CN111134187B - Method for increasing 2-nonanone content in dairy product and dairy product obtained by method - Google Patents
Method for increasing 2-nonanone content in dairy product and dairy product obtained by method Download PDFInfo
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- CN111134187B CN111134187B CN201811299873.1A CN201811299873A CN111134187B CN 111134187 B CN111134187 B CN 111134187B CN 201811299873 A CN201811299873 A CN 201811299873A CN 111134187 B CN111134187 B CN 111134187B
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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
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
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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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
- A23C3/031—Apparatus through which the material is transported non progressively; Temperature-maintaining holding tanks or vats with discontinuous filling or discharge
Abstract
The invention provides a method for increasing the content of 2-nonanone in a dairy product and the dairy product obtained by the method. The invention provides a method for improving the content of 2-nonanone in a dairy product, which comprises the following steps: selecting a milk raw material having a lower beta-lactoglobulin content, or reducing the beta-lactoglobulin content in the milk raw material to have a lower beta-lactoglobulin content; and (3) performing steam immersion heat treatment on the milk raw material with lower beta-lactoglobulin content at the temperature of at least 125-135 ℃ for 1-5 seconds to obtain the heat-treated emulsion for preparing the dairy product. The dairy product prepared by the method has higher 2-nonanone content, and has very good sensory level in the shelf life of the product.
Description
Technical Field
The invention relates to a dairy product and a preparation method thereof, in particular to a method for improving the content of 2-nonanone in the dairy product and the prepared dairy product with high-quality sensory flavor.
Background
The flavor of the dairy product depends on a complex flavor system, and means that partial fat-soluble and water-soluble volatile components contained in the dairy product stimulate nasal cavity and oral mucosa to cause comprehensive reaction. The flavour of dairy products, which mainly consists of the three components of milk flavour, taste and palatability, is produced by the combination of several times of volatile substances.
The flavor substances of the dairy products refer to chemical substances which cause the dairy products to generate a special flavor, and the chemical substances belong to organic substances, and mainly comprise free fatty acids, alcohols, esters, lactones, aldehydes, ketones, phenols, ethers, sulfur-containing compounds, terpenes and other organic compounds. The taste (sweet taste, salty taste, sour taste, bitter taste and the like) of the dairy product is related to lactose, milk fat, vitamins, salts, citric acid, phosphoric acid, magnesium, calcium and other substances in the dairy product; palatability is related to the content and dispersion of milk fat, phospholipids and milk proteins in milk.
Currently, commercially available dairy products processed from pure milk materials can be mainly classified into sterilized milk, high-temperature sterilized milk and pasteurized milk. The sterilized milk and the high-temperature sterilized milk have longer shelf life under the condition of refrigeration or normal temperature due to strict sterilization conditions. Researches show that in the products of the sterilized milk and the high-temperature sterilized milk, the main characteristic flavor of the products is mainly ketones, and the ketones are main factors influencing the flavors of the sterilized milk and the high-temperature sterilized milk. 2-nonanone of formula C 9 H 18 O, is a special flavor presenting substance in dairy products, and can present pleasant aroma lengthening feeling in a dairy product flavor presenting system. It is reported that 2-nonanone is mainly generated when the dairy products are sterilized at high temperature because proteins and amino acids in milk and carbohydrates in the dairy products undergo Maillard reaction.
After inspection, no technical report on how to increase the production content of 2-nonanone substances in the dairy products so as to effectively improve the sensory flavor characteristics of the dairy products is found in the prior art.
Disclosure of Invention
The invention aims to provide a method for improving the 2-nonanone content in a dairy product so as to improve the sensory flavor characteristics of the dairy product.
Another object of the invention is to provide a dairy product with a higher 2-nonanone content.
The inventor finds in research that the difference between different chemical components in the dairy product and different sterilization processes can have obvious influence on the 2-nonanone substances. In the invention, the generation of 2-nonanone substances in the dairy product can be properly improved by adjusting the content of beta-lactoglobulin in the emulsion and treating the beta-lactoglobulin in a steam immersion sterilization mode, so that the sensory properties of the dairy product can be effectively improved. In addition, by the technology of the invention, the contents of the furfuryl acid and the lactulose heat-sensitive substances in the dairy product are lower, and the retention of the nutritional value of the product is higher.
