CN101006802A - Preparation method of coagulated yoghurt containing rich active peptides - Google Patents
Preparation method of coagulated yoghurt containing rich active peptides Download PDFInfo
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- CN101006802A CN101006802A CN 200710026567 CN200710026567A CN101006802A CN 101006802 A CN101006802 A CN 101006802A CN 200710026567 CN200710026567 CN 200710026567 CN 200710026567 A CN200710026567 A CN 200710026567A CN 101006802 A CN101006802 A CN 101006802A
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Abstract
The invention discloses a method for producing solidified yogurt rich in active polypeptide. The solidified yogurt is produced directly after inertant milk is hydrolyzed moderately by protease. The method comprises: adding caroid or dispase into inertant milk for hydrolysis for 15-30min, adding sucrose 6-8% and gelatin 0.3-0.6%, sterilizing at 90-95DEG C for 10-15min, cooling to 40-45DEG C, and adding leaven 2-3% to obtain the final product. The product not only has the organization state, taste and flavor of the solidified yogurt, but is also rich in active polypeptide, which can promote the adsorption of mineral matters and resist thrombosis. The method is low cost, easy process, easy to generalize, and has high economic returns.
Description
Technical field
The present invention relates to a kind of preparation method who is rich in the active peptides solidification type yoghourt, particularly a kind of is the method that the direct enzymolysis of raw material prepares the active peptides sour milk with the nonreactive breast.
Background technology
Milk protein hydrolysate is rich in the various active peptide components, as opioid peptides, CPP, antibacterial peptide, casein glycopeptide, blood pressure lowering peptide etc., has the antiallergy of increasing, promotes that mineral matter absorbs, antithrombotic forms, antibacterial multiple function such as disease-resistant.The functional character that milk protein hydrolysate is good is additional to the sour milk carrier, the general method that adopts is extra method of adding, because the separation purifying technique complexity of active peptide, improved production cost greatly, simultaneously, complicated technology has also reduced the physiological function of active peptide, is unfavorable for applying, therefore, also there is not relevant sour milk products to sell at present.
The gelling characteristic of lactoprotein is depended in the formation of sour milk gel, and the degraded of protein molecule can destroy this specific character, and traditional theory thinks that the lactoprotein after the hydrolysis can not produce solidification type yoghourt.But, in long term studies, find, suitable protease and suitable degree of hydrolysis, solidification type yoghourt that can the production fine texture, and product is rich in active peptides.
Summary of the invention
The object of the invention is to overcome the prejudice of prior art, provides a kind of nonreactive breast after protease hydrolytic is handled, and directly active peptides solidification type yoghourt method is rich in preparation, and product not only is rich in active peptide, and, have good quality of solidification type yoghourt and local flavor.
Purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method who is rich in the active peptides solidification type yoghourt: the by weight/volume by papain and nonreactive breast is 4～8mg/100mL, add papain in the nonreactive Ruzhong, and under 40～45 ℃ of temperature hydrolysis 15～30min, weight percent meter with nonreactive breast after the hydrolysis, add 6～8% sucrose and 0.3～0.6% gelatin, 90～95 ℃ of sterilization 10～15min are cooled to 40～45 ℃, add 2～3% leavenings, make and be rich in the active peptides solidification type yoghourt.Described nonreactive breast is the reconstituted milk of nonreactive cow's milk, sheep breast or the preparation of nonreactive powder.Described papain is a kind of plant rennet commonly used, and enzyme activity unit is 9000U/g, and enzymolysis pH value is the normal value (about 6.8) of nonreactive breast.
By the by weight/volume of papain and nonreactive breast, the addition of nonreactive Ruzhong papain is preferably 5.8mg/100mL, and hydrolysis temperature is preferably 45 ℃, and hydrolysis time is preferably 20min.
Another kind of the present invention is rich in the preparation method of active peptides solidification type yoghourt: the nonreactive breast adds neutral proteinase, and by the by weight/volume of neutral proteinase and nonreactive breast, the neutral proteinase addition is 10～30mg/100mL; Hydrolysis 15～30min under 50～55 ℃ of temperature with the weight percent meter of nonreactive breast after the hydrolysis, adds 6～8% sucrose and 0.3～0.6% gelatin, 90～95 ℃ of sterilization 10～15min, be cooled to 40～45 ℃, add 2～3% leavenings, make and be rich in the active peptides solidification type yoghourt.Described nonreactive breast is the reconstituted milk of nonreactive cow's milk, sheep breast or the preparation of nonreactive powder.Described neutral proteinase is a kind of microbial protease commonly used, and enzyme activity unit is 5000U/g, and enzymolysis pH value is the normal value (about 6.8) of nonreactive breast.By the by weight/volume of neutral proteinase and nonreactive breast, the addition of nonreactive Ruzhong neutral proteinase is preferably 25mg/100mL.Hydrolysis temperature is preferably 50 ℃, and hydrolysis time is preferably 25min.
