CN110881521A - Fat substitute composition and preparation method and application thereof - Google Patents
Fat substitute composition and preparation method and application thereof Download PDFInfo
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- CN110881521A CN110881521A CN201811040252.1A CN201811040252A CN110881521A CN 110881521 A CN110881521 A CN 110881521A CN 201811040252 A CN201811040252 A CN 201811040252A CN 110881521 A CN110881521 A CN 110881521A
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- 239000000203 mixture Substances 0.000 title claims abstract description 44
- 235000013341 fat substitute Nutrition 0.000 title abstract description 22
- 239000003778 fat substitute Substances 0.000 title abstract description 22
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013618 yogurt Nutrition 0.000 claims abstract description 52
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 39
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 39
- 235000013365 dairy product Nutrition 0.000 claims abstract description 38
- 235000004213 low-fat Nutrition 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 31
- 235000019698 starch Nutrition 0.000 claims abstract description 31
- 239000008107 starch Substances 0.000 claims abstract description 31
- 239000003381 stabilizer Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 32
- 235000020183 skimmed milk Nutrition 0.000 claims description 29
- 239000008267 milk Substances 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 26
- 235000013336 milk Nutrition 0.000 claims description 26
- 210000004080 milk Anatomy 0.000 claims description 26
- 238000001816 cooling Methods 0.000 claims description 20
- 235000021552 granulated sugar Nutrition 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 235000008939 whole milk Nutrition 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000015140 cultured milk Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000020121 low-fat milk Nutrition 0.000 claims description 4
- 235000020122 reconstituted milk Nutrition 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000020247 cow milk Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
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- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 241000894007 species Species 0.000 claims description 2
- 235000013861 fat-free Nutrition 0.000 abstract description 18
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- 235000018102 proteins Nutrition 0.000 description 34
- 230000000052 comparative effect Effects 0.000 description 14
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- 235000010855 food raising agent Nutrition 0.000 description 11
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- 238000004321 preservation Methods 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 235000019647 acidic taste Nutrition 0.000 description 1
- -1 adulteration Substances 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
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- 230000003111 delayed effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
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- 235000019197 fats Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
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- 235000020191 long-life milk Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019952 microparticulated protein Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
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- 238000013112 stability test Methods 0.000 description 1
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The application relates to a fat-substitute composition, a preparation method and application thereof, and specifically the composition comprises the following components in percentage by weight: 60-85% of micronized protein, 15-45% of starch and 3-5% of stabilizer. The preparation method can effectively improve the defects of low-fat or non-fat yoghourt such as water retention, thin mouthfeel and weak flavor, and can be used for preparing low-fat or non-fat dairy products with good mouthfeel and/or stability.
Description
Technical Field
The application relates to the technical field of dairy products, in particular to a composition which can replace cow milk fat, realize simulated fat taste and flavor and effectively improve the quality of low-fat (the solid fat content is less than or equal to 3g/100g or the liquid fat content is less than or equal to 1.5g/100mL) and fat-free (the solid fat content is less than or equal to 0.5g/100g or the liquid fat content is less than or equal to 0.5g/100mL) dairy products, a preparation method thereof and application thereof in producing dairy products.
Background
The yoghourt has complete nutritional ingredients and proper composition proportion, is very easy to digest and absorb, and has strong promotion effect on the growth and metabolism of a human body. However, the yogurt sold in the market often contains high fat, and excessive intake of fat can bring great burden to human body, which is contrary to the requirement of modern people for health food. Therefore, the low-fat and fat-free yoghourt product can well meet the requirements. However, the reduction of fat can seriously affect the flavor, viscosity, mouthfeel, texture, etc. of yogurt. However, these drawbacks can be avoided if fat substitutes are used instead of fat, providing the consumer with a palatable and nutritional yoghurt product.
The protein mixture is subjected to high-speed shearing under damp-heat conditions to prepare particles with the particle size of 1-20 mu m. After the particles are dissolved in water, hydrated protein particles with the diameter of about 10 mu m are partially formed, and at the moment, the tongue cannot distinguish the single particles, so that the product has a smooth and fine mouthfeel similar to fat. However, a single micronized protein product cannot replace the role of fat in dairy products.
Disclosure of Invention
The application provides a fat-substitute composition containing micronized protein, starch and a stabilizer, which is added into low-fat yogurt or fat-free yogurt according to a certain proportion, can effectively improve the defects of water retention, thin mouthfeel and weak flavor of the low-fat or fat-free yogurt, and can be used for preparing low-fat or fat-free yogurt products with good mouthfeel and/or stability.
