An emulsion stabilizer composition, colostrum ice cream and a method of making the same

Abstract

The present application relates to the technical field of food processing, in particular to an emulsification stabilizer composition, a colostrum ice cream and a preparation method thereof. The present application provides an emulsification stabilizer composition, which can significantly improve the thermal stability and storage stability of immunoglobulin, and effectively reduce the content loss of immunoglobulin after heat treatment. The present application also provides a colostrum ice cream, which can guarantee the stability, flavor, taste and other conventional properties of the ice cream system, and can play a good thermal protection effect on immunoglobulin, effectively reduce the loss of immunoglobulin during the preparation and storage of the ice cream, effectively improve the content of immunoglobulin in the ice cream product, and has good application potential.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to an emulsifying stabilizer composition, bovine colostrum ice cream, and a method for preparing the same. Background Technology

[0002] Immunoglobulins are a class of immunologically active molecules that enhance or regulate immunity, and have wide applications in both medicine and food. Bovine colostrum is the milk extracted from healthy cows within 72 hours of calving. It is rich in nutrients, with a protein content generally more than twice that of regular milk, including abundant casein, whey protein, and lactoferrin. Bovine colostrum also contains various immunoglobulins, such as immunoglobulin G (IgG), immunoglobulin A (IgA), and immunoglobulin M (IgM), with IgG being the most abundant. IgG1 is the most abundant type of immunoglobulin in colostrum, accounting for approximately 80% of the total immunoglobulin content.

[0003] Bovine colostrum is currently added to health foods as a functional ingredient to enhance or regulate immunity. To ensure that this functional ingredient effectively exerts its intended effects, special attention needs to be paid to the impact of food processing and storage on its content and activity. Ice cream, as a frozen product, generally requires storage temperatures below -18°C, thus providing excellent protection for the immunoglobulins in bovine colostrum. Compared to other products, the immunoglobulins in ice cream exhibit better activity and a longer shelf life. However, there are few reports of its application in ice cream, mainly because the immunoglobulins in bovine colostrum are heat-labile. Ice cream processing (such as mixing, homogenization, and sterilization) requires multiple heat treatment steps, which can lead to significant loss of immunoglobulin content. Furthermore, direct heating of bovine colostrum can cause protein denaturation, increasing the viscosity of the ice cream mix, which is detrimental to continuous ice cream production. Summary of the Invention

[0004] This invention provides an emulsifying stabilizer composition, bovine colostrum ice cream, and a method for preparing the same.

[0005] Immunoglobulins or immunoglobulin-containing raw materials (such as colostrum) often require high-temperature processing when preparing food and other products. However, immunoglobulins are thermally unstable and easily degraded and inactivated during heat processing. This invention alleviates the above problems by developing substances that provide heat protection for immunoglobulins. During the research and development process, this invention unexpectedly discovered that an emulsion stabilization system obtained by combining specific emulsion stabilizing components can significantly improve the thermal stability of immunoglobulins. After heat treatment, the retention rate of immunoglobulins is significantly improved, and they can better maintain stability during subsequent storage.

[0006] Specifically, the present invention provides the following technical solutions.

[0007] In a first aspect, the present invention provides an emulsifying stabilizer composition comprising an emulsifier and a stabilizer; wherein the emulsifier comprises sodium caseinate, lecithin, and pectin; and the stabilizer comprises locust bean gum, pullulan, citrus fiber, and at least one selected from phosphoric acid and phosphates.

[0008] Experimental verification has shown that the aforementioned emulsifiers and stabilizers can provide thermal protection for immunoglobulins (especially IgG). The combined use of these two agents significantly improves the thermal stability of immunoglobulins and reduces the loss of immunoglobulin content during subsequent storage after heat treatment. This combination can be used in products containing immunoglobulins to better ensure the immunoglobulin content in the finished product after heat processing and subsequent storage. The components of the emulsifiers and stabilizers work well together, and there is also a synergistic effect between the emulsifiers and stabilizers themselves. This synergistic effect is crucial for the emulsion-stabilizer composition to achieve the aforementioned effects. The absence or replacement of any component will disrupt the emulsion-stabilization system, leading to a reduction in its thermal protective effect against immunoglobulins.

[0009] Preferably, the mass ratio of sodium caseinate, lecithin, and pectin in the emulsifier is 1:1:1 to 1:2:2. Sodium caseinate, lecithin, and pectin work synergistically within this ratio range to enhance the thermal protection against immunoglobulins (especially IgG).

