CN116172073B - Method for eliminating or weakening bean flavor in food and food - Google Patents
Method for eliminating or weakening bean flavor in food and food Download PDFInfo
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- CN116172073B CN116172073B CN202111430457.2A CN202111430457A CN116172073B CN 116172073 B CN116172073 B CN 116172073B CN 202111430457 A CN202111430457 A CN 202111430457A CN 116172073 B CN116172073 B CN 116172073B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- 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
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a method for eliminating or weakening bean flavor in food and the food. The method comprises the following steps: dissolving bean protein as food material in water to obtain feed liquid, and degassing the feed liquid. The invention further provides a food which is prepared by the method and comprises a liquid dairy product and milk powder. The invention can eliminate or weaken the bean flavor of the product while ensuring animal and plant double proteins by independently degassing the feed liquid containing the bean proteins and adopting the matching of the emulsifying agent and the grease.
Description
Technical Field
The invention discloses a method for eliminating or weakening bean flavor in food and the food, and belongs to the field of bean product processing.
Background
Proteins are the material basis for human organisms and lives, and are also indispensable nutrient elements for daily diets, however, proteins from different sources have different nutritional values and have advantages and disadvantages. The animal protein has the advantages that the essential amino acids of the human body are complete in variety, the quantity and the proportion are similar to those of the human body, the animal protein is easy to absorb and utilize after being taken in by the human body, but most of animal protein is derived from milk, meat and eggs, and excessive heat, cholesterol and saturated fat are easy to be taken in while the animal protein is taken in, so that obesity and various chronic diseases are caused. Most of the plant proteins are incomplete proteins, and can not better meet the human needs, but the plant proteins hardly have cholesterol and saturated fatty acids, so that the risks of obesity and chronic diseases can be effectively reduced. Therefore, the double-protein milk drink combining animal proteins and plant proteins can better meet the requirements of consumers on protein intake.
However, legume materials, particularly soybeans, tend to have undesirable flavors characterized by beany flavors and these off-flavors are difficult to remove by processing means, while, although the nutritional value of the dual protein milk is higher, some consumers who dislike legume foods consider the legume-characterized flavors as off-flavors.
There are many reports on double protein drinks prepared by using animal proteins and plant proteins mainly comprising cow milk, but the flavors of the products keep bean flavors including beany flavor or are flavored by using essence. The prior methods for removing bean flavor mainly including heating treatment, chemical treatment, microorganism method, peeling method and flavor masking method. The other methods except the flavor masking method can reduce beany flavor from the source by inhibiting the formation of related flavor substances in the preparation stage of the soybean protein, but the methods have relatively high cost on one hand and only have effective flavor generated in the processing process on the other hand, and have limited flavor effect on the soybean.
Disclosure of Invention
To solve the above technical problems, the present invention aims to provide a method for eliminating or weakening the flavor of beans in food, and a product prepared according to the present invention. The method can eliminate or reduce bean flavor of the product.
In order to achieve the above object, the present invention provides a method for eliminating or weakening the flavor of beans in food. The method comprises the following steps: dissolving bean protein as food material in water to obtain feed liquid, and degassing the feed liquid. In the present invention, the bean flavor means bean smell including beany smell.
According to a specific embodiment of the present invention, preferably, the method is to dissolve legume proteins alone as food raw materials in water to prepare a feed liquid, and to subject the feed liquid to a degassing treatment, that is, to subject legume proteins alone to a degassing treatment, rather than to subject all or most of the food raw materials including legume proteins to a degassing treatment together after mixing. The effect of degassing can be ensured by independently degassing the legume proteins (or the raw materials for providing the legume proteins) to effectively avoid the retention effect of oil phase lipophilic flavor substances of the legume proteins in a product system.
According to a specific embodiment of the invention, preferably, the degassing treatment is carried out at a temperature of 50-65℃and a pressure of-0.3 bar to-0.6 bar.
According to a specific embodiment of the present invention, preferably, the method further comprises a step of homogenizing the degassed feed liquid. More preferably, the homogenization treatment is carried out at a temperature of 50-65℃and a pressure of 180-230bar.
According to a specific embodiment of the present invention, preferably, the legume proteins include one or a combination of two or more of soy protein, pea protein, chickpea protein, and the like.
According to a specific embodiment of the present invention, preferably, the legume protein is added in an amount of 0.1-3% based on the total weight of the food raw material.
