CN108464443A - A kind of pudding quality improver and its preparation method and application - Google Patents
A kind of pudding quality improver and its preparation method and application Download PDFInfo
- Publication number
- CN108464443A CN108464443A CN201810174888.9A CN201810174888A CN108464443A CN 108464443 A CN108464443 A CN 108464443A CN 201810174888 A CN201810174888 A CN 201810174888A CN 108464443 A CN108464443 A CN 108464443A
- Authority
- CN
- China
- Prior art keywords
- pudding
- quality improver
- feed liquid
- milk
- bacteria cellulose
- Prior art date
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- Pending
Links
- 235000011962 puddings Nutrition 0.000 title claims abstract description 130
- 238000002360 preparation method Methods 0.000 title description 8
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims abstract description 29
- 241000894006 Bacteria Species 0.000 claims abstract description 27
- 239000001913 cellulose Substances 0.000 claims abstract description 23
- 229920002678 cellulose Polymers 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims description 44
- 235000013336 milk Nutrition 0.000 claims description 33
- 239000008267 milk Substances 0.000 claims description 33
- 210000004080 milk Anatomy 0.000 claims description 33
- 229920002472 Starch Polymers 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 108090000790 Enzymes Proteins 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 239000003995 emulsifying agent Substances 0.000 claims description 13
- 238000012859 sterile filling Methods 0.000 claims description 11
- 238000010792 warming Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000008101 lactose Substances 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- -1 ammonia Amide Chemical class 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical group OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 235000019426 modified starch Nutrition 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 108090000340 Transaminases Proteins 0.000 claims description 3
- 102000003929 Transaminases Human genes 0.000 claims description 3
- 229910021529 ammonia Inorganic materials 0.000 claims description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 3
- 238000004925 denaturation Methods 0.000 claims description 3
- 230000036425 denaturation Effects 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- 235000011921 cheese pudding Nutrition 0.000 claims description 2
- 239000004744 fabric Substances 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 229910019142 PO4 Inorganic materials 0.000 abstract description 10
- 239000010452 phosphate Substances 0.000 abstract description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 abstract description 10
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- 239000000084 colloidal system Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000007596 consolidation process Methods 0.000 abstract 1
- 238000005461 lubrication Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 23
- 239000006071 cream Substances 0.000 description 13
- 235000021552 granulated sugar Nutrition 0.000 description 12
- 235000020185 raw untreated milk Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 235000020429 malt syrup Nutrition 0.000 description 9
- 235000020183 skimmed milk Nutrition 0.000 description 9
- 239000000499 gel Substances 0.000 description 8
- 239000003292 glue Substances 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 6
- 229920002581 Glucomannan Polymers 0.000 description 6
- 229920002752 Konjac Polymers 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 229940046240 glucomannan Drugs 0.000 description 6
- 239000000252 konjac Substances 0.000 description 6
- 235000010485 konjac Nutrition 0.000 description 6
- 238000013097 stability assessment Methods 0.000 description 6
- 229920000159 gelatin Polymers 0.000 description 5
- 235000019322 gelatine Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000206575 Chondrus crispus Species 0.000 description 4
- 239000004472 Lysine Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000001828 Gelatine Substances 0.000 description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000009514 concussion Effects 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003368 amide group Chemical group 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 230000006855 networking Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001508 potassium citrate Substances 0.000 description 1
- 229960002635 potassium citrate Drugs 0.000 description 1
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 description 1
- 235000011082 potassium citrates Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a kind of pudding quality improvers comprising glutamine transaminage, bacteria cellulose.Further compound pudding quality improver made of being made according to a certain percentage for glutamine transaminage, bacteria cellulose and other auxiliary materials etc..The present invention also proposes to make the modifying agent into application and the method for all kinds of puddings.Using the finer and close consolidation of its texture of the pudding product of modifying agent of the present invention, bleed, the finer and smoother lubrication of mouthfeel, do not remain to keep shape complete through long-distance transport.Other substances such as hydrophilic colloid, phosphate are used without addition using when modifying agent of the present invention, label is cleaned, is more easy to be esthetically acceptable to the consumers.It the composite can be widely applied in the application of food related industry.
