CN101068471A - 耐贮存食品及其制备方法 - Google Patents
耐贮存食品及其制备方法 Download PDFInfo
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- CN101068471A CN101068471A CNA2005800410236A CN200580041023A CN101068471A CN 101068471 A CN101068471 A CN 101068471A CN A2005800410236 A CNA2005800410236 A CN A2005800410236A CN 200580041023 A CN200580041023 A CN 200580041023A CN 101068471 A CN101068471 A CN 101068471A
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Abstract
本发明提供了低pH、高水分、耐贮存食品及其制备方法。利用酸性电渗析组合物、可食用的无机酸或其混合物酸化所述食品,获得pH为4.6(优选4.3或更小)的最终食品。所述低pH食品的总有机酸含量为0.12摩尔/1,000克食品或更少,同时被加热至165℉温度以巴氏杀菌。本发明还提供了新的或改良的、耐贮存、非酸味的食品组分、食品及其制备方法。
Description
[0001]本申请为2004年2月23日提出的美国专利申请序列号10/784,404和10/784,699以及2004年9月15日提出的美国专利申请序列号10/941,578的部分继续申请,通过引用将其结合到本文。
[0002]本发明涉及耐贮存食品组合物和及其制备方法。更具体地说,利用有效量的电渗析组合物和/或无机酸制备食品,从而提供具有增强的耐贮存性、合适口味和感观特性的低pH食品。优选,本发明食品组合物基本不含有机酸。
背景技术
[0003]食品加工通常需要调节pH以获得所需的食品稳定性。直接加入食品酸化剂(例如乳酸)不可避免地导致该种酸化食物口味的明显(通常是不利的)改变。低pH产品也可导致不需要的沉淀,这使得食品的感观品质受到减损,同时使其他加工处理更加困难。
[0004]向食物中加入食品酸化剂的另一种方法是使用电解和/或电渗析产生的组合物。电渗析(ED)用于将溶解的盐或其他天然存在的杂质从一种水溶液分离至另一种水溶液。这些溶解的盐或其他杂质的分离起因于离子在所应用电场的影响下通过半渗透离子选择性膜的迁移,其中所述电场建立在阴极(负电势电极)和阳极(正电势电极)间。依据是否需要实现一价或多价阳离子和/或阴离子的分离,所述膜可对一价离子或多价离子有选择性。分离过程产生了富集盐或杂质的料流(称为浓缩液或盐水)以及耗尽盐或杂质的料流(称为稀释液)。浓缩液和稀释液料流在电渗析装置的溶液隔室中流动,所述隔室位于阳极和阴极之间,并通过改变阳离子和阴离子选择性膜实现其分离。与阳极和阴极电极临近的最外层隔室具有流过其间以保持阴极和阳极电极干净的循环电极冲洗溶液。
[0005]耐贮存的低成本、高品质乳制品几乎没有。高成本的加工方法例如杀菌釜处理或无菌包装已用于制备耐贮存乳制品;然而,这些加工方法的成本非常高。其他加工方法使用中间水分保存技术,该技术主要依靠利用产生高固体劣质产物(例如胶状或糖样质地、令人不快的味道)的保湿剂(例如甘油)和防腐剂(例如高盐、山梨酸)。利用有机酸酸化提供耐贮存乳制品引起了以下问题:(1)导致颗粒状结构、乳液分解等的酪蛋白等电位沉淀,和(2)最重要的是令人不愉快的酸味。
[0006]鲜鱼很不耐贮存,通常需要马上食用。对某些鱼而言,尤其是例如箭齿鲽和太平洋牙鳕,蛋白酶的酶活性导致肌肉结构的***和分解。该种和其他不利的酶活性通常导致其它可上市的鱼撤市。已发现酸化至低pH可使蛋白酶失活。然而,利用食品酸化剂酸化导致不希望的臭味和令人不愉快的酸味。
发明简述
[0007]本发明广泛涉及酸化食品的方法,所述方法可有效增强其耐贮存性,而不引入酸味或不利地影响食品的感观特性。通过膜电渗析和/或加入无机酸酸化所述食品。使用膜酸性电渗析组合物(ED)和/或无机酸可有效降低pH,而无需加入可在食品中产生不舒服酸味的有机酸。
[0008]可制备纯净味道的酸性ED组合物,并将其用于降低食物的pH。使用无毒的无机酸为向食物中加入食品酸化剂的另一种方法。无机酸包含盐酸、硫酸和酸式硫酸金属盐等。然而,单独使用这些替代食品酸化剂的方法并不总是会消除或明显减小所得低pH(4.2或更小)食物中觉察到的酸味,并提供令人满意的食品。为提供令人满意的食品,保持给定产品(消费时)的总有机酸含量较低很重要。某些配制食品需要选择有效组分和配方(用于降低成品中有机酸含量)以提供令人满意的产品。
[0009]一方面,本发明提供了耐贮存食品和耐贮存食品的制备方法。所述方法包括利用有效量的ED组合物、可食用的无机酸或其混合制备食品,从而使食品的最终pH为4.6或更小,另一方面,pH为4.3或更小,再一方面pH为4.2或更小。
[0010]所述方法通过保持更低的有机酸含量(即基本上不含有机酸)可有效提供没有低pH食物通常具有的酸味的耐贮存食品。所述食品的总有机酸含量为约0.12摩尔/1000克食品或更少,优选总有机酸含量为约0.06摩尔/1000克或更少,Aw为约0.75或更大,另一个方面为约0.85或更大,再一方面为约0.90或更大。对制备的食物而言,可通过组分的选择和/或改变满足这一要求。更优选,不向食品加入有机酸。可利用该方法制备的食品包括沙司、卤汁、涂抹食品、浸渍液、调味品、沙拉、蔬菜、淀粉(大米、土豆、意大利面、面条等)、肉、海鲜、谷物、焙烤食品、馅、浇头、焙烤食品、糖果、饮料、甜点、零食及其混合。为提供微生物稳定性,也可通过加热至165或更高的温度在酸化的同时对酸化食品进行巴氏杀菌。
[0011]另一方面,本发明提供了耐贮存乳制品和耐贮存乳制品的制备方法。所述方法包括将约2-约12%重量的乳清蛋白浓缩粉与有效量的ED组合物(即ED水溶液)或无机酸溶液或其混合物混合,从而使pH为4.3或更小,另一方面pH为3.5或更小。为提供组织并将低粘度乳清蛋白溶液转化为浓凝胶,可通过混合和将所述酸性乳清蛋白基料加热至约180-约205约5-约20分钟,制备耐贮存、低pH组织化乳清蛋白基料。可在加热前加入消泡剂。该低pH(即4.0或更小)、耐贮存的组织化乳清蛋白基料可用于制备非酸味的乳制品。所述乳制品的总有机酸含量为约0.12摩尔/100克最终乳制品或更少。
[0012]所述组织化乳清蛋白基料还可与有效量的其他乳清蛋白浓缩物和基料(如果需要)混合从而使pH为4.6或更小。就这点而言,将约0-约8%重量其他乳清蛋白浓缩物与组织化乳清蛋白基料混合,并将所述混合物在约175-约205加热至少约1分钟以进行巴氏杀菌并帮助加入的WPC溶解。该组织化并调节过pH的(即4.6或更小)基料可在冷藏条件下存储,并进一步用于制备非酸味的乳制品。
[0013]另一方面,本发明提供了用于提高鱼的结构完整性和贮藏期的方法,所述方法并不引入令人不快的酸味。鱼与有效量的ED组合物、可食用的无机酸或其混合物接触,从而使pH为4.5或更小,另一方面pH为4.0或更小。可使用的无机酸包括盐酸、硫酸、磷酸氢钠、硫酸氢钾及其混合物。可将ED组合物和/或无机酸注入鱼中和/或浸入鱼中。可将经处理的鱼包装起来并冷冻或冷藏销售。或者,可将经处理的鱼煮熟(例如烤),然后包装销售。经该方法处理并接着煮熟的鱼的结构得到了显著提高,同时没有低pH鱼通常具有的酸味或臭味。此外,熟鱼片的紧密和片状结构得到了保留。
[0014]另一方面,本发明提供了耐贮存乳脂干酪或乳脂干酪样食品的制备方法。所述方法包括首先发酵乳品混合物至4.4或更大的pH,优选4.8或更大。然后利用酸性ED组合物、无机酸或其混合物将发酵混合物酸化至4.3和更小的pH,优选4.2或更小。将所述乳脂干酪或乳脂干酪样食品加热至165或更高的温度,所得食品的总有机酸含量为约0.22摩尔/1000克食品或更少。或者,可利用ED组合物、无机酸及其混合物直接酸化所述乳品混合物至4.3或更小的pH,而不发酵。在另一个实施方案中,所述乳品混合物可用酸性ED组合物、无机酸或其混合物以及至少一种有机酸酸化至4.3或更小的pH,而不发酵。可使用的有机酸包括乳酸、醋酸及其混合物。所述耐贮存乳脂干酪或乳脂干酪样食品还可包含加入的着色剂、香料、营养素、抗氧化剂、香草、香辛料、水果、蔬菜、海鲜(鲑鱼)、果仁和/或其他食品添加剂。
