CN109938115A - Grease composition and application thereof - Google Patents
Grease composition and application thereof Download PDFInfo
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Abstract
The present invention relates to grease compositions and application thereof.Grease composition of the invention contains casein and lactalbumin, wherein casein content is the 0.2~2.6% of grease composition gross weight, and the content of lactalbumin is the 0.04~2.5% of grease composition gross weight.Grease composition emulsifying effectiveness of the invention is good, and high-temperature baking resistant and low temperature freeze thawing are oil-proof, does not collapse, and can be directly used for the sandwich of baking product, candies etc. after taking out under refrigerated conditions, without dismissing.
Description
Technical field
The present invention relates to grease compositions of oil-in-water type and application thereof.
Background technique
Ka Shida is a kind of baking raw material that purposes is very extensive, can be used in baking product mount it is colored, stuffed, candy, stir
In noodles served with soy sauce, sesame butter, etc. group.General raw material includes flour, sugar, oil, water, milk, egg etc..Homemade Ka Shida sauce generally uses ox
Milk, is now cooked current, and the shelf-life is short.But industrial Ka Shida is since it is desired that the longer shelf-life, is easy to happen oil leak, group
Knit the problems such as coarse.Ka Shida sauce in the market mostly eke out a living sense, change mouth it is bad the problems such as.
Summary of the invention
The present invention is mainly to provide a kind of grease composition, the grease composition can be widely used in baking product mounting it is colored, stuffed,
In candy, stirring dough.Grease composition of the invention makes Ka Shida sauce mouthfeel and emulsion stability more preferable, solves common
The problem of sandwich (decoration) margarine or shortening non-refractory toast；It does not need to dismiss, simplifies operating procedure, refrigerate item
It can directly be used after being taken out under part；Product fat content is reduced simultaneously, keeps product more healthy.
Grease composition of the invention contains casein and lactalbumin, wherein casein content is the 0.2 of lotion gross weight
~2.6%, the content of lactalbumin is the 0.04~2.5% of lotion gross weight.
In one or more embodiments, the weight ratio of casein and lactalbumin is excellent less than 4 in the grease composition
Choosing is less than 2, and more preferably less than 1, most preferably 0.2~0.8.
In one or more embodiments, the lactalbumin in the grease composition comes from following PURE WHEY:
50 DEG C of dissolution 10min of aqueous solution of PURE WHEY 5wt%, measure particle of the partial size less than 2 μm account for whole particles 90% with
On, particle of the partial size less than 1 μm accounts for whole 92% or more particles, and average grain diameter is less than 1 μm；With PURE WHEY 5wt%
85 DEG C of stirring 10min of protein solution, measure particle of the partial size less than 2 μm and account for whole 85% or more particles, partial size is less than 1 μm
Particle account for whole 90% or more particles, and average grain diameter is less than 1 μm.
In one or more embodiments, the grease composition contains PURE WHEY and milk powder, wherein the cream
The content of albumin powder and milk powder makes casein content in the grease composition be the 0.2~2.6% of lotion gross weight, whey egg
White content is the 0.04~2.5% of lotion gross weight；Preferably, 50 DEG C of the aqueous solution of PURE WHEY 5wt% dissolutions
10min measures particle of the partial size less than 2 μm and accounts for whole 90% or more particles, and particle of the partial size less than 1 μm accounts for whole particles 92%
More than, and average grain diameter measures of the partial size less than 2 μm less than 1 μm and 85 DEG C of stirring 10min of protein solution of its 5wt%
Grain accounts for whole 85% or more particles, and particle of the partial size less than 1 μm accounts for whole 90% or more particles, and average grain diameter is less than 1 μm.
In one or more embodiments, the grease in the grease composition, which contains palm oil and its divides, mentions product,
Sodium laurate grease and its point mention product, one of animal fat and liquid plant grease or a variety of mixtures.
In one or more embodiments, the liquid vegetable oil includes soybean oil, sunflower oil, high oleic acid sunflower seeds
Oil, corn oil, coconut oil, rapeseed oil, Canola Oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, paulownia seed
Oil, linseed oil, castor oil, safflower seed oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil,
Fructus Zanthoxyli oil, apricot kernel oil, wheat-germ oil and Purple Perilla Seed Oil.Can be used in these liquid vegetable oils any one or it is any more
The mixture of kind.
In one or more embodiments, the grease contains soybean oil and palm olein oil (OL), the weight ratio of the two
For 12:1 to 5:1.
