TWI700042B - Process for preparing whey protein gel - Google Patents
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本發明係有關一種乳清蛋白凝膠的製備方法,尤其有關一種乳清蛋白凝膠的低酸性製備方法。The invention relates to a preparation method of whey protein gel, in particular to a low acid preparation method of whey protein gel.
乳清蛋白是指pH4.6沉澱酪蛋白後乳清中剩餘蛋白質的總稱,因為其具有豐富的營養價值和特殊的功能性,已廣泛的被應用於各個食品領域。近年來運動風潮的興起,使得乳清蛋白粉、乳清蛋白即飲食品和乳清蛋白營養棒等產品於運動營養補充品市場之產值持續攀升。Whey protein refers to the general term of the remaining protein in the whey after precipitation of casein at pH 4.6. Because of its rich nutritional value and special functionality, it has been widely used in various food fields. In recent years, the rise of sports trends has caused the output value of products such as whey protein powder, whey protein food and whey protein bars to continue to rise in the sports nutrition supplement market.
乳清蛋白通常於低酸性環境(>pH4.6)下加熱到70℃以上會形成凝集(aggregates)或膠狀(gels),但所形成的凝膠具有空洞,及不想要的性質(硬度、保水性及凝膠強度),因此不利於熱殺菌。目前以酸化製程(pH4.6以下)製得的乳清蛋白凝膠,可降低熱殺菌的門檻(約95°C即可完成殺菌),避免乳清蛋白嚴重變性,但為了增加乳清蛋白凝膠的安定性,會在製程中添加其他食用凝膠來一起凝膠。Whey protein is usually heated to above 70°C in a low acid environment (>pH4.6) to form aggregates or gels, but the formed gel has voids and undesirable properties (hardness, hardness, Water retention and gel strength), so it is not conducive to heat sterilization. At present, the whey protein gel prepared by the acidification process (under pH 4.6) can lower the threshold of heat sterilization (the sterilization can be completed at about 95°C) and avoid serious denaturation of whey protein, but in order to increase whey protein curdling For the stability of the gel, other edible gels will be added in the process to gel together.
本發明的一主要目的在提供一種不含增稠劑或凝膠劑的乳清蛋白凝膠的低酸性製備方法。A main purpose of the present invention is to provide a low-acid preparation method of whey protein gel without thickener or gelling agent.
本發明的另一目的在提供一種乳清蛋白凝膠的低酸性製備方法,該乳清蛋白凝膠具有5.9-7.5的pH值,25.10-158.6 g的凝膠強度,8.15-134.726 g的硬度,及24.12-68.99%的保水性。Another object of the present invention is to provide a low-acid preparation method for whey protein gel, which has a pH of 5.9-7.5, a gel strength of 25.10-158.6 g, and a hardness of 8.15-134.726 g. And 24.12-68.99% water retention.
本發明的另一目的在提供一種簡易的乳清蛋白凝膠的低酸性製備方法,其中除了乳清蛋白外只需使用至多檸檬酸、檸檬酸鈉、檸檬酸鉀及碳酸氫鈉等四種常用可食用原料。Another object of the present invention is to provide a simple low-acid preparation method for whey protein gel, in which only four commonly used methods such as citric acid, sodium citrate, potassium citrate and sodium bicarbonate are used in addition to whey protein. Edible ingredients.
本發明的又一目的在提供一種的乳清蛋白凝膠的低酸性製備方法,其可以使用121°C的商業殺菌而不會不利的影響乳清蛋白凝膠的性質(硬度、保水性及凝膠強度)及適口性。Another object of the present invention is to provide a low-acid preparation method of whey protein gel, which can be used for commercial sterilization at 121°C without adversely affecting the properties of whey protein gel (hardness, water retention, and coagulation). Glue strength) and palatability.
