CN113397157A - Double-layer milk gel for enhancing cream feeling and preparation method and application thereof - Google Patents
Double-layer milk gel for enhancing cream feeling and preparation method and application thereof Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/18—Milk in dried and compressed or semi-solid form
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
Abstract
The invention provides a double-layer milk gel for enhancing the cream feeling and a preparation method and application thereof. The double-layer gel block disclosed by the invention has the advantages that the fat content on the outer side of the double-layer milk gel is higher by changing the spatial distribution of fat spheres of a gel network, and the perceived viscosity after entering the oral cavity of a person is lower and the lubricity is relatively higher by utilizing the oral cavity friction and sensory evaluation, so that the creaminess of the double-layer milk block is obviously superior to that of milk gel prepared by the same milk traditional method, and the aims of reducing the fat content and fully playing the sensory efficiency of fat are realized.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a double-layer milk gel for enhancing the cream feeling, and a preparation method and application thereof.
Background
Velvety creamy feel (Creamine) is the most popular food sensory attribute among consumers, with pleasant and satisfying sensory characteristics. The creaminess is a common characteristic of most dairy products and non-dairy high-fat foods (such as desserts and chocolates), and is also a focus of research and product development in food science.
The creaminess is closely related to the fat property, the milk fat is a main contributing factor of creaminess, the creaminess of the food can be obviously enhanced by increasing the milk fat content, and the excessive fat intake is easy to increase the risk of chronic metabolic diseases. On the one hand, consumers are eager to reduce the fat content of the product while maintaining the creamy feel provided by milk fat; on the other hand, "naturalization", "clean labeling" becomes a key driver for food consumption. Therefore, how to fully exert the sensory efficacy of the milk fat by regulating the characteristics of the milk fat on the basis of not increasing or even reducing the fat content and naturally enhance the perception of the milk fat feeling becomes a difficult point of research in the field of international food science.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a double-layer milk gel with enhanced creaminess, and a preparation method and applications thereof, by enhancing the creaminess perception of milk gel without increasing or even decreasing the fat content.
The purpose of the invention is realized by the following technical scheme:
a preparation method of double-layer cow milk gel for enhancing cream feeling comprises the following steps:
(1) preparation of the gel
Preparing milk into a plurality of gel blocks by utilizing treatment forms including acid coagulation and enzyme coagulation;
(2) superposition of gels
And taking the gel blocks out of the container, and attaching the bottoms of every two gel blocks together to form the double-layer milk gel.
Further, before the preparation of the gel, the method also comprises the following steps of screening milk fat globules: after pasteurization, at room temperature, the fresh milk is separated into the milk containing fat globules with different particle sizes through centrifugal treatment, and then the milk containing the fat globules with different particle sizes is taken as the raw material to respectively prepare the gel.
Further, after the milk is subjected to centrifugal treatment, the upper layer of milk is milk containing large fat globules, and the particle size of the fat globules is 4-10 μm; and (3) collecting the lower layer milk through gravity separation at low temperature, namely the milk containing small fat globules, wherein the grain size of the fat globules is 0.1-4 mu m.
Further, the inner wall of the container in the preparation of the gel is lubricated by food-grade thin-layer paraffin before pouring milk into the container.
A double-layer cow milk gel for enhancing the cream feeling is prepared by the preparation method.
Furthermore, the thickness of the double-layer milk gel is 2 cm-6 cm.
The application of the double-layer milk gel can be used for preparing food and increasing the creaminess of the food.
