CN101731347B - Curcumin-containing liquid dairy product and preparation method thereof - Google Patents
Curcumin-containing liquid dairy product and preparation method thereof Download PDFInfo
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- CN101731347B CN101731347B CN2009102427250A CN200910242725A CN101731347B CN 101731347 B CN101731347 B CN 101731347B CN 2009102427250 A CN2009102427250 A CN 2009102427250A CN 200910242725 A CN200910242725 A CN 200910242725A CN 101731347 B CN101731347 B CN 101731347B
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Abstract
The invention relates to the processing field of dairy products, in particular to a curcumin-containing liquid dairy product and a preparation method thereof. Based on 1,000 parts of the liquid dairy product, the liquid dairy product comprises the following components in part by weight: 300 to 990 parts of milk, 0.1 to 2.0 parts of curcumin, 0.5 to 2.0 parts of emulsifying agent, 0.1 to 3.0 parts of thickening agent, 0.5 to 1.0 part of flavorant, and the balance of purified water. The preparation method solves the problem that oil soluble curcumin is easy to float after being added into the liquid dairy product and the product has good stability and mouthfeel during a shelf life.
Description
Technical field
The present invention relates to the Dairy Processing field, particularly, the present invention relates to a kind of liquid diary product that contains curcumin and preparation method thereof.
Background technology
Turmeric is a zingiberaceous plant, and its chemical composition is mainly volatile oil and curcumin.Curcumin is as topmost active component, discovers in a large number that in recent years it has physiology and pharmacological actions such as anti-oxidant, anti-inflammatory and immunological regulation, antitumor, antiatherosclerosis, also is to allow one of important natural food colour that uses both at home and abroad.
As far back as 1985, separation and purification from the turmeric rhizome such as Toda was studied their non-oxidizability simultaneously to several kinds of natural anti-oxidation components (being curcumin, dehydrogenation curcumin), and the result finds that they have very superior removing free radical activity; Huang etc. point out that curcumin not only shows very superior non-oxidizability at food system, and in human body, also demonstrate very strong antioxygen property.Therefore, curcumin can be used as antioxidant and stops lipid peroxidation, plays the protection body tissue, delays the effect of organ senescence.
Under states such as environmental condition is abominable, meet an urgent need, immunity of livestock and poultry and premunition reduce, and the generation of cell free radical and lipid peroxidation increase.If death takes place because of strong excessively lipid peroxidation in cell; Thereby its peroxide that discharges will be induced leucocyte to ooze out with other chemical substances and removed these dead cells; These inflammatory cells will discharge more polyradical, further quicken the damage of tissue.So the research of free radical scavenger is hot research in recent years.A lot of researchs show that the curcumin with o-dihydroxy group can produce well quinones substance of stability in antioxidation process, can be used as a kind of good anti-oxidant.The oxidation resistance of curcumin is 150 times of VE, 60 times of VC, is the hat of all anti-oxidants.Aspect the removing superoxide anion; Curcumin has stronger Green Tea Extract, anti peroxidation of lipid and stabilized cell membrane interaction; And can suppress the conversion of xanthine dehydrogenase to xanthine oxidase; Produce thereby suppress oxygen radical, increase the level of glutathione, and then protection body tissue organ is avoided infringement.
Cow's milk and curcumin are passed through proper formula and technology; In conjunction with anti-ageing, as to improve immunologic function seasoning breast and the milk beverage of processing of having; When supplementing the nutrients for human body, promote absorption, the raising body immunity of polyphenoils, help the infringement of resisting disease of human body.Curcumin is an oil-soluble, adds to be easy to generate rising phenomenon in the liquid dairy product, influences the stability of product.
Summary of the invention
Inventor of the present invention proposes and has accomplished the present invention in order to address the above problem.This paper mainly studies the stability of this milk product from selection of stabilizers and process conditions two aspects, in the hope of obtaining better products stability, improves the institutional framework of product, the shelf-life of prolongation product.
The purpose of this invention is to provide a kind of liquid diary product that contains curcumin.
A purpose more of the present invention provides the above-mentioned method that contains the liquid diary product of curcumin of preparation.
According to the liquid diary product that contains curcumin of the present invention, it is characterized in that based on the said liquid diary product of 1000 weight portions, it comprises:
Milk (or lowfat milk) 300-990 weight portion;
Curcumin 0.1-2.0 weight portion;
Emulsifying agent 0.5-2.0 weight portion;
Thickener 0.1-3.0 weight portion;
Flavorant 0.5-1.0 weight portion,
Its surplus is a pure water.
According to liquid diary product of the present invention; Interpolation thickener and emulsifying agent purpose are to guarantee the stability of albumen, fat and the curcumin of final liquid dairy product, good shelf life quality is provided, and gives product good mouthfeel; For example; Various factors in the comprehensive suitability for industrialized production considers, thickener can comprise a kind of in carragheen, xanthans, guar gum and the microcrystalline cellulose etc. or their combination, and emulsifying agent then comprises a kind of in single hard fatty acids glyceride, sucrose fatty ester, the hard ester acyl lactylate etc. or their combination; Wherein, preferred said thickener is a carragheen 0.1-0.2 weight portion; Emulsifying agent is single hard fatty acids glyceride 0.4-1.0 weight portion and sucrose fatty ester 0.5-1.0 weight portion.
