CN105120690A - 作为饮料乳浊剂体系的蛋白质悬浮液 - Google Patents
作为饮料乳浊剂体系的蛋白质悬浮液 Download PDFInfo
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Abstract
本发明公开了一种组合物，其不需要使用添加油而向饮料提供产品乳浊性(“云”)。所述饮料包含饮料基质、具有三级结构或四级结构的具有约0.3μm至约10μm的平均粒度的蛋白质(如WPC？80)以及赋予所述饮料基质触变特性的水状胶(如结冷胶)。还描述了使用这种组合物向饮料组合物赋予云的方法。
Description
背景
本申请涉及且要求于2013年3月6日提交的美国临时申请号61/773,433的优先权，所述申请以引用方式并入本文。
饮料产品经常使用水包油(o/w)乳液来提供产品乳浊性(也称为“云(cloud)”)。将云添加至所述饮料，以增强其视觉吸引力并有时增强口感。饮料起云乳液(Beveragecloudemulsion)通过提供限制光穿透和导致光散射的呈微滴形式的物理屏障而产生乳浊性。如果液滴大小和密度是优化的，那么这些微小水包油液滴均匀分散在整个饮料并且趋向于稳定。所述起云乳液常常由菜籽油、改性食用淀粉、防腐剂和水制成。
消费者有时将食物或饮料产品中包括不必要的脂肪(如菜籽油)看作是负面的。因此，希望能够配制不向饮料赋予脂肪(油)的起云(乳浊)剂。
已经发现，某些类型的乳清蛋白粉可给予与当前o/w乳液等效的乳浊性。例如，乳清蛋白可分散在低pH(3.3)柠檬酸缓冲体系中。然而，几天之内这些乳清分散体开始凝结并且沉降至底部。去稳定化速率似乎与所使用的乳清蛋白的浓度有关(更高浓度提供更大的去稳定化作用)。
概述
现在已经发现，如果配制到含有呈水状胶形式的悬浮剂的基质中，那么蛋白质悬浮液可维持，所述悬浮剂例如由D-葡萄糖、D-葡糖醛酸、D-葡萄糖和L-鼠李糖的四糖重复单元组成的线性多糖。这种基质赋予乳清蛋白分散体稳定性，以使得获得稳定、均质的云。可使用乳清蛋白作为对饮料的流变学、可饮用性、味道或可口性没有负面影响的稳定的乳浊剂将这种无油、稳定、均质的云掺入饮料中。
具体地，本发明涉及一种包含饮料基质的无油、稳定的乳浊化饮料，所述饮料基质包含约0.1％至约10％(以重量计)的具有三级结构或四级结构的具有约0.3μm至约10μm的平均粒度的蛋白质，以及约0.025％至约0.5％(以重量计)的赋予饮料基质触变特性的水状胶。
还要求保护使用这种组合物来向饮料提供云的方法。
本文给出的全部比率和范围均“以重量计”，除非另外指明。
详述
本发明涉及一种在饮料中提供无油、稳定、均质的云的方法，其使用乳清蛋白产品作为乳浊剂并且使用多糖胶作为悬浮剂。
如本文所用，“无油”意指不作为单独组分向产品中添加油(即，仅存的油是作为其他组分中的杂质而存在的油)。一般来说，这意指油以不超过组合物的0.1％而存在。
为了获得所需的质量，蛋白质的饮料配方重量百分比可在饮料组合物的约0.1％至约10％(以重量计)的范围内，并且多糖胶可在饮料组合物的约0.025％至约0.5％(以重量计)的范围内。
可使用当分散在溶液中时足够大以提供乳浊性的乳清蛋白，所述乳清蛋白具有三级结构或四级结构，呈单体或聚集物形式。所述蛋白质在溶液中的平均粒度通常为约0.3μm至约10μm，并且可最高至约100μm。可使用激光衍射或动态光散射技术测量所述蛋白质在溶液中的粒度分布。实例为HoribaLA-950激光粒度仪。
乳清蛋白可商购获得。适用于本发明的乳清蛋白的实例为提取的乳清蛋白浓缩物80％(WPC80)。WPC80包含约60％至约80％的蛋白质，和不超过约10％的乳糖、约10％的乳脂，以及约2％的灰分。蛋白质部分富含β-乳球蛋白、α-乳球蛋白和月示蛋白胨，含有少量血清白蛋白和免疫球蛋白。WPC80粉末粒度分布为约50μm至约100μm。可通过任何常规的方法测量这种粉末的粒度分布，如通过使用编织丝筛(筛网)的筛分技术。所述粉末具有浅米黄色，没有焦化或烧焦的味道。可使用动物或植物来源的其他内源性蛋白质或改性蛋白质。所述蛋白质的实例包括其他牛奶蛋白如酪蛋白；卵蛋白，如卵黄蛋白，卵清蛋白，以及卵黄高磷蛋白；来自豆类、谷类、块根农作物、树木坚果和其他坚果或种子作物栽培品种，以及海洋植物的植物蛋白。来自这些来源的提取蛋白质可呈粉状、蛋白质浓缩物或蛋白质分离物的形式。可将来自这些来源的蛋白质酶促处理以改变其特性。
可用于本发明的提取WPC80可使用洗涤步骤处理以去除乳脂。这通过将蛋白质与丙酮混合并且在环境温度下搅拌约30至60分钟完成。
然后将混合物离心以去除溶剂和所提取的材料，回收含有乳清蛋白的团粒并且在环境温度下干燥。
关于悬浮剂，可使用天然或合成来源的任何水状胶，只要它赋予饮料基质触变特性即可。术语“触变的”是指描述流体的粘度在其暴露于更高的剪切应力时减小的流体流动特征。例如，表现出触变流动行为的饮料在静止时将具有比在倒出时更高的表观粘度。因此，在静止时，饮料粘度使得其支持蛋白乳浊颗粒均匀分布在整个饮料中，并且在饮料被倒出和饮入时，粘度减小或稀释至消费者可接受的程度。所述胶的实例是可商购获得的结冷胶。结冷胶是由D-葡萄糖、D-葡糖醛酸、D-葡萄糖和L-鼠李糖的四糖重复单元组成的线性多糖。本发明中可用作悬浮剂的其他水状胶的实例包括纤维素衍生物、黄原胶、黄蓍胶和微晶纤维素(以及这些材料的组合)。
