CN101720965A - Mcc/水胶体稳定剂和包含该稳定剂的可食用组合物 - Google Patents
Mcc/水胶体稳定剂和包含该稳定剂的可食用组合物 Download PDFInfo
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- CN101720965A CN101720965A CN200910258535A CN200910258535A CN101720965A CN 101720965 A CN101720965 A CN 101720965A CN 200910258535 A CN200910258535 A CN 200910258535A CN 200910258535 A CN200910258535 A CN 200910258535A CN 101720965 A CN101720965 A CN 101720965A
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- hydrocolloid
- stabilizing agent
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- pectin
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Abstract
描述了包含共处理MCC和水胶体的稳定剂,包含该稳定剂的可食用组合物,和制备所述可食用组合物的方法。可由包含MCC和水胶体的稳定剂以及蛋白质源和/或汁液来制备可食用组合物。本发明的组合物可包括低pH值饮料,所述饮料包含MCC稳定剂、蛋白质源和/或水果汁或蔬菜汁或其它果味液体,任选还有额外量的水胶体和酸化剂、甜味剂、缓冲剂、pH调节剂或稳定化盐。
Description
本发明专利申请是国际申请号为PCT/US2005/011578,国际申请日为2005年4月4日,进入中国国家阶段的申请号为“200580015034.7”,发明名称为“MCC/水胶体稳定剂和包含该稳定剂的可食用组合物”的发明专利申请的分案申请。
相关申请的交叉引用
该申请要求于2004年4月5日提交的美国临时申请60/559478和于2004年11月30日提交的美国申请60/631807的优先权,其内容通过参考全部结合于此。
发明概述
本发明一般涉及包含共处理(co-processed)MCC和水胶体的稳定剂,包含该稳定剂的可食用组合物。一方面,本发明涉及包含由MCC和水胶体制备的稳定剂以及蛋白源和/或汁液的可食用组合物。优选的组合物是稳定的、具有较低pH值和/或包含共处理MCC和水胶体的组合物。本发明的典型的稳定组合物包括低pH值饮料,其包含MCC稳定剂、蛋白质源和/或水果汁或蔬菜汁或其它果味液体,任选加入HM果胶和酸化剂、甜味剂、缓冲剂、pH调节剂或稳定化盐。在某些实施方式中,所用的MCC/水胶体组合物是比例为40/60至60/40的MCC和HM果胶以及加入作为加工助剂的无机盐的共喷雾干燥的混合物。
详细说明
本发明包括由共处理MCC和水胶体制成的稳定剂,它们在包含稳定剂、蛋白质源和/或果汁以及任选的酸化剂、甜味剂、缓冲剂、pH调节剂或稳定化盐的、稳定的、可食用的、低pH值组合物中的应用。本领域技术人员将意识到也可加入任何其它组分,例如其它调味剂、着色剂、防腐剂、pH缓冲剂、营养补剂、加工助剂等。虽然在文中主要描述稳定剂、蛋白质和果汁的组合物,但是还应认识到只含蛋白质或只含果汁与稳定剂的组合也是可以的,且完全包括在本发明的精神内。尤其是,通过加入文中所述的共处理MCC/果胶稳定剂可以较容易地稳定含有固体(例如果肉)和花蜜的果汁。在这类只含果汁或只含蛋白质的混合物中,应意识到需要调节稳定剂的组成和饮料混合物中稳定剂的量,以维持所需的稳定效果。这类对组合物的常规调节完全在本领域技术人员的能力范围内,并在本发明的范围和意图内。
WO 03/096976中详细描述了适用于本发明的稳定剂及其制备方法,该文献的内容通过参考结合于此。具体地说,稳定剂是胶状微晶纤维素(MCC)/水胶体组合物,其中水胶体具有键合(linkages)的非均匀分布,与MCC密切混合并紧密结合到MCC上。共处理MCC/水胶体稳定剂优选用于本发明,因为该稳定剂粘度低、口感好、时间稳定性好。这类稳定剂可用于包含蛋白质和/或果汁或蔬菜汁的可食用食品中,也可用在许多其它产品或用品中。可使用文中所述的MCC/水胶体稳定剂的其它产品和用品包括,但不限于,干混产品(例如速食沙司、肉汁、汤、速溶可可饮料等)、低pH值奶制品体系(酸奶油/酸奶、酸奶饮料、稳定化的冻酸奶等)、烘烤制品,作为非水性食品体系和低湿度食品体系中的膨胀剂,作为用于咀嚼片剂的赋形剂,用于掩盖药物活性成分如APAP、阿司匹林、布洛芬等的味道,作为悬浮剂,作为药物应用中受控制的释放剂,作为用于食品、药物和农业应用中的调味剂和营养(nutraceutical)成分的递送体系,在例如片剂、膜剂和悬浮剂形式的药剂中作为直接压片的持续释放剂,在用于个人护理的泡沫、面霜和洗液中作为增稠剂,在陶瓷、着色剂、化妆品和口腔护理品中作为悬浮剂与颜料和填料一起使用,用于工业应用(例如陶瓷,用于包括杀虫剂的农药的递送体系),和用在其它农业产品中。
