阅读说明：本技术 一种制备饮料的方法、制得的饮料及其应用 (Method for preparing beverage, prepared beverage and application thereof ) 是由 李梦婷 张瑞阳 岳威 王彦平 巴根纳 樊启程 付永刚 贺保平 孙超 刘华 于 2019-11-29 设计创作，主要内容包括：本发明属于食品技术领域,具体涉及一种制备饮料的方法,包括如下的步骤(1)至(3)及可选的步骤(4)：(1)将低脂乳和/或脱脂乳进行超滤处理,得到第一透过液；其中,所述超滤处理采用的超滤膜的孔径为30～100nm；(2)将第一透过液进行纳滤处理,得到第二透过液；(3)将第二透过液进行至少两级反渗透处理,得到第三透过液；(4)将第三透过液进行杀菌处理,得到杀菌液体；其中,所述饮料为第三透过液或杀菌液体。本发明还涉及一种饮料及其在食品上的应用。本发明方法制得的饮料能显著改善奶粉的冲调性,改善复原乳的风味口感,并可直接饮用。(The invention belongs to the technical field of food, and particularly relates to a method for preparing a beverage, which comprises the following steps (1) to (3) and an optional step (4): (1) carrying out ultrafiltration treatment on the low-fat milk and/or the skim milk to obtain a first permeate; wherein the aperture of an ultrafiltration membrane used for ultrafiltration treatment is 30-100 nm; (2) performing nanofiltration treatment on the first permeate to obtain a second permeate; (3) performing at least two-stage reverse osmosis treatment on the second permeate to obtain a third permeate; (4) sterilizing the third permeate to obtain a sterilized liquid; wherein the beverage is a third permeate or a sterilizing liquid. The invention also relates to a beverage and application thereof on food. The beverage prepared by the method can obviously improve the mixing property of the milk powder and the flavor and taste of the reconstituted milk, and can be directly drunk.)

1. A method of preparing a beverage comprising steps (1) to (3) and optionally step (4) as follows:

(1) carrying out ultrafiltration treatment on the low-fat milk and/or the skim milk to obtain a first permeate; wherein the aperture of an ultrafiltration membrane used for ultrafiltration treatment is 30-100 nm;

(2) performing nanofiltration treatment on the first permeate to obtain a second permeate;

(3) performing at least two-stage reverse osmosis treatment on the second permeate to obtain a third permeate;

(4) sterilizing the third permeate to obtain a sterilized liquid;

wherein the beverage is a third permeate or a sterilizing liquid;

optionally, the method further comprises the steps of:

carrying out decoloration treatment on the first permeate, the second permeate or the third permeate to obtain decolored liquid for subsequent steps; or decoloring the permeate obtained by the reverse osmosis treatment of the previous stage to obtain decolored liquid for the reverse osmosis treatment of the next stage.

2. The method according to claim 1, wherein in step (1), the following items A and/or B are characterized:

A. the operating pressure of the ultrafiltration treatment is 0.1-0.4 MPa;

B. the operating temperature of the ultrafiltration treatment is 10-40 ℃.

3. The method according to claim 1, wherein in step (2) one or more of the following a to c are characterized:

a. the aperture of a nanofiltration membrane used for nanofiltration treatment is 1-8 nm;

b. the operating pressure of the nanofiltration treatment is 0.2-2 MPa;

c. the operating temperature of the nanofiltration treatment is 10-40 ℃.

4. The method according to claim 1, wherein, in the step (3), the second permeate is subjected to a two-stage reverse osmosis treatment;

preferably, in step (3), one or more of the following (a) to (E) are characterized:

(A) the operating pressure of the primary reverse osmosis treatment is 200-500 kPa;

(B) the operation temperature of the first-stage reverse osmosis treatment is 15-35 ℃;

(C) the operating pressure of the secondary reverse osmosis treatment is 50-400 kPa;

(D) the operating temperature of the secondary reverse osmosis treatment is 15-35 ℃;

(E) the desalination rate of the reverse osmosis membrane adopted by the first-stage reverse osmosis treatment and/or the second-stage reverse osmosis treatment is more than 98%.

