CN113508843A - High-oil hydrolyzed whey powder and preparation method thereof - Google Patents
High-oil hydrolyzed whey powder and preparation method thereof Download PDFInfo
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Classifications
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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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of food engineering, and provides high-oil hydrolyzed whey powder which comprises the following components in parts by weight: 100-150 parts of desalted whey powder, 30-50 parts of whey protein powder rich in milk fat globule membrane protein, 10-15 parts of alpha-lactalbumin powder, 50-80 parts of lactose, 6-10 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 120-150 parts of soybean oil, 10-20 parts of sunflower seed oil, 30-50 parts of rapeseed oil, 5-8 parts of phospholipid, 8-10 parts of Chinese cabbage powder and 1-3 parts of ascorbyl palmitate. Through above-mentioned technical scheme, the relatively poor problem of stability in the shelf life among the prior art has been solved.
Description
Technical Field
The invention relates to the technical field of food engineering, in particular to high-oil hydrolyzed whey powder and a preparation method thereof.
Background
Breast milk is the best food for babies, and most of the time, the babies cannot nurse the breast milk due to insufficient breast milk or various reasons such as the bodies of the babies. Breast milk is the most important food for infants, is rich in nutrition and contains a large amount of bacteriostatic substances. The infant formula milk powder is prepared by adding various nutrient components into milk powder to achieve the effect close to breast milk, and adding various vitamins and trace elements, and is suitable for feeding infants.
There are infant milk powders with introduced alpha-lactalbumin and milk fat globule membrane protein, for example, the invention patent is an infant formula rich in milk fat globule membrane protein, phospholipid and oligosaccharide and its preparation method (202010940024.0), but if desalted whey powder and alpha-lactalbumin and milk fat globule membrane protein are directly introduced into infant milk powder, functional protein may be hydrolyzed and the functionality may be destroyed.
The production of the infant formula milk powder has two processes, namely a wet process and a dry process, which have both advantages and disadvantages, and the dry process has the problem of poor stability of the product in shelf life.
Disclosure of Invention
The invention provides high-oil hydrolyzed whey powder and a preparation method thereof, and solves the problem of poor stability in shelf life in the prior art.
The technical scheme of the invention is as follows:
the high-oil hydrolyzed whey powder comprises the following components in parts by weight: 100-150 parts of desalted whey powder, 30-50 parts of whey protein powder rich in milk fat globule membrane protein, 10-15 parts of alpha-lactalbumin powder, 50-80 parts of lactose, 6-10 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 120-150 parts of soybean oil, 10-20 parts of sunflower seed oil, 30-50 parts of rapeseed oil, 5-8 parts of phospholipid, 8-10 parts of Chinese cabbage powder and 1-3 parts of ascorbyl palmitate.
As a further technical scheme, the high-oil hydrolyzed whey powder comprises the following components in parts by weight: 120 parts of desalted whey powder, 40 parts of whey protein powder rich in milk fat globule membrane protein, 12 parts of alpha-lactalbumin powder, 75 parts of lactose, 8 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 140 parts of soybean oil, 15 parts of sunflower seed oil, 40 parts of rapeseed oil, 6 parts of phospholipid, 2 parts of antioxidant, 9 parts of Chinese cabbage powder and 2 parts of ascorbyl palmitate.
The invention also provides a preparation method of the high oil hydrolyzed whey powder, which comprises the following steps:
s1, weighing the components according to the formula of the high-oil hydrolyzed whey powder for later use;
s2, 1, 3-dioleoyl-2-palmitic acid triglyceride, soybean oil, sunflower seed oil, rapeseed oil, phospholipid and ascorbyl palmitate are uniformly mixed to obtain a composite oil phase;
s3, adding the desalted whey powder into sterile water, heating, shearing and dissolving, adding compound protease, stirring for enzymolysis, and cooling after the hydrolysis end point is reached to obtain desalted hydrolyzed whey protein liquid;
s4, dissolving whey protein powder rich in milk fat globule membrane protein, alpha-lactalbumin powder and lactose, adding into desalted hydrolyzed whey protein liquid, adding composite oil phase, and adding cabbage powder to obtain emulsion;
s5, emulsifying and shearing the emulsion, homogenizing, sterilizing and concentrating, and spray drying to obtain the high-oil hydrolyzed whey powder.
As a further technical scheme, in the step S3, the heating temperature is controlled to be 50-60 ℃, the enzymolysis temperature is controlled to be 55-60 ℃, the enzymolysis time is 4-8 hours, and the temperature is reduced to 10-15 ℃.
