CN104222302B - A kind of cheese modified amino acid base-material and its production and use - Google Patents
A kind of cheese modified amino acid base-material and its production and use Download PDFInfo
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- CN104222302B CN104222302B CN201410333113.3A CN201410333113A CN104222302B CN 104222302 B CN104222302 B CN 104222302B CN 201410333113 A CN201410333113 A CN 201410333113A CN 104222302 B CN104222302 B CN 104222302B
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Landscapes
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Abstract
The present invention relates to a kind of cheese modified amino acid base-material and its production and use. Described method comprises the steps: that (1), by dry cheese, pulverizing, obtains cheese powder; (2) in cheese powder, add deionized water and the amino acid for amino acid gross mass 10-30%, stir, obtain even thing; (3) by even thing rising temperature to temperature T1, and in temperature T1Lower maintenance certain hour, makes even thing fully expand under stirring, obtain puff for the first time; (4) puff naturally cools in room temperature for the first time, then adds the amino acid of surplus, and rising temperature is to T2, and in temperature T2Lower maintenance certain hour, fully expands under stirring, obtains puff for the second time; (5) dilatant gradient cooling is cooled to T for the second time3, at this temperature, be incubated 10-20 minute, then continue gradient cooling temperature to terminal, obtain described cheese modified amino acid base-material.
Description
Technical field
The present invention relates to a kind of nutraceutical, relate more particularly to a kind of cheese modified amino acidBase-material and its production and use, belongs to field of food.
Background technology
Amino acid is the important component that forms organism protein, is also relevant with vital movementBase substance, be the base unit that forms protein molecule in vivo, it hasSpecial physiological function is one of indispensable nutritional labeling in organism.
Say from angle of physiology, the base substance that forms human body have protein, lipid,Carbohydrate, inorganic salts, vitamin, water and food fiber etc. And as forming albumenThe amino acid of the base unit of matter molecule, forms one of base substance of human body beyond doubt,Amino acid in human body has kind more than 20, and they are: tryptophan, methionine, threonine,Valine, lysine, histidine, leucine, isoleucine, alanine, phenylalanine,Cystine, cysteine, arginine, glycine, serine, tyrosine, 3,5-diiodo-junketPropylhomoserin, glutamic acid, asparatate, proline, hydroxyproline, citrulling, ornithineDeng. These amino acid are prevalent in occurring in nature, in plant, can synthesize, and peopleBody can not all synthesize. Wherein there are 8 kinds to be that human body can not synthesize, must be by carrying in foodConfession, is called " essential amino acid ". These 8 kinds of essential amino acids are: tryptophan, threonine,Methionine, valine, lysine, leucine, isoleucine and phenylalanine. Other" nonessential amino acid ". Histidine can synthesize in human body, but its aggregate velocity can not expireFoot somagenic need, has people also it to be classified as to " essential amino acid ".
Amino acid whose shortage can cause serious physical impairment, for example cystine, tyrosine,The long-term lacking of arginine, serine and glycine may cause physiological function obstacle. ProcessResearch is found, if lack some amino acid in human body, can produce organism metabolism obstacle, exampleAs very important to forming urea in arginine and citrulling, and the insufficiency of intake of cystine willCause that insulin reduces, blood sugar raises. And for example cystine and arginic requirement after woundIncrease, even as still synthetic protein smoothly of weak shortage heat energy abundance.
In a word, amino acid can be brought into play more following effects by metabolism in human body: 1. closeBecome tissue protein; 2. become acid, hormone, antibody, creatine etc. containing ammoniacal substance; 3. turnBecome carbohydrate and fat; 4. be oxidized to carbon dioxide and water and urea, produce power.
Therefore, the existence of amino acid in human body, not only provides the important of synthetic proteinRaw material, and for promoting growth, carry out eubolism, sustaining life provides material basePlinth. If human body lacks or minimizing is wherein a certain, the normal life metabolism of human body will be subject toTo obstacle, even cause the generation of various diseases or vital movement to stop.
Just because of amino acid whose important physiological function like this, people are in order to absorb enough aminoAcid often need to be taken in from food. Based on this, people have developed the multiple amino that containsThe food of acid, thus can reach the daily amino acid whose object of supplementing.