In one or more embodiments, the grease also contains the transesterification grease for accounting for grease gross weight 0.5~10%,
It is preferably selected from palm quasi-grease and/or its point mentions product and sodium laurate grease and/or its point mentions the transesterification grease of product.
In one or more embodiments, the grease composition also contains starch, colloid, sweetener, water, optional
Flavor substance and optional food additives.
In one or more embodiments, with the total restatement of grease composition, the content of the starch is 2~10%.
In one or more embodiments, the starch is converted starch.
In one or more embodiments, with the total restatement of grease composition, the content of the colloid is 0.05~5%.
In one or more embodiments, the colloid is selected from: carragheen, locust bean gum, xanthan gum, pectin, agar,
One of Arabic gum, gellan gum and gelatin are a variety of.
In one or more embodiments, with the total restatement of grease composition, the content of the sweetener is 5~40%.
In one or more embodiments, with the total restatement of grease composition, the content of water is 30~60%.
In one or more embodiments, the grease composition includes oil phase and water phase, wherein oil mutually accounts for lotion amount
10~30%, water phase accounts for the 70~90% of lotion weight.
In one or more embodiments, the water phase contains:
Starch: 2~10%；
Colloid: 0.01~5%, such as 0.02~5% or 0.05~5%；
Sweetener: 5~40%；
Water: 30~60%；
PURE WHEY: 0.1~5%, such as 0.1~3% or 0.1~2.5%；
Milk powder: 3~15%；With
Flavor substance: 0~10%；
Above-mentioned weight percent is with the total restatement of grease composition.
Detailed description of the invention
Fig. 1: photo before sample toasts.It is from left to right respectively embodiment 1, comparative example 1 and comparative example 2.
Fig. 2: photo after sample is roasting.It is from left to right respectively embodiment 1, comparative example 1 and comparative example 2.
Specific embodiment
It should be understood that above-mentioned each technical characteristic of the invention and having in below (eg embodiment) within the scope of the present invention
It can be combined with each other between each technical characteristic of body description, to constitute preferred technical solution.
The present invention is to provide a kind of grease composition, which is referred to alternatively as Ka Shida, Hua Beisi, custard
Deng.Grease composition of the invention be widely used as baking product or candies it is sandwich and decoration.Grease composition emulsification
Stability is good, and mouthfeel is finer and smoother, can high-temperature baking resistant and low temperature freeze thawing.With common sandwich (decoration) margarine or shortening phase
Than solving the problems, such as non-refractory baking；It does not need to dismiss, simplifies operating procedure, it can be direct after being taken out under refrigerated condition
It uses；Product fat content is reduced simultaneously, keeps product more healthy.
Grease composition of the invention contains casein and lactalbumin, wherein casein content is the 0.2 of lotion gross weight
~2.6%, the content of lactalbumin is the 0.04~2.5% of lotion gross weight.Preferably, casein and cream in the grease composition
Albuminised weight ratio is less than 4, and preferably smaller than 2, more preferably less than 1, most preferably 0.2~0.8.
In the present invention, the lactalbumin in grease composition can be provided by PURE WHEY and milk powder.Under normal conditions, newborn
The ingredient of about 80wt% is lactalbumin in albumin powder, and the ingredient of about 4wt% is lactalbumin in milk powder.
In particular it is preferred that using the PURE WHEY with following characteristics: the aqueous solution 50 of PURE WHEY 5wt%
DEG C dissolution 10min, measure particle of the partial size less than 2 μm and account for whole 90% or more particles, particle of the partial size less than 1 μm accounts for whole
92% or more grain, and average grain diameter is less than 1 μm；With 85 DEG C of stirring 10min of protein solution of PURE WHEY 0.5wt%,
It measuring particle of the partial size less than 2 μm and accounts for whole 85% or more particles, particle of the partial size less than 1 μm accounts for whole 90% or more particles,
And average grain diameter is less than 1 μm.
In the present invention, the casein in grease composition can be provided by milk powder.In general, in milk powder about 16wt% ingredient
For casein.
In certain embodiments, the grease composition contains PURE WHEY and milk powder, wherein the lactalbumin
The content of powder and milk powder makes casein content in the grease composition be the 0.2~2.6% of lotion gross weight, lactalbumin contains
Amount is the 0.04~2.5% of lotion gross weight；Preferably, 50 DEG C of dissolution 10min of the aqueous solution of the PURE WHEY 5wt% are surveyed
It obtaining particle of the partial size less than 2 μm and accounts for whole 90% or more particles, particle of the partial size less than 1 μm accounts for whole 92% or more particles, and
Average grain diameter measures particle of the partial size less than 2 μm and accounts for entirely less than 1 μm and 85 DEG C of stirring 10min of protein solution of its 5wt%
85% or more portion's particle, particle of the partial size less than 1 μm accounts for whole 90% or more particles, and average grain diameter is less than 1 μm.
