CN103601901A - Low cholesterol dairy product and crosslinked beta-cyclodextrin, preparation method and application thereof - Google Patents
Low cholesterol dairy product and crosslinked beta-cyclodextrin, preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a low cholesterol dairy product and its preparation method, crosslinked beta-cyclodextrin, its preparation method and application. The preparation method of the crosslinked beta-cyclodextrin comprises the steps of: subjecting a swelled aqueous solution of beta-cyclodextrin and beta-cyclodextrin to crosslinking reaction under a pH value of 9.8-10.2 and the action of the crosslinking agent adipic acid at room temperature. Specifically, the beta-cyclodextrin and the adipic acid are in a mass ratio of 20:1-15:1. Application of the crosslinked beta-cyclodextrin provided by the invention to removal of cholesterol from a dairy product can achieve a good effect, and the crosslinked beta-cyclodextrin has a small residue amount, has no sweet taste and does not influence the product taste. Also, the crosslinked beta-cyclodextrin can realize reutilization.
Description
Technical field
The present invention relates to reduced cholesterol dairy products and preparation method thereof, crosslinked beta-cyclodextrin, its preparation method and application thereof.
Background technology
The increase of Blood Cholesterol content and the rising of Incidence of CHD are closely related, and too much the accumulation of cholesterol can cause multiple cardiovascular disorder.Although there is on the market the medicine of many reduction cholesterol at present, people wish to do, by non-medicine approach, reach from diet the object that reduces cholesterol.
In recent years, along with the continuous increase of milk-product consumption, the cholesterol of milk-product is taken in, and by people, is paid close attention to.
The intake higher limit of human body cholesterol every day is the cholesterol level that 300mg(is equivalent to an egg yolk), for hypercholesterolemia patient, take in cholesterol level every day and should not surpass 200mg.Cholesterol level in milk (by lipid content 3.2g/100g) is about 15mg/100g, and cholesterol in rare cream more than 10 times of milk especially.If drink for each person every day 250g milk, the intake of cholesterol has accounted for nearly 20% of maximum.And the flavor defect that skimmed milk exists is that numerous human consumers are not acceptant.Therefore, find cholesterol in reduction dairy products not affect again the method for dairy food-like flavour, produce reduced cholesterol dairy products significant.In prior art, reduce the common beta-cyclodextrin of the general employing of cholesterol in dairy products and process, more beta-cyclodextrin can remain in dairy products, affects dairy products taste, leaves sweet taste.In prior art, also having some modification beta-cyclodextrins, is all that beta-cyclodextrin and other fibre compositions are carried out to grafting, is not being cross-linked between beta-cyclodextrin, removing cholesterol effect is bad, and other fibre compositions are not within the scope of the foodstuff additive of rules and regulations.Use in addition epoxy chloropropane as the crosslinked beta-cyclodextrin of linking agent preparation, but have certain toxicity, be should avoid using in food as far as possible.Effective, that do not have sweet taste, the nontoxic crosslinked beta-cyclodextrin of exploitation removing cholesterol becomes study hotspot at present.
Summary of the invention
The technical problem to be solved in the present invention is not have removing cholesterol effective in order to overcome in prior art, defect without the nontoxic crosslinked beta-cyclodextrin of sweet taste provides a kind of removing cholesterol effective simultaneously, without sweet taste, nontoxic brand-new crosslinked beta-cyclodextrin and preparation method thereof, application, also provide a kind of reduced cholesterol dairy products and preparation method thereof.
The preparation method who the invention provides a kind of crosslinked beta-cyclodextrin, it comprises the steps:
By the aqueous solution of the beta-cyclodextrin after swelling, under the condition that is 9.8～10.2 in pH value, at room temperature, and under the effect of linking agent hexanodioic acid, beta-cyclodextrin generation crosslinking reaction; Wherein, the mass ratio of described beta-cyclodextrin and described hexanodioic acid is 20:1～15:1.
In the present invention, preferably, the mass ratio of described beta-cyclodextrin and described hexanodioic acid is 18:1～15:1.