[0010] Preferably, in the stabilizer, the mass ratio of locust bean gum, pullulan, citrus fiber, and at least one selected from phosphoric acid and phosphates is 1:1:1:1 to 1:2:2:3. Locust bean gum, pullulan, citrus fiber, and at least one selected from phosphoric acid and phosphates can work better within the above-mentioned ratio range, enhancing the thermal protective effect against immunoglobulins (especially IgG).

[0011] The stabilizers mentioned above may include locust bean gum, pullulan, citrus fiber, and one selected from phosphoric acid and phosphates.

[0012] This invention does not have any particular restrictions on the type of phosphate. Since both phosphoric acid and phosphate can play a good role, and the main function of phosphoric acid and phosphate is to provide phosphate ions, theoretically, any phosphate that can release phosphate ions is applicable, including but not limited to calcium dihydrogen phosphate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate, etc.

[0013] In the above composition, the emulsifier and stabilizer may be present individually or in combination.

[0014] When present alone, the ratio of emulsifier to stabilizer in application is preferably (1-4):(1-3). More preferably, it is (1-3):(1-2).

[0015] When mixing, the mass ratio of emulsifier to stabilizer in the composition is preferably (1-4):(1-3). More preferably, it is (1-3):(1-2).

[0016] Secondly, the present invention provides any of the following applications of the emulsifying stabilizer compositions described above: (1) Improve the thermal stability or storage stability of immunoglobulins; (2) Improve the thermal stability or storage stability of animal colostrum; (3) Prepare foods containing immunoglobulins or animal colostrum.

[0017] Preferably, the immunoglobulin includes IgG.

[0018] In this invention, thermal stability refers to the heat resistance of a substance, which can be expressed as the retention rate of the substance after heat treatment, etc.

[0019] In (1) and (2) above, the thermal stability is thermal stability below 90°C. The emulsion stabilizer composition described above can better ensure the stability of immunoglobulins when heat-treated at a temperature not exceeding 90°C, and significantly improve the retention rate of immunoglobulins after heat treatment.

[0020] Preferably, the thermal stability is the thermal stability under conditions not higher than 85°C (more preferably not higher than 80°C).

[0021] In this invention, storage stability refers to the property of a substance to remain stable during storage. Preferably, the storage stability is the storage stability after heat treatment, that is, the stability exhibited by a substance after heat treatment and subsequent storage.

[0022] In this invention, the emulsifying stabilizer composition can significantly improve the thermal stability and storage stability of immunoglobulins after heat treatment. Since different animal colostrums contain abundant immunoglobulins, theoretically, the emulsifying stabilizer composition can improve the thermal stability of colostrum from any animal.

[0023] Preferably, the animal colostrum is bovine colostrum or sheep colostrum.

[0024] In (3) above, the food needs to be heat-treated during the preparation process.

[0025] Preferably, the heat treatment is performed at a temperature not exceeding 90°C. More preferably, the heat treatment is performed at a temperature not exceeding 85°C.

[0026] Preferably, the food is a frozen beverage. More preferably, it is ice cream.

[0027] Thirdly, the present invention provides a method for improving the thermal stability or storage stability of immunoglobulins or animal colostrum, the method comprising: mixing immunoglobulins or animal colostrum with the emulsifying stabilizer composition described above and then subjecting it to heat treatment.

[0028] Preferably, the thermal stability is thermal stability below 90°C. More preferably, it is thermal stability at a temperature not exceeding 85°C.

[0029] Preferably, the storage stability is the storage stability after heat treatment, that is, the stability exhibited by storage after heat treatment.

[0030] Fourthly, the present invention provides a composition comprising the emulsifying stabilizer composition described above and immunoglobulin or immunoglobulin-containing raw materials.

[0031] Preferably, in the composition, the mass ratio of immunoglobulin to emulsion stabilizer composition is 5:(0.2-0.6).

[0032] Preferably, the immunoglobulin-containing raw material is animal colostrum.

[0033] Preferably, in the composition, the mass ratio of animal colostrum to the emulsion stabilizer composition is (5-15):(0.2-0.7). More preferably, it is (10-15):(0.2-0.5).

[0034] Fifthly, the present invention provides the use of the above composition in the preparation of food.

[0035] The aforementioned food products include, but are not limited to, dairy products, biscuits, chocolates, candies, and beverages.

[0036] Preferably, the food is a frozen beverage. More preferably, it is ice cream.

[0037] In a sixth aspect, the present invention provides an ice cream, the raw materials of which comprise the composition described in the fifth aspect above.

[0038] Heat treatment is an essential step in the ice cream preparation process. To address the problems associated with the application of immunoglobulins and animal colostrum in ice cream products, this invention first optimizes the raw materials by adding ingredients that provide heat protection for immunoglobulins, thereby mitigating the problem of heat denaturation of immunoglobulins.

