CN101849627A - Compound emulsion stabilizer and ultra-high-temperature sterilized milk containing the same - Google Patents
Compound emulsion stabilizer and ultra-high-temperature sterilized milk containing the same Download PDFInfo
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Abstract
The invention discloses a compound emulsion stabilizer containing 12.5 to 20 percent of k type carrageenan, 12.5 to 58.3 percent of HLB which is 11 to 15 of sucrose ester, 25 to 50 percent of molecular distilled monoglyceride and 0 to 40 percent of hydroxylating modified soybean phosphatide, wherein the percent is the mass percent of each component accounting for the total compound emulsion stabilizer. The invention also relates to ultra-high-temperature sterilized milk containing the compound emulsion stabilizer. By the compound emulsion stabilizer, the shelf life of an ultra-high-temperature sterilized milk product containing the compound emulsion stabilizer can be prolonged from 6 months to 9 months, the tissue state is favorable, and protein precipitation and obvious fat suspension can not occur; and the production pressure of an enterprise is further slowed down, the circulation period of batch products is increased, and the loss of the enterprise is lowered.
Description
Technical field
The present invention relates to a kind of compound emulsion stabilizer and contain its ultra-high-temperature sterilized milk.
Background technology
The UHTS milk shelf life is longer, but area for penetration restriction has very strong market circulation.At present, the shelf life of ultra-high-temperature sterilized milk also has the product about 8 months generally at 6 months, and its structural state is generally all not satisfactory during still by 8 months.Shelf life extension can slow down enterprise production pressure, increase circulation period of batch products, reduce the loss of enterprise.UHTS is handled and is made the micro organism quantity in the ultra-high-temperature sterilized milk system reach the commercial sterilization level, and therefore, the product that microorganism causes is rotten not to be the limiting factor of its shelf life.The cow's milk system generally is by composition of nutritive substances such as protein, fat, carbohydrates, it is a kind of objective unsettled dispersion, the suspension that existing protein microbeads forms, the emulsion that has lipoid material to form again also has the true solution that forms with carbohydrate, salt.Superhigh temperature is handled and is made the structure of protein and liposome change than the raw milk, and As time goes on lipochondrion takes place to assemble and produce oil slick, and protein particulate can precipitate.Therefore, the stability of ultra-high-temperature sterilized milk is the main limiting factor of its shelf life.Address this problem, need to add an amount of emulsifying agent, thickener etc. so that product is stable.
Emulsifying agent is divided into hydrophilic emulsifier and lipophilic emulsifier according to its characteristic, hydrophilic emulsifier is water miscible, in homogenizing process, can expand to fat-serum rapidly at the interface, rapidly the fat globule of peeling off is surrounded, form complete interfacial film and reduce its agglomeration, but, the interfacial film that forms breaks away from the fat globule surface easily under external force effects such as heat energy, mechanical external force, cause lipochondrion to reassemble and cause its come-up, therefore, the interfacial film stability that forms of hydrophilic emulsifier a little less than.And the affinity of lipophilic emulsifier and water a little less than, solubility in oil-in-water system is less, and it is slower at the interface to be diffused into fat-serum, but fat is had stronger adhesion, be not easy to break away from the fat globule surface under external force, the interfacial film stability of its formation better.Therefore, single emulsifying agent is difficult to realize the stablizing effect of good butter oil.
Summary of the invention
Technical problem to be solved by this invention is the desirable not enough defective of stablizing effect that the present invention has overcome the emulsion stabilizer that existing ultra-high-temperature sterilized milk uses, and a kind of compound emulsion stabilizer is provided and has contained its ultra-high-temperature sterilized milk.Compound emulsion stabilizer of the present invention can make 6 months shelf life extensions to 9 month of the UHTS milk product that contains it and structural state good, and protein precipitation and tangible fat floating do not take place; Further slow down enterprise production pressure, increase circulation period of batch products, reduce the loss of enterprise.
