CN106509111B - A kind of goat milk yoghourt is except agent of having a strong smell - Google Patents
A kind of goat milk yoghourt is except agent of having a strong smell Download PDFInfo
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- CN106509111B CN106509111B CN201610920136.3A CN201610920136A CN106509111B CN 106509111 B CN106509111 B CN 106509111B CN 201610920136 A CN201610920136 A CN 201610920136A CN 106509111 B CN106509111 B CN 106509111B
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- goat milk
- strong smell
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- yoghourt
- cycloheptaamylose
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- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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Abstract
A kind of goat milk yoghourt of the invention belongs to the technical field of food additives except agent of having a strong smell.It is made of except agent is had a strong smell polymerization lactalbumin, cycloheptaamylose.Polymerization lactalbumin used is polymerized by the heating of whey protein isolate.The present invention forms a kind of network structure according to the albuminised gel state of polygalacto on molecular structure, can embed the characteristic of grease, for embedding taste compound free fatty acid in goat milk, destroys and reconfigure C in goat milk6~C10The original complexing of acid or associative structure belong to physics except having a strong smell to reach de- purpose of having a strong smell.By cycloheptaamylose, novel de- agent of having a strong smell obtained is more preferable than the de- effect of having a strong smell that any of which ingredient is only used alone in conjunction with polymerization lactalbumin, it may have better mouthfeel, structural state and texture characteristic.And it is nontoxic, it is easy to industrial production.
Description
Technical field
The invention belongs to the technical field of food additives, be related to a kind of goat milk yoghourt except agent of having a strong smell
Background technique
Goat milk nutrition is comprehensive, is not only easy to be digested, before thousands of years also can be traced in medical health care function.
It is related studies have shown that goat milk contains more than 200 kinds of nutrition and bioactive substance: 64 kinds of lactic acid, 20 kinds of amino acid, vitamin 20
Kind, 25 kinds of minerals, are the universally acknowledged milk products closest to people's milk, also referred to as " king in milk ".And it is immunized in goat milk
Globulin content is high, can enhance resistance of human body.Probiotics abundant can hinder many pathogenic bacteria and corruptibility intestines in Yoghourt
The exception of interior bacterium, and promote to digest and assimilate, goat milk yoghourt is more outstanding outer in terms of nutrition, healthcare function, and there are also certain
De- effect of having a strong smell.
In China, market is all the time occupied by dairy product, and the smell of mutton in goat milk can not exactly open domestic city
The major reason of field.Research finds that goat milk smell of mutton is mainly caused by its free fatty acid (FFA), wherein caproic acid (C6∶0), octanoic acid
(C8∶0) and capric acid (C10∶0) it is the main free fatty acid (FFA) for causing goat milk smell of mutton, these types of fatty acid itself is not had a strong smell
Taste, in (especially C between them in cream6And C8Between) there is interactions, under certain condition, it is combined into a kind of more stable
Network and object, or typical Goat Milk smell of mutton could be issued in the presence of the form (passing through hydrogen bond) that be combined with each other.Currently, state
The de- effect the best way of having a strong smell generally acknowledged on border, which is that physics is de-, has a strong smell, i.e., flash distillation is de- has a strong smell.Also useful cycloheptaamylose (β-CD) is to being in
Taste substance is embedded, to carry out de- have a strong smell to sheep cream.It can also be had a strong smell by adding de- chemical remove of agent progress of having a strong smell, but chemistry is de- to have a strong smell
The use of agent is often by the constraint of relevant food regulation.
Lactalbumin (whey protein) is referred to as the king of albumen, is a kind of protein extracted from milk, has
Nutritive value is high, it is easy to digest absorb, contain the features such as a variety of active ingredients, be generally acknowledged human body good protein replenishers it
One.Sepg whey albumen is the high-purity whey egg obtained on the basis of whey protein concentrate by further process
White, purity is up to 90% or more.It is 2-3 times of whey protein concentrate, but it is also easier to digest and assimilate.Sepg whey albumen
Real pleasant place be its nutritive value, it possesses the high-quality protein of high-content, can for certain specific needs crowd such as
High-quality protein needed for baby and inpatient provide.In addition, bioactive compound such as α-cream contained by sepg whey albumen
Albumin and beta lactoglobulin, lactoferrin and immunoglobulin, are filled with fresh vigor all for market.
