CN115644247A - High-protein low-fat liquid dairy product and preparation method thereof - Google Patents
High-protein low-fat liquid dairy product and preparation method thereof Download PDFInfo
- Publication number
- CN115644247A CN115644247A CN202211556251.9A CN202211556251A CN115644247A CN 115644247 A CN115644247 A CN 115644247A CN 202211556251 A CN202211556251 A CN 202211556251A CN 115644247 A CN115644247 A CN 115644247A
- Authority
- CN
- China
- Prior art keywords
- lipase
- dairy product
- fat liquid
- milk
- butter
- 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
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 49
- 239000007788 liquid Substances 0.000 title claims abstract description 47
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000014121 butter Nutrition 0.000 claims abstract description 44
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 239000011259 mixed solution Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001904 Arabinogalactan Substances 0.000 claims abstract description 16
- 229920000189 Arabinogalactan Polymers 0.000 claims abstract description 16
- 235000019312 arabinogalactan Nutrition 0.000 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 15
- 229920002752 Konjac Polymers 0.000 claims abstract description 15
- 239000000252 konjac Substances 0.000 claims abstract description 15
- 235000010485 konjac Nutrition 0.000 claims abstract description 15
- 239000002245 particle Substances 0.000 claims abstract description 15
- 241000192656 Nostoc Species 0.000 claims abstract description 14
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 14
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 5
- 108090001060 Lipase Proteins 0.000 claims description 45
- 102000004882 Lipase Human genes 0.000 claims description 45
- 239000004367 Lipase Substances 0.000 claims description 43
- 235000019421 lipase Nutrition 0.000 claims description 43
- 108091005804 Peptidases Proteins 0.000 claims description 37
- 239000004365 Protease Substances 0.000 claims description 37
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 37
- 238000003756 stirring Methods 0.000 claims description 35
- 239000000243 solution Substances 0.000 claims description 12
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 10
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical group CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 102000003820 Lipoxygenases Human genes 0.000 claims description 10
- 108090000128 Lipoxygenases Proteins 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 235000011148 calcium chloride Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 230000000415 inactivating effect Effects 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000000758 substrate Substances 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 5
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 5
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims description 5
- 108010084311 Novozyme 435 Proteins 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 5
- 229940093503 ethyl maltol Drugs 0.000 claims description 5
- 235000010445 lecithin Nutrition 0.000 claims description 5
- 239000000787 lecithin Substances 0.000 claims description 5
- 229940067606 lecithin Drugs 0.000 claims description 5
- 229940043353 maltol Drugs 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 4
- 241000452732 Nostoc sphaeroides Species 0.000 claims description 2
- 235000020124 milk-based beverage Nutrition 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 15
- 235000020121 low-fat milk Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 235000019197 fats Nutrition 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- -1 ketone compounds Chemical class 0.000 description 4
- 239000000126 substance Substances 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of low-fat healthy dairy product application, and particularly discloses a high-protein low-fat liquid dairy product and a preparation method thereof, wherein the high-protein low-fat liquid dairy product comprises the following components in parts by mass, namely skim milk, a butter mixture, nostoc particles, citric acid, konjac powder, arabinogalactan and the balance of water; the method comprises the following steps of 1, preparing a mixed solution A; step 2, sterilizing the mixed liquor A for later use; step 3, preparing a finished product of high-protein low-fat liquid milk; and 4, sterilizing the finished product obtained in the step 3. The invention has the beneficial effects that: the high-protein low-fat liquid dairy product prepared by preparing the butter with strong fragrance by co-curing enzyme and simultaneously mixing the low-fat and fat-free milk with the butter, the nostoc particles, the citric acid, the konjac powder and the arabinogalactan has strong milk flavor, good taste and rich nutrition, accords with the edible standard of healthy dairy products, and realizes the uniform flow line preparation of the high-protein low-fat liquid dairy product.
Description
Technical Field
The invention belongs to the technical field of low-fat healthy dairy product application, and particularly relates to a high-protein low-fat liquid dairy product and a preparation method thereof.
