CN115305169A - 一种用于勾兑饮料的奶酒 - Google Patents
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Abstract
本发明提供一种用于勾兑饮料的奶酒,包括以下质量分数的组分:食用酒精10%~20%,白砂糖10%~19%,全脂奶粉3%~7%,无水奶油3%~7%,椰浆0.8%~2.0%,稳定剂0.8%~1.0%,柠檬酸钠0.05%~0.1%,碳酸氢钠0.01%~0.05%,鲜奶香精0.03%~0.06%,余量为水。本发明的产品在室温下无任何异样,体系表现良好;勾兑饮料时绵柔醇和、起泡细腻且均匀稳定,具有舒适清雅的酒香、奶香和椰子风味等融合的独特风味。
Description
技术领域
本发明属于食品调配技术领域,具体涉及一种用于勾兑饮料的奶酒。
背景技术
奶酒又称为乳酒,它是以乳类或乳制品为原料制成。按发酵和后处理方式,奶酒可以分为发酵奶酒、蒸馏奶酒、勾兑奶酒、起泡奶酒和加气起泡奶酒5类。乳清发酵奶酒为浅黄绿色,酒液澄清透明,奶香舒愉,酒香清雅。蒸馏型奶酒以乳清液和鲜牛奶为原料,经乳酸、酒精发酵,液态蒸馏制成;蒸馏奶酒清亮透明,具有舒适清雅的奶香和酒香,绵柔醇和,微酸爽口,后味微苦。勾兑奶酒为浊白色,形态均一,具有奶香味,微甜醇和,柔和适口。起泡奶酒兼具酸奶、啤酒和碳酸饮料的风味,营养丰富,外观呈均匀的乳白色,泡沫较细,酸甜适口,风味独特。
随着人们的生活节奏不断加快,传统的饮食方式和饮食产品不能够完全适应现代生活的要求,开发口味独特的新饮料,具有极大的市场潜力。将奶酒用于饮料勾兑的文献很多,专利文献CN101113395A、CN101113394A、CN101113392A、CN101113393A公开了含有果蔬汁的酒精饮料:将新鲜嫩玉米等果蔬、新鲜牛奶、木糖醇、酒精和去离子水配料混合后,输入粉碎打浆机中进行粉碎和打浆成为混合液;再送入胶体磨中进行超微粒加工和乳化,过滤,高压均质处理;巴氏杀菌后即得。但这种奶酒在勾兑饮料时存在不够绵柔醇和及起泡不够细腻稳定等问题,常被误认为是奶精勾兑的。
发明内容
本发明的目的在于提供一种用于勾兑饮料的奶酒,为市场提供一种新的勾兑饮料品种可供选择。
为此,本发明所采用的技术方案如下:
本发明的一种用于勾兑饮料的奶酒,其特征在于,包括以下质量分数的组分:食用酒精10%~20%,白砂糖10%~19%,全脂奶粉3%~7%,无水奶油3%~7%,椰浆0.8%~2.0%,稳定剂0.8%~1.0%,柠檬酸钠0.05%~0.1%,碳酸氢钠0.01%~0.05%,鲜奶香精0.03%~0.06%,余量为水;
所述食用酒精为纯度≥95%(v/v)的食用酒精;所述椰浆为越南冷冻椰浆,选用越南优质椰子,去椰棕、去椰壳、挖肉、去表皮、椰肉分拣、清洗、压榨、分装、急冻、冷藏生产而成;
所述稳定剂是由黄原胶、单双甘油脂肪酸酯、大豆卵磷脂按照质量比1:(1~3):(2~4)复配而成,其中黄原胶在产品中起到增稠的作用,是巧克力酱更粘稠,单双甘油脂肪酸酯、大豆卵磷脂在产品中起到乳化稳定作用,是产品的体系更加均匀,不会产生水油分离;
所述鲜奶香精是以稀奶油为原料,添加1%~3%的乳化剂进行乳化,再在180~220MPa压力下均质;再添加0.5%~1.5%的脂肪酶在35~45℃下进行酶解,酶解时间3h以上;再通过80℃下灭酶20min以上,获得鲜奶香精;鲜奶香精会赋予产品更加浓厚的奶香;所述乳化剂为脂肪酸酯类乳化剂,优选为卵磷脂和/或蔗糖酯。
本发明的一种用于勾兑饮料的奶酒的制备方法,其特征在于,包括以下步骤:
S1,将所述白砂糖、柠檬酸钠和稳定剂干混均匀,撒入300~450mL的80~90℃的纯净水中,高速剪切10min以上使其充分溶解,过滤;
S2,将所述全脂奶粉、无水奶油和椰浆用150~250mL、45~55℃的纯净水剪切溶解5~10min,搅拌均匀;