[0039] In a seventh aspect, the present invention provides an ice cream, the raw materials of which include: immunoglobulins and / or animal colostrum, and the emulsifying stabilizer composition described above.

[0040] This invention reveals that adding the above-mentioned emulsifying stabilizer composition as an emulsifying stabilizer to ice cream containing immunoglobulins or animal colostrum can significantly improve the thermal stability of immunoglobulins (especially IgG) themselves or those contained in colostrum, reduce the loss of immunoglobulins during ice cream processing and post-processing storage, significantly increase the retention rate and content of immunoglobulins in the ice cream product, and simultaneously ensure the conventional properties of ice cream, such as texture, flavor, and mouthfeel.

[0041] In some embodiments of the present invention, the raw materials of the ice cream include immunoglobulin and the emulsifying stabilizer composition described above. The mass ratio of immunoglobulin to the emulsifying stabilizer composition in the raw materials is 5:(0.2-0.6). The mass percentage of the emulsifier in the raw materials is 0.1%-0.4%; the mass percentage of the stabilizer is 0.1%-0.3%.

[0042] In other embodiments of the present invention, the raw materials of the ice cream include animal colostrum and the emulsifying stabilizer composition described above. The mass ratio of animal colostrum to the emulsifying stabilizer composition in the raw materials is (5-15):(0.2-0.7).

[0043] Preferably, the animal colostrum is bovine colostrum or ovine colostrum. More preferably, it is bovine colostrum.

[0044] Preferably, the animal colostrum in the raw material has a mass percentage greater than 0 and not more than 15%. More preferably, it is 5%-15%. Even more preferably, it is 10%-15%. Animal colostrum, such as bovine colostrum, is rich in protein, which can provide rich nutrition for ice cream products. However, if too much is added, the protein denatures and coagulates, affecting the viscosity of the ice cream base and also having a certain adverse effect on the flavor of the product. This invention determines that the optimal addition amount of bovine colostrum is no more than 15%.

[0045] Preferably, the emulsifier in the raw materials contains 0.1%-0.4% by mass. More preferably, it contains 0.2%-0.3%.

[0046] Preferably, the stabilizer in the raw material contains 0.1%-0.3% by mass. More preferably, it contains 0.1%-0.2%.

[0047] In this invention, the immunoglobulin includes IgG. The raw materials for the ice cream described above also include milk raw materials and sweeteners; wherein the sweeteners include maltitol and sucrose in a mass ratio of 1:7 to 1:10.

[0048] This invention has found that, compared with other sweeteners, the combination of maltitol and sucrose is more suitable as a sweetener for ice cream products containing immunoglobulins or animal colostrum. The above-mentioned sweetener also has a certain heat protection effect on immunoglobulins, which can further reduce the loss of immunoglobulins during ice cream processing and storage.

[0049] The present invention also found that adding polydextrose to ice cream ingredients containing immunoglobulins or animal colostrum is significantly beneficial in reducing the loss of immunoglobulins during ice cream processing and storage.

[0050] Preferably, the raw material further includes polydextrose, and the polydextrose accounts for 0.5%-3% of the raw material by mass.

[0051] Preferably, the dairy raw material includes raw milk and / or milk powder.

[0052] Preferably, the raw materials of the ice cream include the following components in parts by weight: 5-15 parts bovine colostrum, 5-15 parts sweetener, 60-80 parts milk raw material, 5-10 parts oil, 1-3 parts polydextrose, 0.1-0.4 parts emulsifier, and 0.1-0.3 parts stabilizer.

[0053] The ice cream products made from the above-mentioned raw materials not only have better texture, flavor and mouthfeel, but also have significantly improved thermal stability of immunoglobulins (especially IgG), effectively reducing the loss of immunoglobulin content during ice cream processing and storage, and increasing the immunoglobulin content in the ice cream products.

[0054] Preferably, the mass ratio of raw milk to milk powder in the milk raw material is (50-70):(5-10).

[0055] More preferably, the raw materials of the ice cream include the following components in parts by weight: 10-15 parts bovine colostrum, 8-10 parts sweetener, 60-78 parts milk raw material, 6-10 parts cream, 1-2 parts polydextrose, 0.2-0.3 parts emulsifier, and 0.1-0.2 parts stabilizer.

[0056] The total weight of the above-mentioned ice cream ingredients is preferably 100 parts.

[0057] In a preferred embodiment of the present invention, the raw materials of the ice cream include the following components: 10-15% bovine colostrum, 8-10% sweetener, 6-9% milk powder, 6-9% cream, 1-2% polydextrose, 0.2-0.3% emulsifier, 0.1-0.2% stabilizer, and the balance being raw milk. All percentages are percentages of the total mass of each raw material.

