CN115299500A - Liquid milk and preparation method thereof - Google Patents
Liquid milk and preparation method thereof Download PDFInfo
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- CN115299500A CN115299500A CN202210749650.0A CN202210749650A CN115299500A CN 115299500 A CN115299500 A CN 115299500A CN 202210749650 A CN202210749650 A CN 202210749650A CN 115299500 A CN115299500 A CN 115299500A
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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; PREPARATION THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
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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; PREPARATION THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
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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; PREPARATION THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
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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; PREPARATION THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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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; PREPARATION THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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Abstract
The invention discloses liquid milk, wherein the content of carbohydrate in every 100g of liquid milk is less than or equal to 0.5g, and the protein content of the liquid milk is 0.8-6%; the liquid milk comprises 5 to 35 percent of edible vegetable oil and/or anhydrous cream, 1~2 percent of concentrated whey protein powder and/or separated whey protein powder, 55 to 90 percent of water and the balance of additives by weight percentage of the total weight of the liquid milk. The liquid milk creatively does not use milk powder, but uses concentrated whey protein powder and/or separated whey protein powder, thereby realizing the '0' carbohydrate of the liquid milk; through the synergistic effect of the whole formula, the liquid milk can be less denatured or even not denatured under the conditions of shearing, homogenizing and high-temperature sterilization, and the nutritional value of the liquid milk is ensured.
Description
Technical Field
The invention relates to liquid milk and a preparation method thereof.
Background
With the popularity and insight into health knowledge, increasing attention is being paid to controlling carbohydrate intake in the diet, it is widely believed that excessive intake of carbohydrates can lead to weight gain, diabetes and other health problems, low and even zero carbohydrate diets are becoming popular, and more people seek products with little or no carbohydrate.
At present, drinks such as milk tea and coffee are in great demand, and liquid milk is often added into the drinks in order to improve the drinking taste and the nutritional value of the drinks. The liquid milk is liquid milk essence, is not fresh milk produced by healthy cows, and is drinking cow milk treated by an effective heating sterilization method. The traditional liquid milk is a liquid product prepared by processing oil, protein, emulsifier, syrup, water and the like, in order to meet the market demand for low content or even no carbohydrate, some liquid milks are not added with syrup, however, because the protein in the liquid milk is mainly from milk powder, and the milk powder contains protein, more lactose and carbohydrate, the existing liquid milks cannot meet the demand of people for low content or even no carbohydrate in the liquid milk.
Disclosure of Invention
The technical problem to be solved by the invention is to provide liquid milk and a preparation method thereof, wherein the protein content of the liquid milk meets the specification of the liquid milk, and the liquid milk hardly contains carbohydrate.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides liquid milk, wherein the content of carbohydrate in every 100g of the liquid milk is less than or equal to 0.5g, and the protein content of the liquid milk is 0.8-6%; the liquid milk comprises 5-35% of edible vegetable oil and/or anhydrous cream, 1-2% of concentrated whey protein powder and/or separated whey protein powder, 55-90% of water and the balance of additives by taking the total weight of the liquid milk as a hundred percent.
GB 28050-2011 Provisions in the general rules of prepackaged food Nutrition labels, the content of carbohydrates (including lactose) should be marked as "0" when it is less than or equal to 0.5g per 100g or 100ml of product. The liquid milk creatively does not use milk powder, but uses concentrated whey protein powder and/or separated whey protein powder, so that the liquid milk meets the requirement on the protein content in the liquid milk, and the carbohydrate content is less than or equal to 0.5g in every 100g of the liquid milk, thereby meeting the regulation of GB 28050-2011 general rule on '0' carbohydrate in prepackaged food nutrition labels. In addition, the invention improves the stability of the liquid milk, reduces the denaturation and inactivation of concentrated whey protein powder or separated whey protein powder in the processing process and ensures the nutritional value of the liquid milk through the integral design of the liquid milk formula.
Preferably, the additive comprises an emulsifier comprising one or more of sodium caseinate, mono-diglycerol fatty acid ester and diacetyl tartaric acid mono-diglycerol ester. The invention can reduce the surface tension of the system by the synergistic cooperation of the emulsifier and other components, thereby reducing the interface free energy and improving the stability of the liquid milk.
