CN105379836A - Method for preparing milk-containing beverage and milk-containing beverage prepared according to method - Google Patents

Abstract

The present invention relates to a method for preparing a milk-containing beverage and a milk-containing beverage prepared by this method. The invention relates to a method for preparing a milk drink, which is characterized in that the milk-containing raw material is treated with protease, and then the milk drink is prepared. By using protease, the protein molecules in the milk-containing raw materials are hydrolyzed to form small molecular proteins or polypeptides, and the amount of stabilizer required for beverage preparation is reduced, thereby preparing milk-containing beverages containing less stabilizers. The present invention provides milk-containing beverages with reduced stabilizers. The milk-containing drink of the present invention may be a fermented milk-containing drink or a non-fermented milk-containing drink.

Description

A method for preparing milk-containing beverage and milk-containing beverage prepared by the method

technical field

The invention belongs to the field of beverage preparation. Specifically, the present invention is a method for preparing a milk-containing beverage, which is characterized in that protease is used to hydrolyze the protein molecules in the milk-containing raw material to form small molecular proteins or polypeptides, and the stabilizer required for preparing beverages The dosage is reduced, thereby preparing milk-containing beverages with less stabilizers.

Background technique

Milk beverages use milk or dairy products as the main raw material, by adding auxiliary materials such as stabilizers, sweeteners, flavors, etc., fermented by lactic acid bacteria, diluted, acid-adjusted, or directly use organic acids (such as lactic acid, malic acid, citric acid, etc.) to adjust the pH range of milk to the range of 3.8 to 4.2, and its protein content is about greater than 1%. Milk can be fresh milk, and dairy products include reconstituted milk and the like. However, the easy sedimentation of casein in milk beverages under acidic conditions has been a key issue. Therefore, stabilizers are an essential ingredient, and more and more stabilizers have been developed.

In Chinese patent application 201110299684.6 (published on April 10, 2013), when preparing an acidic milk-containing beverage, 0.1% to 0.5% by weight of a special stabilizer for acidic milk is used. The acidic milk-containing beverage contains the following components by weight percentage: 10%-18% of raw milk, 5%-30% of fermented yoghurt, 2.8%-3.5% of white sugar, 0.007%-0.01% of acesulfame potassium, and 0.17% of Na salt -0.23%, special stabilizer for yogurt 0.1%-0.5%, essence 0.015%-0.025%, citric acid 0.18%-0.26%, malic acid 0.03%-0.07%, and the balance of water. The special stabilizer for yogurt is made of pectin, propylene glycol alginate and sodium carboxymethylcellulose in a mass ratio of 1:1:1.

Chinese patent 200580016736.7 (announcement authorized on December 19, 2012) discloses an acidic milk drink, wherein a certain weight ratio of polydextrose and sugar needs to be added. The sour milk drink has a solids-not-fat (SNF) of 1.0% by mass to 4.0% by mass, a weight ratio of polydextrose to sugar of 10:90 to 65:35, and an added amount of polydextrose of 1.1% by mass. ~7.0% by mass, and the added amount of sugar is 3.8% by mass to 9.5% by mass.

Chinese patent application 200580001520.3 (published on January 31, 2007) discloses an emulsion stabilizer for milk beverages and a milk beverage containing the emulsion stabilizer. The emulsion stabilizer for milk drinks contains polyoxyethylene sorbitan fatty acid ester. Milk beverages are beverages containing milk components, such as milk coffee, French milk coffee, milk tea and the like. Milk ingredients include milk, whole milk powder, milk skin powder, fresh cream and the like. The content of the emulsion stabilizer in the milk drink is usually 0.04 to 0.3% by weight.

Chinese patent 200780038268.2 (authorized announcement on July 17, 2013) discloses a manufacturing method of a fermented milk beverage or a lactic acid bacteria beverage. Stabilizers are used therein. The added amount is 0.1-0.4% by weight of the final product fermented milk drink or lactic acid bacteria drink.

Chinese patent application 201510273856.0 (published on August 12, 2015) discloses a milk-containing beverage, which contains a stabilizer. The dairy drink contains milk, soy flour, stabilizers, antioxidants and water. Stabilizers include sodium caseinate, phospholipids and hydrophilic emulsifiers. In the particular milk-containing beverage disclosed therein, the stabilizers include carrageenan, xanthan gum, microcrystalline cellulose, sodium caseinate, phospholipids, citrate fatty acid glycerides, sodium ascorbate, sodium bicarbonate, and sodium tripolyphosphate.