[0058] Eighthly, the present invention provides a method for preparing the ice cream described above, the method comprising: mixing raw materials and homogenizing them, and then sterilizing them.

[0059] The homogenization temperature is 55-60℃ and the homogenization pressure is 90-120 bar, of which the first-stage homogenization pressure is 80-100 bar and the second-stage homogenization pressure is 10-20 bar.

[0060] Preheating is preferred before homogenization.

[0061] The sterilization temperature is 80-85℃, and the time is 30-60 seconds.

[0062] After sterilization, the mixture is cooled and then frozen.

[0063] Preferably, the raw material mixing includes: first mixing sweeteners, oils, dairy raw materials, polydextrose, emulsifiers and stabilizers, and then adding bovine colostrum or immunoglobulins.

[0064] Preferably, the raw material mixing includes: first, preheating a portion of raw milk to 55-60°C, then sequentially adding sweetener, emulsifier, stabilizer, polydextrose, milk powder, and cream, stirring at a speed of 80-100 r / min for 5-10 min, and finally adding bovine colostrum or immunoglobulin, continuing to stir, and then adjusting the volume with raw milk.

[0065] After the raw materials are mixed, ice cream is prepared by following these steps: preheating, homogenizing, sterilizing, cooling, freezing, filling, hardening and packaging.

[0066] The beneficial effects of this invention include at least the following: This invention provides an emulsifying stabilizer composition that can significantly improve the thermal and storage stability of immunoglobulins (especially IgG), effectively reducing the content loss of immunoglobulins after heat treatment. Based on this emulsifying stabilizer composition, this invention also provides bovine colostrum ice cream. This ice cream, while ensuring the stability, flavor, and texture of the ice cream system, can exert a good thermal protective effect on immunoglobulins (especially IgG), effectively reducing the loss of immunoglobulins during ice cream preparation and storage, and effectively increasing the immunoglobulin content in the ice cream product. This provides consumers with a healthier option and has good application potential. Attached Figure Description

[0067] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0068] Figure 1 The results show the content and residual rate of immunoglobulin (IgG) after heat treatment in Experimental Example 1 of this invention.

[0069] Figure 2 The results show the detection of immunoglobulin (IgG) content in the finished ice cream product in Experimental Example 3 of this invention.

[0070] Figure 3 The results show the detection of immunoglobulin (IgG) content in the finished ice cream during the storage process in Experimental Example 3 of this invention. Detailed Implementation

[0071] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0072] Example 1 This embodiment provides a composition comprising immunoglobulin IgG, an emulsifier (sodium caseinate: lecithin: pectin = 1:1:1) and a stabilizer (locus bean gum: pullulan polysaccharide: citrus fiber: phosphate = 1:2:2:3), wherein the mass ratio of immunoglobulin IgG, emulsifier and stabilizer is 5:0.2:0.2.

[0073] Example 2 This embodiment provides a composition comprising immunoglobulin IgG, an emulsifier (sodium caseinate: lecithin: pectin = 1:2:2) and a stabilizer (locust bean gum: pullulan polysaccharide: citrus fiber: phosphate = 1:1:1:3), wherein the mass ratio of immunoglobulin IgG, emulsifier and stabilizer is 5:0.3:0.1.

[0074] Example 3 This embodiment provides a composition comprising immunoglobulin IgG, an emulsifier (sodium caseinate: lecithin: pectin = 1:2:1) and a stabilizer (locust bean gum: pullulan polysaccharide: citrus fiber: phosphate = 1:1:1:1), wherein the mass ratio of immunoglobulin IgG, emulsifier and stabilizer is 4:0.25:0.15.

[0075] Example 4 This embodiment provides a composition comprising bovine colostrum, an emulsifier (sodium caseinate: lecithin: pectin = 1:1:1) and a stabilizer (locust bean gum: pullulan polysaccharide: citrus fiber: phosphoric acid = 1:2:2:3), wherein the mass ratio of bovine colostrum, emulsifier and stabilizer is 11:0.3:0.1.

[0076] Example 5 This embodiment provides a composition comprising bovine colostrum, an emulsifier (sodium caseinate: lecithin: pectin = 1:2:2) and a stabilizer (locus bean gum: pullulan: citrus fiber: phosphoric acid = 1:1:1:3), wherein the mass ratio of bovine colostrum, emulsifier and stabilizer is 12:0.2:0.2.