[0015]另一方面,本发明提供了高水分奶和乳制品及其制备方法。所述方法包括利用酸性ED组合物、无机酸或其混合物酸化奶、奶衍生物或其混合物至4.6或更小的pH以提供酸化混合物。向酸化混合物加入至少一种水胶体稳定剂。所得奶或乳制品的含水量为45%重量或更高,水活度为0.9或更大,总有机酸含量为约0.2摩尔/1000克所述食品或更少。所述奶或乳制品还可包含着色剂、香料、营养素、抗氧化剂、香草、香辛料、水果、蔬菜、海鲜(鲑鱼)、果仁和/或其他食品添加剂。
附图简述
[0016]图1为用于降低pH的膜电渗析***的一个实例。
[0017]图2为用于降低pH的膜电渗析***的另一个实例。
发明详述
[0018]可通过利用酸性ED组合物、可食用的无机酸或其混合物酸化和降低总有机酸含量制备耐贮存、非酸味食品。如下所述,将水溶液用作原料流并利用膜电渗析对其进行处理以形成ED组合物。所述ED组合物可用于配制和/或制备所述食品。本发明使用的ED组合物和无机酸适于人体食用。本文使用的“适于人体食用”指不含有害或禁止的化学品或污染物以及令人不快的气味或味道。
[0019]ED组合物可用于制备许多耐贮存的食品。所使用的“耐贮存的食品”一般指在环境条件下保存的食品是食用安全的。“贮存期”指环境保存条件下的贮存期。食品的贮存期由食品的感观或食用质量决定。食品的稳定性由安全性或微生物稳定性决定。如果使用冷藏销售和保存***,可延长“贮存期”并提高“食品稳定性”。一个重要的方面,冷藏食品的贮存期为约1-6个月,对环境稳定的食品的贮存期为约6-9个月。
[0020]可食用的无机酸。可用于本发明的可食用的无机酸包括盐酸、硫酸、磷酸氢钠、硫酸氢钾及其混合物。
[0021]总有机酸含量。食品中的总有机酸含量可影响觉察到的酸味强度。保藏食品中的“有机酸”主要来自于加入的可食用食品酸化剂,包括但不限于醋酸、己二酸、柠檬酸、富马酸、葡萄糖酸、乳酸、苹果酸、磷酸和酒石酸。食品组分中的天然有机酸也有助于增强觉察到的酸味。因此下文将“总有机酸含量”定义为所有上述食品酸化剂和所有天然有机酸(包括上文未提及的天然有机酸,例如草酸、丁二酸、抗坏血酸和绿原酸等)的总和。利用合适的分析方法可轻易获得有机酸含量情况,例如S.Rantakokko,S.Mustonen,M.Yritys,和T.Vartiainen,Ion Chromatographic Method for theDetermination of Selected Inorganic Anions and Organic Acids from Rawand Drinking Waters Using Suppressor Current Switching to Reduce TheBackground Noise,Journal of Liquid Chromatography and RelatedTechnology(2004),27,821-842。可测定各种有机酸含量,并将其相加得到可以“摩尔/1000克最终食品”方便表示的“总有机酸含量”。
[0022]水溶液。可利用ED法处理制备酸性ED组合物的进料水溶液包括可从天然水源获得的任何高矿物或富离子水溶液,例如泉水、井水、市政用水、海水和/或不含污染物且没有过度氯化(例如游离氯大于约2ppm)的人工富离子水。待ED处理的进料水溶液应具有约0.0001N-约1.8N的总阳离子浓度或总阴离子浓度,其可有效提供约0.1-约200mS/cm的初始导电率。本文使用的“总阳离子浓度”或“各阳离子的浓度”指除氢离子浓度外的任何阳离子(例如Na+、K+、Ca++、Mg++)浓度。“总阴离子浓度”或“各阴离子的浓度”指除氢氧根离子浓度外的任何阴离子(例如Cl-、F-、SO4 -2、PO4 -3)浓度。可利用本领域已知的方法测定离子浓度,例如针对选定阳离子的电感耦合等离子体原子发射光谱和针对选定阴离子的离子色谱。
[0023]一个重要方面,待ED处理的进料水溶液可具有约0.002N-约1.0N的总阳离子浓度或总阴离子浓度,其可有效提供约1.0-约30mS/cm的初始导电率。例如,待ED处理的水溶液可包含以下离子中的至少一种:
阳离子 浓度(N)
钙 0-0.2
镁 0-0.002
钾 0-0.01
钠 0-1.7
阴离子
碳酸氢根 0-0.07
氯 0-1.7
硫酸根 0-0.01
[0024]所有的离子浓度均不可为0,因为总离子浓度必须为约0.002N-约1.0N。也可包含其他无毒、可食用的离子。
[0025]膜电渗析。如图1和2所示,可使用双极性膜和阴离子膜或阳离子膜进行膜电渗析。膜放置在阴极和阳极之间,并受到电场的作用。所述膜形成分隔的隔室,同时可单独收集流经这些隔室的物质。包括离子选择性膜的电渗析装置的一个实例为EUR6(购自Eurodia Industrie,Wissous,法国)。合适的膜可购自例如Tokuyama(日本)。双极性膜包括连在一起的阳离子膜和阴离子膜。
[0026]一方面,水溶液与离子选择性膜接触。可通过使水溶液流过离子选择性膜以间歇式、半连续式或连续式处理水溶液。在阳极和阴极施加有效时间的电势以提供具有所需pH和离子浓度的电渗析溶液。间歇式的处理时间以及半连续式或连续式的流速与所使用的离子选择性膜的数量以及施加的电势大小相关。因此,可对所得ED溶液进行监控,并进一步处理直至获得所需pH和离子浓度。一般而言,各个腔室阳极和阴极电极上的电势为约0.1-约10伏。
[0027]如图1和2所示,可通过使水溶液与至少一个(优选多个)在其两面都包括阳离子膜的双极性膜接触将水溶液的pH调节至约0-约7的pH范围。收集从隔室到达双极性膜左边的物质以供下一步使用。收集的从隔室到达双极性膜右边的物质可再循环通过所述膜,或按所需次数循环至第二个膜电渗析,以提供pH为约0-约7(优选约1-约5)的水溶液。从隔室到达双极性膜左边的物质也可再循环并使其通过所述膜。来自与阳极和阴极相邻的隔室的物质可再循环并使其通过所述膜。
[0028]电渗析组合物。膜电渗析处理后,pH发生改变的ED组合物的总阳离子或阴离子浓度小于约1.0N,任意一种离子的浓度小于约0.6N,游离氯含量小于2ppm。在一个优选实施方案中,所述ED组合物的总阳离子浓度或阴离子浓度小于约0.5N,各阳离子或阴离子浓度小于0.3N,游离氯含量小于1ppm。例如,所述电渗析组合物可包含以下离子中的至少一种:
浓度(N)
阳离子
钙 0-0.1
镁 0-0.001
钾 0-0.005
钠 0-0.9
阴离子
碳酸氢根 0-0.04
氯 0-0.9
硫酸根 0-0.005
[0029]也可包含其他无毒的、可食用离子,这主要受限于各离子对味道的影响。
[0030]膜电渗析处理后,ED组合物的pH为约1-约5。经处理的溶液的游离氯含量小于1ppm,同时没有令人不快的味道和/或气味。
[0031]耐贮存食品的制备。另一个重要方面,所述ED组合物、可食用的无机酸或其混合物可用于配制食物的保存。更具体地说,可通过完全或部分替代通常存在于配方中的水,将所述ED组合物配制到食品中。耐贮存的配制食品,例如沙司、卤汁、涂抹食品、浸渍液、调味品、沙拉、蔬菜、淀粉(大米、土豆、意大利面和面条等)、肉、海鲜、谷物、焙烤食品、面包馅、糖果馅、饮料、甜点、零食及其在多组分食品中的混合物,通过直接将有效量的预先确定pH的ED组合物、无机酸或其混合物加入食品配方中制备,从而获得酸化食品,其中所述用量足以得到pH小于约4.6的最终食品,优选小于约4.2。
[0032]在一个任选的方面,然后将所述酸化食品放入热稳定的可密封容器中。密封容器后,接着在密封容器中和一定温度热处理所述食品一定时间以对其进行有效巴氏杀菌。所需的巴氏杀菌步骤可通过简单的热罐装酸化食品至容器中实现。一般需要冷却经热处理的食品以将温度降低至低于约25℃。所述保存的食品没有使用食品酸化剂通常具有的令人不快的酸味或臭味,同时可在环境条件保持稳定至少6个月,但通常为9-12个月(即有机酸)。
[0033]一般而言,利用pH为约1.0-约3.0的ED组合物制备耐贮存的食品。可在制备食品本身的过程中加入所述ED组合物,或可将所述ED组合物用于烹煮食品。还可使用少量主要用于调节气味和/或味道的传统食品酸化剂(例如醋),只要总有机酸含量不超过0.12摩尔/1000克最终食品,优选小于0.04摩尔/1000克食品。对于通常希望呈酸味的食品(例如酸性乳制品、水果味食品),进一步酸化至4.3或更小的pH后这些食品的酸味可通过利用ED组合物、无机酸或其混合物进行完全或部分酸化而明显降低,只要可将最终食品的总有机酸含量保持在低于0.22摩尔/1000克最终食品的水平。
