CN111257176B - Method for rapidly evaluating protein stabilizing capacity of sodium carboxymethylcellulose in acidic milk beverage - Google Patents
Method for rapidly evaluating protein stabilizing capacity of sodium carboxymethylcellulose in acidic milk beverage Download PDFInfo
- Publication number
- CN111257176B CN111257176B CN201911121996.0A CN201911121996A CN111257176B CN 111257176 B CN111257176 B CN 111257176B CN 201911121996 A CN201911121996 A CN 201911121996A CN 111257176 B CN111257176 B CN 111257176B
- Authority
- CN
- China
- Prior art keywords
- sodium carboxymethylcellulose
- sample
- shearing
- sodium
- acidic milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000001768 carboxy methyl cellulose Substances 0.000 title claims abstract description 92
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 title claims abstract description 90
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 title claims abstract description 88
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 title claims abstract description 88
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 56
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 46
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 39
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 35
- 230000000087 stabilizing effect Effects 0.000 title claims abstract description 25
- 239000005018 casein Substances 0.000 claims abstract description 46
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000021240 caseins Nutrition 0.000 claims abstract description 46
- 238000010008 shearing Methods 0.000 claims abstract description 43
- 235000018102 proteins Nutrition 0.000 claims abstract description 38
- 239000002245 particle Substances 0.000 claims abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000009928 pasteurization Methods 0.000 claims abstract description 12
- 239000001509 sodium citrate Substances 0.000 claims abstract description 12
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 12
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000002253 acid Substances 0.000 claims description 16
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 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 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000002834 transmittance Methods 0.000 claims description 8
- 238000009826 distribution Methods 0.000 claims description 6
- 238000011156 evaluation Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000000887 hydrating effect Effects 0.000 claims description 6
- 235000013405 beer Nutrition 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims description 2
- 238000006703 hydration reaction Methods 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims 2
- 238000001514 detection method Methods 0.000 claims 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract description 6
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract description 6
- 235000008924 yoghurt drink Nutrition 0.000 abstract description 3
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 20
- 238000001816 cooling Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 239000005862 Whey Substances 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 108010046377 Whey Proteins Proteins 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 238000006467 substitution reaction Methods 0.000 description 6
- 238000004220 aggregation Methods 0.000 description 5
- 230000002776 aggregation Effects 0.000 description 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 4
- 229940105329 carboxymethylcellulose Drugs 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 235000020125 yoghurt-based beverage Nutrition 0.000 description 4
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 230000020477 pH reduction Effects 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000012854 evaluation process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000416 hydrocolloid Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 229920001586 anionic polysaccharide Polymers 0.000 description 1
- 150000004836 anionic polysaccharides Chemical class 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000001687 destabilization Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000770 propane-1,2-diol alginate Substances 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
- G01N15/02—Investigating particle size or size distribution
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/59—Transmissivity
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N15/00—Investigating characteristics of particles; Investigating permeability, pore-volume or surface-area of porous materials
- G01N15/02—Investigating particle size or size distribution
- G01N2015/0277—Average size only
Landscapes
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Physics & Mathematics (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a method for rapidly evaluating the protein stabilizing capacity of sodium carboxymethylcellulose in an acidic milk beverage, which comprises the following steps: adding the prepared casein solution into a CMC solution to be tested, adding sodium citrate and sodium tripolyphosphate, adjusting the pH to 4.2-4.4 by using a citric acid solution, metering the volume, and shearing and mixing; carrying out pasteurization after homogenizing; determining D4, 3 and the instability factor; d4, 3 is less than or equal to 1.0 μm, and the instability coefficient is less than or equal to 0.3, the stability is good; d4, 3 is more than 1.0 μm and the unstable coefficient is less than or equal to 0.3 or D4, 3 is less than or equal to 1.0 μm and the unstable coefficient is more than 0.3, the stability is moderate; d4, 3 > 1.0 μm and the instability coefficient > 0.3, the stabilization ability is poor. The invention takes casein as a model, and can quickly screen the CMC which can provide better stability in the yoghourt drink through double indexes of particle size and unstable coefficient.
Description
Technical Field
The invention relates to the technical field of evaluation of stability of acid milk beverages, in particular to a method for rapidly evaluating the protein stabilizing capacity of sodium carboxymethylcellulose in acid milk beverages.
