阅读说明：本技术 一种可防止褐变的常温低酸凝胶型含乳甜品及其制备方法 (Normal-temperature low-acid gel type milk-containing dessert capable of preventing browning and preparation method thereof ) 是由 何剑 孙敬 顾国元 许颖 杜辉 于 2018-08-21 设计创作，主要内容包括：本发明提供了一种可防止褐变的常温低酸凝胶型含乳甜品及其制备方法。以重量百分比计,该凝胶型含乳甜品的原料组成包括：含乳原料2-50％、奶油0-30％、海藻糖5-15％、糖醇2-8％、淀粉和/或变性淀粉0.5-3％、增稠剂0.3-1.2％、乳化剂0.05-0.3％、酸度调节剂0.1-0.3％、余量为水。本发明还提供了上述凝胶型含乳甜品的制备方法。本发明的凝胶型甜品能够达到商业无菌要求,不添加防腐剂,常温保质期可以达到6个月,产品无腐败问题,拓展了销售渠道,并且消费者方便携带食用。产品符合国家标准《果冻19299-2015》和《再制干酪25192-2010》的相关标准。(The invention provides a normal-temperature low-acid gel type milk dessert capable of preventing browning and a preparation method thereof. The gel type milk dessert comprises the following raw materials in percentage by weight: 2-50% of milk-containing raw material, 0-30% of cream, 5-15% of trehalose, 2-8% of sugar alcohol, 0.5-3% of starch and/or modified starch, 0.3-1.2% of thickening agent, 0.05-0.3% of emulsifying agent, 0.1-0.3% of acidity regulator and the balance of water. The invention also provides a preparation method of the gel type milk dessert. The gel type dessert can meet the commercial aseptic requirement, no preservative is added, the shelf life at normal temperature can reach 6 months, the product has no corruption problem, the sale channel is expanded, and the gel type dessert is convenient to carry and eat by consumers. The product meets the relevant standards of national standards of jelly 19299-2015 and processed cheese 25192-2010.)

1. The normal-temperature low-acid gel type milk dessert capable of preventing browning comprises the following raw materials in percentage by weight: 2-50% of milk-containing raw material, 0-30% of cream, 5-15% of trehalose, 2-8% of sugar alcohol, 0.5-3% of starch and/or modified starch, 0.3-1.2% of thickening agent, 0.05-0.3% of emulsifying agent, 0.1-0.3% of acidity regulator and the balance of water.

2. The gel-type dairy dessert of claim 1, wherein the gel-type dairy dessert comprises a dairy pudding and/or a gel-type processed cheese.

3. The gel-type milk-containing dessert of claim 1, wherein said milk-containing raw material is selected from the group consisting of one or a combination of two or more of cheese, concentrated milk protein powder, raw milk and reconstituted milk;

preferably, the cream is a cream or butter; the fat content of the cream is preferably 35-45%, and the addition amount is preferably 15-25%; the fat content of the butter is preferably 80-85%, and the addition amount is preferably 7-12%;

preferably, the milk-containing material comprises cheese and/or concentrated milk protein powder;

more preferably, the concentrated milk protein powder comprises milk protein isolate and/or milk casein micelles, further preferably milk protein isolate;

more preferably, the cheese is a cream cheese.

4. The gel-type milk-containing dessert according to claim 1, wherein the sugar alcohol comprises one or a combination of two or more of maltitol, erythritol, xylitol, sorbitol and lactitol, more preferably xylitol and/or erythritol, and still more preferably xylitol.

5. The gel-type dairy dessert of claim 1, wherein the thickener comprises one or a combination of two or more of carrageenan, xanthan gum, konjac gum, agar, gellan gum, locust bean gum, guar gum, sodium alginate, pectin, gelatin, and carboxymethylcellulose;

preferably, the thickener is a colloidal combination of carrageenan, xanthan gum and locust bean gum;

preferably, the carrageenan: xanthan gum: the mass ratio of the locust bean gum is 0.6-1.4: 0.6-1.4: 0.6-1.4, more preferably carrageenan: xanthan gum: the mass ratio of the locust bean gum is 1: 1: 1;

preferably, the starch comprises a physically modified starch and/or a chemically modified starch; more preferably, the starch is a physically modified starch, the source of which is waxy corn starch;

more preferably, the carrageenan is a mixture of lota-type carrageenan and kappa-type carrageenan, and further preferably, the mass ratio of the lota-type carrageenan to the kappa-type carrageenan is 1.5: 1-3: 1.