Background
The high-fat food refers to a food with high fat content, and specifically, the oil components are various saturated fatty acids and unsaturated fatty acids, such as foods with high oil content and fried foods, walnuts, sesames and peanuts in plants, fried foods, fat meat, animal viscera, cream products and the like.
If people want to control the fat in the body without excess, people can use some foods with the function of reducing fat to eat the fat in the body.
With the popularization of people's health knowledge, people usually use low-fat milk products, such as low-fat milk and non-fat milk, and low-fat milk (lowfat milk) is milk, and the fat content of the low-fat milk is about half of that of fresh common milk, and is 1.0% -1.5%.
However, consumers are not accustomed to low fat, skim milk, primarily because they feel that they do not taste well after tasting skim milk, are not as flavorful as water, and are suspected of having nutritional deficiencies as compared to whole milk.
Butter, also called butter fat and butter white, is prepared by separating cream from skim milk in milk, maturing the cream and stirring. Butter differs from cream in the ingredient, which is higher in fat content. The high-quality butter is light yellow in color, uniform and fine in texture, no moisture seeps from cut surfaces, and fragrant in smell, is generally rarely eaten directly and is generally used as a seasoning accessory for cooking food.
The flavor substances found in butter at present are more than 40, and respectively comprise fatty acids, ketone compounds, ester compounds, lactone compounds, aldehyde compounds, alcohol compounds, phenol compounds, heterocyclic compounds, hydrocarbons and other compounds, and the flavor substances containing various aromas are combined to form the aroma and the fragrance of the characteristic butter.
When the high-protein low-fat liquid dairy product is prepared, if butter with different flavors (such as butter with thick milk flavor base material and good heat resistance and aroma retention) is mixed in the high-protein low-fat liquid dairy product, and a reasonable preparation and mixing method is matched, the high-protein low-fat liquid dairy product with good taste and rich nutrition can be prepared. How to achieve high protein and low fat liquid dairy products and butter making and mixing is the current direction of research.
Based on the problems, the invention provides a high-protein low-fat liquid dairy product and a preparation method thereof.
Disclosure of Invention
The purpose of the invention is as follows: the invention aims to provide a high-protein low-fat liquid dairy product and a preparation method thereof, and the prepared high-protein low-fat liquid dairy product has the advantages of strong milk flavor, good taste, rich nutrition, contribution to popularization and accordance with the edible standard of healthy dairy products.
The technical scheme is as follows: the invention provides a high-protein low-fat liquid dairy product which comprises, by mass, 70-80% of skim milk, 5-15% of butter mixture, 3-5% of nostoc sphaeroides particles, 0.02-0.06% of citric acid, 0.3-0.6% of konjac powder, 1-5% of arabinogalactan and the balance of water.
According to the technical scheme, the preparation of 5-15% of salt-free butter in the high-protein low-fat liquid dairy product comprises the following steps of 1, weighing salt-free butter, adding water into an auxiliary substrate, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in a water bath at 75 ℃ for 20 minutes, cooling to 35 ℃, and finally storing for later use at 34.5-37 ℃; and 3, stirring and mixing the lipase, the protease, the sodium alginate solid, the CaCl2 solution and water to obtain a co-immobilized enzyme mixed solution B, wherein the lipase: protease: water is 1-3:1-3, 0.1-0.5; step 4, carrying out enzymolysis pretreatment on the mixed liquor A and the mixed liquor B through enzymolysis equipment, and stirring in homogenizing equipment at the temperature of 35 ℃, the rotating speed of 1200r/min, the homogenizing stirring time of 1.5-2 hours and the pH value of 7.0; step 5, inactivating enzyme, namely inactivating enzyme by adopting a constant-temperature water bath at the temperature of 85-90 ℃ for 10-30min to obtain a mixed solution C, performing a centrifugal analysis process on the mixed solution C by utilizing centrifugal equipment, and then performing a mixing and stirring process to obtain a high-power milk-flavor enzymatic hydrolysis butter mixture; wherein, the salt-free butter is 60-80%, the cosubstrate is 15-20%, the lipase is 1-2.5%, the protease is 0.5-3%, the sodium alginate solid is 1-1.5%, and the CaCl2 solution is 0.5-1.5%.