CN1620916A discloses the true office of a kind of sorghum smut nourishing additive agent, described additiveTo be commonly called as sorghum dark rice as raw material taking sorghum smut fungus, through gathering, blanching, cooling, Exposure to Sunlight,The techniques such as baking, pulverizing, broken wall are prepared and are rich in fungi polysaccharide, dietary fiber, selenium, support one's familyElement, protein and human body must amino acid etc. nutriment and Chinese sorghum with health role blackPowder mycotrophy additive. It can be used as cooked wheaten food, bread, biscuit etc., or conductFilling raw material and for moon cake, Lantern Festival etc.
CN101461439A discloses a kind of mung bean hard ice-cream cake powder, by weight compositionFor: mung bean protein powder 5-20 part, sugared 30-50 part, milk powder 15-40 part, vegetable fat powder 5-15 part,Monoglyceride 0.3-0.8 part, sucrose ester 0.2-0.8 part, guar gum 0.3-0.8 part, carboxymethyl celluloseElement sodium 0.3-0.8 part, essence are appropriate. Described mung bean hard ice-cream cake powder is of high nutritive value, and containsThere are eight kinds of essential amino acids of needed by human body, and easily for human body is digested and assimilated; Mung bean egg whereinWhite powder, due to fatty low, has good foaminess and emulsibility, for hard ice-cream cakeIn can significantly improve expansion rate and anti-the melting property of hard ice-cream cake, can improve product quality, prolongLong shelf life, reduces cost of material, has also retained the strong fragrance of mung bean simultaneously.
CN103583633A discloses a kind of cocoa cake, described cake be with Self-raising flour,Natural cocoa power, egg, sugar, milk, vegetable oil are raw material, by batching, raw-materialMix, enter the technique such as mould, baking and make finished product. This cocoa cake is rich in protein, multipleAmino acid, high heat fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, dimension D,Dimension E, tie up B1, tie up B2, tie up B6 and there is the multiple dimension of alkaloid of multiple bioactive functionsRaw element, not only has high edibility, also has very important dietary function.
WO2010142697A discloses and has a kind ofly used the method that phosphatidase prepares cake and compriseThe cake batter processed of phosphatidase and cake compound composition, described method comprises: a) preparationThe cake batter processed that comprises egg yolk lecithin and parent's phosphatidase variant, wherein said variant phosphatideEnzyme in the position 1,6,30,31,33,38 of the mature polypeptide corresponding to SEQIDNO:2,39、42、43、44、45、47、52、59、61、64、65、77、84、102、106、110, one or more positions of 116,119 or 120 comprise change, wherein said variant phosphatideEnzyme has activity of phospholipase, and comprises and mature polypeptide or the SEQID of SEQIDNO:2The mature polypeptide of NO:3 has the amino acid sequence of at least 50% homogeneity; And b) bake described inCake batter processed is to make cake.
CN102090432A discloses a kind of jujube juice cake, and described cake is to adopt red date, Chinese hollyQi, flour, egg, sugar and water are raw material, and add a certain amount of sodium bicarbonate according to a certain ratioProcess; Raw material is taked following percentage by weight: red date: 15-25%, matrimony vine: 5-10%,Flour 10-40%, egg 10-20%, carbohydrate 2-6%, sodium bicarbonate 0.1-1%, surplus is water.Described cake is a kind of natural green food, belongs to basic innocuous substance, and mouthfeel is good, and nutrition becomesPoint abundant, amino acid, micronutrient levels are high, and particularly iron, zinc content are high; Preparation technologyProcess is simple, and cost is low.
As mentioned above, although the multiple amino acid whose food that is rich in is disclosed in prior art, thisA little amino acid is all to be brought by certain plants raw material wherein, and this has caused adding certainFixing amino acid, especially essential amino acid. And in the time directly adding amino acid,Mouthfeel, the local flavor etc. of food are often affected again. Therefore, for how using amino acid with fullFoot human body needs, and does not affect the overall mouthfeel, fragrance, outward appearance, quality etc. that add rear foodIt is all the problem that needs research.
On the other hand, cheese is in Western-style pastry food, as the very important raw material of one, at foodIn product, can give local flavor, mouthfeel and the quality etc. of food uniqueness, thereby at field of food especiallyBe that the field of curing has important application, its consumption is huge especially.
But up to now, not yet there is report by the amino acid base-material that uses cheese modification. Therefore,How to allow cheese and amino acid performance synergy, thus not only added amino acid and cheese andAnd improved food index, this is at present important development direction in this field and concern justFocus.