Background
In recent years, the dairy industry has been rapidly developed in China, and acidic milk beverages, as one of the most important products, are favored by consumers due to their unique flavors and flexibility in various combinations. However, the denatured precipitation of cow milk protein under acidic condition has always been a key issue affecting the production and development of acidic milk beverages. Therefore, the study of the properties of hydrocolloids and their interaction with milk proteins has become an important issue in dairy science. Among the hydrocolloids commonly used in acidic milk beverage systems are sodium carboxymethylcellulose (CMC), propylene glycol alginate, pectin, soy polysaccharide, and the like. Wherein, the CMC is a colloid with high cost performance and frequent use, and can effectively prevent the aggregation and precipitation of casein under acidic conditions and the separation of whey generated by the aggregation and precipitation in the acidic milk beverage, so that the acidic milk beverage keeps a uniform and stable dispersion system in a certain period.
Sodium carboxymethyl cellulose is a cellulose derivative, and is an anionic linear polymer prepared by etherification or esterification of cellulose as a raw material under an alkaline condition. According to actual production experience and research (for example, plum static, the rheological property of sodium carboxymethylcellulose solution and the stabilizing effect of the sodium carboxymethylcellulose solution on an acid milk system [ D ] Shanghai transport university, 2007.), the rheological property of sodium carboxymethylcellulose can be influenced by factors such as the substitution degree, the molecular weight and calcium ions of sodium carboxymethylcellulose, and therefore the stabilizing effect of the sodium carboxymethylcellulose on protein in an acidification process can be influenced.
The glucose molecule of the sodium carboxymethyl cellulose has three etherified hydroxyl groups, so that the substitution degree can be different, the substitution degree of the sodium carboxymethyl cellulose for food grade is 0.6-0.95, and the rheological property of the sodium carboxymethyl cellulose can be influenced by the substitution degree. The larger the degree of substitution, the larger the electrostatic repulsive force between the molecular chains, and the more the molecules tend to elongate, i.e., the hydrodynamic radius increases, thereby causing an increase in the viscosity of the solution. The larger the molecular weight, the more easily the molecules entangle with each other to increase the viscosity. The increase in the calcium ion concentration shields the electrostatic repulsion on the molecular chain, so that the molecular chain tends to curl, thereby lowering the viscosity of the solution.
However, it is difficult to directly determine how the stability of sodium carboxymethylcellulose plays in acidic milk beverages in the actual production process by the above various factors affecting the rheological property of sodium carboxymethylcellulose, so that sodium carboxymethylcellulose providing good stability in yogurt beverages cannot be effectively screened, and the production of acidic milk beverages is hindered.
Disclosure of Invention
The invention provides a method for rapidly evaluating the protein stabilizing capability of sodium carboxymethylcellulose in an acid milk beverage, which aims to overcome the problems that in the prior art, sodium carboxymethylcellulose is usually added in the production process of the acid milk beverage to prevent casein from aggregating and precipitating under an acid condition and whey separation generated by the aggregation and precipitation under the acid condition, but the factors such as the substitution degree, the molecular weight, calcium ions and the like of the sodium carboxymethylcellulose can influence the protein stabilizing effect of the sodium carboxymethylcellulose in the acidification process, the factors are difficult to directly judge in the production process and the stability of the sodium carboxymethylcellulose in the acid milk beverage can not be effectively evaluated, and the method for rapidly evaluating the protein stabilizing capability of the sodium carboxymethylcellulose in the acid milk beverage takes the casein as a model, can effectively evaluate the protein stabilizing capability of the sodium carboxymethylcellulose in the acid milk beverage through double indexes of particle size and instability coefficient, can rapidly screen out the sodium carboxymethylcellulose with better stability in the acid milk beverage, provides guidance for production and application, and avoids the problems of instability and the like of the produced acidic milk beverage in the shelf life.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for rapidly evaluating the protein stabilizing capability of sodium carboxymethylcellulose in an acidic milk beverage comprises the following steps:
(1) adding casein into warm water at 50-60 ℃, shearing to completely dissolve the casein, stopping shearing, standing, hydrating, and homogenizing to obtain a casein solution;
(2) mixing sodium carboxymethylcellulose and sucrose, adding into warm water at the temperature of 50-60 ℃, and shearing and dissolving to obtain a sodium carboxymethylcellulose solution;
(3) after the casein solution and the sodium carboxymethyl cellulose solution are cooled to below 30 ℃, adding the casein solution into the sodium carboxymethyl cellulose solution, adding sodium citrate and sodium tripolyphosphate, shearing and mixing for 10-15 min, adjusting the pH of the system to be 4.2-4.4 by using a citric acid solution in the shearing process, adding pure water to constant volume, and continuing shearing for 15-20 min;
(4) heating the system obtained in the step (3) to 60-70 ℃, homogenizing, and carrying out pasteurization to obtain a sample to be detected;
(5) standing a sample to be detected at room temperature for 10-20 h, detecting the particle size distribution of the sample, and recording the average value D4, 3 of the particle sizes;
(6) detecting and recording the instability coefficient of the sample to be detected;
(7) evaluation criteria: when D4, 3 is less than or equal to 1.0 μm and the instability coefficient is less than or equal to 0.3, the sodium carboxymethyl cellulose has good ability of stabilizing protein in the acid milk beverage; the sodium carboxymethylcellulose has a moderate ability to stabilize proteins in acidic milk beverages when D4, 3 > 1.0 μm and an instability coefficient of 0.3 or D4, 3 > 1.0 μm and an instability coefficient of 0.3, and has a poor ability to stabilize proteins in acidic milk beverages when D4, 3 > 1.0 μm and an instability coefficient of 0.3.