As a further technical scheme, in the step S3, the compound protease is composed of lactase and neutral protease, the lactase content is 0.002% -0.004%, the neutral protease content is 0.005% -0.008%, and the percentages are mass percentages of the desalted whey powder.
In a further technical scheme, in the step S5, the homogenizing temperature is 55-60 ℃, and the pressure is 20-25 MPa.
In the step S5, the inlet air temperature of the spray drying is 160-180 ℃, and the outlet air temperature is 70-90 ℃.
According to a further technical scheme, in the step S5, the sterilization temperature is 90-92 ℃, and the sterilization time is 10-15S.
The invention has the beneficial effects that:
1. the alpha-lactalbumin and milk fat globule membrane protein are introduced into the high-oil hydrolyzed whey powder. Alpha-lactalbumin is the only lactalbumin which can combine with calcium, the component of the lactalbumin is close to breast milk, the lactalbumin is not easy to be allergic, and the alpha-lactalbumin contains rich tryptophan, is beneficial to promoting the neural development of babies, and is an important factor for regulating the appetite of sleep. The introduction of alpha-lactalbumin has made high oil hydrolyzed whey powder closer to breast milk on a protein level. The milk fat globule membrane protein can regulate the autoimmunity of human bodies, construct a first defense line for resisting the invasion of foreign substances by organisms, and the milk fat globule membrane protein has the inhibiting effect on various pathogenic bacteria. The high oil hydrolysis whey powder cephalin group comprises Sphingomyelin (SM), lecithin (PC), Phosphatidylserine (PS), Phosphatidylethanolamine (PE) and Phosphatidylinositol (PI), and is closer to breast milk.
2. Proteolysis is beneficial for human absorption, and by proteolysis, the products hydrolyzed to di-or tripeptides are more readily absorbed in the human body than the free amino acids and unhydrolyzed proteins, but the present invention does not hydrolyze all proteins. The desalted whey powder is firstly hydrolyzed and enzymolyzed, and functional protein can be destroyed if alpha-lactalbumin and milk fat globule membrane protein are subjected to enzymolysis, so that the desalted whey powder is firstly enzymolyzed, then the alpha-lactalbumin and the milk fat globule membrane protein are added, and then emulsification embedding is carried out, so that the functional protein of the alpha-lactalbumin and the milk fat globule membrane protein is retained, and the stability is prolonged. According to the preparation method disclosed by the invention, the composite oil phase is added into the desalted whey liquid, so that the oil is coated by the whey protein, and the stability in shelf life is better.
3. The 1, 3-dioleoyl-2-palmitic acid triglyceride can reduce soap calcium, can also be used as a prebiotic, and is closer to the 2-palmitic acid in breast milk due to the higher content of 2-palmitic acid. The ascorbyl palmitate disclosed by the invention is the only antioxidant which can be used for infant food in China, and has efficient oxygen scavenging and nutrition strengthening functions. In the experimental exploration process, the inventor adds a proper amount of cabbage powder in order to add vitamins into the whey powder, the vitamins can be added, the nutritional value is enhanced, tests show that the stability of the desalted whey powder can be improved by the cabbage powder, the cellulose in the cabbage can also play a role in regulating the intestinal health of infants, and the adaptability of the infants to follow-up complementary food is promoted.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only 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 inventive step, are intended to be within the scope of the present invention.
Example 1
The high-oil hydrolyzed whey powder is prepared by the following preparation method:
s1, weighing the components for later use: 100 parts of desalted whey powder, 30 parts of whey protein powder rich in milk fat globule membrane protein, 10 parts of alpha-lactalbumin powder, 50 parts of lactose, 6 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 120 parts of soybean oil, 10 parts of sunflower seed oil, 30 parts of rapeseed oil, 5 parts of phospholipid, 8 parts of Chinese cabbage powder and 1 part of ascorbyl palmitate; the Chinese cabbage powder is prepared by the following steps: 1) removing metal substances by magnetic separation, adding citric acid for multiple times of cleaning, then washing with water to be neutral, crushing and stirring; 2) vacuum filtering the stirred slurry, and adding active carbon for decoloring; 3) carrying out vacuum filtration again; 4) pouring the sample into a liquid nitrogen heat-preserving barrel and then putting the sample into a freeze dryer; 5) grinding and sieving for later use. By adopting liquid nitrogen freeze drying, the method can realize quick drying and better preserve vitamins, proteins and fat in the Chinese cabbage. (in the following examples, the cabbage powder was prepared by the above method, omitting the preparation step)
S2, 1, 3-dioleoyl-2-palmitic acid triglyceride, soybean oil, sunflower seed oil, rapeseed oil, phospholipid and ascorbyl palmitate are uniformly mixed to obtain the composite oil phase.