Thus, in one aspect, the present application provides a composition for dairy products, consisting of, in weight percent: 60-85% (e.g. 40-80%) of micronised protein, 8-50% (e.g. 15-45%) of starch, 3-5% of stabiliser.
In certain preferred embodiments, the micronized protein is present in an amount of 60 to 85% and the starch is present in an amount of 15 to 40%. In certain preferred embodiments, the micronized protein and starch are present in the range of (1.5 to 5) weight percent: 1; for example (2-4.5): 1,(1.5-4): 1,(2-5): 1, 1.7:1, 2:1, 3.3:1, 4:1 or 5: 1. In this case, the composition can be used in low fat dairy products for improving the water retention and mouthfeel flavor of the product. The stability, the mouthfeel, the sweet-sour ratio, the fat sensation and the overall flavor of the obtained product are obviously superior to those of a low-fat product without the composition. When the weight percentage of the micronized protein and the starch in the product is (1.5-4): 1, the stability (especially the water retention) of the product can be kept equal to or even better than that of a full-fat product. When the weight percentage of the micronized protein and the starch in the product is (2-5): 1, the product has the same or even better refreshing degree, sour-sweet ratio, fat feeling, overall flavor and the like than full-fat products.
In certain preferred embodiments, the micronized protein is present in an amount of 50 to 70% and the starch is present in an amount of 25 to 45%. In certain preferred embodiments, the micronized protein and starch are present in the amounts of (1-3): 1; for example (1.4-2): 1,(1.2-2): 1,(1.5-2.5): 1,1.25:1,1.5:1,1.66:1,2: 1 or 2.5: 1. Can be used in non-fat dairy products for improving the water retention and taste of the products. The stability, the mouthfeel, the sweet-sour ratio, the fat sensation and the overall flavor of the obtained product are obviously superior to those of a low-fat product without the composition. When the weight percentage of the micronized protein and the starch in the product is (1.2-2): 1, the stability (especially the water retention) of the product can be kept equal to or even better than that of a full-fat product. When the weight percentage of the micronized protein and the starch in the product is (1.5-2.5): 1, the product has the same or even better refreshing degree, sour-sweet ratio, fat feeling, overall flavor and the like than full-fat products.
In certain preferred embodiments, the micronized protein has a particle size of 1 to 20um, for example about 10 um. In certain preferred embodiments, the protein content of the micronized protein is 40 to 70%. The microparticulated protein is preferably selected from the group consisting of whey protein concentrate 80(WPC80),
100、OPtiSol1000、LeanCreamTMAnd the like.
In certain preferred embodiments, the stabilizing agent is agar, pectin, or a combination thereof. In certain preferred embodiments, the stabilizing agent is a combination of agar and pectin. In certain preferred embodiments, the weight ratio of agar to pectin is (2-10): 1, e.g. (2-6): 1, e.g. 4: 1.
In certain preferred embodiments, the composition is present in the dairy product in an amount of 5-12%, such as 5%, 6%, 7%, 8%, 9%, 10%, 11%, or 12%.
In certain preferred embodiments, the dairy product is a low-fat dairy product. In certain preferred embodiments, the composition is present in the reduced fat dairy product in an amount of 5 to 7% o.
In certain preferred embodiments, the dairy product is a non-fat dairy product. In certain preferred embodiments, the composition is present in the non-fat dairy product in an amount of 9 to 12% o.
In certain preferred embodiments, the dairy product is a yogurt or a fermented milk.
In another aspect, the present application provides a method for producing a fat-free dairy product, characterized in that skim milk is added to the above composition, and in that the method does not comprise a homogenization operation or does not involve pressurization during homogenization.
In certain preferred embodiments, the dairy product is a yogurt or a fermented milk.
In another aspect, the present application provides a method for producing a low-fat milk product, wherein skim milk and whole milk are prepared separately and mixed in proportion according to the requirement of fat content in the milk product, wherein the composition is added into the skim milk, and the method for producing skim milk does not include homogenizing operation.
In certain preferred embodiments, the dairy product is a yogurt or a fermented milk.
In the production method, the composition is added into the skim milk, and homogenization is not carried out in the production process of the skim milk, or pressurization is not carried out during homogenization, so that the micronized protein in the composition is not damaged by shearing force during high-pressure homogenization, the particle size of fat globules in a formula can be reduced, the separation of milk fat is prevented or delayed, and the optimal mouthfeel of the low-fat or non-fat yogurt is maintained.
