G / O / W emulsification system fat simulant, preparation method and application in dairy products

Abstract

The invention discloses a G / O / W emulsification system fat simulant, a preparation method and application in dairy products, and belongs to the technical field of functional food processing. The preparation method comprises the following steps: firstly, mixing protein and edible gum to form microgel (G phase) similar to semisolid, and then mixing an oil phase (O phase) and the G phase to form a G / O phase; and adding the G / O phase into the water phase (W phase), and mixing to obtain the G / O / W emulsion system fat simulant. The G / O / W emulsification system fat simulant is used as a fat substitute of a dairy product, so that the common problems of rough texture, insufficient flavor and the like of fat-reducing products can be effectively solved. The G / O / W emulsification system fat simulant can well simulate the texture and flavor of a whole milk product.

Description

Technical Field

[0001] The present invention relates to a G / O / W emulsion system fat mimetic, a preparation method thereof, and an application thereof in dairy products, belonging to the technical field of functional food processing. Background Art

[0002] Fat is an essential nutrient for the human body, but excessive intake can lead to health problems such as obesity, hyperlipidemia, hypertension, cardiovascular diseases, and diabetes. Therefore, the development of fat substitutes helps to reduce the fat content in foods while meeting people's pursuit of health.

[0003] Conventional fat substitutes include protein-based fat substitutes, carbohydrate-based fat substitutes, composite fat substitutes, and other novel fat substitutes. Among them, protein-based fat substitutes mainly utilize the emulsifying and gelling properties of proteins to simulate the taste and function of fat. Common preparation methods include: the emulsion method (mixing proteins (such as soy protein isolate, whey protein, etc.) with an oil phase, forming an emulsion through high-speed shearing or ultrasonic treatment, and then forming a gel through a cross-linking reaction (such as transglutaminase treatment)); the thermal emulsification method (emulsifying proteins and an oil phase at high temperature to form a stable emulsion, and then solidifying through cooling); carbohydrate-based fat substitutes mainly achieve fat substitution through the modification of starch. Common preparation methods include: the modified starch method (treating starch through acid method, enzymatic method, or chemical modification (such as oxidation, esterification, cross-linking) to increase its emulsifying and stabilizing properties); the composite modification method (combining starch with other components (such as konjac glucomannan, cyclodextrin, etc.), and modifying through physical or chemical methods to form a composite structure); composite fat substitutes combine the advantages of proteins and carbohydrates, and improve the substitution effect through the synergistic action of multiple components. For example: composite microcapsule-type substitutes (preparing composite microcapsules by multi-step treatment (such as ultrafine grinding, Maillard reaction, emulsification, spray drying, etc.) of components such as modified starch, Maillard reaction products, and proteins); the gelation method (using natural alginate, carrageenan, etc. to combine with proteins, and forming a gel-like substitute through emulsification and cross-linking reactions); the conventional preparation methods of other novel fat substitutes include: oleogel (emulsifying and solidifying vegetable oil through a specific emulsifier (such as natural alginate) to form a structure similar to natural fat); Maillard reaction products (utilizing the Maillard reaction between proteins and sugars under alkaline conditions to form a composite product with fat-like properties).

[0004] Conventional fat substitutes have many problems in terms of the quality of food processing. In terms of sensory characteristics, the taste may become rough and dry, the texture will be affected, and the flavor may be lacking or off-flavors may be produced. In terms of nutritional components, it will lead to imbalance of nutritional balance, such as imbalance of fatty acid ratio and lack of other nutritional components, and may also affect digestion and absorption, reduce digestibility, and have an adverse impact on intestinal health. In terms of physical properties, rheological properties will change, viscosity and emulsion stability will decrease, water retention and oil retention properties will also deteriorate, and problems such as delamination, precipitation, dehydration, and cracking are likely to occur. Structurally, the protein network and fat globule structure in the microstructure will change, and the overall texture and morphological stability in the macrostructure will also be affected. These changes together determine the quality and performance of food during processing, storage, and consumption.

[0005] Moreover, dairy products belong to a special field and have unique requirements for fat substitutes: they need to maintain a delicate taste, rich milk flavor, and good emulsion stability, while ensuring the compatibility and easy absorbability of nutritional components (such as calcium, high-quality protein, and fat). Compared with meat products, dairy products have high water content and a pH close to neutral, making it easy for microorganisms to grow. The processing and storage conditions (such as low temperature and fermentation) have higher requirements for the stability of fat substitutes. Moreover, their unique fat globule structure is more sensitive to microscopic changes, directly affecting the product texture and flavor. While the fat substitution in meat products pays more attention to texture and water retention, dairy products rely more on the emulsification and flavor of fat. In addition, dairy products also need to consider the impact of fat substitution on the fermentation process (such as yogurt), which is a special challenge not present in meat products.