S3, adding the desalted whey powder into sterile water, heating to 50 ℃, shearing and dissolving, adding compound protease, stirring and carrying out enzymolysis, wherein the enzymolysis temperature is 55 ℃, the enzymolysis time is 8 hours, and cooling to 10 ℃ after reaching the hydrolysis end point to obtain desalted hydrolyzed whey protein liquid; the compound protease consists of lactase and neutral protease, wherein the lactase content is 0.002 wt%, and the neutral protease content is 0.005 wt%.
S4, dissolving whey protein powder rich in milk fat globule membrane protein, alpha-lactalbumin powder and lactose, adding into desalted hydrolyzed whey protein solution, adding composite oil phase, and adding Chinese cabbage powder to obtain emulsion.
S5, emulsifying and shearing the emulsion, homogenizing at 55 ℃ and 20MPa, sterilizing and concentrating at 90 ℃ for 15S, and spray drying at 160 ℃ and 70 ℃ to obtain the high-oil hydrolyzed whey powder.
Example 2
The high-oil hydrolyzed whey powder is prepared by the following preparation method:
s1, weighing the components for later use: 150 parts of desalted whey powder, 50 parts of whey protein powder rich in milk fat globule membrane protein, 15 parts of alpha-lactalbumin powder, 80 parts of lactose, 10 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 150 parts of soybean oil, 20 parts of sunflower seed oil, 50 parts of rapeseed oil, 8 parts of phospholipid, 10 parts of Chinese cabbage powder and 3 parts of ascorbyl palmitate;
s2, 1, 3-dioleoyl-2-palmitic acid triglyceride, soybean oil, sunflower seed oil, rapeseed oil, phospholipid and ascorbyl palmitate are uniformly mixed to obtain a composite oil phase;
s3, adding the desalted whey powder into sterile water, heating to 60 ℃, shearing and dissolving, adding compound protease, stirring and carrying out enzymolysis, wherein the enzymolysis temperature is 60 ℃, the enzymolysis time is 4 hours, and cooling to 15 ℃ after the hydrolysis end point is reached to obtain desalted hydrolyzed whey protein liquid; the compound protease consists of lactase and neutral protease, wherein the lactase content is 0.004 wt%, and the neutral protease content is 0.008 wt%;
s4, dissolving whey protein powder rich in milk fat globule membrane protein, alpha-lactalbumin powder and lactose, adding into desalted hydrolyzed whey protein liquid, adding composite oil phase, and adding cabbage powder to obtain emulsion;
s5, emulsifying and shearing the emulsion, homogenizing at 60 ℃ and 25MPa, sterilizing and concentrating at 92 ℃ for 10S, and spray drying at 180 ℃ and 90 ℃ to obtain the high-oil hydrolyzed whey powder.
Example 3
The high-oil hydrolyzed whey powder is prepared by the following preparation method:
s1, weighing the components for later use: 120 parts of desalted whey powder, 40 parts of whey protein powder rich in milk fat globule membrane protein, 12 parts of alpha-lactalbumin powder, 75 parts of lactose, 8 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 140 parts of soybean oil, 15 parts of sunflower seed oil, 40 parts of rapeseed oil, 6 parts of phospholipid, 9 parts of Chinese cabbage powder and 2 parts of ascorbyl palmitate;
s2, 1, 3-dioleoyl-2-palmitic acid triglyceride, soybean oil, sunflower seed oil, rapeseed oil, phospholipid and ascorbyl palmitate are uniformly mixed to obtain a composite oil phase;
s3, adding the desalted whey powder into sterile water, heating to 55 ℃, shearing and dissolving, adding compound protease, stirring and carrying out enzymolysis, wherein the enzymolysis temperature is 58 ℃, the enzymolysis time is 6 hours, and cooling to 12 ℃ after the hydrolysis end point is reached to obtain desalted hydrolyzed whey protein liquid; the compound protease consists of lactase and neutral protease, wherein the lactase content is 0.003 wt%, and the neutral protease content is 0.006 wt%;
s4, dissolving whey protein powder rich in milk fat globule membrane protein, alpha-lactalbumin powder and lactose, adding into desalted hydrolyzed whey protein liquid, adding composite oil phase, and adding cabbage powder to obtain emulsion;
s5, emulsifying and shearing the emulsion, homogenizing at 58 ℃ and 22MPa, sterilizing and concentrating at 91 ℃, sterilizing for 12S, spray drying at 170 ℃ and air outlet at 80 ℃ to obtain the high-oil hydrolyzed whey powder.