In certain preferred embodiments, the method of making of any of the above aspects is characterized by one or more of the following:
1) the production method of the skim milk comprises the following steps: defatting Lac bovis Seu Bubali at 35-45 deg.C to obtain skim milk with fat content of about 0.03%, or adding skim milk powder into 35-45 deg.C water to obtain defatted reconstituted milk, adding the composition and optionally white sugar, stirring, and standing for 30-60min (such as 40 min); optionally, a step of sterilization is further included, preferably, the sterilization conditions are: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C;
2) the production method of the whole milk comprises the following steps: heating cow milk to 35-45 ℃, or adding whole milk powder into water at 35-45 ℃ to obtain reconstituted milk, adding white granulated sugar, uniformly stirring, homogenizing, and optionally sterilizing, wherein preferably, the sterilization conditions are as follows: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C; preferably, the conditions for homogenization are: 120-170bar (e.g. 150 bar);
3) adding the material obtained in the step 1) into a strain to ferment for 3-12h (for example, 4-5h), stopping fermentation until the pH value of the material reaches 4.6, and demulsifying to obtain the skimmed dairy product; optionally, further comprising the steps of cooling and filling;
4) mixing the materials obtained in the items 1) and 2), adding a strain, fermenting for 3-12h (such as 4-5h) until the pH value of the material reaches 4.6, stopping fermentation, and demulsifying to obtain the low-fat dairy product; optionally, further comprising the steps of cooling and filling;
5) the low fat means that the fat content is below 1.5g/100 mL;
6) the content of the white granulated sugar in the dairy product of item 1) or 2) is 5-12%, for example 7%;
7) the bacterial species of item 3) or 4) is a lactic acid bacterium, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus plantarum, or any combination thereof; preferably, the content of the strain accounts for 0.01-0.05% of the dairy product.
In another aspect, the present application provides a dairy product produced by the method of any of the above aspects.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available. In each example, the protein powder used was purchased from Arla.
Example 1
1. Raw material formula
7 percent of white granulated sugar, 6 thousandths of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 74.6:22.4:3), 0.01 percent of lactobacillus leavening agent and the balance of milk. Wherein the stabilizer is pectin and agar, and the mass ratio of pectin: agar 1:4, the same applies below.
2. Production process
The low-fat yogurt of the present example was produced according to the following process flow, and the specific operations of the respective steps can be described with reference to the process.
(1) The process flow comprises the following steps:
1) skim milk fraction: milk inspection, heating and degreasing, batching, degassing, sterilization and cooling;
2) whole milk fraction: milk inspection, batching, degassing, homogenizing, sterilizing and cooling;
3) mixing and fermenting: mixing the materials (obtained in the steps 1) and 2)) stirring, inoculating, stirring, preserving heat and fermenting, demulsifying, cooling and filling.
(2) The process is as follows:
and (3) milk inspection: the method mainly aims at several indexes such as sense, acidity, fat, protein, whole milk solid, adulteration, antibiotics and the like.
Heating and degreasing: preheating the milk obtained by the inspection process to 45 ℃, and degreasing the milk by using a separator until the fat content is about 0.03 percent.
Preparing materials: skim milk fraction: heating the skimmed milk obtained by the heating and skimmed process to 45 ℃, adding the fat-substitute composition in the formula amount, stirring for about 20min, fully melting, standing and hydrating for 40min to obtain a prepared milk material;
whole milk fraction: heating the milk obtained by the inspection process to 45 ℃, then adding the white granulated sugar with the formula amount, stirring for about 20min, fully melting, standing and hydrating for 40min to obtain the prepared milk material.
Degassing: and after preheating, degassing the milk material obtained in the batching procedure through a degassing tank.
Homogenizing: the degassed milk fraction of the whole milk fraction was homogenized under a pressure of 150 Bar.
And (3) sterilization: sterilizing the milk material obtained by degassing the skim milk part or homogenizing the whole milk part at 95 + -2 deg.C for 300 s.
And (3) cooling: cooling the sterilized milk material to 42 ℃.
Stirring and mixing materials: calculating according to the detection index of the whole milk, and mixing the detection method and the standard according to GB 25190-2010 and the skim milk part in proportion to prepare a low-fat milk material with the fat content of less than or equal to 1.5g/100mL, and stirring for 20min after mixing.
Inoculation: adding strain (Hansen of Denmark family, the strain is prepared by compounding Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium lactis, Lactobacillus acidophilus and Lactobacillus plantarum) into the stirred and mixed milk material in a fermentation tank. And stirring for 15min to disperse the strain into the milk material.
