CN101347155B - Lactalbumin drink and method for producing the same - Google Patents
Lactalbumin drink and method for producing the same Download PDFInfo
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- CN101347155B CN101347155B CN2007101193092A CN200710119309A CN101347155B CN 101347155 B CN101347155 B CN 101347155B CN 2007101193092 A CN2007101193092 A CN 2007101193092A CN 200710119309 A CN200710119309 A CN 200710119309A CN 101347155 B CN101347155 B CN 101347155B
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Abstract
The present invention relates to a lactalbumin beverage and a production method thereof. The lactalbumin beverage provided by the present invention takes the total weight of the lactalbumin beverage as the benchmark and includes 0.05 to 8 percent of lactalbumin; in addition, the lactalbumin mainly comes from raw material, whey protein isolate; the pH value of the lactalbumin beverage is 2.5 to 4.0; the sweetness is converted to the saccharinity of cane sugar with the weight content of 2 to 17 percent. The lactalbumin beverage provided by the present invention can maintain the stability within 6-month shelf life and harmonize the product taste and the stability.
Description
Technical field
The present invention relates to protein beverage and process technology thereof, specifically is beverage and the production method thereof that contains lactalbumin about a kind of.
Background technology
Protein is the basis of living matter, is the nutrient that health is had important function.In range protein, lactalbumin has very high nutritive value.Lactalbumin is the protein that from milk, puts forward; Mainly form by beta lactoglobulin, ALA, bovine serum albumin(BSA), immunoglobulin (Ig) etc.; 8 necessary seed amino acids of human body are arranged in the 20 contained several amino acids, and its protein is tired, biological value and net protein utilization all are superior to casein and soybean protein.Simultaneously, lactalbumin is rich in cysteine and methionine, and these sulfur-containing amino acid can be kept the level of anti-oxidant in the human body, and the stabilized DNA of when cell division, trying one's best.Experiment showed, that lactalbumin can also stimulate the human immune system, stop chemical substance to bring out the generation of cancer, and increase bone strength and reduce the LDL cholesterol levels.And the infiltration rate of lactalbumin is fast, after taking, can make intramuscular nitrogen reach peak value in a few minutes, thereby a large amount of essential amino acids is provided.In addition, the amino acid whose ratio of components vegetable protein of lactalbumin is more near the needs of human body, therefore more easily by the health utilization.So lactalbumin is the best first-selected thing that human body replenishes protein.Especially old man, convalescent patient, pregnancy and the women of lactation, diet keeper, sportsman and vigorous and graceful fan take more science of lactalbumin.
Mostly whey protein product in the market is the product of the various different protein contents that lactalbumin forms through deep processing as the accessory substance of cheese production, comprises the desalted whey powder of other mineral matter being removed the high protein content of purifying and making.These products are widely used in various health foods and infant nutrient food, and its edible way receives certain limitation.Drinks on the market also has a lot; But the drinks that contains lactalbumin almost is blank; Main cause is that whey beverage very easily causes whey-proteins denature in the heat kill bacterium operation of production process; Be easy to generate the deposition of floccule, be difficult to guarantee the stability of albumen in normal shelf life; In addition, as a kind of liquid beverage, when protein content of whey wherein is higher; If for example the content of lactalbumin in beverage reaches 0.1wt% or higher; Also can bring peculiar smell (fishy smell) to beverage, too high levels also can make beverage viscosity increase, and brings the foul problem of beverage mouthfeel.
Also just be based on and be difficult to resolve stability and the sensory issues that the lactalbumin of determining brings to beverage products at present; It is master's protein beverage that protein beverage in the market rests on casein milk beverage and vegetable protein beverage for a long time always, and the product of real lactalbumin drink does not almost have.
Summary of the invention
Main purpose of the present invention is to provide a kind of beverage that is rich in lactalbumin, solves the protein thermal denaturation problem of lactalbumin in the lactalbumin drink product, coordinates product stability and mouthfeel simultaneously, gives more nutrition of product and taste.
The invention provides a kind of lactalbumin drink, is benchmark with the gross weight of this lactalbumin drink, wherein contain 0.05%～8% lactalbumin, and said lactalbumin is mainly from the whey isolate protein raw material; The pH value of this lactalbumin drink is 2.5～4.0, and sugariness is the sugariness that is converted to the sucrose of 2%～17% weight content.
