CN105638902B - A method of improving the antioxidative stabilizer of milk - Google Patents
A method of improving the antioxidative stabilizer of milk Download PDFInfo
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- CN105638902B CN105638902B CN201610081428.2A CN201610081428A CN105638902B CN 105638902 B CN105638902 B CN 105638902B CN 201610081428 A CN201610081428 A CN 201610081428A CN 105638902 B CN105638902 B CN 105638902B
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- 239000003381 stabilizer Substances 0.000 title claims abstract description 16
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- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims abstract description 73
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims abstract description 73
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- 239000003094 microcapsule Substances 0.000 claims abstract description 42
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Cosmetics (AREA)
Abstract
The present invention provides a kind of methods of antioxidative stabilizer for improving milk comprising, the lycopene of the ratio between quality volume 1:8~12 is dissolved in ethyl acetate, dissolution obtains core material solution at 50 DEG C~70 DEG C；The solution for containing maillard reaction product is prepared as wall material solution；The core material solution is taken to be added in the wall material solution, stirring, pass through the method for rotary evaporation again, low-temperature evaporation goes out organic solvent extra in mixed liquor at 35~40 DEG C, to obtain the lotion for the solid content for meeting this experimental design, then lycopene microcapsule is finally made by two-step method in homogeneous again；The lycopene microcapsule is added in milk according to mass percent 0.1%~0.7%.Application method of the present invention is simple, has no toxic side effect, and stablizes milk performance, fundamentally solves lycopene and be difficult to be applied directly to the defects of liquid dairy product because not soluble in water.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of method of the antioxidative stabilizer of novel raising milk.
Background technique
For milk, flavor is the key property of food, constitutes the complicated component multiplicity of flavour of food products, is to confer to eat
The substance of product feature, but be also the ingredient for being easy to deteriorate at any time because of the various factors in processing, circulation and preservation.Flavor at
Point worsening reason it is varied, in each stages such as circulation, preservation, the sale of manufacturing procedures or the beverage/foods such as sterilizing, by
In can be heated, the influence of oxygen, light etc. and obviously deteriorate, generate peculiar smell foreign odor, make quality decline.Flavor deterioration process be usually by
Caused by lipid peroxidation and the vitamin even destruction of protein, causes to generate a large amount of free radical in milk, cause peroxide
Change reaction, it is slight any be the absence of strong milk taste, the meeting seriously put generates activated flavour, to influence the mouthfeel of consumer.Mesh
It is preceding using in the short time sterilizing, at low temperature circulate, develop have UV absorbability function container and addition antioxidant
Solve the problems, such as that flavor is deteriorated etc. various methods.Using dibutyl hydroxy toluene (BHT), butylated hydroxy anisole (BHA) and
The synthetized oxidation preventive agents such as propylgallate are using more.But consumer thinks these chemically synthesized antioxidants in recent years
There is adverse effect to human health so that be very limited to the use of these antioxidants.Therefore, using natural anti-oxidation
Anti- flavor degradation is done in agent, is current main research tendency.
More and more researchs indicate that lycopene removes the ability of singlet oxygen in all carotenoid in recent years
Most strong, therefore, the commercial value of lycopene is increasingly valued by people.The active ability attribution of lycopene antioxidant
There are many conjugated double bond structures in the same plane in it.But exists just because of this unsaturated double-bond, lead to tomato
Red pigment is easily oxidized decomposition, very sensitive to light, oxygen, heat and acid etc. in storage and process, directly addition lycopene
Lycopene of the fortified milk after storing for a long time contained by it can fast degradation, reduce oxidation resistant effect, and
As food additives, though lycopene has good antioxidation, it is difficult to directly apply to because it belongs to oil-soluble
In milk.
Summary of the invention
The purpose of this section is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferable implementations
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of it is above-mentioned and/or it is existing improve milk antioxidative stabilizer method the problem of, propose this hair
It is bright.