[0006] The commonly used fat substitute for meat products is the W / O / W emulsion. For example: CN114246223B obtains a W / O / W emulsion complex gel fat substitute by embedding an emulsion into a continuous hydrogel matrix to prepare a multiple emulsion gel; CN114246223B undergoes multiple emulsifications, making the inherently unstable W / O system obtained by single emulsification become the dispersed phase through secondary emulsification. The W / O / W system further reduces the oil phase content in the system, enabling a double-emulsified W / O / W type fat with better 3D printing effect to be obtained at a lower oil phase volume fraction. However, these fat substitutes formed by W / O / W emulsions have many problems in terms of processing and storage instability, texture, taste, sensory characteristics, and consumer acceptance, and it is very difficult to be used in the dairy product field. Summary of the Invention

[0007] [Technical Problem]

[0008] Using a conventional W / O / W emulsion as a fat substitute has poor stability;

[0009] Using a W / O / W double emulsion to replace the fat in dairy products cannot well simulate the texture and flavor of whole-fat dairy products.

[0010] [Technical Solution]

[0011] To solve at least one of the above problems, in the present invention, a protein and an edible gum are first mixed to form a semi-solid-like microgel (G phase), and then an oil phase (O phase) and the G phase are mixed to form a G / O phase; finally, the G / O phase is added to an aqueous phase (W phase) and mixed to obtain a G / O / W emulsion system fat mimetic. The G / O / W emulsion system fat mimetic of the present invention can well mimic the texture and flavor of whole milk dairy products.

[0012] The first object of the present invention is to provide a method for preparing a G / O / W emulsion system fat mimetic, comprising the following steps:

[0013] (1) Preparation of the G phase:

[0014] An edible gum is added to a protein solution, and it is stirred at high speed until it is completely dissolved and hydrated, and then left to stand and swell to obtain a semi-solid-like microgel (G phase);

[0015] (2) Preparation of the G / O phase:

[0016] The oil phase and an emulsifier are mixed and uniformly mixed to obtain an O phase; the G phase and the O phase are mixed and sheared and homogenized to obtain a G / O phase;

[0017] Among them, the oil phase is one or two of animal oil and vegetable oil;

[0018] (3) Preparation of the G / O / W emulsion system:

[0019] Using the protein solution as the W phase, the G / O phase is added to the W phase, sheared at high speed and homogenized under high pressure to obtain a G / O / W emulsion system fat mimetic.

[0020] In an embodiment of the present invention, in step (1), the protein is one or two of sodium caseinate and whey protein isolate.

[0021] In an embodiment of the present invention, in step (1), the protein solution is obtained by dissolving the protein in a phosphate buffer solution (pH 6.8 - 7), and the mass concentration is 1 - 4%.

[0022] In an embodiment of the present invention, in step (1), the edible gum is one or several of carrageenan, guar gum, locust bean gum, gelatin, xanthan gum, gellan gum, and arabic gum.

[0023] In an embodiment of the present invention, in step (1), the mass concentration of the edible gum in the protein solution is 1 - 4%.

[0024] In one embodiment of the present invention, in step (1), the high-speed stirring is carried out at 200 - 15000 rpm for 15 - 45 min.

[0025] In one embodiment of the present invention, in step (1), the static swelling is carried out at 0 - 20 °C for 8 - 18 h.

[0026] In one embodiment of the present invention, in step (2), the butter in the animal oil; the vegetable oil is one or more of coconut oil, MCT, rapeseed oil, peanut oil, rice bran oil, olive oil, corn oil, soybean oil, linseed oil, and walnut oil.

[0027] In one embodiment of the present invention, in step (2), the emulsifier is one or more of polyglycerol polyricinoleate PGPR, lecithin, Tween 20, Tween 80, Span 20, and Span 80.

[0028] In one embodiment of the present invention, in step (2), the mass ratio of the oil phase to the emulsifier is 50 - 60:1 - 2.

[0029] In one embodiment of the present invention, in step (2), the uniform mixing is carried out by stirring at 30 - 50 °C and 500 - 10000 rpm for 3 - 8 min.

[0030] In one embodiment of the present invention, in step (2), the mass ratio of the G phase to the O phase is 20 - 50:50 - 80.

[0031] In one embodiment of the present invention, in step (2), the shear homogenization is carried out at 10000 - 15000 rmp for 5 - 8 min.

[0032] In one embodiment of the present invention, in step (2), the G / O phase is a creamy color with uniform color.

[0033] In one embodiment of the present invention, in step (3), the protein is one or two of sodium caseinate and whey protein isolate.

