WO2019113735A1 - 一种长保质期原味含乳饮料及其制备方法 - Google Patents

一种长保质期原味含乳饮料及其制备方法 Download PDF

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Publication number
WO2019113735A1
WO2019113735A1 PCT/CN2017/115461 CN2017115461W WO2019113735A1 WO 2019113735 A1 WO2019113735 A1 WO 2019113735A1 CN 2017115461 W CN2017115461 W CN 2017115461W WO 2019113735 A1 WO2019113735 A1 WO 2019113735A1
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parts
milk
sweetener
flavor
preparation
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PCT/CN2017/115461
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English (en)
French (fr)
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薛梅
张海涛
史寒琴
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新希望双喜乳业（苏州）有限公司
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Priority to CN201780001998.9A priority Critical patent/CN108124416B/zh
Priority to PCT/CN2017/115461 priority patent/WO2019113735A1/zh
Publication of WO2019113735A1 publication Critical patent/WO2019113735A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • A23C3/08—Preservation of milk or milk preparations by addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels

Definitions

  • the invention relates to the field of dairy products, in particular to a long shelf life original flavored milk beverage and a preparation method thereof.
  • a milk-containing beverage refers to a product made from fresh milk or dairy products by fermentation or without fermentation, and is classified into a configuration type milk-containing beverage and a fermented milk-containing beverage.
  • the configured milk-containing beverage is a beverage prepared by adding one or several kinds of water, white sugar, sweetener, sour agent, juice, tea, coffee, plant extract, etc., as milk or dairy products. ;
  • the currently commercially available milk-containing beverages have a high sugar content, especially a configuration-type milk-containing beverage, and some flavoring ingredients added are not conducive to the nutritional needs of the elderly and children; and due to the formulation or preparation process Restriction makes the milk beverage products have poor stability and short shelf life. In the process of storage and transportation, delamination, sedimentation and water release are likely to occur, which affects the taste and quality of the milk beverage.
  • an object of the present invention is to provide a long shelf life plain flavored milk beverage and a preparation method thereof.
  • the invention provides a long shelf life original flavored milk beverage comprising the following raw parts by weight:
  • the emulsified thickener is selected from the group consisting of sodium carboxymethyl cellulose, mono-, diglycerin fatty acid ester, sodium citrate, pectin, xanthan gum or a combination of two or more;
  • the sour agent is selected from one or both of lactic acid and citric acid.
  • the sweetener I is selected from one or two or more of white granulated sugar, sucrose, beet sugar, glucose, maltose, fructose, lactose; the sweetener II is selected from the group consisting of cyclamate, ampoules One or two or more compositions of sika, sucralose; the flavoring agent is selected from one or a combination of two or more of milk flavor, yoghurt flavor, and orange flavor.
  • the milk-containing beverage is composed of the following raw materials by weight: 50 parts of whole milk powder, 8 parts of maple syrup, 5 parts of chitosan oligosaccharide, 0.15 parts of EDTA iron sodium, 0.01 parts of Nepalese gold ester, carboxymethyl group 2 parts of cellulose sodium, 2.2 parts of pectin, 1.2 parts of lactic acid, 3.0 parts of citric acid, 18 parts of white sugar, 0.3 parts of cyclamate, 0.005 parts of sucralose, 0.1 part of acesulfame, 0.2 parts of milk flavor, 0.5 flavor of yogurt essence 0.1 parts of orange and orange essence.
  • the method for preparing a milk-containing beverage according to the present invention comprises the following steps:
  • step (3) adding the solution in the step (2) to the original emulsion obtained in the step (1), and then adding the flavoring agent and the sweetener II in sequence, and stirring uniformly;
  • the emulsion system obtained in the step (4) is made to a constant volume, and then homogenized at 20 to 22 MPa and 65 to 70 ° C. After sterilization, the can is cooled to obtain a final product.
  • the stirring speed in the steps (1) to (4) is 80-90 rpm.
  • the sterilization in the step (5) is instantaneously sterilized by using a high temperature of 110-120 ° C for 20-30 seconds.
  • the configuration type milk-containing beverage provided by the invention has low sugar content, good mouthfeel, rich nutrition, and less use of food additives, and improves the synergy between the raw material components.