Description
Technical field
The invention belongs to technical field of food additives more particularly to a kind of pudding quality improver and preparation method thereof and
Using.
Background technology
With the growth of national economy, living standard is continuously improved, and people increasingly pay attention to the concern of health.Breast
Product increases substantially as preferred healthy food consumption per head.Milk pudding is a kind of delicate mouthfeel, fragrant and sweet, refreshing
Cunning, the savory dense, unique flavor of milk, the novel dairy product in semi-solid state, not only nutrition and health care but also be suitble to social fashion the characteristics of
It is not only infant foods to make it, is similarly subjected to the welcome of white collar, the middle-aged and the old.Since pudding is a kind of containing more high in fat
The gel rubber system of fat, protein, transport and often will appear in storage system rupture, shape cave in, bleed detach show
As causing the sale of pudding to be substantially dispatching in short distance and can not transport for long-distance.Milk pudding product in the market
Mostly it is so that its texture is enhanced by adding a large amount of foodstuff glue, but gel strength is still weaker, storage fortune can not be completely secured
The stabilization of defeated middle structure, causes quality decline, add a large amount of foodstuff glues also result in pudding mouthfeel decline, glue-like feeling weight, not enough
It is soft.In addition, traditional pudding processing technology is usually added into a large amount of phosphate to improve pudding retention ability, whey is prevented to be precipitated,
And recently as the transformation of consumer's idea, the food that few salt lacks phosphoric acid is widely popularized, therefore is had much room for improvement.
Invention content
Present invention innovation proposes a kind of new pudding quality improver comprising glutamine transaminage, bacterial fibers
Element.Modifying agent of the present invention is applied in pudding making, with gel strength, the improvement bleed etc. for improving pudding, improves the product of pudding
Matter is conducive to transport and the storage of pudding, and need not use foodstuff glue isocolloid and phosphoric acid used in currently available technology
Salt, cleaning products label are eaten safer.
The present invention proposes a kind of pudding quality improver, contains glutamine transaminage and bacteria cellulose.Further
Ground comprising glutamine transaminage, bacteria cellulose and other auxiliary materials etc. are compounded to be made according to a certain percentage and be formed.
Further, the component and its constituent content that pudding quality improver of the present invention contains be：
Glutamine transaminage (enzyme activity 100u/g) 30-60%；
Bacteria cellulose 10-40%；
Emulsifier 5-15%；
Soybean protein 0-15%；
Converted starch 0-15%；
Lactose 0-20%；
Wherein, the percentage of all each components is weight percent.
It is further preferred that each component and its content in the pudding quality improver are：
Glutamine transaminage (enzyme activity 100u/g) 40-50%；
Bacteria cellulose 15-35%；
Emulsifier 8-12%；
Soybean protein 5-10%；
Converted starch 5-10%；
Lactose 8-15%；
Wherein, the percentage of all each components is weight percent.
Wherein, the bacteria cellulose is the bacteria cellulose powder of 200 mesh of fineness or more.Preferably, the bacterial fibers
Element is the bacteria cellulose powder of 250 mesh or more.
Wherein, the emulsifier be monoglyceride, sucrose ester, stearoyl lactate, lecithin, one kind in soybean lecithin or
It is a variety of.Preferably, the emulsifier is monoglyceride.
Wherein, the converted starch is modified corn starch, cassava modified starch, modified potato starch, rice denaturation
It is one or more in starch, wheat converted starch.Preferably, the converted starch is modified corn starch.
Prepare the pudding quality improver：It is spare and then each group is split that each component is weighed by the weight ratio
It is uniformly mixed in three-dimensional hybrid device.
The invention also provides the application of pudding quality improver, the pudding quality improver is applied to make pudding.
The pudding quality improver can be applied in the making such as milk pudding, cheese pudding, yoghurt puddings, fruit pudding.
Wherein, additive amount of the pudding quality improver in pudding is 0.5g/L-4g/L.Preferably, the pudding
The additive amount of quality improver is 1g/L-3g/L, more preferably 1.5-2.5g/L.
