CN113545394A - Milk protein compound and application method thereof - Google Patents
Milk protein compound and application method thereof Download PDFInfo
- Publication number
- CN113545394A CN113545394A CN202010325750.1A CN202010325750A CN113545394A CN 113545394 A CN113545394 A CN 113545394A CN 202010325750 A CN202010325750 A CN 202010325750A CN 113545394 A CN113545394 A CN 113545394A
- Authority
- CN
- China
- Prior art keywords
- milk
- protein
- powder
- casein
- yoghurt
- 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
- 102000014171 Milk Proteins Human genes 0.000 title claims abstract description 105
- 108010011756 Milk Proteins Proteins 0.000 title claims abstract description 105
- 235000021239 milk protein Nutrition 0.000 title claims abstract description 103
- 150000001875 compounds Chemical class 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims description 14
- 235000013618 yogurt Nutrition 0.000 claims abstract description 124
- 239000000843 powder Substances 0.000 claims abstract description 91
- 102000011632 Caseins Human genes 0.000 claims abstract description 85
- 108010076119 Caseins Proteins 0.000 claims abstract description 85
- 239000005018 casein Substances 0.000 claims abstract description 70
- 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 claims abstract description 70
- 235000021240 caseins Nutrition 0.000 claims abstract description 70
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 38
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 26
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 26
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims abstract description 22
- 235000021119 whey protein Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims description 75
- 235000013336 milk Nutrition 0.000 claims description 60
- 239000008267 milk Substances 0.000 claims description 60
- 210000004080 milk Anatomy 0.000 claims description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
- 239000000463 material Substances 0.000 claims description 24
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 19
- 239000002253 acid Substances 0.000 claims description 15
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 14
- 229940080237 sodium caseinate Drugs 0.000 claims description 12
- 238000013329 compounding Methods 0.000 claims description 10
- 229940071162 caseinate Drugs 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 108060008539 Transglutaminase Proteins 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 102000003601 transglutaminase Human genes 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 108010033929 calcium caseinate Proteins 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 235000020200 pasteurised milk Nutrition 0.000 claims description 6
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 5
- 239000011777 magnesium Substances 0.000 claims description 5
- 229910052749 magnesium Inorganic materials 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 4
- 108010084695 Pea Proteins Proteins 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 235000020197 coconut milk Nutrition 0.000 claims description 4
- 235000019702 pea protein Nutrition 0.000 claims description 4
- 239000011591 potassium Substances 0.000 claims description 4
- 229910052700 potassium Inorganic materials 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 235000020191 long-life milk Nutrition 0.000 claims description 3
- 235000020121 low-fat milk Nutrition 0.000 claims description 3
- 235000020122 reconstituted milk Nutrition 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 241000187747 Streptomyces Species 0.000 claims description 2
- 241001495137 Streptomyces mobaraensis Species 0.000 claims description 2
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims 1
- 239000005862 Whey Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 46
- 238000001556 precipitation Methods 0.000 description 42
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 18
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 18
- 241000194020 Streptococcus thermophilus Species 0.000 description 18
- 235000021552 granulated sugar Nutrition 0.000 description 18
- 238000007670 refining Methods 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 13
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 13
- 230000001954 sterilising effect Effects 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 238000006243 chemical reaction Methods 0.000 description 9
- 238000001816 cooling Methods 0.000 description 9
- 235000013365 dairy product Nutrition 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 238000003756 stirring Methods 0.000 description 8
- 238000000926 separation method Methods 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 238000005057 refrigeration Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 239000003381 stabilizer Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 4
- 239000005913 Maltodextrin Substances 0.000 description 4
- 101710123874 Protein-glutamine gamma-glutamyltransferase Proteins 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 229940035034 maltodextrin Drugs 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 108010060630 Lactoglobulins Proteins 0.000 description 1
- 102000008192 Lactoglobulins Human genes 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 101100238326 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) SPO21 gene Proteins 0.000 description 1
- 102000002932 Thiolase Human genes 0.000 description 1
- 108060008225 Thiolase Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940009289 bifidobacterium lactis Drugs 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- -1 degreasing Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000002474 experimental method 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
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007570 microbleeding Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 229940108461 rennet Drugs 0.000 description 1
- 108010058314 rennet Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000007847 structural defect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000021092 sugar substitutes Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000007056 transamidation reaction Methods 0.000 description 1
- 235000021249 α-casein Nutrition 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
- 235000021247 β-casein Nutrition 0.000 description 1
- 235000021246 κ-casein Nutrition 0.000 description 1
Images
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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg 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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
-
- 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
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1216—Other enzymes
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
Abstract
The invention provides a milk protein compound agent, which comprises casein powder, concentrated milk protein powder, whey protein powder and glutamine transaminase; wherein the weight fraction of the casein powder is 20-40%, the weight fraction of the concentrated milk protein powder is 30-60%, the weight fraction of the whey protein powder is 10-20%, and the weight fraction of the glutamine transaminase is 0.1-10%. The milk protein compound agent can ensure that the whey of the yoghourt product is not separated out, has stable texture, relatively richer nutrient components and excellent flavor and mouthfeel.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a milk protein compound agent and an application method thereof.
