CN102028026A - Monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof - Google Patents
Monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof Download PDFInfo
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Abstract
The invention relates to a stabilizing agent and application thereof, in particular to a monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof, belonging to the technical field of dairies. The invention provides a stabilizing agent applied to dairy products, comprising starch, gelatin and monoglyceride/diglyceride/triglyceride, wherein the weight ratio of starch to gelatin to monoglyceride/diglyceride/triglyceride is (0.5-90):(0.1-25):(0.1-20), preferably 80:20:8. The stabilizing agent can obviously improve the taste of the dairy products, provide full greasy feel, enhance the cream aroma of the dairy products and lengthen the aroma retention of the cream in the mouth.
Description
Technical field
The present invention relates to a kind of stabilizing agent and uses thereof, particularly a kind of stabilizer for dairy products that contains single, double, glyceryl ester and uses thereof.Belong to the dairy technology field.
Background technology
In the prior art, dairy products are the common foods in a kind of present people's life, have advantages such as nutrition, delicious food, further converted products and optimization product about dairy products are very many, for example, perhaps add flavouring agent and carry out blending or the like at traditional sour milk to adding the fruit grain in traditional dairy products.Sour milk further be processed into a current very important technical field.
Single, double, glyceryl ester is a kind of emulsifying agent commonly used, has emulsification, stable, anti-aging, effect such as fresh-keeping.Single, double, the glyceryl ester that it has been generally acknowledged that in the prior art play following purposes:
1. be used for candy, chocolate, can prevent that the grease segregation phenomenon from appearring in toffee, taffy; Prevent chocolate candy and water-oil separating, increase fine and smooth sense.With reference to consumption is 0.2%～0.5%.
2. be used for ice cream, tissue is mixed, organize fine and smooth, smooth, expanded activity, improve conformality.
3. be used for margarine, can prevent phenomenons such as water-oil separating, layering, improve Products Quality.
4. be used for beverage, adding contains in the protein beverage of fat, can improve stability, prevents the grease come-up, and protein sinks.Also can be used for used as stabilizers in the emulsifying essence.
5. be used for bread, can improve the dough institutional framework, prevent that bread is aging, bread is soft, and volume increases, and high resilience prolongs storage life.
6. be used for cake, with other emulsifying agent compatibilities, as the blowing agent of cake, form complex with protein, thereby produce the bubble chamber film of appropriateness, made dessert volume increases.
7. be used for biscuit, in the adding dough grease evenly disperseed with emulsified state, prevent that effectively grease from oozing out, improve the fragility of biscuit.
Summary of the invention
The purpose of this invention is to provide a kind of stabilizing agent that is applied to dairy products, it is applied to the dairy products field, and it has than the dairy products with the conventional method preparation in the prior art and has better mouthfeel, fuller greasy feel, stronger butter aroma.Especially be applied to: neutral seasoning breast, sour milk, sour milk beverage and/or cheese field.
Technical scheme of the present invention is as follows:
A kind of stabilizer for dairy products of the present invention, wherein, starch: gelatin: single, double, glyceryl ester, weight portion ratio are (0.5-90): (0.1-25): (0.1-20), preferred weight part proportioning is 70: 20: 15.
Also include in the above-mentioned stabilizing agent: pectin (0.1-20) weight portion and/or agar (0.05-15) weight portion, the preferred pectin weight portion is 8, preferred agar weight portion is 3.
Also include in the above-mentioned stabilizing agent: locust bean gum (0.05-15) weight portion, preferred 6 weight portions.
Also include in the above-mentioned stabilizing agent: carragheen (0.05-15) weight portion, preferred 5 weight portions; And/or sodium alginate (0.05-15) weight portion, preferred 3 weight portions.
Also include in the above-mentioned stabilizing agent: diacetyl tartarate list double glyceride (0.05-20) weight portion, preferred 5 weight portions; And/or single, double, glyceryl ester (0.05-20) weight portion, preferred 10 weight portions.
