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Modified fish gelatin, preparation method and application thereof, yoghourt, low-fat solidified yoghourt and preparation method thereof

A fish gelatin, coagulation type technology, applied in the application, dairy products, milk preparations and other directions, can solve the problems of unstable performance of yogurt, poor strength, viscosity and water holding capacity, structure and quality decline, etc., to improve human immunity, Eliminate purchase concerns, structure and quality improvement

Active Publication Date: 2020-06-12
JIANGXI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the disadvantages of poor fish gelatin gel strength, viscosity and water holding capacity in the prior art, which lead to unstable performance of yoghurt prepared therefrom, thereby causing its structure and quality to decline, and to provide a kind of fish gelatin Modification method, modified fish gelatin prepared by the method, application of the modified fish gelatin in food, a fish gelatin yoghurt, a method for preparing fish gelatin solidified low-fat yoghurt, and fish gelatin prepared by the method Gelatin-set low-fat yogurt

Method used

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  • Modified fish gelatin, preparation method and application thereof, yoghourt, low-fat solidified yoghourt and preparation method thereof

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Embodiment approach

[0018] According to the present invention, the fish gelatin can be various fish gelatins, for example, it can be fish skin gelatin, it can be fish scale gelatin, and it can also be a mixed gelatin of fish skin and fish scales. The fish gelatin is commercially available. According to a specific embodiment of the present invention, the fish gelatin is fish scale gelatin.

[0019] According to the present invention, the conditions of the dynamic high-pressure micro-fluid treatment can be changed in a wide range, preferably, in order to further improve the performance of the modified fish gelatin, the conditions of the dynamic high-pressure micro-fluid treatment include: pressure It is 60-200MPa (for example, it can be 60MPa, 80MPa, 100MPa, 120MPa, 140MPa, 160MPa, 180MPa, 200MPa), preferably 80-120MPa; the number of times of treatment is 1-8 times, preferably 2-5 times.

[0020] Although the above performance of fish gelatin can be improved by carrying out dynamic high-pressure m...

Embodiment 1-5

[0053] This example is used to illustrate the modification of fish gelatin

[0054] a. Weigh dry fish gelatin and xanthan gum, and add appropriate amount of distilled water respectively to prepare the concentrations shown in Table 1. Mix the fish gelatin:xanthan gum ratio according to Table 1, heat the fish gelatin-xanthan gum solution according to the conditions in Table 1, and adjust to the pH value shown in Table 1 after the heat preservation is completed.

[0055] b. the fish gelatin-xanthan gum mixed solution is placed in a homogenizer for homogeneous treatment, and the processing pressure and times are set according to Table 1; the fish gelatin-xanthan gum mixed solution after the homogeneous treatment is then subjected to high-pressure micro Jet treatment, the pressure and times of the high-pressure micro-jet treatment are shown in Table 1.

[0056] c. Spray drying the treated fish gelatin-xanthan gum mixed solution, wherein the air inlet temperature is 175° C., and th...

Embodiment 6

[0060] This example is used to illustrate the modification of fish gelatin

[0061] The modification of fish gelatin was carried out according to the method described in Example 1, the difference was that no homogenization treatment was carried out, only high-pressure micro-jet treatment was carried out.

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Abstract

The invention relates to the field of milk products, in particular to modified fish gelatin, a preparation method and application thereof, yoghourt, low-fat solidified yoghourt and a preparation method thereof. The method for modifying the fish gelatin comprises the following steps: mixing the fish gelatin with xanthan gum, and carrying out dynamic high-pressure micro-jet treatment on the obtainedmixture in a solution state so as to modify the fish gelatin. The preparation method of the fish gelatin solidified low-fat yoghourt comprises the following steps: mixing black Chinese wolfberry, themodified fish gelatin, low-fat milk and sugar, and sequentially carrying out second homogenization, sterilization and fermentation on the obtained mixed solution to obtain primary yoghourt; and thendispersing and refrigerating the primary yoghourt to obtain the fish gelatin low-fat solidified yoghourt. When the method is used for treating the fish gelatin, the gel strength, viscosity and water holding capacity of the fish gelatin can be improved, the yoghourt prepared from the fish gelatin is stable in performance, whey cannot be separated out even if the fish gelatin is stored for a long time, and the structure and quality of the yoghourt are guaranteed.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to a method for modifying fish gelatin, the modified fish gelatin prepared by the method, the application of the modified fish gelatin in food, a fish gelatin yogurt, a fish gelatin solidification type low A method for preparing high-fat yoghurt, and fish gelatin solidified low-fat yoghurt prepared by the method. Background technique [0002] At present, with the improvement of people's living standards, the concept of healthy diet has gradually become popular among the people, and low-fat food is also more and more sought after by people. The health organization proposes that when the daily total fat intake of the human body is less than 30% of the total calories, it can effectively prevent the occurrence of high blood pressure, cholesterol, obesity and colon cancer. Among many low-fat foods, products related to low-fat yogurt are very popular. Wherein, colloid is added in the yogur...

Claims

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Application Information

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IPC IPC(8): A23L29/269A23L29/281A23C9/133A23C9/137
CPCA23L29/284A23L29/27A23C9/137A23C9/133A23V2002/00A23V2250/5086
Inventor 涂宗财胡姿姿胡月明王辉刘俊张露沙小梅
Owner JIANGXI NORMAL UNIVERSITY
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