The present invention also proposes the pudding quality improver being applied to the method for making milk pudding, including walks as follows
Suddenly：
1) milk is previously heated to 40-60 DEG C；
2) it will be added in milk after pudding quality improver of the present invention and sugared mixing, stirring and dissolving reacts 20-
60min obtains feed liquid；
3) homogeneous is carried out after the feed liquid being warming up to 60-70 DEG C 2 times, pressure 15-25PMa；
4) feed liquid obtained after step 3) homogeneous is sterilized, sterilization conditions are 90-130 DEG C, 4-900s, at this time paddy ammonia
Amide transaminase is inactivated；
5) wait for that the feed liquid that step 4) obtains is cooled to 40-60 DEG C of progress sterile filling.
Wherein, the pudding quality improver additive amount is 0.5g/L-4g/L.
Wherein, before the step 3) homogeneous, the pudding quality improver is added into milk.
Wherein, the bacteria cellulose is the bacteria cellulose powder of 200 mesh of fineness or more.
Wherein, the emulsifier be monoglyceride, sucrose ester, stearoyl lactate, lecithin, one kind in soybean lecithin or
It is a variety of.
Wherein, the converted starch is modified corn starch, cassava modified starch, modified potato starch, rice denaturation
It is one or more in starch, wheat converted starch.
Wherein, the milk can be fresh milk, can also be reconstituted milk.
Advantageous effect of the present invention includes new pudding quality improver proposed by the present invention, is mainly turned by glutamine
Amine enzyme, bacteria cellulose and other auxiliary materials etc. are compounded to be made according to a certain percentage and be formed, and are applied in pudding making, are made
With simple, efficient, the bleed of pudding product obtained, stability are all very significantly improved, and quality and mouthfeel get a promotion,
It is more advantageous to transport and the storage of pudding, while using not having to add other colloids and phosphoric acid again after the pudding quality improver
Salt saves production cost, while cleaning products label.
Pudding quality improver made from compounding proposed by the present invention has above-mentioned significantly excellent good result on the whole.
The prerequisite that glutamine transaminage makes protein-crosslinking react is that protein substrate needs the energy phase interaction for having enough
Lysine and glutamine；(such as casein sodium and gelatin, soybean protein contain a large amount of lysine to some protein
And glutamine) presence as enzyme reaction substrate.Therefore, the albumen contained in pudding is easy to make in glutamine transaminage
It crosslinks and interacts under, to increase gel strength, texture is firmer.Bacteria cellulose utilizes its ultra-fine three-dimensional
Reticular structure controls moisture degree of freedom to greatest extent, locks moisture very well, and moisture is not easy to be precipitated.Emulsifier by pudding fat and egg
In vain, the water-soluble compositions two-phase such as starch is closely merged, and is more advantageous to the stabilization of structure, fatty non-rising, product tissue
It is uniform.Starch and lactose are used as thickening stabilizing agent simultaneously as the carrier of glutamine transaminage, assign pudding certain consistency
And consistency, quality gloss, it is soft and smooth fine and smooth the advantages that, there are more preferably flavor and taste.
The monomer egg at the active center for the molecular weight about 38000 that glutamine transaminage is made of 331 amino
White matter is turned by carrying out amide groups between the γ-amide groups and the epsilon-amino of lysine of catalytic proteins glutamine residue
Reaction is moved, the special-shaped peptide bond of ε-(γ-glutamine)-lysine is formed, changes the functional character of protein.It can promote albumen
The crosslinking of matter forms internal networking structure firm in structure, helps to improve the bullet toughness and intensity of pudding, adds a small amount of paddy
Glutamine transaminase just can significantly improve the whole texture of pudding, and pudding is made to have certain anti-shearing force and resistant and oscillation resistant,
Structure exquisiteness lubricates, and system is more stablized, and will not be destroyed by following process, improve the quality of pudding, be also beneficial to simultaneously
The transport of pudding and storage, the quality for solving pudding deteriorate and sell limitation.Secondly, cloth after addition glutamine transaminage
Fourth mouthfeel is finer and smoother, smooth.And glutamine transaminage additive amount is few, and functioning efficiency is high, Nantural non-toxic safety, and high temperature is short
When can inactivate, any harm will not be generated to human body, can not have to add other colloids again in the product, save production cost
While can clean label.The present invention is added to containing glutamine transaminage pudding quality improver in pudding, paddy ammonia
Amide transaminase be crosslinked pudding in protein (enzyme is reacted with protein chemistry) so that pudding texture more solid,
It is not easy to be destroyed.
