CN113475655A - 一种含乳饮品及其制备方法 - Google Patents
一种含乳饮品及其制备方法 Download PDFInfo
- Publication number
- CN113475655A CN113475655A CN202110602472.4A CN202110602472A CN113475655A CN 113475655 A CN113475655 A CN 113475655A CN 202110602472 A CN202110602472 A CN 202110602472A CN 113475655 A CN113475655 A CN 113475655A
- Authority
- CN
- China
- Prior art keywords
- lactoferrin
- settling agent
- milk
- whey protein
- containing beverage
- 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
- 235000013336 milk Nutrition 0.000 title claims abstract description 32
- 239000008267 milk Substances 0.000 title claims abstract description 32
- 210000004080 milk Anatomy 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 62
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 60
- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 53
- 102000010445 Lactoferrin Human genes 0.000 claims abstract description 53
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 53
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 53
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 53
- 235000021119 whey protein Nutrition 0.000 claims abstract description 53
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 46
- 239000000243 solution Substances 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 150000004676 glycans Chemical class 0.000 claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000000047 product Substances 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 9
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000008347 soybean phospholipid Substances 0.000 claims abstract description 5
- 239000011259 mixed solution Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 6
- 239000003381 stabilizer Substances 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 12
- 238000004062 sedimentation Methods 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 238000001556 precipitation Methods 0.000 description 10
- 239000002861 polymer material Substances 0.000 description 8
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 230000036528 appetite Effects 0.000 description 7
- 235000019789 appetite Nutrition 0.000 description 7
- 230000002378 acidificating effect Effects 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 108090000189 Neuropeptides Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 101800001982 Cholecystokinin Proteins 0.000 description 2
- 102100025841 Cholecystokinin Human genes 0.000 description 2
- 108010004460 Gastric Inhibitory Polypeptide Proteins 0.000 description 2
- 102100039994 Gastric inhibitory polypeptide Human genes 0.000 description 2
- 101800001586 Ghrelin Proteins 0.000 description 2
