CN104168773A - 包含蛋白质和羟丙基淀粉的奶精组合物 - Google Patents
包含蛋白质和羟丙基淀粉的奶精组合物 Download PDFInfo
- Publication number
- CN104168773A CN104168773A CN201380015730.2A CN201380015730A CN104168773A CN 104168773 A CN104168773 A CN 104168773A CN 201380015730 A CN201380015730 A CN 201380015730A CN 104168773 A CN104168773 A CN 104168773A
- Authority
- CN
- China
- Prior art keywords
- composition
- creamer
- creamer composition
- approximately
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 96
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 20
- 239000001341 hydroxy propyl starch Substances 0.000 title abstract 2
- 235000013828 hydroxypropyl starch Nutrition 0.000 title abstract 2
- 235000013361 beverage Nutrition 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims description 24
- 239000008107 starch Substances 0.000 claims description 24
- 235000019698 starch Nutrition 0.000 claims description 24
- 230000003628 erosive effect Effects 0.000 claims description 20
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 18
- 235000016213 coffee Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- 244000299461 Theobroma cacao Species 0.000 claims description 7
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 7
- 239000011159 matrix material Substances 0.000 claims description 7
- FBYFHODQAUBIOO-UHFFFAOYSA-N 2-(1-carboxyethoxy)propanoic acid Chemical compound OC(=O)C(C)OC(C)C(O)=O FBYFHODQAUBIOO-UHFFFAOYSA-N 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- -1 Sucrose Fatty Acid Ester Chemical class 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- DRAWQKGUORNASA-UHFFFAOYSA-N (2-hydroxy-3-octadec-9-enoyloxypropyl) octadec-9-enoate Chemical compound CCCCCCCCC=CCCCCCCCC(=O)OCC(O)COC(=O)CCCCCCCC=CCCCCCCCC DRAWQKGUORNASA-UHFFFAOYSA-N 0.000 claims description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 3
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims description 3
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 3
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 239000005642 Oleic acid Substances 0.000 claims description 3
