CN114128757B - Application of milk fat globule membrane in reducing peculiar smell of dairy products - Google Patents
Application of milk fat globule membrane in reducing peculiar smell of dairy products Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
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Abstract
The invention provides application of a milk fat globule membrane in reducing peculiar smell of a dairy product, the milk fat globule membrane is added into the dairy product, and can be specifically goat milk, camel milk, soybean milk and the like, the peculiar smell in the dairy product can be improved by adding the milk fat globule membrane, nutrition is not lost, special requirements on equipment are not met, the application range is wide, and experimental results show that the peculiar smell removal rate of the milk fat globule membrane applied to the dairy product can reach more than 65%.
Description
Technical Field
The invention relates to the technical field of dairy products, in particular to application of a milk fat globule membrane in reducing peculiar smell of dairy products.
Background
The goat milk smell is a compound smell of goat milk. The prior technology for removing the mutton smell in the goat milk mainly comprises physical mutton smell removal, chemical mutton smell removal and biological mutton smell removal. The physical de-odoring mainly removes Medium Chain Fatty Acids (MCFA) with 8-12 carbons in the goat milk by a flash evaporation mode to achieve the de-odoring effect; the method can lose a part of nutrient substances, has high equipment requirement, large investment and limited application range. The chemical de-odoring is mainly to add a small amount of almond, red date and orange peel or directly add jasmine tea when the goat milk is steamed; this method has limitations in that it cannot expand production. The biological deodorizing is to add lactobacillus and other microbe as deodorizing agent to eliminate the smell of goat milk; however, this method is often used for the production of cheeses, goat milk wine and yoghurt, and has obvious limitations.
The soybean is rich in essential amino acids, oleic acid, linoleic acid, linolenic acid, lecithin, cephalin, soybean isoflavone, etc., and contains abundant mineral elements such as calcium, iron, phosphorus, etc. The beany flavor of soy products has limited the development and widespread consumption of soy foods as a source of protein. In recent years, research by expert scholars at home and abroad proves that beany flavor mainly consists of volatile flavor and non-volatile flavor, wherein the volatile flavor components mainly comprise aldehydes, ketones, alcohols, amines, organic acids and hydroperoxides; the non-volatile smell components mainly comprise several phenolic acids, chlorogenic acid, phosphatidylcholine, furan, etc. in soybean. The soybean seeds contain about 1% lipoxygenase by weight of the total protein. In the process of processing soybeans, the lipoxygenase catalyzes the oxidation of unsaturated fatty acid in the soybeans by oxygen in the air to generate hydroperoxide, and then the hydroperoxide is decomposed into volatile micromolecules such as alcohols, ketones, aldehydes and the like, so that the soybean products generate fishy smell. The prior art reports that the fishy smell removing method is mainly a physical method, and the lipase activity is passivated by scalding and peeling, so that the method wastes bean skin rich in nutrient components, and is energy-consuming and time-consuming.
Milk and dairy products contain a large amount of proteins, fats, carbohydrates and nutrients such as calcium, iron, zinc, vitamins, etc.; therefore, the dairy product is a natural tonic, can strengthen the body, beautify and beautify the face, strengthen the body resistance and is very beneficial to the body health of people. Milk products are of different animal and vegetable origin, including cow milk, sheep milk, yak milk, camel milk, and vegetable-based soy milk. However, due to the peculiar smell of dairy products, such as the smell of mutton in animal milk (such as goat milk, camel milk, etc.), the fishy smell of soy milk plant milk (such as soy milk) causes people to be unadapted or even refused to the dairy products with rich nutrition. It is therefore necessary to provide a method for removing the specific odor of dairy products.
Disclosure of Invention
The technical problem solved by the invention is to provide the application of the milk fat globule membrane in reducing the peculiar smell of dairy products.
In view of this, the present application provides the use of milk fat globule membranes for reducing the off-flavors of milk 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 elderly formula milk powder or soybean-based milk powder, and the liquid dairy product is selected from prepared milk, milk beverage or soybean milk.
Preferably, the mass ratio of milk fat globule membrane to fat in the dairy product is 1: (10-1000).
Preferably, the mass ratio of milk fat globule membrane to fat in the dairy product is 1: (11-100).
Preferably, the mass ratio of milk fat globule membrane to fat in the dairy product is 1: (12-20).
Preferably, the source of the milk fat globule membrane is whey protein powder rich in the milk fat globule membrane or the milk fat globule membrane with the effective content of more than or equal to 97 percent.
Preferably, the milk fat globule membrane is added to the dairy product in a wet manner.