More preferably, the content of the sodium caseinate is 1 to 5%, and may be, for example, 1%, 2%, 3%, 4%, 5%, or the like.
More preferably, the content of the monoglyceride/diglycerol fatty acid ester is 0.1 to 2%, and may be, for example, 0.1%, 0.5%, 1%, 1.5%, 2%, or the like.
More preferably, the diacetyl tartaric acid esters of monoglycerides and diglycerides are present in an amount of 0.1 to 0.5%, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% and the like.
Preferably, the additive comprises a stabilizer comprising one or more of dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate. The stability of the whey protein is influenced by ionic environment, pH value, heat treatment conditions and the like, and the phosphate additive and other components can cooperate to adjust the pH value of the system and chelate calcium ions, thereby playing a role in protecting the protein.
More preferably, the content of the dipotassium hydrogenphosphate is 0.2 to 1.5%, and may be, for example, 0.2%, 0.5%, 0.7%, 0.9%, 1%, 1.2%, 1.4%, or the like.
More preferably, the content of sodium hexametaphosphate is 0.1 to 0.5%, and may be, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, or the like.
More preferably, the content of the sodium citrate is 0.1 to 0.5%, and may be, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, or the like.
According to some preferred embodiments, the liquid milk comprises 10 to 35% of edible vegetable oil and/or anhydrous butter, 1 to 5% of sodium caseinate, 1 to 2% of concentrated whey protein powder and/or isolated whey protein powder, 0.2 to 1.5% of dipotassium hydrogen phosphate, 0.1 to 0.5% of sodium hexametaphosphate, 0.2 to 2% of mono-diglycerol fatty acid ester, 0.1 to 0.4% of diacetyl tartaric acid mono-diglycerol ester, and 55 to 86% of water, based on the total weight of the liquid milk taken as one hundred percent.
Further preferably, the liquid milk also comprises 0.1-0.5% of sodium citrate.
According to some preferred embodiments, the liquid milk comprises 18 to 23% of edible vegetable oil, 4 to 5% of sodium caseinate, 1 to 2% of whey protein isolate, 0.4 to 0.6% of dipotassium hydrogen phosphate, 0.4 to 0.5% of sodium hexametaphosphate, 0.3 to 0.5% of mono-diglycerol fatty acid ester, 0.2 to 0.4% of diacetyl tartaric acid mono-diglycerol ester, and 70 to 75% of water, based on the total weight of the liquid milk taken as one hundred percent.
Preferably, the particle size d (0.1) of the liquid milk is 0.01 to 0.2 μm, d (0.5) is 0.1 to 0.5 μm, and d (0.9) is 0.5 to 1.0 μm.
Preferably, the protein content in the concentrated whey protein powder is more than or equal to 70%, and the protein content in the separated whey protein powder is more than or equal to 70%.
Preferably, the protein content of the liquid milk is 2 to 6%, more preferably 3 to 6%, and may be, for example, 3.5%, 4%, 4.5%, 5%, etc.
Preferably, the edible vegetable oil is one or more of hydrogenated coconut oil, hydrogenated palm kernel oil, and refined coconut oil.
Another aspect of the present invention provides a method for preparing liquid milk, comprising the steps of: (1) Mixing water, concentrated whey protein powder and/or separated whey protein powder and part of additives to prepare an aqueous phase solution, wherein the part of additives comprise one or more of sodium caseinate, dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate; (2) Mixing edible vegetable oil and/or anhydrous butter with the rest additives to obtain oil phase solution, wherein the rest additives comprise mono-diglycerol fatty acid ester and/or diacetyl tartaric acid ester of mono-diglycerol; (3) Emulsifying, homogenizing and sterilizing the water phase solution and the oil phase solution at 60-70 ℃ to obtain the liquid milk, wherein the sterilization time is controlled to be 5-10 s, and the sterilization temperature is controlled to be 138-140 ℃.
The whey protein is unstable and easy to denature, and particularly is easy to denature during high-temperature sterilization.
Preferably, the sterilization is controlled for a time of 5 to 8 seconds.
