first aspect of the present application or the whipping aid prepared by the method of the second aspect of the present application in whipping cream products.
The fourth aspect of the present application provides a milk cap whipping method, comprising: the cream product and the whipping aid provided by the first aspect of the application are mixed according to a preset mass ratio of 1: 5-10: 1, and stirred and whipped at room temperature.
Detailed Description
The technical solutions of the present application will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all embodiments of the present application. 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 application.
Features and exemplary embodiments of various aspects of the present invention will be described in detail below, and in order to make objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not to be construed as limiting the invention. It will be apparent to one skilled in the art that the present invention may be practiced without some of these specific details. The following description of the embodiments is merely intended to provide a better understanding of the present invention by illustrating examples of the present invention.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The "ranges" disclosed herein are defined in terms of lower limits and upper limits, with a given range being defined by a selection of one lower limit and one upper limit that define the boundaries of the particular range. Ranges defined in this manner may or may not include endpoints and may be arbitrarily combined, i.e., any lower limit may be combined with any upper limit to form a range. For example, if ranges of 60-120 and 80-110 are listed for a particular parameter, it is understood that ranges of 60-110 and 80-120 are also contemplated. Furthermore, if the minimum range values 1 and 2 are listed, and if the maximum range values 3, 4, and 5 are listed, the following ranges are all contemplated: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5. In this application, unless otherwise stated, the numerical range "a-b" represents a shorthand representation of any combination of real numbers between a and b, where a and b are both real numbers. For example, a numerical range of "0 to 5" indicates that all real numbers between "0 to 5" have been listed herein, and "0 to 5" is only a shorthand representation of the combination of these numbers. In addition, when a parameter is an integer of 2 or more, it is equivalent to disclose that the parameter is, for example, an integer of 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, or the like.
All steps of the present application may be performed sequentially or randomly, preferably sequentially, if not specifically stated. For example, the method comprises steps (a) and (b), meaning that the method may comprise steps (a) and (b) performed sequentially, and may also comprise steps (b) and (a) performed sequentially. For example, reference to the process further comprising step (c) means that step (c) may be added to the process in any order, for example, the process may comprise steps (a), (b) and (c), may also comprise steps (a), (c) and (b), may also comprise steps (c), (a) and (b), etc.
The terms "comprises" and "comprising" as used herein mean either open or closed unless otherwise specified. For example, the terms "comprising" and "comprises" may mean that additional components not listed may also be included or included, or that only listed components may be included or included.
In addition, the technical features mentioned in the different embodiments of the present application described below may be combined with each other as long as they do not conflict with each other.
The inventor finds that the general cream product has a short whipping window period and is easy to be excessively whipped through long-term research on whipped cream products, and the whipping quality of the cream product is influenced by increasing the operation difficulty. Cream products have a variety of uses after whipping, such as making cream cakes, cream containing breads and for preparing milk lids for covering drinks. The stability of whipping cream products is easily influenced by the temperature and the pH value of drinks, cakes, bread and the like matched with the cream products, so that the stability of the whipped cream products is low, and the appearance and the user experience of the sold food are influenced. The beverage with the milk cap is popular among consumers in tea shops, the milk cap which is formed by beating the common milk cap compound slurry containing cream has poor stability performance in hot beverages and is easy to melt in a short time, and the pH value of the beverage covered by the milk cap can influence the stability of the milk cap and the appearance and drinking experience of the beverage with the milk cap. Moreover, the window period of milk cover frothing is short, the milk cover frothing difficulty is high, and the finished product quality of the milk cover is influenced.
In view of this, the present application is presented.
The present application provides in a first aspect a frothing aid comprising: protein components, lipid components, emulsifying agents, stabilizing agents and acidity regulators, wherein the stabilizing agents comprise alpha-cyclodextrin.