[0034]由于在低pH(例如4.2或更小)和热处理(例如巴氏杀菌)食品中盐或钠含量不再是确保耐贮存性的一个因素,因此有可能将钠降低至任意程度(例如无盐、低盐)。因此,本发明也可用于提供营养得到提高的食品。
[0035]耐贮存乳制品的制备。可通过将约2-约12%重量乳清蛋白浓缩粉与一定量的ED组合物混合制备耐贮存乳制品,从而获得4.3或更小的pH,优选3.5或更小。可使用任何衍生自甜乳清的干或液态甜乳清蛋白浓缩物(例如购自First District,MN的FDA53)。最优选低有机酸含量的乳清蛋白浓缩物或分离物。可购得各种蛋白含量的干乳清蛋白浓缩物。当使用干乳清蛋白粉末时,首先在轻柔搅拌(Groen锅)下将粉末与温水(约30-50℃)慢慢混合以避免充气。如果需要可使用其他混合或剪切以完全溶解乳清蛋白并形成乳清蛋白溶液。
[0036]如果最终食品包含液态油,可将最终食品配方中的一部分油加入乳清蛋白浆以减少发泡。可任选使用选定的消泡剂(例如Trans-220K,Trans-Chemco,Inc.WI)。通过将乳清蛋白溶液加热至约180-205的温度并在该温度保持约5-20分钟使其组织化。在加热过程中形成厚的、凝胶状组织化乳清蛋白浆,可直接使用所述组织化乳清蛋白浆或将其用作待加入食品中的乳蛋白组分。该组织化乳清蛋白浆在低pH食品中具有物理稳定性(没有沉淀的风险),同时可方便地直接使用,或通过与未组织化的乳清蛋白和/或其他食品组分(pH一般较大)混合进一步中和至目标pH(例如pH=4.0)(通常比原pH更大)。在不太优选的情况中,可在随后制备低pH、耐贮存乳制品前加入可食用的碱(例如氢氧化钠)用于pH标定。
[0037]由于可通过以相同蛋白质含量(在最终沙司中)的市售乳清蛋白浓缩物(WPC)替代乳清蛋白分离物(WPI)制备类似的沙司,因此获得实质上更酸的和更令人难以接受的沙司。这显然是由于WPC中的高有机酸含量(主要是柠檬酸盐和磷酸盐)。相反,这些有机酸通常已在WPI的制备过程中去除。类似地,当使用另一种具有加入的乳酸和磷酸的干酪香料时,所得沙司变得更酸和更令人难以接受。
[0038]耐贮存的鱼的制备。鲜鱼,尤其是那些具有高蛋白酶活性的鱼,可与有效量的ED组合物、无机酸或其混合物接触,从而使pH为4.5或更小,优选4.0或更小。可加工处理的鱼的实例包括箭齿鲽、太平洋牙鳕、鲱鱼、沙丁鱼、马鲅和金枪鱼等。鱼可通过浸渍和/或注入与ED组合物和/或无机酸接触。浸渍可通过例如以下方法进行:将鱼片浸入酸性溶液,同时抽真空(每抽5分钟停30秒)约30分钟从而使溶液充分渗入鱼片。注入利用多针头注射器进行,从而直接向各鱼片注入占鱼片重量为10-20%重量的酸性溶液。
[0039]乳脂干酪的制备。缺乏或没有冷藏销售的全球新兴市场很需要耐贮存的乳脂干酪、乳脂干酪食品或乳品。一般的乳脂干酪食品的pH为约4.7-5.0,其需要冷藏以确保至少5个月的贮存期。通过发酵逐步降低pH(例如低于4.6)使觉察到的酸味变得更强(由于乳酸的生成)。对于乳脂干酪,允许其具有一定程度的酸味,同时这些食品(即发酵食品)的典型风味通常需要一定程度的酸味。然而,当所述食品的pH低于约4.3时,其酸味则令人难以接受。因此,需要酸味降低的低pH(4.3或更小)乳脂干酪、乳脂干酪样食品或乳品。虽然不存在真正耐贮存的天然乳脂干酪,但在制造环境稳定的乳脂干酪小吃食品的尝试中,现有技术已主要采取了以下方法:通过使食品的pH保持在4.6以下,和通过使用包括保湿剂(例如甘油)在内的防腐剂从而将Aw控制在约0.9以下。虽然,这些方法可增强食品对生长在食品上的病原体的安全性,但其通常使所述食品的口味、味道(尤其是令人不愉快的酸味和来自多元醇的臭味)、结构和/或稳定性变差。此外,这些方法通常需要使用已制作好的乳脂干酪(通常占最终食品为约50%重量)作为原料。为制备最终的酸化食品,其需要其他处理和加工步骤,因此难以适用于现有的乳脂干酪工艺流程。本发明通过选择性地使用pH降低剂,尤其是那些对酸味影响很小或没有影响的pH降低剂,不仅显著地缓解了酸味问题,同时利用通常的乳脂干酪工艺流程提供了真正(环境)耐贮存的高品质、天然乳脂干酪/乳品组合物。此外,本发明通过调整稳定剂体系还提供了在环境保存温度下具有提高的硬度和物理稳定性(对乳化破碎、脱水等)的乳脂干酪,同时不牺牲奶油味口感或产生难以接受的糊状或胶状结构。与现有技术不同,可使本发明符合乳脂干酪认证的美国标准。
[0040]一方面,本发明提供了高品质、高水分(例如Aw>0.9)、耐贮存的乳脂干酪或乳品组合物,所述乳脂干酪或乳品组合物包括但不限于乳脂干酪、奶制涂抹食品/浸渍液、奶制甜点和乳品饮料。例如,利用传统的乳脂干酪工艺流程直接制备最终食品pH为4.3或更小(优选约4.2或更小)的耐贮存乳脂干酪或乳脂干酪食品,而不产生令人不愉快的低pH食品通常具有的酸味。本发明的食品基本不会脱水(例如在环境温度6月后脱水小于2%),具有室温屈服应力至少为500帕斯卡(优选1,000-2,000帕斯卡)的奶油结构,并在环境保存条件对微生物稳定,而不需要化学和/或生物防腐剂和/或降低Aw的保湿剂(例如多元醇)。为制备本发明的食品,可使用本领域已知的各种制备方法。这些可应用的方法包括但不限于传统的凝乳法和有前景的无乳清法。例如,前种方法包括以下步骤:首先将乳品混合物发酵至约4.6或更大(优选4.9或更大)的pH以产生浓郁的乳脂干酪或酸奶味,接着利用食品级酸(优选酸味小的酸(例如盐酸、硫酸))、其酸式金属盐、低pH电渗析(ED)含水组合物及其组合物进一步直接酸化以获得pH小于4.3的最终食品。如果不需要酸奶味,可省略发酵步骤并直接酸化。需要最后的热/巴氏杀菌步骤以确保耐贮存性。任何可食用的酸或其可食用的酸式盐以及上述pH降低剂的任意组合均可用于本发明,只要获得目标pH(<4.3)和合适的酸味与口味即可,本发明优选将经认证的食品级酸(例如盐酸)、食品级酸式盐(例如硫酸氢钠)以及非酸味的ED组合物用作主要的pH降低剂。用于本发明的酸式金属盐包含但不限于硫酸、磷酸、焦磷酸、多磷酸的钠盐、钾盐、钙盐和镁盐。通过控制最终保存食品中非酸味的pH降低剂(例如盐酸)和酸味食品酸(例如乳酸)的比率准确获得了目标食品pH时的合适酸味。除乳酸外的其他可食用的酸味酸也可在本发明中用作矫味剂,包括但不限于己二酸、柠檬酸、富马酸、葡萄糖酸、乳酸、乳糖酸、苹果酸、磷酸和酒石酸。本发明食品的制备方法和步骤也可通过利用非酸味的pH降低剂进一步降低食品的pH(例如降低至小于4.6),用于延长冷藏乳品组合物(例如乳脂干酪(pH为4.7-5.0))的贮存期。本发明食品的特征还在于为平衡的乳脂干酪口味和令人满意的硬度/物理稳定性之目的而选择性使用稳定剂体系、矫味剂和天然和/或人造的香料。使用总量为0.1%或更高的至少一种(或多种的组合)阴离子型稳定剂胶。这些阴离子型胶包含但不限于黄原胶、角叉胶、果胶和琼脂。可任选加入天然和/或人造的香料和食品级抗氧化剂(例如维生素E/EDTA)以改善总体口味和提高稳定性。
[0041]基于奶和乳品的食品。由鲜奶或天然奶制备的食品倍受广大消费者推崇。现有的高奶含量小吃通常食用不方便、便携性较差(例如冰淇淋三明治)和/或防腐剂(例如盐、糖、保湿剂、抗菌剂)含量高。缺乏或没有冷藏和/或冷冻销售的全球新兴市场很需要耐贮存的、高水分的基于奶或乳品的小吃。高水分还可使更高的食品品质(例如奶油结构)和更小的配方成本成为可能。如果要求由鲜奶制备,则本发明特别适用。通过发酵、新型的酸化方法及其组合降低pH提供了食品安全性,同时还提供了控制大部分食品及在其中产生合适的酸味强度的能力,即便是pH小于约4.3。本发明利用和推广所述新型的酸化方法和保存技术以制备耐贮存的小吃,尤其是主相为高水分、奶油状、基于奶/乳品的组分,同时具有合适的感观品质和必要的加工/处理性能(例如用于形成和成型)的多相小吃。食品提供了希望的性质,包括超高水分(Aw>>0.9)、高奶(或奶固体)、高品质、良好的可加工性和耐贮存性(即便是在环境保存条件下)。