In the technical scheme, the 15-20% of the cosubstrate comprises at least two or more than two of 0.5-1.5% of spice, 1.5-2% of lecithin and 10-15% of whey powder, wherein the spice is maltol or ethyl maltol.
In the technical scheme, the lipase is one or two or more of lipase A12, lipase Palatase20000L, lipase Novozym435, lipase LipaseG 'Amano' 50 and Lipoxygenase (LOX); the protease is one or two of protease AX and protease MSD.
According to the technical scheme, the enzyme in the co-immobilized enzyme mixed liquor B is lipase A12, lipase G 'Amano' 50, and the protease is protease MSD.
The preparation method of the high-protein low-fat liquid dairy product comprises the following steps of 1, weighing a mixture of skimmed milk and butter, adding water, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in a water bath at 75-80 ℃ for 20 minutes, and cooling to 40 ℃ for later use; step 3, adding the nostoc particles, the citric acid, the konjac powder and the arabinogalactan into water, and stirring and mixing to obtain a high-protein low-fat liquid milk finished product, wherein the nostoc particles, the citric acid, the konjac powder and the arabinogalactan are sequentially weighed in the step 2; and 4, sterilizing the high-protein low-fat liquid milk finished product obtained in the step 3 at the temperature of 72-75 ℃ for 15-16 seconds or at the temperature of 80-85 ℃ for 10-15 seconds.
Compared with the prior art, the high-protein low-fat liquid dairy product and the preparation method thereof have the beneficial effects that: 1. the high-protein low-fat liquid dairy product prepared by preparing the butter with strong fragrance by co-curing enzyme and simultaneously mixing the low-fat and fat-free milk with the butter, the nostoc particles, the citric acid, the konjac powder and the arabinogalactan has strong milk flavor, good taste and rich nutrition, is beneficial to popularization and conforms to the edible standard of the healthy dairy product; 2. when the co-immobilized enzyme mixed liquid is prepared by enzymolysis, different flavors (different enzymolysis reaction temperatures, times and PH values are matched) can be prepared, and the butter with different flavors is prepared and used for preparing the high-protein low-fat liquid dairy product.
Detailed Description
The technical solution of the present invention will be described in detail and fully with reference to the following examples, and it should be understood that the described examples are only a part of the examples of the present invention, and not all of the examples. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "top", "bottom", "one side", "the other side", "front", "back", "middle", "inside", "top", "bottom", etc. indicate orientations or positional relationships only for the convenience of describing the present invention and simplifying the description, but do not indicate or imply that the device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the present invention; the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance; furthermore, unless expressly stated or limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, as they may be fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Example one
A first aspect of the invention provides a high protein low fat liquid dairy product,
components and parts by mass
The second aspect of the invention provides a preparation method of a high-protein low-fat liquid dairy product, which comprises the following steps of 1, weighing a mixture of skimmed milk and butter, adding water, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in a water bath at 75-80 ℃ for 20 minutes, and cooling to 40 ℃ for later use; step 3, adding the nostoc particles, the citric acid, the konjac powder and the arabinogalactan into water, and stirring and mixing to obtain a high-protein low-fat liquid milk finished product, wherein the nostoc particles, the citric acid, the konjac powder and the arabinogalactan are sequentially weighed in the step 2; and 4, sterilizing the high-protein low-fat liquid milk finished product obtained in the step 3 at the temperature of 72-75 ℃ for 15-16 seconds or at the temperature of 80-85 ℃ for 10-15 seconds.
