CN110786382A - Dairy product containing conjugated linoleic acid glyceride and preparation method thereof - Google Patents
Dairy product containing conjugated linoleic acid glyceride and preparation method thereof Download PDFInfo
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- CN110786382A CN110786382A CN201810870144.0A CN201810870144A CN110786382A CN 110786382 A CN110786382 A CN 110786382A CN 201810870144 A CN201810870144 A CN 201810870144A CN 110786382 A CN110786382 A CN 110786382A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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Abstract
The invention relates to a dairy product containing conjugated linoleic acid glyceride and a preparation method thereof. The dairy product of the invention comprises: milk or skimmed milk, conjugated linoleic acid glyceride, antioxidant, stabilizer, emulsifier, shea jam or shea butter powder and cheese powder. According to the invention, the dairy product containing the conjugated linoleic acid glyceride with excellent taste is prepared by considering the formula and the process of the dairy product added with the conjugated linoleic acid glyceride. In the formula, the oil feeling of the conjugated linoleic acid glyceride is covered by adding avocado and cheese. Because the avocado has an oily feeling and cheese has a slightly salty taste, the addition of the two substances enables the oily feeling of the conjugated linoleic acid glyceride in the final product to be covered, and the mouthfeel of the final product is better. Technologically, the conjugated linoleic acid glyceride is added into milk, homogenized at 40-50 deg.c and mixed with material liquid of stabilizing agent to avoid long time heating and reduce the technological loss of conjugated linoleic acid glyceride.
Description
Technical Field
The invention relates to a dairy product containing conjugated linoleic acid glyceride and a preparation method thereof, in particular to a liquid dairy product containing conjugated linoleic acid glyceride and a preparation method thereof.
Background
Conjugated linoleic acid glyceride was approved as a new resource food in 2009, No. 12 notice of the Ministry of health. Conjugated linoleic acid is a mixture of a pair of isomers: 9 cis, 11 trans-octadecadienoic acid ((9c,11t) -octadeca-9,11-dienoic acid), and 10 trans, 12 cis-octadecadienoic acid ((10t,12c) -octadeca-10,12-dienoic acid). Conjugated linoleic acid was initially found in beef, and was later found in the adipose tissue and milk fat of various ruminants. The conjugated linoleic acid has certain physiological activity in the aspects of inhibiting tumor growth, promoting fat oxidation, inhibiting adipocyte generation, enhancing immune response and the like through preclinical researches such as in-vitro experiments, animal experiments and the like. Clinical studies further confirm the health functions of the conjugated linoleic acid component in reducing body fat, shaping body, and so it becomes an important direction to apply the conjugated linoleic acid as a functional component to dietary supplements for weight management.
However, conjugated linoleic acid is easily oxidized and has a bad taste when it exists in the form of free fatty acid. The linoleic acid is converted into two isomer components of the conjugated linoleic acid in a ratio of 1:1 by a conjugation process in industry, thereby solving the problem of industrial source of the conjugated linoleic acid.
The conjugated linoleic acid glyceride generated by taking the safflower seed oil as the source has good stability, milder smell and taste and is easier to be absorbed by human bodies while keeping the physiological function and the nutritional function of the conjugated linoleic acid.
However, the conjugated linoleic acid glyceride is also an oil and fat, and is not dissolved when added into an oil-in-water (O/W) emulsion such as milk, and when the addition amount is more than 0.17%, a layer of oil and fat is obviously formed on the upper layer of the milk, so that the taste of the product is poor, and the conjugated linoleic acid glyceride is easily oxidized to generate an unpleasant smell. Due to the technical difficulty, no milk added with the conjugated linoleic acid glyceride exists in the market.
The conjugated linoleic acid glyceride is added into the dairy product as a dietary supplement, so that the functional dairy product containing the conjugated linoleic acid glyceride can be obtained.
① product taste is generally poor, when the addition amount of the conjugated linoleic acid glyceride reaches 6 per thousand, the product has obvious unpleasant oil and fat taste, ② in the production process, because the feeding temperature is low, the problem that the conjugated linoleic acid glyceride can not be dissolved in the feed liquid exists, the heating time of the conjugated linoleic acid glyceride is long, and because the type and the proportion of the antioxidant are different and the feeding sequence of the antioxidant is different, the conjugated linoleic acid glyceride added in advance can be decomposed and destroyed.
In addition, in the prior art, 10-30 parts of conjugated linoleic acid microcapsule powder is specifically added, and during the preparation of the conjugated linoleic acid microcapsule powder, spray drying of a solution for preparing the conjugated linoleic acid glyceride is required, so that the conjugated linoleic acid is strongly heated and lost during the preparation process. In the invention, the conjugated linoleic acid glyceride is directly added into the milk or the skim milk, so that the loss caused by secondary heating of the conjugated linoleic acid glyceride is avoided.
The invention prepares the dairy product containing the conjugated linoleic acid glyceride with excellent taste by double consideration of the formula and the process of the dairy product added with the conjugated linoleic acid glyceride.
