CN116569963A

CN116569963A - Bubble milk beverage and preparation method thereof

Info

Publication number: CN116569963A
Application number: CN202310591234.7A
Authority: CN
Inventors: 宗馥莉; 方明; 刘海情; 叶田; 陈佳; 洪鹏; 张佳靓; 范俊燕
Original assignee: Hengfeng Food Technology Co ltd
Current assignee: Hengfeng Food Technology Co ltd
Priority date: 2023-05-24
Filing date: 2023-05-24
Publication date: 2023-08-11

Abstract

The application discloses a bubble milk beverage and a preparation method thereof, wherein each 1000ml of the bubble milk beverage contains 35-130 g of milk base, 40-60 g of white granulated sugar, 5.1-7.35 g of stabilizer, 1.5-4.76 g of acidity regulator, 0.02-0.05 g of defoamer, 0.01-0.03 g of foam inhibitor, 0.1-0.5 g of vitamin E, 0-6 g of rapeseed oil, 0-0.15 g of acesulfame potassium and the balance of purified water, the aeration amount of carbon dioxide in each 1000ml of bubble milk beverage is 3-4 times volume multiple, the protein content in the bubble milk beverage is 1.1-1.3%, the milk base is milk base or oat base, and the bubble milk beverage is prepared by the following steps: preparing milk; hydration and filtration of milk; homogenizing; dissolving sugar; preparing a colloid solution; mixing materials; preparing pH regulating liquid; adjusting pH; constant volume; homogenizing and sterilizing; mixing ratio and inflating; the prepared bubble milk beverage can meet the requirements of ensuring the shelf life stability and good mouthfeel of products under the conditions that the protein content is 1.1-1.3%, the aeration amount is 3-4 times of the air capacity and no preservative is added.

Description

Bubble milk beverage and preparation method thereof

Technical Field

The application belongs to the technical field of beverages, and particularly relates to a bubble milk beverage and a preparation method thereof.

Background

The cow milk is rich in high-quality proteins, minerals, B vitamins, lactoferrin, immunoglobulins, bioactive peptides and other large amounts of physiologically active substances, and is an important source for daily healthy nutrition intake of people. Along with the upgrading of consumption concepts and the continuous promotion of resident health consciousness, plant milk such as oat milk is favored by wide consumers by virtue of the characteristics of low fat, high fiber, 0 lactose and the like, and the Chinese plant protein beverage market is vigorously developed. The milk-containing beverage is an important product in dairy products, the milk-containing beverage is mainly prepared from milk and lactobacillus beverage at present, the homogenization phenomenon of the product is serious, the sensory experience of the carbonated beverage due to the refreshing stimulus is widely favored by consumers, under the condition that the traditional carbonated beverage is challenged by various more health-care consumption trends, the health and trend of 'cow milk/oat plus air bubbles' are combined, the concept of the traditional milk beverage and the carbonated beverage is broken through, the taste preference and the health concept of young people are considered, the nutrition addition can be carried out for the carbonated beverage, and the drinking experience of the milk beverage can be enriched.

At present, a small amount of cow milk components are mostly added into bubble milk beverages in the market, so that the protein content is low; or the low carbon dioxide content does not have the taste characteristics of the gas-containing beverage. In addition, neutral cow milk components or oat components are used as base materials to be fused with a carbonic acid system, proteins are easy to generate agglutination, precipitation or floccules are generated, and the stability of products is affected; bubble milk with certain viscosity is easy to generate foaming phenomenon in the canning link, so that can overflow liquid is caused. As patent CN104970103a discloses a carbonated milk beverage and a preparation method thereof, the method uses cow milk and whey powder as raw milk, microcrystalline cellulose and gellan gum with a ratio of 5:4-6:1 are used as a stabilizing system, and when the carbon dioxide content is 1.5-5 g/kg, the problem that the carbon dioxide product added into the milk beverage becomes unstable can be solved, but the problem of canning and foaming in the production of bubble milk is not well solved. Currently there are no bubble milk products and related solutions on the market that use oat as milk base.

Disclosure of Invention

The application aims to solve the problems in the background technology and provides a bubble milk beverage and a preparation method thereof.

