CN114680178A - Compound for improving water retention rate of yoghourt - Google Patents
Compound for improving water retention rate of yoghourt Download PDFInfo
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- CN114680178A CN114680178A CN202210350901.8A CN202210350901A CN114680178A CN 114680178 A CN114680178 A CN 114680178A CN 202210350901 A CN202210350901 A CN 202210350901A CN 114680178 A CN114680178 A CN 114680178A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 42
- 150000001875 compounds Chemical class 0.000 title claims abstract description 27
- 239000001814 pectin Substances 0.000 claims abstract description 91
- 235000010987 pectin Nutrition 0.000 claims abstract description 91
- 229920001277 pectin Polymers 0.000 claims abstract description 91
- 229920002907 Guar gum Polymers 0.000 claims abstract description 88
- 235000010417 guar gum Nutrition 0.000 claims abstract description 88
- 239000000665 guar gum Substances 0.000 claims abstract description 88
- 229960002154 guar gum Drugs 0.000 claims abstract description 88
- 239000003607 modifier Substances 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims abstract description 27
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920002643 polyglutamic acid Polymers 0.000 claims abstract description 25
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims abstract description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 129
- 239000000243 solution Substances 0.000 claims description 121
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 114
- 239000007864 aqueous solution Substances 0.000 claims description 103
- 238000003756 stirring Methods 0.000 claims description 74
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 54
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 54
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 40
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims description 38
- 229920001184 polypeptide Polymers 0.000 claims description 36
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 36
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 36
- 108091005658 Basic proteases Proteins 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 27
- 239000002244 precipitate Substances 0.000 claims description 27
- 238000002360 preparation method Methods 0.000 claims description 26
- 239000007791 liquid phase Substances 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 25
- 239000000126 substance Substances 0.000 claims description 25
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 241000207961 Sesamum Species 0.000 claims description 24
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 24
- 239000011812 mixed powder Substances 0.000 claims description 21
- 239000008367 deionised water Substances 0.000 claims description 20
- 229910021641 deionized water Inorganic materials 0.000 claims description 20
- 108010010779 glutamine-pyruvate aminotransferase Proteins 0.000 claims description 20
- 238000001556 precipitation Methods 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 20
- 239000001509 sodium citrate Substances 0.000 claims description 20
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 18
- 239000011259 mixed solution Substances 0.000 claims description 18
- 206010016807 Fluid retention Diseases 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 9
- 230000007935 neutral effect Effects 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000003381 stabilizer Substances 0.000 abstract description 11
- 230000000052 comparative effect Effects 0.000 description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 14
- 239000000843 powder Substances 0.000 description 10
- 235000020185 raw untreated milk Nutrition 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 6
- 210000000582 semen Anatomy 0.000 description 5
- 239000006084 composite stabilizer Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920000954 Polyglycolide Polymers 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
- 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
-
- 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
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/137—Thickening substances
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0087—Glucomannans or galactomannans; Tara or tara gum, i.e. D-mannose and D-galactose units, e.g. from Cesalpinia spinosa; Tamarind gum, i.e. D-galactose, D-glucose and D-xylose units, e.g. from Tamarindus indica; Gum Arabic, i.e. L-arabinose, L-rhamnose, D-galactose and D-glucuronic acid units, e.g. from Acacia Senegal or Acacia Seyal; Derivatives thereof
- C08B37/0096—Guar, guar gum, guar flour, guaran, i.e. (beta-1,4) linked D-mannose units in the main chain branched with D-galactose units in (alpha-1,6), e.g. from Cyamopsis Tetragonolobus; Derivatives thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Food Science & Technology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
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- Nutrition Science (AREA)
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- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a compound for improving the water retention rate of yoghourt, which comprises a guar gum modifier, a pectin modifier, propylene glycol alginate and gamma-polyglutamic acid. The stabilizer provided by the invention can effectively improve the fluidity and water holding capacity of the yoghourt, improve the mouthfeel of the yoghourt, obtain the yoghourt with high stability and quality, and has a wide application prospect.
Description
Technical Field
The invention belongs to the technical field of yoghurt stabilizers, and particularly relates to a compound for improving the water retention rate of yoghurt.
