CN116649421A - Double-protein refrigerated animal and plant mixed cream and preparation method and application thereof - Google Patents
Double-protein refrigerated animal and plant mixed cream and preparation method and application thereof Download PDFInfo
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- CN116649421A CN116649421A CN202310553176.9A CN202310553176A CN116649421A CN 116649421 A CN116649421 A CN 116649421A CN 202310553176 A CN202310553176 A CN 202310553176A CN 116649421 A CN116649421 A CN 116649421A
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 16
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- 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 11
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- 238000004108 freeze drying Methods 0.000 claims description 3
- 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 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
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- 235000019864 coconut oil Nutrition 0.000 claims description 2
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- 239000008173 hydrogenated soybean oil Substances 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
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- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 11
- 238000004581 coalescence Methods 0.000 description 10
- 238000005187 foaming Methods 0.000 description 9
- 239000008367 deionised water Substances 0.000 description 8
- 229910021641 deionized water Inorganic materials 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
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- 238000010008 shearing Methods 0.000 description 6
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
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- 238000000265 homogenisation Methods 0.000 description 4
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- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
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- 239000008267 milk Substances 0.000 description 3
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- 238000000926 separation method Methods 0.000 description 3
- 241001391944 Commicarpus scandens Species 0.000 description 2
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- 235000002639 sodium chloride Nutrition 0.000 description 2
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000004781 supercooling Methods 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
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- 241000251511 Holothuroidea Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
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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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a double-protein refrigerated animal and plant mixed cream, and a preparation method and application thereof, wherein the double-protein refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 165-250 parts of anhydrous cream, 125-175 parts of hydrogenated vegetable oil, 10-25 parts of modified soybean protein, 10-25 parts of sodium caseinate, 3-6 parts of emulsifier, 0.1-0.2 part of stabilizer, 1.3-1.8 parts of inorganic salt and the balance of water, and adding 1000 parts of water. Dissolving protein, stabilizer and inorganic salt in water to form water phase, heating hydrogenated vegetable oil, adding into anhydrous butter together with emulsifier, completely dissolving to form oil phase, stirring water phase and oil phase, dispersing to obtain coarse emulsion, homogenizing, sterilizing, and cooling to obtain double-protein refrigerated animal and plant mixed butter. The double-protein refrigerated animal and plant mixed cream has the advantages of high emulsion stability, good whipping performance, good stability, nutrition, health, low cost and the like.
Description
Technical Field
The invention relates to the technical field of cream products, relates to animal and plant mixed cream, and in particular relates to double-protein refrigerated animal and plant mixed cream as well as a preparation method and application thereof.
Background
Animal and plant mixed cream is used as novel whipping cream, which not only has whipping performance and stability similar to those of the plant cream, but also has milk flavor and instant feel similar to those of the light cream. The biggest difference between the animal and plant mixed milk oil-in-water oil emulsion and the common emulsion is that: the animal and plant mixed oil-in-milk water-in-oil emulsion needs to be kept relatively stable in a static state, quickly destabilizes in the whipping process, and is partially coalesced to form a relatively stable foam structure.
In recent years, animal and plant mixed cream has rapidly developed on a market scale, and domestic commercial animal and plant mixed cream mainly adopts freezing storage and transportation (-18 ℃), and has the following two main roles: (1) Providing strong supercooling degree at 18 ℃ below zero to induce fat in the animal and plant mixed cream to crystallize to form tiny and uniform crystals, and providing necessary conditions for partial coalescence of the animal and plant mixed cream; (2) The grease and the water molecules are restrained, the occurrence of Brownian motion is reduced, the destabilization phenomena of partial coalescence, flocculation and the like of the emulsion are restrained, and the storage stability is improved. However, frozen animal and plant mixed cream currently mainly has the following problems: (1) The operability is poor, the product needs to be thawed for a long time before being used, and the product is easy to be thawed excessively; (2) Because of the use of frozen storage and transportation, the common sterilization mode is pasteurization, and when the cold chain has problems, the product is easy to be spoiled, so that potential safety hazards of food are brought to consumers, and economic losses are caused to production enterprises; (3) The temperature fluctuation in the storage and transportation process can cause repeated thawing and freezing of the product, and the fat crystal punctures the interface protein film, so that the product has the phenomena of agglomeration, oil-water separation and other quality degradation; (4) The energy consumption for storage and transport at-18 ℃ is high, resulting in relatively high costs and being not environmentally friendly. In view of the above problems, some manufacturers develop refrigerated whole cream, but there is basically no refrigerated animal and plant mixed cream in the market, and the main reason is that: (1) The freezing storage and transportation at the temperature of 18 ℃ below zero inhibit the movement among emulsion droplets, reduce the probability of emulsion instability, and if the freezing storage and transportation are adopted, the emulsion is easy to agglomerate into blocks, oil-water separation and other instability phenomena; (2) The frozen animal and plant mixed cream adopts pasteurization, the sterilization strength is low, the refrigerated animal and plant mixed cream needs to adopt ultrahigh temperature sterilization, the sterilization strength is obviously increased, the heat resistance of the emulsion is required to be improved, or unstable phenomena such as solidification, pipe sticking, oil precipitation and the like are easy to occur in the sterilization process, the heat resistance of the animal and plant mixed cream emulsion on the market at present is low, and an ultrahigh temperature sterilization mode is difficult to adopt. Therefore, improving the heat resistance of animal and plant mixed cream emulsion is one of the key technologies of the invention.