  • the stability and shelf life of the milk-containing beverage are not easy to stratify, precipitate, and precipitate water during transportation and storage;
  • maple syrup is added in the process of dissolving the whole milk powder, and the maple syrup is rich in calcium, Minerals such as magnesium and organic acids have a smooth taste and low sweetness. They are suitable for people of all ages, and the calories are much lower than that of sucrose and fructose. They can be mixed with whole milk powder under the action of emulsified thickener.
  • maple syrup Dissolved to form a stable original emulsion, it is not easy to agglomerate into a group.
  • the viscosity of maple syrup can adhere to the fat in the milk beverage and reduce the fat floating rate.
  • the addition of maple syrup improves the stability of the milk beverage.
  • EDTA iron sodium can enrich the iron content of the milk beverage, so that it has the effect of supplementing iron.
  • chitosan oligosaccharide has good affinity and fusion to maple syrup, and has strong complexing ability, which can be further combined with EDTA iron sodium.
  • Iron ions when EDTA iron sodium is mixed with the original emulsion, do not precipitate and separate, increase its stability, chitosan oligosaccharide can also complex and stabilize the mineral elements in maple syrup; after drinking the milk drink, the shell Oligosaccharides can promote the absorption of mineral elements and proteins in the stomach, and they also have a positive effect on eliminating intestinal toxins, inhibiting the growth of harmful bacteria, and increasing the density of ileum.
  • the sweetener is divided into two types, wherein the sweetener I is a conventional sugar such as white sugar, sucrose or fructose, and the original emulsion is added after mixing with the chitosan oligosaccharide and the EDTA sodium iron. As a flavoring agent, it is also one of the nutrients in milk drinks; sweetener II is a food additive such as cyclamate, sucralose, etc., the sweetness is very large, the nutritional value is not high, and the dosage is limited by national standards.
  • the sweetener I is a conventional sugar such as white sugar, sucrose or fructose
  • the original emulsion is added after mixing with the chitosan oligosaccharide and the EDTA sodium iron.
  • sweetener II is a food additive such as cyclamate, sucralose, etc.
  • the present invention classifies the sweetener according to the composition and action, and is added at different preparation stages to effectively control the nutritional value and mouthfeel of the milk beverage; the Nepalese gold ester added to the milk beverage has a bactericidal effect. , can increase the shelf life of the product, its dosage and timing of joining are determined after repeated attempts by the applicant.
  • the present invention will be further described in detail below in conjunction with the specific embodiments, so that those skilled in the art can refer to the description.
  • the present invention provides a long shelf life plain flavored milk beverage and a preparation method thereof, which are specifically illustrated by the following Examples 1-3 and Comparative Examples 1-4.
  • Raw material composition (parts by weight): 50 parts of whole milk powder, 8 parts of maple syrup, 5 parts of chitosan oligosaccharide, 0.15 parts of EDTA iron sodium, 0.01 parts of Nepalese gold ester, 2 parts of sodium carboxymethyl cellulose, 2.2 parts of pectin 1.2 parts of lactic acid, 3.0 parts of citric acid, 18 parts of white sugar, 0.3 parts of cyclamate, 0.005 parts of sucralose, 0.1 part of acesulfame, 0.2 parts of milk flavor, 0.5 part of yoghurt essence, and 0.1 part of orange flavor.
  • the preparation process includes:
  • the emulsion system obtained in the step (4) is made to a constant volume, and then homogenized at 20 to 22 MPa and 65 to 70 ° C, and then rapidly cooled at 110-120 ° C for 20-30 seconds to cool the can. Get the final product.
  • Raw material composition (parts by weight): whole milk powder 55 parts, maple syrup 10 parts, chitosan oligosaccharide 6 parts, EDTA iron sodium 0.2 parts, Nepalese gold ester 0.01 parts, sodium citrate 1.5 parts, monoglycerin fatty acid ester 2.7 parts 1.0 part of lactic acid, 3.0 parts of citric acid, 10 parts of white sugar, 8 parts of maltose, 0.2 parts of cyclamate, 0.2 part of acesulfame, and 0.7 part of milk flavor.