The above-mentioned method that contains the liquid diary product of curcumin of production according to the present invention may further comprise the steps:
1) milk check;
2) batching: in changing the material cylinder, squeeze into milk, heat, add emulsifying agent and thickener and stirring then, add curcumin and stirring;
3) homogeneous;
4) sterilization, can.
The invention provides a kind of pure natural, health, the liquid dairy product with anti-oxidation efficacy evident in efficacy, this product has added the curcumin with anti-oxidation efficacy, product safety, health, convenience, nutrition, no any negative interaction.The newborn dairy products of liquid state of the present invention can also provide required various nutritional labelings for human body when playing anti-oxidation efficacy, like nutriments such as the albumen that comprises in the milk, vitamin, mineral matters.The invention solves the oil-soluble curcumin and add the problem that floats easily in the liquid dairy product to, realize good stability and the mouthfeel of product in shelf life.
The specific embodiment
Embodiment 1
Batching is formed (based on the liquid diary product of 1000 weight portions):
300 parts in milk
0.1 part of curcumin
0.1 part of carragheen
0.4 part of single hard fatty acids glyceride
0.5 part of sucrose fatty ester
0.5 part of flavorant
The pure water surplus
The preparation method:
1. milk check: require fat, albumen, dry and other indexs reach the requirement of raw material milk quality standard, in refrigeration below 4 ℃.
2. prepare burden: in changing the material cylinder, squeeze into an amount of milk, be heated to 60-70 ℃, add emulsifying agent and thickener, adopt stirring to stir 15-20 minute with shearing, peptizaiton.Add curcumin, stirred 15 minutes.
3. homogeneous: the 70 ℃ of homogeneous of milk heating of will preparing burden, the one-level homogenization pressure is 30-50BAR, double-stage homogenization pressure is 180-200BAR, squeezes in the pill tank behind the homogeneous.
4. constant volume: will change constant volume behind material cylinder and the flushing of pipeline with quantitative milk and water in addition.
5. adding spices.
6. be cooled to below 10 ℃.
7. ultra high temperature sterilization: 137-142 ℃/4 seconds.
8. sterile filling.
9. qualified dispatching from the factory tested in insulation.
Embodiment 2
Batching is formed (based on the liquid diary product of 1000 weight portions):
600 parts in milk
0.5 part of curcumin
0.15 part of carragheen
0.6 part of single hard fatty acids glyceride
0.8 part of sucrose fatty ester
0.8 part of flavorant
The pure water surplus
The preparation method is the same.
Embodiment 3
Batching is formed (based on the liquid diary product of 1000 weight portions):
990 parts in milk
2.0 parts of curcumins
0.2 part of carragheen
1.0 parts of single hard fatty acids glyceride
1.0 parts of sucrose fatty esters
0.8 part of flavorant
The preparation method is the same.
Embodiment 4
Batching is formed (based on the liquid diary product of 1000 weight portions):
600 parts of lowfat milks
0.6 part of curcumin
1.0 parts of single hard fatty acids glyceride
0.5 part of sucrose fatty ester
0.8 part of xanthans
0.1 part of carragheen
0.8 part of flavorant
The pure water surplus
The preparation method:
1. milk check: require fat, albumen, dry and other indexs reach the requirement of raw material milk quality standard, in refrigeration below 4 ℃.
2. fat separates: milk is heated to 40-50 ℃, and the fat through centrifugal separator milk is separated to standard-required.
3. prepare burden: in changing the material cylinder, squeeze into an amount of milk, be heated to 60-70 ℃, add emulsifying agent and thickener, adopt stirring to stir 15-20 minute with shearing, peptizaiton.Add curcumin, stirred 15 minutes.
4. homogeneous: the milk of will preparing burden is heated to 70 ℃ of homogeneous, and the one-level homogenization pressure is 30-50BAR, and double-stage homogenization pressure is 180-200BAR, squeezes in the pill tank behind the homogeneous.
5. constant volume: will change constant volume behind material cylinder and the flushing of pipeline with quantitative milk and water in addition.
6. adding spices.
7. be cooled to below 10 ℃.
8. ultra high temperature sterilization: 137-142 ℃/4 seconds.
9. sterile filling.
10. qualified dispatching from the factory tested in insulation.
Embodiment 5
Batching is formed (based on the liquid diary product of 1000 weight portions):
990 parts of lowfat milks
0.9 part of curcumin
0.8 part of single hard fatty acids glyceride
0.5 part of hard ester acyl lactylate
0.2 part of guar gum
1.5 parts of microcrystalline celluloses
0.8 part of flavorant
Surplus is a water.
The preparation method is with implementing four.
Embodiment 6
990 parts of lowfat milks
1.0 parts of curcumins
1.0 parts of single hard fatty acids glyceride
0.5 part of xanthans
2.5 parts of microcrystalline celluloses
0.8 part of flavorant
Surplus is a water.
The preparation method is with implementing four.
