Cow milk protein liquid for baking and coloring and preparation method thereof

Abstract

The invention provides a cow milk protein solution for baking and coloring and a preparation method thereof, and the cow milk protein solution is prepared from the following raw materials in parts by weight: 10-45 parts of raw cow milk, 1-10 parts of lipid substances, 5-15 parts of milk protein powder, 1-5 parts of reducing sugar, 1-4 parts of maltodextrin, 0.1-2 parts of an emulsifier and 0.01-2 parts of a stabilizer. The cow milk protein liquid provided by the invention can be stored at normal temperature, the shelf life can reach 6 months, the cow milk protein liquid can replace the existing vegetable protein liquid to be used for baking and coloring, the baking application coloring glossiness is close to that of egg liquid, industrial production is facilitated, the production cost is reduced, and the baking application coloring glossiness is remarkably superior to that of the vegetable protein liquid; compared with vegetable protein liquid, the cow milk protein liquid is better in quality and flavor, and meets the quality and taste requirements of consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a milk protein liquid for baking and coloring and a preparation method thereof. Background Art

[0002] In baking, using egg liquid as a surface brush for coloring is a common method, which has the advantages of beautiful coloring and easy acquisition of raw materials. However, it also has disadvantages such as the coloring effect of the egg liquid is not easy to accurately control (when the brushing thickness is uneven or the egg liquid is not fully stirred, spots or depth differences are likely to appear), the microbial risks brought by the storage of residual egg liquid, and the limitations of industrial operations.

[0003] In recent years, some bakery chain companies have adopted vegetable protein liquid instead of egg liquid to apply on the surface of bread and other products in order to achieve industrialized production. However, vegetable protein liquid has the defects of darker gloss than egg liquid, poor gloss, and poor flavor. Summary of the invention

[0004] The present invention aims to solve one of the technical problems in the prior art at least to a certain extent. To this end, one object of the present invention is to provide a milk protein solution for baking and coloring and a preparation method thereof.

[0005] The first aspect of the present invention provides a milk protein liquid for baking and coloring, wherein the raw materials for its preparation include, by weight: 10-45 parts of raw milk, 1-10 parts of lipid substances, 5-15 parts of milk protein powder, 1-5 parts of reducing sugar, 1-4 parts of maltodextrin, 0.1-2 parts of emulsifier and 0.01-2 parts of stabilizer.

[0006] According to the milk protein liquid for baking and coloring provided by the present invention, raw milk and milk protein powder are used to provide protein, and lipid substances mainly provide fat. The milk protein liquid is rich in lactose and lysine. Lactose and lysine work together under high baking temperature, making it easier to cause Maillard reaction. The fat and lactose in the milk protein liquid will also enhance the surface gloss. The coloring gloss after application will be better than that of plant protein, and closer to the effect of egg liquid. Milk protein can also provide more amino acids, and its nutritional value is better than that of most plant proteins. There are significant differences in flavor between milk protein and plant protein (such as soy protein, pea protein, etc.). Milk protein has a natural milk flavor, a mellow taste, and a slightly sweet taste, while plant protein may bring beany, earthy, and bitter tastes. Compared with plant protein, milk protein has a more natural flavor and high acceptance.

[0007] In addition, by adding reducing sugar, the carbonyl group in the reducing sugar can react with the amino group in the protein to produce a brown high molecular pigment melanin. The sugar molecules in the reducing sugar will dehydrate and crack at above 160°C and then polymerize into caramel pigment. The reducing sugar contributes to the attractive color and flavor of baked food through the Maillard reaction and caramelization reaction. The inventors found that cow's milk contains natural lactose, and the reducing sugar and the lactose in the milk play a synergistic role, which together promotes the coloring effect of baking applications to be significantly better than that of vegetable protein liquid.