  • the preparation process includes:
  • step (3) adding the solution in the step (2) to the original emulsion obtained in the step (1), and then sequentially adding milk flavor, cyclamate, sucralose, acesulfame, and stirring at 90 rpm;
  • the emulsion system obtained in the step (4) is made to a constant volume, and then homogenized at 20 to 22 MPa and 65 to 70 ° C, and then rapidly cooled at 110-120 ° C for 20-30 seconds to cool the can. Get the final product.
  • Raw material composition (parts by weight): whole milk powder 55 parts, maple syrup 10 parts, chitosan oligosaccharide 6 parts, EDTA iron sodium 0.2 parts, Nepalese gold ester 0.01 parts, pectin 4.0 parts, citric acid 3.5 parts, white sugar 18 0.5 parts of menthol, 0.5 parts of yogurt flavor.
  • the preparation process includes:
  • step (3) adding the solution in the step (2) to the original emulsion obtained in the step (1), and then sequentially adding the yogurt flavor and the cyclamate, and uniformly stirring at 90 rpm;
  • the emulsion system obtained in the step (4) is made to a constant volume, and then homogenized at 20 to 22 MPa and 65 to 70 ° C, and then rapidly cooled at 110-120 ° C for 20-30 seconds to cool the can. Get Final product.
  • Raw material composition (parts by weight): 50 parts of whole milk powder, 5 parts of chitosan oligosaccharide, 0.15 parts of EDTA iron sodium, 0.01 parts of Nepalese gold ester, 2 parts of sodium carboxymethyl cellulose, 2.2 parts of pectin, 1.2 parts of lactic acid, 3.0 parts of citric acid, 28 parts of white sugar, 0.3 parts of cyclamate, 0.005 parts of sucralose, 0.1 part of acesulfame, 0.2 parts of milk flavor, 0.5 part of yoghurt essence, and 0.1 part of orange flavor.
  • the maple syrup in the raw material of the first embodiment is replaced by white granulated sugar, and the original emulsion in the step (1) of the preparation process only contains whole milk powder, sodium carboxymethyl cellulose and pectin, and the rest of the preparation process is the same as in the first embodiment. .
  • Raw material composition (parts by weight): 50 parts of whole milk powder, 8 parts of maple syrup, 5 parts of sucrose, 0.15 parts of EDTA iron sodium, 0.01 parts of Nepalese gold ester, 2 parts of sodium carboxymethyl cellulose, 2.2 parts of pectin, lactic acid 1.2 parts, 3.0 parts of citric acid, 18 parts of white sugar, 0.3 parts of cyclamate, 0.005 parts of sucralose, 0.1 part of acesulfame, 0.2 parts of milk flavor, 0.5 part of yoghurt essence, and 0.1 part of orange essence.
  • Example 1 The chitosan oligosaccharide in Example 1 was replaced with sucrose, and the chitosan oligosaccharide in step (2) was also replaced by sucrose during the preparation, and the rest of the preparation process was the same as in Example 1.
  • Example 1 The Nepalese gold ester in the raw material of Example 1 was removed, and the remaining materials and preparation procedures were the same as in Example 1.
  • the precipitation rate was measured by accurately adding 25 mL of the configured milk beverage in a 50 mL centrifuge tube and then centrifuging at 2000 r/min. After centrifugation for 15 min in the machine, the supernatant layer was discarded, the weight of the precipitate was measured, and the sedimentation rate was calculated.
  • the precipitation rate (%) the weight of the precipitate (g) / the weight of the milk beverage (g) ⁇ 100%.
  • the nutritional health components and stability of each milk-containing beverage are analyzed.
  • the technical indexes of the milk-containing beverage prepared by the invention can meet the relevant standards of the state and the industry, and Compared with the milk-containing beverages on the market, the protein content in the milk-containing beverages of the present invention is significantly increased, while the energy, melamine and fat content are lower, indicating that the beverage of the present invention is more healthy and nutritious; Comparative Example 1 is compared with Example 1 In the table 1, the total number of colonies of the former is about 1 times higher than that of the latter.
  • Comparative Example 2 lacks the chitosan oligosaccharide group compared with Example 1.