Further, the food products include yogurt, cheese, and pudding.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the double-layer milk gel, the fat ball space distribution of the gel network is changed, so that the fat content of the outer side of the double-layer milk gel is higher, and the oral cavity friction and sensory evaluation are utilized to verify that the perceived viscosity of the double-layer milk gel entering the oral cavity of a human is lower, the lubricity is relatively higher, and the creaminess of the double-layer milk gel is obviously superior to that of milk gel prepared by the same milk traditional method, so that the goal of fully exerting the sensory efficiency of fat while reducing the fat content is achieved;
2. the invention screens cow milk with different diameters of fat globules by combining two-stage gravity separation with a centrifugal separation technology, and comparison analysis shows that the creaminess of the double-layer gel rich in large fat globules is significantly different from that of the double-layer gel rich in small fat globules and the creaminess of the gel with uneven fat distribution and the gel with natural fat distribution, namely the creaminess perceived by the gel with higher fat content on the outer side is stronger.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a schematic diagram of the particle size distribution and microstructure of milk enriched with fat globules of different particle size; wherein A) is the particle size distribution, B) to D) are the microstructure; in the figure, the scale is 10 microns, Control refers to raw cow milk, LFG refers to cow milk rich in large fat globules, and SFG refers to cow milk rich in small fat globules;
FIG. 3 is a graph showing the trend of storage modulus and loss modulus of cow milk enriched with fat globules of different particle sizes during cow milk souring; wherein, A) storage modulus and B) loss modulus; control refers to raw milk, LFG refers to milk rich in large fat globules, SFG refers to milk rich in small fat globules;
FIG. 4 is a laser confocal scanning microscope (CLSM) microstructure of gels with different spatial distribution of fat; wherein, A) a gel outer layer formed by raw milk; B) a gel outer layer formed by cow milk rich in large fat globules; C) a gel outer layer formed by cow milk rich in small fat globules; G) a non-uniform gel outer layer; H) a more non-uniform outer layer of gel; I) a relatively uniform outer layer of gel; D) an inner layer of gel formed by raw milk; E) a gel inner layer formed by cow milk rich in large fat globules; F) a gel inner layer formed by cow milk rich in small fat globules; J) a non-uniform gel inner layer; K) a gel inner layer with higher unevenness; l) a relatively uniform inner layer of gel; red for fat globules and green for protein; the scale in the figure is 50 μm. (II) calculating the area fraction (%) of fat in the laser confocal microstructure of the gel using ImageJ software;
FIG. 5 is a graph showing the results of measuring the apparent viscosity and tribological characteristics of gels with different spatial distribution of acidified fat; wherein A) is apparent viscosity, B) is determination of tribological performance; control refers to raw milk, LFG refers to milk rich in large fat globules, SFG refers to milk rich in small fat globules; H/M/H refers to the gel with uneven spatial distribution of fat; S/L/S refers to a gel with more uneven spatial distribution of fat; M/M/M refers to a gel with more uniform spatial distribution of fat;
fig. 6 is a radar plot of the sensory evaluation results for gels with different spatial distribution of fat.
Detailed Description
As shown in fig. 1, this example provides a double-layered milk gel, which is prepared by the following steps:
1. preparation of milk samples
(1) Screening fat globules: pasteurizing fresh cow milk, performing primary centrifugal separation at room temperature for 5min at 350g, and collecting an upper cow milk fat layer, namely cow milk rich in large fat globules; and (3) performing gravity separation on the rest of the milk for 15h at 4 ℃ (500ml separating funnel), and collecting the lower layer of 100ml of milk, namely the milk rich in the small fat globules. The separated cow milk containing large fat globules (LFG cow milk) and cow milk containing small fat globules (SFG cow milk) were transferred into a container, while cow milk without screening (Control cow milk) was used as a Control, for three groups (18 parts) of samples. And centrifuging the rest fresh milk at room temperature for 4000g 20min to obtain a part of skim milk.
(2) Evaluation of fat globule characteristics: measuring the diameter distribution of fat spherulites in the raw milk by using a dynamic light scattering instrument; a Zeta potential analyzer is used for measuring the Zeta potential, and whether the fat globules are damaged or not in the process of separating the milk fat globules is evaluated; observing the microstructure of the fat globule using an optical microscope; and simultaneously, the fat and protein contents of the raw milk are measured, and the skim milk is used for standardization, so that the fat and protein contents of different treatment groups are consistent.
2. Preparation of the gel
(1) Acid gel is prepared by inducing casein acid coagulation by Gluconolactone (GDL) + TG enzyme.