Bacteria cellulose is glucose building blocks with macromolecular polysaccharide made of β-Isosorbide-5-Nitrae-glucosides key connection, has superfinishing
Fine mesh structure and very strong moisture holding capacity, can effectively lock moisture, prevent pudding bleed to be layered, it is only necessary to add minute quantity
Phosphate can be substituted completely, and there is better Water-saving effect, to human body safety.The present invention is contained into bacteria cellulose
Pudding quality improver be added in pudding, the hyperfine reticular structure that bacteria cellulose itself has have very strong water lock
Ability, the water effective in pudding product can be lockked the degree of freedom of control moisture prevents pudding dehydration layering (thin to play
The physical action of fungin.
Dehydration, pudding bleed exists in the prior art, needs while adding thickener to include pectin, the progress of gelatin isocolloid
The technical problems such as water conservation.And pudding quality improver proposed by the present invention, it is assisted using glutamine transaminage and bacteria cellulose
Same-action, the zero addition thickeners water-retaining agent such as composite phosphate and colloid, texture is more preferable, effectively solves of the existing technology all
More problems have notable advantageous effect.
Specific implementation mode
In conjunction with following specific examples, the present invention is described in further detail.Implement the present invention process, condition,
Experimental method etc. is among the general principles and common general knowledge in the art, the present invention does not have in addition to the following content specially referred to
Especially limitation content.
Embodiment 1-3：Pudding quality improver and the pudding quality improver is used to prepare pudding product
Pudding quality improver of the present invention, component and ratio include：Glutamine transaminage (enzyme activity 100u/g) 30-
60%, bacteria cellulose 10-40%, emulsifier 5-15%, soybean protein 0-15%, converted starch 0-15%, lactose 0-20%.
For by the weight ratio weigh each component it is spare then each group be placed in three-dimensional hybrid device be uniformly mixed can obtain
To the pudding quality improver.
The pudding quality improver of preparation is as shown in table 1 below.
Table 1：The formula (component and its content) of pudding quality improver of the present invention
| Pudding quality improver | Glutamine transaminage | Bacteria cellulose | Emulsifier | Soybean protein | Converted starch | Lactose |
| Embodiment 1 (formula 1) | 30% | 30% | 5% | 8% | 12% | 15% |
| Embodiment 2 (formula 2) | 40% | 25% | 5% | 8% | 12% | 10% |
| Embodiment 3 (formula 3) | 50% | 20% | 5% | 8% | 12% | 5% |
The pudding quality improver of preparation is used to prepare pudding product, it is as follows：
Embodiment 1：Milk pudding
A kind of milk pudding of 1000g weights comprising：Raw milk：870g；Dilute cream：15g；White granulated sugar：77g；Maltose
Slurry：35g；Pudding quality improver (formula 1)：3g.
Manufacture craft:
1) raw milk 870g, dilute cream 15g, malt syrup 35g are previously heated to 40-60 DEG C；
2) stirring and dissolving in milk will be added after pudding quality improver (formula 1) 3g and sugar 77g mixings and reacts 20-
60min obtains feed liquid；
3) homogeneous is carried out after feed liquid being warming up to 60-70 DEG C 2 times, pressure 15-25PMa；
4) feed liquid after homogeneous is sterilized, sterilization conditions are 90-130 DEG C, 4-900s (enzyme is inactivated at this time)；
5) wait for that feed liquid is cooled to 40-50 DEG C of progress sterile filling.
Embodiment 2:Yoghurt puddings
A kind of yoghurt puddings of 1000g weights, formula are as follows：
Milk powder：50g；White granulated sugar：150g；1.5g citric acid；1.5g lactic acid；Sodium carboxymethylcellulose 2g；Carragheen 2g；Evil spirit
Taro glue 2g；Potassium citrate 1.5g；Sodium citrate 0.5g；Converted starch 1g；Maltodextrin 1g；Pudding quality improver of the present invention
(formula 2)：3g, water 784g.