5. The method of claim 1, characterized by one or more of the following (a) to (g):

(a) in step (1), the low-fat milk or skim milk is obtained by the following step 1) and optionally step 2):

1) centrifuging fresh milk, sterilized milk or sterilized milk at least once to obtain emulsion with fat content less than 0.5%;

2) sterilizing the emulsion;

preferably, in the step 1), the centrifugal rotating speed is 2000-8000 rpm;

preferably, in step 2), the sterilization process is a pasteurization process;

more preferably, the pasteurization treatment is carried out at a temperature of 65 ℃ to 95 ℃;

more preferably, the time of pasteurization is 4-50 s;

(b) in the step (1), the low-fat milk or the skim milk is derived from at least one mammal selected from cattle, sheep, camels, deer and horses, and is preferably cattle;

(c) the pH value of the third permeating liquid obtained in the step (3) is 6.5-8.5;

(d) in the step (4), the temperature of the sterilization treatment is 120-145 ℃;

(e) in the step (4), the time of the sterilization treatment is 2-25 s;

(f) the decoloring treatment adopts active carbon as a decoloring agent;

preferably, the time of the decoloring treatment is 10-60 minutes;

(g) the first permeate obtained in step (1) has a protein content of less than 0.01% by weight and a fat content of less than 0.1% by weight.

6. A beverage made by the method of any one of claims 1 to 5.

7. A dairy product comprising the beverage of claim 6 and a milk protein providing material;

preferably, the ratio of the beverage to the raw material for providing the milk protein in the claim 6 is (1-100): 1 (mL/g);

preferably, the raw material for providing the milk protein is selected from milk powder, fresh milk, sterilized milk, reconstituted milk, whey protein liquid and whey protein powder;

preferably, the milk protein providing material is derived from at least one mammal selected from the group consisting of cattle, sheep, camels, deer and horses;

preferably, the dairy product further comprises at least one selected from the group consisting of a fat providing raw material, a carbohydrate providing raw material, dietary fibers and food additives;

preferably, the dairy product is selected from the group consisting of milk-containing beverages, reconstituted milk, yoghurt, buttermilk and condensed milk, more preferably reconstituted milk.

8. A method of making a dairy product comprising the steps of:

mixing the beverage of claim 6, a milk protein providing material, an optional fat providing material, an optional carbohydrate providing material, an optional dietary fiber, and an optional food additive;

preferably, the temperature of mixing is 4 ℃ to 85 ℃;

preferably, the mixing time is 1-200 minutes;

preferably, the raw material for providing the milk protein is selected from milk powder, fresh milk, sterilized milk, reconstituted milk, whey protein liquid and whey protein powder;

preferably, the dairy product is selected from the group consisting of milk-containing beverages, reconstituted milk, yoghurt, buttermilk and condensed milk, more preferably reconstituted milk.

9. A packaged beverage comprising the beverage of claim 6 and a dairy product, each packaged;

preferably, the dairy product is selected from the group consisting of fresh milk, sterilized milk, pasteurized milk, reconstituted milk, yogurt milk, milk powder, formula milk powder, milk slices, condensed milk, cheese, casein, whey protein powder, milk fat and milk-containing beverages, more preferably milk powder or formula milk powder.

10. Use of the beverage according to claim 6 for improving the reconstitution of a milk powder and/or improving the flavour of a milk product, or for preparing a beverage;

preferably, the milk powder is formula milk powder;

preferably, the dairy product is selected from the group consisting of milk-containing beverages, reconstituted milk, yoghurt, buttermilk and condensed milk, more preferably reconstituted milk;

preferably, the milk protein in the milk powder or milk product is derived from at least one mammal selected from the group consisting of cow, sheep, camel, deer and horse;

preferably, the beverage is a dairy product or a packaged beverage.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a method for preparing a beverage, the prepared beverage and application of the beverage in food.

Background

The mixing performance of the milk powder is related to the drinking experience of consumers, and is a very important performance requirement. The milk powder is prepared by spraying milk at high temperature, and the milk powder is prepared by water, which is not a simple dissolving process but a complex emulsion forming process. Milk powder is generally more difficult to formulate into a uniform emulsion for reasons including: firstly, part of free fatty acid in the process of processing milk into milk powder is eluted, so that the O/W structure of the original milk is converted into a W/O structure, the emulsifying property is reduced, and the milk powder is difficult to recover into a milk state after being mixed with water; secondly, casein in the milk is partially denatured in the high-temperature powder spraying process to form precipitates, so that the mixing performance of the milk powder is further reduced. How to improve the reconstitution performance of milk powder is always an important subject of research in the field of milk powder processing, most of the current scientific research focuses on improving the reconstitution performance of milk powder, but is limited by the current process, and the improvement degree of the reconstitution performance of milk powder is relatively limited.

