Thickening stabilizer and preparation method of milk-containing pudding

Abstract

The invention belongs to the technical field of food, and particularly relates to a thickening stabilizer and a preparation method of milk-containing pudding. The thickening stabilizer is prepared from the following components in percentage by mass: 0.01 to 50 percent of glutamine transaminase, 0 to 30 percent of carrageenan, 20 to 80 percent of locust bean gum, 0 to 30 percent of gelatin, 0 to 30 percent of konjac glucomannan, 0 to 30 percent of guar gum, 0 to 30 percent of xanthan gum, 0 to 30 percent of potassium chloride, 0 to 30 percent of emulsifier and 0 to 30 percent of protein glutaminase. The invention also discloses a milk-containing pudding and a preparation method thereof. The milk-containing pudding disclosed by the invention can be obtained by mixing and shearing the raw materials, reacting, curing, canning, sterilizing and cooling. The thickening stabilizer can improve the storage stability of the pudding, improve the bleeding phenomenon of the pudding and improve the texture quality of the product; and meanwhile, the pudding is fine and smooth in taste, melts in the mouth, is fresh and cool, and is sufficient in milk-flavor aftertaste and makes people feel aftertaste.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of a thickening stabilizer and a milk-containing pudding. Background Art

[0002] The main ingredients of pudding are milk, eggs, sugar, gelatin, whipped cream, etc. The main function of milk is to provide rich milk flavor and protein, which is the basis of pudding. Of course, in the food industry, the production of pudding also involves some specific technologies, such as the use of coagulants (such as gelatin, carrageenan, carob gum, etc.) and emulsifiers (such as sodium stearoyl lactylate SSL and monoglyceride, etc.) to control the texture and stability of the pudding and maintain its shape and taste during production and storage. However, as consumers pay more attention to labels, how to reduce the use of colloidal coagulants and emulsifiers as much as possible while still maintaining the texture, stability and taste of the pudding has become an emerging direction.

[0003] Glutamine transaminase (TG enzyme) can enhance the interaction between proteins and gel strength by promoting the interaction of casein in dairy products and the combination of whey protein and casein, which can reduce or replace the use of emulsifiers and stabilizers. While improving the gel strength of milk-containing pudding, it can effectively prevent whey precipitation, improve water holding capacity, and improve product stability. Developing a thickening stabilizer containing glutamine transaminase for milk-containing pudding can reduce the dependence on colloid coagulants and emulsifiers, while still maintaining the texture, stability and taste of the pudding, thereby improving product quality and extending the shelf life, bringing certain economic benefits to producers.

[0004] In summary, the prior art still lacks a method for improving the storage stability and water holding capacity of pudding, enhancing the product texture quality, and making the taste of pudding more delicate, smooth, refreshing and fragrant. In view of this, the present invention is proposed. Summary of the invention

[0005] The purpose of the present invention is to provide a thickening stabilizer and its application in the preparation of milk-containing pudding. The technical problem to be solved is to eliminate the high dependence of milk-containing pudding on the amount of emulsifier and stabilizer added, and solve the problem of whey precipitation and severe gelatinization of taste and texture. The specific technical scheme of the present invention is as follows:

[0006] 1. A thickening and stabilizing agent composition for preparing a milk-containing pudding, the composition comprising or consisting of the following components by mass percentage:

[0007] 1-50% transglutaminase;

[0008] 3-20% carrageenan;

[0009] 30-60% locust bean gum;

[0010] 3-20% gelatin;

[0011] 0-15% konjac gum;

[0012] 0-15% guar gum;

[0013] 3-8% xanthan gum;

[0014] 5-20% potassium chloride;

[0015] 1-5% emulsifier; and

[0016] 0-10% protein-glutaminase.

[0017] 2. The composition according to item 1, wherein the source of the transglutaminase and / or the protein glutaminase is selected from the group consisting of microorganisms, plants and animals, and is preferably obtained by fermentation of microbial species.

[0018] 3. The composition according to item 1 or 2, wherein the enzyme activity of the transglutaminase and / or the protein glutaminase is 50 U / g or more, preferably 100 U / g or more.

[0019] 4. The composition according to any one of items 1 to 3, wherein the emulsifier is one or more selected from the group consisting of sodium caseinate, mono- and di-glycerol fatty acid esters, sucrose esters, polyglycerol fatty acid esters, sodium stearoyl lactylate and Tween.