Grease in grease composition of the present invention containing palm oil and its point can mention product, sodium laurate grease and its point mention
Product, one of animal fat and liquid plant grease or a variety of mixtures.The grease can be in Ka Shida sauce often
Each quasi-grease.
Liquid vegetable oil may include soybean oil, sunflower oil, high oleic sunflower oil, corn oil, coconut oil, rapeseed oil,
Canola Oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, Oleum Verniciae fordii, linseed oil, castor oil, kardiseed
Oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, Fructus Zanthoxyli oil, apricot kernel oil, wheat embryo
Oil and Purple Perilla Seed Oil.Any one in these liquid vegetable oils or any a variety of mixture can be used.In certain embodiment party
In case, soybean oil and palm olein oil (OL) are contained in grease composition of the invention, the weight ratio of the two is 12:1 to 5:1, example
Such as 10:1 to 8:1.
Grease in grease composition of the present invention is also containing the transesterification grease for accounting for grease gross weight 0.5~10%, preferably
Product and sodium laurate grease are mentioned selected from palm quasi-grease and/or its point and/or its point mentions the transesterification grease of product.
It palm quasi-grease and its point mentions product and can be or mixtures thereof palm stearin, liquid palm oil；Sodium laurate oil
Rouge and/or its point, which mention product, can be or mixtures thereof palm-kernel oil (PKO), liquid palm-kernel oil (PKOL), coconut oil.Ability
Domain is known, palm quasi-grease and its point mentions fatty acid in product based on palmitinic acid, and sodium laurate grease and its point proposes production
Fatty acid in object is based on lauric acid.
Method well known in the art can be used and implement transesterification, including chemically catalyzed interesterification and enzyme process transesterification.Chemical ester is handed over
It changes in the grease including catalyst to be added to 60~120 DEG C, reacts 15~60 minutes under vacuum, be washed to pH after terminating reaction
It is in neutrality, then dries, can be obtained the transesterification grease.Catalyst can be sodium methoxide or NaOH or alkali metal with
The mixture of glycerol.The dosage of catalyst is usually 0.1~2wt% of grease gross weight, such as 0.1~0.5%.
Alternatively, enzyme process transesterification can be carried out in the presence of transesterification enzyme.For example, filling out filled with transesterification enzyme can be used
Fill column.Alternatively, raw oil material can be warming up to 40~60 DEG C, the transesterification enzyme for accounting for 0.1~2wt% of grease gross weight is added, true
Sky lower reaction 30~120 minutes, reaction is terminated, washing products therefrom to pH value is in neutrality, and is centrifugated to obtain transesterification grease.It closes
Suitable transesterification enzyme includes the immobilised enzymes or its fermentation liquid of various commercially available acquisitions.Such as from Novi's letter (Novozymes)
The fixation of lipozyme TL IM, Lopozyme RM of company etc., Japanese Amano Enzyme Inc. (AMANO Enzyme)
Change enzyme or its fermentation liquid.
After transesterification, can oil and fat refining program routinely be further processed transesterification grease, such as be deodorized
Processing etc..
Known ester exchange method can be used voluntarily to prepare for transesterification grease of the invention, also can be used directly commercially available
Meet the present invention claims transesterification grease for the present invention.
Grease composition of the invention also containing the other components often contained in Ka Shida sauce, including but not limited to emulsifies
Agent, starch, colloid, sweetener, water, optional flavor substance and optional food additives.
Emulsifier can be conventionally used for field of food, the especially emulsifier of Ka Shida sauce, including but not limited to sucrose
Ester, phosphatide, glycerin monostearate, sorbitan fatty acid ester, in polyglycerol polyricinoleate and single, double fatty acid glyceride
It is one or more.With the total restatement of lotion, the content of emulsifier is usually≤1.0%.In certain embodiments, oil of the invention
Water composition does not contain emulsifier.
Starch can be the starch from corn, waxy corn, potato, wheat, cassava etc..Starch can be denaturation
Starch.With the total restatement of grease composition, the content of starch can be 2~10%.Well known in the art is used for field of food, especially uses
It can be used in the present invention, including but not limited to physically denatured starch, chemically modified starch, enzyme in the converted starch of Ka Shida sauce
Method converted starch and composite modified starch.Specifically, converted starch include but is not limited to denaturated starch by acid, oxidized starch,
Esterification starch, etherification starch, crosslinked starch and graft copolymerization converted starch.It is preferred that converted starch is two starch phosphate of hydroxypropyl
Ester.