Concrete composition and weight portion ratio are:
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester, weight portion ratio are (0.5-90): (0.1-25): (0.1-20), preferred weight part proportioning is 70: 20: 15.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15), most preferably the weight portion proportioning is 60: 15: 15: 6.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: agar, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15), most preferably the weight portion proportioning is 70: 16: 10: 4.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15): (0.05-15), preferred weight part proportioning is 80: 20: 8: 6: 4.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.1-20): (0.05-15): (0.05-15), preferred weight part proportioning is 80: 20: 8: 6: 4: 6.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: locust bean gum, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15), preferred weight part proportioning is 60: 15: 10: 6.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: locust bean gum, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15): (0.05-15), preferred weight part proportioning is 80: 20: 8: 6: 6.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15): (0.05-15): (0.05-15): (0.05-15), preferred weight part proportioning is 80: 20: 8: 6: 4: 6: 2.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: carragheen, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15), preferred weight part proportioning is 55: 20: 10: 6.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen: sodium alginate, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15): (0.05-15): (0.05-15): (0.05-15): (0.05-15), preferred weight part proportioning is 80: 20: 8: 6: 4: 6: 6: 2.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: sodium alginate, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15), preferred weight part proportioning is 60: 18: 15: 3.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: diacetyl tartarate list double glyceride, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-20), preferred weight part proportioning is 65: 20: 4: 8.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen: sodium alginate: diacetyl tartarate list double glyceride, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-15): (0.05-15): (0.05-15): (0.05-15): (0.05-15): (0.05-20), preferred weight part proportioning is 80: 20: 8: 6: 4: 6: 6: 2: 5.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: Tween-81, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.05-20), preferred weight part proportioning is 60: 20: 6: 7.
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen: sodium alginate: diacetyl tartarate list double glyceride: Tween-81, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20): (0.1-20): (0.05-15): (0.05-15): (0.05-15): (0.05-15): (0.05-20): (0.05-20), preferred weight part proportioning is 80: 20: 8: 6: 4: 6: 6: 2: 5: 10.
The application of above-mentioned stabilizing agent in dairy products is preferably applied to: neutral seasoning breast, sour milk, sour milk beverage and/or cheese.
Also comprise sugar in the above-mentioned stabilizing agent, preferred: sucrose, lactose, fructose; Preferably stabilizing agent and sugar are carried out premix earlier during use, add in the hot water behind the premix and disperse.
The preparation method of above-mentioned acidified milk, the step of adding stabilizing agent before the fermentation is:
1) raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4-6s preferably add proteinaceous raw material as whole milk powder, whey powder, skimmed milk power);
2) hydration (preferred 45-50 ℃);
3) add described stabilizing agent (preferably containing sugar), preferred 50-85 ℃ of dissolving;
4) homogeneous (preferred 60-65 ℃, 18-25MPa);
5) sterilization (90-95 ℃, 5-10min);
6) be cooled to 43 ℃;
7) add strain fermentation, reach fermentation termination, stir, (preferred: as to add raisins-adding), cooling, can.
Or: the step that stabilizing agent is added in the fermentation back is:
1) raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4-6s preferably add proteinaceous raw material as whole milk powder, whey powder, skimmed milk power);
2) hydration (preferred 45-50 ℃);
3) homogeneous (preferred 60-65 ℃, 18-25MPa);
4) sterilization (90-95 ℃, 5-10min);
5) be cooled to 43 ℃; Add strain fermentation, reach fermentation termination, stir;
6) add described stabilizing agent (preferably containing sugar), preferred 50-85 ℃ of dissolving;
7) cooling (preferred 30-45 ℃) back mixes (preferred: as can to add raisins-adding), can with acidified milk.