Preferably, the temperature for sterilization is controlled to be 138 to 139 ℃.
Preferably, the step (1) further comprises adding the dipotassium phosphate, the sodium hexametaphosphate and optionally sodium citrate into the water to prepare a first aqueous solution with the concentration of 5-30%, then preparing the sodium caseinate and the concentrated whey protein powder or the separated whey protein powder into a second aqueous solution with the concentration of 5-15% at 60-70 ℃, and finally mixing the first aqueous solution and the second aqueous solution uniformly to obtain the aqueous phase solution.
More preferably, the concentration of the first aqueous solution is controlled to be 10 to 20%, and still more preferably 15 to 20%.
Further preferably, the concentration of the second aqueous solution is controlled to be 5 to 10%.
Preferably, the step (2) includes heating the edible vegetable oil and/or the anhydrous cream to 60-70 ℃, then adding the mono-diglycerol fatty acid ester and the diacetyl tartaric acid mono-diglycerol, and mixing uniformly to obtain the oil phase solution.
Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:
the liquid milk creatively does not use milk powder, but uses concentrated whey protein powder and/or separated whey protein powder, thereby realizing the '0' carbohydrate of the liquid milk; according to the invention, through the synergistic effect of the whole formula, the liquid milk can be subjected to less denaturation or even no denaturation under the conditions of shearing, homogenizing and high-temperature sterilization, and the nutritional value of the liquid milk is ensured.
Drawings
FIG. 1 is a graph showing the particle size distribution of the product of example 1 of the present invention;
FIG. 2 is a graph showing the particle size distribution of the product of comparative example 1 of the present invention.
Detailed Description
The liquid milk in the market is mainly prepared from milk powder, and the milk powder contains a large amount of lactose besides protein, so that the requirement of people on 0 carbohydrate cannot be met. The whey protein powder has high protein content and basically does not contain lactose, and the whey protein powder can meet the requirement of people on '0' carbohydrate when being used for preparing liquid milk. However, whey protein powder is easily denatured during the processing process for preparing liquid milk, and the denatured whey protein loses activity and the specific function of the protein itself, so that the nutritional value is reduced and the requirement of the liquid milk cannot be met. Therefore, whey protein powder is not used for preparing liquid milk at present, and the inventor of the invention provides the technical scheme of the invention through long-term research and a large amount of practice. The technical solution, its implementation and principles, etc. will be further explained as follows.
According to some specific and preferred embodiments, the liquid milk comprises carbohydrate content of 0.5g or less and protein content of 0.8-6% per 100g of liquid milk, and the weight percentages of the components are as follows, based on the total weight of the liquid milk:
5 to 35 percent of edible vegetable oil and/or anhydrous cream;
1-5% of sodium caseinate;
1-2% of concentrated whey protein powder and/or separated whey protein powder;
0.2 to 1.5 percent of dipotassium hydrogen phosphate;
0.1 to 0.5 percent of sodium hexametaphosphate;
0.1 to 2 percent of mono-diglycerol fatty acid ester;
diacetyl tartaric acid monoglyceride and diglyceride 0.1-0.5%;
55 to 90 percent of water.
The liquid milk of the invention has at least the following advantages:
(1) The invention realizes the '0' carbohydrate of the liquid milk by using the concentrated whey protein powder and/or the separated whey protein powder instead of the milk powder constructively, thereby meeting the market demand.
(2) According to the invention, through the synergistic effect of the whole formula, the liquid milk can be subjected to less denaturation or even no denaturation under the conditions of shearing, homogenizing and high-temperature sterilization, and the nutritional value of the liquid milk is ensured.
(3) The liquid milk disclosed by the invention has the advantages that through the design of an integral formula, the surface tension of the liquid milk is reduced, the particle size of the liquid milk is reduced, and the liquid milk is easier to brew.
(4) The liquid milk has the advantages of good stability, difficult layering in storage, long shelf life and the like.
The present invention will be further described with reference to the following examples. However, the present invention is not limited to the following examples. The implementation conditions adopted in the embodiments can be further adjusted according to different requirements of specific use, and the implementation conditions not mentioned are conventional conditions in the industry. The technical features according to the embodiments of the present invention may be combined with each other as long as they do not conflict with each other.