Colloid can be various edible colloids, can be selected from: carragheen, locust bean gum, xanthan gum, pectin, agar, Arab
One of glue, gellan gum and gelatin are a variety of.With the total restatement of grease composition, the content of colloid can be 0.01~5%, such as
0.02~5% or 0.05~5%.
Sweetener can be various forms of sugar, such as malt syrup, fructose syrup, white granulated sugar.The content of sweetener is logical
It is often the 5~40% of water-in-oil emulsion oil hydrosol gross weight.
With the total restatement of grease composition, the content of water is 30~60%.
Flavor substance can be fruits, such as apple, orange, strawberry, peach etc.；Either nut fruits, such as chestnut, apricot
Benevolence, walnut etc.；It can also be greengrocery, such as tomato, carrot, sweet potato etc.；It can also be medicinal herbs class, such as vanilla, peppermint.
The forms such as puree, jam, filling can be processed into, are added in grease composition as described herein.In certain embodiments,
Flavor substance further includes yolk, chocolate, coffee, black tea, acid flavoring and fragrance etc..It can be according to the specific use of grease composition
Add different types of flavor substance in way.The content of flavor substance is usually the 0~10% of grease composition gross weight.
Food additives may include antioxidant, thickener, flavoring agent etc..In certain embodiments, it can add suitable
Salt.
Grease composition of the invention includes oil phase and water phase, wherein oil mutually accounts for the 10~30% of lotion weight, and water phase accounts for
The 70~90% of lotion weight.Oily is mutually mainly the lubricant component of lotion, in certain embodiments, also containing a small amount of in oily phase
Emulsifier.
In certain embodiments, water phase contains:
Starch: 2~10%；
Colloid: 0.01~5%, such as 0.02~5% or 0.05~5%；
Sweetener: 5~40%；
Water: 30~60%；
PURE WHEY: 0.1~5%, such as 0.1~3% or 0.1~2.5%；
Milk powder: 3~15%；With
Flavor substance: 0~10%；
Above-mentioned weight percent is with the total restatement of grease composition.
Conventional method can be used and prepare grease composition of the invention.Water is dispersed in for example, powder stirring can be dissolved
In, it is slowly added to oily mutually shearing homogeneous, the lotion water-bath after homogeneous is gelatinized cooling, and grease combination of the invention can be prepared
Object.
Grease composition of the invention can be used as the sandwich of food or decoration.Therefore, the present invention also provide it is a kind of sandwich or
Decoration, is made containing grease composition as described herein, or by grease composition as described herein.Sandwich or dress of the invention
Decorations are particularly used as the sandwich or decoration of the product of baking and banking up with earth or candies.
In certain embodiments, the present invention also provides a kind of Ka Shida product, which, which contains, accounts for its gross weight
0.2~2.6% casein and 0.04~2.5% lactalbumin.Preferably, the preparing in raw material for Ka Shida product is wrapped
It includes and accounts for whole raw material gross weights 0.1~5%, such as 0.1~3% or 0.1~2.5% PURE WHEY and 3~15% milk powder.More
Preferably, the PURE WHEY has characteristics that 50 DEG C of dissolution 10min of aqueous solution of its 5wt%, measures partial size less than 2 μ
The particle of m accounts for whole 90% or more particles, and particle of the partial size less than 1 μm accounts for whole 92% or more particles, and average grain diameter is less than 1
μm and its 5wt% 85 DEG C of stirring 10min of protein solution, measure particle of the partial size less than 2 μm account for whole particles 85% with
On, particle of the partial size less than 1 μm accounts for whole 90% or more particles, and average grain diameter is less than 1 μm.Preferably, the Ka Shida is produced
Product are prepared by grease composition of the invention.
In certain embodiments, it is used as the present invention also provides PURE WHEY or PURE WHEY and milk powder in preparation and dries
Application in sandwich or decoration the lotion of training product or candies, wherein the lotion at least has with the next item down or more
Characteristic: high-temperature baking resistant, low temperature resistant freeze thawing, it is oil-proof, do not collapse and without dismissing.Preferably, the PURE WHEY tool
Have following characteristic: 50 DEG C of dissolution 10min of aqueous solution of its 5wt%, measure particle of the partial size less than 2 μm account for whole particles 90% with
On, particle of the partial size less than 1 μm accounts for whole 92% or more particles, and average grain diameter is less than 1 μm and the albumen water of its 5wt%
85 DEG C of stirring 10min of solution, measure particle of the partial size less than 2 μm and account for whole 85% or more particles, particle of the partial size less than 1 μm accounts for
Whole 90% or more particles, and average grain diameter is less than 1 μm.Preferably, in the application, the PURE WHEY and milk powder contain
Amount is so that casein content is the 0.2~2.6% of lotion gross weight in the lotion, the content of lactalbumin is the 0.04 of lotion gross weight
~2.5%.
