CN113940407B - Butter substitute and application thereof in food - Google Patents

Butter substitute and application thereof in food Download PDF

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Publication number
CN113940407B
CN113940407B CN202010689487.4A CN202010689487A CN113940407B CN 113940407 B CN113940407 B CN 113940407B CN 202010689487 A CN202010689487 A CN 202010689487A CN 113940407 B CN113940407 B CN 113940407B
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China
Prior art keywords
whey protein
biological cellulose
substitute
cream
homogenizing
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CN202010689487.4A
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Chinese (zh)
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CN113940407A (en
Inventor
钟宇光
钟春燕
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Baoding Guangyu Fruit Processing Food Co ltd
Chengdu Pujiang Xiyingjia Food Co ltd
NANJING YEGUO FOOD CO Ltd
Hainan Yeguo Foods Co Ltd
Original Assignee
Baoding Guangyu Fruit Processing Food Co ltd
Chengdu Pujiang Xiyingjia Food Co ltd
NANJING YEGUO FOOD CO Ltd
Hainan Yeguo Foods Co Ltd
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Priority to CN202010689487.4A priority Critical patent/CN113940407B/en
Publication of CN113940407A publication Critical patent/CN113940407A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dairy Products (AREA)
  • Cosmetics (AREA)

Abstract

The invention relates to a cream substitute, which is prepared from nano biological cellulose and whey protein, wherein the mass ratio of the nano biological cellulose to the whey protein is 1:10-1:30. The invention also provides a food product comprising said cream substitute. The physicochemical properties of the cream substitute are similar to those of conventional cream, and the cream substitute has good organoleptic properties. Meanwhile, the heating of the whey protein can be avoided, and the nutrition characteristic of the whey protein can be better maintained.

