CN111372476A - 防止经热处理的乳制品的物理不稳定 - Google Patents
防止经热处理的乳制品的物理不稳定 Download PDFInfo
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- CN111372476A CN111372476A CN201880066749.2A CN201880066749A CN111372476A CN 111372476 A CN111372476 A CN 111372476A CN 201880066749 A CN201880066749 A CN 201880066749A CN 111372476 A CN111372476 A CN 111372476A
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Abstract
本发明提供了一种防止经热处理的乳制品中乳状液分层和陈化胶凝的方法。本发明还提供了经热处理的乳制品,在其中防止了物理不稳定。
Description
技术领域
本发明涉及通过添加多酚类化合物来防止经热处理的乳制品(dairy basedproduct)的物理不稳定。
背景技术
长寿命液体乳制品(dairy product)(例如超高温(UHT)奶)的保质期受到物理和化学变化的限制,这些变化而非微生物变质使得消费者拒绝该产品。化学变化包括美拉德反应(Maillard reaction)和氧化,导致异味产生和颜色变化。最重要的物理变化是含脂肪产品的沉降或陈化胶凝(age gelation)和乳状液分层(creaming)。胶凝(gelation)和沉降改变产品的观感和外观,导致凝胶团块、粘度增加或降低以及产品总体不均匀。乳状液分层导致产品中不需要的脂肪层或脂肪团块。
陈化胶凝已被广泛用于描述灭菌奶和其他热处理乳制品的物理不稳定。文献中已描述了胶凝的不同成因和凝胶特性,大致可分为蛋白水解诱导的胶凝、非酶促胶凝及两者的组合(Nieuwenhuijse,J.A.,&van Boekel,M.A.J.S.(2003).Protein Stability inSterilised Milk and Milk Products.In P.F.Fox&P.L.H.McSweeney(Eds.),AdvancedDairy Chemistry—1Proteins(pp.947-974):Springer US)。
蛋白酶诱导的胶凝作用主要归因于耐热的内源酶和微生物酶。主要的内源蛋白酶纤溶酶可承受某些UHT处理,并且主要水解β-酪蛋白和α-酪蛋白。释放的肽和多肽可与酪蛋白胶束解离,聚集形成细线型(fine stranded)凝胶(Manji,B.&Kakuda,Y.(1988),TheRole of Protein Denaturation,Extent of Proteolysis,and Storage Temperature onthe Mechanism of Age Gelation in a Model System.Journal of Dairy Science,71,1455-1463)。纤溶酶的有限蛋白水解作用还可导致酪蛋白胶束的去稳定化,得到凝胶化沉淀物。耐热微生物蛋白酶通常源自嗜冷菌(psychrotrophic bacteria),并且特异性差异很大。对于非特异性蛋白酶,可形成与纤溶酶相比类似的凝胶;而一些蛋白酶主要水解κ-酪蛋白,产生凝乳酶样凝胶。
未蛋白水解的产品中的胶凝作用取决于产品的干物质含量和储存温度。胶凝时间随干物质含量的增加而减少。在高于35℃的高储存温度下,据认为胶凝作用由沉降引起,然后酪蛋白胶束交联,形成凝胶化沉淀物。在较低温度下,酪蛋白胶束可缓慢解离,单个蛋白质以及蛋白质颗粒聚集并形成凝胶(Nieuwenhuijse&van Boekel,2003)。
乳状液分层的速率取决于脂肪小球的粒径以及这些颗粒与周围血清相的密度差异。脂肪小球的聚集大大提高了乳状液分层速率。
对长寿命乳制品的寿命的需求增加,因此对提供此类产品的方法的需求也在增加。US2012/058240公开了加有用于保持稳定性的水果提取物(蓝莓、石榴和蔓越莓)的热处理脱脂乳的物理稳定性。CN103181414公开了加有从沙棘获得的黄酮类(flavonoids)的热处理原乳,然后该热处理原乳在不冷藏的情况下储存30天后发酵成具有几种有益特性的酸奶。
CN103503998涉及一种奶茶,其可通过溶解茶粉末、添加奶粉并进行UHT灭菌而获得,其中添加了增稠剂和乳化剂的组合来改善稳定性。O’Connell等(InternationalDairyJournal,1998,8,8,689-693)公开了胶体稳定性增加的加有冷冻干燥的绿茶提取物的热处理脱脂乳。然而,D4的公开涉及在不同pH下的热稳定性,而不涉及在UHT灭菌后经长期保存(陈化胶凝)时的物理稳定性。
然而,仍需要一种改进的用于提供具有高物理稳定性的长寿命乳制品的方法。
发明内容
在一个方面,本发明涉及一种方法,所述方法通过添加一种以上多酚类化合物来防止经热处理的乳制品的物理不稳定。
在另一方面,本发明涉及一种生产适于长期储存的乳制品的方法,所述方法包括以下步骤:
a.提供乳制品;
b.对乳制品进行热处理;
c.均质化乳制品;以及
d.向乳制品中添加一种以上多酚类化合物;
其中,步骤c)是可选的;步骤b、c和d可以任何顺序进行。
在第三方面,本发明涉及一种经热处理的乳制品,该乳制品中添加有一种以上多酚类化合物。
附图说明
图1:流程图显示了本研究生产的乳样品。
图2:在UHT处理之前且在22℃下储存至多360天的情况下,未添加绿茶提取物(GTE)(对照;方形符号)、添加0.1%的GTE(圆形符号)或添加0.25%的GTE(三角形符号)的降乳糖UHT奶中胶凝的感官评估(外观指标)。给出了UHT处理的两个独立批次的平均值,其中标准偏差显示为误差线。
图3:在22℃下储存360天后测定的添加和未添加绿茶提取物(GTE)的UHT处理的乳的两个独立批次(黑条和白条)的沉淀物重量(克)。对于各个批次,分析了每种乳的五个独立包装,其中标准偏差显示为误差线。
图4:在22℃下储存360天后测定的全脂乳中堆积在盒顶部的乳脂(cream)的重量(克)。给出了UHT处理的两个独立批次(对照、0.1%的GTE和0.25%的GTE)的平均值,其中标准偏差显示为误差线。对于各个批次,分析了每种乳的五个独立包装。
具体实施方式
本文提供了防止经热处理的乳制品的物理不稳定的新方法。还提供了经热处理的乳制品,其中防止了物理不稳定。经过热处理的乳制品经长期存放后通常会出现物理不稳定,热处理通常用于提供安全且耐贮存的乳。一些物理不稳定(例如乳状液分层和胶凝)与乳制品的质地和粘度的变化有关,特别会在储存至少六个月或更长时间后观察到。
