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Preparation method and application of enzymolysis lactoalbumin/xanthan gum composite gel

A whey protein and composite gel technology, which is used in the preparation of low-fat cheese, enzymatic hydrolyzed whey protein/xanthan gum composite gel, low-fat yogurt and low-fat ice cream, and can solve the problem of large equipment consumption. , high shear force, high equipment configuration requirements, etc., to achieve the effect of good substitution effect, simple and easy operation, and low production cost

Inactive Publication Date: 2012-02-15
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are two main methods for the preparation of fat substitutes based on whey protein. One is to use heat denaturation to make whey protein into a gel, and then make a greasy colloid by micronization or physical extrusion. Fat substitutes (US Patent 4828369; Chinese Patents 200580032763.3 and 200610086266.8), such as commercialized Simples, are heated and micronized to form a colloid with similar cream properties, and can be better used in the production of low-fat ice cream and other products, but The method of micronization and physical extrusion requires high shear force, high requirements for equipment configuration, and equipment consumption is also large; another method is to add protease to heated denatured whey protein to utilize The enzyme-induced gel method prepares protein gels with cream-like texture properties (Chinese patent 200910078033.7), and can be better applied to the production of low-fat processed cheese, but the whey protein gel prepared by the enzyme-induced method exists save inconvenient features

Method used

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  • Preparation method and application of enzymolysis lactoalbumin/xanthan gum composite gel
  • Preparation method and application of enzymolysis lactoalbumin/xanthan gum composite gel
  • Preparation method and application of enzymolysis lactoalbumin/xanthan gum composite gel

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Experimental program
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Effect test

Embodiment 1

[0025] (1) Whey protein solids, xanthan gum and calcium chloride are respectively made into solutions, and the three are mixed to form a whey protein mass concentration of 20%, a xanthan gum mass concentration of 0.05%, and a calcium chloride concentration of 2g / L mixed solution, stirred at room temperature for 20min, the speed is 300r / min;

[0026] (2) Adjust the pH value of the mixed solution obtained in step (1) to 7.0, stir and heat at 80° C. for 20 min at a stirring speed of 200 r / min, and cool at room temperature.

[0027] The whey protein / xanthan gum composite gel prepared by this method has a hardness of 2.84N, a cohesiveness of 0.41, an adhesiveness of 0.85N.sec, an average particle size of 630μm, and a hardness value exceeding the standard cream texture value There are many ranges, the average particle size is more than 30 times that of standard cream, and the surface is rough, which does not have the characteristics of simulating fat.

Embodiment 2

[0029] (1) Whey protein solids, xanthan gum and calcium chloride are respectively made into solutions, and the three are mixed to form a whey protein mass concentration of 17%, a xanthan gum mass concentration of 0.3%, and a calcium chloride concentration of 3g / L mixed solution, stirred at room temperature for 20min, the speed is 300r / min;

[0030] (2) Adjust the pH value of the mixed solution obtained in step (1) to 7.0, stir and heat at 80° C. for 25 min at a stirring speed of 200 r / min, and cool at room temperature.

[0031] The hardness of the whey protein / xanthan gum composite gel obtained by this method is 1.84N, the cohesion is 0.21, the adhesion is 0.75N.sec, the average particle size is 530μm, and the hardness value exceeds the range of the standard cream hardness value by a lot. The average particle size is more than 25 times that of the standard cream particle size, and the surface is rough, which does not have the characteristics of imitating fat.

[0032] From Ex...

Embodiment 3

[0034] (1) Prepare a whey protein solution with a substrate mass concentration of 20%, and stir at 250r / min for 30min at room temperature to fully hydrate it;

[0035] (2) Adjust the pH value of the whey protein solution obtained in step (1) to 7.0, add alkaline protease, the mass ratio of the added alkaline protease to whey protein solution is 1:10, and enzymolyze at 50°C 50min, the degree of hydrolysis is 6.5%;

[0036] (3) Inactivate the enzymatic whey protein solution obtained in step (2) in a water bath at 70°C for 10 minutes, freeze it in a refrigerator at -20 to -80°C after rapid cooling, and freeze-dry to obtain an enzymatic whey protein powder;

[0037] (4) The enzymolyzed whey protein powder, xanthan gum and calcium chloride obtained in step (3) are made into solutions respectively, and the three are mixed to form a whey protein mass concentration of 20%, and a xanthan gum mass concentration of 0.05 %, a mixed solution with a calcium chloride concentration of 2g / L, ...

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Abstract

The invention discloses a preparation method and application of enzymolysis lactoalbumin / xanthan gum composite gel and belongs to the technical field of dairy products. The preparation method comprises the following steps of: performing restrictive enzymolysis on lactoalbumin serving as a raw material by using alkali protease; after deactivating enzyme, performing freeze drying to prepare enzymolysis lactoalbumin; adding xanthan gum; stirring uniformly to obtain an enzymolysis lactoalbumin / xanthan gum complex; and performing thermal gelling under a certain condition to prepare the enzymolysis lactoalbumin / xanthan gum composite gel with texture and mouthfeel similar to those of fat, wherein the enzymolysis lactoalbumin / xanthan gum composite gel is applied to production of low-fat cheese, low-fat yogurt and low-fat ice cream.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a preparation method of an enzymolyzed whey protein / xanthan gum composite gel used in the production of low-fat food and its application in low-fat cheese, low-fat yogurt and low-fat ice cream application. Background technique [0002] Fat substitutes have physical and sensory properties similar to fat, can be digested and absorbed by the human body, but provide low energy or no energy to the human body, mainly including fat substitutes based on carbohydrates, artificial synthesis Fat-based fat substitutes and protein-based fat substitutes. Fat substitutes based on carbohydrates such as starch, cellulose and pectin have been widely reported in the development of low-fat products, while there are relatively few studies on fat substitutes based on protein, mainly soybean protein, egg protein and whey protein. There are two main methods for the preparation of f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23C9/13A23C19/00A23G9/32
Inventor 毛学英熊星星谷俊男
Owner CHINA AGRI UNIV
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