[0034] In one embodiment of the present invention, in step (3), the protein solution is obtained by dissolving the protein in a phosphate buffer solution (pH 6.8 - 7), and the mass concentration is 1 - 4%.

[0035] In one embodiment of the present invention, in step (3), the mass ratio of the G / O phase to the W phase is 10 - 50:50 - 90.

[0036] In one embodiment of the present invention, in step (3), the high-speed shearing is carried out at 10000 - 15000 rmp for 1 - 7 min.

[0037] In one embodiment of the present invention, in step (3), high-pressure homogenization is carried out 2-4 times at 20-50 MPa.

[0038] In one embodiment of the present invention, the G / O / W emulsion system fat mimetic needs to be stored at 4 °C.

[0039] The second object of the present invention is the G / O / W emulsion system fat mimetic prepared by the method described in the present invention.

[0040] The third object of the present invention is the application of the G / O / W emulsion system fat mimetic described in the present invention in the field of functional foods.

[0041] In one embodiment of the present invention, the functional foods include dairy products.

[0042] The fourth object of the present invention is to provide a method for preparing processed cheese, comprising the following steps:

[0043] (1) Mix cheese, skim milk powder, water, butter, citric acid, emulsifying salts, sodium chloride, gelatin, and white sugar, heat and stir evenly to obtain a homogenate;

[0044] (2) Add the G / O / W emulsion system fat mimetic described in the present invention to the homogenate and mix evenly to obtain the homogenate of processed cheese; wherein, the mass concentration of the G / O / W emulsion system fat mimetic in the homogenate is 5-25%;

[0045] (3) Let the homogenate of processed cheese stand and form to obtain processed cheese.

[0046] In one embodiment of the present invention, the emulsifying salts in step (1) are one or more of sodium pyrophosphate, sodium citrate, and potassium citrate.

[0047] In one embodiment of the present invention, in step (1), by mass percentage, cheese, skim milk powder, butter, citric acid, emulsifying salts, sodium chloride, gelatin, and white sugar are 20-30%, 2-5%, 0-20%, 0.1-0.3%, 1-1.5%, 0.2-0.4%, 2-3%, and 8-12% respectively, and the rest is water.

[0048] In one embodiment of the present invention, in step (1), heating and stirring evenly is carried out at 100-1000 rpm and 40-80 °C for 5-20 min.

[0049] In one embodiment of the present invention, in step (2), mixing evenly is carried out by heating at 80-90 °C for 5-20 min.

[0050] In one embodiment of the present invention, in step (2), standing and forming are carried out at room temperature, and the refrigeration temperature is 0-4 °C.

[0051] The fifth object of the present invention is the processed cheese prepared by the method of the present invention.

[0052] In one embodiment of the present invention, the G / O / W emulsion system fat mimetic can replace 30-55% (w / w) of butter.

[0053] The sixth object of the present invention is to provide a method for preparing yogurt, comprising the following steps:

[0054] (1) Raw material mixing: Weigh skim milk and granulated sugar into an edible beaker, stir well, and then continue to add the G / O / W emulsion system fat mimetic.

[0055] (2) Preheating, homogenization, sterilization, cooling, inoculation, fermentation, cooling, and ripening to obtain yogurt.

[0056] In one embodiment of the present invention, the mass ratio of skim milk, granulated sugar, and the G / O / W emulsion system fat mimetic in step (1) is 82-94:6:8-13.

[0057] In one embodiment of the present invention, the preheating in step (2) is preheating at 55-65°C for 4-6 minutes.

[0058] In one embodiment of the present invention, the homogenization in step (2) is homogenization at 16-20 MPa for 1-3 times.

[0059] In one embodiment of the present invention, the sterilization in step (2) is sterilization at 80-90°C for 5-15 minutes.

[0060] In one embodiment of the present invention, the cooling in step (2) is cooling to 40-45°C.

[0061] In one embodiment of the present invention, the inoculation in step (2) is adding 0.1% yogurt starter.

[0062] In one embodiment of the present invention, the fermentation in step (2) is carried out in a constant temperature incubator at 42-45°C and taken out when the pH of the yogurt is about 4.3.

[0063] In one embodiment of the present invention, the cooling in step (2) is cooling to room temperature.

[0064] In one embodiment of the present invention, the ripening in step (2) is ripening at 4°C for 12-24 hours.

[0065] The seventh object of the present invention is the yogurt prepared by the method of the present invention.

[0066] In one embodiment of the present invention, the G / O / W emulsion system fat mimetic can replace 30 - 55% (w / w).