The invention provides a kind of compound emulsion stabilizer, it contains κ-type carragheen of 12.5～20%, 12.5～58.3% hydrophilic lipophilic balance (HLB) is 11～15 sucrose ester (Sucrose Esters, SE), 25～50% molecule distillating monoglyceride (Molecule Distilled Monoglyceride, MDMG), 0～40% hydroxylating modified soy bean lipoid (Soybean Hydroxyphosphatide, SHP), percentage for each composition accounts for total compound emulsion stabilizer mass percent.
Preferable, compound emulsion stabilizer of the present invention contains κ-type carragheen of 15%, and 40% HLB is 11～15 sucrose ester, 30% molecule distillating monoglyceride, 15% hydroxylating modified soy bean lipoid, percentage is total compound emulsion stabilizer mass percent for each composition accounts for.
The present invention discovers that κ-type carragheen can play complex reaction with MC and form stable weak gel network system, plays the effect of suspension and stable lactoprotein.Yet fat aggregation and oil slick phenomenon take place in the less stable in shelf life of butter oil easily.Through inventor research, find hydrophilic emulsifier and the compound use of lipophilic emulsifier, can make the advantage of two types the emulsifying agent that compound emulsion stabilizer has concurrently simultaneously, through a large amount of assay optimization, finally obtain the compound emulsion stabilizer of above-mentioned prescription.
Among the present invention, described κ-type carragheen is the conventional κ-type carragheen that uses in this area, refining κ-type carragheen that preferable selection makes through the water hot extraction and the alcohol precipitation technology of this area routine.Described HLB is that 11～15 the preferable selection HLB of sucrose ester is 15 sucrose ester.Among the present invention, what the mass ratio of the content of described molecule distillating monoglyceride and sucrose ester and hydroxylating modified soy bean lipoid content summation was preferable is 1: 2.5～1: 0.6.
Among the present invention, described molecule distillating monoglyceride is the conventional molecule distillating monoglyceride that uses in this area, described hydroxylating modified soy bean lipoid be the conventional soybean lecithin that uses in this area through the hydroxylating modification, its purpose is for making the hydrophile-lipophile balance characteristic better.
Among the present invention, each component is evenly mixed according to above-mentioned prescription is simple, can make compound emulsion stabilizer of the present invention.
The invention still further relates to a kind of ultra-high-temperature sterilized milk, it contains compound emulsion stabilizer of the present invention and milk.
Among the present invention, described ultra-high-temperature sterilized milk is meant the ultra-high-temperature sterilized milk according to this area conventional formulation (except that stabilizing agent) preparation.According to " sterile milk " in the national standard to main component content such as fat, protein and non-fat solid and the requirement that whether allows to add auxiliary material, ultra-high-temperature sterilized milk of the present invention means the category of sterilizing flavouring breast, its fat 〉=2.5%, protein 〉=2.3%, non-fat solid 〉=6.5%.
Wherein, what the content of described compound emulsion stabilizer of the present invention was preferable is 0.1～0.2%, and percentage is mass percent; The content of described milk is mass percent 80～99.9%.
Wherein, described milk is the conventional milk that uses in this area; Preferable is milk, goat milk or cattle and sheep mixed milk; Better is milk, and that best is is full-cream, the reconstituted milk of the fresh cow's milk of degreasing or partially skimmed and/or full-cream, degreasing or partially skimmed.Described fresh cow's milk is meant the natural mammal gland secretion of forcing down from the normal breast of healthy ox body, only through supercooling, may be through filtering, but not sterilization, heating, clean breast, particularly do not pass through pasteurize, can be described as raw milk, fresh cow's milk or raw milk again, its leading indicator is: fat (F) content 〉=3.1%, protein (P) content 〉=2.9%, non-fat solid (SNF) 〉=8.1%.Described reconstituted milk claims recombined milk/milk again, be meant milk concentrate, drying becomes and concentrates breast or milk powder, adds suitable quantity of water again, make and former Ru Zhongshui, emulsion that the solids ratio is suitable.