Therefore, it is an object of the invention to the maillard reaction product conducts using whey protein isolate and xylo-oligosaccharide
The wall material of microcapsules embeds lycopene, lycopene microcapsule is added in milk, to improve the oxidation stability of milk.
In order to solve the above technical problems, the invention provides the following technical scheme: a kind of antioxidative stabilizer for improving milk
Method comprising, lycopene is dissolved in ethyl acetate by the ratio between quality volume 1:8~12, it is molten at 50 DEG C~70 DEG C
Solution obtains core material solution；The solid content of fixed whey protein isolate aqueous solution is 6%, control reaction system pH=9~
10, react 1~2h under the conditions of 70~80 DEG C, the mass ratio 1:2 of whey protein isolate and xylo-oligosaccharide be prepared containing
The solution of maillard reaction product is as wall material solution；The core material solution is taken, the core wall ratio of fixed 1:4~5 is added to described
In wall material solution, stirring, then by the method for rotary evaporation, low-temperature evaporation goes out extra organic in mixed liquor at 35~40 DEG C
Solvent, then homogeneous again, is finally made lycopene microcapsule；By the lycopene microcapsule according to mass percent
0.1%~0.7% is added in milk.
A kind of preferred embodiment of method as the antioxidative stabilizer of the present invention for improving milk, in which: described
In maillard reaction product, melanoidin mass percent is 0.1%~0.2%.
A kind of preferred embodiment of method as the antioxidative stabilizer of the present invention for improving milk, in which: described
Lycopene is dissolved in ethyl acetate by the ratio between quality volume 1:8~12, wherein lycopene is dissolved in the quality of ethyl acetate
The ratio between volume is 1:10.
A kind of preferred embodiment of method as the antioxidative stabilizer of the present invention for improving milk, in which: described
Dissolution obtains core material solution at 50 DEG C~70 DEG C, wherein is that dissolution obtains core material solution at 60 DEG C.
A kind of preferred embodiment of method as the antioxidative stabilizer of the present invention for improving milk, in which: described
Homogeneous includes first time homogeneous, second of homogeneous and third time homogeneous, wherein the first time homogeneous is in 15000r/min item
Homogeneous 3min under part；The homogenization pressure of second of homogeneous is 20MPa~30MPa；The homogenization pressure of the third time homogeneous
For 40Mpa~50MPa.
A kind of preferred embodiment of method as the antioxidative stabilizer of the present invention for improving milk, in which: described
Lycopene microcapsule is made, preparation method is will to be first sprayed by the lotion of second of homogeneous and third time homogeneous
Preliminary microcapsules are dried to obtain, spray drying EAT is 190 DEG C, and leaving air temp is 80~90 DEG C, feeding temperature 50
~55 DEG C, lycopene microcapsule is finally obtained using vacuum freeze drying.
A kind of preferred embodiment of method as the antioxidative stabilizer of the present invention for improving milk, in which: described
Homogeneous includes first time homogeneous, second of homogeneous and third time homogeneous, wherein the first time homogeneous is in 15000r/min item
Homogeneous 3min under part；The homogenization pressure of second of homogeneous and third time homogeneous is 40Mpa.
A kind of preferred embodiment of method as the antioxidative stabilizer of the present invention for improving milk, in which: described
Vacuum freeze drying is dry 10h~14h at -55 DEG C.
Beneficial effects of the present invention: the present invention is by lipophilic lycopene by being dissolved in after microencapsulation with certain proportion
In milk, by effectively reducing the generation of hydroperoxides, avoids in milk lipid oxidation generation from addling, is rancid etc. and make us displeased
Fast smell, to enhance the oxidation stability of milk, Shelf-life.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for this
For the those of ordinary skill of field, without any creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein:
Fig. 1 is that the pH of milk in an implementation changes schematic diagram with storage number of days；
Fig. 2 is that the TBARS value of milk in an implementation changes schematic diagram with storage number of days；
Fig. 3 is that the relative viscosity of milk in an implementation changes schematic diagram with storage number of days；
Fig. 4 is that the luminous intensity of milk in an implementation changes schematic diagram with storage number of days；
Fig. 5 is lycopene microcapsule in an implementation to the clearance rate schematic diagram of OH；
Fig. 6 is lycopene microcapsule in an implementation to the clearance rate schematic diagram of DPPH；
Fig. 7 is in another implementation with the increase of lycopene microcapsule additive amount and storage number of days, the extinction of TBARS
Value variation schematic diagram.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below with reference to specification embodiment
Specific embodiments of the present invention will be described in detail.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, but the present invention can be with
Implemented using other than the one described here other way, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by the specific embodiments disclosed below.