- 102400000442 Ghrelin-28 Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000016267 Leptin Human genes 0.000 description 2
- 108010092277 Leptin Proteins 0.000 description 2
- 102400000230 Uroguanylin Human genes 0.000 description 2
- 101800000255 Uroguanylin Proteins 0.000 description 2
- 229930003779 Vitamin B12 Natural products 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 210000003169 central nervous system Anatomy 0.000 description 2
- 229940107137 cholecystokinin Drugs 0.000 description 2
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- GNKDKYIHGQKHHM-RJKLHVOGSA-N ghrelin Chemical compound C([C@H](NC(=O)[C@@H](NC(=O)[C@H](CO)NC(=O)CN)COC(=O)CCCCCCC)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CO)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC=1N=CNC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CO)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N1[C@@H](CCC1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](C)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(N)=O)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCCNC(N)=N)C(O)=O)C1=CC=CC=C1 GNKDKYIHGQKHHM-RJKLHVOGSA-N 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 210000004251 human milk Anatomy 0.000 description 2
- 229940039781 leptin Drugs 0.000 description 2
- NRYBAZVQPHGZNS-ZSOCWYAHSA-N leptin Chemical compound O=C([C@H](CO)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC=1C2=CC=CC=C2NC=1)NC(=O)[C@H](CC(C)C)NC(=O)[C@@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CO)NC(=O)CNC(=O)[C@H](CCC(N)=O)NC(=O)[C@@H](N)CC(C)C)CCSC)N1CCC[C@H]1C(=O)NCC(=O)N[C@@H](CS)C(O)=O NRYBAZVQPHGZNS-ZSOCWYAHSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000037257 muscle growth Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- IZTQOLKUZKXIRV-YRVFCXMDSA-N sincalide Chemical compound C([C@@H](C(=O)N[C@@H](CCSC)C(=O)NCC(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CC=1C=CC=CC=1)C(N)=O)NC(=O)[C@@H](N)CC(O)=O)C1=CC=C(OS(O)(=O)=O)C=C1 IZTQOLKUZKXIRV-YRVFCXMDSA-N 0.000 description 2
- 229940083466 soybean lecithin Drugs 0.000 description 2
- 241000894007 species Species 0.000 description 2
- SJMPVWVIVWEWJK-AXEIBBKLSA-N uroguanylin Chemical compound SC[C@@H](C(O)=O)NC(=O)CNC(=O)[C@H]([C@@H](C)O)NC(=O)[C@H](CS)NC(=O)[C@H](C)NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(N)=O)NC(=O)[C@H]([C@@H](C)CC)NC(=O)[C@H](CS)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CS)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@@H](N)CCC(N)=O SJMPVWVIVWEWJK-AXEIBBKLSA-N 0.000 description 2
- 235000019163 vitamin B12 Nutrition 0.000 description 2
- 239000011715 vitamin B12 Substances 0.000 description 2