A novel milk beverage stabilizer is disclosed in Chinese patent application 201210565737.9 (published on March 13, 2013). It contains the following components by weight percentage: 35%-40% of polyglycerol monostearate, 10-15% of sucrose fatty acid ester, 5-10% of sodium stearate lactate, 5-10% of carrageenan, guar bean Glue 20-25%, sodium citrate 10-15%.

Chinese patent 201010300086.1 (authorized announcement on March 27, 2013) discloses a milk beverage stabilizer. The components and mass percentages of the milk beverage stabilizer are: 50%-70% of carboxymethyl cod gum, 10%-30% of gum arabic, 10%-20% of propylene glycol alginate, and 5% of guar gum ~10%. The components and mass percentages of the prepared acidic milk drink are: 1%-8% of whole milk powder or skimmed milk powder, 0.2%-1% of stabilizer, 10%-20% of white sugar, and the balance is water.

Chinese patent application 201110195201.8 (published on January 18, 2012) discloses an emulsion stabilizer and a milk beverage. The emulsion stabilizer contains diglycerin fatty acid ester and sorbitan fatty acid ester having a monoester content of 50% by weight or more.

Chinese patent 201310120625.7 (authorized announcement on May 27, 2015) discloses a milk-containing beverage and a preparation method thereof. The milk-containing beverage contains anti-dairy milk, 25-60 parts of white granulated sugar, 3-10 parts of stabilizer, 0.08-0.16 parts of aspartame, 0.08-0.16 parts of acesulfame potassium, 2-4 parts of fruit Glue, 3-5 parts of citric acid, 0.5-5 parts of lactic acid, 0.5-1.5 parts of resistant dextrin, 1.0-2.0 parts of inulin, 20-65 parts of wild flowers and wild honey, purified water to 1000 parts .

The use of stabilizers in milk beverages is very common, but the price of stabilizers brings cost problems. At the same time, the addition of foreign substances has also caused health concerns. Therefore, there is a need to reduce the amount of stabilizer used.

Contents of the invention

The invention provides a method for preparing milk beverage, which is characterized in that the milk-containing raw material is treated with protease to obtain the enzyme-treated milk-containing raw material, and auxiliary raw materials are added to the enzyme-treated milk-containing raw material to produce a finished milk beverage.

The milk-containing raw material is milk or milk products.

The protease is neutral, acid or alkaline protease.

Wherein, lactic acid fermentation is carried out in the process of making the finished milk beverage from the milk-containing raw material by enzyme treatment.

Wherein, a stabilizer is added to the finished milk beverage made from the enzyme-treated milk-containing raw material.

The present invention also provides a method for preparing a milk drink with reduced stabilizer, which is characterized in that: the milk-containing raw material is treated with protease, and the enzyme-treated milk-containing raw material is made into a finished milk drink, wherein the enzyme-treated milk-containing raw material is made into Stabilizers are used in finished milk beverages, and the amount of stabilizers used is reduced by 1% to 40% relative to milk-containing raw materials that have not been treated with proteases.

The milk-containing raw material is milk or milk products.

The protease is neutral, acid or alkaline protease.

Wherein, lactic acid fermentation is carried out in the process of making the finished milk beverage from the milk-containing raw material by enzyme treatment.

The present invention also provides a method for preparing a milk beverage, which is characterized in that: the milk-containing raw material is treated with protease, and lactic acid fermentation is carried out to produce a finished milk beverage, wherein the enzyme treatment and lactic acid fermentation are carried out simultaneously.

The invention reduces the use of stabilizers through the enzyme treatment of milk beverage raw materials.

The main raw materials of milk beverages and their auxiliary materials are two major types of substances in the preparation of milk beverages. Fresh milk or reconstituted milk is the main raw material, and stabilizers, sweeteners, flavors, etc. are auxiliary raw materials. In the present invention, the main raw material, that is, the ingredients containing milk protein, is treated with enzymes to form the main raw material for protein decomposition, reducing the demand for stabilizers.

As far as the production of fermented milk beverages is concerned, the technical solution provided by the present invention uses fresh milk or reconstituted milk as the main raw material to carry out proteolysis, and by adding auxiliary materials such as stabilizers, sweeteners, essences, etc., after lactic acid bacteria fermentation, dilution, Adjust acid to make fermented milk drink. Wherein, the added amount of the stabilizer is reduced by 1% to 40% relative to the known added amount.