According to a specific embodiment of the present invention, preferably, the food material further contains an emulsifier.
According to a specific embodiment of the present invention, preferably, the emulsifier is added in an amount of 0.05 to 0.3% based on the total weight of the food raw material.
According to a specific embodiment of the present invention, preferably, the emulsifier includes one or a combination of two or more of a mono-, di-glycerin fatty acid ester, sucrose fatty acid ester, and the like.
According to a specific embodiment of the present invention, preferably, the raw material of the food product further contains fat.
According to a specific embodiment of the present invention, preferably, the content of the fat is 5% or less based on the total weight of the raw materials of the food. The emulsifier can exert efficacy by acting on fat (grease), the invention can properly increase the content of the fat to effectively enhance the effect of the emulsifier, and simultaneously, the dispersion and the increase of the fat can inhibit the volatilization of lipophilic flavor substances.
According to a specific embodiment of the present invention, preferably, the fat comprises one or a combination of two or more of cream, butter, anhydrous cream.
The fat is a key component for providing flavor for foods such as milk, and the bean protein and other raw materials of the foods are separated, so that the fat and the bean protein can be separated, the adverse influence of the fat on the degassing effect of the beans is avoided, and the degassing effect is improved. Meanwhile, due to separate treatment, more fat can be added into the food, so that the function of an emulsifier is better exerted, and the flavor of the food is improved.
The invention also provides a food which is prepared by the method.
According to a specific embodiment of the present invention, preferably, the food product comprises a liquid dairy product, a milk powder or the like.
According to a specific embodiment of the present invention, preferably, the food product is a liquid dairy product, more preferably, the liquid dairy product is a double protein liquid dairy product containing legume proteins and cow milk proteins.
According to a specific embodiment of the present invention, preferably, the raw material composition of the dual protein liquid dairy product comprises, based on the total weight of the raw materials: 0-99% of raw cow milk, 0-25% of milk powder, 0-5% of cow milk protein and 0.1-3% of bean protein. In the double-protein liquid dairy product, leguminous protein is an essential protein component, and raw milk, milk powder and cow milk protein can be added by selecting one or more of the above components, and the addition amount of the leguminous protein liquid dairy product can ensure that the total protein content of the double-protein liquid dairy product can meet the requirement.
According to a specific embodiment of the present invention, preferably, the total protein content of the dual protein liquid dairy product is between 2.0 and 6.0g/100ml.
According to a specific embodiment of the present invention, preferably, the milk powder includes one or a combination of two or more of whole milk powder, skim milk powder, buttermilk powder, and the like.
According to a specific embodiment of the present invention, preferably, the bovine milk protein includes one or a combination of two or more of casein powder, whey protein powder, concentrated milk protein powder, and the like.
According to a specific embodiment of the present invention, preferably, the legume proteins include one or a combination of two or more of soy protein, pea protein, chickpea protein, and the like.
According to a specific embodiment of the present invention, preferably, the raw material composition of the dual protein liquid dairy product further comprises, based on the total weight of the raw materials: 0.05 to 0.3 percent of emulsifying agent and 0 to 5 percent of grease (preferably 0.01 to 5 percent).
According to a specific embodiment of the present invention, preferably, the emulsifier includes one or a combination of two or more of a mono-, di-glycerin fatty acid ester, sucrose fatty acid ester, and the like.
According to a specific embodiment of the present invention, preferably, the fat includes one or a combination of two or more of cream, butter, anhydrous butter, and the like.
According to a specific embodiment of the present invention, preferably, the raw material composition of the dual protein liquid dairy product further comprises, based on the total weight of the raw materials: 0-3% (preferably 0.01% -3%) of sweetener, 0-0.4% (preferably 0.01-0.4%) of stabilizer.
According to a specific embodiment of the present invention, preferably, the sweetener comprises one or a combination of two or more of white sugar, soft sugar, cube sugar, brown sugar, honey, glucose, fructose-glucose syrup, corn syrup, aspartame, sucralose, erythritol, maltitol, xylitol, lactitol, lactulose, mannose, mannitol, mogroside, and the like.
According to a specific embodiment of the present invention, preferably, the stabilizer comprises one or a combination of two or more of gellan gum, microcrystalline cellulose, carrageenan, etc.