Background
In order to improve the water holding capacity of the yogurt, reduce whey precipitation and improve the flavor and the tissue structure of the yogurt, some food additives such as an emulsifier, a stabilizer, a thickener and the like are often added in the processing process of the yogurt, so that the viscosity and the fine mouthfeel of the yogurt are improved, a large amount of whey precipitation and fat floating are avoided, and the stability of the yogurt is improved. Stabilizers are essential for flavored yoghurts. At present, people usually adopt a single stabilizer to stabilize the structure of the flavor yoghourt, the most commonly used stabilizer comprises starch, modified starch, PGA, sodium carboxymethylcellulose, pectin, agar and the like, the stabilizer can play a role in stabilizing the structure of the yoghourt and can play roles in emulsifying and thickening to a certain extent, but the respective defects are very obvious when the stabilizer is used singly, for example, the starch is easily influenced by shearing and acid, so that the modified starch is basically adopted to replace the common starch in the later period, the PGA is relatively perfect, but the price is high, and therefore manufacturers are often difficult to accept.
Disclosure of Invention
The invention provides a compound for improving the water retention rate of yoghourt, which comprises a guar gum modifier, a pectin modifier, propylene glycol alginate and gamma-polyglutamic acid;
the preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for more than 1h to prepare a solution, then adding hydrogen peroxide into the solution in the stirring process, placing the solution in an ultrasonic environment after the addition is finished, and continuously stirring for 60-80 min;
2) adding sodium chloride and sodium citrate into the solution after stirring, continuing stirring the solution for 20-30 min after adding materials, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, preparing a pectin aqueous solution, and mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution uniformly to form a mixed solution;
(2) adding sesame-soybean polypeptide solution into the mixed solution, stirring for 10-15 min after the addition is finished, then adding glutamine transaminase, continuously stirring for 30-40 min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modifier.
Further, the guar gum modifier, the pectin modifier, the propylene glycol alginate and the gamma-polyglutamic acid are respectively calculated according to the parts by weight: 10 parts of guar gum modifier, 4-8 parts of pectin modifier, 3-6 parts of propylene glycol alginate and 1-2 parts of gamma-polyglutamic acid.
Further, in the step 1), the mass percentage of the guar gum added into the deionized water is 1%, the mass percentage of the solute in the hydrogen peroxide is 5%, and the mass of the hydrogen peroxide added is 1/6-1/5 of the mass of the guar gum aqueous solution.
Furthermore, the ultrasonic power is 80-100W, and the frequency is 40 kHz.
Further, in the step 2), the mass ratio of the added sodium chloride and sodium citrate to the mass of guar gum is sodium chloride: sodium citrate: guar gum is 0.6-0.9: 0.3-0.5: 10.
Further, in the mixed aqueous solution of chitosan oligosaccharide and acetic acid, the concentration of chitosan oligosaccharide is 5-6 g/L, and the mass percentage of acetic acid is 1%; in the aqueous solution of pectin, the mass percent of the pectin is 2-3%; the mixing volume ratio of the chitosan oligosaccharide, the acetic acid mixed aqueous solution and the pectin aqueous solution is 1: 1.
Further, the preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean, grinding into mixed powder, placing the mixed powder into a sodium hydroxide aqueous solution, extracting at the constant temperature of 40 +/-5 ℃ for more than 1h, then carrying out solid-liquid separation to remove precipitates, keeping the liquid phase at the constant temperature of 55 +/-5 ℃, placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15-20 min, adjusting the pH of the liquid phase to 8.0, adding alkaline protease, carrying out enzymolysis at the temperature of 40 +/-2 ℃ for more than 2h, boiling for enzyme deactivation after the enzymolysis is finished, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to obtain the sesame-soybean polypeptide solution.
Further, the mixing mass ratio of the sesame to the soybean is sesame: soybean is 10: 3-8; the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; placing the mixed powder in a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of solid to liquid is 1: 20-30; the power of ultrasonic waves in the ultrasonic environment is 200-300W, and the frequency is 40 kHz; adding alkaline protease to ensure that the mass percentage of the alkaline protease in the solution is 2-3%; the reduced pressure was concentrated to 1/4 in the unconcentrated volume.
