CN116058497B - 一种高蛋白营养乳液及其制备方法 - Google Patents
一种高蛋白营养乳液及其制备方法 Download PDFInfo
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- CN116058497B CN116058497B CN202310106590.5A CN202310106590A CN116058497B CN 116058497 B CN116058497 B CN 116058497B CN 202310106590 A CN202310106590 A CN 202310106590A CN 116058497 B CN116058497 B CN 116058497B
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- sodium
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- emulsion
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- 239000003381 stabilizer Substances 0.000 claims abstract description 52
- -1 citrate ions Chemical class 0.000 claims abstract description 25
- 229910001415 sodium ion Inorganic materials 0.000 claims abstract description 25
- 229910001414 potassium ion Inorganic materials 0.000 claims abstract description 21
- 235000018102 proteins Nutrition 0.000 claims description 46
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- 229930006000 Sucrose Natural products 0.000 claims description 17
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- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 11
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 11
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 11
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- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims description 8
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- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 claims description 8
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本申请提供了一种高蛋白营养乳液及其制备方法,属于食品营养品技术领域。本申请在实施过程中通过控制具体的离子种类以及控制钠离子、钾离子和柠檬酸根离子质量比为1:1‑3:3‑4.5能够使得到的稳定剂应用于营养乳液,并且能够明显提高营养乳液稳定性,得到的营养乳液的粒径小于2μm。
Description
技术领域
本发明属于食品营养品技术领域,具体涉及一种高蛋白营养乳液及其制备方法。
背景技术
乳液通常是指一项以液滴形式均匀分散在另一种与其不相混溶的液体中形成的热力学不稳定分散体系,日常生活中接触到的各种食品如牛奶、饮料等均属于乳液体系,由于乳液是热力学不稳定的体系,储存过程中经常会出现聚结、奥氏熟化、絮凝和相转化等物理失稳现象导致乳液相分离。
为了解决乳液相分离的问题,通常的方法是向乳液里添加表面活性剂、增稠剂等稳定剂,相比于吐温类、司盘类、阴离子型等普通的小分子类乳化剂,乳蛋白因为其较高的营养价值、安全性和良好的表面活性和部分抗氧化效能而广泛地应用在食品乳液中。
