CN1883287A - Composite emulsifying agent for milk-coffee drink - Google Patents
Composite emulsifying agent for milk-coffee drink Download PDFInfo
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- CN1883287A CN1883287A CN 200510040779 CN200510040779A CN1883287A CN 1883287 A CN1883287 A CN 1883287A CN 200510040779 CN200510040779 CN 200510040779 CN 200510040779 A CN200510040779 A CN 200510040779A CN 1883287 A CN1883287 A CN 1883287A
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- milk
- emulsifying agent
- coffee drink
- coffee
- compound emulsifying
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Abstract
The invention discloses a composite emulsifying agent for milk coffee beverages, which comprises the constituents of stearyl sodium lactate 5-40%, sucrose ester 10-50% and molecular distillation monoester 20-60%. The invention can solve the problem of floating upward of large amounts of fats for coffee beverages during quality period.
Description
Technical field
The present invention relates to a kind of emulsifying agent of making milk-coffee drink.
Background technology
For milk-coffee drink, oil slick is to influence one of important factor of milk-coffee drink quality influence.Various coffee beverages generally began to occur fat floating on the existing market about 2 weeks, formed the higher milk-coffee drinks of quality badness problem, particularly fat content such as cheese circle later on to 3 months, had a strong impact on the appearance of coffee beverage.
Usually operation technique is at present: one uses whole milk powder all to replace with skimmed milk power, and to reduce fat content, still local flavor and mouthfeel acceptance reduce thereupon; Its two, in coffee with milk, add emulsifying agent, but because emulsifying agent is selected unreasonable, thereby fail effectively to overcome the fatty compendency of milk-coffee drink, begin to occur fat floating about 2 weeks, formed quality badness problems such as cheese circle to 2 months later on, influence the product appearance quality.
Summary of the invention
In order to overcome above-mentioned defective, the invention provides the compound emulsifying agent that a kind of milk-coffee drink is used, the compound emulsifying agent that this milk-coffee drink is used can effectively overcome the phenomenon of existing coffee beverage significant quantities of fat come-up in the shelf-life.
The present invention for the technical scheme that solves its technical problem and adopt is: the compound emulsifying agent that a kind of milk-coffee drink is used, contain following component:
Component weight %
Stearoyl lactate 5-40%
Sucrose ester 10-50%
Molecule distillating monoglyceride 20-60%
Described component physical mixed (physical mixed refers to not take place the anti-mixing of learning of any chemistry, carries out at normal temperatures and pressures usually).
Further technical scheme of the present invention is:
The compound emulsifying agent that a kind of milk-coffee drink is used, contain following component:
Component weight %
Stearoyl lactate 10-30%
Sucrose ester 20-50%
Molecule distillating monoglyceride 30-60%.
Described component physical mixed (physical mixed refers to not take place the anti-mixing of learning of any chemistry, carries out at normal temperatures and pressures usually) adds an amount of phosphate again.
Compound emulsifying agent is added in the milk-coffee drink with the volume ratio of 0.2-2.5%.
Compound emulsifying agent is added in the milk-coffee drink with the volume ratio of 0.5-1.5%.
The invention has the beneficial effects as follows: can effectively overcome the existing coffee beverage phenomenon that significant quantities of fat floats in the shelf-life after using the present invention, preserve in two months, in the almost fat-free rising phenomenon, thereby promote the product appearance performance at normal temperature.
The specific embodiment
Embodiment
The compound emulsifying agent that a kind of milk-coffee drink is used, contain following component:
Component weight %
Stearoyl lactate 10-30%
Sucrose ester 20-50%
Molecule distillating monoglyceride 30-60%.
Described component physical mixed (physical mixed refers to not take place the anti-mixing of learning of any chemistry, carries out at normal temperatures and pressures usually) can add an amount of phosphate again.
Use process in the milk-coffee drink for the present invention below:
Bake coffee bean, through grinding, 90-100 ℃ of hot water is extracted out, obtains coffee extract and regulates pH value to 7.1 ± about 0.15 with sodium bicarbonate, and 200 orders filter standby; Raw materials such as whole milk powder add in the 50-70 ℃ of warm water that (ratio 1 of milk powder and water: 6-1: 10), stirring and dissolving 30 minutes adds the present invention's 1.0% compound emulsifying agent dissolving 10 minutes after the stirring and dissolving, mix the back in about 70 ℃, the 200-250/50BAR homogeneous; After the white granulated sugar dissolving, 200 orders filter; Each feed liquid is mixed, constant volume in about 70 ℃, the 250-300/50BAR homogeneous; In the sterilization still, 115-121 ℃, sterilization after 20-30 minute, cooling.
Below for not using milk-coffee drink control group of the present invention:
Contrast case 1
Bake coffee bean, through grinding, 90-100 ℃ of hot water is extracted out, obtains coffee extract and regulates pH value to 7.1 ± about 0.15 with sodium bicarbonate, and 200 orders filter standby; Raw materials such as whole milk powder add in the 50-70 ℃ of warm water that (ratio 1 of milk powder and water: 6-1: 10), stirring and dissolving 30 minutes added the sucrose ester emulsifiers dissolve 10 minutes after the stirring and dissolving, mixed the back in about 70 ℃, the 200-250/50BAR homogeneous; After the white granulated sugar dissolving, 200 orders filter; Each feed liquid is mixed, constant volume in about 70 ℃, the 250-300/50BAR homogeneous; In the sterilization still, 115-121 ℃, sterilization after 20-30 minute, cooling.