Further, the volume ratio of the added amount of the sesame-soybean polypeptide solution to the aqueous solution of the pectin is 1: 2; the addition amount of the glutamine transaminase is 3-4% of the mass percentage of the glutamine transaminase.
According to the technical scheme, the invention has the beneficial effects that: the stabilizer provided by the invention can effectively improve the fluidity and water holding capacity of the yoghourt, improve the mouthfeel of the yoghourt, obtain the yoghourt with high stability and quality, and has a wide application prospect.
Detailed Description
The following is a detailed description with reference to examples:
example 1
A compound for improving the water holding rate of yoghourt comprises a guar gum modifier, a pectin modifier, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum modifier, 4 parts of pectin modifier, 3 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percentage of the guar gum in the solution is 1%, then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percentage of a solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum aqueous solution; after the addition is finished, the solution is placed in an ultrasonic environment, and stirring is continued for 60min at a speed of 50 r/min; wherein the ultrasonic power is 100W, and the frequency is 40 kHz;
2) and after stirring, adding sodium chloride and sodium citrate into the solution, wherein the mass ratio of the sodium chloride to the guar gum is as follows: sodium citrate: guar gum 0.6:0.3: 10; after the addition is finished, stirring the solution for 20min at a speed of 50r/min, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein in the chitosan oligosaccharide and acetic acid mixed aqueous solution, the concentration of chitosan oligosaccharide is 5g/L, and the mass percent of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution according to the volume ratio of 1:1 to form mixed solution;
(2) adding a sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the added sesame-soybean polypeptide solution to the pectin aqueous solution is 1: 2; and stirring for 10min at a speed of 50r/min after the feeding is finished, and then adding glutamine transaminase, wherein the adding amount of the glutamine transaminase is 3 percent by mass. And after the addition is finished, stirring at the speed of 50r/min for 30min, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean according to the mass ratio of sesame: mixing soybean at a ratio of 10:3, grinding into mixed powder, placing the mixed powder into a sodium hydroxide aqueous solution, and extracting at a constant temperature of 40 +/-5 ℃ for 1 h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; placing the mixed powder in a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of solid to liquid is 1: 20; then carrying out solid-liquid separation to remove precipitates, keeping the temperature of a liquid phase constant to 55 +/-5 ℃, placing the liquid phase in an ultrasonic environment, and carrying out heat preservation treatment for 15min, wherein the ultrasonic power is 200W, and the frequency is 40 kHz; adjusting the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease, carrying out enzymolysis for 2 hours at the temperature of 40 +/-2 ℃, and adding the alkaline protease to ensure that the mass percentage content of the alkaline protease in the solution is 2%; boiling to inactivate enzyme after enzymolysis, centrifuging to remove insoluble substances, adjusting pH of the solution to neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the semen Sesami-soybean polypeptide solution.
Example 2
A compound for improving the water holding rate of yoghourt comprises a guar gum modifier, a pectin modifier, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum modifier, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of a solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum aqueous solution; after the addition is finished, the solution is placed in an ultrasonic environment, and stirring is continued for 60min at a speed of 50 r/min; wherein the ultrasonic power is 100W, and the frequency is 40 kHz;
2) and after stirring, adding sodium chloride and sodium citrate into the solution, wherein the mass ratio of the sodium chloride to the guar gum is as follows: sodium citrate: guar gum is 0.7:0.4: 10; after the addition is finished, stirring the solution for 20min at a speed of 50r/min, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein in the chitosan oligosaccharide and acetic acid mixed aqueous solution, the concentration of chitosan oligosaccharide is 5g/L, and the mass percent of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution according to the volume ratio of 1:1 to form mixed solution;
(2) adding a sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the added amount of the sesame-soybean polypeptide solution to the aqueous solution of the pectin is 1: 2; and stirring for 10min at a speed of 50r/min after the feeding is finished, and then adding glutamine transaminase, wherein the adding amount of the glutamine transaminase is 3 percent by mass. And after the addition is finished, stirring at the speed of 50r/min for 30min, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean according to the mass ratio of sesame: mixing soybean at a ratio of 10:5, grinding into mixed powder, placing the mixed powder into a sodium hydroxide aqueous solution, and extracting at a constant temperature of 40 +/-5 ℃ for 1 h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; placing the mixed powder in a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of solid to liquid is 1: 20; then carrying out solid-liquid separation to remove precipitates, keeping the temperature of a liquid phase constant to 55 +/-5 ℃, placing the liquid phase in an ultrasonic environment, and carrying out heat preservation treatment for 15min, wherein the ultrasonic power is 200W, and the frequency is 40 kHz; adjusting the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease, carrying out enzymolysis for 2 hours at the temperature of 40 +/-2 ℃, and adding the alkaline protease to ensure that the mass percentage content of the alkaline protease in the solution is 2%; boiling to inactivate enzyme after enzymolysis, centrifuging to remove insoluble substances, adjusting pH of the solution to neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the semen Sesami-soybean polypeptide solution.