In one aspect, the invention provides a method for increasing the content of 2-nonanone in a dairy product, which comprises the following steps:
selecting a milk raw material having a lower beta-lactoglobulin content, or reducing the beta-lactoglobulin content in the milk raw material to have a lower beta-lactoglobulin content;
and (3) performing steam immersion heat treatment on the milk raw material with lower beta-lactoglobulin content at the temperature of at least 125-135 ℃ for 1-5 seconds to obtain the heat-treated emulsion for preparing the dairy product.
According to a specific embodiment of the invention, in the method for increasing the 2-nonanone content in the dairy product, the milk raw material is a liquid raw material containing milk components. Preferably, the milk raw material may be whole milk or an emulsion made comprising one or more of the following milk components and/or fractions: skim milk, low fat milk, cream, milk protein concentrate, casein concentrate, and whey protein concentrate. Milk components and fractions may be obtained as commercial products or may be prepared by any separation technique available in the art, including but not limited to membrane filtration, chromatography, precipitation, centrifugation, evaporation, and the like. In some more specific embodiments of the invention, the milk raw material is whole milk, low fat milk or skim milk. Milk protein concentrates can be conveniently obtained, for example, by concentrating milk by ultrafiltration.
According to a specific embodiment of the invention, in the method for increasing the 2-nonanone content in a milk product of the invention, the milk raw material is cow's milk or an emulsion derived from cow's milk. For example, whole milk, cream, low fat milk, skim milk, and the like, including reconstituted milk made from milk components and/or fractions.
It is understood that in the method for increasing the 2-nonanone content in the dairy product of the present invention, the terms "increase", "decrease", "lower", and the like are used comparatively. For example, selecting a milk raw material with a lower beta-lactoglobulin content can increase the 2-nonanone content in the milk product compared to selecting a milk raw material with a higher beta-lactoglobulin content. For another example, reducing the content of β -lactoglobulin in a milk raw material so that it has a lower content of β -lactoglobulin means that "the milk raw material after reducing the content of β -lactoglobulin in the milk raw material" has a "lower" content of β -lactoglobulin than "the milk raw material before reducing the content of β -lactoglobulin".
The milk protein content in normal milk is 2.9% to 3.4% of the total weight of the milk (in the present invention, the percentages or ratios are by weight unless otherwise noted), wherein the beta-lactoglobulin content is about 10% or slightly higher (typically between 10% and 12%) by weight of the total protein. According to some embodiments of the invention, the milk raw material having a low beta-lactoglobulin content means that the beta-lactoglobulin is present in the milk raw material in an amount of less than 10%, preferably less than 9.5%, more preferably less than 9%, even less than 7% or less than 4% of the total protein content.
In some embodiments of the invention, the method for increasing 2-nonanone content in a dairy product according to the invention may directly select a milk raw material having a content of β -lactoglobulin in the product which is less than 10% of the total protein content, and may increase the 2-nonanone content in the dairy product compared to selecting a milk raw material having a higher content of β -lactoglobulin (e.g. a content of β -lactoglobulin in the product which is greater than 10% of the total protein content). Preferably, the milk raw material may be selected such that the content of beta-lactoglobulin in the product is below 9.5%, more preferably below 9% of the total protein content.
In other embodiments of the invention, the method for increasing the 2-nonanone content in a milk product of the invention, which reduces the beta-lactoglobulin content of the milk starting material to have a lower beta-lactoglobulin content, preferably reduces the beta-lactoglobulin content of the starting material to less than 10%, more preferably less than 9.5%, even more preferably less than 9% or less, when the beta-lactoglobulin content in the starting milk is greater than 10% by weight of the total protein. When the beta-lactoglobulin content in the raw milk is greater than 9.5% by weight of the total protein, it is preferable to reduce the beta-lactoglobulin content in the raw milk to 9.5% or less, more preferably 9% or less, even 7% or less or 4% or less. When the content of β -lactoglobulin in the raw material milk is more than 9% by weight of the total protein, it is preferable to reduce the content of β -lactoglobulin in the raw material to 9% or less, preferably 7% or less, further preferably 4% or less.
According to the specific embodiment of the invention, in the method for increasing the 2-nonanone content in the dairy product, the content of beta-lactoglobulin in the milk raw material can be reduced by any feasible separation method in the prior art. Preferably, the separation method suitable for use in the present invention comprises microfiltration, ultrafiltration, nanofiltration, reverse osmosis, diafiltration, chromatography, crystallization or a combination thereof. The separation may be carried out at a temperature of less than 55 ℃ to 60 ℃, for example, microfiltration and ultrafiltration may be carried out at a temperature of 50 ℃ to 55 ℃, or microfiltration may be carried out at a temperature of 10 ℃ to 15 ℃.