In order to achieve the aim, the application provides a bubble milk beverage, wherein each 1000ml of the bubble milk beverage contains 35-130 g of milk base, 40-60 g of white granulated sugar, 5.1-7.35 g of stabilizer, 1.5-4.76 g of acidity regulator, 0.02-0.05 g of defoamer, 0.01-0.03 g of foam inhibitor, 0.1-0.5 g of vitamin E, 0-6 g of rapeseed oil, 0-0.15 g of acesulfame potassium and the balance of purified water, the aeration amount of carbon dioxide in each 1000ml of the bubble milk beverage is 3-4 times of volume multiple, the protein content in the bubble milk beverage is 1.1-1.3%, and the milk base is milk base or oat base.

Preferably, the milk base is milk base, and the milk base is at least one of whole milk powder, skim milk and concentrated milk.

Preferably, the stabilizer is at least one of sodium carboxymethyl cellulose, soluble soybean polysaccharide and diacetyl tartaric acid mono-diglyceride, and the acidity regulator is at least one of sodium tripolyphosphate, sodium citrate, anhydrous citric acid, phosphoric acid, lactic acid and sodium bicarbonate.

Preferably, each 1000ml of the bubble milk beverage contains 35 to 130g of milk base, 40 to 60g of white granulated sugar, 5.1 to 7.35g of stabilizer, 1.5 to 4.76g of acidity regulator, 0.02 to 0.05g of defoamer, 0.01 to 0.03g of foam inhibitor, 0.1 to 0.5g of vitamin E, 0.07 to 0.15g of acesulfame potassium and the balance of purified water, wherein the aeration amount of carbon dioxide in each 1000ml of the bubble milk beverage is 3 to 4 times of volume multiple, and the protein content in the bubble milk beverage is 1.1 to 1.3 percent.

Preferably, the milk base is oat base, and the oat base is enzymatic oat flour or malt extract powder.

Preferably, the stabilizer is at least one of sodium carboxymethyl cellulose, sodium caseinate, sucrose fatty acid ester, glycerin monostearate, diacetyl tartaric acid mono-diglyceride, citrus fiber, gellan gum and carrageenan, and the acidity regulator is sodium bicarbonate or sodium tripolyphosphate.

Preferably, each 1000ml of the bubble milk beverage contains 35 to 130g of milk base, 40 to 60g of white granulated sugar, 5.1 to 7.35g of stabilizer, 1.5 to 4.76g of acidity regulator, 0.02 to 0.05g of defoamer, 0.01 to 0.03g of foam inhibitor, 0.1 to 0.5g of vitamin E, 4 to 6g of rapeseed oil and the balance of purified water, wherein the aeration amount of carbon dioxide in each 1000ml of the bubble milk beverage is 3 to 4 times of volume multiple, the protein content in the bubble milk beverage is 1.1 to 1.3 percent, and the milk base is oat base.

Preferably, the defoaming agent is a polydimethylsiloxane emulsion, and the foam inhibitor is polyglycerol fatty acid ester.

The application also provides a preparation method of the bubble milk beverage, wherein the milk base in the bubble milk beverage is milk base, and the bubble milk beverage is prepared by the following steps:

preparation of milk: dispersing an emulsifying agent and vitamin E in hot water for dissolution, adding a milk base, and stirring for dissolution to obtain milk, wherein the emulsifying agent is diacetyl tartaric acid mono-diglyceride;

hydration and filtration of milk: standing and hydrating the milk at the hydration temperature of 53-58 ℃ for 20-30 min, and filtering the hydrated milk;

homogenizing: homogenizing the hydrated milk at 60-65 deg.c and 15-30 MPa and 5-6 MPa, and cooling to 25-30 deg.c;

sugar dissolving: adding white granulated sugar and acesulfame potassium into hot water, dissolving, filtering, and cooling to obtain sugar solution;

preparation of a colloidal solution: adding colloid into warm water, and dissolving to obtain colloid solution, wherein the colloid is sodium carboxymethyl cellulose or soluble soybean polysaccharide;

mixing: mixing sugar solution, colloid solution and milk to obtain milk gel mixed solution;

preparation of a pH adjusting solution: adding an acidity regulator into water, stirring and dissolving to obtain pH regulating solution;

pH online adjustment: filtering the pH regulating liquid through a duplex filter and a bag filter, conveying the pH regulating liquid to a milk gel mixed liquid circulation pipeline, controlling the adding speed of the pH regulating liquid to be matched with the output speed of the milk gel mixed liquid, mixing the pH regulating liquid with the milk gel mixed liquid, and regulating the pH of the milk gel mixed liquid to be 4.0-4.1;

constant volume: adding a defoaming agent and a foam inhibitor into the milk gel mixed solution with the pH adjusted, uniformly mixing, and fixing the volume by purified water;

homogenizing and sterilizing: homogenizing, ultra-high temperature instantaneous sterilization and degassing treatment are carried out on the feed liquid with the constant volume, wherein the sterilization temperature is 115-117 ℃ and the sterilization time is 14-16S;

mixing ratio and charging: mixing and aerating the homogenized and sterilized feed liquid according to the carbon dioxide aeration amount requirement in the formula to obtain a final bubble milk beverage;

and (5) aseptic isobaric canning.

