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Composition and its application in preparation of enzymatic cream and fermented enzymatic cream

A technique for cream and composition, applied in the field of dairy products, can solve the problem of no fermented enzymatic hydrolysis of cream, etc., and achieves improvement of antioxidant property and/or emulsion stability, improvement of tissue state and taste, and improvement of sensory evaluation quality. Effect

Active Publication Date: 2022-06-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no relevant report on fermented enzymatic cream

Method used

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  • Composition and its application in preparation of enzymatic cream and fermented enzymatic cream
  • Composition and its application in preparation of enzymatic cream and fermented enzymatic cream
  • Composition and its application in preparation of enzymatic cream and fermented enzymatic cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] Example 1 Preparation of Enzymatic Hydrolysis Cream 1 and Fermentation Enzyme Hydrolysis Cream 1

[0089] (1) separating the qualified milk of the index by a cream separator to obtain whipped cream;

[0090] (2) Sodium caseinate, whey protein powder and Palatase 20000L lipase are added to the cream and mixed to obtain a mixture, wherein the addition weight of sodium caseinate is 0.15% of the weight of the cream, and the addition of whey protein powder The weight is 0.6% of the weight of the cream, and the added weight of Palatase20000L lipase is 0.4‰ of the weight of the cream; the mixture is incubated at 45 ° C for 6 hours to obtain an enzymatic hydrolysis product; the enzymatic hydrolysis product is pasteurized (enzyme inactivation) , homogenized to obtain about 940 g of enzymatic hydrolyzed cream 1;

[0091] (3) adding 60 g of white granulated sugar to the enzymatic hydrolysis cream 1 obtained in step (2), and stirring the mixture for 15 to 20 minutes at 55°C to 60...

Embodiment 2

[0095] Example 2 Preparation of Enzymolysis Cream 2 and Fermentation Enzymolysis Cream 2

[0096] (1) separating the qualified milk of the index by a cream separator to obtain whipped cream;

[0097] (2) Sodium caseinate, whey protein powder and Palatase 20000L lipase are added to the cream and mixed to obtain a mixture, wherein the addition weight of sodium caseinate is 0.25% of the weight of the cream, and the addition of whey protein powder The weight is 0.4% of the weight of the cream, and the added weight of Palatase20000L lipase is 0.5‰ of the weight of the cream; the mixture is incubated at 50°C for 4 hours to obtain an enzymatic hydrolysis product; the enzymatic hydrolysis product is pasteurized (enzyme-inactivated) , homogenized to obtain about 940 g of enzymatic hydrolyzed cream 2;

[0098] (3) adding 60 g of white granulated sugar to the enzymatic hydrolysis cream 2 obtained in step (2), and stirring the mixture for 15 to 20 minutes at 55°C to 60°C to obtain a mi...

experiment example 1

[0112] Experimental Example 1 Antioxidant Detection

[0113] (1) The antioxidant properties of enzymatic hydrolyzed cream 1-2 and A-C were detected, and the results are shown in Table 1.

[0114] Detection method: Put 1.0 mL of anhydrous ethanol solution containing 1.865 mmol / L phenanthroline into a test tube with a stopper, then add 2 mL of 0.2 M phosphate buffer (pH 7.4) and 1 mL of the sample and mix thoroughly. Then add 1.0 mL of FeSO with a concentration of 1.865 mmol / L 4 ·7H 2 The O solution was thoroughly mixed, and finally 1.0 mL of 0.03% (v / v) H was added. 2 O 2 , in a constant temperature water bath at 37°C for 60 minutes to obtain a mixed solution. Measure the absorbance value of the mixed solution at 536nm, denoted as A S ; Use distilled water instead of sample as blank group, and the absorbance value measured at 536nm is recorded as A b ; replace H with distilled water 2 O 2 As the damage group, the absorbance value at 536 nm was measured and recorded as...

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Abstract

The invention belongs to the field of dairy products, and in particular relates to a composition A, which is composed of sodium caseinate and whey protein. The present invention also specifically relates to a composition B, which comprises composition A and at least one selected from lipase and a leavening agent. In addition, the present invention also relates to the application of the aforementioned composition in preparing enzymatic cream and / or fermenting enzymatic cream. Sodium caseinate and whey protein in the composition of the present invention can synergistically improve the anti-oxidation and / or emulsification stability of enzymolysis cream and / or fermented enzymolysis cream, and the leavening agent Advance2. 0 is suitable for fermenting enzymatic cream. Palatase 20000L lipase and starter Advance 2.0 in the composition can improve the flavor and mouthfeel of fermented enzymatic cream, and improve the sensory evaluation quality of fermented enzymatic cream.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a composition A, a composition B, and the application of the composition A or the composition B in preparing enzymatic hydrolyzed cream and / or fermented enzymatic hydrolyzed cream. Background technique [0002] Milk fat is an important edible oil, which has a smooth taste and rich flavor, and occupies an important position in food consumption. With the improvement of people's living standards and health awareness, due to the high content of saturated fatty acids and cholesterol in milk fat, it is easy to affect health, causing people to reduce milk fat consumption, which leads to the surplus of milk fat and its products worldwide, and The degree of excess is expanding year by year. At present, how to make full use of milk fat and increase the added value of milk fat has become an important research topic in the dairy industry. [0003] Cream is a kind of milk fat. The fatty acids ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C13/12A23C13/14A23C13/16
CPCA23C13/12A23C13/14A23C13/16A23C13/165
Inventor 李浩张丽媛谷宝玉杨梅孙云峰张海斌
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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