Method for producing whey protein gel-like emulsion

A technology of whey protein gel and production method, which is applied in the production of gel-like whey protein emulsion, new cold, and the production technology field of protein emulsion gel, which can solve the difficult control of the preparation process, long production time, and rough taste and other problems, to achieve the effect of superior stability, low production cost, and increase biological potency

Inactive Publication Date: 2010-11-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the preparation of acid-induced emulsion gel requires a relatively long time, which is extremely unfavorable for food processing, because it is more susceptible to microbial contamination, and this type of emulsion gel also has the disadvantage of poor flavor (sour taste); For the occasion of salt-induced emulsion gel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The first step is to disperse WPC in distilled water according to the solid-liquid ratio of 1:10 by mechanical stirring at room temperature, and then fully hydrate for 6 hours; the unit of solid dosage in the solid-liquid ratio is kilogram, and the unit of liquid dosage is liter;

[0027] In the second step, heat the above protein dispersion in a water bath at 70°C for 0.5 hours, then take it out and cool it to room temperature;

[0028] The third step is that the above-mentioned heat-treated protein dispersion is initially stirred and mixed with vegetable oil at a volume ratio of 4:6, and then homogeneously dispersed by a high-speed disperser for 2 minutes at a speed of 15,000 rpm to obtain whey protein crude emulsion;

[0029] Step 4: Under room temperature conditions, the above-mentioned coarse emulsion is further subjected to a high-pressure micro-jet homogenization treatment once, and the homogenization pressure is 40 MPa to obtain a gel-like emulsion product. The...

Embodiment 2

[0032] The first step is to disperse WPI in distilled water according to the solid-liquid ratio of 0.8:10 by mechanical stirring at room temperature, and then fully hydrate for 12 hours; the unit of solid dosage in the solid-liquid ratio is kilogram, and the unit of liquid dosage is liter;

[0033] In the second step, heat the above protein dispersion in a water bath at 75°C for 1 hour, then take it out and cool it to room temperature;

[0034] The third step is that the above-mentioned heat-treated protein dispersion is initially stirred and mixed with vegetable oil at a volume fraction ratio of 5:5, and then homogeneously dispersed by a high-speed disperser for 3 minutes at a speed of 10,000 rpm to obtain milk Albumin coarse emulsion;

[0035] Step 4: Under room temperature conditions, the above-mentioned coarse emulsion is further subjected to a high-pressure micro-jet homogenization treatment once, and the homogenization pressure is 40 MPa to obtain a gel-like emulsion pro...

Embodiment 3

[0038] The first step is to disperse WPC in distilled water according to the solid-liquid ratio of 1.5:10 by mechanical stirring at room temperature, and then fully hydrate for 6 hours; the unit of solid dosage in the solid-liquid ratio is kilogram, and the unit of liquid dosage is liter;

[0039]In the second step, heat the above protein dispersion in a water bath at 70°C for 0.3 hours, then take it out and cool it to room temperature;

[0040] The third step is that the above-mentioned heat-treated protein dispersion is initially stirred and mixed with vegetable oil at a volume fraction ratio of 8:2, and then homogeneously dispersed by a high-speed disperser for 2 minutes at a speed of 20,000 rpm to obtain protein coarse emulsion;

[0041] Step 4: Under room temperature conditions, the above-mentioned coarse emulsion is further subjected to a high-pressure micro-jet homogenization treatment once, and the homogenization pressure is 20 MPa to obtain a gel-like emulsion product...

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Abstract

The invention discloses a method for producing a whey protein gel-like emulsion. The method comprises the following steps of: dispersing a whey protein condensate or a whey protein isolate in distilled water in a solid-liquid ratio of 0.8-1.5:10, and fully hydrating the mixture for 6 to 12 hours to obtain protein dispersion liquid; heating the protein dispersion liquid for 0.3 to 1 hour at the temperature of between 70 and 75 DEG C, stirring and mixing the whey protein dispersion liquid with plant oil in a volume ratio of 8-4:2-6 and performing proper high-speed homogenization treatment to obtain a rough protein emulsion; and finally, performing high pressure micro-jet homogenization treatment on the rough protein emulsion to obtain a milk white gel-like emulsion product. The method for producing the whey protein gel-like emulsion has the advantages of simple process, low cost, safety and environmental protection; and the produced emulsion product can be widely applied to various nutritious foods and functional (health-care) foods, and can also be used as an embedding carrier for fat soluble medicaments.

Description

technical field [0001] The present invention relates to protein emulsion, particularly relates to the production technology of protein emulsion gel, specifically refers to a kind of production method of novel cold, gel-like whey protein emulsion. Background technique [0002] Protein emulsion or protein emulsion gel is an important class of food system, which has broad application prospects in food, chemical industry and other related fields. For example, milk or other dairy products are a type of protein emulsion, and various related yogurt products can be considered as a type of protein emulsion gel. Due to its good texture and sensory properties, it can even be used as a good embedding carrier for active substances, and this type of system has attracted more and more attention from the industry. Compared with protein emulsions, protein emulsion gels have better stability and thus have better application potential in the food industry. [0003] As a by-product of cheese ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/305A23J3/08A23L33/19
Inventor 唐传核刘付
Owner SOUTH CHINA UNIV OF TECH
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