CN110495600A - A kind of preparation method of curdling glue - Google Patents
A kind of preparation method of curdling glue Download PDFInfo
- Publication number
- CN110495600A CN110495600A CN201810480335.6A CN201810480335A CN110495600A CN 110495600 A CN110495600 A CN 110495600A CN 201810480335 A CN201810480335 A CN 201810480335A CN 110495600 A CN110495600 A CN 110495600A
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- China
- Prior art keywords
- preparation
- curdling glue
- glue according
- curdling
- gel
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- Pending
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- 238000002360 preparation method Methods 0.000 title claims abstract description 42
- 239000003292 glue Substances 0.000 title claims description 74
- 235000021240 caseins Nutrition 0.000 claims abstract description 71
- 239000005018 casein Substances 0.000 claims abstract description 70
- 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 claims abstract description 70
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 238000004132 cross linking Methods 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229910001424 calcium ion Inorganic materials 0.000 claims abstract description 15
- 239000002738 chelating agent Substances 0.000 claims abstract description 14
- 239000000693 micelle Substances 0.000 claims description 23
- UYUXSRADSPPKRZ-SKNVOMKLSA-N D-glucurono-6,3-lactone Chemical group O=C[C@H](O)[C@H]1OC(=O)[C@@H](O)[C@H]1O UYUXSRADSPPKRZ-SKNVOMKLSA-N 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 17
- 238000000265 homogenisation Methods 0.000 claims description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 5
- 230000020477 pH reduction Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 102000030523 Catechol oxidase Human genes 0.000 claims description 2
- 108010031396 Catechol oxidase Proteins 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 102000003992 Peroxidases Human genes 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 claims description 2
- 241000186660 Lactobacillus Species 0.000 claims 1
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 14
- 235000013365 dairy product Nutrition 0.000 abstract description 11
- 239000006071 cream Substances 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000020167 acidified milk Nutrition 0.000 abstract description 2
- 102000011632 Caseins Human genes 0.000 description 62
- 108010076119 Caseins Proteins 0.000 description 62
- 239000000499 gel Substances 0.000 description 26
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 21
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 20
- 229950002441 glucurolactone Drugs 0.000 description 18
- 238000004088 simulation Methods 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 11
- 229910000160 potassium phosphate Inorganic materials 0.000 description 10
- 235000011009 potassium phosphates Nutrition 0.000 description 10
- 239000002994 raw material Substances 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 239000008367 deionised water Substances 0.000 description 7
- 229910021641 deionized water Inorganic materials 0.000 description 7
- 238000004090 dissolution Methods 0.000 description 7
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 6
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 6
- 239000001508 potassium citrate Substances 0.000 description 5
- 229960002635 potassium citrate Drugs 0.000 description 5
- 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 5
- 235000011082 potassium citrates Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- SCVFZCLFOSHCOH-UHFFFAOYSA-M potassium acetate Chemical compound [K+].CC([O-])=O SCVFZCLFOSHCOH-UHFFFAOYSA-M 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 229940097043 glucuronic acid Drugs 0.000 description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 description 3
- 229910000027 potassium carbonate Inorganic materials 0.000 description 3
- 239000001103 potassium chloride Substances 0.000 description 3
- 235000011164 potassium chloride Nutrition 0.000 description 3
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 3
- 229910052939 potassium sulfate Inorganic materials 0.000 description 3
- 235000011151 potassium sulphates Nutrition 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- 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 3
- 238000012360 testing method Methods 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 235000011056 potassium acetate Nutrition 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 229940021722 caseins Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- KCIDZIIHRGYJAE-YGFYJFDDSA-L dipotassium;[(2r,3r,4s,5r,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] phosphate Chemical compound [K+].[K+].OC[C@H]1O[C@H](OP([O-])([O-])=O)[C@H](O)[C@@H](O)[C@H]1O KCIDZIIHRGYJAE-YGFYJFDDSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000010494 dissociation reaction Methods 0.000 description 1
- 230000005593 dissociations Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003822 epoxy resin Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920000647 polyepoxide Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention belongs to dairy products technical fields, and in particular to a kind of preparation method of acidified milk gel.Cream gel process for preparing provided by the invention, by sufficiently being dissociated using calcium ion chelator to milk and casein solution, release after more connection sites again with crosslinking enzyme crosslinking, it can be improved cross-link intensity, and then the compactness and homogeneity for being acidified the network structure of formed gel are improved, final acquisition intensity is higher, the better cream gel products of water lock.Compared with being acidified the gel products of formation after directly carrying out enzyme crosslinking to casein solution in the prior art, method provided by the present invention can obtain that network structure is finer and close, and intensity is higher, the better newborn gel products of water lock.To which finally obtained dairy products not only solve Separating out Water, also make mouthfeel more Q bullet, there is chewiness.