[0020] 5. A method for preparing the composition according to items 1 to 4, wherein the powders of the components are uniformly mixed according to the contents to obtain the composition, and preferably the mixing is performed by a powder mixer.

[0021] 6. Use of the composition according to any one of items 1 to 4 in the preparation of a milk-containing pudding.

[0022] 7. A milk-containing pudding, wherein the raw materials of the pudding comprise or consist of the following by mass percentage:

[0023] 4-30% dairy products;

[0024] 6-30% sugars;

[0025] 1-10% non-dairy creamer;

[0026] 1-5% egg powder;

[0027] 0.5-5% of a composition according to any one of items 1-4; and

[0028] The rest is water.

[0029] 8. The milk-containing pudding according to item 7, wherein

[0030] The dairy product is one or more selected from the group consisting of whole milk powder, skimmed milk powder and fresh milk;

[0031] The sugar is one or more selected from the group consisting of white sugar, glucose and fructose; and / or

[0032] The egg powder is selected from one or more of the following groups: egg yolk powder, egg white powder, and whole egg powder.

[0033] 9. The milk-containing pudding according to item 7 or 8, wherein the dairy product is 2-20% whole milk powder and 2-10% skim milk powder in terms of mass percentage of the raw materials of the pudding.

[0034] 10. The milk-containing pudding according to any one of items 7 to 9, wherein the sugars are 5-20% of white sugar and 1-10% of glucose in terms of mass percentage of the raw materials of the pudding.

[0035] 11. A method for preparing a milk-containing pudding according to any one of items 7 to 10, comprising the following steps:

[0036] 1) Weigh the raw materials of the milk-type pudding except water according to the content;

[0037] 2) mixing the raw materials and adding them to the remaining amount of water at 40-60° C., stirring and mixing them evenly, and then high-speed shearing, and obtaining a raw material mixed liquid after homogenization;

[0038] 3) stirring the raw material mixture obtained in step 2 at a low speed at 55° C. for 20-60 minutes;

[0039] 4) canning and sterilizing at 95-105°C for 15-30 minutes; and

[0040] 5) Cool until solidified to obtain the finished pudding.

[0041] 12. The method according to item 11, wherein in step 2):

[0042] The raw materials are mixed by a powder mixer, and / or

[0043] The high-speed shearing is performed by a shearing machine, a shearing tank or a colloid mill.

[0044] 13. The method according to item 11 or 12, wherein the conditions of the homogenization treatment in step 2) are:

[0045] The first level pressure is 150-200Bar;

[0046] Secondary pressure is 30-40 Bar; and / or

[0047] The temperature is 45-50℃.

[0048] 14. The method according to any one of items 11 to 13, wherein the canning in step 4) is carried out before or after sterilization.

[0049] In order to make the technical solution of the present invention clearer, the present invention is further described below in conjunction with specific implementation methods. DETAILED DESCRIPTION OF THE INVENTION

[0051] 1. Thickening and stabilizing agent composition of the present invention

[0052] In a first aspect, the present invention provides a thickening and stabilizing agent composition for preparing a milk-containing pudding, the composition comprising or consisting of the following components by mass percentage: 0.01-50% of transglutaminase, 0-80% of edible colloid, 0-30% of potassium chloride, 0-30% of emulsifier, 0-30% of protein glutaminase. In one embodiment, the edible colloid can be selected from the following group: carrageenan, locust bean gum, gelatin, konjac gum, guar gum and xanthan gum, but is not limited to these colloids. In one embodiment, the composition comprises or consists of the following components by mass percentage: 1-50% transglutaminase, 3-20% carrageenan, 30-60% locust bean gum, 3-20% gelatin, 0-15% konjac gum, 0-15% guar gum, 2-8% xanthan gum, 5-20% potassium chloride, 1-5% emulsifier, and 0-10% protein glutaminase.

[0053] In one embodiment, the thickening stabilizer composition comprises or consists of the following components by mass percentage: 1-50% transglutaminase, 3-20% carrageenan, 30-60% locust bean gum, 3-20% gelatin, 2-8% xanthan gum, 5-20% potassium chloride, 1-5% emulsifier. In one embodiment, the thickening stabilizer composition further comprises 0-15% konjac gum, 0-15% guar gum and 0-10% protein glutaminase by mass percentage.

