CN102150706B - Liquid dairy product containing wheat gluten and preparation method thereof - Google Patents
Liquid dairy product containing wheat gluten and preparation method thereof Download PDFInfo
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- CN102150706B CN102150706B CN201110027294A CN201110027294A CN102150706B CN 102150706 B CN102150706 B CN 102150706B CN 201110027294 A CN201110027294 A CN 201110027294A CN 201110027294 A CN201110027294 A CN 201110027294A CN 102150706 B CN102150706 B CN 102150706B
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Abstract
The invention relates to a liquid dairy product containing wheat gluten and a preparation method thereof. The liquid dairy product is prepared from yoghourt and gluten which accounts for 5 to 10wt% of the yoghourt. The invention also provides a method for preparing the liquid dairy product. The liquid dairy product containing wheat gluten provided by the invention has excellent taste, an eater can taste the chewy of the gluten when chewing, and can feel the smooth of the yoghourt, so that the eater can further feel the durable flavor of the yoghourt.
Description
Technical field
The present invention relates to a kind of liquid milk product and preparation method thereof, relate in particular to a kind of liquid milk product that contains gluten and preparation method thereof.
Background technology
Sour milk is a kind of viscid fermented dairy product, has soft tart flavour because of containing the lactic acid composition, and it is dairy products the most popular in the current fermented dairy product.Sour milk is except that the whole nutrients that kept fresh milk, and lactic acid bacteria also can produce the necessary multivitamin of human body during the fermentation.And, eat that abdominal distension can not take place sour milk yet, gas is many or phenomenon such as diarrhoea for the dyspeptic crowd of lactose.Simultaneously, the lactic acid in the sour milk can improve the utilization rates in human body such as calcium, phosphorus effectively.In addition, the lactic acid bacteria in the sour milk can be safeguarded the ecological balance of gut flora, suppresses the growth of saprophytic bacteria at enteron aisle, thereby stops the generation of toxin and carcinogen, makes liver and brain avoid the harm of these toxin, reaches the purpose of prophylaxis of cancer then.
The production of China's sour milk is in developing stage, and the kind of sour milk and taste are also in constantly exploring.Sour milk in the market only limits to add fruity aspect taste, give various fruit-like flavours.Although just the fruit grain can mix itself and take outstanding multi-flavour, but still the dullness scarcity, the attraction is single on market, and the sensation that can not take on an entirely new look to the consumer is difficult to excite consumer's desire to purchase.And the sour milk that adds fruity just lays particular emphasis on the enjoyment level of people to food consumption; The further lifting of Along with people's consumption concept and to the continuous pursuit of high-quality life; More hope food when bringing enjoying sense, can provide the nutriment of value and can have different physiological roles for human body.
Cereal is the most basic food that people depend on for existence, and in food processing process, how to the nutritive peculiarity and the processing characteristics of chemical composition in the grain, nutritive value and quality abundant and that improve product are crucial.But in wheat, contain clamping gas, can form the gluten protein of the bonding dough of obdurability, it is the root that wheat flour has peculiar property, and other corn protein then has no the dough molding characteristic of degree.Gluten platymiscium property protein is made up of gliadin and glutenin, and two kinds of albumen account for more than 80% of gluten dry substance mixture, also contains a spot of fat, sugar, starch and various trace elements simultaneously.Therefore, gluten belongs to high protein, low fat, low-carbohydrate food, is undoubtedly food extremely popular to people in modern society.Particularly market low fat based food today in vogue now is that the gluten that raw material makes is then accepted by the consumer easily with cereal-wheat.Simultaneously, it is applicable to that also crowd such as glycosuria class patient is edible for a long time.The effect that in ancient books " medical center bun want ", putting down in writing it has " separate face poison and muscle nourish blood, dispel the stasis of blood ".
Therefore, develop a kind of liquid milk product that contains the gluten composition, enrich the kind of dairy produce,, simultaneously, make consumer experience arrive a kind of liquid milk product of new taste, the development that promotes liquid milk product greatly for the consumer provides more selection.