  • Comparative Example 3 lacks the Nepalese gold ester component compared with Example 1, and the total number of colonies in the former in Table 1 is more than three times that of the latter, and the precipitation rate of the former is far greater than that of the latter.
  • Nepalese gold ester is an effective antibacterial additive in the system, but only Nepalese gold ester can achieve the best inhibition of colony, prolong the shelf life and maintain stability when combined with maple syrup and chitosan oligosaccharide.
  • Comparative Example 4 In contrast to Example 1, the milk-containing beverage of the present invention has higher protein content, less energy, more uniform composition, and better stability than the existing milk-containing beverage.
  • the milk-containing beverage prepared by the invention has uniform tissue state, fine and no precipitation, no stratification, and high score; Maple syrup or chitosan oligosaccharide, its tissue state score is significantly lower than that of Example 1, indicating that the two can be significant in maintaining the stability and shelf life of the milk-containing beverage; in the absence of Nepalese gold ester, the color and color of the beverage The influence of odor is small, but the influence on the state of the tissue is large, indicating that Nepalese gold ester plays an important role in maintaining the uniformity and stability of the beverage; the present invention
  • the sensory evaluation score of the beverages involved was significantly higher than that of Comparative Example 4, indicating that the milk-containing beverages in this case would be more popular and better in quality.
  • Table 1 contains milk beverage technical indicators
  • Table 3 contains sensory evaluation indicators and scoring standards for milk beverages