In the present invention, described ambient temperature is that this area is conventional, is generally 20～35 ℃.
In the present invention, preferably, in the aqueous solution of described beta-cyclodextrin, the mass volume ratio of beta-cyclodextrin and water is 100g/100～150ml.
In the present invention, the aqueous solution of the beta-cyclodextrin after described swelling can make by this area ordinary method.Preferably, the aqueous solution of the beta-cyclodextrin after described swelling stirs after being mixed by beta-cyclodextrin and water and obtains.Preferably, the time of described stirring is 20～30min.
In the present invention, preferably, adjust the mode of described pH value for sodium hydroxide solution or potassium hydroxide solution are joined in the aqueous solution of the beta-cyclodextrin after swelling.
In the present invention, preferably, the time of described crosslinking reaction is 100～120min.
In the present invention, preferably, after crosslinking reaction, carry out aftertreatment.Described aftertreatment is preferably adjusted to pH value 5～7 again, filters, washs, is dried and screening for comprising the steps:.
In aftertreatment, preferably, use acetic acid or hydrochloric acid to regulate described pH value.
In aftertreatment, described this area routine operation that is filtered into.Preferably, use filter paper filtering.
In aftertreatment, described washing is this area routine operation.Preferably, described mode of washing is for making to wash with water 3～5 times.
Wherein, described is dried as this area routine operation, generally in drying baker, carries out.Preferably, described dry temperature is 60～65 ℃.The described dry time is 18～22 hours.
Wherein, described screening is this area routine operation.Preferably, described Select to use 100 mesh sieve screen.
Wherein, preferably, described preparation method, comprises the steps:
(1) described beta-cyclodextrin and water are mixed, at room temperature stir, mix with described hexanodioic acid, regulate pH value to 9.8～10.2 simultaneously, at room temperature stir 100～120min;
(2) pH value is resetted to 5～7, filters, and then uses 150～300mL water washing 3～5 times, dries 18～22 hours, with 100 mesh sieve, screens, and obtains crosslinked beta-cyclodextrin.
In the present invention, described beta-cyclodextrin is this area general food additive, is the product that glucanotransferase acts on starch, is a kind of white crystalline powder, by 7 α-(Isosorbide-5-Nitrae) glycosidic link, is linked into ring structure.Beta-cyclodextrin has good thermostability, easily forms various stable hydrates, and no hygroscopicity can crystallization well in alcohol and the aqueous solution, and the water solubility of 25 ℃ is 1.85mg/100mL.
The present invention also provides a kind of crosslinked beta-cyclodextrin that uses aforesaid method to prepare.
In the present invention, above-mentioned water is that this area is conventional.Be preferably distilled water.
The present invention also provides the application of above-mentioned crosslinked beta-cyclodextrin in preparing reduced cholesterol dairy products.
Wherein, described milk-product are that this area is conventional.Preferably, described milk-product are animal milk, rare cream or butter.
Described animal milk is this area conventional animal breast.Preferably, described animal milk is one or more of cow's milk, sheep breast and horse Ruzhong.
Described rare cream is the conventional rare cream in this area.Described rare cream is the product being obtained through whizzer separation by raw dairy.The fat mass percentage composition of described rare cream is preferably that 36～40%, pH value is preferably 6.5～7.5.
Described butter is this area conventional butter.The product general when milk is processed, the thick object filtered water in upper strata producing after fresh milk is stirred obtains after dividing.
The present invention also provides a kind of preparation method of reduced cholesterol dairy products, uses above-mentioned crosslinked beta-cyclodextrin to remove the cholesterol in milk-product.
Preferably, described preparation method comprises the steps: above-mentioned crosslinked beta-cyclodextrin to mix with milk-product, cooling after insulated and stirred, standing; Centrifugal, deslagging; By the material after centrifugal, deslagging, homogeneous, sterilization, cooling, obtain reduced cholesterol dairy products.