And (3) heat preservation: fermenting the inoculated materials at 42 ℃ for 4-5 h.
Cooling: when the pH value of the materials in the fermentation tank reaches 4.6, the temperature of the yoghourt is quickly reduced to 4-6 ℃.
Filling: and (4) pouring the yoghourt into a can to be filled, and filling.
Example 2
1. Raw material formula
7 percent of white granulated sugar, 10 thousandth of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 60.6:36.4:3), 0.01 percent of lactobacillus leavening agent and the balance of skimmed milk.
2. Production process
The fat-free yoghurt of the present example was produced according to the following process flow, and the specific operations of each procedure were as described in the description of the process and in example 1.
(1) Process flow
Milk inspection, heating and degreasing, batching, degassing, sterilizing, cooling, inoculating, stirring, heat preservation and fermentation, demulsification, cooling and filling.
(2) Description of the Process
Preparing materials: heating the skimmed milk obtained by the heating and degreasing process to 45 ℃, then adding the fat-substitute composition and the white granulated sugar in the formula amount, stirring for about 20min, fully melting, standing and hydrating for 40min to obtain the prepared milk material.
The remaining procedure was as in example 1.
Comparative example 1
1. Raw material formula
7 percent of white granulated sugar, 6 thousandths of a fat substitute composition (wherein, the micronized protein is starch, and the stabilizing agent is 80.8:16.2:3), 0.01 percent of lactobacillus leavening agent, and the balance of milk.
2. Production process
The low fat yogurt of this example was produced according to the procedure in example 1.
Comparative example 2
1. Raw material formula
7 percent of white granulated sugar, 6 thousandths of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 77.6:19.4:3), 0.01 percent of lactobacillus leavening agent and the balance of milk.
2. Production process
The low fat yogurt of this example was produced according to the procedure in example 1.
Comparative example 3
1. Raw material formula
7 percent of white granulated sugar, 6 thousandths of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 64.7:32.3:3), 0.01 percent of lactobacillus leavening agent and the balance of milk.
2. Production process
The low fat yogurt of this example was produced according to the procedure in example 1.
Comparative example 4
1. Raw material formula
7 percent of white granulated sugar, 6 thousandths of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 60.6:36.4:3), 0.01 percent of lactobacillus leavening agent and the balance of milk.
2. Production process
The low fat yogurt of this example was produced according to the procedure in example 1.
Comparative example5
1. Raw material formula
7 percent of white granulated sugar, 10 thousandth of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 69.3:27.7:3), 0.01 percent of lactobacillus leavening agent and the balance of skimmed milk.
2. Production process
The fat-free yoghurt of this example was produced according to the procedure of example 2.
Comparative example 6
1. Raw material formula
7 percent of white granulated sugar, 10 thousandths of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 64.7:32.3:3), 0.01 percent of lactobacillus leavening agent and the balance of skimmed milk.
2. Production process
The fat-free yoghurt of this example was produced according to the procedure of example 2.
Comparative example 7
1. Raw material formula
7 percent of white granulated sugar, 10 thousandths of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 58.2:38.8:3), 0.01 percent of lactobacillus leavening agent and the balance of skimmed milk.
2. Production process
The fat-free yoghurt of this example was produced according to the procedure of example 2.
Comparative example 8
1. Raw material formula
7 percent of white granulated sugar, 10 thousandth of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 53.9:43.1:3), 0.01 percent of lactobacillus leavening agent and the balance of skimmed milk.
2. Production process
The fat-free yoghurt of this example was produced according to the procedure of example 2.
Comparative example 9
1. Raw material formula
7 percent of white granulated sugar, 6 thousandths of a fat substitute composition (wherein, the micronized protein is starch and the stabilizer is 74.6:22.4:3), 0.01 percent of lactobacillus leavening agent and the balance of milk.
2. Production process
The low fat yogurt of this example was produced according to the following process flow, and the specific operations of the respective procedures were as described in the description of the process and in example 1.
(1) Process flow
1) Skim milk fraction: milk inspection, heating and degreasing, batching, homogenizing, degassing, sterilizing and cooling;
2) whole milk fraction: milk inspection, batching, degassing, homogenizing, sterilizing and cooling;
3) mixing and fermenting: stirring and mixing materials, inoculating, stirring, preserving heat and fermenting, demulsifying, cooling and filling.