Lactalbumin drink of the present invention is to be that primary raw material adds the formulated liquid beverage of water with the whey isolate protein, wherein contains a certain amount of lactalbumin, and is nutritious.For offering drinking person prescribing adequate nutrition and energy more, the protein content of whey in the beverage of the present invention usually more than 0.5wt%, for example 0.5%～8%, perhaps higher.Present existing lactalbumin goods comprise that mainly whey protein concentrate (WPI), whey isolate protein (or claim lactalbumin isolate, WPI), whey powder etc.And the lactalbumin in the beverage of the present invention is from whey isolate protein (WPI) raw material, and said whey isolate protein raw material can prepare voluntarily, also can be purchased acquisition.Can specifically confirm the raw material addition in the drink formula according to the protein content in the whey isolate protein raw material of different size in the actual production.Certainly, should select for use the whey isolate protein raw material of protein content of whey height, high-quality to prepare lactalbumin drink product of the present invention as far as possible.For example, can adopt whey isolate protein (WPI) DI-9213 of Denmark ARLA company or whey isolate protein (WPI) A190 of Irish GLANBIA company etc.
Be the thermal instability problem of solution lactalbumin, and avoid lactalbumin drink generation flocculent deposit in shelf life, one of technological means that the present invention adopted is the pH value of lactalbumin drink product is adjusted to 2.5～4.0.Said pH value can be regulated through the various acidity regulators that allow among the GB-2760 to use.Particularly; Can select for use inorganic acid phosphoric acid, hydrochloric acid or both mixtures to regulate the pH value of beverage among the present invention; Also can select for use in the organic acids such as citric acid, lactic acid, malic acid, tartaric acid one or more to regulate between pH value to 2.5～4.0 of beverage; To provide good sour environment to guarantee the stability of product, suppress microbial growth simultaneously.In of the present invention one preferred specific embodiment; Also selected for use organic acid to cooperate inorganic acid to use; Common pH value of regulating product when good sour environment, raising product stability are provided, suppress growth of microorganism, can give beverage products more smooth and easy, abundant good taste.For example; In of the present invention one concrete preferred embodiment, the pH value of lactalbumin drink is to utilize phosphoric acid and citric acid to regulate, and said phosphoric acid and the citric acid weight in beverage is added than being 1～15:1; Be preferably 1～10:1; 2～4:1 more preferably, the mouthfeel of this lactalbumin drink is especially smooth and easy and abundant, does not have the excitement of acid.Be appreciated that the mixed proportion between said organic acid and the inorganic acid can suitably be adjusted according to the kind and the molecular weight size of acid, to obtain preferable mouthfeel when the organic acid of selecting other kinds for use and inorganic acid are regulated the pH value of beverage jointly.Simultaneously, the inventor discovers, the pH value of beverage has key influence to product taste and stability; Preferably; The pH value of lactalbumin drink of the present invention is 2.7～3.1, and the lactalbumin drink mouthfeel acidity in this pH value scope is suitable, and can reach 6 months commodity price in the phase (normal temperature preservations) keep stable; Unacceptable albumen precipitation, floccule can not occur, thereby the two is more harmonious with the mouthfeel of beverage products and stability.
In the lactalbumin drink of the present invention, also be added with taste and mouthfeel that a certain amount of sweet substance is regulated beverage, to realize that the sugariness in the beverage products is the sugariness that is converted to the sucrose of 2%～17% weight content.The sugariness of beverage is preferably the sugariness of the sucrose that is converted to 6wt%～15wt%, and most of drinking person is thought has preferable sour-sweet mouthfeel.Concrete sweet substance both can comprise carbohydrate; Also can comprise natural or synthetic sweetener, for example can be selected from sucrose, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, asccharin class sweetener, Sucralose, acesulfame potassium, Aspartame, the honey element etc. one or more.
Used sweet substance should satisfy the pertinent regulations of food additives sanitary standard GB-2760.