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Abstract

公开了一种原味含乳饮料及其制备方法，原料由全脂乳粉、枫糖浆、壳寡糖、EDTA铁钠、尼泊尔金酯、乳化增稠剂、酸味剂、甜味剂Ⅰ、甜味剂Ⅱ、增香剂按特定比例组成；其制备步骤包括：将乳粉溶解，加入枫糖浆和乳化增稠剂，得原乳液，将壳寡糖和EDTA铁钠溶解加入甜味剂I，然后加入至原乳液中，再加入增香剂和甜味剂II，降温，加酸味剂和尼泊尔金酯，定容，均质和灭菌。该饮料的稳定性和保质期得到提高。

Description

一种长保质期原味含乳饮料及其制备方法 技术领域
本发明涉及乳品领域，具体涉及一种长保质期原味含乳饮料及其制备方法。
背景技术
近年来，随着人民生活水平日益提高，家庭的膳食结构得到普遍改善，对乳饮料的消费量呈明显上升趋势。含乳饮料是指以鲜乳或乳制品为原料，经发酵或未经发酵加工制成的制品，分为配置型含乳饮料和发酵型含乳饮料。其中，配置型含乳饮料是以乳或乳制品为原料，加入水、白砂糖、甜味剂、酸味剂、果汁、茶、咖啡、植物提取液等的一种或几种调制而成的饮料；
然而，目前市售的含乳饮料存在含糖量较高，尤其是配置型含乳饮料，同时所添加的一些调味剂成分等不利于老人及孩童对营养的需求；而且由于配方或制备工艺的限制，使乳饮料产品的稳定性不佳、保质期较短，在储存、运输的过程中极易出现分层、沉淀、析水等现象，影响乳饮料的口味和品质。
发明内容
针对现有技术的不足之处，本发明的目的在于提供一种长保质期原味含乳饮料及其制备方法。
本发明提供了一种长保质期原味含乳饮料，包括如下重量份的原料组分：
Figure PCTCN2017115461-appb-000001
Figure PCTCN2017115461-appb-000002
优选的是，所述乳化增稠剂选自羧甲基纤维素钠、单，双甘油脂肪酸酯、柠檬酸钠、果胶、黄原胶中的一种或者两种及以上组合物；所述酸味剂选自乳酸和柠檬酸中的一种或者两种。
优选的是，所述甜味剂Ⅰ选自白砂糖、蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的一种或者两种及以上组合物；所述甜味剂Ⅱ选自甜蜜素、安赛蜜、三氯蔗糖中的一种或者两种及以上组合物；所述增香剂选自牛奶香精、酸奶香精、柳橙香精中的一种或者两种及以上组合物。
优选的是，所述含乳饮料由如下重量份的原料组成：全脂乳粉50份、枫糖浆8份、壳寡糖5份、EDTA铁钠0.15份、尼泊尔金酯0.01份、羧甲基纤维素钠2份、果胶2.2份、乳酸1.2份、柠檬酸3.0份、白砂糖18份、甜蜜素0.3份、三氯蔗糖0.005份、安赛蜜0.1份、牛奶香精0.2份、酸奶香精0.5份、柳橙香精0.1份。
本发明所涉及的含乳饮料的制备方法，包括下述步骤：
(1)将全脂乳粉在70-75℃的水温下溶解得到全脂乳液，并不断搅拌，向其中先后加入枫糖浆和乳化增稠剂，搅拌50-60分钟，得到原乳液；
(2)将壳寡糖和EDTA铁钠溶解于40-45℃的水中，在搅拌的条件下向其中加入甜味剂Ⅰ；
(3)将步骤(2)中的溶液加入步骤(1)所得的原乳液中，然后依次加入增香剂和甜味剂Ⅱ，搅拌均匀；
(4)将步骤(3)所得乳液体系温度降至40-45℃，并用酸味剂调节pH至4.0-4.2，搅拌25-30分钟，加入尼泊尔金酯，搅拌均匀；
(5)对步骤(4)所得乳液体系进行定容，然后在20～22MPa、65～70℃下进行均质处理，灭菌后冷却装罐，得到最终产品。
优选的是，步骤(1)至步骤(4)中所述搅拌的转速在80-90rpm。
优选的是，步骤(5)中所述灭菌采用110-120℃、20-30秒高温瞬时灭菌。
对本发明及其有益效果的阐述：本发明所提供的配置型含乳饮料其含糖量低、口感佳、营养丰富，同时食品添加剂用量较少，通过各原料组分之间的协同作用，提高了含乳饮料的稳定性和保质期，在运输、存储过程中不易出现分层、沉淀、析水等现象；本发明中在全脂乳粉溶解过程中加入了枫糖浆，枫糖浆富含钙、镁等矿物质和有机酸，口感顺滑，甜度较低，适于所有年龄段人群食用，同时热量远低于蔗糖、果糖等，在乳化增稠剂的作用下能够与全脂乳粉混合溶解形成稳定的原乳液，不易凝聚成团，枫糖浆的粘度较大能够黏连乳饮料中的脂肪，降低脂肪的上浮率，枫糖浆的加入提高了乳饮料的稳定性。