Example 3
A compound for improving the water holding rate of yoghourt comprises a guar gum modifier, a pectin modifier, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum modifier, 7 parts of pectin modifier, 5 parts of propylene glycol alginate and 2 parts of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percentage of the guar gum in the solution is 1%, then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percentage of a solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum aqueous solution; after the addition is finished, the solution is placed in an ultrasonic environment, and stirring is continued for 60min at a speed of 50 r/min; wherein the ultrasonic power is 100W, and the frequency is 40 kHz;
2) and after stirring, adding sodium chloride and sodium citrate into the solution, wherein the mass ratio of the sodium chloride to the guar gum is as follows: sodium citrate: guar gum 0.8:0.4: 10; after the addition is finished, stirring the solution for 20min at a speed of 50r/min, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein in the chitosan oligosaccharide and acetic acid mixed aqueous solution, the concentration of chitosan oligosaccharide is 6g/L, and the mass percent of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 3%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution according to the volume ratio of 1:1 to form mixed solution;
(2) adding a sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the added amount of the sesame-soybean polypeptide solution to the aqueous solution of the pectin is 1: 2; and stirring for 10min at a speed of 50r/min after the feeding is finished, and then adding glutamine transaminase, wherein the adding amount of the glutamine transaminase is 3 percent by mass. And after the addition is finished, stirring at the speed of 50r/min for 30min, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean according to the mass ratio of sesame: mixing soybean at a ratio of 10:6, grinding into mixed powder, placing the mixed powder into a sodium hydroxide aqueous solution, and extracting at a constant temperature of 40 +/-5 ℃ for 1 h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; putting the mixed powder into a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of solid to liquid is 1: 20; then carrying out solid-liquid separation to remove precipitates, keeping the temperature of a liquid phase constant to 55 +/-5 ℃, placing the liquid phase in an ultrasonic environment, and carrying out heat preservation treatment for 15min, wherein the ultrasonic power is 200W, and the frequency is 40 kHz; adjusting the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease, carrying out enzymolysis for 2 hours at the temperature of 40 +/-2 ℃, and adding the alkaline protease to ensure that the mass percentage content of the alkaline protease in the solution is 2%; boiling to inactivate enzyme after enzymolysis, centrifuging to remove insoluble substances, adjusting pH of the solution to neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the semen Sesami-soybean polypeptide solution.