可使用任何饮料基质，如果汁、苏打、水果宾治、营养饮料和治疗性饮料。所述饮料通常具有酸性pH。
本发明的乳浊化饮料制作如下。在环境温度下将WPC80在pH约2.5的水中搅拌，以形成蛋白质预混物。在高剪切搅拌下将结冷胶溶解于环境温度下的水中，以形成胶预混物。在搅拌的同时向饮料基质中添加胶预混物。随后在搅拌的同时向饮料基质中添加蛋白质预混物。
本发明的蛋白质悬浮液乳浊剂体系已经配制用于酸性饮料。饮料的pH低于乳清蛋白的等电点(ISE)和结冷胶的pKa。饮料的pH可在pH约2.5至约3.5之间，优选约2.8。另外，可调节pH以在蛋白质和多糖间诱导不同程度的离子相互作用来产生所需的云外观。
实施例
根据以下定义的程序制作的本发明的乳浊化饮料的实施例具有以下组成：
| 成分 | 重量％ |
| 水 | 足量 |
| WPC80 | 0.1-0.5 |
| 酸式盐 | 0.03-0.05 |
| 有机酸 | 0.5-0.6 |
| 果汁浓缩物60°Bx | 1.0-10.0 |
| 高果糖玉米浆(HFCS)-55 77°Bx | 1-8 |
| 结冷胶 | 0.05-0.2 |
| 香料 | 0.001-0.01 |
| 防腐剂 | 0.01-0.15 |
如下制作饮料：
1.)蛋白质预混物。在环境室温下，利用高剪切混合器，搅拌最终配方所需重量一半的水，同时以下列顺序添加成分：WPC80粉末、酸式盐、有机酸。
2.)结冷胶预混物。在环境室温下，利用高剪切混合器，搅拌最终配方所需重量一半的水，同时添加结冷胶。在结冷胶溶解后，通过温和搅拌，将防腐剂、果汁浓缩物、HFCS和香料混合。
3.)最终饮料。在环境室温下，伴随搅拌，将蛋白质预混物添加至结冷胶预混物。
蛋白质和多糖组分包含于饮料基质内。饮料基质是水性的并且含有饮料产品中常规存在的果汁、香料、甜味剂、色素、配制组分和营养组分中的一个或多个。
Claims (17)
1.一种无油、稳定的乳浊化饮料，其包含饮料基质，所述饮料基质包含约0.1％至约10％(以重量计)的具有三级结构或四级结构的具有约0.3μm至约100μm的平均粒度的蛋白质，以及约0.025％至约0.5％(以重量计)的赋予所述饮料基质触变特性的水状胶。
2.根据权利要求1所述的饮料，其中所述蛋白质具有约0.3μm至约10μm的平均粒度。
3.根据权利要求2所述的饮料，其中所述蛋白质选自牛奶蛋白、卵蛋白和植物蛋白及其组合。
4.根据权利要求3所述的饮料，其中所述蛋白质为乳清蛋白。
5.根据权利要求2所述的饮料，其中所述胶为多糖。
6.根据权利要求4所述的饮料，其中所述蛋白质为WPC80。
7.根据权利要求6所述的饮料，其中所述WPC80用丙酮提取。
8.根据权利要求5所述的饮料，其中所述多糖胶为结冷胶。
9.根据权利要求6所述的饮料，其中所述多糖胶为结冷胶。
10.根据权利要求6所述的饮料，其中所述蛋白质具有约50μm至约100μm的平均粒度。
11.根据权利要求9所述的饮料，其具有约2.5至约3.5的pH。
12.一种用于向饮料组合物赋予云的方法，其包括向所述饮料组合物添加约0.1％至约10％(以重量计)的具有三级结构或四级结构的具有约0.3μm至约100μm的平均粒度的蛋白质，以及约0.025％至约0.5％(以重量计)的赋予所述饮料组合物触变特性的水状胶。
13.根据权利要求11所述的方法，其中所述蛋白质具有约0.3μm至约10μm的平均粒度。
14.根据权利要求12所述的方法，其中所述蛋白质为乳清蛋白。
15.根据权利要求13所述的方法，其中所述蛋白质为WPC80。
16.根据权利要求13所述的方法，其中所述胶为多糖。
17.根据权利要求15所述的方法，其中所述胶为结冷胶。
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201361773433P | 2013-03-06 | 2013-03-06 | |
| US61/773,433 | 2013-03-06 | ||
| US14/196,158 US20140255583A1 (en) | 2013-03-06 | 2014-03-04 | Protein suspension as a beverage opacifier system |
| US14/196,158 | 2014-03-04 | ||
| PCT/US2014/020514 WO2014138152A2 (en) | 2013-03-06 | 2014-03-05 | Protein suspension as a beverage opacifier system |
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| CN105120690A true CN105120690A (zh) | 2015-12-02 |