Manufacture craft:
1) water of 10 times of amount left and right of milk powder is first weighed, 45-55 DEG C of water temperature is then slowly added to milk powder, stirs 30-40min
It is fully dissolved to milk powder；
2) above-mentioned each colloid and white granulated sugar is dry-mixed uniform, it is added in 80 DEG C of hot water, 10-30min is stirred, until complete
It is added in milk powder solution after dissolving, 15-20min is mixed, feed temperature is controlled at 50 DEG C or so；
3) stirring and dissolving in above-mentioned feed liquid is added in 3g puddings quality improver (formula 2) and reacts 20-60min, temperature 40-
60 DEG C, obtain mixed liquor；
3) add water to be made into 10% acid solution citric acid and lactic acid, be slowly added in mixed liquor, stirring while adding, stirring
15-20min to be uniformly mixed；
4) homogeneous is carried out after feed liquid being warming up to 60-70 DEG C 2 times, pressure 15-25PMa；
5) feed liquid after homogeneous is sterilized, sterilization conditions are 90-130 DEG C, 4-900s (enzyme is inactivated at this time)；
6) wait for that feed liquid is cooled to 40-50 DEG C of progress sterile filling.
Embodiment 3：Fruit pudding
A kind of fruit pudding of 1000g weights, formula are as follows：
Fruit 250g, whipping cream 80g, milk 100g, white granulated sugar 30g, honey 20g, Gelatine 8g, water 509g.The present invention
Pudding quality improver (formula 3)：3g.
Manufacture craft:
1) fruit pulp is cut into the fritter fruit fourth of 1-2cm；
2) gelatine leaves are soft spare with cold boiled water bubble；
3) fruit fourth is mixed with whipping cream, pureed is broken into blender；
4) milk is added and sugar, honey are put in saucepan and is heated to melting with small fire, the gelatine leaves soaked are then added, stir
It mixes to thawing；
5) stirring and dissolving in above-mentioned feed liquid is added in 3g puddings quality improver (formula 3) and reacts 20-60min, temperature 40-
60 DEG C, obtain mixed liquor；
6) homogeneous is carried out after feed liquid being warming up to 60-70 DEG C 2 times, pressure 15-25PMa；
7) the flesh of fruits is added to the feed liquid after homogeneous to be sterilized, sterilization conditions are 90-130 DEG C, 4-900s (enzymes at this time
It is inactivated)；
8) wait for that feed liquid is cooled to 40-50 DEG C of progress sterile filling.
Texture and stability assessment：
The measurement of gel strength is carried out to pudding using Texture instrument, observation bleed layering feelings after being placed 14 days under refrigerated condition
Condition, and simulate transportational process and carry out the rotating speed of 240r/min on shaking table and carry out concussion 100min.By three kinds of the above method pair
Pudding carries out texture and stability assessment, such as table 2.
Table 2：Texture and stability assessment
As it can be seen that different types of pudding is all preferable using texture after pudding quality improver of the present invention and stability.Institute
In the case of being slightly different with the component ratio in pudding quality improver, with the increasing of glutamine transaminage adding proportion
Add, pudding product slightly has difference in terms of gel strength, but the gel strength of the product all than not adding modifying agent is high, texture
More securely, do not occur bleed delamination.
Embodiment 4-6：
Make the pudding product containing pudding quality improver of the present invention, component and its content such as the following table 3.
Embodiment 4
The making step of pudding：Raw milk 800g, skimmed milk power 10g, dilute cream 60g, malt syrup 47g are heated in advance
To 50 DEG C；By 3g puddings quality improver (formula 2) (glutamine transaminage 40%, bacteria cellulose 25%, emulsifier 5%,
Soybean protein 8%, converted starch 12%, lactose 10%) and sugar 80g mixings after be added milk in stirring and dissolving react 40min, obtain
To feed liquid；Homogeneous is carried out after feed liquid is warming up to 65 DEG C 2 times, pressure 20Ma；Feed liquid after homogeneous is sterilized, sterilization conditions
It is 120 DEG C, 5s (enzyme is inactivated at this time)；Wait for that feed liquid is cooled to 50 DEG C of progress sterile fillings.