Description
Technical field
The invention belongs to dairy products technical fields, and in particular to a kind of preparation method of acidified milk gel.
Background technique
The dairy products such as Yoghourt, the cheese of people's daily consumption are obtained after milk forms curdling glue.Curdling glue it is micro-
The problem of seeing structure and mode of appearance will have a direct impact on the appearance and mouthfeel of dairy products, and microstructure curdling glue is easily broken and bleed
The main reason for being maximum two factors of influence, leading to both of these problems is the densification that curdling glue is formed by network structure
Degree, uniformity and stability are poor.
Curdling glue is flocculated by protein in cream and is obtained.The highest protein of content is casein in cream, accounts for about Tot Prot
76~86%, be broadly divided into tetra- seed type of as1, as2, β and k, these caseins and a certain number of micella calcium phosphate with
Non-covalent bond combines, and just constitutes and is stabilized protein polymer -- casein micelles.K junket positioned at casein micelles periphery
Albumen only has 1 phosphate, 14 carboxyls.It is sensitive to calcium ions precipitate that this chemical structure is not easy molecule, and have compared with
Strong hydrophilic ability, the interaction of casein micelles inner hydrophobic makes it have a consumingly cohesion trend in addition, finally makes
Casein micelles still keep space structure to stablize under the conditions of high concentration physiology calcium.When the hydrophilic ability and electrostatic of k casein are denounceed
When power changes, micellar space stable structure layer is destroyed, or even collapse, casein micelles start to agglomerate, be formed
Curdling glue.When the network structure of curdling glue is not fine and close enough, uniform and when stablizing, it will lead to that dairy products are easily broken and bleed asked
Topic.
The problem of in order to improve easily broken curdling glue and bleed, improves the mouthfeel of dairy products, some additives such as gelatin, card
It draws glue, agar etc. to be added into dairy products to improve the stability of gel structure, and reduces the bleed of curdling glue.However as disappearing
Take the change of idea, consumer more favors in the wholefood for containing less additive, so R&D personnel endeavours at present
In the even completely no added newborn gel product of production low content additive to meet consumer demand, market competition is improved
Power.Such as Chinese patent literature CN105533119A discloses a kind of preparation method of fruity acid gel, the technology by using
After glutamine enzymatic casein crosslinks, then casein dispersion liquid carried out mixing homogeneous with dilute cream or vegetable oil,
Fruit juice is added, glucurone is then added and fruity gel is made.
No matter the formation of guaranteed milk gel has of crucial importance to traditional dairy products or pattern dairy products newly developed
Theoretical value and economic significance.Currently, there is still a need for further researchs for Mechanism of rearrangement when newborn gel-forming in gel network.Cause
How this, form guaranteed milk gel, optimizes its microstructure and reduces the bleed of newborn gel products, is still current art technology
Personnel's hot issue urgently to be resolved.
Summary of the invention
It is an object of the invention to solve the defect of the easy bleed of protein curdling glue epoxy resin in the prior art, and then provide
A method of prepare that water lock ability is strong and gel network structure is fine and close, the curdling glue of mouthfeel Q bullet.
Above-mentioned purpose of the invention is achieved through the following technical solutions:
A kind of preparation method of curdling glue, including,
Homogeneous is carried out to milk or casein solution；
Calcium ion chelator is added, is stood after mixing；
Cross-linking enzyme is added to be crosslinked；
Acidification forms gel.
After the calcium ion chelator is added, 10~15min is stirred, stands 10min.
The speed of the stirring is not higher than 1000r/min.
The temperature of the homogeneous is 50~60 DEG C, and homogenization pressure is 20~40MPa.
Before calcium ion chelator is added, the temperature of the milk or casein solution is not higher than 30 DEG C；
Preferably, the temperature is not higher than 20 DEG C.
The calcium ion chelator includes one of strong base-weak acid salt, citric acid, phosphoric acid or a variety of.