[0067] The eighth object of the present invention is to provide a method for improving the taste and texture properties of dairy products, which uses the G / O / W emulsion system fat mimetic described in the present invention.

[0068] [Beneficial effects]

[0069] (1) The G / O / W emulsion system fat mimetic described in the present invention can not only enhance the flavor and taste of processed cheese and yogurt, but also has good texture properties.

[0070] (2) The present invention utilizes the interaction between sodium caseinate and edible gums to improve the texture properties, thermal stability and sensory properties of the emulsion, demonstrating the application prospect of sodium caseinate - edible gum microgel butter multiple emulsion.

[0071] (3) The internal G phase of the present invention is a complex of protein and polysaccharide, which further enhances the stability and encapsulation efficiency of the emulsion. Description of the drawings

[0072] Figure 1 The physical picture (A) and physical stability (B) of the G / O / W emulsion system prepared in Example 1.

[0073] Figure 2 The physical stability of the G / O / W emulsion system prepared with guar gum, xanthan gum, gelatin, carrageenan and locust bean gum in Example 2.

[0074] Figure 3 The physical stability of the G / O / W emulsion system prepared with different addition amounts of guar gum in Example 3.

[0075] Figure 4 The physical stability of the G / O / W emulsion system prepared with different oil phases in Example 4; where a: butter; b: soybean oil; c: corn oil; d: linseed oil; e: rice bran oil; f: coconut oil.

[0076] Figure 5 The physical stability of the G / O / W emulsion system prepared in Example 5.

[0077] Figure 6 The physical picture of the G / O / W emulsion system prepared in Comparative Example 1.

[0078] Figure 7 The physical picture and physical stability of the G / O / W emulsion system prepared in Comparative Example 2.

[0079] Figure 8Photographs (A) and sensory analysis diagrams (B) of the processed cheese prepared in Examples 6-8 and Comparative Example 3.

[0080] Figure 9 Photographs (A) and sensory analysis diagrams (B) of the yogurt prepared in Examples 9-11 and Comparative Example 4. Detailed implementation manners

[0081] The following describes the preferred embodiments of the present invention. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0082] Testing methods:

[0083] 1. Sensory performance testing:

[0084] Twenty food professionals of different ages, 10 males and 10 females, were selected for sensory evaluation training. The sensory evaluators scored the processed cheese and yogurt in terms of flavor, taste, texture, color, overall acceptability, tissue state, viscosity, etc.

[0085] The specific evaluation forms are shown in Tables 1 and 2.

[0086] Table 1 Sensory evaluation form for processed cheese

[0087]

[0088]

[0089] Table 2 Sensory evaluation form for yogurt

[0090]

[0091] 2. Texture performance testing:

[0092] The texture profile analysis (TPA) test of the processed cheese samples was carried out.

[0093] The processed cheese was cut into pieces with a size of 2 cm x 2 cm x 2 cm and measured with a TA-XT Plus texture analyzer. The texture profile analysis was carried out in the "secondary compression" mode. The samples of each treatment were measured in parallel 6 times, and the results were the average of the 6 measurements. The selected indicators were hardness, chewiness, elasticity, cohesiveness, and adhesiveness.

[0094] Measurement conditions:

[0095] Probe P35, pre-test speed 90 mm / s, in-test speed 30.0 mm / s, post-test speed 30.0 mm / s, deformation 40%, shear stress 10 N, interval time between two measurements of the probe 5.00 s; trigger type is automatic.

[0096] 3. Stability testing:

[0097] The stability of the G / O / W emulsion system fat mimetic was determined by using the LUMiSizer centrifugal sedimentation technique.

[0098] The test parameters were as follows: injection volume 0.4 mL, temperature 25 °C, centrifugal rotation speed 2500 r / min, time interval 30 s.

[0099] Raw materials used in the examples:

[0100] Phosphate buffer: pH 6.8 - 7;

[0101] Sodium caseinate, butter, polyglycerol polyricinoleate PGPR, etc. were all commercially available.

[0102] Yogurt starter: Baizuan classic probiotic yogurt starter, purchased from Microkang Probiotics (Suzhou) Co., Ltd.

[0103] For the operations involved in the examples, those without specifically indicating the operating temperature refer to normal temperature (20 - 30 °C).