Background
In recent years, the dairy processing industry in China develops rapidly, and particularly yoghurt products are increased at a higher speed and become one of the most popular varieties among dairy products. The protein acid gel of the yoghourt is fragile, so that the structural state of the yoghourt is easily damaged, whey is separated out, the viscosity is easily reduced, and the value of a commodity is lost; therefore, many studies have been conducted to overcome the structural defects of the yogurt quality.
The concentrated milk protein powder has light cream color, light milk fragrance, fresh cream taste, excellent solubility, emulsion stability and heat stability, contains sufficient natural calcium (the calcium content of the concentrated milk protein powder is 2200mg/100g and is 4 times of that of concentrated whey protein), and is a good choice for replacing milk protein.
Transglutaminase (TGase for EC2.3.2.13) is a thiolase, and can catalyze transamidation reaction between gamma-amido group of glutamine residue and epsilon-amino group of lysine in protein to form heterotypic peptide bond of epsilon- (gamma-glutamine) -lysine, thereby changing functional properties of protein. Based on this, studies have been made on the application thereof to foods. Currently, the research on the application of TGase in the food industry is mainly focused on meat products, soy products, dairy products, etc. In the aspect of dairy products, alpha-casein, beta-casein, kappa-casein, alpha-lactalbumin, beta-lactoglobulin and the like in the dairy products are good substrates of TGase, so the TGase has high application value in the dairy product industry.
CN108208165A Yoghurt without stabilizer and having long shelf life and preparation method thereof, enzyme treatment is carried out on fresh milk by adding glutamine transaminage, then white granulated sugar, starch and leaven are added for fermentation, and the yoghurt without stabilizer and having long shelf life is prepared by fermentation and sterilization. The obtained yoghourt is yoghourt with a long shelf life at normal temperature, starch is required to be used as a raw material with an auxiliary thickening function, and a stable product system can be obtained only by adopting processes of secondary material preparation and secondary sterilization.
CN109673745A Yoghurt with milk cover and preparation method thereof, the invention adopts glutamine transaminase to replace stabilizer and thickener, and cooperates with milk protein to make Yoghurt with milk cover. The obtained yogurt is a milk-cap yogurt with high protein content, but the yogurt needs to be matched with raw materials such as cream and starch to assist in stabilizing the texture of the yogurt.
Disclosure of Invention
The yogurt formula realizes cleaner ingredients and more stable texture by utilizing the crosslinking effect of the compound milk protein powder (namely the mixture of the casein powder, the concentrated milk protein powder and the whey protein powder) and the TG enzyme.
Specifically, the invention provides the following technical scheme:
1. a milk protein compounding agent is characterized by comprising casein powder, concentrated milk protein powder, whey protein powder and glutamine transaminase;
wherein the weight fraction of the casein powder is 20-40%, the weight fraction of the concentrated milk protein powder is 30-60%, the weight fraction of the whey protein powder is 10-20%, and the weight fraction of the glutamine transaminase is 0.1-10%.
2. The milk protein compound agent according to item 1, wherein the casein powder is any two or a combination of more than two of membrane-separated casein, acid casein, enzymatic casein, sodium caseinate, calcium caseinate, potassium caseinate or magnesium caseinate.
3. The milk protein combination according to item 1, wherein the transglutaminase is derived from streptoverticillium mobaraensis (Streptomyces mobaraensis).
4. Use of the milk protein combination according to any one of items 1 to 3 for preparing yogurt.
5. A yogurt comprising the milk protein combination of any one of items 1-3;
preferably, the milk protein compound agent is contained in 1-10 parts by weight per 1000 parts by weight of the yoghourt product.
6. The yogurt of item 5, wherein the yogurt is a set yogurt, a stirred yogurt, a whole milk protein yogurt, or a vegetable protein fermented yogurt.
7. Yogurt according to item 5, wherein the yogurt comprises milk (preferably cow's milk), sweeteners, milk protein combination and fermentation spawns, and optionally further comprises vegetable protein raw materials;
preferably, the milk is fresh milk, pasteurized milk, ultra-high temperature sterilized milk, whole milk, low fat milk, skim milk, or reconstituted milk.
8. The yogurt of item 5, wherein the yogurt comprises a vegetable protein raw material, a sweetener, a milk protein mixture and a fermentation strain;
the vegetable protein material includes soybean milk, bean powder, coconut milk, coconut powder or soybean protein isolate, pea protein, etc.