Summary of the invention
For solving the problems of the technologies described above; The object of the present invention is to provide a kind of liquid milk product that is added with gluten; Through combining of gluten and sour milk; Obtain a kind of brand-new liquid milk product, can make consumers in general when drinking sour milk, take in the high protein material, to replenish the human body various amino acids necessary.
The present invention also aims to provide the preparation method who protects liquid milk product.
For achieving the above object, the present invention at first provides a kind of liquid milk product that contains gluten, and it is made up of sour milk and the gluten that accounts for sour milk weight 5-10%.
Gluten has characteristics such as elasticity foot, good toughness, when edible, have more texture, more stings head with respect to cereal, flour etc.Simultaneously; The inner network-like hole that forms of gluten can also the enrichment sour milk; The eater can not only taste the strength road sense of gluten when chewing, can also realize the tasty and refreshing sense that sour milk sets out out in a flash, lets the eater can experience lasting aromatic of sour milk profoundly.Gluten makes an addition to the consumption concept that more meets the modern humans in the sour milk originally as low fat, low-carbohydrate material with it, also can satisfy the living needs of special population, particularly diabetes patient etc. simultaneously, a kind of comparatively perfectly collocation of can yet be regarded as.
In liquid milk product provided by the invention; Preferably; The sour milk that is adopted has following raw materials by weight percent and forms: white granulated sugar 5-10%, lactalbumin 0.1-5%, starch 1-4%, gelatin 0.1-1%, emulsifying agent 0.01-0.5%, bacterial classification 1-3%, surplus is a milk.
According to specific embodiments of the present invention; Primary raw material-the milk of sour milk of the present invention (raw material milk) is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914; Also can be to go back original product by what milk constituents such as milk powder, condensed milk, lactalbumin reduction was processed; Also can be in fat-enriched milk, whole milk, skim milk and the partly defatted milk one or more, that is to say that the milk that the present invention adopted can be fresh milk; Perhaps go back original product, perhaps one or more in fat-enriched milk, whole milk, skim milk and the partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were processed.
The gluten that is adopted in the liquid milk product provided by the present invention preferably prepares through following steps:
With the wheat flour is raw material, adds the water of 2-3 times of wheat flour weight and the salt that accounts for its gross weight 0.1-10%, washes by rubbing with the hands repeatedly, till the water change is washed impurity off clearly, obtains the gluten of not slaking;
The gluten of not slaking is cooked, and cut subsequent usely, obtain said gluten.
In the liquid milk product provided by the present invention, preferably, the bacterial classification that is adopted is lactobacillus bulgaricus and streptococcus thermophilus, and the mass ratio of the two is 1: 1.
In the liquid milk product provided by the present invention, preferably, the emulsifying agent that is adopted is a monoglyceride.
The above-mentioned liquid milk product that contains gluten provided by the present invention can prepare through following steps:
Raw material is carried out standardization, preheating, the degassing, homogeneous, sterilization, cooling, inoculation, stirring, heat-preservation fermentation, cooling processing, the sour milk after obtaining fermenting;
Carry out can in the gluten adding sour milk that in the process of cooling, will get ready and after stirring, refrigerate after-ripening after the can, obtain this liquid milk product.