In certain embodiments, the present invention also provides a kind of raising Ka Shida product high-temperature baking resistant and low temperature freeze thawing
Property or prepare high-temperature baking resistant and low temperature freeze thawing Ka Shida product method, the method includes using PURE WHEY
The step of preparing the Ka Shida product with milk powder, wherein the PURE WHEY has the feature that its 5wt%'s is water-soluble
50 DEG C of dissolution 10min of liquid, measure particle of the partial size less than 2 μm and account for whole 90% or more particles, particle of the partial size less than 1 μm accounts for entirely
92% or more portion's particle, and average grain diameter measures grain less than 1 μm and 85 DEG C of stirring 10min of protein solution of its 5wt%
Particle of the diameter less than 2 μm accounts for whole 85% or more particles, and particle of the partial size less than 1 μm accounts for whole 90% or more particles, and average
Partial size is less than 1 μm.Preferably, in the method, the dosage of the PURE WHEY and milk powder makes in the Ka Shida product
Casein content is the 0.2~2.6% of Ka Shida product gross weight, the content of lactalbumin is Ka Shida product gross weight 0.04~
2.5%.In certain embodiments, in the method, to prepare the total restatement of raw material of the Ka Shida product, PURE WHEY
Content be 0.1~5%, such as 0.1~3% or 0.1~2.5%；The content of milk powder is 3~15%.
In general, the method includes using the PURE WHEY and milk powder to prepare lotion, such as stir powder with
The mixture of water is dispersed in water powder dissolution, lubricant component is added, homogeneous, gelatinization is cooling etc., so that institute be prepared
State Ka Shida product.
The sandwich high-temperature baking resistant made of grease composition of the invention and low temperature freeze thawing can be directly used as baking product folder
The heart and decoration etc., compared with prior art, mainly have the advantage that
1, emulsifying effectiveness is good: emulsifier sample high-temperature baking resistant and low temperature freeze thawing are not added yet, it is oil-proof, and it does not collapse.It is high
Sample remains unchanged fine and smooth after temperature baking, can be conveniently used for faric and incrustation of baking product etc..
2, in good taste: mouthfeel of the present invention is merrily and lightheartedly fine and smooth, non-greasy.
3, in application aspect: grease composition of the invention can be directly used for baking product, sugar after taking out under refrigerated conditions
Fruit chocolate etc. it is sandwich, without dismissing.
4, in terms of nutrition: the fat content of grease composition of the invention is substantially less than conventional center-filled product, meets
Low fat demand, and the hydrogenated oil and fat containing trans acids is not used, product is healthier.
The present invention will be hereafter illustrated in a manner of specific embodiment.It should be understood that these embodiments are only illustrative, and
The not intended to limit present invention.
The raw materials used oil of embodiment is purchased from Southseas Specialty Fats Industrial (Shanghai) Co., Ltd., and transesterification grease is using chemical ester
Exchange method, can refer to Meng Zong (" tallow plastic fat dusting mechanism and inhibit research ", Wuxi: Southern Yangtze University, 2011,
P67-68)。
Used other methods and material are that conventional method and material, material can be obtained by commercially available approach in embodiment
?.
Preparation example
Formula (data are weight percentage in table, with the total restatement of lotion) preparation embodiment 1-6 shown according to the form below 1 and right
The grease composition of ratio 1-5.Specific processing technology includes: that concentrated whey protein powder, whole milk powder are dissolved in whole water
In, 15min is stirred under the conditions of 50 DEG C of water-bath.White granulated sugar and locust bean gum are uniformly mixed, are added in above-mentioned emulsion, after continuation of insurance
Temperature stirring 10min.Converted starch, citric acid, potassium sorbate, salt are uniformly mixed, are added in above-mentioned emulsion, is stirred
10min.Oily phase is added, Silverson cutter 7000rpm shears 1min, and then lotion crosses RVA under the conditions of 200/40bar
Homogenizer, obtained lotion stir gelatinization 20min, pack, ice water cooling in boiling water bath.
Table 1
Note: content=concentrated whey protein powder × 80%+ milk powder × 20% × 20% of lactalbumin；Casein content=
Milk powder × 20% × 80%.