The third aspect of the invention provides a preparation method of 5-15% of salt-free butter in a high-protein low-fat liquid dairy product, which comprises the following steps of 1, weighing salt-free butter, adding water into an auxiliary substrate, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in a water bath at 75 ℃ for 20 minutes, cooling to 35 ℃, and finally storing for later use at 34.5-37 ℃; and 3, stirring and mixing the lipase, the protease, the sodium alginate solid, the CaCl2 solution and water to obtain a co-immobilized enzyme mixed solution B, wherein the lipase: protease: water is 1-3:1-3, 0.1-0.5; step 4, carrying out enzymolysis pretreatment on the mixed liquor A and the mixed liquor B through enzymolysis equipment, and stirring in homogenizing equipment at the temperature of 35 ℃, the rotating speed of 1200r/min, the homogenizing stirring time of 1.5-2 hours and the pH value of 7.0; and 5, inactivating enzyme, namely inactivating enzyme by adopting constant-temperature water bath at the temperature of 85-90 ℃ for 10-30min to obtain a mixed solution C, performing a centrifugal analysis process on the mixed solution C by utilizing centrifugal equipment, and then performing a mixing and stirring process to obtain the high-power milk-flavor enzymatic hydrolysis butter mixture.
In addition, the preferable salt-free butter is 60-80%, the cosubstrate is 15-20%, the lipase is 1-2.5%, the protease is 0.5-3%, the sodium alginate solid is 1-1.5%, and the CaCl2 solution is 0.5-1.5%.
In addition, the preferred 15-20% of the cosubstrate comprises at least two or more of 0.5-1.5% of flavor, 1.5-2% of lecithin and 10-15% of whey powder, wherein the flavor is maltol or ethyl maltol.
In addition, the preferred lipase is one or two or more of lipase a12, lipase Palatase20000L, lipase Novozym435, lipase LipaseG "Amano"50, lipoxygenase (LOX); the protease is one or two of protease AX and protease MSD.
In addition, the preferred enzymes in the co-immobilized enzyme mixture B are lipase A12, lipase G "Amano"50, and protease MSD.
Example two
A first aspect of the invention provides a high protein low fat liquid dairy product,
components and parts by mass
The second aspect of the invention provides a preparation method of a high-protein low-fat liquid dairy product, which comprises the following steps of 1, weighing a mixture of skimmed milk and butter, adding water, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in a water bath at 75-80 ℃ for 20 minutes, and cooling to 40 ℃ for later use; step 3, adding the nostoc particles, the citric acid, the konjac powder and the arabinogalactan into water, and stirring and mixing to obtain a high-protein low-fat liquid milk finished product, wherein the nostoc particles, the citric acid, the konjac powder and the arabinogalactan are sequentially weighed in the step 2; and 4, sterilizing the high-protein low-fat liquid milk finished product obtained in the step 3 at the temperature of 72-75 ℃ for 15-16 seconds or at the temperature of 80-85 ℃ for 10-15 seconds.
The third aspect of the invention provides a preparation method of 5-15% of salt-free butter in a high-protein low-fat liquid dairy product, which comprises the following steps of 1, weighing salt-free butter, adding water into an auxiliary substrate, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in water bath at 75 ℃ for 20 minutes, cooling to 35 ℃, and finally storing for later use at 34.5-37 ℃; and 3, stirring and mixing the lipase, the protease, the sodium alginate solid, the CaCl2 solution and water to obtain a co-immobilized enzyme mixed solution B, wherein the lipase: protease: water is 1-3:1-3, 0.1-0.5; step 4, carrying out enzymolysis pretreatment on the mixed liquor A and the mixed liquor B through enzymolysis equipment, and stirring in homogenizing equipment at the temperature of 35 ℃, the rotating speed of 1200r/min, the homogenizing stirring time of 1.5-2 hours and the pH value of 7.0; and 5, inactivating enzyme, namely inactivating enzyme by adopting constant-temperature water bath at the temperature of 85-90 ℃ for 10-30min to obtain a mixed solution C, performing a centrifugal analysis process on the mixed solution C by utilizing centrifugal equipment, and then performing a mixing and stirring process to obtain the high-power milk-flavor enzymatic hydrolysis butter mixture.
In addition, 80% of salt-free butter, 20% of cosubstrate, 2.5% of lipase, 3% of protease, 1.5% of sodium alginate solid and 1.5% of CaCl2 solution are preferred.