Wherein, preferably, the temperature of described insulated and stirred is 10～70 ℃, preferably 15～50 ℃.Preferably, the speed of described insulated and stirred is 100～600rpm, preferably 100～250rpm.Preferably, the time of described insulated and stirred is 10～90min, preferably 30～60min.Preferably, after described insulated and stirred, cooling temperature is 4～10 ℃.Preferably, the described standing time is 2～12h, preferably 6～10h.Preferably, described centrifugal speed is 6000～10000rpm.Preferably, the temperature of described homogeneous is 60～65 ℃.Preferably, the addition of described crosslinked beta-cyclodextrin accounts for 0.5～10% of described quality of dairy products.Described sterilization is that this area is conventional, is preferably pasteurize.
In a preferred embodiments of the present invention, described reduced cholesterol dairy products is low-cholesterol animal milk, and described preparation method comprises the steps:
(1) animal milk is heated to 60～65 ℃, homogeneous, mixes with crosslinked beta-cyclodextrin after being cooled to 10～20 ℃, or will after the animal milk of 10～20 ℃, mix with crosslinked beta-cyclodextrin; The addition of described crosslinked beta-cyclodextrin accounts for 0.5～1% of described animal milk quality;
(2) at 10～20 ℃, insulated and stirred, stirring velocity is 250～600rpm, churning time is 10～20min;
(3) be cooled to 4～10 ℃, standing 2～6h;
(4) centrifugal, deslagging; Centrifugation rate is 6000～9000rpm;
(5) be warming up to 60～65 ℃, homogeneous, pasteurize, cooling; Wherein, the pressure of described homogeneous is 18～25MPa; 70～85 ℃ of the temperature of described pasteurize, the time is 15～30s.
In a preferred embodiments of the present invention, described reduced cholesterol dairy products is low-cholesterol thin cream, and described preparation method comprises the steps:
(1) rare cream is warming up to 60～65 ℃ of homogeneous, mixes after being cooled to 40～50 ℃, or rare cream of 40～50 ℃ is mixed with crosslinked beta-cyclodextrin with crosslinked beta-cyclodextrin; The addition of described crosslinked beta-cyclodextrin accounts for 3～5% of described rare butter quality;
(2) at 40～50 ℃, insulated and stirred, stirring velocity is 100～200rpm, churning time is 10～30min;
(3) be cooled to 4～10 ℃, standing 8～10h; Centrifugal, deslagging, centrifugation rate is 8000～10000rpm;
(4) be warming up to 60～65 ℃, homogeneous, pasteurize, is cooled to 4～6 ℃; Wherein, the pressure of described homogeneous is 3～10MPa; 70～85 ℃ of the temperature of described pasteurize, the time is 15～30s.
In a preferred embodiments of the present invention, described reduced cholesterol dairy products is low-cholesterol butter, and described preparation method comprises the steps:
(1) butter is heated to 95 ℃ of thawings, homogeneous, mixes after being cooled to 70～80 ℃, or the butter of 70～80 ℃ is directly mixed with crosslinked beta-cyclodextrin with crosslinked beta-cyclodextrin; The addition of described crosslinked beta-cyclodextrin accounts for 5～10% of described rare butter quality;
(2) at 70～80 ℃, insulated and stirred, stirring velocity is 200rpm, churning time is 30～60min;
(3) be cooled to 4～10 ℃, standing 6～12h; Centrifugal, deslagging, centrifugation rate is 8000～10000rpm;
(4) be warming up to 60～65 ℃, homogeneous, pasteurize, is cooled to 4～6 ℃.Wherein, the pressure of described homogeneous is 8～20MPa, 70～85 ℃ of the temperature of described pasteurize, and the time is 15～30s.
The present invention also provides the reduced cholesterol dairy products being made by above-mentioned preparation method.Wherein, described milk-product are preferably milk, rare cream or butter.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can arbitrary combination, obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is: the cholesterol of using the crosslinked beta-cyclodextrin of the present invention to remove in dairy products is effective, and crosslinked beta-cyclodextrin residual quantity is little, without sweet taste, do not affect product taste, and crosslinked beta-cyclodextrin can be realized recycling.
Embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to ordinary method and condition, or selects according to catalogue.
In following embodiment, the source of raw material is:
Beta-cyclodextrin: watt digest (China) company limited;
Milk, rare cream: Shanghai Bright Dairy & Food Co., Ltd.'s dairy products two factories; Butter: bright milk industry thigh
Yongan factory of part company limited.
Embodiment 1
Crosslinked beta-cyclodextrin preparation method:
By mixed uniformly 100 grams of beta-cyclodextrin powder and 80mL distilled water, at room temperature continue to stir 30min, add afterwards 5 to restrain oneself diacid regulate pH value to 9.8 in mixing solutions and with the sodium hydroxide of 1mol/L, then beta-cyclodextrin solution is at room temperature stirred to 100min, with acetic acid, the pH value of solution is resetted to 5.0.With filter paper filtering beta-cyclodextrin solution, use 150mL distilled water wash 5 times, in 60 ℃ of baking ovens, dry 18 hours, and filter with 100 object sieves, obtain crosslinked beta-cyclodextrin.
Embodiment 2
Crosslinked beta-cyclodextrin preparation method:
By mixed uniformly 100 grams of beta-cyclodextrin powder and 150mL distilled water, at room temperature continue to stir 20min, add afterwards 6.67 to restrain oneself diacid regulate pH value to 10.2 in mixing solutions and with the potassium hydroxide of 1mol/L, then beta-cyclodextrin solution is at room temperature stirred to 120min, with acetic acid, the pH value of solution is resetted to 5.5.With filter paper filtering beta-cyclodextrin solution, use 300mL distilled water wash 3 times, in 65 ℃ of baking ovens, dry 22 hours, and filter with 100 object sieves, obtain crosslinked beta-cyclodextrin.
Embodiment 3
Crosslinked beta-cyclodextrin preparation method:
By mixed uniformly 100 grams of beta-cyclodextrin powder and 150mL distilled water, at room temperature continue to stir 20min, add afterwards 5.56 to restrain oneself diacid regulate pH value to 10.2 in mixing solutions and with the potassium hydroxide of 1mol/L, then beta-cyclodextrin solution is at room temperature stirred to 120min, with acetic acid, the pH value of solution is resetted to 5.5.With filter paper filtering beta-cyclodextrin solution, use 300mL distilled water wash 3 times, in 60 ℃ of baking ovens, dry 22 hours, and filter with 100 object sieves, obtain crosslinked beta-cyclodextrin.
Comparative example 1
Crosslinked beta-cyclodextrin preparation method:
By mixed uniformly 100 grams of beta-cyclodextrin powder and 150mL distilled water, at room temperature continue to stir 20min, add afterwards 100 to restrain oneself diacid regulate pH value to 10.2 in mixing solutions and with the potassium hydroxide of 1mol/L, then beta-cyclodextrin solution is at room temperature stirred to 120min, with acetic acid, the pH value of solution is resetted to 5.5.With filter paper filtering beta-cyclodextrin solution, use 300mL distilled water wash 3 times, in 65 ℃ of baking ovens, dry 22 hours, and filter with 100 object sieves, obtain crosslinked beta-cyclodextrin.
Comparative example 2
Crosslinked beta-cyclodextrin preparation method:
By mixed uniformly 100 grams of beta-cyclodextrin powder and 150mL distilled water, at room temperature continue to stir 20min, add afterwards 2.5 to restrain oneself diacid regulate pH value to 10.2 in mixing solutions and with the potassium hydroxide of 1mol/L, then beta-cyclodextrin solution is at room temperature stirred to 120min, with acetic acid, the pH value of solution is resetted to 5.5.With filter paper filtering beta-cyclodextrin solution, use 300mL distilled water wash 3 times, in 65 ℃ of baking ovens, dry 22 hours, and filter with 100 object sieves, obtain crosslinked beta-cyclodextrin.
