CN115812796A - Preparation method of aerated whey beverage and aerated whey beverage - Google Patents
Preparation method of aerated whey beverage and aerated whey beverage Download PDFInfo
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- CN115812796A CN115812796A CN202211259458.XA CN202211259458A CN115812796A CN 115812796 A CN115812796 A CN 115812796A CN 202211259458 A CN202211259458 A CN 202211259458A CN 115812796 A CN115812796 A CN 115812796A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Dairy Products (AREA)
Abstract
The application discloses a preparation method of an aerated whey beverage and the aerated whey beverage, wherein the preparation method of the aerated whey beverage comprises the steps of filtering and heating the removed whey for producing curd, adding auxiliary materials, uniformly stirring, and then matching with the steps of cooling, acid regulation, homogenization, cooling, aeration, filling, sterilization and the like in the later period to finally prepare the novel aerated whey beverage. Meanwhile, the whey protein amino acid has reasonable proportion, is a complete protein, has rich active substances and is easy to digest and absorb by human bodies.
Description
Technical Field
The application relates to the technical field of food processing, in particular to an aerated whey beverage and a preparation method thereof.
Background
Whey, a by-product of cheese or casein production, contains 55% of the nutrients of cow milk, has complete amino acid composition of whey protein, is easy to be digested and absorbed by human body, and is called "high-quality protein".
At present, whey can be processed and utilized in a plurality of ways, can replace a thickening agent in yoghourt to prepare skim milk powder and whey protein powder, can be directly used or can be used as a concentrate for feed, but for consumers, cool and refreshing brought by the mouthfeel of whey is the mouthfeel which people have pursued all the time, and is particularly popular with consumers in hot summer or tired time.
Whether the aerated whey beverage can be researched and developed is a problem to be solved urgently by people, and the aerated whey beverage can meet the eating habits of consumers on the basis of keeping the original nutrition of cheese.
Disclosure of Invention
The present application mainly aims to provide a preparation method of an aerated whey beverage and an aerated whey beverage thereof, so as to solve the current problems.
In order to achieve the above object, the present application provides the following techniques:
the application provides a preparation method of an aerated whey beverage in a first aspect, which comprises the following preparation steps:
preparing whey and pretreating;
heating the pretreated whey, adding auxiliary materials, and uniformly stirring to obtain a first whey mixture;
cooling the first whey mixture, and adjusting acid to obtain a second whey mixture;
heating and homogenizing the second whey mixture to obtain a whey beverage initial product;
and cooling, aerating, filling and sterilizing the whey beverage initial product to obtain the aerated whey beverage.
As an alternative embodiment of the present application, optionally, the aerated whey beverage comprises the following components in parts by weight:
90.8-94.9 parts of whey;
an adjuvant comprising: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 part of pectin, 0.1-0.4 part of soybean polysaccharide, 0.03-0.12 part of citric acid, 0.05-0.2 part of lactic acid, 0.01-0.04 part of sodium cyclamate and 0.8-2.0 parts of carbon dioxide.
As an alternative embodiment of the present application, optionally the preparation of whey, comprises:
weighing raw milk, and performing pasteurization after the raw milk is qualified through inspection;
adding strain into sterilized raw milk to form curd;
the curd is cut and the whey drained from the production curd is retained for use.
As an alternative embodiment of the present application, optionally, the pretreatment of whey comprises:
preparing a filter screen, preferably a 200-mesh filter screen;
filtering the whey through the filter screen;
after filtration, the whey is cooled to 2-8 ℃ and is placed in a temporary storage tank for temporary storage for later use.
As an optional embodiment of the present application, optionally, the heating mode is: exchanging and heating the plate sheets; wherein:
the whey after pretreatment needs to be heated to 75 ℃;
the second whey mixture required heating to 65 ℃.
As an optional embodiment of the present application, optionally, the conditions for cooling and conditioning the first whey mixture are:
the cooling temperature is 25-30 ℃;
the acidity range of the acid is: pH3.95-4.15.
As an alternative embodiment of the present application, optionally, the conditions under which the second whey mixture is subjected to heating and homogenization treatment are:
the heating temperature is 65 ℃;
homogenizing under 18-20MPa.
In a second aspect, the present application provides an aerated whey beverage prepared by the method for preparing an aerated whey beverage according to the first aspect.