[0042]本发明提供了奶油状、耐贮存、高水分、基于奶或乳品的食品或小吃。所述小吃仅仅具有包含奶或乳品的组分,或者为将包含奶或乳品的组分作为其主要部分的多相食品,并为由谷物(例如饼干)和糖果(例如巧克力)等制成的次要部分所包裹、夹在中间等。所述奶/乳品组分的含水量为至少约45%重量,水活度为至少约0.90,pH小于约4.6,优选约4.2或更小,同时主要包含为ED组合物、无机酸或其混合物热处理和酸化的奶(液态奶/奶粉、鲜奶/浓缩奶等)和奶衍生物(乳清、乳清蛋白浓缩物、乳清蛋白分离物、酪朊酸盐、干酪凝块、黄油、酪乳、奶油和乳脂等)。所述奶/乳品组分还包含至少一种水胶体稳定剂(例如明胶、角叉胶)以得到合适的可加工性(例如成型)。可任选加入食用香料、着色剂、矿物质、营养素和/或其他功能性组分。通过以下步骤制备所述奶/乳品组分:混合,巴氏杀菌和均一化乳品混合物,之后为任选的发酵步骤,酸化,加热,均一化,酥化(任选),并将其填充在合适模中/在合适的模中成型/冷却下成型。也可将真空包装或防腐剂(例如山梨酸钾)用于真菌和酵母控制。在多相食品中,次要部分通常使用脂连续相涂层(例如巧克力)或任选涂有含脂涂层的焙烘谷类食品(例如饼干)。次要组分的pH应为约5.0或更小,更优选与主要组分(例如奶或乳品馅)的pH相一致。所述小吃酸味小、安全并保持稳定至少约30天或更久(例如,在冷藏条件下为4个月)。
实施例1:用盐酸酸化的耐贮存意大利面
[0043]首先将一份干意大利面(Rotini)放入热稳定、可热密封的小袋中。将1.4份pH为1.7、1.65、1.6和1.55的热(约80℃)HCl溶液加入各装有干意大利面的小袋中。密封所述小袋,并在约95-100℃的水中煮约12分钟。煮过的意大利面的最终pH分别为4.3、4.1、3.9和3.2。所述食品都没有令人难以接受的酸味,总有机酸含量小于0.04摩尔/1000克煮过的意大利面。
实施例2:用ED组合物酸化的低钠、耐贮存干酪味沙司
[0044]低pH、耐贮存、蛋白质基、干酪味沙司由以下配方制备:
5.5% 乳清蛋白分离物(80%蛋白质)
43.5% ED组合物(标定使其酸化能力相当于0.1N HCl)
1.6% krafen(市售的甜乳清粉末)
0.2% 粒状糖
0.2% 盐
4% 玉米浆固体
0.2% 胶(黄原胶和角豆树胶)
0.12% 二氧化钛
0.17% 干酪香料
0.48% 乳化剂(Emplex)
0.09% 色素
7.8% 植物(canola)油
36.14% 自来水
[0045]将乳清蛋白分离物加入ED组合物,并在高于180的温度煮5-15分钟或直至变得粘稠。分别加入预混合的干组分和油性组分。加入少量油以减少泡沫。然后将所有其他组分与煮过的酸化乳清蛋白浆混合,并加热至高于165F的温度2分钟。如果需要,可加入少量淀粉以使沙司变稠。然后将所述热干酪沙司通过1200psi的均化器,装入玻璃瓶或塑料袋,接着冷却至室温。从而得到光滑的奶油味沙司,其pH为约4.0,且没有令人不快的酸味。
[0046]通过以相同蛋白质含量(在最终沙司中)的市售乳清蛋白浓缩物(WPC)替代乳清蛋白分离物(WPI)制备的类似沙司实质上更酸且更令人难以接受。这显然是由于WPC的有机酸含量高(主要是柠檬酸盐和磷酸)。相反,这些有机酸通常已在WPI的制备过程中去除。类似地,用加入的乳酸和磷酸替代ED组合物制备了另一种干酪味沙司。所得沙司变得非常酸且令人完全无法接受。
实施例3:用硫酸氢钠酸化的低盐、耐贮存沙司
[0047]基于下述配方,通过将乳化剂(Emplex)与包含着色剂和香料的油基组分预混合制备了低pH、耐贮存的淀粉基干酪味沙司。将所有剩余干组分与水和硫酸氢钠溶液(1.38%的自来水溶液)在高剪切混合器中混合。加入预混合的油基组分并充分混合。将所述混合物转移至蒸汽夹套锅,并在恒速搅拌下煮至185。在500和2000psi均化所述沙司,并装入瓶中。得到高品质(奶油结构,非酸味)、耐贮存(pH=3.62)、高水分(71%)、低钠(750mg或减少了50%)奶油味沙司。相对于通常的主要利用高盐含量进行保存的耐贮存干酪沙司,最终食品在环境保存条件下耐贮存,具有优异的品质,同时钠含量降低50%。
奶油味沙司的配方
56% 水
15.3% 硫酸氢钠溶液
11% 膨松剂
9% 乳脂或油
4.75% 淀粉
1.25% 干酪粉末
1.3% 盐
0.5% 乳化剂(Emplex)
0.3% 胶(黄原胶和角豆树胶)
0.20% 二氧化钛
0.20% 着色剂
0.13% 混合香料
实施例4:用盐酸酸化的耐贮存Alfredo沙司
[0048]利用以下组分制备低pH、耐贮存的Alfredo沙司:pH为1.0的15%ED组合物(利用1N或6.25N的HCl标定使其酸化能力相当于0.1N的HCl)、3.7%淀粉、10%玉米浆固体、0.7%盐、0.2%二氧化钛、0.5%乳化剂、0.2%胶、0.04%香料、6.4%黄油、2.7%植物油、0.1%香辛料、1.25%干酪粉末以及余量的普通自来水。分别预混合干组分和油基组分。利用高剪切混合器混合所有组分。将所述沙司在180煮2分钟或直至变得粘稠。然后将所述热沙司通过1200psi的均化器,装入玻璃瓶或塑料袋,接着冷却至室温。从而得到耐贮存的、光滑的、奶油状Alfredo沙司,其pH为约4.1,没有令人不快的酸味,且钠含量低。
实施例5:利用ED组合物酸化的耐贮存组织化乳品基料及由其制备的巧克力味饮料
[0049]通过以下方法制备低pH、耐贮存的组织化乳清蛋白浓缩物(tWPC)浆:将pH为3.35-3.5的市售WPC(购自First District,MN的FDA 53)的ED组合物溶液加热至约185并在该温度保持约5分钟。加入其余组分,加热混合物(至约185),并利用实验室高剪切混合器(Tekmar)匀化约1分钟。品尝结果表明其具有所需的奶油结构,但味道却令人难以接受(非常酸)。通过比较以下4个具有15%蔗糖和pH为4.19的样品对酸味的来源进行进一步调查:(1)2.85%可可粉(D11-S);(2)6.65% Krafen;(3)2.85% D11-S和6.65% Krafen;以及(4)2.85% D11-S、6.65% Karfen和0.16%香草精。品尝结果证实觉察到的酸味来自乳品组分和可可粉(本身富含有机酸的发酵组分)。乳清蛋白浓缩物(FDA53)含量的增加也明显有助于提高觉察到的酸味。
成分 | 重量% |
蔗糖 | 18.0 |
来自tWPC的FDA53 | 4.9 |
棕榈仁油 | 4.6 |
可可粉(D11S) | 2.85 |
乳化剂(Emplex) | 0.2 |
香草精 | 0.16 |
TiO2 | 0.12 |
ED组合物 | 16.1 |
去离子水 | 53.1 |
实施例6:浓巧克力味的乳品饮料
[0050]通过用WPC80(购自Leprino)替代(涉及实施例5)高柠檬酸盐和高磷酸盐的WP50以及用天然的可可香料、天然色素和更苦的化合物(柚苷)替代可可粉(D11S)制备低pH、耐贮存的巧克力饮料。除用WPC80替代FDA53外,通过加热pH为3.35-3.5的WPC80的ED水溶液制备tWPC的粘稠浆料。用于制备巧克力味饮料的方法同实施例5。得到酸味更小的饮料(对比于实施例5),这是由于最终饮料中的有机酸含量更低。由柚苷(更苦的化合物形式柑橘)检测到轻微的柑橘样味道。
成分 | 重量% |
蔗糖 | 12.5 |
WPC80 | 3.15 |
棕榈仁油 | 2.0 |
乳化剂(Emplex) | 0.12 |
香料7887-25 | 0.12 |
焦糖色素(BC 420) | 1.21 |
胭脂虫提取物AP掺混物(天然色素提取物) | 0.48 |
ED组合物(pH1.0) | 12.50 |
去离子水 | 68.69 |
柚苷 | 0.005 |
实施例7:巧克力味更浓的乳品饮料
[0051]通过用WPI(BiPro)替代WPC80(购自Leprino)以及用可可香料替代可可粉制备低pH、耐贮存的巧克力饮料。使用稍有差别的天然和人造色素以及来自可可的更苦的化合物(可可碱)。通过加热pH为约3.5的WPI的ED水溶液制备tWPC的粘稠浆料。用于制备巧克力味饮料的方法同实施例5。由于WPI较WPC80包含更多蛋白质和更少的灰分(柠檬酸盐和磷酸盐),因此所得饮料基本上没有酸味,同时味道很容易为人们所接受。该实施例以及实施例5和6表明,低pH时觉察到的酸味由可溶形式的有酸味的有机酸,包括其金属盐(例如柠檬酸钙)所引起。通过用巧克力香料和有色乳清粉末、WPC50、WPC80以及然后用乳清蛋白分离物/BiPro替代高有机酸组分(例如D11S),降低了最终饮料中的有机酸含量。这证明了从实施例5到实施例7酸味降幅的增加。通过控制最终食品中的总有机酸有效地降低和/或消除了不需要的酸味。
组分 | 重量% |
蔗糖 | 12.5 |
WPI | 1.30 |
AMF | 1.14 |
Emplex | 0.06 |
黄原胶 | 0.18 |
香料7887-25 | 0.12 |
盐 | 0.12 |
焦糖色素(BC 420) | 1.10 |