In the formula, the oil feeling of the conjugated linoleic acid glyceride is covered by adding avocado and cheese. The palatability of the conjugated linoleic acid glyceride dairy product is improved through the perfection of the taste. Because the avocado has oil feeling when eaten and cheese has slight salty taste, the addition of the two characteristic substances can cover the oil feeling of the conjugated linoleic acid glyceride in the final product, and the final product has better taste.
In the process, 40-50% of milk, vitamin E, conjugated linoleic acid glyceride and an emulsifier are premixed and stirred for 10min at 40-50 ℃, and then the mixture is put into a homogenizer, the homogenizing pressure is controlled within a certain range, and the conjugated linoleic acid is dispersed by the aid of homogenization. And then mixing the milk containing the conjugated linoleic acid glyceride with the milk dissolved with the stabilizer, wherein the milk dissolved with the stabilizer needs to be heated to 70-80 ℃, so that the conjugated linoleic acid glyceride is prevented from being heated for a long time, and the conjugated linoleic acid glyceride is prevented from being lost and causing hot peculiar smell.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a dairy product containing conjugated linoleic acid glyceride and a preparation method thereof, and particularly relates to a liquid dairy product containing conjugated linoleic acid glyceride and a preparation method thereof.
The conjugated linoleic acid glyceride component which has the function of replacing meal and reduces the body fat rate of consumers is added into the liquid dairy product. According to the invention, through the synergistic effect of the components in the formula, particularly through the matching of the avocado and the cheese taste, the oil feeling of the conjugated linoleic acid glyceride is covered, so that the dairy product containing the conjugated linoleic acid glyceride has better product taste. In addition, the invention also greatly improves the final product content of the conjugated linoleic acid glyceride in the finished product by adding antioxidant vitamin E (especially adding the combination of fat-soluble antioxidant (vitamin E) and water-soluble antioxidant (one or more of sodium ascorbate, ascorbic acid and sodium erythorbate)).
In addition, in the process, 40-50% of milk, conjugated linoleic acid glyceride, an antioxidant and an emulsifier are added into the feed liquid for premixing, and then the mixture is homogenized at low temperature (40-50 ℃), wherein the homogenization pressure is 150-230 bar; the conjugated linoleic acid glyceride has better dispersibility, the heating temperature and the heating time of the conjugated linoleic acid glyceride in the processing process are reduced, and finally the loss of the conjugated linoleic acid glyceride in the final product is reduced; the loss rate is reduced to below 2%.
In the selection of the emulsifier, an oleophilic emulsifier with the HLB value (the HLB value is the hydrophilic-lipophilic balance value of the surfactant) of more than 10 is selected, the emulsion stability in the final product is increased by adding the emulsifier, the stability of the product at a normal temperature for a shelf life (6 months) is maintained, and the product does not have the conditions of fat floating, water bleeding and the like in storage within 3 months.
In addition, the product of the invention also ensures the system stability of the liquid dairy product through the mutual cooperation of the avocado, cheese, antioxidant, emulsifier and other components, and realizes a stable liquid dairy product system with higher conjugated linoleic acid glyceride content.
The present invention relates to the following:
1. a liquid dairy product comprising glycerol conjugated linoleate, wherein the liquid dairy product comprises the following components: milk or skim milk, conjugated linoleic acid glyceride, antioxidant, stabilizer, emulsifier, avocado-specific flavor material, and cheese powder.
2. The liquid dairy product according to 1, wherein the content of the conjugated linoleic acid glyceride in the liquid dairy product is preferably 5-15%, more preferably 8-10%.
3. The liquid milk product of claim 1, wherein the liquid milk product comprises, based on 1000 parts by weight of the liquid milk: 500-900 parts by weight (preferably 700-900 parts by weight, more preferably 800-850 parts by weight) of milk or skim milk, 5-15 parts by weight (preferably 5-15 parts by weight, more preferably 8-10 parts by weight) of conjugated linoleic acid glyceride, 0.025-0.35 part by weight (preferably 0.03-0.3 part by weight, more preferably 0.2-0.3 part by weight) of an antioxidant, 8-20 parts by weight (preferably 10-18 parts by weight, more preferably 12-17 parts by weight) of a stabilizer, 0.5-2 parts by weight (preferably 0.5-1.5 parts by weight, more preferably 0.6-1 part by weight) of an emulsifier, 3-10 parts by weight (preferably 3-7 parts by weight, more preferably 4-6 parts by weight) of a avocado characteristic flavor substance, 1-10 parts by weight (preferably 2-5 parts by weight) of cheese powder, more preferably 3 to 4 parts by weight).
4. The liquid dairy product according to 1 or 2, wherein the emulsifier is one or more of glyceryl monostearate, sodium stearoyl lactylate and polyoxyethylene (20) sorbitan monooleate; the emulsifier is preferably glyceryl monostearate, preferably 0.5-1.3 parts by weight, more preferably 0.7-1.3 parts by weight.
5. The liquid dairy product according to 1 or 2, wherein the emulsifier is preferably an emulsifier having an HLB value (HLB value is the hydrophilic-lipophilic balance value of the surfactant) of less than 10, i.e. an oleophilic emulsifier.
