阅读说明：本技术 一种代脂组合物及其制备方法和用途 (Fat substitute composition and preparation method and application thereof ) 是由 辛国华 王伟 杜欣 孙云峰 张海斌 于 2018-09-07 设计创作，主要内容包括：本申请涉及一种代脂组合物及其制备方法和用途,具体地,所述组合物重量百分比组成为：60-85％的微粒化蛋白,15-45％的淀粉,3-5％的稳定剂。其可有效改善低脂或无脂酸奶保水性、口感稀薄、风味寡淡的缺陷,可用于制备具有良好口感和/或稳定性的低脂或者无脂乳制品。(The application relates to a fat-substitute composition, a preparation method and application thereof, and specifically the composition comprises the following components in percentage by weight: 60-85% of micronized protein, 15-45% of starch and 3-5% of stabilizer. The preparation method can effectively improve the defects of low-fat or non-fat yoghourt such as water retention, thin mouthfeel and weak flavor, and can be used for preparing low-fat or non-fat dairy products with good mouthfeel and/or stability.)

1. A composition for dairy products, consisting of, in weight percent: 60-85% of micronized protein, 15-45% of starch and 3-5% of stabilizer;

preferably, the micronized protein content is 60-85% and the starch content is 15-40%; further preferably, the weight percentage of the micronized protein and starch is (1.5-5): 1; for example (2-4.5): 1,(1.5-4): 1,(2-5): 1, 1.7:1, 2:1, 3.3:1, 4:1 or 5: 1;

preferably, the micronized protein content is 50-70% and the starch content is 25-45%; further preferably, the weight percentages of the micronized protein and starch are (1-3): 1; for example (1.4-2): 1,(1.2-2): 1,(1.5-2.5): 1,1.25:1,1.5:1,1.66:1,2: 1 or 2.5: 1.

2. The composition of claim 1, wherein the micronized protein has a particle size between 1-20um, such as about 10 um;

preferably, the stabilizer is agar, pectin, or a combination thereof; preferably, the stabilizer is a combination of agar and pectin; further preferably, the weight ratio of agar to pectin is (2-10): 1, e.g. (2-6): 1, e.g., 4: 1;

preferably, the composition is present in the dairy product in an amount of 5-10%, such as 5%, 6%, 7%, 8%, 9%, or 10%;

preferably, the dairy product is a low-fat dairy product;

preferably, the dairy product is a skim dairy product;

preferably, the dairy product is a yoghurt or a fermented milk.

3. A method for producing a skim milk product, characterized in that skim milk is added to the composition of claim 1 or 2, and the method does not include a homogenization operation or does not pressurize upon homogenization;

preferably, the dairy product is a yoghurt or a fermented milk.

4. A method for producing a low-fat milk product, characterized in that skim milk and whole milk are prepared separately and mixed in proportion to the requirement of the fat content in the milk product, wherein the composition of claim 1 or 2 is added to the skim milk, and the method for producing skim milk does not include homogenization or does not involve pressurization during homogenization;

preferably, the dairy product is a yoghurt or a fermented milk.

5. The production process according to claim 3 or 4, characterized by one or more of the following:

1) the production method of the skim milk comprises the following steps: defatting cow's milk at 35-45 deg.C to obtain skim milk with fat content of about 0.03%, or adding skim milk powder into water at 35-45 deg.C to obtain defatted reconstituted milk, adding the composition defined in claim 1 or 2 and optionally white sugar, stirring, and standing for 30-60min (such as 40 min); optionally, a step of sterilization is further included, preferably, the sterilization conditions are: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C;

2) the production method of the whole milk comprises the following steps: heating cow milk to 35-45 ℃, or adding whole milk powder into water at 35-45 ℃ to obtain reconstituted milk, adding white granulated sugar, uniformly stirring, homogenizing, and optionally sterilizing, wherein preferably, the sterilization conditions are as follows: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C; preferably, the conditions for homogenization are: 120-170bar (e.g. 150 bar);

3) adding the material obtained in the step 1) into a strain to ferment for 3-12h (for example, 4-5h), stopping fermentation until the pH value of the material reaches 4.6, and demulsifying to obtain the skimmed dairy product; optionally, further comprising the steps of cooling and filling;

4) mixing the materials obtained in the items 1) and 2), adding a strain, fermenting for 3-12h (such as 4-5h) until the pH value of the material reaches 4.6, stopping fermentation, and demulsifying to obtain the low-fat dairy product; optionally, further comprising the steps of cooling and filling;

5) the low fat means that the fat content is below 1.5g/100 mL;

6) the content of the white granulated sugar in the dairy product of item 1) or 2) is 5-12%, for example 7%;

7) the bacterial species of item 3) or 4) is a lactic acid bacterium, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus plantarum, or any combination thereof; preferably, the content of the strain accounts for 0.01-0.05% of the dairy product.

