CN104115928B - Method for preparing dairy gel - Google Patents
Method for preparing dairy gel Download PDFInfo
- Publication number
- CN104115928B CN104115928B CN201310228075.0A CN201310228075A CN104115928B CN 104115928 B CN104115928 B CN 104115928B CN 201310228075 A CN201310228075 A CN 201310228075A CN 104115928 B CN104115928 B CN 104115928B
- Authority
- CN
- China
- Prior art keywords
- dairy products
- gel
- mixture
- dairy
- milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 82
- 238000000034 method Methods 0.000 title claims abstract description 42
- 239000000203 mixture Substances 0.000 claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 claims abstract description 32
- 159000000007 calcium salts Chemical class 0.000 claims abstract description 18
- 230000007246 mechanism Effects 0.000 claims abstract description 8
- 241000234314 Zingiber Species 0.000 claims description 50
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 50
- 235000008397 ginger Nutrition 0.000 claims description 50
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 44
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical group [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 36
- 235000020247 cow milk Nutrition 0.000 claims description 26
- 235000013336 milk Nutrition 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 210000004080 milk Anatomy 0.000 claims description 13
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical group [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 11
- 235000011086 calcium lactate Nutrition 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 8
- 239000001527 calcium lactate Substances 0.000 claims description 7
- 229960002401 calcium lactate Drugs 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 241000124008 Mammalia Species 0.000 claims description 5
- 210000000481 breast Anatomy 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 241001494479 Pecora Species 0.000 claims description 3
- 239000005018 casein Substances 0.000 claims description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 3
- 235000021240 caseins Nutrition 0.000 claims description 3
- 235000020121 low-fat milk Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 12
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 75
- 239000004698 Polyethylene Substances 0.000 description 27
- -1 polyethylene Polymers 0.000 description 18
- 229920000573 polyethylene Polymers 0.000 description 18
- 238000007493 shaping process Methods 0.000 description 18
- 238000011282 treatment Methods 0.000 description 16
- 229930091371 Fructose Natural products 0.000 description 15
- 239000005715 Fructose Substances 0.000 description 15
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 15
- 238000007792 addition Methods 0.000 description 11
- 238000007789 sealing Methods 0.000 description 9
- 230000000007 visual effect Effects 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000008273 gelatin Substances 0.000 description 5
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 235000011852 gelatine desserts Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000005720 sucrose Substances 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 239000000084 colloidal system Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 235000010216 calcium carbonate Nutrition 0.000 description 2
- 239000004227 calcium gluconate Substances 0.000 description 2
- 229960004494 calcium gluconate Drugs 0.000 description 2
- 235000013927 calcium gluconate Nutrition 0.000 description 2
- 239000001506 calcium phosphate Substances 0.000 description 2
- 229910000389 calcium phosphate Inorganic materials 0.000 description 2
- 235000011010 calcium phosphates Nutrition 0.000 description 2
- 235000011132 calcium sulphate Nutrition 0.000 description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- QXDHJHQRJCJRAU-UHFFFAOYSA-N calcium;2-hydroxypropane-1,2,3-tricarboxylic acid Chemical compound [Ca].OC(=O)CC(O)(C(O)=O)CC(O)=O QXDHJHQRJCJRAU-UHFFFAOYSA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000020150 ginger milk drink Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
Abstract
The invention provides a method for preparing dairy gel, which comprises the following steps: mixing a dairy product and a calcium salt to form a mixture, wherein the calcium salt is present in an amount of at least 0.1wt% based on the weight of the dairy product; and subjecting the mixture to a pressurization step to form a dairy gel, wherein the pressurization step comprises applying a pressure of at least 200 MPa. The method for preparing the dairy gel can be carried out at room temperature in the whole process, and the gel mechanism of the dairy is started by the pressure of at least 200MPa, so that the damage to the gel caused by the packaging step in the traditional gel process can be avoided, and the aim of industrial mass production is fulfilled.
Description
Technical field
The present invention relates to dairy products gel, more particularly to a kind of manufacture method of dairy products gel.