[0077] Example 6 This embodiment provides a composition comprising bovine colostrum, an emulsifier (sodium caseinate: lecithin: pectin = 1:2:1) and a stabilizer (locus bean gum: pullulan: citrus fiber: phosphoric acid = 1:1:1:1), wherein the mass ratio of bovine colostrum, emulsifier and stabilizer is 12:0.25:0.15.

[0078] Comparative Example 1 This comparative example provides a composition comprising immunoglobulin IgG, an emulsifier (monoglyceride fatty acid ester, diglyceride fatty acid ester and sucrose fatty acid ester in a mass ratio of 1:1:1), and a stabilizer (locus bean gum: pullulan polysaccharide: citrus fiber: phosphate = 1:2:2:3), wherein the mass ratio of immunoglobulin IgG, emulsifier and stabilizer is 5:0.2:0.2.

[0079] Comparative Example 2 This comparative example provides a composition that differs from that of Example 1 only in that sodium caseinate in the emulsifier is replaced with an equal proportion of monoglyceride fatty acid esters.

[0080] Comparative Example 3 This comparative example provides a composition that differs from that of Example 1 only in that phosphoric acid in the stabilizer is replaced with an equal proportion of locust bean gum.

[0081] Experimental Example 1 Immunoglobulin IgG solution, bovine colostrum, and the compositions of Examples 1-6 and Comparative Examples 1-3 were heated at 80°C for 60 s, and then rapidly cooled. The content of immunoglobulin IgG in each sample before and after heating was measured, and the residual rate of immunoglobulin IgG after heating was calculated.

[0082] Immunoglobulin (IgG) content determination method: The immunoglobulin assay kit (turbidimetric method, purchased from Siemens Medical Diagnostics Products (Shanghai) Co., Ltd.) was used to test the immunoglobulin (IgG) content in the finished product. In the immunochemical reaction, the proteins in the sample form immune complexes with specific antibodies. These immune complexes cause the light beam passing through the specimen to scatter. The intensity of the scattered light is proportional to the concentration of the relevant protein in the sample. The result is obtained by comparing with a standard value of known concentration.

[0083] The formula for calculating the residual rate is as follows: Residual rate (%) = Immunoglobulin IgG content in the mixture after heat treatment / Immunoglobulin IgG content in the mixture before heat treatment × 100%.

[0084] The results are as follows Figure 1 As shown. The results indicate that mixing immunoglobulin with the emulsifiers and stabilizers in the compositions of Examples 1-3 significantly improves the thermal stability of immunoglobulin, resulting in a significantly higher residual rate after heat treatment, exceeding 40%, which is significantly higher than that of Comparative Examples 1-3 and immunoglobulin heated alone (Control Example 1). Similarly, mixing bovine colostrum with the emulsifiers and stabilizers in the compositions of Examples 4-6 also significantly improves the thermal stability of immunoglobulin, with a residual rate exceeding 47% after heat treatment, which is also significantly higher than that of bovine colostrum heated alone (Control Example 2). These results demonstrate that the emulsified and stabilized compositions provided by this invention can improve the residual rate of immunoglobulin IgG after heat treatment.

[0085] Example 7 This embodiment provides a bovine colostrum ice cream, the raw material composition of which is as follows: bovine colostrum 13%; sweetener (sucrose: maltitol = 1:8) 9%; milk powder 8%; cream 8%; polydextrose 1.5%; emulsifier (sodium caseinate: lecithin: pectin = 1:1:1) 0.25%; stabilizer (locust bean gum: pullulan: citrus fiber: phosphate 1:1:2:1) 0.15%; the balance is raw milk.

[0086] This embodiment also provides a method for preparing the above-mentioned bovine colostrum ice cream, the specific steps of which are as follows: The mixing process begins by preheating a portion of the raw milk to 60°C, then adding sweetener, emulsifier, stabilizer, polydextrose, milk powder, and cream in sequence, stirring at 100 r / min for 8 minutes. Next, the bovine colostrum is added to the mixture, and stirring continues for 8 minutes. Finally, the volume is adjusted with the remaining raw milk. Then, the following steps are performed: preheating, homogenization, sterilization, cooling, flavoring, freezing, molding, hardening, and packaging to obtain the finished ice cream product; In the homogenization process, the homogenization temperature is 55℃ and the homogenization pressure is 120 bar, of which the first-stage homogenization pressure is 100 bar and the second-stage homogenization pressure is 20 bar. In the sterilization process, the sterilization temperature is 80℃ and the time is 60 seconds.

[0087] Example 8 This embodiment provides a bovine colostrum ice cream, the raw material composition of which is as follows: 10% bovine colostrum; 10% sweetener (sucrose: maltitol = 1:7); 9% milk powder; 9% cream; 1% polydextrose; 0.3% emulsifier (sodium caseinate: lecithin: pectin = 1:2:2); 0.2% stabilizer (locust bean gum: pullulan: citrus fiber: dicalcium phosphate = 1:2:2:1); the balance is raw milk.