Preferably, when the dairy product is selected from solid dairy products, the preparation method of the dairy product comprises the following process steps: compounding, preheating, homogenizing, concentrating, sterilizing, and spray drying.
Preferably, when the dairy product is selected from a prepared milk or milk beverage, the preparation method of the dairy product comprises the following process steps: fresh milk-clean 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-pulping-homogenizing.
The application provides application of the milk fat globule membrane in reducing the peculiar smell of dairy products, the milk fat globule membrane is added into the dairy products, and can be specifically sheep milk, camel milk, soybean milk and the like, the addition of the milk fat globule membrane can improve the peculiar smell in the dairy products, nutrition is not lost, special requirements on equipment are not met, and the application range is wide; experimental results show that the deodorizing 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 present invention, preferred embodiments of the invention are described below in conjunction with the examples, but it should be understood that these descriptions are merely intended to illustrate further features and advantages of the invention, and are not limiting of the claims of the invention.
In view of the problems of nutrition loss or method limitation in removing peculiar smell of certain dairy products in the prior art, the application provides a novel method for improving peculiar smell in dairy products, namely discloses application of the milk fat globule membrane in reducing peculiar smell of the dairy products, does not lose nutrient substances when the milk fat globule membrane is added into the dairy products, has no special requirements on equipment, has wide application range, and can be applied to milk powder and liquid milk. In particular, the embodiment of the invention discloses application of a milk fat globule membrane in reducing the peculiar smell of dairy products.
In the present application, the source of the milk fat globule membrane is not particularly limited and may 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 a 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 may be used for liquid dairy products as well as solid dairy products; the solid dairy product can be infant formula milk powder, children formula milk powder, middle-aged and elderly formula milk powder, soybean-based milk powder and the like; the liquid dairy product may be a modified milk, a milk beverage or soy milk. As is well known to those skilled in the art, the above dairy product includes auxiliary materials in addition to the main materials, and the main materials and the auxiliary materials are well known to those skilled in the art, and the components thereof are not particularly limited herein. The milk fat globule membrane is added to the dairy product in a wet manner to reduce the off-flavors of the dairy product.
In the present application, the mass ratio of milk fat globule membrane to 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 the present application, when the dairy product is selected from solid dairy products, the preparation method of the dairy product comprises the following process steps: compounding, preheating, homogenizing, concentrating, sterilizing and spray drying; when the dairy product is selected from a prepared milk or milk beverage, the preparation method of the dairy product comprises the following process steps: fresh milk-clean 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-pulping-homogenizing; in the dairy product preparation process, the milk fat globule membrane is added in a wet method, and can be added in a pre-mixing process or a post-mixing process.
For further understanding of the present invention, the application of the milk fat globule membrane provided by the present invention will be described in detail with reference to the following examples, to which the scope of the present invention is not limited. Milk fat globule membranes in the examples were purchased from ala company.
Example 1
The dairy product comprises the following components in parts by weight: 430 parts of whole goat milk powder, 425 parts of desalted whey powder (source goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (source goat milk), 10 parts of vitamins and minerals, 50 parts of prebiotics and 10 parts of milk fat globule membrane; wherein, the milk fat globule membrane: total fat (mass ratio) =1:21; the preparation process comprises the following steps: compounding, preheating, homogenizing, concentrating, sterilizing, and spray drying.
The preparation method of the embodiment 1 specifically comprises the following steps:
and (3) batching: adding the raw materials into a mixing tank according to a preset proportion, heating to 50 ℃ for mixing, and circularly stirring for 20min until the raw materials are uniformly mixed;
homogenizing: homogenizing at 55-65deg.C and 20 MPa;
sterilizing: sterilizing the homogenized mixed solution at 85-92 ℃ for 20-25s;
concentrating: concentrating to 46% -52% at 55-65deg.C;
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 ℃;
and (3) packaging: vacuum nitrogen filling is adopted for packaging, and the powdery prepared milk powder is obtained.
