CN116420787B - Double-layer mouthfeel fruit dairy product and preparation method thereof - Google Patents
Double-layer mouthfeel fruit dairy product and preparation method thereof Download PDFInfo
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Abstract
The invention provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The double-layered mouthfeel fruit dairy product comprises fruit gel particles and a milk substrate positioned thereon; wherein, based on the total weight of the raw materials of the fruit gel particles, the fruit gel particles comprise the following raw material components in percentage by weight: 0.04-0.08% of water-soluble dietary fiber, 0.2-0.25% of low acyl gellan gum, 0.01-0.3% of food reinforcing agent and 3-15% of fruit component. The double-layer mouthfeel fruit dairy product provided by the invention not only can provide double-layer mouthfeel experience for consumers, but also can be preserved at normal temperature.
Description
Technical Field
The invention belongs to the field of double-layer milk preparation, and particularly relates to a double-layer fruit dairy product with a taste and a preparation method thereof.
Background
The nielsen data shows that the size of the neutral taste milk market is reduced by 7.1% from 6 months in 2018 to 5 months in 2019, the neutral taste milk market is in a continuous sliding trend, the problem of homogenization of the market products is serious, and in the neutral fruit milk products, protein denaturation occurs when the causal juice is in acidity and meets milk, so that precipitation occurs. Therefore, the addition amount of fruit juice, pulp or mud is quite low in the field of neutral-taste milk, so that consumers cannot obtain the sense of reality of fruits, and when the addition amount of fruit juice, pulp or mud is quite high, the acid in the fruits can cause serious denaturation of the milk, obvious precipitation can occur at the bottom of the product, and the taste experience of consumption is seriously affected.
Along with the push of street drink thick-breast Tibetan tea series products, the street drink thick-breast Tibetan tea series products are increasingly touted by young consumers, but as a ready-to-drink product, the shelf life of 6 months in the shelf life faces a plurality of problems, firstly, the product with the shelf life of 6 months at normal temperature uses thermoreversible gel, for example: after gel particles are formed, high acyl gellan gum, carrageenan, agar, pectin or gelatin and the like are subjected to high-temperature treatment at 121 ℃ to be redissolved, and the gel particles are not filled into a sterile cup, so that a product with a double-layer structure cannot be realized. In addition, the fat content of the liquid base part of the street drink thick-milk Tibetan tea series product is generally higher and can reach 6-12%, and the problem that the fat of the product with higher fat is easy to float and aggregate and agglomerate in the shelf life can be solved, so that the sensory experience of consumers is seriously influenced, and the shelf life of 6 months can not be realized. Therefore, there is a need for a dual mouthfeel fruit dairy product that provides both a dual mouthfeel experience to consumers and that is preserved at ambient temperatures.
Disclosure of Invention
The invention aims to provide a double-layer mouthfeel fruit dairy product, which not only can provide double-layer mouthfeel experience for consumers, but also can be preserved at normal temperature.
Another object of the present invention is to provide a method for preparing the above-mentioned fruit dairy product with double taste.
To achieve the above object, the present invention provides a double-layered mouthfeel fruit dairy product comprising fruit gel particles and a milk substrate thereon; wherein, based on the total weight of the raw materials of the fruit gel particles, the fruit gel particles comprise the following raw material components in percentage by weight: 0.04-0.08% of water-soluble dietary fiber, 0.2-0.25% of low acyl gellan gum, 0.01-0.3% of food reinforcing agent and 3-15% of fruit component; the milk base comprises the following raw material components in percentage by weight based on the total weight of the raw materials of the milk base: 0.2-0.35% of emulsifying agent, 0.1-0.58% of stabilizing agent and the balance of milk component.
According to some embodiments of the invention, the mass ratio of the fruit gel particles to the milk base is (2-4): 6-8.
According to some embodiments of the invention, the water-soluble dietary fiber is selected from the group consisting of one or more of konjak flour, oat flour, and corn flour; preferably, the low acyl gellan gum has a molecular weight of (2-3) x 10 5 daltons; preferably, the food enhancing agent is selected from one or a combination of two of calcium lactate and calcium carbonate; preferably, the fruit component is selected from the group consisting of fruit juice, fruit pulp and fruit puree.
According to some embodiments of the invention, the milk component is selected from the group consisting of whole milk, skim milk, and semi-skim milk; the emulsifier is selected from one or more of mono-diglycerol fatty acid ester, sucrose fatty acid ester and soybean lecithin; preferably, the stabilizer is selected from one or more of gellan gum, microcrystalline cellulose, sodium carboxymethyl cellulose, carrageenan and sodium alginate.
According to some embodiments of the present invention, the fruit gel particles further comprise the following raw material components in weight percent, based on the total weight of the raw material of the fruit gel particles: buffer salt 0.04-0.07%; preferably, the milk base further comprises the following raw material components in percentage by weight, based on the total weight of the raw materials of the milk base: 3 to 9 percent of cream, 0 to 1.5 percent of milk powder, 0 to 2 percent of protein component and 0.06 to 0.12 percent of acidity regulator.
According to some embodiments of the invention, the buffer salt is selected from one or a combination of two of sodium citrate and sodium dihydrogen phosphate; preferably, the cream is selected from anhydrous cream; preferably, the protein component is selected from the group consisting of protein powders; preferably, the acidity regulator is selected from one or a combination of two of sodium tripolyphosphate and citric acid.