S3,将步骤S1和步骤S2的料液混合,并降温至50~60℃;将所述食用酒精用150~250mL的常温纯净水稀释,通过喷淋或管道喷淋的方式,边搅拌边缓慢加入到混合料液中;
S4,用纯净水将混合料液定容至1000ml,加入所述鲜奶香精调香,然后加入所述碳酸氢钠,调节PH到7.0~7.4;即得所述用于勾兑饮料的奶酒。
进一步地,将所述用于勾兑饮料的奶酒在65~75℃进行罐装,然后巴氏杀菌;再降温至40℃以下,贴标、装箱得到最终产品。
优选地,所述巴氏杀菌的中心温度85~95℃下杀菌至少20min。
本发明的上述技术方案具有如下优点:
本发明所得的产品性能稳定,通过创新工艺的乳化和稳定作用,使各营养及风味成分能良好地融于酒精饮料体系中,产品具有舒适清雅的酒香、奶香和椰子风味等融合的独特风味。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1~3
一种用于勾兑饮料的奶酒的制备方法,其特征在于,包括以下步骤:
S1,将所述白砂糖、柠檬酸钠和稳定剂干混均匀,撒入400mL的85℃的纯净水中,高速剪切10min以上使其充分溶解,无不溶颗粒,用100目过滤;
S2,将所述全脂奶粉、无水奶油和椰浆用200mL、50℃的纯净水剪切溶解10min,搅拌均匀;
S3,将步骤S1和步骤S2的料液混合,并降温至55℃;将所述食用酒精用200mL的常温纯净水稀释,通过喷淋或管道喷淋的方式,边搅拌边缓慢加入到混合料液中;
S4,用纯净水将混合料液定容至1000ml,加入所述鲜奶香精调香,然后加入所述碳酸氢钠,调节PH到7.0;即得所述用于勾兑饮料的奶酒。
将用于勾兑饮料的奶酒在70℃进行罐装,然后中心温度90℃下巴氏杀菌25min;再降温至40℃以下,贴标、装箱得到最终产品。
其中:实施例1的稳定剂是由黄原胶、单双甘油脂肪酸酯、大豆卵磷脂按照质量比20%:30%:50%复配而成;实施例2的稳定剂是由黄原胶、单双甘油脂肪酸酯、大豆卵磷脂按照质量比15%:35%:50%复配而成;实施例3的稳定剂是由黄原胶、单双甘油脂肪酸酯、大豆卵磷脂按照质量比20%:20%:60%复配而成。
实施例1~3的所述鲜奶香精是以稀奶油为原料,添加2%的乳化剂进行乳化,在200MPa压力下均质2次,每次5min;再添加1%的脂肪酶在40℃下进行酶解,酶解时间4h;再通过80℃下灭酶30min,获得鲜奶香精;
表1实施例1~3的原料组分,wt%
原料 | 调配比例 | 实施例1 | 实施例2 | 实施例3 |
96%的酒精 | 10%~20% | 180 | 148 | 200 |
白砂糖 | 10%~19% | 180 | 160 | 190 |
全脂奶粉 | 3%~7% | 50 | 40 | 60 |
无水奶油 | 3%~7% | 50 | 40 | 60 |
椰浆 | 0.8%~2.0% | 10 | 8 | 15 |
稳定剂 | 0.8%~1.0% | 8 | 8 | 10 |
柠檬酸钠 | 0.05%~0.1% | 0.5 | 0.5 | 1 |
碳酸氢钠 | 0.01%~0.05% | 0.2 | 0.2 | 0.4 |
鲜奶香精 | 0.03%~0.06% | 0.5 | 0.5 | 0.5 |
水 | 余量 | 余量 | 余量 | 余量 |
对实施例1~3调配的用于勾兑饮料的奶酒按照GB 2757《蒸馏酒及其配制酒》的规定进行稳定性测试,分别置于常温和42℃下观察25天。经观察发现,实施例1~3在室温下无任何异样,体系表现良好;勾兑饮料时绵柔醇和、起泡细腻且均匀稳定,具有舒适清雅的酒香、奶香和椰子风味等融合的独特风味。
Claims (7)