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| CN201480008613.8A Pending CN105120690A (zh) | 2013-03-06 | 2014-03-05 | 作为饮料乳浊剂体系的蛋白质悬浮液 |
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| US (1) | US20140255583A1 (zh) |
| EP (1) | EP2983528A2 (zh) |
| JP (1) | JP2016508736A (zh) |
| CN (1) | CN105120690A (zh) |
| BR (1) | BR112015020038A2 (zh) |
| CA (1) | CA2899077A1 (zh) |
| HK (1) | HK1218053A1 (zh) |
| MX (1) | MX2015011692A (zh) |
| RU (1) | RU2015142285A (zh) |
| WO (1) | WO2014138152A2 (zh) |
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| CN108366589A (zh) * | 2015-12-11 | 2018-08-03 | 雀巢产品技术援助有限公司 | 无菌rtd花生乳及其制备方法 |
| WO2019072877A1 (en) | 2017-10-10 | 2019-04-18 | Capsugel Belgium Nv | GETTING MULTIPARTICULAR COMPOSITIONS |
| AU2019394578A1 (en) * | 2018-12-03 | 2021-03-18 | Société des Produits Nestlé S.A. | Food or beverage product with agglomerated pea protein |
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- 2014-03-05 WO PCT/US2014/020514 patent/WO2014138152A2/en active Application Filing
- 2014-03-05 BR BR112015020038A patent/BR112015020038A2/pt not_active IP Right Cessation
- 2014-03-05 MX MX2015011692A patent/MX2015011692A/es unknown
- 2014-03-05 RU RU2015142285A patent/RU2015142285A/ru not_active Application Discontinuation
- 2014-03-05 CN CN201480008613.8A patent/CN105120690A/zh active Pending
- 2014-03-05 JP JP2015561573A patent/JP2016508736A/ja active Pending
- 2014-03-05 CA CA2899077A patent/CA2899077A1/en not_active Abandoned
- 2014-03-05 EP EP14712907.6A patent/EP2983528A2/en not_active Withdrawn
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Also Published As
| Publication number | Publication date |
|---|---|
| US20140255583A1 (en) | 2014-09-11 |
| RU2015142285A (ru) | 2017-04-10 |
| EP2983528A2 (en) | 2016-02-17 |
| MX2015011692A (es) | 2016-05-16 |
| WO2014138152A2 (en) | 2014-09-12 |
| WO2014138152A3 (en) | 2014-10-30 |
| CA2899077A1 (en) | 2014-09-12 |
| HK1218053A1 (zh) | 2017-02-03 |
| BR112015020038A2 (pt) | 2017-07-18 |
| JP2016508736A (ja) | 2016-03-24 |
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