Summary of the invention
In view of this, how to solve and directly add the non-bright of the performance indications brought after amino acidThe aobvious problem of improving (even decreasing), the inventor conducts in-depth research this, is payingGo out after a large amount of creative works, thereby completed the present invention.
The inventor finds, when amino acid carry out modification place with cheese according to method of the present inventionAfter reason, cheese and amino acid have been brought into play significant synergy, have not only significantly improved originalThe sense of taste indexs such as food mouthfeel, local flavor, and multiple indexs such as quality, outward appearance, color and luster also haveObvious improvement, this is beat all.
The present invention relates generally to a kind of cheese modified amino acid base-material and preparation method thereof and application.
First aspect, the present invention relates to a kind of preparation method of cheese modified amino acid base-material,Described method comprises the steps:
(1) by dry cheese, pulverizing, obtain cheese powder;
(2) in cheese powder, add deionized water and the ammonia for amino acid gross mass 10-30%Base acid, stirs, and obtains even thing;
(3) by even thing rising temperature to temperature T1, and in temperature T1Lower maintenance certain hour,Under stirring, make even thing fully expand, obtain puff for the first time;
(4) puff naturally cools in room temperature for the first time, then adds the amino of surplusAcid, rising temperature is to T2, and in temperature T2Lower maintenance certain hour, carries out under stirring fullyExpand, obtain puff for the second time;
(5) dilatant gradient cooling is cooled to T for the second time3, at this temperature, be incubated 10-20Minute, then continue gradient cooling temperature to terminal, obtain described cheese modified amido acidic groupMaterial;
Wherein, should meet following two conditions:
①T2With T1Difference be 15-25 DEG C;
②T3Higher than T1, and T2With T3Difference be 5-10 DEG C, and T3≤60℃。
In the preparation method of a kind of cheese modified amino acid base-material of the present invention, described step(1) operation is as follows: by cheese dry 40-80 minute at the temperature of 70-80 DEG C, then pulverize,Cross 100 mesh sieves, obtain cheese powder.
Wherein, temperature is 70-80 DEG C, for example, can be 70 DEG C, 75 DEG C or 80 DEG C; When dryBetween be 40-80 minute, for example can be 40 minutes, 50 minutes, 60 minutes, 70 minutes or80 minutes.
Wherein, described cheese there is no special restriction, for example, can business buy.
In the preparation method of a kind of cheese modified amino acid base-material of the present invention, described step(2) in, to adding deionized water in cheese powder and for all amino acid gross mass 10-30%'sAmino acid, stirs, and obtains even thing.
Wherein, cheese powder and all amino acid (being all amino acid in step (2) and (4))Mass ratio be 10-20:1, for example can be 10:1,15:1 or 20:1. Namely in this stepIn, add the amino acid of all amino acid gross mass 10-30% in step (2) and (4).
Wherein, the mass ratio of cheese powder and deionized water is 1:5-7, for example can be 1:5,1:6 or 1:7.
Wherein, described amino acid is harmless amino acid, for example can be tryptophan,Methionine, threonine, valine, lysine, histidine, leucine, isoleucine,Alanine, phenylalanine, cystine, cysteine, arginine, glycine, serine,Tyrosine, 3,5-diiodotyrosine, glutamic acid, asparatate, proline, hydroxyproline,Any in citrulling, ornithine or arbitrarily multiple mixture, be preferably histidine,Tryptophan, threonine, methionine, valine, lysine, leucine, isoleucine orAny or any multiple mixture in phenylalanine.
In the preparation method of a kind of cheese modified amino acid base-material of the present invention, described step(3) temperature T in1For 35-45 DEG C, for example, can be 35 DEG C, 40 DEG C or 45 DEG C.
Wherein, in temperature T1Lower maintenance 30-40 minute, for example, can be 30 minutes, 35 pointsClock or 40 minutes.
Wherein, rising temperature can adopt the mode of slow intensification, for example, with 3-5 DEG C/minHeating rate heats up.
In the preparation method of a kind of cheese modified amino acid base-material of the present invention, described step(4), in, when the puff for the first time that step (3) is obtained naturally cools to after room temperature, addThe amino acid (being remaining 70-90% amino acid) of surplus.
Wherein, T2With T1Difference be 15-25 DEG C, i.e. temperature T2Should compare T1High 15-25 DEG C,Also be T2-T1＝15-25℃。
The inventor finds, in the time that expansion temperature is different, can be to ultimate food multipleIndex makes a significant impact, and in the time so limiting the temperature of twice expansion, for finalFood has the best effect of improving.