In addition, the preferred 15-20% of the cosubstrate comprises at least two or more of 1.5% of flavor, 2% of lecithin and 15% of whey powder, wherein the flavor is maltol or ethyl maltol.
In addition, the preferred lipase is one or two or more of lipase a12, lipase Palatase20000L, lipase Novozym435, lipase LipaseG "Amano"50, lipoxygenase (loxygenase, LOX); the protease is one or two of protease AX and protease MSD.
In addition, the preferred enzymes in the co-immobilized enzyme mixture B are lipase A12, lipase G "Amano"50, and protease MSD.
EXAMPLE III
A first aspect of the invention provides a high protein low fat liquid dairy product,
components and parts by mass
| Composition of | Mass portion of |
| Skimmed milk | 80% |
| Butter mixture | 13% |
| Nostoc sphaeroids kutz granules | 5% |
| Citric acid | 0.02% |
| Taro powder | 0.5% |
| Arabinogalactan | 1% |
| Water (W) |
The second aspect of the invention provides a preparation method of a high-protein low-fat liquid dairy product, which comprises the following steps of 1, weighing a mixture of skimmed milk and butter, adding water, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in water bath at 75-80 ℃ for 20 minutes, and cooling to 40 ℃ for later use; step 3, adding the nostoc particles, the citric acid, the konjac powder and the arabinogalactan into water, and stirring and mixing to obtain a high-protein low-fat liquid milk finished product, wherein the nostoc particles, the citric acid, the konjac powder and the arabinogalactan are sequentially weighed in the step 2; and 4, sterilizing the high-protein low-fat liquid milk finished product obtained in the step 3 at the temperature of 72-75 ℃ for 15-16 seconds or at the temperature of 80-85 ℃ for 10-15 seconds.
The third aspect of the invention provides a preparation method of 5-15% of salt-free butter in a high-protein low-fat liquid dairy product, which comprises the following steps of 1, weighing salt-free butter, adding water into an auxiliary substrate, stirring and mixing to obtain a mixed solution A; step 2, pretreating the mixed liquor A, sterilizing in water bath at 75 ℃ for 20 minutes, cooling to 35 ℃, and finally storing for later use at 34.5-37 ℃; and 3, stirring and mixing the lipase, the protease, the sodium alginate solid, the CaCl2 solution and water to obtain a co-immobilized enzyme mixed solution B, wherein the lipase: protease: water is 1-3:1-3, 0.1-0.5; step 4, carrying out enzymolysis pretreatment on the mixed liquor A and the mixed liquor B through enzymolysis equipment, and stirring in homogenizing equipment at the temperature of 35 ℃, the rotating speed of 1200r/min, the homogenizing stirring time of 1.5-2 hours and the pH value of 7.0; and 5, inactivating enzyme, namely inactivating enzyme by adopting constant-temperature water bath at the temperature of 85-90 ℃ for 10-30min to obtain a mixed solution C, performing a centrifugal analysis process on the mixed solution C by utilizing centrifugal equipment, and then performing a mixing and stirring process to obtain the high-power milk-flavor enzymatic hydrolysis butter mixture.
In addition, the preferable salt-free butter is 75%, the cosubstrate is 18%, the lipase is 1.5%, the protease is 2.5%, the sodium alginate solid is 1.2%, and the CaCl2 solution is 0.8-1.2%.
In addition, the preferred 15-20% of the cosubstrate comprises at least two or more of 0.5% of flavor, 1.5% of lecithin and 10% of whey powder, wherein the flavor is maltol or ethyl maltol.
In addition, the preferred lipase is one or two or more of lipase a12, lipase Palatase20000L, lipase Novozym435, lipase LipaseG "Amano"50, lipoxygenase (loxygenase, LOX); the protease is one or two of protease AX and protease MSD.
In addition, the preferred enzymes in the co-immobilized enzyme mixture B are lipase A12, lipase G "Amano"50, and protease MSD.