The collocation of reasonably selecting kind and proportioning for use through lactalbumin, sweet substance, each raw material of acidity regulator; And suitable pH value is regulated; The present invention can effectively solve protein thermal denaturation problem and the shelf life whey beverage easy problem that produce floccule of lactalbumin in blending type nutrition lactalbumin drink, can guarantee the stability of lactalbumin drink product in shelf life of being produced.Through the stability of lactalbumin drink product of the present invention is measured, unacceptable albumen precipitation, floccule do not occur in 15 ℃～30 ℃ condition held 3 months (even being 6 months), and guarantee commercial sterilization.And lactalbumin drink of the present invention makes mouthfeel and stability reach harmonious, when the content of lactalbumin is up to 8wt% in beverage; The viscosity of beverage is also very low; Be lower than 3cp (viscosity measurement: BROOKFIELDDVIII+ULA rotor, 66 rev/mins, 20～25 ℃); And this beverage is a kind of beverage that contains high protein and clean taste when drinking and the peculiar smell that is difficult to accept that had of imperceptible high-load lactalbumin.
Lactalbumin drink of the present invention can be pellucidity, translucent or milky state as required.For example, according to a specific embodiments of the present invention, be that the pH value with this beverage is adjusted to 2.5～3.1, produce a kind of lactalbumin drink of clear state.This clear and have the beverage of high-load lactalbumin; Has salubrious mouthfeel (its mouthfeel can approach nutrient water, mineral water) equally; And can (normal temperature preservation) unacceptable albumen precipitation, floccule not appear in 6 months shelf life; And the assurance commercial sterilization has good stable property.
For giving lactalbumin drink product of the present invention abundanter mouthfeel; Or make it that nutrition of general equilibrium more can be provided; Also optionally contain in an amount of nutrient (for example vitamin, mineral matter etc.), fruit juice, the tea extraction etc. one or more in the lactalbumin drink of the present invention, also can optionally add additives such as antifoaming agent, emulsifying agent, flavoring essence, pigment according to feedstock property or beverage characteristics.The concrete interpolation kind of these materials and addition all can carry out according to the routine operation of this area.
The present invention provides a kind of method of producing said lactalbumin drink simultaneously, and this method mainly comprises step: selected raw material is processed mixed solution by proportioning, can after the sterilization.Particularly, can earlier the whey isolate protein raw material be dissolved in water, and selectivity mixes with one or more raw materials in sweet substance (like saccharide raw material), vitamin, mineral matter, fruit juice, the tea extraction etc., obtain containing the material solution of lactalbumin; Utilize acid solution (mixed liquor of organic acid solution, inorganic acid fluid or organic acid and inorganic acid) to regulate again and contain the pH value of the material solution of lactalbumin, and add constant volume behind flavoring essence, the pigment as required; Carry out sterilization then, can after the sterilization.
Particularly, a kind of production method of lactalbumin drink of the present invention can be carried out according to following steps:
1, the dissolving of whey isolate protein raw material, sweet substance and mixing
Water (water should be able to meet standard for drinking, and the alkali content in the water preferably is not higher than 50 mg/litre in calcium carbonate) dissolves the whey isolate protein raw material.The addition of whey isolate protein raw material should calculate according to the protein content of whey in protein content of whey in the different whey isolate protein raw materials and the beverage products of being produced.Dissolving preferably should not be above 30 ℃ with water temperature; Preferred (temperature that before the acid adjustment step, should as far as possible avoid making the solution that contains lactalbumin is above 30 ℃) below 10 ℃; The amount of dissolving water preferably should be more than the twice of lactalbumin raw material weight, so that the lactalbumin raw material fully dissolves.Optionally can filter some insoluble substances or impurity.
In the solution of above-mentioned lactalbumin raw material, add sweet substance, mix, this sweet substance for example saccharide raw material also can obtain the raw material mixed solution earlier with mixing with the solution of above-mentioned lactalbumin raw material after the suitable quantity of water dissolving again.
2, acid adjustment, constant volume
Inorganic acid fluid and/or organic acid solution are joined in the above-mentioned mixed liquor that contains whey isolate protein and sweet substance, with the pH value of adjustment mixed liquor, so that final beverage product pH value is between 2.5～4.0.Can slowly stir; Detect the pH value after 15 minutes, can adjust once more if desired and (in actual industrial production, normally calculate the addition of acid in the composition of raw materials earlier according to the pH value of final products; Disposable feeding intake, optionally also can be when constant volume the pH value to product do suitable adjustment).When in prescription of the present invention, containing inorganic acid and organic acid simultaneously, the present invention does not have particular requirement in proper order to said inorganic acid and organic acid interpolation, can be earlier with joining in the material liquid that contains lactalbumin after organic acid solution and the inorganic acid fluid mixing yet.
