CN115299500B

CN115299500B - Liquid milk and preparation method thereof

Info

Publication number: CN115299500B
Application number: CN202210749650.0A
Authority: CN
Inventors: 柳新荣; 申娟利; 王力
Original assignee: Suzhou Golden Cat Coffee Co ltd
Current assignee: Suzhou Golden Cat Coffee Co ltd
Priority date: 2022-04-11
Filing date: 2022-06-28
Publication date: 2024-08-13
Anticipated expiration: 2042-06-28
Also published as: CN115299500A

Abstract

The invention discloses liquid milk, wherein the content of carbohydrate in each 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, by weight, 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. The liquid milk of the invention 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 little denatured or even not denatured under the conditions of shearing, homogenizing and high-temperature sterilization, and the nutritive value of the liquid milk is ensured.

Description

Liquid milk and preparation method thereof

Technical Field

The invention relates to liquid milk and a preparation method thereof.

Background

With the popularity and in-depth knowledge of health, increasing attention is paid to controlling carbohydrate intake in diets, and it is widely believed that excessive carbohydrate intake can lead to weight gain, diabetes and other health problems, low-carbohydrate and even zero-carbohydrate diets become popular, and more people pursue products with little or no carbohydrate.

At present, milk tea, coffee and other beverages are required to be huge, and liquid milk is often added into the beverage in order to improve the drinking taste and nutritive value of the beverage. The liquid milk is liquid creamer, not fresh milk produced by healthy cows, and is drunk cow milk after being treated by an effective heat sterilization method. In order to meet the demands of the market for low or no carbohydrate, some liquid milk is selected to be free of syrup, however, as the source of protein in the liquid milk is mainly milk powder, and the milk powder contains more lactose besides protein, lactose is also a carbohydrate, so that the existing liquid milk cannot meet the demands of people for low or 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 accords with the regulation of the liquid milk, and almost no carbohydrate exists.

In order to achieve the above purpose, the invention adopts the following technical scheme:

In one aspect, the invention provides liquid milk, wherein the content of carbohydrate in each 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, wherein the total weight of the liquid milk is hundred percent.

GB 28050-2011 states that the content of carbohydrate (including lactose) in every 100g or 100ml of product shall be identified as "0" when the content is less than or equal to 0.5 g. The liquid milk of the invention creatively does not use milk powder, but uses concentrated whey protein powder and/or separated whey protein powder, thereby not only meeting the requirement of protein content in the liquid milk, but also meeting the specification of '0' carbohydrate in the general rule of GB 28050-2011 prepackaged food nutrition labels, wherein the content of carbohydrate in each 100g of liquid milk is less than or equal to 0.5 g. In addition, the invention improves the stability of the liquid milk by the integral design of the liquid milk formula, reduces the denaturation and inactivation of the concentrated whey protein powder or the separated whey protein powder in the processing process, ensures the nutritive value of the liquid milk, and the prepared liquid milk has high protein content, good stability, difficult layering in storage, long shelf life and good brewing property.

Preferably, the additive comprises an emulsifier comprising one or more of sodium caseinate, mono-di-glyceride fatty acid esters and diacetyl tartaric acid mono-di-glyceride. The invention can reduce the surface tension of the system by the synergistic cooperation of the emulsifier and other components, thereby reducing the interfacial free energy and improving the stability of the liquid milk.

Further preferably, the sodium caseinate content is 1 to 5%, for example, 1%, 2%, 3%, 4%, 5%, etc.

Further preferably, the content of the mono-or diglyceride fatty acid ester is 0.1 to 2%, for example, 0.1%, 0.5%, 1%, 1.5%, 2%, etc.

Further preferably, the diacetyl tartaric acid ester of mono-diglyceride is contained in an amount of 0.1 to 0.5%, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, etc.

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 ion environment, pH value, heat treatment condition and the like, and the pH of the system can be adjusted by the cooperation of the phosphate additive and other components, and calcium ions are chelated, so that the whey protein has the function of protecting the protein.

Further preferably, the content of dipotassium hydrogen phosphate is 0.2 to 1.5%, for example, 0.2%, 0.5%, 0.7%, 0.9%, 1%, 1.2%, 1.4%, etc.

Further preferably, the content of sodium hexametaphosphate is 0.1 to 0.5%, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, etc.

Further preferably, the content of sodium citrate is 0.1 to 0.5%, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, etc.

According to some preferred embodiments, the liquid milk comprises 10 to 35% edible vegetable oil and/or anhydrous cream, 1 to 5% sodium caseinate, 1 to 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% mono-di-glyceride fatty acid ester, 0.1 to 0.4% mono-di-glyceride diacetyl tartrate, and 55 to 86% water, based on the total weight of the liquid milk as one hundred percent.