Description

Butter substitute and application thereof in food
Technical Field
The invention relates to the technical field of foods, in particular to a cream substitute and application thereof in foods.
Background
Butter (Cream) refers to a dairy product prepared by subjecting milk to centrifugal separation to obtain Cream, and ripening, stirring and pressing. The main component is milk fat, is rich in nutrition, and can be directly used or used for processing various foods, in particular various cakes, such as birthday cakes and the like. However, as the living standard of people increases, the association of high fatty saturated fatty acid content in cream with obesity and cardiovascular and cerebrovascular diseases is becoming more and more interesting, so that more healthy cream substitutes need to be developed.
Whey is a liquid that is separated from cow's milk when cheese is produced, typically 10kg of whey is obtained per 1kg of cheese produced. Whey protein contains about 48% of beta-lactoglobulin, 19% of alpha-lactalbumin, 8% of immunoglobulin, 5% of serum albumin and 20% of peptone, and also contains small amounts of lactoferrin, lactoperoxidase and the like. Whey proteins have a high nutritional value, must have a higher amino acid content than other edible proteins, and are substantially free of fat. In addition, whey protein also has excellent processing properties such as solubility, dispersibility, emulsifiability, gelation, water holding capacity, etc. However, when a cream substitute prepared from whey protein is used as a raw material, it is required to be pulverized to 10 μm or less in order to obtain a better taste, which greatly increases the production cost, and further, it is required to perform a heat treatment to form a gel, but the heat treatment is accompanied by deterioration of the nutritional characteristics of whey protein, which is difficult to form a gel without heating, and the basic processability such as hardness, viscosity, etc. is difficult to meet the relevant requirements even if the heat treatment is performed and an emulsifier is added.
Biological cellulose, also known as bacterial cellulose (BC, bacterial Cellulose), is a linear polysaccharide formed by the linkage of glucopyranose with β -1, 4-glycosidic bonds, often produced by fermentation of bacteria. It has many excellent properties such as high water holding capacity and purity, compared to plant cellulose. At present, the coconut (nata de coco) is often prepared in the food field and is widely used in dairy products, cans and other foods.
Disclosure of Invention
In view of the above problems in the prior art, the present invention firstly provides a cream substitute, which is prepared from nano-biological cellulose and whey protein, wherein the mass ratio of the nano-biological cellulose to the whey protein is 1:10 to 1:30.
The cream substitute of the invention, wherein the nano biological cellulose is prepared by the following method: the biological cellulose is used as raw material, and after washing and purification, grinding and homogenizing are carried out to ensure that the average particle size reaches 5-50 microns, and centrifugal separation is carried out. Preferably the average particle size is up to 5-20 microns.
The cream substitute according to the invention is homogenized by means of a homogenizer, preferably 2-3 times at a pressure of 20-50MPa (high pressure homogenization); the centrifugation is carried out for 15-30min under 10000-15000 g.
The biocellulose which can be used is not particularly limited, and may be one which is commercially available or prepared by any method known in the art, and various known microorganisms producing biocellulose can be used, such as acetobacter xylinum, black tea fungus, and the like; various known media may be used, such as coconut water media, artificial preparation media, molasses media, and the like; the biological cellulose produced by any fermentation mode can also be used, such as shallow tray static fermentation culture, shaking fermentation culture, stirring fermentation culture, airlift fermentation culture and the like.
The cream substitute of the present invention, wherein the whey protein is not particularly limited, may be used as commonly used Whey Protein Concentrate (WPC), whey Protein Isolate (WPI) or modified whey protein, but preferably protease-hydrolyzed whey protein concentrate is used. More preferably, whey Protein Concentrate (WPC) is used, and the protein content thereof is preferably 60% or more.
The washing and purifying of the biological cellulose is to soak the biological cellulose for 1 to 3 hours at the temperature of between 60 and 80 ℃ by alkali liquor, and then repeatedly wash the biological cellulose to be neutral by deionized water. The alkali can be various bases allowed to be used in the food field, such as sodium hydroxide, sodium bicarbonate and the like, and is preferably soaked for 2 hours at 70-80 ℃ by using 0.1M sodium hydroxide, and then repeatedly washed to be neutral by deionized water.
The preparation method of the cream substitute provided by the invention comprises the following steps:
Respectively taking nano biological cellulose and whey protein, mixing according to the mass ratio of the nano biological cellulose to the whey protein of 1:10 to 1:30, adding 5-10 times of deionized water, stirring at 200-500rpm for 1-3 hours to prepare a suspension, standing at low temperature for 12-24 hours, and homogenizing for 2-8 minutes at the rotating speed of 8000-15000rpm by using a homogenizer.
In the preparation method, the mass ratio of the nano biological cellulose to the whey protein is preferably 1:15-1:20.
In the above preparation method, the dosage of deionized water is preferably 6-8 times.
In the preparation method, the suspension is prepared by stirring for 2 hours at 300rpm, standing for 15-20 hours at low temperature, and homogenizing for 3-5min at 10000-12000rpm by using a homogenizer.
The invention also provides application of the cream substitute in preparing food.
In the above application, the food may be various foods, preferably cake, more preferably birthday cake.
In the above applications, the aforementioned cream substitute is used in place of cream, either partially or entirely.
The invention also provides a cake containing any of the creamer alternatives described above.
The invention provides a cream substitute prepared from nano biological cellulose and whey protein, and food prepared from the cream substitute. The cream substitute has physicochemical properties similar to those of conventional cream, good organoleptic properties, low calorie, and good health. Meanwhile, the heating of the whey protein can be avoided, and the nutrition characteristic of the whey protein can be better maintained.
Detailed Description