The invention also provides a preparation method of the fruit dairy product with double-layer mouthfeel, which comprises the following steps: (1) preparation of fruit gel particles: adding water-soluble dietary fiber, low-acyl gellan gum and fruit group differentiation material into ingredient water, further adding food reinforcing agent, cooling and solidifying, cutting into fruit gel particles, and sterilizing at 121deg.C for 20 min; (2) preparation of milk base: adding a stabilizer and an emulsifier into the milk component, and then sequentially carrying out first sterilization and first homogenization to obtain a milk substrate; (3) filling: and sequentially filling the fruit gel particles and the milk substrate.
According to some embodiments of the invention, in step (1), the fruit gel particles have a size of 27mm 3-343mm3, preferably 3mm 7mm.
According to some embodiments of the invention, in step (2), the first sterilization temperature is 138-145 ℃ and the sterilization time is 4-6s; the first homogeneous pressure is 10/50bar.
According to some embodiments of the invention, in step (2), the method of preparing a milk base comprises the steps of: preparation of a latex solution: adding a stabilizer into the first milk component to perform first material melting and second homogenization to obtain a milk solution; preparing emulsified feed liquid: adding an emulsifying agent into the second milk component, and performing second material melting and third homogenization to obtain emulsified feed liquid; mixing and sizing: and mixing the latex solution and the emulsified feed liquid, and fixing the volume to the total weight of the ingredients.
According to some embodiments of the invention, the first milk component is added in an amount of 30-35% and the second milk component is added in an amount of 15-25% based on the total weight of the milk-based raw materials; preferably, the time of the first material melting and the second material melting is 15-20min respectively; the temperatures of the second and third homogenizations are 70-75deg.C, respectively, and the pressures of the second and third homogenizations are 160-200bar/30-50bar, respectively.
The double-layer mouthfeel fruit dairy product provided by the invention has the advantages that the upper part is a milk substrate, and the lower part is fruit gel particles, so that the shelf life of the product can reach 6 months, and the normal temperature of street drink products is realized. For the milk substrate of the double-layer taste experience product, the formulas of the mono-diglyceride fatty acid ester, the sucrose fatty acid ester and the soybean phosphoric acid and the ultra-high temperature sterilization and post-homogenization process thereof realize that the shelf life of the milk with 6-12% of fat can reach 6 months, and the normal temperature of the milk substrate of the street drink thick milk (with 3.2-6.0% of protein content and 10-12% of fat content) is realized.
Detailed Description
In order to more clearly understand the technical features, objects and advantages of the present invention, a further detailed description will now be made of the technical scheme of the present invention. It should be understood that the following detailed description is merely exemplary, and the technical solutions of the present invention are not limited to the following detailed description.
The invention provides a double-layer mouthfeel fruit dairy product, which comprises fruit gel particles and a milk substrate positioned on the fruit gel particles; wherein, based on the total weight of the raw materials of the fruit gel particles, the fruit gel particles comprise the following raw material components in percentage by weight: 0.04-0.08% of water-soluble dietary fiber, 0.2-0.25% of low-acyl gellan gum, 0.01-0.3% of food reinforcing agent, 0.04-0.07% of buffer salt, 0-7% of sweetener and 3-15% of fruit component, wherein the molecular weight of the low-acyl gellan gum is (2-3) multiplied by 10 5 daltons.
The milk base comprises the following raw material components in percentage by weight based on the total weight of the raw materials of the milk base: 3 to 9 percent of cream, 0 to 1.5 percent of milk powder, 0 to 2 percent of protein component, 0 to 2 percent of sweetener, 0.2 to 0.35 percent of emulsifier, 0.1 to 0.58 percent of stabilizer, 0.06 to 0.12 percent of acidity regulator, 0 to 0.2 percent of edible essence and the balance of milk component.
The mass ratio of the fruit gel particles to the milk substrate is (2-4) to (6-8).
The water-soluble dietary fiber is selected from one or more of konjak flour, oat flour and corn flour, preferably konjak flour; the food reinforcing agent is selected from one or two of calcium lactate and calcium carbonate, preferably calcium lactate. The buffer salt is selected from one or two of sodium citrate and sodium dihydrogen phosphate, preferably sodium citrate. The sweetener is selected from one or more of white sugar, fructose and glucose, preferably white sugar. The fruit component is selected from one or more of fruit juice, fruit pulp and fruit puree. The milk component is selected from one or more of whole milk, skimmed milk and semi-skimmed milk, preferably from whole milk. The cream is selected from anhydrous cream. The protein component is selected from protein powder. The above emulsifier is selected from one or more of mono-diglycerol fatty acid ester, sucrose fatty acid ester and soybean phospholipid, preferably from 0.1-0.15% of mono-diglycerol fatty acid ester, 0.1-0.15% of sucrose fatty acid ester and 0.02-0.05% of soybean phospholipid. The stabilizer is selected from one or more of gellan gum, microcrystalline cellulose, sodium carboxymethyl cellulose, carrageenan and sodium alginate, preferably from gellan gum 0-0.03%, microcrystalline cellulose 0.1-0.4%, sodium carboxymethyl cellulose 0.01-0.08%, carrageenan 0-0.02% and sodium alginate 0-0.05%. The acidity regulator is selected from one or two of sodium tripolyphosphate and citric acid, preferably sodium tripolyphosphate.
