A classification method and classification model for texture function of whey protein powder and its application in yogurt

Abstract

The present invention relates to a classification method and a classification model for the texture function of whey protein powder and application thereof in yogurt, wherein the classification method comprises: testing the solubility a, hydration particle size b, gel strength c and acid-heat treatment particle size d of the whey protein powder, and classifying according to the numerical range. The classification method provided by the present invention can realize the rapid identification and application recommendation of the texture function of the whey protein powder, which not only eliminates the quality risk caused by the difference of raw materials from the raw material end, but also improves the development efficiency of the product.

Description

Technical Field

[0001] The invention relates to the technical field of analysis and detection, and in particular to a classification method and a classification model for the texture function of whey protein powder and application thereof in yogurt. Background Art

[0002] Whey protein is a protein extracted from milk. It has the characteristics of high nutritional value, easy digestion and absorption, and contains a variety of active ingredients. It is recognized as one of the high-quality protein supplements for the human body. It accounts for about 18%~20% of milk protein and can be divided into two parts: heat-stable and heat-unstable whey protein. When the whey liquid is boiled at pH=4.6~4.7 for 20 minutes, a type of protein that precipitates is heat-unstable whey protein, mainly including lactalbumin and lactoglobulin. Whey protein is promoted as the "king of protein" due to its many advantages such as high absorption rate and the most reasonable amino acid composition. It is not only easy to digest, but also has the characteristics of high biological value, high digestibility, high protein efficacy ratio and high utilization rate. It is recognized as one of the high-quality protein supplements for the human body. It is currently widely used in sports nutrition, weight management, elderly nutrition and other fields. Technological innovation has played a key role in improving the purity of whey protein and improving the taste and texture of food. For example, the application of ultrafiltration, microfiltration, ion exchange, physical modification and other technologies has made the functions of whey protein raw materials more diversified and met the application needs of different products.

[0003] The existing means of evaluating the texture contribution of whey protein powder raw materials is still based on small-scale tests in food systems. This method often has the problem of not being able to accurately identify the differences between raw materials due to the small amount of whey protein added in the food formula. Sometimes, raw materials with opposite characteristics are even selected as reserves in the raw material reserves. Once the amount added to the formula increases, this difference will be magnified, causing product quality risks.

[0004] Therefore, it is necessary to provide a classification method for the texture function of whey protein powder to eliminate the quality risks caused by raw material differences from the raw material end, reduce the workload of product development, and improve work efficiency. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a classification method and classification model for the texture function of whey protein powder and its application in yogurt. The classification method provided by the present invention is based on four characteristic indicators of whey protein powder: solubility, hydration particle size, gel strength and acid-heat treatment particle size. It can realize the rapid identification of the texture function of whey protein powder and provide reasonable application recommendations. This classification method can not only eliminate the quality risks caused by raw material differences from the raw material end, but also reduce the workload of product developers and improve the product development efficiency.

[0006] To achieve this object, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a method for classifying the texture function of whey protein powder, the classification method comprising:

[0008] The solubility a, hydration particle size b, gel strength c and acid-heat treated particle size d of whey protein powder were tested and classified according to the following standards:

[0009] When 96≤a≤100 (for example, it can be 96, 97, 98, 99, 100, etc.), 0≤b≤22 (for example, it can be 0, 4, 8, 12, 16, 20, 22, etc.), 170≤c≤1200 (for example, it can be 170, 180, 200, 500, 1000, 1200, etc.), 28≤d≤140 (for example, it can be 28, 30, 50, 80, 100, 120, 140, etc.), the whey protein powder belongs to the texture enhancement type;

[0010] When 99≤a≤100 (for example, it can be 99, 99.2, 99.4, 99.6, 99.8, 100, etc.), 0≤b≤0.1 (for example, it can be 0, 0.01, 0.02, 0.04, 0.06, 0.08, 0.1, etc.), c=0, 110≤d≤140 (for example, it can be 110, 115, 120, 125, 130, 135, 140, etc.), the whey protein powder belongs to the isolated type;

[0011] When 15≤a≤55 (e.g., 15, 20, 25, 30, 35, 40, 45, 50, 55, etc.), 35≤b≤130 (e.g., 35, 50, 80, 100, 120, 130, etc.), c=0, 1≤d≤22 (e.g., 1, 5, 10, 15, 20, 22, etc.), the whey protein powder belongs to the micronized type;

[0012] When the values ​​of a, b, c, and d do not meet any of the above conditions, the whey protein powder is heat-stable.