Further preferably, the liquid milk further comprises 0.1-0.5% sodium citrate.

According to some preferred embodiments, the liquid milk comprises 18 to 23% edible vegetable oil, 4 to 5% sodium caseinate, 1 to 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% mono-di-glyceride fatty acid ester, 0.2 to 0.4% diacetyl tartaric acid mono-di-glyceride, and 70 to 75% water, based on the total weight of the liquid milk as one hundred percent.

Preferably, 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.

Preferably, the protein content in the concentrated whey protein powder is 70% or more, and the protein content in the separated whey protein powder is 70% or more.

Preferably, the protein content of the liquid milk is 2 to 6%, more preferably 3 to 6%, 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, 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 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 cream with the rest part of additives to prepare an oil phase solution, wherein the rest part of additives comprise mono-diglyceride fatty acid esters and/or diacetyl tartaric acid mono-diglycerides; (3) Emulsifying, homogenizing and sterilizing the aqueous 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 ℃.

Whey protein is unstable and easy to denature, especially when high-temperature sterilization is carried out, protein denaturation is easy to occur, and the invention adopts the design of the whole components of the formula and the preparation method, and through the synergistic effect of the components, the whey protein can still exist stably without denaturation or with little denaturation after the operations of shearing, homogenizing, ultra-high temperature sterilization and the like.

Preferably, the sterilization time is controlled to be 5 to 8 seconds.

Preferably, the temperature of the sterilization is controlled to be 138-139 ℃.

Preferably, the step (1) further comprises adding the dipotassium hydrogen phosphate, the sodium hexametaphosphate and optionally sodium citrate into the water to prepare a first aqueous solution with a concentration of 5-30%, preparing the sodium caseinate and the concentrated whey protein powder or the separated whey protein powder into a second aqueous solution with a concentration of 5-15% at 60-70 ℃, and finally uniformly mixing the first aqueous solution and the second aqueous solution to obtain the aqueous solution.

Further preferably, the concentration of the first aqueous solution is controlled to be 10 to 20%, still further 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-di-glycerin fatty acid ester and the diacetyl tartaric acid mono-di-glycerin ester, and uniformly mixing 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 of the invention 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; the invention ensures that the liquid milk can be little denatured or even not denatured under the conditions of shearing, homogenizing and high-temperature sterilization by the synergistic effect of the whole formula, thereby ensuring the nutritive value of the liquid milk.

Drawings

FIG. 1 is a particle size distribution diagram 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 besides protein, the milk powder contains a large amount of lactose, so that the requirement of people on 0 carbohydrate cannot be met. Whey protein powder is high in protein content and basically free of lactose, and can meet the requirements of people on 0 carbohydrate when used for preparing liquid milk. However, whey protein powder is easily denatured in the process of preparing liquid milk, and denatured whey protein loses activity and also loses the specific function of the protein itself, so that the nutrition value is reduced, and the requirements of liquid milk cannot be met. Therefore, whey protein powder is not used for preparing liquid milk at present, and the inventor of the present invention has long studied and put forward a technical scheme of the present invention through a great deal of practice. The technical scheme, the implementation process, the principle and the like are further explained as follows.

According to some specific and preferred embodiments, the liquid milk has the carbohydrate content less than or equal to 0.5g and the protein content of 0.8-6% per 100g of the liquid milk, and the weight percentage of each component is as follows, based on the total weight of the liquid milk:

5-35% of edible vegetable oil and/or anhydrous cream;

1-5% of sodium caseinate;

Concentrating whey protein powder and/or separating whey protein powder by 1-2%;

0.2 to 1.5 percent of dipotassium hydrogen phosphate;

sodium hexametaphosphate 0.1-0.5%;

0.1 to 2 percent of mono-diglycerol fatty acid ester;

diacetyl tartaric acid mono-diglyceride 0.1-0.5%;

55-90% of water.

The liquid milk of the invention has at least the following advantages:

(1) The invention does not use milk powder, but uses concentrated whey protein powder and/or separated whey protein powder, realizes 0 carbohydrate of liquid milk, and meets the market demand.

(2) The invention ensures that the liquid milk can be little denatured or even not denatured under the conditions of shearing, homogenizing and high-temperature sterilization by the synergistic effect of the whole formula, thereby ensuring the nutritive value of the liquid milk.

(3) The liquid milk reduces the surface tension of the liquid milk and the particle size thereof by the design of the whole formula, so that the liquid milk is easier to brew.

(4) The liquid milk has the advantages of good stability, difficult layering during storage, long shelf life and the like.