Therefore, a method for effectively improving the mixing property of milk powder is needed.

Disclosure of Invention

The invention provides a method for preparing the beverage, and the prepared beverage can obviously improve the brewing performance of milk powder and the flavor and taste of reconstituted milk, so that the reconstituted milk has fine and smooth taste and good flavor. On the basis, the invention also provides the prepared beverage and the application thereof in food.

The present invention relates in a first aspect to a method of preparing a beverage comprising the following steps (1) to (3) and optionally step (4):

(1) carrying out ultrafiltration treatment on the low-fat milk and/or the skim milk to obtain a first permeate; wherein the pore diameter of the ultrafiltration membrane used for ultrafiltration treatment is 30-100 nm, such as 40nm, 50nm, 60nm, 70nm, 80nm and 90 nm;

(2) performing nanofiltration treatment on the first permeate to obtain a second permeate;

(3) performing at least two-stage reverse osmosis treatment on the second permeate to obtain a third permeate;

(4) sterilizing the third permeate to obtain a sterilized liquid;

wherein the beverage is a third permeate or a sterilizing liquid.

In some embodiments of the first aspect of the present invention, the method further comprises the steps of:

carrying out decoloration treatment on the first permeate, the second permeate or the third permeate to obtain decolored liquid for subsequent steps; or decoloring the permeate obtained by the reverse osmosis treatment of the previous stage to obtain decolored liquid for the reverse osmosis treatment of the next stage.

In certain embodiments of the first aspect of the present invention, the at least two stages of reverse osmosis treatment are treatment with at least two stages of reverse osmosis units in series.

In some embodiments of the first aspect of the present invention, step (1) further comprises the following items a and/or B:

A. the operating pressure of the ultrafiltration treatment is 0.1-0.4 MPa, such as 0.2MPa and 0.3 MPa;

B. the operating temperature of the ultrafiltration treatment is 10 ℃ to 40 ℃, for example 15 ℃, 20 ℃, 25 ℃, 30 ℃ and 35 ℃.

In some embodiments of the first aspect of the present invention, step (2) comprises one or more of the following a to c:

a. the aperture of the nanofiltration membrane used for nanofiltration treatment is 1-8 nm, such as 2nm, 3nm, 4nm, 5nm, 6nm and 7 nm;

b. the operating pressure of the nanofiltration treatment is 0.2-2 MPa, such as 0.4MPa, 0.6MPa, 0.8MPa, 1MPa, 1.2MPa, 1.4MPa, 1.6MPa, 1.8MPa and 1.9 MPa;

c. the operating temperature of the nanofiltration treatment is 10 ℃ to 40 ℃, for example 15 ℃, 20 ℃, 25 ℃, 30 ℃ and 35 ℃.

In certain embodiments of the first aspect of the present invention, in step (3), the second permeate is subjected to a two-stage reverse osmosis treatment; .

In some embodiments of the first aspect of the present invention, step (3) comprises one or more of the following (a) to (E):

(A) the operating pressure of the first-stage reverse osmosis treatment is 200-500 kPa, such as 250kPa, 300kPa, 350kPa, 400kPa, 450 kPa;

(B) the operating temperature of the first-stage reverse osmosis treatment is 15-35 ℃, such as 20 ℃, 25 ℃, 30 ℃ and 32 ℃;

(C) the operating pressure of the secondary reverse osmosis treatment is 50-400 kPa, such as 100kPa, 150kPa, 200kPa, 250kPa, 300kPa, 350kPa, 380 kPa;

(D) the operating temperature of the secondary reverse osmosis treatment is 15-35 ℃, such as 20 ℃, 25 ℃, 30 ℃ and 32 ℃;

(E) the desalination rate of the reverse osmosis membrane adopted by the first-stage reverse osmosis treatment and/or the second-stage reverse osmosis treatment is more than 98%.