[0013] The existing technology for evaluating the texture contribution of whey protein powder often has the problem that the difference between raw materials cannot be accurately identified due to the small amount of whey protein added in the food formula, which easily leads to product quality risks and affects the development efficiency of related products. Based on this, the present invention creatively provides a classification method for the texture function of whey protein powder based on four characteristic indicators of whey protein powder: solubility, hydration particle size, gel strength and acid-heat treatment particle size. Relying on this classification method, the texture function of whey protein powder can be quickly identified, and reasonable application recommendations can be provided. This classification method can not only eliminate the quality risks caused by raw material differences from the raw material end, but also reduce the workload of product developers, while improving the development efficiency of products.

[0014] Preferably, the solubility test method comprises: mixing whey protein powder and water, removing the supernatant by centrifugation, drying the precipitate to constant weight, and calculating the solubility based on the initial water content of the whey protein powder; the solubility calculation formula is as follows:

[0015] ;

[0016] in, Indicates the solubility of whey protein powder in g / 100 g; It represents the mass of the precipitate after drying, in g; It indicates the initial water content of whey protein powder in g / 100 g; Indicates the mass of whey protein powder in g.

[0017] Preferably, the mixing temperature is 45-55°C (for example, 45°C, 46°C, 48°C, 50°C, 52°C, 54°C, 55°C, etc.).

[0018] Preferably, the method for testing the hydrated particle size comprises: mixing the whey protein powder and water, allowing the mixture to stand for hydration, and then performing a particle size test.

[0019] Preferably, the mixing temperature is 45-55°C (for example, 45°C, 46°C, 48°C, 50°C, 52°C, 54°C, 55°C, etc.), and the mixing time is 20-40 min (for example, 20 min, 25 min, 30 min, 35 min, 40 min, etc.).

[0020] Preferably, the hydration temperature is 20-30°C (for example, 20°C, 22°C, 24°C, 26°C, 28°C, 30°C, etc.), and the hydration time is 0.5-1.5 h (for example, 0.5 h, 0.6 h, 0.8 h, 1 h, 1.2 h, 1.4 h, 1.5 h, etc.).

[0021] Preferably, the gel strength test method comprises: mixing whey protein powder and water, standing for hydration, and then homogenizing, heating and then cooling, and performing a gel strength test.

[0022] Preferably, the mixing temperature is 45-55°C (for example, 45°C, 46°C, 48°C, 50°C, 52°C, 54°C, 55°C, etc.), and the mixing time is 20-40 min (for example, 20 min, 25 min, 30 min, 35 min, 40 min, etc.).

[0023] Preferably, the hydration temperature is 20-30°C (for example, 20°C, 22°C, 24°C, 26°C, 28°C, 30°C, etc.), and the hydration time is 20-40 min (for example, 20 min, 25 min, 30 min, 35 min, 40 min, etc.).

[0024] Preferably, the primary pressure of the homogenization is 100-200 bar (for example, 100 bar, 120 bar, 150 bar, 180 bar, 200 bar, etc.), and the secondary pressure of the homogenization is 20-40 bar (for example, 20 bar, 25 bar, 30 bar, 35 bar, 40 bar, etc.).

[0025] Preferably, the heating temperature is 80-90°C (for example, 80°C, 82°C, 84°C, 86°C, 88°C, 90°C, etc.), and the heating time is 40-50 min (for example, 40 min, 42 min, 44 min, 46 min, 48 min, 50 min, etc.).

[0026] Preferably, the cooling temperature is 20-30°C (for example, 20°C, 22°C, 24°C, 26°C, 28°C, 30°C, etc.).

[0027] Preferably, the method for testing the particle size of the acid-heat treatment comprises: mixing the whey protein powder and water, standing for hydration, then homogenizing, heating for the first time and then cooling; adding an acidic reagent to adjust the pH, heating for the second time and then cooling, and then testing the particle size.

[0028] Preferably, the mixing temperature is 40-50°C (for example, 40°C, 42°C, 45°C, 48°C, 50°C, etc.), and the mixing time is 20-40 min (for example, 20 min, 25 min, 30 min, 35 min, 40 min, etc.).