红40(0.1%的溶液) | 1.90 |
TiO2 | 0.12 |
可可碱 | 0.02 |
ED水溶液(pH1.0) | 5.41 |
去离子水 | 75.90 |
实施例8:酸化方法和总有机酸含量对耐贮存干酪味沙司的影响
[0052]依据实施例2的方法制备两种低pH、耐贮存的、蛋白质基干酪沙司,以通过将乳酸和ED组合物分别用作单独的酸化剂,并对其进行比较说明酸化方法对觉察到的酸味强度的影响。同时制备具有相同总组成和使用配方与样品2(ED组合物)相同的第三个样品(样品3),只是用BiPro(购自Danisco的乳清蛋白分离物)代替FDA-53(购自FDA的乳清蛋白浓缩物)。BiPro的乳酸盐、柠檬酸盐和磷酸盐含量明显更小。该样品(样品3)使得对组分(FDA-53对Bipro)和酸化方法(传统乳酸对ED组合物)对酸味的组合影响的量化成为可能。由7名受过培训的感觉评判员利用15点的等级对所有三个样品的相对酸味进行品评。品评数据表明3个样品有着明显不同。样品1相对于样品2和样品3分别酸约2.3X和4.8X。样品1比样品3酸约2.3X和4.8X。明显的是(1)使用ED组合物优于传统酸化(样品1)和(2)仅仅使用非酸味的酸化方法(样品2)对包含有机酸及其盐含量高的某些组分(例如FDA-53)的配制食物仍不够。因此,依据本发明,耐贮存、低pH配制食物中的总有机酸(包括其盐)必须保持低于约0.12摩尔/1000克(优选低于0.6摩尔/100克)以确保没有令人不快的强酸味。基于色谱分析,样品1的总有机酸分别高出样品2和样品3 2.3X和7.3X。
组分 | 样品2 | 样品1 | ||||
ED组合物 | 乳酸 | |||||
% | 克 | 磅 | % | 克 | 磅 | |
ED水溶液(0.1AP) | 46.50% | 10546.20 | 23.250 | |||
稀释的88%的乳酸*1 | 3.50% | 793.80 | 1.750 | |||
水 | 10.26% | 2326.51 | 5.129 | 64.26% | 14573.71 | 32.129 |
FDA 53 | 9.00% | 2041.20 | 4.500 | 9.00% | 2041.20 | 4.500 |
Rezista淀粉 | 3.00% | 680.40 | 1.500 | 3.00% | 680.40 | 1.500 |
Sharpee(未着色) | 1.25% | 283.50 | 0.625 | 1.25% | 283.50 | 0.625 |
Krafen | 1.60% | 362.88 | 0.800 | 1.60% | 362.88 | 0.800 |
糖 | 0.30% | 68.04 | 0.150 | 0.30% | 68.04 | 0.150 |
盐 | 0.20% | 45.36 | 0.100 | 0.20% | 45.36 | 0.100 |
Frodex-24 | 4.00% | 907.20 | 2.000 | 4.00% | 907.20 | 2.000 |
槐树豆胶 | 0.17% | 39.01 | 0.086 | 0.17% | 39.01 | 0.086 |
黄原胶 | 0.05% | 11.79 | 0.026 | 0.05% | 11.79 | 0.026 |
二氧化钛 | 0.12% | 27.22 | 0.060 | 0.12% | 27.22 | 0.060 |
Kraft香料#18 | 0.14% | 32.66 | 0.072 | 0.14% | 32.66 | 0.072 |
CT3香料 | 0.03% | 6.35 | 0.014 | 0.03% | 6.35 | 0.014 |
Emplex | 0.48% | 108.86 | 0.240 | 0.48% | 108.86 | 0.240 |
胭脂树油 | 0.07% | 16.33 | 0.036 | 0.07% | 16.33 | 0.036 |
辣椒油 | 0.02% | 5.44 | 0.012 | 0.02% | 5.44 | 0.012 |
无水乳脂 | 8.80% | 1995.84 | 4.400 | 8.80% | 1995.84 | 4.400 |
放置用于调节pH | ||||||
ED水溶液(0.1AP) | 2.00% | 453.60 | 1.000 |
样品2 | 样品1 | |||||
稀释的88%的乳酸 | 1.00% | 226.80 | 0.500 | |||
水 | 12.00% | 2721.60 | 6.000 | 2.00% | 453.60 | 1.000 |
总计 | 100.00% | 22680.00 | 50.000 | 100.00% | 22680.00 | 50.000 |
实施例9:酸化巧克力味饮料中感官酸味的对比
[0053]制备其他低pH、耐贮存的巧克力味乳品饮料以表明其相对于传统酸化(利用乳酸)可可饮料(对照品)具有优异品质(例如酸味降低)。依据下述配方和方法制备本发明的样品。本发明的巧克力味饮料与实施例8描述的饮料相同。依据包装说明通过复原(Baker′s,KraftFoods)热可可饮料粉末制备对照样品。将28克混合物加入容器,加入热水(870g)并充分搅拌。将混合物冷却至室温,然后用88%的乳酸滴定至最终pH为4.1。两种样品具有相同的脂肪、蛋白质、糖和含水量总组成。
[0054]受过正式培训的7名感觉评判员对两个样品进行评定,判定本发明样品比对照品明显酸味更小(小2.5X)。本发明食品还具有理想的、奶油状、丝滑的、饱满的口感,对pH为4.1的乳品而言这并不多见。该实施例还表明觉察到的酸味归因于对照可可饮料中的高有机酸含量组分,例如可可粉末(发酵组分)和乳清粉末(高乳酸、柠檬酸和磷酸)。同时,通过去除这些组分,可制备令人满意的酸味明显更小的食品。本发明实施例还表明(1)可以制备酸性巧克力味食品和(2)通过将食品的pH降至低于4.2,可利用简单的热罐装处理代替耐贮存乳品所需的高成本杀菌釜法,所得乳品由于热降解减少而潜在品质/营养得到了提高。
实施例10:耐贮存低pH乳品基料
[0055]制备耐贮存、低pH(<4.2)、清淡的乳品基料。将约1份乳清蛋白浓缩物(FDA53)和约3份EWA1.1(pH为约1.1的ED组合物)在夹套锅中混合;混合以首先将FDA53粉末拌在其中,然后用Tekmar剪切以使FDA53完全分散。检测以确保所述浆料的pH为约3.5。如果需要再利用EWA1.1调节pH,但必须保持FDA53和所有水的比率为1-约3。向FDA53浆料加入少量(小于约0.5份)熔融的棕榈仁油(PKO)以防止发泡。缓慢混合下升温至约200,并在200继续保持12分钟以组织化。将热混合物倒入容器。密封填充的容器。任选地,冷却至RT后将其保存在冰箱中。最终的组织化WPC(tWPC)呈半透明且粘稠(或为凝胶状)。重要的是,所述组织化体系酸味强度低,并在pH<4.2具有光滑的结构。
实施例11:耐贮存的、没有添加香料的乳品基料
[0056]依据以下步骤制备耐贮存的、酸(pH=4.1)甜的、没有添加香料的乳品基料。
组分 %
tWPC 60.00
DI水 18.20
FDA53 3.00
蔗糖 17.00
LBG 0.20
XG 0.05
Emplex 0.30
PKO 1.10
TiO2 0.15
总计 100.00
[0057]将除Emplex外的所有干组分预混合在一起。将PKO与Emplex预混合,并加热使其分散。在夹套锅中,将tWPC与水、PKO/Emplex和干混合物混合。再利用FDA53标定pH使其为约4.10-4.15。在调节pH前和在调节pH的过程中,利用Tekmar进行均一化。利用DI水补足配方重量的余量。在缓慢混合下使混合物升温至约175-185,并保持约2分钟。在5000/1000psi进行均一化。然后将最终混合物倒入容器,并马上密封容器。任选地,可在样品冷却至室温后将其保存在冰箱中。最重要的是,最终基料具有非同一般的奶油结构,并在小于4.2的pH具有令人满意的酸味。
实施例12:鱼片的制备
[0058]在有效的真空下将太平洋箭头鲽肉片浸入一系列水溶液中以获得约20%增重。所用的浸渍溶液和浸渍鱼片的最终pH如下表所示。真空(每抽5分钟停30秒)浸渍30分钟。处理过的鱼片按两步烹煮法进行烹煮:首先在约60℃烹煮约30分钟,然后在约90℃继续烹煮所述鱼约30分钟。
浸渍溶液 | 溶液的pH | 浸渍鱼片的pH |