Example 4
A compound for improving the water holding rate of yoghourt comprises a guar gum modifier, a pectin modifier, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum modifier, 8 parts of pectin modifier, 6 parts of propylene glycol alginate and 2 parts of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percentage of the guar gum in the solution is 1%, then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percentage of a solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum aqueous solution; after the feeding is finished, placing the solution in an ultrasonic environment, and continuously stirring for 60min at a speed of 50 r/min; wherein the ultrasonic power is 100W, and the frequency is 40 kHz;
2) and after stirring, adding sodium chloride and sodium citrate into the solution, wherein the mass ratio of the sodium chloride to the guar gum is as follows: sodium citrate: guar gum 0.9:0.5: 10; after the addition is finished, stirring the solution for 20min at a speed of 50r/min, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein in the chitosan oligosaccharide and acetic acid mixed aqueous solution, the concentration of chitosan oligosaccharide is 6g/L, and the mass percent of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 3%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution according to the volume ratio of 1:1 to form mixed solution;
(2) adding a sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the added amount of the sesame-soybean polypeptide solution to the aqueous solution of the pectin is 1: 2; and stirring for 10min at a speed of 50r/min after the feeding is finished, and then adding glutamine transaminase, wherein the adding amount of the glutamine transaminase is 3 percent by mass. And after the addition is finished, stirring at the speed of 50r/min for 30min, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean according to the mass ratio of sesame: mixing soybean at a ratio of 10:8, grinding into mixed powder, placing the mixed powder into a sodium hydroxide aqueous solution, and extracting at a constant temperature of 40 +/-5 ℃ for 1 h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; placing the mixed powder in a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of solid to liquid is 1: 20; then carrying out solid-liquid separation to remove precipitates, keeping the temperature of a liquid phase constant to 55 +/-5 ℃, placing the liquid phase in an ultrasonic environment, and carrying out heat preservation treatment for 15min, wherein the ultrasonic power is 200W, and the frequency is 40 kHz; adjusting the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease, carrying out enzymolysis for 2 hours at the temperature of 40 +/-2 ℃, and adding the alkaline protease to ensure that the mass percentage content of the alkaline protease in the solution is 2%; boiling to inactivate enzyme after enzymolysis, centrifuging to remove insoluble substances, adjusting pH of the solution to neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the semen Sesami-soybean polypeptide solution.
Comparative example 1
A comparative compounding agent comprising guar gum, pectin modifier, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein in the chitosan oligosaccharide and acetic acid mixed aqueous solution, the concentration of chitosan oligosaccharide is 5g/L, and the mass percent of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution according to the volume ratio of 1:1 to form mixed solution;
(2) adding a sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the added amount of the sesame-soybean polypeptide solution to the aqueous solution of the pectin is 1: 2; and stirring for 10min at a speed of 50r/min after the feeding is finished, and then adding glutamine transaminase, wherein the adding amount of the glutamine transaminase is 3 percent by mass. And after the addition is finished, stirring at the speed of 50r/min for 30min, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean according to the mass ratio of sesame: mixing soybean at a ratio of 10:5, grinding into mixed powder, placing the mixed powder into a sodium hydroxide aqueous solution, and extracting at a constant temperature of 40 +/-5 ℃ for 1 h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; placing the mixed powder in a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of solid to liquid is 1: 20; then solid-liquid separation is carried out to remove precipitates, the liquid phase is kept at the constant temperature of 55 +/-5 ℃ and is placed in an ultrasonic environment for heat preservation treatment for 15min, the ultrasonic power is 200W, and the frequency is 40 kHz; adjusting the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease, carrying out enzymolysis for 2 hours at the temperature of 40 +/-2 ℃, and adding the alkaline protease to ensure that the mass percentage content of the alkaline protease in the solution is 2%; boiling to inactivate enzyme after enzymolysis, centrifuging to remove insoluble substances, adjusting pH of the solution to neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the semen Sesami-soybean polypeptide solution.
Comparative example 2
A comparative compound comprises guar gum modifier, pectin, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum modifier, 6 parts of pectin, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percentage of the guar gum in the solution is 1%, then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percentage of a solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum aqueous solution; after the addition is finished, the solution is placed in an ultrasonic environment, and stirring is continued for 60min at a speed of 50 r/min; wherein the ultrasonic power is 100W, and the frequency is 40 kHz;
2) and after stirring, adding sodium chloride and sodium citrate into the solution, wherein the mass ratio of the sodium chloride to the guar gum is as follows: sodium citrate: guar gum is 0.7:0.4: 10; and after the addition is finished, continuously stirring the solution for 20min at the speed of 50r/min, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and carrying out freeze drying to obtain the guar gum modified substance.