According to the whipping aid provided by the first aspect of the application, the stabilizer comprises alpha-cyclodextrin, so that a cream product whipped by the whipping aid can be simultaneously adapted to foods at different temperatures, and the flavor and the substantial feeling are improved. The stability of the cream product, such as milk cap, after whipping by adopting the whipping assistant agent is improved in drinks with different pH values. Moreover, the whipping assistant is beneficial to prolonging the whipping window period of the cream product, avoiding the excessive whipping of the cream product and improving the success rate of whipping.
The cream product in the present application includes at least one of animal cream and vegetable cream.
In some optional embodiments of the first aspect of the present application, the mass percentage of the stabilizer in the foaming aid is 0.1% to 1%.
In some optional embodiments of the first aspect of the present application, the mass fraction of α -cyclodextrin in the stabilizer is from 20 wt% to 100 wt%.
In some optional embodiments of the first aspect of the present disclosure, the baking aid comprises 2% to 6% by weight of protein.
In some optional embodiments of the first aspect of the present application, the content of the emulsifier in the foaming aid is 0.1% to 1% by mass.
In some optional embodiments of the first aspect of the present application, the whipping aid comprises 18 to 30% by mass of fat, 8 to 16% by mass of carbohydrate, 0.1 to 1% by mass of a stabilizer, and 0.1 to 0.5% by mass of an acidity regulator.
In some of these embodiments, among the priming aids are: 0.1-1% of stabilizer, 2-6% of protein, 0.1-1% of emulsifier, 18-30% of fat, 8-16% of carbohydrate, 0.1-1% of stabilizer, 0.1-0.5% of acidity regulator and the balance of water.
In some optional embodiments of the first aspect of the present application, the stabilizing agent comprises at least one of pectin, sodium alginate, xanthan gum, polydextrose, carrageenan, curdlan, sodium carboxymethylcellulose, microcrystalline cellulose, and hydroxypropyl starch in addition to the alpha-cyclodextrin.
In a further alternative embodiment of the first aspect of the present application, the stabilizer comprises only alpha-cyclodextrin, i.e. only alpha-cyclodextrin is used as stabilizer in the whipping aid.
In some optional embodiments of the first aspect of the present application, the proteinaceous component comprises at least one of fresh milk, whole milk powder, skim milk powder, condensed milk, concentrated milk protein, concentrated whey protein, and soy protein isolate. In these examples, the proteinaceous component provides the primary source of protein for the styling aid. It will be appreciated that while the proteinaceous component provides the primary source of protein for the delivery aid, the proteinaceous component may also contain fat as well as carbohydrate. The carbohydrate in the protein component can be lactose in milk, white sugar in condensed milk, dextrin in syrup and milk powder, etc.
In some alternative embodiments of the first aspect of the present application, the lipid-based component comprises at least one of anhydrous butter, whipped cream, and vegetable oil. In these embodiments, the lipid component provides the primary source of fat for the priming aid. It will be appreciated that while the lipid component provides the primary source of fat for the priming aid, the lipid component may also contain protein as well as carbohydrates.
The vegetable oil comprises palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, rice oil, sunflower seed oil, rapeseed oil, olive oil, camellia seed oil, walnut oil, and the above oil extracted from plants by refining, fractionation, hydrogenation or ester exchange.
In some optional embodiments of the first aspect of the present application, the emulsifier includes at least one of a monoglyceride, a diglyceride fatty acid ester, a succinic acid monoglyceride, a citric acid fatty acid glyceride, a lactic acid fatty acid glyceride, a polyglyceride fatty acid ester, a diacetyl tartaric acid monoglyceride and diglyceride, sodium stearoyl lactylate, a tween, and a phospholipid.
In some alternative embodiments of the first aspect of the present application, the acidity regulator comprises at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, and sodium hexametaphosphate.
In a second aspect, the present application provides a method for preparing a foaming aid, comprising:
mixing protein components, a stabilizer, an acidity regulator and water, and then hydrating for 20-50 min at 50-70 ℃ to obtain a first feed liquid, wherein the stabilizer comprises alpha-cyclodextrin;
melting and uniformly mixing the lipid component and the emulsifier to obtain a second material liquid;
continuously stirring the first feed liquid for 10-60 min at 50-70 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and shearing, homogenizing, sterilizing, cooling and filling the third material liquid to obtain the foaming auxiliary agent.
