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CN-122004330-A - Instant milk and coffee solid beverage and preparation method thereof

CN122004330ACN 122004330 ACN122004330 ACN 122004330ACN-122004330-A

Abstract

The invention provides an instant milk coffee solid beverage and a preparation method thereof, belongs to the technical field of solid beverages, and aims at solving the problems of low dissolution rate, poor system stability, lack of satiety and the like of the existing instant milk coffee. The compound emulsifier consists of sucrose fatty acid polyester and mono-diglycerin fatty acid ester, has synergistic effect, can realize rapid wetting and dispersing, improves the solubility and stability, remarkably improves the water solubility and stability of whey protein after being modified by arabinoxylan, and has pure aroma and low bitter taste. The instant milk and coffee solid beverage disclosed by the invention can be rapidly dissolved, is high in stability after being brewed, has rich milk fragrance and coffee burnt fragrance, contains high-quality double proteins, is suitable for meal replacement foods, and can meet the diversified requirements of convenient drinking, weight management and nutrition supplementation of consumers.

Inventors

  • CHEN ZHIBO
  • ZHANG TAIAN
  • LUO NING

Assignees

  • 广州万康保健品有限公司

Dates

Publication Date
20260512
Application Date
20260310

Claims (10)

  1. 1. An instant milk-coffee solid beverage is characterized by comprising, by weight, 18-23 parts of modified whey protein, 8-12 parts of whole milk powder, 12-16 parts of coffee extract, 0.7-1 part of a compound emulsifier, 6-10 parts of a flavoring agent and 20-25 parts of a satiety compound; the composite emulsifier consists of sucrose fatty acid polyester and mono-diglyceride fatty acid ester according to the mass ratio of (1-2): 1; the satiety compound consists of beta-glucan, fructo-oligosaccharide and glucomannan according to the mass ratio of (3-4): (2-3): (1-2).
  2. 2. The instant milk coffee solid beverage according to claim 1, wherein the preparation method of the modified whey protein comprises the steps of mixing an arabinoxylan colloidal solution with whey protein powder, performing glycosylation reaction after being treated by a pulsed electric field, and drying to obtain the modified whey protein.
  3. 3. Instant milk-coffee solid beverage according to claim 2, characterized in that the mass fraction of the arabinoxylan colloidal solution is 2% -3%, the mass ratio of arabinoxylan colloidal solution to whey protein powder being (8-12): 1.
  4. 4. Instant milk and coffee solid beverage according to claim 2, characterized in that the electric field strength of the pulsed electric field is 12-18kV/cm, the pulse width is 18-23 μs, the pulse frequency is 90-110Hz, the total time is 100-130s.
  5. 5. Instant milk and coffee solid beverage according to claim 2, characterized in that the glycosylation reaction is carried out at a temperature of 50-60 ℃, at a speed of 80-120rpm for a time of 80-100min.
  6. 6. The instant milk coffee solid beverage according to claim 1, wherein the preparation method of the coffee extract comprises the steps of roasting coffee beans, crushing to obtain coffee powder, mixing the coffee powder with water, adding complex enzyme for enzymolysis, centrifuging, filtering the supernatant by a ceramic membrane and an ultrafiltration membrane in sequence, concentrating the filtrate, and drying to obtain the coffee extract.
  7. 7. Instant milk and coffee solid beverage according to claim 6, wherein the baking comprises preheating for 8-12min at 155-165 ℃, heating for 8-10min at 185-190 ℃, and cooling to 115-125 ℃ and preserving heat for 4-6min.
  8. 8. The instant milk-coffee solid beverage according to claim 6, wherein the complex enzyme consists of cellulase and bromelain according to a mass ratio (2-4) of 1, wherein the enzymolysis temperature is 42-45 ℃, the pH value is 4.8-5.2, and the time is 70-80min.
  9. 9. A method for preparing an instant solid drink of milk and coffee according to any one of claims 1 to 8, comprising mixing modified whey protein, whole milk powder, flavoring agent and water, sequentially adding a compound emulsifier, coffee extract and satiety compound, shearing and emulsifying, and drying to obtain the instant solid drink of milk and coffee.
  10. 10. Use of an instant milk-coffee solid beverage according to any one of claims 1 to 8 for the preparation of meal replacement food.