5% aqueous solution of each concentrated whey protein powder is measured into its partial size in 50 DEG C of stirrings after ten minutes, or at 85 DEG C
Its partial size is tested in stirring after ten minutes.Concentrated whey protein powder used is commercially available.
As a result as shown in the following table 2 and 3.
Table 2
Table 3
Test case 1
It takes a certain amount of sample to be put into piping bag, is extruded into strip and is placed on baking tray, be put into the oven of 180 DEG C of preheatings, bake
5min takes out conformality, emulsion stability and the mouthfeel of observation sauce.
It takes a certain amount of sample to be extruded into strip, is put into -18 DEG C of freezen protectives of refrigerator 3 weeks, take out sample and be put into 10 DEG C of constant temperature
Case 20 hours, observe the water-oil separating situation of sample surfaces.
In conformality result, " 5 " point indicate that conformality is good, and slight deformation is not collapsed；" 4 " point indicate that conformality is good,
Slight deformation is not collapsed；" 3 " point indicate slight deformation, there is collapsing；" 2 " point indicate Collapse Deformation than more serious；" 1 " divides table
Show complete Collapse Deformation.
In emulsion stability result, " 5 " point indicate no oil leak；" 4 " point indicate that hand touching has minimal amount of oil；" 3 " point
Indicate obvious oil droplet；" 2 " point indicate a large amount of oil droplet；" 1 " point indicates that oil leak is serious, basic water-oil separating.
In mouthfeel evaluation result, " 5 " point indicate smoother taste；" 4 " point indicate that mouthfeel is slightly coarse；" 3 " point indicate mouth
Sense is obvious coarse；" 2 " point indicate that mouthfeel is obviously coarse；" 1 " point indicates coarse mouthfeel.
In freeze-thaw stability evaluation result, " 5 " point indicate that sauce body surface absolutely not oil or elutriation go out；" 4 " point indicate
Sauce body surface has minimal amount of oil or elutriation to go out；" 3 " point indicate that sauce body surface has apparent oil or elutriation to go out；" 2 " point indicate sauce
Body surface face has a large amount of oil or elutriation to go out；" 1 " point indicates that sauce body oil or elutriation go out than more serious, and sauce body structure is seriously destroyed.
As a result as shown in table 5 below.
Table 5
This test case has investigated the influence of lactalbumin and casein content to Ka Shida sauce.The results show that lactalbumin
Emulsifying effectiveness is good, does not add emulsifier, and the emulsifying effectiveness of sample is also fine.The sample conformality added more than lactalbumin is good, bakes
Sample is oil-proof afterwards.Casein emulsifying effectiveness is bad, easy Collapse Deformation after the sample more than casein is roasting, but the resistance to height of casein
Temperature baking, mouthfeel remains unchanged fine and smooth smooth after baking.By the reasonably combined of lactalbumin and casein, high temperature resistant baking can be produced
Fat or oil composition sample roasting and that change mouth is good.
Test case 2
The grease composition of formula shown according to the form below 6 (data are weight in table) preparation comparative example 6-9.Specifically
Processing technology includes: that concentrated whey protein powder, whole milk powder are dissolved in whole water, stirs 15min under the conditions of 50 DEG C of water-bath.
White granulated sugar and locust bean gum are uniformly mixed, are added in above-mentioned emulsion, insulated and stirred 10min is continued.Converted starch, lemon
Acid, potassium sorbate, salt are uniformly mixed, and are added in above-mentioned emulsion, and 10min is stirred.Oily phase, Silverson cutter is added
7000rpm shears 1min, and then lotion crosses RVA homogenizer under the conditions of 200/40bar, and obtained lotion stirs in boiling water bath
It is gelatinized 20min, pack, ice water cooling.
The partial size of concentrated whey protein powder variation is as shown in tables 2 and 3.
Flavor by 15 testing crews for sample carries out double blind evaluation experiment, carries out grading according to 1~5 score and beats
Point, it makes even respectively.
Evaluation criterion: 5 points: milk taste is prominent, not the disagreeable taste of PURE WHEY；4 points: milk taste is prominent, does not have substantially
The disagreeable taste of PURE WHEY；3: having some milk tastes, do not protrude, hence it is evident that have the bad flavor of PURE WHEY；2: milk taste is not
Obviously, the bad flavor of PURE WHEY is prominent；1: there is no milk taste, the bad flavor of PURE WHEY is prominent.
Evaluation result is as shown in table 6.