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- YJLUBHOZZTYQIP-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=N2 YJLUBHOZZTYQIP-UHFFFAOYSA-N 0.000 description 1
- CONKBQPVFMXDOV-QHCPKHFHSA-N 6-[(5S)-5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-2-oxo-1,3-oxazolidin-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C[C@H]1CN(C(O1)=O)C1=CC2=C(NC(O2)=O)C=C1 CONKBQPVFMXDOV-QHCPKHFHSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-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
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-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
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 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
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 101150093308 POMC gene Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000003263 anabolic agent Substances 0.000 description 1
- 230000000578 anorexic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940098773 bovine serum albumin Drugs 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000004899 c-terminal region Anatomy 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- 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 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000009088 enzymatic function Effects 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 210000003016 hypothalamus Anatomy 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 229940072221 immunoglobulins Drugs 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- BPGXUIVWLQTVLZ-OFGSCBOVSA-N neuropeptide y(npy) Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CCCN=C(N)N)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CCCN=C(N)N)C(=O)N[C@@H](CC=1C=CC(O)=CC=1)C(O)=O)NC(=O)[C@H](CC=1N=CNC=1)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)[C@H](CO)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@H](C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C)NC(=O)[C@H]1N(CCC1)C(=O)[C@H](C)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)CNC(=O)[C@H]1N(CCC1)C(=O)[C@H](CC(N)=O)NC(=O)[C@H](CC(O)=O)NC(=O)[C@H]1N(CCC1)C(=O)[C@H](CCCCN)NC(=O)[C@H](CO)NC(=O)[C@H]1N(CCC1)C(=O)[C@@H](N)CC=1C=CC(O)=CC=1)C1=CC=C(O)C=C1 BPGXUIVWLQTVLZ-OFGSCBOVSA-N 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 230000001956 orexigenic effect Effects 0.000 description 1