[0104] Example 1

[0105] A method for preparing a G / O / W emulsion system fat mimetic, comprising the following steps:

[0106] (1) Preparation of the G phase:

[0107] Dissolve 3.5 g of sodium caseinate in 95 g of phosphate buffer, stir and heat at 50 °C until completely dissolved to obtain a sodium caseinate solution;

[0108] At 400 rpm, add 1.5 g of guar gum to 98.5 g of the sodium caseinate solution, quickly adjust the rotation speed to 1000 rpm, and stir for 30 min until completely dissolved and hydrated; then refrigerate and let stand at 4 °C for 8 h to allow it to fully swell to obtain a semi-solid-like microgel (G phase); the mass concentration of the guar gum added to the sodium caseinate solution is 1.5%;

[0109] (2) Preparation of the G / O phase:

[0110] Heat and stir butter and polyglycerol polyricinoleate PGPR at a mass ratio of 60:1 at 50 °C and 500 rpm for 30 min to obtain the O phase; according to the mass ratio of the G phase to the O phase of 40:60, add the G phase to the hot oil phase, and shear and homogenize at 13000 rmp for 5 - 8 min until a uniform-colored creamy state is formed, i.e., the G / O phase;

[0111] (3) Preparation of the G / O / W emulsion system:

[0112] Dissolve 2.5 g of sodium caseinate in 97.5 g of phosphate buffer solution, stir and heat at 50 °C until completely dissolved to obtain a casein solution as the W phase;

[0113] According to the mass ratio of G / O phase to W phase of 40:60, add the G / O phase to the W phase, and shear at a high speed of 14,000 rmp for 3 min until completely mixed; homogenize the sheared emulsion 3 times with a super high-pressure nano-homogenizer at a pressure of 50 MPa to obtain a G / O / W emulsifying system fat mimetic.

[0114] Example 2

[0115] Adjust the guar gum in step (1) of Example 1 to carrageenan, xanthan gum, gelatin, and locust bean gum, and keep the others the same as in Example 1 to obtain a G / O / W emulsifying system fat mimetic.

[0116] Perform performance tests on the obtained G / O / W emulsifying system fat mimetic, and the test results are as Figure 2 .

[0117] As Figure 2 shown, the instability index of guar gum is significantly lower than that of other colloids, indicating that it has better stability in the G / O / W emulsifying system. Specifically, the instability index of guar gum is 0.187, far lower than that of carrageenan (0.453), xanthan gum (0.520), gelatin (0.243), and locust bean gum (0.621). In addition, the degree of spectral line change of guar gum is lower than that of others, further confirming that guar gum is more conducive to improving the stability of this system compared with others.

[0118] Example 3

[0119] Adjust the mass concentration of guar gum added to the sodium caseinate solution in step (1) of Example 1 to 0.5, 0.75, 1, 1.25, 1.5%, and keep the others the same as in Example 1 to obtain a G / O / W emulsifying system fat mimetic.

[0120] Perform performance tests on the obtained G / O / W emulsifying system fat mimetic, and the test results are as Figure 3 .

[0121] Use a Lumisizer stability analyzer to evaluate the effect of the addition amount of guar gum on the stability of the G / O / W (oil-in-water-in-gum) emulsifying system. As Figure 3 shown, with the increase in the addition amount of guar gum, the instability index of the G / O / W emulsifying system gradually decreases, indicating that the stability of the system is enhanced. When the addition amount of guar gum reaches 1.5%, the emulsifying system shows the best stability. In addition, with the increase in the addition amount of guar gum, the change amplitude of the spectral line gradually decreases, which further confirms the improvement of the system stability.

[0122] Example 4

[0123] In Example 1, step (2), adjust butter to soybean oil, corn oil, linseed oil, rice bran oil, or coconut oil, and keep other conditions the same as in Example 1 to obtain a G / O / W emulsion system fat mimetic.

[0124] Perform performance tests on the obtained G / O / W emulsion system fat mimetic. The test results are as Figure 4 .

[0125] As Figure 4 shown, the instability index of butter is significantly lower than that of other vegetable oils, indicating that it has better stability in the G / O / W emulsion system. Specifically, the instability index of butter is 0.187, much lower than that of soybean oil (0.658), corn oil (0.565), linseed oil (0.530), rice bran oil (0.510), and coconut oil (0.533). The instability index and spectral line change degree of butter indicate its excellent stability in the G / O / W emulsion system.

[0126] Example 5

[0127] In Example 1, step (1), adjust sodium caseinate to whey protein isolate, and keep other conditions the same as in Example 1 to obtain a G / O / W emulsion system fat mimetic.

[0128] Perform performance tests on the obtained G / O / W emulsion system fat mimetic. The test results are as Figure 5 .

[0129] As Figure 5 can be seen, compared with sodium caseinate, the spectral line of whey protein isolate is wider, and its instability index is only 0.454. The G / O / W emulsion system prepared with whey protein isolate shows layering, indicating that the stability of whey protein isolate is poor, thus affecting its application in this system. This may be due to the different molecular structures of whey protein isolate and sodium caseinate, and its weaker amphiphilicity, resulting in insufficient adsorption ability at the oil-water interface.