Example 4
The high-oil hydrolyzed whey powder is prepared by the following preparation method:
s1, weighing the components for later use: 110 parts of desalted whey powder, 40 parts of whey protein powder rich in milk fat globule membrane protein, 11 parts of alpha-lactalbumin powder, 60 parts of lactose, 7 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 130 parts of soybean oil, 12 parts of sunflower seed oil, 40 parts of rapeseed oil, 6 parts of phospholipid, 9 parts of Chinese cabbage powder and 1.5 parts of ascorbyl palmitate;
s2, 1, 3-dioleoyl-2-palmitic acid triglyceride, soybean oil, sunflower seed oil, rapeseed oil, phospholipid and ascorbyl palmitate are uniformly mixed to obtain a composite oil phase;
s3, adding the desalted whey powder into sterile water, heating to 60 ℃, shearing and dissolving, adding compound protease, stirring and carrying out enzymolysis, wherein the enzymolysis temperature is 60 ℃, the enzymolysis time is 5 hours, and cooling to 12 ℃ after reaching the hydrolysis end point to obtain desalted hydrolyzed whey protein liquid; the compound protease consists of lactase and neutral protease, wherein the lactase content is 0.005 wt%, and the neutral protease content is 0.008 wt%;
s4, dissolving whey protein powder rich in milk fat globule membrane protein, alpha-lactalbumin powder and lactose, adding into desalted hydrolyzed whey protein liquid, adding composite oil phase, and adding cabbage powder to obtain emulsion;
s5, emulsifying and shearing the emulsion, homogenizing at 58 ℃ and 25MPa, sterilizing and concentrating at 92 ℃ for 10S, and spray drying at 180 ℃ and 90 ℃ to obtain the high-oil hydrolyzed whey powder.
Comparative example 1
The components are the same as in example 3, and the preparation method is as follows:
s1, weighing and preparing the materials;
s2, 1, 3-dioleoyl-2-palmitic acid triglyceride, soybean oil, sunflower seed oil, rapeseed oil, phospholipid and ascorbyl palmitate are uniformly mixed to obtain a composite oil phase;
s3, adding desalted whey powder, whey protein powder rich in milk fat globule membrane protein and alpha-lactalbumin powder into sterile water, heating to 55 ℃, shearing and dissolving, adding compound protease, stirring and performing enzymolysis, wherein the enzymolysis temperature is 58 ℃, the enzymolysis time is 6 hours, and after the hydrolysis end point is reached, cooling to 12 ℃ to obtain desalted hydrolyzed whey protein liquid; the compound protease consists of lactase and neutral protease, the lactase content is 0.003 wt%, the neutral protease content is 0.006 wt%, then the compound oil phase is added, and the Chinese cabbage powder is added to obtain the emulsion;
s4, emulsifying and shearing the emulsion, homogenizing at 58 ℃ and 22MPa, sterilizing and concentrating at 91 ℃, sterilizing for 12S, spray drying at 170 ℃ and air outlet at 80 ℃ to obtain the high-oil hydrolyzed whey powder.
Comparative example 2
The preparation method is the same as that of example 3, wherein the addition amount of the cabbage powder is 20 parts.
Comparative example 3
The preparation method is the same as that of example 3, wherein the amount of the cabbage powder added is 3 parts.
Comparative example 4
The preparation method was the same as example 3, without adding the cabbage powder.
The examples and comparative examples were measured for peroxide value according to the method specified in GB 5009.227-2016 (national food safety Standard) for measuring peroxide value in food), and the results are shown in Table 1.