Embodiment 4
Low-cholesterol animal milk preparation method:
(1) animal milk is heated to 60 ℃ of homogeneous, is cooled to 20 ℃, adds the crosslinked beta-cyclodextrin in embodiment 1, the addition of described crosslinked beta-cyclodextrin accounts for 0.5% of described animal milk quality;
(2) at 15 ℃, insulated and stirred, stirring velocity is 250rpm, churning time is 20min;
(3) be cooled to 4 ℃, standing 2h;
(4) centrifugal, deslagging, centrifugation rate is 6000rpm;
(5) be warming up to 60 ℃, homogeneous, sterilization, cooling.
The low-cholesterol animal milk product cholesterol extrusion rate obtaining is 95.8%, and beta-cyclodextrin residual quantity is addition 1%.
Embodiment 5
Low-cholesterol animal milk preparation method:
The animal milk of (1) 10 ℃, adds the crosslinked beta-cyclodextrin in embodiment 1, and the addition of described crosslinked beta-cyclodextrin accounts for 1% of described animal milk quality;
(2) at 10 ℃, insulated and stirred, stirring velocity is 600rpm, churning time is 10min;
(3) be cooled to 10 ℃, standing 6h;
(4) centrifugal, deslagging, centrifugation rate is 9000rpm;
(5) be warming up to 60 ℃, homogeneous, sterilization, cooling.
In the product obtaining, cholesterol extrusion rate is 94.5%, and beta-cyclodextrin residual quantity is addition 1%.
Embodiment 6
(1) rare cream is warming up to 50 ℃, the crosslinked beta-cyclodextrin in the embodiment 1 adding, and the addition of described crosslinked beta-cyclodextrin accounts for 3% of described rare butter quality;
(2) at 50 ℃, insulated and stirred, stirring velocity is 100rpm, churning time is 30min;
(3) be cooled to 10 ℃, standing 10h; Centrifugal, deslagging, centrifugation rate is 10000rpm;
(4) be warming up to 65 ℃, homogeneous (3MPa), pasteurize (85 ℃, 15s), be cooled to 4 ℃.
This product cholesterol extrusion rate 87.5%, beta-cyclodextrin residual quantity is addition 4%.
Embodiment 7
(1) rare cream is warming up to 60 ℃ of homogeneous, is cooled to 40 ℃, adds the crosslinked beta-cyclodextrin in embodiment 1, and the addition of described crosslinked beta-cyclodextrin accounts for 5% of described rare butter quality;
(2) at 40 ℃, insulated and stirred, stirring velocity is 200rpm, churning time is 10min;
(3) be cooled to 4 ℃, standing 10h; Centrifugal, deslagging, centrifugation rate is 8000rpm;
(4) be warming up to 60 ℃, homogeneous (10MPa), pasteurize (70～85 ℃, 15～30s), is cooled to 6 ℃.
This product cholesterol extrusion rate 85.5%, beta-cyclodextrin residual quantity is addition 4%.
Embodiment 8
(1) butter is warming up to 70 ℃, adds the crosslinked beta-cyclodextrin in embodiment 1, and the addition of described crosslinked beta-cyclodextrin accounts for 5% of described butter quality;
(2) at 70 ℃, insulated and stirred, stirring velocity is 200rpm, churning time is 60min;
(3) be cooled to 10 ℃, standing 12h; Centrifugal, deslagging, centrifugation rate is 10000rpm;
(4) be warming up to 65 ℃, homogeneous (10MPa), pasteurize (85 ℃, 15s), be cooled to 4 ℃.
This product cholesterol extrusion rate 86%, beta-cyclodextrin residual quantity is addition 5%.
Embodiment 9
(1) butter is warming up to 95 ℃ of thawings, homogeneous, is cooled to 80 ℃, adds the crosslinked beta-cyclodextrin in embodiment 1, and the addition of described crosslinked beta-cyclodextrin accounts for 10% of described butter quality;
(2) at 80 ℃, insulated and stirred, stirring velocity is 200rpm, churning time is 30min;
(3) be cooled to 4 ℃, standing 6h; Centrifugal, deslagging, centrifugation rate is 8000rpm;
(4) be warming up to 60 ℃, homogeneous (20MPa), pasteurize (70 ℃, 30s), be cooled to 6 ℃.