[0029] Preferably, the hydration temperature is 20-30°C (for example, 20°C, 22°C, 24°C, 26°C, 28°C, 30°C, etc.), and the hydration time is 20-40 min (for example, 20 min, 25 min, 30 min, 35 min, 40 min, etc.).

[0030] Preferably, the primary pressure of the homogenization is 100-200 bar (for example, 100 bar, 120 bar, 150 bar, 180 bar, 200 bar, etc.), and the secondary pressure of the homogenization is 20-40 bar (for example, 20 bar, 25 bar, 30 bar, 35 bar, 40 bar, etc.).

[0031] Preferably, the first heating temperature is 80-90°C (for example, 80°C, 82°C, 84°C, 86°C, 88°C, 90°C, etc.), and the first heating time is 5-10 min (for example, 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, etc.).

[0032] Preferably, the first heating is followed by cooling to a temperature of 38-45°C (eg, 38°C, 40°C, 42°C, 44°C, 45°C, etc.).

[0033] Preferably, the acidic agent includes any one of lactic acid, citric acid or hydrochloric acid, or a combination of at least two of them.

[0034] Preferably, the pH is adjusted to 4.3-4.5 (eg, 4.3, 4.4, 4.5, etc.).

[0035] Preferably, the second heating temperature is 70-80°C (for example, 70°C, 72°C, 74°C, 76°C, 78°C, 80°C, etc.), and the second heating time is 0.5-5 min (for example, 0.5 min, 1 min, 2 min, 3 min, 4 min, 5 min, etc.).

[0036] Preferably, the second heating is followed by cooling to a temperature of 20-30°C (eg, 20°C, 22°C, 24°C, 26°C, 28°C, 30°C, etc.).

[0037] In a second aspect, the present invention provides a classification model for the texture function of whey protein powder, the classification model comprising a detection unit and an analysis unit;

[0038] The detection unit includes tests for performing solubility a, hydration particle size b, gel strength c and acid-heat treatment particle size d of whey protein powder;

[0039] The analysis unit includes a classification of the texture function of the whey protein powder, and the classification criteria include:

[0040] When 96≤a≤100, 0≤b≤22, 170≤c≤1200, 28≤d≤140, whey protein powder belongs to the texture-enhanced type;

[0041] When 99≤a≤100, 0≤b≤0.1, c=0, 110≤d≤140, whey protein powder belongs to the isolated type;

[0042] When 15≤a≤55, 35≤b≤130, c=0, and 1≤d≤22, whey protein powder belongs to micronized type;

[0043] When the values ​​of a, b, c, and d do not meet any of the above conditions, the whey protein powder is heat-stable.

[0044] In a third aspect, the present invention provides a method for constructing a classification model of whey protein powder texture function according to the second aspect, characterized in that the construction method comprises the following steps:

[0045] (1) Detect the raw material characteristics of whey protein powder;

[0046] (2) performing cluster analysis on the data information obtained in step (1), and obtaining a classification model of the texture function of whey protein powder based on the analysis results;

[0047] (3) Take whey protein powder to verify the classification model obtained in step (2).

[0048] Preferably, the raw material properties in step (1) include a combination of solubility, hydrated particle size, gel strength and acid-heat treated particle size.

[0049] In a fourth aspect, the present invention provides an application of the classification method for texture functions of whey protein powders according to the first aspect and the classification model for texture functions of whey protein powders according to the second aspect in the development of dairy products.

[0050] Compared with the prior art, the present invention has at least the following beneficial effects:

[0051] The texture function classification method provided by the present invention is based on four characteristic indicators of whey protein powder, namely solubility, hydration particle size, gel strength and acid-heat treatment particle size. It can realize the rapid judgment of the texture function of whey protein powder and provide reasonable application recommendations. This classification method can not only eliminate the quality risks caused by raw material differences from the raw material end, but also reduce the workload of product developers and improve the product development efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] Figure 1 This is a cluster analysis diagram of the whey protein raw material in step (3) of Example 1.

[0053] Figure 2 This is the cluster analysis diagram for verifying the whey protein raw material in step (4) of Example 1.