The raw materials in the following examples and comparative examples were commercially available, wherein the monoglyceride and diglyceride fatty acid esters were obtained from Kaihong food development Co., ltd, guangzhou, under the brand name 9503A; diacetyl tartaric acid ester of mono-and diglycerides was purchased from Henan Zhengtong food science and technology Limited under the trademark 1226L; concentrated whey protein powder (wpc) was purchased from BMI, germany, under the designation BAYOLAN P80; the isolated whey protein powder is purchased from New Zealand Heyuco, brand number of wheyco W35; sodium caseinate was purchased from new zealand tatu, trade mark Tatua 100; anhydrous cream was purchased from the new zealand invariable.
In the case where no particular description is given, "%" means mass percent.
Example 1
The above raw materials were prepared according to the formula amounts in table 1 as follows (the edible vegetable oil in this example is hydrogenated coconut oil):
(1) Preparing 15% first aqueous solution of dipotassium phosphate, sodium hexametaphosphate and sodium citrate; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with the concentration of 10% by using water with the temperature of 65 ℃;
(2) Uniformly mixing the first aqueous solution and the second aqueous solution to obtain an aqueous phase solution;
(3) Heating hydrogenated coconut oil and anhydrous cream to 60 ℃, then adding mono-diglycerol fatty acid ester and diacetyl tartaric acid mono-diglycerol ester, and uniformly mixing to obtain an oil phase solution;
(4) Emulsifying the water phase solution and the oil phase solution at 60 ℃, homogenizing and sterilizing at ultrahigh temperature to obtain a commercial sterile product. Wherein the ultrahigh temperature sterilization process conditions are as follows: 138 ℃ for 5 seconds.
In this example, the protein content of the product is 2.5%, and the particle size distribution of the product is shown in fig. 1, wherein d (0.1) of the product is 0.088 μm, d (0.5) is 0.200 μm, and d (0.9) is 0.686 μm.
When the system destroys appears in the protein being heated, can take place flocculation or agglutination phenomenon, this example can play the guard action to the protein through the synergistic action of each component, prevents that the protein from being destroyed, has inhibited flocculation and the agglutination of protein to make the product have less particle size, it is better to change and the stability more easily.
Example 2
In this example, the following differences are present, except that the formulation and the amount of formulation are different from those in example 1:
preparing a first aqueous solution with the concentration of 20% by using dipotassium hydrogen phosphate and sodium hexametaphosphate; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with the concentration of 5% by using water with the temperature of 60 ℃;
in this example, the protein content of the product was 2.5%, the d (0.1) of the product was 0.168. Mu.m, the d (0.5) was 0.401. Mu.m, and the d (0.9) was 0.920. Mu.m.
Example 3
In this example, the following differences were observed, except that the formulation and the amount of the formulation were different from those in example 1 (the edible vegetable oil in this example was hydrogenated palm kernel oil):
preparing a first aqueous solution with the concentration of 20% by using dipotassium phosphate, sodium hexametaphosphate and sodium citrate; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with the concentration of 5% by using water with the temperature of 60 ℃;
in this example, the protein content of the product was 6%, and the product had a d (0.1) of 0.103. Mu.m, a d (0.5) of 0.233. Mu.m, and a d (0.9) of 0.716. Mu.m.
Example 4
The main difference between this example and example 1 is the formulation and the amount of formulation (the edible vegetable oil in this example is refined coconut oil).
The protein content of the product in this example was 3.7%, the d (0.1) was 0.149 μm, the d (0.5) was 0.333 μm, and the d (0.9) was 0.770 μm.
Example 5
The main differences between the embodiment and the embodiment are as follows:
the process conditions of ultra-high temperature sterilization are as follows: 140 ℃ for 10 seconds.
The product has higher heating strength, so that the product has flocculation and agglutination phenomena. Wherein d (0.1) of the product is 0.117 mu m, d (0.5) is 5.359 mu m, and d (0.9) is 92.235 mu m.
Example 6
The main difference between this example and example 1 is the formulation and the amount of formulation (the edible vegetable oil in this example is hydrogenated coconut oil).