[0088] This embodiment also provides a method for preparing the above-mentioned bovine colostrum ice cream, the specific steps of which are as follows: The mixing process begins by preheating a portion of the raw milk to 55°C, then adding sweetener, emulsifier, stabilizer, polydextrose, milk powder, and cream in sequence, stirring at 80 r / min for 10 min. Next, the bovine colostrum is added to the mixture, and stirring is continued for 5 min. Finally, the volume is adjusted with the remaining raw milk. Then, the following steps are performed: preheating, homogenization, sterilization, cooling, flavoring, freezing, molding, hardening, and packaging to obtain the finished ice cream product; In the homogenization process, the homogenization temperature is 60℃ and the homogenization pressure is 90 bar, of which the first-stage homogenization pressure is 80 bar and the second-stage homogenization pressure is 10 bar.

[0089] In the sterilization process, the sterilization temperature is 83℃ and the time is 45 seconds.

[0090] Example 9 This embodiment provides a bovine colostrum ice cream, the raw material composition of which is as follows: bovine colostrum 15%; sweetener (sucrose: maltitol = 1:10) 8%; milk powder 6%; cream 6%; polydextrose 2%; emulsifier (sodium caseinate: lecithin: pectin = 1:1.5:1.5) 0.2%; stabilizer (locust bean gum: pullulan: citrus fiber: calcium dihydrogen phosphate 1:2:2:3) 0.1%; the balance is raw milk.

[0091] This embodiment also provides a method for preparing the above-mentioned bovine colostrum ice cream, the specific steps of which are as follows: The mixing process begins by preheating a portion of the raw milk to 56°C, then adding sweetener, emulsifier, stabilizer, polydextrose, milk powder, and cream in sequence, stirring at 85 r / min for 7 min. Next, the bovine colostrum is added to the mixture, and stirring continues for 7 min. Finally, the volume is adjusted with the remaining raw milk. Then, the following steps are performed: preheating, homogenization, sterilization, cooling, flavoring, freezing, molding, hardening, and packaging to obtain the finished ice cream product; In the homogenization process, the homogenization temperature is 58℃ and the homogenization pressure is 100 bar, of which the first-stage homogenization pressure is 80 bar and the second-stage homogenization pressure is 20 bar. In the sterilization process, the sterilization temperature is 85℃ and the time is 30 seconds.

[0092] Example 10 This embodiment provides a bovine colostrum ice cream, the raw material composition of which is as follows: bovine colostrum 12%; sweetener (sucrose: maltitol = 1:9) 9%; milk powder 9%; cream 8%; polydextrose 1.5%; emulsifier (sodium caseinate: lecithin: pectin = 1:2:1) 0.3%; stabilizer (locust bean gum: pullulan polysaccharide: citrus fiber: dipotassium hydrogen phosphate = 1:1:1:1) 0.2%; the balance is raw milk.

[0093] This embodiment also provides a method for preparing the above-mentioned bovine colostrum ice cream, the specific steps of which are as follows: The mixing process begins by preheating a portion of the raw milk to 56°C, then adding sweetener, emulsifier, stabilizer, polydextrose, milk powder, and cream in sequence, stirring at 80 r / min for 10 min. Next, the bovine colostrum is added to the mixture, and stirring continues for 8 min. Finally, the volume is adjusted with the remaining raw milk. Then, the following steps are performed: preheating, homogenization, sterilization, cooling, flavoring, freezing, molding, hardening, and packaging to obtain the finished ice cream product; In the homogenization process, the homogenization temperature is 58℃ and the homogenization pressure is 110 bar, of which the first-stage homogenization pressure is 90 bar and the second-stage homogenization pressure is 20 bar. In the sterilization process, the sterilization temperature is 83℃ and the time is 43 seconds.

[0094] Comparative Example 4 This comparative example provides a bovine colostrum ice cream, the only difference in its raw material composition from Example 7 being that the emulsifier is replaced with monoglyceride fatty acid ester, diglyceride fatty acid ester and sucrose fatty acid ester in a mass ratio of 1:1:1.

[0095] Except for the substitution of raw material components, the preparation method of the above-mentioned bovine colostrum ice cream is the same as that in Example 7.

[0096] Comparative Example 5 This comparative example provides a bovine colostrum ice cream, the only difference in its raw material composition from Example 7 being that the stabilizer is replaced with carrageenan, carboxymethyl cellulose, sodium alginate and guar gum in a mass ratio of 1:2:2:1.