Wherein, in temperature T2Lower maintenance 50-80 minute, for example, can be 50 minutes, 60 pointsClock, 70 minutes or 80 minutes.
Wherein, rising temperature can adopt the mode of slow intensification, for example, with 3-5 DEG C/minHeating rate heats up.
In the preparation method of a kind of cheese modified amino acid base-material of the present invention, described step(5), in, dilatant gradient cooling is cooled to T for the second time3, at this temperature, be incubated 10-20Minute, then continue gradient cooling temperature to terminal, obtain described cheese modified amido acidic groupMaterial;
Wherein, the rate of temperature fall of described twice gradient cooling is 1-3 DEG C/min, for example canBe 1 DEG C/min, 2 DEG C/min or 3 DEG C/min, be preferably 2 DEG C/min.
Wherein, T2With T3Difference be 5-10 DEG C, i.e. temperature T2Should compare T3High 5-10 DEG C,Also be T2-T3＝5-10℃。
Wherein, described outlet temperature is 2-5 DEG C, for example, can be 2 DEG C, 3 DEG C, 4 DEG C or 5 DEG C.
Beat all, the inventor finds, in step (4), when adding the ammonia of surplusAfter base acid, while further adding maltitol, the cheese modified amino acid base-material energy obtainingEnough indices that further improves ultimate food.
Wherein, the cheese powder of step (1) and the mass ratio of maltitol are 10-30:1, for exampleCan be 10:1,15:1,20:1,25:1 or 30:1, be preferably 15-25:1, most preferably be 20:1.
Second aspect, the present invention relates to the cheese modification ammonia obtaining by above-mentioned preparation methodBase acidic group material, this cheese modified amino acid base-material can be used for preparing various food, especially driesRoasting field food, as cake, ice cream, bread etc. It not only can increase the people in foodBody essential amino acid, and can obtain good performance indications, for example mouthfeel, taste,Outward appearances etc., have good industrial value and economic potential, have facilitated bakery simultaneouslyPreparation process, simple, easy to operate.
The 3rd aspect, the present invention relates to described cheese modified amino acid base-material at bakeryPurposes in field, described bakery for example can be cake, biscuit, bread, saqima,Other various cakes etc.
The 4th aspect, the present invention relates to use described cheese modified amino acid base-material and makesBakery, as cake, biscuit, bread, saqima, other various cakes etc.
Known by above-mentioned description, the invention provides a kind of processing by special process andThe cheese modified amino acid base-material obtaining, in this prefabricated material by cheese and amino acid whose rationallyProcess and obtained more than cheese and amino acid being carried out simply mix more excellent effect,In suitability for industrialized production, have a good application prospect and productive potentialities, simplified various simultaneouslyThe manufacturing process of bakery, ordinary people also can be in and carry out baking, and without acceptingProfessional training, thus more conveniently carry out family promotion and application.
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail, but these are exemplaryThe purposes of embodiment and object are only used for exemplifying the present invention, not to actual guarantor of the present inventionThe scope of protecting forms any type of any restriction, more non-protection scope of the present invention is confined toThis.
Embodiment 1
(1) cheese is dried to 80 minutes at the temperature of 70 DEG C, then pulverizes, cross 100 ordersSieve, obtains cheese powder.
(2) to adding deionized water in the cheese powder of step (1) and being the total matter of all amino acidThe amino acid of amount 10%, stirs, and obtains even thing. Wherein, cheese powder is with allThe mass ratio of amino acid (all amino acid of this step and step (4)) is 10:1, cheese powderWith the mass ratio of deionized water be 1:5;
Wherein, described amino acid is methionine.
(3) even thing is heated up with the heating rate of 4 DEG C/min, to 35 DEG C, andAt this temperature, keep 40 minutes, under stirring, make even thing fully expand, obtain expanded for the first timeThing.
(4) puff naturally cools in room temperature for the first time, then adds surplus (surplusRemaining 90%) amino acid, heats up with the heating rate of 4 DEG C/min, to 55 DEG C, andAt this temperature, keep 80 minutes, under stirring, fully expand, obtain puff for the second time.
(5) dilatant is cooled to 45 DEG C with 2 DEG C/min of gradient coolings for the second time, and at thisAt temperature, be incubated 15 minutes, then continue, with 2 DEG C/min of gradient coolings to 2 DEG C, to obtain instituteState cheese modified amino acid base-material (referred to as NA1).