当与MCC组合使用产生胶状MCC时,能使表面电荷相对于单独使用胶状MCC时增加的任何水胶体都可以用于本发明的稳定剂中。这类水胶体包括,但不限于,海藻多糖,诸如角叉胶,琼脂,角叉藻胶(furcellaran);藻酸盐和藻酸盐衍生物,诸如藻酸丙二醇酯(PGA)和藻酸的一价盐,诸如钾盐和钠盐;包含半乳甘露聚糖的植物胶,诸如瓜尔豆胶,刺槐豆胶和他拉胶(tara),羧甲基瓜尔豆胶,羧甲基刺槐豆胶;葡甘露聚糖,诸如魔芋(konjac),罗望子种子,多糖;果胶,包括高甲氧基果胶和低甲氧基果胶和乙酰化的果胶,诸如甜菜果胶,刺梧桐树胶,阿拉伯树胶,黄蓍胶,淀粉;细菌多糖,诸如黄原胶和茁霉多糖,胶凝糖(gellan)和wellan,纤维素胶;烷基纤维素醚,包括甲基纤维素,羟丙基甲基纤维素,羟乙基纤维素,羟甲基纤维素和羟丙基纤维素;和它们的混合物。角叉胶可包括μ、κ、κ-2、v、ι、λ、θ和它们的混合物。在本发明的一个实施方式中,水胶体是果胶或PGA。
任何微晶纤维素都可以使用在本发明的组合物中。合适的给料包括,例如,木浆,诸如漂白的亚硫酸盐和硫酸盐浆料、玉米壳、甘蔗渣、稻草、棉花、棉绒、亚麻、粗羊毛、苎麻、发酵的纤维素等。在本发明的一个实施方式中,使用的MCC是由美国食品和药品管理部门(United States Foodand Drug Administration)批准的一种人用消费品。
在制备MCC/水胶体稳定剂的过程中使用一种或多种加工剂可能是有利的。在一个实施方式中,例如,在MCC/果胶或MCC/PGA稳定剂中,使用防滑剂或非润滑剂,该试剂与水胶体结合起作用。防滑剂可以是,例如,溶于水的有机或无机盐。合适的盐的例子包括,但不限于,氯化钠、氯化钾、氯化钙、乳酸钙、酒石酸钙、柠檬酸钙、马来酸钙、一磷酸钙和氯化镁。适用于本发明的其它潜在加工剂包括,例如,pH调节剂,诸如氢氧化铵,或缓冲剂,诸如碳酸钾,等等。加工剂的用量取决于所用的水胶体和稳定剂的组成。在一个实施方式中,盐的用量约为0.5重量%至5重量%。在另一个实施方式中,盐的用量约为最终干燥成分组合物的2重量%至4重量%。在某些实施方式中,在生产稳定剂的过程中,在剪切步骤后,但在干燥步骤前,加入pH调节剂或缓冲剂。
为了使所得的可食用组合物或其它用品具有所需的性质,MCC/水胶体稳定剂的组成可在很宽的范围内变化。在一个实施方式中,MCC与水胶体的比例约为30/70至90/10重量份。在其它实施方式中,该比例约为35/65、40/60、45/55、50/50、55/45、60/40、65/35、69/31、70/30或85/15。
用于本发明的合适的汁液包括果汁(包括但不限于柠檬汁、酸橙汁和橘子汁,包括变化的形式,诸如柠檬水、酸橙水或橘子水、白葡萄汁和红葡萄汁、葡萄柚汁、苹果汁、梨汁、酸果蔓汁(cranberry juice)、蓝莓汁(blueberryjuice)、覆盆子汁(raspberry juice)、樱桃汁、菠萝汁、石榴汁、芒果汁、杏子汁或花蜜(nectar)、草莓汁、猕猴桃汁和柳橙汁(naranjadas),和蔬菜汁(包括但不限于,番茄汁、胡萝卜汁、芹菜汁、甜菜汁、欧芹汁、菠菜汁和莴苣汁)。汁液可以为任何形式,包括液体、固体或半固体形式,诸如凝胶或其它浓缩物、冰冻形式或果汁冻形式、或粉末,还可以含有悬浮固体。在另一个实施方式中,可以使用果味或其它甜味的物质,包括天然香料、人造香料,或具有其它天然香味(“WONF”)的物质来替代果汁。此类果味物质可以是液体、固体或半固体形式,诸如粉末、凝胶或其它浓缩物、冰冻形式或果汁冻形式,还可以含有悬浮固体。
适用于本发明的蛋白质包括对哺乳动物、鸟类、爬行动物、鱼类和其它活生物有益的食品蛋白质和氨基酸。食品蛋白质包括动物或植物蛋白质及其片断或衍生物。动物衍生的蛋白质包括牛奶和牛奶衍生出的产品,诸如鲜奶油、淡奶油、全脂奶,低脂奶,脱脂奶,强化奶,包括蛋白质强化奶,消毒奶和奶制品,包括过热和/或浓缩的、加甜或不加甜的脱脂奶(skinmilk)或全脂奶,干奶粉,包括全脂奶粉和脱脂奶粉(NFDM),干酪素(casein)和酪朊酸盐(caseinate),乳清和乳清衍生产品,诸如浓缩乳清、脱糖乳清、脱盐乳清、乳清蛋白质分离物。也可以使用鸡蛋和鸡蛋衍生蛋白质。植物衍生蛋白质包括坚果和坚果衍生蛋白质,高粱、豆类和豆类衍生蛋白质,诸如大豆和大豆衍生产品,诸如未处理的新鲜大豆、流体大豆、大豆浓缩物、大豆分离物、大豆粉,和稻米蛋白质,和它们的所有形式和片断。食品蛋白质可以任何能得到的形式使用,包括液体、浓缩物或粉末。但是,当使用粉末状的蛋白质源时,在它与MCC/果胶稳定剂和汁液混合前,最好先对蛋白质源进行预水合处理,以增加所得饮料的稳定性。当蛋白质与果汁或蔬菜汁结合加入时,其使用量取决于所需的最终结果。通常蛋白质的用量约为每8盎斯所得稳定可食用组合物为1至20克,但是根据应用情况可以高于该用量。