The invention takes casein as a model to replace whole milk powder or skimmed milk powder in yoghourt drink, and then simulates the preparation method of the acid milk drink, the casein solution is added into the sodium carboxymethylcellulose solution, and sodium citrate and sodium tripolyphosphate are added to chelate free Ca 2+ Decrease Ca 2+ An effective concentration of (a); a pasteurization method is used for replacing an ultrahigh-temperature instantaneous sterilization method in production in the evaluation process, so that the workload and time for verifying the stability are greatly reduced and shortened; finally, the acidity of the sodium carboxymethylcellulose is evaluated through dual indexes of particle size and instability coefficientThe ability to stabilize proteins in milk beverages, sodium carboxymethylcellulose which provides better stability in yogurt drinks, is screened out.
The average particle size D4, 3 and the instability index were chosen to evaluate the ability of sodium carboxymethylcellulose to stabilize proteins because sodium carboxymethylcellulose is negatively charged under acidic conditions, whereas casein gradually changes its charge from negative to positive through the isoelectric point as the pH decreases. Therefore, in the production process of the acidic milk beverage, as acidification proceeds, electrostatic repulsive force between casein molecules is weakened and aggregation occurs to cause system destabilization, i.e., to show instability of the product, as the charge amount is gradually reduced and approaches zero. However, in the process of acidifying the protein system, the anionic polysaccharide CMC is added, and due to the electrostatic adsorption effect, the negative CMC is adsorbed around the casein with the positive point, so that the electrostatic repulsive force between proteins is increased, and the protein system is stabilized under the acidic condition. Therefore, the aggregation condition among casein molecules can be reflected through the average particle size, and a large number of experiments show that when the average particle size D < 4,3 > is less than or equal to 1.0 mu m, the casein molecules are proved to be more stable and are not easy to aggregate.
The instability coefficient is a parameter for judging the stability of the sample converted by the change of the light transmittance of the sample: based on Stokes 'law and Lambert beer's law, the movement of protein particles is accelerated by centrifugal force, meanwhile, near-infrared light source irradiation is adopted to synchronously acquire light transmittance information of a sample at different moments through a detector, the ratio of the integral value of the actual light transmittance variation area of the sample to the integral value of the maximum area of the sample with variable light transmittance in the whole centrifugal time period is defined as an unstable coefficient, and the larger the numerical value of the unstable coefficient, the more unstable the sample is. On the basis of a large number of experiments, the invention discovers that when the instability coefficient is less than or equal to 0.3, the casein molecules are relatively stable.
Therefore, the method can comprehensively reflect the stability of casein molecules at multiple angles through double indexes of particle size and instability coefficient, so that the protein stabilizing capacity of the sodium carboxymethylcellulose in the acid milk beverage can be accurately evaluated, the sodium carboxymethylcellulose which can provide better stability in the yogurt beverage can be quickly screened out, guidance is provided for production and application, and the problems of instability and the like of the produced acid milk beverage in the shelf life are avoided.
Preferably, the concentration of casein in the sample to be detected is 1-2 wt%, the concentration of sodium carboxymethylcellulose in the sample to be detected is 4-5 wt%, and the concentration of sodium citrate and sodium tripolyphosphate in the sample to be detected is 0.2-0.5 wt%.