Among the present invention, the prescription of described ultra-high-temperature sterilized milk can also add one or more in fortification material, sweetener, flavor substance and the water as required.
Wherein, described fortification material is the conventional food enrichment that uses in this area, comprises FOS, vitamin and mineral matter.Preferable, can select standard GB-14880-94 " food enrichment use sanitary standard " for use and augment the middle kind that allows use, as FOS, vitamin A, vitamin D, vitamin E, ore deposit calcium and magnesium or the like.Better select in FOS, vitamin A, vitamin D, ore deposit calcium and the magnesium one or more for use.Described fortification material is except that FOS, and content is preferable≤0.5%, and percentage does not comprise 0%, and better is 0.1019～0.2027%; Described FOS has certain sugariness, and mainly as the MF of Bifidobacterium, what its content was preferable is≤2%; Percentage is mass percent.
Wherein, described sweetener is meant gives the food additive of food with sweet taste, and commonly used is sugar, also can contain the auxiliary seasoning of some sugar replacements.Described sugar is sweetener commonly used in the dairy products industry, preferable various forms of sucrose products for using always, and better is white granulated sugar and/or soft white sugar.Described sugar replacement be meant that a class can produce sweet taste or strengthen sweet taste and heat more than the low material of sugar, during preferable is Aspartame, acesulfame potassium, Sucralose and knob is sweet one or more, one or more during better is Sucralose, acesulfame potassium and knob is sweet.What the content of described sugar was preferable is≤8.0%, better 5～6%; What the content of described sugar replacement was preferable is≤0.02%, and better is 0.005～0.015%; Above-mentioned percentage does not comprise 0%, and percentage is mass percent.
Wherein, described flavor substance is to instigate food body to reveal the material of characteristic flavor on basis, one or more that preferable is in cocoa power, coffee powder, black tea powder, concentration of juices juice and the flavoring essence more are in cocoa power, coffee powder, black tea powder and the flavoring essence one or more.What the content of described flavor substance was preferable is≤2.0%, and percentage does not comprise 0%, and better is 0.5～1.5%, and percentage is mass percent.
Among the present invention, described ultra-high-temperature sterilized milk can be according to the conventional preparation method's preparation used in this area.What described preparation method was preferable comprises the pre-pasteurize of raw material milk, adds composite material as stabilizing agent and other prescriptions then, and homogeneous carries out ultra high temperature short time sterilization then again, and cooling gets final product.
Wherein, described cooling is afterwards preferable can carry out can according to the method for this area routine.In preparation during dairy products, the preferable normalization step that also has routine after pre-pasteurization step.Described processing condition preferable for temperature is 65～70 ℃, homogenization pressure is the one-level homogeneous of 15MPa, and temperature is 65～70 ℃, the double-stage homogenization of homogenization pressure 3MPa.What the temperature and time of described ultra high temperature short time sterilization was preferable is 135～137 ℃, and 3～4 seconds, better was 137 ℃, 3～4 seconds.
Agents useful for same of the present invention and raw material are all commercially available to be got.