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 125000001931 aliphatic group Chemical group 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 3
- 229940093625 propylene glycol monostearate Drugs 0.000 claims description 3
- 229960005137 succinic acid Drugs 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 2
- 239000006071 cream Substances 0.000 description 40
- 239000007788 liquid Substances 0.000 description 38
- 239000000839 emulsion Substances 0.000 description 20
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- 239000000047 product Substances 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 14
- 240000007154 Coffea arabica Species 0.000 description 13
- 241001122767 Theaceae Species 0.000 description 10
- 235000013616 tea Nutrition 0.000 description 10
- 235000003599 food sweetener Nutrition 0.000 description 9
- 239000003765 sweetening agent Substances 0.000 description 9
- 239000000872 buffer Substances 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000005018 casein Substances 0.000 description 6
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 6
- 235000021240 caseins Nutrition 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 4
- 230000000630 rising effect Effects 0.000 description 4
- 238000012371 Aseptic Filling Methods 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000012171 hot beverage Nutrition 0.000 description 3
- 239000007764 o/w emulsion Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000001294 propane Substances 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 3
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 3
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000001828 Gelatine Substances 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 235000019519 canola oil Nutrition 0.000 description 2
- 239000000828 canola oil Substances 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229940119429 cocoa extract Drugs 0.000 description 2