Description

Instant milk and coffee solid beverage and preparation method thereof Technical Field The invention relates to the technical field of solid beverages, in particular to an instant milk coffee solid beverage and a preparation method thereof. Background Instant milk coffee is taken as a convenient beverage with coffee aroma and mellow taste of milk, and the instant milk coffee takes up important market positions in the field of instant beverages by virtue of the characteristics of quick brewing and convenient drinking, is widely applied to various scenes such as home, office, outdoor and the like, and meets the requirements of consumers on efficient and convenient beverages. However, the existing instant milk and coffee products still have a plurality of technical problems to be solved in terms of production process and product quality, most of the products adopt a preparation mode of dry-mixed instant coffee powder and creamer powder, the solubility difference of the two components is large, the problems of inconsistent dissolution rate and component separation are easy to occur, undissolved residual particles exist after brewing, drinking experience is affected, aggregation reaction is easy to occur in milk proteins in a milk and coffee system, precipitation and layering phenomena occur after the products are rehydrated, system stability and taste smoothness are damaged, the wettability and solubility of the existing products are poor, the existing products can be primarily dissolved after long-time stirring during brewing, the quick drinking needs of consumers under the fast-paced life cannot be met, the existing products only meet the drinking flavor needs, the satiety function is not suitable for modern consumers to replace meal, the diet scene of controlling heat intake, and the problems of fast postprandial hunger and out of heat intake are difficult to solve. Therefore, the development of the instant milk-coffee solid beverage with rapid dissolution, strong stability and strong satiety becomes an urgent requirement for the development of the current industry, and has important significance for meeting the diversified requirements of consumers. Disclosure of Invention The invention aims to provide an instant milk coffee solid beverage and a preparation method thereof, the instant milk and coffee solid beverage provided by the invention has the characteristics of high dissolution rate, high stability and strong satiety. In order to achieve the above object, the present invention provides the following technical solutions: The invention provides an instant milk and coffee solid beverage, which comprises, by weight, 18-23 parts of modified whey protein, 8-12 parts of whole milk powder, 12-16 parts of coffee extract, 0.7-1 part of a compound emulsifier, 6-10 parts of a flavoring agent and 20-25 parts of a satiety compound, wherein the compound emulsifier consists of sucrose fatty acid polyester and mono-diglycerin fatty acid ester according to a mass ratio of (1-2): 1, and the satiety compound consists of beta-glucan, fructo-oligosaccharide and glucomannan according to a mass ratio of (3-4): 2-3): 1-2. Preferably, the preparation method of the modified whey protein comprises the steps of mixing an arabinoxylan colloidal solution with whey protein powder, performing glycosylation reaction after pulsed electric field treatment, and drying to obtain the modified whey protein. More preferably, the mass fraction of the arabinoxylan colloid solution is 2% -3%, and the mass ratio of the arabinoxylan colloid solution to the whey protein powder is (8-12): 1. More preferably, the electric field strength of the pulsed electric field is 12-18kV/cm, the pulse width is 18-23 mu s, the pulse frequency is 90-110Hz, and the total time is 100-130s. More preferably, the temperature of the glycosylation reaction is 50-60 ℃, the rotating speed is 80-120rpm, and the time is 80-100min. Preferably, the preparation method of the coffee extract comprises baking coffee beans, pulverizing to obtain coffee powder, mixing with water, adding complex enzyme for enzymolysis, centrifuging, filtering supernatant sequentially with ceramic membrane and ultrafiltration membrane, concentrating filtrate, and drying to obtain coffee extract. More preferably, the baking comprises preheating at 155-165 deg.C for 8-12min, heating to 185-190 deg.C for 8-10min, cooling to 115-125 deg.C, and maintaining for 4-6min. More preferably, the compound enzyme consists of cellulase and bromelain according to the mass ratio (2-4): 1, wherein the enzymolysis temperature is 42-45 ℃, the pH value is 4.8-5.2, and the time is 70-80min. Preferably, the flavoring agent is at least one of xylitol, maltitol, erythritol and steviol glycoside. The invention also provides a preparation method of the instant milk-coffee solid beverage, which comprises the steps of mixing modified whey protein, full-fat milk powder, flavoring agents and water, sequentially adding a compound em