Preferably, the mass ratio of the casein to the warm water in the step (1) is (1-2): (25-35).
Preferably, in the step (1), the shearing time is 25-30 min, the hydration time is 20-30 min, and the pressure during homogenizing is 250/50 bar.
Preferably, the mass ratio of the sodium carboxymethyl cellulose to the sucrose to the warm water in the step (2) is (2-5): (40-50): (400-500).
Preferably, the shearing time in the step (2) is 20-30 min.
Preferably, the mass of the sodium citrate and the mass of the sodium tripolyphosphate in the step (3) are the same, and the shearing speed is 2500-3000 rpm.
Preferably, the pressure during homogenizing in step (4) is 250/50bar, and the pasteurization condition is 85-90 ℃ for 5-10 min.
Preferably, the method for detecting the instability coefficient in step (6) comprises: the instability factor was recorded by scanning the sample with a stability analyzer at 4000rpm, 37 ℃ and 870nm wavelength every 10s for a total of 600 scans.
In the process of preparing the sample, parameters in the actual production process of the acidic milk beverage are strictly simulated, so that the finally obtained evaluation result can be directly applied to product production and has reference and guiding significance for the actual production; researches show that the pasteurization method replaces the commonly used ultrahigh-temperature instantaneous sterilization method in production, has no obvious influence on the final evaluation result, but can greatly reduce and shorten the workload and time for verifying the stability, so the pasteurization method is adopted in the evaluation process.
Therefore, the invention has the following beneficial effects: by taking casein as a model and through double indexes of particle size and unstable coefficient, the stability of casein molecules can be comprehensively reflected at multiple angles, so that the protein stabilizing capacity of sodium carboxymethylcellulose in the acidic milk beverage can be more accurately evaluated, the sodium carboxymethylcellulose capable of providing better stability in the yogurt beverage can be rapidly screened out, guidance is provided for production and application, and the problems of instability and the like of the produced acidic milk beverage in shelf life are avoided.
Detailed Description
The invention is further described with reference to specific embodiments.
The examples of the invention evaluate the protein stabilizing ability of different batches of sodium carboxymethylcellulose in acidic milk beverages, and the equipment and raw materials adopted in the invention can be obtained from the market or are commonly used in the field, if not specifically.
Equipment for measuring average particle diameter: particle sizer, malvern, uk, model Mastersizer 2000;
shearing equipment: high speed shearer, Silverson, uk, model L5M;
a stability analyzer: a Lumizer full-function stability analyzer is a LUMiCheak model.
Example 1:
(1) adding 10g casein into 250g warm water at 50 deg.C, shearing for 25min to dissolve completely, stopping shearing, standing for hydrating for 20min, homogenizing under 250/50bar pressure to obtain casein solution, and cooling;
(2) after 2g of the first batch of sodium carboxymethyl cellulose and 40g of sucrose are dry-mixed, adding the mixture into 400g of warm water at the temperature of 50 ℃, shearing and dissolving the mixture for 20min to obtain a sodium carboxymethyl cellulose solution, and cooling the sodium carboxymethyl cellulose solution for later use;
(3) after the temperature of the casein solution and the temperature of the sodium carboxymethyl cellulose solution are both cooled to be below 30 ℃, adding the casein solution into the sodium carboxymethyl cellulose solution, then adding 0.2g of sodium citrate and 0.2g of sodium tripolyphosphate, and shearing and mixing for 10min at 2500 rpm; adjusting the pH value of the system to 4.2 by using a 20% citric acid solution in the shearing process, adding pure water to a constant volume of 1000g, and continuing shearing for 15 min;
(4) heating the system obtained in the step (3) to 60 ℃, homogenizing under 250/50bar, and performing pasteurization to obtain a sample to be tested, wherein the sterilization condition is that the temperature is kept at 85 ℃ for 10 min;
(5) standing a sample to be detected at room temperature for 10h, and detecting the particle size distribution of the sample to obtain an average particle size D [4,3] = 0.614 mu m;
(6) scanning once every 10s at 4000rpm, 37 ℃ and 870nm wavelength by using a lumisizer full-function stability analyzer for 600 times in total to obtain the instability coefficient =0.289 of the sample to be detected;
(7) evaluating a sample to be tested: since D4, 3 is less than 1.0 μm and the coefficient of instability is less than 0.3, it was determined that the sodium carboxymethylcellulose to be detected in this example has a good ability to stabilize proteins in acidic milk beverages.