依本發明內容所完成的一種乳清蛋白凝膠的低酸性製備方法包括以下步驟:(1)將8重量%-15重量%的乳清蛋白粉末分散或溶解於水或檸檬酸水溶液,該檸檬酸水溶液具有小於0.5重量%的檸檬酸;(2)於上述(1)獲得的分散液或水溶液中加入0-0.5重量%檸檬酸鈉、0-0.5重量%檸檬酸鉀、和0-0.5重量%碳酸氫鈉,其中該檸檬酸鈉及檸檬酸鉀的用量不能同時為0;當檸檬酸鈉及檸檬酸鉀中有一者為0時,上述(1)必須使用檸檬酸水溶液;及該碳酸氫鈉係選擇性被加入;(3)將上述(2)獲得的之中間產物經加熱殺菌熱處理,再經過冷卻以形成乳清蛋白凝膠,以上所有的重量%,以水、檸檬酸、檸檬酸鈉、檸檬酸鉀及碳酸氫鈉的重量和為基準。A low acid preparation method of whey protein gel completed according to the present invention includes the following steps: (1) Disperse or dissolve 8%-15% by weight of whey protein powder in water or an aqueous citric acid solution, and the lemon The acid aqueous solution has less than 0.5% by weight of citric acid; (2) 0-0.5% by weight of sodium citrate, 0-0.5% by weight of potassium citrate, and 0-0.5% by weight are added to the dispersion or aqueous solution obtained in (1) above % Sodium bicarbonate, wherein the amount of sodium citrate and potassium citrate cannot be 0 at the same time; when one of sodium citrate and potassium citrate is 0, the above (1) must use citric acid aqueous solution; and the bicarbonate Sodium is selectively added; (3) The intermediate product obtained in (2) above is subjected to heat sterilization heat treatment, and then cooled to form a whey protein gel. All of the above weight% is added with water, citric acid, and citric acid. The weight sum of sodium, potassium citrate and sodium bicarbonate is the basis.
於本發明方法中碳酸氫鈉的加入可以調整所形成的乳清蛋白凝膠的pH值,也可以調整所形成的乳清蛋白凝膠的硬度。The addition of sodium bicarbonate in the method of the present invention can adjust the pH value of the formed whey protein gel, and can also adjust the hardness of the formed whey protein gel.
優選的,前述步驟(2)加入0.1重量%至0.5重量%的碳酸氫鈉。Preferably, 0.1% to 0.5% by weight of sodium bicarbonate is added in the foregoing step (2).
優選的,前述步驟(3)的加熱殺菌熱處理係於100-140°C加熱1-20分鐘。更優選的,於121°C加熱10分鐘。Preferably, the heat sterilization heat treatment of the aforementioned step (3) is heated at 100-140°C for 1-20 minutes. More preferably, heat at 121°C for 10 minutes.
優選的,前述步驟(1)將8重量%的乳清蛋白粉末分散或溶解於水或檸檬酸水溶液。Preferably, in the foregoing step (1), 8% by weight of whey protein powder is dispersed or dissolved in water or an aqueous citric acid solution.
優選的,前述步驟(1)將8重量%-15重量%的乳清蛋白粉末分散於水;步驟(2)於上述(1)獲得的分散液中加入0.05-0.5重量%檸檬酸鈉、和0.05-0.5重量%檸檬酸鉀,但不加入碳酸氫鈉。Preferably, the aforementioned step (1) disperses 8%-15% by weight of whey protein powder in water; step (2) adds 0.05-0.5% by weight of sodium citrate, and to the dispersion obtained in (1) above 0.05-0.5% by weight of potassium citrate, but without sodium bicarbonate.
優選的,前述步驟(1)將8重量%-15重量%的乳清蛋白粉末分散於水;步驟(2)於上述(1)獲得的分散液中加入0.05-0.5重量%檸檬酸鈉、0.05-0.5重量%檸檬酸鉀,和0.1重量%至0.5重量%的碳酸氫鈉。Preferably, the aforementioned step (1) disperses 8%-15% by weight of whey protein powder in water; step (2) adds 0.05-0.5% by weight sodium citrate, 0.05% by weight to the dispersion obtained in (1) above -0.5% by weight potassium citrate, and 0.1% to 0.5% by weight sodium bicarbonate.
優選的,前述步驟(1)將8重量%-15重量%的乳清蛋白粉末溶解於檸檬酸水溶液;步驟(2)於上述(1)獲得的水溶液中加入0.05-0.4重量%檸檬酸鈉、和0.05-0.4重量%檸檬酸鉀,但不加入碳酸氫鈉。Preferably, the aforementioned step (1) dissolves 8%-15% by weight of whey protein powder in an aqueous citric acid solution; step (2) adds 0.05-0.4% by weight sodium citrate to the aqueous solution obtained in (1) above, And 0.05-0.4% by weight potassium citrate, but without sodium bicarbonate.
優選的,前述步驟(1)將8重量%-15重量%的乳清蛋白粉末溶解於檸檬酸水溶液;步驟(2)於上述(1)獲得的水溶液中加入0.05-0.4重量%檸檬酸鈉、0.05-0.4重量%檸檬酸鉀、和0.1重量%至0.5重量%的碳酸氫鈉。Preferably, the aforementioned step (1) dissolves 8%-15% by weight of whey protein powder in an aqueous citric acid solution; step (2) adds 0.05-0.4% by weight sodium citrate to the aqueous solution obtained in (1) above, 0.05-0.4 wt% potassium citrate, and 0.1 wt% to 0.5 wt% sodium bicarbonate.