The present invention also provides the above-mentioned preparation method who contains the liquid milk product of gluten, and it may further comprise the steps:
Standardization: milk is carried out standardization;
Batching: lactalbumin, starch, gelatin, emulsifying agent and the white granulated sugar mass ratio (lactalbumin, starch, gelatin and emulsifying agent are 1 weight portion, and white granulated sugar is 5 weight portions) by 1: 5 is mixed, obtain premix; Part milk is heated, when temperature reaches 30 ℃ of left and right sides, add remaining white granulated sugar, after temperature is raised to 50-60 ℃ premix is mixed with milk; And through batch mixer circulation and stirring 20-25min; Material is fully dissolved, add remaining milk at last, obtain mixed material;
Preheating: mixed material is preheated to 65-70 ℃;
The degassing: to the processing that outgases of the mixed material after the preheating;
Homogeneous: the mixed material to after the degassing carries out homogenization processing, and wherein, homogenization pressure is 170bar;
Sterilization: the mixed material behind the homogeneous is carried out sterilization processing, and sterilization temperature is that 95 ℃, sterilizing time are 300s;
Cooling: the mixed material after the sterilization is cooled to about 42 ℃;
Inoculation: in cooled mixed material, add bacterial classification;
Stir: stir 10-20min, bacterial classification is distributed in the mixed material;
Fermentation: under 40-43 ℃ to the mixed material heat-preservation fermentation after stirring 4-6 hour;
Cooling: when the acidity of mixed material reaches 72-78 ° of T, stop fermentation, obtain sour milk, and be cooled to 20 ℃;
Add material: in the process of cooling, gluten is added in the sour milk, and stir 20-30min, gluten and sour milk are fully mixed;
Can refrigeration: will contain the sour milk can of gluten, and in 2-6 ℃ environment, refrigerate 24 hours, and obtain containing the liquid milk product of gluten.
The liquid milk product that contains gluten provided by the invention has good mouthfeel; The eater can not only taste the strength road sense of gluten when chewing; Can also realize the tasty and refreshing sense that sour milk sets out out in a flash, let the eater can experience lasting aromatic of sour milk profoundly.Simultaneously; The gluten piece can not accelerated the back acidifying of sour milk yet in sour milk, on the contrary because its its specific structure characteristics, promptly have good retentiveness effect and the elutriation phenomenon of sour milk is had certain positive impact; Therefore, can improve the stability of sour milk to a certain extent.In addition, gluten contains rich in protein, can further strengthen the nutritive value of sour milk.
Table 1 and table 2 be respectively make stabilizing agent (starch and gelatin total amount) and gluten in the gluten sour milk addition to the gluten sour milk stable influence when guaranteeing the quality promptly the 21st day end of term test.(content of other raw material is respectively white granulated sugar 7%, lactalbumin 1%, emulsifying agent 0.1%, bacterial classification 1%, and surplus is a milk; The addition of gluten be above-mentioned total amount 5%)
Table 1
Table 2
Can learn that by table 1 and table 2 addition of stabilizing agent all has certain influence to the state and the mouthfeel of gluten sour milk, and acidity is not then had considerable influence.When the addition of stabilizing agent is lower than 1%, the organizing comparatively coarse and have a certain amount of whey to separate out of sour milk, this moment sour milk stable bad, can not reach comparatively desirable local flavor.And when the addition of stabilizing agent greater than 5% the time, sour milk is thickness too then, makes that sour milk is difficult to fully be full of gluten inside, chews Shi Buhui and experiences the salubrious sense that sour milk from inside to outside sets out out.Therefore, the total addition level of stabilizing agent is advisable to be controlled between the 1-5%.The addition of gluten does not then have distinctive salubrious sense and the stereovision that it brings very little; Addition then can influence the local flavor of sour milk too much, also can increase cost of manufacture simultaneously, therefore; When the addition of gluten was controlled to be 5-10%, the adding of gluten can not influence the stability of sour milk.
Description of drawings
The schematic flow sheet of the preparation process of the liquid milk product that contains gluten that Fig. 1 provides.
The specific embodiment
To understand in order technical characterictic of the present invention, purpose and beneficial effect being had more clearly, technical scheme of the present invention is carried out following detailed description, but but can not be interpreted as qualification at present practical range of the present invention.
Embodiment 1
Present embodiment provides a kind of liquid milk product that contains gluten, and it is made up of sour milk and the gluten that accounts for sour milk gross weight 5%.
The gluten that present embodiment adopted prepares through following steps:
With the wheat flour is raw material, adds the water of 2-3 times of wheat flour weight and the salt that accounts for its gross weight 0.1-10%, washes by rubbing with the hands repeatedly; Until water become till clearly other impurity being washed off gluten (the not gluten of slaking); Then it is cooked, this moment, gluten was finalized the design, again it was cut into 1cm
3Cube, subsequent use.