The invention is further described below with reference to examples. 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 which are not noted are conventional conditions in the industry. The technical features of the various embodiments of the present invention may be combined with each other as long as they do not collide with each other.

The raw materials in the following examples and comparative examples are all commercially available, wherein the mono-di-glycerol fatty acid ester is purchased from Kai-wen food development Co., guangzhou, trade mark 9503A; diacetyl tartaric acid mono-diglyceride was purchased from Henan Zhengtong food technology Co., ltd, trade mark 1226L; concentrated whey protein powder (wpc 80) was purchased from germany BMI under the trade designation BAYOLAN P; isolated whey protein powder was purchased from new zealand constant natural under the trade designation wheyco W; sodium caseinate was purchased from new zealand tatu under the brand name Tatua 100; anhydrous cream was purchased from constant nature in new zealand.

Unless otherwise specified, "%" means mass percent.

Example 1

The above raw materials were prepared as follows (edible vegetable oil in this example is hydrogenated coconut oil) according to the formula amounts in table 1:

(1) Preparing dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate into a first aqueous solution with the concentration of 15%; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with concentration of 10% by using water with 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 ℃, then adding mono-diglyceride fatty acid ester and diacetyl tartaric acid mono-diglyceride, and uniformly mixing to obtain an oil phase solution;

(4) Emulsifying, homogenizing and sterilizing the aqueous phase solution and the oil phase solution at 60 ℃ to obtain a commercial sterile product. Wherein, the process conditions of the ultra-high temperature sterilization are as follows: 138 ℃,5 seconds.

The protein content of the product in this example was 2.5%, and the particle size distribution of the product was shown in FIG. 1, wherein the product d (0.1) was 0.088. Mu.m, d (0.5) was 0.200. Mu.m, and d (0.9) was 0.686. Mu.m.

When the protein is heated and the system is damaged, flocculation or agglutination phenomenon can occur, the embodiment can protect the protein through the synergistic effect of the components, prevent the protein from being damaged, and inhibit flocculation and agglutination of the protein, so that the product has smaller particle size, is easier to brew and has better stability.

Example 2

This example differs from example 1 in the formulation and formulation amount as follows:

step (1) preparing dipotassium hydrogen phosphate and sodium hexametaphosphate into a first aqueous solution with the concentration of 20%; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with concentration of 5% by using water with temperature of 60 ℃;

the protein content of the product in this example was 2.5%, d (0.1) was 0.168. Mu.m, d (0.5) was 0.401. Mu.m, and d (0.9) was 0.920. Mu.m.

Example 3

In this example, the following differences exist, except that the formulation and formulation amount are different from those of example 1 (the edible vegetable oil in this example is hydrogenated palm kernel oil):

Preparing dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate into a first aqueous solution with the concentration of 20%; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with concentration of 5% by using water with temperature of 60 ℃;

the protein content of the product in this example was 6%, the d (0.1) of the product was 0.103. Mu.m, d (0.5) was 0.233. Mu.m, and d (0.9) was 0.716. Mu.m.

Example 4

The main difference between this example and example 1 is the difference in formulation and formulation amount (refined coconut oil is the edible vegetable oil in this example).

The protein content of the product in this example was 3.7%, d (0.1) was 0.149 μm, d (0.5) was 0.333 μm, and d (0.9) was 0.770. Mu.m.

Example 5

The main difference between this embodiment and the embodiment is that:

The process conditions of the ultra-high temperature sterilization are as follows: 140℃for 10 seconds.

Because the product has higher heating strength, the flocculation and aggregation phenomena of the product occur. Wherein, the product d (0.1) is 0.117 μm, d (0.5) is 5.359 μm, and d (0.9) is 92.235 μm.

Example 6

The main difference between this example and example 1 is the difference in formulation and formulation amount (hydrogenated coconut oil is the edible vegetable oil in this example).

The protein content of the product in this example was 5.0%, d (0.1) was 0.167 μm, d (0.5) was 0.391 μm, and d (0.9) was 0.855. Mu.m.

The raw material component contents of the liquid milk in examples 1 to 6 described above are shown in Table 1 below.

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 Table 3

Raw material name	Comparative example 1
		Edible vegetable oil	5％
Anhydrous cream	5％
		Casein acid sodium salt	2％
Whey powder	2％
		Dipotassium hydrogen phosphate	0.2％
Sodium hexametaphosphate	0.3％
		Sodium citrate	0.2％
Fatty acid ester of mono-and di-glycerol	0.5％
		Water and its preparation method	84.8％

The preparation method of the liquid milk comprises the following steps:

(1) Preparing dipotassium hydrogen phosphate, sodium hexametaphosphate and sodium citrate into a first aqueous solution with the concentration of 15%; preparing sodium caseinate and whey powder into a second aqueous solution with concentration of 10% by using water with temperature of 65 ℃;

(3) Heating hydrogenated coconut oil and anhydrous cream to 60 ℃, and then adding the mono-diglycerol fatty acid ester to uniformly mix to obtain an oil phase solution;

The protein content of the product in this example was 2.0%, the product was viscous, the system was broken, the emulsion was in a flocculated state, and the particle size distribution of the product was as shown in FIG. 2, wherein the product d (0.1) was 9.571. Mu.m, d (0.5) was 52.643. Mu.m, and d (0.9) was 175.889. Mu.m.