The invention provides a double-protein beverage capable of eliminating or weakening bean flavor and a preparation method thereof, wherein the double-protein beverage comprises the following raw materials: a combination of multiple raw milk, milk powder, milk protein, vegetable protein, sweetener, stabilizer, emulsifier, and oil; wherein, based on the total weight of the raw materials of the double-protein beverage:
The usage amount of raw milk is 0-99%;
The milk powder comprises one or more of whole milk powder, skimmed milk powder, buttermilk powder, etc., and the usage amount is 0-25%;
the cow milk protein comprises one or more of casein powder, whey protein powder, concentrated milk protein powder, etc., and the usage amount is 0-5%;
The vegetable protein (leguminous protein) comprises one or more of soybean protein, pea protein, chickpea protein, etc., and the dosage is 0.1-3%;
The sweetener comprises one or more of white sugar, soft sugar, cube sugar, brown sugar, mel, glucose, fructose-glucose syrup, corn syrup, aspartame, sucralose, erythritol, maltitol, xylitol, lactitol, lactulose, mannose, mannitol, and mogroside, and the dosage is 0-3%;
The stabilizer comprises one or more of gellan gum, microcrystalline cellulose, carrageenan, etc., and the usage amount is 0-0.4%;
the emulsifier comprises one or more of single, double glycerol fatty acid ester, sucrose fatty acid ester, etc., and the usage amount is 0.05-0.3%;
the oil comprises one or more of cream, butter, anhydrous butter, etc., and the dosage is 0-5%;
the balance being water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 1% -20% of the total amount of the product to 50-65 ℃, adding leguminous protein, stirring and hydrating;
(2) Degassing (50-65 ℃ and-0.3 bar to-0.6 bar), homogenizing (50-65 ℃ and 180-230 bar) or non-homogenizing the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) And (3) batching: and (3) carrying out a or B treatment on the raw materials according to whether cow milk is used or not to obtain a feed liquid B:
a: removing impurities in raw milk by using a separation technology, carrying out or not carrying out degassing and degreasing treatment, preheating the milk to 50-65 ℃, adding other raw materials except bean proteins, and stirring and hydrating;
b: preheating pure water accounting for 20-90% of the total product to 50-65 ℃, adding other raw materials except bean protein, stirring, hydrating and fixing the volume;
(4) Mixing the materials A, B, stirring uniformly, fixing volume, adjusting temperature to 50-65deg.C, homogenizing (50-65deg.C, 180-230 bar) to obtain material liquid C;
(5) Sterilizing the feed liquid C at high temperature (120-139 ℃ for 2-15 s);
(6) Cooling the product to 2-20deg.C after sterilization, and packaging.
The invention applies the degassing treatment to the feed liquid containing the bean protein, and independently carries out the degassing treatment on the bean protein under the action of heating and negative pressure, so that the volatile flavor substances in the feed liquid are removed along with the gas in the feed liquid, and the content of the flavor substances related to the bean flavor in the feed liquid is reduced. The method for independently melting and independently degassing the bean protein in the water effectively avoids the dissolution and retention of cow milk fat on bean flavor related flavor substances, so that the degassing process is easier and more effective when removing the flavor substances, and simultaneously, the loss of milk characteristic flavor substances caused by degassing in milk is also avoided.
The preferred scheme of the invention adopts the addition of the emulsifier in the system, thereby being capable of reducing the surface tension of the system, promoting the dispersion of the milk fat in the system and enabling the flavor of the milk fat to be easier to be dispersed; meanwhile, the dispersion of the fat globules has a similar wrapping effect on proteins, lipophilic bean flavor substances are more easily dissolved in the fats, are more difficult to volatilize to cause perception during tasting, thereby inhibiting the volatilization of protein-derived flavor substances and realizing an elimination or weakening effect on bean flavors carried by the bean proteins in sense.
The invention can add proper amount of grease into the system, and can lead the emulsifier to be used as a surfactant to form oil-in-water emulsion with more fat, thereby more fully playing a role. In addition, the addition of fat raw materials derived from cow milk such as cream, butter, anhydrous butter and the like can enhance the milk flavor of the product and enhance the masking effect of the emulsifier on the bean flavor.
The invention adopts the method of firstly separating the bean protein raw materials into materials, carrying out degassing treatment, then mixing the materials with cow milk, and adding the emulsifying agent and the grease, thereby effectively avoiding the weakening effect of the grease on the degassing effect and playing the shielding effect of the emulsifying agent on the bean flavor to the greatest extent.
