Method for preparing milk gel

A gel and casein technology, applied in the direction of bacteria and lactobacilli used in dairy products and food preparation, can solve the problems of protein milk gel cold gel easy to separate water and other problems, to achieve good water retention and easy dissolution , The effect of high-quality gel network structure

Pending Publication Date: 2019-11-26
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the defect that protein milk gel cold gel is easy to separate water in the prior art, and then provide a method for preparing milk gel with strong water-locking ability, dense gel network structure, and Q-elastic taste

Method used

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  • Method for preparing milk gel
  • Method for preparing milk gel
  • Method for preparing milk gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 3

[0057]Embodiment 3, embodiment 4 and embodiment 5 adopt simulated ultrafiltrate to prepare casein solution, contain dipotassium hydrogen phosphate 1.6g, potassium citrate 1g, sodium citrate 2g, potassium sulfate 0.3g in every kilogram of this simulated ultrafiltrate g, calcium chloride 1.2g, magnesium chloride 0.8g, potassium carbonate 0.4g, potassium chloride 0.5g, and the rest are deionized water. Using transglutaminase (TG enzyme, enzyme activity is 200u / g).

Embodiment 1

[0059] This example provides a method for preparing milk gel.

[0060] The raw materials used include:

[0061] Milk 973g, potassium phosphate 10g, transglutaminase 2g, glucuronolactone 15g.

[0062] The specific preparation steps include,

[0063] The milk is homogenized, the homogenization temperature is 50°C, and the homogenization pressure is 20MPa.

[0064] After the homogenized casein solution was cooled to room temperature, potassium phosphate was added, stirred for 10 minutes, and allowed to stand for 10 minutes.

[0065] Add transglutaminase to the above solution, and cross-link in a water bath at 40-45° C. for 3 hours.

[0066] Cool the obtained solution to 4-10°C, add glucuronolactone, control the feeding speed at 1-2g / min, then place it at 35-45°C for 4-6 hours, and cool to 4-10°C.

[0067] The strength of the milk gel obtained in this embodiment is 265mN.

Embodiment 2

[0069] This example provides a method for preparing milk gel.

[0070] The raw materials used include:

[0071] Milk 984.5g, potassium phosphate 3g, transglutaminase 0.5g, glucuronolactone 12g.

[0072] The specific preparation steps include,

[0073] The milk is homogenized, the homogenization temperature is 55°C, and the homogenization pressure is 40MPa.

[0074] After the homogenized casein solution was cooled to 30°C, potassium phosphate was added, stirred for 15 minutes, and left to stand for 10 minutes.

[0075] Add transglutaminase to the above solution, and cross-link in a water bath at 40-45° C. for 2 hours.

[0076] Cool the obtained solution to 4-10°C, add glucuronolactone, control the feeding speed at 1-2g / min, then place it at 35-45°C for 4-6 hours, and cool to 4-10°C.

[0077] The strength of the milk gel obtained in this embodiment is 179mN.

[0078] Example 3

[0079] This example provides a method for preparing milk gel.

[0080] The raw materials used ...

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Abstract

The invention belongs to the technical field of dairy products and particularly relates to a method for preparing acidified milk gel. According to the method for preparing the milk gel, milk and a casein solution are sufficiently dissociated by utilizing a calcium ion chelating agent, and are crosslinked with cross-linked enzyme after more junction sites are released, the crosslinking strength canbe improved, the compactness and uniformity of a network structure of the gel formed by acidifying can be improved, and a milk gel product with high strength and good water locking performance can befinally obtained. Compared with a gel product which is formed by directly acidifying a casein solution after enzyme crosslinking, the method can be used for preparing a milk gel product with more compact network structure, higher strength and better water locking performance. The final dairy product can solve the water separating problem, has an elastic taste, and is chewy.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a preparation method of acidified milk gel. Background technique [0002] Dairy products such as yogurt and cheese that people eat every day are obtained after milk forms milk gel. The microstructure and appearance of milk gel will directly affect the appearance and taste of dairy products. The microstructure of milk gel is easily broken and the problem of water separation is the two most influential factors. The main reason for these two problems is milk The network structure formed by the gel has poor density, uniformity and stability. [0003] Milk gel is obtained by flocculation of protein in milk. The protein with the highest content in milk is casein, which accounts for about 76-86% of the total protein. It is mainly divided into four types as1, as2, β and k. These caseins are incompatible with a certain amount of micellar calcium phosphate. The combin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/281A23C9/152
CPCA23L29/281A23C9/1526A23V2002/00A23V2400/123A23V2400/113A23V2400/249A23V2200/218A23V2250/54246A23V2250/5424
Inventor 杨畅高飞李洪亮张冬洁李树森孙涛
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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