As an alternative embodiment of the present application, optionally, the aerated whey beverage comprises the following components in parts by weight:
90.8-94.9 parts of whey;
an adjuvant comprising: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 part of pectin, 0.1-0.4 part of soybean polysaccharide, 0.03-0.12 part of citric acid, 0.05-0.2 part of lactic acid, 0.01-0.04 part of sodium cyclamate and 0.8-2.0 parts of carbon dioxide.
Compared with the prior art, this application can bring following technological effect:
1. the preparation method based on the application has the characteristics of simplicity, feasibility and convenience in operation, and the prepared whey beverage can be suitable for the dietary habits and taste requirements of consumers on the basis of keeping the original whey nutrition and activity, so that a novel aerated whey beverage is prepared. The method can greatly reduce the cost and the carbon emission and reduce the environmental pollution. Meanwhile, the whey protein amino acid has reasonable proportion, is a complete protein, has rich active substances and is easy to digest and absorb by human bodies.
2. The preparation method is simple and easy to operate, is convenient to operate, has the utilization rate of the discharged whey up to 100 percent, does not need to additionally add purified water in the preparation process of the whey beverage, enables cheese byproducts to be utilized at a high value, and has the characteristics of rich nutrient components and easy digestion and absorption by human bodies.
3. The prepared aerated whey beverage is clear in color and luster, rich in whey aroma, uniform in texture, moderate in sour and sweet taste and strong in brake taste, and is favored by evaluators.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this application, are included to provide a further understanding of the application and to enable other features, objects, and advantages of the application to be more apparent. The drawings and their description illustrate the embodiments of the invention and do not limit it. In the drawings:
FIG. 1 is a schematic flow diagram of a method of preparing an aerated whey beverage of the present invention;
figure 2 is a table of the components of the aerated whey beverage of the present invention.
Detailed Description
In order to make the technical solutions better understood by those skilled in the art, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are only partial embodiments of the present application, but not all embodiments. 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 application.
It should be noted that the terms "first," "second," and the like in the description and claims of this application and in the drawings described above are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It should be understood that the data so used may be interchanged under appropriate circumstances such that embodiments of the application described herein may be used. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
In addition, the term "plurality" shall mean two as well as more than two.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present application will be described in detail below with reference to the accompanying drawings in conjunction with embodiments.
In the preparation method and the components of the correspondingly prepared product, the specific addition type of the auxiliary materials, such as pectin, soybean polysaccharide, citric acid and the like, is only a preferred additive, and is allowed to be replaced by the same type of additive, such as carrageenan and the like, which is not described in detail in this embodiment.
As shown in fig. 1, the present application provides a method for preparing an aerated whey beverage, comprising the following steps:
s1, preparing whey and pretreating;
s2, heating the pretreated whey, adding auxiliary materials, and uniformly stirring to obtain a first whey mixture;
s3, cooling the first whey mixture, and adjusting acid to obtain a second whey mixture;
s4, heating and homogenizing the second whey mixture to obtain a whey beverage initial product;
and S5, cooling, aerating, filling and sterilizing the initial whey beverage product to obtain the aerated whey beverage.
As shown in fig. 2, a second aspect of the present application provides an aerated whey beverage prepared by the method for preparing an aerated whey beverage according to the first aspect. The aerated whey beverage comprises the following components in parts by weight:
90.8-94.9 parts of whey;
an adjuvant comprising: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 part of pectin, 0.1-0.4 part of soybean polysaccharide, 0.03-0.12 part of citric acid, 0.05-0.2 part of lactic acid, 0.01-0.04 part of sodium cyclamate and 0.8-2.0 parts of carbon dioxide.
The aerated whey beverage prepared by the present invention will be described in detail below with reference to example 1, comparative example 1 and comparative example 2.
Example 1
Preparing the following raw materials of the aerated whey beverage in parts by weight: 5363 portions of whey 93.205, 1.8 portions of erythritol, 3.1 portions of xylitol, 0.4 portion of pectin, 0.26 portion of soybean polysaccharide, 0.07 portion of citric acid, 0.1 portion of lactic acid, 0.025 portion of sodium cyclamate and 1.2 portions of carbon dioxide.