The invention also provides a preparation method of the double-layer mouthfeel fruit dairy product, which comprises the following steps:
(1) Preparation of fruit gel particles: firstly, adding fruit components (fruit juice, fruit pulp or fruit paste) into water in a formula at normal temperature, dissolving the materials for 5-10min, and then adding water-soluble dietary fibers (konjaku flour), low-acyl gellan gum, buffer salt (sodium citrate) and sweetener (white granulated sugar) into the formula, and dissolving the materials for 10-15min to fully disperse the materials. Heating the feed liquid to 75-85 ℃, adding a food reinforcing agent (calcium lactate), melting the feed liquid for 10-20min, cooling to 20-30 ℃, standing for more than 1h to enable gel to be frozen, and cutting into particles with the size of 3mm by 3mm to 7mm by a cutter to finish the preparation of the fruit gel particles. And finally, sterilizing the fruit gel particles for 20min at 121 ℃, and pumping the fruit gel particles into a sterile tank for standby.
(2) Preparation of protein powder and gum solution (i.e., latex solution): heating a first milk component accounting for 30-35% of the total weight of the milk base raw material to 50-65 ℃, adding 0-1.5% of milk powder and 0-2% of protein component, adopting a material melting device with mixing, dispersing, shearing and emulsifying effects, melting materials for 20-30min, and standing for 25-30min. Then heating the feed liquid to 65-75 ℃, adding 0-2% of sweetener (white granulated sugar), 0-0.03% of stabilizer (gellan gum, 0.1-0.4% of microcrystalline cellulose, 0.01-0.08% of sodium carboxymethyl cellulose, 0-0.02% of carrageenan and 0-0.05% of sodium alginate into the feed liquid, adopting a material melting device with mixing, dispersing, shearing and emulsifying effects to make the feed liquid become a uniform and dispersed mixture, keeping the material melting time at 15-20 minutes, homogenizing the feed liquid, wherein the homogenizing temperature is 70-75 ℃, and the pressure is 160-200bar/30-50bar.
(3) Preparation of anhydrous cream and emulsifier feed liquid (i.e., emulsified feed liquid): heating a second milk component accounting for 15-25% of the total weight of the milk base raw material to 55-65 ℃, adding anhydrous milk oil high-shear material for 10-15min, and adding emulsifying agent (0.1-0.15% of mono-diglycerol fatty acid ester, 0.1-0.15% of sucrose fatty acid ester and 0.02-0.05% of soybean phospholipid) for 15-20min. Homogenizing the feed liquid at 70-75deg.C under 160-200bar/30-50bar.
(4) Constant volume: mixing the feed liquid in the step (2) and the step (3), adding the rest milk components, fixing the volume to the dosage, and finally adding 0-0.2% of essence.
(5) Ultra-high temperature sterilization and post-homogenization: and (3) carrying out ultra-high temperature sterilization on the feed liquid with the constant volume in the step (4), homogenizing the sterilized feed liquid under the conditions of 138-145 ℃/4-6s, wherein the homogenizing condition is 10/50bar, and storing the homogenized feed liquid in an aseptic tank for later use.
(6) And (3) filling: firstly, filling the fruit gel particles in the aseptic tank (1), then filling for the second time, and filling the milk feed liquid of (5) into the product containing the fruit gel particles. Wherein the fruit gel particles in the product account for 20% -40% and the milk base accounts for 60% -80%.
The double-layer mouthfeel fruit dairy product provided by the invention is a milk base product, and fruit gel particles are arranged below the product, so that the trend of street drink is more met. Meanwhile, the high fruit juice, pulp or mud in the neutral cow milk product is added, and the problem that the acid in the fruit is denatured when being directly contacted with milk is avoided, so that the normal temperature of the street drink product is realized.
According to the invention, a newly introduced German Boshi aseptic cup filling machine is adopted, the aseptic cup filling machine is provided with two filling stations, gel particles made of fruits are filled into an aseptic cup through a first filling station, then a milk substrate is filled through a second filling station, and finally aseptic sealing is carried out, so that double-layer taste experience is realized. In addition, the gel formed by the low acyl gellan gum, konjac gum and calcium lactate has thermal irreversibility, so that the manufactured gel particles can withstand 30min of heat treatment at 121 ℃.
The expression "about" in the present invention means that the specific value and reasonable extension within + -5% of the value are still included in the scope of the claimed invention. In addition, unless otherwise indicated, specific values representing amounts, volumes, or temperatures, etc. of the present invention also include reasonable extensions within the range of ±5% of the value. Such as 5% for all values in the range of (5-5 x 0.05)% - (5+5 x 0.05)%, inclusive. The expressions "normal temperature" and "room temperature" in the present invention refer to 25℃at atmospheric pressure.
Examples
The experimental methods and apparatus used in the following examples are conventional methods and apparatus unless otherwise specified.
Materials, reagents and the like used in the examples described below are commercially available unless otherwise specified. The konjak flour in the following examples and comparative examples was derived from the company of the biotechnology, konjak, consistence of Hubei, and used konjak flour glucomannan content of more than 80%. Both low acyl gellan gum and high acyl gellan gum are available from CPKelco. The molecular weight of the low acyl gellan gum is (2-3) x 10 5 daltons, and the molecular weight of the high acyl gellan gum is (1-2) x 10 6 daltons.
Example 1
The embodiment provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof.