The invention optimizes the process by combining, adopts a method of singly melting and singly degassing the bean protein, can further combine an emulsifying agent and grease at the same time, controls the total protein content of the product, can achieve better effect of eliminating or weakening bean flavor in food (especially double-protein liquid dairy products) by the synergistic effect of the three, and can improve the fragrance of milk.
Detailed Description
The technical solution of the present invention will be described in detail below for a clearer understanding of technical features, objects and advantageous effects of the present invention, but should not be construed as limiting the scope of the present invention.
Example 1
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 14 parts of soybean protein powder, 0.25 part of gellan gum, 0.5 part of mono-diglycerol fatty acid ester, 0.4 part of sucrose fatty acid ester and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 65 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (65 ℃ and minus 0.6 bar) and homogenizing (65 ℃ and 180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Removing impurities in raw milk by utilizing a separation technology, preheating raw milk to 55 ℃, adding other raw materials except soybean protein powder, and stirring and hydrating to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 65 ℃, and homogenizing (65 ℃ and 180 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 2
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 10 parts of soybean protein powder, 0.25 part of gellan gum, 0.5 part of mono-and diglyceride fatty acid ester, 20 parts of cream and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 5% of the total product to 60 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing the feed liquid obtained in the step (1) (60 ℃ and-0.6 bar) to obtain feed liquid A;
(3) Removing impurities in raw milk by utilizing a separation technology, preheating raw milk to 60 ℃, adding other raw materials except soybean protein powder, and stirring and hydrating to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 55 ℃, and homogenizing (55 ℃,180 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (135 ℃ for 2 s);
(6) And cooling the product to 2 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 3
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
110 parts of whole milk powder, 11 parts of whey protein powder, 15 parts of soybean protein powder, 0.25 part of gellan gum, 0.4 part of sucrose fatty acid ester, 10 parts of anhydrous oil and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 8% of the total product to 60 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (60 ℃ and minus 0.6 bar) and homogenizing (60 ℃ and 180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Preheating pure water accounting for 60% of the total product to 65 ℃, adding other raw materials except soybean protein powder, stirring, hydrating and fixing the volume to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 60 ℃, and homogenizing (60 ℃,180 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 10 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 4
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
100 parts of skim milk powder, 3 parts of casein powder, 11 parts of whey protein powder, 6 parts of soybean protein powder, 0.25 part of gellan gum, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester, 30 parts of anhydrous oil and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 55 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (55 ℃, -0.3 bar) and homogenizing (55 ℃,180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Preheating pure water accounting for 70% of the total product to 65 ℃, adding the rest raw materials except the soybean protein powder, stirring, hydrating and fixing the volume to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 55 ℃, and homogenizing (55 ℃,180 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 5
The embodiment provides a preparation method of a double-protein beverage, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage is contained):
100 parts of skim milk powder, 3 parts of casein powder, 11 parts of whey protein powder, 6 parts of soybean protein powder, 0.25 part of gellan gum, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester, 10 parts of anhydrous oil and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 55 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (55 ℃, -0.3 bar) and homogenizing (55 ℃,180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Preheating pure water accounting for 70% of the total product to 65 ℃, adding the rest raw materials except the soybean protein powder, stirring, hydrating and fixing the volume to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 55 ℃, and homogenizing (55 ℃,180 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 6
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 10 parts of soybean protein powder, 2 parts of microcrystalline cellulose, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester, 5 parts of anhydrous cream and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 60 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (60 ℃ and minus 0.6 bar) and homogenizing (60 ℃ and 180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Removing impurities in raw milk by utilizing a separation technology, preheating raw milk to 60 ℃, adding other raw materials except soybean protein powder, and stirring and hydrating to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, stirring uniformly, then fixing the volume, regulating the temperature to 60 ℃, and homogenizing (60 ℃,200 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (135 ℃ for 2 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 7
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 10 parts of soybean protein powder, 2 parts of microcrystalline cellulose, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester, 20 parts of anhydrous cream and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 60 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (60 ℃ and minus 0.6 bar) and homogenizing (60 ℃ and 180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Removing impurities in raw milk by utilizing a separation technology, preheating raw milk to 60 ℃, adding other raw materials except soybean protein powder, and stirring and hydrating to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, stirring uniformly, then fixing the volume, regulating the temperature to 60 ℃, and homogenizing (60 ℃,200 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (135 ℃ for 2 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 8
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
110 parts of whole milk powder, 10 parts of whey protein powder, 12 parts of pea protein powder, 10 parts of white granulated sugar, 2 parts of microcrystalline cellulose, 0.8 part of mono-diglycerol fatty acid ester, 1 part of sucrose fatty acid ester and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 5% of the total product to 65 ℃, adding pea protein powder, stirring and hydrating;
(2) Degassing (65 ℃ and minus 0.3 bar) and homogenizing (65 ℃ and 180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Preheating pure water accounting for 60% of the total product to 60 ℃, adding the rest raw materials except pea protein powder, stirring, hydrating and fixing the volume to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, stirring uniformly, then fixing the volume, regulating the temperature to 55 ℃, and homogenizing (55 ℃,230 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 10 ℃ after sterilization, and filling to obtain the double-protein beverage.