Summary of the invention
The purpose of the present invention is to provide it is a kind of it is easy to make, be readily produced, it is nontoxic effectively remove goat milk smell of mutton,
And do not influence the de- agent of having a strong smell of goat milk yoghourt of the nutriment in goat milk.
The specific technical solution of the present invention is as follows.
A kind of de- agent of having a strong smell of goat milk yoghourt, the goat milk yoghourt main component is liquid material goat milk and white granulated sugar；It is described
De- agent of having a strong smell, composition and each composition account for liquid material goat milk weight percent are as follows: polymerization lactalbumin 0.6%~0.8%, β-ring
Shape dextrin 0~0.5%.
Preferred polymerization lactalbumin is 0.6%, cycloheptaamylose 0.3%.
Polymerization lactalbumin can also use (cycloheptaamylose is 0 at this time), polymerization separately as the de- agent of having a strong smell of goat milk yoghourt
Lactalbumin dosage is preferably the 0.7%~0.8% of liquid material goat milk weight.
In general, cycloheptaamylose is being not higher than 0.5% guaranteeing in polymerization 0.6%~0.8% range of lactalbumin
Under dosage, as the increase albuminised dosage of polygalacto reduces the dosage of cycloheptaamylose accordingly.
Polymerizeing lactalbumin is to be obtained by sepg whey albumen by thermal polymerization, and detailed process may refer to Patent No.
201310636242.5 Chinese patent.It can also be prepared by the technical process provided in embodiment.
The purposes of the de- agent of having a strong smell of goat milk yoghourt of the invention, removes smell of mutton in preparing goat milk yoghourt.
It is using the process for preparing goat milk yoghourt except smell of mutton of the invention: liquid material goat milk is taken to stir on magnetic stirring apparatus
Mix heating, at 30~55 DEG C by the polymerization lactalbumin for accounting for liquid material goat milk weight 0.6%~0.8%, account for liquid material
The cycloheptaamylose of goat milk weight 0~0.8% and the white granulated sugar for accounting for liquid material goat milk weight 7% are added to liquid material goat milk
In, stir 30~60min；Pasteurization later；40 DEG C are cooled to, goat milk yoghourt product is made in inoculation fermentation.
Preferably, polymerization lactalbumin, cycloheptaamylose and white granulated sugar are added in liquid material goat milk at 40 DEG C,
Stir 50min；Pasteurization can be heated to 85 DEG C, keep the temperature 10min.
The inoculation fermentation can carry out according to a conventional method.
Polymerization lactalbumin is the strong gel of the retention ability that is formed by heating induction lactalbumin.Polygalacto is albuminised solidifying
Gluey state forms a kind of network structure on molecular structure, can embed the characteristic of grease, for embedding taste compound in goat milk
Free fatty acid destroys and reconfigures C in goat milk6~C10The original complexing of acid or associative structure, to reach de- purpose of having a strong smell.Belong to
It removes and has a strong smell in physics, and is nontoxic, be easy to industrial production.
Cycloheptaamylose (abbreviation β-CD) is a kind of oligosaccharide that glucosyltransferase acts on starch generation.Using small
Mouse carries out Toxicological evaluation, in industrial and agricultural production be considered as it is safe, have popularizing value.Due to its structure
It is as 7 glucose units by ring structure compound made of α-Isosorbide-5-Nitrae-glucosides key connection, other materials can be installed in it
Middle formation inclusion complex, therefore it can embed/combine the smell component of numerous food product to eliminate peculiar smell.
The advantages and benefits of the present invention are:
1. goat milk flavor removing agent embeds the taste compound free fatty acid in goat milk, i.e. polygalacto by polymerization lactalbumin
Albumin is network-like structure, inner hydrophobic, external hydrophilic, and free fatty acid enters inside, makes the master for causing goat milk smell of mutton
Want free fatty acid (FFA) that generation smell of mutton cannot mutually be complexed.
It is used in conjunction with each other 2. goat milk flavor removing agent will polymerize lactalbumin with cycloheptaamylose, polymerize compared to being used alone
Lactalbumin or cycloheptaamylose improve overall acceptance and ocular estimate sense to the sensory aspect of goat milk yoghourt.