Embodiment 5：
The making step of pudding：Raw milk 750g, skimmed milk power 30g, dilute cream 60g, malt syrup 77g are heated in advance
To 50 DEG C；By 3g puddings quality improver (formula 2) (glutamine transaminage 40%, bacteria cellulose 25%, emulsifier 5%,
Soybean protein 8%, converted starch 12%, lactose 10%) and sugar 80g mixings after be added milk in stirring and dissolving react 40min, obtain
To feed liquid；Homogeneous is carried out after feed liquid is warming up to 65 DEG C 2 times, pressure 20Ma；Feed liquid after homogeneous is sterilized, sterilization conditions
It is 120 DEG C, 5s (enzyme is inactivated at this time)；Wait for that feed liquid is cooled to 50 DEG C of progress sterile fillings.
Embodiment 6：
The making step of pudding：Raw milk 700g, skimmed milk power 50g, dilute cream 60g, malt syrup 107g are added in advance
Heat is to 50 DEG C；By 3g puddings quality improver (formula 2) (glutamine transaminage 40%, bacteria cellulose 25%, emulsifier
5%, soybean protein 8%, converted starch 12%, lactose 10%) and sugar 80g mixings after be added milk in stirring and dissolving react
40min obtains feed liquid；Homogeneous is carried out after feed liquid is warming up to 65 DEG C 2 times, pressure 20Ma；Feed liquid after homogeneous is sterilized,
Sterilization conditions are 120 DEG C, 5s (enzyme is inactivated at this time)；Wait for that feed liquid is cooled to 50 DEG C of progress sterile fillings.
Table 3：Pudding product containing pudding quality improver of the present invention
Reference examples 1-3：
Make reference examples pudding product, component and its content such as the following table 4.
Reference examples 1：
A kind of milk pudding is made of following parts by weight component：Raw milk 800g, skimmed milk power 10g, dilute cream 60g, card
Draw glue 3.0g；Konjac glucomannan 3.0g；Phosphate 3.0g, white granulated sugar 80g, malt syrup 41g.
The preparation method of the milk pudding, includes the following steps：By raw milk 800g, skimmed milk power 10g, dilute cream 60g,
Carragheen 3.0g；Konjac glucomannan 3.0g；Phosphate 3g, white granulated sugar 80g, malt syrup 41g are heated to 50 degree；Stirring and dissolving 40min,
Obtain feed liquid；Homogeneous is carried out after feed liquid is warming up to 65 degree 2 times, pressure 20Ma；Feed liquid after homogeneous is sterilized, item is sterilized
Part is 120 degree, 5s (enzyme is inactivated at this time)；Wait for that feed liquid is cooled to 50 degree of progress sterile fillings.
Reference examples 2：
A kind of milk pudding is made of following parts by weight component：Raw milk 800g, skimmed milk power 10g, dilute cream 60g, card
Draw glue 3.0g；Konjac glucomannan 3.0g；Phosphate 3.0g, glutamine transaminage 1.2g, white granulated sugar 80g, malt syrup 39.8g.
The preparation method of the milk pudding, includes the following steps：By raw milk 800g, skimmed milk power 10g, dilute cream 60g,
Carragheen 3.0g；Konjac glucomannan 3.0g；Phosphate 3g, white granulated sugar 80g, glutamine transaminage 1.2g, white granulated sugar 80g, maltose
Slurry 39.8g is heated to 50 degree；Stirring and dissolving 40min, obtains feed liquid；Homogeneous is carried out after feed liquid is warming up to 65 degree 2 times, pressure
20Ma；Feed liquid after homogeneous is sterilized, sterilization conditions are 120 degree, 5s (enzyme is inactivated at this time)；Wait for that feed liquid is cooled to 50 degree
Carry out sterile filling.
Reference examples 3：
A kind of milk pudding is made of following parts by weight component：Raw milk 800g, skimmed milk power 10g, dilute cream 60g, card
Draw glue 3.0g；Konjac glucomannan 3.0g；Phosphate 3.0g, bacteria cellulose 0.8g, white granulated sugar 80g, malt syrup 40.2g.