In some embodiments of the first aspect of the present invention, the method further comprises one or more of the following (a) to (g):

(a) in step (1), the low-fat milk or skim milk is obtained by the following step 1) and optionally step 2):

1) centrifuging fresh milk, sterilized milk or sterilized milk at least once to obtain emulsion with fat content less than 0.5%;

2) sterilizing the emulsion;

preferably, in the step 1), the centrifugal rotation speed is 2000-8000 rpm, such as 3000rpm, 4000rpm, 5000rpm, 6000rpm, 7000 rpm;

preferably, in step 2), the sterilization process is a pasteurization process;

more preferably, the pasteurization treatment is carried out at a temperature of 65 ℃ to 95 ℃, for example at 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃;

more preferably, the pasteurization treatment is carried out for 4 to 50s, such as 10s, 15s, 20s, 25s, 30s, 35s, 40s, 45 s;

(b) in the step (1), the low-fat milk or the skim milk is derived from at least one mammal selected from cattle, sheep, camels, deer and horses, and is preferably cattle;

(c) the pH value of the third permeating liquid obtained in the step (3) is 6.5-8.5, such as 7, 7.5 and 8;

(d) in the step (4), the temperature of the sterilization treatment is 120-145 ℃, such as 125 ℃, 130 ℃, 135 ℃ and 140 ℃;

(e) in the step (4), the time of the sterilization treatment is 2-25 s, such as 5s, 10s, 15s, 20s and 23 s;

(f) the decoloring treatment adopts active carbon as a decoloring agent;

preferably, the time of the decoloring treatment is 10 to 60 minutes, such as 15 minutes, 20 minutes, 25 minutes, 30 minutes, 35 minutes, 40 minutes, 45 minutes, 50 minutes, 55 minutes;

(g) the first permeate obtained in step (1) has a protein content of less than 0.01% by weight and a fat content of less than 0.1% by weight.

In some embodiments of the first aspect of the present invention, the pressure filtration is carried out at conventional pressure.

In some embodiments of the first aspect of the present invention, in step 1), the fresh milk meets the national relevant standards for acceptance of raw milk.

In certain embodiments of the first aspect of the present invention, in step (1), the low-fat or skim milk has a fat content of less than 0.5% by weight.

In a second aspect, the present invention relates to a beverage made by the method of the first aspect of the invention.

In some embodiments of the second aspect of the invention, the beverage complies with 106 of GB 5749 "sanitary standard for domestic drinking water" and 16 of GB 19298 "national standard for food safety packaged drinking water".

In some embodiments of the second aspect of the present invention, the beverage has a good or acceptable flavor.

In a third aspect the invention relates to a dairy product comprising a beverage according to the second aspect of the invention and a milk protein providing raw material.

In some embodiments of the third aspect of the present invention, the ratio of the beverage of the second aspect of the present invention to the raw material providing the milk protein is (1-100: 1(mL/g), such as 5:1(mL/g), 10:1(mL/g), 20:1(mL/g), 30:1(mL/g), 40:1(mL/g), 50:1(mL/g), 60:1(mL/g), 70:1(mL/g), 80:1(mL/g), 90:1 (mL/g).

In some embodiments of the third aspect of the present invention, the raw material providing the milk protein is selected from the group consisting of powdered milk, fresh milk, sterilized milk, reconstituted milk, whey protein solution and whey protein powder.

In some embodiments of the third aspect of the invention the source providing the milk protein is from at least one mammal selected from the group consisting of cattle, sheep, camels, deer and horses, preferably cattle.

In some embodiments of the third aspect of the present invention, the dairy product further comprises at least one selected from the group consisting of a fat providing raw material, a carbohydrate providing raw material, dietary fiber and a food additive.

In some embodiments of the third aspect of the present invention, the ratio of fat providing raw material, carbohydrate providing raw material, dietary fiber and/or food additive in the dairy product is an addition ratio conventional in the art.

In some embodiments of the third aspect of the present invention, the dairy product is selected from the group consisting of milk-containing beverages, reconstituted milk, yoghurt, buttermilk and condensed milk, preferably reconstituted milk.

In a fourth aspect the invention relates to a method for preparing a dairy product comprising the steps of:

mixing the beverage according to the second aspect of the present invention, a milk protein providing material, optionally a fat providing material, optionally a carbohydrate providing material, optionally dietary fibres and optionally food additives.

In some embodiments of the fourth aspect of the invention, the temperature of mixing is 4 ℃ to 85 ℃, e.g., 10 ℃, 15 ℃, 20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃, 45 ℃, 50 ℃, 55 ℃, 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃.