Wherein the formula of the milk base is as follows:
907.3 parts of milk
15 Parts of milk powder
20 Parts of protein powder
30 Parts of anhydrous cream
White granulated sugar 20 parts
1.0 Parts of mono-diglycerol fatty acid ester
Sucrose fatty acid ester 1.5 parts
0.2 Part of soybean lecithin
Microcrystalline cellulose 1 part
0.2 Part of carrageenan
Sodium alginate 0.5 part
Sodium carboxymethylcellulose 0.1 part
Sodium tripolyphosphate 1.2 parts
2 Parts of essence for food
Wherein the fruit gel granule formula is:
product recipe constitution (every 1000 parts of product contains)
843.9 Parts of water
Konjaku flour 0.4 parts
Low acyl gellan gum 2 parts
3 Parts of calcium lactate
Sodium citrate 0.7 part
150 Parts of red date juice
The preparation method comprises the following steps:
1) Preparation of fruit gel particles: firstly, adding red date juice into water in a formula at normal temperature, melting for 5min, and then adding konjaku flour, low-acyl gellan gum and sodium citrate into the formula, melting for 10min to enable the konjaku flour, the low-acyl gellan gum and the sodium citrate to be fully dispersed. Heating the feed liquid to 75 ℃, adding calcium lactate, melting for 10min, cooling to 20 ℃, standing for more than 1h to enable the gel to be in a frozen state, and cutting into particles with the size of 3mm by a cutter to finish the preparation of the fruit gel particles. And finally, sterilizing the fruit gel particles for 20min at 121 ℃, and pumping the fruit gel particles into a sterile tank for standby.
2) Preparation of protein powder and gum solution: heating milk accounting for 30% of the total amount to 50deg.C, adding milk powder and protein powder, mixing, dispersing, shearing, emulsifying, and standing for 25min. Heating the feed liquid to 65 ℃, adding white granulated sugar, microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan and sodium alginate into the feed liquid, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 15 minutes, and homogenizing the feed liquid at the homogenizing temperature of 70 ℃ and the pressure of 160bar/30bar;
3) Preparing anhydrous cream and an emulsifier feed liquid: heating the milk with 15% of formula amount to 55 ℃, adding anhydrous cream high-shear material for 10min, and adding mono-diglycerol fatty acid ester, sucrose fatty acid ester and soybean lecithin, wherein the high-shear material is 15min. Homogenizing the feed liquid at 70 ℃ and 160bar/30bar;
4) Constant volume: mixing the feed liquid in the step 2) and the step 3), adding the rest milk, fixing the volume to the dosage, and finally adding essence.
5) Ultra-high temperature sterilization and post-homogenization: and 4) carrying out ultrahigh temperature sterilization on the feed liquid with the constant volume of 4), homogenizing the sterilized feed liquid at 138 ℃/4s, wherein the homogenizing condition is 10/50bar, and storing the homogenized feed liquid in an aseptic tank for later use.
6) And (3) filling: firstly filling the fruit gel particles in the aseptic tank 1), then filling for the second time, and filling the product containing the fruit gel particles with the milk feed liquid of 5). Wherein the fruit gel particles in the product account for 20% and the thick milk accounts for 80%.
Example 2
The embodiment provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof.
Wherein the formula of the milk base is as follows:
864.9 parts of milk
20 Parts of protein powder
Anhydrous butter 90 parts
White granulated sugar 20 parts
1.0 Parts of mono-diglycerol fatty acid ester
Sucrose fatty acid ester 1.5 parts
0.3 Part of soybean lecithin
Microcrystalline cellulose 1 part
Sodium carboxymethylcellulose 0.1 part
Sodium tripolyphosphate 1.2 parts
Wherein the fruit gel granule formula is:
product recipe constitution (every 1000 parts of product contains)
843.5 Parts of water
Konjaku flour 0.8 parts
Low acyl gellan gum 2 parts
3 Parts of calcium lactate
Sodium citrate 0.7 part
150 Parts of mango pulp
The preparation method comprises the following steps:
1) Preparation of fruit gel particles: firstly, adding mango pulp into water in a formula at normal temperature, dissolving the materials for 7min, and then adding konjaku flour, low-acyl gellan gum and sodium citrate into the formula, dissolving the materials for 12min to enable the konjaku flour, the low-acyl gellan gum and the sodium citrate to be fully dispersed. Heating the feed liquid to 78 ℃, adding calcium lactate, melting for 15min, cooling to 23 ℃, standing for more than 1h to enable the gel to be in a frozen state, and cutting into particles of 4mm by a cutter to finish the preparation of the fruit gel particles. And finally, sterilizing the fruit gel particles for 20min at 121 ℃, and pumping the fruit gel particles into a sterile tank for standby.
2) Preparation of protein powder and gum solution: heating milk accounting for 32% of the total amount to 55 ℃, adding protein powder, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects, melting materials for 23min, and standing for 27min. Heating the feed liquid to 67 ℃, adding white granulated sugar, microcrystalline cellulose and sodium carboxymethyl cellulose into the feed liquid, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 17 minutes, and homogenizing the feed liquid at the homogenizing temperature of 72 ℃ and the pressure of 170bar/40bar;
3) Preparing anhydrous cream and an emulsifier feed liquid: heating the milk with the formula amount of 18% to 57 ℃, adding the anhydrous cream high-shear material for 12min, and then adding the mono-diglycerol fatty acid ester, the sucrose fatty acid ester and the soybean lecithin, wherein the high-shear material is 17min. Homogenizing the feed liquid at 72 deg.c and pressure of 170bar/35bar;
4) Constant volume: mixing the feed liquid in the step 2) and the step 3), adding the rest milk, and fixing the volume to the batching amount.