9. A preparation method of yoghourt, which comprises the steps of adding the milk protein compound agent in any item 1-3 into milk (preferably milk) or vegetable protein raw material dissolved solution, and then adding zymophyte for fermentation;
wherein the vegetable protein raw material dissolving solution is a dissolving solution of vegetable raw materials such as soybean milk, soybean powder, coconut milk, coconut powder or soybean protein isolate, pea protein and the like in water.
10. The yogurt obtained by the production method of item 9.
In a specific embodiment of the present invention, the preparation method of the yogurt specifically comprises the following steps:
(1) preheating milk (or vegetable protein raw material dissolved solution), adding milk protein compound agent and sweetener, dissolving, and reacting;
(2) heating, homogenizing, sterilizing, cooling, inoculating, and fermenting the mixed milk;
(3) refining fermented yogurt, bottling, refrigerating and aging.
In a specific embodiment of the invention, the preheating temperature of the milk (or the vegetable protein raw material dissolving solution) in the step (1) is 45-55 ℃;
in a specific embodiment of the invention, the dissolving mode in the step (1) is shear stirring, the stirring speed is 3000-5000 rpm, and the stirring is carried out for 10-15 min;
in a specific embodiment of the invention, the reaction conditions in the step (1) are 45-55 ℃ and 30-60 min;
in the specific embodiment of the invention, the homogenizing condition in the step (2) is that the temperature is 65-70 ℃, and the homogenizing pressure is 30/160 Bar-50/200 Bar;
in a specific embodiment of the invention, the sterilization in the step (2) is carried out under the conditions of 85-95 ℃ and 5-15 min;
in a specific embodiment of the invention, the fermentation condition in the step (2) is that the temperature is 40-45 ℃ and the fermentation end point is 70-80 DEG T;
in a specific embodiment of the invention, the specific operation of the step (3) is stirring demulsification, refining by a refining treatment device, filling, and curing at 2-4 ℃.
The technical effects are as follows:
through a large number of experiments, the inventor discovers that the milk protein compound agent can effectively replace a stabilizer, a thickening agent and starch raw materials to ensure that the whey of the yoghurt product is not separated out and the texture is stable no matter in the set yoghurt and the stirred yoghurt products; the milk protein compound agent can make the yoghourt have relatively richer nutrient components and excellent flavor and mouthfeel by adding the milk protein compound agent. The label of the yoghourt product can be cleaner due to no addition of a stabilizer or a thickening agent; thereby the value of the yoghourt product is improved in many ways.
In the milk protein compound agent, the casein powder, the concentrated milk protein powder and the whey protein powder can obviously improve the texture of the fermented yoghourt, endow the fermented yoghourt with richer taste, improve the texture of the fermented yoghourt, improve the stability and improve the nutritive value of the yoghourt.
In the milk protein compound agent, the glutamine transaminase is added, so that covalent bonds formed between protein amino acids are firmer and resistant to shearing damage, and the expression in the yoghourt is to improve the sensory quality of fermented yoghourt, improve the apparent viscosity of products and reduce the whey precipitation in the storage process.
Among different casein raw materials, the casein types and peptide bonds among molecules of the casein raw materials are microscopically different, the protein network structure formed when protein is aggregated is greatly different, and the difference in the network structure influences the characteristics of the yogurt, such as texture, stability, sensory evaluation and the like. The casein powder raw material used in the invention is different from single-component casein or common commercial casein raw material by adding different caseinate raw materials to form unique functionality, so that the product texture, stability and sensory evaluation of the fermented yoghourt are positively improved.
Drawings
Figure 1 shows a texture analysis of yoghurts obtained with the addition of different substances. The yoghurt comprises yoghurt obtained by adding the milk protein compound agent, yoghurt obtained by adding only glutamine transaminase, yoghurt obtained by adding only concentrated milk protein powder and glutamine transaminase.
Detailed Description
In order that the objects, technical solutions and advantages of the present invention will become more apparent, the present invention will be further described in detail with reference to the accompanying drawings in conjunction with the following specific embodiments.
Definition of
In the invention, the membrane separation casein is a product prepared by using milk and/or dairy products as raw materials, degreasing, membrane separation casein, concentrating, sterilizing, drying and the like according to GB31638, and can be obtained commercially.
In the invention, the acid casein is a product prepared by using milk and/or dairy products as raw materials, degreasing and acidifying the raw materials to precipitate casein, filtering, washing, drying and the like according to GB31638, and the acid casein can be obtained by commercial purchase.
In the invention, the enzymatic casein is a product prepared by taking milk and/or dairy products as raw materials, defatting, precipitating casein by rennet, filtering, washing, drying and the like according to GB31638, and can be obtained commercially.
In the present invention, the sodium caseinate (sodium caseinate) is a food additive prepared by using fresh milk as a raw material, defatted, curdled with acid or casein product, treated with sodium hydroxide or sodium carbonate, and dried according to GB1886.212, and is commercially available.
