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CN-117256710-B - Stable composition and application thereof in improving stability of milk-containing coffee beverage, and milk-containing coffee beverage prepared by same

CN117256710BCN 117256710 BCN117256710 BCN 117256710BCN-117256710-B

Abstract

The invention relates to the technical field of coffee beverage processing, in particular to a stable composition and application thereof in improving the stability of milk-containing coffee beverage, and a prepared milk-containing coffee beverage. Because the concentration of coffee and milk solids are higher, casein aggregation and poor fluidity of the product are easy to occur after the product is sterilized at high temperature, the invention well solves the problems, can be stored for up to 9 months at normal temperature, and can also increase the logistics circulation radius.

Inventors

  • CHAI BIN
  • Luo Aojie

Assignees

  • 宜兰食品工业股份有限公司
  • 上海旺旺食品集团有限公司
  • 上海潮旺科技有限公司

Dates

Publication Date
20260505
Application Date
20230825

Claims (8)

  1. 1. The stable composition is characterized by comprising the following components in parts by weight: 0.06 part of mono-diglycerol fatty acid ester Sucrose fatty acid ester 0.03 part 0.01 Part of phospholipid Sodium carbonate 0.2 part Disodium hydrogen phosphate 0.06 parts Sodium citrate 0.8 part Sodium tripolyphosphate 0.01 part 0.015 Part of carrageenan Microcrystalline cellulose 0.2 part Gellan gum 0.005 parts Or (b) 0.04 Part of mono-diglycerol fatty acid ester Sucrose fatty acid ester 0.02 part 0.03 Part of phospholipid Sodium carbonate 0.35 part Disodium hydrogen phosphate 0.1 part Sodium citrate 0.4 part Sodium tripolyphosphate 0.02 part 0.01 Part of carrageenan Microcrystalline cellulose 0.3 part Gellan gum 0.015 parts Or (b) 0.02 Part of mono-diglycerol fatty acid ester Sucrose fatty acid ester 0.01 part 0.05 Part of phospholipid Sodium carbonate 0.5 part Disodium hydrogen phosphate 0.14 part Sodium citrate 0.1 part Sodium tripolyphosphate 0.03 part 0.02 Part of carrageenan Microcrystalline cellulose 0.4 part 0.01 Part of gellan gum.
  2. 2. A stable formulation comprising the stable composition of claim 1 and water.
  3. 3. The stable formulation of claim 2, wherein, the paint consists of the following components in percentage by weight: 0.06% of mono-diglycerol fatty acid ester Sucrose fatty acid ester 0.03% Phospholipid 0.01% Sodium carbonate 0.2% Disodium hydrogen phosphate 0.06% Sodium citrate 0.8% Sodium tripolyphosphate 0.01% Carrageenan 0.015% Microcrystalline cellulose 0.2% Gellan gum 0.005% The balance being water; Or (b) 0.04% Of mono-diglyceride fatty acid ester Sucrose fatty acid ester 0.02% Phospholipid 0.03% Sodium carbonate 0.35% Disodium hydrogen phosphate 0.1% Sodium citrate 0.4% Sodium tripolyphosphate 0.02% Carrageenan 0.01% Microcrystalline cellulose 0.3% Gellan gum 0.015% The balance being water; Or (b) 0.02% Of mono-diglyceride fatty acid ester Sucrose fatty acid ester 0.01% Phospholipid 0.05% Sodium carbonate 0.5% Disodium hydrogen phosphate 0.14% Sodium citrate 0.1% Sodium tripolyphosphate 0.03% Carrageenan 0.02% Microcrystalline cellulose 0.4% Gellan gum 0.01% The balance being water.
  4. 4. Use of any of the following to improve the stability of a milk-containing coffee beverage; (I) A stabilizing composition as claimed in claim 1, or (II) the stable formulation of claim 2 or 3.
  5. 5. Milk-containing coffee beverage, characterized by comprising any of the following: (I) A stabilizing composition as claimed in claim 1, or (II) the stable formulation of claim 2 or 3.
  6. 6. The milk-containing coffee beverage of claim 5, further comprising dairy and coffee solids; The weight ratio of the dairy product to the coffee solids to any of (4.7-20): (4-10): (0.625-2.045); (I) A stabilizing composition as claimed in claim 1, or (II) the stable formulation of claim 2 or 3.
  7. 7. A method of preparing a milk-based coffee beverage according to claim 6, wherein the milk, the coffee solids are taken and mixed with any of the following; (I) A stabilizing composition as claimed in claim 1, or (II) the stable formulation of claim 2 or 3.
  8. 8. The method of preparing as claimed in claim 7, comprising the steps of: Step 1, pre-dissolving milk powder, condensed milk or concentrated milk with water at 60-70 ℃ for 4.7-20%, stirring in a water bath at 60-70 ℃ for 30-60 min to obtain a feed liquid A, and cooling to 10-15 ℃ for later use; step 2, adding the single-diglycerol fatty acid ester, the sucrose fatty acid ester, the phospholipid, the carrageenan, the microcrystalline cellulose and the gellan gum into the hot water at 70-85 ℃ to disperse to obtain a feed liquid B, and cooling to 10-15 ℃ for standby; Dissolving the coffee instant powder or the coffee concentrate in water at 15-35 ℃, adding sodium carbonate with the concentration of 0.15-0.4% into the coffee instant powder or the coffee concentrate to obtain a solution C, filtering the solution C, and cooling the solution C to 10-15 ℃ for later use, wherein the solid content of the coffee accounts for 4-10% of the total mass of the finished product; the powder-water ratio of the coffee concentrate is 1:3, and an extract is obtained through hot water at 90 ℃ and 0-5 bar; the centrifugation is disc type centrifugation, the rotating speed is 4500-5500 rpm, and the turbidity is less than 40NTU; Step 4, uniformly mixing the feed liquid A and the feed liquid B, adding sodium citrate or potassium citrate and sodium tripolyphosphate, stirring for 5-10 min, slowly adding the feed liquid C in the stirring process, uniformly mixing, then supplementing 0.05-0.1% of sodium carbonate again, and using normal-temperature water to fix the volume to 100% to obtain feed liquid D; And 5, heating the solution D to 70-75 ℃, homogenizing at 200bar, performing high-temperature instantaneous sterilization at 130-140 ℃ for 3-5 seconds, homogenizing at 160bar twice, performing aseptic filling or cooling to 25-90 ℃ for filling, and performing sterilization at 100-130 ℃ for 10-20 minutes to obtain the milk-containing coffee beverage.