[0008] Casein in milk protein mainly exists in the form of micelles, and its structure consists of a hydrophobic core and a hydrophilic shell. During the hydration stage of the processing process, water molecules will gradually penetrate into the micelles, causing the micelles to swell and partially expose the hydrophobic core. This structural change promotes the enhanced interaction between casein molecules, thereby forming a dynamic network structure, which can effectively adsorb on the oil-water interface and improve the emulsification performance of the system. Adding an appropriate amount of emulsifier and stabilizer to the formula, these auxiliary materials work synergistically with casein, not only to improve the fluidity and texture characteristics of the product, but also to significantly improve the overall stability of the product by enhancing interfacial stability and steric hindrance effects. At the same time, the addition of maltodextrin can adjust the solid content of the product, control the fluidity of the protein solution, ensure uniform heating during baking, and ensure consistent color of the finished product.

[0009] According to the milk protein solution for baking and coloring provided by the present invention, the fat content of the milk protein solution is 1-10%, preferably 5-9%. For example, the content is 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, etc., or a range between any two of the above values. The fat content of the milk protein solution is controlled within the above range.

[0010] According to the milk protein solution for baking and coloring provided by the present invention, the protein content of the milk protein solution is 3-10%, preferably 7-10%. For example, the content is 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, etc., or a range between any two of the above values. The protein content of the milk protein solution is controlled within the above range.

[0011] According to the milk protein liquid for baking and coloring provided by the present invention, the fat content of the milk protein liquid is 1-10%, and the protein content of the milk protein liquid is 3-10%. Preferably, the fat content is 5-9%, and the protein content is 7-10%. The inventors have found that when the fat and protein content of the milk protein liquid are within the above ranges, the protein liquid can be guaranteed to be evenly colored and glossy in baking applications, and the product cost can be controlled.

[0012] In some embodiments of the present invention, the raw materials for preparation include, based on 100 parts by weight in total: 10-45 parts of raw cow milk, 1-10 parts of lipid substances, 5-15 parts of milk protein powder, 1-5 parts of reducing sugar, 1-4 parts of maltodextrin, 0.1-2 parts of emulsifier, 0.01-2 parts of stabilizer and the balance of water; In some embodiments of the present invention, the milk protein powder is selected from one or more of concentrated milk protein powder, concentrated milk protein powder, milk powder, and whey powder.

[0013] In some embodiments of the present invention, the milk powder is selected from one or more of whole milk powder, skim milk powder, reconstituted milk powder and buttermilk powder.

[0014] In some embodiments of the present invention, the reducing sugar is selected from one or more of glucose, fructose, and maltose.

[0015] In some embodiments of the present invention, the lipid substance is selected from one or more of vegetable oil, anhydrous butter, butter, and cream.

[0016] In some embodiments of the present invention, the emulsifier is selected from one or more of sodium caseinate, mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, soybean lecithin, Tween 80, Tween 60, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters, and lactic acid fatty acid glyceride.

[0017] In some embodiments of the present invention, the stabilizer is selected from one or more of sodium carboxymethyl cellulose, microcrystalline cellulose, hydroxypropyl methyl cellulose, carrageenan, guar gum, pectin, and xanthan gum.

[0018] In a second aspect of the present invention, the present invention provides a method for preparing the milk protein solution for baking and coloring as described above, the method comprising: (1) Preheating raw milk to 45-60° C., adding milk protein powder to obtain a first mixed solution; (2) After preheating the lipid substance to 60-80°C, an emulsifier and a stabilizer are added to obtain a second mixed solution; (3) The first mixed solution, the second mixed solution, reducing sugar and maltodextrin are mixed and stirred evenly, and then homogenized once, sterilized and homogenized twice in sequence.

[0019] The method can be used to prepare a milk protein liquid with good baking coloring effect, high stability and storage for more than 6 months. The method has simple process and convenient operation.

[0020] In some embodiments of the present invention, in step (2), the mixed system is stirred for 10-15 minutes to obtain the second mixed solution.

[0021] In some embodiments of the present invention, in step (3), the pressures of the primary homogenization and the secondary homogenization are independently 15-25 MPa; In some embodiments of the present invention, the sterilization temperature is 132-148° C. and the time is 3-8 s.