In some embodiments of the fourth aspect of the present invention, the mixing is for a time period of 1 to 200 minutes, such as 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 60 minutes, 70 minutes, 80 minutes, 90 minutes, 100 minutes, 110 minutes, 120 minutes, 130 minutes, 140 minutes, 150 minutes, 160 minutes, 170 minutes, 180 minutes.

In some embodiments of the fourth aspect of the present invention, the raw material providing the milk protein is selected from the group consisting of milk powder, fresh milk, sterilized milk, reconstituted milk, whey protein solution and whey protein powder.

In some embodiments of the fourth aspect of the present invention, the source providing the milk protein is from at least one animal of bovine, ovine, camel and equine origin, preferably bovine.

In some embodiments of the fourth aspect of the present invention, the dairy product is selected from the group consisting of milk-containing beverages, reconstituted milk, yoghurt, buttermilk and condensed milk, preferably reconstituted milk.

In some embodiments of the fourth aspect of the invention, the ratio of the beverage to the milk protein providing material is as described in the third aspect of the invention.

In some embodiments of the fourth aspect of the present invention, the ratio of fat providing raw material, carbohydrate providing raw material, dietary fiber and/or food additive in the dairy product is an addition ratio conventional in the art.

In some embodiments of the fourth aspect of the invention, the dairy product produced is a dairy product according to the third aspect of the invention.

A fifth aspect of the invention relates to a packaged beverage comprising the beverage of the second aspect of the invention and a dairy product, each packaged separately.

In some embodiments of the fifth aspect of the present invention, the dairy product is selected from the group consisting of fresh milk, sterilized milk, reconstituted milk, yoghurt, buttermilk, milk powder, formula powder, milk flakes, condensed milk, cheese, casein, whey protein powder, milk fat and milk-containing beverages, preferably milk powder or formula powder.

In some embodiments of the fifth aspect of the invention the milk protein in the milk product is derived from at least one mammal selected from the group consisting of cattle, sheep, camels, deer and horses, preferably cattle.

In some embodiments of the fifth aspect of the present invention, the kit is consumed by mixing the beverage with a dairy product; preferably, the mixing is performed under normal temperature or heating condition.

A sixth aspect of the invention relates to the use of a beverage according to the second aspect of the invention for improving the reconstitution of a milk powder and/or improving the flavour of a dairy product, or for the preparation of a beverage.

In some embodiments of the sixth aspect of the present invention, the milk powder is a formula milk powder.

In some embodiments of the sixth aspect of the present invention, the dairy product is selected from the group consisting of milk-containing beverages, reconstituted milk, yoghurt, buttermilk and condensed milk, preferably reconstituted milk.

In some embodiments of the sixth aspect of the present invention, the milk protein in the milk powder or milk product is derived from at least one mammal selected from the group consisting of cattle, sheep, camels, deer and horses, preferably cattle.

In some embodiments of the sixth aspect of the present invention, the beverage is a dairy product or a packaged beverage.

In some embodiments of the sixth aspect of the present invention, the dairy product flavor profile is selected from the group consisting of mouthfeel, smoothness and fishy taste.

In some embodiments of the sixth aspect of the invention, the dairy product is the dairy product of the third aspect of the invention.

In some embodiments of the sixth aspect of the present invention, the kit is a kit according to the fifth aspect of the present invention.

In some embodiments of the invention, the fat-providing source materials include, but are not limited to, vegetable fats and oils, animal fats and oils, and 1, 3-dioleoyl-2-palmitoyl triglyceride.

In some embodiments of the invention, the carbohydrate-providing source includes, but is not limited to, lactose, glucose syrup, corn syrup, maltodextrin, and white sugar.

In some embodiments of the invention, dietary fiber includes, but is not limited to, galactooligosaccharides, fructooligosaccharides, polyfructose, and human milk oligosaccharides.

In some embodiments of the invention, the food additives include, but are not limited to, nutritional supplements and stabilizers. Nutritional supplements include, but are not limited to, vitamin components, mineral components, taurine, and choline chloride; stabilizers include, but are not limited to, phospholipids. Wherein the vitamin component includes, but is not limited to, vitamin A, vitamin D, vitamin E, and vitamin K₁Vitamin B₁Vitamin B₂Vitamin B₆Vitamin B₁₂Niacin, folic acid, pantothenic acid, vitamin C, and biotin; mineral components include, but are not limited to, calcium, phosphorus, copper, iron, zinc, manganese, iodine, selenium, magnesium, potassium, and food-acceptable compounds thereof.