蒸馏H2O(A)ED组合物(B)0.20N HCl0.25N HCl0.5N HCl1N HCl(C) | 6.81.20.921.040.850.67 | 7.15.04.84.082.941.53 |
[0059]所述结果清楚表明,用ED组合物(样品A)和1N盐酸溶液(样品B)浸渍的鱼片的鱼肉结构完整性和紧密/片状结构明显比蒸馏水对照(样品C)浸渍的鱼片优异。所有浸渍过的鱼片均没有令人讨厌的臭味或令人不快的酸味。
实施例13:耐贮存的乳脂干酪
[0060]在实验室使用脂肪含量为33%的全脂30#块状乳脂干酪和试验工厂制备的脂肪含量为18%的低脂乳脂干酪制备三种不同的低pH(目标pH为4.15)乳脂干酪。在混合加热和均一化前用乳酸或HCl进行pH调节。对照样品具有通常的pH(约7.0),且不另外进行pH调节。制备过程如下所示:
1.在Stephan炊具中熔融乳脂干酪(1200克/每种样品)。
2.测量温度(~100)
3.在该更低的温度(例如100)利用乳酸或6.25N HCl调节pH,直至pH为4.15(对照品没有该步骤)。
4.再次加热乳脂干酪至176,并在该温度保持2分钟。
5.在5000/500psi均一化样品。
5.将乳脂干酪放入8盎斯的桶中。
样品号 | 样品标签 | 室温屈服应力 | pH | 含水量% | 感觉评价评语 | 酸味等级 |
帕斯卡 | 至少为1 | |||||
#1 | 脂肪含量为33%的Phil.FS全脂乳脂干酪 | 914/72F | 4.69 | 53.26 | 奶油状,黄油状 | 1 |
#2 | pH调节至4.15的Phil.FS全脂 | 1154/73F | 4.26 | 52.7 | 酸,奶油状较轻 | 3 |
使用乳酸 | 发酵特征更少 | |||||
#3 | pH调节至4.15的Phil.FS全脂 | 1758/73F | 4.21 | 51.8 | 可以接受的酸味, | 2 |
使用6.25N HCl | 奶油状较轻 | |||||
#1 | 脂肪含量为18%的Phil.低脂乳脂干酪对照 | 600/73F | 4.69 | 66.9 | 比全脂更酸 | 1 |
奶油状较轻 | ||||||
#2 | Phil.Skinny乳酸 | 605.5/73F | 4.16 | 64.2 | 非常酸,没有黄油状特征 | 3 |
使用乳酸 | ||||||
#3 | Phil.Skinny 6.25N HCl | 1037/73F | 4.15 | 64.2 | 可以接受的酸味, | 2 |
使用6.25N HCl | 奶油状较轻 | |||||
#1 | 脂肪含量为12%的Future StateLight软乳脂干酪 | 737/73F | 4.75 | 68.9 | 酸味与#2类似 | 1 |
#2 | Olympus 6.25N HCl+1%蔗糖 | 753/72F | 4.2 | 67.4 | 可以接受的酸味, | 2 |
奶油味更小 |
[0061]感觉评估表明,两种低pH的食品更酸,且没有奶油特征。由于觉察到的酸味更小,在HCl酸化的样品和乳酸的酸化样品中毫无疑问地更优选HCl酸化的样品。
实施例14:耐贮存的软乳脂干酪
[0062]将通常的市售软乳脂干酪(脂肪含量为28%)用于比较选定的酸对味道的影响。尽管认为乳酸和磷酸样品令人满意,但味道评判员优选HCl酸化的样品。制备过程如下所示:
1.在Stephan炊具中熔融乳脂干酪(1814克/每种样品)。
2.测量温度(~100)。
3.在该更低的温度(即100)利用指定的酸(即HCl、乳糖酸、磷酸、乳酸)调节pH,直至pH为4.15。
4.再次加热乳脂干酪至176,并在该温度保持2分钟。
5.在5000/500psi均一化样品。
6.将乳脂干酪放入8盎斯的桶中。
耐贮存的乳脂干酪 | ||||||
*原料:通常的脂肪含量为28%的零售软乳脂干酪16盎司产品 | ||||||
该批乳脂干酪的屈服应力很低(即冷冻时为1397Pa,室温为463Pa) | ||||||
#1 | #2 | #2-S | #3 | #4 | #5 | |
组分 | 对照 | 重量/6.25N HCl | 重量/HCl和0.5%蔗糖 | 重量/乳酸 | 重量/磷酸 | 重量/乳糖酸 |
% | % | % | % | % | % | |
黄原胶 | 0.07 | 0.07 | 0.07 | 0.07 | 0.07 | 0.07 |
6.25N HCL | 0.42 | 0.4 | ||||
乳酸 | 0.36 | |||||
磷酸 | 0.36 | |||||
乳糖酸 | 1.87 | |||||
蔗糖 | 0.5 | |||||
乳脂干酪 | 99.93 | 99.51 | 99.03 | 99.57 | 99.57 | 98.06 |
总计 | 100 | 100 | 100 | 100 | 100 | 100 |
加入的酸的量(克) | 0.00 | 7.62 | 7.32 | 6.50 | 6.50 | 34.18 |
实际的pH(3/5/04) | 4.94 | 4.22 | 4.27 | 4.25 | 4.19 | 3.98 |
含水量% | 59.4 | 59.21 | 60.08 | 59.56 | 58.62 | 57.81 |
室温屈服应力(Pa)-3/11/04 | 456 | 652 | 568 | 513 | 551 | 566 |
感觉评语 | 奶油状 | 奶油状,酸 | 奶状,甜; | 酸,奶油状较轻 | 奶油少,发酵 | 极酸,酸苦 |
酸,发酵的 | 与#1最相近 | 煮熟特征 | 发酵特征 | 酸 | ||
酸味等级 | 1 | 2 | 3 | 4 | 5 | 6 |
酸味至少为1 |
总地说来,评定HCl酸化的样品在酸味上与高pH的对照最接近。
实施例15:利用无乳清的方法制备耐贮存的乳脂干酪
[0063]利用无乳清的、商业上可行的方法可直接制备令人满意的耐贮存/低pH的脂肪含量为27%的全脂软乳脂干酪,而不使用预制的乳脂干酪。试验细节(步骤、配方和结果)如下所示。
1.在微波炉中预热UF酸乳清至高于110的温度。
2.利用轻缓的混合器将FDA-50混入浆料以制备湿混合物。
3.向湿混合物加入温PKO(~110),利用汽轮式混合器以制备粗乳状液。
4.向体系加入酸(即6.25N HCl),并在微波炉中加热湿混合物至140。
5.使混合物通过5000/500psi的匀化器。
6.向混合物缓慢加入盐/山梨酸/胶。
7.将混合物倒入Stephan炊具中,在200加热均一化的混合物10分钟。
8.加入香料(LNDT-5),测量最终温度,测量水含量并利用热水对其进行校正。
9.利用两级式均化器(5000psi/500psi)均一化样品。
10.趁热将样品放入8盎斯的桶中(2/3高度)。
重量(磅) | 实验#1(%) | 实验#2(%) | 实验#3(%) |
AMF | 24.98 | 0.00 | 14.98 |
PKO | 24.98 | 10.00 | |
UF酸乳清 | 67.37 | 67.37 | 67.37 |
FDA53 | 5.40 | 5.40 | 5.40 |
6.25N HCL | 0.40 | 0.40 | 0.40 |
蔗糖 | 0.20 | 0.20 | 0.20 |
山梨酸 | 0.05 | 0.05 | 0.05 |
LNDT-5 | 0.05 | 0.05 | 0.05 |
Carr GP 911 | 0.05 | 0.05 | 0.05 |
角豆 | 0.25 | 0.25 | 0.25 |
菊粉 | 0.50 | 0.50 | 0.50 |
CaSO4-2H2O | 0.00 | 0.00 | 0.00 |
盐 | 0.75 | 0.75 | 0.75 |
小计 | 100.00 | 100.00 | 100.00 |
品质 | 良好 | 良好 | 良好 |
目的含水量% | 60.00% | 60.00% | 60.00% |
pH | 4.2 | 4.2 | 4.2 |
屈服应力(Pa)/室温 | 988 | 3615 | 1155 |
脱水 | 有 | 没有 | 非常小 |
屈服应力(Pa)/47F | 2937 | 3769 | 2621 |
[0064]目标组成#1:60%水、27%脂肪、5.45%蛋白质和5.09%乳糖。酸乳清组成:12.1%固体、2.75%脂肪、3.7%蛋白质和4.3%乳糖。
实施例16:依据传统的2天法制备的耐贮存乳脂干酪
利用传统的2天加工法制备低pH、耐贮存、低酸味的乳脂干酪:
过程
第一天
制备混合物