The protein used by the animal and plant mixed cream is mainly foreign high-quality sodium caseinate, and the sodium caseinate can keep relatively stable before the animal and plant mixed cream is whipped due to good emulsifying property, emulsifying stability, foamability and foam stability, and can be quickly destabilized in the whipping process, and is desorbed from an oil-water interface, so that partial coalescence of fat balls is promoted, and a relatively stable foam structure is formed. However, the annual global production rate of sodium caseinate is far lower than its demand and the price is continuously rising, resulting in high costs for the manufacturing enterprise. Therefore, finding a sodium caseinate substitute is an urgent problem for manufacturers to solve. The isolated soybean protein is a plant complete protein rich in 8 essential amino acids, the amino acid composition of the isolated soybean protein is similar to that of animal protein (casein), the isolated soybean protein is closest to that of human amino acid in gene structure, and the isolated soybean protein has certain functional characteristics of emulsifying property, foamability and the like, and meanwhile, the isolated soybean protein has wide sources and low cost, so that the isolated soybean protein has the potential of being applied to refrigerated animal and plant mixed cream. If the soybean protein isolate is directly compounded with sodium caseinate to prepare the refrigerated animal and plant mixed cream, the particle size of the emulsion is obviously increased, the apparent viscosity is improved, a large amount of fat aggregates are formed, and the quality of the refrigerated animal and plant mixed cream is reduced, so that proper modification of the soybean protein isolate is very important, and the technology is also one of the key technologies of the invention, wherein the soybean protein isolate is modified by using homogeneous combined enzymolysis treatment, so that the functional characteristics of the emulsion, foamability and the like are obviously improved, and the modified soybean protein and sodium caseinate are adsorbed on an oil-water interface together before stirring to form a layer of interfacial protein film with viscoelasticity, so that the interfacial elastic modulus is improved, the particle size of the emulsion is reduced, the apparent viscosity is reduced, the uniform dispersion of fat globules is promoted, and the emulsion stability is further improved; during the whipping process, the modified soy protein can be quickly desorbed from the oil-water interface, so that the occurrence of coalescence of the fat part is accelerated, and a stable foam structure is formed.
The modified soy protein is used for compounding sodium caseinate, and meanwhile, the sterilization mode is changed from pasteurization to ultra-high temperature sterilization, so that the problems of cold storage and storage conditions, heat resistance of emulsion, production and transportation cost and the like can be solved, but new problems are caused to the quality of products: the supercooling degree provided at 4 ℃ is insufficient, crystals formed by the double-protein refrigerated animal and plant mixed cream are coarse, the crystals continuously grow in the static storage process of the emulsion, and when the protruding distance of the protruding crystals is long enough, fat globule membranes can be pierced, the occurrence of instability phenomena such as partial coalescence and flocculation is aggravated, and the shelf life of the animal and plant mixed cream is shortened; whipping the formed foam structure, the encapsulated bubbles are easily penetrated by coarse crystals, and the occurrence of the water-out phenomenon of the foam structure is aggravated. The technology of the invention uses the interaction of the lipophilic emulsifier and the mixed oil and fat crystals, the competition resolving function and the interface interaction between the hydrophilic emulsifier and the protein, and combines the improvement of the technological conditions, thereby reducing the crystal size, inhibiting the occurrence of instability phenomena such as emulsion partial coalescence, flocculation and the like, improving the emulsion stability and simultaneously keeping good whipping performance and stability, which is the technical problem solved by the invention and the key technology of the application patent protection.
Disclosure of Invention
Aiming at the defects and shortcomings of the prior art, the primary purpose of the invention is to provide double-protein refrigerated animal and plant mixed cream.
Still another object of the present invention is to provide a method for preparing a double-protein refrigerated animal and plant mixed cream.
It is still another object of the present invention to provide the use of the above double protein refrigerated animal and plant mixed cream.
The invention aims at realizing the following technical scheme:
the double-protein refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 165-250 parts of anhydrous cream, 125-175 parts of hydrogenated vegetable oil, 10-25 parts of modified soybean protein, 10-25 parts of sodium caseinate, 3-6 parts of emulsifier, 0.1-0.2 part of stabilizer, 1.3-1.8 parts of inorganic salt and the balance of water, and adding 1000 parts of water.
Further, the modified soybean protein is obtained by subjecting soybean protein isolate to enzymolysis treatment.
Further, the enzymolysis treatment specifically comprises the following steps: dispersing the soybean protein isolate in water to obtain 3.0-6.0wt% soybean protein isolate dispersion, sequentially homogenizing and enzymolysis, inactivating enzyme, adjusting pH to neutral, cooling to room temperature, centrifuging, extracting enzymolysis supernatant, and freeze drying to obtain modified soybean protein.
Further, the protease used in the enzymolysis treatment is one of flavourzyme, papain, neutral protease and alkaline protease;
the enzymolysis treatment conditions are as follows: the addition amount of the protease is 0.30 to 0.70 weight percent of the soybean protein isolate dispersion liquid, the activity of the protease is 20 to 650kU/g, the pH is 7 to 8, the temperature is 50 to 55 ℃, and the enzymolysis time is 3 to 10 hours;
the centrifugation condition is 8000-10000 g for 10-20 min;
the homogenizing pressure is 300-500 bar, the homogenizing times are 1-3, and the enzyme deactivation treatment is heating in boiling water bath at 100 ℃ for 10-30 min.
Further, the emulsifier is two or more of lecithin, polyglycerol ester, span 60, span 80, sucrose ester S1170, sucrose ester S1570 and tween 60.
Further, the emulsifier is a mixture composed of lecithin, polyglycerol ester, sucrose ester S1170 and tween 60 according to the weight ratio of 1.0-1.7:0.2-1.0:0.1-0.3:2.3-3.0;
the hydrogenated vegetable oil is one of hydrogenated palm kernel oil, hydrogenated coconut oil and hydrogenated soybean oil, and more preferably hydrogenated palm kernel oil;
the stabilizer is one of carrageenan, guar gum, pectin, xanthan gum, microcrystalline cellulose and sodium alginate;
the inorganic salt is one or more than two of sodium chloride, sodium dihydrogen phosphate and sodium hexametaphosphate.
The preparation method of the double-protein refrigerated animal and plant mixed cream adopts the formula and the raw material composition, and comprises the following steps:
(1) Dissolving the modified soybean protein, sodium caseinate, a stabilizer and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated vegetable oil to 65-70 ℃, then adding the hydrogenated vegetable oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated vegetable oil and the emulsifier are completely dissolved to form an oil phase;
(3) Stirring and mixing the water phase obtained in the step (1) and the oil phase obtained in the step (2) uniformly, and dispersing to obtain coarse emulsion;
(4) And (3) sequentially homogenizing, sterilizing and cooling the crude emulsion obtained in the step (3) to obtain the double-protein refrigerated animal and plant mixed cream.
Further, the specific conditions in the step (3) are as follows: the stirring speed is 500-800 rpm, the stirring temperature is 65-70 ℃, and the stirring time is 20-60 min.
Further, the specific conditions in the step (4) are as follows: homogenizing at 150-300 bar, ultra-high temperature sterilizing at 135-145 deg.c for 3-5 s, and final cooling the emulsion to 2-6 deg.c.
The use of the above double protein refrigerated animal and plant mixed cream in baked products.
The preparation method of the invention and the obtained product have the following advantages and beneficial effects:
(1) The preparation method provided by the invention is simple, mild in condition and free from damaging the texture characteristics and sensory characteristics of the product, so that the double-protein refrigerated animal and plant mixed cream with controllable quality, safety, reliability, nutrition and health is prepared.
(2) The double-protein refrigerated animal and plant mixed cream has better emulsion stability, and the average grain diameter of the double-protein refrigerated animal and plant mixed cream basically has no obvious change after being kept stand for 3 months.
(3) The double-protein refrigerated animal and plant mixed cream has good whipping performance and stability, the whipping time is less than 4min, the whipping foaming rate is higher than 350%, the juice loss rate of the foam structure after being placed at 25 ℃ for 3 hours is almost 0, and the double-protein refrigerated animal and plant mixed cream has good stiffness and smooth and fine cross section.
Drawings
FIG. 1 shows crystal forms of the oils and fats mixed at 4℃corresponding to examples 1 to 3 and comparative examples 1 to 4.
FIG. 2 is a sectional view of a base stack of examples 1 to 3 and comparative examples 1 to 4.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but embodiments of the present invention are not limited thereto, and may be performed with reference to conventional techniques for process parameters that are not specifically noted.
Example 1
The double-protein refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 210 parts of anhydrous cream (purchased from New Zealand Heng Natural group), 140 parts of hydrogenated palm kernel oil (purchased from Dongguan Jia Jiliang oil Co., ltd.), 14 parts of modified soybean protein (commonly available), 10 parts of sodium caseinate (commonly available), 5.1 parts of emulsifying agent, 0.15 part of carrageenan (commonly available), 1.4 parts of inorganic salt (commonly available, sodium chloride, sodium dihydrogen phosphate and sodium hexametaphosphate), and the balance of water to 1000 parts; the emulsifier consisted of lecithin (from Cyperus biotechnology Co., ltd., guangzhou), polyglycerol ester (from Danish Pasteur Limited), sucrose ester S1170 (from Mitsubishi chemical Co., ltd., japan), tween 60 (from June biotechnology Co., ltd., guangzhou) mixed in a weight ratio of 1.4:0.75:0.25:2.7.
The preparation method of the modified soybean protein comprises the following steps:
dispersing soybean protein isolate in deionized water to obtain 3.5wt% soybean protein isolate dispersion, homogenizing at 400bar for 1 time, adding 0.5wt% (enzyme/substrate) flavourzyme (obtained from Pang Bo biological engineering Co., ltd., enzyme activity of 20 kU/g), performing enzymolysis at 50deg.C and pH7 for 5h, heating in boiling water bath at 100deg.C for 20min to deactivate enzyme, adjusting pH to neutrality, cooling to room temperature, centrifuging at 8500g for 10min, and freeze drying the obtained enzymolysis supernatant to obtain modified soybean protein.
The preparation method of the double-protein refrigerated animal and plant mixed cream comprises the following steps:
(1) Dissolving the modified soybean protein, sodium caseinate, carrageenan and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated palm kernel oil to 65-70 ℃, then adding the hydrogenated palm kernel oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated palm kernel oil and the emulsifier are completely dissolved to form an oil phase;
(3) Mixing the water phase obtained in the step (1) and the step (2) with the oil phase, stirring at a constant temperature of 65 ℃ for 30min at 650rpm, and dispersing to obtain coarse emulsion;
(4) Homogenizing the crude emulsion obtained in the step (3) under the homogenizing pressure of 250bar, sterilizing at 139 ℃ for 4s by ultra-high temperature, and finally rapidly cooling the emulsion to 4 ℃ to obtain the double-protein refrigerated animal and plant mixed cream.
Example 2
The double-protein refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 250 parts of anhydrous cream, 170 parts of hydrogenated palm kernel oil, 12 parts of modified soybean protein, 18 parts of sodium caseinate, 6 parts of emulsifier, 0.2 part of carrageenan, 1.6 parts of inorganic salt and the balance of water, and adding 1000 parts of water; the emulsifier is composed of lecithin, span 60 (purchased from Guangzhou to friend additive Co., ltd.), sucrose ester S1570 (purchased from Mitsubishi chemical Co., ltd.), and Tween 60 mixed according to a weight ratio of 1.7:1.0:0.3:3.0.
The preparation method of the modified soybean protein comprises the following steps:
dispersing soybean protein isolate in deionized water to obtain 6.0wt% soybean protein isolate dispersion, homogenizing at 450bar for 1 time, adding 0.3wt% (enzyme/substrate) alkaline protease (from Pang Bo biological engineering Co., ltd., enzyme activity of 200 kU/g), performing enzymolysis at 55deg.C and pH8 for 9 hr, heating in boiling water bath at 100deg.C for 10min for inactivating enzyme treatment, adjusting pH to neutrality, cooling to room temperature, centrifuging at 10000g for 15min, and lyophilizing the obtained enzymolysis supernatant to obtain modified soybean protein.
The preparation method of the double-protein refrigerated animal and plant mixed cream comprises the following steps:
(1) Dissolving the modified soybean protein, sodium caseinate, carrageenan and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated palm kernel oil to 65-70 ℃, then adding the hydrogenated palm kernel oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated palm kernel oil and the emulsifier are completely dissolved to form an oil phase;
(3) Mixing the water phase obtained in the step (1) and the step (2) with the oil phase, stirring at a constant temperature of 68 ℃ for 25min at 800rpm, and dispersing to obtain coarse emulsion;
(4) Homogenizing the crude emulsion obtained in the step (3), wherein the homogenizing pressure is 200bar, then sterilizing at the ultra-high temperature for 4s at 140 ℃, and finally rapidly cooling the emulsion to 3 ℃ to obtain the double-protein refrigerated animal and plant mixed cream.
Example 3
The double-protein refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 155 parts of anhydrous cream, 125 parts of hydrogenated palm kernel oil, 10 parts of modified soybean protein, 10 parts of sodium caseinate, 4.23 parts of emulsifier, 0.12 part of carrageenan, 1.3 parts of inorganic salt and the balance of water, and adding 1000 parts of water; the emulsifier is formed by mixing lecithin, polyglycerol ester, span 60, sucrose ester S1170 and tween 60 according to the weight ratio of 1.0:0.5:0.25:0.18:2.3.
The preparation method of the modified soybean protein comprises the following steps:
soy protein isolate was dispersed in deionized water to obtain a 5.0wt% soy protein isolate dispersion, then homogenized 1 time at 350bar, after homogenization, added with 0.7wt% (enzyme/substrate) alkaline protease (available from Pang Bo bioengineering limited, enzyme activity 200 kU/g), subjected to enzymatic hydrolysis at 55 c, pH8 for 3 hours, then heated in a boiling water bath at 100 c for 30 minutes to perform enzyme deactivation treatment, pH was adjusted to neutral and cooled to room temperature, and 9500g was centrifuged for 20 minutes, and the resulting enzymatic supernatant was freeze-dried to obtain a modified soy protein.
The preparation method of the double-protein refrigerated animal and plant mixed cream comprises the following steps:
(1) Dissolving the modified soybean protein, sodium caseinate, carrageenan and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated palm kernel oil to 65-70 ℃, then adding the hydrogenated palm kernel oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated palm kernel oil and the emulsifier are completely dissolved to form an oil phase;
(3) Mixing the water phase obtained in the step (1) and the step (2) with the oil phase, stirring at the constant temperature of 66 ℃ for 60min at 500rpm, and dispersing to obtain coarse emulsion;
(4) Homogenizing the crude emulsion obtained in the step (3) under the homogenizing pressure of 300bar, sterilizing at the ultra-high temperature at 138 ℃ for 4s, and finally rapidly cooling the emulsion to 4 ℃ to obtain the double-protein refrigerated animal and plant mixed cream.
Comparative example 1
The refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 230 parts of anhydrous cream, 150 parts of hydrogenated palm kernel oil, 25 parts of sodium caseinate, 5.4 parts of emulsifier, 0.18 part of carrageenan, 1.7 parts of inorganic salt and the balance of water, and adding 1000 parts of water; the emulsifier is formed by mixing lecithin, polyglycerol ester, sucrose ester S1170 and tween 60 according to the weight ratio of 1.5:0.9:0.25:2.75.
The preparation method of the refrigerated animal and plant mixed cream comprises the following steps:
(1) Dissolving the sodium caseinate, carrageenan and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated palm kernel oil to 65-70 ℃, then adding the hydrogenated palm kernel oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated palm kernel oil and the emulsifier are completely dissolved to form an oil phase;
(3) Mixing the water phase obtained in the step (1) and the step (2) with the oil phase, stirring at the constant temperature of 69 ℃ for 45min at 550rpm, and dispersing to obtain coarse emulsion;
(4) Homogenizing the crude emulsion obtained in the step (3) under the homogenizing pressure of 300bar, sterilizing at the ultra-high temperature at 135 ℃ for 5s, and finally rapidly cooling the emulsion to 6 ℃ to obtain the refrigerated animal and plant mixed cream.
Comparative example 2
The refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 192 parts of anhydrous cream, 128 parts of hydrogenated palm kernel oil, 23 parts of modified soybean protein, 4.6 parts of emulsifier, 0.14 part of carrageenan, 1.3 parts of inorganic salt and the balance of water, and adding 1000 parts of modified soybean protein; the emulsifier is formed by mixing lecithin, polyglycerol ester, sucrose ester S1170 and tween 60 according to the weight ratio of 1.25:0.8:0.15:2.4.
The preparation method of the modified soybean protein comprises the following steps:
soy protein isolate was dispersed in deionized water to obtain a 4.5wt% soy protein isolate dispersion, then homogenized at 400bar for 2 times, after homogenization, 0.6wt% (enzyme/substrate) papain (available from Pang Bo bioengineering limited, enzyme activity 650 kU/g) was added, and the mixture was subjected to enzymatic hydrolysis at 55 c at pH7 for 6 hours, then heated in a boiling water bath at 100 c for 25 minutes to perform enzyme deactivation treatment, the pH was adjusted to neutral and cooled to room temperature, 9000g was centrifuged for 15 minutes, and the resulting enzymatic supernatant was freeze-dried to obtain a modified soy protein.
The preparation method of the refrigerated animal and plant mixed cream comprises the following steps:
(1) Dissolving the modified soybean protein, carrageenan and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated palm kernel oil to 65-70 ℃, then adding the hydrogenated palm kernel oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated palm kernel oil and the emulsifier are completely dissolved to form an oil phase;
(3) Mixing the water phase obtained in the step (1) and the step (2) with the oil phase, stirring at the constant temperature of 70 ℃ for 45min at 600rpm, and dispersing to obtain coarse emulsion;
(4) Homogenizing the crude emulsion obtained in the step (3) under the homogenizing pressure of 250bar, sterilizing at 139 ℃ for 5s by ultra-high temperature, and finally rapidly cooling the emulsion to 2 ℃ to obtain the refrigerated animal and plant mixed cream.
Comparative example 3
The double-protein refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 140 parts of anhydrous cream, 210 parts of hydrogenated palm kernel oil, 20 parts of modified soybean protein, 5 parts of sodium caseinate, 5 parts of emulsifier, 0.25 part of carrageenan, 2.0 parts of inorganic salt and the balance of water, and adding 1000 parts of water; the emulsifier is formed by mixing lecithin, polyglycerol ester, span 80, sucrose ester S1170, sucrose ester S1570 and tween 60 according to the weight ratio of 2.0:0.8:0.2:0.1:0.1:1.8.
The preparation method of the modified soybean protein comprises the following steps:
dispersing soybean protein isolate in deionized water to obtain 2.0wt% soybean protein isolate dispersion, homogenizing at 300bar for 3 times, adding papain 0.2wt% (enzyme/substrate) after homogenizing, performing enzymolysis at 55deg.C and pH7 for 3 hr, performing enzyme deactivation treatment by heating in boiling water bath at 100deg.C for 10min, adjusting pH to neutrality, cooling to room temperature, centrifuging at 8000g for 20min, and lyophilizing the obtained enzymolysis supernatant to obtain modified soybean protein.
The preparation method of the double-protein refrigerated animal and plant mixed cream comprises the following steps:
(1) Dissolving the modified soybean protein, sodium caseinate, carrageenan and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated palm kernel oil to 65-70 ℃, then adding the hydrogenated palm kernel oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated palm kernel oil and the emulsifier are completely dissolved to form an oil phase;
(3) Mixing the water phase obtained in the step (1) and the step (2) with the oil phase, stirring at a constant temperature of 65 ℃ for 40min at 750rpm, and dispersing to obtain coarse emulsion;
(4) Homogenizing the crude emulsion obtained in the step (3) under the homogenizing pressure of 300bar, sterilizing at 139 ℃ for 4s by ultra-high temperature, and finally rapidly cooling the emulsion to 6 ℃ to obtain the double-protein refrigerated animal and plant mixed cream.
Comparative example 4
The double-protein refrigerated animal and plant mixed cream consists of the following raw materials in parts by weight: 210 parts of anhydrous cream, 140 parts of hydrogenated palm kernel oil, 10 parts of modified soybean protein, 14 parts of sodium caseinate, 5.1 parts of emulsifier, 0.17 part of carrageenan, 1.4 parts of inorganic salt and the balance of water, and adding 1000 parts of water; the emulsifier is prepared by mixing lecithin, span 80 (purchased from Guangzhou Zhou additive Co., ltd.), sucrose ester S1170, sucrose ester S1570 and tween 60 according to a weight ratio of 1.3:0.9:0.1:0.1:2.7.
The preparation method of the modified soybean protein comprises the following steps:
dispersing soybean protein isolate in deionized water to obtain 4.0wt% soybean protein isolate dispersion, homogenizing at 500bar for 1 time, adding 0.4wt% (enzyme/substrate) neutral protease (from Pang Bo biological engineering Co., ltd., enzyme activity of 200 kU/g), performing enzymolysis at 50deg.C and pH7 for 7h, heating in boiling water bath at 100deg.C for 15min for inactivating enzyme treatment, adjusting pH to neutrality, cooling to room temperature, centrifuging at 10000g for 10min, and lyophilizing the obtained enzymolysis supernatant to obtain modified soybean protein.
The preparation method of the double-protein refrigerated animal and plant mixed cream comprises the following steps:
(1) Dissolving the modified soybean protein, sodium caseinate, carrageenan and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated palm kernel oil to 65-70 ℃, then adding the hydrogenated palm kernel oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated palm kernel oil and the emulsifier are completely dissolved to form an oil phase;
(3) Mixing the water phase obtained in the step (1) and the step (2) with the oil phase, stirring at a constant temperature of 70 ℃ for 25min at 750rpm, and dispersing to obtain coarse emulsion;
(4) Homogenizing the crude emulsion obtained in the step (3), wherein the homogenizing pressure is 200bar, then sterilizing at the ultra-high temperature at 144 ℃ for 3s, and finally rapidly cooling the emulsion to 5 ℃ to obtain the double-protein refrigerated animal and plant mixed cream.
The modified soy proteins, sodium caseinate and untreated soy protein isolate obtained in examples 1 to 3 and comparative examples 2 to 4 were measured for their emulsifying properties and emulsion stability, foamability and foam stability as follows:
(1) Emulsifying property and emulsion stability: preparing a protein sample into a 1mg/mL (w/v) protein dispersion liquid, mixing the protein dispersion liquid with soybean oil 3:1 (v/v), shearing at a high speed at 10000r/min for 2min, sucking 200 mu L of emulsion respectively at 30min just after shearing and shearing, adding the emulsion into 10mL of 0.10% (w/v) SDS solution, fully mixing, measuring the absorbance at 500nm, and measuring the absorbance A just after shearing the emulsion 0 Absorbance A measured after 30min of emulsion standing 30 The emulsifying properties (Emulsifying ability index, EAI) and emulsion stability (Emulsion stability index, ESI) are calculated as follows:
wherein N represents a dilution factor (50); c represents the initial concentration of protein (0.001 g/mL);represents the oil phase volume fraction (0.25).
(2) Foamability and foam stability: weighing 0.30g of protein sample, placing in a high-foot beaker filled with 30mL of deionized water, stirring at room temperature for 2h (rotating speed 550 r/min), shearing at 10000r/min for 3 times at high speed, each time for 30s, then standing at room temperature for 0min and 30min respectively, and recording volume V after shearing 0 And V 30 . Foamability (Foaming ability index, FAI) and foam stability (Foaming stability index, FSI) are calculated as follows:
the crystal morphology, average particle diameter, whipping time, whipping foaming rate, juice loss rate, and base cut surface were measured for examples 1 to 3 and comparative examples 1 to 4 as follows:
(1) Crystal morphology: 2. Mu.L of the melted mixed oil was taken on a glass slide preheated at 65℃and a cover glass preheated at the same 65℃was covered on the surface of the oil droplets, and the glass slide was placed at-18℃or 4℃for isothermal crystallization, and the crystal morphology of the mixed oil was observed by a BX-41 polarized light microscope.
(2) Average particle diameter: the average particle size of the emulsion was measured with a Malvern Mastersizer2000 laser particle size analyzer. The dispersing agent is deionized water, and the refractive index of the dispersing agent is 1.330; the refractive index and absorptivity of the particles were 1.462 and 0.001, respectively, and the measurement results were analyzed using Mastersizer2000 software (5.6.0) at 2500 rpm.
(3) Whipping time (Whipping time): the emulsion is placed in a KM800 multifunctional speed-regulating stirrer (5 grade: 160 rpm) for whipping, and when tiny waves which are not easy to break are formed on the surface of the animal and plant mixed cream and the animal and plant mixed cream can be adhered to a stirring head, the whipping can be stopped.
(4) Whipping foam (over run): the air quantity wrapped by the animal and plant mixed cream under the optimal whipping time is the whipping foaming rate, and the whipping foaming rate is the ratio of the mass of emulsion before whipping to the mass of cream with the same volume after whipping.
(5) Juice run off (Serum loss): weighing 20g of animal and plant mixed cream in a funnel, placing the animal and plant mixed cream in an incubator at 25 ℃ for 3 hours, and collecting liquid dripped from the animal and plant mixed cream by using the beaker, wherein the juice loss rate is the ratio of the weight of the liquid dripped to the weight of the animal and plant mixed cream weighed before heat preservation.
(6) Stacking section view: and (3) piling and modeling the animal and plant mixed cream just whipped at 25 ℃, placing for 1h, chamfering by using a scraper, observing the roughness of a section, and photographing and recording.
Table 1 shows the emulsifying property and emulsifying stability, foamability and foam stability of the modified soy proteins, sodium caseinate and untreated isolated soy proteins obtained in examples 1 to 3 and comparative examples 2 to 4.
TABLE 1
Note that: the different superscript lower case letters in the same column indicate that the difference between the means is significant (p < 0.05).
As can be seen from table 1, the EAI and ESI of the untreated isolated soy protein were the lowest, and the emulsifying property and the emulsifying stability were significantly improved after the different homogenization combined enzymatic treatments, wherein the modified soy protein of example 2 was the most excellent in emulsifying property and emulsifying stability, which is probably due to the fact that the molecular internal structure of the modified soy protein after the homogenization combined enzymatic treatments was developed, and the solubility and oil holding property were improved, so that the modified soy protein was more easily adsorbed to the oil-water interface and the rearrangement and diffusion between protein molecules occurred, and the probability of the modified soy protein to bind with oil was increased. In addition, the EAI and ESI of sodium caseinate were significantly higher than modified soy proteins.
Untreated soy protein isolates, FAI and FSI, were the lowest and difficult to adsorb on the air-water interface, but after the homogeneous combined enzymatic treatment, both foamability and foam stability were significantly improved, with the modified soy protein of example 3 being the most preferred foamability and foam stability. The flexibility of the soybean protein after the homogenizing enzymolysis treatment is improved, the particle size is obviously reduced, the soybean protein is easier to adsorb and diffuse on an air-water interface, air bubbles of the animal and plant mixed cream are formed and stabilized, in addition, the hydrophobic groups of the modified soybean protein are exposed, the hydrophobicity of the modified soybean protein is obviously improved, a protein film formed on the interface has higher viscoelasticity, and the strength of a protein network structure and the foam stability of the animal and plant mixed cream are improved. In addition, the FAI and FSI of sodium caseinate are significantly higher than modified soy proteins.
As can be seen from fig. 1, the mixed oils and fats obtained in examples 1 to 3 and comparative examples 1 to 3 after the polyglycerides and span 60 were added have fine crystals and high compactness of network structure, and the possible reasons are: the high-melting-point lipophilic emulsifier can be used as a nucleation template to induce heterogeneous nucleation of the mixed grease and accelerate crystal growth. In contrast, in comparative example 4, after span 80 was added, the mixed oil had coarse crystals and a loose network structure, mainly because the low-melting lipophilic emulsifier was always present in a liquid form during crystallization, and could not be used as a nucleation template to accelerate the crystallization of the mixed oil. Therefore, by adding different types of lipophilic emulsifiers, the crystal size and network structure of the mixed grease can be specifically changed, and the quality of the animal and plant mixed cream is further affected.
Table 2 shows the average particle diameters of examples 1 to 3 and comparative examples 1 to 4.
TABLE 2
Note that: the different superscript lower case letters in the same column indicate that the difference between the means is significant (p < 0.05).
The different superscript capital letters on the same row represent significant differences between the means (p < 0.05).
The average particle size can effectively reflect the stability of the emulsion, and if the average particle size of the emulsion does not change significantly with the extension of the storage time, the emulsion stability is better. As is clear from Table 2, the emulsions of examples 1 to 3 showed no significant change in average particle diameter (p > 0.05) after 3 months of storage, indicating that the emulsions of examples 1 to 3 were high in storage stability and did not undergo emulsion destabilization such as emulsion separation, sedimentation, flocculation, and coalescence during the storage period. The average particle size of the emulsion of comparative example 1 was also not significantly changed after 3 months of storage, indicating that it had similar storage stability to the emulsions of examples 1 to 3, which is probably due to the following reasons: the modified soy protein has the functional characteristics of emulsibility, foamability and the like similar to those of sodium caseinate. After the modified soybean protein and the sodium caseinate are compounded, when the oil-water interface is adsorbed together, the strength of the formed mixed interface film is similar to that of the interface film formed by the sodium caseinate, and the interface elastic modulus of the two interface films is at a higher level, so that partial coalescence of fat globules can be inhibited, and the emulsion stability is improved.
Comparative examples 2 to 4, in which the average particle diameter was significantly increased (p < 0.05) at the time of storage for the 2 nd month; this may be: (1) The strength of the interfacial film formed by the modified soy protein on the oil-water interface is not as high as that of the interfacial film formed by sodium caseinate, and the interfacial elastic modulus is not high; (2) The mixed oil has coarse crystals and loose network structure, so that the prepared emulsion has long protruding distance of protruding crystals inside the fat globules, and the fat globule membrane is easy to be pierced, thereby causing emulsion instability phenomena such as emulsion precipitation, sedimentation, flocculation, coalescence and the like.
The results show that the animal and plant mixed cream can not effectively inhibit the occurrence of fat partial coalescence only by using the modified soybean protein, but the emulsion stability of the modified soybean protein and sodium caseinate compound applied to the animal and plant mixed cream is similar to that of the animal and plant mixed cream prepared from the sodium holothurian.
Table 3 shows the whipping times, whipping foaming rates and juice run-off rates of examples 1 to 3 and comparative examples 1 to 4.
TABLE 3 Table 3
Note that: the different superscript lower case letters in the same column indicate that the difference between the means is significant (p < 0.05).
As can be seen from Table 3, examples 1-3 have short whipping times, all less than 4 minutes; the whipping foaming rate is moderate and is higher than 350%; the juice loss rate is low, and the juice loss rate of the foam structure is almost 0 when the foam structure is placed for 3 hours at 25 ℃. This demonstrates that examples 1-3 have good whipping and foam stabilizing properties. Comparative example 1 whipping time was slightly longer than examples 1-3 (p < 0.05), whipping foaming rate, juice run-off rate were not significantly different from examples 1-3 (p > 0.05). The comparative example 2 has a shorter whipping time (p < 0.05) than examples 1 to 3, has no significant difference in whipping rate and juice loss rate (p > 0.05) from examples 1 to 3 and comparative example 1, and shows that the animal and plant mixed cream prepared from the modified soybean protein has superior whipping performance and foam stability performance compared with the animal and plant mixed cream prepared from sodium caseinate, and the comparative example 3 has no significant difference in whipping time and whipping rate (p > 0.05) from examples 1 to 3 and comparative example 1, but has a juice loss rate as high as 6.78%, and has a soft collapse and water-out phenomenon at normal temperature storage, which may be related to the oil and protein ratio. The whipping rate of comparative example 4 was up to 452%, but the whipping time was as long as 305s, and the juice loss rate was up to 16.29%, and severe slumping and water-out occurred at normal temperature storage.
As can be seen from FIG. 2, examples 1 to 3 all maintained good stiffness after 1 hour of storage at room temperature, and the cross section was smooth and fine, mainly because: the tiny crystals wrap bubbles with similar size in the whipping process, so that the smoothness and fineness of the animal and plant mixed cream are improved. Comparative examples 1 to 2 were close in stiffness and cross-sectional smoothness and fineness to examples 1 to 3. Comparative examples 3 to 4 were poor in stiffness, remarkable in the feeling of roughness in the cross section, and serious in bubble deformation, which was probably due to: on the one hand, when the content of the modified soy protein is too high, the formed mixed interface film has low strength and is easy to break, so that the occurrence of bubble polymerization phenomenon is further increased; on the other hand, in the storage process, bubbles wrapped by animal and plant mixed cream are easily pierced by coarse crystals, so that the bubbles are seriously deformed.
As can be seen from tables 1-3 and figures 1-2, the double-protein refrigerated animal and plant mixed cream has the advantages of easier whipping, higher safety, lower production and transportation cost, and similar emulsion stability, whipping performance and stability performance compared with frozen commercial animal and plant mixed cream products by optimizing the ratio of anhydrous cream, hydrogenated palm kernel oil, protein and emulsifying agent and optimizing the ratio and the types of the components in the invention.
The above examples are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principle of the present invention should be made in the equivalent manner, and the embodiments are included in the protection scope of the present invention.
Claims (10)
1. The double-protein refrigerated animal and plant mixed cream is characterized by comprising the following raw materials in parts by weight: 165-250 parts of anhydrous cream, 125-175 parts of hydrogenated vegetable oil, 10-25 parts of modified soybean protein, 10-25 parts of sodium caseinate, 3-6 parts of emulsifier, 0.1-0.2 part of stabilizer, 1.3-1.8 parts of inorganic salt and the balance of water, and adding 1000 parts of water.
2. The double-protein refrigerated animal and plant mixed cream according to claim 1, wherein the modified soy protein is obtained by subjecting soy protein isolate to enzymolysis.
3. The double-protein refrigerated animal and plant mixed cream according to claim 2, wherein the enzymolysis treatment comprises the following specific steps: dispersing the soybean protein isolate in water to obtain 3.0-6.0wt% soybean protein isolate dispersion, sequentially homogenizing and enzymolysis, inactivating enzyme, adjusting pH to neutral, cooling to room temperature, centrifuging, extracting enzymolysis supernatant, and freeze drying to obtain modified soybean protein.
4. A process for producing a modified soy protein of claim 3 wherein: the protease used in the enzymolysis treatment is one of flavourzyme, papain, neutral protease and alkaline protease;
the enzymolysis treatment conditions are as follows: the addition amount of the protease is 0.30 to 0.70 weight percent of the soybean protein isolate dispersion liquid, the activity of the protease is 20 to 650kU/g, the pH is 7 to 8, the temperature is 50 to 55 ℃, and the enzymolysis time is 3 to 10 hours;
the homogenizing pressure is 300-500 bar, the homogenizing times are 1-3, and the enzyme deactivation treatment is heating in boiling water bath at 100 ℃ for 10-30 min.
5. The double-protein chilled animal and plant mixed cream according to claim 1, wherein the emulsifier is two or more of lecithin, polyglycerol ester, span 60, span 80, sucrose ester S1170, sucrose ester S1570, tween 60.
6. A double-protein refrigerated animal and plant mixed cream according to claim 5, wherein,
the emulsifier is a mixture composed of lecithin, polyglycerol ester, sucrose ester S1170 and tween 60 according to the weight ratio of 1.0-1.7:0.2-1.0:0.1-0.3:2.3-3.0;
the hydrogenated vegetable oil is hydrogenated palm kernel oil, hydrogenated coconut oil and hydrogenated soybean oil;
the stabilizer is one of carrageenan, guar gum, pectin, xanthan gum, microcrystalline cellulose and sodium alginate.
7. The method for preparing double-protein refrigerated animal and plant mixed cream according to any one of claims 1 to 6, characterized by adopting the formula and the raw material composition, comprising the following steps:
(1) Dissolving the modified soybean protein, sodium caseinate, a stabilizer and inorganic salt in water at 55-70 ℃ and fully and uniformly mixing to form a water phase;
(2) Heating the hydrogenated vegetable oil to 65-70 ℃, then adding the hydrogenated vegetable oil and the emulsifier into the anhydrous cream together, and stirring until the hydrogenated vegetable oil and the emulsifier are completely dissolved to form an oil phase;
(3) Stirring and mixing the water phase obtained in the step (1) and the oil phase obtained in the step (2) uniformly, and dispersing to obtain coarse emulsion;
(4) And (3) sequentially homogenizing, sterilizing and cooling the crude emulsion obtained in the step (3) to obtain the double-protein refrigerated animal and plant mixed cream.
8. The method according to claim 7, wherein the specific conditions in the step (3) are: the stirring speed is 500-800 rpm, the stirring temperature is 65-70 ℃, and the stirring time is 20-60 min.
9. The method according to claim 7, wherein the specific conditions in the step (4) are: homogenizing at 150-300 bar, ultra-high temperature sterilizing at 135-145 deg.c for 3-5 s, and final cooling the emulsion to 2-6 deg.c.
10. Use of a double protein refrigerated animal and plant hybrid cream according to any one of claims 1 to 6 in a baked product.
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