Wherein, stabilizing agent with the weight portion ratio of sugar is: stabilizing agent: sugar=(0.1-1): (0.1-2); The application part by weight of described stabilizing agent accounts for the 0.01%-2.0% weight portion of product gross weight, preferred 0.1%-0.8%, more preferably 0.5%
The preparation method of above-mentioned neutral seasoning breast, its step is:
1) raw material milk heating (preferred 50-80 ℃, more preferably: with the heating of part water, the raw-food material that interpolation whole milk powder, whey powder or skimmed milk power contain lactoprotein carries out hydration, preferred 45-50 ℃ of hydration);
2) add described stabilizing agent and/or sugar, preferred 50-80 ℃ of dissolving;
3) add essence and other batchings (preferred: cocoa power, walnut powder, black sesame powder and/or matrimony vine juice etc.)
4) supply surplus water or milk;
5) homogeneous (condition is preferred: 60-65 ℃, 18-25MPa);
6) sterilization, preferred UHT135-140 ℃, 4s-30s;
7) cooling, preferred 20-30 ℃;
8) can.
Wherein, described stabilizing agent with the weight portion ratio of sugar is: (0.05-1): (0.2-2); The application part by weight of described stabilizing agent accounts for the 0.005%-0.8% weight portion of product gross weight, preferred 0.05%-0.5%, more preferably 0.15%
The preparation method of above-mentioned sour milk beverage, its step is:
1) raw material milk; (preferred: with the heating of part water, the raw-food material that interpolation whole milk powder, whey powder or skimmed milk power etc. contain lactoprotein carries out hydration; Preferred 45-50 ℃ of hydration)
2) sterilization, preferred 90-95 ℃, 5-10min;
3) be cooled to 43 ℃;
4) add the conventional fermentation of bacterial classification, reach fermentation termination and obtain the base-material that ferments;
5) described stabilizing agent is mixed with sugar; (preferred 50-85 ℃ of dissolving, cooling, preferred 20-30 ℃);
6) mix with described fermentation base-material;
7) acid adjustment, preferred pH3.8-4.3;
8) homogeneous (preferred 60-65 ℃, 18-25MPa);
9) sterilization (preferred UHT121 ℃, 4-6s);
10) cooling (preferred 20-30 ℃);
11) sterile filling;
Wherein, described stabilizing agent with the weight portion ratio of sugar is: (0.02-1): (0.1-1.5), the application part by weight of described stabilizing agent accounts for the 0.01%-1.5% weight portion of product gross weight, preferred 0.05%-0.6%, more preferably 0.30%.
Stabilizing agent mixes according to certain ratio and mode with sugar, and this is an another one inventive point of the present invention, if mix through sugar, can be better on the mouthfeel of final products and the taste, and have very unexpected effect; In addition, the discovery that the inventor is also surprised, the mixing dispersion effect under the room temperature can not show a candle to the dispersion mixing under 50-85 ℃, like this, has just obtained the operating position and the using method of optimum of the present invention.
The inventor has added stabilizing agent of the present invention in dairy products after, be surprised to find to have for the moral character of dairy products greatly and improve.Can obviously improve the mouthfeel of dairy products, full greasy feel is provided, strengthen the dairy products butter aroma, increase the lasting of cream sense in the oral cavity.The inventor has passed through long experiment, and through contrast and evaluation and test, just obtains above-mentioned adding proportion.Simultaneously, the inventor is surprised to find again, when using stabilizing agent of the present invention, adds the sugar of aforementioned proportion, and after the water dissolving simultaneously, adds use again, and effect is more obvious, and mouthfeel is more thick and heavy, and fragrance is stronger.This also protects in the lump in the present invention as one of additional inventive point of the present invention.
The advantage of product of the present invention:
1, can obviously improve the mouthfeel of dairy products;
2, provide full greasy feel;
3, strengthen the dairy products butter aroma;
4, increase the lasting of cream sense in the oral cavity.
Embodiments of the present invention are intended to explain invention; rather than restriction protection scope of the present invention; the any those of ordinary skill in this area all should be able to know clearly and understand; to specifications disclosed proportion be can completely inerrably implement of the present invention; any difference slightly on the nutrition that causes because of the difference in milk milk source should be as the embodiment of the invention and the inconsistent reason of specification; so the present invention is intended to protect the aim of adding nutriment, rather than ratio especially strictly will be limited on the some concrete numerical value.