Embodiment 2
(1) cheese is dried to 60 minutes at the temperature of 75 DEG C, then pulverizes, cross 100 ordersSieve, obtains cheese powder.
(2) to adding deionized water in the cheese powder of step (1) and being the total matter of all amino acidThe amino acid of amount 20%, stirs, and obtains even thing. Wherein, cheese powder is with allThe mass ratio of amino acid (all amino acid of this step and step (4)) is 15:1, cheese powderWith the mass ratio of deionized water be 1:6;
Wherein, described amino acid is threonine.
(3) even thing is heated up with the heating rate of 4 DEG C/min, to 40 DEG C, andAt this temperature, keep 35 minutes, under stirring, make even thing fully expand, obtain expanded for the first timeThing.
(4) puff naturally cools in room temperature for the first time, then adds surplus (surplusRemaining 80%) amino acid, heats up with the heating rate of 4 DEG C/min, to 60 DEG C, andAt this temperature, keep 70 minutes, under stirring, fully expand, obtain puff for the second time.
(5) dilatant is cooled to 55 DEG C with 2 DEG C/min of gradient coolings for the second time, and at thisAt temperature, be incubated 20 minutes, then continue, with 2 DEG C/min of gradient coolings to 3 DEG C, to obtain instituteState cheese modified amino acid base-material (referred to as NA2).
Embodiment 3
(1) cheese is dried to 50 minutes at the temperature of 80 DEG C, then pulverizes, cross 100 ordersSieve, obtains cheese powder.
(2) to adding deionized water in the cheese powder of step (1) and being the total matter of all amino acidThe amino acid of amount 30%, stirs, and obtains even thing. Wherein, cheese powder is with allThe mass ratio of amino acid (all amino acid of this step and step (4)) is 20:1, cheese powderWith the mass ratio of deionized water be 1:7;
Wherein, described amino acid is valine.
(3) even thing is heated up with the heating rate of 4 DEG C/min, to 45 DEG C, andAt this temperature, keep 30 minutes, under stirring, make even thing fully expand, obtain expanded for the first timeThing.
(4) puff naturally cools in room temperature for the first time, then adds surplus (surplusRemaining 70%) amino acid, heats up with the heating rate of 4 DEG C/min, to 70 DEG C, andAt this temperature, keep 60 minutes, under stirring, fully expand, obtain puff for the second time.
(5) dilatant is cooled to 60 DEG C with 2 DEG C/min of gradient coolings for the second time, and at thisAt temperature, be incubated 10 minutes, then continue, with 2 DEG C/min of gradient coolings to 4 DEG C, to obtain instituteState cheese modified amino acid base-material (referred to as NA3).
Embodiment 4
(1) cheese is dried to 40 minutes at the temperature of 80 DEG C, then pulverizes, cross 100 ordersSieve, obtains cheese powder.
(2) to adding deionized water in the cheese powder of step (1) and being the total matter of all amino acidThe amino acid of amount 15%, stirs, and obtains even thing. Wherein, cheese powder is with allThe mass ratio of amino acid (all amino acid of this step and step (4)) is 15:1, cheese powderWith the mass ratio of deionized water be 1:6;
Wherein, described amino acid is lysine and leucic mixture, and both mass ratioes are1:1。
(3) even thing is heated up with the heating rate of 4 DEG C/min, to 35 DEG C, andAt this temperature, keep 40 minutes, under stirring, make even thing fully expand, obtain expanded for the first timeThing.
(4) puff naturally cools in room temperature for the first time, then adds surplus (surplusRemaining 85%) amino acid, heats up with the heating rate of 4 DEG C/min, to 55 DEG C, andAt this temperature, keep 70 minutes, under stirring, fully expand, obtain puff for the second time.
(5) dilatant is cooled to 50 DEG C with 2 DEG C/min of gradient coolings for the second time, and at thisAt temperature, be incubated 20 minutes, then continue, with 2 DEG C/min of gradient coolings to 5 DEG C, to obtain instituteState cheese modified amino acid base-material (referred to as NA4).
Embodiment 5
(1) cheese is dried to 50 minutes at the temperature of 75 DEG C, then pulverizes, cross 100 ordersSieve, obtains cheese powder.