In this example, the protein content of the product was 5.0%, the product d (0.1) was 0.167. Mu.m, d (0.5) was 0.391. Mu.m, and d (0.9) was 0.855. Mu.m.
The contents of the raw material components of the liquid milk in the above examples 1 to 6 are shown in the following table 1.
TABLE 1
Comparative example 1
The components and the mass contents of the components of the comparative example are shown in the following table 3, wherein the edible vegetable oil is hydrogenated coconut oil.
TABLE 3
| Name of raw materials | Comparative example 1 |
| |
5 |
| Anhydrous cream | |
| 5％ | |
| Casein acid sodium salt | 2 |
| Whey powder | |
| 2％ | |
| Dipotassium hydrogen phosphate | 0.2％ |
| Sodium hexametaphosphate | 0.3％ |
| Citric acid sodium salt | 0.2％ |
| Mono-diglycerol fatty acid ester | 0.5％ |
| Water (W) | 84.8％ |
The preparation method of the liquid milk comprises the following steps:
(1) Preparing 15% first aqueous solution of dipotassium phosphate, sodium hexametaphosphate and sodium citrate; preparing sodium caseinate and whey powder into a second aqueous solution with the concentration of 10% by using water with the temperature of 65 ℃;
(2) Uniformly mixing the first aqueous solution and the second aqueous solution to obtain an aqueous phase solution;
(3) Heating hydrogenated coconut oil and anhydrous butter to 60 ℃, and then adding mono-diglycerol fatty acid ester and mixing uniformly to obtain an oil phase solution;
(4) Emulsifying the water phase solution and the oil phase solution at 60 ℃, homogenizing and sterilizing at ultrahigh temperature to obtain a commercial sterile product. Wherein the ultrahigh temperature sterilization process conditions are as follows: 138 ℃ for 5 seconds.
In this example, the protein content of the product is 2.0%, the product is viscous, the system is broken, the emulsion is in a flocculated state, and the particle size distribution of the product is shown in fig. 2, wherein the product d (0.1) is 9.571 μm, d (0.5) is 52.643 μm, and d (0.9) is 175.889 μm.
Comparative example 2
The components and the mass contents of the components of the comparative example are shown in the following table 4, wherein the edible vegetable oil is hydrogenated coconut oil.
TABLE 4
| Name of raw materials | Comparative example 2 |
| Edible vegetable oil | 30％ |
| Casein acid sodium salt | 4％ |
| Concentrated |
2％ |
| Dipotassium hydrogen phosphate | 1.3％ |
| Mono-diglycerol |
2％ |
| Water (W) | 60.7％ |
The preparation method of the liquid milk comprises the following steps:
(1) Preparing 15% aqueous solution of dipotassium hydrogen phosphate; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with the concentration of 10% by using water with the temperature of 65 ℃;
(2) Uniformly mixing the first aqueous solution and the second aqueous solution to obtain an aqueous phase solution;
(3) Heating hydrogenated coconut oil to 60 ℃, then adding the mono-diglycerol fatty acid ester, and uniformly mixing to obtain an oil phase solution;
(4) Emulsifying the water phase solution and the oil phase solution at 60 ℃, homogenizing and sterilizing at ultrahigh temperature to obtain a commercial sterile product. Wherein the ultrahigh temperature sterilization process conditions are as follows: 138 ℃ for 5 seconds.
In this example, the protein content of the product was 5.0%, the product was in a flocculent and agglomerated state, and the particle size d (0.1) of the product was 0.110. Mu.m, d (0.5) was 15.633. Mu.m, and d (0.9) was 138.026. Mu.m.
The present invention has been described in detail in order to enable those skilled in the art to understand the invention and to practice it, and it is not intended to limit the scope of the invention, and all equivalent changes and modifications made according to the spirit of the present invention should be covered by the present invention.
Claims (10)
1. The liquid milk is characterized in that the content of carbohydrate in every 100g of the liquid milk is less than or equal to 0.5g, and the protein content of the liquid milk is 0.8 to 6 percent; the liquid milk comprises 5 to 35 percent of edible vegetable oil and/or anhydrous cream, 1~2 percent of concentrated whey protein powder and/or separated whey protein powder, 55 to 90 percent of water and the balance of additives by taking the total weight of the liquid milk as a hundred percent.