Be applicable to that raw material of the present invention comprises the reconstituted milk of nonreactive cow's milk, sheep breast or the preparation of nonreactive powder, wherein dry matter content is advisable with 11～13%.Different protease and hydrolysis process condition, very big to the influence of sour milk gel quality affects, to be advisable to add papain and neutral proteinase, the appropriate pH value of these two kinds of protease is neutrality, approaching with the natural pH of nonreactive breast, simultaneously, these two kinds of enzyme hydrolysis efficient gentlenesses, suitable hydrolysis can not influence the gelling of sour milk, the hydrolysis site mainly is the Tyr of c-terminus, Try, the peptide bond of aromatic series hydrophobic amino acid residues such as Phe is easy to form active peptides.Yoghourt stabilizer of the present invention also can add other yoghourt stabilizers such as CMC, agar, sodium alginate except that gelatin.
The present invention adopts the protease hydrolytic method to produce sour milk, compared with prior art has the following advantages:
The present invention adopts protease hydrolytic nonreactive breast, after the appropriate hydrolysis, directly produces sour milk, and constant product quality stores the quality and the local flavor that still have good solidification type yoghourt after 21 days.Content of peptides is 7.68～8.29mg/mL in the product, exceeds tens times of common sour milks, has physiological functions such as the absorption of the mineral matter of promotion, antithrombotic formation, and simultaneously, production cost is low, efficient is high, technology is simple, has improved added value of product greatly, the return rate height.Method provided by the invention has overcome defectives such as product cost height, active peptide biologically active that direct interpolation active peptide causes are low, complex process, has very high economic benefit and market application foreground.
The specific embodiment
For better understanding the present invention, below in conjunction with embodiment the present invention is done detailed description further, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1
1, measures 1000mL nonreactive breast, behind the clean breast, be heated to 40 ± 1 ℃, add 40mg papain (plant rennet, enzyme activity unit are 9000U/g), mix enzymolysis 15min in 40 ± 1 ℃ of water-baths.
2, behind the enzymolysis 15min, cessation reaction, the lactoprotein degree of hydrolysis is 1.8%.In the weight of nonreactive breast after the hydrolysis, add 7% sucrose and 0.3% gelatin, 90 ℃ of sterilization 15min, be cooled to 45 ℃, add 3% leavening (lactobacillus bulgaricus and streptococcus thermophilus), 42 ± 1 ℃ of constant temperature culture 4 hours.
3, after fermentation is finished, 4 ± 1 ℃ of refrigeration 12 hours, product viscosity is that 1125gsec, retention ability are 73%, acidity is 69.5 ° of T.Have good quality of solidification type yoghourt and local flavor.
After testing, casein glycopeptide content 90.37mg/100g in the product, content of peptides 6.09mg/mL, 55.68mg/100mL compares with commercially available yoghourt, and content of peptides exceeds tens times.
Embodiment 2
1, measures 1000mL nonreactive breast, behind the clean breast, be heated to 42 ± 1 ℃, add 60mg papain (plant rennet, enzyme activity unit are 9000U/g), mix enzymolysis 20min in 42 ± 1 ℃ of water-baths.
2, behind the enzymolysis 20min, cessation reaction, the lactoprotein degree of hydrolysis is 3.8%.In the weight of nonreactive breast after the hydrolysis, add 8% sucrose and 0.4% gelatin, 95 ℃ of sterilization 10min, be cooled to 42 ℃, add 3% leavening, 42 ± 1 ℃ of constant temperature culture 4 hours.
3, after fermentation is finished, 4 ± 1 ℃ of refrigeration 12 hours, product viscosity is that 1105gsec, retention ability are 70%, acidity is 67.5 ° of T.Have good quality of solidification type yoghourt and local flavor.
After testing, casein glycopeptide content 97.57mg/100g in the product, content of peptides 7.98mg/mL, 55.68mg/100mL compares with commercially available yoghourt, and content of peptides exceeds tens times.