Table 1 stability testing of the high oil desalted whey powders of examples and comparative examples
In comparative example 1, all proteins are subjected to enzymolysis, on one hand, the functionality of the proteins is destroyed, and the significance of introducing functional proteins is lost, and on the other hand, in the preparation method of comparative example 1, the proteins are converted into peptides through enzymolysis, and although the microcapsule embedding technology is also adopted, the long-term storage stability is reduced. The cabbage powder is not added in the comparative example 4, but the cabbage powder is added in the example, so that the peroxide value is increased to a small extent, the cabbage powder in the example 3 accounts for 1.9% of the total amount, the cabbage powder in the comparative example 2 accounts for 4.2% of the total amount, and the cabbage powder in the comparative example 3 accounts for 0.65% of the total amount, and the stability improvement effect is not good.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions, improvements, etc. within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. The high-oil hydrolyzed whey powder is characterized by comprising the following components in parts by weight: 100-150 parts of desalted whey powder, 30-50 parts of whey protein powder rich in milk fat globule membrane protein, 10-15 parts of alpha-lactalbumin powder, 50-80 parts of lactose, 6-10 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 120-150 parts of soybean oil, 10-20 parts of sunflower seed oil, 30-50 parts of rapeseed oil, 5-8 parts of phospholipid, 8-10 parts of Chinese cabbage powder and 1-3 parts of ascorbyl palmitate.
2. The high oil hydrolyzed whey powder of claim 1, comprising the following components in parts by weight: 120 parts of desalted whey powder, 40 parts of whey protein powder rich in milk fat globule membrane protein, 12 parts of alpha-lactalbumin powder, 75 parts of lactose, 8 parts of 1, 3-dioleic acid-2-palmitic acid triglyceride, 140 parts of soybean oil, 15 parts of sunflower seed oil, 40 parts of rapeseed oil, 6 parts of phospholipid, 2 parts of antioxidant, 9 parts of Chinese cabbage powder and 2 parts of ascorbyl palmitate.
3. A preparation method of high oil hydrolyzed whey powder is characterized by comprising the following steps:
s1, weighing each component for later use according to the formula of the high oil hydrolysis whey powder as claimed in any one of claims 1-2;
s2, 1, 3-dioleoyl-2-palmitic acid triglyceride, soybean oil, sunflower seed oil, rapeseed oil, phospholipid and ascorbyl palmitate are uniformly mixed to obtain a composite oil phase;
s3, adding the desalted whey powder into sterile water, heating, shearing and dissolving, adding compound protease, stirring for enzymolysis, and cooling after the hydrolysis end point is reached to obtain desalted hydrolyzed whey protein liquid;
s4, dissolving whey protein powder rich in milk fat globule membrane protein, alpha-lactalbumin powder and lactose, adding into desalted hydrolyzed whey protein liquid, adding composite oil phase, and adding cabbage powder to obtain emulsion;
s5, emulsifying and shearing the emulsion, homogenizing, sterilizing and concentrating, and spray drying to obtain the high-oil hydrolyzed whey powder.
4. The preparation method of the high oil hydrolyzed whey powder according to claim 3, wherein in the step S3, the heating temperature is controlled to be 50-60 ℃, the enzymolysis temperature is controlled to be 55-60 ℃, the enzymolysis time is 4-8 h, and the temperature is reduced to 10-15 ℃.
5. The method for preparing high oil hydrolyzed whey powder according to claim 3, wherein in step S3, the compound protease is composed of lactase and neutral protease, the lactase content is 0.002-0.004%, the neutral protease content is 0.005-0.008%, and the percentages are mass percentages of the desalted whey powder.
6. The method for preparing a high oil hydrolyzed whey powder according to claim 3, wherein in step S5, the temperature for homogenization is 55-60 ℃, and the pressure is 20-25 MPa.
7. The method for preparing high oil hydrolyzed whey powder according to claim 3, wherein in step S5, the air inlet temperature of spray drying is 160-180 ℃ and the air outlet temperature is 70-90 ℃.
8. The method for preparing high oil hydrolyzed whey powder according to claim 3, wherein in step S5, the sterilization temperature is 90-92 ℃ and the sterilization time is 10-15S.
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| CN105211294A (en) * | 2015-10-15 | 2016-01-06 | 上海交通大学 | A kind of method utilizing high static pressure to reduce casein sensitization in cow's milk |
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| CN111838318A (en) * | 2020-07-13 | 2020-10-30 | 江南大学 | Process for improving structure and components of homogenized milk fat globule membrane by using phospholipid |
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| CN105211294A (en) * | 2015-10-15 | 2016-01-06 | 上海交通大学 | A kind of method utilizing high static pressure to reduce casein sensitization in cow's milk |
| CN110178965A (en) * | 2019-04-18 | 2019-08-30 | 东北农业大学 | A method of improving α-lactalbumin functional characteristic |
| CN111493160A (en) * | 2020-05-09 | 2020-08-07 | 河北东康乳业有限公司 | Antiallergic high-oil hydrolyzed whey ingredient powder and production process thereof |
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Application publication date: 20211019 |