Transferring three groups of cow milk (Control cow milk, LFG cow milk and SFG cow milk) into a beaker, respectively adding 8% of white sugar and 10u/g of TG enzyme, placing the beaker in a water bath kettle at 50 ℃ for heating, stirring the mixture until the white sugar and the TG enzyme are completely dissolved, taking down the beaker, subpackaging one part of the beaker into a round container prepared in advance (the inner wall of the container is lubricated by food-grade thin-layer paraffin in advance), subpackaging the other part of the beaker into a confocal cuvette, firstly adding 10 mu L of fast green coloring agent with the concentration of 1mg/mL, and then adding 2.5 mu L of nile red coloring agent with the concentration of 1mg/mL into the confocal cuvette for co-dyeing in a dark place. After the split charging, the preservative film is covered and placed in a water bath kettle at 42 ℃ until the pH value of the system is reduced to 4.6 (-3.5 h). After the acidification is finished, three groups of gels, namely Control gel (Control gel), gel containing large fat globules (LFG gel) and gel containing small fat globules (SFG gel), are obtained, and the three groups of gels are transferred to a refrigerator at 4 ℃ for placement.
3. Superposition of gels
After 48 hours of storage at 4 ℃, part of the gel was removed for stacking, and the bottoms of every two identical gel blocks were attached together to form the double-layered milk gel having a thickness of 5 cm. Finally, three groups of superimposed gels (Control + Control, LFG + LFG, SFG + SFG) are obtained, and the three groups of superimposed gels are contrasted with the three groups of non-superimposed gels. After all operations were completed, all gels were stored in a 4 ℃ environment for later use.
The particle size distribution and microstructure of milk enriched with fat globules of different particle sizes separated from raw milk by gravity separation combined with centrifugal separation system in this example are shown in fig. 2, and the basic characteristics of the obtained fat globules are shown in table 1. The particle sizes of the fat globules in the raw milk and the separated large fat globules and small fat globules have significant difference, but the zeta potentials of the three groups of fat globules have no significant difference (P >0.05), and the fat globules under a microscope do not have significant aggregation phenomenon, which indicates that the separation system is utilized to successfully screen the fat globules with different particle sizes, and the separated fat globule membrane is kept intact and is not damaged.
TABLE 1 physicochemical characteristics of cow's milk enriched with fat globules of different particle size using gravity separation in combination with a centrifugal separation system
1Data are presented as mean ± sem, n is 3;
2significant differences between data marked with different letters in the same row, P<0.05；
3Control refers to raw milk, LFG refers to cow's milk rich in large fat globules, and SFG refers to cow's milk rich in small fat globules.
Then, fat and protein standardization and Gluconolactone (GDL) + TG enzyme induced casein acid coagulation are carried out to prepare acid gel, time scanning is carried out on the cow milk at the curdling temperature, and the change trends of the storage modulus and the loss modulus of the cow milk rich in fat globules with different particle sizes in the cow milk acid coagulation process are recorded, as shown in figure 3. After the acid coagulation, a part of the gel was overlaid and compared with the unapplied gel (six groups in total) as shown in fig. 1, and the instrumental evaluation and the sensory evaluation were performed together.
In instrumental analysis of six groups of samples, we first verified that the fat in the gel had a gradient distribution state by observing the microstructure of the gel using a laser confocal scanning microscope (CLSM), as shown in fig. 4. The fat contents of the outer side and the inner side of the gel formed after the cow milk rich in the fat globules with different grain diameters is coagulated have obvious difference, namely the gel fat globules formed by cow milk with the fat globules with different grain diameters are distributed differently; the fat content on the outer side (upper layer) of the gel has no significant difference after the gel is not superimposed and superimposed, while the fat content on the inner side has significant difference, namely the superimposed gel changes the original fat distribution state. Therefore, the fat in the gel which is not overlapped is naturally distributed, namely the fat content is gradually reduced from top to bottom, the fat distribution in the gel after overlapping is uneven, namely the fat content on the outer side (upper layer and lower layer) is high, the fat content on the inner side is low, and the uneven degree of the fat distribution in the gel formed by the cow milk rich in the large fat globules is maximum.
In the measurement of the mechanical properties of the gel, a texture analyzer is used for measuring the penetrability of the gel, a pressure control rheometer is used for measuring the apparent viscosity of an acid gel sample, and a rotary rheometer is used for measuring the tribological properties of the acid gel sample simulating different fat contents after chewing. Fig. 5 and the results in table 2 show that gels with different fat distributions formed by cow milk rich in fat globules with different particle sizes have significant differences in rheological parameters and frictional coefficients, the hardness and rheological parameters of samples without and with gels superimposed have no significant difference, and the number of frictional coefficients of the superimposed gels (i.e. heterogeneous samples with high outer fat content and low inner fat content) is low. The results indicate that gels formed in the natural state with higher lateral fat content have a lower perceived viscosity after entering the human mouth and a relatively higher lubricity. The above results demonstrate that the adjustment of the distribution state of fat in the gel by this method can effectively increase the lubricity of the oral surface and reduce the oral friction, thereby improving the perception of creaminess.