Comparative example 3
A comparative combination comprising guar gum, pectin, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively calculated according to parts by weight: 10 parts of guar gum, 6 parts of pectin, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
Comparative example 4
A comparative compound comprises guar gum modifier, pectin modifier, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum modifier, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percentage of the guar gum in the solution is 1%, then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percentage of a solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum aqueous solution; after the addition is finished, the solution is placed in an ultrasonic environment, and stirring is continued for 60min at a speed of 50 r/min; wherein the ultrasonic power is 100W, and the frequency is 40 kHz;
2) and after stirring, adding sodium chloride and sodium citrate into the solution, wherein the mass ratio of the sodium chloride to the guar gum is as follows: sodium citrate: guar gum is 0.7:0.4: 10; after the addition is finished, stirring the solution for 20min at a speed of 50r/min, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein in the chitosan oligosaccharide and acetic acid mixed aqueous solution, the concentration of chitosan oligosaccharide is 5g/L, and the mass percent of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution according to the volume ratio of 1:1 to form mixed solution;
(2) adding a sesame polypeptide solution into the mixed solution, wherein the volume ratio of the added amount of the sesame polypeptide solution to the aqueous solution of the pectin is 1: 2; and stirring for 10min at a speed of 50r/min after the feeding is finished, and then adding glutamine transaminase, wherein the adding amount of the glutamine transaminase is 3 percent by mass. And after the addition is finished, stirring at the speed of 50r/min for 30min, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modified substance in the comparative example. The preparation method of the sesame polypeptide solution comprises the following steps: grinding sesame into powder, placing the sesame powder into a sodium hydroxide aqueous solution, and extracting at the constant temperature of 40 +/-5 ℃ for 1 h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; placing the sesame powder into a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of the sesame powder to the liquid is 1: 20; then solid-liquid separation is carried out to remove precipitates, the liquid phase is kept at the constant temperature of 55 +/-5 ℃ and is placed in an ultrasonic environment for heat preservation treatment for 15min, the ultrasonic power is 200W, and the frequency is 40 kHz; adjusting the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease, carrying out enzymolysis for 2 hours at the temperature of 40 +/-2 ℃, and adding the alkaline protease to ensure that the mass percentage content of the alkaline protease in the solution is 2%; boiling to inactivate enzyme after enzymolysis, centrifuging to remove insoluble substances, adjusting pH of the solution to neutrality, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the sesame polypeptide solution.
Comparative example 5
A comparative compound comprises guar gum modifier, pectin modifier, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are respectively as follows according to parts by weight: 10 parts of guar gum modifier, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percentage of the guar gum in the solution is 1%, then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percentage of a solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum aqueous solution; after the addition is finished, the solution is placed in an ultrasonic environment, and stirring is continued for 60min at a speed of 50 r/min; wherein the ultrasonic power is 100W, and the frequency is 40 kHz;
2) and after stirring, adding sodium chloride and sodium citrate into the solution, wherein the mass ratio of the sodium chloride to the guar gum is as follows: sodium citrate: guar gum is 0.7:0.4: 10; after the addition is finished, stirring the solution for 20min at a speed of 50r/min, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein in the chitosan oligosaccharide and acetic acid mixed aqueous solution, the concentration of chitosan oligosaccharide is 5g/L, and the mass percent of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution according to the volume ratio of 1:1 to form mixed solution;
(2) adding a soybean polypeptide solution into the mixed solution, wherein the volume ratio of the addition amount of the soybean polypeptide solution to the aqueous solution of the pectin is 1: 2; and stirring for 10min at a speed of 50r/min after the feeding is finished, and then adding glutamine transaminase, wherein the adding amount of the glutamine transaminase is 3 percent by mass. And after the addition is finished, stirring at the speed of 50r/min for 30min, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modified substance. The preparation method of the soybean polypeptide solution comprises the following steps: grinding soybean into powder, putting the soybean powder into a sodium hydroxide aqueous solution, and extracting at the constant temperature of 40 +/-5 ℃ for 1 h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; putting the soybean powder into a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of the soybean powder to the liquid is 1: 20; then carrying out solid-liquid separation to remove precipitates, keeping the temperature of a liquid phase constant to 55 +/-5 ℃, placing the liquid phase in an ultrasonic environment, and carrying out heat preservation treatment for 15min, wherein the ultrasonic power is 200W, and the frequency is 40 kHz; adjusting the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease, carrying out enzymolysis for 2 hours at the temperature of 40 +/-2 ℃, and adding the alkaline protease to ensure that the mass percentage content of the alkaline protease in the solution is 2%; boiling to inactivate enzyme after enzymolysis, centrifuging to remove insoluble substances, adjusting pH of the solution to neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the soybean polypeptide solution of the comparative example.