Secondly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Embodiment 1:
O/W type emulsion is prepared according to the fat-soluble feature of lycopene.Preparation method include wall material preparation process optimization,
The allotment of core material solution, core material solution mixed with wall material solution after by tissue mashing machine's homogeneous, then through high-pressure homogeneous so that kind
Lycopene can be evenly dispersed in wall material, be obtained uniformly, stable O/W type emulsion.
(1) heating time has important influence to lycopene microcapsule embedding rate.Maillard reaction can promote cream
The stretching, extension of clear protein isolate, so as to cause the exposure of hydrophobic grouping, while carbohydrate molecule is connected on hydrophobic grouping.With
The increase of heating time, the carbohydrate molecule amount being connected on albumen also increase therewith, to destroy original tight
Close structure, forms steric hindrance.Therefore the thickness for the protective layer for being formed emulsion increases, to increase its stable emulsifying
Property.But it is to continue with heating, Maillard reaction will form some small molecule compounds, these small molecule compounds cannot determine well
Position eventually leads to the reduction of emulsion stability on oil-water interfaces, and the emulsifying activity of glycosylated compound and stable emulsifying
Influence of the property to embedding efficiency and yield is most important.
(2), the protein of 6g is added with the ratio of 1:2 and the xylo-oligosaccharide of 12g, control pH value of reaction system be 10,
At 70 DEG C, 1h~2h is heated respectively and prepares relevant MRPs product.
(3) system pH is to influence the lycopene microcapsule embedding very important factor of effect.With the increase of pH, instead
Environment is answered gradually to become alkalinity, the electrostatic charge on polypeptide chain increases, this will lead to intermolecular electrostatic repulsion and increases, finally
Lead to the diffusion of electric double layer and thickening for solution interface, to be conducive to the formation of micella, emulsifying activity can be improved accordingly.
(4), the whey protein isolate matter of 6g and the xylo-oligosaccharide of 12g are added with the ratio of 1:2, adjusted respectively with buffer
The system mixed up is heated at 70 DEG C 1h~2h, prepares relevant MRPs product by 9~10 pH value of reaction system out.
(5) different wall material ratios are to influence the vital factor of lycopene embedding efficiency.Because of whey point in lotion
Be from the amount of albumen it is certain, the ratio of lesser whey protein isolate and xylo-oligosaccharide causes higher solid in lotion to contain
Amount, this facilitates spraying granule rapid curing, to increase embedding effect.Therefore most suitable wall material ratio are as follows: whey separation
Albumen: xylo-oligosaccharide=1:2.
(6) solid content of fixed whey protein isolate aqueous solution is 6% (w/w), control reaction system pH=9,
2h is reacted at 80 DEG C, 6g protein is added, and 12g xylo-oligosaccharide is added with the ratio of 1:2, is prepared relevant MRPs product.
(7) preparation method of core material solution: 5g lycopene is dissolved in 50mL ethyl acetate, is quickly carried out at 60 DEG C
Stirring and dissolving obtains oily phase.
(8) preparation of microcapsule emulsion: the core material solution for taking 10mL uniformly mixed is slowly added into wall material solution, is gone forward side by side
Row adequately stirring, it is contemplated that the thermal sensitivity of lycopene, then by the method for rotary evaporation, the low-temperature evaporation at 35~40 DEG C
Organic solvent extra in mixed liquor out to obtain the lotion for the solid content for meeting this experimental design, then is smash through tissue
Broken machine carries out first time homogeneous (15000r/min, 3min).