Embodiment 3
1, measures 1000mL nonreactive breast, behind the clean breast, be heated to 45 ± 1 ℃, add 80mg papain (plant rennet, enzyme activity unit are 9000U/g), mix enzymolysis 30min in 45 ± 1 ℃ of water-baths.
2, behind the enzymolysis 30min, cessation reaction, the lactoprotein degree of hydrolysis is 4.6%.In the weight of nonreactive breast after the hydrolysis, add 6% sucrose and 0.5% gelatin, 95 ℃ of sterilization 10min, be cooled to 43 ℃, add 2.5% leavening, 42 ± 1 ℃ of constant temperature culture 4 hours.
3, after fermentation is finished, 4 ± 1 ℃ of refrigeration 12 hours, product viscosity is that 1055gsec, retention ability are 68%, acidity is 62.5 ° of T.Have good quality of solidification type yoghourt and local flavor.
After testing, casein glycopeptide content 107.78mg/100g in the product, content of peptides 8.28mg/mL, 55.68mg/100mL compares with commercially available yoghourt, and content of peptides exceeds tens times.
Embodiment 4
1, measures 1000mL nonreactive breast, behind the clean breast, be heated to 50 ± 1 ℃, add 0.15g neutral proteinase (microbial protease, enzyme activity unit are 5000U/g), mix enzymolysis 15min in 50 ± 1 ℃ of water-baths.
2, behind the enzymolysis 15min, cessation reaction, the lactoprotein degree of hydrolysis is 1.8%.Add 8% sucrose and 0.3% gelatin, 2% leavening is added in 90 ℃ of sterilization 15min, cooling, 42 ± 1 ℃ of constant temperature culture 4 hours.
3, after fermentation is finished, 4 ± 1 ℃ of refrigeration 12 hours, product viscosity is that 1502gsec, retention ability are 78%, acidity is 76.5 ° of T.Have good quality of solidification type yoghourt and local flavor.
After testing, compare with commercially available yoghourt, exceed 60.07mg/100g on the casein glycopeptide content in the sour milk of present embodiment preparation, active peptides content exceeds 5.26mg/mL.
Embodiment 5
1, measures 1000mL nonreactive breast, behind the clean breast, be heated to 52 ± 1 ℃, add 0.25g neutral proteinase (microbial protease, enzyme activity unit are 5000U/g), mix enzymolysis 25min in 52 ± 1 ℃ of water-baths.
2, behind the enzymolysis 25min, cessation reaction, the lactoprotein degree of hydrolysis is 2.5%.Add 7% sucrose and 0.4% gelatin, 3% leavening is added in 90 ℃ of sterilization 15min, cooling, 42 ± 1 ℃ of constant temperature culture 4 hours.
3, after fermentation is finished, 4 ± 1 ℃ of refrigeration 12 hours, product viscosity is that 1402gsec, retention ability are 75%, acidity is 66.5 ° of T.Have good quality of solidification type yoghourt and local flavor.
After testing, compare with commercially available yoghourt, exceed 80.07mg/100g on the casein glycopeptide content in the sour milk of present embodiment preparation, active peptides content exceeds 7.66mg/mL.
Embodiment 6
1, measures 500mL nonreactive breast, behind the clean breast, be heated to 55 ± 1 ℃, add 0.15g neutral proteinase (microbial protease, enzyme activity unit are 5000U/g), mix enzymolysis 30min in 55 ± 1 ℃ of water-baths.
2, behind the enzymolysis 30min, cessation reaction, the lactoprotein degree of hydrolysis is 4.7%.Add 6% sucrose and 0.5% gelatin, 2.5% leavening is added in 95 ℃ of sterilization 10min, cooling, 42 ± 1 ℃ of constant temperature culture 4 hours.
3, after fermentation is finished, 4 ± 1 ℃ of refrigeration 12 hours, product viscosity is that 1322gsec, retention ability are 69%, acidity is 64.5 ° of T.Have good quality of solidification type yoghourt and local flavor.
After testing, compare with commercially available yoghourt, exceed 87.75mg/100g on the casein glycopeptide content in the sour milk of present embodiment preparation, active peptides content exceeds 7.92mg/mL.
Claims (10)
1, a kind of preparation method who is rich in the active peptides solidification type yoghourt, it is characterized in that: the by weight/volume by papain and nonreactive breast is 4～8mg/100mL, add papain in the nonreactive Ruzhong, and under 40～45 ℃ of temperature hydrolysis 15～30min, weight percent meter with nonreactive breast after the hydrolysis, add 6～8% sucrose and 0.3～0.6% gelatin, 90～95 ℃ of sterilization 10～15min, be cooled to 40～45 ℃, add 2～3% leavenings, make and be rich in the active peptides solidification type yoghourt.
2, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 1 is characterized in that: described nonreactive breast is the reconstituted milk of nonreactive cow's milk, sheep breast or the preparation of nonreactive powder.
3, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 1 is characterized in that: the enzyme activity unit of described papain is 9000U/g.
4, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 1 is characterized in that: by the by weight/volume of papain and nonreactive breast, the addition of nonreactive Ruzhong papain is 5.8mg/100mL.
5, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 1 is characterized in that: hydrolysis temperature is 45 ℃, and hydrolysis time is 20min.
6, a kind of preparation method who is rich in the active peptides solidification type yoghourt is characterized in that: the nonreactive breast adds neutral proteinase, and by the by weight/volume of neutral proteinase and nonreactive breast, the neutral proteinase addition is 10～30mg/100mL; Hydrolysis 15～30min under 50～55 ℃ of temperature with the weight percent meter of nonreactive breast after the hydrolysis, adds 6～8% sucrose and 0.3～0.6% gelatin, 90～95 ℃ of sterilization 10～15min, be cooled to 40～45 ℃, add 2～3% leavenings, make and be rich in the active peptides solidification type yoghourt.
7, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 6 is characterized in that: described nonreactive breast is the reconstituted milk of nonreactive cow's milk, sheep breast or the preparation of nonreactive powder.
8, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 6 is characterized in that: described neutral proteinase is that enzyme activity unit is 5000U/g.
9, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 6 is characterized in that: by the by weight/volume of neutral proteinase and nonreactive breast, the addition of nonreactive Ruzhong neutral proteinase is 25mg/100mL.
10, the preparation method who is rich in the active peptides solidification type yoghourt according to claim 1 is characterized in that: hydrolysis temperature is 50 ℃, and hydrolysis time is 25min.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617718B (en) * | 2009-07-31 | 2012-05-30 | 生合生物科技（南京）有限公司 | Method for improving protein precipitation of lactobacillus beverage |
| CN105410178A (en) * | 2015-11-26 | 2016-03-23 | 内蒙古伊利实业集团股份有限公司 | Yogurt preparation method using enzymatic technology to hydrolyze milk proteins |
| CN106172772A (en) * | 2015-05-07 | 2016-12-07 | 浙江李子园牛奶食品有限公司 | Boruga prepared by a kind of super outstanding method of peptide enzymolysis Cross-linked and the method |
| CN106798008A (en) * | 2015-11-26 | 2017-06-06 | 内蒙古伊利实业集团股份有限公司 | A kind of high-protein yoghourt and preparation method thereof |
| CN110999979A (en) * | 2019-12-20 | 2020-04-14 | 云南农业大学 | Moringa seed protease capable of promoting sheep milk coagulation and polypeptide prepared by same and application thereof |
| CN111903761A (en) * | 2020-08-18 | 2020-11-10 | 四川东坡中国泡菜产业技术研究院 | Yoghourt with antioxidant function and preparation method thereof |
-
2007
- 2007-01-26 CN CN2007100265676A patent/CN101006802B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617718B (en) * | 2009-07-31 | 2012-05-30 | 生合生物科技（南京）有限公司 | Method for improving protein precipitation of lactobacillus beverage |
| CN106172772A (en) * | 2015-05-07 | 2016-12-07 | 浙江李子园牛奶食品有限公司 | Boruga prepared by a kind of super outstanding method of peptide enzymolysis Cross-linked and the method |
| CN105410178A (en) * | 2015-11-26 | 2016-03-23 | 内蒙古伊利实业集团股份有限公司 | Yogurt preparation method using enzymatic technology to hydrolyze milk proteins |
| CN106798008A (en) * | 2015-11-26 | 2017-06-06 | 内蒙古伊利实业集团股份有限公司 | A kind of high-protein yoghourt and preparation method thereof |
| CN110999979A (en) * | 2019-12-20 | 2020-04-14 | 云南农业大学 | Moringa seed protease capable of promoting sheep milk coagulation and polypeptide prepared by same and application thereof |
| CN111903761A (en) * | 2020-08-18 | 2020-11-10 | 四川东坡中国泡菜产业技术研究院 | Yoghourt with antioxidant function and preparation method thereof |
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| CN101006802B (en) | 2010-12-08 |
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