If contain nutrient (vitamin, mineral matter etc.), fruit juice, tea extraction, flavoring essence and/or pigment etc. in the prescription of the beverage products of being produced; Can these nutrients, fruit juice and/or tea extraction etc. be mixed with the solution that contains lactalbumin before acid adjustment, obtain the raw material mixed solution.Additive kind materials such as said nutrient, sweetener also can add after the acid adjustment step.Perhaps, said sweetener, fruit juice etc. also can mix back formation acid solution earlier and add with organic acid solution and/or inorganic acid fluid.Generally, additive such as flavoring essence and pigment is after the acid adjustment step, to add during constant volume.
3, sterilization and can
Solution behind the constant volume carries out sterilization (sterilization).Method for disinfection can adopt the elevated temperature heat sterilization, for example can be 110 ℃～125 ℃ sterilizations 15～30 seconds, or 135 ℃ of sterilizations 4 seconds.
Liquid after the sterilization carries out can: can adopt cold-aseptic filling, directly vanning behind the liquid cools after the sterilization soon to≤30 ℃ of sterile fillings; Warm can in also can adopting is fallen the bottle sterilization greater than 90 seconds, cooling again after liquid cools to the 65～75 ℃ can after the sterilization soon; Also can adopt hot filling, ℃ (or temperature of the packaging material permission) can of liquid cools to 85～92 after the sterilization soon, the bottle sterilization of falling was cooled off after 30 seconds.
Obtain lactalbumin drink product of the present invention after the can.This product can have good mouthfeel and stability simultaneously.
In sum, the technology of lactalbumin drink of the present invention and production method thereof has the following advantages and beneficial effect:
1, lactalbumin drink product of the present invention contains abundant good protein, and the content of lactalbumin can be up to 8wt%;
2, all have mouthfeel preferably under the different pH values of lactalbumin drink product of the present invention in the scope of pH2.5～4.0, and can in 6 months shelf life, keep good stable property, suppress microbial growth simultaneously;
3, lactalbumin drink product of the present invention protein content of whey therein is in 0.05%～8% the scope; The viscosity of beverage all can reach and be lower than 3cp; Solved the foul difficult problem of the beverage mouthfeel that contains high protein; And the peculiar smell that is difficult to accept (fishy smell) that does not have the high-load lactalbumin to be brought, and can make beverage mouthfeel approach nutrient water, mineral water;
4, lactalbumin drink product of the present invention is under the prerequisite of using milk whey protein, and product appearance can be made pellucidity or translucent, and in 6 months shelf life, keeps stable; Can make a series of salubrious transparent protein beverages add the row of the beverage that can supply consumer choice;
5, in the lactalbumin drink product of the present invention except that containing lactalbumin, also can contain various fruit juice, tea extraction etc., the product structure of having broken through original protein beverage is formed with prescription, has increased the kind of product;
6, production technology of the present invention is simple, and is easy to operate.
The specific embodiment
Below specify technology of the present invention and characteristics through specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment one
One, the raw material of lactalbumin drink is formed (in 1000 kilograms of product):
40 kilograms of white granulated sugars
0.1 kilogram of sweetener (acesulfame potassium)
16 kilograms of HFCSs
7 kilograms of whey isolate proteins (available from Denmark ARLA company, trade name DI-9213)
0.3 kilogram of Citric Acid Mono
0.9 kilogram of phosphoric acid (75wt%)
7.5 kilograms of decolouring depickling concentrated apple juices
2.3 kilograms of mixotrophisms plain (available from Dutch DSM N. V., trade name VRO2852231, main component comprises VD, VB1, VB3, VB6, VB12, taurine, inositol, magnesium)
1 kilogram of flavoring essence
The pure water surplus
Two, the production technology of lactalbumin drink:
(1) dissolving whey protein raw materials: the whey isolate protein raw material is dissolved in the pure water (alkali content in the water is not higher than 50 mg/litre in calcium carbonate) of about 20 kilograms of temperature below 10 ℃; Stirring and dissolving; Static more than 30 minutes, obtain the lactalbumin material solution.