5) Ultra-high temperature sterilization and post-homogenization: and 4) carrying out ultrahigh temperature sterilization on the feed liquid with the constant volume of 4), homogenizing the sterilized feed liquid at 140 ℃/5s, wherein the homogenizing condition is 10/50bar, and storing the homogenized feed liquid in an aseptic tank for later use.
6) And (3) filling: firstly filling the fruit gel particles in the aseptic tank 1), then filling for the second time, and filling the product containing the fruit gel particles with the milk feed liquid of 5). Wherein the fruit gel particles in the product account for 30% and the thick milk accounts for 70%.
Example 3
The embodiment provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof.
Wherein the formula of the milk base is as follows:
907.1 parts of milk
15 Parts of milk powder
20 Parts of protein powder
30 Parts of anhydrous cream
White granulated sugar 20 parts
1.0 Parts of mono-diglycerol fatty acid ester
Sucrose fatty acid ester 1.5 parts
0.4 Part of soybean lecithin
Microcrystalline cellulose 1 part
0.2 Part of carrageenan
Sodium alginate 0.5 part
Sodium carboxymethylcellulose 0.1 part
Sodium tripolyphosphate 1.2 parts
2 Parts of essence for food
Wherein the fruit gel granule formula is:
product recipe constitution (every 1000 parts of product contains)
893 Parts of water
Konjaku flour 0.8 parts
Low acyl gellan gum 2.5 parts
3 Parts of calcium lactate
Sodium citrate 0.7 part
70 Parts of white granulated sugar
Grape juice 30 parts
The preparation method comprises the following steps:
1) Preparation of fruit gel particles: firstly, adding grape juice into water in a formula at normal temperature, melting for 9min, and then adding konjaku flour, low-acyl gellan gum, sodium citrate and white granulated sugar into the formula, and melting for 14min to enable the konjaku flour, the low-acyl gellan gum, the sodium citrate and the white granulated sugar to be fully dispersed. Heating the feed liquid to 80 ℃, adding calcium lactate, melting for 17min, cooling to 27 ℃, standing for more than 1h to enable the gel to be in a frozen state, and cutting into 6 mm-6 mm particles by a cutter to finish the preparation of the fruit gel particles. And finally, sterilizing the fruit gel particles for 20min at 121 ℃, and pumping the fruit gel particles into a sterile tank for standby.
2) Preparation of protein powder and gum solution: heating 34% of milk to 60deg.C, adding milk powder and protein powder, mixing, dispersing, shearing, emulsifying, stirring for 27min, and standing for 29min. Heating the feed liquid to 73 ℃, adding white granulated sugar, microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan and sodium alginate into the feed liquid, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 15-20 minutes, and homogenizing the feed liquid at the homogenizing temperature of 70-75 ℃ and the pressure of 180bar/45bar;
3) Preparing anhydrous cream and an emulsifier feed liquid: heating the milk with the formula amount of 20% to 60 ℃, adding the anhydrous cream high-shear material for 14min, and then adding the mono-diglycerol fatty acid ester, the sucrose fatty acid ester and the soybean lecithin, wherein the high-shear material is 19min. Homogenizing the feed liquid at 74 ℃ and 180bar/45bar;
4) Constant volume: mixing the feed liquid in the step 2) and the step 3), adding the rest milk, fixing the volume to the dosage, and finally adding essence.
5) Ultra-high temperature sterilization and post-homogenization: and 4) carrying out ultrahigh temperature sterilization on the feed liquid with the constant volume of 4), homogenizing the sterilized feed liquid at the sterilization condition of 143 ℃/5.5s, wherein the homogenization condition is 10/50bar, and storing the homogenized feed liquid in an aseptic tank for later use.
6) And (3) filling: firstly filling the fruit gel particles in the aseptic tank 1), then filling for the second time, and filling the product containing the fruit gel particles with the milk feed liquid of 5). Wherein the fruit gel particles in the product account for 35% and the thick milk accounts for 65%.
Example 4
The embodiment provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof.
Wherein the formula of the milk base is as follows:
907.0 parts of milk
15 Parts of milk powder
20 Parts of protein powder
30 Parts of anhydrous cream
White granulated sugar 20 parts
1.0 Parts of mono-diglycerol fatty acid ester
Sucrose fatty acid ester 1.5 parts
0.5 Part of soybean lecithin
Microcrystalline cellulose 1 part
0.2 Part of carrageenan
Sodium alginate 0.5 part
Sodium carboxymethylcellulose 0.1 part
Sodium tripolyphosphate 1.2 parts
2 Parts of essence for food
Wherein the fruit gel granule formula is:
product recipe constitution (every 1000 parts of product contains)
893.9 Parts of water
Konjaku flour 0.4 parts
Low acyl gellan gum 2 parts
3 Parts of calcium lactate
Sodium citrate 0.7 part
70 Parts of white granulated sugar
30 Parts of blueberry juice
The preparation method comprises the following steps:
1) Preparation of fruit gel particles: firstly, adding blueberry juice into water in a formula at normal temperature, melting for 10min, and then adding konjaku flour, low-acyl gellan gum, sodium citrate and white granulated sugar into the formula, and melting for 15min to enable the konjaku flour, the low-acyl gellan gum, the sodium citrate and the white granulated sugar to be fully dispersed. Heating the feed liquid to 85 ℃, adding calcium lactate, melting for 20min, cooling to 30 ℃, standing for more than 1h to enable the gel to be in a frozen state, and cutting into particles of 7mm by a cutter to finish the preparation of the fruit gel particles. And finally, sterilizing the fruit gel particles for 20min at 121 ℃, and pumping the fruit gel particles into a sterile tank for standby.