The sour milk that is adopted in the liquid milk product that contains gluten that present embodiment provides has following percentage by weight and forms:
White granulated sugar is 5%, lactalbumin 5%, starch 4%, gelatin 0.1%, emulsifying agent (monoglyceride) 0.05%, bacterial classification 1%, and all the other are pure fresh milk, and wherein, bacterial classification is lactobacillus bulgaricus and the streptococcus thermophilus for preparing by 1: 1 mass ratio.
The liquid milk product that contains gluten that present embodiment provides prepares through following concrete steps, and its flow process is as shown in Figure 1:
Standardization (former milk check): pure fresh milk is carried out standardization, be primarily aimed at sense organ, acidity, fat, protein, real milk solids, mingle, antibiotic, alcohol experiment and boil project such as experiment and detect;
Batching: white granulated sugar, lactalbumin, starch, gelatin, emulsifying agent and the white granulated sugar mass ratio (lactalbumin, starch, gelatin and emulsifying agent are 1 weight portion, and white granulated sugar is 5 weight portions) by 1: 5 is mixed, obtain premix, subsequent use; Squeeze in the material-compound tank pure fresh milk and heating; When temperature reaches 30 ℃, add remaining white granulated sugar, when temperature is raised to 50-60 ℃ premix is added in the material-compound tank, after all raw materials add; Through batch mixer circulation and stirring 20-25min; Material is fully dissolved, supply residue batching milk at last, obtain mixed material;
Preheating: mixed material is preheated to 65-70 ℃;
The degassing: to the processing that outgases of the mixed material after the preheating;
Homogeneous: the mixed material to after the degassing carries out homogenization processing, and wherein, homogenization pressure is 170bar;
Sterilization: the mixed material behind the homogeneous is carried out sterilization processing, and sterilization temperature is that 95 ℃, sterilizing time are 300s;
Cooling: the mixed material after the sterilization is cooled to about 42 ℃;
Inoculation: in cooled mixed material, add bacterial classification;
Stir: stir 10-20min, bacterial classification is distributed in the mixed material;
Fermentation: under 40-43 ℃ to the mixed material heat-preservation fermentation after stirring 4-6 hour;
Cooling: when the acidity of mixed material reaches 72-78 ° of T, stop fermentation, obtain sour milk, and be cooled to 20 ℃;
Add material: in the process of cooling, the gluten that accounts for sour milk gross weight 5% is added in the sour milk, and stir 20-30min, gluten and sour milk are fully mixed, then it is squeezed in the sour milk surge tank and prepare can;
Can: with the sour milk in the surge tank as early as possible can finish;
Refrigeration: the product of Proper Packing refrigerates 24 hours in 2-6 ℃ environment, obtain containing the liquid milk product of gluten;
Check: test by gainer, guarantee qualified products.
Embodiment 2
Present embodiment provides a kind of liquid milk product that contains gluten, and it is made up of sour milk and the gluten that accounts for sour milk gross weight 7%.
The preparation method of the gluten that present embodiment adopted is identical with embodiment 1.
The sour milk that is adopted in the liquid milk product that contains gluten that present embodiment provides has following percentage by weight and forms:
White granulated sugar is 7%, lactalbumin 3%, starch 1.5%, gelatin 1%, emulsifying agent (monoglyceride) 0.5%, bacterial classification 3%, and all the other are pure fresh milk, and wherein, bacterial classification is lactobacillus bulgaricus and the streptococcus thermophilus for preparing by 1: 1 mass ratio.
The preparation method of the liquid milk product that contains gluten that present embodiment provides is identical with embodiment 1.
Embodiment 3
Present embodiment provides a kind of liquid milk product that contains gluten, and it is made up of sour milk and the gluten that accounts for sour milk gross weight 8%.
The preparation method of the gluten that present embodiment adopted is identical with embodiment 1.
