CN115843877B - Aerated milk and preparation method thereof - Google Patents
Aerated milk and preparation method thereof Download PDFInfo
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- CN115843877B CN115843877B CN202111133304.1A CN202111133304A CN115843877B CN 115843877 B CN115843877 B CN 115843877B CN 202111133304 A CN202111133304 A CN 202111133304A CN 115843877 B CN115843877 B CN 115843877B
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- 235000013336 milk Nutrition 0.000 title claims abstract description 83
- 239000008267 milk Substances 0.000 title claims abstract description 83
- 210000004080 milk Anatomy 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000012670 alkaline solution Substances 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000003113 alkalizing effect Effects 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 235000020191 long-life milk Nutrition 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000005911 diet Nutrition 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 3
- 230000000378 dietary effect Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 15
- 235000014171 carbonated beverage Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 7
- 239000001569 carbon dioxide Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- 235000020185 raw untreated milk Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
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- Dairy Products (AREA)
Abstract
The invention provides aerated milk and a preparation method thereof. The method comprises the step of alkalizing the milk with an alkaline solution to adjust the pH to 8-11. The invention also provides the aerated milk prepared by the method. The aerated milk product prepared by the invention has obvious taste killing and great interest.
Description
Technical Field
The invention relates to aerated milk and a preparation method thereof, and belongs to the technical field of dairy processing.
Background
Carbonated beverages have a long history, wherein carbonation is a key process for producing carbonated beverages, i.e. the process of absorbing carbon dioxide by a solution to form carbonic acid at a certain pressure and temperature for a certain period of time, the degree of carbonation directly affects the quality and taste of the carbonated beverage. Along with the development of the carbonated beverage industry, the types and the types of carbonated beverages on the market are more and more enriched according to the types of feed liquid matrixes and the dissolution degree of carbon dioxide dissolution.
The carbonated beverage has become an indispensable food in daily life, and when drinking the carbonated beverage, a large amount of dissolved carbon dioxide escapes from the mouth to stimulate the taste buds of the tongue of the oral cavity, so that a fresh, stimulated and refreshing feeling is generated, namely the carbonated beverage is familiar to people, because of the fact that the carbonated beverage is favored by consumers.
Milk is a health food with rich nutrition, is easy to digest and absorb, has good quality and low price, is convenient to eat, is the most approximate perfect food, is called white blood by people, and is the most ideal natural food. The milk has good protein quality, contains essential amino acids required by human body, is rich in other nutrients, has high calcium content, and is well absorbed. With the improvement of consumer living standard, milk has become the food necessary for people every day, and although dairy products in the current market are rich and various, the diet is mainly supplemented with nutrition, the interestingness of the diet is lacking, and the requirements of network new generation consumers cannot be met.
The combination of dairy products and carbonation technology has related product development and marketing, but the products are all acidic dairy beverage products, the protein content in the products is less than or equal to 1.5 percent, and for the prepared milk (the protein content is more than 2.3 percent), the following problems exist in the carbonation process: the carbonation degree is high, so that the pH value of the product is too low, and the protein is easy to denature and precipitate; the carbonation degree is low, so the carbon dioxide dissolution amount is small, and the taste is poor, so the preparation of the milk aeration still belongs to the technical bottleneck stage.
Disclosure of Invention
In order to solve the technical problems, the invention breaks through the bottleneck of protein denaturation caused by insufficient carbonation or excessive aeration of the prepared milk (protein is more than 2.3 percent), and aims to provide aerated milk and a preparation method thereof so as to provide a milk carbonation technical scheme.
To achieve the above object, the present invention provides a method for preparing aerated milk, comprising the step of alkalizing milk with an alkaline solution to adjust the pH to 8-11.
According to a specific embodiment of the invention, the method preferably comprises the step of carbonating the alkalized, sterilized milk, the carbonated milk having a pH of 5.2-5.8.
According to a specific embodiment of the invention, preferably, the method comprises the steps of:
(1) Pretreatment: pretreating milk (raw milk) by centrifugation or filtration to remove impurities in the milk;
(2) Alkalization: alkalizing milk with alkaline solution, and adjusting pH to 8-11;
(3) Sterilizing: sterilizing the alkalized milk;
(4) Carbonation: carbonating and aerating the sterilized milk to ensure that the pH value of the milk is 5.2-5.8, thereby obtaining the aerated milk.
According to a specific embodiment of the present invention, preferably, the alkaline solution used for the alkalization includes, but is not limited to, one or a combination of two or more of electrolyzed water having a pH > 12, sodium carbonate, dietary alkali.
According to a specific embodiment of the present invention, preferably, the sterilization comprises pasteurization or ultra-high temperature sterilization. More preferably, the pasteurization is carried out at a temperature of 70-90 ℃ for a time of 10-300s, and the ultra-high temperature sterilization is carried out at a temperature of 132-142 ℃ for a time of 3-10 s.
According to a specific embodiment of the invention, the milk is preferably cooled to 1-4 ℃ after sterilization.