(2) Description of the Process
Homogenizing: the degassed milk material was homogenized at a pressure of 150-.
Stirring and mixing materials: calculating according to detection index of whole milk, mixing proportionally to prepare low-fat milk material with fat content less than or equal to 1.5g/100mL, mixing, and stirring for 30 min.
Cooling: when the pH value of the materials in the fermentation tank reaches 4.6, the temperature of the yoghourt is quickly reduced to 4 ℃, and then the yoghourt is kept stand for 4 hours so as to facilitate better emulsification.
The remaining procedure was as in example 1.
Product stability test experiment
Placing a test sample into a 30mL (with 20mL of sample inside) closed test tube, refrigerating and storing at 2-6 ℃, simultaneously observing the elutriation condition of the sample and carrying out centrifugal analysis, wherein the centrifugal condition is 3000rpm and 10min, and observing and calculating the difference (unit: mm) between the liquid level (height difference between the liquid level and the bottom of the test tube) of the sample and the liquid level (height difference between the liquid level and the bottom of the test tube) of water-milk separation so as to examine the water retention property and the water separation condition of the product. The results are reported in the table below. Whole yogurt (for short, whole fat), low-fat yogurt (for short, low-fat) and no-fat yogurt (for short, no-fat) with stabilizer and white sugar added only are used as reference.
TABLE 1 Observation of product System stability and recording Table-Water holding conditions
TABLE 2 Observation of product System stability-Water separation Rate
As can be seen from the contents of tables 1 and 2, the yoghurts of the present invention have significantly better stability in shelf life than low fat yoghurts and non-fat yoghurts without the fat substitute composition. When the protein to starch ratio in low fat yogurt was 1:0.2 (comparative example 1) and the protein to starch ratio in fat free yogurt was 1:0.4 (comparative example 5), the shelf life stability was inferior to that of full fat yogurt.
Product taste and flavor test experiment
The samples of examples were compared with whole-fat yogurt (full fat for short), low-fat yogurt (low fat for short) and non-fat yogurt (non-fat for short) to which only the stabilizer and white granulated sugar were added. Tasting mode: and (3) performing 60-person scoring evaluation by adopting an anonymous scoring mode, and performing taste test respectively according to 5 test indexes of the refreshing degree, the sour-sweet ratio, the fat feeling, the overall flavor and the comprehensive evaluation. Each index is full of 10 points, the higher the score is, the better the representation effect is, the statistical analysis is carried out on the tasting results, and the results are shown in table 3:
TABLE 3 survey results of the mouthfeel and flavor of the yogurt of the invention
From the experimental results, it can be seen that the yogurt of the present invention is substantially equivalent to full-fat yogurt in terms of palatability, sour-sweet ratio, fat sensation and overall flavor, but is significantly better than low-fat yogurt and non-fat yogurt. The fat-substitute composition can improve the fat feeling and the mouth feeling of low-fat yoghourt and fat-free yoghourt. When the protein to starch ratio in low fat yogurt was 1:0.6 (comparative example 4) and the protein to starch ratio in fat free yogurt was 1:0.8 (comparative example 8), the resulting yogurt was inferior to full fat yogurt in terms of palatability, sourness to sweetness ratio, fat feel, and overall flavor.
In addition, after high pressure homogenization of the fat substitute composition (comparative example 9), it was inferior to full-fat yogurt in terms of palatability, fat feel, and overall flavor, further illustrating that the stepwise homogenization method employed in the examples can ensure that the micronized protein had a better fat substitute effect in the formulation.
While specific embodiments of the invention have been described in detail, it will be appreciated by those skilled in the art that various modifications and alternatives to those details could be developed in light of the overall teachings of the disclosure, and that such modifications are intended to be included within the scope of the disclosure. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (7)
1. A composition for dairy products, consisting of, in weight percent: 60-85% of micronized protein, 15-45% of starch and 3-5% of stabilizer;
preferably, the micronized protein content is 60-85% and the starch content is 15-40%; further preferably, the weight percentage of the micronized protein and starch is (1.5-5): 1; for example (2-4.5): 1,(1.5-4): 1,(2-5): 1, 1.7:1, 2:1, 3.3:1, 4:1 or 5: 1;
preferably, the micronized protein content is 50-70% and the starch content is 25-45%; further preferably, the weight percentages of the micronized protein and starch are (1-3): 1; for example (1.4-2): 1,(1.2-2): 1,(1.5-2.5): 1,1.25:1,1.5:1,1.66:1,2: 1 or 2.5: 1.