Background technology
Product made from dairy products gel is set to be derived from GuangZhou, China one with representative tradition using ginger juice or its ferment
Dessert, the ginger juice among the people that is referred to as hit milk.It using hot dairy products and ginger juice is main material that its manufacture method, which is, by 70~80 DEG C of raw milk
Pour into a certain proportion of ginger juice, acted on protease in ginger juice and hot charge, promote lactoprotein to condense, being formed has such as pudding
As sliding tender mouthfeel ginger juice flavor cheese product.
Influence ginger dairy products gel characteristic factor include the curdled milk retention time, ginger juice addition, ester-less milk solid content,
The additions such as calcium sulfate.Past research (the influence molecule of Zingibain activity and its trial-production applied to cow's milk gel product,
Chen Yan Yu, 2004, animal science research institute of Taiwan Univ. Master's thesis) once pointed out, as retention time, ester-less milk solid contain
The increase of amount, ginger juice and calcium sulfate addition, curdled milk consolidation is in conspicuousness increase.Chen Yan Yu (2004) paper is pointed out in 50mL
When 2.5mL ginger juice and calcium sulfate containing 30mmol/L and 9% (volume ratio of fructose and cow's milk) fructose are added in cow's milk, at 80 DEG C
20 minutes products for most preference of reaction.
General traditional gel process is after mixing dairy products and calcium sulfate at room temperature, to be stirred heating, reached in temperature
Ginger juice is added during to 70~80 DEG C, rapid mixing, gel is stood after dispensing inner wrapping, obtains finished product after cooling.However, due to
Curdled milk process can not must stir rapidly and excessively in traditional preparation method, when causing industrialized production, dispense hot dairy products and mixed with ginger juice
Closing the agitation of liquid process can damage to colloid, so that the product so far still can not volume production.
Therefore, a kind of improved gel process is needed at present, it can overcome the difficulty that packing is not easy during industrialized production, with
Reach the target of volume production.
The content of the invention
In order to solve the above technical problems, the present invention provides a kind of manufacture method of dairy products gel, comprise the following steps：Mixing
One dairy products and a calcium salt are to form a mixture, and the content of wherein calcium salt is at least 0.1wt%, on the basis of the weight of dairy products；
And a pressurization steps are carried out to mixture to form a dairy products gel, wherein pressurization steps include imposing at least 200MPa pressure
Power.
The dairy products include：Defatted dairy, low fat dairy, dairy fat, the product of casein containing protein composition or foregoing group
Close.
The dairy products include the milk of mammal, wherein the milk of the mammal includes cow's milk or sheep breast.
The calcium salt includes selecting from one of following edibility calcium salt：Calcium lactate, calcium sulfate, calcium phosphate, calcium carbonate, citric acid
Calcium, calcium gluconate or foregoing combination.
The manufacture method of the dairy products gel is also included in ginger juice, the ginger that 0.001~10wt% is added in the mixture
Powder, the powder by ginger juice manufacture or isolate or foregoing combination, on the basis of the weight of the dairy products.
The manufacture method of the dairy products gel, also it is included in the sugar that 0.001~15wt% is added in the mixture, with this
On the basis of the weight of dairy products.
The manufacture method of the dairy products gel, a packing step is carried out to the mixture before being additionally included in the pressurization steps
Suddenly.
All steps of the manufacture method are all completed at 0~40 DEG C.
The pressurization includes imposing 200-600MPa pressure.
The pressurization steps are persistently carried out 1 second to 10 minutes.
It is cited below particularly to go out to be preferable to carry out for above and other objects of the present invention, feature and advantage can be become apparent
Example, and coordinate accompanying drawing, it is described in detail below.
Brief description of the drawings
Fig. 1 is the flow chart according to the manufacture method of the dairy products gel of one embodiment of the invention.
Wherein, description of reference numerals is as follows：
100：The manufacture method of dairy products gel
110th, 120,130,140 be specific steps.
Embodiment
The invention provides a kind of technology for starting the generation of dairy products gelatification using HIGH PRESSURE TREATMENT, whole room temperature system
It is standby, it can not only simplify industrialized production program, can more realize the target of industrial volume production.