In the prior art, the stability of investigating ultra-high-temperature sterilized milk is general main based on observation and centrifugal process, and these two kinds of method accuracy of detection inadequately accurately, can only be qualitative but can not its stablizing effect of quantitative assessment to superhigh temperature cow's milk system.And be directly proportional with the square root of the solids volume concentration φ of system according to reflection physical model back reflection light intensity, be inversely proportional to particle average grain diameter d square root, promptly
(wherein f is for simplifying constant), the rate of change of back-reflections (Δ BS) can reflect homogeneous degree, granular size and the concentration of system, judges the stability of system in view of the above.Therefore, the present invention adopts near infrared light to measure the stability of ultra-high-temperature sterilized milk system as light source based on the stability analysis instrument of reflection design of physical model, and Δ BS and system stability are negative correlation, system is stable more, Δ BS value is more little, and system is unstable more, and Δ BS value is big more.On the other hand, because it is the average back-reflections rate of change Δ BS in observing time that obtains after calculus is handled that the stability analysis instrument provides final evaluation index, result of the test shows, some sample is very stable in early stage observing time, and Δ BS value is very little, and oil slick took place during the later stage, Δ BS value is bigger, thereby cause the Δ BS of some sample that oil slick takes place little than the Δ BS of the sample that oil slick does not take place, apparent for more stable, these obvious and actual conditions are not inconsistent.In order to set up the relation of shelf life and Δ BS, set up steady dynamic mechanics parameter (Stability Index, SI) evaluation model SI=[(T
D* K)/Δ BS] * (t
D/ 24), t
D2≠ 0; For strengthen take place oil slick in the time Δ BS weighing factor of SI is set up following SI=SI=[(T
D* K)/((t
D/ t
D1) Δ BS)] * (t
D/ 24), t
D2=0, wherein K is a constant; Δ BS is the average of ultra-high-temperature sterilized milk backing strip rate of change; t
DBe the observing time of ultra-high-temperature sterilized milk; t
D1Do not take place for ultra-high-temperature sterilized milk the observing time of oil slick; t
D2Be the observing time of ultra-high-temperature sterilized milk generation oil slick; T
DStablize dynamic (dynamical) Celsius temperature for measuring the ultra-high-temperature sterilized milk sample.In view of the above, can solving some system instrument, to provide Δ BS fine, apparently is stable but actual and unsettled defective.
Positive progressive effect of the present invention is: the invention provides a kind of compound emulsion stabilizer and contain its ultra-high-temperature sterilized milk, and set up a kind of its stable evaluation method of measuring.Compound emulsion stabilizer of the present invention can prolong the shelf life of the UHTS milk product that contains this compound emulsion stabilizer.The UHTS milk product structural state that contains compound emulsion stabilizer of the present invention is good, and protein precipitation and tangible fat floating do not take place; And its steady dynamic mechanics parameter SI value is 200～287, stability analysis instrument test result shows that the zero-time of swimming is 8～9h, compared to existing market use compound stabilizer UHTS milk product SI be 160～190 and shelf life be about 6 months, the zero-time of swimming is 5～6h, and compound stabilizer provided by the invention obviously is better than the effect of the existing compound stabilizer that uses to ultrapasteurized stablizing effect.The result shows, can slow down about 1.5～1.6 times of the speed of fat floating, therefore, and can be with shelf life extension to 9 month even longer; Thereby can further slow down enterprise production pressure, increase circulation period of batch products, reduce the loss of enterprise.
The specific embodiment
Mode below by embodiment further specifies the present invention, but does not therefore limit the present invention among the described scope of embodiments.
Among the following embodiment, percentage is mass percent.
The title specification of raw materials used source and equipment is:
Milk: He Sitan branch company of Shanghai Bright Dairy ﹠ Food Co., Ltd.;
Compound emulsifying agent: by the compound emulsifying agent QSR-70 that the good sharp food additives in last sea blue island Co., Ltd provides, main component is glycerin monostearate, sucrose fatty ester, sorbitan fatty acid ester;
Refining κ-type carragheen; Shanghai Ronggang Industricl and Trading LTD's (U.S. CPkelco company product);
Molecule distillating monoglyceride: Denmark (Shanghai) Danisco company;
Sucrose ester: the auspicious continuous heavy rain chemical industry in Hangzhou Co., Ltd;
Hydroxylating modified soy bean lipoid: soybean company of U.S. central authorities;
Vitamin A (being acetate dry powder 325CWS/F), vitamin D
3(dry powder 100CWS): by DSM (China) Co., Ltd;
Nano-calcium carbonate: Shanghai Lay sparrow bio tech ltd (Korea S MSC company product);
Magnesium carbonate: Japanese Taiyo Kagaku Co., Ltd..
Turbiscan Lab Expert type stability analysis instrument, French Formulaction company.