In the present invention, the potassium caseinate (calcium, magnesium) is a milk protein material prepared by adjusting acidity, neutralizing, and drying casein according to the national ministry food letter [2014]897, and can be used as a food material, which is commercially available.
In a specific embodiment of the invention, the casein powder is any two or a combination of more than two of membrane-separated casein, acid casein, enzymatic casein, sodium caseinate, calcium caseinate, potassium caseinate or magnesium caseinate. For example, the casein powder may be any combination of two of them, such as a combination of acid casein and enzymatic casein, a combination of acid casein and membrane-separated casein, a combination of acid casein and sodium caseinate, and the like; for example, the casein powder may be any combination of three of them, such as a combination of membrane-separated casein, acid casein and sodium caseinate, a combination of acid casein, enzyme casein and sodium caseinate, a combination of acid casein, sodium caseinate and calcium caseinate, a combination of membrane-separated casein, sodium caseinate and magnesium caseinate, and the like; the casein powder can also be any combination of four substances, or any combination of five substances, or any combination of six substances, or any combination of all seven substances.
In the present invention, the concentrated milk protein powder may be a commercially available concentrated milk protein powder, such as MPC50 (Pro.50%), MPC70 (Pro.70%) or MPC85 (Pro.85%).
In the present invention, the whey protein powder may be commercially available whey protein powder, such as WPC35 (Pro.35%), WPC70 (Pro.70%) or WPC80 (Pro.80%).
In the invention, the sweetener used in the yoghurt can be one or more of white granulated sugar, fructose, high fructose corn syrup, oligosaccharide and sugar substitutes.
In the invention, the raw milk used in the preparation of the yoghourt is fresh milk, pasteurized milk, ultra-high temperature sterilized milk, whole milk, low-fat milk, skim milk or reconstituted milk and the like.
In the present invention, the fermentation species used are conventionally used species, including Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus), Lactobacillus acidophilus (Lactobacillus acidophilus), Bifidobacterium lactis (Lactobacillus lactis) or Lactobacillus plantarum (Lactobacillus plantarum).
In a specific embodiment of the present invention, in the milk protein mixture, the casein powder may be present in an amount of 25 to 35%, 23 to 35%, 28 to 38%, or 28 to 32% by mass.
In a specific embodiment of the invention, in the milk protein compound agent, the mass fraction of the concentrated milk protein powder can be 30-50%, 30-55%, 35-45% or 40-50%.
In a specific embodiment of the invention, in the milk protein mixture, the whey protein powder may be 12-18%, 15-20% or 18-20% by mass.
In a particular embodiment of the invention, the mass fraction of said transglutaminase in said milk protein combination may be 0.1-5%, 1-9%, 1-10%, 2-8%, 2-10%, 3-7%, 3-10%, 4-6%, 4-10%, 5-10%, 6-10%, 7-10% or 8-10%.
In the specific embodiment of the invention, the yoghourt comprises 929 portions of milk 910-.
Example 1
In this example, the yogurt was prepared as follows:
1. raw materials
(1) The total weight of the milk protein compound agent is 100g, which comprises 30g of casein powder, 40g of concentrated milk protein powder, 20g of whey protein powder and 10g of glutamine transaminase;
wherein the casein powder contains membrane separation protein, acid casein and enzyme casein.
(2) The yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) and 0.04U of Streptococcus thermophilus (Streptococcus thermophilus).
(3) The protein content of the yoghurt ingredient is 3.2 percent, the fat content is 3.0 percent,
2. preparation of yogurt
(1) Preheating: preheating fresh milk to 50 ℃;
(2) dissolving: adding milk protein compound agent and white granulated sugar into preheated fresh milk, and shearing at 3000rpm for 10 min;
(3) reaction: mixing the dissolved fresh milk with the dissolved materials, and keeping the temperature at 45 ℃ for 30 min;
(4) homogenizing: heating the mixed material of the fresh milk after the reaction to 65 ℃, and homogenizing under the homogenizing pressure of 50/200 Bar;
(5) and (3) sterilization: sterilizing the homogenized fresh milk mixed material at 95 deg.C for 5 min;
(6) cooling and fermenting: cooling the sterilized fresh milk mixed material to 43 ℃, adding a fermentation strain, and carrying out heat preservation fermentation at the temperature of 43 ℃;
(7) demulsifying and refining: when the yogurt is fermented to 70 ℃ T, stopping fermentation, stirring for demulsification, and refining by refining equipment after demulsification;
(8) filling and curing: and after the refined yoghourt is normally filled, the yoghourt is placed at 4 ℃ for refrigeration and curing.
Example 2
In this example, the yogurt was prepared as follows:
1. raw materials
(1) The total weight of the milk protein compound agent is 100g, which comprises 20g of casein powder, 60g of concentrated milk protein powder, 10g of whey protein powder and 10g of glutamine transaminase;
wherein the casein powder comprises sodium caseinate and calcium caseinate.