(9) it controls different homogenization pressures and prepares lycopene microcapsule lotion.Homogenization pressure facilitates core material and wall material
Be sufficiently mixed to improve embedding effect, but homogenization pressure it is excessively high so that lycopene emulsion droplet is become smaller, system table
Face freely can increase, extremely unstable so as to cause the state of system, has the tendency that reducing interface automatically and reconsolidating becoming larger, makes cream
Shape liquid is unstable, reduces embedding effect.Different homogeneous pressures will be used by the microcapsule emulsion after tissue mashing machine's homogeneous
Power (20MPa, 30MPa, 40Mpa, 50MPa), second of homogenization pressure is 20Mpa~30Mpa, and third time homogenization pressure is
40Mpa~50Mpa, homogeneous is twice.High pressure makes emulsion become droplet, thus increase in spray process mass transfer and
The rate of moisture evaporation.With the increase of homogenization pressure, the drop of emulsion is gradually become smaller, and emulsion drop, which becomes smaller, is conducive to cream
The stability of liquid, while the aggregation of emulsion droplet is prevented, still, when homogenization pressure increases to 50MPa, the liquid of emulsion
Drop has the tendency that becoming larger, this is because emulsion droplet is too small, and the surface free energy of system is caused to increase when pressure is more than certain value
Add, so that system is unstable, therefore the trend that the direction that can be produced from the reduction of trend entropy is developed, it means that little particle will
Aggregation becomes larger again, unstable so as to cause emulsion, so that embedding efficiency reduces.
(10) molding of lycopene microcapsule: being first spray-dried, and spray drying EAT is 190 DEG C, leaving air temp
It is 80~90 DEG C, feeding temperature is 50~55 DEG C.Then vacuum freeze drying, the microcapsules that will be obtained after spray drying redissolve
In deionized water, freeze-drying three days in freeze-drying apparatus are placed in, lycopene microcapsule is finally obtained.After spray drying
The solvent volatilization of lycopene is dissolved, more spare spaces occurs in capsule, then by microcapsules aquation, and embedding is wherein kind
Lycopene is due to hydrophobic property, and the neighbouring cross-linked structure of active attack, structural rearrangement, microcapsule structure can be even closer, packet
It buries that effect is more preferable, is caused the embedding rate of final products low by unnecessary loss to prevent lycopene to be heated again, because
This finally uses freeze-drying and dehydrating to obtain final lycopene microcapsule product.
(11) in maillard reaction product melanoidin content control: pass through defined reaction time, reaction temperature and anti-
Answer in system pH value limit melanoidin relative to lycopene microcapsule product quality degree 0.1%~0.2% it
Between, separation determination range is then carried out to maillard reaction product by dialysis and hyperfiltration technique.Containing short in melanoidin structure
Peptide, small peptide therein contain the branched-chain amino acid of antioxidant activity, because the hydrophobic amino acid of the end this kind of peptide N- can promote
Peptide and fatty acid interact, its capturing ability to lipid free radical are improved, to play antioxidation.
(12) lotion is prepared according to preferred wall material formula: the core wall of fixed 1:4~5 (w/w) than, added with the ratio of 1:2
Enter the whey protein isolate matter of 6g and the xylo-oligosaccharide of 12g, control reaction system pH=9, react 1h at 70 DEG C, by 10mL
Uniformly mixed core material solution is slowly added into wall material solution, and is adequately stirred, with the method for rotary evaporation, 35
Low-temperature evaporation goes out organic solvent extra in mixed liquor at~40 DEG C, then carries out first time homogeneous (15000r/ through tissue mashing machine
Min, 3min).By by the microcapsule emulsion after tissue mashing machine's homogeneous under 40Mpa constant homogenization pressure homogeneous two
It is secondary.