Effect embodiment
The finished product that the present invention produces, compares with the finished product that uses conventional beta-cyclodextrin to make; Be specially according to being cross-linked beta-cyclodextrin in embodiment 3,4,5,6,7 and replace with conventional beta-cyclodextrin, with same steps and method preparation contrast finished product 3,4,5,6,7.In two kinds of finished products, cholesterol level, beta-cyclodextrin residual quantity and sense organ is compared as follows table 1.Cholesterol level in animal milk in embodiment 3 and 4 is 16.4mg/100g, and the cholesterol level of the rare cream in embodiment 5,6 is 171mg/100g, and the cholesterol level of the butter in embodiment 7 is 380mg/100g.
Table 1
Can be it can be seen from the table, use in the reduced cholesterol dairy products that conventional beta-cyclodextrin prepares beta-cyclodextrin residual quantity many, and the pleasantly sweet ，Dui product of beta-cyclodextrin band taste-affect is very large.Use the crosslinked beta-cyclodextrin of the present invention to remove cholesterol effective, in finished product reduced cholesterol dairy products crosslinked beta-cyclodextrin residual quantity few, without sweet taste.
Comparative example 3
Low-cholesterol animal milk preparation method:
(1) animal milk is heated to 60 ℃ of homogeneous, is cooled to 20 ℃, adds the crosslinked beta-cyclodextrin in the comparative example 1 of 0.5% animal milk quality, due to the residual a large amount of hexanodioic acid of crosslinked beta-cyclodextrin, fail wash-out and evaporating, therefore, cause protein denaturation in animal milk, hexanodioic acid smell is dense.Cannot continue processing treatment.
Comparative example 4
Low-cholesterol animal milk preparation method:
(1) animal milk is heated to 60 ℃ of homogeneous, is cooled to 20 ℃, adds the crosslinked beta-cyclodextrin in the comparative example 2 of 0.5% animal milk quality;
(2) at 15 ℃, insulated and stirred, stirring velocity is 250rpm, churning time is 20min;
(3) be cooled to 4 ℃, standing 2h;
(4) centrifugal, deslagging, centrifugation rate is 6000rpm;
(5) be warming up to 60 ℃, homogeneous, sterilization, cooling.
The low-cholesterol animal milk product cholesterol extrusion rate obtaining is 91.2%, and beta-cyclodextrin residual quantity is addition 6%, and milk has obvious sweet taste.
Claims (12)
1. a preparation method for crosslinked beta-cyclodextrin, is characterized in that, comprises the steps:
By the aqueous solution of the beta-cyclodextrin after swelling, under the condition that is 9.8～10.2 in pH value, at room temperature, and under the effect of linking agent hexanodioic acid, beta-cyclodextrin generation crosslinking reaction; Wherein, the mass ratio of described beta-cyclodextrin and described hexanodioic acid is 20:1～15:1.
2. preparation method as claimed in claim 1, is characterized in that, in the aqueous solution of described beta-cyclodextrin, the mass volume ratio of beta-cyclodextrin and water is 100g/(100～150) ml;
And/or the aqueous solution of the beta-cyclodextrin after described swelling stirs after being mixed by beta-cyclodextrin and water and obtains; The time of described stirring is 20～30min;
And/or the mass ratio of described beta-cyclodextrin and described hexanodioic acid is 18:1～15:1;
And/or, adjust the mode of described pH value for sodium hydroxide solution or potassium hydroxide solution are joined in the aqueous solution of the beta-cyclodextrin after swelling;
And/or the time of described crosslinking reaction is 100～120min.
3. preparation method as claimed in claim 1, is characterized in that, carries out aftertreatment after described crosslinking reaction; Described aftertreatment is preferably adjusted to pH value 5～7 again, filters, washs, is dried and screening for comprising the steps:;
In aftertreatment, preferably use acetic acid or hydrochloric acid to regulate described pH value; Preferably use filter paper filtering; Described mode of washing is preferably for making to wash with water 3～5 times; Described dry temperature is preferably 60～65 ℃; The described dry time is preferably 18～22 hours; Described screening is preferably used 100 mesh sieve to screen.