(2) The yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 910g of fresh milk, 80g of white granulated sugar, 10g of milk protein mixture, 0.05U of Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) and 0.05U of Streptococcus thermophilus (Streptococcus thermophilus).
(3) The protein content in the ingredients is 3.2 percent, the fat content is 3.0 percent,
2. preparation of yogurt
(1) Preheating: preheating fresh milk to 50 ℃;
(2) dissolving: adding milk protein compound agent and white granulated sugar into preheated fresh milk, and shearing at 3000rpm for 10 min;
(3) reaction: mixing the dissolved fresh milk with the dissolved materials, and keeping the temperature at 45 ℃ for 30 min;
(4) homogenizing: heating the mixed material of the fresh milk after the reaction to 65 ℃, and homogenizing under the homogenizing pressure of 50/200 Bar;
(5) and (3) sterilization: sterilizing the homogenized fresh milk mixed material at 95 deg.C for 5 min;
(6) cooling and fermenting: cooling the sterilized fresh milk mixed material to 43 ℃, adding a fermentation strain, and carrying out heat preservation fermentation at the temperature of 43 ℃;
(7) demulsifying and refining: when the yogurt is fermented to 70 ℃ T, stopping fermentation, stirring for demulsification, and refining by refining equipment after demulsification;
(8) filling and curing: and after the refined yoghourt is normally filled, the yoghourt is placed at 4 ℃ for refrigeration and curing.
Example 3
In this example, the yogurt was prepared as follows:
1. raw materials
(1) The total weight of the milk protein compound agent is 100g, which comprises 40g of casein powder, 30g of concentrated milk protein powder, 20g of whey protein powder and 10g of glutamine transaminase;
wherein the casein powder comprises acid casein and enzymatic casein.
(2) The yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 929g of fresh milk, 70g of white granulated sugar, 1g of milk protein mixture, 0.1U of Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) and 0.1U of Streptococcus thermophilus (Streptococcus thermophilus).
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
(1) Preheating: preheating fresh milk to 55 ℃;
(2) dissolving: adding milk protein compound agent and white granulated sugar into the preheated fresh milk, and shearing at 5000rpm for 15 min;
(3) reaction: mixing the dissolved fresh milk with the dissolved materials, and keeping the temperature at 55 ℃ for 60 min;
(4) homogenizing: heating the mixed material of the fresh milk after the reaction to 70 ℃, and homogenizing under the homogenizing pressure of 30/160 Bar;
(5) and (3) sterilization: sterilizing the homogenized fresh milk mixed material at 85 deg.C for 15 min;
(6) cooling and fermenting: cooling the sterilized fresh milk mixed material to 43 ℃, adding a fermentation strain, and carrying out heat preservation fermentation at the temperature of 43 ℃;
(7) demulsifying and refining: when the yogurt is fermented to 70 ℃ T, stopping fermentation, stirring for demulsification, and refining by refining equipment after demulsification;
(8) filling and curing: and after the refined yoghourt is normally filled, the yoghourt is placed at 4 ℃ for refrigeration and curing.
Example 4
In this example, the yogurt was prepared as follows:
1. raw materials
(1) The total weight of the milk protein compound agent is 100g, which comprises 30g of casein powder, 60g of concentrated milk protein powder, 9.9g of whey protein powder and 0.1g of glutamine transaminase;
wherein the casein powder comprises two protein raw materials of sodium caseinate and calcium caseinate.
(2) The yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 929g of pasteurized milk, 61g of white granulated sugar, 10g of milk protein mixture, 0.02U of Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. bulgaricus) and 0.03U of Streptococcus thermophilus (Streptococcus thermophilus).
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Step (ii) of
(1) Preheating: preheating pasteurized milk to 45 ℃;
(2) dissolving: adding milk protein compound agent and white granulated sugar into the preheated pasteurized milk, and shearing at 3000rpm for 10 min;
(3) reaction: mixing the dissolved fresh milk with the dissolved materials, and keeping the temperature at 45 ℃ for 30 min;
(4) homogenizing: heating the mixed material of the fresh milk after the reaction to 65 ℃, and homogenizing under the homogenizing pressure of 50/200 Bar;
(5) and (3) sterilization: sterilizing the homogenized fresh milk mixed material at 95 deg.C for 5 min;
(6) cooling and fermenting: cooling the sterilized fresh milk mixed material to 45 ℃, adding a fermentation strain, and performing heat preservation fermentation at 45 ℃;
(7) demulsifying and refining: when the yogurt is fermented to 70 ℃ T, stopping fermentation, stirring for demulsification, and refining by refining equipment after demulsification;
(8) filling and curing: and after the refined yoghourt is normally filled, the yoghourt is placed at 4 ℃ for refrigeration and curing.