6. the gel-type milk-containing dessert according to claim 1, wherein said emulsifier comprises one or a combination of two or more of molecular distillation monoglyceride, tartaric acid monoglyceride and diglyceride, phospholipid, polyglycerol ester, and sodium caseinate;

preferably, the emulsifier comprises molecularly distilled monoglycerides and/or polyglycerol esters;

more preferably, the emulsifier is molecular distillation monoglyceride.

7. The gel-type milk-containing dessert according to claim 1, wherein the pH of the gel-type milk-containing dessert is 4.6-6.8, more preferably 4.8-5.4, further preferably 5.0-5.2.

8. The gel-type milk-containing dessert of claim 1, wherein the gel-type milk-containing dessert has a protein content of 1.0-5.0% and a soluble solids content of 15-25%.

9. The method of making a gel-type dairy dessert of any one of claims 1-8, wherein the gel-type dairy dessert is processed cheese, the method comprising the steps of:

1) mixing a thickening agent, starch and/or modified starch and an emulsifier with sugar alcohol and trehalose to obtain a premix;

2) mixing milk-containing material with 70-90 deg.C water, stirring for dissolving, and maintaining at 70-90 deg.C for 20-60min for sufficient hydration to obtain a first mixture; preferably, the milk-containing material is cheese;

3) adding the premix obtained in the step 1) into the first mixture, uniformly mixing, and carrying out heat preservation at 70-90 ℃ for 20-60min for sufficient hydration to obtain a second mixture;

4) adding cheese into the second mixture, dissolving, mixing, pouring into a flavoring tank, stirring, and maintaining the temperature at 70-90 deg.C for heat preservation;

5) adding an acidity regulator to regulate the acidity and fix the volume;

6) homogenizing the material liquid obtained in the step 5), wherein the secondary homogenizing pressure is 20-50bar, and the total pressure is 120-180 bar; preferably, the secondary homogenization pressure is 30bar and the total pressure is 150 bar;

7) automatically flowing the homogenized material liquid obtained in the step 6) into a material box of a filling machine through a heat preservation pipeline with the temperature of more than 70 ℃ for filling, scraping off bubbles on the surface by using a scraper after the material liquid is filled, and sealing to obtain a sealed product;

8) and F0 sterilizing the sealed product for 8-15min to obtain the processed cheese.

10. The method of preparing a gel-type milk-containing dessert according to any one of claims 1 to 8, wherein the gel-type milk-containing dessert is a milk-containing pudding, the method comprising the steps of:

1) mixing trehalose, sugar alcohol, starch and/or modified starch, thickener, emulsifier and 70-90 deg.C water uniformly, and maintaining the temperature at 80-90 deg.C for 20-60min for sufficient hydration to obtain a first mixture;

2) adding the milk-containing raw material into the first mixture, dissolving and mixing uniformly, pouring into a flavoring tank, stirring, and keeping the temperature at 70-90 ℃ for heat preservation; preferably, the milk-containing raw material is concentrated milk protein powder;

3) adding cream, stirring, adding acidity regulator to regulate acidity and volume;

4) homogenizing the material liquid obtained in the step 3), wherein the secondary homogenizing pressure is 20-50bar, and the total pressure is 120-180 bar; preferably, the secondary homogenization pressure is 30bar and the total pressure is 150 bar;

5) automatically flowing the homogenized material liquid obtained in the step 4) into a material box of a filling machine through a heat preservation pipeline with the temperature of more than 70 ℃ for filling, scraping off bubbles on the surface by using a scraper after the material liquid is filled, and sealing to obtain a sealed product;

6) and F0 sterilizing the sealed product for 8-15min to obtain the milk pudding.

Technical Field

The invention relates to the technical field of food processing, in particular to a normal-temperature low-acid gel type milk-containing dessert capable of preventing browning and a preparation method thereof.

Background

The gel type milk-containing dessert is a jelly-like food with milk flavor or cheese flavor which is prepared by using water, a milk-containing raw material, a sweetener, a thickener and the like as raw materials and performing the processes of blending, heating, homogenizing, filling, sterilizing, cooling and the like. Sweet processed cheese of the milk pudding and gel type is representative of this class. Such products are preferred by consumers because of their resilient and smooth mouthfeel.