When the first batch of sodium carboxymethylcellulose used in this example was used in the actual production of an acidic milk drink, the obtained acidic milk drink was good in stability and no whey separation occurred during the shelf life.
Example 2:
(2) adding 18g casein into 300g warm water at 55 deg.C, shearing for 25min to dissolve completely, stopping shearing, standing for hydrating for 30min, homogenizing under 250/50bar pressure to obtain casein solution, and cooling;
(2) after 4g of the second batch of sodium carboxymethylcellulose and 48g of sucrose are dry-mixed, adding the mixture into 460g of warm water at the temperature of 55 ℃, shearing and dissolving for 25min to obtain a sodium carboxymethylcellulose solution, and cooling the sodium carboxymethylcellulose solution for later use;
(3) after the temperature of the casein solution and the temperature of the sodium carboxymethyl cellulose solution are both cooled to be below 30 ℃, adding the casein solution into the sodium carboxymethyl cellulose solution, then adding 0.4g of sodium citrate and 0.4g of sodium tripolyphosphate, and shearing and mixing for 10-15 min under the condition of 2700 rpm; adjusting the pH value of the system to 4.3 by using a 25% citric acid solution in the shearing process, adding pure water to a constant volume of 1000g, and continuing shearing for 18 min;
(4) heating the system obtained in the step (3) to 65 ℃, homogenizing under 250/50bar, and performing pasteurization to obtain a sample to be tested, wherein the sterilization condition is that the temperature is kept at 88 ℃ for 8 min;
(5) standing a sample to be detected at room temperature for 15h, and detecting the particle size distribution of the sample to obtain a particle size average value D [4,3] = 1.18 mu;
(6) scanning once every 10s at 4000rpm, 37 ℃ and 870nm wavelength by using a lumisizer full-function stability analyzer for 600 times in total to obtain the instability coefficient =0.204 of the sample to be detected;
(7) evaluating a sample to be tested: since D4, 3 > 1.0 μm and the coefficient of instability < 0.3, the ability of the carboxymethylcellulose sodium to stabilize proteins in acidic milk beverages to be tested in this example was judged to be moderate.
When the second batch of sodium carboxymethylcellulose used in the example is used in the actual production of the acidic milk beverage, the stability of the obtained acidic milk beverage is general, and the whey separation phenomenon is generated in the shelf life of 2.1% of the product.
Example 3:
(1) adding 20g casein into 350g warm water at 60 deg.C, shearing for 30min to dissolve completely, stopping shearing, standing for hydrating for 230min, homogenizing under 250/50bar pressure to obtain casein solution, and cooling;
(2) after 5g of the third batch of sodium carboxymethylcellulose and 50g of sucrose are dry-mixed, adding the mixture into 500g of warm water with the temperature of 60 ℃, shearing and dissolving the mixture for 30min to obtain a sodium carboxymethylcellulose solution, and cooling the sodium carboxymethylcellulose solution for later use;
(3) after the temperature of the casein solution and the temperature of the sodium carboxymethyl cellulose solution are both cooled to be below 30 ℃, adding the casein solution into the sodium carboxymethyl cellulose solution, adding 0.5g of sodium citrate and 0.5g of sodium tripolyphosphate, and shearing and mixing for 15min at 3000 rpm; adjusting the pH value of the system to 4.4 by using a 40% citric acid solution in the shearing process, adding pure water to a constant volume of 1000g, and continuing to shear for 20 min;
(4) heating the system obtained in the step (3) to 70 ℃, homogenizing under 250/50bar, and performing pasteurization to obtain a sample to be tested, wherein the sterilization condition is that the temperature is 890 ℃ and the sample is kept for 5 min;
(5) standing a sample to be detected at room temperature for 20h, and detecting the particle size distribution of the sample to obtain a particle size average value D [4,3] = 0.794 mu m;
(6) scanning once every 10s at 4000rpm, 37 ℃ and 870nm wavelength by using a lumisizer full-function stability analyzer for 600 times in total to obtain an instability coefficient =0.401 of a sample to be detected;
(7) evaluating a sample to be tested: since D4, 3 is less than 1.0 μm and the instability coefficient is greater than 0.3, the ability of the carboxymethylcellulose sodium to be detected to stabilize proteins in acidic milk beverages is judged to be moderate in this example.
When the third batch of sodium carboxymethylcellulose used in the example is used in the actual production of the acidic milk beverage, the stability of the obtained acidic milk beverage is general, and the whey separation phenomenon is generated in 1.6% of the product in the shelf life.