優選的,前述步驟(3)所形成的乳清蛋白凝膠具有5.9-7.5的pH值,25.10-158.6 g的凝膠強度,8.15-134.726 g的硬度,及24.12-68.99%的保水性。Preferably, the whey protein gel formed in the aforementioned step (3) has a pH value of 5.9-7.5, a gel strength of 25.10-158.6 g, a hardness of 8.15-134.726 g, and a water retention of 24.12-68.99%.
本發明提供了一種乳清蛋白凝膠的低酸性製備方法,其中通過礦物鹽離子的加入,藉由屏蔽電子或特殊離子的疏水相互作用而使蛋白質形成凝膠。礦物鹽的濃度和類型對蛋白質凝膠的結構、空間形狀以及凝膠特性具有重要的作用,較低的礦物鹽濃度可誘導形成透明的纖細絲狀的凝膠,而在相對較高的礦物鹽濃度下則形成混濁的顆粒狀凝膠。在本發明中藉由檸檬酸及其衍生鹽類、碳酸氫鈉的添加使乳清蛋白低酸性溶液製程中呈現液態,再通過商業殺菌處理(121°C)後形成穩定凝膠,製備流程簡易且無需添加凝膠劑。滅菌後的乳清蛋白凝膠品質穩定且適口性佳。The present invention provides a low-acid preparation method of whey protein gel, in which the protein is formed into a gel by shielding the hydrophobic interaction of electrons or special ions by adding mineral salt ions. The concentration and type of mineral salt play an important role in the structure, spatial shape and gel characteristics of the protein gel. A lower mineral salt concentration can induce the formation of a transparent and filiform gel, while a relatively high mineral salt At concentration, a cloudy granular gel is formed. In the present invention, citric acid and its derivative salts, sodium bicarbonate are added to make the whey protein low-acid solution appear liquid during the process, and then the commercial sterilization treatment (121°C) is used to form a stable gel. The preparation process is simple And there is no need to add gel. The sterilized whey protein gel has stable quality and good palatability.
本發明的配方組成簡單,符合少添加的潔淨標示趨勢。從製程的角度觀察,本發明在組成分混合後僅一道商業殺菌的熱處理步驟,程序簡易。The formula of the invention is simple in composition and conforms to the trend of clean labeling with less addition. From the perspective of the manufacturing process, the present invention has only one heat treatment step for commercial sterilization after the components are mixed, and the procedure is simple.
適合用於本發明的乳清蛋白包括(但不限於)精製的乳清蛋白粉(乳清蛋白含量80重量%以上),例如乳清濃縮蛋白(可購自例如FONTERRA合作社, New Zealand; Lactoprot公司,Germany(商品名LACTOMIN 80-S及LACTOMIN 80-S HG); Leprino Food公司, USA),及乳清分離蛋白(例如Bipro, USA)。Whey protein suitable for use in the present invention includes, but is not limited to, refined whey protein powder (whey protein content is more than 80% by weight), such as whey protein concentrate (available from, for example, FONTERRA Cooperative, New Zealand; Lactoprot , Germany (trade names LACTOMIN 80-S and LACTOMIN 80-S HG); Leprino Food, USA), and whey protein isolate (eg Bipro, USA).
以下實施例所使用的原料的重量%,以水、檸檬酸、檸檬酸鈉、檸檬酸鉀及碳酸氫鈉的重量和為基準。 實施例1 製備方法 The weight% of the raw materials used in the following examples is based on the weight sum of water, citric acid, sodium citrate, potassium citrate and sodium bicarbonate. Example 1 Preparation
(1)單純用水或將檸檬酸溶於水,配成0、0.15%及0.3%的檸檬酸水溶液;(2)在水或檸檬酸水溶液中加入8%之精製的乳清蛋白粉(FONTERRA, New Zealand);(3)於上述(2)之混和液中加入0、0.25%及0.5%的檸檬酸鈉、0、0.25%及0.5%檸檬酸鉀和0、0.25%及0.5%碳酸氫鈉;(4)將上述(3)之混和乳清蛋白溶液經商業殺菌處理(121°C、10分鐘),冷卻後即形成乳清蛋白凝膠。 凝膠強度測定 (1) Simply use water or dissolve citric acid in water to prepare 0, 0.15% and 0.3% citric acid aqueous solutions; (2) Add 8% refined whey protein powder (FONTERRA, New Zealand); (3) Add 0, 0.25% and 0.5% sodium citrate, 0, 0.25% and 0.5% potassium citrate and 0, 0.25% and 0.5% sodium bicarbonate to the mixture of (2) above (4) The mixed whey protein solution of (3) above is subjected to commercial sterilization treatment (121°C, 10 minutes), and the whey protein gel is formed after cooling. Gel strength determination