From the viewpoint of food safety, products are classified into two types, acid and low acid. The pH value in an acidic system is less than 4.6, the process uses pasteurization to inhibit the propagation of spoilage microorganisms, and the product is refrigerated or stored at normal temperature, but the refrigeration is limited to cold chain sales, even if the product can be prepared into normal-temperature products, the product is mainly sour, and the taste expansion is limited. The pH value of the non-acidic system is more than 4.6, the product belongs to low-acid food, most microorganisms can grow, if pasteurization is adopted, the microorganisms are not easy to control, particularly heat-resistant spore bacteria are adopted, and the product is usually required to be refrigerated. To ensure the safety of microorganisms, high temperature sterilization such as high temperature and high pressure (rettor) or high temperature transient (UHT) processes are generally required to achieve preservation of the product at normal temperature. But high-temperature sterilization easily causes protein denaturation and colloid system damage, brings product viscosity reduction and unstable texture, and reflects the phenomena of layering, water separation and the like of the product; meanwhile, high-temperature sterilization can cause Maillard reaction and caramelization reaction, so that the initial state of the product is browned, the color is further deepened during storage, and the quality is reduced along with the problems of too heavy caramel taste and the like on the taste.

CN104207033A discloses a neutral milk pudding and a preparation method thereof, the pudding obtained by twice homogenization and sterilization at 121 ℃ is stable in state and can be preserved for 9 months at normal temperature, but the neutral milk pudding has the defects that 8-11% of whole milk powder and 10-15% of white granulated sugar are added in the formula, and the Maillard reaction is very easy to occur after high-temperature and high-pressure sterilization to cause color browning and prominent caramel taste; another limitation is that the pH is controlled to 6.0-7.0, the pH system is not suitable for processing processed cheese, and because the natural cheese content in the processed cheese is more than or equal to 15%, the ratio in the product is high, large molecules such as casein can not be melted and stretched sufficiently, which is not beneficial to the uniformity and stability of the system. Therefore, after the high-temperature sterilization process is adopted for the gel type milk dessert, how to control the Maillard reaction so as to generate the optimal appearance, taste and flavor and simultaneously the product has better stability in the normal-temperature shelf life is a problem to be solved at present. At present, no weak acid gel type milk dessert has the expected product characteristics in the domestic market.

Disclosure of Invention

In order to solve the above problems, it is an object of the present invention to provide a low-acid gel-type milk-containing dessert which has the advantages of stable texture, no delamination, and no water discharge.

In order to achieve the purpose, the invention provides a normal-temperature low-acid gel type milk dessert capable of preventing browning, wherein the gel type milk dessert comprises the following raw materials in percentage by weight: 2-50% of milk-containing raw material, 0-30% of cream, 5-15% of trehalose, 2-8% of sugar alcohol, 0.5-3% of starch and/or modified starch, 0.3-1.2% of thickening agent, 0.05-0.3% of emulsifying agent, 0.1-0.3% of acidity regulator and the balance of water.

Preferably, according to particular embodiments of the present invention, the gel-type dairy dessert includes, but is not limited to, a dairy pudding and/or a gel-type processed cheese, and the like.

In the above gel-type milk-containing dessert, the milk-containing raw material used may be one or a combination of two or more selected from cheese, concentrated milk protein powder, raw milk, reconstituted milk (obtained by mixing whole milk powder/skim milk powder with water), and the like; preferably, the milk-containing material comprises cheese and/or concentrated milk protein powder. The concentrated milk protein powder preferably comprises Milk Protein Isolate (MPI) and/or milk casein Micelle (MCC), and more preferably milk protein isolate. The cheese is preferably cream cheese. The adoption of the concentrated milk protein powder can avoid the Maillard reaction and obtain the milky-white gel type milk-containing dessert (containing the milk pudding) without caramel smell.

In the above gel-type milk dessert, the cream used is commercially available standard cream (fat content is preferably 35 to 45%, and addition amount is preferably 15 to 25%) or butter (fat content is preferably 80 to 85%, and addition amount is preferably 7 to 12%). The milk-containing pudding prepared by adding the cream and the concentrated milk protein can endow the product with smooth texture and mouthfeel.

In the above-mentioned gel-type milk-containing confectionery, the sugar alcohol to be used may include one or a combination of two or more of maltitol, erythritol, xylitol, sorbitol, lactitol and the like, preferably xylitol and/or erythritol, more preferably xylitol.

The normal-temperature low-acid gel type milk-containing dessert of the present invention preferably uses a reduced or no addition of a reducing sugar-containing raw material, and in this way, the maillard reaction can be minimized. Preferred cheeses and MCCs have a very low lactose content and preferred sugar alcohols contain no reducing sugars.