4. the preparation method as described in claim 1～3 any one, is characterized in that, it comprises the steps:
(1) described beta-cyclodextrin and water are mixed, at room temperature stir, mix with described hexanodioic acid, regulate pH value to 9.8～10.2 simultaneously, at room temperature stir 100～120min;
(2) pH value is resetted to 5～7, filters, and then uses 150～300mL water washing 3～5 times, dries 18～22 hours, with 100 mesh sieve, screens, and obtains crosslinked beta-cyclodextrin.
5. the crosslinked beta-cyclodextrin that prepared by the use preparation method as described in claim 1～4 any one.
6. the application of crosslinked beta-cyclodextrin as claimed in claim 5 in preparing reduced cholesterol dairy products.
7. application as claimed in claim 6, is characterized in that, described milk-product are animal milk, rare cream or butter;
Described animal milk is preferably one or more of cow's milk, sheep breast and horse Ruzhong;
The fat mass percentage composition of described rare cream is preferably that 36～40%, pH value is preferably 6.5～7.5.
8. a preparation method for reduced cholesterol dairy products, uses crosslinked beta-cyclodextrin as claimed in claim 5 to remove the cholesterol in milk-product.
9. preparation method as claimed in claim 8, is characterized in that, comprises the steps: described crosslinked beta-cyclodextrin to mix with milk-product, cooling after insulated and stirred, standing; Centrifugal, deslagging; By the material after centrifugal, deslagging, homogeneous, sterilization, cooling, obtain reduced cholesterol dairy products; The addition of described crosslinked beta-cyclodextrin accounts for 0.5～10% of described quality of dairy products;
Wherein, the temperature of described insulated and stirred is preferably 10～70 ℃, more preferably 15～50 ℃; The speed of described insulated and stirred is preferably 100～600rpm, is more preferably 100～250rpm; The time of described insulated and stirred is preferably 10～90min, is more preferably 30～60min; Temperature cooling after described insulated and stirred is preferably 4～10 ℃; The described standing time is preferably 2～12h, is more preferably 6～10h; Described centrifugal speed is preferably 6000～10000rpm; The temperature of described homogeneous is preferably 60～65 ℃; Described sterilization is preferably pasteurize.
10. preparation method as claimed in claim 9, is characterized in that,
When described reduced cholesterol dairy products is low-cholesterol animal milk, described preparation method comprises the steps:
(1) animal milk is heated to 60～65 ℃, homogeneous, mixes with crosslinked beta-cyclodextrin after being cooled to 10～20 ℃, or will after the animal milk of 10～20 ℃, mix with crosslinked beta-cyclodextrin; The addition of described crosslinked beta-cyclodextrin accounts for 0.5～1% of described animal milk quality;
(2) at 10～20 ℃, insulated and stirred, stirring velocity is 250～600rpm, churning time is 10～20min;
(3) be cooled to 4～10 ℃, standing 2～6h;
(4) centrifugal, deslagging; Centrifugation rate is 6000～9000rpm;
(5) be warming up to 60～65 ℃, homogeneous, pasteurize, cooling; Wherein, the pressure of described homogeneous is 18～25MPa; 70～85 ℃ of the temperature of described pasteurize, the time is 15～30s;
When described reduced cholesterol dairy products is low-cholesterol thin cream, described preparation method comprises the steps:
(1) rare cream is warming up to 60～65 ℃ of homogeneous, mixes after being cooled to 40～50 ℃, or rare cream of 40～50 ℃ is mixed with crosslinked beta-cyclodextrin with crosslinked beta-cyclodextrin; The addition of described crosslinked beta-cyclodextrin accounts for 3～5% of described rare butter quality;
(2) at 40～50 ℃, insulated and stirred, stirring velocity is 100～200rpm, churning time is 10～30min;