根据文中所述的可食用组合物中所用的优选用品和成分,使用额外水胶体作为助稳定剂也是有利的。这类额外水胶体可以包括,但不限于,果胶,包括高甲氧基(“HM”)和低甲氧基果胶和乙酰基化果胶,诸如甜菜果胶,高取代度(“高DS”)的羧甲基纤维素(“CMC”),黄原胶,阿拉伯胶,胶凝糖,PGA,角叉胶,黄蓍胶,淀粉,半乳甘露聚糖,诸如瓜尔豆胶,刺槐豆胶,他拉胶(tara gum)、肉桂胶和它们的混合物。
这类额外水胶体可以许多方式使用。在某些实施方式中,在生产文中所述的MCC/水胶体稳定剂的过程中,可向干燥的混合物或浆料中加入额外水胶体。例如,可在喷雾干燥前向浆料中加入水胶体,使整个混合物可以一次喷雾干燥。然后可将所得的MCC/水胶体和额外水胶体的干燥混合物包装和储存,在生产文中所述可食用食品的过程中一次性加入。在其它实施方式中,可以在生产过程的补充步骤中加入额外量的水胶体,该加入量应适合所制造的特定产品。在其它情况中,额外水胶体的使用量应足以减少最终产品中的浆液(serum)分离。
制造具有低pH值相和蛋白质相的可食用产品或饮料时,文中所述的MCC/水胶体可以加入到低pH值相或蛋白质相中,额外量的水胶体也可以加入到低pH值相或蛋白质相中。可以通过仅向低pH值相中加入原始MCC/水胶体稳定剂和额外量的水胶体来实现稳定性的提高。
或者,可以通过在单相中制备可食用产品或饮料来实现所需水平的稳定性。在这种单相方法中,可以将MCC/水胶体和任选的额外量的水胶体分散在水中。然后向单相的MCC/水胶体混合物中加入其它组分,包括但不限于,蛋白质、果汁、酸化剂、缓冲剂、甜味剂、pH调节剂、消泡剂和盐。对任何其它组分的加入顺序加以选择,以确保在可食用产品或饮料的制备过程中和制备后保持蛋白质保护。
可以向本发明的可食用组合物中加入其它组分。这些其它组分宜包括,但不限于,pH调节剂,诸如酸化剂(包括柠檬酸、苹果酸、酒石酸、磷酸、乙酸和乳酸等),缓冲剂(包括碳酸盐、柠檬酸盐、磷酸盐、硫酸盐、马来酸盐等)或类似的可以在生产的任何阶段加入到汁液或蛋白质组分中的试剂,甜味剂(诸如糖、玉米糖浆、果糖等),高强度甜味剂(诸如天冬氨酰苯丙氨酸甲酯),甜味剂替代物(诸如三氯蔗糖(sucralose))或糖醇(诸如山梨糖醇、甘露醇和麦芽糖醇)。在本发明的一个实施方式中,使用如三氯蔗糖、天冬氨酰苯丙氨酸甲酯或乙酰磺胺酸钾(acesulfame K)之类的糖替代品来生产低碳水化合物含量的产物组合物。其它可能的添加剂包括增香剂、着色剂、乳化剂、防腐剂、填料,诸如麦芽糖糊精、醇组合物、浓缩物,和营养添加剂(诸如钙,即马来酸钙或其它矿物质、维生物、草药补剂等)。在这些应用中还可以任选使用如消泡剂之类的加工助剂。
本发明的组合物优选是低pH值的液体,其中所得pH值约大于2.5且小于7.0。在一个实施方式中,组合物的pH值约在2.8至6.5之间。在另一个实施方式中,组合物的pH值约在3.0至6.0之间。本发明组合物的pH值也可以约小于5.5。本发明的组合物可以是本身含酒精的或不含酒精的。
可以任何方式通过热处理对最终的饮料组合物进行加工。这些方法包括,但不限于,巴氏杀菌法、超巴氏杀菌法、瞬间高温巴氏杀菌法(“HTST”)和超高温巴氏杀菌法(“UHT”)。这些饮料组合物还可以经过杀菌锅处理,通过旋转式杀菌锅或静态杀菌锅进行处理。一些组合物,诸如加入汁液或天然或人造香料的软饮料也可以经过冷处理。这些方法中的许多还可以与匀化法或其它剪切法结合使用。还可以是共干燥组合物,该组合物以干混形式制备,然后可以便利地再造以满足消费的需要。所得的饮料组合物可以冷藏并储存一段商业上可接受的时间。或者,所得的饮料可以在室温下储存,只要它们是在无菌条件下注满的即可。
本发明的可食用组合物是符合期望的,因为它们的储存稳定性得到提高,因此更加符合商业上的要求。依据本发明的稳定组合物是那些表现出可接受的储存稳定性水平的组合物。储存稳定性,换句话说就是指在产品的理想保存期限内产品至少具有以下诸多产品特征中的至少一种或多种:在液体体系中,最低程度或完全没有沉淀、最低程度或完全没有浆液分离、最低程度或完全没有乳状物、最低程度或完全没有斑点、没有形成波纹、没有局部凝胶或凝胶化;在固体、半固体、凝胶、泡沫或膜体系中,最低程度或完全没有浆液分离、脱泡或聚结;另外,对于冻结体系,冰晶的尺寸或数量的增长趋势减小或避免这一趋势的出现。如上述说明中所用的最低程度的沉淀意味着存在的任何沉淀都是松散沉淀物,可以通过摇晃很容易地回到体系中。上述说明中所用的最低程度的浆液分离意味着在250毫升烧瓶中观察液体体系时,只有不到5毫米的浆液存在。
实施例
在以下实施例中进一步说明本发明。这些实施例是为了说明的目的,并不旨在限制本发明的范围。
MCC/水胶体组合物的制备
实施例1
60/40MCC/果胶组合物
在5加仑霍巴特(Hobart)混合器中,将1391.7克微晶纤维素(MCC)湿饼与432.7克AMD 783果胶混合,得到MCC与AMD 783果胶固体的比例为60/40重量份的混合物。加入100克30%的CaCl2溶液,混合若干分钟。将混合物通过共旋转式双螺杆挤出机若干次,以剪切混合物,并粉碎微晶聚集体。得到的挤出物的稠性是不会打滑的,因此该挤出物可以经受高强度加工步骤(high work profile),有助于形成胶状微晶纤维素颗粒。