In the above gel-type milk-containing dessert, the thickener may comprise one or more of carrageenan, xanthan gum, konjac gum, agar, gellan gum, locust bean gum, guar gum, sodium alginate, pectin, gelatin, and carboxymethylcellulose (CMC). The thickener is preferably a colloidal combination of carrageenan, xanthan gum and locust bean gum. When the carrageenan, the xanthan gum and the locust bean gum are combined, the mass ratio of the carrageenan, the xanthan gum and the locust bean gum is 0.6-1.4: 0.6-1.4: 0.6 to 1.4, preferably 1: 1: 1. the carrageenan is preferably a mixture of lota type carrageenan and kappa type carrageenan, wherein the mass ratio of the lota type carrageenan to the kappa type carrageenan is 1.5: 1-3: 1.

in the above-mentioned gel-type milk-containing confectionery, preferably, the starch used includes physically modified starch and/or chemically modified starch. More preferably, the starch is a physically modified starch, the source of which is waxy corn starch.

In the above-mentioned gel-type milk-containing confectionery, the combination of the colloid system can impart gel characteristics to the product. Autoclaving significantly compromises the gel properties of the gel, so that the gel is usually added in relatively high amounts, and the product shrinks significantly during storage, resulting in a severe water run-off. The colloid combination of the carrageenan, the xanthan gum and the locust bean gum adopted by the invention has better heat resistance for high-pressure sterilization, and the obtained product has smaller shrinkage and can reduce water precipitation. Starch/modified starch is a key factor in achieving shelf life of the product without water while ensuring that the product remains gelled. Another advantageous characteristic of starch/modified starch is that it can be used to resolve the delamination after the sterilization process and ensure the stability of the system after production.

In the above-mentioned gel-type milk-containing confectionery, the emulsifier used may include one or a combination of two or more of molecular distillation monoglyceride, tartaric acid monoglyceride and diglyceride, phospholipid, polyglycerol ester, sodium caseinate, and the like. The emulsifier preferably comprises molecularly distilled monoglycerides and/or polyglycerol esters, more preferably molecularly distilled monoglycerides. The inventor finds in the research that: the different emulsifiers can cause the taste difference of the product, when the molecular distilled monoglyceride is added, the taste of the gel type milk dessert has certain chewiness (certain hardness in texture) and the flavor stays longer; when tartaric acid mono-di-glyceride and polyglycerol ester are added, the gel type milk dessert is soft, has water texture, and releases flavor quickly.

According to a specific embodiment of the present invention, preferably, in the above gel-type dairy dessert, the acidity regulator used is one or more selected from citric acid and its salts, lactic acid, and other food acidity regulators, preferably lactic acid.

According to a particular embodiment of the present invention, the pH of the gel-type dairy dessert is preferably 4.6 to 6.8, more preferably 4.8 to 5.4, even more preferably 5.0 to 5.2.

According to a particular embodiment of the invention, the gel-type dairy dessert preferably has a protein content of 1.0-5.0% and a soluble solids (Brix) content of 15-25%.

The gel type milk dessert is added with starch/modified starch on the basis of endowing the gel with the texture by adding the colloid composition in the formula, so that the product has stable viscosity in the processing process, and the uniform texture after high-pressure sterilization is ensured; meanwhile, the steric hindrance effect is utilized to prevent the problem of shelf-life water separation caused by colloid shrinkage; the raw materials are added with sugar alcohol and trehalose, and milk-containing raw materials such as cheese, milk protein and the like which hardly contain lactose are selected, so that introduction of Maillard reaction precursors is avoided to the greatest extent, and the product can be stored at normal temperature for more than 6 months, and is stable in texture, free of layering and free of water discharge; the product appearance is milky white.

When the gel type dairy dessert is processed cheese, the preparation method comprises the following steps:

1) mixing a thickening agent, starch and/or modified starch and an emulsifier with sugar alcohol and trehalose to obtain a premix;

2) mixing milk-containing raw material with appropriate amount of 70-90 deg.C water (high speed shearing machine is adopted), stirring for dissolving, and maintaining at 70-90 deg.C for 20-60min for sufficient hydration to obtain first mixture; the milk-containing raw material is preferably cheese; when cheese is adopted, the cheese is cut into small cubic blocks with the size of 0.5-3cm in each direction and then mixed;

3) adding the premix obtained in the step 1) into the first mixture, uniformly mixing (a high-speed shearing machine can be adopted), and preserving heat at 70-90 ℃ for 20-60min for full hydration to obtain a second mixture;

4) adding cheese into the second mixture, dissolving, mixing, adding into flavoring tank, stirring, and maintaining at 70-90 deg.C for heat preservation;

5) adding an acidity regulator to regulate the acidity and fix the volume; the volume metering can be carried out in the following manner: detecting the pH value to adjust the acidity, and supplementing water to a set weight according to the requirements of the pH value of the feed liquid of 5.0-5.2 and Brix 15-25%;

6) homogenizing the material liquid obtained in the step 5), wherein the secondary homogenizing pressure is 20-50bar, and the total pressure is 120-180 bar; preferably, the secondary homogenization pressure is 30bar and the total pressure is 150 bar;

7) automatically flowing the homogenized material liquid obtained in the step 6) into a material box of a filling machine through a heat preservation pipeline with the temperature of more than 70 ℃ for filling, scraping off bubbles on the surface by using a scraper after the material liquid is filled, and sealing to obtain a sealed product;

8) and F0 (thermal death time, namely the cumulative time of the product temperature reaching 121 ℃) is sterilized for 8-15min, and the sterilization procedure is as follows: and heating, preserving heat and cooling to obtain the processed cheese.