- 230000036542 oxidative stress Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- GCYXWQUSHADNBF-AAEALURTSA-N preproglucagon 78-108 Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCCN)C(=O)NCC(=O)N[C@@H](CCCNC(N)=N)C(=O)NCC(O)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CCCCN)NC(=O)[C@H](C)NC(=O)[C@H](C)NC(=O)[C@H](CCC(N)=O)NC(=O)CNC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=1C=CC(O)=CC=1)NC(=O)[C@H](CO)NC(=O)[C@H](CO)NC(=O)[C@@H](NC(=O)[C@H](CC(O)=O)NC(=O)[C@H](CO)NC(=O)[C@@H](NC(=O)[C@H](CC=1C=CC=CC=1)NC(=O)[C@@H](NC(=O)CNC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C)NC(=O)[C@@H](N)CC=1N=CNC=1)[C@@H](C)O)[C@@H](C)O)C(C)C)C1=CC=CC=C1 GCYXWQUSHADNBF-AAEALURTSA-N 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000019491 signal transduction Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 210000001138 tear Anatomy 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 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 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种含乳饮品,按照质量百分比,包括:乳清蛋白1‑20%、乳铁蛋白0.1‑4%、防沉降剂0.5‑10%,防沉降剂为大豆多糖、大豆磷脂、果胶中的一种或多种,且含乳饮品的PH值≤4.6。本发明还公开了其制备方法:(1)取适量防沉降剂溶于水中,加入乳清蛋白至完全溶解,得乳清溶液;(2)另取适量防沉降剂溶于水中,加入乳铁蛋白至完全溶解,得乳铁溶液;(3)将乳清溶液和乳铁溶液混合搅拌,调节pH,将混合液过滤,取滤液为成品。本发明采用特定的防沉降剂,并且调整下料顺序,解决了乳清蛋白和乳铁蛋白在酸性环境下不稳定、易发生沉淀的问题。与传统方法相比少了均质步骤工艺且较少稳定剂种类添加,在实际生产过程中,生产成本相对低廉且标签相对清洁,经济效益更高。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种含乳饮品及其制备方法。
背景技术
乳清中存在大约200种不同的化合物。乳清中蛋白质主要为β-乳球蛋白(大约占乳清蛋白的50%),其次是α-乳白蛋白(大约占乳清蛋白的20%)。乳清中同时含有许多其它的蛋白质,例如牛血清白蛋白、免疫球蛋白、乳铁蛋白、生物活性物质和酶类。乳清蛋白中半胱氨酸和蛋氨酸含量高,这些含硫氨基酸能保护机体内抗氧化剂,防止细胞分裂过程的基因突变;另外富含赖氨酸和精氨酸,能刺激合成代谢激素或产生肌肉生长促进因子,从而促进肌肉生长和加速脂肪代谢;还含有丰富的亮氨酸、异亮氨酸、缬氨酸等支链氨基酸,可以迅速提供能量,可以缓解疲劳;最后含有谷氨酸,可以提高免疫功能。研究表明,牛、羊、兔、人乳中的维生素B12是完全结合于乳清蛋白的,这种结合能够帮助维生素B12的有效吸收和抑制微生物作用。乳清蛋白因其有优良的生理特点,对维持和改善人体健康有突出的作用。
在控制饮食方面,蛋白质会影响食欲、身体成分和基础能量消耗,饮食中蛋白质和氨基酸可能会降低食欲。研究指出,摄入乳清蛋白可能降低多种代谢疾病的风险因素,如食欲、摄入量、血压、胰岛素抗性和氧化压力。其机制与肠肽释放胆囊收缩素(cholecystokinin(CCK))、胰升糖素样肽-1(glucagon-like peptide-1(GLP-1))、葡萄糖依赖性促胰岛素多肽(glucose-dependent insulinotropic peptide(GIP))、瘦素(leptin)、尿鸟苷素(uroguanylin)及胃饥饿素()ghrelin等影响食欲激素有关,主要通过调节消化过程和中枢神经系统(CNS)的神经信号传导并影响食欲。另外,乳清蛋白氨基酸可以减少下丘脑中的开胃神经肽(orexigenic neuropeptide)、神经肽Y(Neuropeptide Y,NPY)并增加厌食神经肽(anorexigenic neuropeptide),前促黑激素(proopiomelanocortin(POMC))。针对乳清蛋白对食欲作用进行的分析,补充乳清蛋白会明显降低长期和短期食欲,并提高随后进餐的饱腹感。
乳铁蛋白(Lactoferrin,Lf)是乳清蛋白中的一种,但是在乳清蛋白中的含量极低(低于0.3%)。乳铁蛋白分子量约为80kDa的铁结合糖蛋白,普遍存在于哺乳动物的乳汁中,1960年从人乳汁中成功分离。除了乳汁外,乳铁蛋白也分布于眼泪、胆汁、唾液等外分泌液中。不同种属来源的LF氨基酸序列不同,但其同源性约达70%。不同来源的LF氨基酸序列都含有一个双重内部重复序列,如N末端序列与C末端序列有40%的一致性。此外,这些LF都能紧密可逆地结合两个Fe3+和两个CO3 2-。LF的二级结构主要由α-螺旋和β-折叠组成,中间由一段螺旋肽链连接,呈“二枚银杏叶型”结构。
乳铁蛋白可以响应各种生理和环境的变化,因此它被认为是先天防御系统的关键组成。乳铁蛋白对多种细菌、真菌、酵母、病毒和寄生虫表现出强大的抗菌活性。它还具有抗炎和抗癌活性,并具有多种酶功能。乳铁蛋白在维持体内细胞铁水平中起关键作用。
目前市售含乳饮料以鲜乳制品或乳粉制品为主,其中乳蛋白主要为酪蛋白(含量约为80%)和乳清蛋白(含量约为20%),乳铁蛋白含量极低(低于0.06%)。由于乳清蛋白和乳铁蛋白具有多种不同的功效,人们希望开发一款能够同时结合乳清蛋白和乳铁蛋白的功效的饮品。但是,乳清蛋白在物料特性上不耐酸,在酸性环境下易沉淀,稳定性低,为使乳清蛋白在酸性环境下稳定,需要采用多种稳定剂及均质工艺将絮凝沉淀蛋白液体均质打散成均匀相,或以中性环境稳定乳清蛋白,但是中性环境对于原料处理和生产工艺要求更为严格(中性环境更容易滋生细菌等影响产品质量),对生产车间的洁净程度要求更高,导致生产成本更高。更为重要的是,有研究显示,乳铁蛋白在酸性环境作用下更能达到比较好的抗菌和提升免疫功能。
发明内容
为了解决上述技术问题,本发明提供一种含乳饮品,其同时含有乳清蛋白和较高含量的乳铁蛋白,在酸性条件下可以维持稳定,不发生沉淀,不需要均质工艺,且生产成本也较低。