Example 4:
(1) adding 15g casein into 300g warm water at 55 deg.C, shearing for 30min to dissolve completely, stopping shearing, standing for hydrating for 30min, homogenizing under 250/50bar pressure to obtain casein solution, and cooling;
(2) after 3g of the fourth batch of sodium carboxymethylcellulose and 45g of sucrose are dry-mixed, adding the mixture into 450g of warm water at the temperature of 55 ℃, shearing and dissolving the mixture for 25min to obtain a sodium carboxymethylcellulose solution, and cooling the sodium carboxymethylcellulose solution for later use;
(3) after the temperature of the casein solution and the sodium carboxymethyl cellulose solution is cooled to below 30 ℃, adding the casein solution into the sodium carboxymethyl cellulose solution, adding 0.3g of sodium citrate and 0.3g of sodium tripolyphosphate, and shearing and mixing for 10min at 2800 rpm; adjusting the pH value of the system to 4.3 by using a 30% citric acid solution in the shearing process, adding pure water to a constant volume of 1000g, and continuing shearing for 15 min;
(4) heating the system obtained in the step (3) to 65 ℃, homogenizing under 250/50bar, and performing pasteurization to obtain a sample to be tested, wherein the sterilization condition is that the temperature is kept for 5min at 90 ℃;
(5) standing a sample to be detected at room temperature overnight, and detecting the particle size distribution of the sample to obtain a particle size average value D [4,3] = 1.28 mu m;
(6) scanning once every 10s at 4000rpm, 37 ℃ and 870nm wavelength by using a lumisizer full-function stability analyzer for 600 times in total to obtain an instability coefficient =0.383 of a sample to be detected;
(7) evaluating a sample to be tested: since D4, 3 > 1.0 μm and the instability coefficient > 0.3, it was determined that the sodium carboxymethylcellulose to be tested in this example has a poor ability to stabilize proteins in acidic milk beverages.
When the fourth batch of sodium carboxymethylcellulose used in the embodiment is used in the actual production of the acidic milk beverage, the stability of the obtained acidic milk beverage is general, and the whey separation phenomenon is generated in 10.3% of the product in the shelf life.
The results in the above examples show that the evaluation result obtained by using the method of the present invention is consistent with the product stability result in the actual production process, and the results prove that the method of the present invention can effectively evaluate the protein stabilizing ability of sodium carboxymethylcellulose in acidic milk beverages, and can be used as a basis for screening sodium carboxymethylcellulose which can provide good stability in yogurt beverages.
Claims (9)
1. A method for rapidly evaluating the protein stabilizing capability of sodium carboxymethylcellulose in an acid milk beverage is characterized by comprising the following steps:
(1) adding casein into warm water at 50-60 ℃, shearing to completely dissolve the casein, stopping shearing, standing, hydrating, and homogenizing to obtain a casein solution;
(2) mixing sodium carboxymethylcellulose and sucrose, adding into warm water at the temperature of 50-60 ℃, and shearing and dissolving to obtain a sodium carboxymethylcellulose solution;
(3) after the casein solution and the sodium carboxymethylcellulose solution are cooled to below 30 ℃, adding the casein solution into the sodium carboxymethylcellulose solution, adding sodium citrate and sodium tripolyphosphate, shearing and mixing for 10-15 min, adjusting the pH of the system to 4.2-4.4 by using a citric acid solution in the shearing process, adding pure water to constant volume, and continuing shearing for 15-20 min;
(4) heating the system obtained in the step (3) to 60-70 ℃, homogenizing, and carrying out pasteurization to obtain a sample to be detected;
(5) standing a sample to be detected at room temperature for 10-20 h, detecting the particle size distribution of the sample, and recording the average value D of the particle sizes;
(6) detecting and recording the instability coefficient of the sample to be detected; the instability coefficient is a parameter for judging the stability of the sample converted by the change of the light transmittance of the sample; based on Stokes 'law and Lambert beer' law, protein particles are accelerated to move through centrifugal force, near-infrared light sources are adopted to irradiate and a detector is adopted to synchronously acquire light transmittance information of a sample at different moments, and the ratio of the integral value of the actual light transmittance variable area of the sample to the integral value of the maximum area of the sample with variable light transmittance in the whole centrifugal time period is defined as an unstable coefficient;
(7) evaluation criteria: when D is less than or equal to 1.0 mu m and the instability coefficient is less than or equal to 0.3, the sodium carboxymethyl cellulose has good protein stabilizing capability in the acidic milk beverage; the sodium carboxymethylcellulose has a moderate ability to stabilize proteins in acidic milk beverages when D > 1.0 μm and an instability coefficient of 0.3 or D < 1.0 μm and an instability coefficient of 0.3, and has a poor ability to stabilize proteins in acidic milk beverages when D > 1.0 μm and an instability coefficient of 0.3.