(2) dissolve sugar: with the dissolving of the suitable quantity of water below 30 ℃ white granulated sugar, HFCS and sweetener, filter the visible impurity of naked eyes, obtain sugar juice.
(3) batch mixing: the lactalbumin material solution that obtains in above-mentioned steps (1), (2), sugar juice are mixed, stirred at least 10 minutes, obtain lactalbumin-sugared mixed solution.
(4) acid adjustment: Citric Acid Mono, phosphoric acid acid solution and fruit juice are dissolved in water into the mix acid liquor of 2%～10% (the mass concentration summation of Citric Acid Mono, phosphoric acid acid solution and fruit juice in the acid solution), and this mix acid liquor is joined in the lactalbumin-sugared mixed solution of above-mentioned steps (3).
(5) constant volume: in the mixed system that above-mentioned steps (4) obtains, add flavoring essence and mixotrophism element, and add excess water to formula ratio, slowly stir, the pH value that detects mixed system after about 15 minutes is between 2.9～3.05.Obtain the lactalbumin drink solution in the present embodiment.
(6) sterilization: the lactalbumin drink solution that obtains in the above-mentioned steps (5) was through sterilization in 121 ℃/30 seconds.
(7) can and cooling: lactalbumin drink solution in the present embodiment after the sterilization adopts cold-aseptic filling, promptly is cooled to directly vanning after 30 ℃ of cans, obtains the lactalbumin drink product of present embodiment.
The lactalbumin drink product of present embodiment, protein content of whey wherein is about 0.6wt%, suits to offer the consumer as sport type beverage and drinks.This product appearance is liquid colourless basically, clear, there is maximum absorbance 0.39098 (spectrophotometer adopts the Lambda35UV/VIS Spectrometer of PerkinElmerinstruments) at the 304nm place.The about 1.4cp of the viscosity of this drink soln (viscosity measurement: BROOKFIELD DVIII+ULA rotor, 66 rev/mins, 20～25 ℃); PH is about 3.0, and sugariness is converted to the sugariness that sucrose is about the sucrose of 7.5wt%, sweet and sour taste; Very salubrious, light, and mouthfeel is smooth and easy and abundant, shows no sign of the excitement of acid; The taste of nutritious plain water, and the peculiar smell of imperceptible lactalbumin (fishy smell).And the beverage products of present embodiment (normal temperature preservation) in 6 months shelf life can keep good taste and state stability, can suppress microbial growth simultaneously, guarantees commercial sterilization.
Embodiment two
One, the raw material of lactalbumin drink is formed (in 1000 kilograms of product):
130 kilograms of white granulated sugars
90 kilograms of whey isolate proteins (DI-9213 of Denmark ARLA company)
0.5 kilogram of antifoaming agent (silicone emulsion)
2.1 kilograms of phosphoric acid (75wt%)
Plain (VR02852231 of Dutch DSM N. V.) 2.3 kilograms of mixotrophism
10 kilograms of flavoring essences
The pure water surplus
Two, the production technology of lactalbumin drink albumen:
(1) dissolving whey protein raw materials: the whey isolate protein raw material is dissolved in about 300 kilograms of temperature less than in 10 ℃ the pure water (alkali content in the water is not higher than 50 mg/litre in calcium carbonate); And adding antifoaming agent; Stirring and dissolving, static more than 30 minutes, obtain the lactalbumin material solution.
(2) dissolve sugar: with about about 400 kilograms 30 ℃ the water-soluble white granulated sugar of separating, filter the visible impurity of naked eyes, obtain sugar juice.
(3) batch mixing: lactoalbumin soln that obtains in above-mentioned steps (1), (2) and sugar juice are mixed, stirred at least 10 minutes, obtain lactalbumin-sugared mixed solution.
(4) acid adjustment: phosphoric acid adds about double centner water and is diluted to acid solution, and this acid solution is added in lactalbumin-sugared mixed solution that above-mentioned steps (3) obtains, and slowly stirs.
(5) constant volume: in the mixed system of above-mentioned steps (4), add flavoring essence, mixotrophism element, and add excess water to formula ratio, mix, the pH value that detects mixed system after about 15 minutes is between 2.9～3.1.Obtain the lactalbumin drink solution of present embodiment.