According to the specific embodiment of the invention, the milk raw material with low beta-lactoglobulin content is subjected to steam immersion heat treatment for 1-5 seconds at the temperature of at least 125-135 ℃, the heat treatment condition is relatively strict, and the 2-nonanone content in the milk raw material can be properly increased (compared with the method adopting other heat treatment sterilization methods) after the milk raw material is treated by the method. In a particular embodiment of the invention, the milk raw material is heat treated at a temperature of at least about 125 ℃ (e.g. a temperature of 125 ℃ to 135 ℃) for a time period of about 1 second. In another embodiment of the present invention, the heat treatment is performed at about 132 deg.C for 3 seconds. In another embodiment, the heat treatment is performed at about 135 ℃ for 5 seconds.
The emulsion after heat treatment can be used for preparing dairy products. The process of preparing the dairy product from the emulsion can be carried out according to the preparation technology of dairy products in the prior art.
According to the specific embodiment of the invention, the dairy product can be a dairy product processed by pure milk raw materials, such as liquid milk of full-fat, low-fat or degreased high-temperature sterilization milk and the like; milk-based products such as flavored milk beverages can also be prepared with or without the addition of other materials.
According to some embodiments of the invention, the method for increasing the 2-nonanone content in the dairy product comprises the step of preparing the dairy product from whole milk or low-fat milk as raw milk. The method comprises the following steps:
degreasing the raw milk to obtain cream and degreased emulsion;
ultrafiltering the degreased emulsion to obtain ultrafiltered penetrating fluid and protein concentrated solution;
carrying out whey separation on the protein concentrated solution to reduce the content of beta-lactoglobulin in the protein concentrated solution;
and (3) performing steam immersion heat treatment sterilization on the protein concentrated solution with the adjusted protein content without mixing or mixing part or all of the cream and/or the penetrating fluid after ultrafiltration, wherein the emulsion after heat treatment is used for preparing the dairy product.
According to a specific embodiment of the present invention, in the above method, the raw milk is cow milk, wherein the protein content is 2.9% to 3.7%, and the acidity: 12 to 19 and pH6.4 to 6.8.
According to a particular embodiment of the invention, in the above method, the fat content of the skim emulsion after the starting milk has been skimmed is controlled to < 0.6%.
According to a specific embodiment of the present invention, in the above method, the protein content of the protein concentrate after ultrafiltration of the skim emulsion is controlled to be 5-10%.
According to a specific embodiment of the present invention, in the above method, when the content of β -lactoglobulin in the raw milk is more than 10% by weight of the total protein, it is preferable to control the content of whey protein in the protein concentrate to be 10% or less, more preferably 9.5% or less, of the total protein content after the protein concentrate is subjected to whey separation. When the content of beta-lactoglobulin in the raw milk is more than 9.5% by weight of the total protein, it is preferable to control the content of whey protein in the protein concentrate to be less than 9.5%, preferably 9.4% or less, more preferably 9% or less, of the total protein content after whey separation of the protein concentrate. In some embodiments of the invention, the ratio of the content of whey protein in the protein concentrate to the total protein content is controlled to be about 9.3-9.4%, and the prepared high-temperature sterilization milk has the content of 2-nonanone of 0.5 ppm-0.6 ppm. In other embodiments of the present invention, the whey protein content of the protein concentrate is controlled to be about 6.2% to 6.3% of the total protein content, and the pasteurized milk is prepared to have a 2-nonanone content of 0.6ppm to 0.7 ppm. In other embodiments of the present invention, the whey protein content of the protein concentrate is controlled to be about 3.1% to 3.2% of the total protein content, and the pasteurized milk is prepared to have a 2-nonanone content of 0.7ppm to 0.8 ppm.
According to the specific embodiment of the invention, the protein concentrated solution after adjusting the protein content can be directly sterilized by steam immersion heat treatment, and the emulsion after heat treatment is used for preparing dairy products; other milk components and/or fractions (e.g. some or all of the creamer and/or permeate after ultrafiltration) may also be mixed and subjected to steam immersion heat treatment for sterilization, and the heat treated emulsion used to prepare a dairy product. The dairy product may be a whole, low fat or skim pasteurized milk.