2. The method as claimed in claim 1, wherein the concentration of casein in the sample to be tested is 1-2 wt%, the concentration of sodium carboxymethylcellulose in the sample to be tested is 4-5 wt%, and the concentration of sodium citrate and sodium tripolyphosphate in the sample to be tested is 0.2-0.5 wt%.
3. The method for rapidly evaluating the protein stabilizing capacity of sodium carboxymethylcellulose in the acidic milk beverage according to claim 1, wherein the mass ratio of casein to warm water in the step (1) is (1-2): (25-35).
4. The method for rapidly evaluating the protein stabilizing capability of sodium carboxymethylcellulose in the acidic milk beverage according to claim 1 or 2, wherein the shearing time in step (1) is 25-30 min, the hydration time is 20-30 min, and the pressure during homogenization is 250 bar.
5. The method for rapidly evaluating the protein stabilizing capacity of sodium carboxymethylcellulose in acidic milk beverages according to claim 1, wherein the mass ratio of the sodium carboxymethylcellulose to the sucrose to the warm water in the step (2) is (2-5): (40-50): (400-500).
6. The method for rapidly evaluating the protein stabilizing capability of sodium carboxymethylcellulose in acidic milk beverages according to claim 1, wherein the shearing time in the step (2) is 20-30 min.
7. The method for rapidly evaluating the protein stabilizing capability of sodium carboxymethylcellulose in the acidic milk beverage according to claim 1, wherein the mass of the sodium citrate and the mass of the sodium tripolyphosphate in the step (3) are the same, and the shearing speed is 2500-3000 rpm.
8. The method for rapidly evaluating the protein stabilizing ability of sodium carboxymethylcellulose in acidic milk beverages according to claim 1, wherein the pressure during homogenization in step (4) is 250bar, and the pasteurization condition is 85-90 ℃ for 5-10 min.
9. The method for rapidly evaluating the protein stabilizing capability of sodium carboxymethylcellulose in acidic milk beverages according to claim 1, wherein the instability coefficient detection method in step (6) comprises the following steps: the instability factor was recorded by scanning the sample with a stability analyzer at 4000rpm, 37 ℃ and 870nm wavelength every 10s for a total of 600 scans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911121996.0A CN111257176B (en) | 2019-11-15 | 2019-11-15 | Method for rapidly evaluating protein stabilizing capacity of sodium carboxymethylcellulose in acidic milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911121996.0A CN111257176B (en) | 2019-11-15 | 2019-11-15 | Method for rapidly evaluating protein stabilizing capacity of sodium carboxymethylcellulose in acidic milk beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111257176A CN111257176A (en) | 2020-06-09 |
| CN111257176B true CN111257176B (en) | 2022-09-13 |
Family
ID=70953828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911121996.0A Active CN111257176B (en) | 2019-11-15 | 2019-11-15 | Method for rapidly evaluating protein stabilizing capacity of sodium carboxymethylcellulose in acidic milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111257176B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117907168A (en) * | 2023-11-15 | 2024-04-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | Application of volume weighted average diameter in evaluating granular feel of post-heat treatment yoghurt |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388962A (en) * | 2011-11-08 | 2012-03-28 | 杭州娃哈哈科技有限公司 | Normal-temperature yoghourt and preparation method thereof |
| CN106360653A (en) * | 2016-10-04 | 2017-02-01 | 青岛大学 | Compound stabilizer containing agaro-oligosaccarides and method for preparing acid milk beverage |
| CN106509109A (en) * | 2016-10-04 | 2017-03-22 | 青岛大学 | Acidic milk beverage stabilizer and preparation method of acidic milk beverage thereby |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09218153A (en) * | 1996-02-14 | 1997-08-19 | Fuji Oil Co Ltd | Method for inspecting quality of stabilizer |
| US6652896B2 (en) * | 2001-03-15 | 2003-11-25 | Nuvim, Inc. | Process for preparing a stable acidic milk based beverage |