In some embodiments of the second aspect of the present application, the mass percentage content of the stabilizer in the foaming aid prepared by the method for preparing a foaming aid provided by the second aspect of the present application is 0.1% to 1%.
In some examples of these embodiments, the whipping aid comprises 2% to 6% protein by weight.
In some examples of these embodiments, the amount of emulsifier in the whipping aid is 0.1% to 1% by weight.
In some examples of these embodiments, the whipping aid comprises 18 to 30% by weight fat, 8 to 16% by weight carbohydrate, 0.1 to 1% by weight stabilizer, and 0.1 to 0.5% by weight acidity regulator.
The preparation method of the whipping aid provided by the second aspect of the application has simple steps, and can obtain the whipping aid which is beneficial to improving the whipping stability of the cream product and prolonging the whipping window period of the cream product at high efficiency and low cost.
In a third aspect, the present application provides the use of the whipping aid of the first aspect of the present application or the whipping aid prepared by the method of the second aspect of the present application in whipping cream products.
In some embodiments of the third aspect of the present application, the use of a whipping aid in whipping of a creamer is the use of a whipping aid in whipping of a creamer to prepare a milk cap to cover a beverage.
In further embodiments of the third aspect of the present application, the whipped creamer product is coated onto a cake or bread.
The fourth aspect of the present application provides a milk cap whipping method, comprising: the cream product and the whipping aid provided by the first aspect of the application are mixed according to a preset mass ratio of 1: 5-10: 1, and stirred and whipped at room temperature.
The fourth aspect of the application provides a milk lid whipping method, which can make the stability of the milk lid better, the whipped window period longer, and is beneficial to improving the taste of the milk lid and the experience of a user drinking milk lid drinks.
[ examples ] A method for producing a compound
In order to make the objects, technical solutions and advantageous technical effects of the present invention more clear, the present invention is further described in detail with reference to the following embodiments. However, it should be understood that the embodiments of the present application are only for explaining the present application and are not intended to limit the present application, and the embodiments of the present application are not limited to the embodiments given in the specification. The experimental conditions are not specified in the examples using conventional conditions or conditions recommended by the material supplier or the equipment supplier.
The method comprises the following steps of firstly, preparing the foaming auxiliary agent in each embodiment and comparative example, preparing the foaming auxiliary agent, and mixing the components in the foaming auxiliary agent in percentage by mass.
Example 1
1.1 the foaming auxiliary agent comprises the following raw materials:
proteinaceous components: 230g of fresh milk and 360g of cheese blocks;
a stabilizer: 2.3g of microcrystalline cellulose and 5g of alpha-cyclodextrin;
acidity regulator: 1.3g of sodium hexametaphosphate;
water;
lipid component: 360g of frozen fresh cream;
emulsifier: 4g of mono-diglycerol fatty acid ester and 1g of sodium caseinate.
1.2 preparation method of the foaming auxiliary agent:
weighing 230g of fresh milk, 1g of sodium caseinate, 360g of cheese blocks, 2.3g of microcrystalline cellulose, 5g of alpha-cyclodextrin and 1.3g of sodium hexametaphosphate, supplementing the components to 636g of water, mixing the components, hydrating at 65 ℃ for 30min, and uniformly stirring to obtain a first feed liquid;
weighing 360g of frozen fresh cream and 4g of mono-diglycerol fatty acid ester, melting at 70 ℃, and uniformly stirring and mixing to obtain a second feed liquid;
continuously stirring the first feed liquid for 15min at 65 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and (3) shearing the third feed liquid at a high speed of 3000rpm for 2min, homogenizing at a high pressure of 50bar, carrying out invasive sterilization by steam at 135 ℃ for 5s, cooling and filling to obtain the foaming auxiliary agent in the embodiment 1.