[0022] In some embodiments of the present invention, the aseptically homogenized material is aseptically filled using a Tetra Pak packaging machine at a filling temperature of 15-25°C.

[0023] The present invention has at least the following beneficial effects: The present invention uses raw milk, lipids, milk protein powder, reducing sugar and maltodextrin as main raw materials, and after adding suitable emulsifiers and stabilizers, a milk protein liquid suitable for baking and coloring can be prepared. The milk protein liquid provided by the present invention can be stored at room temperature, and the shelf life can reach 6 months. It can replace the existing plant protein liquid for baking and coloring, and realizes that the glossiness of baking application coloring is close to that of egg liquid while being convenient for industrial production, and the glossiness of baking application coloring is significantly better than that of plant protein liquid while reducing production costs. And compared with plant protein liquid, the milk protein liquid has better quality and flavor, and meets the quality and taste requirements of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0025] Figure 1 This is a physical picture of the baking effect of the milk protein liquid of Example 1 of the present invention; Figure 2 This is a physical picture of the baking effect of the milk protein liquid of Example 2 of the present invention; Figure 3 This is a physical picture of the baking effect of the milk protein liquid of Example 3 of the present invention; Figure 4 This is a physical picture of the baking effect of the egg white liquid of Comparative Example 1 of the present invention; Figure 5 This is a physical picture of the baking effect of the egg white liquid of Comparative Example 2 of the present invention; Figure 6 This is a physical picture of the baking effect of the egg white liquid of Comparative Example 3 of the present invention; Figure 7 This is a physical picture of the baking effect of the egg white liquid of Comparative Example 4 of the present invention; Figure 8 This is a physical picture of the baking effect of the egg white liquid in Comparative Example 5 of the present invention; Fig. 9 This is a state diagram of the protein liquid product of Comparative Example 6 of the present invention; Fig.10 This is a physical picture of the baking effect of the egg white liquid of Comparative Example 7 of the present invention; Fig.11 This is a real picture of the baking effect of fresh egg liquid in Comparative Example 8 of the present invention. DETAILED DESCRIPTION

[0026] Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. The present invention is described below with reference to specific embodiments. It should be noted that these embodiments are merely illustrative and do not limit the present invention in any way.

[0027] Example 1 This embodiment provides a milk protein liquid for baking and coloring, and the raw materials for preparing the milk protein liquid include: Based on 100 parts by weight, there are 15 parts of raw milk, 5 parts of vegetable oil, 1 part of anhydrous butter, 10 parts of concentrated milk protein powder, 2 parts of glucose, 0.8 parts of emulsifier (0.6 parts by weight of sodium caseinate, 0.2 parts by weight of mono- and di-glycerol fatty acid esters), 1 part of maltodextrin, 0.05 parts of stabilizer (0.02 parts by weight of carrageenan, 0.03 parts by weight of guar gum), and the balance is water.

[0028] The specific preparation process of the milk protein solution for baking and coloring of the present embodiment comprises: (1) Preheat 15 parts of raw milk and 35 parts of water to 55°C, add concentrated milk protein powder, and stir evenly to obtain a mixture A; (2) Mix the vegetable oil and anhydrous butter, preheat to 70°C, add the emulsifier and stabilizer, and stir for 10 min to obtain mixture B; (3) Mix mixture A and mixture B, add glucose and maltodextrin, stir to dissolve, add water to 100 parts by weight, and stir evenly to obtain mixture C; (4) The mixture C is heated to 70°C and homogenized at a homogenization pressure of 24 MPa; (5) Sterilization: The homogenized protein solution is sterilized by UHT at 142°C for 4 seconds. (6) Aseptic homogenization: The sterilized milk protein solution is homogenized at a pressure of 20 MPa; (7) Packaging: Use Tetra Pak packaging machine for aseptic filling at a filling temperature of 20°C.

[0029] (8) Storage and transportation: Store at 15-25℃.