组分 | 实际(%) | 实验1-3(磅) |
乳脂 | 70.64 | 318 |
水 | 22.4 | 100.8 |
WPC 53 | 6.94 | 31.2 |
总计 | 100% | 450磅 |
■在Breddo混合器中将WPC 53与液体混合。
■在Groen锅中混合所有组分。
■将锅中的混合物加热至120。
■将混合物放入微波加热装置。
■利用微波加热装置预热至140。
■搅拌下加入发酵物。
■将冷却的混合物保存在奶罐中,并在乳脂干酪试验工厂放置过夜。
■发酵至pH4.9。
第二天
加工
组分 | % | 实验1-4(磅) |
凝块 | 98.31 | 78.57 |
山梨酸 | 0.03 | 0.02 |
盐 | 0.80 | 0.64 |
菊粉 | 0.50 | 0.40 |
角豆 | 0.25 | 0.21 |
黄原胶 | 0.10 | 0.08 |
天然牛奶FI.8127-20 | 0.10 | 0.08 |
混合的生育酚MTS-90 | 0.0075 | 0.013 |
总计 | 100% | 80磅 |
■在Breddo中混合凝块和干组分。
■将混合物转移至蒸汽夹套锅中。
■利用6.25N HCl调节pH至4.10+/-0.05。
所得样品pH为4.13,73F时的屈服应力为1,693帕斯卡。感觉专家判定所述样品具有上佳口味和优良结构,且没有令人不快的酸味;而由7名受过培训的感觉评判员对其与对照样品(第二天用乳酸代替6.25N HCl)进行评定,认为该样品具有与通常更高pH(例如4.7)的乳脂干酪类似的酸味,同时比乳酸对照的酸味小约30%。
实施例17:高水分牛奶馅
[0065]依据以下步骤和配方制备高水分(>50%)、低pH、耐贮存的牛奶馅。
1.利用轻缓的混合器混合全脂奶和MPC-70。
2.加热两种湿混合物至165。
3.熔融AMF并加热至165。
4.利用汽轮式混合器制备粗乳状液。
5.在3000/500psi均一化。
6.加入6.25N HCl以调节pH至4.4/4.2。
7.向凝块加入预混合的胶和糖。
8.在热混合器中加热至190F。保持3分钟(共12-13分钟)。
9.在5000/500psi均一化。
10.收集样品并将其放入盆中。
11.在冰箱中保存1小时,或者置于冰浴中直至低于50F温度。
12.在Hobart中搅打所述食品(高速搅打1分钟、2分钟、3分钟)。
13.测量堆密度。
14.在冰箱中冷冻。
15.第二天,切成小片作为牛奶馅。
高水分牛奶馅
组分 | #2* | |
% | 克 | |
全脂奶 | 57.95 | 869.25 |
MPC-70 | 10 | 150 |
Nutrilac | ||
AMF | 15 | 225 |
糖 | 13.45 | 201.75 |
6.25N HCL | 2.55 | 25.45 |
角豆 | 0.4 | 6 |
黄原胶 | 0.1 | 1.5 |
明胶240块 | 0.5 | 7.5 |
山梨酸 | 0.05 | 0.75 |
100 | 1500 | |
组成 | ||
水分 | 54.02 | |
脂肪 | 17.33 | |
蛋白质 | 8.89 | |
糖 | 13.45 | |
乳糖 | 4.56 | |
盐 | 0.24 | |
灰分 | 1.36 | |
99.85 | ||
最终pH | 4.24 | |
馅料结构 | 可切 | |
味道/口味 | 很好 |
实施例18:高水分的耐贮存牛奶馅
[0066]依据以下配方和实施例17给出的步骤制备高水分牛奶。
高水分牛奶馅
组分 | ||
% | 克 | |
全脂奶 | 49.41 | 741.15 |
MPC-70 | 4 | 60 |
AMF | 30 | 450 |
PKO | 0 | 0 |
糖 | 13.69 | 205.35 |
6.25N HCL | 1.35 | 20.25 |
角豆 | 0.4 | 6 |
GP911 | 0 | 0 |
黄原胶 | 0.1 | 1.5 |
明胶240块 | 1 | 15 |
山梨酸 | 0.05 | 0.75 |
100 | 1500 | |
组成 | ||
水分 | 45.99 | |
脂肪 | 31.85 | |
蛋白质 | 4.47 | |
糖 | 13.69 | |
乳糖 | 3.1 | |
盐 | 0.12 | |
灰分 | 0.78 | |
100 | ||
起始pH | 6.63 | |
最终pH | 4.37 | |
密度 | ||
结构 | 最好,可切 | |
%水分 | 47.26 |
评定该食品具有上佳口味和优良结构,且没有令人不快的酸味。其总体品质接近冰淇淋的品质,尤其是在奶油状方面。
Claims (60)
1.一种制备非酸味、耐贮存、高水分食品的方法,所述方法包括利用有效量的酸性ED组合物、可食用的无机酸或其混合物制备食品,从而使所述食品的最终pH为4.6或更小,所述食品的总有机酸含量为0.12摩尔/1000克食品或更小。
2.权利要求1的方法,其中所述食品加热至165或更高的温度。
3.权利要求1的方法,其中所述食品的Aw为0.85或更大。
4.权利要求3的方法,其中所述食品的Aw为0.90或更大。
5.权利要求1的方法,其中所述食品选自沙司、卤汁、涂抹食品、浸渍液、调味品、沙拉、蔬菜、淀粉、肉、海鲜、谷物、焙烤食品、馅、浇头、焙烤食品、糖果、饮料、甜点、零食及其混合物。
6.权利要求1的方法,其中所述食品的最终pH为4.3或更小。
7.权利要求6的方法,其中所述食品的最终pH为4.2或更小。
8.权利要求1的方法,其中所述食品的总有机酸含量为0.06摩尔/1000克食品或更小。
9.权利要求1的方法,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
10.一种耐贮存、低钠食品,所述食品通过包括利用有效量的ED组合物、可食用的无机酸或其混合物制备食品的方法制备,从而使所述食品的最终pH为4.6或更小,所述食品的总有机酸含量为0.12摩尔/1000克食品或更小。
11.权利要求10的食品,其中所述食品的Aw为0.75或更大。
12.权利要求11的食品,其中所述食品的Aw为0.85或更大。
13.权利要求10的食品,其中所述食品选自沙司、卤汁、涂抹食品、浸渍液、调味品、沙拉、蔬菜、淀粉、肉、海鲜、零食及其混合物。
14.权利要求10的食品,其中所述食品的最终pH为4.3或更小。
15.权利要求14的食品,其中所述食品的最终pH为4.2或更小。
16.权利要求10的食品,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
17.权利要求10的食品,其中所述食品加热至165或更高的温度以巴氏杀菌。
18.一种制备耐贮存乳制品的方法,所述方法包括将乳清蛋白浓缩粉和有效量的ED组合物、可食用的无机酸或其混合物混合,从而使pH为4.3或更小,所述混合可有效提供组织化乳清蛋白基料,所述乳制品的总有机酸含量为0.12摩尔/100克最终乳制品或更小。
19.权利要求18的食品,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
20.权利要求18的方法,其中2-12%重量的乳清蛋白浓缩粉与ED组合物混合。
21.权利要求18的方法,其中乳清蛋白浓缩粉与有效量的ED组合物混合,从而使pH为3.5或更小。
22.权利要求18的方法,其中在180-205加热所述乳清蛋白浓缩粉ED组合物掺和物5-20分钟。
23.权利要求18的方法,其中加热前向乳清蛋白浓缩粉ED组合物掺和物加入消泡剂。
24.权利要求18的方法,其中其他乳清蛋白浓缩物和基料进一步与有效量的组织化乳清蛋白基料混合,从而使pH为4.6或更小。
25.权利要求24的方法,其中0-8%重量的其他乳清蛋白浓缩物与组织化乳清蛋白基料混合。
26.权利要求24的方法,其中在175F-205加热所述其他乳清蛋白浓缩物和组织化乳清蛋白浆的掺和物至少1分钟。
27.一种耐贮存乳制品,所述乳制品通过包括将乳清蛋白浓缩粉和有效量的ED组合物、无机酸及其混合物混合的方法制备,从而使pH为4.3或更小,所述混合可有效提供组织化乳清蛋白基料。
28.权利要求27的乳制品,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
29.权利要求27的乳制品,其中2-12%重量的乳清蛋白浓缩粉与ED组合物混合。
30.权利要求27的乳制品,其中乳清蛋白浓缩粉与有效量的ED组合物混合,从而使pH为3.5或更小。