The strong base-weak acid salt includes one of phosphate, citrate and acetate or a variety of.
Casein concentration is 1.8~4wt% in the casein solution.
The weight ratio of the calcium ion chelator and the milk or casein solution is 0.003:1~0.01:1.
Casein micelles powder using mass fraction not less than 90% prepares casein solution.
Casein solution is prepared as solvent using simulation ultrafiltrate, contains phosphoric acid hydrogen in every kilogram of simulation ultrafiltrate
1.5~1.7g of dipotassium, 1~1.2g of potassium citrate, 2~2.2g of sodium citrate, 0.1~0.3g of potassium sulfate, calcium chloride 1.2~
1.4g, 0.6~0.8g of magnesium chloride, 0.2~0.4g of potassium carbonate, 0.5~0.7g of potassium chloride, remaining is deionized water.
The cross-linking enzyme is glutamine transaminage, peroxidase and polyphenol oxidase；And/or
The temperature of the crosslinking is 40~45 DEG C, and crosslinking time is 1~3h；And/or
When the crosslinking, the enzyme activity of cross-linking enzyme is 360~440u/kg in solution.
Acidulant is added to form gel.
The acidulant is glucurone.
The dosage of the acidulant is 1.2~1.5wt% of newborn gel products.
Acidification is carried out using zymophyte and forms gel.
The zymophyte includes one of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus or a variety of.
The present invention can be used simulation ultrafiltrate as solvent and prepare casein solution, contain in every kilogram of simulation ultrafiltrate
There are 1.5~1.7g of dipotassium hydrogen phosphate, 1~1.2g of potassium citrate, 2~2.2g of sodium citrate, 0.1~0.3g of potassium sulfate, calcium chloride
1.2~1.4g, 0.6~0.8g of magnesium chloride, 0.2~0.4g of potassium carbonate, 0.5~0.7g of potassium chloride, remaining is deionized water.
Technical solution provided by the invention has the advantages that
1. cream gel process for preparing provided by the invention, discovery pass through molten to milk or casein using calcium ion chelator
Liquid carries out crosslinking again after being handled and acidification forms gel, can obtain that intensity is higher, the better newborn gel products of water lock.
This is because calcium ion chelator enables to casein micelles sufficiently to dissociate, more connection sites are released, it is sharp again at this time
Be crosslinked with cross-linking enzyme, can be improved cross-link intensity, the final compactness for improving the network structure for being acidified formed gel with
Homogeneity.
Compared with being acidified the gel products of formation after directly carrying out enzyme crosslinking to milk or casein solution in the prior art,
Method provided by the present invention can obtain that network structure is finer and close, and intensity is higher, the better newborn gel products of water lock.To
Finally obtained dairy products not only solve Separating out Water, also make mouthfeel more Q bullet, have chewiness.
2. cream gel process for preparing provided by the invention can by preferred strong base-weak acid salt as calcium ion chelator
Dissociation degree is further increased, more sites is discharged for being crosslinked enzyme crosslinking, obtains more good gel network structure.In addition,
By preferred TG enzyme, glucurone etc. makes gained curdling glue more meet food safety requirements；Pass through preferred mass score
Casein micelles powder not less than 90% prepares casein solution, be capable of providing more good albumen and be conducive to more cause
Close, uniform gel structure is formed；By preferably simulating ultrafiltrate, can not only casein preferably be dissolved, also supplement
The content of microelement in milk, so that curdling glue nutritive value further increases.
The present invention also novelty has used Texture instrument and freezing two kinds of means of testing of scanning electron microscope, has carried out to product macro
It sees and microcosmic both sides characterizes.