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 Table 4

Raw material name	Comparative example 2
		Edible vegetable oil	30％
Casein acid sodium salt	4％
		Concentrated whey protein powder	2％
Dipotassium hydrogen phosphate	1.3％
		Fatty acid ester of mono-and di-glycerol	2％
Water and its preparation method	60.7％

The preparation method of the liquid milk comprises the following steps:

(1) Preparing dipotassium hydrogen phosphate into a first aqueous solution with the concentration of 15%; preparing sodium caseinate and concentrated whey protein powder into a second aqueous solution with concentration of 10% by using water with temperature of 65 ℃;

(3) Heating hydrogenated coconut oil to 60 ℃, then adding mono-diglyceride fatty acid ester, and uniformly mixing to obtain an oil phase solution;

The protein content of the product in this example was 5.0%, the product was in a flocculent, agglomerated state, the particle size d (0.1) of the product was 0.110 μm, d (0.5) was 15.633 μm, and d (0.9) was 138.026. Mu.m.

The present invention has been described in detail with the purpose of enabling those skilled in the art to understand the contents of the present invention and to implement the same, but not to limit the scope of the present invention, and all equivalent changes or modifications made according to the spirit of the present invention should be included in the scope of the present invention.

Claims

1. A liquid milk, characterized in that, per 100g of the liquid milk, the content of carbohydrate is less than or equal to 0.5g, the protein content of the liquid milk is 2-6%, the particle size d (0.1) of the liquid milk is 0.088-0.2 μm, d (0.5) is 0.2-0.5 μm, d (0.9) is 0.686-1.0 μm, and the liquid milk comprises, based on the total weight of the liquid milk as one hundred percent:

10-30% of edible vegetable oil and/or anhydrous cream,

1-5% Of sodium caseinate,

Concentrating 1-2% of whey protein powder and/or separated whey protein powder,

0.2 To 1.3% of dipotassium hydrogen phosphate,

Sodium hexametaphosphate 0.2-0.4%,

Sodium citrate 0-0.3%,

0.3-2% Of mono-diglyceride fatty acid ester,

0.1 To 0.3% of diacetyl tartaric acid mono-diglyceride,

59.9-86% Of water.

2. The liquid milk of claim 1, wherein the liquid milk comprises 18-23% edible vegetable oil, 4-5% sodium caseinate, 1-2% isolated whey protein powder, 0.4-0.6% dipotassium hydrogen phosphate, 0.3-0.4% sodium hexametaphosphate, 0-0.3% sodium citrate, 0.3-0.5% mono-di-glyceride fatty acid ester, 0.2-0.3% diacetyl tartaric acid mono-di-glyceride, and 70-75% water, based on the total weight of the liquid milk.

3. Liquid milk according to claim 1 or 2, characterized in that the protein content in the concentrated whey protein powder is 70% or more and the protein content in the separated whey protein powder is 70% or more; and/or the number of the groups of groups,

The edible vegetable oil is one or more of hydrogenated coconut oil, hydrogenated palm kernel oil and refined coconut oil.

4. A method of preparing liquid milk according to any one of claims 1 to 3, characterized in that the method of preparing comprises the steps of:

(1) Adding dipotassium hydrogen phosphate, sodium hexametaphosphate and optionally sodium citrate into water to prepare a first aqueous solution with the concentration of 15-20%, preparing sodium caseinate and concentrated whey protein powder or separated whey protein powder into a second aqueous solution with the concentration of 5-10% at 60-70 ℃, and finally uniformly mixing the first aqueous solution and the second aqueous solution to obtain the aqueous solution;

(2) Heating edible vegetable oil and/or anhydrous cream to 60-70 ℃, then adding mono-diglyceride fatty acid ester and diacetyl tartaric acid mono-diglyceride, and uniformly mixing to obtain an oil phase solution;

(3) Emulsifying, homogenizing and sterilizing the aqueous phase solution and the oil phase solution at 60-70 ℃ to obtain liquid milk, wherein the sterilization time is controlled to be 5-8 s, and the sterilization temperature is controlled to be 138-139 ℃.