Example 9
The embodiment provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
850 parts of raw milk, 6 parts of whey protein powder, 8 parts of pea protein powder, 10 parts of white granulated sugar, 2 parts of microcrystalline cellulose, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 55 ℃, adding pea protein powder, stirring and hydrating;
(2) Degassing (55 ℃, -0.6 bar) and homogenizing (55 ℃,190 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Removing impurities in raw milk by utilizing a separation technology, preheating raw milk to 55 ℃, adding other raw materials except pea protein powder, and stirring and hydrating to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 55 ℃, and homogenizing (55 ℃,200 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Comparative example 1
The comparative example provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw cow milk, 11 parts of whey protein powder, 12 parts of soybean protein powder, 0.25 part of gellan gum and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 65 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (65 ℃ and minus 0.6 bar) and homogenizing (65 ℃ and 180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Removing impurities in raw milk by utilizing a separation technology, preheating raw milk to 55 ℃, adding other raw materials except soybean protein powder, and stirring and hydrating to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 65 ℃, and homogenizing (65 ℃ and 180 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Comparative example 2
The comparative example provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
100 parts of skim milk powder, 3 parts of casein powder, 11 parts of whey protein powder, 6 parts of soybean protein powder, 0.25 part of gellan gum, 2 parts of mono-diglycerol fatty acid ester, 2 parts of sucrose fatty acid ester and the balance of water.
The preparation method comprises the following specific steps:
(1) Preheating pure water accounting for 10% of the total product to 55 ℃, adding soybean protein powder, stirring and hydrating;
(2) Degassing (55 ℃, -0.3 bar) and homogenizing (55 ℃,180 bar) the feed liquid obtained in the step (1) to obtain feed liquid A;
(3) Preheating pure water accounting for 70% of the total product to 65 ℃, adding the rest raw materials except the soybean protein powder, stirring, hydrating and fixing the volume to obtain a feed liquid B;
(4) Mixing the feed liquid A, B, uniformly stirring, fixing the volume, regulating the temperature to 55 ℃, and homogenizing (55 ℃,180 bar) to obtain feed liquid C;
(5) Sterilizing the feed liquid C at high temperature (121 ℃ for 15 s);
(6) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Comparative example 3
The comparative example provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 14 parts of soybean protein powder, 0.25 part of gellan gum, 0.5 part of mono-diglycerol fatty acid ester, 0.4 part of sucrose fatty acid ester and the balance of water.
The preparation method comprises the following specific steps:
(1) Removing impurities in raw milk by using a separation technology, preheating the milk to 55 ℃, adding other raw materials, stirring and hydrating;
(2) Stirring the feed liquid uniformly, then fixing the volume, regulating the temperature to 65 ℃, and homogenizing (65 ℃ and 180 bar);
(3) Sterilizing at high temperature (121deg.C, 15 s) after homogenizing;
(4) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Comparative example 4
The comparative example provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 10 parts of soybean protein powder, 2 parts of microcrystalline cellulose, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester, 20 parts of anhydrous cream and the balance of water.
The preparation method comprises the following specific steps:
(1) Removing impurities in raw milk by using a separation technology, preheating the milk to 55 ℃, adding other raw materials, stirring and hydrating;
(2) Stirring the feed liquid uniformly, then fixing the volume, regulating the temperature to 65 ℃, and homogenizing (65 ℃ and 180 bar);
(3) Sterilizing at high temperature (121deg.C, 15 s) after homogenizing;
(4) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Comparative example 5
The comparative example provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 10 parts of soybean protein powder, 2 parts of microcrystalline cellulose, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester, 20 parts of anhydrous cream and the balance of water.