Among the embodiment, the experimental technique of unreceipted actual conditions, all according to the routine operation condition, or the operating condition of advising according to manufacturer.
Embodiment 1～12
Table 2 has provided the embodiment 1～12 of compound emulsion stabilizer of the present invention, by prescription in the table, each component is simply mixed, and can make compound emulsion stabilizer of the present invention.
Table 2 compound emulsion stabilizer embodiment 1～12 of the present invention
Embodiment 13 full-cream sterilization liquid dairy products
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F 〉=3.1%, P 〉=2.9%, SNF 〉=8.1%) | ??998.8kg |
| Compound emulsion stabilizer by embodiment 1 preparation | ??1.2kg |
The preparation method comprises the following steps:
1) with low-temperature storage, the milk of pasteurize in advance, is heated to 85 ℃;
2) adopt the pigment blender, compound emulsion stabilizer is added in the above-mentioned milk, stir 10min;
3) with step 2) the mixed solution homogeneous of gained, homogenizing temperature is 65 ℃, carries out pressure and successively is the double-stage homogenization of 15MPa and 3MPa;
4) liquid behind the step 3) homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 3 seconds;
5) with gained liquid cools to 20 after the step 4) sterilization ℃, leave standstill back body can, get final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??3.21 |
| Protein, % | ??2.95 |
| Non-fat solid, % | ??8.58 |
| Steady dynamic mechanics parameter SI | ??258 |
Embodiment 14 partially skimmeds sterilization liquid dairy product
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F 1.0～2.0%, P 〉=2.9%, SNF 〉=8.1%) | ??999kg |
| Compound emulsion stabilizer by embodiment 2 preparations | ??1.0kg |
Its preparation method comprises the following steps:
1) with low-temperature storage, 50 ℃ of centrifugal degrease milk of pasteurize in advance that remove;
2) the rare cream portion of step 1) gained is added in the skimmed milk of step 1) gained, and physical and chemical index is controlled at F 1.0～2.0%, P 〉=2.9% is in SNF 〉=8.1% scope; After the standardization milk is heated to 80 ℃;
3) adopt the pigment blender, compound emulsion stabilizer added step 2) in the milk, stir 10min;
4) with the mixed solution homogeneous of step 3) gained, homogenizing temperature is 70 ℃, and carrying out pressure successively is the double-stage homogenization of 15MPa and 3MPa;
5) liquid behind the step 4) homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 4 seconds;
6) with gained liquid cools to 20 after the step 5) sterilization ℃, leave standstill the back can, get final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??1.46 |
| Protein, % | ??2.99 |
| Non-fat solid, % | ??8.61 |
| Steady dynamic mechanics parameter SI | ??281 |
Embodiment 15 degreasing sterilization liquid dairy products
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F≤0.5%, P 〉=2.9%, SNF 〉=8.1%) | ??999kg |
| Compound emulsion stabilizer by embodiment 3 preparations | ??1.0kg |
Its preparation method comprises the following steps:
1) with 50 ℃ of centrifugal degreases that remove of milk of low-temperature storage, pasteurize in advance, is heated to 75 ℃;
2) adopt the pigment blender, compound emulsion stabilizer is added in the above-mentioned milk, stir 10min;
3) with step 2) the mixed solution homogeneous of gained, homogenizing temperature is 65 ℃, carries out pressure and successively is the double-stage homogenization of 15MPa and 3MPa;