2) Preparation of protein powder and gum solution: heating milk accounting for 35% of the total amount to 65 ℃, adding milk powder and protein powder, adopting material melting equipment with mixing, dispersing, shearing and emulsifying effects, melting materials for 30min, and standing for 30min. Heating the feed liquid to 75 ℃, adding white granulated sugar, microcrystalline cellulose, sodium carboxymethyl cellulose, carrageenan and sodium alginate into the feed liquid, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 20 minutes, and homogenizing the feed liquid at the homogenizing temperature of 75 ℃ and the pressure of 200bar/50bar;
3) Preparing anhydrous cream and an emulsifier feed liquid: heating the milk with 25% of formula to 65deg.C, adding anhydrous butter high-shear material for 15min, and adding mono-diglycerol fatty acid ester, sucrose fatty acid ester and soybean phospholipid, and high-shear material for 20min. Homogenizing the feed liquid at the temperature of 75 ℃ and the pressure of 200bar/50bar;
4) Constant volume: mixing the feed liquid in the step 2) and the step 3), adding the rest milk, fixing the volume to the dosage, and finally adding essence (the step of adding the essence can be omitted if the essence is not added into the product).
5) Ultra-high temperature sterilization and post-homogenization: and 4) carrying out ultrahigh temperature sterilization on the feed liquid with the constant volume of 4), homogenizing the sterilized feed liquid at 145 ℃/6s, wherein the homogenizing condition is 10/50bar, and storing the homogenized feed liquid in an aseptic tank for later use.
6) And (3) filling: firstly filling the fruit gel particles in the aseptic tank 1), then filling for the second time, and filling the product containing the fruit gel particles with the milk feed liquid of 5). Wherein the fruit gel particles in the product account for 40% and the thick milk accounts for 60%.
Comparative example 1
The comparative example provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The milk base formulation was the same as in example 1, and the fruit gel granule formulation used an equivalent amount of high acyl gellan gum instead of the low acyl gellan gum of example 1, with the remainder of the ingredients and amounts being the same as in example 1. The preparation method is the same as in example 1.
Comparative example 2
The comparative example provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The milk base formulation and fruit gel pellet formulation were the same as in example 1. The preparation method is carried out by replacing the step (5) as follows, and other steps are the same as in the example 1.
5) Ultra-high temperature sterilization and post-homogenization: homogenizing the feed liquid with the constant volume of 4), wherein the homogenizing condition is 10/50bar, performing ultra-high temperature sterilization, the sterilizing condition is 138-145 ℃/4-6s, and storing the sterilized feed liquid in an aseptic tank for later use.
Comparative example 3
The comparative example provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The milk base formula does not contain mono-diglyceride fatty acid ester, soybean lecithin, carrageenan and sodium alginate, the milk content is 909.2 parts, and the rest components and the content are the same as those in the example 1. The fruit gel granule formulation contains 0.8 part of konjak flour, 843.5 parts of water, and the rest components and contents are the same as in example 1. The preparation method is the same as in example 1.
Comparative example 4
The comparative example provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The milk base formula does not contain sucrose fatty acid ester, soybean lecithin, carrageenan and sodium alginate, the mono-glycerol fatty acid ester and the diglycerol fatty acid ester are replaced by equivalent sodium stearoyl lactylate, the milk content is 909.7 parts, and the rest components and the content are the same as those of the example 1. The fruit gel particles were formulated as in example 1. The preparation method is the same as in example 1.
Comparative example 5
The comparative example provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The milk base formulation was the same as in example 1. The fruit gel granule formulation had a low acyl gellan gum content of 1.5 parts, a water content of 844.4 parts, and the remaining components and contents were the same as in example 1. The preparation method is the same as in example 1.
Comparative example 6
The comparative example provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The milk base formulation was the same as in example 1. The fruit gel granule formulation had a low acyl gellan gum content of 3 parts, a water content of 842.9 parts, and the remaining components and contents were the same as in example 1. The preparation method is the same as in example 1.
Comparative example 7
The comparative example provides a fruit dairy product with double-layer mouthfeel and a preparation method thereof. The milk base formulation was the same as in example 1. The fruit gel granule formulation does not contain konjak flour, the low acyl gellan gum content is 3 parts, the water content is 843.3 parts, and the rest components and contents are the same as those of example 1. The preparation method is the same as in example 1.
Performance measurement
The following experiments were performed on the products of examples 1 to 4 and comparative examples 1 to 7.
(1) Product double-layer structure stability comparison experiment
Sample preparation experiments were performed using examples 1 to 4 and comparative example 1 as test samples, and the results of the preparation experiments are recorded in table 1.