In some embodiments of the present invention, the ultrafiltration membrane is made of materials including, but not limited to, cellulose acetate esters, polyethylene, polysulfone, polyamide, and aromatic polymers.

In some embodiments of the present invention, the material of the nanofiltration membrane includes, but is not limited to, aromatic polymers.

In some embodiments of the present invention, the material of the reverse osmosis membrane includes, but is not limited to, cellulose acetate, aromatic polyhydrazide, and aromatic polyamide.

In the invention, the reconstituted milk is also called as 'reconstituted milk' or 'reconstituted milk', which means that milk is concentrated and dried into concentrated milk or milk powder, and then proper amount of water is added to prepare the milk with the proportion of water and solid in the original milk.

The invention has the following beneficial effects:

1. the beverage prepared by the method can obviously improve the mixing performance of the milk powder.

2. The beverage prepared by the method can obviously improve the flavor and taste of the reconstituted milk, and has fine and smooth taste.

3. The beverage prepared by the method meets the drinking standard and can be directly drunk.

Detailed Description

Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying examples, in which some, but not all embodiments of the invention are shown. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Ultrafiltration membranes, nanofiltration membranes, and reverse osmosis membranes were purchased from the dow chemical ltd.

Example 1 preparation of beverage 1

(1) Selecting fresh milk meeting the national raw milk acceptance standard;

(2) separating fresh milk at 65 ℃ for one time or more times by a centrifugal machine to obtain cream and skim milk, wherein the centrifugal speed is 3000-4000 rpm, and the fat content of the skim milk is lower than 0.5% (W/W);

(3) pasteurizing the skim milk at 85-90 ℃ for 20s to obtain a sterilized material, and cooling to 4 ℃ for storage for later use;

(4) carrying out ultrafiltration treatment on the sterilized material, wherein the aperture of an ultrafiltration membrane is 70-100 nm, the operating pressure is 0.1-0.2 MPa, the operating temperature is 20 ℃, and a first permeate is collected, wherein the weight content of protein and the weight content of fat in the first permeate are respectively lower than 0.01% and 0.1%;

(5) carrying out nanofiltration treatment on the first permeate, wherein the aperture of a nanofiltration membrane is 1nm, the operating pressure is 1.2-1.5 MPa, and the operating temperature is 20 ℃, and collecting a second permeate;

(6) performing reverse osmosis treatment on the second permeate for the first time, wherein the salt rejection rate of a reverse osmosis membrane is over 98 percent, the operating pressure of the reverse osmosis treatment is 300kPa, the operating temperature is 20 ℃, and collecting a third permeate;

(7) carrying out reverse osmosis treatment on the third permeate for the second time, wherein the desalination rate of a reverse osmosis membrane is more than 98%, the operating pressure of the reverse osmosis treatment is 100-300kPa, the operating temperature is 20 ℃, and collecting a fourth permeate with the pH value of 7.0-8.5;

(8) subjecting the fourth permeate to UHT sterilization at 121 deg.C for 6s to obtain beverage 1.

Example 2 preparation of beverage 2

(1) Selecting fresh milk meeting the national raw milk acceptance standard;

(2) separating fresh milk at 50 ℃ for one time or more times by using a centrifugal machine to obtain dilute cream and skim milk, wherein the centrifugal speed is 4000-5000 rpm, and the fat content of the skim milk is lower than 0.5% (W/W);

(3) pasteurizing the skim milk at 75-85 ℃ for 30s to obtain a sterilized material, and cooling to 4 ℃ for storage for later use;

(4) carrying out ultrafiltration treatment on the sterilized material, wherein the aperture of an ultrafiltration membrane is 60-80 nm, the operating pressure is 0.1-0.2 MPa, the operating temperature is 20 ℃, and a first permeate is collected, wherein the weight content of protein and the weight content of fat in the first permeate are respectively lower than 0.01% and 0.1%;

(5) carrying out nanofiltration treatment on the first permeate, wherein the aperture of a nanofiltration membrane is 1nm, the operating pressure is 1.1-1.4 MPa, and the operating temperature is 20 ℃, and collecting a second permeate;

(6) adding 1% (W/W) of activated carbon into the second permeate, stirring for 30 minutes, performing pressure filtration, and collecting filtrate;