- 235000020965 cold beverage Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 210000003746 feather Anatomy 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229960002737 fructose Drugs 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 239000000905 isomalt Substances 0.000 description 2
- 235000010439 isomalt Nutrition 0.000 description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 2
- OOYGSFOGFJDDHP-KMCOLRRFSA-N kanamycin A sulfate Chemical group OS(O)(=O)=O.O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CN)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O[C@@H]2[C@@H]([C@@H](N)[C@H](O)[C@@H](CO)O2)O)[C@H](N)C[C@@H]1N OOYGSFOGFJDDHP-KMCOLRRFSA-N 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 229940072033 potash Drugs 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000015320 potassium carbonate Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 235000011008 sodium phosphates Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000002087 whitening effect Effects 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 108010084695 Pea Proteins Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 150000005690 diesters Chemical class 0.000 description 1
- 239000001177 diphosphate Substances 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- XQRLCLUYWUNEEH-UHFFFAOYSA-N diphosphonic acid Chemical compound OP(=O)OP(O)=O XQRLCLUYWUNEEH-UHFFFAOYSA-N 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007701 flash-distillation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 235000014168 granola/muesli bars Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000008233 hard water Substances 0.000 description 1
- 229920001903 high density polyethylene Polymers 0.000 description 1
- 239000004700 high-density polyethylene Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000019702 pea protein Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910000160 potassium phosphate Inorganic materials 0.000 description 1
- 235000011009 potassium phosphates Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical group 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- 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; MAKING 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