[0054] Figure 3This is the principal component analysis diagram of the yogurt model system in step (5) of Example 1. DETAILED DESCRIPTION

[0055] The technical solution of the present invention is further described below in conjunction with the accompanying drawings and through specific implementation methods. However, the following examples are only simplified examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0056] Example 1

[0057] This embodiment provides a method for constructing a classification model of whey protein powder texture function, which specifically includes the following steps:

[0058] (1) Collection and information organization of whey protein raw materials

[0059] We collected 18 whey protein raw materials with different manufacturers, models and functional claims from multiple raw material suppliers, and sorted out the information. The summary is shown in Table 1.

[0060] Table 1

[0061]

[0062] (2) Raw material characteristics testing

[0063] For the following raw material property tests, three parallel samples were set for each sample.

[0064] ①Solubility:

[0065] a. Weigh 5 g of sample (accurate to 0.01 g) into a 50 mL centrifuge tube, add 38 mL of water and milk powder to the tube, stir and disperse with a glass rod, add a stopper, shake at 20 rpm for 2.5 h, and refrigerate at 4°C overnight;

[0066] b. Place the centrifuge tube in 50℃ water for 10 min, take it out, and shake it for 3 min;

[0067] c. Centrifuge at 4500 g for 10 min to precipitate the insoluble matter, discard the supernatant, and clean the tube wall with a cotton plug;

[0068] d. Add 38 mL of 50°C water, stopper, and shake up and down to suspend the precipitate;

[0069] e. Centrifuge again at 4500 g for 10 min, discard the supernatant, and carefully clean the tube wall with a cotton plug;

[0070] f. Move to a 60°C oven and dry to constant weight (the difference in mass between the last two times does not exceed 2 mg). Combined with the initial water content of the whey protein powder, calculate the solubility; the calculation formula for the solubility is as follows:

[0071] ;

[0072] Wherein, X represents the solubility of whey protein powder, in g / 100 g; represents the mass of the precipitate after drying, in g; B represents the initial water content of the whey protein powder, in g / 100 g; Indicates the mass of whey protein powder in g.

[0073] ② Hydration particle size:

[0074] a. Prepare a 3% protein solution, stir at 50℃ for 30 min, cool to 25℃ and hydrate for 1 h;

[0075] b. The particle size of whey protein was tested using a Mastersizer 3000 laser particle size analyzer with the following parameters: material refractive index 1.47, absorbance 0.01; dispersant refractive index: 1.33; test refractive index 10%, stirring speed 2000 rpm.

[0076] ③Gel strength:

[0077] a. Prepare a 10% protein solution, stir the material at 50℃ for 30 min, hydrate at 25℃ for 30 min, and homogenize at the first level with a pressure of 150 bar and a second level with a pressure of 30 bar;

[0078] b. Heat at 80℃ for 45 min, cool to 25℃ in an ice water bath, and store at 4-7℃ overnight;

[0079] c. Measuring gel strength: Weak gel test:

[0080] pre-test:1.0, test:0.5, post-test:10, distance:20, trigger force:2.

[0081] ④ Acid heat particle size

[0082] a. Prepare a 3.8% protein solution, dissolve it in 45°C water with stirring for 30 min, hydrate it at 25°C for 30 min, and then homogenize it (primary pressure is 150 bar, secondary pressure is 30 bar);

[0083] b. Heat to 85°C, keep warm for 7 min, and quickly cool in an ice water bath to 42°C;

[0084] C. Add lactic acid, adjust the pH to 4.4±0.1, heat to 75℃, keep warm for 2 min, cool quickly in ice water bath, let stand at 25℃ equilibrium temperature for 1 h, and measure the particle size. The parameter settings are the same as ②-b;

[0085] The characteristic indicators of whey protein raw materials are summarized in Table 2.

[0086] Table 2

[0087]

[0088] (3) Data statistical analysis

[0089] Use the Excel plug-in XLSTAT 2019 to perform cluster analysis on all data. The clustering results are as follows: Figure 1 As shown, 18 whey protein raw materials are divided into 4 categories, and the classification results are shown in Table 3.