Example 2
The dairy product comprises the following components in parts by weight: 430 parts of whole goat milk powder, 425 parts of desalted whey powder (source goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (source goat milk), 10 parts of vitamins and minerals, 50 parts of prebiotics and 15 parts of milk fat globule membrane; wherein, the 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 whole goat milk powder, 425 parts of desalted whey powder (source goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (source goat milk), 10 parts of vitamins and minerals, 50 parts of prebiotics and 1 part of milk fat globule membrane; wherein, the 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 whole goat milk powder, 425 parts of desalted whey powder (source goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (source goat milk), 10 parts of vitamins and minerals, 50 parts of prebiotics and 20 parts of milk fat globule membrane; wherein, the 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 whole goat milk powder, 425 parts of desalted whey powder (source goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (source goat milk), 10 parts of vitamins and minerals, 50 parts of prebiotics and 0.2 part of milk fat globule membrane; wherein, the 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 whole goat milk powder, 425 parts of desalted whey powder (source goat milk), 65 parts of vegetable oil, 25 parts of whey protein powder (source 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, the milk fat globule membrane: total fat (mass ratio) =1:76; the preparation process comprises the following steps: fresh milk, clean 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 sheep milk; the preparation process is the same as in 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, the 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, the milk fat globule membrane: total fat (mass ratio) =1:72; the preparation process of the soybean milk comprises the following steps: soybean-baking-pulping-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 that: the milk fat globule membrane content in the whey protein powder in the above examples or comparative examples was extremely low and negligible.
Example 9 Performance test of the above examples and comparative examples
1. De-smell taste test experiment
Evaluation criteria: the panel consisted of 20 people who were sensitive to dairy off-flavors: scoring by a 10-point scale method, wherein 1-3 is classified into almost no peculiar smell, 3-5 is classified into slight peculiar smell, 5-7 is classified into medium-strength peculiar smell, 7-9 is classified into obvious-strength peculiar smell, and 9-10 is classified into strong peculiar smell; the comparative example has an odor score of X, the example has an odor score of Y, and the odor removal rate= (X-Y)/X;
table 1 table of the deodorizing rate data for the 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 better effect of reducing the odor, and examples 3 and 5 can reduce the odor to a certain extent. From this, it was found that the modified milk containing the milk fat globule film had a more excellent effect of reducing off-flavor, and had a certain correlation with the amount of the milk fat globule film added.
2. The specific method for measuring the particle size of the fat globules comprises the following steps: dissolving 0.1g of milk powder in 5mL of distilled water (45 ℃), and swirling 2rain; 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 emulsion samples is determined by using a laser diffraction particle size analyzer, the refractive index of the fat globules is 1.460 at 466Flm, the refractive index of water is 1.333, after the instrument is subjected to background calibration, the samples are added to ensure that the shading rate is between 8% and 10%, and the average value is obtained by measuring each sample three times. The size of the fat globules was characterized using the surface average diameter (D3, 2) and the results are shown in table 2;
table 2 table of particle size data for fat globules in dairy products in examples
| Sample of | 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 diameter of the fat globules of example 1 and example 2 was significantly reduced; the smaller the fat globule size, the more stable the system.
3. Free fatty acid concentration
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 bottom flask, evaporating in 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. Surface free fatty acid content (%) = surface free fat (/ g powder)/total fat (/ g powder) ×100% and the results are shown in table 3;
table 3 table of free fat content data for initial and 30 day samples of dairy products in examples
After 30 days of storage at 60 ℃, the surface free fatty acid content of the milk powder increased to some extent, but it can be seen from the above experimental results that the increase in free fatty acid of examples 1 and 2 was significantly lower than that of examples 3 and comparative example 1. The above illustrates that the secondary film formed by the milk powder added with the milk fat globule film is relatively stable, and thus the variation in the free fatty acid content is relatively small.
The above description of the embodiments is only for aiding in the understanding of the method of the present invention and its core ideas. It should be noted that it will be apparent to those skilled in the art that various modifications and adaptations of the invention can be made without departing from the principles of the invention and these modifications and adaptations are intended to be within the scope of the invention as defined in the following claims.
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 (6)
1. Use of milk fat globule membrane for reducing off-flavors in milk products;
the dairy product is a solid dairy product or a liquid dairy product; the solid dairy product is selected from infant formula, children formula or middle-aged and elderly formula, and the liquid dairy product is selected from prepared milk or milk beverage; the mass ratio of the milk fat globule membrane to the fat in the dairy product is 1: (10-100).
2. The use according to claim 1, characterized in that the mass ratio of milk fat globule membrane to fat in the dairy product is 1: (12-20).
3. The use according to claim 1, wherein the source of the milk fat globule membrane is a milk fat globule membrane with an effective content of not less than 97%.
4. The use according to claim 1, wherein the milk fat globule membrane is added to the dairy product in a wet manner.
5. Use according to claim 1 or 4, wherein when the dairy product is selected from solid dairy products, the method of preparing the dairy product comprises the following process steps: compounding, preheating, homogenizing, concentrating, sterilizing, and spray drying.
6. Use according to claim 1 or 4, wherein the dairy product is selected from the group consisting of a prepared milk or a milk beverage, the method of preparing the dairy product comprising the following process steps: fresh milk-clean milk-cold storage-standardization-sterilization.
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