Because the difference of milk product itself can't be known and the concrete parameter index that strictly limits dairy products in an embodiment especially.Any those of ordinary skill in this area can be understood and can implement the present invention according to disclosed data and method.
Employed single, double, glyceryl ester of the present invention in the embodiment (claim again: proterties glycerin monostearate) is as follows:
Proterties: white wax shape thin slice or bead solid, water insoluble, can be scattered in the water through vibrating to mix strongly with hot water, be water-in-oil emulsifier.Can be dissolved in organic solvent ethanol, benzene, acetone and the mineral oil of heat and fixedly in the oil.Freezing point is not less than 54 ℃.Molecular formula C
21H
42O
4Single, double, glyceryl ester is to contain C16-C18 LCFA and glycerine to carry out esterification and make.It is a kind of surfactant of nonionic.It existing hydrophilic have again lipophilic group because of, have multiple functions such as wetting, emulsification, foaming.This product primes is a milky ceraceous solid, dissolves in methyl alcohol, ethanol, chloroform, solution such as acetone and ether.
The proterties of employed Tween-81 of the present invention is as follows in the embodiment:
Amber oily liquid has fatty smell, and the water-soluble and most of organic solvents of energy are insoluble to Dormant oils and vegetable oil.5% aqueous solution pH5-7.
The about 270-430mPa.s of viscosity
Hydrophilic and oleophilic value HLB 15.0
Flash-point＞149 ℃
Acid number≤2
Hydroxyl value 65-80
Density: 1.08
Index of refraction nD20:1.471-1.473
The proterties of employed diacetyl tartarate list double glyceride of the present invention is as follows in the embodiment:
Off-white powder or granular solids can be scattered in the hot water, can be miscible with grease, be dissolved in organic solvents such as ethanol, propane diols.
Concrete parameter is as follows:
Acid number (mgKOH/g) 62-76
Saponification number (mgKOH/g) 380-425
Heavy metal (in Pb) %≤0.0010
Arsenic (in As) %≤0.0003
The specific embodiment
Embodiment 1
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester, weight portion ratio are 80: 20: 8.
Embodiment 2
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin, weight portion ratio are 80: 20: 8: 6.
Embodiment 3
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: agar, weight portion ratio are 80: 20: 8: 4.
Embodiment 4
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar, weight portion ratio are 80: 20: 8: 6: 4.
Embodiment 5
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum, the weight portion ratio amount of attaching most importance to part proportioning is 80: 20: 8: 6: 4: 6.
Embodiment 6
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: locust bean gum, weight portion ratio are 80: 20: 8: 6: 6.
Embodiment 7
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen, weight portion ratio are 80: 20: 8: 6: 4: 6: 2.
Embodiment 8
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: carragheen, weight portion ratio are 80: 20: 8: 6.
Embodiment 9
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen: sodium alginate, weight portion ratio are 80: 20: 8: 6: 4: 6: 6: 2.
Embodiment 10
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: sodium alginate, weight portion ratio are 80: 20: 8: 2.
Embodiment 11
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester, weight portion ratio are 90: 25: 20.
Embodiment 12
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin, weight portion ratio are 0.5: 0.1: 0.1: 0.1.
Embodiment 13
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: agar, weight portion ratio are 90: 0.1: 0.1: 0.05.
Embodiment 14
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar, weight portion ratio are 0.5: 25: 20: 0.1: 0.05.
Embodiment 15
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum, weight portion ratio are 90: 0.1: 20: 0.1: 15: 0.05.
Embodiment 16
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: locust bean gum, weight portion ratio are 0.5: 25: 0.1: 20: 0.05.
Embodiment 17
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen, weight portion ratio are 90: 25: 20: 0.1: 0.05: 15: 15.
Embodiment 18
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: carragheen, weight portion ratio are 0.5: 0.1: 0.1: 0.05.