Detailed description of the invention
Fig. 1 is the texture spectrogram of 1 gained curdling glue of embodiment；
Fig. 2 is the scanning electron microscope (SEM) photograph of 1 gained curdling glue of embodiment；
Fig. 3 is the texture spectrogram of 2 gained curdling glue of embodiment；
Fig. 4 is the scanning electron microscope (SEM) photograph of 2 gained curdling glue of embodiment；
Fig. 5 is the texture spectrogram of 3 gained curdling glue of embodiment；
Fig. 6 is the scanning electron microscope (SEM) photograph of 3 gained curdling glue of embodiment；
Fig. 7 is the texture spectrogram of 4 gained curdling glue of embodiment；
Fig. 8 is the scanning electron microscope (SEM) photograph of 4 gained curdling glue of embodiment；
Fig. 9 is the texture spectrogram of 5 gained curdling glue of embodiment；
Figure 10 is the scanning electron microscope (SEM) photograph of 5 gained curdling glue of embodiment；
Figure 11 is the texture spectrogram of 6 gained curdling glue of embodiment；
Figure 12 is the scanning electron microscope (SEM) photograph of 6 gained curdling glue of embodiment；
Figure 13 is the texture spectrogram of 7 gained curdling glue of embodiment；
Figure 14 is the scanning electron microscope (SEM) photograph of 7 gained curdling glue of embodiment.
Figure 15 is the texture spectrogram of 1 gained curdling glue of comparative example；
Figure 16 is the scanning electron microscope (SEM) photograph of 1 gained curdling glue of comparative example；
Figure 17 is the texture spectrogram of 2 gained curdling glue of comparative example；
Figure 18 is the scanning electron microscope (SEM) photograph of 2 gained curdling glue of comparative example.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with attached drawing, it is clear that described implementation
Example is a part of the embodiment of the present invention, instead of all the embodiments.In addition, invention described below different embodiments
Involved in technical characteristic can be combined with each other as long as they do not conflict with each other.
Embodiment 3, embodiment 4 and embodiment 5 prepare casein solution, every kilogram of simulation ultrafiltration using simulation ultrafiltrate
Contain dipotassium hydrogen phosphate 1.6g, potassium citrate 1g, sodium citrate 2g, potassium sulfate 0.3g, calcium chloride 1.2g, magnesium chloride in liquid
0.8g, potassium carbonate 0.4g, potassium chloride 0.5g, remaining is deionized water.Use glutamine transaminage (TG enzyme, enzyme activity 200u/
g)。
Embodiment 1
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Milk 973g, potassium phosphate 10g, glutamine transaminage 2g, glucurone 15g.
Specific preparation step includes,
Homogeneous is carried out to milk, homogenizing temperature is 50 DEG C, homogenization pressure 20MPa.
After casein solution after homogeneous is cooled to room temperature, potassium phosphate is added, stirs 10min, stands 10min.
Glutamine transaminage is added to above-mentioned solution, is crosslinked 3h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 265mN.
Embodiment 2
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Milk 984.5g, potassium phosphate 3g, glutamine transaminage 0.5g, glucurone 12g.
Specific preparation step includes,
Homogeneous is carried out to milk, homogenizing temperature is 55 DEG C, homogenization pressure 40MPa.
After casein solution after homogeneous is cooled to 30 DEG C, potassium phosphate is added, stirs 15min, stands 10min.
Glutamine transaminage is added to above-mentioned solution, is crosslinked 2h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 179mN.
Embodiment 3
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Casein micelles powder (mass fraction 90%) 30g, potassium phosphate 5g, glutamine transaminage 1g, in glucuronic acid
The above-mentioned simulation ultrafiltrate of ester 13g and 951g.
Specific preparation step includes,
Casein micelles powder is dissolved in simulation ultrafiltrate and is configured to casein solution, 45 DEG C of solution temperature, when dissolution
Between 2h.
Homogeneous is carried out to gained casein solution, homogenizing temperature is 60 DEG C, homogenization pressure 25MPa.
Casein solution after homogeneous is cooled to 20 DEG C hereinafter, potassium phosphate is added, and 10~15min of stirring is stood
10min。
Glutamine transaminage is added to above-mentioned solution, is crosslinked 3h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 189mN.
Embodiment 4
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Casein micelles powder (mass fraction 90%) 40g, potassium citrate 10g, glutamine transaminage 2g, glucuronic acid
The above-mentioned simulation ultrafiltrate of lactone 15g and 933g.
Specific preparation step includes,
Casein micelles powder is dissolved in simulation ultrafiltrate and is configured to casein solution, 45 DEG C of solution temperature, when dissolution
Between 2h.
Homogeneous is carried out to gained casein solution, homogenizing temperature is 60 DEG C, homogenization pressure 25MPa.
After casein solution after homogeneous is cooled to room temperature, potassium citrate is added, stirs 10~15min, stands
10min。
Glutamine transaminage is added to above-mentioned solution, is crosslinked 2h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 149mN.