[0097] Except for the substitution of raw material components, the preparation method of the above-mentioned bovine colostrum ice cream is the same as that in Example 7.

[0098] Comparative Example 6 This comparative example provides a bovine colostrum ice cream, the only difference in its raw material composition from Example 7 being that the pectin in the emulsifier is replaced with an equal proportion of sodium caseinate.

[0099] Except for the substitution of raw material components, the preparation method of the above-mentioned bovine colostrum ice cream is the same as that in Example 7.

[0100] Comparative Example 7 This comparative example provides a bovine colostrum ice cream, the only difference in its raw material composition from Example 7 being that sodium caseinate in the emulsifier is replaced with an equal proportion of monoglyceride fatty acid ester.

[0101] Except for the substitution of raw material components, the preparation method of the above-mentioned bovine colostrum ice cream is the same as that in Example 7.

[0102] Comparative Example 8 This comparative example provides a bovine colostrum ice cream, the only difference in its raw material composition from Example 7 being that phosphoric acid in the stabilizer is replaced with an equal proportion of locust bean gum.

[0103] Except for the substitution of raw material components, the preparation method of the above-mentioned bovine colostrum ice cream is the same as that in Example 7.

[0104] Comparative Example 9 This comparative example provides a bovine colostrum ice cream, the only difference in its raw material composition from Example 7 being that the citrus fiber in the stabilizer is replaced with an equal proportion of xanthan gum.

[0105] Except for the substitution of raw material components, the preparation method of the above-mentioned bovine colostrum ice cream is the same as that in Example 7.

[0106] Experiment Example 2 Sensory tests were conducted on the bovine colostrum ice cream products prepared in Examples 7-10 and Comparative Examples 4-9 above. The specific methods and results are as follows: Sensory evaluation: Forty testers with experience in sensory testing of dairy products were selected to conduct the tests. The sensory testing scoring table is shown in Table 1. All indicators in the table are positive scores, meaning the higher the score, the better.

[0107] Table 1 Sensory rating criteria

[0108] The sensory test results are shown in Table 2.

[0109] Table 2 Sensory Test Score Table

[0110] The results showed that, compared with the comparative examples, the ice cream of each embodiment had a significantly higher total sensory test score and better performance in each sensory category. In terms of texture, the comparative examples 5, 6, 7, and 9 were significantly lower than the embodiment, which may be due to the influence of changes in the emulsion stabilization system on the overall product stabilization system, thus affecting the texture of the finished product. In terms of taste, the comparative examples 4-9 had a slightly grainy texture due to the denaturation of most of the colostrum proteins caused by the adjustment of the emulsion stabilization system, resulting in a lower taste score.

[0111] Experimental Example 3 Immunoglobulin (IgG) content was detected in the bovine colostrum ice cream products (freshly produced) prepared in Examples 7-10 and Comparative Examples 4-9. The ice cream products were stored at -18°C, and the immunoglobulin (IgG) content was detected at 2, 4, 6, 8, and 10 months.

[0112] Immunoglobulin (IgG) content (activity) determination method: The immunoglobulin assay kit (turbidimetric method, purchased from Siemens Medical Diagnostics Products (Shanghai) Co., Ltd.) was used to test the activity of immunoglobulins in the finished ice cream product. In the immunochemical reaction, the proteins in the sample form immune complexes with specific antibodies. These immune complexes cause the light beam passing through the specimen to scatter. The intensity of the scattered light is proportional to the concentration of the relevant protein in the specimen. The result can be obtained by comparing with a standard value of known concentration.

[0113] The residual rate of immunoglobulins is calculated based on the measured immunoglobulin content. The calculation formula is as follows: Residual rate (%) = Immunoglobulin content in finished product / (Immunoglobulin content in bovine colostrum × Amount added) × 100%.

[0114] The results of immunoglobulin (IgG) content and residual rate of the bovine colostrum ice cream products (freshly produced) prepared in each embodiment and comparative example are as follows: Figure 2As shown in the figures, the results indicate that the immunoglobulin (IgG) content in the ice cream of each embodiment remained at a high level, between 0.48 and 0.62 g / 100g, while the residual rate of immunoglobulin (IgG) was above 62%, indicating that the ice cream products of each embodiment well preserved the activity of immunoglobulin (IgG) and also had good heat protection for immunoglobulin (IgG) activity. Compared with the embodiments, the immunoglobulin (IgG) content in each comparative example was 0.20-0.50 g / 100g, and its residual rate was also significantly lower than that of the embodiments. Among them, the residual rate of comparative example 7 was only 22.9%, indicating that most of the immunoglobulin (IgG) had been inactivated.