Comparative example
Comparative example 1
This comparative example is similar to example 1, except that maltodextrin was used in place of glutamine transaminase in the milk protein combination, and yogurt was prepared as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is 100g, and the raw materials comprise 30g of casein powder, 40g of concentrated milk protein powder, 20g of whey protein powder and 10g of maltodextrin.
(2) The yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
Comparative example 2
In this comparative example, the milk protein combination comprised only concentrated milk protein powder and glutamine transaminase and was used to prepare yogurt as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is calculated by 100g, wherein the raw materials comprise 90g of concentrated milk protein powder and 10g of glutamine transaminase;
(2) the yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
Comparative example 3
In this comparative example, the milk protein combination comprised only concentrated milk protein powder and maltodextrin and was used to prepare yogurt as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is calculated by 100g, wherein the raw materials comprise 90g of concentrated milk protein powder and 10g of maltodextrin;
(2) the yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
Comparative example 4
The comparative example is similar to example 1, except that the casein powder content in the milk protein compound agent is adjusted as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is 100g, wherein the raw materials comprise 15g of casein powder, 60g of concentrated milk protein powder, 15g of whey protein powder and 10g of glutamine transaminase;
(2) the yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
Comparative example 5
The comparative example is similar to example 1, except that the casein powder content in the milk protein compound agent is adjusted as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is 100g, wherein the raw materials comprise 45g of casein powder, 30g of concentrated milk protein powder, 15g of whey protein powder and 10g of glutamine transaminase;
(2) the yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
Comparative example 6
This comparative example is similar to example 1, except that the content of transglutaminase in the milk protein blend was adjusted as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is 100g, wherein the raw materials comprise 30g of casein powder, 40g of concentrated milk protein powder, 15g of whey protein powder and 15g of glutamine transaminase;
(2) the yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
Comparative example 7
This comparative example is similar to example 1, except that the content of transglutaminase in the milk protein blend was adjusted as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is 100g, wherein the raw materials comprise 30g of casein powder, 49.95g of concentrated milk protein powder, 20g of whey protein powder and 0.05g of glutamine transaminase;
(2) the yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
Comparative example 8
The comparative example is similar to example 1, and is different in that the content of concentrated milk protein powder in the milk protein compound agent is adjusted as follows:
1. raw materials
(1) Milk protein compounding agent: the total weight of the raw materials is 100g, wherein the raw materials comprise 20g of casein powder, 65g of concentrated milk protein powder, 10g of whey protein powder and 5g of glutamine transaminase;
(2) the yoghourt formula comprises the following raw materials: the total weight of the raw materials is 1000g, which comprises 915g of fresh milk, 80g of white granulated sugar, 5g of milk protein mixture, 0.04U of lactobacillus bulgaricus and 0.04U of streptococcus thermophilus.
(3) The protein content in the above ingredients was 3.2%, and the fat content was 3.0%.
2. Preparation of yogurt
The procedure of this comparative example was the same as in example 1.
After the yogurt samples were refrigerated and aged for 7 days, the yoghurts prepared in each example and comparative example were subjected to texture analysis (wherein texture includes hardness, adhesion, and viscosity index), and the texture analysis test data are shown in table 1.
TABLE 1 yogurt texture analysis test data
(1) From the data in Table 1, it can be seen that the textures of examples 1 to 4 are almost similar, and only example 4 shows that the texture of yogurt is relatively slightly weak due to the low dosage of transglutaminase.
(2) From the data in table 1, it can be seen that the textures of the yoghurts of comparative examples 1 to 3 are much weaker than those of example 1, and the texture of comparative example 3 is the weakest.
(3) From the data in Table 1, it can be seen that the texture of the yogurt is weaker in comparative examples 4-5 than in example 1, and the viscosity index is much lower in comparative example 5.
(4) From the data in table 1, it can be seen that the textures of the yoghurts of comparative examples 6-7 are significantly weaker than those of example 1, and the texture of comparative example 7 is the weakest.
(5) From the data in table 1, it can be seen that the texture of the yoghurt is weaker in comparative example 8 than in example 1.
The samples of examples and comparative examples were stored under refrigeration at 4 ℃ and the state of yogurt was observed, and the results are shown in Table 2.