Embodiment 5
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Casein micelles powder (mass fraction 90%) 40g, potassium acetate 10g, glutamine transaminage 2g, in glucuronic acid
The above-mentioned simulation ultrafiltrate of ester 15g and 933g.
Specific preparation step includes,
Casein micelles powder is dissolved in simulation ultrafiltrate and is configured to casein solution, 45 DEG C of solution temperature, when dissolution
Between 2h.
Homogeneous is carried out to gained casein solution, homogenizing temperature is 60 DEG C, homogenization pressure 25MPa.
After casein solution after homogeneous is cooled to room temperature, potassium acetate is added, stirs 10~15min, stands 10min.
Glutamine transaminage is added to above-mentioned solution, is crosslinked 3h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 145mN.
Embodiment 6
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Casein micelles powder (mass fraction 90%) 30g, phosphoric acid 5g, glutamine transaminage 1g, glucurone
13g and 951g deionized water.
Specific preparation step includes,
Casein micelles powder is dissolved in deionized water and is configured to casein solution, 45 DEG C of solution temperature, dissolution time
2h。
Homogeneous is carried out to gained casein solution, homogenizing temperature is 60 DEG C, homogenization pressure 25MPa.
After casein solution after homogeneous is cooled to room temperature, phosphoric acid is added, stirs 10~15min, stands 10min.
Glutamine transaminage is added to above-mentioned solution, is crosslinked 1h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 163mN.
Embodiment 7
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Casein micelles powder (mass fraction 90%) 30g, potassium phosphate 5g, glutamine transaminage 1g, bulgarian milk bar
Bacterium seed liquor 13g and 951g deionized water.
Specific preparation step includes,
Casein micelles powder is dissolved in deionized water and is configured to casein solution, 45 DEG C of solution temperature, dissolution time
2h。
Homogeneous is carried out to gained casein solution, homogenizing temperature is 60 DEG C, homogenization pressure 25MPa.
After casein solution after homogeneous is cooled to room temperature, potassium phosphate is added, stirs 10~15min, stands 10min.
Glutamine transaminage is added to above-mentioned solution, is crosslinked 3h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 20 DEG C, lactobacillus bulgaricus seed liquor is added, then be placed at 35~45 DEG C and be left to ferment 4
~6h is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 203mN.
Embodiment 8
Present embodiments provide a kind of preparation method of curdling glue.
The raw material used includes:
Milk 973g, potassium phosphate 10g, glutamine transaminage 2g, glucurone 15g.
Specific preparation step includes,
Homogeneous is carried out to milk, homogenizing temperature is 50 DEG C, homogenization pressure 20MPa.
After milk after homogeneous is cooled to 20 DEG C, potassium phosphate is added, stirs 10min, stands 10min.
Glutamine transaminage is added to above-mentioned solution, is crosslinked 3h in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by the present embodiment is 259mN.
Comparative example 1
This comparative example provides a kind of preparation method of curdling glue
The raw material used includes:
Casein micelles powder (mass fraction 90%) 40g, glucurone 15g, simulation ultrafiltration used in embodiment 1
Liquid 945g.
Specific preparation step includes,
Casein micelles powder is dissolved in simulation ultrafiltrate and is configured to casein solution, 60 DEG C of solution temperature, when dissolution
Between 2h.
Homogeneous is carried out to gained casein solution, homogenizing temperature is 55 DEG C, homogenization pressure 20MPa.
After casein solution after homogeneous is cooled to room temperature, glucurone is added, feed rate is controlled in 2g/
Min, then be placed at 42 DEG C and stand 6h, it is cooled to 4 DEG C.
The intensity of curdling glue obtained by this comparative example is 74mN.
Comparative example 2
This comparative example provides a kind of preparation method of curdling glue.
The raw material used includes:
Casein micelles powder (mass fraction 90%) 40g, glutamine transaminage 2g, glucurone 15g and
The above-mentioned simulation ultrafiltrate of 943g.
Specific preparation step includes,
Casein micelles powder is dissolved in simulation ultrafiltrate and is configured to casein solution, 45 DEG C of solution temperature, when dissolution
Between 2h.
Homogeneous is carried out to gained casein solution, homogenizing temperature is 55 DEG C, homogenization pressure 20MPa.