[0115] The results of immunoglobulin (IgG) content detection after storing finished ice cream at -18℃ for different times are as follows: Figure 3 As shown in the figure. The results indicate that the activity of immunoglobulins (IgG) in bovine colostrum ice cream did not decrease drastically during storage, but rather showed a slow decreasing trend. This is due to the protection of immunoglobulins (IgG) under freezing storage conditions. Therefore, applying bovine colostrum to ice cream products can both improve the nutritional value of the product and provide good protection for the abundant immunoglobulins (IgG) in bovine colostrum. Compared with the examples, the immunoglobulin (IgG) content of the ice cream products in each comparative example showed a relatively rapid decreasing trend.

[0116] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An emulsifying stabilizer composition, characterized in that, The composition includes an emulsifier and a stabilizer; wherein the emulsifier includes sodium caseinate, lecithin, and pectin; and the stabilizer includes locust bean gum, pullulan, citrus fiber, and at least one selected from phosphoric acid and phosphates.

2. The emulsifying stabilizer composition according to claim 1, characterized in that, In the emulsifier, the mass ratio of sodium caseinate, lecithin and pectin is 1:1:1 to 1:2:2; And / or, in the stabilizer, the mass ratio of locust bean gum, pullulan, citrus fiber, and at least one selected from phosphoric acid and phosphate is 1:1:1:1 to 1:2:2:

3.

3. The emulsifying stabilizer composition according to claim 1 or 2, characterized in that, In the composition, the mass ratio of emulsifier to stabilizer is (1-4):(1-3).

4. Any of the following applications of the emulsifying stabilizer composition according to any one of claims 1 to 3: (1) Improve the thermal stability or storage stability of immunoglobulins; (2) Improve the thermal stability or storage stability of animal colostrum; (3) Prepare foods containing immunoglobulins or animal colostrum; Preferably, the immunoglobulin includes IgG.

5. A composition, characterized in that, The composition comprises the emulsifying stabilizer composition according to any one of claims 1 to 3 and immunoglobulin or immunoglobulin-containing raw materials.

6. The composition according to claim 5, characterized in that, In the composition, the mass ratio of immunoglobulin to emulsion stabilizer composition is 5:(0.2-0.6).

7. The composition according to claim 5 or 6, characterized in that, The immunoglobulin-containing raw material is animal colostrum; Preferably, in the composition, the mass ratio of animal colostrum to the emulsion stabilizer composition is (5-15):(0.2-0.7).

8. An ice cream, characterized in that, The ingredients of the ice cream include: immunoglobulins and / or animal colostrum, and the emulsifying stabilizer composition according to any one of claims 1 to 3.

9. The ice cream according to claim 8, characterized in that, In the raw materials, the mass ratio of immunoglobulin to emulsifying stabilizer composition is 5:(0.2-0.6). Alternatively, the mass ratio of animal colostrum to emulsion stabilizer composition is (5-15):(0.2-0.7). Preferably, the animal colostrum in the raw material has a mass percentage greater than 0 and not more than 15%; more preferably, it is 5%-15%. And / or, the emulsifier has a mass percentage content of 0.1%-0.4%; And / or, the stabilizer has a mass percentage content of 0.1%-0.3%; Preferably, the immunoglobulin includes IgG.

10. The ice cream according to claim 8 or 9, characterized in that, The raw materials also include dairy raw materials and sweeteners; the sweeteners include maltitol and sucrose in a mass ratio of 1:7 to 1:10; Preferably, the raw material further includes polydextrose, wherein the polydextrose accounts for 0.5%-3% of the raw material by mass. Preferably, the dairy raw material includes raw milk and / or milk powder.

11. The ice cream according to any one of claims 8 to 10, characterized in that, The ingredients of the ice cream include the following components in parts by weight: 5-15 parts bovine colostrum, 5-15 parts sweetener, 60-80 parts milk raw material, 5-10 parts oil, 1-3 parts polydextrose, 0.1-0.4 parts emulsifier, and 0.1-0.3 parts stabilizer.

12. The method for preparing ice cream according to any one of claims 8 to 11, characterized in that, The method includes: mixing the raw materials, homogenizing them, and then sterilizing them; The homogenization temperature is 55-60℃, and the homogenization pressure is 90-120 bar, wherein the first-stage homogenization pressure is 80-100 bar, and the second-stage homogenization pressure is 10-20 bar. And / or, The sterilization temperature is 80-85℃, and the time is 30-60 seconds.

13. The method according to claim 12, characterized in that, The raw material mixing includes: first mixing sweeteners, oils, dairy raw materials, polydextrose, emulsifiers and stabilizers, and then adding bovine colostrum or immunoglobulins.

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