2. The liquid milk of claim 1, wherein the additives comprise an emulsifier and a stabilizer, the emulsifier comprising one or more of sodium caseinate, mono-diglycerol fatty acid ester and diacetyl tartaric acid mono-diglycerol ester; the stabilizer comprises one or more of dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate.
3. The liquid milk of claim 2, wherein the sodium caseinate is 1~5%, and/or the monoglyceride is 0.1 to 2%, and/or the diacetyl tartaric acid monoglyceride is 0.1 to 0.5%, and/or the dipotassium hydrogen phosphate is 0.2 to 1.5%, and/or the sodium hexametaphosphate is 0.1 to 0.5%, and/or the sodium citrate is 0.1 to 0.5%.
4. The liquid milk of claim 1, comprising 10 to 35% edible vegetable oil and/or anhydrous cream, 1~5% sodium caseinate, 1~2% concentrated whey protein powder and/or isolated whey protein powder, 0.2 to 1.5% dipotassium hydrogen phosphate, 0.1 to 0.5% sodium hexametaphosphate, 0.2 to 2% monoglyceride, 0.1 to 0.4% diacetyl tartaric acid monoglyceride, and 55 to 86% water, based on the total weight of the liquid milk in hundred percent.
5. The liquid milk of claim 4, further comprising 0.1 to 0.5% sodium citrate.
6. The liquid milk of claim 5, comprising 18 to 23% edible vegetable oil, 4~5% sodium caseinate, 1~2% isolated whey protein powder, 0.4 to 0.6% dipotassium hydrogen phosphate, 0.4 to 0.5% sodium hexametaphosphate, 0.3 to 0.5% monoglyceride/diglyceride, 0.2 to 0.4% diacetyl tartaric acid monoglyceride/diglyceride, and 70 to 75% water, based on the total weight of the liquid milk in hundred percent.
7. The liquid milk according to claim 1, wherein the liquid milk has a particle size d (0.1) of 0.01 to 0.2 μm, d (0.5) of 0.1 to 0.5 μm, and d (0.9) of 0.5 to 1.0 μm.
8. Liquid milk according to any of claims 1 to 7,
the protein content in the concentrated whey protein powder is more than or equal to 70 percent, and the protein content in the separated whey protein powder is more than or equal to 70 percent; and/or the presence of a gas in the gas,
the edible vegetable oil is one or more of hydrogenated coconut oil, hydrogenated palm kernel oil and refined coconut oil.
9. A method for preparing liquid milk, characterized in that the method comprises the following steps:
(1) Mixing water, concentrated whey protein powder and/or separated whey protein powder and part of additives to prepare an aqueous phase solution, wherein the part of additives comprise one or more of sodium caseinate, dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate;
(2) Mixing edible vegetable oil and/or anhydrous butter with the rest part of additives to prepare an oil phase solution, wherein the rest part of additives comprise mono-diglycerol fatty acid ester and/or diacetyl tartaric acid mono-diglycerol ester;
(3) Emulsifying, homogenizing and sterilizing the water phase solution and the oil phase solution at 60-70 ℃, and then obtaining the liquid milk as claimed in any one of claims 1-8, wherein the sterilization time is controlled to be 5-10s, and the sterilization temperature is controlled to be 138-140 ℃.
10. The method for preparing liquid milk according to claim 9, wherein the step (1) further comprises adding the dipotassium phosphate, the sodium hexametaphosphate and optionally sodium citrate into the water to prepare a first aqueous solution with a concentration of 5-30%, then preparing the sodium caseinate and the concentrated whey protein powder or the isolated whey protein powder into a second aqueous solution with a concentration of 5-15% at 60-70 ℃, and finally mixing the first aqueous solution and the second aqueous solution uniformly to obtain the aqueous phase solution;
the step (2) comprises heating the edible vegetable oil and/or the anhydrous cream to 60-70 ℃, then adding the monoglyceride and diglyceride and the diacetyl tartaric acid monoglyceride and diglyceride, and mixing uniformly to obtain the oil phase solution.
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