(6) sterilization: the lactalbumin drink solution that above-mentioned steps (5) obtains carried out sterilization through 115 ℃/15 seconds.
(7) can and cooling: warm can during solution after above-mentioned steps (6) sterilization adopts, fall the bottle sterilization greater than 90 seconds after promptly being cooled to 65～75 ℃ of cans, directly case in the cooling back again, obtains the lactalbumin drink product of present embodiment.
The lactalbumin drink product of present embodiment; Protein content of whey wherein is near 8wt%; Can provide drinking person abundant nutrition, can be used as the auxotype protein beverage, suitable more old man, convalescent patient, pregnancy and the women of lactation, diet keeper, sportsman and vigorous and graceful fan take.Product appearance clear in the present embodiment, there is maximum absorbance 0.40054 (spectrophotometer adopts the Lambda35UV/VIS Spectrometer of PerkinElmer instruments) at the 304nm place.The about 2.5cp of the viscosity of this drink liquid (viscosity measurement: BROOKFIELD DVIII+ULA rotor; 66 rev/mins, 20～25 ℃), the pH value is about 3.0; Sugariness is converted to the sugariness that sucrose is about the sucrose of 13wt%; Clean taste, sour-sweet suitable, the unacceptable peculiar smell that fundamental sensation is had less than high-load lactalbumin itself; And (normal temperature preservation) can keep good taste and state stability in 6 months shelf life, suppresses microbial growth simultaneously.
Embodiment three:
One, the raw material of lactalbumin drink is formed (in 1000 kilograms of product):
0.4 kilogram of sweetener (Aspartame)
13 kilograms of whey isolate proteins (DI-9213 of Denmark ARLA company)
0.6 kilogram of antifoaming agent (silicone emulsion)
0.3 kilogram of malic acid
1 kilogram of flavoring essence
The pure water surplus
Two, the production technology of lactalbumin drink albumen:
(1) dissolving whey protein raw materials: the whey isolate protein raw material is dissolved in the about 25 ℃ pure water (alkali content in the water is not higher than 50 mg/litre in calcium carbonate) of about 150 kilograms of temperature; Antifoaming agent is added wherein; About 30 minutes of stirring and dissolving obtains the whey isolate protein material solution.
(2) acid adjustment: malic acid, sweetener are added about 10 kilograms of water below 30 ℃ be dissolved into acid solution, and this acid solution is added adjustment pH value in the above-mentioned whey isolate protein material solution, slowly stir.
(3) constant volume: in the mixed system of above-mentioned steps (2), add flavoring essence, excess water to formula ratio, mix, the pH value that detects mixed system after about 15 minutes is about 3.6.Obtain the lactalbumin drink solution in the present embodiment.
(4) sterilization: the lactalbumin drink solution that obtains in the above-mentioned steps (3) carried out sterilization through 121 ℃/15 seconds.
(5) can and cooling: lactalbumin drink solution in the present embodiment after the sterilization adopts cold-aseptic filling, be about to lactalbumin drink solution after the sterilization be cooled to≤30 ℃ of cans after directly vanning, obtain the lactalbumin drink product of present embodiment.
The lactalbumin drink product of present embodiment; Protein content of whey wherein is about 1.1wt%; The nutrition of drinking person than horn of plenty can be provided, suitable more old man, convalescent patient, pregnancy and the women of lactation, diet keeper, sportsman and vigorous and graceful fan is daily drinks.Product appearance in the present embodiment is creamy white, and there is maximum absorbance 0.95285 (spectrophotometer adopts the Lambda35UV/VIS Spectrometer of PerkinElmerinstruments) at the 304nm place; The about 1.5cp of viscosity (viscosity measurement: BROOKFIELD DVIII+ULA rotor, 66 rev/mins, 20～25 ℃); About pH=3.6, sugariness is converted to the sugariness that sucrose is about the sucrose of 8wt%, and mouthfeel is very salubrious; Sweet and sour taste does not have unacceptable peculiar smell; Can in 3 months shelf life, (normal temperature preservation) keep good taste and state stability, suppress microbial growth simultaneously.