The invention is further described below, in connection with examples, but is not limited in any way, and various modifications and variations of the invention will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection of the present invention.
Example 1 preparation of cream substitute
Raw material preparation:
1) Nano biological cellulose: acetobacter xylosojae, coconut water culture medium, shallow tray static fermentation culture at 28 ℃ for 7 days, and collecting biological cellulose gel obtained on the surface of the culture medium; after cleaning, the mixture was soaked in 0.1M NaOH solution at 80℃for 2 hours, and repeatedly rinsed with deionized water to neutrality. Taking the prepared biological cellulose as a raw material, washing and purifying, grinding and homogenizing, and homogenizing for 2 times under the pressure of 50MPa by using a homogenizer; making the average particle diameter reach 5-20 microns, and centrifuging. Centrifugation was performed at 15000g for 15min.
2) Whey protein: the protein WPC-80 (from Heng Natural Co., ltd., protein content 80%) was concentrated using commercially available whey.
The preparation method comprises the following steps:
mixing the nano biological cellulose and the whey protein according to the mass ratio of the nano biological cellulose to the whey protein of 1:10, adding 6 times of deionized water, stirring at 300rpm for 2 hours to prepare a suspension, standing at a low temperature for 12 hours, and homogenizing for 3 minutes by using a homogenizer at a rotating speed of 12000rpm to prepare the cream substitute.
EXAMPLE 2 preparation of cream substitute
Raw material preparation:
1) Nano biological cellulose: acetobacter xylosojae, molasses liquid culture medium, shake fermentation culture at 30deg.C for 8 days, and collecting the obtained biological cellulose gel; after cleaning, the mixture was soaked in 0.3M NaHCO 3 solution at 75deg.C for 3 hours, and repeatedly rinsed with deionized water to neutrality. Taking the prepared biological cellulose as a raw material, washing and purifying, grinding and homogenizing, and homogenizing for 3 times under the pressure of 20MPa by using a homogenizer; making the average particle diameter reach 20-50 microns, and centrifuging. Centrifugation is at 10000g for 30min.
2) Whey protein: the protein WPC-80 (from Heng Natural Co., ltd., protein content 80%) was concentrated using commercially available whey.
The preparation method comprises the following steps:
Mixing the nano biological cellulose and the whey protein according to the mass ratio of the nano biological cellulose to the whey protein of 1:20, adding 5 times of deionized water, stirring at 500rpm for 1h to prepare a suspension, standing at a low temperature for 24h, and homogenizing for 4min at a rotating speed of 10000rpm by using a homogenizer to prepare the cream substitute.
EXAMPLE 3 preparation of cream substitute
Raw material preparation:
1) Nano biological cellulose: manually preparing a liquid culture medium for black tea fungus, stirring, fermenting and culturing at 30 ℃ for 5 days, and collecting the biological cellulose gel obtained from the culture medium; after cleaning, the mixture was soaked in 0.2M NaOH solution at 70℃for 2 hours, and repeatedly rinsed with deionized water to neutrality. Taking the prepared biological cellulose as a raw material, washing and purifying, grinding and homogenizing, and homogenizing for 3 times under the pressure of 30MPa by using a homogenizer; making the average particle diameter reach 5-20 microns, and centrifuging. Centrifugation was performed at 12000g for 20min.
2) Whey protein: the commercially available whey protein isolate WPI-90 (from ubiquit limited, 90% protein content) was used.
The preparation method comprises the following steps:
Mixing the nano biological cellulose and the whey protein according to the mass ratio of the nano biological cellulose to the whey protein of 1:30, adding 8 times of deionized water, stirring at 400rpm for 3 hours to prepare a suspension, standing at a low temperature for 18 hours, and homogenizing for 2 minutes by using a homogenizer at a rotating speed of 15000rpm to prepare the cream substitute.
Experimental example: performance detection of cream substitute
The cream alternatives prepared in examples 1-3 were taken as sample examples.
The preparation method of the comparative example is as follows: xanthan gum and whey protein (commercially available whey protein concentrate WPC-80) were taken according to 1:10, adding 5 times deionized water, stirring at 500rpm for 1h to obtain suspension, heating to 80deg.C, maintaining the temperature for 20min, cooling, standing at low temperature for 24h, homogenizing at 10000rpm for 4min, and making into cream substitute control.
1) Sensory evaluation: sensory tests were performed on the cream alternatives of examples 1 to 3 and the above-mentioned control examples, and the appearance, color, smell and taste were evaluated, with the following results:
As can be readily seen from the above table, the cream alternatives, color, flavor and mouthfeel of examples 1-3 all performed well; the control example cannot meet the commodity requirement.
2) Texture characteristics
The hardness, consistency, cohesiveness and viscosity index (5 times parallel experiments, average value) of examples 1-3 and comparative examples were measured using a texture analyzer, with a compression force mode, A/BE35 probe, a test distance of 25mm, an auto-20g trigger force, and a data acquisition speed of 200 pieces/sec, and probe speeds before, during, and after the test of 2.0mm/s, 1.0mm/s, respectively, as shown in the following table:
From the above experimental results, it is clear that the cream alternatives in examples 1 to 3 according to the present invention are similar to conventional cream in terms of hardness, consistency, cohesiveness and tackiness index, while the comparative examples are lower than the above values.
3) Apparent viscosity measurement
The apparent viscosity tester is used, the test mode is a control rate mode, the shear rate is 0.1-10s -1, the test time is 300s, and the data are collected by linear point taking. The results are shown in the following table:
From the above experimental results, it can be seen that the apparent viscosity of the sample showed a similar decreasing trend as the conventional cream with an increase in the shear rate, the apparent viscosities of examples 1 to 3 were also close to the conventional cream, while the apparent viscosities of the control examples were too low.
The above examples are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solution of the present invention should fall within the scope of protection defined by the claims of the present invention without departing from the spirit of the present invention.