The application also provides a preparation method of the bubble milk beverage, wherein the milk base in the bubble milk beverage is oat base, and the bubble milk beverage is prepared by the following steps:

preparation of milk: dispersing emulsifier, vitamin E and rapeseed oil in hot water for dissolution, adding milk base, stirring for dissolution to obtain milk, wherein the emulsifier is at least one of diacetyl tartaric acid mono-diglyceride, sucrose fatty acid ester, glyceryl monostearate and sodium caseinate;

sugar dissolving: adding white granulated sugar into hot water, dissolving, filtering, and cooling to obtain sugar solution;

preparation of a colloidal solution: adding colloid into warm water, and dissolving to obtain colloid solution, wherein the colloid is at least one of sodium carboxymethylcellulose, gellan gum, carrageenan, and citrus fiber;

pH adjustment: mixing the pH adjusting solution with the milk gel mixed solution, and adjusting the pH of the milk gel mixed solution to 7.0-7.2;

homogenizing and sterilizing: homogenizing, ultra-high temperature instantaneous sterilization and degassing treatment are carried out on the feed liquid with the constant volume, wherein the sterilization temperature is 135-137 ℃ and the sterilization time is 14-16S;

and (5) aseptic isobaric canning.

The application has the beneficial effects that:

1) The bubble milk beverage can ensure the shelf life stability and good taste of the product under the conditions that the protein content is 1.1-1.3%, the air charge amount is 3-4 times of the air capacity and no preservative is added.

2) The application combines the gas-containing beverage with the raw materials of cow milk and oat milk, the aseptic mixing ratio technology is practically applied to the production process of the bubble milk beverage taking the milk base or the oat base as the milk base, and the requirements of continuous production for a long time can be realized through special formula compatibility and emulsification stability system construction, meanwhile, the normal taste of the product in shelf life can be realized, the quality is stable, and the production process and the packaging mode of the aseptic line PET bottle can be realized.

The features and advantages of the present application will be described in detail by way of examples.

Detailed Description

To make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be further described below with reference to specific examples, and the described embodiments are some embodiments of the present application, but not all embodiments of the present application. The raw materials and equipment used in the application are common raw materials and equipment in the field unless specified otherwise; the methods used in the present application are conventional in the art unless otherwise specified.

Example 1:

the embodiment provides a bubble milk beverage, wherein each 1000ml of the bubble milk beverage contains 20g of whole milk powder (protein content is 26.4%), 18g of skim milk powder (protein content is 36.6%), 40g of white granulated sugar, 0.15g of acesulfame potassium, 4.5g of sodium carboxymethyl cellulose, 2g of soluble soybean polysaccharide, 0.2g of diacetyl tartaric acid mono-diglyceride, 0.2g of sodium tripolyphosphate, 0.1g of sodium citrate, 0.52g of phosphoric acid, 3.92g of lactic acid, 0.1g of vitamin E, 0.03g of polydimethylsiloxane emulsion, 0.03g of polyglycerol fatty acid ester and the balance of purified water, and the aeration amount of carbon dioxide in each 1000ml of the bubble milk beverage is 3.6 times volume times.

The embodiment provides a preparation method of the bubble milk beverage, which is prepared by taking 1000ml as a reference and specifically comprises the following steps:

s01, preparing a milk solution: dispersing diacetyl tartaric acid mono-diglyceride and vitamin E in hot water at 65-70 ℃, adding whole milk powder and skim milk powder after full dissolution, and continuously stirring for 15-25 min until full dissolution to obtain milk;

s02, hydration and filtration of milk: standing and hydrating the milk at the hydration temperature of 55 ℃ for 20-30 min, and filtering the hydrated milk by using an 80-mesh duplex filter;

s03, homogenizing: homogenizing the hydrated milk at 60-65 deg.c and 15-30 MPa and 5-6 MPa, and controlling the temperature of the homogenized milk to 25-30 deg.c.