6. The liquid dairy product according to 1 or 2, wherein the stabilizer is one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, gelatin, xanthan gum, agar, guar gum, sodium alginate, hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch, sodium tripolyphosphate, sodium hexametaphosphate and sodium bicarbonate, preferably one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, xanthan gum, guar gum, sodium alginate, hydroxypropyl distarch phosphate and sodium tripolyphosphate, more preferably one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, guar gum, hydroxypropyl distarch phosphate and sodium tripolyphosphate.
7. The liquid dairy product of 1 or 2, wherein the antioxidant comprises one or more of vitamin E, sodium ascorbate, ascorbic acid and sodium erythorbate, preferably the antioxidant is a combination of vitamin E and one or more of sodium ascorbate, ascorbic acid, sodium erythorbate.
8. The liquid dairy product of claim 7, wherein the antioxidant is preferably a combination of vitamin E and sodium ascorbate, wherein the vitamin E is present in an amount of 0.016 to 0.05 parts by weight and the sodium ascorbate is present in an amount of 0.25 to 0.3 parts by weight.
9. The liquid dairy product according to 1 or 2, wherein during the preparation of the liquid dairy product, cereal flour, inulin and/or resistant dextrin are also added; wherein the cereal flour, inulin and/or resistant dextrin are preferably added in an amount of 6-15 parts by weight, based on 1000 parts by weight of the liquid milk.
10. The liquid dairy product according to 1 or 2, wherein the avocado-specific flavor substance in the liquid dairy product is avocado jam, avocado powder and/or avocado puree; the avocado characteristic flavor substance is preferably avocado jam, and the addition amount of the avocado characteristic flavor substance is 5-8 parts by weight.
11. A preparation method of a liquid dairy product containing conjugated linoleic acid glyceride comprises the following steps:
1) heating 40-50% milk or skimmed milk to 40-50 deg.C, adding conjugated linoleic acid glyceride, emulsifier and antioxidant, and stirring for 10-15min to obtain feed liquid A;
2) homogenizing the feed liquid A;
3) placing the homogenized material liquid A into a tank to be canned;
4) mixing the rest 50-60% of milk or skimmed milk with stabilizer or other components to be added, and heating to dissolve to obtain feed liquid B;
5) mixing the feed liquid A and the feed liquid B, and then carrying out an ultrahigh temperature sterilization process;
6) sterile filling;
the other ingredients to be added preferably comprise avocado characteristic flavor substances and cheese powder; the characteristic flavor substance of the avocado is preferably avocado jam, avocado powder and/or avocado primary pulp, more preferably avocado jam, and the addition amount of the characteristic flavor substance is 5-8 parts by weight.
12. The preparation method according to 11, wherein the antioxidant preferably comprises one or more of vitamin E, sodium ascorbate, ascorbic acid and sodium erythorbate; the antioxidant is preferably vitamin E and one or more of sodium ascorbate, ascorbic acid and sodium erythorbate.
13. The preparation method according to 11 or 12, wherein in the homogenizing step 2), the feed liquid A passes through a homogenizer, the homogenizing total pressure is 150-230bar, and the homogenizing temperature is 40-50 ℃.
14. The preparation process according to 13, wherein the total pressure of the feed liquid A passing through the homogenizer is preferably 150-180 bar.
15. The preparation method according to 11, wherein the other ingredients to be added further comprise cereal flour, inulin and/or resistant dextrin; wherein the cereal flour, inulin and/or resistant dextrin are preferably added in an amount of 6-15 parts by weight, based on 1000 parts by weight of the liquid milk.
Liquid milk product
The invention relates to a liquid dairy product containing conjugated linoleic acid glyceride, in particular to a meal replacement milk shake; wherein the liquid dairy product comprises the following components: milk or skim milk, conjugated linoleic acid glyceride, antioxidant, stabilizer, emulsifier, avocado-specific flavor material, and cheese powder.
The liquid dairy product preferably comprises the following raw materials: 500-900 parts by weight (preferably 700-900 parts by weight, more preferably 800-850 parts by weight) of milk or skim milk, 5-15 parts by weight (preferably 5-15 parts by weight, more preferably 8-10 parts by weight) of conjugated linoleic acid glyceride, 0.025-0.35 part by weight (preferably 0.03-0.3 part by weight, more preferably 0.2-0.3 part by weight) of an antioxidant, 8-20 parts by weight (preferably 10-18 parts by weight, more preferably 12-17 parts by weight) of a stabilizer, 0.5-2 parts by weight (preferably 0.5-1.5 parts by weight, more preferably 0.6-1 part by weight) of an emulsifier, 3-10 parts by weight (preferably 3-7 parts by weight, more preferably 4-6 parts by weight) of a flavor-characteristic of avocado, 1-10 parts by weight (preferably 2-5 parts by weight) of cheese powder, more preferably 3 to 4 parts by weight).
The emulsifier added in the composition can be an emulsifier which is confirmed to be added into milk and dairy products at present, and comprises one or more of glyceryl monostearate, sodium stearyl lactate and polyoxyethylene (20) sorbitan monooleate; the emulsifier is preferably an emulsifier having an HLB (HLB is the hydrophilic-lipophilic balance of the surfactant) of less than 10, i.e., an oleophilic emulsifier. The emulsifier is preferably glyceryl monostearate, preferably 0.5-1.3 parts by weight, more preferably 0.7-1.3 parts by weight.