With regard to the manufacture of non-fermented milk beverages, the technical solution provided by the present invention is to use fresh milk or reconstituted milk as the main raw material, carry out proteolysis, add stabilizers, sweeteners, flavors and other auxiliary materials, and use organic acids (such as Lactic acid, malic acid, citric acid, etc.) are made by adjusting the pH range of milk to a range of 3.8 to 4.2. Wherein, the added amount of the stabilizer is reduced by 1% to 40% relative to the known added amount.

Suitable enzyme preparation types include neutral, acid and alkaline proteases. Proteases include specific or nonspecific. The enzyme preparation used may be one or more endoproteases, or a combination of endoproteases and exoproteases.

The technical scheme of the invention can be applied to various milk drinks and various milk drink additives that have been disclosed.例如上面提及的中国专利申请201110299684.6，中国专利200580016736.7，中国专利申请200580001520.3，中国专利200780038268.2，中国专利申请201510273856.0，中国专利申请201210565737.9，中国专利201010300086.1，中国专利申请201110195201.8，中国专利201310120625.7。 In the preparation of these milk beverages, the introduction of enzyme treatment to reduce the amount of stabilizer used is also within the scope of the present invention. When these stabilizers are used, it is also within the scope of the present invention to adopt a smaller amount of stabilizer by enzymatic treatment of the main raw materials.

In view of the fact that the essence of the technical solution provided by the present invention is to use enzymes to treat the main raw materials of milk beverages, thereby reducing the amount of stabilizer added in the auxiliary raw materials or exempting the use of stabilizers, the present invention can be grafted to many milk beverage manufacturing and many The use of milk drink additives. It is impossible to exhaustively list these known milk drinks and milk drink stabilizers, and this application will not list them one by one here. Moreover, those skilled in the art can realize and practice the milk drink and the milk drink stabilizer adopting the technical solution of the present invention.

In the present invention, the term "milk drink" refers to a drink product containing a milk component.

In the present invention, the term "milk drink stabilizer" refers to a substance used to stabilize the state of milk drink.

The invention provides an enzymatically hydrolyzed milk drink with 1% to 40% stabilizer reduction. "1% to 40% reduction of stabilizer" refers to the reduction of the amount of stabilizer by 1% to 40% relative to the milk drink with the same composition without enzymatic hydrolysis treatment.

The invention provides a milk beverage with enzymolysis and fermentation and a stabilizer reduction of 1% to 40%. "1% to 40% reduction of stabilizer" refers to the reduction of the amount of stabilizer by 1% to 40% relative to a milk drink with the same composition that has not been subjected to enzymatic hydrolysis treatment and fermentation treatment.

The reduction of the stabilizer in the present invention can be any value between 1% and 40%, such as 10%, 20%, 30% and so on. The reduction of the stabilizer in the present invention means that compared with the control sample without protease, the added amount of the stabilizer is reduced, but the same or close to or better stabilizing effect can be achieved.

The present invention provides methods for preparing these milk drinks.

The method of the present invention includes the following operations: standardization and sterilization of fresh milk or reconstituted milk, enzymatic treatment of fresh milk or reconstituted milk to form enzymolyzed milk raw materials, lactic acid fermentation, or simultaneous enzymolysis and fermentation, addition of auxiliary raw materials, sterilization, and packaging of finished products.

All kinds of milk beverages of the present invention can be carried out by using some of the above-mentioned operations. For example, the fermentation type needs to select the fermentation operation, but the non-fermentation type does not. And the auxiliary raw materials can be selected by those skilled in the art according to the needs to make different types of milk beverage products.

Several exemplary technological processes of the present invention are described as follows respectively:

A process of simultaneous enzymolysis and fermentation

Skim powder reconstituted or skimmed fresh milk, with or without adding WPC, MPC and other milk protein products to standardize the protein, so that the protein content is 3.0-5.5%, 35-50 ℃ water and 30-45 minutes, add glucose, browning ( 90-100C/1-3 hours), cooled to the fermentation temperature, inoculated, added enzyme preparations, added strains, and fermented to the end. Stir to break the emulsion and homogenize. Dissolve stabilizer, sugar, water and other ingredients, mix with fermented yogurt, cool to 10-25C, adjust acid to pH3.8-4.2, preheat, homogenize, sterilize, and fill (sterilized type). For live bacteria products, the acidity adjustment depends on the fermentation end point of the bacteria, and the acidity can be directly filled after the acid adjustment.