The high-protein low-fat liquid dairy product prepared in the embodiment of the invention has the advantages of strong milk taste (balanced aroma harmony), good taste and rich nutrition, is beneficial to popularization, and meets the edible standard of healthy dairy products.
It should be noted that, in this document, terms such as "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising a … …" does not exclude the presence of another identical element in a process, method, article, or apparatus that comprises the element.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (6)
1. A high-protein low-fat liquid dairy product, which is characterized in that: the milk beverage comprises, by mass, 70-80% of skim milk, 5-15% of a butter mixture, 3-5% of nostoc sphaeroides particles, 0.02-0.06% of citric acid, 0.3-0.6% of konjac refined powder, 1-5% of arabinogalactan and the balance water.
2. A high protein, low fat liquid dairy product according to claim 1 wherein: the preparation of the salt-free butter with the concentration of 5-15 percent comprises the following steps,
step 1, weighing salt-free butter and an auxiliary substrate, adding water, stirring and mixing to obtain a mixed solution A;
step 2, pretreating the mixed liquor A, sterilizing in water bath at 75 ℃ in a sterilizing process
Cooling for 20 minutes to 35 ℃, and finally storing for later use, wherein the storage temperature is 34.5-37 ℃;
and 3, stirring and mixing the lipase, the protease, the sodium alginate solid, the CaCl2 solution and water to obtain a co-immobilized enzyme mixed solution B, wherein the lipase: protease: water is 1-3:1-3, 0.1-0.5;
step 4, carrying out enzymolysis pretreatment on the mixed liquor A and the mixed liquor B through enzymolysis equipment, and carrying out enzymolysis pretreatment in homogenizing equipment
Stirring at 35 deg.C and 1200r/min for 1.5-2 hr, and adjusting pH to 7.0;
step 5, inactivating enzyme, namely inactivating enzyme by adopting a constant-temperature water bath at the temperature of 85-90 ℃ for 10-30min to obtain a mixed solution C, performing a centrifugal analysis process on the mixed solution C by utilizing centrifugal equipment, and then performing a mixing and stirring process to obtain a high-power milk-flavor enzymatic hydrolysis butter mixture;
wherein, the salt-free butter is 60-80%, the cosubstrate is 15-20%, the lipase is 1-2.5%, the protease is 0.5-3%, the sodium alginate solid is 1-1.5%, and the CaCl2 solution is 0.5-1.5%.
3. A high protein, low fat liquid dairy product according to claim 2 wherein: the auxiliary substrate 15-20% comprises at least two or more of spice 0.5-1.5%, lecithin 1.5-2%, and whey powder 10-15%, wherein the spice is maltol or ethyl maltol.
4. A high protein, low fat liquid dairy product according to claim 2 wherein: the lipase is one or two or more of lipase A12, lipase Palatase20000L, lipase Novozym435, lipase LipaseG 'Amano' 50 and Lipoxygenase (LOX); the protease is one or two of protease AX and protease MSD.
5. A high protein low fat liquid dairy product according to claim 4 wherein: the enzyme in the co-immobilized enzyme mixed solution B is lipase Lipase A12, lipase Lipase G 'Amano' 50, and the protease is protease MSD.