Embodiment four
One, the raw material of lactalbumin drink is formed (in 1000 kilograms of product):
80 kilograms of white granulated sugars
30 kilograms of HFCSs
26 kilograms of whey isolate proteins (available from Irish GLANBIA company, trade name A190)
0.2 kilogram of emulsifying agent (sucrose fatty ester)
0.6 kilogram of antifoaming agent (silicone emulsion)
0.2 kilogram of phosphoric acid (75wt%)
4.2 kilograms of lactic acid
15 kilograms of concentrated orange juices
0.2 kilogram of pigment (β-carrotene (2%))
10 kilograms of flavoring essences
The pure water surplus
Two, the production technology of lactalbumin drink albumen:
(1) dissolving whey protein raw materials: the whey isolate protein raw material is dissolved in the about 25 ℃ pure water of about double centner temperature (alkali content in the water is not higher than 50 mg/litre in calcium carbonate); Antifoaming agent is added wherein; About 30 minutes of stirring and dissolving obtains the lactalbumin material solution.
(2) dissolve sugar: with about 500 kilograms of water-soluble white granulated sugar and HFCSs separated below 30 ℃, filter the visible impurity of naked eyes, obtain sugar juice.
(3) batch mixing: lactalbumin material solution, sugar juice and the emulsifier solution (emulsifying agent dissolves with suitable quantity of water in advance) that obtain in above-mentioned steps (1), (2) are mixed, stirred at least 10 minutes, obtain lactalbumin-sugared mixed solution.
(4) acid adjustment: phosphoric acid acid solution, lactic acid and fruit juice add water and are mixed into 2%～10% mix acid liquor, join in above-mentioned lactalbumin-sugared mixed solution with this mix acid liquor, slowly stir.
(5) constant volume: in above-mentioned mixed system, add essence, pigment, and add excess water to formula ratio, mix, the pH value that detects mixed system after about 15 minutes is between 2.9～3.05.Obtain the lactalbumin drink solution of present embodiment.
(6) sterilization: the lactalbumin drink solution that above-mentioned steps (5) obtains carries out sterilization through 121 ℃/15 seconds intensity.
(7) can and cooling: present embodiment adopts hot filling; Be that solution after above-mentioned steps (6) sterilization is cooled to 85～92 ℃ of (or temperature of packaging material permission) cans; The bottle sterilization of falling was cooled off vanning after 30 seconds, obtain the lactalbumin drink product of present embodiment.
The lactalbumin drink product of present embodiment, protein content of whey wherein is about 2wt%, can provide drinking person abundant nutrition, and suitable more old man, convalescent patient, pregnancy and the women of lactation, diet keeper, sportsman and vigorous and graceful fan take.Product appearance in the present embodiment orange-yellow (if do not add pigment then for faint yellow transparent); The about 2cp of viscosity (viscosity measurement: BROOKFIELD DVIII+ULA rotor, 66 rev/mins, 20～25 ℃); The pH value is about 3.0, and sugariness is converted to the sugariness that sucrose is about the sucrose of 11wt%; Mouthfeel is very salubrious; And sweet and sour taste, the unacceptable peculiar smell of imperceptible high-load lactalbumin itself, and can in 6 months shelf life, (normal temperature preservation) keep good taste and state stability; Suppress microbial growth simultaneously, guarantee commercial sterilization.
Embodiment five:
One, the raw material of lactalbumin drink is formed (in 1000 kilograms of product):
60 kilograms of white granulated sugars
30 kilograms of HFCSs
10 kilograms of the whey isolate proteins A190 of company (Irish GLANBIA)
1 kilogram of phosphoric acid (75wt%)
0.3 kilogram of Citric Acid Mono
The pure water surplus
Two, the production technology of lactalbumin drink albumen:
(1) dissolving whey protein raw materials: with 200 kilograms of about dissolved in purified water of 25 ℃, stir about 20 minutes leaves standstill, and obtains the lactalbumin material solution with the whey isolate protein raw material.
(2) dissolve sugar: with about 200 kilograms of water-soluble white granulated sugar and HFCSs separated below 30 ℃, filter the visible impurity of naked eyes, obtain sugar juice.
(3) batch mixing: the lactalbumin material solution that obtains in above-mentioned steps (1), (2), sugar juice are mixed, and stir about 15 minutes obtains lactalbumin-sugared mixed solution.