Research of the novel lycopene microcapsule of embodiment 2 to milk oxidation stability
[1] processing of milk sample
It takes 200mL fresh milk to be sub-packed in three all-transparent plastic bottles respectively, and puts on No. 1, No. 2 and No. 3, by 0.5%
Lycopene additive amount be separately added into the micro- glue of lycopene made from lycopene and embodiment 1 to No. 1 sample and 2 samples
Capsule, No. 3 samples are blank, and every part of sample is placed in 63 DEG C of pasteurization 30min in water-bath.Finally the sample handled well is set
It is spare in 4 DEG C, took a sample to be tested every 4 days.
[2] experimental method
About the measurement of pH value, the pH value of milk is measured using pH meter.PH range meets ox in the market between 6.6 to 7
The pH range of milk, as shown in Figure 1.
About the measurement of lipid oxidation ingredient in milk, using lipid mistake in thiobarbituricacidα- (TBA) method measurement milk
Oxidation product malonaldehyde (MDA) content, to assess the degree of oxidation of lipid components in milk.Take trichloroacetic acid (TCA) 37.5g,
TBA 0.925g, dense HCl 5.25g are dissolved in deionized water, and being stirred continuously in 80 DEG C of water-baths dissolves it sufficiently, spend after cooling
Ionized water is settled to 250mL, obtains TBA-TCA-HCl solution, filters spare.It takes 3mL milk in 10mL scale test tube, 6mL is added
TBA-TCA-HCl solution is uniformly mixed, and sample tube is then placed in boiling water bath, after heating 30min, is cooled down rapidly with ice bath
It, then sample is settled to 10mL with TBA-TCA-HCl solution, vortex oscillation is uniformly mixed.It is centrifuged 5min in 2500r/min,
Filtering measures light absorption value A using TBA-TCA-HCl solution as blank at 532nm532Nm, as shown in Figure 2.
Referring to fig. 4, the measurement about milk color is measured with color of the WSC-S colour examining colour-difference-metre to liquid milk, choosing
It is evaluated with index L, a, b.Wherein, L is sample brightness, and the value is bigger, and sample is brighter；A is that sample has red green to be biased to journey
Degree, positive value is bigger, and the red degree of deviation is bigger, and negative value is bigger, and the degree for being biased to green is bigger；B is sample champac colour cast to journey
Degree, positive value is bigger, and deviation yellow degree is bigger, and negative value is bigger, and the degree for being biased to blue is bigger.In the color of milk is judged, L
Brightness influences the selection of consumer maximum.
About the measurement of milk system viscosity, certain volume milk is taken to move into Ubbelohde viscometer, and viscosimeter is placed in 30
In DEG C water-bath, 15min is preheated, the viscosity of milk is measured.Blank is done with deionized water.Viscosity is an important physical of milk
Matter.In emulsion system, the viscosity of system has important meaning to its stability, and viscosity height can limit emulsion particle and exist
Sinking under gravity is easy to the stability of system, compares referring to Fig. 3.
About the measurement of milk system turbidity stability, takes certain volume milk in centrifuge tube, be centrifuged with 2500r/min
15min takes supernatant 1mL, and 20 times of dilution, to 20mL, measure the extinction of gained milk supernatant after centrifugation under 600nm wavelength
Spend Aa, and the absorbance A before centrifugation is measured simultaneouslybBefore, ratio is the coefficient of stability R of milk, i.e. R=Aa/Ab。
About the clearance rate measurement to OH: taking 1mL 2.5mmolL-1Phen solution sequentially adds in test tube
2mL pH7.40PBS and 1mL distilled water after mixing well, is added 1mL 2.5mmol/L ferrous sulfate aqueous solution, after mixing, adds
Enter 20mmol/L aqueous hydrogen peroxide solution, in 37 DEG C of waters bath with thermostatic control after accurate response 60min, quickly surveys its extinction in 536nm
Degree, resulting data are to damage the absorbance A damage of pipe.Pipe is not damaged, and 1mL 20mmol in damage pipe is replaced with 1mL distilled water
L-1Hydrogen peroxide, operating method can measure the absorbance A that 536nm does not damage pipe with damaging pipe.Sample cell is with the replacement of 1mL sample
The 1mL distilled water in pipe is damaged, operating method can measure the absorbance A sample of 536nm sample cell, referring to Fig. 5 with pipe is damaged.It presses
Following formula calculates sample to the clearance rate of OH:
It is measured about to DPPH clearance rate: by 2mL5mgmL-1Maillard reaction product and 2mL DPPH solution add
Enter in same test tube, shake up, measures its absorbance A after standing 30min at room temperaturet, while measuring DPPH solution and 2mL solvent
Mixed absorbance A c and 2mL 5mgmL-1Maillard reaction product and the mixed absorbance A of 2mL solventb.According to
Following formula calculates clearance rate, and clearance rate is bigger, and oxidation resistance is stronger, as shown in Figure 6.