TABLE 1
As can be seen from the sample preparation results in Table 1, the sample preparation of examples 1 to 4 of the present invention was successful to achieve the expected effect, and the sample preparation of comparative example 1 failed. The results reflect that the use of low acyl gellan gum protocol achieved the final gel particle preparation, whereas the use of high acyl gellan gum protocol failed the gel particle fraction sample preparation (with other thermoreversible gels such as agar, pectin, and gelatin, etc. with similar effects). Indicating that the gel particles formed by the low acyl gellan gum are thermally irreversible, and the small particles can withstand a high temperature treatment of 20min at 121 ℃ after the completion of cutting into small particles. And other thermoreversible gels such as high acyl gellan gum are used, after the cutting into small particles is completed, the small particles are treated at a high temperature of 121 ℃ for 20min, the gel particles are redissolved, and a whole gel structure is reformed in a sterile tank, so that the filling of the fruit gel particles can not be realized. Thus, low acyl gellan gum must be used in preparing a bilayer fruit gel particle sample.
(2) Stability observations of fruit milk experienced with double-layered mouthfeel
The products of examples 1 to 4 and comparative examples 2 to 4 were taken as test samples, and stability study experiments were conducted at room temperature for 6 months. The samples were placed at room temperature (about 25 ℃) and observed at intervals, mainly to see if the sample box cover had significant fat floating up, and the stability observations are recorded in table 2.
TABLE 2
From the stability observation experimental results in table 2, it can be seen that only a small amount of fat floating up occurs in the 180-day shelf life of the inventive examples 1-4, and the stability of the sample meets the 6-month shelf life requirement. Comparative example 2 showed significant fat lifting and caking of the fat at the end of shelf life, indicating that the post-homogenization process was more beneficial to reducing fat lifting of the sample than the pre-homogenization process. Comparative example 3 also showed significant fat lifting and caking of the fat at the end of shelf life, indicating that although post-homogenization was used, the use of only the 1 sucrose fatty acid ester emulsifier required in the formulation was also not ideal for reducing shelf life fat lifting. Comparative example 4 also showed significant fat lifting and caking of the fat at the end of shelf life, indicating that although post-homogenization techniques were used, sodium stearoyl lactylate emulsifier outside the formulation requirements was also not ideal for reducing shelf life fat lifting.
(3) Taste test of fruit milk with double-layered taste
The products of examples 1 to 4 and comparative examples 5 to 7 were taken as taste test samples, the taste and flavor evaluation experiments were carried out by taking 200 persons (100 persons for men and women aged 18 to 28), respectively tasting the products of examples 1 to 4 and the products of comparative examples 5 to 7, and evaluating and scoring the products from the flavors, taste, color, nutritional value, and preference of the products, respectively, with a score of 10 per full score, with a high score, good effect, and overall evaluation as to whether the product was liked. The results of the taste tests are reported in Table 3 below.
TABLE 3 Table 3
As can be seen from Table 3, the two-layer mouthfeel provided by examples 1-4 of the present invention has good mouthfeel and flavor of fruit milk, and the number of people liked after tasting is high, which reaches 171, 172, 170 and 175 people respectively. The flavor and mouthfeel of comparative example 5 was equally low, only 6.5 and 6.2, and the overall evaluation was less favorable, only 36, and the mouthfeel of the consumer-common feedback particles was too soft and not chewy. The average flavor and mouthfeel of comparative example 6 was also low, only 7.5 and 7.2, and the overall evaluation was less favorable, only 65, with consumer feedback particles hard and not Q flicked. The average flavor and mouthfeel of comparative example 7 was also low, only 7.0 and 7.5, the overall evaluation was less favorable, only 69, and the consumer feedback granule mouthfeel was also hard. The results show that: only the low acyl gellan gum is controlled at 0.2-0.25%, and the taste preference of the fruit milk with double-layer taste experience can be higher after the low acyl gellan gum is compounded with proper konjaku flour (0.04-0.08%).
The foregoing is only a preferred embodiment of the present invention. It will be understood that various modifications, combinations, alterations, or substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, variations, or alternatives are also to be understood as being included within the scope of the invention as claimed.