It is used in conjunction with each other 3. goat milk flavor removing agent will polymerize lactalbumin with cycloheptaamylose, polymerize compared to being used alone
Lactalbumin or cycloheptaamylose improve the texture characteristic to goat milk yoghourt.
It is used in conjunction with each other 4. goat milk flavor removing agent will polymerize lactalbumin with cycloheptaamylose, there is synergy, phase
Than polymerization lactalbumin or cycloheptaamylose is used alone, the influence to the de- effect of having a strong smell of goat milk yoghourt is substantially increased.
Specific embodiment
Below by specific embodiment, the invention will be further described, and it is not limit that following embodiment, which is descriptive,
Property processed, this does not limit the scope of protection of the present invention.
Embodiment 1:
2L liquid material goat milk agitating and heating on magnetic stirring apparatus is taken, (14g, percentage press matter by 0.7% at 40 DEG C
Volume ratio is measured to calculate) white granulated sugar is added in goat milk for polymerization lactalbumin and 7% (140g, percentage is by mass volume ratio calculating)
Heating stirring 50min, after be gradually heated to 85 DEG C, pasteurize 10min, be cooled to 40 DEG C later, goat milk is made in inoculation fermentation
Sour milk products 1.
And be in addition made blank sample (prepare and be added without polymerization lactalbumin during goat milk yoghourt, other steps with
It is above identical), for being compared with the resulting goat milk yoghourt product of the present invention.
Polymerizeing lactalbumin is by made from following steps: being by the lactalbumin chorista of 10 mass parts (10.8g)
(protein content 92%) is dissolved in 100 parts by volume (100mL) water, magnetic agitation 60min, place 8 under the conditions of 4 DEG C~
10h is hydrated it sufficiently.Lactalbumin suspension is adjusted to pH=7,85 DEG C of heating water baths using the sodium hydroxide solution of 1M
30min, rapid ice bath is cooling, and stores for use at 4 DEG C.
Embodiment 2:
2L liquid material goat milk agitating and heating on magnetic stirring apparatus is taken, (8g, percentage press matter by 0.4% at 40 DEG C
Measure volume ratio calculate) cycloheptaamylose and 7% (140g, percentage by mass volume ratio calculate) white granulated sugar be added in goat milk add
Thermal agitation 50min, after be gradually heated to 85 DEG C, pasteurize 10min is cooled to 40 DEG C, then inoculation fermentation later, be made sheep
Milk sour milk products 2.
Blank sample and the albuminised making step of polygalacto are same as Example 1.
Embodiment 3
2L liquid material goat milk agitating and heating on magnetic stirring apparatus is taken, (12g, percentage press matter by 0.6% at 40 DEG C
Volume ratio is measured to calculate) polymerization lactalbumin, 0.3% (6g, percentage are calculated by mass volume ratio) cycloheptaamylose and 7%
(140g, percentage are calculated by mass volume ratio) white granulated sugar is added to heating stirring 50min in goat milk, after be gradually heated to 85
DEG C, pasteurize 10min is cooled to 40 DEG C, then inoculation fermentation later, and goat milk yoghourt product 3 is made.
Blank sample and the albuminised making step of polygalacto are same as Example 1.
Embodiment 4
It is as follows to the analysis project and method of product of the invention on the basis of the above embodiments:
(1) organoleptic analysis: product of the present invention is tested in terms of acceptable degree and degree of liking；The present invention is produced simultaneously
The analysis of being described property of product, the master of product is determined according to appearance and color, taste, flavor, structural state and overall acceptance
Want feature；All organoleptic analysis are completed by the trained professional group that 12 students of Food Science profession form；It is logical
It crosses using 11.5 editions progress variance analyses of SPSS and Chi-square Test and carries out data analysis.
(2) texture is analyzed: analyzing its hardness, stickiness, cohesion, deadlocked property.
(3) short chain fatty acids detect: use gas chromatography, with blank sample with regard to the peak heights of short chain fatty acids, peak area into
Row compares, especially C6、C8、C10Changes of contents.
Product is through analyzing obtained technical indicator result such as table 1, table 2, table 3.