The antioxidant preferably comprises one or more of vitamin E, sodium ascorbate, ascorbic acid and sodium erythorbate; more preferably, the antioxidant is a combination of vitamin E and one or more of sodium ascorbate, ascorbic acid and sodium erythorbate.
The most preferred antioxidant is a combination of vitamin E and sodium ascorbate, with the weight parts of vitamin E being 0.016-0.05 and the weight parts of sodium ascorbate being 0.25-0.3.
The stabilizer can be one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, gelatin, xanthan gum, agar, guar gum, sodium alginate, hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch, sodium tripolyphosphate, sodium hexametaphosphate and sodium bicarbonate, preferably microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, xanthan gum, guar gum, sodium alginate, hydroxypropyl distarch phosphate and sodium tripolyphosphate, more preferably microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, guar gum, hydroxypropyl distarch phosphate and sodium tripolyphosphate.
The characteristic flavor substances of the avocado can be avocado jam, avocado powder, avocado raw pulp and the like. The preferable characteristic flavor substance of the avocado is avocado jam, and the addition amount is 5-8 parts by weight. The cheese powder is preferably 1 to 5 parts by weight. On the basis of the product scheme, some cereal powder, inulin, resistant dextrin and other ingredients are added into the product, and some thickening agents are added to increase the taste of the product, so that the method is still within the protection scope of the patent.
In this product, the combination of antioxidants is preferably a combination of a fat-soluble antioxidant and a water-soluble antioxidant. The fat-soluble antioxidant is preferably vitamin E. The water-soluble antioxidant is preferably one or more of sodium ascorbate, ascorbic acid and sodium erythorbate.
The antioxidant in the product adopts the combination of fat-soluble antioxidant and water-soluble antioxidant, and can protect conjugated linoleic acid glyceride in the final product to a better degree. The conjugated linoleic acid glyceride double bond contains II electrons with high fluidity, the II electrons are easy to be attacked and broken by an oxidant, and the olefin substances are easy to be oxidized into compounds such as epoxide, aldehyde, ketone and the like in air. The conjugated linoleic acid glyceride can generate a series of lipid peroxides in the process of storage and processing. Lipid peroxide is a substance containing free radicals, which is not good for human health; the prevention and reduction of grease oxidation is an important task for ensuring the quality stability of grease. Photo-oxidation, enzymatic oxidation and metal-catalyzed oxidation are the three major factors that initiate lipid autooxidation. Under the condition of being protected from light, the metal catalytic oxidation is the most possible way for the conjugated linoleic acid glyceride oxidation. VC is a strong reducing agent that, when acted upon, converts to its oxidized form, levodehydroascorbic acid, which is reverted to the active levoascorbic acid form via enzymes and glutathione in the body. The levorotatory ascorbic acid is a weak sugar acid structure similar to glucose, and can naturally attach hydrogen ions to form ascorbic acid or attach metal ions to form ascorbic acid minerals, thereby achieving the effect of resisting oxidation. VE is an antioxidant which can release hydrogen ions to destroy or stop the peroxide generated in the oxidation process of the grease, so that the peroxide cannot be decomposed into low molecular substances such as aldehyde or ketone. The water-soluble antioxidant can be used for attaching metal ions and hydrogen ions in the liquid; because the oil-soluble antioxidant VE stops the peroxide generated in the oxidation process of the grease, the combination of the two can better protect the conjugated linoleic acid glyceride.
Method for preparing liquid milk product
Heating 40-50% of milk or skimmed milk to 40-50 deg.C, adding conjugated linoleic acid glyceride, emulsifier and antioxidant, stirring for 10-15min, and collecting the liquid A;
passing the feed liquid A through a homogenizer, wherein the total homogenizing pressure is 150-230bar, and the homogenizing temperature is 40-50 ℃;
then, preparing the feed liquid A into a tank to be canned;
mixing the rest 50-60% of milk or skimmed milk with stabilizer or other components to be added, and heating to dissolve at the required dissolving temperature of colloid to obtain feed liquid B;
mixing the feed liquid A and the feed liquid B, and then passing through an ultrahigh temperature sterilization system;
then aseptic canning is carried out.
The preferred scheme of the preparation method is as follows: the total pressure of feed liquid A through the homogenizer is preferably 150-180 bar. Experiments prove that the product prepared under the homogenizing pressure in the range has better stability and can not float upwards.
The other ingredients to be added preferably comprise avocado characteristic flavor substances and cheese powder; the characteristic flavor substance of the avocado is preferably avocado jam, avocado powder and/or avocado primary pulp, more preferably avocado jam, and the addition amount of the characteristic flavor substance is 5-8 parts by weight.
The antioxidant preferably comprises one or more of vitamin E, sodium ascorbate, ascorbic acid and sodium erythorbate; the antioxidant is preferably vitamin E and one or more of sodium ascorbate, ascorbic acid and sodium erythorbate.
The most preferred antioxidant is a combination of vitamin E and sodium ascorbate, with the weight parts of vitamin E being 0.016-0.05 and the weight parts of sodium ascorbate being 0.25-0.3.