[0054] In one embodiment, the thickening and stabilizing agent composition comprises or consists of the following components by mass percentage: 5-50% of transglutaminase, 3.5-18% of carrageenan, 30-60% of locust bean gum, 3-20% of gelatin, 0-15% of konjac gum, 0-15% of guar gum, 2.25-8% of xanthan gum, 3.5-18% of potassium chloride, 1-5% of emulsifier and 0-10% of protein glutaminase.

[0055] In one embodiment, the source of the transglutaminase and / or the protein glutaminase is selected from the group consisting of microorganisms, plants and animals. In one embodiment, the transglutaminase and / or the protein glutaminase are derived from microorganisms, preferably bacteria and fungi. In one embodiment, the transglutaminase and / or the protein glutaminase are obtained by fermentation of microbial strains. In one embodiment, the transglutaminase and / or the protein glutaminase are obtained by fermentation of microbial strains and separation from the fermentation broth.

[0056] In one embodiment, the enzymatic activity of the transglutaminase and / or the protein glutaminase is not limited. In one embodiment, the enzymatic activity is a specific enzymatic activity. In one embodiment, the specific enzymatic activity is 50U / g or more, 60U / g or more, 70U / g or more, 80U / g or more, 90U / g or more, 100U / g or more, 110U / g or more, 120U / g or more, 130U / g or more, 140U / g or more, or 150U / g or more. The transglutaminase and / or the protein glutaminase are from Taixing Dongsheng Biotechnology Co., Ltd.

[0057] In one embodiment, the emulsifier is one or more selected from the group consisting of sodium caseinate, mono- and di-glycerol fatty acid esters, sucrose esters, polyglycerol fatty acid esters, sodium stearoyl lactylate and Tween. In one embodiment, the emulsifier is sodium caseinate or sodium stearoyl lactylate.

[0058] In one embodiment, the glutamine aminotransferase is combined with other components to promote the interaction between proteins in dairy products, enhance gel strength, reduce or replace the use of emulsifiers and stabilizers, and effectively prevent whey precipitation while improving the gel strength of milk-containing pudding, improve water holding capacity, and improve product stability.

[0059] In one embodiment, the edible gum is combined with other components to play the role of solidification and mouthfeel adjustment in the final pudding formation.

[0060] In one embodiment, potassium chloride is used together with carrageenan. In one embodiment, potassium chloride and carrageenan are indispensable to each other.

[0061] In one embodiment, the protein glutaminase is combined with other components to improve the emulsification of protein. In one embodiment, the protein glutaminase can be added optionally.

[0062] 2. Method for preparing the thickening stabilizer composition of the present invention

[0063] In a second aspect, the present invention provides a method for preparing the composition of the present invention, wherein the powders of the components described in the first aspect are uniformly mixed according to the contents described in the first aspect to obtain the composition. In one embodiment, the mixing is performed by a powder mixer. In one embodiment, the mixing is performed at room temperature.

[0064] 3. Use of the thickening stabilizer composition of the present invention

[0065] In a third aspect, the present invention provides a use of the composition of the present invention in preparing a milk-containing pudding. In one embodiment, the composition of the present invention is added to the raw material composition of the pudding during the preparation of the milk-containing pudding.

[0066] 4. Milk-containing pudding of the present invention

[0067] In a fourth aspect, the present invention provides a milk-containing pudding, wherein the raw materials of the pudding comprise or consist of the following by mass percentage: 2-50% dairy products; 6-30% sugars; 0-20% non-dairy creamer; 0-30% egg powder; 0.5-5% thickening stabilizer composition of the present invention; and the rest of water. In one embodiment, the raw materials of the pudding comprise or consist of the following by mass percentage: 4-30% dairy products; 6-30% sugars; 1-10% non-dairy creamer; 1-5% egg powder; 0.5-5% thickening stabilizer composition of the present invention; and the rest of water. In one embodiment, the dairy product is one or more selected from the group consisting of whole milk powder, skim milk powder and fresh milk. In one embodiment, the dairy product is 2-20% whole milk powder and 2-10% skim milk powder by mass percentage of the raw materials of the pudding. In one embodiment, the sugar is one or more selected from the group consisting of white sugar, glucose and fructose. In one embodiment, the sugars are 5-20% white sugar and 1-10% glucose by mass percentage of the raw materials of the pudding. In one embodiment, the egg powder is selected from one or more of the following groups: egg yolk powder, egg white powder, whole egg powder. In one embodiment, the raw materials of the pudding include or consist of the following by mass percentage: 2-20% whole milk powder; 2-10% skim milk powder; 5-20% white sugar; 1-10% glucose; 1-10% non-dairy creamer; 1-5% egg powder; 0.5-5% of the composition of the present invention; and the rest of water.