将288.66克MCC/AMD 783果胶挤出物分散在2711.34克蒸馏水中。向该浆料中加入2.35克碳酸钾,用于调节pH。使所得浆料在2500psi(2000psi,500psi)的压力下通过Manton Gaulin匀化器(homogenizer),并喷雾干燥形成粉末。喷雾干燥按照以下步骤进行:将经过匀化的浆料通过0.1英寸(0.00254米)口径的雾化喷嘴加入到3英尺(0.9144米)的Bowen喷雾干燥器中。通过可调节Moyno进料泵以提供所需出口温度的速率将浆料加入到干燥器中。喷雾干燥器操作进口/出口的空气温度约为225℃/125℃。根据进料的性质如粘度和所得干燥产物的性质和随后的产率来调节喷雾干燥条件。
得到胶体粒径分布非常细的水分散性胶状MCC粉末。通过激光衍射进行的粒径分析表明粉末的中值粒径为5.6微米。当分散在去离子水中时,2.6%的分散体表现出的初始布氏粘度为1250cps,当在24小时后再测试时粘度为2050cps,表明MCC和AMD 783果胶之间发生有效的相互作用,即形成良好的凝胶网状结构。
实施例2
50/50MCC/果胶组合物
在5加仑霍巴特(Hobart)混合器中,将695.8克微晶纤维素(MCC)湿饼与324.6克AMD 783果胶混合,得到MCC与AMD 783果胶固体的比例为50/50重量份的混合物。加入60克30%的CaCl2溶液,混合若干分钟。将混合物通过共旋转式双螺杆挤出机若干次,以剪切混合物,并粉碎微晶聚集体。得到的挤出物的稠性是不会打滑的,因此该挤出物可以经受高强度加工步骤,有助于形成胶状微晶纤维素颗粒。
将270.10克MCC/AMD 783果胶挤出物分散在2729.90克蒸馏水中。向该浆料中加入3.15克碳酸钾,用于调节pH。使所得浆料在2500psi的压力下通过Manton Gaulin匀化器,并喷雾干燥形成粉末。喷雾干燥按照以下步骤进行:将经过匀化的浆料通过0.1英寸(0.00254米)口径的雾化喷嘴加入到3英尺(0.9144米)的Bowen喷雾干燥器中。通过可调节Moyno进料泵以提供所需出口温度的速率将浆料加入到干燥器中。喷雾干燥器操作进口/出口的空气温度约为225℃/125℃。根据进料的性质如粘度和所得干燥产物的性质和随后的产率来调节喷雾干燥条件。
得到胶体粒径分布非常细的水分散性胶状MCC粉末。通过激光衍射进行的粒径分析表明粉末的中值粒径为5.1微米。当分散在去离子水中时,2.6%的分散体表现出的初始布氏粘度为1375cps,当在24小时后再测试时粘度为2350cps,表明MCC和AMD 783果胶之间发生有效的相互作用,即形成良好的凝胶网状结构。
实施例3
40/60MCC/果胶组合物
在5加仑霍巴特(Hobart)混合器中,将550.9克微晶纤维素(MCC)湿饼与385.5克AMD 783果胶混合,得到MCC与AMD 783果胶固体的比例为40/60重量份的混合物。加入80克30%的CaCl2溶液,混合若干分钟。将混合物通过共旋转式双螺杆挤出机若干次,以剪切混合物,并粉碎微晶聚集体。得到的挤出物的稠性(consistency)是不会打滑的,因此该挤出物可以经受高强度加工步骤,有助于形成胶状微晶纤维素颗粒。
将254.10克MCC/AMD 783果胶挤出物分散在2745.90克蒸馏水中。向该浆料中加入3.50克碳酸钾,用于调节pH。使所得浆料在2500psi的压力下通过Manton Gaulin匀化器,并喷雾干燥形成粉末。喷雾干燥按照以下步骤进行:将经过匀化的浆料通过0.1英寸(0.00254米)口径的雾化喷嘴加入到3英尺(0.9144米)的Bowen喷雾干燥器中。通过可调节Moyno进料泵以提供所需出口温度的速率将浆料加入到干燥器中。喷雾干燥器操作进口/出口的空气温度约为225℃/125℃。根据进料的性质如粘度和所得干燥产物的性质和随后的产率来调节喷雾干燥条件。
得到胶体粒径分布非常细的水分散性胶状MCC粉末。通过激光衍射进行的粒径分析表明粉末的中值粒径为4.7微米。当分散在去离子水中时,2.6%的分散体表现出的初始布氏粘度为1725cps,当在24小时后再测试时粘度为3550cps,表明MCC和AMD 783果胶之间发生有效的相互作用,即形成良好的凝胶网状结构。
MCC/水胶体组合物在生产可食用组合物中的应用
实施例4
将40∶60的MCC/果胶组合物在160°F分散在浓橘子汁和水中,混合5分钟。然后加入额外果胶,混合到与水结合为止,或者混合约5分钟。然后加入柠檬酸。另外将脱脂奶粉和糖进行干混,然后加入到橘子汁混合物中,混合约10分钟,整个过程中温度维持在160°F。接着,加入脱脂奶,所有成分混合5分钟。在一组实验中,不加入消泡剂。在第二组实验中,消泡剂(Hi-Mar S-030-FG,0.1-0.2%)作为加工助剂加入,以减少泡沫的生成。所得的混合物用巴氏杀菌法在195°F处理15秒,分两个阶段在2500psi(2000psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。MCC/果胶的量为0.5-0.75%,额外HM果胶的量为0.15-0.25%,所得组合物如下:
配方@3.5克/8盎司份 | |
浓橘子汁OJ | 4.21% |