Example 5
Dissolving whole milk powder in warm water at 60 ℃ according to the proportion of 10g/100mL of the whole milk powder/water, uniformly stirring to obtain raw milk, and then respectively adding the composite stabilizer (or the compound agent) and the white granulated sugar prepared in the above example or the comparative example into the raw milk, wherein the adding amount of the composite stabilizer (or the compound agent) and the white granulated sugar is more than the mass ratio of the composite stabilizer (or the compound agent) to the raw milk: white granulated sugar: and (3) adding raw milk in a ratio of 5:2:1000, and stirring uniformly after the addition is finished. Heating the raw milk to 65-70 ℃, homogenizing under the working pressure of 20MPa for 15min, then heating to 90 ℃, and sterilizing for 10 min. Cooling the raw milk to 42 ℃ after sterilization, inoculating a leaven into the raw milk in an inoculation chamber according to the inoculation amount of 4 percent, and then fermenting for 6 hours at the constant temperature of 42 ℃ in a sealed glass bottle under the anaerobic condition. And (4) refrigerating the fermented yoghourt for 12h at the temperature of 4 ℃, and then testing. The water retention of the yoghurt containing the compound stabilizer (or the compound agent) prepared in the above examples or comparative examples is respectively tested, and the water retention test method is as follows: pouring 10g of yoghourt into a centrifugal tube in the environment of 10 +/-2 ℃, centrifuging for 10min at the rotating speed of 4000r/min, then removing supernatant, weighing the weight of the remainder, and calculating the water holding capacity of the sample, wherein the calculation method of the water holding capacity comprises the following steps: water holding capacity (%) - (weight of the residue after centrifugation)/weight of yogurt sample × 100%. Each group of samples was tested 5 times separately and the average was taken as the water binding index for this group of yoghurts. The results are shown in Table 1. The yogurt containing the composite stabilizer (or the compound agent) prepared in the above examples or comparative examples is subjected to sensory evaluation according to the requirements of the standard RHB 103-2004, the number of evaluation persons is 12, and the evaluation persons meet the standard requirements. Sensory scoring results are shown in table 1.
TABLE 1
As can be seen from Table 1, the stabilizer of the present invention can effectively improve the fluidity and water holding capacity of yogurt, thereby improving the mouthfeel of yogurt and obtaining yogurt with high stability and quality.
The technical solutions provided by the present invention are described in detail above, and for those skilled in the art, the ideas according to the embodiments of the present invention may be changed in the specific implementation manners and the application ranges, and in summary, the content of the present description should not be construed as limiting the present invention.
Claims (9)
1. The compound for improving the water holding rate of the yoghourt is characterized by comprising a guar gum modifier, a pectin modifier, propylene glycol alginate and gamma-polyglutamic acid;
the preparation method of the guar gum modifier comprises the following steps:
1) adding guar gum into deionized water, stirring for more than 1h to prepare a solution, then adding hydrogen peroxide into the solution in the stirring process, placing the solution in an ultrasonic environment after the addition is finished, and continuously stirring for 60-80 min;
2) adding sodium chloride and sodium citrate into the solution after stirring, continuing stirring the solution for 20-30 min after adding materials, then adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, then carrying out reduced pressure concentration, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, preparing a pectin aqueous solution, and mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution uniformly to form a mixed solution;
(2) adding sesame-soybean polypeptide solution into the mixed solution, stirring for 10-15 min after the addition is finished, then adding glutamine transaminase, continuously stirring for 30-40 min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitated precipitate to obtain the pectin modifier.