[0068] 5. Method for preparing milk-containing pudding of the present invention

[0069] In a fifth aspect, the present invention provides a method for preparing the milk-containing pudding of the present invention, comprising the following steps: 1) weighing the raw materials of the milk-containing pudding except water according to the content described in the first aspect; 2) mixing the raw materials and adding them to the remaining amount of water at 40-60° C., stirring and mixing them evenly, and then high-speed shearing, and obtaining a raw material mixture after homogenization; 3) stirring the raw material mixture obtained in step 2 at a low speed for a period of time; 4) canning and sterilizing; and 5) cooling until solidified to obtain a finished pudding.

[0070] In one embodiment, in the step 2), the mixing of the raw materials is performed by a powder mixer, and / or the high-speed shearing is performed by a shearing machine or a shearing tank or a colloid mill.

[0071] In one embodiment, in step 2), the homogenization treatment conditions are: (a) primary pressure is 150-200 Bar; (b) secondary pressure is 30-40 Bar; and / or (c) temperature is 45-50°C.

[0072] In one embodiment, in step 3), the low-speed stirring is to stir the raw material mixture obtained in step 2 at 40-60° C., preferably at 55° C., for 20-60 minutes.

[0073] In one embodiment, in step 4), the canning is performed before or after sterilization. In one embodiment, in step 4), the sterilization is performed at 95-105° C. for 15-30 minutes.

[0074] 6. Technical advantages and beneficial effects of the present invention

[0075] The technical problem solved by the present invention as a whole is: provide a kind of thickening stabilizer and milk-containing pudding preparation method that can reduce the amount of emulsifier and stabilizer used in pudding, reduce whey precipitation, and improve the gel strength and stability of milk-containing pudding. The thickening stabilizer of the present invention mainly utilizes glutamine aminotransferase to catalyze the cross-linking within or between protein molecules, and then can form a network structure within and between molecules, increase the molecular bond energy of protein, increase the strength of gel formed in aqueous solution, and significantly improve the functional properties of protein, such as emulsification, gelation, thickening and thermal stability of protein. Carrageenan, locust bean gum, gelatin, konjac gum, guar gum, xanthan gum, potassium chloride, emulsifier are used to assist the stability of the gel network structure formed, so as to achieve long-term stability. While ensuring the mouthfeel of pudding, reduce or replace the use of emulsifier and stabilizer, reduce costs to a certain extent, and have production prospects.

[0076] Compared with the prior art, the beneficial effects of the present invention are at least:

[0077] (1) Existing pudding coagulants and stabilizers do not contain transglutaminase, and the texture and stability of the pudding are completely controlled by colloids and emulsifiers. The thickening stabilizer of the present invention mainly utilizes the principle of transglutaminase catalyzing the action of proteins, so that the proteins cross-link to form gels, and can improve the thermal stability of proteins to a certain extent, thereby controlling the texture and taste of the pudding, achieving a melt-in-the-mouth feeling, and maintaining its shape during production and storage;

[0078] (2) Existing puddings all rely on colloids to form a gel structure. The amount of colloid added is large, and it is easily affected by pH and temperature, resulting in poor product stability. The thickening stabilizer of the present invention mainly uses glutamine aminotransferase to catalyze protein cross-linking to form a gel, and other colloids are only added in small amounts as an auxiliary. It can effectively reduce whey precipitation, improve the strength and stability of milk-containing pudding gel, and the product quality can be controlled. It can reduce production and processing costs and has good production prospects; and

[0079] (3) The glutamine transaminase in the thickening and stabilizing agent of the present invention will be inactivated when exposed to high temperature. Therefore, after the pudding is ripened at high temperature, the glutamine transaminase has been inactivated and can be used as a processing aid without being written on the food label, thereby achieving a simple and green label. DETAILED DESCRIPTION

[0080] The present invention will be further described below in conjunction with specific embodiments, but these specific embodiments cannot be understood as limiting the scope of protection of the present invention. Those skilled in the art may make various changes or modifications to these specific embodiments without departing from the scope of the technical solution of the present invention, and the changed and modified embodiments still fall within the scope of protection of the present invention.

[0081] Multiple sets of different process control parameters are selected within the allowed range so that the advantages and features of the present invention can be more easily understood by those skilled in the art, thereby making a clearer and more explicit definition of the protection scope of the present invention. The materials and reagents used in the following examples, unless otherwise specified, can all be obtained from commercial sources. The reagents or instruments used without indicating the manufacturer are all conventional products that can be purchased commercially.