[0030] Example 2 This embodiment provides a milk protein liquid for baking and coloring, and the raw materials for preparing the milk protein liquid include: Based on 100 parts by weight, there are 45 parts of raw milk, 5 parts of vegetable oil, 2 parts of anhydrous butter, 5 parts of skimmed milk powder, 2 parts of fructose syrup, 1.5 parts of maltodextrin, 0.9 parts of emulsifier (0.6 parts by weight of sodium caseinate, 0.3 parts by weight of polyglycerol fatty acid ester), 0.03 parts of stabilizer (0.01 parts by weight of carrageenan, 0.02 parts by weight of xanthan gum), and the balance is water.

[0031] The specific preparation process of the milk protein solution for baking and coloring of the present embodiment comprises: (1) Preheat 45 parts of raw milk and 5 parts of water to 50°C, add skim milk powder, and stir to obtain mixture A; (2) Mix the vegetable oil and anhydrous butter, preheat to 70°C, add the emulsifier and stabilizer, and stir for 10 min to obtain mixture B; (3) Mix mixture A and mixture B, add fructose syrup and maltodextrin, stir to dissolve, add water to 100 parts by weight, and stir evenly to obtain mixture C; (4) The mixture C is heated to 70°C and homogenized at a homogenization pressure of 20 MPa; (5) Sterilization: The homogenized protein solution is sterilized by UHT at 142°C for 4 seconds. (6) Aseptic homogenization: The sterilized milk protein solution is homogenized at a pressure of 20 MPa; (7) Packaging: Use Tetra Pak packaging machine for aseptic filling at a filling temperature of 20°C.

[0032] (8) Storage and transportation: Store at 15-25℃.

[0033] Example 3 This embodiment provides a milk protein liquid for baking and coloring, and the raw materials for preparing the milk protein liquid include: Based on 100 parts by weight, there are 20 parts of raw milk, 1 part of vegetable oil, 5 parts of skimmed milk powder, 10 parts of concentrated milk protein powder, 3 parts of glucose, 1 part of maltodextrin, 0.2 parts of emulsifier (mono- and di-glycerol fatty acid esters), 0.02 parts of stabilizer (carrageenan), and the balance water.

[0034] The specific preparation process of the milk protein solution for baking and coloring of the present embodiment comprises: (1) Preheat 20 parts of raw milk and 30 parts of water to 55°C, add skim milk powder and concentrated milk protein powder, and stir evenly to obtain a mixture A; (2) Preheat the vegetable oil to 70°C, add the emulsifier and stabilizer, and stir for 10 min to obtain mixture B; (3) Mix mixture A and mixture B, add glucose and maltodextrin, stir to dissolve, add water to 100 parts by weight, and stir evenly to obtain mixture C; (4) The mixture C is heated to 65°C and homogenized at a homogenization pressure of 18 MPa; (5) Sterilization: The homogenized protein solution is sterilized by UHT at 142°C for 4 seconds. (6) Aseptic homogenization: The sterilized milk protein solution is homogenized at a pressure of 20 MPa; (7) Packaging: Use Tetra Pak packaging machine for aseptic filling at a filling temperature of 20°C.

[0035] (8) Storage and transportation: Store at 15-25℃.

[0036] Comparative Example 1 This comparative example provides a milk protein liquid for baking and coloring. The difference between the raw materials used in the preparation of the milk protein liquid and those used in Example 1 is that the raw materials used in the preparation of the comparative example 1 do not contain glucose.

[0037] The specific preparation process of the milk protein solution for baking and coloring in Comparative Example 1 is the same as that in Example 1.

[0038] Comparative Example 2 This comparative example provides a vegetable protein liquid for baking and coloring, and its preparation raw materials include: Based on 100 parts by weight, 9 parts of pea protein (the protein content in pea protein is 86%), 5.5 parts of vegetable oil, 1 part of anhydrous butter, 2.2 parts of glucose, 1 part of maltodextrin, 0.8 parts of emulsifier (0.6 parts by weight of sodium caseinate, 0.2 parts by weight of mono- and di-glycerol fatty acid esters), 0.05 parts of stabilizer (0.02 parts by weight of carrageenan, 0.03 parts by weight of guar gum), and the balance of water.