Research of the novel lycopene microcapsule of embodiment 3 to milk oxidation stability
[1] processing of milk sample
(1) it takes 200mL fresh milk to be sub-packed in three all-transparent plastic bottles respectively, and puts on No. 1, No. 2 and No. 3, press
0.1% lycopene additive amount is separately added into lycopene and lycopene microcapsule, No. 3 samples to No. 1 sample and 2 samples
For blank, every part of sample is placed in 63 DEG C of pasteurization 30min in water-bath.Finally the sample handled well is placed in standby in 4 DEG C
With taking a sample to be tested every 4 days.
(2) it takes 200mL fresh milk to be sub-packed in three all-transparent plastic bottles respectively, and puts on No. 1, No. 2 and No. 3, press
0.3% lycopene additive amount is separately added into lycopene and lycopene microcapsule, No. 3 samples to No. 1 sample and 2 samples
For blank, every part of sample is placed in 63 DEG C of pasteurization 30min in water-bath.Finally the sample handled well is placed in standby in 4 DEG C
With taking a sample to be tested every 4 days.
(3) it takes 200mL fresh milk to be sub-packed in three all-transparent plastic bottles respectively, and puts on No. 1, No. 2 and No. 3, press
0.5% lycopene additive amount is separately added into lycopene and lycopene microcapsule, No. 3 samples to No. 1 sample and 2 samples
For blank, every part of sample is placed in 63 DEG C of pasteurization 30min in water-bath.Finally the sample handled well is placed in standby in 4 DEG C
With taking a sample to be tested every 4 days.
(4) it takes 200mL fresh milk to be sub-packed in three all-transparent plastic bottles respectively, and puts on No. 1, No. 2 and No. 3, press
0.7% lycopene additive amount is separately added into lycopene and lycopene microcapsule, No. 3 samples to No. 1 sample and 2 samples
For blank, every part of sample is placed in 63 DEG C of pasteurization 30min in water-bath.Finally the sample handled well is placed in standby in 4 DEG C
With taking a sample to be tested every 4 days.
[2] experimental method
About the measurement of subjective appreciation, sensory evaluation can make preliminary analysis for milk flavor degradation, study ox
One of the important means of milk deterioration.One is set up according to ADSA (american dairy science association) standard
The standard of the complete evaluation milk flavor of set.The standards of grading of milk flavor specifically include that
I scoring procedures:
(1) temperature: sample need to be kept the temperature in 20 DEG C of water-baths.
(2) its curdled appearance, the formation of film layer and color appearance: are observed.
(3) it smell: is immediately placed under nose and hears after whipping milk.If milk is with bad smell, there is no need to product
It tastes.
(4) it tastes: milk containing a bite in the mouth, but not swallow, the taste of milk is tasted, is spued later.
(5) it is rinsed with water: when the disagreeable taste of milk is serious, being rinsed with water palate, then eat fresh biscuit and eliminate it
Peculiar smell.
The scoring of II milk.It is scored according to ADSA standard milk flavor, scoring should reflect that milk is total and connect
By property.Wherein 9~10 points of expressions are fabulous (Excellent)；8~9 points indicate very well (Good)；7~8 points indicate (Fair-
Good)；Lower than 6 points expressions poor (Poor) are difficult to receive (Unacceptable).