S04, dissolving sugar: adding white granulated sugar and acesulfame potassium into hot water at 70 ℃, fully dissolving, filtering, and cooling to obtain sugar solution;

s05, preparing a colloid solution: adding sodium carboxymethyl cellulose and soluble soybean polysaccharide into warm water at 20-50 ℃ and fully dissolving to obtain a colloidal solution;

s06, mixing: sequentially mixing the sugar solution, the colloid solution and the milk solution to obtain a milk-gelatin mixed solution;

s07, preparation of pH regulating solution: adding sodium tripolyphosphate, sodium citrate, phosphoric acid and lactic acid into the low-temperature water, and stirring until the sodium tripolyphosphate, the sodium citrate, the phosphoric acid and the lactic acid are completely dissolved to obtain a pH regulating solution;

s08, pH online adjustment: outputting the pH regulating solution to a milk gel mixed solution circulation pipeline through a 200-mesh duplex filter and a 1 mu bag filter, controlling the adding speed of the pH regulating solution to be matched with the output speed of the milk gel mixed solution, and regulating the pH of the milk gel mixed solution to be 4.0-4.1;

s09, constant volume: adding pre-dissolved polydimethylsiloxane emulsion and polyglycerol fatty acid ester into the milk gel mixed solution with the pH adjusted, uniformly mixing, and then using purified water to fix the volume to 1000ml to obtain feed liquid;

s10, homogenizing and sterilizing: homogenizing, ultra-high temperature instantaneous sterilization and degassing treatment are carried out on the feed liquid with the constant volume, wherein the homogenizing temperature is 65-70 ℃, the homogenizing pressure is 20/5Mpa, the sterilization discharging temperature is 10-15 ℃, the sterilization temperature is 115-117 ℃ and the sterilization time is 15S;

s11, mixing ratio and inflating: starting a mixing ratio refrigeration system, controlling the temperature of the feed liquid entering a saturation tank to be 4-8 ℃, regulating the standby pressure of the mixing ratio machine, cooling the homogenized and sterilized feed liquid, and mixing and inflating the cooled feed liquid with sterile carbon dioxide on line according to the air content requirement of a final product to obtain a final bubble milk beverage;

s12, aseptic isobaric canning: sterilizing the packaging material, and then carrying out isobaric filling and cap screwing in a sterile closed environment, wherein the filling temperature is 2-10 ℃, the cap sterilizing process is that 5% hydrogen peroxide ethanol solution is fumigated, the cap is sterilized according to 20-30 mu L/cap, the fumigating time is more than 24 hours, and the bottle embryo is sterilized by spraying 105 ℃ hydrogen peroxide steam into the bottle embryo in a heating furnace embryo advancing channel.

Example 2

This example provides a bubble milk beverage having the same content of the rest components as in example 1, except that the milk base is 38g of skim milk powder.

The preparation method of the bubble milk beverage in this example was the same as in example 1.

Example 3

This example provides a bubble milk beverage having the same contents of the components as in example 1 except that the milk base is 26g of skim milk powder and 20g of concentrated whole milk.

Example 4

This example provides a bubble milk beverage, except that the use of anhydrous citric acid was increased in the bubble milk beverage, the anhydrous citric acid content was 1g, the phosphoric acid content was 0.52g, the lactic acid content was 2.5g, and the remaining component contents were the same as in example 1.

The preparation method of the bubble milk beverage in this example was the same as in example 1 except that the use of anhydrous citric acid was increased in step S07.

The same as in example 1.

Example 5

This example provides a bubble milk beverage, except that the use of anhydrous citric acid was added to the bubble milk beverage, the anhydrous citric acid content was 2.4g, the phosphoric acid content was 0.5g, the lactic acid content was changed to 0.5g, and the remaining component contents were the same as in example 1.

Example 6

This example provides a bubble milk beverage, except that the use of anhydrous citric acid was added to the bubble milk beverage, the anhydrous citric acid content was 0.5g, the phosphoric acid content was 1.6g, the lactic acid content was changed to 0.3g, and the remaining component contents were the same as in example 1.

Example 7

This example provides a bubble milk beverage, the contents of the remaining components being the same as in example 1, except that the content of polydimethylsiloxane emulsion was 0.04g and the content of polyglycerol fatty acid ester was 0.02 g.