[0130] Comparative Example 1

[0131] Omit guar gum in Example 1, and keep other conditions the same as in Example 1.

[0132] Perform performance tests on the obtained G / O / W emulsion system fat mimetic. The test results are as Figure 6 .

[0133] As Figure 6As shown, after omitting the guar gum in Example 1, the system no longer has the structure of a water-in-oil-in-water (G / O / W) emulsion. After shear treatment, obvious stratification occurred in the system, indicating poor stability and inability to meet the requirements of subsequent experiments.

[0134] Comparative Example 2

[0135] Sodium caseinate in step (1) of Example 1 was omitted, and the rest was kept the same as in Example 1.

[0136] The obtained G / O / W emulsion system fat mimetic was subjected to performance testing, and the test results are as Figure 7 .

[0137] The Lumisizer stability analyzer was used to analyze the system after omitting sodium caseinate in Example 1. The results showed a large spectral line width and an instability index of 0.563, indicating the instability of the system. Specifically, after omitting sodium caseinate, its emulsification stability decreased significantly, resulting in a reduction in the stability of the system. As can be seen from Figure 7 , the larger fluctuation range further confirmed the instability of the system. This instability may affect the shelf life and performance of the product, so the formulation needs to be further optimized to improve its stability.

[0138] Example 6

[0139] A method for preparing a processed cheese with a fat substitution rate of 34% includes the following steps:

[0140] (1) Mix 25 g of cheese, 4 g of skim milk powder, 41.8 g of water, 5 g of butter, 0.2 g of citric acid, 1.2 g of emulsifying salt, 0.3 g of sodium chloride, 2.5 g of gelatin, and 10 g of white sugar, and heat to complete dissolution at 75 °C to obtain a homogenate;

[0141] (2) Add 10 g of the G / O / W emulsion system fat mimetic prepared in Example 1 to the homogenate, and stir and heat at 85 °C for 10 min to obtain a homogenate of processed cheese; among them, the mass concentration of the G / O / W emulsion system fat mimetic in the homogenate is 10%;

[0142] (3) Let the homogenate of processed cheese stand for molding and refrigerate at 4 °C to obtain a processed cheese with a fat substitution rate of 34%.

[0143] Example 7

[0144] A method for preparing a processed cheese with a fat substitution rate of 40% includes the following steps:

[0145] (1) Mix 25 g of cheese, 4 g of non-fat milk powder, 41.8 g of water, 3.4 g of butter, 0.2 g of citric acid, 1.2 g of emulsifying salt, 0.3 g of sodium chloride, 2.5 g of gelatin, and 10 g of white sugar, and heat to complete dissolution at 75 °C to obtain a homogenate;

[0146] (2) Add 11.6 g of the G / O / W emulsifying system fat mimetic prepared in Example 1 to the homogenate, and stir and heat at 85 °C for 10 min to obtain a homogenate of processed cheese; wherein, the mass concentration of the G / O / W emulsifying system fat mimetic in the homogenate is 11.6%;

[0147] (3) Let the homogenate of processed cheese stand for shaping and refrigerate at 4 °C to obtain processed cheese with a fat substitution rate reaching 40%.

[0148] Example 8

[0149] A method for preparing processed cheese with a fat substitution rate reaching 51% includes the following steps:

[0150] (1) Mix 25 g of cheese, 4 g of non-fat milk powder, 41.8 g of water, 0.2 g of citric acid, 1.2 g of emulsifying salt, 0.3 g of sodium chloride, 2.5 g of gelatin, and 10 g of white sugar, and heat to complete dissolution at 75 °C to obtain a homogenate;

[0151] (2) Add 15 g of the G / O / W emulsifying system fat mimetic prepared in Example 1 to the homogenate, and stir and heat at 85 °C for 10 min to obtain a homogenate of processed cheese; wherein, the mass concentration of the G / O / W emulsifying system fat mimetic in the homogenate is 15%;

[0152] (3) Let the homogenate of processed cheese stand for shaping and refrigerate at 4 °C to obtain processed cheese with a fat substitution rate reaching 51%.

[0153] Comparative Example 3

[0154] A method for preparing full-fat processed cheese includes the following steps:

[0155] (1) Mix 25 g of cheese, 4 g of non-fat milk powder, 41.8 g of water, 15 g of butter, 0.2 g of citric acid, 1.2 g of emulsifying salt, 0.3 g of sodium chloride, 2.5 g of gelatin, and 10 g of white sugar, heat to complete dissolution at 75 °C, and then stir and heat at 85 °C for 10 min to obtain a homogenate of processed cheese;

[0156] (2) Let the homogenate stand for shaping and refrigerate at 4 °C to obtain full-fat processed cheese.

