CN1911063A - 一种乳清蛋白为基质的脂肪替代品的制备方法 - Google Patents
一种乳清蛋白为基质的脂肪替代品的制备方法 Download PDFInfo
- Publication number
- CN1911063A CN1911063A CN 200610086266 CN200610086266A CN1911063A CN 1911063 A CN1911063 A CN 1911063A CN 200610086266 CN200610086266 CN 200610086266 CN 200610086266 A CN200610086266 A CN 200610086266A CN 1911063 A CN1911063 A CN 1911063A
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- Prior art keywords
- micronize
- fat substitute
- wpc
- protein
- fat
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013341 fat substitute Nutrition 0.000 title claims abstract description 29
- 239000003778 fat substitute Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title description 7
- 239000000758 substrate Substances 0.000 title 1
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- 239000011159 matrix material Substances 0.000 claims abstract description 6
- 239000011259 mixed solution Substances 0.000 claims abstract description 3
- 102000004407 Lactalbumin Human genes 0.000 claims description 15
- 108090000942 Lactalbumin Proteins 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 4
- 102000007544 Whey Proteins Human genes 0.000 abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 abstract description 7
- 235000021119 whey protein Nutrition 0.000 abstract description 3
- 239000000230 xanthan gum Substances 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract description 2
- 235000010493 xanthan gum Nutrition 0.000 abstract description 2
- 238000010008 shearing Methods 0.000 abstract 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- 235000011148 calcium chloride Nutrition 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 19
- 235000018102 proteins Nutrition 0.000 description 19
- 102000004169 proteins and genes Human genes 0.000 description 19
- 108090000623 proteins and genes Proteins 0.000 description 19
- 239000000499 gel Substances 0.000 description 18
- 238000009826 distribution Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 5
- 239000005862 Whey Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013351 cheese Nutrition 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 102000008192 Lactoglobulins Human genes 0.000 description 2
- 108010060630 Lactoglobulins Proteins 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000007863 gel particle Substances 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000003534 oscillatory effect Effects 0.000 description 2
- 238000000518 rheometry Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical compound O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- 108010023244 Lactoperoxidase Proteins 0.000 description 1
- 102000045576 Lactoperoxidases Human genes 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940057428 lactoperoxidase Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000012460 protein solution Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000352 supercritical drying Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Abstract
Description
处理时间(min) | 粒径分布范围 | 峰范围 | d(0.1) | d(0.5) | d(0.9) |
51015 | 1~7001~701.6~200 | 10~3010~305~10 | 7.326.233.3 | 20.6216.567.8 | 45.8233.8227.3 |
Claims (1)
Priority Applications (1)
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CNB2006100862668A CN100421568C (zh) | 2006-08-28 | 2006-08-28 | 一种乳清蛋白为基质的脂肪替代品的制备方法 |
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CNB2006100862668A CN100421568C (zh) | 2006-08-28 | 2006-08-28 | 一种乳清蛋白为基质的脂肪替代品的制备方法 |
Publications (2)
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CN1911063A true CN1911063A (zh) | 2007-02-14 |
CN100421568C CN100421568C (zh) | 2008-10-01 |
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Cited By (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012065606A (ja) * | 2010-09-24 | 2012-04-05 | Morinaga Milk Ind Co Ltd | ホエイ蛋白質組成物の製造方法 |
CN102307484B (zh) * | 2008-12-22 | 2013-07-31 | 马丁·布格尔 | 用于通过对配制物进行微凝胶化和/或微粒化来制造产品的方法和装置 |
CN104605031A (zh) * | 2014-11-13 | 2015-05-13 | 天津科技大学 | 一种复合型脂肪模拟物及其制备方法 |
CN105054077A (zh) * | 2015-08-31 | 2015-11-18 | 华东理工大学 | 一种基于减压蒸馏的玉米醇溶蛋白脂肪替代品及其制备和应用 |
CN105454437A (zh) * | 2014-08-19 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | 一种替代脂肪的组合物 |
CN108185027A (zh) * | 2017-11-28 | 2018-06-22 | 天津科技大学 | 一种低脂、低脂质消化率的人造奶油及其制备方法 |
CN108185022A (zh) * | 2017-11-28 | 2018-06-22 | 天津科技大学 | 一种高氧化稳定性的水包油型乳液及其制备方法 |
CN109645370A (zh) * | 2018-12-19 | 2019-04-19 | 江西农业大学 | 一种淡奶油专用脂肪替代品及其制备方法 |
CN113940407A (zh) * | 2020-07-17 | 2022-01-18 | 钟春燕 | 一种奶油替代物及其在食品中的应用 |
CN113973925A (zh) * | 2021-06-15 | 2022-01-28 | 内蒙古知科食品科技有限公司 | 一种脂肪替代物及其制备方法 |
CN114176214A (zh) * | 2021-12-17 | 2022-03-15 | 西华大学 | 一种以柠檬果胶为基质的脂肪替代品的制备 |
CN114401639A (zh) * | 2019-09-16 | 2022-04-26 | 雀巢产品有限公司 | 用钙强化的基于乳清的营养组合物 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0400714A3 (en) * | 1989-06-01 | 1991-07-10 | Unilever N.V. | Proteinaceous material |
ATE132702T1 (de) * | 1990-05-17 | 1996-01-15 | Nutrasweet Co | Proteinartiges material als ersatz für fett |
JPH04252144A (ja) * | 1991-01-25 | 1992-09-08 | Snow Brand Milk Prod Co Ltd | ホエー蛋白質溶液、それを用いたホエー蛋白質ゲル化物及び加工食品 |
US6261624B1 (en) * | 1999-07-14 | 2001-07-17 | North Carolina State University | Thermal and PH stable protein thickening agent and method of making the same |
CN1235498C (zh) * | 2004-03-01 | 2006-01-11 | 江南大学 | 一种籼米淀粉基质脂肪替代品的制备方法和应用 |
MY153295A (en) * | 2004-09-29 | 2015-01-29 | Nestec Sa | Nanoparticulated whey proteins |
-
2006
- 2006-08-28 CN CNB2006100862668A patent/CN100421568C/zh active Active
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102307484B (zh) * | 2008-12-22 | 2013-07-31 | 马丁·布格尔 | 用于通过对配制物进行微凝胶化和/或微粒化来制造产品的方法和装置 |
JP2012065606A (ja) * | 2010-09-24 | 2012-04-05 | Morinaga Milk Ind Co Ltd | ホエイ蛋白質組成物の製造方法 |
CN105454437A (zh) * | 2014-08-19 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | 一种替代脂肪的组合物 |
CN104605031B (zh) * | 2014-11-13 | 2018-02-02 | 天津科技大学 | 一种复合型脂肪模拟物及其制备方法 |
CN104605031A (zh) * | 2014-11-13 | 2015-05-13 | 天津科技大学 | 一种复合型脂肪模拟物及其制备方法 |
CN105054077A (zh) * | 2015-08-31 | 2015-11-18 | 华东理工大学 | 一种基于减压蒸馏的玉米醇溶蛋白脂肪替代品及其制备和应用 |
CN105054077B (zh) * | 2015-08-31 | 2017-10-24 | 华东理工大学 | 一种基于减压蒸馏的玉米醇溶蛋白脂肪替代品及其制备和应用 |
CN108185027A (zh) * | 2017-11-28 | 2018-06-22 | 天津科技大学 | 一种低脂、低脂质消化率的人造奶油及其制备方法 |
CN108185022A (zh) * | 2017-11-28 | 2018-06-22 | 天津科技大学 | 一种高氧化稳定性的水包油型乳液及其制备方法 |
CN109645370A (zh) * | 2018-12-19 | 2019-04-19 | 江西农业大学 | 一种淡奶油专用脂肪替代品及其制备方法 |
CN109645370B (zh) * | 2018-12-19 | 2022-04-22 | 江西农业大学 | 一种淡奶油专用脂肪替代品及其制备方法 |
CN114401639A (zh) * | 2019-09-16 | 2022-04-26 | 雀巢产品有限公司 | 用钙强化的基于乳清的营养组合物 |
CN113940407A (zh) * | 2020-07-17 | 2022-01-18 | 钟春燕 | 一种奶油替代物及其在食品中的应用 |
CN113973925A (zh) * | 2021-06-15 | 2022-01-28 | 内蒙古知科食品科技有限公司 | 一种脂肪替代物及其制备方法 |
CN114176214A (zh) * | 2021-12-17 | 2022-03-15 | 西华大学 | 一种以柠檬果胶为基质的脂肪替代品的制备 |
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