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明涉及可用于例如加入咖啡饮料中的奶精组合物,所述奶精组合物具有良好的物理稳定性并且不需要低分子量乳化剂。所述奶精包含蛋白质和羟丙基淀粉。本发明还涉及制备奶精的方法、包含所述奶精的饮料组合物和制备饮料组合物的方法。
Description
发明领域
本发明涉及可用于例如加入咖啡、茶和可可饮料中的奶精以及制备奶精的方法。
背景
奶精被广泛作为增白剂与热饮和冷饮(例如咖啡、可可、茶等)一起使用。通常使用它们来代替乳和/或乳制奶油(dairy cream)。奶精可以产生多种不同的风味并且提供口感、质感(body)和更细腻的质地。奶精可以是液体或粉末形式。液体奶精可用于在环境温度或在冷藏下储存,并且在储存期间应当是稳定的,没有相分离、乳液分层、胶凝化和沉降。奶精还应当随时间推移保持恒定的粘度。当加入冷饮或热饮如咖啡或茶时,奶精应当快速溶解,提供良好的增白能力并保持稳定,没有羽毛化和/或沉降,同时提供优越的味道和口感。乳剂和混悬剂不是热力学稳定的,克服含有油和其它不溶物质的液体奶精在环境温度或升高温度下长期储存期间的物理化学不稳定性是一个现实的挑战,特别是对于无菌液体奶精而言更是如此。而且,随时间推移,在室温和升高温度下贮存的液体饮料中仍然不可见的乳液分层在冷冻时会导致在瓶子中形成栓。惯常地,向非乳制液体奶精中加入低分子乳化剂如甘油单酯和二酯以确保水包油型乳剂的稳定性。低分子量乳化剂是水包油型乳剂的有效稳定剂,但是可能被食用者认定为人工的。水胶体如κ-角叉菜胶、ι-角叉菜胶和/或λ-角叉菜胶;淀粉;纤维素如微晶纤维素、甲基纤维素或羧甲基纤维素;琼脂;明胶;结冷胶(例如高酰基、低酰基);瓜尔胶;***胶;魔芋胶(kojac);槐豆胶;果胶;海藻酸钠;麦芽糖糊精;西黄蓍胶;黄原胶;或其组合可用于液体奶精以获得预期的口感和粘度,但是没有显示出产生足以代替低分子量乳化剂的乳剂稳定性。
改性淀粉通常用于希望具有高粘度和高程度质地的产品,例如用于方便甜食、披萨上配料、冷冻食品、冰淇淋、冷冻糕饼、干混合物(杯形饼、松饼、糕饼、饼干、自加味布丁)、调味上配料和加味料、酱汁、零食和穆兹利棒(muesli bars)和肉汁。
鉴于上述讨论,在产生不含低分子量乳化剂并且是均匀的、架存稳定的和显示出良好物理稳定性的液体奶精方面存在大量挑战。
发明概述
本发明人已经出人意料地发现:羟丙基淀粉可用于在液体奶精中代替低分子量乳化剂和提供良好的物理稳定性而没有过度的粘度。因此,本发明涉及包含蛋白质和羟丙基淀粉的奶精组合物。在另一项实施方案中,本发明涉及产生本发明的奶精组合物的方法以及制备饮料组合物的方法。
发明详述
根据本发明,提供了具有良好物理稳定性并且不需要低分子乳化剂的奶精组合物。物理稳定性指对抗如下情况的稳定性:相分离、栓形成、归因于脂肪结晶的脂肪絮凝和/或聚集和/或归因于油滴聚集和/或凝聚的在组合物较上部分形成富油部分,例如油滴聚集和/或凝聚从而在产品较上部分形成硬“栓”。
奶精组合物指如下组合物:其意欲被加入食品组合物如咖啡或茶中以赋予特定特征如颜色(例如增白作用)、稠度、味道、质地和/或其它预期特征。本发明的奶精组合物优选是液体形式,但是也可以是粉末状形式。
本发明的奶精组合物包含羟丙基淀粉。羟丙基淀粉是天然淀粉的衍生物。天然淀粉中的直链和支链碳水化合物聚合物在每个葡萄糖单元中具有三个反应活性OH基团。在羟丙基淀粉的制备中,这些聚合物与环氧丙烷反应,在OH位置通过醚键加入羟丙基(CH(OH)CH2CH3)基团。改性通常通过至多25%水平的环氧丙烷进行,所得淀粉通常是略微氧化的、漂白的或在酯化后是酸改性的。取代通常总计每100个吡喃葡萄糖单元至多40个醚键(如果使用25%环氧丙烷的话)和每100个吡喃葡萄糖单元4-6个醚键(如果使用5%环氧丙烷的话)。
羟丙基淀粉优选以约2%至约10%(重量/重量)、例如约3%至约9%、更优选约4%至约8%的量存在于本发明的奶精组合物中。如果所用的羟丙基淀粉过少,则液体奶精组合物的物理稳定性降低并且可以发生相分离。在高的羟丙基淀粉水平时,粘度可以变得比液体奶精中所预期的粘度高,并且加工可能变得困难。
本发明的奶精组合物还包含蛋白质、优选约0.1%(重量/重量)至约3%蛋白质、例如约0.2%(重量/重量)至约2%蛋白质、更优选约0.5%(重量/重量)至约1.5%蛋白质。蛋白质可以是任意适宜的蛋白质,例如乳蛋白质,例如酪蛋白、酪蛋白酸盐和乳清蛋白;植物蛋白质,例如大豆和/或豌豆蛋白质;和/或其组合。蛋白质优选是酪蛋白酸钠。组合物中的蛋白质可以作为乳化剂起效,提供质地和/或提供增白效果。蛋白质水平过低可以降低液体奶精的稳定性和可能发生乳液分层。在高的蛋白质水平时,可以发生相分离。