糖 | 11.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(40∶60) | 0.5%-0.75% |
HM果胶 | 0.15%-0.25% |
水 | 补足到100% |
将样品冷藏,在24小时、1、2和4星期期间评价其粘度、pH值和稳定性。
观察结果表明,不加入消泡加工助剂,样品出现浆液相分离。但是,通过摇晃样品,分离的相重新混合,然后变得稳定。含有消泡加工助剂的样品一开始就是稳定的,并且在预期的保存期限内保持稳定。
对于含有0.625%MCC/HM果胶+0.25%果胶和含有0.75%MCC/HM果胶+0.15%-0.25%果胶的样品来说,饮料样品的pH值为4.1至4.2,粘度为12.5至38.5cP,稳定性完美或者接近完美。粘度是使用带有合适垂锭(通常是#1垂锭)的布氏LVT粘度仪在合适的转速(通常60rpm)下约旋转10-12转而测得的。0.5%MCC/HM果胶+果胶的样品在250毫升瓶中表现出10-19毫米的浆液分离。
实施例5
将40∶60的MCC/果胶组合物在160°F分散在浓橘子汁和水中,混合5分钟。然后加入额外果胶,混合到与水结合为止,或者混合约5分钟。然后加入柠檬酸。在整个过程中橘子汁混合物的温度维持在160°F。另外将脱脂奶粉和糖进行干混,然后在160°F加入到脱脂奶中,混合约15分钟,整个过程中温度维持在约160°F。接着,将脱脂奶混合物加入到橘子汁混合物中,如果需要的话,对任何水损失进行调整。然后加入消泡剂(Hi-MarS-030-FG,0.1-0.2%),所得的混合物用巴氏杀菌法在195°F处理15秒,分两个阶段在2500psi(2000psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。用更多量的奶粉重复上述实验,以实现6克奶蛋白质/8盎司份。MCC/果胶的量为0.4-0.75%,额外HM果胶的量为0.25-0.45%,总组成如下(在用于对比的评价测试中,单独使用用量为0.45%、0.75%和1%的果胶):
配方@3.5克和6.0克/8盎司份 | |
浓OJ | 4.21% |
糖 | 11.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73-5.03% |
柠檬酸 | 0.25%-0.45% |
MCC果胶(40∶60) | 0.4%-0.75% |
HM果胶 | 0.25%-0.45% |
水 | 补足到100% |
将样品冷藏,在24小时、1、2和4星期期间评价其粘度、pH值和稳定性。
稳定性结果表明0.4-0.75%MCC/HM果胶+0.25-0.45%额外HM果胶的配方在4个星期的阶段内是完全稳定的,预期在样品的整个保存期限内都是稳定的。奶粉的单独预水合对成品饮料的总稳定性有利。单独使用0.45%的果胶在24小时后是不稳定的,单独使用0.75%的果胶在2个星期后是不稳定的。两种饮料都出现大量的沉淀。1%的果胶是稳定的,但是非常稠和粘。蛋白质的含量较高时,单独使用果胶在倾倒后出现不利的波纹。单独使用果胶,在实现稳定性时,又与期望的饮料的感官要求(sensory profile)不一致。
实施例6
大致按照实施例5中所述制备样品,但是单独使用MCC/HM果胶而不加入任何额外果胶。另外,为了对比的需要,以0.75%、1.0%和1.5%的量单独使用果胶。
配方@3.5克和6.0克/8盎司份 | |
浓OJ | 4.21% |
糖 | 11.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73-5.03% |
柠檬酸 | 0.25%-0.45% |
MCC果胶(40∶60) | 0.5%-1.5% |
水 | 补足到100% |
这组实验的稳定性结果表明单独使用约0.5-1.5%的MCC/HM果胶而不加入任何额外果胶,在整个预期的保存期限内可以实现可接受的稳定性。如实施例5中,单独使用用量为0.75%的果胶在2星期后出现大量沉淀,单独使用用量为1.0%和1.5%果胶,尽管稳定,但是产生非常稠且粘的成品饮料,这与预期的饮料的饮用品质实在不一致。
实施例7
将40∶60的MCC/果胶组合物在160°F以0.60%的含量分散在橘子汁中,混合5分钟。然后加入0.10%的额外HM果胶,混合到与水结合为止,或者混合约5分钟。然后加入0.33%的柠檬酸。另外将1.5%的大豆蛋白质分离物和糖(11%)进行干混,然后在160°F加入到可用的水中,混合约5分钟。将该相与橘子汁混合物合并,混合约10分钟,在整个过程中温度维持在160°F。所得混合物用巴氏杀菌法在195°F处理15秒,并分两个阶段在2500psi(2000psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。将成品饮料冷藏,在24小时、1、2和4星期期间评价其粘度、pH值和稳定性。成品饮料的粘度为16cps,在pH值为4.1时存储24小时、1、2和4星期后悬浮稳定性良好。
实施例8