本发明的技术方案如下:
一种含乳饮品,其特征在于,按照质量百分比,包括以下组分:乳清蛋白1-20%、乳铁蛋白0.1-4%、防沉降剂0.5-10%,其中所述防沉降剂为大豆多糖、大豆磷脂、果胶的一种或多种;且所述含乳饮品的PH值≤4.6。
作为对上述技术方案的进一步改进,所述防沉降剂为大豆多糖。
作为对上述技术方案的进一步改进,所述含乳饮品的PH值为3.2。
作为对上述技术方案的进一步改进,按照质量百分比,包括:乳清蛋白5-15%、乳铁蛋白1-3%、防沉降剂1.5-4.5%。
作为对上述技术方案的进一步改进,按照质量百分比,包括以下组分:乳清蛋白5-15%、乳铁蛋白1-3%、防沉降剂1.5-4.5%,其中所述防沉降剂为大豆多糖;且所述含乳饮品的PH值为3.2。
此外,本发明还提供了一种制备含乳饮品的方法,包括以下步骤:
(1)取防沉降剂溶于水中,加入乳清蛋白至完全溶解,得乳清溶液;
(2)另取防沉降剂溶于水中,加入乳铁蛋白至完全溶解,得乳铁溶液;
(3)将乳清溶液和乳铁溶液混合搅拌,调节PH,将稳定后的混合液过滤,取滤液为成品;
其中所述防沉降剂为大豆多糖、大豆磷脂、果胶的一种或多种;
所述含乳饮品的PH值≤4.6。
混合液体中因其聚合物物料的性质不同,会产生非亲和性、亲和性及聚合物交联现象,俗称絮状物或沉淀。为了避免产生絮状物或者沉淀,常规的处理方法一般是先用带相反电荷的其他物质(例如,稳定剂)将聚合物物料中的电荷中和,然后再将各个聚合物物料再混合达到平衡。这样会造成生产工艺的复杂,因为不同批次的聚合物物料的带电性质会有差异,需要针对每一批次的聚合物物料进行检测,然后确定需要采用的中和其的稳定剂的种类和含量。而本发明采用了不同的处理方式,本发明用防沉降剂将带电的聚合物物料直接包裹起来,使其外在不带电,从而避免不同聚合物物料混合后产生沉淀。由于本发明是直接将带电聚合物物料包裹起来,不需要每个批次检测带电聚合物物料的带电性能,也不需要每个批次都调整稳定剂。
相比现有技术,本发明有益之处在于:
1.本发明采用特定的防沉降剂,并且调整下料顺序,解决了乳清蛋白和乳铁蛋白混合物在酸性环境下不稳定、易发生沉淀的问题。
2.本发明所制备的组合物包含乳铁蛋白和乳清蛋白,在酸性环境下乳铁蛋白能发挥其优异的抑菌功能,同时酸性环境不会得乳清蛋白发生变质,受众人群可以通过本发明提供的组合物同时摄入两种蛋白。
3.本发明因为调整了下料顺序,与传统方法相比少了均质步骤工艺。在实际生产过程中,生产成本相对低廉,经济效益更高。
4.生产不受物料批次影响,大大提升了生产成功率,且产品一致性高。
附图说明
图1为使用不同防沉降剂时成品沉降率柱状图;
图2为采用不同下料顺序时成品沉降率柱状图;
图3为采用不同下料顺序时成品实拍图。
具体实施方式
以下将通过具体实施例和验证效果试验例对本发明作进一步详细表述,但本发明并不仅限于以下的实施例。
实施例1.使用不同防沉降剂
表1:含乳饮品的组合物配置
序号 | 乳清蛋白含量/% | 乳铁蛋白含量/% | 防沉降剂种类 | 防沉降剂含量/% |
实施例1 | 1 | 0.1 | 大豆磷脂 | 0.1 |
实施例2 | 1 | 0.1 | 果胶 | 0.1 |
实施例3 | 1 | 0.1 | 大豆多糖 | 0.1 |
对比实施例1 | 1 | 0.1 | 黄原胶 | 0.1 |
对比实施例2 | 1 | 0.1 | 卡拉胶 | 0.1 |
对比实施例3 | 1 | 0.1 | 魔芋胶 | 0.1 |
对比实施例4 | 1 | 0.1 | 刺槐豆胶 | 0.1 |
对比实施例5 | 1 | 0.1 | 羧甲基纤维素钠 | 0.1 |
对比实施例6 | 1 | 0.1 | 瓜尔胶 | 0.1 |
制备方法
乳清蛋白与乳铁蛋白的含量分别为X和Y,防沉降剂为Z。
(1)取对应量的防沉降剂(Z*X/(X+Y))溶于水中,加入对应量的乳清蛋白X份至完全溶解,得溶液A;
(2)另取对应量的防沉降剂(Z*Y/(X+Y))溶于水中,加入对应量的乳铁蛋白Y份至完全溶解,得溶液B;
(3)将溶液A和B混合搅拌,稳定后的混合液过滤(此实施例未调节PH值),测定沉淀率。
沉降率测试
将实验所需物质原料,依考察条件溶于水中,使其溶液温度平衡至25℃,进行200目筛网过滤,过滤后溶液放置屈折度仪进行读值,其数值为溶于液体中的物质浓度X%。原配方未反应析出沉淀于液体中的物质浓度数值为Y%,(Y-X)/Y*100=Z%即为未溶解析出的蛋白质的值,称之沉淀率。
将屈折度仪开机后暖机30分钟,进行纯化水校正,而后将待测样品滴至样品测定平台,盖上上盖,点击测定开始后,等待读值,记录读值做换算。
表2:使用不同防沉降剂时成品沉淀率
以测试结果绘制图1,结果显示:大豆磷脂、果胶、大豆多糖能有效降低乳清蛋白和乳铁蛋白混合产品的沉降率,采用大豆多糖作为稳定剂时,沉降率最低,技术效果最为优异。
实施例2.使用不同比例的乳清蛋白、乳铁蛋白和防沉降剂
测试方法同实施例1,但是调整了最终的PH值。组合物的配置和实验最终如下表3和表4所示。
表3:使用不同含量的乳清蛋白、乳铁蛋白和防沉降剂时成品沉淀率
表4:使用不同含量的乳清蛋白、乳铁蛋白和防沉降剂时成品沉淀率
通过对物料比例的一系列实施例以及对比实施例的结果分析:当乳清蛋白含量为1-20%、乳铁蛋白含量0.1-4%、防沉降剂含量为0.5-10%、酸碱度调节剂含量为0.1-2%时,所生产的蛋白组合物沉降率相对较低,产品产率相对较高。尤其是,当乳清蛋白含量为5-15%、乳铁蛋白含量为1-3%、防沉降剂含量为1.5-4.5%,防沉降剂为大豆多糖,完全不产生沉淀(沉降率为0)。
实施例3.使用不同的下料顺序
以不同的下料顺序进行一个实施例以及两个对比实施例的制备实验。
对比实施例14下料顺序:(1)先取质量百分比为1%的乳清蛋白溶解到水中;(2)再取质量百分比为0.1%的乳铁蛋白溶解到水中;(3)再取质量百分比为1%的大豆多糖溶解到水中;(4)将稳定后的混合液过滤,测定沉淀率。
对比实施例15下料顺序:(1)先取质量百分比为1%的大豆多糖溶解到水中;(2)再取质量百分比为1%的乳清蛋白溶解到水中;(3)再取质量百分比为0.1%的乳铁蛋白溶解到水中;(4)将稳定后的混合液过滤,测定沉淀率。