The other ingredients to be added also comprise cereal flour, inulin and/or resistant dextrin; wherein the cereal flour, inulin and/or resistant dextrin are preferably added in an amount of 6-15 parts by weight, based on 1000 parts by weight of the liquid milk.
In the method for preparing the liquid dairy product, the raw materials of the liquid dairy product preferably comprise: 500-900 parts by weight (preferably 700-900 parts by weight, more preferably 800-850 parts by weight) of milk or skim milk, 5-15 parts by weight (preferably 5-15 parts by weight, more preferably 8-10 parts by weight) of conjugated linoleic acid glyceride, 0.025-0.35 part by weight (preferably 0.03-0.3 part by weight, more preferably 0.2-0.3 part by weight) of an antioxidant, 8-20 parts by weight (preferably 10-18 parts by weight, more preferably 12-17 parts by weight) of a stabilizer, 0.5-2 parts by weight (preferably 0.5-1.5 parts by weight, more preferably 0.6-1 part by weight) of an emulsifier, 3-10 parts by weight (preferably 3-7 parts by weight, more preferably 4-6 parts by weight) of a avocado characteristic flavor substance, 1-10 parts by weight (preferably 2-5 parts by weight) of cheese powder, more preferably 3 to 4 parts by weight).
The emulsifier can be an emulsifier which is confirmed to be added into milk and dairy products at present, and comprises one or more of glyceryl monostearate, sodium stearyl lactate and polyoxyethylene (20) sorbitan monooleate; the emulsifier is preferably an emulsifier having an HLB (HLB is the hydrophilic-lipophilic balance of the surfactant) of less than 10, i.e., an oleophilic emulsifier.
The stabilizer can be one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, gelatin, xanthan gum, agar, guar gum, sodium alginate, hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch, sodium tripolyphosphate, sodium hexametaphosphate and sodium bicarbonate, preferably microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, xanthan gum, guar gum, sodium alginate, hydroxypropyl distarch phosphate and sodium tripolyphosphate, more preferably microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, guar gum, hydroxypropyl distarch phosphate and sodium tripolyphosphate.
Has the advantages that:
according to the invention, the oil feeling of the conjugated linoleic acid glyceride is covered by matching the avocado and cheese tastes, so that the dairy product containing the conjugated linoleic acid glyceride has a better product taste.
In the selection of the emulsifier, the oleophilic emulsifier with HLB value more than 10 is selected, the emulsifying stability in the final product is increased by adding the emulsifier, the stability of the product at normal temperature for one shelf life (6 months) is maintained, and the product has no fat floating, bleeding and the like in storage within 3 months. Only a slight fat flotation occurs when storage reaches shelf life.
The invention also greatly improves the final product content of the conjugated linoleic acid glyceride in the finished product by adopting the combination of the vitamin E and one or more of sodium ascorbate, ascorbic acid and sodium erythorbate as a preferred antioxidant. Namely, the product contains the water-soluble antioxidant and the fat-soluble antioxidant simultaneously, so that the protection of the conjugated linoleic acid glyceride is increased, and the loss of the conjugated linoleic acid glyceride in the final product is greatly reduced through the limitation of the types of the antioxidants.
According to the process, 40-50% of milk, conjugated linoleic acid glyceride, an antioxidant and an emulsifier are added into feed liquid for premixing, and then the mixture is homogenized at low temperature (40-50 ℃), wherein the homogenization pressure is 150-230bar, so that the conjugated linoleic acid glyceride has better dispersibility, the heating temperature and the heating time of the conjugated linoleic acid glyceride in the processing process are reduced, and finally the loss of the conjugated linoleic acid glyceride in a final product is reduced. The loss rate is reduced to below 2%.
Under the condition of higher addition of the conjugated linoleic acid glyceride, the invention ensures a stable system of the product, covers the bad smell of the conjugated linoleic acid glyceride and ensures the stability of the conjugated linoleic acid glyceride in the production process through the synergistic effect of the formula and the process.
Detailed Description
In the following examples and comparative examples, milk with a protein content of 3.2% or more and a fat content of 3.6% or more was used.
Example 1
1. Raw materials
Skim milk: 800 portions
Conjugated linoleic acid glyceride: 5 portions of
Maltitol: 40 portions of
Resistant dextrin: 15 portions of
Inulin: 2 portions of
Vitamin E: 0.025 parts
Sodium ascorbate: 0.2 part
Glyceryl monostearate: 0.5 portion
Gellan gum: 0.3 part
Hydroxypropyl distarch phosphate: 8 portions of
Butter jam: 5 portions of
Masquerade penzhishi powder: 5 portions of
And the balance: drinking water
2. Preparation method
Heating 400 parts of skimmed milk to 45 deg.C, and adding conjugated linoleic acid glyceride, vitamin E, sodium ascorbate, and glyceryl monostearate. Stirring for 10min, homogenizing with homogenizer at total pressure of 170bar to obtain feed liquid A, and placing in a tank.
Adding maltitol, resistant dextrin, inulin, gellan gum, hydroxypropyl distarch phosphate, butter jam and Masson pengzhi powder when the temperature of the rest 400 parts of skim milk is raised to 40-50 ℃, and then raising the temperature to 80-85 ℃ and stirring for 10-15min (the material melting temperature of the gellan gum is more than 80 ℃) to obtain material liquid B.