According to the specific embodiment of the invention, preferably, the carbon dioxide flow rate of the carbonic acid machine and the pressure of the buffer tank are regulated and set on line according to the target pH value of the final product of 5.2-5.8, and the flow rate of the specific carbonic acid machine and the pressure of the buffer tank are determined according to the manufacturer and model difference of the used equipment.
According to a specific embodiment of the present invention, preferably, the protein content of the aerated milk is 2.3-3.6% (based on 100% of the total mass of the aerated milk).
The preparation method of the aerated milk provided by the invention comprises the following steps: the pretreatment, alkalization, sterilization and carbonation comprise the following specific steps:
(1) Pretreatment: pretreating raw milk by centrifugation or filtration to remove impurities in the milk;
(2) Alkalization: alkalizing milk with alkaline solution, adjusting pH to 8-11, and alkalizing with alkaline solution including, but not limited to, electrolyzed water (pH > 12), sodium carbonate aqueous solution, and edible alkali aqueous solution.
(3) Sterilizing: sterilizing the alkalized milk by, but not limited to, pasteurizing 70-90 ℃/10-300s, and ultra-high temperature sterilizing 132-142 ℃/3s-10s, and cooling the product to 1-4 ℃ after sterilization.
(4) Carbonation: and (3) carbonating and aerating the sterilized and cooled milk to ensure that the pH value of the milk is 5.2-5.8, thereby obtaining aerated milk.
The invention also provides a preparation method of the aerated milk, which is prepared by the preparation method provided by the invention.
The beneficial effects of the invention are as follows:
The invention provides aerated milk and a preparation method thereof: firstly, the stability of milk protein can be improved by alkalization, and enough carbon dioxide is filled without causing denaturation of the milk protein, which is one of the key technologies of the invention; secondly, by adjusting the pH value back and forth and taking the pH value of the carbonated product as a difference point, namely setting different pH values (namely the pH value after carbonation), aerated milk with different mouthfeel killing can be realized, which is the second key technology of the invention.
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a preparation method of aerated milk, which comprises the following specific steps:
(1) Pretreatment: pretreating raw milk by centrifugation or filtration to remove impurities in milk.
(2) Alkalization: the alkaline solution is utilized to alkalize the milk, the pH value is adjusted to 8, and the alkaline solution used for alkalizing is electrolyzed water (pH value is 12.3).
(3) Sterilizing: and sterilizing the alkalized milk by pasteurization at 70 ℃ for 300s.
(4) Carbonation: and (3) carbonating and aerating the sterilized milk to ensure that the pH value of the milk is 5.2, thereby obtaining aerated milk.
Example 2
The embodiment provides a preparation method of aerated milk, which comprises the following specific steps:
(1) Pretreatment: pretreating raw milk by centrifugation or filtration to remove impurities in milk;
(2) Alkalization: the alkaline solution is utilized to alkalize the milk, the pH value is adjusted to 8, and the alkaline solution used for alkalizing is electrolyzed water (pH value is 12.3).
(3) Sterilizing: and sterilizing the alkalized milk by pasteurization at 90 ℃ for 10s.
(4) Carbonation: and (3) carbonating and aerating the sterilized milk to ensure that the pH value of the milk is 5.8, thereby obtaining aerated milk.
Example 3
The embodiment provides a preparation method of aerated milk, which comprises the following specific steps:
(1) Pretreatment: pretreating raw milk by centrifugation or filtration to remove impurities in milk;
(2) Alkalization: alkalizing milk by using alkaline solution, adjusting pH value to 11, wherein the alkaline solution used for alkalizing is sodium carbonate aqueous solution.
(3) Sterilizing: and sterilizing the alkalized milk by ultrahigh temperature sterilization at 132 ℃ for 10s.
(4) Carbonation: and (3) carbonating and aerating the sterilized milk to ensure that the pH value of the milk is 5.2, thereby obtaining aerated milk.
Example 4
The embodiment provides a preparation method of aerated milk, which comprises the following specific steps:
(1) Pretreatment: pretreating raw milk by centrifugation or filtration to remove impurities in milk;
(2) Alkalization: alkalizing milk by using alkaline solution, adjusting pH value to 11, wherein the alkaline solution used for alkalizing is sodium carbonate aqueous solution.
(3) Sterilizing: and sterilizing the alkalized milk by ultrahigh temperature sterilization at 142 ℃ for 3s.
(4) Carbonation: and (3) carbonating and aerating the sterilized milk to ensure that the pH value of the milk is 5.8, thereby obtaining aerated milk.
Comparative example 1
The comparative example provides a method for preparing aerated milk, the basic process is the same as example 1, except that the preparation process does not comprise step (2) of alkalization.
Comparative example 2
The comparative example provides a method for preparing aerated milk, the basic process is the same as in example 1, except that the preparation process does not comprise carbonation in step (4).
Test case
The products prepared in examples 1-4 and comparative examples 1-2 were selected as sensory quality evaluation subjects, the sensory state was described, and the mouthfeel-killing intensity was scored, and the above-mentioned tests were performed at room temperature of 25 ℃ and under an air humidity of 60%, and the mouthfeel-killing intensity scoring criteria are shown in table 1.