In some embodiments of the present invention, the protein concentrate after adjusting the protein content is mixed with the cream separated in the previous step and the permeate after ultrafiltration, and the total protein content in the mixed solution is adjusted to be the same as that of the raw milk, and steam immersion heat treatment sterilization is performed to prepare the whole milk high temperature sterilized milk. In some more specific embodiments of the invention, the amount of beta-lactoglobulin in the mixed liquor can be between 0.27g/100g and 0.31g/100 g. In yet other more specific embodiments of the present invention, the amount of beta-lactoglobulin in the mixed liquor can be in the range of 0.18g/100g to 0.21g/100 g. In yet other more specific embodiments of the invention, the amount of beta-lactoglobulin in the mixed liquor can be in the range of 0.09g/100g to 0.105g/100 g.
In other embodiments of the present invention, the protein concentrate after adjusting the protein content is mixed with the ultrafiltrated permeate separated in the previous step, and the total protein content in the mixed solution is adjusted to be the same as that of the raw milk, and steam immersion heat treatment sterilization is performed to prepare the skim high temperature sterilized milk.
According to a specific embodiment of the invention, the method for increasing the 2-nonanone content in the dairy product may further comprise a process of sterilizing the emulsion before reducing the beta-lactoglobulin content; preferably, the sterilization is performed at a temperature below 60 ℃. For example, microfiltration, sterilization, and the like.
According to a particular embodiment of the invention, the emulsion after steam immersion heat treatment sterilization can be used for preparing dairy products according to the prior art. For example, in the preparation of a high-temperature sterilized milk, the emulsion after steam immersion heat treatment sterilization usually needs to be further subjected to degassing, homogenizing, cooling, filling and other processes to obtain a finished product of the high-temperature sterilized milk.
On the other hand, the invention also provides a dairy product which is prepared by taking the emulsion with the 2-nonanone obtained by the method for improving the content of the 2-nonanone in the dairy product as a raw material.
In some preferred embodiments of the invention, the dairy product is a dairy product processed from pure milk raw materials, such as whole, low-fat or defatted pasteurized milk. Preferably, in the high-temperature sterilized milk of the present invention, the content of β -lactoglobulin in the product is 10% or less, more preferably 9.5% or less, still more preferably 9% or less by weight of the total protein. In some more specific embodiments of the invention, the beta-lactoglobulin is present in an amount of 0.27g/100g to 0.31g/100g in the pasteurized milk product. In yet other more specific embodiments of the present invention, the amount of beta-lactoglobulin in a pasteurized milk product is between 0.18g/100g and 0.21g/100 g. In yet other more specific embodiments of the present invention, the beta-lactoglobulin is present in an amount of 0.09g/100g to 0.105g/100g in the pasteurized milk product.
The dairy product has higher 2-nonanone content. In some embodiments of the invention, the produced pasteurized milk has a 2-nonanone content above 0.5ppm, much higher than that of a pasteurized milk directly prepared from raw milk according to conventional methods (about 0.226 ppm). The high-temperature sterilization milk has good sensory flavor substances, and shows very good sensory level in the shelf life of products. In addition, the dairy product prepared by the method has obviously lower contents of the furosine and the lactulose.
In conclusion, the invention provides the method for improving the content of 2-nonanone in the dairy product and the prepared dairy product, and the technology of the invention can effectively improve the content of 2-nonanone in the product, thereby improving the overall aroma lengthening feeling in the product and further improving the sensory quality of the product. In addition, the dairy product prepared by the invention has obviously lower contents of the furosine and the lactulose, and the retention of the nutritional value of the product is higher. The dairy product produced by the invention is a healthy dairy product meeting the needs of modern people, and has wide application prospect.
Detailed Description
For a more clear understanding of the technical features, objects and advantages of the present invention, reference is now made to the following detailed description taken in conjunction with the accompanying specific embodiments, and the technical solutions of the present invention are described, it being understood that these examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention. In the examples, each raw reagent material is commercially available, and the experimental method not specifying the specific conditions is a conventional method and a conventional condition well known in the art, or a condition recommended by an instrument manufacturer.
Example 1 high-temperature sterilized milk containing high 2-nonanone content and method for producing the same
Preparation of raw milk
1. Preheating raw milk (protein: 2.9-3.7%, acidity: 12-19, pH 6.4-6.8) to 55 ℃, and removing fat in a separator to obtain removed cream and skim milk, wherein the fat content in the skim milk is less than 0.6%.