1.3 the mass percentage of each component in the foaming auxiliary agent is as follows:
4.2% of protein, 28% of fat, 12% of carbohydrate, 0.4% of emulsifier, 0.7% of stabilizer, 0.1% of acidity regulator and the balance of water. Wherein, the alpha-cyclodextrin accounts for 68.5 wt% of the stabilizer.
Example 2
2.1 the foaming auxiliary agent comprises the following raw materials:
proteinaceous components: 26g of whole milk powder and 65g of whey protein powder;
a stabilizer: 2.4g of xanthan gum and 1g of alpha-cyclodextrin;
acidity regulator: dipotassium phosphate 1.2 g;
water;
lipid component: 140g of anhydrous cream;
emulsifier: 4g of mono-diglycerol fatty acid ester, 2g of sodium stearoyl lactylate and 1g of sodium caseinate.
2.2 preparation method of the foaming auxiliary agent:
weighing 26g of whole milk powder, 65g of whey protein powder, 1g of sodium caseinate, 2.4g of xanthan gum, 1g of alpha-cyclodextrin and 1.2g of dipotassium hydrogen phosphate, supplementing the rest to 856g of water, mixing the components, hydrating for 30min at 65 ℃, and uniformly stirring to obtain a first feed liquid;
weighing 140g of anhydrous cream, 4g of monoglyceride and diglyceride fatty acid ester and 2g of sodium stearoyl lactate, melting at 70 ℃, and uniformly stirring and mixing to obtain a second feed liquid;
continuously stirring the first feed liquid for 10min at 65 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and (3) shearing the third feed liquid at a high speed of 3000rpm for 5min, homogenizing at a high pressure of 80bar, carrying out invasive sterilization by steam at 137 ℃ for 4s, cooling and filling to obtain the foaming auxiliary agent in the embodiment 2.
2.3 the mass percentage of each component in the foaming auxiliary agent is as follows:
5.3 percent of protein, 20 percent of fat, 15 percent of carbohydrate, 0.6 percent of emulsifier, 0.3 percent of stabilizer, 0.12 percent of acidity regulator and the balance of water. Wherein the alpha-cyclodextrin accounts for 29.4 wt% of the stabilizer.
Example 3
3.1 the foaming auxiliary agent comprises the following raw materials:
proteinaceous components: 21g of whole milk powder and 25g of whey protein powder;
a stabilizer: 10g of alpha-cyclodextrin;
acidity regulator: 2.6g of dipotassium phosphate;
water;
lipid component: 200g of butter;
emulsifier: 6g of mono-diglycerol fatty acid ester, 3g of sodium stearoyl lactylate and 1g of sodium caseinate.
3.2 preparation method of the foaming auxiliary agent:
weighing 21g of whole milk powder, 25g of whey protein powder, 1g of sodium caseinate, 10g of alpha-cyclodextrin and 2.6g of dipotassium phosphate, supplementing the weighed materials to 791g of water, mixing the components, hydrating for 30min at 65 ℃, and uniformly stirring to obtain a first feed liquid;
weighing 200g of butter, 6g of mono-diglycerol fatty acid ester and 3g of sodium stearoyl lactate, melting at 70 ℃, and uniformly stirring and mixing to obtain a second feed liquid;
continuously stirring the first feed liquid for 10min at 65 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and (3) shearing the third feed liquid at a high speed of 3000rpm for 5min, homogenizing at a high pressure of 80bar, carrying out invasive sterilization by steam at 137 ℃ for 4s, cooling and filling to obtain the foaming auxiliary agent in the embodiment 3.
3.3 the mass percentage of each component in the foaming auxiliary agent is as follows:
2.3 percent of protein, 24 percent of fat, 8 percent of carbohydrate, 0.9 percent of emulsifier, 1.0 percent of stabilizer, 0.26 percent of acidity regulator and the balance of water. Wherein the alpha-cyclodextrin accounts for 100 wt% of the stabilizer.