6. A dairy product produced by the method of any one of claims 3-5.

7. Use of the composition of claim 1 or 2 for the production of a dairy product, preferably a yoghurt or a fermented milk.

Technical Field

The application relates to the technical field of dairy products, in particular to a composition which can replace cow milk fat, realize simulated fat taste and flavor and effectively improve the quality of low-fat (the solid fat content is less than or equal to 3g/100g or the liquid fat content is less than or equal to 1.5g/100mL) and fat-free (the solid fat content is less than or equal to 0.5g/100g or the liquid fat content is less than or equal to 0.5g/100mL) dairy products, a preparation method thereof and application thereof in producing dairy products.

Background

The yoghourt has complete nutritional ingredients and proper composition proportion, is very easy to digest and absorb, and has strong promotion effect on the growth and metabolism of a human body. However, the yogurt sold in the market often contains high fat, and excessive intake of fat can bring great burden to human body, which is contrary to the requirement of modern people for health food. Therefore, the low-fat and fat-free yoghourt product can well meet the requirements. However, the reduction of fat can seriously affect the flavor, viscosity, mouthfeel, texture, etc. of yogurt. However, these drawbacks can be avoided if fat substitutes are used instead of fat, providing the consumer with a palatable and nutritional yoghurt product.

The protein mixture is subjected to high-speed shearing under damp-heat conditions to prepare particles with the particle size of 1-20 mu m. After the particles are dissolved in water, hydrated protein particles with the diameter of about 10 mu m are partially formed, and at the moment, the tongue cannot distinguish the single particles, so that the product has a smooth and fine mouthfeel similar to fat. However, a single micronized protein product cannot replace the role of fat in dairy products.

Disclosure of Invention

The application provides a fat-substitute composition containing micronized protein, starch and a stabilizer, which is added into low-fat yogurt or fat-free yogurt according to a certain proportion, can effectively improve the defects of water retention, thin mouthfeel and weak flavor of the low-fat or fat-free yogurt, and can be used for preparing low-fat or fat-free yogurt products with good mouthfeel and/or stability.

Thus, in one aspect, the present application provides a composition for dairy products, consisting of, in weight percent: 60-85% (e.g. 40-80%) of micronised protein, 8-50% (e.g. 15-45%) of starch, 3-5% of stabiliser.

In certain preferred embodiments, the micronized protein is present in an amount of 60 to 85% and the starch is present in an amount of 15 to 40%. In certain preferred embodiments, the micronized protein and starch are present in the range of (1.5 to 5) weight percent: 1; for example (2-4.5): 1,(1.5-4): 1,(2-5): 1, 1.7:1, 2:1, 3.3:1, 4:1 or 5: 1. In this case, the composition can be used in low fat dairy products for improving the water retention and mouthfeel flavor of the product. The stability, the mouthfeel, the sweet-sour ratio, the fat sensation and the overall flavor of the obtained product are obviously superior to those of a low-fat product without the composition. When the weight percentage of the micronized protein and the starch in the product is (1.5-4): 1, the stability (especially the water retention) of the product can be kept equal to or even better than that of a full-fat product. When the weight percentage of the micronized protein and the starch in the product is (2-5): 1, the product has the same or even better refreshing degree, sour-sweet ratio, fat feeling, overall flavor and the like than full-fat products.

In certain preferred embodiments, the micronized protein is present in an amount of 50 to 70% and the starch is present in an amount of 25 to 45%. In certain preferred embodiments, the micronized protein and starch are present in the amounts of (1-3): 1; for example (1.4-2): 1,(1.2-2): 1,(1.5-2.5): 1,1.25:1,1.5:1,1.66:1,2: 1 or 2.5: 1. Can be used in non-fat dairy products for improving the water retention and taste of the products. The stability, the mouthfeel, the sweet-sour ratio, the fat sensation and the overall flavor of the obtained product are obviously superior to those of a low-fat product without the composition. When the weight percentage of the micronized protein and the starch in the product is (1.2-2): 1, the stability (especially the water retention) of the product can be kept equal to or even better than that of a full-fat product. When the weight percentage of the micronized protein and the starch in the product is (1.5-2.5): 1, the product has the same or even better refreshing degree, sour-sweet ratio, fat feeling, overall flavor and the like than full-fat products.