Mixing the material liquid B and the material liquid A, and allowing the mixture to pass through an ultra-high temperature sterilization system at 137 ℃ for 4-6 s.
And then aseptic canning is carried out to obtain the finished product.
The finished product prepared by the method has the following advantages:
no fat floats within 3 months under normal temperature;
and only a part of milk is used for dissolving the stabilizer and heating to 80-85 ℃, thereby saving energy.
The conjugated linoleic acid glyceride, the vitamin E, the sodium ascorbate and the glycerin monostearate are premixed, melted and homogenized, so that the loss of the conjugated linoleic acid glyceride is avoided. The loss rate of the conjugated linoleic acid glyceride by the process improvement is 1 percent.
The feed liquid A containing the conjugated linoleic acid glyceride is homogenized, so that the dispersibility of the conjugated linoleic acid glyceride in a finished product is ensured. Improves the stability of the product and reduces the floating of fat.
The taste of the product is the avocado taste of Asca pengzhi, the taste well covers the self oil feel of the conjugated linoleic acid glyceride, the Asca pengzhi has a slightly salty taste and is matched with the avocado, the oil taste of the conjugated linoleic acid glyceride is covered, and meanwhile, the taste of the finished product is synergistically increased.
Example 2
1. Raw materials
Milk: 500 portions
15 portions of conjugated linoleic acid glyceride
Sodium ascorbate: 0.3 part
Vitamin E: 0.05 part
Calcium stearoyl lactylate: 2 portions of
Butter jam: 10 portions of
Cheese powder: 1 part of
Carrageenin: 0.3 part
Locust bean gum: 0.3 part
Xanthan gum: 0.05 part
Corn starch: 5 portions of
And the balance: 471 parts of drinking water
2. Preparation method
Heating 250 parts of milk to 40-50 ℃, and adding conjugated linoleic acid glyceride, sodium ascorbate, vitamin E and calcium stearoyl lactylate into the feed liquid to obtain feed liquid A;
passing the feed liquid A through a homogenizer at 40-50 deg.C, wherein the homogenizing pressure is 230 bar; then putting the mixture into a tank to be canned;
heating the rest 250 parts of milk and 200 parts of drinking water to 40-50 ℃, adding butter jam, cheese powder, carrageenan, locust bean gum, xanthan gum and corn starch, heating to 70-75 ℃, and stirring for 10-15 min; and obtaining a feed liquid B.
Mixing the feed liquid A and the feed liquid B.
An ultra-high temperature sterilization system;
then aseptically canning.
The final product prepared in the way has good taste, and no unstable system conditions such as fat floating, water bleeding and the like exist in the first three months in the storage process, so that the conjugated linoleic acid glyceride is heated for a short time at a low temperature in the processing process of the conjugated linoleic acid glyceride, and the loss rate of the conjugated linoleic acid glyceride of the final product is lower than 3%.
Example 3
1. Raw materials
Milk: 900 portions
Conjugated linoleic acid glyceride: 8 portions of
Vitamin E: 0.025 parts
Sodium ascorbate: 0.25 part
Glyceryl monostearate: 1 part of
Butter jam: 3 portions of
Cheese powder: 10 portions of
Hydroxypropyl distarch phosphate: 5 portions of
Gellan gum: 0.3 part
Guar gum: 0.2 part
Carrageenin: 0.2 part
And the balance: drinking water
2. Preparation method
Heating 450 parts of milk to 40-50 ℃, and adding conjugated linoleic acid glyceride, sodium ascorbate, vitamin E and glyceryl monostearate into the feed liquid to prepare feed liquid A;
passing the feed liquid A through a homogenizer at 40-50 deg.C, wherein the homogenizing pressure is 230 bar; then putting the mixture into a tank to be canned;
heating 450 parts of the rest milk to 40-50 ℃, adding beef tallow jam, cheese powder, hydroxypropyl distarch phosphate, gellan gum, guar gum and carrageenan, heating to 80-85 ℃, and stirring for 10-15 min; and obtaining a feed liquid B.
Mixing the feed liquid A and the feed liquid B.
An ultra-high temperature sterilization system; then aseptically canning.
The final product prepared in the way has good taste, and no unstable system conditions such as fat floating, water bleeding and the like exist in the first three months in the storage process, so that the conjugated linoleic acid glyceride is heated for a short time at a low temperature in the processing process of the conjugated linoleic acid glyceride, and the loss rate of the conjugated linoleic acid glyceride of the final product is lower than 2%.
Comparative example 1
1. The formulation was the same as in the first example except that the tallow jam and masca penzhis powder were removed.
2. The process is the same as in the first embodiment.
The milk containing conjugated linoleic acid glyceride prepared in this way had a greasy taste and a significantly lower mouthfeel than the product prepared in the first example. The mouthfeel score was lower.
(the content of the conjugated linoleic acid glyceride in the finished product is 4.94g/kg, and the loss amount of the conjugated linoleic acid glyceride is 1.2%)
Comparative example 2
1. Raw materials
The other raw materials were the same as in the first example.