蛋白质和羟丙基淀粉之间的重量比优选为约1:0.7至约1:50、例如约1:2至约1:20、更优选约1:4至约1:15。
在本发明的一项实施方案中,奶精组合物没有添加的低分子量乳化剂。低分子量乳化剂指分子量低于1500g/mol的乳化剂。乳剂是热力学不稳定的,乳剂将随时间而相分离。乳化剂指使得水包油型乳剂的两相之间的界面稳定并且降低相分离速率的化合物。术语“没有添加的低分子量乳化剂”指奶精组合物不含有以足以实质上影响乳剂稳定性的量加入的任何低分子量乳化剂。没有添加的低分子量乳化剂的奶精组合物可以含有很小量的低分子量乳化剂,其不实质上影响乳剂稳定性,但是是存在的,例如作为奶精组合物的一种或多种成分的较少杂质存在。
低分子量乳化剂包括但不限于甘油单酯、甘油二酯、乙酰甘油单酯、山梨坦三油酸酯、二油酸甘油酯、山梨坦三硬脂酸酯、丙二醇单硬脂酸酯、单油酸和单硬脂酸甘油酯、山梨坦单油酸酯、丙二醇单月桂酸酯、山梨坦单硬脂酸酯、硬脂酰乳酰乳酸钠、硬脂酰乳酰乳酸钙、甘油山梨坦单棕榈酸酯、双乙酰酒石酸甘油单酯和甘油二酯、琥珀酸甘油单酯和甘油二酯、乳酸甘油单酯和甘油二酯、卵磷脂、溶血卵磷脂和脂肪酸蔗糖脂。
在一项实施方案中,本发明的奶精组合物没有添加的甘油单酯、甘油二酯、乙酰甘油单酯、山梨坦三油酸酯、二油酸甘油酯、山梨坦三硬脂酸酯、丙二醇单硬脂酸酯、单油酸和单硬脂酸甘油酯、山梨坦单油酸酯、丙二醇单月桂酸酯、山梨坦单硬脂酸酯、硬脂酰乳酰乳酸钠、硬脂酰乳酰乳酸钙、甘油山梨坦单棕榈酸酯、双乙酰酒石酸甘油单酯和甘油二酯、琥珀酸甘油单酯和甘油二酯、乳酸甘油单酯和/或甘油二酯和脂肪酸蔗糖脂。
在本发明的另一项实施方案中,奶精组合物没有添加的卵磷脂和溶血卵磷脂、包括来自于大豆、卡诺拉(canola)、向日葵和/或红花的卵磷脂和/或溶血卵磷脂。
在一项实施方案中,本发明的奶精组合物包含油。油可以是适用于液体奶精的任意油或组合油。油优选是植物油,例如来自于卡诺拉、大豆、向日葵、红花、棉籽、棕榈油、棕榈仁油、玉米和/或椰子的油。油优选以至多约20%(重量/重量)的量存在,油在奶精组合物中的量可以例如为约1%至约20%(重量/重量)、例如约2%至约10%。在另一项实施方案中,本发明的奶精组合物是不含油的。
本发明的奶精组合物还可以包含缓冲剂。缓冲剂可以阻止在加入热、酸性环境如咖啡中时奶精出现不期望的乳液分层或沉淀。缓冲剂可以例如是单磷酸盐、二磷酸盐、碳酸钠或碳酸氢钠、碳酸钾或碳酸氢钾或其组合。优选的缓冲剂是盐,例如磷酸钾、磷酸氢二钾、磷酸氢钾、碳酸氢钠、柠檬酸钠、磷酸钠、磷酸氢二钠、磷酸氢钠和三磷酸钠。缓冲剂存在的量可以例如为以液体奶精重量计约0.1至约1%。
本发明的奶精组合物还可以包含一种或多种另外的成分,例如矫味剂、甜味剂、着色剂、抗氧化剂(例如脂质抗氧化剂)或其组合。甜味剂可以包括例如蔗糖、果糖、右旋糖、麦芽糖、糊精、左旋糖、塔格糖、半乳糖、固体玉米糖浆和其它天然或人工甜味剂。无糖甜味剂可以包括但不限于单独或组合的糖醇如麦芽糖醇、木糖醇、山梨醇、赤藓糖醇、甘露醇、异麦芽酮糖醇(isomalt)、拉克替醇、氢化淀粉水解物等。
矫味剂、甜味剂和着色剂的使用水平将很大地变化,并且将取决于诸如甜味剂效能、产品的预期甜度、所用矫味剂的水平和类型以及成本考虑的因素。可以使用糖和/或无糖甜味剂的组合。在一项实施方案中,甜味剂以约5%至约40%重量的浓度存在于本发明的奶精组合物中。在另一项实施方案中,甜味剂浓度为约25%至约30%重量。
本发明还涉及本发明的奶精组合物的制备方法。该方法包括提供组合物,所述组合物包含水、蛋白质和羟丙基淀粉和任选地包含如本文公开的另外的成分;和将组合物匀化以生产奶精组合物。在匀化之前,可以将任选的化合物如水胶体、缓冲剂、甜味剂和/或矫味剂在水(例如处于40℃至90℃)中在搅拌下水化,如果期望的话可以加入熔化的油。该方法可以进一步包括在匀化前将组合物进行热处理,例如通过无菌热处理进行。无菌热处理可以例如采用直接或间接UHT方法。UHT方法是本领域已知的。UHT方法的实例包括UHT灭菌和UHT巴氏灭菌。直接热处理可以通过将蒸汽注入乳剂来进行。在此情况中,可能有必要除去过量的水,例如通过闪蒸(flashing)。间接热处理可以用与乳剂接触的热交换界面进行。匀化可以在热处理之前和/或之后进行。如果组合物中存在油,则在热处理之前进行匀化可以是有利的,以改善乳剂中的热交换,因而达到改善的热处理。在热处理之后进行匀化通常确保了乳剂中的油滴具有预期的尺寸。在热处理之后,可以将产品装入任意适宜的包装中,例如通过无菌充装来进行。在各种出版物中记载了无菌充装,例如L,Grimm在“Beverage Aseptic ColdFilling”(Fruit Processing,1998年7月,第262-265页)、R.Nicolas在“Aseptic Filling of UHT Dairy Products in HDPE Bottles”(Food Tech.Europe,1995年3/4月,第52-58页)中的文章或Taggart的U.S.6,536,188,它们引入本文作为参考。在一项实施方案中,该方法包括在充装入容器中之前对液体奶精进行热处理。该方法还可以包括在将液体奶精匀化之前向液体奶精中加入约0.1%至约1.0%重量的量的缓冲剂。缓冲剂可以是单磷酸钠和二磷酸钠、单磷酸钾和二磷酸钾、碳酸钠和碳酸氢钠、碳酸钾或碳酸氢钾或其组合中的一种或多种。