1 products characteristics of table (5 points of systems)
Score is higher, and effect is better.
The analysis of 2 texture of table
The peak area of 3 product of table
Results of sensory evaluation shows: the addition 0.7% of average value and STD value through analysis acceptance scoring, embodiment 1 is poly-
Close the goat milk yoghourt of lactalbumin, the goat milk yoghourt of 0.4% cycloheptaamylose of addition of embodiment 2 and the addition of embodiment 3
0.3% cycloheptaamylose, the albuminised goat milk yoghourt of 0.6% polygalacto, scoring is above 3.5 in de- effect of having a strong smell, and comparison is empty
White sample has very strong de- effect of having a strong smell；0.3% cycloheptaamylose of addition, the albuminised goat milk yoghourt of 0.6% polygalacto of embodiment 3
Have significant improvement with the albuminised goat milk yoghourt of 0.7% polygalacto of addition of embodiment 1 than the structural state of blank sample,
But for 0.3% cycloheptaamylose of addition, the albuminised goat milk yoghourt of 0.6% polygalacto with respect to embodiment 3, embodiment 1
The albuminised goat milk yoghourt of 0.7% polygalacto has whey precipitation, and the goat milk of 0.4% cycloheptaamylose of addition of embodiment 2 is sour
The structural state of milk is poor, and coagulability Yoghourt cannot be made；0.3% cycloheptaamylose of addition, 0.6% polygalacto of embodiment 3
The albuminised goat milk yoghourt mouthfeel of 0.7% polygalacto of addition of albuminised goat milk yoghourt and embodiment 1 is more preferable, and embodiment 2
0.4% cycloheptaamylose of addition goat milk yoghourt mouthfeel on have stronger dextrin taste, mask the taste of Yoghourt itself.Always
It, the albuminised goat milk yoghourt totality acceptance of 0.3% cycloheptaamylose, 0.6% polygalacto and appearance for adding embodiment 3 are commented
Valence is best, and the albuminised goat milk yoghourt of 0.7% polygalacto of addition embodiment 1 takes second place, and blank sample is worst.
Texture analysis the result shows that: 0.3% cycloheptaamylose of addition, the albuminised goat milk of 0.6% polygalacto of embodiment 3
Yoghourt combines the two compared with the independent addition cycloheptaamylose of embodiment 2,1 or the albuminised goat milk yoghourt of polygalacto
Advantage.0.3% cycloheptaamylose of addition of embodiment 3, the albuminised goat milk yoghourt of 0.6% polygalacto are in hardness, elasticity, deadlocked
Property aspect, be greatly improved individually addition cycloheptaamylose goat milk yoghourt texture characteristic, have extraordinary structural state,
Also, there is no significant difference between the independent albuminised goat milk yoghourt of addition polygalacto of embodiment 1, also improve viscous
Degree, cohesion.In short, 0.3% cycloheptaamylose, the albuminised goat milk yoghourt of 0.6% polygalacto have better texture feature.
Gas chromatograph results show: for the blank sample that compares, the independent albuminised goat milk of addition polygalacto of embodiment 1
Yoghourt generally short chain fatty acids C2、C4、C6、C8Content reduce nearly 1/2, C10Even reduce 7/10；The list of embodiment 2
Solely the goat milk yoghourt of addition cycloheptaamylose mainly reduces short chain fatty acids C6、C8、C10Content, C8Even reduce 7/10；
0.3% cycloheptaamylose of addition of embodiment 3, the albuminised goat milk yoghourt of 0.6% polygalacto to short chain fatty acids clearly
Function and effect, C10Reduce 4/5, C2、C4、C6、C8Content even reduce nearly 9/10.Generally, short chain fatty acids contain
Amount illustrate polymerize lactalbumin pass through really embedding grease characteristic, embed goat milk in taste compound short chain fatty acids, destroy and
Reconfigure C in goat milk6~C10The original complexing of acid or associative structure, to reach de- purpose of having a strong smell.Belong to physics except having a strong smell.Embodiment
The effect of 3 0.3% cycloheptaamylose of addition, 0.6% polymerization lactalbumin taste compound short chain fatty acids in embedding goat milk
On, it is greatly improved than individually adding cycloheptaamylose or polymerization lactalbumin, cycloheptaamylose and polymerization lactalbumin
Between have synergistic effect, improve embedding effect.In short, 0.3% cycloheptaamylose of addition, 0.6% polygalacto of embodiment 3
Albumin has preferably embedding effect to taste compound short chain fatty acids in goat milk.