实施例16下料顺序:(1)先取质量百分比为0.91%的大豆多糖溶解到水中;(2)再取质量百分比为1%的乳清蛋白溶解到步骤(1)的溶液中,得到溶液A;(3)另取质量百分比为0.09%的大豆多糖溶解到水中;(4)再取质量百分比为0.1%的乳铁蛋白溶解溶解到步骤(3)的溶液中,得到溶液B;(5)将溶液A和B混合搅拌,稳定后的混合液过滤,调整PH值,测定沉淀率。
表5:不同下料顺序的沉降率
根据实验结果绘制图2,且各组最终沉降状态如图3所示(其中,上排左边为对比实施例14;上排右边为对比实施例15;下排为实施例16)。由图2和图3可知,先添加防沉降剂,再添加乳清蛋白和乳铁蛋白有助于降低沉淀,而且将乳清蛋白和乳铁蛋白分别添加到含有防沉降剂的溶液中,再进一步混合更有利于降低沉淀。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,故凡是未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (10)
1.一种含乳饮品,其特征在于,按照质量百分比,包括以下组分:乳清蛋白1-20%、乳铁蛋白0.1-4%、防沉降剂0.5-10%,其中所述防沉降剂为大豆多糖、大豆磷脂、果胶的一种或多种;且所述含乳饮品的PH值≤4.6。
2.如权利要求1所述的含乳饮品,其特征在于:所述防沉降剂为大豆多糖。
3.如权利要求1所述的含乳饮品,其特征在于:所述含乳饮品的PH值为3.2。
4.如权利要求1所述的含乳饮品,其特征在于,按照质量百分比,包括:乳清蛋白5-15%、乳铁蛋白1-3%、防沉降剂1.5-4.5%。
5.如权利要求1所述的含乳饮品,其特征在于,按照质量百分比,包括以下组分:乳清蛋白5-15%、乳铁蛋白1-3%、防沉降剂1.5-4.5%,其中所述防沉降剂为大豆多糖;且所述含乳饮品的PH值为3.2。
6.一种含乳饮品的制备方法,特征在于,包括以下步骤:
(1)取防沉降剂溶于水中,加入乳清蛋白至完全溶解,得乳清溶液;
(2)另取防沉降剂溶于水中,加入乳铁蛋白至完全溶解,得乳铁溶液;
(3)将乳清溶液和乳铁溶液混合搅拌,调节PH,将稳定后的混合液过滤,取滤液为成品;
其中所述防沉降剂为大豆多糖、大豆磷脂、果胶的一种或多种;
所述含乳饮品的PH值≤4.6。
7.如权利要求6所述的制备方法,其特征在于:按照质量百分比,所述含乳饮品包括乳清蛋白1-20%、乳铁蛋白0.1-4%、防沉降剂0.5-10%。
8.如权利要求6所述的制备方法,其特征在于:所述防沉降剂为大豆多糖,所述含乳饮品的PH值为3.2。
9.如权利要求6所述的制备方法,其特征在于:按照质量百分比,所述含乳饮品包括乳清蛋白5-15%、乳铁蛋白1-3%、防沉降剂1.5-4.5%。
10.如权利要求6所述的制备方法,其特征在于:按照质量百分比,所述含乳饮品包括乳清蛋白5-15%、乳铁蛋白1-3%、防沉降剂1.5-4.5%,其中所述防沉降剂为大豆多糖;且所述含乳饮品的PH值为3.2。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110602472.4A CN113475655A (zh) | 2021-05-31 | 2021-05-31 | 一种含乳饮品及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110602472.4A CN113475655A (zh) | 2021-05-31 | 2021-05-31 | 一种含乳饮品及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN113475655A true CN113475655A (zh) | 2021-10-08 |
Family
ID=77933813
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110602472.4A Pending CN113475655A (zh) | 2021-05-31 | 2021-05-31 | 一种含乳饮品及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113475655A (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004352669A (ja) * | 2003-05-29 | 2004-12-16 | Snow Brand Milk Prod Co Ltd | ラクトフェリン組成物 |
US20120171231A1 (en) * | 2010-12-29 | 2012-07-05 | Anja Wittke | Use of nutritional compositions including lactoferrin in stimulating immune cells |
US20150173386A1 (en) * | 2013-12-24 | 2015-06-25 | Dmk Deutsches Milchkontor Gmbh | Acid whey-based compositions |
US20160044949A1 (en) * | 2013-03-28 | 2016-02-18 | Megmilk Snow Brand Co., Ltd. | Protein composition and production process therefor |
JP2019154409A (ja) * | 2018-03-16 | 2019-09-19 | 森永乳業株式会社 | ラクトフェリン含有酸性飲料及びその製造方法 |
CN112544841A (zh) * | 2020-12-11 | 2021-03-26 | 北京海生泰合医药科技有限公司 | 一种高酸性乳清蛋白饮料组合物及其超高压杀菌制备工艺 |
-
2021
- 2021-05-31 CN CN202110602472.4A patent/CN113475655A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004352669A (ja) * | 2003-05-29 | 2004-12-16 | Snow Brand Milk Prod Co Ltd | ラクトフェリン組成物 |