Contrast case 2
Bake coffee bean, through grinding, 90-100 ℃ of hot water is extracted out, obtains coffee extract and regulates pH value to 7.1 ± about 0.15 with sodium bicarbonate, and 200 orders filter standby; Raw materials such as whole milk powder add in the 50-70 ℃ of warm water that (ratio 1 of milk powder and water: 6-1: 10), stirring and dissolving 30 minutes added the molecule distillating monoglyceride emulsifiers dissolve 10 minutes after the stirring and dissolving, mixed the back in about 70 ℃, the 200-250/50BAR homogeneous; After the white granulated sugar dissolving, 200 orders filter; Each feed liquid is mixed, constant volume in about 70 ℃, the 250-300/50BAR homogeneous; In the sterilization still, 115-121 ℃, sterilization after 20-30 minute, cooling.
Contrast case 3
Bake coffee bean, through grinding, 90-100 ℃ of hot water is extracted out, obtains coffee extract and regulates pH value to 7.1 ± about 0.15 with sodium bicarbonate, and 200 orders filter standby; Raw materials such as whole milk powder add in the 50-70 ℃ of warm water the (ratio 1 of milk powder and water: 6-1: 10), stirring and dissolving 30 minutes, add sucrose ester and molecule distillating monoglyceride emulsifiers dissolve after the stirring and dissolving 10 minutes, and mixed the back in about 70 ℃, the 200-250/50BAR homogeneous; After the white granulated sugar dissolving, 200 orders filter; Each feed liquid is mixed, constant volume in about 70 ℃, the 250-300/50BAR homogeneous; In the sterilization still, 115-121 ℃, sterilization after 20-30 minute; Cooling.
Interpretation:
Milk-coffee drink oil slick ocular estimate:
The milk-coffee drink filling is in high pressure resistant vial (200 milliliters), and through 115-121 ℃, sterilization after 2-30 minute after the cooling, is left standstill and deposited fast, uses scale regularly to measure the thickness (cm) of oil slick, range estimation oil slick shade.Annotate: the thickness of oil slick, the depth of oil slick color (both ratios respectively accounted for 50 fens, full marks 100); The big more oil slick stabilizing effect of score value is poor more.
Table 1 range estimation quantitative analysis index:
| Oil slick thickness (cm) | 0.3-0.35 | 0.28-0.3 | 0.25-0.28 | 0.15-0.25 | 0.1-0.15 | 0.05-0.1 | 0.05 below | Do not have |
| The oil slick shade | Very dark | Darker | Deeply | Dark slightly | Shallow | Shallow slightly | More shallow | |
| Gross score | 100- 120 | 90- 100 | 70- 90 | 50- 70 | 30- 50 | 10- 30 | Below 10 | 0 |
The stability of milk-coffee drink.
The contrast of table 2 milk-coffee drink stability:
| NO | Emulsifier combination | Emulsification stability normal temperature three months | ||
| Sucrose ester | Molecule distillating monoglyceride | Compound emulsifying agent of the present invention | ||
| Contrast case 1 | √ | 75 | ||
| Contrast case 2 | √ | 80 | ||
| Contrast case 3 | √ | √ | 40 | |
| The embodiment of the invention | √ | 10 | ||
Claims (4)
1. compound emulsifying agent that milk-coffee drink is used is characterized in that: contain following component:
Component weight %
Stearoyl lactate 5-40%
Sucrose ester 10-50%
Molecule distillating monoglyceride 20-60%
Described component physical mixed.
2. the compound emulsifying agent used of the described milk-coffee drink of root claim 1 is characterized in that: contain following component:
Component weight %
Stearoyl lactate 10-30%
Sucrose ester 20-50%
Molecule distillating monoglyceride 30-60%.
Described component physical mixed adds an amount of phosphate again.
3. the compound emulsifying agent that milk-coffee drink according to claim 1 is used is characterized in that: compound emulsifying agent is added in the milk-coffee drink with the volume ratio of 0.2-2.5%.
4. the compound emulsifying agent that milk-coffee drink according to claim 1 is used is characterized in that: compound emulsifying agent is added in the milk-coffee drink with the volume ratio of 0.5-1.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100407790A CN100506054C (en) | 2005-06-23 | 2005-06-23 | Composite emulsifying agent for milk-coffee drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100407790A CN100506054C (en) | 2005-06-23 | 2005-06-23 | Composite emulsifying agent for milk-coffee drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1883287A true CN1883287A (en) | 2006-12-27 |
| CN100506054C CN100506054C (en) | 2009-07-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100407790A Active CN100506054C (en) | 2005-06-23 | 2005-06-23 | Composite emulsifying agent for milk-coffee drink |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720875B (en) * | 2008-10-28 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition, application thereof and milk beverage containing same |
| CN103918851A (en) * | 2014-04-28 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Espresso coffee drink with high milk content and preparation method thereof |
| CN106974049A (en) * | 2016-01-18 | 2017-07-25 | 统企业股份有限公司 | Oily method of anti-floating of the oily constituent of the anti-floating of normal temperature high milk content coffee beverage and products thereof |
-
2005
- 2005-06-23 CN CNB2005100407790A patent/CN100506054C/en active Active
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720875B (en) * | 2008-10-28 | 2012-09-05 | 内蒙古伊利实业集团股份有限公司 | Stabilizer composition, application thereof and milk beverage containing same |
| CN103918851A (en) * | 2014-04-28 | 2014-07-16 | 统一企业(中国)投资有限公司昆山研究开发中心 | Espresso coffee drink with high milk content and preparation method thereof |
| CN103918851B (en) * | 2014-04-28 | 2015-07-29 | 统一企业(中国)投资有限公司昆山研究开发中心 | Espresso drink of high milk content and preparation method thereof |
| CN106974049A (en) * | 2016-01-18 | 2017-07-25 | 统企业股份有限公司 | Oily method of anti-floating of the oily constituent of the anti-floating of normal temperature high milk content coffee beverage and products thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100506054C (en) | 2009-07-01 |
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