6. The method of claim 1, wherein the method comprises the steps of: comprises the following steps of (a) preparing a solution,
step 1, weighing a mixture of skimmed milk and butter, adding water, stirring and mixing to obtain a mixed solution A;
step 2, pretreating the mixed liquor A, sterilizing in a water bath at 75-80 ℃ for 20 minutes, and cooling to 40 ℃ for later use;
step 3, adding the nostoc particles, the citric acid, the konjac powder and the arabinogalactan into water, and stirring and mixing to obtain a high-protein low-fat liquid milk finished product, wherein the nostoc particles, the citric acid, the konjac powder and the arabinogalactan are sequentially weighed in the step 2;
and 4, sterilizing the high-protein low-fat liquid milk finished product obtained in the step 3 at the temperature of 72-75 ℃ for 15-16 seconds or at the temperature of 80-85 ℃ for 10-15 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211556251.9A CN115644247A (en) | 2022-12-06 | 2022-12-06 | High-protein low-fat liquid dairy product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211556251.9A CN115644247A (en) | 2022-12-06 | 2022-12-06 | High-protein low-fat liquid dairy product and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115644247A true CN115644247A (en) | 2023-01-31 |
Family
ID=85018086
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211556251.9A Pending CN115644247A (en) | 2022-12-06 | 2022-12-06 | High-protein low-fat liquid dairy product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115644247A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018036A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Naturally flavor-enhancing liquid dairy product and preparation method thereof |
| CN104957579A (en) * | 2015-06-01 | 2015-10-07 | 仲恺农业工程学院 | Preparation method of natural milk-flavored base material |
| CN106381313A (en) * | 2016-08-26 | 2017-02-08 | 仲恺农业工程学院 | Preparation method for milk flavor base stock |
| CN109953311A (en) * | 2019-03-14 | 2019-07-02 | 仲恺农业工程学院 | A kind of natural milk base preparation method for material of flavor and natural milk base-material |
| CN111771985A (en) * | 2020-07-15 | 2020-10-16 | 山西农业大学 | High-protein low-fat liquid dairy product and preparation method thereof |
-
2022
- 2022-12-06 CN CN202211556251.9A patent/CN115644247A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018036A (en) * | 2010-12-08 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Naturally flavor-enhancing liquid dairy product and preparation method thereof |
| CN104957579A (en) * | 2015-06-01 | 2015-10-07 | 仲恺农业工程学院 | Preparation method of natural milk-flavored base material |
| CN106381313A (en) * | 2016-08-26 | 2017-02-08 | 仲恺农业工程学院 | Preparation method for milk flavor base stock |
| CN109953311A (en) * | 2019-03-14 | 2019-07-02 | 仲恺农业工程学院 | A kind of natural milk base preparation method for material of flavor and natural milk base-material |
| CN111771985A (en) * | 2020-07-15 | 2020-10-16 | 山西农业大学 | High-protein low-fat liquid dairy product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sserunjogi et al. | A review paper: current knowledge of ghee and related products | |
| JPH09502103A (en) | Flavoring compositions and methods | |
| GB2202126A (en) | Low fat cream cheese-type product | |
| GB2041208A (en) | Imitation cream cheese product and method for making same | |
| US3962464A (en) | Process for preparing a butter-like dairy product | |
| CN102640797B (en) | Butter fat enzymolysis product and preparation method and application thereof | |
| CN107518371B (en) | Preparation method of roasted fragrant milk-flavor base material | |
| US4500549A (en) | Use of whey-derived products as cheese flavoring agents or enhancers | |
| JP2011500074A (en) | Methods for reducing the saturated fatty acid content of milk fat, the resulting products and their applications | |
| WO1999066805B1 (en) | Flavor enhancer | |
| US4133895A (en) | Preparation of blue cheese flavor | |
| US4826693A (en) | Manufacture of cheese flavor powder | |
| US4670267A (en) | Fermented-whey butter flavoring | |
| CN115843886A (en) | Preparation method of high-flavor-intensity enzymatic hydrolysis butter | |
| US4288459A (en) | Low fat imitation sour cream | |
| CN115644247A (en) | High-protein low-fat liquid dairy product and preparation method thereof | |
| CN107373595B (en) | Preparation method of low-cost roasted fragrant milk base material | |
| CN107334135B (en) | Preparation method of milk candy flavored milk flavor base material | |
| CA1154700A (en) | Aroma distillate and method for preparing same | |
| US2170417A (en) | Salad dressing | |
| CN111602723A (en) | Dried meat floss smearing type processed cheese and preparation method thereof | |
| EP0180441B1 (en) | Manufacture of cheese flavour powder | |
| US3716378A (en) | Preparation of foodstuffs containing a high content of emulsified fat | |
| CN109463708A (en) | A kind of milk flavour and preparation method thereof | |
| CN107080038A (en) | A kind of hard ice cream and preparation method thereof |
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 |