(3) be cooled to 4～10 ℃, standing 8～10h; Centrifugal, deslagging, centrifugation rate is 8000～10000rpm;
(4) be warming up to 60～65 ℃, homogeneous, pasteurize, is cooled to 4～6 ℃; Wherein, the pressure of described homogeneous is 3～10MPa; 70～85 ℃ of the temperature of described pasteurize, the time is 15～30s;
When described reduced cholesterol dairy products is low-cholesterol butter, described preparation method comprises the steps:
(1) butter is heated to 95 ℃ of thawings, homogeneous, mixes after being cooled to 70～80 ℃, or the butter of 70～80 ℃ is directly mixed with crosslinked beta-cyclodextrin with crosslinked beta-cyclodextrin; The addition of described crosslinked beta-cyclodextrin accounts for 5～10% of described rare butter quality;
(2) at 70～80 ℃, insulated and stirred, stirring velocity is 200rpm, churning time is 30～60min;
(3) be cooled to 4～10 ℃, standing 6～12h; Centrifugal, deslagging, centrifugation rate is 8000～10000rpm;
(4) be warming up to 60～65 ℃, homogeneous, pasteurize, is cooled to 4～6 ℃; Wherein, the pressure of described homogeneous is 8～20MPa, 70～85 ℃ of the temperature of described pasteurize, and the time is 15～30s.
Reduced cholesterol dairy products prepared by 11. preparation methods as described in claim 9 or 10.
12. reduced cholesterol dairy products as claimed in claim 11, is characterized in that, described milk-product are animal milk, rare cream or butter.
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| CN201310647771.5A CN103601901B (en) | 2013-12-04 | 2013-12-04 | Reduced cholesterol dairy products and crosslinked beta-cyclodextrin, its preparation method, application |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844274A (en) * | 2014-03-26 | 2014-06-11 | 光明乳业股份有限公司 | Low-cholesterol dairy product, grafted beta-cyclodextrin rice bran fibers and preparation method and application thereof |
| CN103891905A (en) * | 2014-04-10 | 2014-07-02 | 光明乳业股份有限公司 | Watery cream with low cholesterol, preparation method thereof and beta-cyclodextrin recycling method |
| CN112694943A (en) * | 2020-08-21 | 2021-04-23 | 重庆市帅克食品有限公司 | Low-cholesterol low-saturated-fat hotpot beef tallow and preparation method thereof |
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| CN1951948A (en) * | 2006-08-10 | 2007-04-25 | 东北林业大学 | Lignin-Based cyclodextrin ester multi-purpose sorbent preparation method |
| CN102276855A (en) * | 2011-06-17 | 2011-12-14 | 华东理工大学 | Preparation method of spherical cyclodextrin resin particles |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1951948A (en) * | 2006-08-10 | 2007-04-25 | 东北林业大学 | Lignin-Based cyclodextrin ester multi-purpose sorbent preparation method |
| CN102276855A (en) * | 2011-06-17 | 2011-12-14 | 华东理工大学 | Preparation method of spherical cyclodextrin resin particles |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844274A (en) * | 2014-03-26 | 2014-06-11 | 光明乳业股份有限公司 | Low-cholesterol dairy product, grafted beta-cyclodextrin rice bran fibers and preparation method and application thereof |
| CN103891905A (en) * | 2014-04-10 | 2014-07-02 | 光明乳业股份有限公司 | Watery cream with low cholesterol, preparation method thereof and beta-cyclodextrin recycling method |
| CN104782781A (en) * | 2014-04-10 | 2015-07-22 | 光明乳业股份有限公司 | Beta-cyclodextrin recovering method |
| CN103891905B (en) * | 2014-04-10 | 2015-09-23 | 光明乳业股份有限公司 | Low-cholesterol thin cream and preparation method thereof and beta-schardinger dextrin-recovery method |
| CN112694943A (en) * | 2020-08-21 | 2021-04-23 | 重庆市帅克食品有限公司 | Low-cholesterol low-saturated-fat hotpot beef tallow and preparation method thereof |
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| CN103601901B (en) | 2015-12-02 |
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