2. Preparation method
A. Heating skimmed milk to 40-50 deg.C, adding all the ingredients into skimmed milk
Then heating to 80-85 deg.C and stirring for 10-15 min;
B. then the feed liquid is passed through a homogenizer, the homogenizing temperature is 60-65 ℃, and the homogenizing pressure is 170 bar.
C. Homogenizing and then carrying out ultra-high temperature sterilization.
D. And (6) aseptic canning.
The conjugated linoleic acid glyceride in the dairy product containing the conjugated linoleic acid glyceride prepared by the method is heated for a long time, and the conjugated linoleic acid glyceride is lost by nearly 20% due to the long-time heating.
(the content of the conjugated linoleic acid glyceride in the finished product is 4g/kg, and the loss amount of the conjugated linoleic acid glyceride is 20%)
Comparative example 3
1. Raw materials
2. The raw materials were the same as the ingredients in the first example.
The preparation method comprises the following steps:
the preparation method is the same as that of the first embodiment, but the homogeneous pressure of the feed liquid A is less than 150bar, or more than 230 bar.
(the content of the conjugated linoleic acid glyceride in the finished product is 4.94%, and the loss amount of the conjugated linoleic acid glyceride is 1.2%)
The product prepared in this way has the condition of fat floating at normal temperature for one month. Test data show that the homogenizing pressure of the premixed material liquid of the homogeneous conjugated linoleic acid glyceride cannot be too high or too low, the expected homogenizing effect cannot be achieved due to the lower homogenizing pressure, but the particle size of the product is too small due to the higher homogenizing pressure, the particles with smaller particle sizes can be accumulated in the storage process, and finally, the particles are agglomerated and floated, so that the fat of the final product floats upwards.
Comparative example 4
1. Raw materials
The raw material is removed of glycerin monostearate and replaced by sucrose fatty acid ester. Other raw materials and first fruit
The examples are the same.
2. Preparation method
The preparation method is the same as the first embodiment.
The final product obtained by this method showed water evolution after 1 month storage at ambient temperature. Due to the fact that no proper emulsifier is available, the emulsification effect of oil and water in the system is poor, the system is unstable, and water separation occurs in the product storage process.
(the content of the conjugated linoleic acid glyceride in the finished product is 4.93g/kg, and the loss amount of the conjugated linoleic acid glyceride is 1.4%)
Comparative example 5:
1. raw materials
Materials no vitamin E was added compared to example 1, other materials were the same as in example 1.
2. Preparation method
The preparation process was identical to example 1.
The loss of the conjugated linoleic acid glyceride content in the final product was 10%.
Summary of CLA glyceride loss results for examples and comparative examples
TABLE 1
In the table, CLA glyceride is conjugated linoleic acid glyceride, and the loss amount of CLA glyceride is calculated by weight.
The detection method comprises the following steps:
ten sensory evaluators were present, and none were scored comprehensively in terms of state according to the mouthfeel of the product. Finally, the average of the sensory evaluation scores of 10 persons is divided into the final product score. The fine evaluation is as follows:
5-great liking (good product organization or good taste)
4-liked (better product organization state or better taste)
3-general (the product organization state is not ideal or the taste is general)
2-dislike (poor product organization or poor taste)
1-very dislike (very poor texture or unacceptable mouthfeel).
Claims (15)
1. A liquid dairy product comprising glycerol conjugated linoleate, wherein the liquid dairy product comprises the following components: milk or skim milk, conjugated linoleic acid glyceride, antioxidant, stabilizer, emulsifier, avocado-specific flavor material, and cheese powder.
2. The liquid dairy product according to claim 1, wherein the content of conjugated linoleic acid glyceride in the liquid dairy product is preferably 5-15%, more preferably 8-10%.
3. The liquid milk product according to claim 1, wherein the liquid milk product comprises, based on 1000 parts by weight of the liquid milk: 500-900 parts by weight (preferably 700-900 parts by weight, more preferably 800-850 parts by weight) of milk or skim milk, 5-15 parts by weight (preferably 5-15 parts by weight, more preferably 8-10 parts by weight) of conjugated linoleic acid glyceride, 0.025-0.35 part by weight (preferably 0.03-0.3 part by weight, more preferably 0.2-0.3 part by weight) of an antioxidant, 8-20 parts by weight (preferably 10-18 parts by weight, more preferably 12-17 parts by weight) of a stabilizer, 0.5-2 parts by weight (preferably 0.5-1.5 parts by weight, more preferably 0.6-1 part by weight) of an emulsifier, 3-10 parts by weight (preferably 3-7 parts by weight, more preferably 4-6 parts by weight) of a avocado characteristic flavor substance, 1-10 parts by weight (preferably 2-5 parts by weight) of cheese powder, more preferably 3 to 4 parts by weight).
4. A liquid dairy product according to claim 1 or 2, wherein the emulsifier is one or more of glycerol monostearate, sodium stearoyl lactylate, polyoxyethylene (20) sorbitan monooleate; the emulsifier is preferably glyceryl monostearate, preferably 0.5-1.3 parts by weight, more preferably 0.7-1.3 parts by weight.