Comparative Examples 1
Batching is formed (based on the liquid diary product of 1000 weight portions):
300 parts in milk
0.1 part of curcumin
0.08 part of carragheen
0.2 part of single hard fatty acids glyceride
0.2 part of sucrose fatty ester
0.5 part of flavorant
The pure water surplus
Preparation method: with embodiment one.
Comparative Examples 2
Batching is formed (based on the liquid diary product of 1000 weight portions):
600 parts of lowfat milks
0.6 part of curcumin
1.2 parts of single hard fatty acids glyceride
1.1 parts of sucrose fatty esters
1.2 parts of xanthans
0.4 part of carragheen
0.4 part of guar gum
1.2 parts of microcrystalline celluloses
0.8 part of flavorant
The pure water surplus
The preparation method is with embodiment 4.
Product stability is investigated experiment
Stability to the product of embodiment 1-6, comparative example 1-2 is investigated experiment; With sample respectively at storing under normal temperature (about 25 ℃), 37 ℃ of temperature; Observe the structural state of sample in the different storage lifves; And the rate of deposition (the centrifugal mensuration rate of deposition of 3000r/10min) and the particle diameter of milk in the liquid of stored sample under the mensuration normal temperature, with the stability of the dairy products of investigating present embodiment.Experimental result is recorded in following table 1-4.
Table 1
Table 2
Table 3
Table 4
Claims (2)
1. a liquid diary product that contains curcumin is characterized in that, based on the said liquid diary product of 1000 weight portions, it comprises:
Milk 300-990 weight portion;
Curcumin 0.1-2.0 weight portion;
Flavorant 0.5-1.0 weight portion,
Emulsifying agent and thickener,
Said thickener is a carragheen 0.1-0.2 weight portion; Emulsifying agent is single hard fatty acids glyceride 0.4-1.0 weight portion and sucrose fatty ester 0.5-1.0 weight portion; Or
Said thickener is carragheen 0.1 weight portion and xanthans 0.8 weight portion; Emulsifying agent is single hard fatty acids glyceride 1.0 weight portions and sucrose fatty ester 0.5 weight portion; Or
Said thickener is guar gum 0.2 weight portion and microcrystalline cellulose 1.5 weight portions; Emulsifying agent is single hard fatty acids glyceride 0.8 weight portion and stearoyl lactate 0.5 weight portion; Or
Said thickener is xanthans 0.5 weight portion and microcrystalline cellulose 2.5 weight portions; Emulsifying agent is single hard fatty acids glyceride 1.0 weight portions;
Its surplus is a pure water.
2. produce the said method that contains the liquid diary product of curcumin of claim 1 for one kind, it is characterized in that, said method comprising the steps of:
1) milk check;
2) batching: in changing the material cylinder, squeeze into milk, heat, add emulsifying agent and thickener and stirring then, add curcumin and stirring;
3) homogeneous;
4) sterilization, can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009102427250A CN101731347B (en) | 2009-12-15 | 2009-12-15 | Curcumin-containing liquid dairy product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009102427250A CN101731347B (en) | 2009-12-15 | 2009-12-15 | Curcumin-containing liquid dairy product and preparation method thereof |
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| Publication Number | Publication Date |
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| CN101731347A CN101731347A (en) | 2010-06-16 |
| CN101731347B true CN101731347B (en) | 2012-11-21 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388977A (en) * | 2011-11-14 | 2012-03-28 | 江苏星驰生物科技有限公司 | Formula powder for improving hyperlipidemia |
| CN105078942B (en) * | 2015-09-24 | 2017-07-21 | 珠海雅富兴源食品工业有限公司 | A kind of preparation method of curcumin preparation |
| CN111011516A (en) * | 2019-12-25 | 2020-04-17 | 光明乳业股份有限公司 | Turmeric acid-blended milk beverage and preparation method thereof |
| CN117016625A (en) * | 2023-09-07 | 2023-11-10 | 新疆那拉本源乳业有限公司 | Low-GI (gastrointestinal tract) formula camel milk powder and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4999205A (en) * | 1989-08-17 | 1991-03-12 | Kalamazoo Holdings, Inc. | Curcumin complexed on water-dispersible substrates |
| CN1620940A (en) * | 2003-11-29 | 2005-06-01 | 汪景山 | Anti-HIV food series and its preparation method |
| CN1895239A (en) * | 2006-06-20 | 2007-01-17 | 中国人民解放军第二军医大学 | Curcumin preparation and its making method |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
-
2009
- 2009-12-15 CN CN2009102427250A patent/CN101731347B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4999205A (en) * | 1989-08-17 | 1991-03-12 | Kalamazoo Holdings, Inc. | Curcumin complexed on water-dispersible substrates |
| CN1620940A (en) * | 2003-11-29 | 2005-06-01 | 汪景山 | Anti-HIV food series and its preparation method |
| CN1895239A (en) * | 2006-06-20 | 2007-01-17 | 中国人民解放军第二军医大学 | Curcumin preparation and its making method |
| CN101057628A (en) * | 2007-05-28 | 2007-10-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage containing isomalt oligosaccharide and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| JP特开2001-95486A 2001.04.10 |
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