将60∶40的MCC/藻酸丙二醇酯低DE组合物在160°F以0.50%的浓度分散在一半的可用水中,分散3分钟。在另一个容器中,首先在160°F将磷酸二钾分散在剩余的可用水中,然后加入1.5%的大豆蛋白质分离物。将两相(MCC和大豆蛋白质分离物分散体)混合在一起,然后加入糖、橘子汁和柠檬酸。在匀化前,将饮料加热到约195°F,并在该温度保持45分钟,然后在2000psi和500psi的两个阶段中匀化。使饮料冷却到77°F,然后加盖,在冷藏条件(40°F)下储存。在24小时和1、2、4和8星期期间评价成品饮料的粘度、pH值和稳定性。成品饮料的粘度为16cps,在pH值为4.1时存储24小时、1、2、4和8星期后悬浮稳定性良好。
实施例9
使用3.0%的CaCl2制备40∶60MCC/HM果胶样品。
配方@3.5克/8盎司份 | |
浓OJ | 4.21% |
糖 | 8.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(40∶60) | 0.75%-1.0% |
水 | 补足到100% |
将40∶60的MCC/果胶组合物分散在浓橘子汁和水中,混合5分钟。将混合物加热到150-155°F,混合10-20分钟直到分散。然后加入柠檬酸。使混合物冷却到110°F。另外将脱脂奶粉和糖进行干混,然后加入到脱脂奶中。将脱脂奶混合物缓慢加热到145-150°F,混合20分钟。将两相都冷却到110°F。然后将脱脂奶混合物加入到橘子汁混合物中,如果需要的话,对任何水损失进行调整。然后加入消泡剂(Hi-Mar S-030-FG,0.1-0.2%),所得的混合物用巴氏杀菌法在195°F处理15秒,分两个阶段在3000psi(2500psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。对于0.75%的使用量,成品饮料的pH值为4.07,粘度为35cP。该饮料在4星期后仍然表现出可接受的稳定性,只有4毫米的浆液,没有沉淀。用量为1.0%时,成品饮料的pH值为4.09,粘度为73cP。饮料在4个星期后仍然具有可接受的稳定性,只有3毫米的浆液,没有沉淀。
实施例10
使用3.0%的CaCl2制备50∶50MCC/HM果胶样品。
配方@3.5克/8盎司份 | |
浓OJ | 4.21% |
糖 | 8.00% |
脱脂奶 | 20.00% |
配方@3.5克/8盎司份 | |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(50∶50) | 1.0% |
水 | 补足到100% |
将50∶50的MCC/果胶组合物分散在浓橘子汁和水中,混合5分钟。将混合物加热到150-155°F,混合10-20分钟直到分散。然后加入柠檬酸。使混合物冷却到110°F。另外将脱脂奶粉和糖进行干混,然后加入到脱脂奶中。将脱脂奶混合物缓慢加热到145-150°F,混合20分钟。将两相都冷却到110°F。然后将脱脂奶混合物加入到橘子汁混合物中,如果需要的话,对任何水损失进行调整。然后加入消泡剂(Hi-Mar S-030-FG,0.1-0.2%),所得的混合物用巴氏杀菌法在195°F处理15秒,分两个阶段在3000psi(2500psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。用量为1.0%时,成品饮料的pH值为4.14,粘度为70cP。饮料在8个星期后仍然具有可接受的稳定性,只有4毫米的浆液,没有沉淀。
实施例11
使用0.4%的60∶40MCC/HM果胶和0.35%的额外HM果胶制备样品。
配方@3.5克/8盎司份 | |
浓OJ | 4.21% |
糖 | 8.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(60∶40) | 0.4% |
HM果胶 | 0.35% |
水 | 补足到100% |
将60∶40的MCC/果胶组合物在150-155°F分散在浓橘子汁和水中,混合10分钟。然后加入额外果胶,混合到与水结合为止,或者混合约5分钟。然后加入柠檬酸。整个过程中,橘子汁混合物的温度维持在145-155°F。使产物冷却到80-90°F。另外将脱脂奶粉和糖进行干混,然后加入到脱脂奶中。将混合物加热到145-150°F,混合约20分钟,同时在整个过程中温度保持在约145-150°F。使混合物也冷却到80-90°F。然后将脱脂奶混合物加入到橘子汁混合物中,如果需要的话,对任何水损失进行调整。然后加入消泡剂(Hi-Mar S-030-FG,0.1-0.2%),所得的混合物用巴氏杀菌法在195°F处理15秒,分两个阶段在2500psi(2000psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装(filled)。产物的pH值为4.1,粘度为38cP,在8星期内稳定,没有出现浆液分离或沉淀。
实施例12
使用0.4%的60∶40MCC/HM果胶和0.35%的额外HM果胶制备样品。
配方@3.5克/8盎司份 | |
浓OJ | 4.21% |