Description

Stable composition and application thereof in improving stability of milk-containing coffee beverage, and milk-containing coffee beverage prepared by same Technical Field The invention relates to the technical field of coffee beverage processing, in particular to a stable composition and application thereof in improving the stability of milk-containing coffee beverage, and a prepared milk-containing coffee beverage. Background The coffee market is growing at a high speed with a composite speed increasing of 10% each year, and the speed increasing of instant coffee is reduced to about 2% in the market, mainly because hot water is needed for brewing the three-in-one instant coffee, and the convenience is greatly reduced. The cold water can be brewed, and the problems are well solved. And compared with pure concentrated black coffee, the concentrated coffee has mellow and smooth flavor after milk adding, and has better palatability. The invention not only can be directly drunk, but also can be added with water, milk and ice cubes, thereby providing more application scenes. Because the concentration of coffee and milk solids are higher, casein aggregation and poor fluidity of the product are easy to occur after the product is sterilized at high temperature, the invention well solves the problems, can be stored for up to 9 months at normal temperature, and can also increase the logistics circulation radius. Because the concentrated coffee has high acidity and serious acidification in shelf life, substances such as caffeic acid, tannic acid, chlorogenic acid and the like contained in the coffee are easy to combine and flocculate with cow milk protein after being mixed with dairy products, the coexistence instability coefficient of the two components is increased, and the proteins are easy to flocculate and agglomerate in the high-temperature sterilization process and in the shelf life, so that the stability and the taste of the product are influenced. Thus, the currently marketed espresso products contain little milk, whereas ordinary milk-containing coffee beverages often have a protein content of less than 3%. Therefore, the milk-containing concentrated coffee beverage with high caffeine concentration and the preparation method thereof have important practical significance. Disclosure of Invention In view of this, the present invention provides a stable composition and its use in improving the stability of milk-containing coffee beverages, and milk-containing coffee beverages produced thereby. In order to achieve the above object, the present invention provides the following technical solutions: The invention provides a stable composition, which comprises the following components in parts by weight: In some embodiments of the invention, the stabilizing composition comprises the following components in parts by weight: Or (b) Or (b) The invention also provides a stable formulation comprising the stable composition and water. In some embodiments of the present invention, the stable formulation comprises the following components in weight percent: the balance being water. In some embodiments of the present invention, the stable formulation comprises the following components in weight percent: The balance being water; Or (b) The balance being water; Or (b) The balance being water. Based on the above research, the invention also provides the application of any of the following in improving the stability of milk-containing coffee beverage; (I) Or (c) said stabilizing composition, or (II) said stable formulation. More importantly, the invention also provides a milk-containing coffee drink, which comprises any of the following components: (I) Or (c) said stabilizing composition, or (II) said stable formulation. In some embodiments of the invention, the milk-containing coffee beverage further comprises milk and coffee solids; The weight ratio of the dairy product to the coffee solid is (4.7-20): (4-10): (0.625-2.045); (I) A stable composition as claimed in claim 1 or 2, or (II) the stable formulation of any one of claims 3 to 5. In addition, the invention also provides a preparation method of the milk-containing coffee beverage, wherein the milk product and the coffee solid are mixed with any one of the following materials; (I) Or (c) said stabilizing composition, or (II) said stable formulation. In some embodiments of the invention, the preparation method comprises the steps of: step 1, pre-dissolving milk powder (condensed milk and concentrated milk) with water at 60-70 ℃ for 4.7-20%, stirring in a water bath at 60-70 ℃ for 30-60 min to obtain a feed liquid A, and cooling to 10-15 ℃ for later use; step 2, adding the single-diglycerol fatty acid ester, the sucrose fatty acid ester, the phospholipid, the carrageenan, the microcrystalline cellulose and the gellan gum into the hot water at 70-85 ℃ to disperse to obtain a feed liquid B, and cooling to 10-15 ℃ for standby; Dissolving coffee instant powder or coffee concentr