Claims (7)

1. A creamer substitute, characterized by: the milk powder is prepared from biological cellulose and whey protein, wherein the mass ratio of the biological cellulose to the whey protein is 1:10 to 1:30; wherein the biological cellulose is prepared by the following method: collecting biological cellulose gel obtained on the surface of culture medium by fermenting Acetobacter xylinum and black tea fungus, washing, purifying, crushing, grinding, homogenizing with homogenizer to average particle diameter of 5-50 μm, and centrifuging; wherein the homogenizing is homogenizing for 2-3 times under the pressure of 20-50 MPa; the centrifugation is carried out for 15-30min under 10000-15000 g;
The preparation method of the cream substitute comprises the following steps: respectively taking the biological cellulose and the whey protein, mixing according to the mass ratio of the biological cellulose to the whey protein of 1:10 to 1:30, adding 6-10 times of deionized water, stirring at 200-500rpm for 1-3 hours to prepare a suspension, standing at low temperature for 12-24 hours, and homogenizing for 2-8 minutes at the rotating speed of 8000-15000rpm by using a homogenizer.
2. The creamer substitute of claim 1, wherein: the whey protein is whey protein concentrate.
3. The creamer substitute of claim 2, wherein: the protein content in the whey protein concentrate is higher than 60%.
4. Use of a creamer according to any one of claims 1-3 for the preparation of a food product.
5. The use according to claim 4, characterized in that: the food is cake.
6. Use according to claim 4 or 5, characterized in that: the cream substitute partially or completely replaces cream.
7. Cake characterized in that it contains a cream substitute according to any one of claims 1-3.
CN202010689487.4A 2020-07-17 2020-07-17 Butter substitute and application thereof in food Active CN113940407B (en)

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CN113940407B true CN113940407B (en) 2024-05-31

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03244345A (en) * 1990-02-21 1991-10-31 Snow Brand Milk Prod Co Ltd Whipping cream and its production
CN1911063A (en) * 2006-08-28 2007-02-14 江南大学 Method for preparing fat substitute using lactalbuminas substrate
CN101066072A (en) * 2007-05-31 2007-11-07 内蒙古伊利实业集团股份有限公司 Pectin grain containing milk beverage and its production process
CN102349656A (en) * 2011-08-04 2012-02-15 中国农业大学 Preparation method and application of enzymolysis lactoalbumin/xanthan gum composite gel
CN102553470A (en) * 2011-11-10 2012-07-11 海南光宇生物科技有限公司 Biological cellulose micro powder and application thereof
CN103788216A (en) * 2014-01-27 2014-05-14 钟春燕 Method for producing microcrystalline cellulose by using coconut whole fruit as raw materials
CN110623250A (en) * 2019-09-20 2019-12-31 西北农林科技大学 Preparation method of cellulose nanocrystal-whey protein isolate composite thermal gel
CN111096444A (en) * 2018-10-27 2020-05-05 西北农林科技大学 Functional characteristics of bacterial cellulose and application thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03244345A (en) * 1990-02-21 1991-10-31 Snow Brand Milk Prod Co Ltd Whipping cream and its production
CN1911063A (en) * 2006-08-28 2007-02-14 江南大学 Method for preparing fat substitute using lactalbuminas substrate
CN101066072A (en) * 2007-05-31 2007-11-07 内蒙古伊利实业集团股份有限公司 Pectin grain containing milk beverage and its production process
CN102349656A (en) * 2011-08-04 2012-02-15 中国农业大学 Preparation method and application of enzymolysis lactoalbumin/xanthan gum composite gel
CN102553470A (en) * 2011-11-10 2012-07-11 海南光宇生物科技有限公司 Biological cellulose micro powder and application thereof
CN103788216A (en) * 2014-01-27 2014-05-14 钟春燕 Method for producing microcrystalline cellulose by using coconut whole fruit as raw materials
CN111096444A (en) * 2018-10-27 2020-05-05 西北农林科技大学 Functional characteristics of bacterial cellulose and application thereof
CN110623250A (en) * 2019-09-20 2019-12-31 西北农林科技大学 Preparation method of cellulose nanocrystal-whey protein isolate composite thermal gel

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Mixed gels from whey protein isolate and cellulose microfibrils;Jinfeng Peng，等;International Journal of Biological Macromolecules;第1094-1105页 *
细菌纤维素对鸡肉饼和冰淇淋品质的影响;郭艳;中国优秀硕士学位论文全文数据库（电子期刊）;B024-212 *

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