Example 4
4.1 the foaming auxiliary agent comprises the following raw materials:
proteinaceous components: 21g of whole milk powder and 27g of milk protein powder;
a stabilizer: 1g of alpha-cyclodextrin;
acidity regulator: dipotassium phosphate 1.3 g;
water;
lipid component: 200g of anhydrous cream;
emulsifier: 6g of mono-diglycerol fatty acid ester, 3g of sodium stearoyl lactylate and 1g of sodium caseinate.
4.2 preparation method of the foaming auxiliary agent:
weighing 21g of whole milk powder, 27g of milk protein powder, 1g of sodium caseinate, 1g of alpha-cyclodextrin and 1.3g of dipotassium hydrogen phosphate, supplementing the weighed materials to 791g of water, mixing the components, hydrating for 30min at 65 ℃, and uniformly stirring to obtain a first feed liquid;
weighing 200g of anhydrous cream, 6g of monoglyceride and diglyceride fatty acid ester and 3g of sodium stearoyl lactate, melting at 70 ℃, and uniformly stirring and mixing to obtain a second feed liquid;
continuously stirring the first feed liquid for 10min at 65 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and (3) shearing the third feed liquid at a high speed of 3000rpm for 5min, homogenizing at a high pressure of 80bar, carrying out invasive sterilization by steam at 137 ℃ for 4s, cooling and filling to obtain the foaming auxiliary agent in the embodiment 3.
4.3 the mass percentage of each component in the foaming auxiliary agent is as follows:
2.7% of protein, 24% of fat, 8% of carbohydrate, 0.9% of emulsifier, 0.1% of stabilizer, 0.13% of acidity regulator and the balance of water. Wherein the alpha-cyclodextrin accounts for 100 wt% of the stabilizer.
Comparative example 1
5.1 the foaming auxiliary agent comprises the following raw materials:
proteinaceous components: 26g of whole milk powder and 12g of whey protein powder;
a stabilizer: 2.4g of xanthan gum without alpha-cyclodextrin;
acidity regulator: dipotassium phosphate 1.2 g;
water;
lipid component: 140g of anhydrous cream;
emulsifier: 4g of mono-diglycerol fatty acid ester, 2g of sodium stearoyl lactylate and 1g of sodium caseinate.
5.2 preparation method of the foaming auxiliary agent:
weighing 26g of whole milk powder, 12g of whey protein powder, 1g of sodium caseinate, 2.4g of xanthan gum and 1.2g of dipotassium hydrogen phosphate, supplementing the rest to 856g with water, mixing the components, hydrating for 30min at 65 ℃, and uniformly stirring to obtain a first feed liquid;
weighing 140g of anhydrous cream, 4g of monoglyceride and diglyceride fatty acid ester and 2g of sodium stearoyl lactate, melting at 70 ℃, and uniformly stirring and mixing to obtain a second feed liquid;
continuously stirring the first feed liquid for 15min at 65 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and (3) shearing the third feed liquid at a high speed of 3000rpm for 2min, homogenizing at a high pressure of 50bar, carrying out invasive sterilization by steam at 135 ℃ for 5s, cooling and filling to obtain the foaming auxiliary agent of the comparative example 1.
5.3 the mass percentage of each component in the foaming auxiliary agent is as follows:
2.3% of protein, 22.5% of fat, 12.4% of carbohydrate, 0.6% of emulsifier, 0.6% of stabilizer, 0.12% of acidity regulator and the balance of water.
Comparative example 2
6.1 the foaming auxiliary agent comprises the following raw materials:
proteinaceous components: 21g of whole milk powder and 5g of whey protein powder;
a stabilizer: 10g of alpha-cyclodextrin;
acidity regulator: dipotassium phosphate 2.6 g;
water;
lipid component: 200g of butter;
emulsifier: 0.3g of mono-diglycerol fatty acid ester, 0.2g of sodium stearoyl lactylate and 1g of sodium caseinate.