[0090] Table 3

[0091]

[0092] Comparing the characteristic index data, the gel strength of type ① protein is the highest, indicating that it forms a gel network structure and can enhance the texture of the product. Therefore, type ① protein is named "texture-enhanced protein", and the value ranges of a, b, c, and d in this category are: 96≤a≤100, 0≤b≤22, 170≤c≤1200, 28≤d≤140; there is only one sample of type ② protein, which is very soluble in water and has a very small particle size after hydration. The acid-heat particle size is very large, indicating that the acid-heat stability is very poor, but it does not form a gel, which is in line with the characteristics of isolated whey protein and is named "isolated protein". The value ranges of a, b, c, and d in this category are: 99≤a≤100, 0≤b≤0.1 , c=0, 110≤d≤140; Category ③ protein has the worst solubility and the highest hydration particle size. The acid-heat particle size is very small, indicating that the acid-heat stability is very high and it cannot form a gel, which is in line with the characteristics of micronized whey protein. Therefore, it is named "micronized protein". The value range of a, b, c, and d in this category is: 15≤a≤55, 35≤b≤130, when c=0, 1≤d≤22; The values ​​of the four dimensional characteristic indicators of Category ④ protein are all between ① texture enhanced type and ③ micronized type, and its thermal stability is second only to ③ micronized type, so it is named "thermostable protein". When the values ​​of a, b, c, and d do not meet any of the above conditions, the whey protein powder is heat-stable.

[0093] (4) Whey protein raw material verification

[0094] Six non-modeling whey proteins claiming different functions were collected and their solubility, hydrated particle size, gelation and acid-thermal particle size were tested (summarized in Table 4). The data of the six new samples were combined with the data of the 18 old samples and cluster analysis was performed again to determine the categories to which the six new raw material samples belonged.

[0095] Table 4

[0096]

[0097] The cluster analysis results are as follows Figure 2 As shown, E and F are classified into Class ① texture-enhanced proteins, C is classified into Class ② isolated proteins, A and B are classified into Class ③ micronized proteins, and D is classified into Class ④ heat-stable proteins.

[0098] (5) Yogurt model system verification

[0099] In order to verify the effects of different types of whey protein powder on the yogurt system, 1#-18# raw material samples were used to verify the yogurt model system.

[0100] a. Use 3.2% protein milk and various types of whey protein powder to prepare 3.6% protein liquid milk:

[0101] b. Preheat the milk to 45°C, add whey protein powder, shear and dissolve for 30 minutes, sterilize at 85°C for 10 minutes, cool to 42°C and inoculate for fermentation;

[0102] c. Ferment until pH=4.30-4.40 to break the emulsion;

[0103] d. Yogurt model sensory test: descriptive test;

[0104] Among them, the preference test: 10 professionally trained panel reviewers were invited to score the product flavor and taste. Based on the sensory evaluation results, the Excel plug-in XLSTAT 2019 was used to perform principal component analysis on the yogurt sample data. The results are as follows: Figure 3 shown.

[0105] The results show that adding whey protein of type ① to yogurt products will bring a sense of stickiness and thickness, and even a powdery feeling, which is directly related to its texture-enhancing properties; adding whey protein of type ② to yogurt will also bring stickiness, thickness and powdery feeling to the product, and even the phenomenon of surface granularity, which is directly related to the high content of active protein in isolated whey protein. More active whey protein participates in the formation of yogurt structure, and the yogurt gel network is less likely to be destroyed by stirring and shearing, so there will be visible gel particles; the distance between type ③ and type ④ samples is close, and they both show smooth and refreshing characteristics in yogurt applications, which is directly related to the strong acid and heat stability of this type of protein, and the gel properties of not forming gel or forming gel with weak strength. It is speculated that these proteins do not participate or rarely participate in the formation of yogurt gel network, but are embedded in the pores of yogurt network in an inert filling manner, so they will not increase the strength of product texture, but will give the product smooth and refreshing characteristics. Compared with ④, ③ gives the product a stronger sense of smoothness, but worse stability.

[0106] (6) Raw material application suggestions

[0107] Based on the texture and taste of yogurt with different types of whey protein raw materials, the application scenarios of raw materials are recommended, as summarized in Table 5.

[0108] Table 5

[0109]

[0110] (7) Introduction of new whey protein raw materials

[0111] When a new whey protein raw material is introduced again, its solubility a, hydration particle size b, gel strength c and acid-heat treatment particle size d are measured. The texture function of the new raw material can be classified and judged by comparing its numerical range or integrating it with the data in Example 1 and performing cluster analysis, and an application recommendation for the new raw material can be output.