The preparation method comprises the following specific steps:
(1) Removing impurities in raw milk by using a separation technology, preheating the milk to 55 ℃, adding other raw materials, stirring and hydrating;
(2) Stirring the feed liquid uniformly, then fixing the volume, regulating the temperature to 65 ℃, degassing (55 ℃, -0.6 bar), and homogenizing (65 ℃,180 bar);
(3) Sterilizing at high temperature (121deg.C, 15 s) after homogenizing;
(4) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Comparative example 6
The comparative example provides a double-protein beverage and a preparation method thereof, wherein the double-protein beverage comprises the following raw material components (each 1000 parts by weight of double-protein beverage comprises the following components:
800 parts of raw milk, 11 parts of whey protein powder, 10 parts of soybean protein powder, 2 parts of microcrystalline cellulose, 1 part of mono-diglycerol fatty acid ester, 0.8 part of sucrose fatty acid ester and the balance of water.
The preparation method comprises the following specific steps:
(1) Removing impurities in raw milk by using a separation technology, preheating raw milk to 55 ℃, adding other raw materials, stirring, and hydrating;
(2) Stirring the feed liquid uniformly, then fixing the volume, regulating the temperature to 65 ℃, degassing (55 ℃, -0.6 bar), and homogenizing (65 ℃,180 bar);
(3) Sterilizing at high temperature (121deg.C, 15 s) after homogenizing;
(4) And cooling the product to 4 ℃ after sterilization, and filling to obtain the double-protein beverage.
Product experiment:
1. Taste testing:
The double-protein drinks of examples 1-9 and comparative examples 1-6 were used as test products, and 72 persons were selected for taste testing in an anonymous scoring manner, and were classified into 12 groups, each group having a different taste order, after having tasted one sample at intervals of 30s and after having been rinsed with purified water, the next sample was tasted, and the milk taste intensity (0-10 score), the bean taste intensity (0-10 score) and the overall preference (0-10 score) were used as taste test evaluation indexes. The test person tasted the following samples in sequence before tasting the samples, and determined the milk taste, bean taste scoring criteria:
Milk taste: water and commercially available pure milk were mixed uniformly in a ratio of 1:0, 1:4, 2:3, 3:2, 4:1, 0:1, respectively, as a standard for milk flavor of 0, 2,4, 6, 8, 10 minutes. The milk is commercial Li Chun milk with protein content of 3.2g/100mL.
Bean flavor: water and commercially available soymilk (Ili-plant selected soymilk, protein content 6.0g/100 mL) were mixed uniformly in a ratio of 1:0, 1:4, 2:3, 3:2, 4:1, 0:1 as the standard of soybean flavor 0, 2,4, 6, 8, 10 minutes.
2. Volatile flavour analysis:
The 4 flavor substances of hexanal, hexanol and 1-octen-3-ol and (E) -2-hexenal have great contribution to beany flavor, and are used as detection objects for detection and analysis, and the detection is carried out by adopting a headspace-solid phase microextraction-gas phase mass spectrometry combined method, and the quantification is carried out by an external standard method.
The taste test results are shown in table 1:
Table 1: taste test results
From the above experimental results, it can be seen that the overall preference of examples 1 to 9 is better than that of comparative examples 1 to 6, and that the degassing treatment of the legume protein-containing feed liquid, the use of the emulsifier and the oil can enhance the milk flavor of the product, reduce the legume flavor, and the combination use can have better effects. The soy intensity score of comparative example 1 without de-gassing, emulsifier, fat and oil was significantly higher than the other groups.
Example 1 and comparative example 3 were identical in formulation, but comparative example 3 was not degassed, such that comparative example 3 had a significantly higher soy intensity score than degassed example 1. In example 7, in which the legume protein material was separately homogenized and deaerated, and in comparative example 5, the milk taste intensity of example 7 was significantly higher than that of comparative example 5, and the bean taste intensity was significantly weaker, as compared with comparative example 5, indicating that deaeration in cow's milk did not only affect the effect of removing bean taste, but also caused the loss of milk taste.