2. The compound for improving the water retention rate of the yoghourt as claimed in claim 1, wherein the guar gum modifier, the pectin modifier, the propylene glycol alginate and the gamma-polyglutamic acid are respectively as follows in parts by weight: 10 parts of guar gum modifier, 4-8 parts of pectin modifier, 3-6 parts of propylene glycol alginate and 1-2 parts of gamma-polyglutamic acid.
3. The compound for improving the water retention rate of the yogurt as claimed in claim 1, wherein in the step 1), the mass percentage of guar gum added into deionized water is 1%, the mass percentage of solute in hydrogen peroxide is 5%, and the mass of hydrogen peroxide added is 1/6-1/5 of the mass of guar gum aqueous solution.
4. The compound for improving the water retention of the yoghourt, according to claim 1, wherein the ultrasonic power is 80-100W, and the frequency is 40 kHz.
5. The compound for improving the water retention rate of the yoghourt according to claim 1, wherein in the step 2), the sodium chloride and the sodium citrate are added in a mass ratio of the sodium chloride to the guar gum: sodium citrate: guar gum is 0.6-0.9: 0.3-0.5: 10.
6. The compound for improving the water retention of the yogurt according to claim 1, wherein in the mixed aqueous solution of chitosan oligosaccharide and acetic acid, the concentration of chitosan oligosaccharide is 5-6 g/L, and the mass percentage of acetic acid is 1%; in the pectin aqueous solution, the mass percent of pectin is 2-3%; the mixing volume ratio of the chitosan oligosaccharide, the acetic acid mixed aqueous solution and the pectin aqueous solution is 1: 1.
7. The compound for improving the water retention of yogurt according to claim 1, wherein the sesame-soybean polypeptide solution is prepared by the following steps: mixing sesame and soybean, grinding into mixed powder, placing the mixed powder into a sodium hydroxide aqueous solution, extracting at the constant temperature of 40 +/-5 ℃ for more than 1h, then carrying out solid-liquid separation to remove precipitates, keeping the liquid phase at the constant temperature of 55 +/-5 ℃, placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15-20 min, adjusting the pH of the liquid phase to 8.0, adding alkaline protease, carrying out enzymolysis at the temperature of 40 +/-2 ℃ for more than 2h, boiling for enzyme deactivation after the enzymolysis is finished, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to obtain the sesame-soybean polypeptide solution.
8. The compound for improving the water retention of the yoghourt as claimed in claim 7, wherein the mixing mass ratio of the sesame and the soybean is that the sesame: soybean is 10: 3-8; the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1 mol/L; placing the mixed powder in a sodium hydroxide aqueous solution, wherein the solid-liquid mass ratio of solid to liquid is 1: 20-30; the power of ultrasonic waves in the ultrasonic environment is 200-300W, and the frequency is 40 kHz; adding alkaline protease to ensure that the mass percentage of the alkaline protease in the solution is 2-3 percent; the reduced pressure was concentrated to 1/4 in the unconcentrated volume.
9. The compound for improving the water holding capacity of the yoghourt as claimed in claim 1, wherein the volume ratio of the added amount of the sesame-soybean polypeptide solution to the aqueous solution of the pectin is 1: 2; the addition amount of the glutamine transaminase is 3-4% of the mass percentage of the glutamine transaminase.
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| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| CN102232418A (en) * | 2011-07-07 | 2011-11-09 | 北京颐和村科技有限公司 | Method for preparing yoghourt with long quality guarantee period and yoghourt stabilizing agent |
| CN105639344A (en) * | 2015-12-30 | 2016-06-08 | 陕西科技大学 | Preparation method of antioxidant peptide goat milk beverage |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| CN102232418A (en) * | 2011-07-07 | 2011-11-09 | 北京颐和村科技有限公司 | Method for preparing yoghourt with long quality guarantee period and yoghourt stabilizing agent |
| CN105639344A (en) * | 2015-12-30 | 2016-06-08 | 陕西科技大学 | Preparation method of antioxidant peptide goat milk beverage |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
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