[0112] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for classifying the texture and function of whey protein powder, characterized in that: The classification method includes: The solubility a, hydration particle size b, gel strength c and acid-heat treated particle size d of whey protein powder were tested and classified according to the following standards: When 96≤a≤100, 0≤b≤22, 170≤c≤1200, 28≤d≤140, whey protein powder belongs to texture-enhanced type; When 99≤a≤100, 0≤b≤0.1, c=0, 110≤d≤140, whey protein powder belongs to the isolated type; When 15≤a≤55, 35≤b≤130, c=0, and 1≤d≤22, whey protein powder belongs to micronized type; When the values ​​of a, b, c, and d do not meet any of the above conditions, the whey protein powder is heat stable; The solubility test method comprises: mixing whey protein powder and water, removing the supernatant by centrifugation, drying the precipitate to constant weight, and calculating the solubility based on the initial water content of the whey protein powder; the solubility calculation formula is as follows: ； in, Indicates the solubility of whey protein powder in g / 100 g; It represents the mass of the precipitate after drying, in g; It indicates the initial water content of whey protein powder in g / 100 g; Indicates the mass of whey protein powder in g; The mixing temperature is 45-55°C; The hydrated particle size test method comprises: mixing whey protein powder and water, standing for hydration, and then performing a particle size test; The mixing temperature is 45-55°C, and the mixing time is 20-40 min; The hydration temperature is 20-30°C, and the hydration time is 0.5-1.5 h; The gel strength test method comprises: mixing whey protein powder and water, standing for hydration, and then homogenizing, heating and then cooling, and performing a gel strength test; The mixing temperature is 45-55°C, and the mixing time is 20-40 min; The hydration temperature is 20-30°C, and the hydration time is 20-40 min; The primary pressure of the homogenization is 100-200 bar, and the secondary pressure of the homogenization is 20-40 bar; The heating temperature is 80-90°C, and the heating time is 40-50 min; The cooling to a temperature of 20-30° C. The method for testing the particle size of the acid-heat treatment comprises: mixing the whey protein powder and water, standing for hydration, then homogenizing, heating for the first time and then cooling; adding an acidic reagent to adjust the pH, heating for the second time and then cooling, and then testing the particle size; The mixing temperature is 40-50°C, and the mixing time is 20-40 min; The hydration temperature is 20-30°C, and the hydration time is 20-40 min; The primary pressure of the homogenization is 100-200 bar, and the secondary pressure of the homogenization is 20-40 bar; The first heating temperature is 80-90° C., and the first heating time is 5-10 min; Cooling to a temperature of 38-45° C. after the first heating; The pH is adjusted to 4.3-4.5; The second heating temperature is 70-80°C, and the second heating time is 0.5-5 min; The second heating is followed by cooling to a temperature of 20-30°C.

2. The classification method according to claim 1, characterized in that: The acidic agent includes any one of lactic acid, citric acid or hydrochloric acid, or a combination of at least two of them.

3. A classification model of whey protein powder texture function according to the classification method of claim 1 or 2, characterized in that: The classification model includes a detection unit and an analysis unit; The detection unit includes tests for performing solubility a, hydration particle size b, gel strength c and acid-heat treatment particle size d of whey protein powder; The analysis unit includes a classification of the texture function of the whey protein powder, and the classification criteria include: When 96≤a≤100, 0≤b≤22, 170≤c≤1200, 28≤d≤140, whey protein powder belongs to the texture-enhanced type; When 99≤a≤100, 0≤b≤0.1, c=0, 110≤d≤140, whey protein powder belongs to the isolated type; When 15≤a≤55, 35≤b≤130, c=0, and 1≤d≤22, whey protein powder belongs to micronized type; When the values ​​of a, b, c, and d do not meet any of the above conditions, the whey protein powder is heat-stable.

4. A method for constructing a classification model of whey protein powder texture function according to claim 3, characterized in that: The construction method comprises the following steps: (1) Detect the raw material characteristics of whey protein powder; (2) performing cluster analysis on the data information obtained in step (1), and obtaining a classification model of the texture function of whey protein powder based on the analysis results; (3) Take whey protein powder to verify the classification model obtained in step (2).

5. The construction method according to claim 4, characterized in that: The raw material properties in step (1) include a combination of solubility, hydrated particle size, gel strength and acid-heat treated particle size.

6. Application of the method for classifying the texture function of whey protein powder according to claim 1 or 2 or the classification model for the texture function of whey protein powder according to claim 3 in the development of dairy products.

Images