[0082] Example 1. Preparation of the thickening stabilizer and milk-containing pudding of the present invention

[0083] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0084] Preparation of thickening stabilizer: by mass percentage, 10% glutamine aminotransferase, 12% carrageenan, 48% locust bean gum, 12% gelatin, 3% xanthan gum, 12% potassium chloride and 3% emulsifier are mixed evenly by a powder mixer; the emulsifier is 1% sodium stearoyl lactylate, 1% monoglyceride and 1% sucrose ester.

[0085] Preparation of milk-containing pudding: 1) Weigh various raw materials required for milk-containing pudding, including 15% whole milk powder, 5% skim milk powder, 10% white sugar, 3% glucose, 3% non-dairy creamer, 1% egg powder, and 0.8% thickening stabilizer by mass percentage; 2) After the raw materials are mixed, add them into 50°C water, stir and mix evenly, and then perform high-speed shearing, and homogenize once with a homogenizer at 30MPa to obtain a raw material mixture. 3) The raw material mixture obtained in step 2 is kept warm at 55°C and stirred at a low speed for 30 minutes, and then canned. After sterilization at 105°C for 15 minutes, cool down and cool until solidified to obtain the finished milk-containing pudding.

[0086] Example 2. Preparation of the thickening stabilizer and milk-containing pudding of the present invention II

[0087] The main difference between this embodiment and the above-mentioned embodiment 1 is that the amount of thickening stabilizer added to the raw materials for preparing the milk-containing pudding used in this embodiment is 3%. The other preparation processes and control parameters are the same as those in embodiment 1.

[0088] Example 3. Preparation of the Thickening Stabilizer and Milk-Containing Pudding of the Present Invention III

[0089] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0090] Preparation of thickening stabilizer: by mass percentage, 50% of glutamine aminotransferase, 5% of carrageenan, 30% of locust bean gum, 5% of gelatin, 2.25% of xanthan gum, 5% of potassium chloride and 2.75% of emulsifier are mixed evenly by a powder mixer; the emulsifier is 1% of sodium stearoyl lactylate, 1% of monoglyceride and 0.75% of sucrose ester.

[0091] The preparation of the milk-containing pudding is the same as in Example 1 above.

[0092] Example 4. Preparation of the thickening stabilizer and milk-containing pudding of the present invention IV

[0093] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0094] Preparation of thickening stabilizer: by mass percentage, 35% of glutamine aminotransferase, 5% of protein glutaminase, 8% of carrageenan, 30% of locust bean gum, 9% of gelatin, 2.25% of xanthan gum, 8% of potassium chloride and 2.75% of emulsifier are uniformly mixed by a powder mixer; the emulsifier is 1% of sodium stearoyl lactylate, 1% of monoglyceride and 0.75% of sucrose ester.

[0095] The preparation of the milk-containing pudding is the same as in Example 1 above.

[0096] Example 5. Preparation of the thickening stabilizer and milk-containing pudding of the present invention V

[0097] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0098] Preparation of thickening stabilizer: by mass percentage, 20% of glutamine aminotransferase, 15% of carrageenan, 30% of locust bean gum, 12% of gelatin, 3% of xanthan gum, 15% of potassium chloride and 5% of emulsifier are mixed evenly by a powder mixer; the emulsifier is 1.5% of sodium stearoyl lactylate, 1.5% of monoglyceride and 2% of sucrose ester.

[0099] The difference between the preparation of the milk-containing pudding and the above-mentioned Example 1 is that the addition amount of whole milk powder in the raw materials used for preparing the milk-containing pudding in this example is 10% or 5%. The other preparation processes and control parameters are the same as those in Example 1.

[0100] Example 6. Preparation of the thickening stabilizer and milk-containing pudding of the present invention VI

[0101] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0102] Preparation of thickening stabilizer: by mass percentage, 5% of glutamine aminotransferase, 5% of protein glutaminase, 3.5% of carrageenan, 60% of locust bean gum, 3% of gelatin, 15% of konjac gum, 3.5% of xanthan gum, 3.5% of potassium chloride and 1% of emulsifier are uniformly mixed by a powder mixer; wherein the emulsifier is 0.5% of sodium stearoyl lactylate, 0.25% of monoglyceride and 0.25% of sucrose ester.