EDTA铁钠的加入能够丰富乳饮料的铁含量，使其具有补铁的功效，同时壳寡糖对枫糖浆有良好的亲和相融性，而且络合能力强，可以进一步配合EDTA铁钠中的铁离子，在EDTA铁钠与原乳液混合时不会发生沉聚和分离，增加其稳定性，壳寡糖也能够络合并稳定枫糖浆中的矿物元素；在饮用该乳饮品后，壳寡糖能够促进肠胃对矿物元素和蛋白质的吸收，其自身对排除肠道毒素、抑制有害菌生长、增加回肠绒毛密度等也有积极的作用。
本发明中将甜味剂分成两种类型，其中甜味剂Ⅰ是常规的白砂糖、蔗糖、果糖等糖类，在与壳寡糖和EDTA钠铁混合后加入了原乳液，其用量较大，既作为了调味剂，也是乳饮品中的营养成分之一；甜味剂Ⅱ是甜蜜素、三氯蔗糖等食品添加剂，甜度非常大，营养价值不高，用量受国家标准的限制，在最后加入为了调制乳饮料口味；本发明将甜味剂根据成分和作用分类，在不同的制备阶段加入，以有效控制乳饮品的营养价值和口感；本乳饮料中加入的尼泊尔金酯具有杀菌作用，能够增长产品的保质期，其用量和加入时机经过申请人多次尝试后确定。
具体实施方式
下面结合具体实施方式对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。本发明提供了一种长保质期原味含乳饮料及其制备方法，通过下述实施例1-3以及对比例1-4具体阐述。
实施例1
原料组成(重量份)：全脂乳粉50份、枫糖浆8份、壳寡糖5份、EDTA铁钠0.15份、尼泊尔金酯0.01份、羧甲基纤维素钠2份、果胶2.2份、乳酸1.2份、柠檬酸3.0份、白砂糖18份、甜蜜素0.3份、三氯蔗糖0.005份、安赛蜜0.1份、牛奶香精0.2份、酸奶香精0.5份、柳橙香精0.1份。
制备过程包括：
(1)将全脂乳粉在70-75℃的水温下溶解得到全脂乳液，并以90rpm转速搅拌，向其中先后加入枫糖浆、羧甲基纤维素钠和果胶，以90rpm转速搅拌50-60分钟，得到原乳液；
(2)将壳寡糖和EDTA铁钠溶解于40-45℃的水中，在搅拌的条件下向其中加入白砂糖；
(3)将步骤(2)中的溶液加入步骤(1)所得的原乳液中，然后依次加入牛奶香精、酸奶香精、柳橙香精、甜蜜素、三氯蔗糖、安赛蜜，以90rpm转速搅拌均匀；
(4)将步骤(3)所得乳液体系温度降至40-45℃，并用酸味剂乳酸和柠檬酸调节pH至4.0-4.2，以90rpm搅拌25-30分钟，加入尼泊尔金酯，继续搅拌均匀；
(5)对步骤(4)所得乳液体系进行定容，然后在20～22MPa、65～70℃下进行均质处理，采用110-120℃、20-30秒高温瞬时灭菌后冷却装罐，得到最终产品。
实施例2
原料组成(重量份)：全脂乳粉55份、枫糖浆10份、壳寡糖6份、EDTA铁钠0.2份、尼泊尔金酯0.01份、柠檬酸钠1.5份、单甘油脂肪酸酯2.7份、乳酸1.0份、柠檬酸3.0份、白砂糖10份、麦芽糖8份、甜蜜素0.2份、安赛蜜0.2份、牛奶香精0.7份。
制备过程包括：
(1)将全脂乳粉在70-75℃的水温下溶解得到全脂乳液，并以90rpm转速搅拌，向其中先后加入枫糖浆、柠檬酸钠和单甘油脂肪酸酯，以90rpm转 速搅拌50-60分钟，得到原乳液；
(2)将壳寡糖和EDTA铁钠溶解于40-45℃的水中，在搅拌的条件下向其中加入白砂糖；
(3)将步骤(2)中的溶液加入步骤(1)所得的原乳液中，然后依次加入牛奶香精、甜蜜素、三氯蔗糖、安赛蜜，以90rpm转速搅拌均匀；
(4)将步骤(3)所得乳液体系温度降至40-45℃，并用酸味剂乳酸和柠檬酸调节pH至4.0-4.2，以90rpm搅拌25-30分钟，加入尼泊尔金酯，继续搅拌均匀；
(5)对步骤(4)所得乳液体系进行定容，然后在20～22MPa、65～70℃下进行均质处理，采用110-120℃、20-30秒高温瞬时灭菌后冷却装罐，得到最终产品。
实施例3
原料组成(重量份)：全脂乳粉55份、枫糖浆10份、壳寡糖6份、EDTA铁钠0.2份、尼泊尔金酯0.01份、果胶4.0份、柠檬酸3.5份、白砂糖18份、甜蜜素0.5份、酸奶香精0.5份。