糖 | 8.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(60∶40) | 0.4% |
HM果胶 | 0.35% |
水 | 补足到100% |
将60∶40的MCC/果胶组合物在150-155°F分散在浓橘子汁和水中,混合10分钟。然后加入额外果胶,混合到与水结合为止,或者混合约10分钟。然后加入柠檬酸。整个过程中,橘子汁混合物的温度维持在145-155°F。使混合物冷却到120-130°F。另外将脱脂奶粉和糖进行干混,然后加入到脱脂奶中。将混合物加热到145-150°F,混合约20分钟,同时在整个过程中温度保持在约145-150°F。使混合物冷却到120-130°F。然后将脱脂奶混合物加入到橘子汁混合物中,如果需要的话,对任何水损失进行调整。然后加入消泡剂(Hi-Mar S-030-FG,0.1-0.2%),所得的混合物用巴氏杀菌法在195°F处理15秒,分两个阶段在3000psi(2500psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。产物的pH值为4.17,布氏粘度为47cP,成品饮料在8星期内完全稳定,没有出现浆液分离和沉淀。
实施例13
使用0.4%的60∶40MCC/HM果胶和0.35%的额外HM果胶制备样品。
配方@3.5克/8盎司份 | |
浓OJ | 4.21% |
配方@3.5克/8盎司份 | |
糖 | 8.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(60∶40) | 0.4% |
HM果胶 | 0.35% |
水 | 补足到100% |
将60∶40的MCC/果胶组合物分散在浓橘子汁和水中,混合5分钟。然后将混合物加热到150-155°F,并混合10-20分钟直到分散。然后加入额外果胶,混合到与水结合为止,约10分钟。然后加入柠檬酸。使混合物冷却到110°F。另外将脱脂奶粉和糖进行干混,然后加入到脱脂奶中。将混合物缓慢加热到145-150°F,混合约20分钟。将两相都冷却到110°F。然后将脱脂奶混合物加入到橘子汁混合物中,如果需要的话,对任何水损失进行调整。然后加入消泡剂(Hi-Mar S-030-FG,0.1-0.2%),所得的混合物用巴氏杀菌法在195°F处理15秒,分两个阶段在3000psi(2500psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。成品饮料的pH值为4.2,粘度为45cP,产品在4星期内完全稳定,没有出现浆液分离和沉淀。
实施例14
使用0.4%的60∶40MCC/HM果胶和0.35%的额外HM果胶制备样品。
配方@3.5克/8盎司份 | |
浓OJ | 4.21% |
糖 | 8.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(60∶40) | 0.4% |
HM果胶 | 0.35% |
配方@3.5克/8盎司份 | |
水 | 补足到100% |
将60∶40的MCC/果胶组合物在145-150°F分散在可用水中,混合15分钟。然后加入额外果胶,混合到与水结合为止,或者混合约10分钟。然后加入脱脂奶、脱脂奶粉和糖,产物再混合20分钟,同时温度保持在145-150°F。然后使产物冷却到100-110°F。然后依次加入浓橘子汁和柠檬酸(50/50混合物),混合5分钟。然后加入消泡剂(Hi-Mar S-030-FG,0.1-0.2%),如果需要的话,对任何水损失进行调整。产物用巴氏杀菌法在195°F处理15秒,冷却到165°F,分两个阶段在2500psi(2000psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。产物的pH值为4.17,粘度为37cP,产物在6星期内保持稳定,没有出现浆液分离和沉淀。
实施例15
使用0.75%的60∶40MCC/HM果胶制备样品。
配方@3.5克/8盎司份 | |
浓OJ | 4.21% |
糖 | 8.00% |
脱脂奶 | 20.00% |
脱脂奶粉 | 1.73% |
柠檬酸 | 0.25% |
MCC果胶(60∶40) | 0.75% |
水 | 补足到100% |
将60∶40的MCC/果胶组合物在145-150°F分散在可用水中,混合15分钟。然后加入脱脂奶、脱脂奶粉和糖,产物再混合20分钟,同时温度保持在145-150°F。然后使产物冷却到100-110°F。然后依次加入浓橘子汁和柠檬酸(50/50混合物),混合5分钟。然后加入消泡剂(Hi-Mar S-030-FG,0.1-0.2%),如果需要的话,对任何水损失进行调整。产物用巴氏杀菌法在195°F处理15秒,冷却到165°F,分两个阶段在2500psi(2000psi,500psi)的条件下匀化。最后,使混合物冷却到70°F,并灌装。产物的pH值为4.27,粘度为31cP,产物在1星期内保持稳定,没有出现浆液分离或沉淀。
Claims (26)
1.一种稳定剂,其包含:
共处理的胶状MCC和至少一种水胶体,和
至少一种防滑剂。