2. The composition of claim 1, wherein the micronized protein has a particle size between 1-20um, such as about 10 um;
preferably, the stabilizer is agar, pectin, or a combination thereof; preferably, the stabilizer is a combination of agar and pectin; further preferably, the weight ratio of agar to pectin is (2-10): 1, e.g. (2-6): 1, e.g., 4: 1;
preferably, the composition is present in the dairy product in an amount of 5-10%, such as 5%, 6%, 7%, 8%, 9%, or 10%;
preferably, the dairy product is a low-fat dairy product;
preferably, the dairy product is a skim dairy product;
preferably, the dairy product is a yoghurt or a fermented milk.
3. A method for producing a skim milk product, characterized in that skim milk is added to the composition of claim 1 or 2, and the method does not include a homogenization operation or does not pressurize upon homogenization;
preferably, the dairy product is a yoghurt or a fermented milk.
4. A method for producing a low-fat milk product, characterized in that skim milk and whole milk are prepared separately and mixed in proportion to the requirement of the fat content in the milk product, wherein the composition of claim 1 or 2 is added to the skim milk, and the method for producing skim milk does not include homogenization or does not involve pressurization during homogenization;
preferably, the dairy product is a yoghurt or a fermented milk.
5. The production process according to claim 3 or 4, characterized by one or more of the following:
1) the production method of the skim milk comprises the following steps: defatting cow's milk at 35-45 deg.C to obtain skim milk with fat content of about 0.03%, or adding skim milk powder into water at 35-45 deg.C to obtain defatted reconstituted milk, adding the composition defined in claim 1 or 2 and optionally white sugar, stirring, and standing for 30-60min (such as 40 min); optionally, a step of sterilization is further included, preferably, the sterilization conditions are: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C;
2) the production method of the whole milk comprises the following steps: heating cow milk to 35-45 ℃, or adding whole milk powder into water at 35-45 ℃ to obtain reconstituted milk, adding white granulated sugar, uniformly stirring, homogenizing, and optionally sterilizing, wherein preferably, the sterilization conditions are as follows: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C; preferably, the conditions for homogenization are: 120-170bar (e.g. 150 bar);
3) adding the material obtained in the step 1) into a strain to ferment for 3-12h (for example, 4-5h), stopping fermentation until the pH value of the material reaches 4.6, and demulsifying to obtain the skimmed dairy product; optionally, further comprising the steps of cooling and filling;
4) mixing the materials obtained in the items 1) and 2), adding a strain, fermenting for 3-12h (such as 4-5h) until the pH value of the material reaches 4.6, stopping fermentation, and demulsifying to obtain the low-fat dairy product; optionally, further comprising the steps of cooling and filling;
5) the low fat means that the fat content is below 1.5g/100 mL;
6) the content of the white granulated sugar in the dairy product of item 1) or 2) is 5-12%, for example 7%;
7) the bacterial species of item 3) or 4) is a lactic acid bacterium, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus plantarum, or any combination thereof; preferably, the content of the strain accounts for 0.01-0.05% of the dairy product.
6. A dairy product produced by the method of any one of claims 3-5.
7. Use of the composition of claim 1 or 2 for the production of a dairy product, preferably a yoghurt or a fermented milk.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550669A (en) * | 2010-12-28 | 2012-07-11 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yogurt and preparation method thereof |
| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN104582502A (en) * | 2012-07-24 | 2015-04-29 | 株式会社明治 | Low-fat or fat-free air bubble-containing emulsion |
| CN105454437A (en) * | 2014-08-19 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Fat substitute composition |
| CN107258907A (en) * | 2017-07-06 | 2017-10-20 | 广州风行乳业股份有限公司 | A kind of low fat sour milk and preparation method thereof |
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2018
- 2018-09-07 CN CN201811040252.1A patent/CN110881521A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550669A (en) * | 2010-12-28 | 2012-07-11 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yogurt and preparation method thereof |
| CN104582502A (en) * | 2012-07-24 | 2015-04-29 | 株式会社明治 | Low-fat or fat-free air bubble-containing emulsion |
| CN103651797A (en) * | 2012-09-21 | 2014-03-26 | 内蒙古伊利实业集团股份有限公司 | High-protein low-fat yoghourt and preparation method thereof |
| CN105454437A (en) * | 2014-08-19 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Fat substitute composition |
| CN107258907A (en) * | 2017-07-06 | 2017-10-20 | 广州风行乳业股份有限公司 | A kind of low fat sour milk and preparation method thereof |
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