[0039] The specific preparation process of the vegetable protein liquid for baking and coloring in Comparative Example 2 differs from that in Example 1 in that: (1) 9 parts of pea protein and 41 parts of water are preheated to 55°C and stirred to obtain a mixture A.

[0040] Comparative Example 3 This comparative example provides a vegetable protein liquid for baking and coloring, and its preparation raw materials include: Based on 100 parts by weight, there are 8.5 parts of soy protein (the protein content in soy protein is 91%), 5.5 parts of vegetable oil, 1 part of anhydrous butter, 2.2 parts of glucose, 1 part of maltodextrin, 0.8 part of emulsifier (0.6 part by weight of sodium caseinate, 0.2 part by weight of mono- and di-glycerol fatty acid esters), 0.05 part of stabilizer (0.02 part by weight of carrageenan, 0.03 part by weight of guar gum), and the balance is water.

[0041] The specific preparation process of the vegetable protein liquid for baking and coloring in Comparative Example 3 differs from that in Example 1 in that: (1) 8.5 parts of soy protein and 41.5 parts of water were preheated to 55°C and stirred to obtain a mixture A.

[0042] Comparative Example 4 This comparative example provides a milk protein liquid for baking and coloring, and its preparation raw materials include: Based on 100 parts by weight, there are 15 parts of raw milk, 10 parts of concentrated milk protein powder, 2 parts of glucose, 0.8 parts of emulsifier (0.6 parts by weight of sodium caseinate, 0.2 parts by weight of mono- and di-glycerol fatty acid esters), 1 part of maltodextrin, 0.05 parts of stabilizer (0.02 parts by weight of carrageenan, 0.03 parts by weight of guar gum), and the balance is water.

[0043] The specific preparation process of the milk protein solution for baking and coloring in Comparative Example 4 is the same as that in Example 1.

[0044] Comparative Example 5 This comparative example provides a milk protein liquid for baking and coloring. The difference between the raw materials used in its preparation and those of Example 2 is that no maltodextrin is added in Comparative Example 5.

[0045] The specific preparation process of the milk protein solution for baking and coloring in Comparative Example 5 is the same as that in Example 2.

[0046] Comparative Example 6 This comparative example provides a milk protein liquid for baking and coloring, and its preparation raw materials include: Based on 100 parts by weight, there are 4.5 parts of vegetable oil, 13 parts of concentrated milk protein powder, 2 parts of glucose, and the balance water.

[0047] The ingredients and indicators of the milk protein liquid for baking and coloring in Comparative Example 6 refer to the commercially available plant protein liquid, and the preparation process is the same as that in Example 1.

[0048] Comparative Example 7 Purchase commercially available vegetable protein liquid (soy protein liquid).

[0049] Comparative Example 8 Use fresh egg liquid.

[0050] The baking coloring effect and flavor quality of the egg white liquids of the embodiments and comparative examples were measured and analyzed.

[0051] Baking and coloring: Using the same steamed buns and equipment, the upper baking temperature is 220℃, the lower baking temperature is 180℃, and the time is 10min.

[0052] Flavor evaluation: Invite 25 experienced assessors to conduct sensory evaluation on the taste and smell of each sample and calculate the average value.

[0053] The specific scoring criteria are shown in Table 1.

[0054] Table 1

[0055] The baking coloring effect and sensory quality measurement results of the protein liquid of the embodiment and the comparative example are shown in Table 2 and Figure 1-11 .

[0056] Table 2

[0057] As can be seen from Table 2, when the fat content of the milk protein liquid provided by the present invention is 1-10% and the protein content is 3-10%, the appearance color, glossiness and flavor of the baking application of Examples 1-3 are close to those of egg liquid, and are significantly better than commercially available plant protein liquid.

[0058] Compared with Example 1, after removing the reducing sugar, the baking application results of Comparative Example 1 are very different, the coloring is uneven, and the surface glossiness is also dark.