The sour milk that is adopted in the liquid milk product that contains gluten that present embodiment provides has following percentage by weight and forms:
White granulated sugar is 8%, lactalbumin 1%, starch 3%, gelatin 0.5%, emulsifying agent (monoglyceride) 0.01%, bacterial classification 2%, and all the other are pure fresh milk, and wherein, bacterial classification is lactobacillus bulgaricus and the streptococcus thermophilus for preparing by 1: 1 mass ratio.
The preparation method of the liquid milk product that contains gluten that present embodiment provides is identical with embodiment 1.
Embodiment 4
Present embodiment provides a kind of liquid milk product that contains gluten, and it is made up of sour milk and the gluten that accounts for sour milk gross weight 10%.
The preparation method of the gluten that present embodiment adopted is identical with embodiment 1.
The sour milk that is adopted in the liquid milk product that contains gluten that present embodiment provides has following percentage by weight and forms:
White granulated sugar is 10%, lactalbumin 0.1%, starch 2%, gelatin 0.8%, emulsifying agent (monoglyceride) 0.3%, bacterial classification 3%, and all the other are pure fresh milk, and wherein, bacterial classification is lactobacillus bulgaricus and the streptococcus thermophilus for preparing by 1: 1 mass ratio.
The preparation method of the liquid milk product that contains gluten that present embodiment provides is identical with embodiment 1.
Organoleptic indicator's Comprehensive Assessment result of the test shown in the table 3 for the sour milk that contains gluten that embodiment 1-4 is provided.(totally 15 people average score result that case of the present invention is drawn after according to corresponding standards of grading discriminatory analysis)
Table 3
Show that by the test of above-mentioned subjective appreciation preparedly contain the sour milk of gluten because the existence of gluten has strengthened the local flavor and the mouthfeel of sour milk, the while can also guarantee the stability of whole sour milk, is a kind of comparatively desirable sour milk product.
Above-described specific embodiment; The object of the invention, technical scheme and beneficial effect have been carried out further explain, and institute it should be understood that the above is merely specific embodiment of the present invention; And be not used in qualification protection scope of the present invention; All within spirit of the present invention and principle, any modification of being made, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. liquid milk product that contains gluten, it is made up of sour milk and the gluten that accounts for sour milk weight 5-10%.
2. liquid milk product as claimed in claim 1, wherein, said sour milk has following raw materials by weight percent and forms:
White granulated sugar 5-10%, lactalbumin 0.1-5%, starch 1-4%, gelatin 0.1-1%, emulsifying agent 0.01-0.5%, bacterial classification 1-3%, surplus is a milk.
3. according to claim 1 or claim 2 liquid milk product, wherein, said gluten prepares through following steps:
With the wheat flour is raw material, adds the water of 2-3 times of wheat flour weight and the salt that accounts for its gross weight 0.1-10%, washes by rubbing with the hands repeatedly, till the water change is washed impurity off clearly, obtains the gluten of not slaking;
The gluten of not slaking is cooked, and cut subsequent usely, obtain said gluten.
4. liquid milk product as claimed in claim 2, wherein, said bacterial classification is lactobacillus bulgaricus and streptococcus thermophilus, the mass ratio of the two is 1: 1.
5. liquid milk product as claimed in claim 2, wherein, said emulsifying agent is a monoglyceride.
6. liquid milk product as claimed in claim 2, wherein, said milk is fresh milk, perhaps goes back original product, perhaps one or more in fat-enriched milk, whole milk, skim milk and the partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were processed.
7. liquid milk product as claimed in claim 2, it prepares through following steps:
Raw material is carried out standardization, preheating, the degassing, homogeneous, sterilization, cooling, inoculation, stirring, heat-preservation fermentation, cooling processing, the sour milk after obtaining fermenting;
Carry out can in the gluten adding sour milk that in the process of cooling, will get ready and after stirring, refrigerate after-ripening after the can, obtain this liquid milk product.
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| CN100425151C (en) * | 2006-06-30 | 2008-10-15 | 上海天之冠可再生能源有限公司 | Method for preparing high emulsibility wheat mucedin |
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| Title |
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| 王良东.小麦面筋蛋白应用概述.《粮食加工》.2008,第33卷(第4期), * |
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