[0157] Perform performance tests on the obtained cheese, and the test results are as Figure 8 shown in Table 2.

[0158] AsFigure 8 A and Figure 8 As shown in B, as the fat reduction rate increases, the color, texture, flavor, and overall acceptability scores of the cheese samples change little. Specifically: In terms of color, the color scores of the cheeses in each group are similar, indicating that fat reduction has little effect on the color of the cheese; in terms of texture, the texture scores of the cheeses with 34%, 40%, and 51% fat reduction are similar to those of the full-fat cheese, indicating that fat reduction has a limited effect on the texture of the cheese; in terms of flavor, the flavor scores of the cheeses in each group are not very different, indicating that fat reduction has little effect on the flavor of the cheese; in terms of overall acceptability, the overall acceptability scores of the cheeses with 34%, 40%, and 51% fat reduction are similar to those of the full-fat cheese, indicating that consumers have a high acceptance of cheeses with different fat reduction rates.

[0159] The results of the texture analysis of the recombined cheese with different fat reduction degrees using the G / O / W emulsification technology are shown in Table 3.

[0160] Table 3 Texture analysis of recombined cheese with different fat reduction degrees using the G / O / W emulsification technology

[0161]

[0162] As can be seen from Table 3, compared with the full-fat cheese, as the substitution ratio increases, the hardness and adhesiveness increase slightly, the cohesiveness and chewiness change little, and the elasticity decreases. Specifically, at the substitution ratios of 34%, 40%, and 51%, the chewiness decreases, while the adhesiveness and cohesiveness change little. Combining the results of the sensory analysis and the texture analysis, the G / O / W emulsification system shows certain application potential as a fat mimetic in maintaining the color, texture, flavor, and texture characteristics of the cheese.

[0163] Example 9

[0164] A method for preparing yogurt with a fat substitution rate of 30% includes the following steps:

[0165] (1) Raw material mixing: Weigh 82.9 g of skim milk and 6 g of granulated sugar into an edible beaker, stir well, and then add 11.1 g of the G / O / W emulsification system fat mimetic;

[0166] (2) Preheating, homogenization, sterilization, and cooling: Preheat at 60 °C for 5 min, homogenize 3 times at 18 MPa, sterilize at 85 °C for 15 min, and cool down to 43 °C;

[0167] (3) Inoculation and fermentation: Add 0.1% yogurt starter and ferment in a constant temperature incubator at 42 °C. Take out the yogurt when the pH of the yogurt is about 4.3;

[0168] (4) Cooling and after-ripening: Cool the yogurt to room temperature and then put it in a 4 °C refrigerator for after-ripening for 24 h to obtain the finished product.

[0169] Example 10

[0170] A method for preparing yogurt with a fat substitution rate reaching 40% includes the following steps:

[0171] (1) Raw material mixing: Weigh 84.5 g of skim milk and 6 g of granulated sugar into an edible beaker, stir well, and then add 9.5 g of G / O / W emulsion system fat mimetic;

[0172] (2) Preheating, homogenizing, sterilizing, and cooling: Preheat at 60 °C for 5 min, homogenize 3 times at 18 MPa, sterilize at 85 °C for 15 min, and cool to 43 °C;

[0173] (3) Inoculation and fermentation: Add 0.1% yogurt starter and ferment in a constant temperature incubator at 42 °C. Take out when the pH of the yogurt is about 4.3;

[0174] (4) Cooling and after-ripening: Cool the yogurt to room temperature and then put it in a 4 °C refrigerator for after-ripening for 24 h to obtain the finished product.

[0175] Example 11

[0176] A method for preparing yogurt with a fat substitution rate reaching 50% includes the following steps:

[0177] (1) Raw material mixing: Weigh 86 g of skim milk and 6 g of granulated sugar into an edible beaker, stir well, and then add 8 g of G / O / W emulsion system fat mimetic;

[0178] (2) Preheating, homogenizing, sterilizing, and cooling: Preheat at 60 °C for 5 min, homogenize 3 times at 18 MPa, sterilize at 85 °C for 15 min, and cool to 43 °C;

[0179] (3) Inoculation and fermentation: Add 0.1% yogurt starter and ferment in a constant temperature incubator at 42 °C. Take out when the pH of the yogurt is about 4.3;

[0180] (4) Cooling and after-ripening: Cool the yogurt to room temperature and then put it in a 4 °C refrigerator for after-ripening for 24 h to obtain the finished product.