(2) to adding deionized water in the cheese powder of step (1) and being the total matter of all amino acidThe amino acid of amount 25%, stirs, and obtains even thing. Wherein, cheese powder is with allThe mass ratio of amino acid (all amino acid of this step and step (4)) is 20:1, cheese powderWith the mass ratio of deionized water be 1:5;
Wherein, described amino acid is the mixture of tryptophan, isoleucine, phenylalanine,Three's mass ratio is 1:1:1.
(3) even thing is heated up with the heating rate of 4 DEG C/min, to 40 DEG C, andAt this temperature, keep 40 minutes, under stirring, make even thing fully expand, obtain expanded for the first timeThing.
(4) puff naturally cools in room temperature for the first time, then adds surplus (surplusRemaining 75%) amino acid, heats up with the heating rate of 4 DEG C/min, to 65 DEG C, andAt this temperature, keep 65 minutes, under stirring, fully expand, obtain puff for the second time.
(5) dilatant is cooled to 55 DEG C with 2 DEG C/min of gradient coolings for the second time, and at thisAt temperature, be incubated 15 minutes, then continue, with 2 DEG C/min of gradient coolings to 3 DEG C, to obtain instituteState cheese modified amino acid base-material (referred to as NA5).
Embodiment 6-10
" in step (4), when adding after the amino acid of surplus, enter one except for the following differencesStep adds maltitol; Wherein, the cheese powder of step (1) and the quality of described maltitolThan being 20:1 ", carry out embodiment 6-10 according to the same procedure of embodiment 1-5 respectively, instituteObtain cheese modified amino acid base-material referred to as NA6-NA10, its corresponding relation is as shown in the table:
Comparative example 1-10
Except following difference " in step (4), do not add amino acid, but all in step (2)In disposable adding ", carried out comparative example 1-5 according to the same procedure of embodiment 1-5 respectively,Gained cheese modified amino acid base-material is referred to as D1-D5.
Except following difference " in step (2), do not add amino acid, but all in step (4)In disposable adding ", carried out comparative example 6-10 according to the same procedure of embodiment 1-5 respectively,Gained cheese modified amino acid base-material is referred to as D6-D10.
Its corresponding relation is as shown in the table:
Comparative example 11-20
Except temperature T in step (4)2Adopt outside following temperature, respectively with the phase of embodiment 1-5Implemented comparative example 11-20 with mode, gained cheese modified amino acid base-material is called after respectivelyD11-D20, its corresponding relation is as shown in the table:
Comparative example 21-30
Except temperature T in step (5)3Adopt outside following temperature, respectively with the phase of embodiment 1-5Implemented comparative example 21-30 with mode, gained cheese modified amino acid base-material is called after respectivelyD21-D30, its corresponding relation is as shown in the table:
Comparative example 31-35
Remove in step (5) not at T3Outside lower insulation 10-20 minute, respectively with embodiment 1-5Same way implemented comparative example 31-35, gained cheese modified amino acid base-material is named respectivelyFor D31-D35, its corresponding relation is as shown in the table:
Note: "--" represents to be incubated operation.
Comparative example 36-40
Heating up in step (4) and keeping, respectively with the phase Tongfang of embodiment 1-5Formula has been implemented comparative example 36-40 and (in the puff for the first time obtaining in step (3), has directly been addedEnter the amino acid of surplus, then carry out the gradient cooling processing of step (5)), gained cheese changesAcidic amino acid base-material is called after D36-D40 respectively, and its corresponding relation is as shown in the table:
Use cheese modified amino acid base-material to carry out the preparation of food
1, the preparation of amino acid cake
Raw material according to weight portion is: A material: 0 part of protein 43,220 parts of white granulated sugars, tower tower7 parts, powder; B material: yolk 540 portions of (for example egg yolk), 90 parts of white granulated sugars, weak strength flour 110Part, 720 parts of whipping creams, 20 parts of cheese modified amino acid base-materials of the present invention; A, B material is mixedClose, be then prepared according to conventional cake production technique.
2, the preparation of amino acid bread
Raw material according to weight portion is: 100 parts of bread flours, 20 parts of white granulated sugars, 10 parts, cream,10 parts, egg, 1 part, yeast, 1 part of salt, cheese modified amino acid base-material 10 of the present invention45 parts, part, water; Then be prepared according to conventional breadmaking technique.
3, the preparation of amino acid biscuit
Raw material according to weight portion is: 100 parts of dry cake mixs, 30 parts of white granulated sugars, salad oil 30Part, 1 part of salt, 40 parts, water, 15 parts of cheese modified amino acid base-materials of the present invention; ThenBe prepared according to conventional biscuit manufacture craft.