TABLE 2 texture parameters, rheological parameters and tribology systems numbers of gels with different spatial distribution of fat after acidification
1Data are presented as mean ± sem, n is 3;
2significant differences between data marked with different letters in the same row, P<0.05；
3Control refers to raw milk, LFG refers to milk rich in large fat globules, SFG refers to milk rich in small fat globules; H/M/H refers to the gel with uneven spatial distribution of fat; S/L/S refers to a gel with more uneven spatial distribution of fat; M/M/M refers to a gel with more uniform spatial distribution of fat;
4at 50s-1The apparent viscosity value obtained at the shear rate of (a);
5at 20mm s-1The coefficient of friction value obtained at the sliding speed of (2).
In addition, through comparative analysis of the results of the 10 sets of sensory evaluations in the sensory test, as shown in fig. 6 and table 3, the sensory characteristics having a strong correlation with the distribution state of gel fat were oral smoothness, oral viscosity thickness, oral viscosity, and overall creaminess. The creaminess of the gel rich in the large fat globules is obviously different from that of the gel rich in the small fat globules and the creaminess of the gel with uneven fat distribution is also obviously different from that of the gel with natural fat distribution, namely the creaminess perceived by the gel with higher fat content at the outer side is stronger.
TABLE 3 average intensity rating of fat-related attributes
1Data are presented as mean ± sem, n is 3;
2significant differences between data marked with different letters in the same row, P<0.05；
3Control refers to raw milk, LFG refers to milk rich in large fat globules, SFG refers to milk rich in small fat globules; H/M/H refers to the gel with uneven spatial distribution of fat; S/L/S refers to a gel with a more heterogeneous spatial distribution of fat.
Therefore, the acid gel innovative thinking method can change the spatial distribution of fat globules in a gel network in the milk during the gathering and floating of fat globules with large and small particle sizes, samples with more fat content on the outer side of the gel are obtained through superposition, and finally the creaminess of the gel is analyzed by an instrument and evaluated through sense, so that the higher creaminess experienced by the gel with more fat content on the outer side of the gel is confirmed, and the aim of fully playing the sensory efficiency of fat while reducing the fat content is fulfilled.
Claims (8)
1. A preparation method of double-layer cow milk gel for enhancing cream feeling is characterized by comprising the following steps:
(1) preparation of the gel
Preparing milk into a plurality of gel blocks by utilizing treatment forms including acid coagulation and enzyme coagulation;
(2) superposition of gels
And taking the gel blocks out of the container, and attaching the bottoms of every two gel blocks together to form the double-layer milk gel.
2. The method of claim 1, further comprising, prior to preparing the gel, screening milk fat globules of cows:
after pasteurization, at room temperature, separating the fresh milk into milk containing fat globules with different particle sizes by centrifugation and gravity separation treatment, and then respectively preparing the gel by taking the milk containing the fat globules with different particle sizes as a raw material.
3. The preparation method according to claim 2, characterized in that, after the milk is centrifuged, the milk at the upper layer is milk containing large fat globules, and the particle size of the fat globules is 4-10 μm; and (3) collecting the lower layer milk through gravity separation at low temperature, namely the milk containing small fat globules, wherein the grain size of the fat globules is 0.1-4 mu m.
4. The method of claim 1, wherein the inner wall of the container used in the preparation of the gel is lubricated with food grade thin paraffin prior to pouring into the milk.
5. A double-layered bovine milk gel for enhancing creaminess, characterized in that it is produced by the production method according to any one of claims 1 to 4.
6. The double layer milk gel according to claim 5, wherein the double layer milk gel has a thickness of 2cm to 6 cm.
7. Use of the double-layered milk gel according to claim 5 or 6 for preparing a food product to increase the creaminess of the food product.
8. Use according to claim 7, wherein the food products comprise yoghurt, cheese and pudding.
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2020
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