4) liquid behind the step 3) gained homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 4 seconds;
5) with gained liquid cools to 20 after the step 4) sterilization ℃, leave standstill the back can, get final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??0.31 |
| Protein, % | ??2.93 |
| Non-fat solid, % | ??8.45 |
| Steady dynamic mechanics parameter SI | ??274 |
Embodiment 16 full-cream sterilizing flavouring liquid dairy products
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F 〉=3.1%, P 〉=2.9%, SNF 〉=6.5%) | ??800.0kg |
| White granulated sugar | ??80.0kg |
| Alkalize cocoa | ??15.0kg |
| Raw material | Addition |
| Compound emulsion stabilizer by embodiment 4 preparations | ??2.0kg |
| Chocolate essence | ??1.0kg |
| Water | ??102kg |
1) low-temperature storage, the milk of pasteurize in advance are heated to 85 ℃;
2) adopt the pigment blender that compound emulsion stabilizer, white granulated sugar, alkalize cocoa and chocolate essence are distributed in the step 1) milk, stir 10min;
3) with step 2) the mixed solution homogeneous of gained, homogenizing temperature is 65 ℃, carries out pressure and successively is the double-stage homogenization of 15MPa and 3MPa;
4) liquid behind the step 3) homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 4 seconds;
5) gained liquid cools to 20 ℃ after the sterilization leaves standstill the back can, gets final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??2.55 |
| Protein, % | ??2.34 |
| Non-fat solid, % | ??7.61 |
| Steady dynamic mechanics parameter SI | ??265 |
Embodiment 17 partially skimmed sterilizing flavouring liquid dairy products
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F 1.0～2.0%, P 〉=2.9%, SNF 〉=6.5%) | ??800.0kg |
| White granulated sugar | ??50.0kg |
| Black tea powder | ??4.5kg |
| Compound emulsion stabilizer by embodiment 5 preparations | ??2.0kg |
| Black tea essence | ??0.5kg |
| Raw material | Addition |
| Acesulfame potassium | ??0.15kg |
| Water | ??142.85kg |
1) 50 ℃ in the milk of low-temperature storage, pasteurize in advance is centrifugal except that degreases;
2) the rare cream portion of step 1) gained is added in the skimmed milk of step 1) gained, and physical and chemical index is controlled at F 1.0～2.0%, P 〉=2.9% in SNF 〉=8.1% scope, is heated to 80 ℃ with the milk after the standardization;
3) adopt the pigment blender that compound emulsion stabilizer, white granulated sugar, black tea powder, black tea essence and acesulfame potassium are distributed to step 2) in the milk, stir 10min;
4) with the mixed solution homogeneous of step 3) gained, homogenizing temperature is 65 ℃, and carrying out pressure successively is the double-stage homogenization of 15MPa and 3MPa;
5) liquid behind the step 4) homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 4 seconds;
6) with gained liquid cools to 20 after the step 5) sterilization ℃, leave standstill the back can, get final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??1.21 |
| Protein, % | ??2.38 |
| Non-fat solid, % | ??7.56 |
| Steady dynamic mechanics parameter SI | ??289 |
Embodiment 18 degreasing sterilization seasoning liquid dairy products
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F≤0.5%, P 〉=2.9%, SNF 〉=6.5%) | ??800.0kg |
| White granulated sugar | ??50.0kg |
| Coffee powder | ??10.0kg |
| Compound emulsion stabilizer by embodiment 6 preparations | ??2.0kg |
| Coffee aroma | ??0.5kg |
| Raw material | Addition |
| Sucralose | ??0.05kg |
| Water | ??137.45kg |
Its preparation method comprises the following steps:
1) with low-temperature storage, the centrifugal degrease that removes of the milk of pasteurize in advance, is heated to 85 ℃;
2) adopt the pigment blender that compound emulsion stabilizer, white granulated sugar, coffee powder, coffee aroma and Sucralose are distributed in the step 1) milk, stir 10min;
3) with step 2) the mixed solution homogeneous of gained, homogenizing temperature is 65 ℃, carries out pressure and successively is the double-stage homogenization of 15MPa and 3MPa;
4) liquid behind the step 3) homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 4 seconds;
6) with gained liquid cools to 20 after the step 4) sterilization ℃, leave standstill the back can, get final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??0.21 |
| Protein, % | ??2.33 |
| Non-fat solid, % | ??7.67 |
| Steady dynamic mechanics parameter SI | ??297 |
Embodiment 19 fortification liquid dairy products
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F 〉=3.1%, P 〉=2.9%, SNF 〉=8.1%) | ??800.0kg |
| FOS (〉=95%) | ??12.0kg |
| Compound emulsion stabilizer by embodiment 7 preparations | ??2.0kg |
| Nano-calcium carbonate | ??1.0kg |
| Vitamin A | ??0.009kg |
| Vitamin D 3 | ??0.01kg |
| Raw material | Addition |
| Water | ??184.981kg |
Its preparation method comprises the following steps:
1) with low-temperature storage, the milk of pasteurize in advance, is heated to 85 ℃;
2) adopt the pigment blender with compound emulsion stabilizer, FOS, nano-calcium carbonate, magnesium sulfate, vitamin A and vitamin D
3Be distributed in the step 1) milk, stir 10min;
3) with step 2) the mixed solution homogeneous of gained, homogenizing temperature is 65 ℃, carries out pressure and successively is the double-stage homogenization of 15MPa and 3MPa;
4) liquid behind the step 3) homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 4 seconds;
5) with gained liquid cools to 20 after the sterilization in the step 4) ℃, leave standstill the back can, get final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??2.61 |
| Protein, % | ??2.35 |
| Non-fat solid, % | ??7.58 |
| FOS, mg/ml | ??11.49 |
| Calcium, mg/ml | ??1.51 |
| Vitamin A, μ g/ml | ??0.81 |
| Vitamin D 3，μg/ml | ??0.018 |
| Steady dynamic mechanics parameter SI | ??254 |
Embodiment 20 fortification liquid dairy products
Formula for a product (in final products per ton):
| Raw material | Addition |
| Milk (F 〉=3.1%, P 〉=2.9%, SNF 〉=8.1%) | ??900.0kg |
| FOS (〉=95%) | ??20.0kg |
| Coffee powder | ??20.0kg |
| Raw material | Addition |
| Compound emulsion stabilizer by embodiment 7 preparations | ??2.0kg |
| Nano-calcium carbonate | ??2.0kg |
| Vitamin A | ??0.007kg |
| Vitamin D 3 | ??0.02kg |
| Water | ??55.973kg |
Its preparation method comprises the following steps:
1) with low-temperature storage, the milk of pasteurize in advance, is heated to 85 ℃;
2) adopt the pigment blender with compound emulsion stabilizer, FOS, coffee powder, nano-calcium carbonate, magnesium sulfate, vitamin A and vitamin D
3Be distributed in the step 1) milk, stir 10min;
3) with step 2) the mixed solution homogeneous of gained, homogenizing temperature is 65 ℃, carries out pressure and successively is the double-stage homogenization of 15MPa and 3MPa;
4) liquid behind the step 3) homogeneous is carried out ultra high temperature short time sterilization, sterilization conditions is 137 ℃, and the time is 4 seconds;
5) with gained liquid cools to 20 after the sterilization in the step 4) ℃, leave standstill the back can, get final product.