Table 6
Claims (10)
1. a kind of grease composition, contains casein and lactalbumin, wherein casein content be composition gross weight 0.2~
2.6%, the content of lactalbumin is the 0.04~2.5% of composition gross weight；Preferably, in the grease composition casein with
The weight ratio of lactalbumin is less than 4, and preferably smaller than 2, more preferably less than 1, most preferably 0.2~0.8.
2. grease composition as claimed in claim 1, which is characterized in that the lactalbumin in the grease composition comes from
Following PURE WHEY: 50 DEG C of dissolution 10min of aqueous solution of PURE WHEY 5wt% measure particle of the partial size less than 2 μm and account for
Whole 90% or more particles, particle of the partial size less than 1 μm accounts for whole 92% or more particles, and average grain diameter is less than 1 μm；With the cream
85 DEG C of stirring 10min of protein solution of albumin powder 5wt%, measure particle of the partial size less than 2 μm account for whole particles 85% with
On, particle of the partial size less than 1 μm accounts for whole 90% or more particles, and average grain diameter is less than 1 μm.
3. grease composition as claimed in claim 1, which is characterized in that the grease composition contain PURE WHEY and
Milk powder, wherein the content of the PURE WHEY and milk powder makes casein content in the grease composition be composition gross weight
0.2~2.6%, 0.04~2.5% that the content of lactalbumin is composition gross weight；Preferably, the PURE WHEY
50 DEG C of dissolution 10min of aqueous solution of 5wt%, measure particle of the partial size less than 2 μm and account for whole 90% or more particles, partial size is less than 1 μ
The particle of m accounts for whole 92% or more particles, and average grain diameter is less than 1 μm and 85 DEG C of the protein solution stirrings of its 5wt%
10min measures particle of the partial size less than 2 μm and accounts for whole 85% or more particles, and particle of the partial size less than 1 μm accounts for whole particles 90%
More than, and average grain diameter is less than 1 μm.
4. the grease composition as described in any one of claims 1-3, which is characterized in that the oil in the grease composition
Rouge contains: palm oil and its point mentioning product, sodium laurate grease and its point mentions in product, animal fat and liquid plant grease
One or more mixtures；With the optional transesterification grease for accounting for lubricant component gross weight 0.5~10%, it is preferably selected from palm class
Grease and/or its point mention product and sodium laurate grease and/or its point mentions the transesterification grease of product；
Preferably, the liquid vegetable oil is soybean oil, sunflower oil, high oleic sunflower oil, corn oil, coconut oil, vegetable seed
Oil, Canola Oil, peanut oil, sesame oil, olive oil, walnut oil, cottonseed oil, Oleum Verniciae fordii, linseed oil, castor oil, safflower
Seed oil, camellia seed oil, rice bran oil, walnut oil, pumpkin seed oil, grape seed oil, evening primrose oil, Fructus Zanthoxyli oil, apricot kernel oil, wheat
Any one in bud oil and Purple Perilla Seed Oil or any a variety of mixture；Preferably, the grease contains soybean oil and palm
Liquid oil, the weight ratio of the two are 12:1 to 5:1.
5. the grease composition as described in any one of claims 1-4, which is characterized in that also contain in the grease composition
There are starch, colloid, sweetener, water, optional flavor substance and optional food additives；
Preferably, with the total restatement of grease composition, the content of the starch is 2~10%；It is described with the total restatement of grease composition
The content of colloid is 0.05~5%；With the total restatement of grease composition, the content of the sweetener is 5~40%；It is combined with grease
The total restatement of object, the content of water are 30~60%.
6. the grease composition as described in any one of claims 1-5, which is characterized in that the grease composition includes oil
Phase and water phase, wherein oil mutually accounts for the 10~30% of composition weight, and water phase accounts for the 70~90% of composition weight；
Preferably, with the total restatement of grease composition, the water phase contains:
Starch: 2~10%；
Colloid: 0.01~5%, such as 0.02~5% or 0.05~5%；
Sweetener: 5~40%；
Water: 30~60%；
PURE WHEY: 0.1~5%, such as 0.1~3% or 0.1~2.5%；
Milk powder: 3~15%；With
Flavor substance: 0~10%.
7. a kind of Ka Shida product, which is characterized in that the Ka Shida product is by oil of any of claims 1-6
Water composition is prepared.
8. a kind of sandwich or decoration of food, contains grease composition or right described in any one of claims 1-6
It is required that Ka Shida product described in 7, or the grease composition as described in any one of claims 1-6 or claim 7 institute
The Ka Shida product stated is made；Preferably, described sandwich or decoration is the sandwich or decoration of product of baking and banking up with earth or candies.