5. A liquid dairy product according to claim 1 or 2, wherein the emulsifier is preferably an emulsifier having an HLB value (HLB value is the hydrophilic-lipophilic balance of the surfactant) of less than 10, i.e. an oleophilic emulsifier.
6. The liquid dairy product of claim 1 or 2, wherein the stabilizer is one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, gelatin, xanthan gum, agar, guar gum, sodium alginate, hydroxypropyl distarch phosphate, oxidized hydroxypropyl starch, sodium tripolyphosphate, sodium hexametaphosphate, and sodium bicarbonate, preferably one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, xanthan gum, guar gum, sodium alginate, hydroxypropyl distarch phosphate, and sodium tripolyphosphate, more preferably one or more of microcrystalline cellulose, sodium carboxymethylcellulose, carrageenan, gellan gum, guar gum, hydroxypropyl distarch phosphate, and sodium tripolyphosphate.
7. Liquid dairy product according to claim 1 or 2, wherein the antioxidant comprises one or more of vitamin E, sodium ascorbate, ascorbic acid and sodium erythorbate, preferably in combination with one or more of sodium ascorbate, ascorbic acid, sodium erythorbate.
8. The liquid dairy product of claim 7, wherein the antioxidant is preferably a combination of vitamin E and sodium ascorbate, wherein the vitamin E is present in an amount of 0.016 to 0.05 parts by weight and the sodium ascorbate is present in an amount of 0.25 to 0.3 parts by weight.
9. Liquid dairy product according to claim 1 or 2, wherein during the preparation of the liquid dairy product, cereal flour, inulin and/or resistant dextrin are also added; wherein the cereal flour, inulin and/or resistant dextrin are preferably added in an amount of 6-15 parts by weight, based on 1000 parts by weight of the liquid milk.
10. A liquid dairy product according to claim 1 or 2, wherein the avocado-specific flavour substance in the liquid dairy product is avocado jam, avocado powder and/or avocado puree; the avocado characteristic flavor substance is preferably avocado jam, and the addition amount of the avocado characteristic flavor substance is 5-8 parts by weight.
11. A preparation method of a liquid dairy product containing conjugated linoleic acid glyceride comprises the following steps:
1) heating 40-50% milk or skimmed milk to 40-50 deg.C, adding conjugated linoleic acid glyceride, emulsifier and antioxidant, and stirring for 10-15min to obtain feed liquid A;
2) homogenizing the feed liquid A;
3) placing the homogenized material liquid A into a tank to be canned;
4) mixing the rest 50-60% of milk or skimmed milk with stabilizer or other components to be added, and heating to dissolve to obtain feed liquid B;
5) mixing the feed liquid A and the feed liquid B, and then carrying out an ultrahigh temperature sterilization process;
6) sterile filling;
the other ingredients to be added preferably comprise avocado characteristic flavor substances and cheese powder; the characteristic flavor substance of the avocado is preferably avocado jam, avocado powder and/or avocado primary pulp, more preferably avocado jam, and the addition amount of the characteristic flavor substance is 5-8 parts by weight.
12. The method of claim 11, wherein the antioxidant preferably comprises one or more of vitamin E, sodium ascorbate, ascorbic acid and sodium erythorbate; the antioxidant is preferably vitamin E and one or more of sodium ascorbate, ascorbic acid and sodium erythorbate.
13. The preparation method according to claim 11 or 12, wherein in the homogenizing step 2), the feed liquid A is passed through a homogenizer at a homogenizing total pressure of 150-230bar and a homogenizing temperature of 40-50 ℃.
14. The method according to claim 13, wherein the total pressure of the feed liquid A passing through the homogenizer is preferably 150-180 bar.
15. The method of claim 11, wherein the other ingredients to be added further comprise cereal flour, inulin and/or resistant dextrin; wherein the cereal flour, inulin and/or resistant dextrin are preferably added in an amount of 6-15 parts by weight, based on 1000 parts by weight of the liquid milk.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101731355A (en) * | 2009-12-18 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Conjugated linoleic acid triglyceride-containing liquid milk and preparation method thereof |
| CN103749699A (en) * | 2014-01-26 | 2014-04-30 | 光明乳业股份有限公司 | Cheese liquid milk and preparation method thereof |
| CN103783164A (en) * | 2012-11-05 | 2014-05-14 | 内蒙古伊利实业集团股份有限公司 | Avocado-containing condensed milk and preparation method thereof |
| CN107950661A (en) * | 2017-11-20 | 2018-04-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid diary product and preparation method thereof |
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2018
- 2018-08-02 CN CN201810870144.0A patent/CN110786382A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731355A (en) * | 2009-12-18 | 2010-06-16 | 内蒙古伊利实业集团股份有限公司 | Conjugated linoleic acid triglyceride-containing liquid milk and preparation method thereof |
| CN103783164A (en) * | 2012-11-05 | 2014-05-14 | 内蒙古伊利实业集团股份有限公司 | Avocado-containing condensed milk and preparation method thereof |
| CN103749699A (en) * | 2014-01-26 | 2014-04-30 | 光明乳业股份有限公司 | Cheese liquid milk and preparation method thereof |
| CN107950661A (en) * | 2017-11-20 | 2018-04-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid diary product and preparation method thereof |
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