(4) acid adjustment: the water that phosphoric acid, Citric Acid Mono add about double centner is diluted to acid solution, joins in above-mentioned lactalbumin-sugared mixed solution with this acid solution, slowly stirs.
(5) constant volume: in above-mentioned mixed system, add excess water to formula ratio, stir, the pH value that detects mixed system after about 20 minutes is between 2.8～3.0.Obtain the lactalbumin drink solution of present embodiment.
(6) sterilization: the lactalbumin drink solution that above-mentioned steps (5) obtains carried out sterilization through 121 ℃/15 seconds.
(7) can and cooling: solution after above-mentioned steps (6) sterilization adopts cold-aseptic filling, promptly be cooled to≤30 ℃ of cans after directly vanning, obtain the lactalbumin drink product of present embodiment.
The lactalbumin drink product of present embodiment, protein content of whey wherein is about 0.8wt%, can be used as sport type beverage, supplies drinking person when keeping the skin wet, to obtain prescribing adequate nutrition.It is transparent that product appearance in the present embodiment is achromaticity and clarification, the about 1.6cp of viscosity (viscosity measurement: BROOKFIELDDVIII+ULA rotor, 66 rev/mins; 20～25 ℃), the pH value is about 2.9, and sugariness is converted to the sugariness that sucrose is about the sucrose of 8wt%; Rich in taste, smooth and easy and salubrious, light, sweet and sour taste, the excitement of anacidity; No any peculiar smell that is difficult to accept; And can in 6 months shelf life, (normal temperature preservation) keep good taste and state stability, and suppress microbial growth simultaneously, guarantee commercial sterilization.
Claims (7)
1. lactalbumin drink is a benchmark with the gross weight of this lactalbumin drink, wherein contain 0.05%～8% lactalbumin, and said lactalbumin is mainly from the whey isolate protein raw material; The pH value of this lactalbumin drink is 2.5～4.0, and sugariness is the sugariness that is converted to the sucrose of 2%～17% weight content;
And this lactalbumin drink obtains according to following method:
The whey isolate protein raw material is dissolved in water, and selectivity mixes with one or more raw materials in sweet substance, vitamin, mineral matter, fruit juice, the tea extraction, obtain containing the material solution of lactalbumin;
Utilizing phosphoric acid and citric acid to regulate the said pH value that contains the material solution of lactalbumin is 2.5～4.0, and adds constant volume behind flavoring essence, the pigment as required; Wherein said phosphoric acid and the citric acid weight in beverage is added than being 1～15: 1;
Can after the sterilization; Said sterilization operation condition is: 110～125 ℃ of sterilizations 15～30 seconds or 135 ℃ of sterilizations 4 seconds.
2. lactalbumin drink according to claim 1, wherein, the content of said lactalbumin is 0.5wt%～8wt%.
3. lactalbumin drink according to claim 1 and 2, this lactalbumin drink are clear solution, and its pH value is 2.5～3.1.
4. lactalbumin drink according to claim 1 and 2, the pH value of this lactalbumin drink is 2.7～3.1.
5. lactalbumin drink according to claim 1; Be to utilize the interpolation sweet substance to realize said sugariness in this lactalbumin drink, said sweet substance is selected from one or more in sucrose, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, asccharin class sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element.
6. lactalbumin drink according to claim 1 also contains in vitamin, mineral matter, fruit juice, tea extraction, flavoring essence, pigment, antifoaming agent and the emulsifying agent one or more in this beverage.
7. the method for each described lactalbumin drink of production claim 1～6, the method comprising the steps of:
The whey isolate protein raw material is dissolved in water, and selectivity mixes with one or more raw materials in sweet substance, vitamin, mineral matter, fruit juice, the tea extraction, obtain containing the material solution of lactalbumin;
Utilize phosphoric acid and citric acid to regulate the said pH value that contains the material solution of lactalbumin, and add constant volume behind flavoring essence, the pigment as required; Wherein said phosphoric acid and the citric acid weight in beverage is added than being 1～15: 1;
Can after the sterilization; Said sterilization operation condition is: 110～125 ℃ of sterilizations 15～30 seconds or 135 ℃ of sterilizations 4 seconds.
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