TABLE 1
| Strength of killing mouthfeel | Scoring standard (full score 5) |
| Is very strong | 5 |
| Strong intensity | 4 |
| Obvious and obvious | 3 |
| Light thin | 2 |
| Just perceived | 1 |
| Cannot sense | 0 |
The test results are shown in Table 2.
TABLE 2
| Product(s) | Sensory description | Strength of killing mouthfeel |
| Example 1 | The tissue state is uniform, a few small bubbles are mixed in the milk, and the milk flavor is obvious | 2 |
| Example 2 | The tissue state is uniform, trace amount of small bubbles are mixed in the milk, and the milk flavor is obvious | 1 |
| Example 3 | The tissue state is uniform, the inclusions in the milk are obviously small, the bubbles are obvious, and the milk flavor is obvious | 5 |
| Example 4 | The tissue state is uniform, the inclusions in milk are obvious, the bubbles are less, and the milk flavor is obvious | 4 |
| Comparative example 1 | Abnormal tissue state, obvious protein flocculation | 0 |
| Comparative example 2 | Normal tissue state, no bubbles, and obvious alkaline taste | 0 |
As shown in the experimental data in Table 2, the aerated milk prepared by the embodiment of the invention has uniform tissue state, can limit the mouthfeel killing strength of the product according to the taste preference, and has great interest.
Claims (9)
1. A preparation method of aerated milk comprises alkalizing milk with alkaline solution to adjust pH to 8-11, and carbonating alkalized and sterilized milk to pH 5.2-5.8.
2. The preparation method according to claim 1, wherein the method comprises the steps of:
(1) Pretreatment: pretreating milk by centrifugation or filtration to remove impurities in the milk;
(2) Alkalization: alkalizing milk with alkaline solution, and adjusting pH to 8-11;
(3) Sterilizing: sterilizing the alkalized milk;
(4) Carbonation: carbonating and aerating the sterilized milk to ensure that the pH value of the milk is 5.2-5.8, thereby obtaining the aerated milk.
3. The method according to claim 1, wherein the alkaline solution comprises one or a combination of two or more of electrolyzed water having a pH > 12, an aqueous sodium carbonate solution, and an aqueous dietary alkali solution.
4. The method of manufacturing according to claim 2, wherein the sterilization comprises pasteurization or ultra-high temperature sterilization.
5. The process according to claim 4, wherein the pasteurization is carried out at a temperature of 70-90 ℃ for a time of 10-300s.
6. The preparation method according to claim 4, wherein the ultra-high temperature sterilization is carried out at a temperature of 132-142 ℃ for a time of 3-10 s.
7. The preparation method according to claim 2, wherein the milk is cooled to 1-4 ℃ after sterilization.
8. The preparation method according to any one of claims 1 to 7, wherein the protein content of the aerated milk is 2.3 to 3.6%.
9. Aerated milk prepared by the method of any one of claims 1-8.
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| CN202111133304.1A CN115843877B (en) | 2021-09-27 | 2021-09-27 | Aerated milk and preparation method thereof |
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| CN115843877B true CN115843877B (en) | 2024-06-11 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4804552A (en) * | 1987-09-08 | 1989-02-14 | Dairy Research, Inc. | Carbonated liquid dairy product and method of production thereof |
| WO1989002221A1 (en) * | 1987-09-21 | 1989-03-23 | Michael Aloysius Tracey | Carbonated milk |
| AU2426388A (en) * | 1987-09-08 | 1989-04-17 | Dairy Research, Inc. | Carbonated liquid dairy product and method of production thereof |
| JP2005185226A (en) * | 2003-12-26 | 2005-07-14 | Asahi Breweries Ltd | Carbonated milk drink |
| CN101731343A (en) * | 2008-11-18 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Carbonic acid gas-containing foaming liquid dairy product and method for producing same |
| CN105828621A (en) * | 2013-10-17 | 2016-08-03 | 维利奥有限公司 | A method of producing an aerated dairy product and an aerated dairy product |
| CN109997916A (en) * | 2019-05-10 | 2019-07-12 | 新希望乳业股份有限公司 | A kind of inflate smears tea modulation cream and preparation method thereof |
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-
2021
- 2021-09-27 CN CN202111133304.1A patent/CN115843877B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4804552A (en) * | 1987-09-08 | 1989-02-14 | Dairy Research, Inc. | Carbonated liquid dairy product and method of production thereof |
| AU2426388A (en) * | 1987-09-08 | 1989-04-17 | Dairy Research, Inc. | Carbonated liquid dairy product and method of production thereof |
| WO1989002221A1 (en) * | 1987-09-21 | 1989-03-23 | Michael Aloysius Tracey | Carbonated milk |
| JP2005185226A (en) * | 2003-12-26 | 2005-07-14 | Asahi Breweries Ltd | Carbonated milk drink |
| CN101731343A (en) * | 2008-11-18 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Carbonic acid gas-containing foaming liquid dairy product and method for producing same |
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| CN109997916A (en) * | 2019-05-10 | 2019-07-12 | 新希望乳业股份有限公司 | A kind of inflate smears tea modulation cream and preparation method thereof |
| CN112868771A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Aerated apple vinegar flavored tea yogurt and preparation method thereof |
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| Title |
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