Embodiment 19
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen: sodium alginate, weight portion ratio are 90: 25: 0.1: 20: 15: 15: 15: 0.05.
Embodiment 20
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester, weight portion ratio are 90: 25: 0.1.
Embodiment 21
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester, weight portion ratio are 0.5: 0.1: 20.
Embodiment 22
Stabilizer for dairy products of the present invention, the consisting of of its product: starch: gelatin: single, double, glyceryl ester: Tween-81, weight portion proportioning are 80: 20: 8: 10.
Embodiment 23
Stabilizer for dairy products of the present invention, consisting of of its product: starch: gelatin: single, double, glyceryl ester: pectin: agar: locust bean gum: carragheen: sodium alginate: diacetyl tartarate list double glyceride: Tween-81, weight portion ratio are 80: 20: 8: 6: 4: 6: 6: 2: 5: 10.
Application Example 1
The raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4s, whole milk powder);
50 ℃ of hydrations;
Add described 85 ℃ of stabilizing agents that dissolving 0.5% weight portion embodiment 1 obtains, stabilizing agent and sugar are carried out premixed, the weight portion ratio is 0.1: 2;
60 ℃, homogeneous under the 18Mpa;
90 ℃, sterilization under the 5min;
Be cooled to 30 ℃; Add strain fermentation, reach fermentation termination, stir, add the fruit material of gross weight 1%, cooling, can.
Application Example 2
The raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 6s add whey powder);
45 ℃ of hydrations;
60 ℃, homogeneous under the 18Mpa;
90 ℃, sterilization under the 5min;
Be cooled to 43 ℃; Add strain fermentation, reach fermentation termination, stir;
Add described 50 ℃ of stabilizing agents that dissolving 0.8% weight portion embodiment 2 obtains, stabilizing agent and sugar carry out premixed, and the weight portion ratio is 1: 2;
Mix can after being cooled to 30 ℃ with acidified milk.
Application Example 3
The raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4s, whole milk powder);
50 ℃ of hydrations;
Add described 85 ℃ of weight portion stabilizing agents that dissolving 0.1% embodiment 3 obtains, stabilizing agent and sugar carry out premixed, and the weight portion ratio is 0.1: 2;
65 ℃, homogeneous under the 25Mpa;
95 ℃, sterilization under the 10min;
Be cooled to 45 ℃; Add strain fermentation, reach fermentation termination, stir, add the fruit material of gross weight 5%, cooling, can.
Application Example 4
The raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4s add whey powder);
45 ℃ of hydrations;
65 ℃, homogeneous under the 25Mpa;
95 ℃, sterilization under the 10min;
Be cooled to 43 ℃; Add strain fermentation, reach fermentation termination, stir;
Add described 50 ℃ of stabilizing agents that dissolving 2% weight portion embodiment 4 obtains, stabilizing agent and sugar carry out premixed, and the weight portion ratio is 1: 2;
Mix can after being cooled to 45 ℃ with acidified milk.
Application Example 5
The raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4s, soybean protein);
50 ℃ of hydrations;
Add described 75 ℃ of stabilizing agents that dissolving 0.01% weight portion embodiment 5 obtains, stabilizing agent and sugar carry out premixed, and the weight portion ratio is 1: 1;
65 ℃, homogeneous under the 25Mpa;
95 ℃, sterilization under the 10min;
Be cooled to 45 ℃; Add strain fermentation, reach fermentation termination, stir, add the fruit material of gross weight 5%, cooling, can.
The product that Application Example 1-5 obtains can obviously improve the mouthfeel of acidified milk, and full greasy feel is provided, and strengthens the acidified milk butter aroma and increases the lasting of cream sense in the oral cavity.Through expert's evaluation and test, average scoring is as follows:
Product asks 20 dairy products sense organ evaluation and test experts to carry out sensory evaluation marking, and evaluation result is as follows:
| Deliberated index | Definition |
| Quality | The brightness of sour milk, smoothness and sophistication, it is high more glossy more, smooth more, fine and smooth to mark |
| Local flavor | Rich fermentation fragrance, the milk strong oil feel, the milk aftertaste is long in the oral cavity |
Concrete evaluation scoring situation is as follows: (annotate: sample 1 is for adding the common fermentation breast; Sample 2 is the product of Application Example 1 preparation; Sample 3 is the product of Application Example 2 preparations; Sample 4 is the product of Application Example 3 preparations.)