[0181] Comparative Example 4

[0182] A method for preparing whole-fat and skimmed yogurt includes the following steps:

[0183] (1) Raw material mixing: Weigh 94 g (pure milk (3.2 g / 100 g protein), skim milk) and 6 g of granulated sugar into an edible beaker respectively, and stir well;

[0184] (2) Preheating, homogenizing, sterilizing, and cooling: Preheat at 60 °C for 5 min, homogenize 3 times at 18 MPa, sterilize at 85 °C for 15 min, and cool to 43 °C;

[0185] (3) Inoculation and fermentation: adding 0.1% yogurt starter culture, fermenting in a constant temperature incubator at 42° C., and taking out the yogurt when the pH value is about 4.3;

[0186] (4) Cooling and post-ripening: After the yogurt is cooled to room temperature, it is placed in a 4°C refrigerator for post-ripening for 24 hours to obtain the finished product.

[0187] The finished product was subjected to performance testing, and the test results are as follows:

[0188] like Figure 9 Middle A and Figure 9 As shown in Figure B, with the increase of fat reduction rate, the color, texture, flavor, viscosity and overall acceptability scores of yogurt samples changed slightly, but were better than skim yogurt. In general, fat-reduced yogurt (30%, 40%, 50%) was similar to full-fat yogurt in texture, flavor and viscosity, and slightly different from full-fat yogurt in color and overall acceptability. Skim yogurt was slightly inferior to full-fat and fat-reduced yogurt in sensory evaluation, mainly reflected in texture, viscosity and overall acceptability. Fat-reduced yogurt can meet consumers' demand for healthy diet while maintaining good sensory properties, and has potential market application value.

[0189] Comparative Example 5

[0190] Adjust step (1) of Example 1 to:

[0191] Dissolve 3.5 g of sodium caseinate in 95 g of phosphate buffer, and heat with stirring at 50° C. until completely dissolved to obtain a sodium caseinate solution;

[0192] At 400 rpm, 1.5 g of guar gum and sodium caseinate solution were mixed, the speed was quickly adjusted to 1000 rpm, and stirred for 30 minutes to completely dissolve and hydrate; then refrigerated and allowed to stand at 4°C to fully swell to obtain phase G; wherein the mass concentration of guar gum added to the sodium caseinate solution was 1.5%;

[0193] The rest is consistent with Example 1.

[0194] turn out:

[0195] Mixing guar gum and sodium caseinate solution can easily cause agglomeration, phase separation, and uneven dispersion.

[0196] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing a fat mimetic of a G / O / W emulsified system, characterized in that: The steps include: (1) Preparation of G phase: Add edible gum to the protein solution, stir at high speed until it is completely dissolved and hydrated, and let it stand to swell, to obtain a semi-solid microgel (G phase); (2) Preparation of G / O phase: The oil phase and the emulsifier are mixed and mixed evenly to obtain the O phase; the G phase and the O phase are mixed and sheared and homogenized to obtain the G / O phase; Wherein, the oil phase is one or both of animal oil and vegetable oil; (3) Preparation of G / O / W emulsified system: The protein solution is used as the W phase, and the G / O phase is added into the W phase, and high-speed shearing and high-pressure homogenization are performed to obtain a G / O / W emulsified system fat simulant.

2. The method according to claim 1, characterized in that The edible gum in step (1) is one or more of carrageenan, guar gum, locust bean gum, gelatin, xanthan gum, gellan gum and gum arabic.

3. The method according to claim 1, characterized in that The mass concentration of the edible gum in step (1) in the protein solution is 1-4%.

4. The G / O / W emulsified fat mimetic prepared by the method according to any one of claims 1 to 3.

5. Application of the G / O / W emulsified fat mimetic according to claim 4 in the field of functional food processing.

6. A method for preparing processed cheese, characterized in that: The steps include: (1) cheese, skim milk powder, water, butter, citric acid, emulsified salt, sodium chloride, gelatin and sugar are mixed, heated and stirred to obtain a homogenate; (2) adding the G / O / W emulsified fat simulant of claim 4 to the homogenate and mixing well to obtain a homogenate of processed cheese; (3) The homogenate of processed cheese is allowed to stand and be formed to obtain processed cheese.

7. Processed cheese prepared by the method according to claim 6.

8. A method for preparing yogurt, characterized in that: The steps include: (1) Mixing raw materials: weigh skim milk and white sugar into an edible beaker, stir thoroughly, and then add the G / O / W emulsified system fat simulant described in claim 4; (2) preheating, homogenizing, sterilizing, cooling, inoculating, fermenting, cooling, and post-ripening to obtain yogurt.

9. The yogurt prepared by the method according to claim 8.

10. A method for improving the taste and texture of a dairy product, characterized in that: The G / O / W emulsified system fat mimetic according to claim 5 is used.

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