Results of sensory evaluation such as table 1:
In the present embodiment as shown in Figure 7 (12 days) to the TBARS test value of 4 kinds of lycopene microcapsule Different adding amounts.
As seen from Figure 7, with the increase of lycopene microcapsule additive amount, the light absorption value of TBARS is on a declining curve,
And after storage 12 days, the light absorption value for the sample that the additive amount of lycopene microcapsule is 0.5% and 0.7% is both less than 0.2, this
Illustrate that the lipid oxidation in milk is lower.But as can be seen from Table 1, when the additive amount of lycopene microcapsule reaches
After 0.7%, to the flavor of milk, sense organ has begun generation significantly to be influenced lycopene microcapsule.Therefore, integrate with
It is upper that select most suitable additive amount be 0.5%.
It can be seen that the present invention can effectively extend the antioxidant effect of lycopene, the process pair such as heating are reduced
Lycopene bring destruction, while can be improved the oxidation stability of milk.At present about using low energy sugar with
Albumen carries out research of the obtained product of Maillard reaction as lycopene microcapsule wall material, and by lycopene microcapsule
The application being added in milk as antioxidant has not been reported at home.The present invention utilizes xylo-oligosaccharide and whey protein isolate
It is that cyst wall embeds lycopene, and lycopene microcapsule is added in milk that the MRPs that Maillard reaction obtains, which occurs, is come
Improve the oxidation stability of milk.The advantage of the present invention compared with prior art is as follows: xylo-oligosaccharide, due to its be not easy it is straight by human body
Absorption is connect, therefore is suitably adapted for diabetic, the content of cholesterol in serum and triglycerides, Maillard reaction can also be reduced
Product has inoxidizability, on the one hand can delay the oxidative degradation of lycopene, on the other hand can be in the oxygen for improving milk
The effect of synergy is played in terms of changing stability with lycopene.Application method of the present invention is simple, has no toxic side effect, and makes milk
Performance is stablized, and fundamentally solves lycopene and is difficult to be applied directly in liquid dairy product because of property not soluble in water
Contradiction.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (3)
1. a kind of method for the antioxidative stabilizer for improving milk, it is characterised in that: including,
The lycopene that the ratio between quality volume is 1:10 is dissolved in ethyl acetate, dissolution obtains core material solution at 60 DEG C；
The solid content of fixed whey protein isolate aqueous solution is 6%, control reaction system pH=9, anti-under the conditions of 70 DEG C
Answer 1h, the solution conduct for containing maillard reaction product is prepared in the mass ratio 1:2 of whey protein isolate and xylo-oligosaccharide
Wall material solution；
The core material solution is taken to be added in the wall material solution, the core wall ratio of fixed 1:4~5, stirring, then pass through rotary evaporation
Method, low-temperature evaporation removes extra organic solvent in mixed liquor at 35~40 DEG C, to obtain meeting this experimental design
Solid content lotion, then homogeneous again, spray drying obtain preliminary microcapsules, dry using -55 DEG C of vacuum refrigerations
Dry 10h~14h, finally be made lycopene microcapsule, wherein spray drying EAT be 190 DEG C, leaving air temp be 80~
90 DEG C, feeding temperature is 50~55 DEG C；
The lycopene microcapsule is added in milk according to mass percent 0.5%~0.7%.
2. improving the method for the antioxidative stabilizer of milk as described in claim 1, it is characterised in that: the Maillard reaction
In product, melanoidin mass percent is 0.1%~0.2%.
3. improving the method for the antioxidative stabilizer of milk as described in claim 1, it is characterised in that: the homogeneous includes,
First time homogeneous, second of homogeneous and third time homogeneous, wherein first time homogeneous homogeneous under the conditions of 15000r/min
3min；The homogenization pressure of second of homogeneous and third time homogeneous is 40MPa.
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| CN105077244A (en) * | 2015-08-26 | 2015-11-25 | 江南大学 | Preparation method of lycopene microcapsules |
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| CN105077244A (en) * | 2015-08-26 | 2015-11-25 | 江南大学 | Preparation method of lycopene microcapsules |
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