2.如权利要求1所述的稳定剂,其特征在于,所述防滑剂是无机盐。
3.如权利要求2所述的稳定剂,其特征在于,MCC与水胶体的比例约为30∶70至90∶10,且所述盐在所述稳定剂中的含量约为0.5重量%至5重量%。
4.如权利要求3所述的稳定剂,其特征在于,MCC与水胶体的比例约为40∶60至69∶31,且所述盐在所述稳定剂中的含量约为2重量%至4重量%。
5.如权利要求1所述的稳定剂,其特征在于,其还包含pH调节剂。
6.如权利要求1所述的稳定剂,其特征在于,其还包含额外量的水胶体。
7.如权利要求3所述的稳定剂,其特征在于,MCC与水胶体的比例约为40∶60至60∶40。
8.一种干混产品,其包含权利要求1所述的稳定剂。
9.一种低pH值奶制品体系,其包含权利要求1所述的稳定剂。
10.一种烘烤品,其包含权利要求1所述的稳定剂。
11.一种非水性或低湿度食品体系,其包含权利要求1所述的稳定剂。
12.一种药物组合物,其包含权利要求1所述的稳定剂。
13.一种化妆品,其包含权利要求1所述的稳定剂。
14.一种农产品,其包含权利要求1所述的稳定剂。
15.一种可食用组合物,其包含液体食品蛋白质、液体食品蛋白质浓缩物、食品蛋白质分离物、干燥食品蛋白质或它们的组合,和0.01%至5.0%的胶状MCC/水胶体稳定剂,其中所述稳定剂使所述组合物在期望的保存期限内保持储存稳定性。
16.一种包含共处理的MCC和水胶体的组合物,其特征在于,MCC与水胶体的比例约为30∶70至70∶30。
17.如权利要求16所述的组合物,其特征在于,MCC与水胶体的比例约为35∶65至69∶31。
18.如权利要求17所述的组合物,其特征在于,MCC与水胶体的比例约为40∶60至60∶40。
19.如权利要求18所述的组合物,其特征在于,MCC与水胶体的比例约为45∶55,约为50∶50,或者约为55∶45。
20.如权利要求16所述的组合物,其特征在于,其还包含防滑剂。
21.如权利要求20所述的组合物,其特征在于,所述防滑剂是无机盐。
22.一种制备权利要求1所述的稳定剂的方法,所述方法包括以下步骤:
-使MCC与水胶体混合;
-向MCC/水胶体混合物中加入无机盐;
-挤出所述盐/MCC/水胶体混合物;
-将所述盐/MCC/水胶体混合物分散在蒸馏水中,形成浆料;
-匀化所述浆料;和
-喷雾干燥所述浆料。
23.如权利要求22所述的方法,其特征在于,其还包括将pH调节剂加入所述盐/MCC/水胶体混合物的步骤。
24.如权利要求23所述的方法,其特征在于,所述pH调节剂是缓冲剂。
25.如权利要求22所述的方法,其特征在于,将额外量的水胶体加入到所述喷雾干燥的浆料中,形成MCC/水胶体和额外水胶体的干燥混合物。
26.如权利要求22所述的方法,其特征在于,将额外量的水胶体在喷雾干燥前加入到所述浆料中。
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Application Number | Priority Date | Filing Date | Title |
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US55947804P | 2004-04-05 | 2004-04-05 | |
US60/559,478 | 2004-04-05 | ||
US63180704P | 2004-11-30 | 2004-11-30 | |
US60/631,807 | 2004-11-30 |
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EP (1) | EP1732396A4 (zh) |
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CN (1) | CN101720965A (zh) |
BR (1) | BRPI0509103A (zh) |
TW (1) | TWI430753B (zh) |
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EP1732396A4 (en) | 2012-04-18 |
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WO2005096832A2 (en) | 2005-10-20 |
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TWI430753B (zh) | 2014-03-21 |
BRPI0509103A (pt) | 2007-08-28 |
JP2007531522A (ja) | 2007-11-08 |
WO2005096832A3 (en) | 2006-11-23 |
EP1732396A2 (en) | 2006-12-20 |
US20050233046A1 (en) | 2005-10-20 |
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