(7) performing reverse osmosis treatment on the filtrate for the first time, wherein the salt rejection rate of a reverse osmosis membrane is over 98 percent, the operating pressure of the reverse osmosis treatment is 400kPa, the operating temperature is 20 ℃, and collecting a third permeate;

(8) performing reverse osmosis treatment on the third permeate for the second time, wherein the desalination rate of the reverse osmosis membrane is more than 98%, the operating pressure of the reverse osmosis treatment is 100-300kPa, the operating temperature is 20 ℃, and collecting the fourth permeate, wherein the pH value of the fourth permeate is 7.0-8.5;

(9) subjecting the fourth permeate to UHT sterilization at 121 deg.C for 6s to obtain beverage 2.

Example 3 of beverage 3Preparation of

(1) Selecting fresh milk meeting the national raw milk acceptance standard;

(2) separating fresh milk at 40 ℃ for one time or more times by using a centrifugal machine to obtain dilute cream and skim milk, wherein the centrifugal speed is 4000-5000 rpm, and the fat content of the skim milk is lower than 0.5% (W/W);

(3) pasteurizing the skim milk at 65-75 ℃ for 40s to obtain a sterilized material, and cooling to 4 ℃ for storage for later use;

(4) carrying out ultrafiltration treatment on the sterilized material, wherein the aperture of an ultrafiltration membrane is 30-60 nm, the operating pressure is 0.1-0.2 MPa, the operating temperature is 20 ℃, and a first permeate is collected, wherein the weight content of protein and the weight content of fat in the first permeate are respectively lower than 0.01% and 0.1%;

(5) carrying out nanofiltration treatment on the first permeate, wherein the aperture of a nanofiltration membrane is 1nm, the operating pressure is 0.35-1.0 MPa, the operating temperature is 20 ℃, and collecting a second permeate;

(6) performing reverse osmosis treatment on the second permeate for the first time, wherein the salt rejection rate of a reverse osmosis membrane is over 98 percent, the operating pressure of the reverse osmosis treatment is 400kPa, the operating temperature is 20 ℃, and collecting third permeate;

(7) and carrying out reverse osmosis treatment on the third permeate for the second time, wherein the salt rejection rate of the reverse osmosis membrane is over 98 percent, the operating pressure of the reverse osmosis treatment is 100-300kPa, the operating temperature is 20 ℃, and the fourth permeate is collected to be the beverage 3, and the pH value is 7.0-8.5.

Example 4 preparation of beverage 4

(1) Selecting sterilized milk meeting the national standard;

(2) separating the sterilized milk at 50 ℃ for one or more times by using a centrifugal machine to obtain dilute cream and skim milk, wherein the centrifugal speed is 6000-7000 rpm, and the fat content of the skim milk is lower than 0.5% (W/W);

(3) pasteurizing the skim milk at 70-85 ℃ for 20s to obtain a sterilized material, and cooling to 4 ℃ for storage for later use;

(4) carrying out ultrafiltration treatment on the sterilized material, wherein the aperture of an ultrafiltration membrane is 80-100 nm, the operating pressure is 0.1-0.2 MPa, the operating temperature is 20 ℃, and a first permeate is collected, wherein the weight content of protein and the weight content of fat in the first permeate are respectively lower than 0.01% and 0.1%;

(5) carrying out nanofiltration treatment on the first permeate, wherein the aperture of a nanofiltration membrane is 1nm, the operating pressure is 1.0-1.2 MPa, and the operating temperature is 20 ℃, and collecting a second permeate;

(6) performing reverse osmosis treatment on the second permeate for the first time, wherein the salt rejection rate of a reverse osmosis membrane is over 98 percent, the operating pressure of the reverse osmosis treatment is 400kPa, the operating temperature is 20 ℃, and collecting third permeate;

(7) performing reverse osmosis treatment on the third permeate for the second time, wherein the salt rejection rate of a reverse osmosis membrane is more than 98%, the operating pressure of the reverse osmosis treatment is 100-300kPa, the operating temperature is 20 ℃, and the pH value of the fourth permeate is 7.0-8.0;

(8) UHT sterilizing the fourth permeate at 130-140 deg.C for 10s to obtain beverage 4.

Comparative example 1 preparation of beverage A

Well water was used as a raw material and treated in the same manner as in the steps (4) to (8) in example 1 to obtain beverage A.