4, the preparation of amino acid Yoghourt cake
Raw material according to weight portion is: A material: 0 part of protein 43,220 parts of white granulated sugars, tower tower7 parts, powder; B material: yolk 540 portions of (for example egg yolk), 90 parts of white granulated sugars, weak strength flour 110Part, 700 parts of whipping creams, 400 parts of sour milk powders, cheese modified amino acid base-material 10 of the present inventionPart; A, B expect to mix, and are then prepared according to conventional cake production technique.
Following index test carries out as an example of cake example.
Testing performance index
The performance indications of obtained bakery mainly comprise relate to fragrance, mouthfeel, taste,Bulkiness, color etc., can be classified as three major types:
1, local flavor: mainly comprise fragrance, mouthfeel, taste etc.;
2, quality: mainly comprise bulkiness, form conservation degree (for example, for cake);
3, external: mainly to comprise whether color is pleasing, the rule of shape and even etc.
The test of above-mentioned performance indications, the main professional and technical personnel by the field of curing is as rightFeel, mouthfeel etc. have the trial test Shi Zucheng of rich experiences and thoughts and feelings, and every group is 20 people, mutuallyBetween independently mark and do not carry out any interchange, all numerical value takes mean value to commentEstimate.
All test number are divided into full marks with 100.
Control group
In control group, do not add cheese modified amino acid base-material of the present invention, butAdd respectively and (do not carry out the present invention with cheese and the amino acid of embodiment 1-5 identical weight partPROCESS FOR TREATMENT like this), thereby obtained having identical cheese and the egg of amino acid contentCake, 1-5 as a control group, therefrom selects performance indications best a group and its performance is referred toMark is all set as 90 points, as a control group.
For the cake that has used different material, through test, result is as follows.
The test of I, cheese modified amino acid base-material of the present invention and control group
Use cheese modified amino acid base-material of the present invention and do not used cheese modified amido acidic groupMaterial control group the results are shown in Table 1.
Table 1
From upper table 1: in the time adopting cheese modified amino acid base-material of the present invention, gainedMultiple organoleptic indicators of cake have all had and have increased substantially, and ought further add maltitolTime, further improve each index, especially local flavor, be embodied in mouthfeel moreSoft, good to eat, bulkiness has also had and has significantly improved.
II, add the investigation on amino acid whose different opportunitys
As described in comparative example 1-10, in the time that add amino acid different opportunitys, its performance test knotFruit is in table 2.
Table 2
From upper table 2, amino acid whosely add to have influence on final performance indications opportunity,Especially local flavor is had to larger reduction.
The impact of III, expansion temperature
As described in comparative example 11-30, when using different temperature T2And T3Time, its performance is surveyedTest result is in table 3.
Table 3
From upper table 3, temperature T2And T3Selection final performance is had to remarkable impact:
1, work as T2With T1Difference be, while exceeding the scope of 15-25 DEG C, to cause local flavor, matterGround and externally have a remarkable reduction, even lower than comparative example 1-10, (even some divides some indexNumber will be inferior to control group); Can prove thus temperature T2Selection for the shadow of final productsRing extremely important.
2, work as T2With T3Difference while exceeding the scope of 5-10 DEG C, cause local flavor, quality andThere is remarkable reduction outward, wherein larger for the impact of local flavor.
In sum, T2And T3Selection extremely important, only have and meet T simultaneously2With T1'sDifference is 15-25 DEG C and T2With T3Difference be 5-10 DEG C of these two conditions, just can reachBest effect.
IV, uninsulated impact
As described in comparative example 31-35, when be incubated processing in step (5) time, its propertyEnergy test result is in table 4.
Table 4
From upper table 4, process and directly when gradient cooling, to performance when being incubatedIndex affects to some extent, causes each evaluation index all to decrease, insulation operation as can be seen hereCan further improve the quality of food.
V, only the expand impact of single treatment
As described in comparative example 36-40, the performance test results that D36-D40 is carried out is in table 5.
Table 5
From upper table 5, when only expanded one time time, have a serious impact for local flavor,Even will be lower than control group, this reason may be that cheese is not able to complete expansion, on the contrary impactIts mouthfeel and fragrance.
In the time that other food is tested as biscuit, bread etc., find that rule is with above-mentionedCake, remains the prefabricated material of junket modified amino acid of the present invention and has best effect, andIn the time entering maltitol, there is further improvement, and work as temperature T2With T1Difference for exceedingScope, the T of 15-25 DEG C2With T3Difference exceed the scope of 5-10 DEG C and not in step (5)In be incubated when operation, all cause index to reduce.