术语“物理不稳定”指改变产品的质地、粘度或外观的过程。这些可能与脂肪和/或蛋白质的相互作用有关,或由重力引起。物理不稳定范围内的过程可选自:沉降、胶凝、凝胶化沉降、乳状液分层、聚结、聚集和絮凝。在一个优选实施方式中,物理不稳定是胶凝、乳状液分层和/或凝胶化沉降分层。
术语“胶凝”指凝胶的形成,其可发生于经热处理的乳制品(例如UHT奶)的储存期间。在储存期间,粘度突然急剧增加,伴随可见的胶凝和不可逆的聚集。胶凝有时也称为陈化胶凝,因为胶凝通常出现于长时间存放后。
术语“乳状液分层”和“沉降”指在浮力的影响下乳液分散相的迁移。颗粒上浮或下沉,这取决于它们有多大,以及它们与连续相相比密度小多少或大多少,以及连续相的粘性或触变性如何。优选地,“乳状液分层”指乳脂升至经热处理的乳制品(例如UHT奶)的顶部的过程,而“沉降”指主要蛋白质聚集和/或沉淀并随后沉入底部的过程。
术语“凝胶化沉淀物”指由堆积的蛋白质和/或脂肪重排为凝胶引起的凝胶状沉淀物。
术语“聚结”指两个以上单个颗粒合并为一个颗粒的过程。
术语“聚集”指胶体体系的颗粒彼此粘附并形成不规则的颗粒簇、絮状物或聚集体的过程。
术语“絮凝”指接触和粘附的过程,由此分散体的颗粒形成更大尺寸的团簇,例如由此胶体从悬浮液中出来并形成絮状物或薄片。絮凝可为可逆的聚集。
防止物理不稳定的方法
一方面,本发明涉及一种防止经热处理的乳制品的物理不稳定的方法。本发明人惊奇地发现,将多酚类化合物添加至已经过热处理的乳制品中,在6个月以上的长时间储存后,该乳制品不易于发生胶凝和乳状液分层。因此,一方面,提供了一种用于防止经热处理的乳制品的物理不稳定的方法,该方法包括将一种以上多酚类化合物添加至经热处理的乳制品中。
关于乳制品、热处理和多酚类化合物的更多细节在下文描述。特别优选的乳制品包括乳糖水解的乳制品和超高温(UHT)处理的乳。
最优选的多酚类化合物包括绿茶中存在的那些及它们的提取物。
如本文提供的防止经热处理的乳制品的物理不稳定的方法可以以任何相关顺序包括以下步骤中的一个以上步骤:
a.提供乳制品;
b.对乳制品进行热处理;
c.均质化乳制品;以及
d.向乳制品中添加一种以上多酚类化合物。
特别地,步骤b)、c)和d)可以任何顺序进行。优选地,步骤b)、c)和d)以上述顺序进行。在一个实施方式中,步骤c)在步骤b)之前进行。在一个实施方式中,热处理是灭菌。在此实施方式中,步骤c)优选在步骤b)之前进行。在一个实施方式中,步骤d)在热处理之前进行。在一个实施方式中,步骤c)在步骤d)之前进行。
步骤c)是可选的。特别地,步骤c)对于低脂产品是可选的。在一个实施方式中,步骤c)不包括在所述方法中。在一个实施方式中,步骤c)包括两步均质化,其中,第一阶段的压力为100巴至250巴;第二阶段的压力为0巴至60巴。对于酸奶,步骤c)可包括一个均质化步骤,其中,压力为50巴至80巴。
生产方法
鉴于本发明人已发现,添加酚类化合物可以防止乳制品(其已进行热处理以获得更长的保质期)的胶凝和乳状液分层,本文中还提供了一种生产适于长期储存的乳制品的方法。因此,一方面,本发明涉及一种生产适于长期储存的乳制品的方法,该方法包括以下步骤:
a.提供乳制品;
b.对乳制品进行热处理;
c.均质化乳制品;以及
d.向乳制品中添加一种以上多酚类化合物;
其中,步骤c)是可选的;步骤b、c和d可以任何顺序进行。
步骤b)、c)和d)可以任何顺序进行。优选地,步骤b)、c)和d)以上述顺序进行。在一个实施方式中,步骤c)在步骤b)之前进行。在一个实施方式中,热处理是灭菌。在此实施方式中,步骤c)优选在步骤b)之前进行。在一个实施方式中,步骤d)在热处理之前进行。
步骤c)是可选的。特别地,步骤c)对于低脂产品是可选的。在一个实施方式中,步骤c)包括两步均质化,其中,第一阶段的压力为190巴至200巴;第二阶段的压力为0巴至60巴。
热处理
在一个实施方式中,所述热处理选自:超高温(UHT)处理、蒸煮(retorting)和灭菌。
对于长寿命低pH值产品,热处理优选在75℃至95℃进行15s至45s。
超高温(UHT)处理
乳制品的UHT处理(或UHT加工)可通过技术人员可获取的任何有用的方法进行。UHT处理包括将乳制品加热至超高温,例如130-180℃的温度。UHT处理可为直接接触式UHT处理(例如蒸汽输注或蒸汽注射),也可为间接接触式UHT处理(例如在板式热交换器和管式热交换器中)。在一个实施方式中,UHT处理与通过物理分离(例如通过使用离心除菌或微滤)去除微生物相结合。在一个实施方式中,根据已知的VTIS方法进行UHT处理。
在一个实施方式中,所述UHT处理包括:
i.在80℃至95℃下对乳制品进行30s至240s的预热处理步骤;
ii.在130℃至160℃下对乳制品进行0.1s至10s的热处理;
iii.冷却乳制品,获得乳制品;
其中,步骤i)是可选的。
在一个实施方式中,步骤i)中的温度为至少80℃,例如至少85℃,例如至少90℃,例如至少95℃。在一个实施方式中,步骤i)中的温度不超过95℃,例如不超过90℃,例如不超过85℃。优选地,步骤iii)中的温度为80℃至95℃。
在一个实施方式中,步骤i)的时间为至少30s,例如45s,例如至少60s,例如至少90s,例如至少120s,例如至少150s,例如至少180s,例如至少210s,例如至少240s。在一个实施方式中,步骤i)的时间不超过240s,例如不超过210s,例如不超过180s,例如不超过150s,例如不超过120s,例如不超过90s,例如不超过60s,例如不超过45秒。优选地,步骤i)中的时间为60s至180s。
优选地,步骤i)中的温度为80℃至95℃,并且步骤ii)中的时间为60s至180s。
在一个实施方式中,步骤ii)中的温度为至少130℃,例如至少140℃,例如至少150℃,例如至少160℃。在一个实施方式中,步骤ii)中的温度不超过160℃,例如不超过150℃,例如不超过140℃。优选地,步骤ii)中的温度为136℃至150℃。
在一个实施方式中,步骤ii)的时间为至少0.1s,例如1s,例如至少2s,例如至少3s,例如至少4s,例如至少5s,例如至少6s,例如至少7s,例如至少8s,例如至少9s,例如至少10s。在一个实施方式中,步骤ii)的时间不超过10s,例如不超过9s,例如不超过8s,例如不超过7s,例如不超过6s,例如不超过5s,例如不超过4s,例如不超过3s,例如不超过2s,例如不超过1s。优选地,步骤ii)中的时间为4s至10s。
优选地,步骤ii)中的温度为136℃至150℃,并且步骤ii)中的时间为4s至10s。
灭菌
在一个实施方式中,所述热处理是灭菌,其中,将乳制品加热至至少120℃持续至少15分钟。优选地,将乳制品加热至至少120℃,例如至少125℃,例如至少130℃,例如至少140℃,例如至少150℃。在一个实施方式中,将乳制品加热至不超过150℃,例如不超过140℃。在一个实施方式中,将乳制品加热至121℃至132℃。在另一个实施方式中,将乳制品加热至134℃至138℃。优选地,将乳制品加热至少15分钟,例如至少20分钟,例如至少30分钟,例如至少40分钟,例如至少50分钟,例如至少60分钟,例如至少90分钟。在一个实施方式中,将乳制品加热不超过90分钟,例如不超过60分钟,例如不超过50分钟,例如不超过40分钟,例如不超过30分钟,例如不超过20分钟。
在一个实施方式中,将乳制品加热至至少121℃持续15分钟至30分钟。
在一个实施方式中,将乳制品加热至121℃至132℃持续60分钟。
在一个实施方式中,将乳制品加热至134℃至138℃持续18分钟。
经热处理的乳制品
一方面,本发明涉及经热处理的乳制品,其中,该乳制品中添加有一种以上多酚类化合物。如上所述进行热处理。优选地,所述经热处理的乳制品是经UHT加工的。
经热处理的乳制品中的一种以上多酚类化合物的浓度为0.01wt%至0.25wt%,例如0.05wt%至0.20wt%,例如0.08wt%至0.15wt%,例如0.1wt%。
在一个优选实施方式中,所述乳制品是经乳糖水解的。
在一个实施方式中,经热处理的乳制品无明显物理不稳定的保质期为至少6个月(例如至少12个月,例如至少18个月,例如至少24个月,例如至少30个月,例如至少36个月)。
在一个实施方式中,经热处理的乳制品在添加一种以上多酚类化合物后已储存至少6个月,例如在添加一种以上多酚类化合物后已储存至少12个月,例如至少18个月,例如至少24个月,例如至少30个月,例如至少36个月。
所述经热处理的乳制品可通过本文所述方法来制备。另外,本发明还涉及通过本文所述任何方法可获得或获得的热处理乳制品,特别是通过所公开的生产适于长期储存的乳制品的方法,所述方法包括:
a.提供乳制品;
b.对乳制品进行热处理;
c.均质化乳制品;以及
d.向乳制品中添加一种以上多酚类化合物;
其中,步骤c)是可选的;步骤b、c和d可以任何顺序进行。
乳制品
本发明涉及乳制品。在一个实施方式中,乳制品是液体乳制品。在另一个实施方式中,乳制品是饮料。在一个实施方式中,乳制品选自:全脂鲜奶、奶油、减脂奶、低脂奶、半脱脂奶、脱脂奶/无脂奶、有机奶、经热处理的奶、未经过滤的原奶、均质奶、经过滤的奶、重配的乳制品、经化学酸化的乳制品和经发酵的乳制品。
术语“减脂奶(reduced-fat milk)”指脂肪含量为2%的奶,术语“低脂奶(low-fatmilk)”指脂肪含量为1%的奶。
术语“经热处理的奶”包括巴氏杀菌奶、灭菌奶、UHT奶、脱水奶(evaporated milk)和炼乳(condensed milk)。
在一个实施方式中,乳制品(dairy based product)是奶制品(milk product)。在另一个实施方式中,乳制品是奶制品。在另一个实施方式中,乳制品是可饮用酸奶或经热处理的发酵产品。在一个实施方式中,乳制品是经发酵的可饮用乳饮料。
在一个实施方式中,乳制品的pH为中性。在一个实施方式中,乳制品的pH为6.0至7.5,优选为6.6至7.0。在另一个实施方式中,乳制品的pH为4.0至5.0,优选为4.2至4.6。
包含添加剂的乳制品
乳制品可包含一种以上添加剂。例如,一种以上添加剂是香精。常见的香精包括:例如香草、巧克力、草莓、香蕉、蓝莓、芒果、菠萝、枣、黑加仑、覆盆子、柠檬、橙。
替代地或另外地,添加剂是水果制品。水果制品可由草莓、香蕉、蓝莓、芒果、菠萝、枣、黑加仑、覆盆子、柠檬或橙制成。
替代地或另外地,添加剂是维生素。特别有用的维生素是维生素A、维生素C和维生素D。
替代地或另外地,添加剂是矿物质或金属。例如,有用的矿物质是矿物质补充剂CapolacMM-0525。例如,有用的金属是柠檬酸铁铵、乳酸亚铁、硫酸亚铁、焦磷酸铁、硫酸锌、氧化锌或葡萄糖酸锌形式的铁或锌。
另一种有用的添加剂是乳清蛋白、脱脂奶粉或全脂奶粉。
替代地或另外地,添加剂是稳定剂。有用的稳定剂是角叉菜胶、果胶、琼脂、淀粉、物理或化学改性的淀粉、刺槐豆胶、瓜尔豆胶、结冷胶、黄原胶、明胶、纤维素或羧甲基纤维素。
替代地或另外地,添加剂是糖或甜味剂。有用的糖和甜味剂是蔗糖、果糖、乳糖、甜菊醇糖苷、阿斯巴甜、乙酰磺胺酸钾、三氯蔗糖、单果(mon fruit)、蜂蜜。
其他有用的添加剂是低聚糖和纤维。有用的低聚糖是低聚果糖和低聚半乳糖。有用的纤维是菊粉、燕麦面(oat meal)或燕麦粉(oat meal flour)。
其他有用的添加剂是稳定盐。有用的稳定盐是磷酸二钠、磷酸三钠、聚磷酸盐、氯化钙或柠檬酸钠。
其他有用的添加剂是乳化剂。有用的乳化剂是脂肪酸的甘油单酯和甘油二酯。
替代地或另外地,添加剂是着色剂。有用的着色剂包括胭脂红、β-胡萝卜素、胭脂树橙(annato)、胭脂蓝。
经乳糖水解的乳制品
在一些实施方式中,乳制品是经乳糖水解的乳制品。术语“乳糖水解”指乳糖被降解的过程,例如降解成半乳糖和葡萄糖。在一个实施方式中,通过使用一种以上酶进行乳糖水解。优选地,所述酶是乳糖酶,例如Maxilact LAGX(DSM)或Opti-Lactase LX2(Optiferm)。如本文所用,术语“乳糖水解的”产物指乳糖被部分水解或完全水解的产物。例如,已被乳糖水解的产物包含不超过0.5%的乳糖,例如不超过0.1%(例如少于0.01%)的乳糖。优选地,已被乳糖水解的产物不包含乳糖。在一个实施方式中,至少50%的乳糖已水解,例如至少60%,例如至少70%,例如至少80%,例如至少90%,例如至少95%,例如至少98%的乳糖已水解。优选地,100%的乳糖已水解。
乳糖水解可在本文所述方法的任何阶段进行。优选地,在对乳制品进行热处理之后进行乳糖水解;在均质化乳制品之后进行乳糖水解;以及在向乳制品中添加一种以上多酚类化合物之后进行乳糖水解。
乳糖水解可通过技术人员可获取的任何有用的方法进行。例如,如实施例1中所述地进行乳糖水解。
多酚类化合物
在本发明中,将一种以上多酚类化合物添加到经热处理的乳制品中。
术语“多酚”指多羟基苯酚或包含多于一个苯酚结构单元的分子。所述苯酚结构单元可为多羟基苯酚结构单元。
如本文所用,术语“苯酚”指具有一个以上连接至苯环或其他芳烃环的羟基的分子。
术语“多羟基苯酚”指苯部分的超过一个氢被羟基取代的苯酚衍生物。
在一个实施方式中,多酚类化合物是抗氧化剂。
在一个实施方式中,一种以上多酚类化合物选自多酚类,其中多酚类为黄酮类(flavonoids)、酚酸类(phenolic acids)、茋类(stilbenoids)、单宁类(tannins)和木脂素类(lignans)。
黄酮类的一般结构为由15个碳组成的骨架,其包含两个苯环和(一个)杂环。黄酮类的实例是:黄烷醇类(flavanols)(例如儿茶素(catechin)、表儿茶素(epicatechin)、黄酮类单宁(flavone-derived tannins)、没食子儿茶素(gallocatechin)、表没食子儿茶素(epigallocatechin)、表没食子儿茶素没食子酸酯(epigallocatechin gallate)、茶黄素(theaflavin)、原花青素(procyanidin)、原飞燕草素(prodelphinidin)和肉桂酸单宁(cinnamtannin));黄酮醇类(flavonols)(例如山柰酚(kaempferol)、檞皮素(quercetin)、高良姜素(galangin)、5,7-羟基黄酮醇、杨梅素(myricetin)、3-羟基黄酮、杜鹃黄素(azaleatin)、非瑟酮(fisetin)、棉花皮素(gossypetin)、山奈素(kaempferide)、异鼠李素(isorhamnetin)、桑色素(morin)、柚皮黄素(natsudaidain)、霍香黄酮醇(pachypodol)、鼠李秦素(rhamnazin)和鼠李素(rhamnetin));黄酮类(flavonoids)(例如芹菜素(apigenin)、白杨素(chrysin)、柚木柯因(tectochrysin)、芫花素(genkwanin)、商陆黄素(ombuin)、乔松苷(pinocemrin)、柑橘黄酮(tangeritin)、木樨草素(luteolin)、6-羟基黄酮、黄芩素(baicalein)、野黄芩素(scutellarein)、汉黄芩素(wogonin)、地奥司明(diosmin)、黄酮哌酯(flavoxate)、7,8-二羟基黄酮、异野漆树苷(isorhoifolin)、新地奥司明(neodiosmin)、野漆树苷(rhoifolin)、橙黄酮(sinensetin)、川陈皮素(nobiletin)、橘皮素(tangeretin)、3,5-去羟异鼠李素(geraldone)、高车前素(hispidulin)、蓟黄素(cirsimaritin)、pebrellin、栀子黄素(garbeninB)、泽兰黄酮(nepetin)、棕矢车菊素(jaceosidin)、中国蓟醇(cirsilineol)、半齿泽兰素(eupatorin)、hydroxyleutin和金圣草黄素(chrysoeriol));异黄酮类(isoflavones)(例如大豆苷元(daidzein)、黄豆黄素(glycitein)、芒柄花素(formononetin)、染料木素(genistein)、鹰嘴豆素A(biochaninA)、安哥拉紫檀素(angolensin)、毛蕊异黄酮(calycosin)、雌马酚(equol)、奥洛波尔(orobol)、樱黄素(prunetin)、野靛黄素(pseudobaptigenin)、葛根素(puerarin)、尼泊尔鸢尾异黄酮(irisolidone)、鸢尾苷(tectoridin)、异鸢尾黄素(isotectorigenin)、德鸢尾素(irilone)、香根(草)酮(vestione)、sativanone、紫铆亭(butin)、melanettin、斯泰韦宁(stevenin)、银杏酮(biolanone)和异甘草素(isoliquiritigenin));黄烷酮类(flavanones)(例如柚皮素(naringenin)、紫铆亭、圣草酚(eriodicytol)、樱花亭(sakuranetin)、滨蒿内酯(scoparone)、橙皮素(hesperetin)、圣草次苷(eriocitrin)、橙皮苷(hesperidin)、柚皮苷(naringin)、芸香柚皮苷(narirutin)、新圣草次苷(neoeriocirtin)、新橙皮苷(neohesperidin)、枸橘甙(poncirin)、香风草甙(didymin)、异樱花亭(isosakuranetin)、松属素(pinemembrin)、异戊二烯基柚皮素、香叶草基柚皮素、异黄腐酚(isoxanthohumol)和高圣草素(homoeriodictyol));查耳酮类(chalcones)(例如紫铆因(butein)、黄腐酚(xanthohumol)和根皮素(phloretin));以及花青素类(anthocyanidins)(例如花葵素(pelargonidin)、花青素(cyanidin)、翠雀素(delphinidin)、矮牵牛配基(petunidin)、芍药花苷配基(peondin)、二甲花翠素(malvidin)、Visitin A和Pinotin A)。
在一个实施方式中,黄酮类选自:黄烷醇类、黄酮醇类、黄酮类、异黄酮类、黄烷酮类、花青素类(anthocyanins)和查耳酮类。在一个实施方式中,黄烷醇类选自:儿茶素、表儿茶素、黄酮类单宁、没食子儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、茶黄素、原花青素、原飞燕草素和肉桂酸单宁。优选地,多酚类化合物是表没食子儿茶素或表没食子儿茶素没食子酸酯。
酚酸类或酚羧酸类包含酚环和有机羧酸官能团。酚酸的实例是:羟基苯甲酸(例如没食子酸(gallic acid)、香草酸、原儿茶酸、丁香酸、水杨酸、鞣花酸、没食子酸(gallagicacid)、龙胆酸、马尿酸、lambertianin C、芍药甙(paenoniflorin)、原儿茶酸、安石榴甙(punicalagin)、石榴皮鞣素(punicalin)和地榆素H-6(sanguiin H-6));羟基肉桂酸(例如咖啡酸、菊苣酸、肉桂酸、二阿魏酸(diferulic acid)、有芥子酸、香豆酸、阿魏酸、姜黄素(curcumin)、绿原酸(chlorogenic acid)、迷迭香酸、阿魏酸仙人掌甾醇(schottenolferulate)、芥子酸、芥子碱(sinapine)和毛蕊花苷(verbascoside));羟苯基乙酸;羟苯基丙酸以及羟苯基戊酸。
茋类(stilbenoids)是二苯乙烯类(stilbenes)的羟基化衍生物。茋类的实例是:白藜芦醇(resveratrol)、葡萄素(viniferin)、云杉新甙(piceid)、pallidiol、白皮杉醇(picetannol)、赤松素(pinosylvin)和紫檀芪(pterostilbene)。
单宁类的实例是单宁酸和褐藻多酚(phlorotannins)。
木脂素类的实例是:松脂醇(pinoresinol)、牛蒡甙元(arctigenin)、铁杉内酯(conidendrin)、环香树脂醇(cycloariciresinol)、去氧五味子素(deoxyschisandrin)、肠二醇(enterodiol)、肠内酯(enterolactone)、表芝麻脂素(episesamin)、表芝麻素酚(episesaminol)、戈米辛(gomisin)、异羟基罗汉松脂酚(isohydroxymataresinol)、异落叶松树脂醇(isolariciresinol)、落叶松树脂醇(lariciresinol)、罗汉松脂酚(matiresinol)、右旋杜仲树脂酚(medioresinol)、去甲络石甙元(nortrachelogenin)、五味子素(schisandrin)、五味子酚(schisanhenol)、五味子酯(schisantherin)、开环异落叶松树脂酚(secoisolariciresinol)、芝麻素(sesamin)、芝麻素酚(sesaminol)、芝麻酚(sesamol)、芝麻林素酚(sesamolinol)、丁香脂素(syringaresinol)、巴豆酰戈米辛H(tigloylgomicin H)、Todolactol A和络石甙元(trachelogenin)。
多酚类化合物的其他实例是:烷基甲氧基酚类(alkylmethoxyphenols)、烷基酚类(alkylphenols)、姜黄素类(curcuminoids)、呋喃香豆素类(furanocoumarins)、羟基苯甲醛类(hydroxybenzaldehydes)、羟基苯甲酮类(hydroxybenzoketones)、羟基肉桂醛类(hydroxycinnamaldehydes)、羟基香豆素类(hydroxycoumarins)、羟基苯丙烯类(hydroxyphenylpropenes)、甲氧基酚类(methoxyphenols)、萘醌类(naphthoquinones)、萜烯酚类(phenolic terpenes)和酪醇类(tyrosols)。
萜烯酚类的实例是:鼠尾草酸、鼠尾草酚、香芹酚、表迷迭香酚(epirosmanol)、迷迭香双醛(rosmadial)、迷迭香酚(rosmanol)和百里香酚(thymol)。
在一些实施方式中,所述多酚类化合物是没食子酸酯(gallate)的形式,即酚类化合物和没食子酸(3,4,5-三羟基苯甲酸)的酯。优选地,酚类化合物是表没食子儿茶素-3-没食子酸酯(EGCG)。
在一些实施方式中,多酚类化合物是酚苷(phenolic glycoside),即具有与糖苷配基连接的糖苷键的糖,其是多酚或多羟基苯酚结构。酚苷类的实例是:穗花牡荆苷(agnuside)、熊果苷(arbutin)、astrigin、仙茅苷A(curculigoside A)、瑞香甙(daphnin)、diptoindonesin A、秦皮甙(fraxin)、螺菌甙(helicon)、异土大黄甙(isorhapontin)、天麻甙(gastrodin)、3,5-二甲氧基熊果苷(koaburaside)、类黄酮葡萄糖苷(nothofagin)、橄榄苦苷(oleuropein)、对香豆酸葡萄糖苷、连翘苷(phillyrin)、根皮苷(phlorizin)、云杉苷(picein)、白杨苷(populin)、松针苷(pungenin)、白藜芦醇苷(resveratroloside)、土大黄苷(rhaponticin)、东莨菪苷(scopolin)、开环异落叶松树脂酚二葡萄糖苷(secoisolariciresinol diglucoside)、党参苷I(tangshenoside I)、柳皮苷(salicortin)、poliothrysiside、红景天苷(salidroside)、匍匐柳苷(salireposide)、特里杨苷(tremulacin)、大齿杨苷(gandidentatin)、云杉苷(picein)、苯丙素(triandrin)、毛果柳甙(trichocarposide)、维马林(vimalim)、trichocrpin、异杞柳苷(isosalipurposide)、异大齿杨苷(isograndidentatin)、chaenomeloidin、杨属灵(populoside)A、B、C、欧鼠李甙(fragilin)和水杨甙(salicin)。
多酚类化合物还包括多酚类化合物的变体,例如被修饰的化合物,例如被乙酰化、烷基化、糖基化、与氨基酸(例如酪氨酸)偶联的化合物,和/或聚合的多酚类化合物。例如,多酚类化合物包括低聚黄酮类,例如原花青素。
多酚类化合物的量
在一个实施方式中,一种以上多酚类化合物在添加至乳制品中后的浓度为0.01wt%至0.25wt%,例如0.05wt%至0.20wt%,例如0.08wt%至0.15wt%,例如0.1wt%。
在一个实施方式中,一种以上多酚类化合物在添加至乳制品中后的浓度不超过0.25wt%,例如不超过0.20wt%,例如不超过0.15wt%,例如不超过0.10wt%,例如不超过0.05wt%。
在一个实施方式中,一种以上多酚类化合物在添加至乳制品中后的浓度为至少0.01wt%,例如至少0.05wt%,例如至少0.15wt%,例如至少0.20wt%。
提取物
在一个实施方式中,一种以上多酚类化合物是选自下组的提取物:水果、蔬菜、全谷物、茶、草药、香料、坚果、种子、可可巧克力和酒的提取物。优选地,所述提取物是绿茶提取物、葡萄籽提取物或迷迭香提取物。在一个优选实施方式中,所述提取物是绿茶提取物。
在一个实施方式中,所述一种以上多酚类化合物占提取物的至少50wt%,例如占提取物的至少60%w/w,例如至少70%w/w,例如至少75%w/w,例如至少80%w/w,例如至少85%w/w,例如至少90%w/w,例如至少95%w/w,例如至少98%w/w,例如至少99%w/w,例如100%w/w。在一个实施方式中,所述一种以上多酚类化合物占提取物的不超过98wt%,例如占提取物的不超过95wt%,例如不超过90wt%,例如不超过85wt%,例如不超过80wt%,例如不超过75wt%,例如不超过70wt%,例如不超过60wt%,例如不超过50wt%。优选地,所述提取物是绿茶提取物。
在另一个实施方式中,所述一种以上多酚类化合物占提取物的不超过15wt%,例如占提取物的不超过10wt%,例如不超过5wt%,例如不超过2wt%。在又一个实施方式中,所述一种以上多酚类化合物占提取物的至少2wt%,例如至少5wt%,例如至少10wt%,例如至少15wt%。优选地,所述提取物是迷迭香提取物。
在一个实施方式中,提取物在添加至乳制品中后的浓度为0.01wt%至0.4wt%,例如0.05wt%至0.3wt%,例如0.1wt%至0.3wt%。
在一个实施方式中,提取物在添加至乳制品中后的浓度为至少0.01wt%,例如至少0.05wt%,例如至少0.1wt%,例如至少0.15wt%,例如至少0.2wt%,例如至少0.25wt%,例如至少0.3wt%。
在一个实施方式中,提取物在添加至乳制品中后的浓度不超过0.5wt%,例如不超过0.4wt%,例如不超过0.35wt%,例如不超过0.3wt%,例如不超过0.25wt%。
实施例
实施例1:含绿茶提取物的降乳糖UHT奶饮料的生产和储存
降乳糖UHT样品的制备在Arla Foods乳品厂(Pronsfeld,德国)进行。试验采用巴氏杀菌脱脂乳(脂肪含量为0.1%)和全脂乳(脂肪含量为3.5%)。将乳糖酶(Opti-LactaseLX2,Optiferm,德国)添加至乳中至终浓度为0.1%。乳糖在8℃下水解过夜。随后将乳在95℃下预热120s,然后使用管状热交换器在141℃下进行UHT处理持续4s,冷却至20℃,无菌填充到320mL盒中。在UHT处理之前,使用高剪切混合器将GTE添加至乳中,使其最终浓度为0.1%(w/v)(低GTE)或0.25%(w/v)(高GTE)。实验设计中包括不添加GTE的对照样品(参见图1)。准备每种乳样品(脱脂乳和全脂乳的对照、低GTE和高GTE样品)的两个独立批次,得到总共六个样品,进行两次独立重复实验。另外,在灌装前对乳进行脱气,得到两个对照批次和两个0.1%GTE批次。生产这些批次是为了测试脱气步骤是否会限制氧化。通过Indyk等(H.E.Indyk,M.J.Edwards,D.C.Woollard,“High performance liquidchromatography analysis of lactose hydrolyzed milk”,FoodChemistry,57卷,4号,575-580页,1996.)所描述的方法分析碳水化合物分布,结果表明所有乳样品中有65%的乳糖被水解。
将实施例1中制备的乳样品在室温(22℃)下于黑暗中保存一年,通过温度记录仪监测温度。
化学品和试剂
感官描述分析
分别对脱脂乳和全脂乳的分析和结果进行处理。在储存0、4、8和12个月后,由经培训的小组(n=10/11)对脱脂乳和全脂乳进行感官描述分析,以研究由于储存时间引起的感官差异。根据ISO 3972(1991)的选择标准,小组成员从丹麦哥本哈根科学大学(Universityof Copenhagen-SCIENCE)食品科学系(Department of Food Science)的外部感官小组中选出,他们以前接受过进行食品描述分析的培训。试图在整个储存期间维持相同的小组成员,但只有4个小组成员参加了所有感官评估。对于各个储存时间,进行相同的感觉评估准备程序。将50mL的各个乳变体倒入96mL带盖透明无色无味聚苯乙烯杯子(Solo CupCompany,USA)中,将样品放置在室温(21℃)下,以确保小组成员能够检测出乳的口味的细微差别。每个样本均被遮住,标有三位数字的随机数。各个感官描述分析由4天的培训(2小时/天)和随后3天的感官分析(2小时/天)组成。在第一次培训课程中(按第0个月进行分析),由小组共识生成描述乳之间差异的感官词汇。词汇中包括描述乳的众所周知的储存异味(例如纸板味)的感官指标,即使这些与描述第0个月的乳无关。进行此操作是为了开发在整个存储期间均可使用的词汇表。词汇开发得到参考资料的支持,以提高小组成员对指标的认知清晰度。最终的感官词汇包括27个指标,其包括4个外观指标、2个口味指标、12个风味指标、2个口感指标、4个余味指标和3个整体评价指标(参见表1),该词汇表用于确定在储存0、4和8个月后的乳变体的感官特征。储存12个月后,由于已得到乳的感官特征,因此决定不品尝乳。因此,词汇表减少为5个外观指标、13个气味指标(从0、4和8个月分析中使用的风味/余味指标发展而来)和1个质地指标(参见表1)。
表1:用于储存0、4和8个月以及储存12个月后的脱脂乳和全脂乳的感官指标。感官指标的后缀表示小组成员的评估类型:-A:外观,-T:口味,-F:风味,-MF:口感,-AT:余味,-TX:质地,-O:气味。
在根据ISO标准8589(2007)设计的测试间中进行感官描述分析。在感官描述分析期间,小组同时在三个环节中一式三份地评估乳。对于每个环节,小组首先评估脱脂乳,然后评估全脂乳。呈示顺序是一元的,并且在乳类型中随机分配,以减少与呈示顺序相关的偏差。指标的强度以标为“无”至“非常”的15cm线刻度来评定。每次乳评估后,向小组提供饼干、冷水和温水来冲洗他们的口腔。使用Fizz Acquisition版本2.00(Biosystemes)来收集数据。
数据分析
当生产两种批次的每种乳时,从感官角度测试它们是否相似。通过以批次为固定因子的单因素ANOVA,使用统计软件包R版本2.15.2(R Development Core Team 2012)通过Tukey的HSD测试进行多重均值比较,计算各个储存时间对批次的影响。由于在整个12个月储存中,脱脂乳和全脂乳的批次的总体感觉相似,因此将数据表示为这两个批次的平均值。
使用lmerTest软件包通过R v3.2.2(R Development Core Team 2012)的ANOVA混合模型,针对储存长达12个月的外观指标,以及储存长达8个月的口味指标、风味指标、口感指标、余味指标和总体评价指标,研究了GTE浓度和储存时间对乳的感官特征的影响。针对每个感官指标,研究了GTE浓度与储存时间的相互作用。批次包括在模型中作为随机因素。不将小组成员作为随机影响包括在内,因为他们在不同储存时间的分析中有所不同。分析后进行事后检验(P<0.05)以进行多重比较。关于为研究12个月后的感官特征而开发的气味和质地指标,使用GTE浓度作为固定因子和批次随机因子的单因素ANOVA,然后使用统计软件包R版本2.15.2(R Development Core Team 2012)通过Tukey的HSD测试进行多重均值比较,来分析GTE浓度的影响。
实施例2:绿茶提取物对UHT奶中胶凝的影响
在整个12个月的储存期中,评估实施例1中制备的所有类型的乳的胶凝。
感官描述分析
在实施例2中所述的感官描述分析中,通过感官外观指标“凝胶”来评估胶凝。在储存0至8个月之间,在所有类型的乳中均未观察到胶凝。在储存8至12个月之间,对照脱脂乳的胶凝显著增加,而全脂乳则未观察到此种效果(图2)。在对照脱脂乳的胶凝中观察到的高标准偏差是由于两个独立批次之间的显著差异(p<0.001)。令人惊讶地,在本实施例中使用的两种GTE添加剂量下,脱脂乳中均未观察到胶凝。
沉淀物分析
储存12个月后,某些乳中明显发生胶凝。通过从包装中排干液体之前和之后的重量来确定沉淀量。分析了每种乳的五个独立包装。如图3所示,在储存12个月后基于重量评估沉淀量。这些数据显示出与感官评估相似的效应。尽管批次之间的差异相对较大,在全脂乳中未观察到沉淀,而在对照脱脂乳中发现了明显的沉淀。在添加所用两种剂量的GTE的脱脂奶粉中均未观察到明显的沉淀。这些数据表明,即使添加低剂量的GTE也会抑制脱脂乳在储存期间的胶凝。
乳状液分层分析(creaming analysis)
在储存6个月后开始观察到乳状液分层(即盒中乳顶部的细乳脂层)。9个月后(特别是12个月后),在乳的顶部观察到厚乳脂层(即盒顶部的堆积物)。可通过测量盒中不同层的脂肪含量来评估乳状液分层(Lu等,2013年,International Journal of DairyTechnology,66,3,325-332)。该方法对于此种UHT奶不可行,因为无法采集均质样品。作为替代,小心地刮下堆积的乳脂并称重。分析每种乳的五个独立包装。如图4所示,基于乳脂总重量评估储存13个月后的乳状液分层。在添加0.1GTE和0.25GTE的乳中,乳脂的堆积量分别减少了60%和70%。数据表明,即使添加低剂量的GTE也会大大减少储存期间的乳状液分层。
项目
以下第1至53项构成了本发明的优选而非限制性的实施方式。
1.一种防止经热处理的乳制品的物理不稳定的方法,所述方法包括将一种以上多酚类化合物添加至所述经热处理的乳制品中。
2.根据第1项所述的方法,其中,物理不稳定选自:胶凝、乳状液分层、沉降、凝胶化沉降、聚结、聚集和絮凝。
3.根据第1项所述的方法,其中,所述物理不稳定为胶凝、乳状液分层和/或凝胶化沉降分层。
4.一种生产适于长期储存的乳制品的方法,所述方法包括:
a.提供乳制品;
b.对乳制品进行热处理;
c.均质化乳制品;以及
d.向乳制品中添加一种以上多酚类化合物;
其中,步骤c)是可选的;步骤b、c和d可以任何顺序进行。
5.根据第4项所述的方法,其中,步骤c在步骤d之前进行。
6.根据前述项目中任一项所述的方法,其中,所述热处理选自:超高温(UHT)处理、蒸煮和灭菌。
7.根据第4至6项中任一项所述的方法,其中,所述热处理是UHT处理,所述UHT处理包括:
i.在80℃至95℃下对乳制品进行30s至240s的预热处理步骤;
ii.在130℃至160℃下对乳制品进行0.1s至10s的热处理;
iii.冷却乳制品,获得乳制品;
其中,步骤i)是可选的。
8.根据第7项所述的方法,其中,步骤ii)中的温度为136℃至150℃。
9.根据第7项所述的方法,其中,步骤ii)中的时间为4s至10s。
10.根据第4项所述的方法,其中,步骤c)中的所述均质化是两步均质化。
11.根据第10项所述的方法,其中,第一阶段的压力为190巴至200巴;第二阶段的压力为0巴至60巴。
12.根据第4至6项中任一项所述的方法,其中,所述热处理是灭菌,所述灭菌包括将乳制品在至少120℃下热处理至少15分钟。
13.根据第12项所述的方法,其中,在第4项的步骤b)之前进行第2项的步骤c)。
14.根据前述项目中任一项所述的方法,其中,所述乳制品选自:全脂鲜奶、奶油、减脂奶(2%)、低脂奶(1%)、半脱脂奶、脱脂奶/无脂奶、有机奶、经热处理的奶(例如巴氏杀菌奶、灭菌奶、UHT奶、脱水奶、炼乳)、未经过滤的原奶、均质奶、经过滤的奶、重配的乳制品、经化学酸化的乳制品和经发酵的乳制品。
15.根据前述项目中任一项所述的方法,其中,所述乳制品是液体乳制品。
16.根据前述项目中任一项所述的方法,其中,所述乳制品是饮料。
17.根据前述项目中任一项所述的方法,其中,所述乳制品是奶制品。
18.根据前述项目中任一项所述的方法,其中,所述乳制品是可饮用的酸奶。
19.根据前述项目中任一项所述的方法,其中,所述乳制品是经发酵的可饮用的乳制品饮料。
20.根据前述项目中任一项所述的方法,其中,所述乳制品的pH为中性。
21.根据第20项所述的方法,其中,所述乳制品的pH为6.0至7.5,例如6.6至7.0。
22.根据第19项所述的方法,其中,所述乳制品的pH为4.0至5.0,例如4.2至4.6。
23.根据前述项目中任一项所述的方法,其中,所述乳制品是经乳糖水解的乳制品。
24.根据前述项目中任一项所述的方法,其中,所述一种以上多酚类化合物是抗氧化剂。
25.根据前述项目中任一项所述的方法,其中,所述一种以上多酚类化合物选自:黄酮类、酚酸类、芪类、单宁类和木脂素类。
26.根据第25项所述的方法,其中,所述黄酮类选自:黄烷醇类、黄酮醇类、黄酮类、异黄酮类、黄烷酮类、花青素类和查耳酮类。
27.根据第26项所述的方法,其中,所述黄烷醇类选自:儿茶素、表儿茶素、黄酮类单宁、没食子儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、茶黄素、原花青素、原飞燕草素和肉桂酸单宁。
28.根据第27项所述的方法,其中,所述儿茶素是表没食子儿茶素-3-没食子酸酯(EGCG)。
29.根据前述项目中任一项所述的方法,其中,所述一种以上多酚类化合物在添加至乳制品中后的浓度为0.01wt%至0.25wt%,例如0.05wt%至0.20wt%,例如0.08wt%至0.15wt%,例如0.1wt%。
30.根据第1至28项中任一项所述的方法,其中,所述一种以上多酚类化合物在添加至乳制品中后的浓度不超过0.25wt%,例如不超过0.20wt%,例如不超过0.15wt%,例如不超过0.10wt%,例如不超过0.05wt%。
31.根据第1至28或30项中任一项所述的方法,其中,所述一种以上多酚类化合物在添加至乳制品中后的浓度为至少0.01wt%,例如至少0.05wt%,例如至少0.15wt%,例如至少0.20wt%。
32.根据前述项目中任一项所述的方法,其中,所述一种以上多酚类化合物是选自下组的提取物:水果、蔬菜、全谷物、茶、草药、香料、坚果、种子、可可巧克力和酒的提取物。
33.根据第32项所述的方法,其中,所述提取物是绿茶提取物、葡萄籽提取物或迷迭香提取物。
34.根据第32项所述的方法,其中,所述提取物是绿茶提取物。
35.根据第32至34项中任一项所述的方法,其中,所述提取物在添加至乳制品中后的浓度为0.01wt%至0.4wt%,例如0.05wt%至0.3wt%,例如0.1wt%至0.3wt%。
36.根据第32至34项中任一项所述的方法,其中,所述提取物在添加至乳制品中后的浓度为至少0.01wt%,例如至少0.05wt%,例如至少0.1wt%,例如至少0.15wt%,例如至少0.2wt%,例如至少0.25wt%,例如至少0.3wt%。
37.根据第32至34或36项中任一项所述的方法,其中,所述提取物在添加至乳制品中后的浓度不超过0.5wt%,例如不超过0.4wt%,例如不超过0.35wt%,例如不超过0.3wt%,例如不超过0.25wt%。
38.根据前述项目中任一项所述的方法,其中,所述一种以上多酚类化合物中的活性物质是糖基化的。
39.根据前述项目中任一项所述的方法,其中,所述一种以上多酚类化合物是聚合的。
40.一种经热处理的乳制品,其中,所述乳制品中添加有一种以上多酚类化合物。
41.根据第40项所述的乳制品,其中,所述乳制品是经乳糖水解的。
42.根据第40至41项中任一项所述的乳制品,其中,所述乳制品是经UHT加工的。
43.根据第40至42项中任一项所述的乳制品,其中,所述乳制品包含0.01wt%至0.25wt%的多酚类化合物,例如0.05wt%至0.20wt%,例如0.08wt%至0.15wt%,例如0.1wt%的多酚类化合物。
44.根据第40至42项中任一项所述的乳制品,其中,所述乳制品包含不超过0.25wt%的多酚类化合物,例如不超过0.20wt%,例如不超过0.15wt%,例如不超过0.10wt%,例如不超过0.05wt%的多酚类化合物。
45.根据第40至42或44项中任一项所述的乳制品,其中,所述乳制品包含至少0.01wt%的多酚类化合物,例如至少0.05wt%,例如至少0.15wt%,例如至少0.20wt%的多酚类化合物。
46.根据第40至42项中任一项所述的乳制品,其中,所述一种以上多酚类化合物是选自下组的提取物:茶、水果、蔬菜、全谷物、草药、香料、坚果、种子、可可巧克力和酒的提取物。
47.根据第46项所述的乳制品,其中,所述乳制品包含0.01至0.3wt%的提取物。
48.根据第40至47项中任一项所述的乳制品,其中,pH是中性的。
49.根据第40至47项中任一项所述的乳制品,其中,pH为6.0至7.5,例如6.6至7.0。
50.根据第40至47项中任一项所述的乳制品,其中,pH为4.0至5.0,例如4.2至4.6。
52.根据第28至31项中任一项所述的乳制品,其中,所述乳制品无明显物理不稳定的保质期为至少6个月,例如至少12个月,例如至少18个月,例如至少24个月,例如至少30个月,例如至少36个月。
53.根据第28至32项中任一项所述的乳制品,其中,所述乳制品在添加一种以上多酚类化合物后已储存至少6个月,例如在添加一种以上多酚类化合物后已储存至少12个月,例如至少18个月,至少24个月,例如至少30个月,例如至少36个月。
Claims (16)
1.一种防止经热处理的乳制品的物理不稳定的方法,所述方法包括将一种以上多酚类化合物添加至所述经热处理的乳制品中。
2.根据权利要求1所述的方法,其中,所述物理不稳定选自:胶凝、乳状液分层、沉降、凝胶化沉降、聚结、聚集和絮凝。
3.一种生产适于长期储存的乳制品的方法,所述方法包括:
a.提供乳制品;
b.对乳制品进行热处理;
c.均质化乳制品;以及
d.向乳制品中添加一种以上多酚类化合物;
其中,步骤c)是可选的;步骤b、c和d可以任何顺序进行。
4.根据权利要求0所述的方法,其中,所述热处理是UHT处理,所述UHT处理包括:
i.在80℃至95℃下对乳制品进行30s至240s的预热处理步骤;
ii.在130℃至160℃下对乳制品进行0.1s至10s的热处理;
iii.冷却乳制品,获得乳制品;
其中,步骤i)是可选的。
5.根据前述权利要求中任一项所述的方法,其中,所述乳制品选自:全脂鲜奶、奶油、减脂奶、低脂奶、半脱脂奶、脱脂奶/无脂奶、有机奶、经热处理的奶、未经过滤的原奶、均质奶、经过滤的奶、重配的乳制品、经化学酸化的乳制品和经发酵的乳制品。
6.根据前述权利要求中任一项所述的方法,其中,所述乳制品是液体乳制品、饮料或奶制品。
7.根据前述权利要求中任一项所述的方法,其中,所述乳制品是经乳糖水解的乳制品。
8.根据前述权利要求中任一项所述的方法,其中,所述一种以上多酚类化合物选自:黄酮类、酚酸类、芪类、单宁类和木脂素类。
9.根据权利要求8所述的方法,其中,所述黄酮类选自:儿茶素、表儿茶素、黄酮类单宁、没食子儿茶素、表没食子儿茶素、表没食子儿茶素没食子酸酯、茶黄素、原花青素、原飞燕草素和肉桂酸单宁。
10.根据权利要求9所述的方法,其中,所述儿茶素是表没食子儿茶素-3-没食子酸酯(EGCG)。
11.根据前述权利要求中任一项所述的方法,其中,所述一种以上多酚类化合物是选自下组的提取物:水果、蔬菜、全谷物、茶、草药、香料、坚果、种子、可可巧克力和酒的提取物;或者所述提取物是绿茶提取物、葡萄籽提取物或迷迭香提取物。
12.一种经热处理的乳制品,其中,所述乳制品中添加有一种以上多酚类化合物。
13.根据权利要求12所述的乳制品,其中,所述乳制品是经乳糖水解的。
14.根据权利要求12至13中任一项所述的乳制品,其中,所述乳制品包含0.01wt%至0.25wt%的多酚类化合物,例如0.05wt%至0.20wt%的多酚类化合物,例如0.08wt%至0.15wt%的多酚类化合物,例如0.1wt%的多酚类化合物。
15.根据权利要求12至14中任一项所述的乳制品,其中,所述乳制品无明显物理不稳定的保质期为至少6个月,例如至少12个月,例如至少18个月,例如至少24个月,例如至少30个月,例如至少36个月。
16.根据权利要求12至15中任一项所述的乳制品,其中,所述乳制品在添加一种以上多酚类化合物后已储存至少6个月,例如在添加一种以上多酚类化合物后已储存至少12个月,例如至少18个月,例如至少24个月,例如至少30个月,例如至少36个月。
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PCT/EP2018/072795 WO2019038392A1 (en) | 2017-08-23 | 2018-08-23 | PREVENTING ANY PHYSICAL INSTABILITY OF THERMALLY PROCESSED MILK PRODUCTS |
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DK (1) | DK3672428T3 (zh) |
ES (1) | ES2887044T3 (zh) |
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CN113973950A (zh) * | 2021-11-18 | 2022-01-28 | 海南一哟食品有限公司 | 一种奶茶饮料的制备工艺 |
CN115279199A (zh) * | 2019-11-11 | 2022-11-01 | 阿拉食品公司 | 富含多酚的高蛋白含胶束酪蛋白营养液及其生产方法 |
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DK3672428T3 (da) | 2017-08-23 | 2021-09-06 | Arla Foods Amba | Forebyggelse af fysisk ustabilitet af varmebehandlede mejeribaserede produkter |
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DK3672428T3 (da) | 2021-09-06 |
US20200352185A1 (en) | 2020-11-12 |
EP3672428B1 (en) | 2021-07-07 |
PT3672428T (pt) | 2021-09-16 |
US11547122B2 (en) | 2023-01-10 |
EP3672428A1 (en) | 2020-07-01 |
ES2887044T3 (es) | 2021-12-21 |
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