| US6737401B2 (en) * | 2001-06-28 | 2004-05-18 | Metronic Minimed, Inc. | Methods of evaluating protein formulation stability and surfactant-stabilized insulin formulations derived therefrom |
| JP3751948B2 (en) * | 2003-03-14 | 2006-03-08 | 第一工業製薬株式会社 | Sodium carboxymethylcellulose for milk-containing beverages |
| JP5055507B2 (en) * | 2006-03-06 | 2012-10-24 | 株式会社シノテスト | Method and reagent for measuring protein in sample |
| CN101347149A (en) * | 2007-07-18 | 2009-01-21 | 光明乳业股份有限公司 | Double-protein yogurt drink and method of preparing the same |
| CN104777257B (en) * | 2015-04-30 | 2017-01-18 | 澳优乳业（中国）有限公司 | Fast separation and detection method for whey protein components in dairy product |
| CN105548240A (en) * | 2015-12-18 | 2016-05-04 | 石家庄市兄弟伊兰食品配料有限公司 | Lactic acid bacteria beverage stability determination method |
| CN110100890A (en) * | 2019-05-10 | 2019-08-09 | 上海康识食品科技有限公司 | A kind of acidic milk drink prepares optimization method |
-
2019
- 2019-11-15 CN CN201911121996.0A patent/CN111257176B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102388962A (en) * | 2011-11-08 | 2012-03-28 | 杭州娃哈哈科技有限公司 | Normal-temperature yoghourt and preparation method thereof |
| CN106360653A (en) * | 2016-10-04 | 2017-02-01 | 青岛大学 | Compound stabilizer containing agaro-oligosaccarides and method for preparing acid milk beverage |
| CN106509109A (en) * | 2016-10-04 | 2017-03-22 | 青岛大学 | Acidic milk beverage stabilizer and preparation method of acidic milk beverage thereby |
Non-Patent Citations (2)
| Title |
|---|
| "浓缩红枣汁中酶活残留对果汁乳饮料稳定体系影响的研究";许明向 等;《饮料工业》;20190428;第22卷(第2期);第1.3.4.4、2.3.4节 * |
| "稳定剂对调配型酸性乳饮料的稳定性作用";刘江 等;《食品与发酵工业》;20190915;第45卷(第17期);摘要，第151页，第1.2.2、1.3.3、1.3.7、2.3、2.7节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111257176A (en) | 2020-06-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wang et al. | Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition | |
| Piculell | Gelling carrageenans | |
| CN111257176B (en) | Method for rapidly evaluating protein stabilizing capacity of sodium carboxymethylcellulose in acidic milk beverage | |
| CN109588694B (en) | Thickening composition capable of rapidly increasing liquid viscosity and preparation process thereof | |
| Li et al. | Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium caseinate | |
| Ge et al. | In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt | |
| BR112015011076B1 (en) | edible composition, edible binder mixture and edible product | |
| US20130259976A1 (en) | Stable fermented milk products and methods | |
| Khanal et al. | Effect of sodium alginate addition on physical properties of rennet milk gels | |
| EP4366543A1 (en) | Beverage containing citrus fiber and preparation method therefor | |
| US11077066B2 (en) | PH-sensitive starch-based microcapsule and its preparation method | |
| CN101785502B (en) | Milk beverage stabilizing agent, acid milk beverage using same and preparation method | |
| Carvalho et al. | Rheological properties of starch and whey protein isolate gels | |
| US20050147732A1 (en) | Method for preparing a food product comprising texturizers | |
| Muñoz‐Almagro et al. | Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams | |
| Jiang et al. | Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace | |
| Baghdadi et al. | Study of macromolecular interactions in low‐fat brined cheese modified with Zedu gum | |
| CN112493420A (en) | Processing method of poultry blood tofu | |
| Chatli et al. | Quality of low-fat mozzarella cheese with different fat replacers | |
| Ozgur et al. | Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach | |
| Zhang et al. | Effect of exopolysaccharide producing lactic acid bacterial on the gelation and texture properties of yogurt | |
| Umam et al. | The Capability of Canna edulis Ker Starch as Carboxymethyl Cellulose Replacement on Yogurt Drink During Cold Storage | |
| Chukwu et al. | Effect of acid coagulation level on the plasticity retention index (PRI) of natural rubber | |
| Karam et al. | Effect of dairy powder rehydration state on gel formation during yogurt process | |
| CN113080257A (en) | Buffalo yoghourt, yoghourt beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |