Special texture regulator for baking type charcoal-roasted milk

Abstract

The invention provides a special texture modifier for baking type charcoal-roasted milk. The texture modifier is composed of iota-h-carrageenan and glyceryl monostearate according to a mass ratio of 1: 2, and the application method of the texture modifier comprises the following steps: before milk baking treatment, respectively hydrating and dispersing glyceryl monostearate and iota-h-carrageenan by adopting a step-by-step hydration process, and then sequentially adding into milk for mixing and blending, wherein glyceryl monostearate is added prior to iota-h-carrageenan. According to the combined system with the specific mass ratio, the milk fat precipitation rate of the baked charcoal-roasted milk after being stored at 37 DEG C for 21 days can be reduced to 1.2% or below, fat floating is effectively inhibited, the milk white layering phenomenon is obviously improved, and compared with a conventional single stabilizer, the texture stability is obviously improved. The invention develops a special texture regulator with thermal stability for a liquid dairy product treated by a high-temperature treatment process, and effectively solves the problem of phase separation in the storage period of the traditional baking type charcoal-fired milk.

Description

Technical Field

[0001] The present invention belongs to the field of food science, and particularly relates to a texture modifier special for baked charcoal-roasted milk and a preparation method thereof. Background Art

[0002] Baked charcoal-roasted milk is deeply loved by consumers because of its unique caramel flavor and attractive light brown appearance. However, in the production process of baked charcoal-roasted milk, continuous high-temperature heat treatment (95 - 98°C, 2 - 3 h) will cause thermal denaturation and aggregation of milk proteins and damage to the structure of fat globule membranes, resulting in milky white stratification and protein precipitation during the storage period of the product, seriously affecting the product quality. To improve this problem, texture modifiers, including stabilizers and emulsifiers, usually need to be added. Currently, the existing solutions in the industry generally rely on commercial compound texture modifiers, but this method has the following defects: (1) The opaque formula makes it difficult to optimize process parameters; (2) The ratio of functional components is uncontrollable, and it is difficult to balance the cost and stability requirements; (3) There is a regulatory safety risk of exceeding the standard content of a single additive. Therefore, it is urgent to clarify the types and combination ratios of stabilizers and emulsifiers used in baked charcoal-roasted milk through in-depth research and analysis to meet the requirements of food enterprises for improving product stability and economic benefits. Summary of the Invention

[0003] Technical problem to be solved: Aiming at the above technical problems, the present invention provides a texture modifier special for baked charcoal-roasted milk, which can effectively inhibit the stratification, precipitation and other adverse phenomena of baked charcoal-roasted milk during storage by clarifying the combination ratio of carrageenan and glycerol monostearate, and ensure the stability and uniformity of the product.

[0004] Technical solution: A texture modifier special for baked charcoal-roasted milk is composed of ι h -carrageenan and glycerol monostearate in a mass ratio of 1:2. Further, in the step S1, the ι h -carrageenan has a weight-average molecular weight of about 900 kDa, The application of the above texture modifier special for baked charcoal-roasted milk in improving the texture of baked charcoal-roasted milk. Further, the application method includes the following steps: S1. Stabilizer material preparation: Slowly add carrageenan powder into hot water at 80°C, stir for 1 h until the stabilizer is fully dissolved, cool to room temperature and store at 4°C for further hydration, and set aside; S2. Emulsifier material preparation: Slowly add glycerol monostearate powder into hot water at 60°C, and stir for 1 h until the emulsifier is evenly dispersed; S3. Mixing: Stir and mix whole milk and syrup, then preheat to 60°C. Add the glycerol monostearate solution from step S2, and stir for about 5 min until evenly mixed; after cooling to room temperature, add the ι-carrageenan solution from step S1, and stir for about 5 min until evenly mixed. h - carrageenan solution, and stir for about 5 min until evenly mixed. Furthermore, the ι-carrageenan with a sulfate ester content of about 29.48% in step S1, and the final concentration of ι-carrageenan in the baked carbonized milk is 0.015% - 0.03%. h - carrageenan, and the final concentration of ι-carrageenan in the baked carbonized milk is 0.015% - 0.03%. h - carrageenan is 0.015% - 0.03%. Furthermore, the final concentration of ι-carrageenan in the baked carbonized milk is 0.02%. h - carrageenan is 0.02%. Furthermore, the final concentration of glycerol monostearate in the baked carbonized milk in step S2 is 0.02% - 0.1% (w / v). Furthermore, the final concentration of glycerol monostearate in the baked carbonized milk in step S2 is 0.04%. Description of the Drawings Figure 1 It is the effect diagram of the action of different types and concentrations of carrageenan. Among them, the milk fat precipitation rate (solid symbols) and the water analysis precipitation rate (hollow symbols) when the carrageenan concentration is 0.02% (a) and 0.05% (b); the centrifugal precipitation rate when the carrageenan concentration is 0.02% (c) and 0.05% (d); Figure 2 It is the mechanism diagram of the inhibition of protein aggregation by the ι-carrageenan used in the present invention; Figure 3 For ι h - carrageenan (ιC h ) and the synergistic effect diagram of the combined use of different types of emulsifiers. Among them, (a) the relative change ratio of the milk fat precipitation rate; (b) the relative change ratio of the centrifugal precipitation rate; the emulsifiers include glycerol monostearate (GMS), sucrose fatty acid ester (SE), and diacetyl tartaric acid monoglyceride (DATEM); Figure 4 For ι h - carrageenan and the synergistic effect diagram of different combination ratios of glycerol monostearate. Among them, (a) the relative change ratio of the milk fat precipitation rate; (b) the relative change ratio of the centrifugal precipitation rate. Advantageous Effects: 1. The ι-carrageenan in the special texture modifier for baked carbonized milk of the present invention h- Carrageenan can effectively inhibit the aggregation of milk proteins after high - temperature heating; glycerol monostearate can reduce fat aggregation through its emulsifying effect. The synergistic effect of the combination of the two can significantly improve the stability of baked charcoal - roasted milk, reducing the milk fat separation rate to less than 1.2% after storing the product at 37°C for 21 days, effectively preventing fat floating and protein precipitation. 2. The present invention clarifies the types and combination ratios of texture modifiers that can improve the stability of baked charcoal - roasted milk, providing a basis for selecting suitable texture modifiers for dairy products after high - temperature heating. Detailed implementation mode The present invention will be further described below in conjunction with embodiments. The following embodiments are explanations of the present invention, and the present invention is not limited to the following embodiments: A texture modifier special for baked charcoal - roasted milk, comprising the following steps: Step 1. Stir and mix whole milk and syrup, then preheat to 60°C. Subsequently, add emulsifier solutions with the same content respectively, and then stir for 5 min until evenly mixed; after cooling to room temperature, add ι h - carrageenan solution, and then stir for 5 min until evenly mixed. Heat up to 95°C and bake for 150 min, and set aside; Step 2. Take a certain amount of the baked charcoal - roasted milk obtained in Step 1, place it at 37°C for an accelerated experiment, and measure the total height of the baked charcoal - roasted milk liquid, the height of the milky white layer, and the height of the water layer with a vernier caliper. Calculate the milk fat separation rate and the water separation rate according to the height of the separated layer and the total height. The formulas are as follows: In the formula: H is the total height of the baked milk liquid; H0 is the height of the milky white separated layer; H1 is the height of the water layer. Furthermore, the gain effect of the emulsifier on ι h - carrageenan is measured by the change ratio of the relative milk fat separation rate. The formula is as follows: In the formula: CI1 is the milk fat separation rate of the experimental group; CI0 is the milk fat separation rate of the control group. Step 3. Take a certain amount of the baked charcoal - roasted milk obtained in Step 1, weigh the mass of the empty centrifuge tube as m0 g, and the total mass of the centrifuge tube and the sample as m1 g. Centrifuge at 2500 xg for 10 min. After centrifugation, pour off the supernatant and wipe off the fat layer on the inner wall, and invert for 5 min to allow the remaining liquid to flow out. Weigh the total weight of the centrifuge tube and the precipitate as m2 g. Calculate the centrifugation precipitation rate according to the mass of the sample and the precipitate before and after centrifugation. The formula is as follows: In the formula: m0 is the mass of the centrifuge tube; m1 is the mass of the centrifuge tube and the sample; m2 is the mass of the centrifuge tube and the precipitate. Further, the enhancement effect of the emulsifier on ι h -carrageenan was measured by the change ratio of relative centrifugal sedimentation rate, and the formula is as follows: In the formula: S1 is the centrifugal sedimentation rate of the experimental group; S0 is the centrifugal sedimentation rate of the control group. Example 1 Step 1. Take three kinds of different types of carrageenan (κ, ι, λ-carrageenan) respectively to prepare baked carbonated milk, and fix the carrageenan concentration in the baked carbonated milk at 0.02% and 0.05%. Step 2. Take an appropriate amount of the baked carbonated milk obtained in Step 1, place it at 37°C for an accelerated experiment. Use the baked carbonated milk without added carrageenan as the control group, and the baked carbonated milk added with different types and concentrations of carrageenan as the experimental group. Evaluate the stability effect according to the milk fat separation rate, water separation rate and relative centrifugal sedimentation rate. The influence of different types and concentrations of carrageenan on the stability of baked carbonated milk is as Figure 1 shown. The results show that after accelerating for 7 days at 37°C, ι in 0.02% ι-carrageenan h -carrageenan has the best stability effect on baked carbonated milk, with the lowest milk fat separation rate and relative centrifugal sedimentation rate, and the best effect on inhibiting fat floating and protein precipitation improvement. Example 2 Step 1. Take an appropriate amount of emulsifier (glycerol monostearate, sucrose fatty acid ester and diacetyl tartaric acid monoglyceride) and ι h -carrageenan to prepare baked carbonated milk, and fix the emulsifier concentration in the baked carbonated milk at 0.1%, and ι h -carrageenan concentration at 0.02%. Step 2. Take an appropriate amount of the baked carbonated milk obtained in Step 1, place it at 37°C for an accelerated experiment. Use the baked carbonated milk containing 0.02% ι h -carrageenan as the control group, and the baked carbonated milk added with different types of emulsifiers as the experimental group. Evaluate the combined effect according to the relative milk fat separation rate and relative centrifugal sedimentation rate. The influence of ι h -carrageenan and different types of emulsifiers on the stability of baked carbonated milk is as Figure 3 shown. The results show that the synergistic effect is the best when ι h -carrageenan is combined with glycerol monostearate, and the milk fat separation rate is reduced by 7.47%. Step 3. Take an appropriate amount of glycerol monostearate and ι h -carrageenan to prepare baked carbonated milk, and fix the glycerol monostearate concentration in the baked carbonated milk at 0.02 - 0.08%, and ι h -carrageenan concentration at 0.02%. Step 4. Take an appropriate amount of the baked carbonated milk obtained in Step 3, place it at 37°C for an accelerated experiment. Use the baked carbonated milk containing ι hThe baked charcoal-roasted milk with a combination ratio of carrageenan and glycerol monostearate of 1:5 was used as the control group, and the other combination ratios were used as the experimental groups. The combination effects were evaluated according to the relative milk fat separation rate and the relative centrifugal sedimentation rate. ι h - The effects of different combination ratios of carrageenan and glycerol monostearate on the stability of baked charcoal-roasted milk are as Figure 4 shown. The results show that ι h - When the combination ratio of carrageenan and glycerol monostearate is 1:2, the synergistic effect is the best. After 21 days of acceleration at 37°C, the milk fat separation rate is reduced by 54.34%, and after 7 days of acceleration, the centrifugal sedimentation rate is reduced by 45.56%. The improvement effects on milky white stratification and centrifugal sedimentation rate are the best. As mentioned above, it is only a preferred embodiment of the present invention and does not impose any formal limitations on the present invention. Any person skilled in the art can make many possible changes and modifications to the technical solution of the present invention by using the methods and technical contents disclosed above, or modify it into an equivalent embodiment with equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the technical solution of the present invention still fall within the scope of protection of the technical solution of the present invention.

Claims

1. A special texture modifier for baked carbonated milk, characterized in that, Composed of ι h - carrageenan and glycerol monostearate are composed in a mass ratio of 1:

2.

2. The texturizing agent for baked charcoal-roasted milk according to claim 1, characterized in that, In the step S1, the ι h -carrageenan has a weight-average molecular weight of about 900 kDa.

3. Use of the texture modifier special for baked charcoal-roasted milk according to claim 1 or 2 in improving the texture of baked charcoal-roasted milk.

4. The application according to claim 3, wherein The method comprises the following steps: S1. Stabilizer preparation: Slowly add carrageenan powder into hot water at 80°C, stir for 1 h until the stabilizer is fully dissolved, cool to room temperature and store at 4°C for further hydration, and set aside; S2. Emulsifier preparation: Slowly add glycerol monostearate powder into hot water at 60°C, and stir for 1 h until the emulsifier is evenly dispersed; S3. Mixing: Stir and mix whole milk and syrup, preheat to 60 °C, add the glycerol monostearate solution in step S2, and then stir for about 5 min until evenly mixed; after cooling to room temperature, add the ι- carrageenan solution in step S1, and then stir for about 5 min until evenly mixed. h - carrageenan solution, and then stir for about 5 min until evenly mixed.

5. The application according to claim 4, wherein In the step S1, the iota-carrageenan with a sulfate ester content of about 29.48%, and the final concentration of iota-carrageenan in the baked charcoal-roasted milk is 0.015% to 0.03%. h -carrageenan h -carrageenan is 0.015% to 0.03%.

6. The application according to claim 5, wherein The final concentration of ι-carrageenan in the baked carbonated milk is 0.02%. h ​ 7. The application according to claim 4, characterized in that, The final concentration of glycerol monostearate in the baked charcoal-roasted milk in step S2 is 0.02% - 0.1% (w / v).

8. The application according to claim 7, wherein The final concentration of glycerol monostearate in the baked charcoal-roasted milk in step S2 is 0.04%.

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