In certain preferred embodiments, the micronized protein has a particle size of 1 to 20um, for example about 10 um. In certain preferred embodiments, the protein content of the micronized protein is 40 to 70%. The microparticulated protein is preferably selected from the group consisting of whey protein concentrate 80(WPC80),100、OPtiSol1000、LeanCream^TMAnd the like.

In certain preferred embodiments, the stabilizing agent is agar, pectin, or a combination thereof. In certain preferred embodiments, the stabilizing agent is a combination of agar and pectin. In certain preferred embodiments, the weight ratio of agar to pectin is (2-10): 1, e.g. (2-6): 1, e.g. 4: 1.

In certain preferred embodiments, the composition is present in the dairy product in an amount of 5-12%, such as 5%, 6%, 7%, 8%, 9%, 10%, 11%, or 12%.

In certain preferred embodiments, the dairy product is a low-fat dairy product. In certain preferred embodiments, the composition is present in the reduced fat dairy product in an amount of 5 to 7% o.

In certain preferred embodiments, the dairy product is a non-fat dairy product. In certain preferred embodiments, the composition is present in the non-fat dairy product in an amount of 9 to 12% o.

In certain preferred embodiments, the dairy product is a yogurt or a fermented milk.

In another aspect, the present application provides a method for producing a fat-free dairy product, characterized in that skim milk is added to the above composition, and in that the method does not comprise a homogenization operation or does not involve pressurization during homogenization.

In certain preferred embodiments, the dairy product is a yogurt or a fermented milk.

In another aspect, the present application provides a method for producing a low-fat milk product, wherein skim milk and whole milk are prepared separately and mixed in proportion according to the requirement of fat content in the milk product, wherein the composition is added into the skim milk, and the method for producing skim milk does not include homogenizing operation.

In certain preferred embodiments, the dairy product is a yogurt or a fermented milk.

In the production method, the composition is added into the skim milk, and homogenization is not carried out in the production process of the skim milk, or pressurization is not carried out during homogenization, so that the micronized protein in the composition is not damaged by shearing force during high-pressure homogenization, the particle size of fat globules in a formula can be reduced, the separation of milk fat is prevented or delayed, and the optimal mouthfeel of the low-fat or non-fat yogurt is maintained.

In certain preferred embodiments, the method of making of any of the above aspects is characterized by one or more of the following:

1) the production method of the skim milk comprises the following steps: defatting Lac bovis Seu Bubali at 35-45 deg.C to obtain skim milk with fat content of about 0.03%, or adding skim milk powder into 35-45 deg.C water to obtain defatted reconstituted milk, adding the composition and optionally white sugar, stirring, and standing for 30-60min (such as 40 min); optionally, a step of sterilization is further included, preferably, the sterilization conditions are: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C;

2) the production method of the whole milk comprises the following steps: heating cow milk to 35-45 ℃, or adding whole milk powder into water at 35-45 ℃ to obtain reconstituted milk, adding white granulated sugar, uniformly stirring, homogenizing, and optionally sterilizing, wherein preferably, the sterilization conditions are as follows: 95 +/-2 ℃/300 s; cooling the obtained material to 40-42 deg.C; preferably, the conditions for homogenization are: 120-170bar (e.g. 150 bar);

3) adding the material obtained in the step 1) into a strain to ferment for 3-12h (for example, 4-5h), stopping fermentation until the pH value of the material reaches 4.6, and demulsifying to obtain the skimmed dairy product; optionally, further comprising the steps of cooling and filling;

4) mixing the materials obtained in the items 1) and 2), adding a strain, fermenting for 3-12h (such as 4-5h) until the pH value of the material reaches 4.6, stopping fermentation, and demulsifying to obtain the low-fat dairy product; optionally, further comprising the steps of cooling and filling;

5) the low fat means that the fat content is below 1.5g/100 mL;

6) the content of the white granulated sugar in the dairy product of item 1) or 2) is 5-12%, for example 7%;

7) the bacterial species of item 3) or 4) is a lactic acid bacterium, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium, Lactobacillus acidophilus, Lactobacillus plantarum, or any combination thereof; preferably, the content of the strain accounts for 0.01-0.05% of the dairy product.

In another aspect, the present application provides a dairy product produced by the method of any of the above aspects.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available. In each example, the protein powder used was purchased from Arla.