Fig. 1 is according to a kind of manufacture method 100 of dairy products gel of the embodiment of the present invention, step 110 is carried out first, in room
Temperature is lower to mix a dairy products and a calcium salt to form a mixture.In certain embodiments, dairy products include：Defatted dairy, low fat milk
Product, dairy fat, the product of casein containing protein composition or foregoing combination.In further embodiments, dairy products also include：Lactation
The milk of class animal, wherein the milk of the mammal includes cow's milk or sheep breast.It should be noted that in the present invention, breast
The protein content and concentration of product are without concentration.In certain embodiments, used calcium salt may include to select under
One of row edibility calcium salt：Calcium lactate, calcium sulfate, calcium phosphate, calcium carbonate, calcium citrate, calcium gluconate or foregoing group
Close.Wherein, the content of calcium salt is at least 0.1wt%, such as：0.1~0.5wt%, on the basis of the weight of dairy products.
Then, the mixture formed by dairy products and calcium salt is stirred at room temperature.In addition, it is addition dairy products gel products
Different flavor, also include a step 120 after step 110,0.001~10wt% is added in mixture, such as：0.001
~4wt% ginger juice, ginger powder or the powder by ginger juice manufacture or isolate or foregoing combination, on the basis of the weight of dairy products.
It should be noted that if making the dairy products gel of original flavor, then step 120 can be omitted；Or, it is possible to use other flavouring agents
Substitute the addition of ginger juice, such as：Vanilla or caramel.In certain embodiments, step 120 is also included in mixture and added
0.001~15wt% sugar, such as fructose, sucrose, glucose etc., preferably 0.01~9wt% fructose, with the weight of dairy products
On the basis of.Afterwards, a packing step 130 is carried out to mixture.It should be noted that this packing step also can be omitted optionally.
Finally, a pressurization steps 140 are carried out to mixture to form a dairy products gel.This pressurization steps may include to mixing
Thing imposes at least 200MPa pressure, such as：200~600MPa, and continue 1 second to 12 minutes, such as：10 minutes, pressure
Bigger, the duration can be shorter.In step 140, pressurization steps can refrigerated or carried out at room temperature, and refrigerated storage temperature is for example：0~
10 DEG C, when mixture is after HIGH PRESSURE TREATMENT, its gel mechanism can be started and promote the formation of dairy products gel products.Compared to biography
System gel process must mix rapidly, dispense after dairy products is stood gel, the present invention has been dispensed and finished before dairy products formation gel,
Agitation of the traditional handicraft because dispensing step is avoided to destroy caused by colloid.
In the food industry, HIGH PRESSURE TREATMENT technology can be used for the sterilization of food, change food materials character, change enzyme activity
Deng.By HIGH PRESSURE TREATMENT Technology application in cheese (cheese), its yield, water content can be increased, prevent from hardening, promote mouthfeel
Deng.Past attempts have the cow's milk gel mechanism caused by research and inquirement high pressure, including the protein concentration of cow's milk is improved to 66-
114g/kg, or the total solid amount of cow's milk is more than 25% and in the presence of sucrose, gel is caused with high pressure.It is although preceding
State research and can reach the purpose for making cow's milk gel, but need to be just able in the case of higher cow's milk concentration and sucrose are present
Complete.
Unless stated otherwise, in the manufacture method of dairy products gel provided by the present invention, all steps all can refrigeration or
Complete at room temperature, refrigerated storage temperature is for example：0~10 DEG C, room temperature refer to be more than 10 DEG C be less than or equal to 40 DEG C, but the present invention not with
This is limited, as long as the temperature will not make mixture produce the phenomenon of gel, is applied to the present invention.The present invention provides one kind in room
The lower mixing dairy products of temperature start the dairy products gel manufacture method of gel with ginger juice and then by pressurization steps.And such as this area skill
Art personnel are it is to be understood that the mixture that dairy products provided by the present invention and calcium salt ought be formed at room temperature adds ginger juice simultaneously
After mixing, then a heating stepses are implemented to mixture, such technique can not start gel mechanism.And after mixing, packing again
Heating stepses are carried out to mixture, can not equally obtain the product of dairy products gel.
It should be noted that Journal of Agricultural and Food Chemistry, 49,3394-3402
(2001) inquired into text for cow's milk gel mechanism caused by pressure, wherein referring to that the total solids content in cow's milk is more than
25% and in the presence of sucrose, cow's milk can be made to produce gel by impressed pressure.In addition, this studies and pointed out, add
Excessive calcium chloride (CaCl2) there can be inhibitory action to above-mentioned gelatin phenomenon.However, dairy products gel work provided by the present invention
Skill is to use the cow's milk with general total solids content, and in the presence of no sucrose, is opened using pressurization steps
Dynamic gel.In addition, with Journal of Agricultural and Food Chemistry, 49,3394-3402 (2001) institute
Unlike stating, the calcium salt in the present invention contributes to the generation of gelatin phenomenon.
The manufacture method whole process of dairy products gel provided by the present invention is carried out at room temperature, by an at least 200MPa pressure
Power starts the gel mechanism of dairy products, avoids packing step in conventional gel technique and is destroyed to caused by colloid, reaches industrialization
The purpose of volume production.In a preferred embodiment, the dairy products gel products formed in the process of the present invention, not only there is good coagulate
Colloid, and instant standard is reached, also there is preferably scoring in terms of preference sensory evaluation.
Embodiment
Experiment material and equipment
Material used in the present invention includes：Milk；Ginger juice, ginger is ground into mud, slag, the filter of collection are filtered out using filter towel
Liquid is ginger juice；Fructose (good year Fenghe enterprise stock Co., Ltd)；Calcium sulfate and calcium lactate (Zhen Fang companies).
One pressurization steps all are carried out to mixture using hydrostatic pressing high voltage processing equipment in the examples below, wherein, add
Pressure medium is water.
In the examples below all using texture analyzer (Texture analyzer, TA.XT.plus) to dairy products gel
Finished product carries out gellation analysis, and measures its gellation to push maximum, force (g).
The percentage by weight wt% is on the basis of the weight of dairy products in the examples below.
Embodiment 1
High voltage startup gel
Cow's milk is added to 9wt% fructose and different amounts of calcium sulfate at room temperature, with magnetic stirrer 10 minutes, added
Enter 5wt% ginger juice and mix, pour into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine, with HIGH PRESSURE TREATMENT
3 minutes.As a result as shown in table 1, found after visual observations, it is mixed when not adding calcium sulfate, or when HIGH PRESSURE TREATMENT be less than 200MPa
Compound can not gel forming.
Table 1
| Calcium sulfate (wt%) | 0 | 0.35 | 0.5 | 0.5 |
| Pressure (MPa) | 600 | 600 | 600 | 600 |
| Temperature (DEG C) | 35 | 35 | 35 | 10 |
| Gellation | It can not be molded | It is plastic | It is plastic | It is plastic |
Embodiment 2
Ginger juice concentration and gel
Cow's milk is added to 9wt% fructose and 0.5wt% calcium sulfate at room temperature, with magnetic stirrer 10 minutes, point
Not Jia Ru different proportion ginger juice and mixing, pour into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine,
With 600MPa pressure treatment 3 minutes.Found after visual observations, the group for being handled by pressurization steps and adding ginger juice is sent out
Raw obvious gelatin phenomenon.Gel strength analysis result is as shown in table 2-1, and after the ginger juice of addition is more than 2wt%, its gel is strong
Degree can gradually increase, but when addition increases to more than 4wt%, gel strength is without the trend being further added by.
Table 2-1：Add the gel quality of different proportion ginger juice
| Ginger juice (wt%) | 2 | 3 | 4 | 5 |
| Gel strength (g) | 12.7 | 26.5 | 23.9 | 22 |
| Gellation | Shaping is good | Shaping is good | Shaping is good | Shaping is good |
Cow's milk is added to 9wt% fructose and 0.5wt% calcium lactates at room temperature, with magnetic stirrer 10 minutes, point
Not Jia Ru different proportion ginger juice and mixing, pour into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine,
With 600MPa pressure treatment 10 minutes.Found through visual observations, the group handled by pressurization steps occurs obvious solidifying
Glue phenomenon.Gellation analysis result does not add ginger juice, or 0.05~1wt% of addition as shown in table 2-2 in 100g cow's milk
The group of ginger juice, its gellation are quite good.Display carries out a pressurization steps in process, regardless of whether addition ginger juice,
The good dairy products gel products of gellation can be prepared.
Table 2-2：Add the gel quality of different proportion ginger juice
| Ginger juice (wt%) | 0 | 0.05 | 0.25 | 0.5 | 1 |
| Gellation | Shaping is good | Shaping is good | Shaping is good | Shaping is good | Shaping is good |
Embodiment 3
Calcium concentration and gel
Cow's milk is added to the calcium sulfate of 9wt% fructose and different proportion at room temperature, with magnetic stirrer 10 minutes,
1.3wt% ginger juice and mixing are added, pours into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine, with
600MPa pressure treatment is after 3 minutes, and gellation analysis result is as shown in table 3-1.
Table 3-1：Add the gel quality of different calcium sulfate concentrations
| Calcium sulfate (wt%) | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 |
| Gellation | Shaping is good | Shaping is good | Shaping is good | Shaping is good | Shaping is good |
Cow's milk is added to the calcium lactate of different proportion at room temperature, does not add fructose, with magnetic stirrer 10 minutes,
4wt% ginger juice and mixing are added, pours into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine, with
600MPa pressure treatment is after 10 minutes, and gellation analysis result is as shown in table 3-2.
Table 3-2：Add the gel quality of different lactate concentrations
As shown in table 3-1,3-2, when cow's milk to be added to the calcium sulfate or calcium lactate of different proportion in room temperature, seen through range estimation
Found after examining, obvious gelatin phenomenon occurs for all groups handled by pressurization steps.And shown by result, work as addition
When 0.1wt% calcium sulfate or calcium lactate, just there is good gelatin phenomenon.
Embodiment 4
Pressure and gel
Cow's milk is added to 0.5wt% calcium lactates at room temperature, does not add fructose, with magnetic stirrer 10 minutes, is added
Enter 2wt% ginger juice and mixing, pour into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine.Table 4-1 is
The gellation of 3 minutes is handled under different moulding pressures.Found after visual observations, when treated between be 3 minutes when, apply
Good gel quality can be obtained by giving 400MPa pressure.
Table 4-1：Different moulding pressures handle the gel quality of 3 minutes
| Pressure (MPa) | 400 | 500 |
| Time (min) | 3 | 3 |
| Gellation | Shaping is good | Shaping is good |
Cow's milk is added to 0.5wt% calcium lactates at room temperature, does not add fructose, with magnetic stirrer 10 minutes, is added
Enter 4wt% ginger juice, pour into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine.Table 4-2 is in difference
Moulding pressure under handle the gellation of 10 minutes.Found after visual observations, when treated between be 10 minutes when, bestow
200MPa pressure can obtain good gel quality.
Table 4-2：Different moulding pressures handle the gel quality of 10 minutes
Embodiment 5
Time and gel
Cow's milk is added to 0.5wt% calcium lactates at room temperature, does not add fructose, with magnetic stirrer 10 minutes, is added
Enter 4wt% ginger juice, pour into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine.Table 5-1 be with
The gellation of 400MPa pressure treatment different time.Table 5-2 is with the gel journey of 600MPa pressure treatment different time
Degree.Found after visual observations, when with 400MPa pressure treatments 1 minute, or with 600MPa pressure treatments 1 second, you can reach
To good gel quality.
Table 5-1：The gel quality of different pressing times under 400MPa pressure
Table 5-2：The gel quality of different pressing times under 600MPa pressure
| Pressure (MPa) | 600 | 600 |
| Time (sec) | 1 | 10 |
| Gellation | Shaping is good | Shaping is good |
Embodiment 6
Gel ginger milk aerobic plate count
Cow's milk is added to 9wt% fructose and 0.5wt% calcium sulfate at room temperature, with magnetic stirrer 10 minutes, added
Enter 5wt% ginger juice and mixing, pour into polyethylene (Polyethylene；PE) in container, and sealed with sealing machine, with 600MPa
Pressure treatment 3 minutes.Treat that gel is completed, after finished gel stored under refrigeration one day, take 1mL samples to be serially diluted, it is dilute
Release total aerobic plate count that liquid respectively takes 1mL to 3M microbial rapid detections piece (Pertrifilm) (St.Paul, Minnesota, USA)
Quick verification test piece (Aerobic Plate Count), and after 35 DEG C are cultivated 48 hours, red colonies are counted, it is each dilute
Release to do and repeat twice.Testing result shows that total aerobic plate count of finished gel is less than 20CFU/g, and micro- life can effectively be suppressed by representing it
Thing grows, up to instant standard.