当加入饮料中时,奶精产生了物理稳定的、均匀的、增白的饮料,该饮料具有良好的口感和质感、细腻的质地以及愉快的口味并且没有杂味。本发明的奶精的用途不限于仅仅是咖啡应用。例如,奶精还可用于其它饮料如茶或可可,或者作为奶精与谷物或浆果一起用于汤和用于多种烹饪应用等中。在于冷藏温度(例如约4℃)、室温(例如约20℃)和升高温度(例如约30至38℃)储存期间,本发明的液体奶精优选是物理稳定的并且克服了相分离问题(例如乳液分层、栓形成、胶凝、凝块、沉降等)。稳定的液体奶精可以具有架存稳定性,例如于4℃和/或20℃稳定至少6个月、于30℃稳定至少6个月和于38℃稳定至少1个月。在储存后,可以通过目测观察产品来评价稳定性。
在甚至另一方面,本发明涉及包含如上文所公开的奶精组合物的饮料组合物。饮料组合物可以例如是咖啡、茶、麦芽、谷物或可可饮料。饮料组合物可以是液体或粉末形式。因此,本发明涉及包含a)本发明的奶精组合物和b)咖啡、茶、麦芽、谷物或可可产品如咖啡、茶、麦芽或可可提取物的饮料组合物。如果饮料组合物是液体形式,则其可以例如包装在罐、玻璃瓶、塑料瓶或任意其它适宜的包装中。饮料组合物可以是无菌包装的。饮料组合物可以通过包括如下的方法制备:a)提供饮料组合物基质;和b)向饮料组合物基质中添加本发明的奶精组合物。饮料组合物基质理解为可用于通过添加本发明的奶精生产饮料的组合物。饮料组合物基质可以自身适于作为饮料食用。饮料组合物基质可以例如是咖啡、茶、麦芽或可可提取物。
当加入热饮(咖啡、茶等)时,甚至当咖啡是用硬水制备的时,本发明的液体奶精具有良好的增白能力并且也是稳定的(没有羽毛化、脱油、其它相分离缺陷),并且还提供了良好的口感。
实施例
通过实例而非限制的方式,下列实施例举例说明了本公开内容的多项实施方案。
实施例1
在高速连续搅拌下,将6kg羟丙基淀粉、60g矫味剂、900g酪蛋白酸钠和500g磷酸氢二钾的干混合料加入88kg热水(~65℃)中。
混合~10分钟后,在高速搅拌下加入6.8kg卡诺拉油。加入少量另外的水以调节产品总量为100kg。
将组合物进行预热,于143℃经UHT处理5秒,于180/40巴匀化,冷却。将所得液体奶精无菌灌入瓶中,于4℃、室温和升高温度下储存7个月。
由感官小组人员判断液体奶精和添加有液体奶精的咖啡饮料的物理化学稳定性和感官特性。在储存期间没有发现相分离(乳液分层、脱油、大理石样斑纹等)、胶凝化和实际上没有粘度变化。
发现不含低分子量乳化剂的液体奶精具有良好的外观、口感、细腻质地和良好味道并且没有杂味。另外,当加入咖啡中时,奶精显示出高的增白能力。
实施例2
在高速连续搅拌下,将6kg羟丙基淀粉、60g矫味剂、900g酪蛋白酸钠和500g磷酸氢二钾的干混合料加入88kg热水(~65℃)中。
混合~10分钟后,在连续高速搅拌下将低分子量乳化剂(100g Dimodan(甘油单酯)和300g Panodan(双乙酰酒石酸甘油单酯))加入罐中。混合5分钟后,在高速搅拌下加入6.8kg卡诺拉油。加入少量另外的水以调节产品总量为100kg。
将组合物进行预热,于143℃经UHT处理5秒,于180/40巴匀化,冷却。将所得液体奶精无菌灌入瓶中。
对液体奶精和添加有液体奶精的咖啡饮料的物理化学稳定性和感官特性进行判断。观察到乳液分层和相分离。储存方案是38℃达1个月、30℃达3个月和20和4℃达9个月。于4℃储存2个月后观察到乳液分层和相分离。
实施例3
按照实施例1、但是采用11kg羟丙基淀粉制备了液体奶精组合物。发现该奶精的粘度由于极高的粘度值是加工条件所不可接受的。
实施例4
按照实施例1、但是采用1.5kg羟丙基淀粉制备了液体奶精组合物。发现该产品变得不稳定(相分离)。
实施例5
按照实施例1、但是不使用油制备了液体奶精组合物。发现该产品是稳定的。
实施例6
按照实施例1、但是使用20kg油制备了液体奶精组合物。发现该产品是稳定的。
实施例7
按照实施例1、但是使用22kg油制备了液体奶精组合物。发现该产品变得不稳定(乳液分层)。
实施例8
按照实施例1、但是使用0.1kg酪蛋白酸钠制备了液体奶精组合物。发现该产品变得不稳定(乳液分层)。
实施例9
按照实施例1、但是使用3.5kg酪蛋白酸钠制备了液体奶精组合物。发现该产品变得不稳定(浆液分层)。
实施例10
按照实施例1制备了液体奶精组合物,不同的是,用不同成分代替了羟丙基淀粉和相应地调整水量以获得100kg产品。表1显示了不同成分的结果。
表1.