Comparative example 2 preparation of beverage B

The procedure (7) in example 1 was omitted, and the same procedure as in example 1 was repeated to obtain beverage B.

Comparative example 3 preparation of beverage C

The same procedure as in example 1 was repeated except for omitting step (5) in example 1 to obtain beverage C.

Test example 1 examination of reconstitution Properties of milk powder

Detecting the mixing performance of 1-4 beverages, A-C beverages, tap water and commercially available purified water on milk powder.

The detection method comprises the following steps: respectively taking 500mL of each beverage, tap water and commercially available purified water, putting the beverages, the tap water and the commercially available purified water into beakers, heating the beakers to 60 ℃, then simultaneously adding 50g of commercially available common whole milk powder into the beakers, standing for 1 minute, observing the amount of the milk powder remained on the liquid surface in each beaker, and defining the brewing performance grade according to the alphabetical order, wherein the contents of residues on the liquid surface are more and more represented by A to D, namely the milk powder is more and more slowly settled, and the brewing performance is more and more poor. The results are shown in Table 1.

TABLE 1

Sample (I)	Milk powder mixing degree
		Beverage 1	A
Beverage 2	B
		Beverage 3	A
Beverage 4	B
		Beverage A	C
Beverage B	C
		Beverage C	C
Tap water	D
		Commercially available purified water	C

As can be seen from Table 1, compared with tap water, commercially available purified water and beverages A to C, the beverage prepared by the method of the invention has one to two grades higher reconstitution property to milk powder, and the milk powder reconstitution property of the beverage of the invention is obviously better.

Test example 2 safety investigation

The detection results of the beverages 1-4 and the beverages A-C are detected according to 106 regulations in GB 5749 'sanitary Standard for Drinking Water' and 16 regulations in GB 19298 'national Standard for food safety packaged Drinking Water' are shown in Table 2.

TABLE 2

As can be seen from Table 2, the beverages prepared by the method of the present invention meet the drinking regulations of GB 5749 and GB 19298; while beverages B to C do not comply with the drinking regulations of GB 5749 and GB 19298.

Test example 3 evaluation of beverage flavor

The flavors of 1-4 beverages, A-C beverages, tap water and commercially available purified water are evaluated.

The evaluation method comprises the following steps: 500mL of each beverage, tap water and commercially available purified water are taken, after the temperature is kept at normal temperature, 30 professionals respectively taste each sample and sort the flavors, the best is 1 score and the best is 9 score, then the scores of all people are added for each sample, and the flavor grades are divided according to the standard in the table 3. The results are shown in Table 4.

TABLE 3

Flavor grade	Scoring	Flavor evaluation
			A	Greater than 180 minutes	Has good flavor
B	180 to 140 minutes	Acceptable flavor
			C	100 to 140 minutes	The flavor is poor and is barely accepted
D	Less than 100 minutes	Unacceptable flavor

TABLE 4

As can be seen from Table 4, the beverages of the present invention had superior flavor and a higher rating than the beverage B, C. Beverage 2 has the most preparation steps, and has no difference in flavor from tap water, commercially available purified water, and treated well water. Beverage 1, beverage 3, and beverage 4 are slightly different in flavor from beverage 2, and have a slight milk flavor and acceptable flavor.

Test example 4 evaluation of flavor of reconstituted milk

And 4, evaluating 1-4 of the beverage, A-C, tap water and purified water sold in the market to blend the milk powder to obtain the flavor of the reconstituted milk.

The evaluation method comprises the following steps: taking 500mL of each beverage, tap water and commercially available purified water, heating to 60 ℃, adding 50g of commercially available common whole milk powder, stirring uniformly, and standing at normal temperature for 30 minutes to obtain reconstituted milk. Each reconstituted milk was tasted separately by 30 professionals and evaluated for flavor, with the results averaged, as shown in table 5.

TABLE 5

As can be seen from Table 5, compared with tap water, commercially available purified water and beverages A to C, the reconstituted milk brewed from the beverage of the invention has better smoothness and rich milk flavor. The reconstituted milk prepared by mixing commercially available purified water and the beverage A has good mouthfeel and smoothness and is slightly insufficient; the reconstituted milk prepared by the tap water has poor fineness and smoothness; the reconstituted milk brewed from beverage B and beverage C is not sufficient in smoothness and smoothness of taste, and has fishy smell.

It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.