Furthermore, the different amounts and combinations of emulsifier and fat have a major impact on the sensory evaluation results, with example 4 having the best effect of eliminating soy taste and example 7 having the best effect of enhancing milk flavor. It can be seen from examples 1-3 that the compound use of the mono-di-glycerin fatty acid ester and the sucrose fatty acid ester is better than the single use, and the effect is related to the use amount, and the use of the oil raw materials (cream, butter and anhydrous butter) can effectively improve the milk flavor of the product. It can be seen from examples 8-9 that the mono-, di-and diglycerides are more advantageous for improving the milk flavor, and the sucrose fatty acid esters are more advantageous for masking the bean flavor.
Table 2: analysis results of volatile flavor substances
| Content of characteristic substance [ mu ] g/kg | Hexanal | Hexanol | 1-Octen-3-ol | (E) -2-hexenal |
| Example 1 | 1.71 | 5.56 | 1.12 | 0.71 |
| Example 2 | 2.36 | 6.47 | 1.48 | 0.94 |
| Example 3 | 2.09 | 6.65 | 1.34 | 0.86 |
| Example 4 | 1.69 | 3.07 | 0.45 | 0.41 |
| Example 5 | 2.13 | 6.05 | 0.99 | 0.89 |
| Example 6 | 1.83 | 5.97 | 0.86 | 0.64 |
| Example 7 | 0.93 | 3.11 | 0.43 | 0.26 |
| Example 8 | 1.24 | 3.89 | 0.53 | 0.38 |
| Example 9 | 1.78 | 4.82 | 0.88 | 0.62 |
| Comparative example 1 | 3.62 | 10.39 | 1.97 | 1.11 |
| Comparative example 2 | 4.47 | 12.63 | 2.58 | 1.31 |
| Comparative example 3 | 4.33 | 12.61 | 2.53 | 1.25 |
| Comparative example 4 | 3.87 | 10.81 | 2.29 | 1.21 |
| Comparative example 5 | 2.79 | 8.68 | 1.93 | 1.03 |
| Comparative example 6 | 2.63 | 8.19 | 1.78 | 1.02 |
From table 2, it can be seen that the content of 4 flavors related to beany flavor of each sample, the degassing process as a whole and the use of emulsifiers and oils significantly reduced the volatilization of these substances, indicating that the invention effectively reduces the volatilization of these substances in the product by both removing volatile flavors and inhibiting the volatilization of flavors, thereby achieving a reduction in the beany flavor in the sense.
In examples 1-2, the addition of both the emulsifier and the fat effectively inhibited the volatilization of the four lipophilic flavours under the same process conditions as in comparative example 1. Examples 4 and 5 and comparative example 2, in which the same emulsifier formulation was used, the amount of four flavors associated with beany flavor was significantly less in example 4 than in example 5, and in comparative example 5, the amount of added emulsifier was higher, but the amount of four flavors associated with beany flavor was significantly higher in examples 4 and 5, indicating that the addition of the oil and fat materials enhanced the effect of the emulsifier.
In example 7 and comparative examples 4 to 6, the formulations are the same, but in comparative example 4, the direct conversion of the material is not carried out, in comparative example 5, the degassing treatment is carried out after the direct conversion of the material, in comparative example 6, the process is the same as that in comparative example 5, but no grease is added, the beany flavor-related flavor substance content of 4 groups of samples is in turn from large to small, in comparative example 4> to comparative example 5> to 6> to example 7, which means that the effect of separating the beany flavor substances into individual materials and carrying out the degassing treatment is better than that of the direct conversion of all materials, but in the case of degassing the direct conversion of all materials, the presence of fat can affect the degassing effect, so that the separation and the degassing treatment of the beany flavor substances can be exerted to the maximum extent.
Claims (28)
1. A method of eliminating or attenuating legume flavor in a food product, wherein the method comprises: dissolving leguminous protein serving as a food raw material in water to prepare a feed liquid, and degassing the feed liquid;
the food raw material also contains an emulsifier, wherein the addition amount of the emulsifier is 0.05-0.3% based on the total weight of the food raw material, and the emulsifier comprises one or more than two of single, double glycerol fatty acid esters and sucrose fatty acid esters;
The raw material of the food also contains grease, the content of the grease is below 5 percent based on the total weight of the raw material of the food, and the grease comprises one or more than two of cream, butter and anhydrous butter;
the food comprises a liquid dairy product and/or milk powder, wherein the liquid dairy product is a double-protein liquid dairy product containing legume proteins and cow milk proteins;
the milk powder is one or more of whole milk powder, skimmed milk powder and buttermilk powder.