制备过程包括：
(1)将全脂乳粉在70-75℃的水温下溶解得到全脂乳液，并以90rpm转速搅拌，向其中先后加入枫糖浆和果胶，以90rpm转速搅拌50-60分钟，得到原乳液；
(2)将壳寡糖和EDTA铁钠溶解于40-45℃的水中，在搅拌的条件下向其中加入白砂糖；
(3)将步骤(2)中的溶液加入步骤(1)所得的原乳液中，然后依次加入酸奶香精、甜蜜素，以90rpm转速搅拌均匀；
(4)将步骤(3)所得乳液体系温度降至40-45℃，并用酸味剂柠檬酸调节pH至4.0-4.2，以90rpm搅拌25-30分钟，加入尼泊尔金酯，继续搅拌均匀；
(5)对步骤(4)所得乳液体系进行定容，然后在20～22MPa、65～70℃下进行均质处理，采用110-120℃、20-30秒高温瞬时灭菌后冷却装罐，得到 最终产品。
对比例1
原料组成(重量份)：全脂乳粉50份、壳寡糖5份、EDTA铁钠0.15份、尼泊尔金酯0.01份、羧甲基纤维素钠2份、果胶2.2份、乳酸1.2份、柠檬酸3.0份、白砂糖28份、甜蜜素0.3份、三氯蔗糖0.005份、安赛蜜0.1份、牛奶香精0.2份、酸奶香精0.5份、柳橙香精0.1份。
即将实施例1原料中的枫糖浆全部用白砂糖代替，同时制备过程的步骤(1)中原乳液仅含有全脂乳粉、羧甲基纤维素钠和果胶，其余制备过程与实施例1相同。
对比例2
原料组成(重量份)：全脂乳粉50份、枫糖浆8份、蔗糖5份、EDTA铁钠0.15份、尼泊尔金酯0.01份、羧甲基纤维素钠2份、果胶2.2份、乳酸1.2份、柠檬酸3.0份、白砂糖18份、甜蜜素0.3份、三氯蔗糖0.005份、安赛蜜0.1份、牛奶香精0.2份、酸奶香精0.5份、柳橙香精0.1份。
即将实施例1中的壳寡糖用蔗糖代替，同时在制备过程中步骤(2)中的壳寡糖也被蔗糖代替，其余制备过程与实施例1相同。
对比例3
将实施例1的原料中的尼泊尔金酯去掉，其余原料和制备过程与实施例1相同。
对比例4
本季度市面上销量最好的原味乳饮料。
首先对实施例1-3和对比例1-4中的原味含乳饮料技术指标和营养成分进行测试，分别记录于表1和表2中；然后以200人(6-17岁青少年40人、18-40岁中青年人男女各40人、40-60岁中老年人40人、60岁以上老年人40人)对乳饮料进行感官评定，为保证感官评定的准确性，取样要适量且具有代表性，采用不记名打分制，感官评定项目为色泽20分、滋气味30分和组织状态50分，总分100分，平均分数高则表示效果好，具体评定标准如表3所示，评分结果记录于表4中；最后对该乳饮料在存储过程中的稳定性进行评价测试，抽取分别保藏0天、1个月、2个月、3个月、4个月、5个月、 6个月的产品，查看分层情况并测定沉淀率，记录于表5中，其中沉淀率的测试，是在50mL离心管中，精确加入配置好的乳饮料25mL，然后在2000r/min的离心机中离心15min，弃去上清层，测定沉淀物重量，计算沉淀率，沉淀率(％)＝沉淀物重量(g)/25mL乳饮料重量(g)×100％。
首先分析各含乳饮料的营养健康成分和稳定性，通过表1和表2中记录的测试数据，本发明所制备的含乳饮料的各项技术指标均能达到国家和行业的相关标准，与市场上的含乳饮料相比，本案的含乳饮料中蛋白质含量有明显增高，而能量、三聚氰胺、脂肪含量较低，说明本发明饮料更加健康营养；对比例1和实施例1相比较缺少了枫糖浆组分，在表1中，前者的菌落总数较后者增大了约1倍，在表5中，储存过程中前者的沉淀率比后者高了两倍左右，这说明枫糖浆能够在一定程度上抑制含乳饮料中菌落的生产，同时增大体系的稳定性，在长时间储存中不会影响饮料的品质和状态；对比例2和实施例1相比较缺少了壳寡糖组分，在表1和表5中，前者的菌落总数及沉淀率都较后者大很多，意味着壳寡糖在抑菌和提高稳定性方面有着重要作用；通过分析实施例1和对比例1和对比例2的数据，可以得知同时存在壳寡糖和枫糖浆时，对含乳饮料的菌落总数的抑制效果最好，此时沉淀率也最低，两者在含乳饮料体系中存在提高体系稳定性的协同作用；对比例3与实施例1相比缺少了尼泊尔金酯组分，表1中前者的菌落总数比后者多了3倍以上，前者的沉淀率也远远大于后者，这说明尼泊尔金酯在体系中是一种有效的抑菌添加剂，但是只有尼泊尔金酯与枫糖浆和壳寡糖共同作用时才能实现最好的抑制菌落、延长保质期、维持稳定性的作用；对比例4与实施例1相对比，本发明所涉及的含乳饮料相对于现有含乳饮料，蛋白质含量更高、能量更小、成分更加均匀、稳定性更好。