Method with the mensuration milk stability that provides among the present invention is tested to sample, its in index according to a conventional method, assay is as follows:
| Project | Index |
| Fat, % | ??2.81 |
| Protein, % | ??2.59 |
| Non-fat solid, % | ??7.58 |
| FOS, mg/ml | ??18.76 |
| Calcium, mg/ml | ??191.37 |
| Vitamin A, μ g/ml | ??0.62 |
| Vitamin D 3，μg/ml | ??0.04 |
| Steady dynamic mechanics parameter SI | ??254 |
Effect embodiment ultra-high-temperature sterilized milk stabilizing agent of the present invention is stablized full-cream sterilizing flavouring milk shelf life
Milk with embodiment 13 preparations is example, and with the full-cream sterile milk of commercially available UHT (Shanghai Bright Dairy ﹠ Food Co., Ltd.) in contrast, wherein emulsifying agent is compound emulsifying agent QSR-70.3 temperature are set, 2 specimen are deposited in respectively in 5 ℃, 25 ℃, 37 ℃ three insulating boxs, 5 ℃ sample is sample in contrast, and 25 ℃ sample is as the sample on the simulation shelf, and 37 ℃ sample is as the environmental disruption sample.Every about 5 days the sample under 37 ℃ of conditions being judged, when judging and 5 ℃ sample compare.When having than big-difference with 5 ℃ sample or occurring can not received difference the time appears in the sample under 37 ℃, the sample under 37 ℃ of conditions stops experiment, and 3 times that obtain of the multiply by time that sample is deposited under 37 ℃ of conditions are the roughly shelf-life of product so.Sample under 25 ℃ of conditions is proceeded experiment, when the sample under 25 ℃ also occur with 5 ℃ of conditions under sample when comparing unacceptable difference, the experiment under 25 ℃ of conditions also stops, the time limit of its preservation is as the actual shelf-life of product.The shelf-life test is seen as table 1.
Table 3 shelf-life contrast test
As seen, compound emulsion stabilizer provided by the invention, can obviously optimize the prescription of composite emulsifier, the compound emulsion stabilizer of best proportioning can extend to 9 months with 6 months of the shelf life of existing ultra-high-temperature sterilized milk, the product structural state is stable in the shelf-life, and protein precipitation and fat floating do not take place.
Claims (10)
1. compound emulsion stabilizer, it contains κ-type carragheen of 12.5～20%, 12.5～58.3% HLB is 11～15 sucrose ester, 25～50% molecule distillating monoglyceride, 0～40% hydroxylating modified soy bean lipoid, percentage is total compound emulsion stabilizer mass percent for each composition accounts for.
2. compound emulsion stabilizer as claimed in claim 1, it is characterized in that: described compound emulsion stabilizer contains κ-type carragheen of 15%, 40% model HLB is 11～15 sucrose ester, 30% molecule distillating monoglyceride, 15% hydroxylating modified soy bean lipoid, percentage is total compound emulsion stabilizer mass percent for each composition accounts for.
3. compound emulsion stabilizer as claimed in claim 1 is characterized in that: described κ-type carragheen is through water hot extraction and the refining κ-type carragheen of alcohol precipitation technology.
4. compound emulsion stabilizer as claimed in claim 1 is characterized in that: the mass ratio of the content of described molecule distillating monoglyceride and sucrose ester and hydroxylating modified soy bean lipoid content summation is 1: 2.5～1: 0.6.
5. ultra-high-temperature sterilized milk, it contains just like claim 1～4 each described compound emulsion stabilizer and milk.
6. ultra-high-temperature sterilized milk as claimed in claim 5 is characterized in that: the content of described compound emulsion stabilizer is 0.1～0.2%, and percentage is mass percent.
7. ultra-high-temperature sterilized milk as claimed in claim 5 is characterized in that: described milk is milk, goat milk or cattle and sheep mixed milk; The content of described milk is mass percent 80～99.9%.
8. ultra-high-temperature sterilized milk as claimed in claim 5 is characterized in that: described high-temperature sterilization breast also contains one or more in fortification material, sweetener, flavor substance and the water.
9. ultra-high-temperature sterilized milk as claimed in claim 8 is characterized in that: described fortification material is one or more in FOS, vitamin A, vitamin D, vitamin E, ore deposit calcium and the magnesium; Described sweetener is sugar and/or sugar replacement; Described flavor substance is one or more in cocoa power, coffee powder, black tea powder, concentration of juices juice and the flavoring essence.
10. ultra-high-temperature sterilized milk as claimed in claim 9 is characterized in that: described fortification material, the content except that FOS are 0.1019～0.2027%; The content of described FOS is≤2%; The content of described sugar is≤8.0%; The content of described sugar replacement is 0.005～0.015%; The content of described flavor substance is≤2.0%; Above-mentioned percentage does not comprise 0%, and percentage is mass percent.
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