Example 8

This example provides a bubble milk beverage, the content of the remaining components being the same as in example 1, except that the sodium carboxymethylcellulose content was changed to 3g, and the soluble soybean polysaccharide content was changed to 2.5 g.

Example 9

This example provides a bubble milk beverage having the same contents of the remaining components as in example 1 except that diacetyl tartaric acid mono-diglyceride content was 0.1 g.

Example 10

This example provides a bubble milk beverage, the content of the remaining components being the same as in example 1, except that the sodium carboxymethylcellulose content was changed to 3g, and the soluble soybean polysaccharide content was changed to 1 g.

Example 11

The embodiment provides a bubble milk beverage, wherein each 1000ml of the bubble milk beverage contains 95g of enzymolysis oat flour, 10g of malt extract powder, 60g of white granulated sugar, 1.2g of sodium carboxymethyl cellulose, 3g of sodium caseinate, 0.7g of sucrose fatty acid ester, 0.8g of diacetyl tartaric acid mono-diglyceride, 1g of glyceryl monostearate, 0.25g of citrus fiber, 0.3g of gellan gum, 0.1g of carrageenan, 0.3g of sodium tripolyphosphate, 1.2g of sodium bicarbonate, 6g of rapeseed oil, 0.5g of vitamin E, 0.05g of polydimethylsiloxane emulsion, 0.01g of polyglycerol fatty acid ester and the balance of purified water, and the aeration amount of carbon dioxide in each 1000ml of bubble milk beverage is 3.3 times of volume.

s01, preparing a milk solution: dispersing sodium caseinate, sucrose fatty acid ester, diacetyl tartaric acid mono-diglyceride, glyceryl monostearate, vitamin E and rapeseed oil in 65-70 ℃ hot water, fully dissolving, adding enzymatic oat flour and wheat flour, and continuously stirring for 15-25 min until fully dissolving to obtain milk;

S04, dissolving sugar: adding white granulated sugar into hot water at 70 ℃, fully dissolving, filtering, and cooling to obtain sugar solution;

s05, preparing a colloid solution: adding sodium carboxymethyl cellulose, gellan gum, carrageenan and citrus fiber into warm water at 20-50 ℃ to obtain a colloid solution after full dissolution;

s07, preparation of pH regulating solution: adding sodium tripolyphosphate and sodium bicarbonate into warm water, and stirring until the sodium tripolyphosphate and the sodium bicarbonate are completely dissolved to obtain a pH regulating solution;

s08, pH online adjustment: mixing the pH adjusting solution with the milk gel mixed solution, and adjusting the pH of the milk gel mixed solution to 7.0-7.2;

s10, homogenizing and sterilizing: homogenizing, ultra-high temperature instantaneous sterilization and degassing treatment are carried out on the feed liquid with the constant volume, wherein the homogenizing temperature is 65-70 ℃, the homogenizing pressure is 20/5Mpa, the sterilization discharging temperature is 10-15 ℃, the sterilization temperature is 135-137 ℃, and the sterilization time is 15S;

Example 12

This example provides a bubble milk beverage having the same contents of the components as in example 11, except that the content of the enzymatically hydrolyzed oat flour was changed to 90g, and the content of the malt extract flour was changed to 40 g.

The preparation method of the bubble milk beverage in this example was the same as in example 11.

Example 13

This example provides a bubble milk beverage, and the content of the remaining components was the same as in example 11, except that the sucrose fatty acid ester content was changed to 0.9g, the diacetyl tartaric acid mono-diglyceride content was changed to 0.7g, and the glyceryl monostearate content was changed to 0.8 g.

Example 14

This example provides a bubble milk beverage, the contents of the remaining components being the same as in example 11, except that the sodium carboxymethylcellulose content was 1g, the gellan gum content was 0.5 g.

Comparative example 1

This comparative example provides a bubble milk beverage in which the content of the components is the same as in example 1 except that the polydimethyl siloxane emulsion, the polyglyceryl fatty acid ester, and the like are not added to the bubble milk beverage.

Comparative example 2

This comparative example provides a bubble milk beverage in which the content of the remaining components is the same as in example 11, except that no carrageenan is added to the bubble milk beverage.

Comparative example 3

This comparative example provides a bubble milk beverage in which the content of the remaining components is the same as in example 11, except that rapeseed oil is not added to the bubble milk beverage.