The neutral seasoning breast of using described stabilizing agent production has aromatic mellow milk texture, and product is compared similar neutral seasoning breast, and mouthfeel is finer and smoother, smooth, and the lasting of milk is more lasting simultaneously.
Application Example 6
80 ℃ of heating of raw material milk; Add stabilizing agent and sugar that embodiment 6 obtains, stabilizing agent with the weight portion ratio of sugar is: 0.05: 2, wherein, the application part by weight of described stabilizing agent accounted for 0.15%, 80 ℃ of dissolving of product gross weight; Add essence and cocoa power; Supply surplus water or milk; Homogeneous (condition: 65 ℃, 25MPa); Sterilization, UHT140 ℃, 4s; Be cooled to 30 ℃; Can.
Application Example 7
With 50 ℃ of part water heating, the raw-food material that interpolation whole milk powder, whey powder or skimmed milk power contain lactoprotein carries out 50 ℃ of hydrations; Add stabilizing agent and sugar that embodiment 7 obtains, stabilizing agent with the weight portion ratio of sugar is: 1: 0.2, wherein, the application part by weight of described stabilizing agent accounted for 0.8%, 50 ℃ of dissolving of product gross weight; Add essence and black sesame powder and matrimony vine juice; Supply surplus water or milk; Homogeneous (condition: 60 ℃, 18MPa); Sterilization, UHT135 ℃, 30s; Cooling, 30 ℃; Can.
Subjective appreciation is as follows:
Product is invited 10 experienced sensory evaluation experts, and the local flavor and the mouthfeel of the neutral seasoning breast of using embodiment 6 and 7 are carried out sensory evaluation scores, and the sensory evaluation point comprises: milk fragrance, smoothness, sophistication.5 fens systems are adopted in sensory evaluation, and 5---very good, 4---better, 3---general, 2---relatively poor, 1---very poor, the result is as follows after carrying out statistical analysis: prescription one is the contrast of common neutral milk, and prescription two and prescription three are respectively the neutral seasoning breast of Application Example 6 and 7:
By the statistics scoring as can be seen, the score of prescription two and three illustrates that apparently higher than prescription one the neutral seasoning breast of described stabilizing agent production has aromatic mellow milk texture, and product is compared similar neutral seasoning breast, mouthfeel is finer and smoother, smooth, and the lasting of milk is more lasting simultaneously.
Application Example 8
Raw material milk; 50 ℃ of hydrations; 95 ℃ of sterilizations, 5min; Be cooled to 43 ℃; Add the conventional fermentation of bacterial classification, reach fermentation termination and obtain the base-material that ferments; The stabilizing agent that embodiment 8 is obtained mixes with sugar, and described stabilizing agent with the weight portion ratio of sugar is: 0.02: 1.5, the application part by weight of described stabilizing agent accounted for 0.3% weight portion of product gross weight; 85 ℃ of dissolvings are cooled off 30 ℃; Mix with described fermentation base-material; Acid adjustment, pH4.3; 65 ℃, homogeneous under the 25Mpa; UHT121 ℃, 6s sterilization; Cool off 30 ℃; Sterile filling.