[0103] The main difference between the preparation of the milk-containing pudding and the above-mentioned Example 1 is that the amount of thickening stabilizer added to the raw materials used in the preparation of the milk-containing pudding in this example is 1.2%. The other preparation processes and control parameters are the same as those in Example 1.

[0104] Example 7. Preparation of the Thickening Stabilizer and Milk-Containing Pudding of the Present Invention VII

[0105] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0106] Preparation of thickening stabilizer: by mass percentage, 14% of glutamine aminotransferase, 10% of protein glutaminase, 10% of carrageenan, 30% of locust bean gum, 20% of gelatin, 1% of konjac gum, 1% of guar gum, 3% of xanthan gum, 10% of potassium chloride and 1% of emulsifier are uniformly mixed by a powder mixer; the emulsifier is 0.5% of sodium stearoyl lactylate, 0.25% of monoglyceride and 0.25% of sucrose ester.

[0107] The main difference between the preparation of the milk-containing pudding and the above-mentioned Example 1 is that the amount of thickening stabilizer added to the raw materials used in the preparation of the milk-containing pudding in this example is 5%. The other preparation processes and control parameters are the same as those in Example 1.

[0108] Example 8. Preparation of the Thickening Stabilizer and Milk-Containing Pudding of the Present Invention VIII

[0109] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0110] Preparation of thickening stabilizer: by mass percentage, 15% of glutamine aminotransferase, 15% of carrageenan, 30% of locust bean gum, 5% of gelatin, 1% of konjac gum, 15% of guar gum, 3% of xanthan gum, 15% of potassium chloride and 1% of emulsifier are uniformly mixed by a powder mixer; the emulsifier is 0.5% of sodium stearoyl lactylate, 0.25% of monoglyceride and 0.25% of sucrose ester.

[0111] The main difference between the preparation of the milk-containing pudding and the above-mentioned Example 1 is that the amount of thickening stabilizer added to the raw materials used in the preparation of the milk-containing pudding in this example is 0.5%. The other preparation processes and control parameters are the same as those in Example 1.

[0112] Example 9. Preparation of the Thickening Stabilizer and Milk-Containing Pudding of the Present Invention IX

[0113] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0114] Preparation of thickening stabilizer: by mass percentage, 15% of glutamine aminotransferase, 1% of protein glutaminase, 10% of carrageenan, 30% of locust bean gum, 10% of gelatin, 7% of konjac gum, 7% of guar gum, 8% of xanthan gum, 10% of potassium chloride and 2% of emulsifier are uniformly mixed by a powder mixer; wherein the emulsifier is 0.5% of sodium stearoyl lactylate, 0.5% of monoglyceride and 1% of sucrose ester.

[0115] The preparation of the milk-containing pudding is the same as in Example 1 above.

[0116] Example 10. Preparation of the thickening stabilizer and milk-containing pudding of the present invention

[0117] An embodiment of a thickening stabilizer and use thereof in preparing a milk-containing pudding of the present invention comprises the following steps:

[0118] Preparation of thickening stabilizer: by mass percentage, 8% of glutamine aminotransferase, 18% of carrageenan, 40% of locust bean gum, 5% of gelatin, 2% of konjac gum, 2.5% of guar gum, 3% of xanthan gum, 18% of potassium chloride and 3% of emulsifier are mixed evenly by a powder mixer; the emulsifier is 1% of sodium stearoyl lactylate, 1% of monoglyceride and 1% of sucrose ester.

[0119] The main difference between the preparation of the milk-containing pudding and the above-mentioned Example 1 is that the amount of thickening stabilizer added to the raw materials used in the preparation of the milk-containing pudding in this example is 1%. The other preparation processes and control parameters are the same as those in Example 1.

[0120] Comparative Example 1.

[0121] This comparative example relates to a thickening stabilizer and its use in preparing a milk-containing pudding, comprising the following steps:

[0122] Preparation of thickening stabilizer: in percentage by mass, 15% carrageenan, 30% locust bean gum, 12% gelatin, 10% konjac gum, 10% guar gum, 3% xanthan gum, 15% potassium chloride and 5% emulsifier are mixed evenly by a powder mixer; wherein the emulsifier is 1.5% sodium stearoyl lactylate, 1.5% monoglyceride and 2% sucrose ester; the preparation of the thickening stabilizer is different from that of the above-mentioned Example 1 mainly in that the raw materials do not contain glutamine transaminase.