2. The method according to claim 1, wherein the legume protein as a food material is dissolved in water alone to prepare a feed liquid, and the feed liquid is subjected to a degassing treatment.
3. The method of claim 1, wherein the degassing treatment is carried out at a temperature of 50-65 ℃ and a pressure of-0.3 bar to-0.6 bar.
4. The method of claim 1, further comprising the step of homogenizing the degassed feed solution.
5. The method according to claim 4, wherein the homogenizing treatment is carried out at a temperature of 50-65deg.C and a pressure of 180-230bar.
6. The method of any one of claims 1-5, wherein the legume protein comprises one or a combination of two or more of soy protein, pea protein, chickpea protein.
7. The method according to any one of claims 1 to 5, wherein the legume protein is added in an amount of 0.1 to 3% based on the total weight of the food material.
8. The method according to claim 6, wherein the legume protein is added in an amount of 0.1-3% based on the total weight of the food material.
9. A food product prepared by the method of any one of claims 1-8, comprising a liquid dairy product and/or a milk powder.
10. The food product of claim 9, wherein the food product is a liquid dairy product.
11. The food product according to claim 10, wherein the liquid dairy product is a double protein liquid dairy product comprising legume proteins and cow milk proteins.
12. The food product of claim 9, wherein the dual protein liquid dairy product has a raw material composition comprising, based on the total weight of raw materials: 0-99% of raw cow milk, 0-25% of milk powder, 0-5% of cow milk protein and 0.1-3% of bean protein.
13. The food product according to claim 12, wherein the total protein content of the dual protein liquid dairy product is 2.0-6.0g/100ml.
14. The food product of claim 12, wherein the milk powder comprises one or a combination of two or more of whole milk powder, skim milk powder, buttermilk powder.
15. The food product of claim 12, wherein the bovine milk protein comprises one or a combination of two or more of casein powder, whey protein powder, and concentrated milk protein powder.
16. The food product of claim 12, wherein the legume proteins comprise one or a combination of two or more of soy protein, pea protein, chickpea protein.
17. The food product of any one of claims 12-16, wherein the dual protein liquid dairy product further comprises, based on the total weight of the raw materials, a raw material composition that comprises: 0.05-0.3% of emulsifying agent and 0-5% of grease.
18. The food product of claim 17 wherein the fat content is 0.01-5%.
19. The food product of claim 17, wherein the emulsifier comprises one or a combination of two or more of a mono-, di-glycerol fatty acid ester, sucrose fatty acid ester.
20. The food product of claim 17, wherein the fat comprises one or a combination of two or more of cream, butter, anhydrous cream.
21. The food product of any one of claims 12-16, 18-20, wherein the dual protein liquid dairy product further comprises, based on the total weight of the ingredients: 0-3% of sweetener and 0-0.4% of stabilizer.
22. The food product of claim 21 wherein the sweetener is present in an amount of 0.01% -3% and the stabilizer is present in an amount of 0.01-0.4%.
23. The food product of claim 21, wherein the sweetener comprises one or more of white sugar, soft sugar, cube sugar, brown sugar, honey, glucose, fructose syrup, corn syrup, aspartame, sucralose, erythritol, maltitol, xylitol, lactitol, lactulose, mannose, mannitol, mogroside, or a combination of two or more thereof.
24. The food product of claim 21, wherein the stabilizing agent comprises one or a combination of two or more of gellan gum, microcrystalline cellulose, carrageenan.
25. The food product of claim 17, wherein the dual protein liquid dairy product further comprises, based on the total weight of the ingredients: 0-3% of sweetener and 0-0.4% of stabilizer.
26. The food product of claim 25, wherein the sweetener is present in an amount of 0.01% -3% and the stabilizer is present in an amount of 0.01-0.4%.
27. The food product of claim 25, wherein the sweetener comprises one or more of white sugar, soft sugar, cube sugar, brown sugar, honey, glucose, fructose syrup, corn syrup, aspartame, sucralose, erythritol, maltitol, xylitol, lactitol, lactulose, mannose, mannitol, mogroside, or a combination of two or more thereof.
28. The food product of claim 25, wherein the stabilizing agent comprises one or a combination of two or more of gellan gum, microcrystalline cellulose, carrageenan.
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