Application Example 9
With the heating of part water, add whole milk powder, whey powder and skimmed milk power raw material and carry out 45 ℃ of hydrations; 95 ℃, 5min sterilization; Be cooled to 43 ℃; Add the conventional fermentation of bacterial classification, reach fermentation termination and obtain the base-material that ferments; The stabilizing agent that embodiment 9 is obtained mixes with sugar, and described stabilizing agent with the weight portion ratio of sugar is: 1: 0.1, the application part by weight of described stabilizing agent accounted for 0.01%% weight portion of product gross weight; 50 ℃ of dissolvings are cooled off 30 ℃; Mix with described fermentation base-material; Acid adjustment, pH3.8; 60 ℃, the 25MPa homogeneous; UHT121 ℃, 4s sterilization down; Cool off 30 ℃; Sterile filling;
The sour milk beverage effect:
The sour milk beverage of using described stabilizing agent production has aromatic milk texture, and product is compared similar sour milk beverage, and mouthfeel is more smooth, full, and the lasting of milk is more lasting simultaneously.
Subjective appreciation is as follows:
Product invites 30 consumers that the sour milk beverage of two kinds of different formulations is liked ordering at random, carry out statistical analysis after the result as follows:
Prescription one, the ordinary lactic acid bacteria beverage stabilizer; Prescription two, Application Example 8; Prescription three, Application Example 9.
Judge method: please the consumer taste three prescriptions respectively, evaluate and test after all trial test finishes, evaluation result is for liking or dislike (the marking ability that ordinary consumer does not possess expert's evaluation and test).
30 philtrums have 4 people to like filling a prescription one most, and also promptly 13.4% consumer likes filling a prescription one most; 30 philtrums have 29 people to like filling a prescription two most, and also promptly 96.7 consumer likes filling a prescription two most; 30 philtrums have 29 people to like filling a prescription three most, and also promptly 96.7% consumer likes filling a prescription three most.Therefore can think that most of consumer likes filling a prescription two and three most.
Claims (10)
1. one kind contains stabilizer for dairy products single, double, glyceryl ester, it is characterized in that: the consisting of of product: starch: gelatin: single, double, glyceryl ester, the weight portion ratio is (0.5-90): (0.1-25): (0.1-20), preferred weight part proportioning is 70: 20: 15.
2. stabilizing agent as claimed in claim 1 is characterized in that: also include in the described stabilizing agent: pectin (0.05-15) weight portion and/or agar (0.05-15) weight portion, and the preferred pectin weight portion is 6, preferred agar weight portion is 4.
3. stabilizing agent as claimed in claim 1 or 2 is characterized in that: also include in the described stabilizing agent: locust bean gum (0.05-15) weight portion, preferred 6 weight portions.
4. as claim 1 or 3 described stabilizing agents, it is characterized in that: also include in the described stabilizing agent: carragheen (0.05-15) weight portion, preferred 6 weight portions; And/or sodium alginate (0.05-15) weight portion, preferred 3 weight portions.
5. as claim 1 or 4 described stabilizing agents, it is characterized in that: also include in the described stabilizing agent: diacetyl tartarate list double glyceride (0.05-20) weight portion, preferred 8 weight portions; And/or Tween-81 (0.05-20) weight portion, preferred 7 weight portions.
6. purposes as stabilizing agent as described among the claim 1-5 any, it is characterized in that: the application of described stabilizing agent in dairy products is preferably applied to: neutral seasoning breast, sour milk, sour milk beverage and/or cheese.
7. purposes as claimed in claim 6 is characterized in that: also comprise sugar in the described stabilizing agent, and preferred: sucrose, lactose, fructose; Preferably stabilizing agent and sugar are carried out premix earlier during use, add in the hot water behind the premix and disperse.