[0123] The preparation of the milk-containing pudding is the same as in Example 1 above.

[0124] Comparative Example 2.

[0125] This comparative example relates to a thickening stabilizer and its use in preparing a milk-containing pudding, comprising the following steps:

[0126] Preparation of thickening stabilizer: in percentage by mass, 15% carrageenan, 30% locust bean gum, 12% gelatin, 2% konjac gum, 18% guar gum, 3% xanthan gum, 15% potassium chloride and 5% emulsifier are mixed evenly by a powder mixer; wherein the emulsifier is 1.5% sodium stearoyl lactylate, 1.5% monoglyceride and 2% sucrose ester; the preparation of the thickening stabilizer is different from that of the above-mentioned Example 1 mainly in that the raw materials do not contain glutamine transaminase.

[0127] The difference between this comparative example and the above-mentioned Example 1 is that the raw materials for preparing the thickening stabilizer do not contain glutamine aminotransferase, and the addition amount of whole milk powder in the raw materials for preparing the milk-containing pudding is 5%. The other preparation processes and control parameters are the same as those in Example 1.

[0128] Comparative Example 3.

[0129] This comparative example relates to a thickening stabilizer and its use in preparing a milk-containing pudding, comprising the following steps:

[0130] Preparation of thickening stabilizer: by mass percentage, 25% protein glutaminase, 40% locust bean gum, 10% gelatin, 1.5% konjac gum, 1.5% guar gum, 2% xanthan gum, 15% potassium chloride, and 5% emulsifier are mixed evenly by a powder mixer; wherein the emulsifier is 1.5% sodium stearoyl lactylate, 1.5% monoglyceride, and 2% sucrose ester; the preparation of the thickening stabilizer is different from that of the above-mentioned Example 1 mainly in that the raw materials do not contain glutamine transaminase and carrageenan, and the protein glutaminase content exceeds the scope of the present invention.

[0131] The main difference between the preparation of the milk-containing pudding and the above-mentioned Example 1 is that the amount of the thickening stabilizer added to the raw materials for the preparation of the milk-containing pudding is 0.5%. The other preparation processes and control parameters are the same as those in Example 1.

[0132] Comparative Example 4.

[0133] This comparative example relates to a thickening stabilizer and its use in preparing a milk-containing pudding, comprising the following steps:

[0134] Preparation of thickening stabilizer: in percentage by mass, 40% carrageenan, 12% gelatin, 10% konjac gum, 8% xanthan gum, 10% potassium chloride and 20% emulsifier are mixed evenly by a powder mixer; wherein the emulsifier is 10% sodium stearoyl lactylate, 5% monoglyceride and 5% sucrose ester; the preparation of the thickening stabilizer is different from that of the above-mentioned Example 1 mainly in that the raw materials do not contain glutamine aminotransferase and locust bean gum, and the emulsifier content exceeds the scope of the present invention.

[0135] The preparation of the milk-containing pudding is the same as in Example 1 above.

[0136] Comparative Example 5.

[0137] This comparative example relates to a thickening stabilizer and its use in preparing a milk-containing pudding, comprising the following steps:

[0138] Preparation of thickening stabilizer: by mass percentage, 15% carrageenan, 22.5% locust bean gum, 22.5% konjac gum, 20% guar gum, 15% potassium chloride, and 5% emulsifier are mixed evenly by a powder mixer; wherein the emulsifier is 1.5% sodium stearoyl lactylate, 1.5% monoglyceride, and 2% sucrose ester; the preparation of the thickening stabilizer is different from that of the above-mentioned Example 1 mainly in that the raw materials do not contain glutamine aminotransferase, gelatin and xanthan gum, and the contents of konjac gum and guar gum are beyond the scope of the present invention.

[0139] The main difference between the preparation of the milk-containing pudding and the above-mentioned Example 1 is that the amount of the thickening stabilizer added to the raw materials for the preparation of the milk-containing pudding is 1%. The other preparation processes and control parameters are the same as those in Example 1.

[0140] The gel strength (g) of the milk-containing puddings obtained in Examples 1-10 and Comparative Examples 1-5 was measured after being refrigerated at 4°C for 24 hours, and a random evaluation panel of 10 people was selected to score the texture stability, fineness / smoothness and overall taste of the milk-containing puddings, with a score of 1-10, where a higher score indicates that the texture of the milk-containing pudding is more stable, more fine and smooth, and the overall sensory experience is better. The test results are shown in Table 1.