The preparation method comprises the following steps of:
1) The raw milk is qualified by detecting microorganism and physicochemical indexes, pasteurizing, adding strain to form curd, cutting, and reserving whey discharged from the produced curd for later use;
2) Filtering the whey by a 200-mesh filter screen, degassing, cooling to 2-8 ℃, storing in a temporary storage tank for later use, and finishing use within 48 h.
3) Heating whey to 75 ℃ through plate exchange, adding auxiliary materials, and stirring at a high speed in a high-speed shearing emulsifying machine for 20min at a rotating speed of 700 r/min.
4) Cooling the product to 25-30 deg.C by plate exchange, slowly adding acid during the acid adjustment process, rapidly stirring to prevent protein precipitation, adding citric acid and lactic acid, and adjusting pH to 3.95-4.15.
5) Heating the product to 65 ℃ through plate exchange, and homogenizing under the pressure of 18-20MPa.
6) Cooling and aerating the product to obtain CO 2 The aeration amount is 1 percent, and the materials are pressurized, filled and sterilized after aeration, and then are packaged by a packaging machine.
Comparative example 1
Preparing the following raw materials of the aerated whey beverage in parts by weight: 93.91 parts of whey, 1.6 parts of erythritol, 2.9 parts of xylitol, 0.3 part of pectin, 0.15 part of soybean polysaccharide, 0.1 part of citric acid, 0.12 part of lactic acid, 0.02 part of sodium cyclamate and 0.9 part of carbon dioxide.
The preparation method comprises the following steps of:
1) The raw milk is qualified by detecting microorganism and physicochemical indexes, pasteurizing, adding strain to form curd, cutting, and reserving whey discharged from the produced curd for later use;
2) Filtering the whey by a 200-mesh filter screen, degassing, cooling to 2-8 ℃, storing in a temporary storage tank for later use, and finishing use within 48 h.
3) Heating whey to 75 deg.C by plate exchange, adding adjuvants, and stirring at high speed in high-speed shearing emulsifying machine at rotation speed of 700r/min for 20min.
4) Cooling the product to 25-30 deg.C by plate exchange, slowly adding acid during the acid adjustment process, rapidly stirring to prevent protein precipitation, adding citric acid and lactic acid, and adjusting pH to 3.95-4.15.
5) Heating the product to 65 ℃ through plate exchange, and homogenizing under the pressure of 18-20MPa.
6) Cooling and aerating the product to obtain CO 2 The aeration amount is 1 percent, and the materials are pressurized, filled and sterilized after aeration, and then are packaged by a packaging machine.
Comparative example 2
Preparing the following raw materials of the aerated whey beverage in parts by weight: 92.25 parts of whey, 2 parts of erythritol, 3.2 parts of xylitol, 0.5 part of pectin, 0.34 part of soybean polysaccharide, 0.04 part of citric acid, 0.14 part of lactic acid, 0.03 part of sodium cyclamate and 1.5 parts of carbon dioxide.
The preparation method comprises the following steps of:
1) The raw milk is qualified by detecting microorganism and physicochemical indexes, pasteurizing, adding strain to form curd, cutting, and collecting whey discharged from the produced curd;
2) Filtering the whey by a 200-mesh filter screen, degassing, cooling to 2-8 ℃, storing in a temporary storage tank for later use, and finishing use within 48 h.
3) Heating whey to 75 deg.C by plate exchange, adding adjuvants, and stirring at high speed in high-speed shearing emulsifying machine at rotation speed of 700r/min for 20min.
4) Cooling the product to 25-30 deg.C by plate exchange, adjusting acid, slowly adding acid during the acid adjustment process, rapidly stirring to prevent protein precipitation, adding citric acid and lactic acid, and adjusting pH to 3.95-4.15.
5) Heating the product to 65 ℃ through plate exchange, and homogenizing under the pressure of 18-20MPa.
6) Cooling and aerating the product to obtain CO 2 The aeration amount is 1 percent, and the materials are pressurized, filled and sterilized after aeration, and then are packaged by a packaging machine.