[0059] Comparison between Comparative Examples 2 and 3 and Example 1 shows that after the milk protein raw material is replaced with pea / soy protein, the coloring during baking is slightly uneven and the glossiness is darker. In addition, the flavor also has the beany smell and peculiar smell of plant protein.

[0060] Comparison between Comparative Example 4 and Example 1 shows that when the fat content is lower than the fat content range of the present invention, the coloring during baking is uneven and the glossiness is darker, and the flavor is not as strong as that of Example 1.

[0061] Comparative Example 5 is compared with Example 2. After removing maltodextrin, the coloring of the baking application is slightly uneven, but the glossiness is good and the flavor is not affected.

[0062] The protein content and fat content of Comparative Example 6 are consistent with those of commercially available vegetable protein liquid. The vegetable protein in the ingredient list is replaced with milk protein. Although the casein in the milk protein can form a dynamic network structure after hydration to improve the emulsification of the product, no emulsifier or stabilizer is added. The finished product still has no fluidity and directly forms blocks, which cannot be applied for use. For specific product status, see Fig. 9 Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit them. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some of the technical features therein by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A milk protein liquid for baking and coloring, characterized in that: The raw materials for its preparation include, by weight: 10-45 parts of raw cow's milk, 1-10 parts of lipid substances, 5-15 parts of milk protein powder, 1-5 parts of reducing sugar, 1-4 parts of maltodextrin, 0.1-2 parts of emulsifier and 0.01-2 parts of stabilizer.

2. The milk protein solution according to claim 1, characterized in that: The fat content of the milk protein liquid is 1-10%, preferably 5-9%.

3. The milk protein solution according to claim 1, characterized in that: The protein content of the milk protein solution is 3-10%, preferably 7-10%.

4. The milk protein solution according to any one of claims 1 to 3, characterized in that: The raw materials for the preparation include, based on 100 parts by weight in total: 10-45 parts of raw milk, 1-10 parts of lipid substances, 5-15 parts of milk protein powder, 1-5 parts of reducing sugar, 1-4 parts of maltodextrin, 0.1-2 parts of emulsifier, 0.01-2 parts of stabilizer and the balance of water.

5. The milk protein solution according to any one of claims 1 to 3, characterized in that: The milk protein powder is selected from one or more of concentrated milk protein powder, concentrated milk protein powder, milk powder, and whey powder; Preferably, the milk powder is selected from one or more of whole milk powder, skim milk powder, reconstituted milk powder and buttermilk powder.

6. The milk protein solution according to any one of claims 1 to 3, characterized in that: The reducing sugar is selected from one or more of glucose, fructose and maltose; And / or, the lipid substance is selected from one or more of vegetable oil, anhydrous butter, butter, and cream.

7. The milk protein solution according to any one of claims 1 to 3, characterized in that: The emulsifier is selected from one or more of sodium caseinate, mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, soybean lecithin, Tween 80, Tween 60, polyglycerol fatty acid esters, diacetyl tartaric acid mono- and di-glycerol esters, and lactic acid fatty acid glyceride; And / or, the stabilizer is selected from one or more of sodium carboxymethyl cellulose, microcrystalline cellulose, hydroxypropyl methyl cellulose, carrageenan, guar gum, pectin, and xanthan gum.

8. A method for preparing a milk protein solution for baking and coloring as claimed in any one of claims 1 to 7, characterized in that: include: (1) Preheating raw milk to 45-60° C., adding milk protein powder to obtain a first mixed solution; (2) After preheating the lipid substance to 60-80°C, an emulsifier and a stabilizer are added to obtain a second mixed solution; (3) The first mixed solution, the second mixed solution, reducing sugar and maltodextrin are mixed and stirred evenly, and then homogenized once, sterilized and homogenized twice in sequence.

9. The method according to claim 8, characterized in that: In step (2), the mixed system is stirred for 10-15 minutes to obtain the second mixed solution.

10. The method according to claim 8, characterized in that: In step (3), the pressures of the primary homogenization and the secondary homogenization are independently 15-25 MPa; And / or, the sterilization temperature is 132-148° C. and the time is 3-8 s.

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