9. application selected from the following:
(1) grease composition described in any one of claims 1-6 mounts colored, stuffed, candy and stirring in preparation baking product
Application in dough；
(2) PURE WHEY or PURE WHEY and milk powder are used as the sandwich or decoration of product of baking and banking up with earth or candies in preparation
Application in fat or oil composition, wherein the fat or oil composition at least has following one or more characteristics: high-temperature baking resistant,
Low temperature resistant freeze thawing, it is oil-proof, do not collapse and without dismissing；Wherein, 50 DEG C of the aqueous solution of PURE WHEY 5wt% dissolutions
10min measures particle of the partial size less than 2 μm and accounts for whole 90% or more particles, and particle of the partial size less than 1 μm accounts for whole particles 92%
More than, and average grain diameter measures of the partial size less than 2 μm less than 1 μm and 85 DEG C of stirring 10min of protein solution of its 5wt%
Grain accounts for whole 85% or more particles, and particle of the partial size less than 1 μm accounts for whole 90% or more particles, and average grain diameter is less than 1 μm；It is excellent
Selection of land, in the application, the content of the PURE WHEY and milk powder makes middle casein content in the grease composition be group
The 0.2~2.6% of conjunction object gross weight, the content of lactalbumin is the 0.04~2.5% of composition gross weight.
10. a kind of method for the Ka Shida product for preparing high-temperature baking resistant and low temperature freeze thawing, the method includes mixing to stir
That mixes the Ka Shida product prepares raw material, homogeneous, gelatinization and the step of cooling, which is characterized in that the raw material includes whey
Albumen powder and milk powder, wherein the PURE WHEY has the feature that 50 DEG C of dissolution 10min of aqueous solution of its 5wt%, surveys
It obtaining particle of the partial size less than 2 μm and accounts for whole 90% or more particles, particle of the partial size less than 1 μm accounts for whole 92% or more particles, and
Average grain diameter measures particle of the partial size less than 2 μm and accounts for less than 1 μm and 85 DEG C of stirring 10min of protein solution of its 5wt%
Whole 85% or more particles, particle of the partial size less than 1 μm accounts for whole 90% or more particles, and average grain diameter is less than 1 μm；
Preferably, the dosage of the PURE WHEY and milk powder makes casein content in the Ka Shida product be Ka Shida production
The 0.2~2.6% of product gross weight, the content of lactalbumin is the 0.04~2.5% of Ka Shida product gross weight；Or preferably, with system
The total restatement of raw material of the standby Ka Shida product, the content of PURE WHEY are 0.1~5%, such as 0.1~3% or 0.1~
2.5%；The content of milk powder is 3~15%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711383358.7A CN109938115B (en) | 2017-12-20 | 2017-12-20 | Oil-water composition and use thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711383358.7A CN109938115B (en) | 2017-12-20 | 2017-12-20 | Oil-water composition and use thereof |
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| CN109938115B CN109938115B (en) | 2022-10-11 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113115821A (en) * | 2019-12-30 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Structured emulsions containing polypeptides |
| CN113115821B (en) * | 2019-12-30 | 2024-07-05 | 丰益(上海)生物技术研发中心有限公司 | Structured emulsions containing polypeptides |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154612A (en) * | 1994-12-01 | 1996-06-18 | Asahi Foods Kk | Whipping cream having low fat content, good acid resistance and good freezing resistance and its production |
| CN105473000A (en) * | 2013-08-19 | 2016-04-06 | 株式会社钟化 | Whipped cream and method for producing same |
-
2017
- 2017-12-20 CN CN201711383358.7A patent/CN109938115B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08154612A (en) * | 1994-12-01 | 1996-06-18 | Asahi Foods Kk | Whipping cream having low fat content, good acid resistance and good freezing resistance and its production |
| US5609904A (en) * | 1994-12-01 | 1997-03-11 | Asahi Foods Co., Ltd. | Whipping cream compositions possessing a lowered fat content and improved acid resistance and freeze resistance, and process for producing the same |
| CN105473000A (en) * | 2013-08-19 | 2016-04-06 | 株式会社钟化 | Whipped cream and method for producing same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113115821A (en) * | 2019-12-30 | 2021-07-16 | 丰益(上海)生物技术研发中心有限公司 | Structured emulsions containing polypeptides |
| CN113115821B (en) * | 2019-12-30 | 2024-07-05 | 丰益(上海)生物技术研发中心有限公司 | Structured emulsions containing polypeptides |
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| CN109938115B (en) | 2022-10-11 |
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