2. And (3) carrying out ultrafiltration on the skim milk to obtain a penetrating fluid and a protein concentrated solution, wherein the protein content in the protein concentrated solution is 8%.
3. And (3) feeding the protein concentrated solution into a whey separator, and separating partial whey protein to adjust the content of the whey protein in the protein concentrated solution to be 18.75% of the total protein content.
4. Mixing the protein concentrate with whey protein content adjusted, the removed cream and the permeate after ultrafiltration to make the total protein content the same as that of the raw milk, wherein the proportion of beta-lactoglobulin in the total protein is 9.375%.
Production of products
1. The pretreated raw milk was heated to 75 ℃ and fed into a steam immersion sterilizer (Infusion sterilizer from spx corporation) to sterilize at 130 ℃ for 1 s.
2. The sterilized material was degassed at 65 ℃.
3. The degassed material was homogenized at 65 ℃ under a homogenization pressure of 180 bar.
4. Cooling the homogenized material at 10 ℃.
5. And (4) pumping the cooled materials into a tank to be canned, and filling the product to obtain the high-temperature sterilization milk of the embodiment.
Example 2 skim high-temperature sterilizing milk with high 2-nonanone content and preparation method thereof
Preparation of raw milk
1. Preheating raw milk to 55 ℃, and feeding the raw milk into a separator to remove fat, wherein the fat content in the skim milk is less than 0.6%.
2. And (3) performing ultrafiltration on the skim milk to obtain a protein concentrated solution, wherein the protein content is 8%.
3. And (4) feeding the protein concentrated solution into a whey separator, and separating partial whey protein. The content of whey protein in the protein concentrate was adjusted to be 12.5% of the total protein content.
4. Mixing the adjusted protein concentrated solution with the ultrafiltered penetrating fluid to make the total protein content identical to that of the raw milk, wherein the proportion of beta-lactoglobulin in the total protein is 6.25%.
Production of products
1. The pretreated raw milk was heated to 75 ℃ and fed into a steam immersion sterilizer (Infusion sterilizer from spx corporation) to sterilize at 132 ℃ for 3 seconds.
2. The sterilized material was degassed at 65 ℃.
3. The degassed material was homogenized at 65 ℃ under a homogenization pressure of 180 bar.
4. Cooling the homogenized material at 10 ℃.
5. And pumping the cooled materials into a tank to be canned, and filling the product to obtain the high-temperature sterilization milk of the embodiment.
Example 3 Sterilization separator sterilized milk containing higher 2-nonanone content and method for producing the same
Preparation of raw milk
1. Preheating raw milk to 55 ℃, and feeding the raw milk into a separator to remove fat, wherein the fat content in the skim milk is less than 0.6%.
2. And (4) sterilizing the skimmed milk by a sterilizing separator.
3. And (3) performing ultrafiltration on the skim milk to obtain a protein concentrated solution, wherein the protein content is 8%.
3. And (4) feeding the protein concentrated solution into a whey separator, and separating partial whey protein. The content of whey protein in the protein concentrate was adjusted to 6.25% of the total protein content.
4. Mixing the adjusted protein concentrated solution with the ultrafiltered penetrating fluid to make the total protein content identical to that of the original milk, wherein the proportion of beta-lactoglobulin in the total protein is 3.125%.
Production of products
1. The pretreated raw milk was heated to 75 ℃ and fed into a steam immersion sterilizer (Infusion sterilizer from spx corporation) to sterilize at 135 ℃ for 5 seconds.
2. The sterilized material was degassed at 65 ℃.
3. The degassed material was homogenized at 65 ℃ under a homogenization pressure of 180 bar.
4. Cooling the homogenized material at 10 ℃.
5. And (4) pumping the cooled materials into a tank to be canned, and filling the product to obtain the high-temperature sterilization milk of the embodiment.
Comparative example 1
In the comparative example, the beta-lactoglobulin content in the raw milk was not adjusted, but the raw milk was directly processed as a raw material, and the high-temperature sterilized milk as a comparative sample was prepared under the same other process conditions as in example 1.
Comparative example 2
In this comparative example, the content of beta-lactoglobulin in the raw milk was adjusted, but the production was performed using a general UHT sterilizer. The comparative high temperature sterilized milk was prepared as in example 1 under the same other process conditions.
Detection and verification of 2-nonanone content in each example and comparative product
The solid phase microextraction immersion method is adopted to detect the 2-nonanone content of the examples 1-3 and the comparative examples 1-2, and the results are shown in the table 1.