Claims (5)
1. A double-layered mouthfeel fruit dairy product comprising fruit gel particles and a milk substrate thereon; wherein, based on the total weight of the raw materials of the fruit gel particles, the fruit gel particles comprise the following raw material components in percentage by weight: 0.04-0.08% of water-soluble dietary fiber, 0.2-0.25% of low acyl gellan gum, 0.01-0.3% of food reinforcing agent and 3-15% of fruit component;
the mass ratio of the fruit gel particles to the milk substrate is (2-4) to (6-8);
The size of the fruit gel particles is 27mm 3-343mm3;
The molecular weight of the low acyl gellan gum is (2-3) x 10 5 daltons;
the water-soluble dietary fiber is konjaku flour, and the food reinforcing agent is one or the combination of two of calcium lactate and calcium carbonate;
the milk base comprises the following raw material components in percentage by weight based on the total weight of the raw materials of the milk base: 3 to 9 percent of cream, 0 to 1.5 percent of milk powder, 0 to 2 percent of protein component, 0 to 2 percent of sweetener, 0.2 to 0.35 percent of emulsifier, 0.1 to 0.58 percent of stabilizer, 0.06 to 0.12 percent of acidity regulator, 0 to 0.2 percent of edible essence and the balance of milk component;
the emulsifier is 0.1-0.15% of mono-diglycerol fatty acid ester, 0.1-0.15% of sucrose fatty acid ester and 0.02-0.05% of soybean lecithin;
The stabilizer comprises 0-0.03% of gellan gum, 0.1-0.4% of microcrystalline cellulose, 0.01-0.08% of sodium carboxymethylcellulose, 0-0.02% of carrageenan and 0-0.05% of sodium alginate;
Preparation of the milk base:
(a) Preparation of protein powder and gum solution: heating a first milk component accounting for 30-35% of the total weight of the milk base raw material to 50-65 ℃, then adding 0-1.5% of milk powder and 0-2% of protein component, adopting a material melting device with mixing, dispersing, shearing and emulsifying effects, melting materials for 20-30min, and then standing for 25-30min; heating the feed liquid to 65-75 ℃, adding 0-2% of sweetener and stabilizer into the feed liquid, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 15-20 minutes, homogenizing the feed liquid at 70-75 ℃ and 160-200bar/30-50bar;
(b) Preparing anhydrous cream and an emulsifier feed liquid: heating a second milk component accounting for 15-25% of the total weight of the milk base raw material to 55-65 ℃, adding anhydrous milk oil high-shear material for 10-15min, adding an emulsifying agent, and adding high-shear material for 15-20min; homogenizing the feed liquid at 70-75deg.C under 160-200bar/30-50bar;
(c) Constant volume: mixing the feed liquid in the step (a) and the step (b), adding the rest milk components, fixing the volume to the dosage, and finally adding essence 0-0.2%;
(d) Ultra-high temperature sterilization and post-homogenization: carrying out ultrahigh temperature sterilization on the feed liquid with the constant volume in the step (c), wherein the sterilization condition is 138-145 ℃/4-6s, homogenizing the sterilized feed liquid, the homogenization condition is 10/50bar, and storing the homogenized feed liquid in an aseptic tank for later use.
2. The double-layered mouthfeel fruit dairy product according to claim 1, wherein the fruit gel particles further comprise the following raw material components in weight percent, based on the total weight of the raw materials of the fruit gel particles: 0.04-0.07% of buffer salt.
3. The double-layered mouthfeel fruit dairy product according to claim 2 wherein the buffer salt is selected from one or a combination of two of sodium citrate and sodium dihydrogen phosphate.
4. A double-layered mouthfeel fruit dairy product according to claim 3 wherein the acidity regulator is selected from one or a combination of two of sodium tripolyphosphate and citric acid.
5. The method for preparing the double-layered mouthfeel fruit dairy product according to claim 1, which comprises the following steps:
(1) Preparation of fruit gel particles: adding water-soluble dietary fiber, low-acyl gellan gum and fruit group differentiation materials into ingredient water, further adding food reinforcing agent, cooling and solidifying, and dividing into fruit gel particles;
(2) Preparation of milk base:
(a) Preparation of protein powder and gum solution: heating a first milk component accounting for 30-35% of the total weight of the milk base raw material to 50-65 ℃, then adding 0-1.5% of milk powder and 0-2% of protein component, adopting a material melting device with mixing, dispersing, shearing and emulsifying effects, melting materials for 20-30min, and then standing for 25-30min; heating the feed liquid to 65-75 ℃, adding 0-2% of sweetener and stabilizer into the feed liquid, adopting a material dissolving device with mixing, dispersing, shearing and emulsifying effects to enable the feed liquid to be a uniform and dispersed mixture, keeping the material dissolving time at 15-20 minutes, homogenizing the feed liquid at 70-75 ℃ and 160-200bar/30-50bar;
(b) Preparing anhydrous cream and an emulsifier feed liquid: heating a second milk component accounting for 15-25% of the total weight of the milk base raw material to 55-65 ℃, adding anhydrous milk oil high-shear material for 10-15min, adding an emulsifying agent, and adding high-shear material for 15-20min; homogenizing the feed liquid at 70-75deg.C under 160-200bar/30-50bar;
(c) Constant volume: mixing the feed liquid in the step (a) and the step (b), adding the rest milk components, fixing the volume to the dosage, and finally adding essence 0-0.2%;
(d) Ultra-high temperature sterilization and post-homogenization: carrying out ultrahigh temperature sterilization on the feed liquid subjected to volume fixing in the step (c), wherein the sterilization condition is 138-145 ℃/4-6s, homogenizing the sterilized feed liquid, the homogenization condition is 10/50bar, and storing the homogenized feed liquid in an aseptic tank for later use;
(3) And (3) filling: and sequentially filling the fruit gel particles and the milk substrate.
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| CN101427724A (en) * | 2008-11-28 | 2009-05-13 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product containing gellan gum particle and producing method thereof |
| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| CN103859531A (en) * | 2012-12-12 | 2014-06-18 | 内蒙古伊利实业集团股份有限公司 | Protein beverage containing edible nutritional colloidal particles and preparation method thereof |
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| CN101427724A (en) * | 2008-11-28 | 2009-05-13 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product containing gellan gum particle and producing method thereof |
| CN102125091A (en) * | 2010-12-02 | 2011-07-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product with edible colloidal particles |
| CN103859531A (en) * | 2012-12-12 | 2014-06-18 | 内蒙古伊利实业集团股份有限公司 | Protein beverage containing edible nutritional colloidal particles and preparation method thereof |
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