8. as the purposes of stabilizing agent as described in the claim 6, it is characterized in that: the preparation method of described acidified milk, the step of adding stabilizing agent before the fermentation is:
1) raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4-6s preferably add proteinaceous raw material as whole milk powder, whey powder, skimmed milk power);
2) hydration (preferred 45-50 ℃);
3) add described stabilizing agent (preferably containing sugar), preferred 50-85 ℃ of dissolving;
4) homogeneous (preferred 60-65 ℃, 18-25MPa);
5) sterilization (90-95 ℃, 5-10min);
6) be cooled to 43 ℃;
7) add strain fermentation, reach fermentation termination, stir, (preferred: as to add raisins-adding), cooling, can;
Or: the step that stabilizing agent is added in the fermentation back is:
1) raw milk standardization; (preferred 125 ℃ of the gemma that goes out, 4-6s preferably add proteinaceous raw material as whole milk powder, whey powder, skimmed milk power);
2) hydration (preferred 45-50 ℃);
3) homogeneous (preferred 60-65 ℃, 18-25MPa);
4) sterilization (90-95 ℃, 5-10min);
5) be cooled to 43 ℃; Add strain fermentation, reach fermentation termination, stir;
6) add described stabilizing agent (preferably containing sugar), preferred 50-85 ℃ of dissolving;
7) cooling (preferred 30-45 ℃) back mixes (preferred: as can to add raisins-adding), can with acidified milk;
Wherein, stabilizing agent with the weight portion ratio of sugar is: stabilizing agent: sugar=(0.1-1): (0.1-2); The application part by weight of described stabilizing agent accounts for the 0.01%-2.0% weight portion of product gross weight, preferred 0.1%-0.8%, more preferably 0.5%.
9. as the purposes of stabilizing agent as described in the claim 6, it is characterized in that: the preparation method of described neutral seasoning breast, its step is:
1) raw material milk heating (preferred 50-80 ℃, more preferably: with the heating of part water, the raw-food material that interpolation whole milk powder, whey powder or skimmed milk power contain lactoprotein carries out hydration, preferred 45-50 ℃ of hydration);
2) add described stabilizing agent and/or sugar, preferred 50-80 ℃ of dissolving;
3) add essence and other batchings (preferred: cocoa power, walnut powder, black sesame powder and/or matrimony vine juice)
4) supply surplus water or milk;
5) homogeneous (condition is preferred: 60-65 ℃, 18-25MPa);
6) sterilization, preferred UHT135-140 ℃, 4s-30s;
7) cooling, preferred 20-30 ℃;
8) can;
Wherein, described stabilizing agent with the weight portion ratio of sugar is: (0.05-1): (0.2-2); The application part by weight of described stabilizing agent accounts for the 0.005%-0.8% weight portion of product gross weight, preferred 0.05%-0.5%, more preferably 0.15%.
10. as the purposes of stabilizing agent as described in the claim 6, it is characterized in that: the preparation method of described sour milk beverage, its step is:
1) raw material milk; (preferred: with the heating of part water, the raw-food material that interpolation whole milk powder, whey powder or skimmed milk power etc. contain lactoprotein carries out hydration; Preferred 45-50 ℃ of hydration)
2) sterilization, preferred 90-95 ℃, 5-10min;
3) be cooled to 43 ℃;
4) add the conventional fermentation of bacterial classification, reach fermentation termination and obtain the base-material that ferments;
5) described stabilizing agent is mixed with sugar; (preferred 60-85 ℃ of dissolving, cooling, preferred 20-30 ℃);
6) mix with described fermentation base-material;
7) acid adjustment, preferred pH 3.8-4.3;
8) homogeneous (preferred 60-65 ℃, 18-25MPa);
9) sterilization (preferred UHT121 ℃, 4-6s);
10) cooling (preferred 20-30 ℃);
11) sterile filling;
Wherein, described stabilizing agent with the weight portion ratio of sugar is: (0.02-1): (0.1-1.5), the application part by weight of described stabilizing agent accounts for the 0.01%-1.5% weight portion of product gross weight, preferred 0.05%-0.6%, more preferably 0.30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910176606XA CN102028026A (en) | 2009-09-24 | 2009-09-24 | Monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200910176606XA CN102028026A (en) | 2009-09-24 | 2009-09-24 | Monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof |
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| CN102028026A true CN102028026A (en) | 2011-04-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN200910176606XA Pending CN102028026A (en) | 2009-09-24 | 2009-09-24 | Monoglyceride/diglyceride/triglyceride containing stabilizing agent for dairy products and application thereof |
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Application publication date: 20110427 |