6.2 preparation method of the foaming auxiliary agent:
weighing 21g of whole milk powder, 5g of whey protein powder, 1g of sodium caseinate, 10g of alpha-cyclodextrin and 2.6g of dipotassium phosphate, supplementing the weighed materials to 791g of water, mixing the components, hydrating for 30min at 65 ℃, and uniformly stirring to obtain a first feed liquid;
weighing 200g of butter, 0.3g of mono-diglycerol fatty acid ester and 0.2g of sodium stearoyl lactate, melting at 70 ℃, and stirring and mixing uniformly to obtain a second feed liquid;
continuously stirring the first feed liquid for 10min at 65 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and (3) shearing the third feed liquid at a high speed of 3000rpm for 5min, homogenizing at a high pressure of 80bar, carrying out invasive sterilization by steam at 137 ℃ for 4s, cooling and filling to obtain the foaming auxiliary agent of the comparative example 2.
6.3 the mass percentage of each component in the foaming auxiliary agent is as follows:
2.3 percent of protein, 25.3 percent of fat, 9.0 percent of carbohydrate, 0.05 percent of emulsifier, 0.3 percent of stabilizer, 0.12 percent of acidity regulator and the balance of water. Wherein the alpha-cyclodextrin accounts for 100 wt% of the stabilizer.
Comparative example 3
7.1 the beating auxiliary agent comprises the following raw materials:
proteinaceous components: 10g of whole milk powder and 5g of whey protein powder;
a stabilizer: 10g of alpha-cyclodextrin;
acidity regulator: 2.6g of dipotassium phosphate;
water;
lipid component: 200g of butter;
emulsifier: 6g of mono-diglycerol fatty acid ester, 3g of sodium stearoyl lactylate and 1g of sodium caseinate.
7.2 preparation method of the foaming auxiliary agent:
weighing 10g of whole milk powder, 5g of whey protein powder, 1g of sodium caseinate, 10g of alpha-cyclodextrin and 2.6g of dipotassium phosphate, supplementing the weighed materials to 791g of water, mixing the above components, hydrating at 65 ℃ for 30min, and uniformly stirring to obtain a first feed liquid;
weighing 200g of butter, 6g of mono-diglycerol fatty acid ester and 3g of sodium stearoyl lactate, melting at 70 ℃, and uniformly stirring and mixing to obtain a second feed liquid;
continuously stirring the first feed liquid for 10min at 65 ℃, and adding the second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and (3) shearing the third feed liquid at a high speed of 3000rpm for 5min, homogenizing at a high pressure of 80bar, carrying out invasive sterilization by steam at 137 ℃ for 4s, cooling and filling to obtain the foaming auxiliary agent of the comparative example 2.
7.3 the mass percentage of each component in the foaming auxiliary agent is as follows:
1.5% of protein, 24% of fat, 9.0% of carbohydrate, 0.6% of emulsifier, 0.8% of stabilizer, 0.16% of acidity regulator and the balance of water. Wherein the alpha-cyclodextrin accounts for 100 wt% of the stabilizer.
And secondly, whipping the cream product to form a plurality of milk caps, wherein the plurality of milk caps are formed by whipping the cream with the whipping assistant in each embodiment and each comparative example respectively.
The issuing method comprises the following steps:
the whipping aid of each example and the whipping aid of the comparative example are respectively mixed with cream with the temperature of 4.0 ℃ according to the mass ratio of 1:4 to obtain different pre-whipped mixtures, and the different pre-whipped mixtures are whipped to a semi-flowing state by a chef machine according to the same stirring intensity, so that a plurality of milk caps are obtained, and the whipping rate of each milk cap is 1.8 +/-0.1.
And thirdly, testing the flavor, stability and a foaming window period of different kinds of milk caps.
(1) Testing the flavor of different kinds of milk caps
In the flavor test, a user test group containing 50 persons is constructed to evaluate the flavor of different milk caps, and each user in the user test group consumes milk tea once a week or more frequently. Each user scores three dimensions of fragrance, texture and taste of different milk caps, and then an average value is taken, wherein the full score of each dimension is 5. Adding different kinds of milk caps into the same tea beverage to prepare a plurality of cups of milk cap beverages with different kinds of milk caps. And (4) carrying out comprehensive application taste scoring on the milk-covered drink by each user in the user test group, and then taking an average value, wherein the full score is 5.