Comparative example 4

This comparative example provides a sparkling milk beverage having a citrus fiber content of 0.45g and the remaining component content was the same as in example 11, except that rapeseed oil was not added to the sparkling milk beverage.

Comparative example 5

This comparative example provides a bubble milk beverage, and the content of the remaining components is the same as in example 11, except that sucrose fatty acid ester was not added to the bubble milk beverage, and the content of glycerin monostearate was 1.5 g.

Comparative example 6

This comparative example provides a bubble milk beverage in which the content of the remaining components is the same as in example 11, except that the polydimethylsiloxane emulsion is not added to the bubble milk beverage.

Comparative example 7

This comparative example provides a bubble milk beverage in which the content of the components is the same as in example 11 except that the polydimethylsiloxane emulsion and the polyglycerol fatty acid ester are not added to the bubble milk beverage.

1. Performance test on milk-based bubble milk beverage

The bubble milk beverages of the above examples 1 to 10 and comparative example 1 were equally divided into 11 groups, and the respective groups of bubble milk beverages were tested for centrifugal sedimentation, centrifugal oil-floating rate, and microbial index, and sensory evaluation was performed by a plurality of professionals according to the same sensory score criteria, and whether the bubble phenomenon occurred in the filling process of the above 11 groups of bubble milk beverages was observed and recorded, and the specific test method results are shown in table 1 below.

The method for measuring the centrifugal sedimentation rate and the centrifugal oil slick rate comprises the following steps:

weighing a coffee sample with a mass M1 (accurate to 0.001g, volume V1: accurate to 0.01 mL), centrifuging at 4000r/min for 10min, and reading the top floating layer volume V2 (accurate to 0.01 mL); the supernatant was removed, and mass M2 (accurate to 0.001 g) of the precipitate was precisely weighed after inverting for 5 min.

Calculating the centrifugal sedimentation rate according to the formula (1):

calculating the centrifugal oil-bearing rate according to the formula (2):

the method for testing the microbial index comprises the following steps:

the microbial index detection is carried out by 5 times of random sampling, and the coliform group, the total colony count, the mould yeast and the pathogenic bacteria are respectively determined according to the first method plate counting method of GB 4789.3-2016 food safety national standard food microbiology test coliform group count, GB 4789.2-2016 food safety national standard food microbiology test colony count, GB 4789.15-2016 food safety national standard food microbiology test mould and yeast count and GB 4789.4-2016 food safety national standard food microbiology test salmonella test.

The sensory evaluation test method is as follows:

10 professional sensory analyzers are selected as sensory evaluation groups, and samples to be evaluated are placed in tasteless evaluation cups to comprehensively evaluate the sensory quality such as the sour-sweet ratio, the aroma, the taste and the system stability.

Table 1 results of sensory testing of the performance of bubble milk beverages with different component ratios

2. Performance test on oat-based air bubble milk beverage

The above-mentioned bubble milk beverages of examples 11 to 14 and comparative examples 2 to 7 were equally divided into 11 groups, and the respective groups of bubble milk beverages were subjected to centrifugation sedimentation, centrifugation oil-floating rate, microorganism index test, and sensory evaluation by a plurality of professionals according to the same sensory evaluation criteria, and whether the bubble phenomenon occurred in the above-mentioned 11 groups of bubble milk beverages during filling was observed and recorded, and the test method was the same as the above-mentioned test method, and the specific test results are shown in table 1 below.

Table 2 results of sensory testing of the performance of the bubble milk beverages with different component ratios

From the above tables 1 and 2, it is apparent that the milk-based or oat-based bubble milk beverage obtained in examples 1 to 14 can realize continuous production under the conditions that the protein content is 1.1 to 1.3%, the aeration amount is 3 to 4 times the air capacity, and no preservative is added, and the product has good flavor, uniform and stable system and is not easy to foam and overflow during filling.

As is clear from comparison of example 1 and comparative example 1 and comparison of the canning foaming phenomenon of example 1 and example 7, the addition of the polydimethylsiloxane emulsion and the polyglycerol fatty acid ester to the bubble milk beverage can well avoid the phenomenon that the filling foaming liquid overflows when the bubble milk beverage is filled, and the addition amount of the polydimethylsiloxane emulsion and the polyglycerol fatty acid ester has an influence on the phenomenon that the filling foaming liquid overflows.

Furthermore, at least one of comparative examples 2 to 7 does not fall within the scope of the present application, and has a large influence on the taste/system stability/production feasibility of the carbonated milk beverage.