In addition, with the product that the method for Chen Yan Yu (2004) paper makes and dairy products gel products provided by the present invention with
Preference sensory evaluation compares, and is scored with 9 points of systems, the present invention is using the product made by 600MPa pressure treatments 3 minutes as 8.1
Point, and the product made according to the method for Chen Yan Yu (2004) paper is 6.5 points, shows dairy products gel process provided by the present invention
Made product has preferable preference sensory evaluation.
Shown by the above results, according to a kind of manufacture method of dairy products gel of the present invention, its whole process is carried out at room temperature,
Containing at least 0.1wt% calcium salt and under bestowing at least 200MPa pressurization steps, regardless of whether addition ginger juice and fructose,
The dairy products gel products with good gel quality can be formed.
Although the present invention is disclosed above with several preferred embodiments, so it is not limited to the present invention, any ability
Field technique personnel, without departing from the spirit and scope of the present invention, arbitrarily change and retouch when that can make, therefore the guarantor of the present invention
Scope is protected when as defined in claim.
Claims (6)
1. a kind of manufacture method of dairy products gel, comprises the following steps：
A dairy products and a calcium salt are mixed to form a mixture, the content of the wherein calcium salt is at least 0.1wt%, with the dairy products
On the basis of weight, wherein the step of forming the mixture is completed at 0~40 DEG C, the dairy products are without concentration；With
And
0.001~5wt% ginger juice, ginger powder, the powder or isolate or foregoing manufactured by ginger juice is added in the mixture
Combination, on the basis of the weight of the dairy products, wherein the calcium salt in the mixture is calcium lactate, carrying out one to the mixture adds
Step is pressed to start gel mechanism, to form a dairy products gel, the wherein pressurization steps include the pressure for imposing 200~600MPa；
Or 0.001~10wt% ginger juice, ginger powder, the powder or isolate or foregoing manufactured by ginger juice are added in the mixture
Combination, on the basis of the weight of the dairy products, wherein the calcium salt in the mixture is calcium sulfate, one is carried out to the mixture
Pressurization steps start gel mechanism, and to form a dairy products gel, the wherein pressurization steps include the pressure for imposing 600MPa；
All steps of the manufacture method are all completed at 0~40 DEG C, and the temperature will not make the phenomenon of mixture generation gel.
2. the manufacture method of dairy products gel according to claim 1, wherein the dairy products include：Defatted dairy, low fat milk
Product, dairy fat, the product of casein containing protein composition or foregoing combination.
3. the manufacture method of dairy products gel according to claim 1, wherein the dairy products include the milk of mammal,
The milk of the mammal includes cow's milk or sheep breast.
4. the manufacture method of dairy products gel according to claim 1,0.001 is added wherein being also included in the mixture
~15wt% sugar, on the basis of the weight of the dairy products.
5. the manufacture method of dairy products gel according to claim 1, wherein being additionally included in before the pressurization steps to described
Mixture carries out a packing step.
