CN114128757A

CN114128757A - Application of milk fat globule membrane in reducing dairy product odor

Info

Publication number: CN114128757A
Application number: CN202111449454.3A
Authority: CN
Inventors: 安晓楠; 刘彪; 孔小宇
Original assignee: Inner Mongolia Yili Industrial Group Co Ltd
Current assignee: Inner Mongolia Yili Industrial Group Co Ltd
Priority date: 2021-11-30
Filing date: 2021-11-30
Publication date: 2022-03-04
Anticipated expiration: 2041-11-30
Also published as: CN114128757B

Abstract

The invention provides an application of a milk fat globule membrane in reducing the peculiar smell of a milk product, the milk fat globule membrane provided by the application can be added into the milk product, specifically can be goat milk, camel milk or soybean milk, and the like, the addition of the milk fat globule membrane can improve the peculiar smell of the milk product, does not lose nutrition, has no special requirements on equipment, and has a wide application range, and experimental results show that the peculiar smell removal rate of the milk fat globule membrane applied to the milk product can reach more than 65%.

Description

Application of milk fat globule membrane in reducing dairy product odor

Technical Field

The invention relates to the technical field of dairy products, in particular to application of a milk fat globule membrane in reducing the peculiar smell of dairy products.

Background

The smell of goat milk is a complex smell existing in goat milk. The prior art for removing the smell of goat milk mainly comprises physical smell removal, chemical smell removal and biological smell removal. The physical de-odoring effect is achieved by removing Medium Chain Fatty Acids (MCFA) with 8-12 carbons in goat milk in a flash evaporation mode; the method can lose part of nutrients, and has high requirements on equipment, large investment and limited application range. The chemical deodouring is mainly characterized in that a small amount of almond, red dates and orange peel are added during the cooking of goat milk, or jasmine tea is directly added; the method has limitation in that the production cannot be expanded. The biological de-odoring is to add microorganisms such as lactic acid bacteria into goat milk as a de-odoring agent, and remove the smell of the goat milk by the microbial fermentation; however, this method is often used for the manufacture of cheese, wine and yoghurt and has significant limitations.

The soybean is rich in amino acids, oleic acid, linoleic acid, linolenic acid, lecithin, cephalin, soybean isoflavone, etc. which are necessary for human body, and also contains rich mineral elements, such as calcium, iron, phosphorus, etc. However, the beany flavor of soy products limits the development and wide consumption of soy foods as a source of protein. In recent years, research of experts and scholars at home and abroad proves that the beany flavor mainly comprises volatile smell and nonvolatile smell, wherein the volatile smell mainly comprises aldehydes, ketones, alcohols, amines, organic acids and hydroperoxide; the non-volatile odor components mainly comprise several phenolic acids, chlorogenic acid, phosphatidylcholine, furan, etc. in soybean. The soybean seeds contain about 1% lipoxygenase of the total protein. During the processing of soybeans, the oxidation of unsaturated fatty acids in the soybeans by oxygen in the air is catalyzed by lipoxidase to generate hydroperoxide, and the hydroperoxide is further decomposed into volatile micromolecules such as alcohols, ketones, aldehydes and the like, so that the bean products have fishy smell. At present, the fishy smell removing method reported in the literature is mainly a physical method, the activity of the lipoxygenase is passivated by blanching and peeling, and the method wastes bean skins rich in nutrient components, consumes energy and wastes time.

Milk and dairy products contain a large amount of protein, fat, carbohydrate and nutrients such as calcium, iron, zinc, vitamins and the like; therefore, the dairy product is a natural tonic, can strengthen the body, maintain beauty and keep young, enhance the body resistance and is very beneficial to the body health of people. The dairy products have different animal and plant sources, including cow milk, goat milk, yak milk, camel milk, and plant-based soybean milk. However, due to the special taste of the dairy products, such as the cowy taste of animal milk (such as goat milk, camel milk and the like) and the fishy smell of the soybean milk plant milk (such as soybean milk), people can not adapt to the dairy products with rich nutrition and even reject the dairy products. It is therefore necessary to provide a method for removing the peculiar smell of dairy products.

Disclosure of Invention

The invention aims to provide the application of the milk fat globule membrane in reducing the peculiar smell of the dairy product.

In view of this, the present application provides the use of milk fat globule membranes for reducing off-flavors in dairy products.

Preferably, the dairy product comprises a solid dairy product or a liquid dairy product; the solid dairy product is selected from infant formula milk powder, children formula milk powder, middle-aged and aged formula milk powder or soy-based milk powder, and the liquid dairy product is selected from modified milk, milk beverage or soymilk.

Preferably, the mass ratio of the milk fat globule membrane to the fat in the dairy product is 1: (10-1000).

Preferably, the mass ratio of the milk fat globule membrane to the fat in the dairy product is 1: (11-100).

Preferably, the mass ratio of the milk fat globule membrane to the fat in the dairy product is 1: (12-20).

Preferably, the milk fat globule membrane is derived from whey protein powder rich in milk fat globule membrane or milk fat globule membrane with effective content more than or equal to 97%.

Preferably, the milk fat globule membrane is added to the dairy product by a wet method.

Preferably, when the dairy product is selected from solid dairy products, the preparation method of the dairy product comprises the following process steps: burdening, preheating, homogenizing, concentrating, sterilizing and spray drying.

Preferably, when the dairy product is selected from recombined milk or milk beverage, the preparation method of the dairy product comprises the following process steps: fresh milk-purified milk-cold storage-standardization-sterilization.

Preferably, when the dairy product is selected from soymilk, the preparation method of the dairy product comprises the following process steps: soybean-baking-grinding to obtain pulp-homogenizing.

The milk fat globule membrane provided by the application can be added into dairy products, specifically can be goat milk, camel milk or soybean milk, and the like, can improve the peculiar smell in the dairy products, does not lose nutrition, has no special requirement on equipment, and has a wide application range; the experimental result shows that the odor removal rate of the milk fat globule membrane applied to the dairy product can reach more than 65%.

Detailed Description

For a further understanding of the invention, reference will now be made to the preferred embodiments of the invention by way of example, and it is to be understood that the description is intended to further illustrate features and advantages of the invention, and not to limit the scope of the claims.

In view of the problem of nutrient loss or method limitation in removing the peculiar smell of certain dairy products in the prior art, the application provides a new method for improving the peculiar smell in the dairy products, namely discloses the application of the milk fat globule membrane in reducing the peculiar smell of the dairy products, the milk fat globule membrane is added into the dairy products, nutrient substances are not lost, no special requirements are required for equipment, the application range is wide, and the milk fat globule membrane can be applied to milk powder and liquid milk. Specifically, the embodiment of the invention discloses application of a milk fat globule membrane in reducing the peculiar smell of a dairy product.

In the present application, the source of the milk fat globule membrane is not particularly limited and can be prepared according to methods well known to those skilled in the art; specifically, the milk fat globule membrane can be whey protein powder rich in the milk fat globule membrane, and can also be the milk fat globule membrane with the effective content of the milk fat globule membrane being more than or equal to 97%.

In the present application, the milk fat globule membrane can be used in liquid dairy products as well as in solid dairy products; the solid dairy product can be infant formula milk powder, children formula milk powder, middle-aged and old formula milk powder, soy-based milk powder and the like; the liquid dairy product can be prepared milk, milk beverage or soymilk. As is well known to those skilled in the art, the dairy product may further include an auxiliary material in addition to the main material, and the main material and the auxiliary material are well known to those skilled in the art, and the components thereof are not particularly limited in this application. The milk fat globule membrane is added into the dairy product in a wet method manner, so that the peculiar smell of the dairy product is reduced.

In the present application, the mass ratio of the milk fat globule membrane to the fat in the dairy product is 1: (10-1000), specifically, the mass ratio of the milk fat globule membrane to the fat in the dairy product is 1: (11-100), more specifically, the mass ratio of the milk fat globule membrane to the fat in the dairy product is 1: (12-20).

In this application, when the dairy product is selected from a solid dairy product, the preparation method of the dairy product comprises the following process steps: burdening, preheating, homogenizing, concentrating, sterilizing and spray drying; when the dairy product is selected from recombined milk or milk beverage, the preparation method of the dairy product comprises the following process steps: fresh milk-purified milk-cold storage-standardization-sterilization; when the dairy product is selected from soymilk, the preparation method of the dairy product comprises the following process steps: soybean-baking-grinding to obtain pulp-homogenizing; in the preparation process of the dairy product, the milk fat globule membrane is added in a wet method, can be added in the early-stage mixing material, and can also be added in the later-stage mixing material.

For further understanding of the present invention, the following examples are given to illustrate the application of the milk fat globule membrane provided by the present invention, and the scope of the present invention is not limited by the following examples. The milk fat globule membranes in the examples were purchased from alae.

Example 1

The dairy product comprises the following components in parts by weight: 430 parts of full-fat goat milk powder, 425 parts of desalted whey powder (sourced from goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (sourced from goat milk), 10 parts of vitamins and minerals, 50 parts of prebiotics and 10 parts of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 1: 21; the preparation process comprises the following steps: burdening, preheating, homogenizing, concentrating, sterilizing and spray drying.

The preparation method of the embodiment 1 specifically comprises the following steps:

preparing materials: adding the raw materials into a mixing tank according to a predetermined proportion, heating to 50 ℃, mixing, and circularly stirring for 20min until uniformly mixing;

homogenizing: homogenizing at 55-65 deg.C and 20 MPa;

and (3) sterilization: sterilizing the homogenized mixed solution at 85-92 deg.C for 20-25 s;

concentration: concentrating at 55-65 deg.C to 46-52%;

spray drying: spray drying the concentrated mixed material liquid under the conditions that the air inlet temperature of the material is 160-180 ℃ and the air exhaust temperature is 80-90 ℃;

packaging: and filling nitrogen gas in vacuum for packaging to obtain the powdery modified milk powder.

Example 2

The dairy product comprises the following components in parts by weight: 430 parts of full-fat goat milk powder, 425 parts of desalted whey powder (sourced from goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (sourced from goat milk), 10 parts of vitamins and mineral substances, 50 parts of prebiotics and 15 parts of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 7: 100; the preparation process is the same as in example 1.

Example 3

The dairy product comprises the following components in parts by weight: 430 parts of full-fat goat milk powder, 425 parts of desalted whey powder (sourced from goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (sourced from goat milk), 10 parts of vitamins and mineral substances, 50 parts of prebiotics and 1 part of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 1: 210; the preparation process is the same as in example 1.

Example 4

The dairy product comprises the following components in parts by weight: 430 parts of full-fat goat milk powder, 425 parts of desalted whey powder (sourced from goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (sourced from goat milk), 10 parts of vitamins and minerals, 50 parts of prebiotics and 20 parts of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 1: 10; the preparation process is the same as in example 1.

Example 5

The dairy product comprises the following components in parts by weight: 430 parts of full-fat goat milk powder, 425 parts of desalted whey powder (sourced from goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (sourced from goat milk), 10 parts of vitamins and mineral substances, 50 parts of prebiotics and 0.2 part of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 1: 1000; the preparation process is the same as in example 1.

Comparative example 1

The dairy product comprises the following components in parts by weight: 430 parts of full-fat goat milk powder, 425 parts of desalted whey powder (sourced from goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (sourced from goat milk), 10 parts of vitamins and minerals and 50 parts of prebiotics; the preparation process is the same as in example 1.

Example 6

Comprises the following components in parts by weight: 20000 parts of raw goat milk and 10 parts of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 1: 76; the preparation process comprises the following steps: fresh milk-purified milk-cold storage-standardization-high temperature instant sterilization-aseptic filling and sealing.

Comparative example 2

The dairy product comprises the following components in parts by weight: 20000 parts of raw goat milk; the preparation process is the same as example 6.

Example 7

The dairy product comprises the following components in parts by weight: 2000 parts of camel milk powder, 200 parts of prebiotics and 10 parts of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 1: 60; the preparation process is the same as in example 1.

Comparative example 3

The dairy product comprises the following components in parts by weight: 2000 parts of camel milk powder and 200 parts of prebiotics; the preparation process is the same as in example 1.

Example 8

The dairy product comprises the following components in parts by weight: 2000 parts of soybean, 18000 parts of water and 10 parts of milk fat globule membrane; wherein, milk fat globule membrane: total fat (mass ratio) 1: 72; the preparation process of the soybean milk comprises the following steps: soybean-baking-grinding to obtain pulp-homogenizing-filling.

Comparative example 4

The dairy product comprises the following components in parts by weight: 2000 parts of soybean and 18000 parts of water; the preparation process is the same as in example 8.

Note: the content of milk fat globule membrane in the whey protein powder in the above examples or comparative examples is very low and negligible.

Example 9 testing of the Performance of the above examples and comparative examples

1. Test of smell of mutton

Evaluation criteria: the panel consisted of 20 persons sensitive to dairy off-notes: the person who rates the product is graded by a 10-point scale method, wherein 1-3 grades are almost free from peculiar smell, 3-5 grades are light peculiar smell, 5-7 grades are medium-intensity peculiar smell, 7-9 grades are obvious-intensity peculiar smell, and 9-10 grades are strong peculiar smell; the odor score of the comparative example was X, the odor score of the example was Y, and the odor removal rate was (X-Y)/X;

TABLE 1 data Table of off-flavour ratios of dairy products obtained in examples and comparative examples

From the above experimental results, it can be seen that examples 1, 2 and 4 all have a good effect of reducing the odor, and examples 3 and 5 can reduce the odor to some extent. Therefore, the modified milk added with the milk fat globule membrane has more excellent effect of reducing peculiar smell and has certain correlation with the addition amount.

2. The specific method for measuring the particle size of the fat globules is as follows: dissolving 0.1g of milk powder in 5mL of distilled water (45 ℃), and vortexing 2 rain; taking out 1mL of the emulsion, adding 2mL of 1.12% EDTA and 2 drops of 1% SDS, dissociating casein micelles, and dispersing fat globules; the particle size distribution of fat globules in an emulsion sample is determined by using a laser diffraction particle size analyzer, the refractive index of the fat globules at 466Flm is 1.460, the refractive index of water is 1.333, after the background calibration of the instrument, the sample is added to ensure that the light shading rate is between 8 and 10 percent, and the average value is obtained by measuring each sample for three times. The size of the fat globules was characterized using the surface mean diameter (D3, 2) and the results are shown in table 2;

table 2 table of particle size data of fat globules in dairy products in examples

Sample (I)	Milk fat globule particle size D3,2(μm)
		Example 1	0.41±0.03
Example 2	0.42±0.05
		Example 3	3.5±0.43
Comparative example 1	6.4±0.51

As can be seen from the above experimental results, the average diameters of the fat globules of example 1 and example 2 were both significantly reduced; the smaller the particle size of the fat globules, the more stable the system.

3. Concentration of free fatty acid

Accurately weighing 1g of milk powder on filter paper, washing with 5mL of hexane for 4 times, collecting filtrate containing extracted fat in a 100mL flat-bottomed flask, evaporating in a water bath at 60 ℃, and drying at 105 ℃ until the weight is constant; the extracted fat value is recorded as g surface free fat/g powder; the powder residue was collected in a 50mL centrifuge tube and dried under vacuum at room temperature. The surface free fatty acid content (%) — surface free fat (/ g powder)/total fat (/ g powder) × 100%, the results are shown in table 3;

table 3 table of free fat content data for initial and 30 day samples in the dairy products in the examples

The surface free fatty acid content of the milk powder increased to some extent after 30 days of storage at 60 c, but it can be seen from the above experimental results that the amount of free fatty acid increase of examples 1 and 2 was significantly lower than that of examples 3 and comparative example 1. The above shows that the secondary membrane formed by the powdered milk with the added milk fat globule membrane is relatively stable and therefore the free fatty acid content changes relatively little.

The above description of the embodiments is only intended to facilitate the understanding of the method of the invention and its core idea. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. Use of milk fat globule membranes for reducing off-flavours in dairy products.

2. Use according to claim 1, wherein the dairy product comprises a solid dairy product or a liquid dairy product; the solid dairy product is selected from infant formula milk powder, children formula milk powder, middle-aged and aged formula milk powder or soy-based milk powder, and the liquid dairy product is selected from modified milk, milk beverage or soymilk.

3. Use according to claim 1, wherein the mass ratio of the milk fat globule membrane to the fat in the milk product is 1: (10-1000).

4. Use according to claim 1 or 3, wherein the mass ratio of the milk fat globule membrane to the fat in the milk product is 1: (11-100).

5. Use according to claim 1 or 3, wherein the mass ratio of the milk fat globule membrane to the fat in the milk product is 1: (12-20).

6. The use of claim 1, wherein the source of the milk fat globule membrane is whey protein powder rich in milk fat globule membrane or milk fat globule membrane with effective content of more than or equal to 97%.

7. Use according to claim 1, wherein the milk fat globule membrane is added to the milk product by wet addition.

8. Use according to claim 2 or 7, wherein, when the dairy product is selected from a solid dairy product, the preparation method of the dairy product comprises the following process steps: burdening, preheating, homogenizing, concentrating, sterilizing and spray drying.

9. Use according to claim 2 or 7, wherein the dairy product is selected from recombined milk or milk beverage, and the preparation method of the dairy product comprises the following process steps: fresh milk-purified milk-cold storage-standardization-sterilization.

10. Use according to claim 2 or 7, wherein, when the dairy product is selected from soy milk, the dairy product is prepared by a process comprising the following process steps: soybean-baking-grinding to obtain pulp-homogenizing.