然后分析各产品的感官指标，在组织状态方面与稳定性的分析能很好符合，本发明所制备的含乳饮料的组织状态均匀、细腻无沉淀、无分层，而且评分较高；当缺少枫糖浆或者壳寡糖时，其组织状态得分明显低于实施例1，说明这两者能够对维持含乳饮料的稳定状态和保质期方面意义重大；当缺少尼泊尔金酯时，对饮料的色泽和滋气味影响较小，但是对组织状态的影响较大，说明尼泊尔金酯在维持饮料的均匀性、稳定性方面有重要作用；本发明 所涉及饮料的感官评价得分明显高于对比例4，说明本案的含乳饮料将会更受人群欢迎，品质更佳。
表1含乳饮料技术指标
Figure PCTCN2017115461-appb-000003
表2营养成分
Figure PCTCN2017115461-appb-000004
Figure PCTCN2017115461-appb-000005
表3含乳饮料感官评价指标和评分标准
Figure PCTCN2017115461-appb-000006
Figure PCTCN2017115461-appb-000007
表4乳饮料感官评价得分
Figure PCTCN2017115461-appb-000008
表5储藏时间对稳定性的影响
Figure PCTCN2017115461-appb-000009
Figure PCTCN2017115461-appb-000010
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节。

Claims (7)

  1. 一种长保质期原味含乳饮料，其特征在于，包括如下重量份的原料组分：
    Figure PCTCN2017115461-appb-100001
  2. 根据权利要求1所述的含乳饮料，其特征在于，所述乳化增稠剂选自羧甲基纤维素钠、单，双甘油脂肪酸酯、柠檬酸钠、果胶、黄原胶中的一种或者多种；所述酸味剂选自乳酸、柠檬酸或其组合。
  3. 根据权利要求1所述的含乳饮料，其特征在于，所述甜味剂Ⅰ选自白砂糖、蔗糖、甜菜糖、葡萄糖、麦芽糖、果糖、乳糖中的一种或者两种及以上组合物；所述甜味剂Ⅱ选自甜蜜素、安赛蜜、三氯蔗糖中的一种或者两种及以上组合物；所述增香剂选自牛奶香精、酸奶香精、柳橙香精中的一种或者两种及以上组合物。
  4. 根据权利要求1所述的含乳饮料，其特征在于，由如下重量份的原料组成：全脂乳粉50份、枫糖浆8份、壳寡糖5份、EDTA铁钠0.15份、尼泊尔金酯0.01份、羧甲基纤维素钠2份、果胶2.2份、乳酸1.2份、柠檬酸3.0份、白砂糖18份、甜蜜素0.3份、三氯蔗糖0.005份、安赛蜜0.1份、牛奶香精0.2份、酸奶香精0.5份、柳橙香精0.1份。
  5. 一种根据权利要求1所述的含乳饮料的制备方法，其特征在于，包括下述步骤：
    (1)将全脂乳粉在70-75℃的水温下溶解得到全脂乳液，并不断搅拌， 向其中先后加入枫糖浆和乳化增稠剂，搅拌50-60分钟，得到原乳液；
    (2)将壳寡糖和EDTA铁钠溶解于40-45℃的水中，在搅拌的条件下向其中加入甜味剂Ⅰ；
    (3)将步骤(2)中的溶液加入步骤(1)所得的原乳液中，然后依次加入增香剂和甜味剂Ⅱ，搅拌均匀；
    (4)将步骤(3)所得乳液体系温度降至40-45℃，并用酸味剂调节pH至4.0-4.2，搅拌25-30分钟，加入尼泊尔金酯，搅拌均匀；
    (5)对步骤(4)所得乳液体系进行定容，然后在20～22MPa、65～70℃下进行均质处理，灭菌后冷却装罐，得到最终产品。
  6. 根据权利要求5所述的制备方法，其特征在于，步骤(1)至步骤(4)中所述搅拌的转速在80-90rpm。
  7. 根据权利要求5所述的制备方法，其特征在于，步骤(5)中所述灭菌采用110-120℃、20-30秒高温瞬时灭菌。
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