1.一种用于勾兑饮料的奶酒,其特征在于,包括以下质量分数的组分:食用酒精10%~20%,白砂糖10%~19%,全脂奶粉3%~7%,无水奶油3%~7%,椰浆0.8%~2.0%,稳定剂0.8%~1.0%,柠檬酸钠0.05%~0.1%,碳酸氢钠0.01%~0.05%,鲜奶香精0.03%~0.06%,余量为水。
2.根据权利要求1所述的用于勾兑饮料的奶酒,其特征在于,所述食用酒精为纯度≥95%的食用酒精;所述椰浆为越南冷冻椰浆。
3.根据权利要求1所述的用于勾兑饮料的奶酒,其特征在于,所述稳定剂是由黄原胶、单双甘油脂肪酸酯、大豆卵磷脂按照质量比1:(1~3):(2~4)复配而成。
4.根据权利要求1~3任一所述的用于勾兑饮料的奶酒,其特征在于,所述鲜奶香精是以稀奶油为原料,添加1%~3%的乳化剂进行乳化,再在180~220MPa压力下均质;再添加0.5%~1.5%的脂肪酶在35~45℃下进行酶解,酶解时间3h以上;再通过80℃下灭酶20min以上,获得鲜奶香精;所述乳化剂为脂肪酸酯类乳化剂。
5.根据权利要求4所述的用于勾兑饮料的奶酒的制备方法,其特征在于,包括以下步骤:
S1,将所述白砂糖、柠檬酸钠和稳定剂干混均匀,撒入300~450mL的80~90℃的纯净水中,高速剪切10min以上使其充分溶解,过滤;
S2,将所述全脂奶粉、无水奶油和椰浆用150~250mL、45~55℃的纯净水剪切溶解5~10min,搅拌均匀;
S3,将步骤S1和步骤S2的料液混合,并降温至50~60℃;将所述食用酒精用150~250mL的常温纯净水稀释,通过喷淋或管道喷淋的方式,边搅拌边缓慢加入到混合料液中;
S4,用纯净水将混合料液定容至1000ml,加入所述鲜奶香精调香,然后加入所述碳酸氢钠,调节PH到7.0~7.4;即得所述用于勾兑饮料的奶酒。
6.根据权利要求4所述的用于勾兑饮料的奶酒的制备方法,其特征在于,将所述用于勾兑饮料的奶酒在65~75℃进行罐装,然后巴氏杀菌;再降温至40℃以下,贴标、装箱得到最终产品。
7.根据权利要求4所述的用于勾兑饮料的奶酒的制备方法,其特征在于,所述巴氏杀菌的中心温度85~95℃下杀菌至少20min。
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CN1297034A (zh) * | 1999-11-22 | 2001-05-30 | 黄晓春 | 营养奶酒及其生产方法 |
CN1465692A (zh) * | 2002-06-04 | 2004-01-07 | 波 张 | 鲜奶酒及其生产方法 |
CN103320277A (zh) * | 2013-05-21 | 2013-09-25 | 夏怀远 | 一种杨梅米酒味保健奶酒及其制备方法 |
CN103404828A (zh) * | 2013-07-16 | 2013-11-27 | 上海应用技术学院 | 一种天然奶味香精的制备方法 |
CN111150043A (zh) * | 2020-01-16 | 2020-05-15 | 恒枫食品科技有限公司 | 乳风味香精及其制备方法 |
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CN1297034A (zh) * | 1999-11-22 | 2001-05-30 | 黄晓春 | 营养奶酒及其生产方法 |
CN1465692A (zh) * | 2002-06-04 | 2004-01-07 | 波 张 | 鲜奶酒及其生产方法 |
CN103320277A (zh) * | 2013-05-21 | 2013-09-25 | 夏怀远 | 一种杨梅米酒味保健奶酒及其制备方法 |
CN103404828A (zh) * | 2013-07-16 | 2013-11-27 | 上海应用技术学院 | 一种天然奶味香精的制备方法 |
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