Table 2 apparent observation of yogurt states
| Sample |
1 |
7 |
14 |
21 days |
| Example 1 | Without water precipitation | Without water precipitation | Without water precipitation | No obvious water separation |
| Example 2 | Without water precipitation | Without water precipitation | Without water precipitation | No obvious water separation |
| Example 3 | Without water precipitation | Without water precipitation | Without water precipitation | No obvious water separation |
| Example 4 | Without water precipitation | Without water precipitation | Without water precipitation | No obvious water separation |
| Comparative example 1 | Without water precipitation | Slight precipitation of water | Micro-precipitation water | Clear water evolution |
| Comparative example 2 | Without water precipitation | Without water precipitation | Slight precipitation of water | Micro-precipitation water |
| Comparative example 3 | Without water precipitation | Slight precipitation of water | Micro-precipitation water | Clear water evolution |
| Comparative example 4 | Without water precipitation | Without water precipitation | Without water precipitation | Slight precipitation of water |
| Comparative example 5 | Without water precipitation | Without water precipitation | Slight precipitation of water | Micro-precipitation water |
| Comparative example 6 | Without water precipitation | Without water precipitation | Slight precipitation of water | Micro-precipitation water |
| Comparative example 7 | Without water precipitation | Slight precipitation of water | Micro-precipitation water | Clear water evolution |
| Comparative example 8 | Without water precipitation | Without water precipitation | Slight precipitation of water | Micro-precipitation water |
From the table 2, it can be known that the yoghurts of the embodiments 1 to 4 have good stability and meet the shelf stability requirement; comparative examples 1, 3 and 7 showed significant water evolution after 21 days; comparative examples 2, 4, 5, 6, 8 showed micro-bleeding after 21 days.
The samples of the examples and the comparative examples are stored for 7 days at the refrigeration condition of 4 ℃ for sensory evaluation, the flavor, the thickness and the fineness of the product are evaluated, evaluation and scoring are carried out according to the sensory evaluation standard table 3, and the scoring evaluation results are shown in the table 4.
TABLE 3 sensory evaluation criteria Table
TABLE 4 average score table for sensory evaluation
As can be seen from table 4, the sensory evaluation scores were higher in the overall flavor, thickness, and fineness scores of examples 1 to 4; the comparative example showed a less than equal sensory rating than the examples, with uneven item scores affecting the overall score.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A milk protein compounding agent is characterized by comprising casein powder, concentrated milk protein powder, whey protein powder and glutamine transaminase;
wherein the weight fraction of the casein powder is 20-40%, the weight fraction of the concentrated milk protein powder is 30-60%, the weight fraction of the whey protein powder is 10-20%, and the weight fraction of the glutamine transaminase is 0.1-10%.
2. The milk protein compound agent according to claim 1, wherein the casein powder is any two or a combination of more than two of membrane-separated casein, acid casein, enzymatic casein, sodium caseinate, calcium caseinate, potassium caseinate or magnesium caseinate.
3. The milk protein combination according to claim 1, wherein the transglutaminase is derived from streptoverticillium mobaraensis (Streptomyces mobaraensis).
4. Use of a milk protein combination according to any of claims 1-3 for the preparation of a yoghurt.
5. A yoghurt comprising the milk protein blend according to any one of claims 1 to 3;
preferably, the milk protein compound agent is contained in 1-10 parts by weight per 1000 parts by weight of the yoghourt product.
6. Yoghurt as claimed in claim 5, wherein the yoghurt is a set yoghurt, a stirred yoghurt, a whole milk protein yoghurt or a vegetable protein fermented yoghurt.
7. Yoghurt as claimed in claim 5, wherein the yoghurt comprises milk (preferably cow's milk), a sweetener, a milk protein combination and a starter culture, and optionally further comprises vegetable protein materials;
preferably, the milk is fresh milk, pasteurized milk, ultra-high temperature sterilized milk, whole milk, low fat milk, skim milk, or reconstituted milk.
8. Yogurt according to claim 5, wherein the yogurt comprises a vegetable protein material, a sweetener, a milk protein combination and a fermentation strain;
the vegetable protein material includes soybean milk, bean powder, coconut milk, coconut powder or soybean protein isolate, pea protein, etc.
9. A method for preparing yogurt, which comprises adding the milk protein compound agent of any one of claims 1-3 into milk (preferably milk) or vegetable protein material solution, and adding zymophyte for fermentation;
wherein the vegetable protein raw material dissolving solution is a dissolving solution of vegetable raw materials such as soybean milk, soybean powder, coconut milk, coconut powder or soybean protein isolate, pea protein and the like in water.