參考國際標準(ISO/GMIA; P/0.5&HDP/BJB),使用標準探頭P/0.5,下壓速度1 mm/sec,下壓至4 mm的最大力量。 硬度測定 Refer to international standards (ISO/GMIA; P/0.5&HDP/BJB), use standard probe P/0.5, press down speed 1 mm/sec, and press down to a maximum force of 4 mm. Hardness determination
參考崔等人(崔旭海等人,中國農業科學,41(3): 803-807, 2008)之方法,使用探頭P/0.5,測試前速度:5 mm/sec,測試速度:1 mm/sec,測試後速度:10 mm/sec,下壓至樣品感受到的力(5 g)後再往下壓4 mm測得的數值。 保水性測定 Refer to the method of Cui et al. (Cui Xuhai et al., Chinese Agricultural Science, 41(3): 803-807, 2008), using probe P/0.5, pre-test speed: 5 mm/sec, test speed: 1 mm/sec, Speed after test: 10 mm/sec, the value measured by pressing down to the force (5 g) felt by the sample and then pressing down 4 mm. Water retention measurement
參考崔等人(崔旭海等人,中國農業科學,41(3): 803-807, 2008)之方法進行微修正,秤取4-5 g乳清蛋白凝膠樣品(W1),用紗布包好固定在50 ml離心管內,於3000 rpm下離心6 mins後,於紗布內取出樣品秤量離心後重量(W2),依據下列計算出保水性,實驗重複2次。 保水性(%)=[離心後樣品重(W2)/離心前秤取的樣品重(W1)]Í100 Refer to the method of Cui et al. (Cui Xuhai et al., Chinese Agricultural Science, 41(3): 803-807, 2008) for minor correction, weigh 4-5 g whey protein gel sample (W1), and wrap it with gauze Fix it in a 50 ml centrifuge tube and centrifuge at 3000 rpm for 6 minutes. Take out the sample from the gauze and measure the weight after centrifugation (W2), calculate the water retention according to the following, and repeat the experiment twice. Water retention (%)=[Sample weight after centrifugation (W2)/Sample weight before centrifugation (W1)]Í100
所使用的原料、用量及質地檢測結果(凝膠強度、硬度及保水性)被列於表1。The raw materials used, dosage and texture test results (gel strength, hardness and water retention) are listed in Table 1.
表1
以下列表2的組成重覆實施例1的步驟及測定。表2同時列出測定結果。The composition of Table 2 below repeats the steps and measurements of Example 1. Table 2 also lists the measurement results.
表2
以下列表3的組成重覆實施例1的步驟及測定。表3同時列出測定結果。The composition of Table 3 below repeats the steps and measurements of Example 1. Table 3 also lists the measurement results.
表3
除了進一步將砂糖與檸檬酸一起溶於水外,以下列表4的組成重覆實施例1的步驟及測定。表4同時列出測定結果。Except for further dissolving sugar and citric acid in water, the composition in Table 4 below repeats the steps and measurements of Example 1. Table 4 also lists the measurement results.
表4
除了進一步將砂糖、液態檸檬香料及蜂蜜與檸檬酸一起溶於水外,以下列表5的組成重覆實施例1的步驟及測定。表5同時列出測定結果。Except for further dissolving sugar, liquid lemon flavor and honey together with citric acid in water, the composition in Table 5 below repeats the steps and measurements of Example 1. Table 5 also lists the measurement results.
表5
圖1至圖4示出實施例2-5所製備得到的乳清蛋白凝膠產品的外觀,其中圖1、圖2及圖4為黃色不透明狀乳清蛋白凝膠,及圖3為淡黃色透明狀乳清蛋白凝膠。Figures 1 to 4 show the appearance of the whey protein gel product prepared in Example 2-5, in which Figure 1, Figure 2 and Figure 4 are yellow and opaque whey protein gels, and Figure 3 is light yellow Transparent whey protein gel.
無no
圖1為依本發明實施例2所製備得到的乳清蛋白凝膠產品的照片。 圖2為依本發明實施例3所製備得到的乳清蛋白凝膠產品的照片。 圖3為依本發明實施例4所製備得到的乳清蛋白凝膠產品的照片。 圖4為依本發明實施例5所製備得到的乳清蛋白凝膠產品的照片。 Figure 1 is a photograph of a whey protein gel product prepared according to Example 2 of the present invention. Figure 2 is a photograph of a whey protein gel product prepared according to Example 3 of the present invention. Figure 3 is a photograph of a whey protein gel product prepared according to Example 4 of the present invention. Figure 4 is a photograph of a whey protein gel product prepared according to Example 5 of the present invention.
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