Glutamine transaminage is added to above-mentioned solution, it is full cross-linked in 40~45 DEG C of water-bath.
Acquired solution is cooled to 4~10 DEG C, glucurone is added, feed rate is controlled in 1~2g/min, then is set
4~6h is stood at 35~45 DEG C, is cooled to 4~10 DEG C.
The intensity of curdling glue obtained by this comparative example is 108mN.
The resulting curdling glue of embodiment 1-7 and comparative example 1-2 is detected.Gel is detected using TA-XT2 type Texture instrument
Intensity, test chart are shown in Fig. 1, Fig. 3, Fig. 5, Fig. 7, Fig. 9, Figure 11, Figure 13, Figure 15 and Figure 17 respectively.Using HITACHI S-3000N
Type freeze scanning electron microscopic observation curdling glue microcosmos network structure, electromicroscopic photograph be respectively Fig. 2, Fig. 4, Fig. 6, Fig. 8, Figure 10, Figure 12,
Figure 14, Figure 16 and Figure 18.
From test result as can be seen that the newborn gel products being prepared using the method that invention provides, intensity are more existing
Curdling glue obtained by technology improves 1~3 times, and network structure is obvious close and uniform, can reduce and avoid the bleed phenomenon of gel.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
Variation is still in the protection scope of this invention.
Claims (16)
1. a kind of preparation method of curdling glue, which is characterized in that including,
Homogeneous is carried out to milk or casein solution；
Calcium ion chelator is added, is stood after mixing；
Cross-linking enzyme is added to be crosslinked；
Acidification forms gel.
2. the preparation method of curdling glue according to claim 1, which is characterized in that after the calcium ion chelator is added,
10~15min is stirred, 10min is stood.
3. the preparation method of curdling glue according to claim 2, which is characterized in that the speed of the stirring is not higher than
1000r/min。
4. the preparation method of curdling glue according to claim 1-3, which is characterized in that the temperature of the homogeneous is
50~60 DEG C, homogenization pressure is 20~40MPa.
5. the preparation method of curdling glue according to claim 1-4, which is characterized in that calcium ion chelator is added
Before, the temperature of the milk or casein solution is not higher than 30 DEG C；
Preferably, the temperature is not higher than 20 DEG C.
6. the preparation method of curdling glue according to claim 1-5, which is characterized in that the calcium ion chelator
Including one of strong base-weak acid salt, citric acid, phosphoric acid or a variety of.
7. the preparation method of curdling glue according to claim 1-6, which is characterized in that the strong base-weak acid salt packet
Include one of phosphate, citrate and acetate or a variety of.
8. the preparation method of curdling glue according to claim 1-7, which is characterized in that in the casein solution
Casein concentration is 1.8~4wt%.
9. the preparation method of curdling glue according to claim 1-8, which is characterized in that the calcium ion chelator
It is 0.003:1~0.01:1 with the weight ratio of the milk or casein solution.
10. the preparation method of -9 described in any item curdling glue according to claim 1, which is characterized in that not using mass fraction
Casein micelles powder lower than 90% prepares the casein solution.
11. the preparation method of -10 described in any item curdling glue according to claim 1, which is characterized in that the cross-linking enzyme is paddy
Glutamine transaminase, peroxidase and polyphenol oxidase；And/or
The temperature of the crosslinking is 40~45 DEG C, and crosslinking time is 1~3h；And/or
When the crosslinking, the enzyme activity of cross-linking enzyme is 360~440u/kg in solution.
12. the preparation method of curdling glue according to claim 11, which is characterized in that acidulant is added to form gel.
13. the preparation method of curdling glue according to claim 12, which is characterized in that the acidulant is glucuronic acid
Lactone.
14. the preparation method of curdling glue according to claim 12 or 13, which is characterized in that the dosage of the acidulant is
1.2~1.5wt% of newborn gel products.
15. the preparation method of -14 described in any item curdling glue according to claim 1, which is characterized in that carried out using zymophyte
Acidification forms gel.
16. the preparation method of curdling glue according to claim 15, which is characterized in that the zymophyte includes Bulgaria
One of lactobacillus, streptococcus thermophilus, lactobacillus acidophilus are a variety of.
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| CN113397157A (en) * | 2020-03-16 | 2021-09-17 | 湖南农业大学 | Double-layer milk gel for enhancing cream feeling and preparation method and application thereof |
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