10. Yoghurt obtained by the preparation process according to claim 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010325750.1A CN113545394A (en) | 2020-04-23 | 2020-04-23 | Milk protein compound and application method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010325750.1A CN113545394A (en) | 2020-04-23 | 2020-04-23 | Milk protein compound and application method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113545394A true CN113545394A (en) | 2021-10-26 |
Family
ID=78101000
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010325750.1A Pending CN113545394A (en) | 2020-04-23 | 2020-04-23 | Milk protein compound and application method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113545394A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747622A (en) * | 2022-01-18 | 2022-07-15 | 重庆市天友乳业股份有限公司 | Yoghourt pretreatment and preparation method thereof |
| CN114747622B (en) * | 2022-01-18 | 2024-04-16 | 重庆市天友乳业股份有限公司 | Yoghurt pretreatment and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070134374A1 (en) * | 2004-05-10 | 2007-06-14 | Ajinomoto Co. Inc. | Production method for yogurt |
| CN101420861A (en) * | 2006-04-18 | 2009-04-29 | 味之素株式会社 | Process for producing whey protein-enriched fermented milk of agitated type |
| CN105815446A (en) * | 2016-03-30 | 2016-08-03 | 浙江科技学院 | Method for improving yogurt coagulability through glutamine transaminase |
| CN106212677A (en) * | 2016-07-29 | 2016-12-14 | 浙江科技学院 | A kind of bioanalysis is applied to promote without the method for thickening agent Quality of Yoghourt |
| CN106720302A (en) * | 2016-11-29 | 2017-05-31 | 中国农业大学 | A kind of method for improving milk protein concentrate gelation and its application |
-
2020
- 2020-04-23 CN CN202010325750.1A patent/CN113545394A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070134374A1 (en) * | 2004-05-10 | 2007-06-14 | Ajinomoto Co. Inc. | Production method for yogurt |
| CN101420861A (en) * | 2006-04-18 | 2009-04-29 | 味之素株式会社 | Process for producing whey protein-enriched fermented milk of agitated type |
| CN105815446A (en) * | 2016-03-30 | 2016-08-03 | 浙江科技学院 | Method for improving yogurt coagulability through glutamine transaminase |
| CN106212677A (en) * | 2016-07-29 | 2016-12-14 | 浙江科技学院 | A kind of bioanalysis is applied to promote without the method for thickening agent Quality of Yoghourt |
| CN106720302A (en) * | 2016-11-29 | 2017-05-31 | 中国农业大学 | A kind of method for improving milk protein concentrate gelation and its application |
Non-Patent Citations (1)
| Title |
|---|
| 李高等: "谷氨酰胺转胺酶在酸奶中的应用研究", 《中国乳品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114747622A (en) * | 2022-01-18 | 2022-07-15 | 重庆市天友乳业股份有限公司 | Yoghourt pretreatment and preparation method thereof |
| CN114747622B (en) * | 2022-01-18 | 2024-04-16 | 重庆市天友乳业股份有限公司 | Yoghurt pretreatment and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gharibzahedi et al. | Recent advances in the application of microbial transglutaminase crosslinking in cheese and ice cream products: A review | |
| US6258390B1 (en) | Process for making cheese | |
| EP2642861B1 (en) | Use of glycosidase in preparation of a milk product | |
| US20190274324A1 (en) | Manufacturing of plant-based yogurt | |
| AU2021204324A1 (en) | Sweetened dairy products with steviol glycosides and lactase enzyme | |
| CN102870951A (en) | Manufacturing method of low-fat high-stability soybean ice cream | |
| CN109287749B (en) | Double-protein fermented milk rich in active lactobacillus plantarum and preparation method thereof | |
| US20230138822A1 (en) | Method for making a fermented whey protein product | |
| AU2007255322A1 (en) | Milk product and method for its preparation | |
| FI127843B (en) | Drinkable acidified milk protein products and method for producing them | |
| US20130022710A1 (en) | Ice cream or ice cream-like product and method for producing same | |
| CN112493314A (en) | Normal-temperature yoghourt without food additives and preparation method thereof | |
| CN108902314B (en) | Double-protein fermented milk beverage rich in active lactobacillus plantarum and preparation method thereof | |
| WO2008000913A9 (en) | Improving of texture of dairy products | |
| CN113545394A (en) | Milk protein compound and application method thereof | |
| AU2015262094B2 (en) | Method for the preparation of an acid dairy drink and said acid dairy drink | |
| CN114568538A (en) | Cheese and preparation method thereof | |
| CN112293493A (en) | Raw material composition of calcium-fortified yoghourt, calcium-fortified yoghourt and preparation method of calcium-fortified yoghourt | |
| KR19990041424A (en) | Fermented milk with improved stability by adding modified whey protein and its manufacturing method | |
| CN116268309A (en) | Lactic acid bacteria fermented egg product and preparation method thereof | |
| Nosrati et al. | Evaluation of the textural characteristics of synbiotic ultrafiltrated cheese containing demenirelized UF-whey and lactulose powders. | |
| WO2022239000A1 (en) | Dairy analogues comprising beta-lactoglobulin | |
| Adhikari | PREPARATION AND QUALITY EVALUATION OF COCONUT MILK INCORPORATED YOGHURT | |
| BR102017019954A2 (en) | PREPARATION OF FERMENTED BEVERAGES WITH LOW CONTENT OR WITHOUT LACTOSE WITH SWEET MILK AND CARROT JUICE USING Yeasts IN THEIR PRODUCTION | |
| CN114403221A (en) | Preparation method of strawberry and cheese flavored yogurt |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211026 |