As mentioned above, the invention provides a kind of cheese modified amino acid base-material, its preparation method,Use the various food that it prepares the purposes of food and made by it, due to making of this prefabricated materialWith, and make final products there is good food evaluation index, thereby in food industry toolThere is good application prospect and use potentiality.
The purposes that should be appreciated that these embodiment only for the present invention is described but not be intended to restriction thisThe protection domain of invention. In addition, also should be understood that after having read technology contents of the present invention,Those skilled in the art can make various changes, amendment and/or modification, all this to the present inventionWithin a little equivalent form of values fall within the protection domain that the application's appended claims limits equally.
Claims (11)
1. a preparation method for cheese modified amino acid base-material, described method comprises following stepRapid:
(1) by dry cheese, pulverizing, obtain cheese powder;
(2) in cheese powder, add deionized water and the ammonia for amino acid gross mass 10-30%Base acid, stirs, and obtains even thing;
(3) by even thing rising temperature to temperature T1, and in temperature T1Lower maintenance certain hour,Under stirring, make even thing fully expand, obtain puff for the first time;
(4) puff naturally cools in room temperature for the first time, then adds the amino of surplusAcid, rising temperature is to T2, and in temperature T2Lower maintenance certain hour, carries out under stirring fullyExpand, obtain puff for the second time;
(5) dilatant gradient cooling is cooled to T for the second time3, at this temperature, be incubated 10-20Minute, then continue gradient cooling temperature to terminal, obtain described cheese modified amido acidic groupMaterial;
Wherein, should meet following two conditions:
①T2With T1Difference be 15-25 DEG C;
②T3Higher than T1, and T2With T3Difference be 5-10 DEG C, and T3≤60℃。
2. preparation method as claimed in claim 1, is characterized in that: described step (1) behaviourDo as follows: by cheese dry 40-80 minute at the temperature of 70-80 DEG C, then pulverize mistake100 mesh sieves, obtain cheese powder.
3. preparation method as claimed in claim 1, is characterized in that: described cheese powderWith all amino acid whose mass ratioes be 10-20:1.
4. preparation method as claimed in claim 1, is characterized in that: described amino acid isTryptophan, methionine, threonine, valine, lysine, histidine, leucine, differentLeucine, alanine, phenylalanine, cystine, cysteine, arginine, glycine,Serine, tyrosine, 3,5-diiodotyrosine, glutamic acid, asparatate, proline,Any or any multiple mixture in hydroxyproline, citrulling, ornithine.
5. preparation method as claimed in claim 4, is characterized in that: described amino acid isHistidine, tryptophan, threonine, methionine, valine, lysine, leucine, differentAny or any multiple mixture in leucine or phenylalanine.
6. preparation method as claimed in claim 1, is characterized in that: in described step (3)Temperature T1For 35-45 DEG C; At this temperature, keep 30-40 minute.
7. preparation method as claimed in claim 1, is characterized in that: in described step (5)The rate of temperature fall of twice gradient cooling be 1-3 DEG C/min.
8. preparation method as claimed in claim 1, is characterized in that: in described step (5)Outlet temperature be 2-5 DEG C.
9. the cheese modified amido making according to preparation method described in claim 1-8 any oneAcidic group material.
10. cheese modified amino acid base-material as claimed in claim 9 is in bakery fieldIn purposes.
11. rights to use require 9 described cheese modified amino acid base-material and curing of makingFood.
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| WO2006067186A2 (en) * | 2004-12-23 | 2006-06-29 | Dsm Ip Assets B.V. | A method for producing cheese using heat treated milk and a protein hydrolysate |
| CN102273518A (en) * | 2011-09-09 | 2011-12-14 | 王踊 | Formulated cheese and production method and application thereof |
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| WO2006067186A2 (en) * | 2004-12-23 | 2006-06-29 | Dsm Ip Assets B.V. | A method for producing cheese using heat treated milk and a protein hydrolysate |
| CN101087533A (en) * | 2004-12-23 | 2007-12-12 | 帝斯曼知识产权资产管理有限公司 | A method for producing cheese using heat treated milk and a protein hydrolysate |
| CN102273518A (en) * | 2011-09-09 | 2011-12-14 | 王踊 | Formulated cheese and production method and application thereof |
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