应理解对本文描述的目前优选的实施方案的多种改变和修饰对于本领域技术人员而言将是显而易见的。可以进行这些改变和修饰而不脱离本主题的宗旨和范围并且不减少其预期优点。因此,预期这些改变和修饰涵盖在所附权利要求中。
Claims (15)
1.奶精组合物,包含蛋白质和羟丙基淀粉。
2.权利要求1的奶精组合物,包含约2%至约10%羟丙基淀粉。
3.前述权利要求任一项的奶精组合物,包含约0.1%至约3%蛋白质。
4.前述权利要求任一项的奶精组合物,其中蛋白质和羟丙基淀粉之间的重量比为约1:0.7至约1:50。
5.前述权利要求任一项的奶精组合物,还包含油。
6.权利要求5的奶精组合物,包含约1%至约20%油。
7.前述权利要求任一项的奶精组合物,其没有添加的低分子量乳化剂。
8.前述权利要求任一项的奶精组合物,其没有添加的甘油单酯、甘油二酯、乙酰甘油单酯、山梨坦三油酸酯、二油酸甘油酯、山梨坦三硬脂酸酯、丙二醇单硬脂酸酯、单油酸和单硬脂酸甘油酯、山梨坦单油酸酯、丙二醇单月桂酸酯、山梨坦单硬脂酸酯、硬脂酰乳酰乳酸钠、硬脂酰乳酰乳酸钙、甘油山梨坦单棕榈酸酯、双乙酰酒石酸甘油单酯和甘油二酯、琥珀酸甘油单酯和甘油二酯、乳酸甘油单酯和/或甘油二酯和脂肪酸蔗糖脂。
9.前述权利要求任一项的奶精组合物,其没有添加的卵磷脂和溶血卵磷脂。
10.饮料组合物,包含权利要求1-9任一项的奶精组合物。
11.权利要求10的饮料组合物,其为咖啡、茶、麦芽、谷物或可可饮料组合物。
12.制备奶精组合物的方法,该方法包括:
a)提供包含水、蛋白质和羟丙基淀粉的组合物;和
b)将组合物匀化以制备奶精组合物。
13.制备饮料组合物的方法,该方法包括
a)提供饮料组合物基质;和
b)向饮料组合物基质中加入权利要求1-9任一项的奶精组合物。
14.权利要求13的方法,其中饮料组合物为咖啡、茶、麦芽、谷物或可可饮料。
15.可通过权利要求13或14的方法获得的饮料组合物。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201261620242P | 2012-04-04 | 2012-04-04 | |
US61/620,242 | 2012-04-04 | ||
PCT/EP2013/056240 WO2013149869A1 (en) | 2012-04-04 | 2013-03-25 | Creamer composition comprising protein and hydroxypropyl starch |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104168773A true CN104168773A (zh) | 2014-11-26 |
Family
ID=47988991
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201380015730.2A Pending CN104168773A (zh) | 2012-04-04 | 2013-03-25 | 包含蛋白质和羟丙基淀粉的奶精组合物 |
Country Status (9)
Country | Link |
---|---|
US (1) | US20150086700A1 (zh) |
EP (1) | EP2833726A1 (zh) |
JP (1) | JP2015512267A (zh) |
CN (1) | CN104168773A (zh) |
CA (1) | CA2869593A1 (zh) |
MX (1) | MX2014010324A (zh) |
PH (1) | PH12014501824A1 (zh) |
RU (1) | RU2014144433A (zh) |
WO (1) | WO2013149869A1 (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113647473A (zh) * | 2021-08-19 | 2021-11-16 | 广东粤膳特医营养科技有限公司 | 一种可用于制备咖啡伴侣的油脂组合物及其制备方法 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3879987A1 (en) | 2018-11-14 | 2021-09-22 | Société des Produits Nestlé S.A. | Liquid creamer |
CA3108041A1 (en) * | 2018-11-14 | 2020-05-22 | Societe Des Produits Nestle S.A. | Liquid creamer |
WO2020099231A1 (en) | 2018-11-14 | 2020-05-22 | Société des Produits Nestlé S.A. | Liquid creamer |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1430639A (en) * | 1973-05-15 | 1976-03-31 | Abbott Lab | Nofat dry beverage whitener composition |
US4303692A (en) * | 1978-11-22 | 1981-12-01 | Gaull Gerald E | Infant milk formula |
US4341811A (en) * | 1981-04-15 | 1982-07-27 | Scm Corporation | Fluid non-dairy creamer |
US4349577A (en) * | 1980-10-06 | 1982-09-14 | National Starch And Chemical Corp. | Starch-protein clouds and preclouds |
US20070092628A1 (en) * | 2005-10-11 | 2007-04-26 | Taiben Cheng | Aseptic liquid non dairy creamer |
US20100221386A1 (en) * | 2007-10-26 | 2010-09-02 | Cargill, Incorporated | Milk replacer |
-
2013
- 2013-03-25 RU RU2014144433A patent/RU2014144433A/ru not_active Application Discontinuation
- 2013-03-25 EP EP13711692.7A patent/EP2833726A1/en not_active Withdrawn
- 2013-03-25 CN CN201380015730.2A patent/CN104168773A/zh active Pending
- 2013-03-25 WO PCT/EP2013/056240 patent/WO2013149869A1/en active Application Filing
- 2013-03-25 JP JP2015503818A patent/JP2015512267A/ja active Pending
- 2013-03-25 CA CA2869593A patent/CA2869593A1/en not_active Abandoned
- 2013-03-25 MX MX2014010324A patent/MX2014010324A/es unknown
- 2013-03-25 US US14/390,873 patent/US20150086700A1/en not_active Abandoned
-
2014
- 2014-08-13 PH PH12014501824A patent/PH12014501824A1/en unknown
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1430639A (en) * | 1973-05-15 | 1976-03-31 | Abbott Lab | Nofat dry beverage whitener composition |
US4303692A (en) * | 1978-11-22 | 1981-12-01 | Gaull Gerald E | Infant milk formula |
US4349577A (en) * | 1980-10-06 | 1982-09-14 | National Starch And Chemical Corp. | Starch-protein clouds and preclouds |
US4341811A (en) * | 1981-04-15 | 1982-07-27 | Scm Corporation | Fluid non-dairy creamer |
US20070092628A1 (en) * | 2005-10-11 | 2007-04-26 | Taiben Cheng | Aseptic liquid non dairy creamer |
US20100221386A1 (en) * | 2007-10-26 | 2010-09-02 | Cargill, Incorporated | Milk replacer |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113647473A (zh) * | 2021-08-19 | 2021-11-16 | 广东粤膳特医营养科技有限公司 | 一种可用于制备咖啡伴侣的油脂组合物及其制备方法 |
CN113647473B (zh) * | 2021-08-19 | 2023-08-22 | 广东粤膳特医营养科技有限公司 | 一种可用于制备咖啡伴侣的油脂组合物及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
JP2015512267A (ja) | 2015-04-27 |
MX2014010324A (es) | 2014-09-22 |
RU2014144433A (ru) | 2016-05-27 |
EP2833726A1 (en) | 2015-02-11 |
WO2013149869A1 (en) | 2013-10-10 |
PH12014501824A1 (en) | 2014-11-10 |
US20150086700A1 (en) | 2015-03-26 |
CA2869593A1 (en) | 2013-10-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104202990A (zh) | 包含蛋白质、低分子量乳化剂和羟丙基淀粉的奶精组合物 | |
CN102238875B (zh) | 具有低蛋白质和不含蛋白质的液体、液体浓缩物和粉末奶精以及制备它们的方法 | |
CN102307480B (zh) | 低蛋白质和无蛋白质的具有延长的贮存期限(esl)和耐贮存的无菌液体奶精及其制造方法 | |
EP2978320B1 (en) | Liquid creamer composition comprising oleosomes as replacement for oil and method of making the same | |
CN103635093A (zh) | 奶精及其制备方法 | |
CN104168773A (zh) | 包含蛋白质和羟丙基淀粉的奶精组合物 | |
JP2007306865A (ja) | 密封容器入り乳飲料用安定剤 | |
JP2007166917A (ja) | 乳含有飲料の安定化方法 | |
JP2007061053A (ja) | 乳脂肪を含有する乳入り飲料 | |
US20220007665A1 (en) | Liquid creamer | |
EP3879990B1 (en) | Liquid creamer | |
JP2013039104A (ja) | 気泡入りポテトサラダ | |
EP3879992B1 (en) | Liquid creamer and method for its production | |
JP2017205099A (ja) | 多層飲料 | |
JP2013048569A (ja) | 気泡入り酸性分離液状調味料 | |
JP2006174785A (ja) | 多構造飲料 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141126 |