6. the manufacture method of dairy products gel according to claim 1, wherein the pressurization steps are persistently carried out 1 second to 10
Minute.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW102114758A TWI554213B (en) | 2013-04-25 | 2013-04-25 | Method for preparing a gelled dairy product |
| TW102114758 | 2013-04-25 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104115928A CN104115928A (en) | 2014-10-29 |
| CN104115928B true CN104115928B (en) | 2018-03-23 |
Family
ID=51761737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310228075.0A Active CN104115928B (en) | 2013-04-25 | 2013-06-08 | Method for preparing dairy gel |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5847215B2 (en) |
| CN (1) | CN104115928B (en) |
| TW (1) | TWI554213B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102425208B1 (en) * | 2020-02-24 | 2022-07-26 | 안동과학대학교 산학협력단 | Method for manufacturing dessert using sweet pumpkin and ginger |
| CN115530238A (en) * | 2021-06-29 | 2022-12-30 | 内蒙古伊利实业集团股份有限公司 | Solidified ginger milk product and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012091562A1 (en) * | 2010-12-29 | 2012-07-05 | Friesland Brands B.V. | Method of making cheese |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04252144A (en) * | 1991-01-25 | 1992-09-08 | Snow Brand Milk Prod Co Ltd | Whey protein solution, gelled whey protein and processed food using the same |
| JPH0686646A (en) * | 1992-03-04 | 1994-03-29 | Michiko Watanabe | Production of gel-state food |
| JP3151341B2 (en) * | 1993-09-16 | 2001-04-03 | 日本たばこ産業株式会社 | Manufacturing method of solid milk food |
| JPH07115929A (en) * | 1993-10-22 | 1995-05-09 | Shokuhin Sangyo Chokoatsu Riyou Gijutsu Kenkyu Kumiai | Pudding-like gel food |
| JP2011024479A (en) * | 2009-07-24 | 2011-02-10 | Otsuka Shokuhin Kk | Powder composition for making ginger pudding |
-
2013
- 2013-04-25 TW TW102114758A patent/TWI554213B/en active
- 2013-06-08 CN CN201310228075.0A patent/CN104115928B/en active Active
-
2014
- 2014-02-14 JP JP2014026874A patent/JP5847215B2/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012091562A1 (en) * | 2010-12-29 | 2012-07-05 | Friesland Brands B.V. | Method of making cheese |
Non-Patent Citations (4)
| Title |
|---|
| Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening;Nuala M.Rynne等;《Innovative Food Science and Emerging Technologies》;20081231(第9期);429-440 * |
| High Pressure-induced Gel Formation of Milk and Whey Concentrates;M.H.Famelart等;《Journal of Food Engineering》;19981231(第36期);149-163 * |
| 姜汁凝乳影响因素的研究;张佳程等;《食品与发酵工业》;20051030;第31卷(第10期);57-59 * |
| 高压处理对牛乳清蛋白体外消化性的影响;王娟等;《农业工程学报》;20090630;第25卷(第S1期);102-106 * |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201440653A (en) | 2014-11-01 |
| CN104115928A (en) | 2014-10-29 |
| JP5847215B2 (en) | 2016-01-20 |
| TWI554213B (en) | 2016-10-21 |
| JP2014212788A (en) | 2014-11-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104886256B (en) | A kind of pure walnut acidified milk and preparation method thereof | |
| CN101961054B (en) | Cheese and preparation method thereof | |
| CN102028031A (en) | Brown yogurt with special flavor and preparation method thereof | |
| CN103689103A (en) | Production method of sour soybean milk with good flavor | |
| CN109953115A (en) | Yoghourt and preparation method thereof | |
| CN107094891A (en) | A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof | |
| Magra et al. | Effect of milk fat, kefir grain inoculum and storage time on the flow properties and microbiological characteristics of kefir | |
| CN102657259B (en) | Device and method for producing additive-free yogurt | |
| WO2013127134A1 (en) | Quarky cheese and manufacturing method thereof | |
| CN104115928B (en) | Method for preparing dairy gel | |
| CN108094560A (en) | A kind of single cream cheese and the preparation method using ultra-high pressure sterilization room temperature discharging whey | |
| CN106262654B (en) | Cheese powdered flavor and preparation method thereof | |
| CN104824622A (en) | Persimmon fruit primary pulp sauce and preparation method thereof | |
| CN103947765B (en) | A kind of fruit juice cheese drink and preparation method thereof | |
| CN103238671B (en) | Sour buttermilk and preparation method of sour buttermilk | |
| CN202680372U (en) | Device for producing yogurt without additives | |
| EP3291684B1 (en) | Method for making yogurt or another fermented milk-based product | |
| CN103813715A (en) | Liquid fermented milk and method for producing same | |
| CN107960462A (en) | Yoghourt and preparation method thereof | |
| CN110999967A (en) | Yoghourt containing essential oil microcapsules | |
| JPH06505877A (en) | Method for standardized preparation of cheese | |
| CN110200120A (en) | A kind of craft Yoghourt sugar and preparation method thereof | |
| JP6396660B2 (en) | Method for producing fermented milk product and fermented milk product | |
| CN108497093A (en) | A kind of preparation method of cheese | |
| CN103931767B (en) | A kind of fruit juice cheese beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |