CN112823645A - Dairy product and preparation method thereof - Google Patents
Dairy product and preparation method thereof Download PDFInfo
- Publication number
- CN112823645A CN112823645A CN201911142499.9A CN201911142499A CN112823645A CN 112823645 A CN112823645 A CN 112823645A CN 201911142499 A CN201911142499 A CN 201911142499A CN 112823645 A CN112823645 A CN 112823645A
- Authority
- CN
- China
- Prior art keywords
- collagen
- dairy product
- raw milk
- milk
- protein
- 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.)
- Pending
Links
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 102000008186 Collagen Human genes 0.000 claims abstract description 117
- 108010035532 Collagen Proteins 0.000 claims abstract description 117
- 229920001436 collagen Polymers 0.000 claims abstract description 113
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 60
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 44
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 42
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims description 39
- 238000003756 stirring Methods 0.000 claims description 36
- 239000006071 cream Substances 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 20
- 239000003381 stabilizer Substances 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 18
- 210000002969 egg yolk Anatomy 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000000265 homogenisation Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 10
- 230000000887 hydrating effect Effects 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 3
- 230000036571 hydration Effects 0.000 claims description 3
- 238000006703 hydration reaction Methods 0.000 claims description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 235000010418 carrageenan Nutrition 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose ester Chemical class 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 40
- 235000013336 milk Nutrition 0.000 abstract description 16
- 239000008267 milk Substances 0.000 abstract description 16
- 210000004080 milk Anatomy 0.000 abstract description 16
- 102000011632 Caseins Human genes 0.000 abstract description 11
- 108010076119 Caseins Proteins 0.000 abstract description 11
- 239000005018 casein Substances 0.000 abstract description 11
- 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 abstract description 11
- 235000021240 caseins Nutrition 0.000 abstract description 11
- 108010046377 Whey Proteins Proteins 0.000 abstract description 9
- 102000007544 Whey Proteins Human genes 0.000 abstract description 9
- 235000021119 whey protein Nutrition 0.000 abstract description 9
- 230000002195 synergetic effect Effects 0.000 abstract description 7
- 238000004040 coloring Methods 0.000 abstract description 6
- 238000004090 dissolution Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 35
- 238000012360 testing method Methods 0.000 description 28
- 230000000052 comparative effect Effects 0.000 description 23
- 235000020200 pasteurised milk Nutrition 0.000 description 18
- 230000008569 process Effects 0.000 description 13
- 241000251468 Actinopterygii Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 108090000765 processed proteins & peptides Proteins 0.000 description 9
- 102000014171 Milk Proteins Human genes 0.000 description 8
- 108010011756 Milk Proteins Proteins 0.000 description 8
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 8
- 235000021239 milk protein Nutrition 0.000 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 description 6
- 238000001816 cooling Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 241000283690 Bos taurus Species 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 4
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 229960002591 hydroxyproline Drugs 0.000 description 4
- 239000001054 red pigment Substances 0.000 description 4
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 4
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010016626 Dipeptides Proteins 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 210000002950 fibroblast Anatomy 0.000 description 3
- 239000012634 fragment Substances 0.000 description 3
- 210000004211 gastric acid Anatomy 0.000 description 3
- 229920002674 hyaluronan Polymers 0.000 description 3
- 229960003160 hyaluronic acid Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- 240000001592 Amaranthus caudatus Species 0.000 description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000012735 amaranth Nutrition 0.000 description 2
- 239000004178 amaranth Substances 0.000 description 2
- 235000012730 carminic acid Nutrition 0.000 description 2
- 210000000845 cartilage Anatomy 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 230000009189 diving Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 230000037394 skin elasticity Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000001052 yellow pigment Substances 0.000 description 2
- DZBOBVOJNKUASM-UOXYZBCYSA-N (2s,4r)-4-hydroxypyrrolidine-2-carboxylic acid;(2s)-pyrrolidine-2-carboxylic acid Chemical compound OC(=O)[C@@H]1CCCN1.O[C@H]1CN[C@H](C(O)=O)C1 DZBOBVOJNKUASM-UOXYZBCYSA-N 0.000 description 1
- DDRAYWXTTWQAEA-HJXLNUONSA-N 2-aminoacetic acid;(2s,4r)-4-hydroxypyrrolidine-2-carboxylic acid Chemical compound NCC(O)=O.O[C@H]1CN[C@H](C(O)=O)C1 DDRAYWXTTWQAEA-HJXLNUONSA-N 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 208000007212 Foot-and-Mouth Disease Diseases 0.000 description 1
- 241000710198 Foot-and-mouth disease virus Species 0.000 description 1
- LCWXJXMHJVIJFK-UHFFFAOYSA-N Hydroxylysine Natural products NCC(O)CC(N)CC(O)=O LCWXJXMHJVIJFK-UHFFFAOYSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000005550 amino acid supplement Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- YSMODUONRAFBET-UHFFFAOYSA-N delta-DL-hydroxylysine Natural products NCC(O)CCC(N)C(O)=O YSMODUONRAFBET-UHFFFAOYSA-N 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- YSMODUONRAFBET-UHNVWZDZSA-N erythro-5-hydroxy-L-lysine Chemical compound NC[C@H](O)CC[C@H](N)C(O)=O YSMODUONRAFBET-UHNVWZDZSA-N 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 102000034240 fibrous proteins Human genes 0.000 description 1
- 108091005899 fibrous proteins Proteins 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- QJHBJHUKURJDLG-UHFFFAOYSA-N hydroxy-L-lysine Natural products NCCCCC(NO)C(O)=O QJHBJHUKURJDLG-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000003550 marker Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a dairy product and a preparation method thereof. The dairy product comprises the following raw materials: raw milk and collagen, wherein the mass ratio of the collagen to the total protein in the raw milk is not less than 6: and 5, by controlling the mass ratio of the collagen to the total protein in the raw milk, a synergistic effect can be generated, so that the collagen, the whey protein and the casein in the raw milk are combined to form a spatial and three-dimensional reticular structure, and the structure has higher toughness and firmness than a simple linear structure, so that the functional characteristics of the collagen are enhanced and are durable. The preparation method adopts staged dissolution, and improves coloring efficiency of red yeast rice, thereby maintaining color durability and improving brightness; the product ensures a high protein system composed of milk whey protein, casein and collagen and a system of red yeast rice reaching dynamic stability, and improves the stability of the whole system.
Description
Technical Field
The invention belongs to the technical field of dairy product preparation, and particularly relates to a dairy product and a preparation method thereof.
Background
The modified milk is a liquid product prepared by taking not less than 80% of raw milk and the like as main raw materials, adding other raw materials or food additives or nutrition enhancers and adopting proper processes of sterilization, disinfection and the like.
Collagen is the most abundant protein in the human body. The aging process of human body is the process of collagen loss. The collagen can be supplemented for caring skin and strengthening bone. However, most products combining collagen with modified milk in the market cannot really exert the effect due to unreasonable aspects such as raw material selection, formula design and process.
Disclosure of Invention
The invention aims to solve the technical problem of how to provide a high-protein dairy product with collagen capable of exerting functional characteristics and a preparation method thereof.
Therefore, the dairy product provided by the invention comprises the following raw materials: raw milk and collagen, wherein the mass ratio of the collagen to the total protein in the raw milk is not less than 6: 5.
further, the mass ratio of the collagen to the total protein in the raw milk is (6-8): 5.
further, the protein content in the milk product is not less than 6 wt%.
Further, the protein content in the dairy product is not less than 6-8 wt%.
Further, the feed comprises the following raw materials in parts by weight:
further, the feed also comprises the following raw materials in parts by weight:
0.4-3 parts of cream
0.2-2 parts of yolk powder
0.5-3.5 parts of starch.
Further, the sugar is at least one of white granulated sugar, high fructose corn syrup and maltose;
the stabilizer is at least one of monoglyceride, sucrose ester, carrageenan, xanthan gum and locust bean gum;
the cream is anhydrous cream and/or dilute cream.
Further, the collagen comprises at least one of bovine collagen, porcine collagen, deep-sea fish collagen and diving fish collagen; for example, the collagen is at least one of collagen derived from pig skin, collagen derived from cow hide, collagen derived from cow bone, collagen derived from cow tendon, collagen derived from fish phosphorus, and collagen derived from fish skin. Preferably, the collagen is collagen derived from diving fish. Because of the following advantages: 1. the source is safe, and the worry of foot-and-mouth disease and mad cow disease does not exist; fresh fish skin is adopted, local materials are used in a nearby farm, and the maximum freshness and activity are kept to be fresher; 2. the purity is high, no hormone or antibiotic is contained, and the activity is strong; 3. the fish skin is fresh, the maximum freshness and taste are reserved, substances such as heavy metal and the like are not contained, and any peculiar smell is not doped; 4. the collagen peptide plays a role in deed, and fully ensures the content of natural bioactive collagen peptide as much as possible, thereby playing the functional activity.
The collagen provided by the invention can provide functional properties. Is determined by the following aspects. Firstly, a process for extracting collagen. The collagen hydrolysis effect is exerted by collagen peptides. The ineffectiveness of the collagen is that the raw materials are infinitely and qualitatively hydrolyzed at will, and the collagen obtained by the method is decomposed into amino acids by the stomach after being eaten to play a role in supplementing nutrition and cannot play the efficacy of the collagen. The collagen provided by the invention is effective collagen. The process comprises the following steps: performing primary extraction on a fish skin raw material 1, soaking the fish skin raw material by using citric acid and acetic acid solution, soaking the fish skin raw material by using 0.5-1% of sodium hydroxide solution, and eluting the fish skin raw material by using deionized water to remove acid-base solution to obtain a primary product gelatin; 2. secondary extraction: putting the primary product gelatin into an enzymolysis reaction tank, and reacting for 2 hours at 50 ℃ under the condition that the pH value is 6 by adopting papain; 3. enzyme deactivation treatment, namely keeping the temperature at 90 ℃ for 30 min; 4. and 5, carrying out spray drying, namely, entering a spray tower for spray drying to obtain the collagen peptide. The collagen provided by the invention is sheared into collagen peptide on a limited polypeptide chain, has good taste and does not have fishy smell and peculiar smell. After eating, the collagen peptide is decomposed in vivo into a plurality of functional dipeptide fragments containing hydroxy-proline, and the fragments are collagen peptide with the relative molecular weight less than 10000. Such as: hydroxyproline-proline, hydroxyproline-glycine mixtures. These functional dipeptide fragments act as "signal" for cells and promote the proliferation of fibroblasts, which are the site for the production of collagen, hyaluronic acid, and the like in vivo. Therefore, these dipeptides finally promote fibroblasts to produce more collagen and hyaluronic acid into blood, and then activate fibroblasts to produce collagen and hyaluronic acid, thereby supplementing collagen content required by organs such as body skin, hair, bone, cartilage, and the like. This process is referred to as a unique two-stage process. And secondly, contains 18 different amino acids and contains 8 essential amino acids of 9 required by human body. Respectively as follows: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, and histidine. In addition, the protein contains hydroxylysine and hydroxyproline, which are the collagen marker amino acids that milk and other proteins do not contain. The amino acid supplements the nutrition of the human body, participates in the life activities of the human body and plays a role in supplementing the nutrition. Thirdly, the structure of collagen. Collagen is fibrous protein with three peptide chains twisted into a spiral shape, is the most abundant protein in human bodies, and accounts for 20-40% of the total protein of the human bodies and is the main component of connective tissues such as skin, hair, bones, cartilage, tendons, vessel walls and the like. Fourth, the synergistic effect of collagen with whey protein and casein. The collagen is a fibrous linear structure, and the casein micelle is a rough spherical structure. Cross-links are formed with the whey protein molecules. The fibrous linear structure of the collagen is wound outside the spherical structure of the casein. This combination forms a spatial three-dimensional network. This structure is more flexible and stronger than a simple linear structure. So that the functional properties of collagen are not only enhanced but also sustained. The mass ratio of the collagen to the total protein in the raw milk is not less than 6:5, so that a synergistic effect can be generated, and a spatial and three-dimensional reticular structure is formed. When the ratio is less than 6:5, a spatial network structure cannot be formed, the collagen has a significantly weaker functionality than the former, and the time required for the collagen to act is significantly shorter than the former.
In the present invention, the proteins in raw milk are generally whey protein and casein; the red yeast rice is brownish red or purple red rice grains generated by fermentation of monascus, and is combined with the prepared milk to endow the product with natural pink to form the red yeast rice prepared milk.
In addition, the invention also provides a preparation method of the dairy product, which comprises the following steps:
dissolving collagen and starch in part of raw milk, hydrating, adding sugar, stabilizer and yolk powder, and mixing to obtain first feed liquid;
adding cream and red yeast rice into the rest raw milk, and performing second mixing to obtain a second feed liquid;
and mixing the first feed liquid and the second feed liquid, and then sequentially carrying out constant volume, homogenization and sterilization to prepare the dairy product.
Further, the hydration is to stir the mixture of the collagen, the starch and part of the raw milk for 10 to 20min at the stirring speed of 4000-;
before adding sugar, stabilizer and yolk powder, heating the hydrated mixture to 40-45 ℃;
the stirring speed of the first mixing is 4000-.
Further, before adding the cream and the red yeast rice into the rest raw milk, heating the rest raw milk to 40-45 ℃;
the stirring speed of the second mixing is 6000-.
Further, the homogenizing temperature is 60-70 ℃, the pressure is 180-220bar, and the secondary pressure is 30-40 bar;
the sterilization temperature is 130-140 ℃, and the time is 4-6 s.
Further, the mass ratio of the partial raw milk to the residual raw milk is (600- > 650): (200-300).
In the invention, the dairy product can be specifically red yeast rice modified milk containing functional components. The milk product adopts raw milk, collagen and red yeast rice as raw materials. The product is a high protein product wherein the protein is composed of collagen, casein and whey protein. The collagen is preferably selected from a large number of raw materials and is characterized by being a safe raw material source; a unique two-stage process; and can play the role of the efficacy. The synergistic effect is exerted by reasonably selecting raw materials and designing the proportion of raw milk and collagen. The unpleasant fishy smell of the collagen is removed; the good flavor of the red yeast rice modified milk is ensured; through a certain process, the coloring efficiency of the red yeast rice is improved, so that the durability of the color is kept, and the brightness degree of the color is improved; the product ensures a high protein system formed by milk whey protein, casein and collagen and a system for red yeast rice to achieve dynamic stability, improves the stability of the whole system and truly exerts the functionality thereof.
Compared with the prior art, the invention has the following beneficial effects:
(1) the dairy product provided by the invention comprises the following raw materials: raw milk and collagen, wherein the mass ratio of the collagen to the total protein in the raw milk is not less than 6: and 5, by controlling the mass ratio of the collagen to the total protein in the raw milk, a synergistic effect can be generated, so that the collagen, the whey protein and the casein in the raw milk are combined to form a spatial and three-dimensional reticular structure, and the structure has higher toughness and firmness than a simple linear structure, so that the functional characteristics of the collagen are enhanced and are durable. When the ratio is less than 6:5, a spatial three-dimensional network structure cannot be formed, the collagen has significantly weaker functionality than the former, and the acting time is significantly shorter than the former.
(2) The dairy product provided by the invention has high protein content, and the content of the protein formed by the collagen, the whey protein contained in the milk and the casein is not less than 6 wt%, for example, 6-8 wt%. High protein products can provide more energy supplementation per volume. The energy and nutrition requirements of the human body are met. Meanwhile, the protein composition contains three different types of proteins, and can meet different requirements of human bodies more abundantly.
(3) The dairy product provided by the invention is added with red yeast rice, wherein the red yeast rice is obtained by fermenting rice through monascus. The color is natural, the natural pink color is endowed to the product, and the color lasts for a long time. The dairy product has effects of improving skin water retention capacity and skin elasticity. The hydration step ensures better hydrolysis of the starch; meanwhile, the full combination of collagen and milk protein is ensured to form a space structure, thereby achieving the effects of high protein system stability and protein performance.
(4) The preparation method of the dairy product provided by the invention comprises the steps of dissolving collagen and starch in part of raw milk, hydrating, adding sugar, a stabilizer and egg yolk powder, and mixing to obtain a first feed liquid; adding cream and red yeast rice into the rest raw milk, and performing second mixing to obtain a second feed liquid; and mixing the first feed liquid and the second feed liquid, and then sequentially carrying out constant volume, homogenization and sterilization to prepare the dairy product. In the preparation method, the red yeast rice is dissolved together with the cream and the rest of the raw milk, and the molecules of the cream are wrapped on the outer surface of each molecule of the red yeast rice, so that the surface area of the red yeast rice is increased, and the red yeast rice is more quickly dispersed in a milk system, so that the dissolving effect is greatly increased, and the coloring efficiency is improved; further, the second feed liquid containing the red yeast rice is dissolved in the system of the first feed liquid consisting of the other part of milk and the stabilizer, and is gradually and uniformly dissolved in the system, so that the coloring matter of the red yeast rice is uniformly and firmly combined with macromolecules such as protein, and the effect of lasting and stable color is achieved.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a dairy product and a preparation method thereof. The dairy product consists of the following raw materials in table 1:
table 1: ingredient table of raw materials
The preparation method of the dairy product comprises the following steps:
(1) pasteurizing all raw milk to obtain pasteurized milk, dissolving 650kg of pasteurized milk at normal temperature to dissolve collagen and starch, stirring at 6000r/min for 15min, stopping stirring, standing and hydrating for 30 min; heating to 40 deg.C, adding white sugar, stabilizer, and yolk powder, heating to 80 deg.C, stirring, and continuously stirring at 6000r/min for 10min to obtain first feed liquid;
(2) heating 300kg of pasteurized milk to 40 ℃, adding anhydrous cream and red yeast rice, and stirring at 6000r/min and 40 ℃ for 15min to obtain a second material liquid;
(3) mixing the first feed liquid and the second feed liquid, sequentially carrying out constant volume, homogenization, UHT sterilization, cooling and filling, wherein the homogenization temperature is 60 ℃, the pressure is 200bar, the secondary pressure is 35bar, the sterilization temperature is 137 ℃, and the time is 4s, so as to prepare the dairy product;
according to tests, the mass ratio of the collagen to the total protein in the raw milk in the embodiment is 36:27.55, and the protein content in the dairy product is 6%.
Example 2
The embodiment provides a dairy product and a preparation method thereof. The dairy product consisted of the raw materials in table 2 below:
table 2: ingredient table of raw materials
| Composition (I) | Weight (kg) |
| Raw milk | 830.0 |
| Collagen protein | 40.0 |
| Red yeast rice | 0.8 |
| White granulated sugar | 50.0 |
| Stabilizer | 3.0 |
| Anhydrous cream | 4.0 |
| Egg yolk powder | 2.0 |
| Starch | 23.0 |
The preparation method of the dairy product comprises the following steps:
(1) pasteurizing all raw milk to obtain pasteurized milk, dissolving collagen and starch in 630kg of pasteurized milk at normal temperature, stirring at 5000r/min for 15min, stopping stirring, standing, and hydrating for 30 min; heating to 45 deg.C, adding white sugar, stabilizer, and yolk powder, heating to 85 deg.C, stirring, and continuously stirring at 5500r/min for 10min to obtain first feed liquid;
(2) heating 200kg of pasteurized milk to 45 ℃, adding anhydrous cream and red yeast rice, and stirring at 6500r/min and 45 ℃ for 15min to obtain a second feed liquid;
(3) mixing the first feed liquid and the second feed liquid, sequentially carrying out constant volume, homogenization, UHT sterilization, cooling and filling, wherein the homogenization temperature is 65 ℃, the pressure is 180bar, the secondary pressure is 40bar, the sterilization temperature is 135 ℃, and the time is 6s, so as to prepare the dairy product;
according to tests, the mass ratio of the collagen to the total protein in the raw milk in the embodiment is 40:24.07, and the protein content in the dairy product is 6%.
Example 3
The embodiment provides a dairy product and a preparation method thereof. The dairy product consisted of the raw materials in table 3 below:
table 3: ingredient table of raw materials
| Composition (I) | Weight (kg) |
| Raw milk | 800.0 |
| Collagen protein | 52.0 |
| Red yeast rice | 1.5 |
| White granulated sugar | 10.0 |
| Stabilizer | 0.5 |
| Anhydrous cream | 15.0 |
| Egg yolk powder | 20.0 |
| Starch | 35.0 |
The preparation method of the dairy product comprises the following steps:
(1) pasteurizing all raw milk to obtain pasteurized milk, dissolving collagen and starch in 600kg pasteurized milk at normal temperature, stirring at 4500r/min for 15min, stopping stirring, standing, and hydrating for 30 min; heating to 42 deg.C, adding white sugar, stabilizer, and yolk powder, heating to 75 deg.C, stirring, and stirring at 5000r/min for 10min to obtain first feed liquid;
(2) heating 200kg of pasteurized milk to 40 ℃, adding anhydrous cream and red yeast rice, and stirring at 7000r/min and 40 ℃ for 15min to obtain a second feed liquid;
(3) mixing the first feed liquid and the second feed liquid, sequentially carrying out constant volume, homogenization, UHT sterilization, cooling and filling, wherein the homogenization temperature is 62 ℃, the pressure is 190bar, the secondary pressure is 30bar, the sterilization temperature is 130 ℃, and the time is 5s, thus preparing the dairy product;
according to tests, the mass ratio of the collagen to the total protein in the raw milk in the embodiment is 52:23.2, and the protein content in the dairy product is 7%.
Example 4
The embodiment provides a dairy product and a preparation method thereof. The dairy product consisted of the raw materials in table 4 below:
table 4: ingredient table of raw materials
| Composition (I) | Weight (kg) |
| Raw milk | 900.0 |
| Collagen protein | 43.2 |
| Red yeast rice | 3.0 |
| White granulated sugar | 28.0 |
| Stabilizer | 5.0 |
| Anhydrous cream | 24.0 |
| Egg yolk powder | 16.0 |
| Starch | 5.0 |
The preparation method of the dairy product comprises the following steps:
(1) pasteurizing all raw milk to obtain pasteurized milk, dissolving collagen and starch in 620kg of pasteurized milk at normal temperature, stirring at 6800r/min for 15min, stopping stirring, standing, and hydrating for 30 min; heating to 43 deg.C, adding white sugar, stabilizer, and yolk powder, heating to 75 deg.C, stirring, and stirring at 6500r/min for 10min to obtain first feed liquid;
(2) heating 280kg of pasteurized milk to 40 ℃, adding anhydrous cream and red yeast rice, and stirring at 7000r/min and 40 ℃ for 15min to obtain a second feed liquid;
(3) mixing the first feed liquid and the second feed liquid, sequentially carrying out constant volume, homogenization, UHT sterilization, cooling and filling, wherein the homogenization temperature is 65 ℃, the pressure is 220bar, the secondary pressure is 38bar, the sterilization temperature is 140 ℃, and the time is 4s, thus preparing the dairy product;
according to tests, the mass ratio of the collagen to the total protein in the raw milk in the embodiment is 43.2:26.1, and the protein content in the dairy product is 6.5%.
Example 5
The embodiment provides a dairy product and a preparation method thereof. The dairy product consisted of the raw materials in table 5 below:
table 5: ingredient table of raw materials
| Composition (I) | Weight (kg) |
| Raw milk | 990.0 |
| Collagen protein | 35.0 |
| Red yeast rice | 2.5 |
| High fructose corn syrup | 5.0 |
| Stabilizer | 4.0 |
| Cream | 30.0 |
| Egg yolk powder | 10.0 |
| Starch | 8.0 |
The preparation method of the dairy product comprises the following steps:
(1) pasteurizing all raw milk to obtain pasteurized milk, dissolving 650kg of pasteurized milk at normal temperature to dissolve collagen and starch, stirring at 7000r/min for 20min, stopping stirring, standing and hydrating for 25 min; heating to 40 deg.C, adding white sugar, stabilizer, and yolk powder, heating to 80 deg.C, stirring, and continuously stirring at 7200r/min for 8min to obtain first feed liquid;
(2) heating 300kg of pasteurized milk to 40 ℃, adding anhydrous cream and red yeast rice, and stirring at 8000r/min and 40 ℃ for 18min to obtain a second material liquid;
(3) mixing the first feed liquid and the second feed liquid, sequentially carrying out constant volume, homogenization, UHT sterilization, cooling and filling, wherein the homogenization temperature is 70 ℃, the pressure is 200bar, the secondary pressure is 35bar, the sterilization temperature is 130 ℃, and the time is 6s, thus preparing the dairy product;
according to tests, the mass ratio of the collagen to the total protein in the raw milk in the embodiment is 35:28.71, and the protein content in the dairy product is 6%.
Example 6
The embodiment provides a dairy product and a preparation method thereof. The difference from example 1 is that: the preparation method comprises the following steps:
(1) pasteurizing all raw milk to obtain pasteurized milk, dissolving 650kg pasteurized milk at normal temperature to dissolve collagen and starch, stirring at 6600r/min for 15min, stopping stirring, standing, and hydrating for 35 min; heating to 45 deg.C, adding white sugar, stabilizer, and yolk powder, heating to 75 deg.C, stirring, and stirring at 6800r/min for 12min to obtain first feed liquid;
(2) heating 300kg of pasteurized milk to 45 ℃, adding anhydrous cream and red yeast rice, and stirring at 7900r/min and 40 ℃ for 12min to obtain a second feed liquid;
(3) mixing the first feed liquid and the second feed liquid, sequentially carrying out constant volume, homogenization, UHT sterilization, cooling and filling, wherein the homogenization temperature is 65 ℃, the pressure is 220bar, the secondary pressure is 33bar, the sterilization temperature is 140 ℃, and the time is 4s, thus preparing the dairy product;
according to tests, the mass ratio of the collagen to the total protein in the raw milk in the embodiment is 36:27.55, and the protein content in the dairy product is 6%.
Comparative example 1
The comparative example provides a dairy product and a method of making the same. The only difference from example 4 is that: the addition amount of collagen in the comparative example was such that the mass ratio of collagen to total protein in raw milk was 1: 1.
comparative example 2
The comparative example provides a dairy product and a method of making the same. The only difference from example 4 is that: in the comparative example, the red yeast rice is not dissolved in a sectional manner, but is mixed with the white granulated sugar, the stabilizer and the yolk powder in the step (1) to obtain a first feed liquid.
Comparative example 3
The comparative example provides a dairy product and a method of making the same. The only difference from example 4 is that: in this comparative example carmine was used instead of red yeast rice.
Comparative example 4
The comparative example provides a dairy product and a method of making the same. The only difference from example 4 is that: in the comparative example, amaranth was used instead of red yeast rice.
Test example 1
And (3) taking the dairy products obtained in the examples 1-6 and the comparative examples 1-4 as experimental samples, and performing taste test on the products: the number of tested persons: 400 persons; the test mode is as follows: the method is characterized in that a taste mode is adopted to evaluate a plurality of indexes of the product, such as flavor, mouth feeling, milk fragrance, plumpness, sweetness, nutritive value recognition and the like, an unnamed scoring mode is adopted to evaluate the indexes, wherein the full score of the sweetness and the color is 10 points, the full score of other indexes is 20 points, and the higher the score of each index is, the better the expression effect is. The results of the statistical analysis were performed and are shown in Table 6 below.
Table 6: product taste index test data table
As can be seen from table 6: the dairy products obtained in the embodiments 1 to 6 have excellent flavor and taste, and in the comparative example 1, the mass ratio of the collagen to the milk is less than 6:5, so that the required ratio is not reached, and molecules of the collagen and molecules of the milk protein cannot form a three-dimensional network structure, and further cannot exert a synergistic effect, thereby influencing the exertion of functional characteristics. Although the flavor and the mouthfeel of the product are not changed greatly, the functional characteristics and the vividness and the durability of the color are influenced. In the comparative example 2, the red yeast rice does not adopt the step-by-step dissolving process, so that the color and luster of the product are unstable and the product is easy to precipitate. Thereby affecting the stability and overall preference of the finished product. In the comparative example 3, the carmine is used for replacing red yeast rice, so that the color vividness of the product is reduced, and the color durability is reduced. Thereby affecting the overall preference of the finished product. In comparative example 4, amaranth was used instead of red yeast rice, which resulted in a decrease in the brilliance of the color and a decrease in the color durability of the product. Thereby affecting the taste, overall preference and stability of the finished product.
Test example 2
Simulated gastric acid system, 1000mL deionized water, 2gNaCl, 7mL concentrated HCl and 3.2g pepsin were made up to a solution (pH about 1.5). And (3) shaking the sample No. 1 and the sample No. 2 in a 100mL gastric acid simulation system at 37 ℃, and filtering to remove precipitates. And (4) processing the filtered solution, and detecting by using an amino acid analyzer. No. 1 is a system with collagen added independently and without raw milk; no. 2 is a system for simultaneously adding collagen and raw milk, and the mass ratio of the collagen to the total protein in the raw milk is not less than 6:5, specifically 6: 5.
The results showed that hydroxyproline No. 1 was present in an amount of 5 wt% and hydroxyproline No. 2 was present in an amount of up to 26 wt%. The system of collagen and milk protein (namely raw milk) combination is proved, and the mass ratio of the collagen and the total protein in the raw milk is not less than 6: and 5, the spherical structure of the milk protein, particularly the casein, and the linear structure of the collagen form a stable composite structure, and the structure causes that the functional components of the collagen are not easily decomposed by gastric acid. Meanwhile, the two proteins are physically combined and are easy to open when being absorbed and utilized. Therefore, the synergistic effect is generated between the collagen and the milk protein, and the milk protein has the functions of protecting and promoting the collagen. Finally, the collagen is better absorbed and utilized, and the functional characteristics of the collagen are exerted to the maximum extent.
By adopting the method, the mass ratio of the collagen to the total protein in the raw milk is tested to be not less than 6: other ratios in 5, e.g. 7:5, 8:5, 9:5, also achieved comparable results to sample No. 2, much higher than sample No. 1.
Test example 3
The products of the different examples were subjected to the red yeast rice colour ingredient test: the dairy products prepared in example 4 and comparative example 2 were compared with red yeast rice for color component test during shelf life by ultraviolet-visible scanning and high performance liquid chromatography. Scanning within the range of 300-800 nm to obtain the characteristic absorption peak values of 3 components of monascus yellow pigment, alcohol-soluble monascus red pigment and water-soluble monascus red pigment in visible light. (example No. 1, comparative example 2), the results are shown in table 7 below:
table 7: product red yeast rice pigment component spectrum test meter
From the above results, it can be obtained: no. 1 adopts the red yeast rice stage dissolution process, can improve the dissolution efficiency of the pigment, improve the coloring efficiency, and simultaneously ensure the lasting and stable coloring. No. 2 does not adopt a red yeast rice stage dissolving process, so that the color can not be normally ensured in the shelf life, the color fading is advanced, the pigment is lost, and the stability of the whole product is lost. Similarly, the test results of the examples 1-3 and 5-6 are consistent with the test results of the example 4 by adopting the test method, and the monascus yellow pigment, the alcohol-soluble monascus red pigment and the water-soluble monascus red pigment can be still detected within 180 days.
Test example 4
And (3) product system stability test: the dairy products of examples 1 to 6 and comparative examples 1 to 4 were used as experimental samples, and static observation was performed under ambient conditions at room temperature (25 ℃), and the amount of protein precipitated in the product was measured by observing the floating of fat.
And (3) testing the stability of the protein: a certain amount of the product was weighed out, the supernatant of the product was poured out, the amount of the precipitate (wet weight) was directly measured by differential method, and the proportion of the precipitate to the total weight was calculated to reflect the precipitation of the protein, and the results are shown in Table 8. It can be seen that the dairy products obtained in the embodiments 1 to 6 have good overall stability, and can form a space structure by milk protein and collagen, so that the milk protein and the collagen stably exist in a liquid phase, the coagulation and precipitation of the protein are reduced, the stability is superior to that of similar market products, and the requirements of market nutrition, health and safety are met. However, the stability in the products obtained in comparative examples 1 to 4 was low.
Table 8: product protein stability table
As can be seen from Table 8, the centrifugal precipitation rate in the same time period was smaller in examples 1 to 6 than in comparative examples 1 to 4. Therefore, the dairy product prepared by the formula and the process provided by the embodiment of the invention has high stability and long shelf life.
Test example 5:
collagen function test of the product: the testing time is 3 months, every 7 days is a testing period, the testing number is 100, and the age is 28-40 years. The dairy products of examples 1 to 6 were used as test samples in a skin moisture tester and tested under ambient conditions at room temperature (25 ℃), and the test results are shown in table 9.
Table 9: product collagen function test table
As can be seen from table 9, example 4 is a combination of the best skin water retention and the highest skin elasticity improvement. Comparative examples 1-4 are only intended as comparisons of product color and are not examples of functional testing.
It should be understood that the above-described embodiments are merely examples for clarity of description and are not intended to limit the scope of the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. This list is neither intended to be exhaustive nor exhaustive. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (12)
1. A dairy product comprising the following raw materials: raw milk and collagen, wherein the mass ratio of the collagen to the total protein in the raw milk is not less than 6: 5.
2. the dairy product of claim 1, wherein the mass ratio of collagen to total protein in raw milk is (6-8): 5.
3. the dairy product according to claim 1 or 2, wherein the protein content in the dairy product is not less than 6 wt%.
4. The dairy product according to claim 3, wherein the protein content in the dairy product is 6-8 wt%.
5. The dairy product according to any of claims 1 to 4, comprising the following raw materials in parts by weight:
80-99 parts of raw milk
3.5-6 parts of collagen
0.08-0.3 part of red yeast rice
0.5-5 parts of sugar
0.05-0.5 part of stabilizer.
6. The dairy product of claim 5, further comprising the following raw materials in parts by weight:
0.4-3 parts of cream
0.2-2 parts of yolk powder
0.5-3.5 parts of starch.
7. The dairy product of claim 6, wherein the sugar is at least one of white granulated sugar, high fructose corn syrup, maltose;
the stabilizer is at least one of monoglyceride, sucrose ester, carrageenan, xanthan gum and locust bean gum;
the cream is anhydrous cream and/or dilute cream.
8. A method for preparing a dairy product, comprising the steps of:
dissolving collagen and starch in part of raw milk, hydrating, adding sugar, stabilizer and yolk powder, and mixing to obtain first feed liquid;
adding cream and red yeast rice into the rest raw milk, and performing second mixing to obtain a second feed liquid;
and mixing the first feed liquid and the second feed liquid, and then sequentially carrying out constant volume, homogenization and sterilization to prepare the dairy product.
9. The preparation method according to claim 8, wherein the hydration is to mix the mixture of collagen, starch and partial raw milk at a mixing speed of 4000-;
before adding sugar, stabilizer and yolk powder, heating the hydrated mixture to 40-45 ℃;
the stirring speed of the first mixing is 4000-.
10. The method of claim 8 or 9, wherein prior to adding the cream and red yeast rice to the remaining raw milk, further comprising warming the remaining raw milk to 40-45 ℃;
the stirring speed of the second mixing is 6000-.
11. The method according to any one of claims 8 to 10, wherein the temperature of the homogenization is 60 to 70 ℃, the pressure is 180-220bar, and the secondary pressure is 30 to 40 bar;
the sterilization temperature is 130-140 ℃, and the time is 4-6 s.