In the A process, browning may not be performed.

B. The process of enzymatic hydrolysis and then blending milk beverage

Skimmed powder reconstituted or skimmed fresh milk, with or without adding WPC, MPC and other milk protein products to standardize the protein so that the protein content is 3.0-5.5%, 35-50°C water and 30-45 minutes, pasteurized, cooled to The appropriate hydrolysis temperature of the enzyme preparation, if necessary, adjust the pH value, add the enzyme preparation, stir evenly, and enzymolyze to the end. Inactivate enzymes. Dissolve stabilizers (pectin, CMC, soybean polysaccharide, etc., monomer or multiple stabilizers) and other ingredients such as sugar, mix with enzymolysis solution, cool to 10-25C, and adjust acid to pH3.8-4.2. Preheating, homogenization, sterilization, filling.

C The process of enzymatic hydrolysis first, followed by fermentation and deployment

Skimmed powder reconstituted or skimmed fresh milk, with or without adding WPC, MPC and other milk protein products to standardize the protein so that the protein content is 3.0-5.5%, 35-50°C water and 30-45 minutes, pasteurized, (also Browning can be selected), cooled to a suitable temperature for enzymolysis, if necessary, adjust the pH value, add enzyme preparation, stir evenly, and enzymolysis to the end. Inactivate the enzyme (or if the enzyme preparation is automatically inactivated due to pH changes during the fermentation process, it does not need to be inactivated), cool to the fermentation temperature, add bacteria, ferment to the end, stir to break the emulsion, and homogenize (optional). Dissolve stabilizer, sugar, water and other ingredients, mix with fermented yogurt, cool to 10-25C, adjust acid to pH3.8-4.2. Filling (live bacteria type) or preheating, homogenization, sterilization, filling (sterilization type).

For browning, heating imparts a brown color to a beverage. The mechanism is that glucose and amino acids can be converted into brown flavor substances when heated, so that the beverage has a brown color. In the present invention, browning can be performed by adding glucose, followed by high-temperature treatment. It is also possible to add lactase to hydrolyze the lactose in the milk ingredients to produce endogenous glucose, and then undergo high temperature treatment to form brown.

In the present invention, browning is also an optional operation. Browning or no browning was used as desired. When browning is selected as required, browning can be carried out by adding exogenous glucose, or by adding lactase to generate endogenous glucose.

Brief description of the drawings

Fig. 1 is the stability test result of the fermented milk beverage prepared according to the method of the present invention.

The vertical axis represents the height of water analysis.

Abscissa indicates 1. control group, no protease added, add 0.36% pectin; 2. add 100ppm protease, add 0.12% pectin; 3. add 100ppm protease, add 0.24% pectin; % pectin; 5. Add 500ppm protease, add 0.12% pectin; 6. Add 500ppm protease, add 0.24% pectin; 7. Add 500ppm protease, add 0.36% pectin; 8. Add 1000ppm protease, add 0.12% pectin Glue; 9. Add 1000ppm protease, add 0.24% pectin; 10. Add 1000ppm protease, add 0.36% pectin.

Example

The present invention is further described below with embodiment. These descriptions are exemplary and are not intended to limit the scope of the invention.

Example 1

1. Skim milk powder 10%, glucose 5%, reconstitute with purified water at 48°C/30 minutes, brown at 95°C/2.5 hours, and cool to 43°C.

2. Add strain Delvo-TAMYL-012U/1000L (Lactobacillus bulgaricus and Streptococcus thermophilus, DSM product), protease MaxiproPSP (DSM product) 100-1000ppm (based on protein dry basis), and mix well.

3. Insulate and ferment for 11-12 hours until the pH reaches 120°T, break the emulsion, and homogenize at 180bar.

4. Mix sugar and pectin (0.12-0.36%) and dissolve in 75°C water to obtain a stabilizer solution, which is cooled to room temperature.

5. Take yogurt 25-33%, mix with stabilizer solution, cool to 10 degrees, adjust pH value to 3.8-4.0.

6. Preheat 65-75 degrees, 200bar homogeneous

7. Pasteurization after hot filling.

The stability of the finished product is observed, and the addition of 1000ppm of enzyme preparation and 0.24% of pectin can achieve the effect of 0.36% of pectin without enzyme preparation. With the addition of 100ppm of enzyme preparation and the same amount of pectin, the stability is better than that of the control without enzyme preparation. See Figure 1, which shows the relationship between the water separation height and the addition of different enzyme preparations and pectin.

Remark:

Stability test method: place each sample at 37°C for 4 weeks, then observe and measure the water separation height.

Example 2

1. Skim milk powder 12%, reconstitute with purified water at 48°C/30 minutes, pasteurize at 95°C/5 minutes, and cool to 50°C.

2. Add protease MaxiproPPU (product of DSM) 500ppm (based on protein dry basis), stir, and enzymatically hydrolyze for 2 hours. 95°C/10 minutes to inactivate the enzyme. Let cool to room temperature.

3. Mix sugar, pectin, and CMC (0.12-0.36%) and dissolve in 75°C water to obtain a stabilizer solution, which is then cooled to room temperature.

4. Take 30% of the enzyme hydrolyzed milk, mix with 70% of the stabilizer solution, cool to 10 degrees, and adjust the pH value to 3.8-4.0.

5. Preheat 65-75 degrees, 200bar homogeneous

6. Pasteurization after hot filling.

The stability test at 37°C for 30 days showed that the amount of stabilizer could be reduced by 20% compared with the control group.

Example 3

1. Skim milk powder 10%, WPC 2%, reconstitute with purified water at 48°C/30 minutes, pasteurize at 95°C/5 minutes, and cool to 40°C.

2. Add protease MaxiproPSP (DSM product) 500ppm, lactase MaxilactLGI5000 (DSM product) 0.04%, stir and hydrolyze for 2 hours. 95°C/2.5 hours for browning, cool to 43°C.

3. Add strain Delvo-TAMYL-01 (DSM product) 2U/1000L (Lactobacillus bulgaricus, Streptococcus thermophilus).

4. Insulate and ferment for 11-12 hours until the pH reaches 120°T, break the emulsion, and homogenize at 180bar.

5. Mix sugar and pectin (0.12-0.36%) and dissolve in 75°C water to obtain a stabilizer solution, which is cooled to room temperature.

6. Take 30% yogurt, mix with 70% stabilizer solution, cool to 10 degrees, adjust the pH value to 3.8-4.0.

7. Preheat 65-75 degrees, 200bar homogeneous

8. Pasteurization after hot filling.

The observation of the stability of the samples showed that the stability of the sample with 30% of the stabilizer added with the enzyme preparation was close to that of the sample with 36% of the stabilizer without the addition of the enzyme. That is, about 15% of stabilizer can be saved.

Claims (10)

1. A method for preparing a milk beverage, characterized in that: the milk-containing raw material is treated with protease to obtain an enzyme-treated milk-containing raw material, and auxiliary materials are added to the enzyme-treated milk-containing raw material to make a finished milk beverage. 2. The method for preparing a milk beverage according to claim 1, wherein the milk-containing raw material is milk or a milk product. 3. The method for preparing a milk beverage according to claim 1, wherein the protease is neutral, acidic or alkaline protease. 4. The method for preparing a milk beverage according to claim 1, wherein lactic acid fermentation is carried out in the process of making the finished milk beverage from the enzyme-treated milk-containing raw material. 5. The method for preparing a milk beverage according to claim 1, wherein a stabilizer is added to said enzyme-treated milk-containing raw material to make a finished milk beverage. 6. A method for preparing a milk drink with reduced stabilizers, characterized in that: the milk-containing raw material is treated with protease, and the enzyme-treated milk-containing raw material is made into a finished milk drink, wherein the enzyme-treated milk-containing raw material is made into a finished milk drink Stabilizers are used, and the amount of stabilizers used is reduced by 1% to 40% compared to milk-containing raw materials that have not been treated with protease. 7. The method for preparing a milk beverage according to claim 6, wherein the milk-containing raw material is milk or a milk product. 8. The method for preparing a milk beverage according to claim 6, wherein the protease is neutral, acidic or alkaline protease. 9. The method for preparing a milk beverage according to claim 6, wherein, in the process of making the finished milk beverage from the enzyme-treated milk-containing raw material, lactic acid fermentation is carried out. 10. A method for preparing a milk beverage, characterized in that: treating milk-containing raw materials with protease and performing lactic acid fermentation to produce a finished milk beverage, wherein the enzyme treatment and lactic acid fermentation are performed simultaneously.