The following evaluation criteria were used as the evaluation criteria for the sensory quality of whey beverages, as shown in table 1 below:
TABLE 1 evaluation criteria for sensory quality of whey beverages
By evaluating example 1, comparative example 1 and comparative example 2, the sensory score table as in the following table 2 was obtained:
table 2 sensory scores of whey beverages prepared in example 1 and comparative examples 1 and 2
As can be seen from the evaluation results in the table 2, the color and luster of the whey in the example 1 are clear, the whey fragrance is rich, the texture is uniform, the acidity and the sweetness are moderate, the brake taste is strong, and the evaluation results are well received by the evaluators; comparative example 1 is that the dosage of auxiliary materials is reduced in the ingredients, the finished product has heavier color, lighter whey fermentation fragrance, even texture of the emulsion, sour taste and normal refreshing degree; comparative example 2 is that the dosage of the auxiliary materials is increased in the ingredients, the color is heavier, the whey fermentation fragrance is stronger, a little clear liquid is arranged on the top of the emulsion, the taste is sweet, and the mouth feel is sticky and not refreshing. Therefore, proper amount of auxiliary materials has important influence on the sense and quality of the product.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (9)
1. The preparation method of the aerated whey beverage is characterized by comprising the following preparation steps:
preparing whey and pretreating;
heating the pretreated whey, adding auxiliary materials, and uniformly stirring to obtain a first whey mixture;
cooling the first whey mixture, and adjusting acid to obtain a second whey mixture;
heating and homogenizing the second whey mixture to obtain a whey beverage initial product;
and cooling, aerating, filling and sterilizing the whey beverage initial product to obtain the aerated whey beverage.
2. The method for preparing an aerated whey beverage according to claim 1, wherein the aerated whey beverage comprises the following components in parts by weight:
90.8-94.9 parts of whey;
an adjuvant comprising: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 part of pectin, 0.1-0.4 part of soybean polysaccharide, 0.03-0.12 part of citric acid, 0.05-0.2 part of lactic acid, 0.01-0.04 part of sodium cyclamate and 0.8-2.0 parts of carbon dioxide.
3. The method of preparing an aerated whey beverage according to claim 1, wherein the preparation of whey comprises:
weighing raw milk, and performing pasteurization after the raw milk is qualified through inspection;
adding strain into sterilized raw milk to form curd;
the curd is cut and the whey drained from the production curd is retained for use.
4. The method of preparing an aerated whey beverage according to claim 1 wherein the pretreatment of whey comprises:
preparing a filter screen, preferably a 200-mesh filter screen;
filtering the whey through the filter screen;
after filtering, the whey is cooled to 2-8 ℃, and is placed in a temporary storage tank for temporary storage for later use.
5. The method of preparing an aerated whey beverage according to claim 1 wherein the heating is by: exchanging and heating the plate sheets; wherein:
the whey after pretreatment needs to be heated to 75 ℃;
the second whey mixture required heating to 65 ℃.
6. The method for preparing an aerated whey beverage according to claim 1, wherein the conditions for cooling and conditioning the first whey mixture are:
the cooling temperature is 25-30 ℃;
the acidity range of the acid is as follows: pH3.95-4.15.
7. The method for preparing an aerated whey beverage according to claim 1, wherein the conditions for heating and homogenizing the second whey mixture are:
the heating temperature is 65 ℃;
homogenizing under 18-20MPa.
8. An aerated whey beverage produced by the method for producing an aerated whey beverage according to any one of claims 1 to 7.
9. The aerated whey beverage of claim 8, comprising the following components in parts by weight:
90.8-94.9 parts of whey;
an adjuvant comprising: 1.5-2.5 parts of erythritol, 2.5-3.5 parts of xylitol, 0.1-0.5 part of pectin, 0.1-0.4 part of soybean polysaccharide, 0.03-0.12 part of citric acid, 0.05-0.2 part of lactic acid, 0.01-0.04 part of sodium cyclamate and 0.8-2.0 parts of carbon dioxide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211259458.XA CN115812796A (en) | 2022-10-14 | 2022-10-14 | Preparation method of aerated whey beverage and aerated whey beverage |
Applications Claiming Priority (1)
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| RU2051590C1 (en) * | 1992-04-22 | 1996-01-10 | Андрей Георгиевич Храмцов | Method of preparing beverage from curd whey |
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| US20070148307A1 (en) * | 2004-10-07 | 2007-06-28 | Shawn Sherwood | Protein beverage and protein beverage concentrate and methods of making the same |
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