Table 1 shows the results of scoring in different scoring dimensions for each example and for the scaled, corresponding assisted-hit milk lids in the flavor test.
TABLE 1
As can be seen from table 1, the milk lids whipped with the whipping aid of examples 1 to 4 are more popular with consumers and the user experience is better than the milk lids whipped with the whipping aid of each proportion.
(2) Testing the beating window period of different milk caps
The foaming auxiliary agents of the examples and the comparative examples are respectively mixed with cream with the temperature of 4.0 ℃ according to the mass ratio of 1:1 to obtain different pre-foaming mixtures, the different pre-foaming mixtures are stirred and foamed to a semi-flowing state by a chef machine according to the same stirring intensity to obtain a plurality of milk caps, the foaming rate of each milk cap is 1.8 +/-0.1, and the respective foaming and forming time of the different milk caps is recorded.
And continuously stirring and whipping the whipped milk caps of different types until the milk caps are changed into a flowing state from a semi-flowing state, and recording the whipping transition time of different milk caps. The frothing window period (also called the frothing window time) of different milk caps is the time difference between the frothing transition time and the frothing shaping time.
Table 2 shows the strike window time, strike over time, and strike set time during the strike window period test for different types of milk caps that were struck with the strike aid of each example and comparative example, respectively.
TABLE 2
As can be seen from table 2, compared with the milk caps subjected to the auxiliary frothing by the frothing aids in each proportion, the milk caps subjected to the auxiliary frothing by the frothing aids in the embodiments 1 to 4 have a longer frothing window period, so that the frothing operations of the staff in the beverage shop are easy, the appearance and quality of the milk caps are prevented from being influenced by excessive frothing, and the drinking experience of users is better.
(3) Testing the stability of different milk caps
This part of the stability test included a temperature stability test of the milk cap on drinks with different temperatures and a PH stability test of the milk cap on drinks with different PH values.
With the deep development of the milk cap beverage, the beverage matched with the milk cap can be cold beverage or hot beverage, so that the milk cap is required to have stability in a wider temperature range to meet the requirements of different users on the temperature of the beverage.
Table 3 shows the settling time for some examples and some comparative examples when they were overlaid on beverages at different temperatures, calculated as the time counted from the overlaying of the milk lid onto the beverage surface, to the complete blurring of the interface of the milk lid with the beverage, and the end of the time counted when the milk lid was incorporated into the beverage, with a period of time noted as the settling time for the milk lid.
TABLE 3
As can be seen from examples 2 and 3 and comparative example 1 in table 3, the stability of the whipping aid-whipped milk cap containing α -cyclodextrin in the stabilizer was better in both cold and hot drinks than the whipping aid-whipped milk cap containing no α -cyclodextrin in the stabilizer. According to the comparative example 3, the example 2 and the example 3 in the table 3, the mass percentage of the protein in the whipping aid is between 2% and 6%, which is beneficial to improving the stability of the milk cover in cold drink and hot drink, and the mass percentage of the protein in the whipping aid has great influence on the performance of the whipping aid.
Table 4 shows the settling time for some examples and some comparative examples when overlaid on beverages of different PH, calculated as the time counted from the overlaying of the milk cap onto the beverage surface, to the complete blurring of the interface of the milk cap with the beverage, and the end of the time counted when the milk cap is incorporated into the beverage, with a period of time noted as the settling time of the milk cap.
With the deep development of milk cap drinks, the drinks matched with the milk cap are not limited to neutral drinks, but also can be acidic fruit juice drinks, so that the milk cap is required to have stability in a wider pH value range to meet the requirements of different users on the drinks.