The application relates to a milk-based bubble milk beverage and an oat-based bubble milk beverage, wherein the contents of specific components of the adopted stabilizers are different, and the stabilizers are mainly used as emulsifying agents and colloids for constructing a stabilizing system for the bubble milk beverage. Aiming at the preparation of the milk-based bubble milk beverage with high protein content, an online pH adjustment step is adopted, so that the easy aggregation of protein is reduced when feed liquid and a carbonic acid system are fused, the occurrence of precipitation or floccules is reduced, and the stability of the product is influenced.

The above embodiments are illustrative of the present application, and not limiting, and any simple modifications of the present application fall within the scope of the present application.

Claims

1. A bubble milk beverage characterized in that: each 1000ml of the bubble milk beverage contains 35-130 g of milk base, 40-60 g of white granulated sugar, 5.1-7.35 g of stabilizer, 1.5-4.76 g of acidity regulator, 0.02-0.05 g of defoamer, 0.01-0.03 g of foam inhibitor, 0.1-0.5 g of vitamin E, 0-6 g of rapeseed oil, 0-0.15 g of acesulfame potassium and the balance of purified water, the aeration amount of carbon dioxide in each 1000ml of the bubble milk beverage is 3-4 times of volume multiple, the protein content in the bubble milk beverage is 1.1-1.3%, and the milk base is milk base or oat base.

2. The bubble milk beverage of claim 1, wherein: the milk base is milk base, and the milk base is at least one of whole milk powder, skim milk and concentrated milk.

3. The bubble milk beverage of claim 2, wherein: the stabilizer is at least one of sodium carboxymethyl cellulose, soluble soybean polysaccharide and diacetyl tartaric acid mono-diglyceride, and the acidity regulator is at least one of sodium tripolyphosphate, sodium citrate, anhydrous citric acid, phosphoric acid, lactic acid and sodium bicarbonate.

4. A bubble milk beverage according to claim 3, wherein: each 1000ml of the bubble milk beverage contains 35 to 130g of milk base, 40 to 60g of white granulated sugar, 5.1 to 7.35g of stabilizer, 1.5 to 4.76g of acidity regulator, 0.02 to 0.05g of defoamer, 0.01 to 0.03g of foam inhibitor, 0.1 to 0.5g of vitamin E, 0.07 to 0.15g of acesulfame potassium and the balance of purified water, the aeration amount of carbon dioxide in each 1000ml of the bubble milk beverage is 3 to 4 times volume multiple, and the protein content in the bubble milk beverage is 1.1 to 1.3 percent.

5. The bubble milk beverage of claim 1, wherein: the milk base is oat base, and the oat base is enzymolysis oat flour or malt extract powder.

6. The bubble milk beverage of claim 5, wherein: the stabilizer is at least one of sodium carboxymethyl cellulose, sodium caseinate, sucrose fatty acid ester, glyceryl monostearate, diacetyl tartaric acid monoglyceride, citrus fiber, gellan gum and carrageenan, and the acidity regulator is sodium bicarbonate or sodium tripolyphosphate.

7. The bubble milk beverage of claim 6, wherein: each 1000ml of the bubble milk beverage contains 35-130 g of milk base, 40-60 g of white granulated sugar, 5.1-7.35 g of stabilizer, 1.5-4.76 g of acidity regulator, 0.02-0.05 g of defoamer, 0.01-0.03 g of foam inhibitor, 0.1-0.5 g of vitamin E, 4-6 g of rapeseed oil and the balance of purified water, wherein the aeration amount of carbon dioxide in each 1000ml of the bubble milk beverage is 3-4 times of volume multiple, the protein content in the bubble milk beverage is 1.1-1.3%, and the milk base is oat base.

8. The bubble milk beverage of claim 1, wherein: the defoaming agent is polydimethylsiloxane emulsion, and the foam inhibitor is polyglycerol fatty acid ester.

9. A preparation method of a bubble milk beverage is characterized by comprising the following steps: the milk base in the bubble milk beverage is milk base, and the bubble milk beverage is prepared by the following steps:

and (5) aseptic isobaric canning.

10. A preparation method of a bubble milk beverage is characterized by comprising the following steps: the milk base in the bubble milk beverage is oat base, and the bubble milk beverage is prepared by the following steps:

preparation of acidity regulator: adding an acidity regulator into water, stirring and dissolving to obtain pH regulating solution;

and (5) aseptic isobaric canning.