TABLE 1
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| 2-Nonone content (ppm) | 0.505 | 0.601 | 0.724 | 0.226 | 0.321 |
From the experimental results, the 2-nonanone content in examples 1 to 3 was significantly increased compared to comparative example 1 due to the adjustment of the β -lactoglobulin content in the starting milk. Examples 1-3 the beta-lactoglobulin content gradually decreased in the product and gradually increased in the 2-nonanone content. Compared with the content of the comparative example 1, the content of the 2-nonanone in the comparative example 2 is improved, so that the 2-nonanone content of the product produced by adopting the steam immersion sterilization process at the temperature of 130-132 ℃ for 1-5s is judged to be more advantageous.
Sensory evaluation verification of each example and comparative product
The products produced in examples 1 to 3 and comparative examples 1 and 2 of the present invention were subjected to blind tests for taste and flavor. Main sensory examination items: texture, color, taste, and flavor. Sensory and flavor scoring criteria are shown in table 1. The number of the people participating in the experiment is 30, the total score is counted, and the average score is calculated; the higher the average score, the better the representation; and gives opinions on the overall preference degree of the product, and counts the number of people who like each single product; the statistical results are reported in table 2.
TABLE 2 taste and flavor scoring criteria for milk
The evaluation results are reported in table 3.
TABLE 3 taste and flavor scoring results for milk
As can be seen from the sensory evaluation table, the integral sensory score of the product of examples 1 to 3 of the invention has obvious advantages compared with comparative example 1 by adjusting the content of beta-lactoglobulin in the raw materials, and the pleasant flavor of the product is stronger as the content of 2-nonanone is increased. Comparative example 2 since the steam immersion type sterilization process was adopted, the process parameters were in the range of 130 ℃ and 135 ℃ for 1-5s as described in the present invention, and although the content of beta-lactoglobulin was not adjusted, the sensory flavor was still superior to that of comparative example 1. In conclusion, the dairy product prepared by the method has higher taste and flavor scores, is well received and has wide application prospect.
Verification of contents of furosine and lactulose in each example and comparative product
The contents of furfuryl acid and lactulose in the product were examined by the national standard method and the results are shown in table 4.
TABLE 4
As can be seen from examples 1-3 and comparative examples 1-2, the high-temperature sterilized milk prepared by adjusting the content of beta-lactoglobulin in the raw milk and adopting steam immersion sterilization treatment has relatively low contents of the substances of the furosine and the lactulose and higher nutritional value of the product. Comparative example 2 heat-sensitive substances were significantly higher than several other products due to the UHT process for sterilization.
Finally, the description is as follows: although the present invention has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that: modifications and equivalents may be made thereto without departing from the spirit and scope of the invention and it is intended to cover any modifications or equivalents as may fall within the scope of the invention.
Claims (5)
1. A method for increasing the 2-nonanone content in a dairy product, comprising the steps of:
degreasing the raw milk to obtain cream and degreased emulsion;
carrying out ultrafiltration on the degreased emulsion to obtain an ultrafiltered penetrating fluid and a protein concentrated solution;
carrying out whey separation on the protein concentrated solution to reduce the content of beta-lactoglobulin in the protein concentrated solution;
carrying out steam immersion type heat treatment sterilization on the protein concentrated solution with the protein content adjusted, without mixing or mixing part or all of cream and/or the penetrating fluid after ultrafiltration at 125-135 ℃ for 1-5 seconds, wherein the emulsion after heat treatment is used for preparing dairy products;
wherein, the protein concentration liquid after the degreasing emulsion is ultrafiltered contains 5-10% of protein;
after the protein concentrated solution is subjected to whey separation, the content of beta-lactoglobulin in the protein concentrated solution is less than 9.5 percent of the total protein content;
the content of 2-nonanone in the prepared dairy product is above 0.5 ppm.
2. The method of claim 1, wherein the raw milk is full-fat milk or low-fat milk.
3. The method according to claim 1 or 2, wherein the raw milk is derived from cow's milk.
4. The method of claim 1, wherein the milk product is whole, low-fat or skim pasteurized milk.
5. A dairy product prepared from an emulsion having 2-nonanone obtained by the method of any one of claims 1 to 4.
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| CN102291993A (en) * | 2009-01-27 | 2011-12-21 | 阿拉食品公司 | Long shelf life milk and milk-related products, and a process and milk processing plant for their manufacture |
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