To sum up the result shows that, polymerization lactalbumin has a de- effect of having a strong smell really, also, by cycloheptaamylose with polymerize whey egg
Novel de- agent of having a strong smell made from white combination is more preferable than the de- effect of having a strong smell that any of which ingredient is only used alone, it may have preferably
Mouthfeel, structural state and texture characteristic.
Claims (6)
1. a kind of de- agent of having a strong smell of goat milk yoghourt, the goat milk yoghourt main component is liquid material goat milk and white granulated sugar；Its feature
It is, the de- agent of having a strong smell, composition and each composition account for liquid material goat milk weight percent are as follows: polymerization lactalbumin 0.6%~
0.8%, cycloheptaamylose 0~0.5%.
2. the de- agent of having a strong smell of goat milk yoghourt according to claim 1, which is characterized in that the de- agent of having a strong smell, composition and each composition
Account for liquid material goat milk weight percent are as follows: polymerization lactalbumin 0.6%, cycloheptaamylose 0.3%.
3. the de- agent of having a strong smell of goat milk yoghourt according to claim 1, which is characterized in that the de- agent of having a strong smell and accounts for liquid at composition
Raw material goat milk weight percent are as follows: polymerization lactalbumin 0.7%~0.8%.
4. a kind of purposes of the de- agent of having a strong smell of goat milk yoghourt of claim 1, which is characterized in that remove smell of mutton in preparing goat milk yoghourt.
5. the purposes of the de- agent of having a strong smell of goat milk yoghourt according to claim 4, which is characterized in that prepare the process of goat milk yoghourt
It is: takes liquid material goat milk agitating and heating on magnetic stirring apparatus, liquid material goat milk weight 0.6% will be accounted at 30~55 DEG C
~0.8% polymerization lactalbumin accounts for the cycloheptaamylose of liquid material goat milk weight 0~0.8% and accounts for liquid material goat milk
The white granulated sugar of weight 7% is added in liquid material goat milk, stirs 30~60min；Pasteurization later；40 DEG C are cooled to, is connect
Kind fermentation, is made goat milk yoghourt product.
6. the purposes of the de- agent of having a strong smell of goat milk yoghourt according to claim 5, which is characterized in that whey egg will be polymerize at 40 DEG C
White, cycloheptaamylose and white granulated sugar are added in liquid material goat milk, stir 50min；The pasteurization is heated to 85
DEG C, keep the temperature 10min.
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Families Citing this family (3)
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| CN109380539A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | De- goat' s milk fat and preparation method thereof of having a strong smell |
| CN112841498A (en) * | 2019-11-12 | 2021-05-28 | 吉林省绿色食品工程研究院 | Mutton fat smell removing technology |
| CN114246218A (en) * | 2021-12-30 | 2022-03-29 | 东北农业大学 | Method for removing smell of goat milk |
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| CN101107943A (en) * | 2007-08-20 | 2008-01-23 | 澳芝妙乳业（北京）有限公司 | Physics the goat milk smell doffing method |
| CN105519670A (en) * | 2015-12-24 | 2016-04-27 | 吉林大学 | Goat milk kefir produced with polymerized lactalbumin as thickener |
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2016
- 2016-10-21 CN CN201610920136.3A patent/CN106509111B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107943A (en) * | 2007-08-20 | 2008-01-23 | 澳芝妙乳业（北京）有限公司 | Physics the goat milk smell doffing method |
| CN105519670A (en) * | 2015-12-24 | 2016-04-27 | 吉林大学 | Goat milk kefir produced with polymerized lactalbumin as thickener |
Non-Patent Citations (2)
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Effective date of registration: 20200723 Address after: Building F1, No. 188, Linjiang Avenue, Linjiang Town, Haimen City, Nantong City, Jiangsu Province, 226100 Patentee after: Jiangsu dongzete Medical Food Co.,Ltd. Address before: 130012 Changchun Qianjin Street, Jilin, No. 2699 Patentee before: Jilin University |