31.权利要求27的乳制品,其中在180-205加热所述乳清蛋白浓缩粉ED组合物掺和物5-20分钟。
32.权利要求27的乳制品,其中加热前向乳清蛋白浓缩粉ED组合物掺和物加入消泡剂。
33.权利要求27的方法,其中其他乳清蛋白浓缩物和基料进一步与有效量的组织化乳清蛋白混合,从而使pH为4.6或更小。
34.权利要求33的乳制品,其中0-8%重量的其他乳清蛋白浓缩物与组织化乳清蛋白基料混合。
35.权利要求34的乳制品,其中在175-205加热所述其他乳清蛋白浓缩物和组织化乳清蛋白基料的掺和物至少1分钟。
36.一种用于提高鱼的结构完整性和延长其贮存期的方法,所述方法包括使鱼与有效量的酸性ED组合物、可食用的无机酸或其混合物接触,从而使pH为4.5或更小。
37.权利要求36的方法,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
38.权利要求36的方法,其中所述pH为4.0或更小。
39.权利要求36的方法,其中所述鱼通过浸渍或注入与ED组合物、可食用的无机酸或其混合物接触。
40.一种制备耐贮存乳脂干酪或乳脂干酪样食品的方法,所述方法包括:
发酵乳品混合物至4.4或更大的pH;
利用酸性ED组合物、无机酸或其混合物酸化至4.3或更小的pH;和
加热至165或更高的温度以巴氏杀菌,
所述乳脂干酪或乳脂干酪样食品的总有机酸含量为0.22摩尔/1000克食品或更少。
41.权利要求40的方法,其中所述乳品混合物发酵至4.8或更大的pH。
42.权利要求40的方法,其中所述乳品混合物酸化至4.2或更小的pH。
43.权利要求40的方法,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
44.权利要求40的方法,其中所述乳品混合物用ED组合物、无机酸或其混合物直接酸化至4.3或更小的pH,而不发酵。
45.权利要求44的方法,其中所述乳品混合物用ED组合物、无机酸或其混合物直接酸化至4.3或更小的pH,而不发酵。
46.权利要求44的方法,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
47.权利要求40的方法,其中所述乳品混合物用ED组合物、无机酸或其混合物以及至少一种有机酸酸化至4.3或更小的pH,而不发酵。
48.权利要求47的方法,其中所述乳品混合物用ED组合物、无机酸或其混合物以及至少一种有机酸酸化至4.2或更小的pH,而不发酵。
49.权利要求47的方法,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
50.权利要求47的方法,其中所述有机酸选自乳酸,醋酸及其混合物。
51.权利要求39的方法,其中所述耐贮存乳脂干酪或乳脂干酪样食品还包含加入的着色剂、香料、营养素、抗氧化剂、香草、香辛料、海鲜、水果、蔬菜、果仁和/或其他食品添加剂。
52.一种制备高水分、耐贮存奶或乳制品或组合物的方法,所述方法包括:
利用酸性ED组合物、无机酸或其混合物酸化奶、奶衍生物或其混合物至4.6或更小的pH,以提供酸化混合物;和
向酸化混合物加入至少一种水胶体稳定剂,
所述乳制品的含水量为45%重量或更高,水活度为0.9或更大,总有机酸含量为约0.22摩尔/1000克所述食品或更少。
53.权利要求52的方法,其中所述总有机酸含量为约0.12摩尔/1000克所述食品。
54.权利要求52的方法,其中所述奶、奶衍生物或其混合物被酸化至4.3或更小的pH。
55.权利要求54的方法,其中所述奶、奶衍生物或其混合物被酸化至4.2或更小的pH。
56.权利要求52的方法,其中所述奶选自鲜奶、奶粉、浓缩奶及其混合物。
57.权利要求52的方法,其中所述奶衍生物选自乳清、乳清蛋白浓缩物、干酪凝块、酪朊酸盐、酪乳、奶油、黄油、乳脂及其混合物。
58.权利要求52的方法,其中所述无机酸选自盐酸、硫酸、硫酸氢钠、硫酸氢钾及其混合物。
59.权利要求52的方法,其中所述奶或乳制品加热至165或更高的温度以巴氏杀菌。
60.权利要求52的方法,其中所述奶或乳制品还包含着色剂、香料、营养素、抗氧化剂、香草、香辛料、水果、蔬菜、果仁和/或其他食品添加剂。
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-
2004
- 2004-10-01 US US10/956,907 patent/US20050186312A1/en not_active Abandoned
-
2005
- 2005-09-29 MX MX2007003940A patent/MX2007003940A/es not_active Application Discontinuation
- 2005-09-29 RU RU2007116126/13A patent/RU2374852C2/ru not_active IP Right Cessation
- 2005-09-29 BR BRPI0516863-5A patent/BRPI0516863A/pt not_active Application Discontinuation
- 2005-09-29 NZ NZ554648A patent/NZ554648A/en unknown
- 2005-09-29 WO PCT/US2005/034942 patent/WO2006039372A2/en active Application Filing
- 2005-09-29 AU AU2005292086A patent/AU2005292086A1/en not_active Abandoned
- 2005-09-29 CN CNA2005800410236A patent/CN101068471A/zh active Pending
- 2005-09-29 EP EP05800982A patent/EP1799043A2/en not_active Withdrawn
- 2005-09-29 CA CA002581895A patent/CA2581895A1/en not_active Abandoned
- 2005-09-29 JP JP2007534747A patent/JP2008514232A/ja active Pending
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2007
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104204984A (zh) * | 2011-10-20 | 2014-12-10 | 阿雷山德罗·翠墨 | 在活动的或固定的封闭空间中用于食物的保存和/或处理的控制、分析和管理阶段的装置和方法 |
CN113907134A (zh) * | 2020-07-09 | 2022-01-11 | 内蒙古伊利实业集团股份有限公司 | 包括含叶绿素的组分和酸化乳清蛋白的乳制品及制备方法 |
Also Published As
Publication number | Publication date |
---|---|
EG24655A (en) | 2010-04-07 |
JP2008514232A (ja) | 2008-05-08 |
ZA200702659B (en) | 2008-08-27 |
US20050186312A1 (en) | 2005-08-25 |
BRPI0516863A (pt) | 2008-09-23 |
MX2007003940A (es) | 2007-05-21 |
RU2007116126A (ru) | 2008-11-10 |
WO2006039372A3 (en) | 2006-09-14 |
CA2581895A1 (en) | 2006-04-13 |
WO2006039372A2 (en) | 2006-04-13 |
NZ554648A (en) | 2010-03-26 |
RU2374852C2 (ru) | 2009-12-10 |
EP1799043A2 (en) | 2007-06-27 |
AU2005292086A1 (en) | 2006-04-13 |
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