The preparation method of the milk pudding, includes the following steps：By raw milk 800g, skimmed milk power 10g, dilute cream 60g,
Carragheen 3.0g；Konjac glucomannan 3.0g；Phosphate 3g, white granulated sugar 80g, bacteria cellulose 0.8g, white granulated sugar 80g, malt syrup
40.2g is heated to 50 degree；Stirring and dissolving 40min, obtains feed liquid；Homogeneous is carried out after feed liquid is warming up to 65 degree 2 times, pressure
20Ma；Feed liquid after homogeneous is sterilized, sterilization conditions are 120 degree, 5s (enzyme is inactivated at this time)；Wait for that feed liquid is cooled to 50 degree
Carry out sterile filling.
Table 4：The component and its content of reference examples pudding product
Evaluation experimental result is as follows：
Sensory evaluation is tested：
The evaluation group being made of 10 people carries out sensory evaluation such as to the pudding in above-described embodiment 4-6 and reference examples 1-3
The following table 5：
Table 5：Subjective appreciation
Texture and stability assessment
The measurement of gel strength is carried out to pudding using Texture instrument, observation bleed layering feelings after being placed 14 days under refrigerated condition
Condition, and simulate transportational process and carry out the rotating speed of 240r/min on shaking table and carry out concussion 100min.By the above method to implementing
Pudding in example 4-6 and reference examples 1-3 carries out texture and stability assessment, such as table 6.
Table 6：Texture and stability assessment
The protection content of the present invention is not limited to above example.Under the spirit and scope without departing substantially from present inventive concept,
Various changes and advantages that will be apparent to those skilled in the art are all included in the present invention, and are with appended claims
Protection domain.
Claims (9)
1. a kind of pudding quality improver, which is characterized in that the pudding quality improver contains glutamine transaminage and thin
Fungin.
2. pudding quality improver as described in claim 1, which is characterized in that the component that the pudding quality improver contains
And its constituent content is：
Glutamine transaminage 30-60%；
Bacteria cellulose 10-40%；
Emulsifier 5-15%；
Soybean protein 0-15%；
Converted starch 0-15%；
Lactose 0-20%；
Wherein, the enzyme activity of the glutamine transaminage is 100u/g；
Wherein, the percentage of the constituent content ratio is weight percent.
3. pudding quality improver as claimed in claim 1 or 2, which is characterized in that the bacteria cellulose is 200 mesh of fineness
Above bacteria cellulose powder.
4. pudding quality improver as claimed in claim 1 or 2, which is characterized in that the emulsifier is monoglyceride, sucrose
It is one or more in ester, stearoyl lactate, lecithin, soybean lecithin.
5. pudding quality improver as claimed in claim 1 or 2, which is characterized in that the converted starch is that corn denaturation is formed sediment
It is one or more in powder, cassava modified starch, modified potato starch, rice modified starch, wheat converted starch.
6. application of the pudding quality improver as described in claim 1 in making pudding.
7. application as claimed in claim 6, which is characterized in that dosage of the pudding quality improver in pudding be
0.5g/L-4g/L。
8. application as claimed in claim 6, which is characterized in that the pudding includes milk pudding, cheese pudding, Yoghourt cloth
Fourth, fruit pudding.
9. the method for being applied to pudding quality improver described in claim 1 to make milk pudding, which is characterized in that the side
Method includes：
1) milk is previously heated to 40-60 DEG C；
2) it will be added in milk after pudding quality improver as described in claim 1 and sugared mixing, stirring and dissolving reacts 20-
60min obtains feed liquid；
3) homogeneous is carried out after the feed liquid being warming up to 60-70 DEG C 2 times, pressure 15-25PMa；
4) feed liquid obtained after the step 3) homogeneous is sterilized, sterilization conditions are 90-130 DEG C, 4-900s, until paddy ammonia
Amide transaminase inactivates；
5) wait for that the feed liquid that the step 4) obtains is cooled to 40-60 DEG C of progress sterile filling.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114982908A (en) * | 2022-04-13 | 2022-09-02 | 青海益洁生物工程有限公司 | Mousse dessert and preparation method thereof |
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Application publication date: 20180831 |