12. The preparation method according to any one of claims 8-12, wherein the mass ratio of the partial raw milk to the residual raw milk is (600- > 650): (200-300).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911142499.9A CN112823645A (en) | 2019-11-20 | 2019-11-20 | Dairy product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911142499.9A CN112823645A (en) | 2019-11-20 | 2019-11-20 | Dairy product and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112823645A true CN112823645A (en) | 2021-05-21 |
Family
ID=75907004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911142499.9A Pending CN112823645A (en) | 2019-11-20 | 2019-11-20 | Dairy product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112823645A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854358A (en) * | 2021-06-05 | 2021-12-31 | 武汉酷尔生物科技有限公司 | Beautifying and anti-aging formula milk powder |
| CN114081070A (en) * | 2021-11-25 | 2022-02-25 | 光明乳业股份有限公司 | Liquid milk containing sodium hyaluronate and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965874A (en) * | 2010-09-15 | 2011-02-09 | 中国人民解放军第三军医大学第二附属医院 | Dairy product for preventing and treating hypercholesterolemia |
| CN104026239A (en) * | 2014-06-26 | 2014-09-10 | 光明乳业股份有限公司 | Bone-strengthened milk and preparation method thereof |
| CN104686667A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
| CN105580896A (en) * | 2014-10-23 | 2016-05-18 | 张媛媛 | Coix seed yoghourt |
| BR102016015739A2 (en) * | 2016-07-06 | 2018-01-23 | Universidade Federal De Goiás | FERMENTED MILK DRINKS DEVELOPED WITH RED RICE EXTRACT |
-
2019
- 2019-11-20 CN CN201911142499.9A patent/CN112823645A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965874A (en) * | 2010-09-15 | 2011-02-09 | 中国人民解放军第三军医大学第二附属医院 | Dairy product for preventing and treating hypercholesterolemia |
| CN104686667A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Cereal milky beverage and preparation method thereof |
| CN104026239A (en) * | 2014-06-26 | 2014-09-10 | 光明乳业股份有限公司 | Bone-strengthened milk and preparation method thereof |
| CN105580896A (en) * | 2014-10-23 | 2016-05-18 | 张媛媛 | Coix seed yoghourt |
| BR102016015739A2 (en) * | 2016-07-06 | 2018-01-23 | Universidade Federal De Goiás | FERMENTED MILK DRINKS DEVELOPED WITH RED RICE EXTRACT |
Non-Patent Citations (4)
| Title |
|---|
| 张晓伟等: ""温度、pH对红曲米中红曲色素溶解性及稳定性的影响"" * |
| 张晓伟等: ""温度、pH对红曲米中红曲色素溶解性及稳定性的影响"", 《食品科技》 * |
| 李延山主编: "《生鲜乳质量安全控制综合技术指南》", 30 September 2018, 沈阳：辽宁大学出版社 * |
| 秦虹: ""牛奶掺假及检测方法研究现状"", 《甘肃畜牧兽医》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854358A (en) * | 2021-06-05 | 2021-12-31 | 武汉酷尔生物科技有限公司 | Beautifying and anti-aging formula milk powder |
| CN114081070A (en) * | 2021-11-25 | 2022-02-25 | 光明乳业股份有限公司 | Liquid milk containing sodium hyaluronate and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| NO326891B1 (en) | Process for the preparation of a cone replacement product, cone replacement product obtained by the process and the cone replacement product ready for consumption | |
| CN101568552A (en) | Collagen peptide composition and food or beverage containing the same | |
| CN106306639B (en) | Lactic acid bacteria collagen jelly and its manufacturing method | |
| CN112823645A (en) | Dairy product and preparation method thereof | |
| CN103478260B (en) | A kind of liquid milk and preparation method thereof | |
| KR102249456B1 (en) | Manufacturing method for ramen containing super absorbent collagen and ramen manufactured by the same | |
| KR102099671B1 (en) | Method for manufacturing glutinous rice cake using dropwort and glutinous rice cake manufactured by the same | |
| CN107821713A (en) | Collagen mineral complex pressed candy | |
| Stevens | Gelatine | |
| JPS62285773A (en) | Agent for controlling ice crystal | |
| CN111011785A (en) | Rice wine collagen jelly and preparation method thereof | |
| RU2388350C1 (en) | Protein-peptide module for production of functional and specialised food products for persons experiencing intensive physical strain | |
| AU2004281557B2 (en) | Method for strengthening a protein-containing product and a protein-containing product | |
| JP3029083B2 (en) | Noodle quality improving method and noodle quality improving agent | |
| KR102263506B1 (en) | Bakery, confectionery containing super absorbent collagen and manufacturing method thereof | |
| KR101376731B1 (en) | Manufacturing method of Chungkookjang Kochujang yellow corbina | |
| WO2020120713A1 (en) | Beet protein compositions, production thereof and use thereof in formulated food systems | |
| JP3496854B2 (en) | Manufacturing method of noodles | |
| RU2320172C1 (en) | Method for preparing of bakery products | |
| CN111280445A (en) | Rana japonica oil gel state food and preparation method thereof | |
| KR102098191B1 (en) | Manufacturing method for soup and soup manufactured by the same | |
| CN117229347B (en) | Preparation method and application of rapeseed protein with foamability and emulsifying property | |
| JP3141130B2 (en) | Seasoning material and method for producing the same | |
| CN111011576B (en) | High-protein instant nutritional meal composition and preparation method thereof | |
| RU2284116C1 (en) | Composition for meat brining by using hydrolyzate of meat-and-bone residue |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210521 |
|
| RJ01 | Rejection of invention patent application after publication |