[0141]

[0142]

[0143] The results of Table 1 show that the milk-containing pudding obtained by the thickening stabilizer and process described in Examples 1-10 of the present invention is compared with the milk-containing pudding obtained by Comparative Examples 1-5, while the gel strength is significantly improved, the texture is more stable, more delicate and silky, soft and melting in the mouth, refreshing, and the milky aftertaste is more sufficient, and the overall taste is better. The results of the present invention prove that transglutaminase can be used to replace part of the edible colloid, and can significantly improve the taste and quality of milk-containing pudding, can reduce costs to a certain extent, and has good production prospects. The further addition of a small amount of protein glutaminase makes the milk-containing pudding more delicate and smooth while maintaining the gel strength of the milk-containing pudding.

[0144] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the specific implementation mode of the present invention is described above, it should be understood by those skilled in the art that this is only an example, and the protection scope of the present invention shall be subject to the attached claims. Those skilled in the art may make various changes or modifications to the technical contents disclosed above without departing from the scope of the technical solution of the present invention, and these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A thickening and stabilizing agent composition for preparing a milk-containing pudding, the composition comprising or consisting of the following components by mass percentage: 1-50% transglutaminase; 3-20% carrageenan; 30-60% locust bean gum; 3-20% gelatin; 0-15% konjac gum; 0-15% guar gum; 3-8% xanthan gum; 5-20% potassium chloride; 1-5% emulsifier; and 0-10% protein-glutaminase.

2. The composition according to claim 1, wherein the source of the transglutaminase and / or the protein glutaminase is selected from the group consisting of microorganisms, plants and animals, and is preferably obtained by fermentation of microbial strains. 3 . The composition according to claim 1 , wherein the enzyme activity of the transglutaminase and / or the protein glutaminase is 50 U / g or more, preferably 100 U / g or more.

4. The composition according to any one of claims 1 to 3, wherein the emulsifier is one or more selected from the group consisting of sodium caseinate, mono- and di-glycerol fatty acid esters, sucrose esters, polyglycerol fatty acid esters, sodium stearoyl lactylate and Tween.

5. A method for preparing the composition according to claims 1-4, wherein the powders of the components are uniformly mixed according to the contents to obtain the composition, preferably the mixing is carried out by a powder mixer.

6. Use of the composition according to any one of claims 1 to 4 in the preparation of milk-containing pudding.

7. A milk-containing pudding, wherein the raw materials of the pudding comprise or consist of the following by mass percentage: 4-30% dairy products; 6-30% sugars; 1-10% non-dairy creamer; 1-5% egg powder; 0.5-5% of a composition according to any one of claims 1-4; and The rest is water.

8. The milk-containing pudding according to claim 7, wherein The dairy product is one or more selected from the group consisting of whole milk powder, skimmed milk powder and fresh milk; The sugar is one or more selected from the group consisting of white sugar, glucose and fructose; and / or The egg powder is selected from one or more of the following groups: egg yolk powder, egg white powder, and whole egg powder.

9. The milk-containing pudding according to claim 7 or 8, wherein the dairy product is 2-20% whole milk powder and 2-10% skim milk powder in terms of mass percentage of the raw materials of the pudding.

10. The milk-containing pudding according to any one of claims 7 to 9, wherein the sugars are 5-20% of white sugar and 1-10% of glucose, based on the mass percentage of the raw materials of the pudding.

11. A method for preparing a milk-containing pudding according to any one of claims 7 to 10, comprising the following steps: 1) Weigh the raw materials of the milk-type pudding except water according to the content; 2) mixing the raw materials and adding them to the remaining amount of water at 40-60° C., stirring and mixing them evenly, and then high-speed shearing, and obtaining a raw material mixed liquid after homogenization; 3) The raw material mixture obtained in step 2 is kept at 55° C. and stirred at a low speed for 20-60 minutes; 4) canning and sterilizing at 95-105°C for 15-30 minutes; and 5) Cool until solidified to obtain the finished pudding.

12. The method according to claim 11, wherein in step 2): The raw materials are mixed by a powder mixer, and / or The high-speed shearing is performed by a shearing machine, a shearing tank or a colloid mill.

13. The method according to claim 11 or 12, wherein the homogenization conditions in step 2) are: The first level pressure is 150-200Bar; Secondary pressure is 30-40 Bar; and / or The temperature is 45-50℃.

14. The method according to any one of claims 11 to 13, wherein the canning in step 4) is performed before or after sterilization.

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