When the gel type milk-containing dessert is milk-containing pudding, the preparation method comprises the following steps:

1) mixing trehalose, sugar alcohol, starch and/or modified starch, thickener, emulsifier and 70-90 deg.C water uniformly (high speed shearing machine can be used), and maintaining the temperature at 80-90 deg.C for 20-60min for sufficient hydration to obtain first mixture;

2) adding milk-containing raw materials into the first mixture, dissolving and mixing (optionally using high speed shearing machine), pouring into flavoring tank, stirring, maintaining the temperature at 70-90 deg.C, and keeping the temperature; the milk-containing raw material is preferably concentrated milk protein powder;

3) adding cream, stirring, adding acidity regulator to regulate acidity and volume; the volume metering can be carried out in the following manner: detecting the pH value to adjust the acidity, and supplementing water to a set weight according to the requirements of the pH value of the feed liquid of 5.0-5.2 and Brix 15-25%;

4) homogenizing the material liquid obtained in the step 3), wherein the secondary homogenizing pressure is 20-50bar, and the total pressure is 120-180 bar; preferably, the secondary homogenization pressure is 30bar and the total pressure is 150 bar;

5) automatically flowing the homogenized material liquid obtained in the step 4) into a material box of a filling machine through a heat preservation pipeline with the temperature of more than 70 ℃ for filling, scraping off bubbles on the surface by using a scraper after the material liquid is filled, and sealing to obtain a sealed product;

6) and F0 sterilizing the sealed product for 8-15min to obtain the milk pudding.

The preparation method of the invention uses high temperature sterilization and heating and has long cooling time, and the feed liquid keeps relatively constant viscosity in a flowing state (before gelation in the cooling process). The brookfield 4 rotor is used, the parameter is the rotating speed of 10rpm, the counting is carried out for 30s, the viscosity of the feed liquid at 60-85 ℃ (the temperature is lower than 60 ℃ and the product starts to gel) is 2000-4000mPa & s, and the viscosity condition can ensure that raw material particles in the system are stably suspended in a cooling stage after sterilization (although the process uses homogenization to reduce the particle size of the product), thereby preventing layering and water yielding and solving the problems commonly occurring in the products. The invention can keep the texture of the gel type milk-containing dessert stable through the selection and proportion of the preferred starch and the proper colloid and the type of the emulsifier.

After being processed at a high temperature of 121 ℃, the milk-containing dessert usually has Maillard reaction, which causes caramel taste. The invention avoids reducing sugar such as lactose and the like and cane sugar introduced by the raw materials in the aspect of raw material selection, almost no Maillard reaction occurs, and no caramel taste is realized.

The normal-temperature weak-acid milk gel-containing dessert and the preparation method thereof have the following advantages and beneficial effects:

1) the gel type dessert can meet the commercial aseptic requirement, no preservative is added, the shelf life at normal temperature can reach 6 months, the product has no corruption problem, the sale channel is expanded, and the gel type dessert is convenient to carry and eat by consumers. The product meets the relevant standards (determined according to different milk-containing raw materials) of the national standards of jelly 19299-2015 and processed cheese 25192-2010.

2) The gel type dessert is subjected to sterilization treatment at 121 ℃, is milky-white in appearance, does not delaminate or produce water, is good and stable in flavor, and does not have caramel taste.

3) The invention solves the problems of common color browning, caramel taste, texture layering and water yielding of gel type milk-containing desserts by adopting high-temperature sterilization, and is suitable for commercial scale production of various milk-containing raw materials such as concentrated milk protein powder, cheese and the like. The production of the gel type processed cheese breaks through the limitation of using cheese pot equipment for the existing processed cheese, and can be processed on a production line with high-temperature sterilization and containing the milk pudding.

Drawings

Fig. 1 is a comparison of the appearance of a conventional ambient saveable product and the processed cheese of example 1.

Fig. 2 is a comparison of the shelf life of a conventional ambient savory product and the processed cheese of example 1.

Fig. 3 is a comparison graph of sensory evaluation results for shelf life test samples.

Detailed Description

The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.