US20120171231A1 (en) * | 2010-12-29 | 2012-07-05 | Anja Wittke | Use of nutritional compositions including lactoferrin in stimulating immune cells |
US20160044949A1 (en) * | 2013-03-28 | 2016-02-18 | Megmilk Snow Brand Co., Ltd. | Protein composition and production process therefor |
US20150173386A1 (en) * | 2013-12-24 | 2015-06-25 | Dmk Deutsches Milchkontor Gmbh | Acid whey-based compositions |
JP2019154409A (ja) * | 2018-03-16 | 2019-09-19 | 森永乳業株式会社 | ラクトフェリン含有酸性飲料及びその製造方法 |
CN112544841A (zh) * | 2020-12-11 | 2021-03-26 | 北京海生泰合医药科技有限公司 | 一种高酸性乳清蛋白饮料组合物及其超高压杀菌制备工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Yuan et al. | Effect of pH and Ca2+-induced associations of soybean proteins | |
Luhovyy et al. | Whey proteins in the regulation of food intake and satiety | |
Nelson | Genetic modification of protein quality in plants | |
JP2021151239A (ja) | 栄養断片、タンパク質、および方法 | |
Park | The impact of plant-based non-dairy alternative milk on the dairy industry | |
KR100509681B1 (ko) | 포유동물의 초유 또는 유즙 유래의 유청분리분획을포함하는 성장 촉진용 식품 조성물 | |
US9828439B2 (en) | Hybrid vegetable protein and method for obtaining same | |
Chevalier et al. | Proteomic quantification of disulfide-linked polymers in raw and heated bovine milk | |
CN106174598B (zh) | 一种增强免疫力的蛋白粉 | |
EP3481217B1 (en) | Rapeseed protein isolate, food comprising the isolate and use as foaming or emulsifying agent | |
US20170258110A1 (en) | Method of use of activated functional proteins to improve animal health | |
Alrosan et al. | Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges | |
CN104489096A (zh) | 一种高蛋白无乳糖牛奶及其制备方法 | |
Calloway et al. | Protein quality of the bacterium Hydrogenomonas eutropha | |
Ali et al. | Bio-molecular characteristics of whey proteins with relation to inflammation | |
WO2021140488A1 (en) | A method for preparing bovine myoglobin using escherichia coli | |
EP1916913B1 (de) | Proteinzusammensetzung zur behandlung eines physiologisch bedingten, klinisch unauffälligen proteinmehrbedarfs | |
CN113475655A (zh) | 一种含乳饮品及其制备方法 | |
Salvo et al. | Bioactive natural products in donkey and camel milk: a perspective review | |
Deng et al. | Cell factory-based milk protein biomanufacturing: Advances and perspectives | |
Mookerjea et al. | Some anabolic aspects of protein metabolism in riboflavin deficiency in the rat | |
Levin | Neurotrophism and energy homeostasis: perfect together | |
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) et al. | Safety of Beta‐lactoglobulin as a Novel food pursuant to Regulation (EU) 2015/2283 | |
JPH0532557A (ja) | 神経成長因子産生促進剤 | |
CN1860131A (zh) | 来自胶束酪蛋白的酸溶性蛋白质 |
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: 20211008 |