TABLE 4
From table 4, the stability of the acidic to neutral beverage of the whipped milk topping assisted by the whipping aid containing the alpha-cyclodextrin in the stabilizer is better than that of the acidic to neutral beverage of the whipped milk topping assisted by the whipping aid not containing the alpha-cyclodextrin in the stabilizer. The milk cap which contains the beating auxiliary agent of alpha-cyclodextrin in the stabilizer and assists beating has stability in a wider pH value range, can be suitable for various drinks, and has better drinking experience for users.
The above description is only for the specific embodiments of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present application should be covered within the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (10)
1. A priming aid, comprising: protein component, lipid component, emulsifier, stabilizer and acidity regulator, wherein the stabilizer comprises alpha-cyclodextrin.
2. The whipping aid as defined in claim 1, wherein the mass percentage of the stabilizer in the whipping aid is 0.1 to 1%;
preferably, the mass fraction of the alpha-cyclodextrin in the stabilizer is 20 wt% to 100 wt%.
3. The whipping aid as defined in claim 2, wherein the protein content of the whipping aid is 2 to 6% by mass.
4. The whipping aid as defined in claim 2 or 3, wherein the mass percentage of the emulsifier in the whipping aid is 0.1 to 1%.
5. The whipping aid as defined in claim 4, wherein the whipping aid contains fat in an amount of 18 to 30% by mass, carbohydrate in an amount of 8 to 16% by mass, and an acidity regulator in an amount of 0.1 to 0.5% by mass.
6. The foaming aid as claimed in claim 1, wherein the stabilizer further comprises at least one of pectin, sodium alginate, xanthan gum, polydextrose, carrageenan, curdlan, sodium carboxymethylcellulose, microcrystalline cellulose and hydroxypropyl starch.
7. A styling aid according to claim 1, characterised in that
The protein component comprises at least one of fresh milk, whole milk powder, skimmed milk powder, condensed milk, cheese, concentrated milk protein, concentrated whey protein and isolated soy protein;
preferably, the lipid component comprises at least one of anhydrous butter, whipped cream, and vegetable oil;
preferably, the emulsifier comprises at least one of mono-diglycerol fatty acid ester, sodium caseinate, monoglyceride succinate, monoglyceride citrate, fatty acid glyceride lactate, polyglycerol fatty acid ester, diacetyl tartaric acid ester monoglyceride, sodium stearoyl lactylate, tween and phospholipid;
preferably, the acidity regulator includes at least one of dipotassium hydrogen phosphate, disodium hydrogen phosphate, and sodium hexametaphosphate.
8. A preparation method of a foaming aid is characterized by comprising the following steps:
mixing protein components, a stabilizer, an acidity regulator and water, and then hydrating for 20-50 min at 50-70 ℃ to obtain a first feed liquid, wherein the stabilizer comprises alpha-cyclodextrin;
melting and uniformly mixing the lipid component and the emulsifier to obtain a second material liquid;
continuously stirring the first feed liquid for 10-60 min at 50-70 ℃, and adding a second feed liquid into the first feed liquid in the stirring process to obtain a third feed liquid;
and shearing, homogenizing, sterilizing, cooling and filling the third material liquid to obtain the foaming auxiliary agent.
9. Use of the whipping aid according to any one of claims 1 to 7 or the whipping aid prepared by the method for preparing the whipping aid according to claim 8 in whipping cream products.
10. A milk cap whipping method is characterized by comprising the following steps: mixing the cream product with the whipping aid as defined in any one of claims 1 to 7 in a predetermined mass ratio of 1:5 to 10:1, and whipping under stirring at room temperature.
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Cited By (2)
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| CN115777795A (en) * | 2022-11-30 | 2023-03-14 | 海南省粮油科学研究所 | Plant cream and preparation method thereof |
| CN115943996A (en) * | 2022-12-28 | 2023-04-11 | 光明乳业股份有限公司 | Foaming yoghourt for baking and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115943996A (en) * | 2022-12-28 | 2023-04-11 | 光明乳业股份有限公司 | Foaming yoghourt for baking and preparation method thereof |
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