多不饱和脂肪酸具有多种有益人体健康的生理功能,常被制备成乳液进行递送,为人体提供必须脂肪酸,但其自身存在易氧化、光敏感、易变质等理化性质,产生腥味等不良风味,降低产品质量,尤其是在含有蛋白质、碳水化合物、维生素和矿物质的复杂体系营养乳液中,还容易发生分层、絮凝等问题,体系的稳定性难以保证。
中国专利申请202111589168.7中公开了一种稳定的蛋白质乳液制备方法,该方法首先以脱脂豆粕为原料,提取11S和7S球蛋白,并将11S球蛋白进行水解形成多肽。将11S多肽和7S球蛋白溶解,再加入大豆油,通过高速剪切分散和高压均质处理得到稳定乳液。选用多肽与球蛋白结合协同乳化,二者能很好地结构互补,提高O/W界面的吸附面积,最终提高水包油乳液的稳定性。该发明明确了制备工艺和最佳参数,制备的蛋白质乳液液滴粒径较小、分布均匀,具备长期稳定性,该发明提供的蛋白质乳液营养成分单一,不能满足人体营养需求,并且其高温稳定性不能更好的满足要求。
中国专利申请201910987616.5中公开了一种乳化稳定剂及含该乳化稳定剂的营养乳液,提供了一种磷脂、单双酸甘油脂和月桂酸单甘油酯组成的复配乳化剂,提高全营养粉制备过程中乳液的稳定性和均匀性,改善均质后脂肪上浮的现象,使得乳液离心后仍可通过振荡复原,静置10小时不分层。该发明的主要目的是保证全营养粉制备过程中,乳液均质到喷雾干燥前的稳定性,即由于干燥塔繁忙,需要暂存几十分钟至几小时时营养乳液的稳定性,时间相对较短,同样其高温稳定性不能更好地满足。
发明内容
基于现有技术存在的问题,本发明提供了一种高蛋白营养乳液及其制备方法,通过控制稳定剂的具体组分以及质量比,使得到的营养乳液较好的稳定性。
为了实现上述目的,本申请采用以下技术方案实现:
一方面,本申请提供了一种稳定剂,所述的稳定剂由钠盐、钾盐和柠檬酸盐组成,组合物中钠离子、钾离子和柠檬酸根离子质量比为1:1-3:3-4.5;
优选地,所述的钠离子、钾离子和柠檬酸根离子质量比为1:1-1.2:3-4;
再优选为,所述的钠离子、钾离子和柠檬酸根离子质量比为1:1:3。
其中:
所述的钠离子来自氯化钠、柠檬酸钠、碳酸氢钠中的一种或两种;
所述的钾离子来自柠檬酸钾、氯化钾、氢氧化钾中的一种或两种;
所述的柠檬酸根离子来自柠檬酸钠或/和柠檬酸钾。
在一些优选实施方案中,所述的稳定剂中钠离子的浓度为0.02-0.12%。
另一方面,本申请还提供了上述缓冲组合物的制备方法,包括如下步骤:
(1)称量配方用量的钠盐、钾盐和柠檬酸盐混合均匀,得到混合物;
(2)将混合物分散在温水中,得到稳定剂。
再一方面,本申请还提供了上述稳定剂在制备高蛋白营养乳液中的应用。
一种高蛋白营养乳液,按重量份数计包括如下组分:
蛋白质20-90份,碳水化合物135-200份,乳化剂2.0-3.5份,维生素0.25-0.45份,矿物质0.03-0.06份,油24-32份,增稠剂1-5份和稳定剂1-5份。
优选地,一种高蛋白营养乳液,按重量份数计包括如下组分:
蛋白质30-70份,碳水化合物135-150份,乳化剂2.1-3.0份,维生素0.25-0.35份,矿物质0.04-0.06份,油24-38份,增稠剂1.5-5.0份和稳定剂1.5-5.0份。
其中:
所述的蛋白质为浓缩牛奶蛋白。
所述的碳水化合物选自麦芽糊精、白砂糖、蜂蜜、半乳甘露聚糖、小麦提取物、麦芽糖中的一种或几种;优选为麦芽糊精、白砂糖、蜂蜜、半乳甘露聚糖的混合物。
所述的乳化剂选自水溶性乳化剂和油溶性乳化剂的混合物;所述的水溶性乳化剂为磷脂,所述的油溶性乳化剂为蔗糖脂肪酸酯,所述的蔗糖脂肪酸酯和磷脂的质量比为1:1-2;优选为1:1.2。
所述的维生素选自盐酸硫胺素、核黄素、盐酸吡哆醇、氰钴胺、烟酰胺、牛磺酸和L-抗坏血酸钠中的一种或多种;优选为盐酸硫胺素、棕榈酸视黄酯、核黄素、盐酸吡哆醇、氰钴胺、烟酰胺、牛磺酸和L-抗坏血酸钠的混合物。
所述的矿物质选自硫酸锌、***钠、焦磷酸铁、氧化镁和磷酸三钙中的一种或几种;优选为硫酸锌、***钠、焦磷酸铁和氧化镁的混合物。
所述的油选自低芥酸菜籽油、玉米油、大豆油、红花籽油、亚麻籽油、高油酸葵花籽油和DHA藻油中的一种或几种;优选为低芥酸菜籽油、玉米油、红花籽油、亚麻籽油、高油酸葵花籽油和DHA藻油的混合物。
所述的增稠剂为卡拉胶、羧甲基纤维素钠、微晶纤维素和结冷胶中的一种或几种;优选为卡拉胶、羧甲基纤维素钠和微晶纤维素的混合物;所述的卡拉胶和羧甲基纤维素钠的质量比为1:1-10,优选为1:1。
本申请在实施过程中意外地发现采用蔗糖脂肪酸酯和磷脂的混合物作为乳化剂,控制两者的质量比为1:1-2,和采用卡拉胶、羧甲基纤维素钠和微晶纤维素的混合物作为增稠剂,并加入钠离子、钾离子和柠檬酸根离子组成的稳定剂溶液能够明显提高营养乳液的高温稳定性,能够使得到营养乳液的pH值、粒径和粘度在灭菌前后均无明显变化,且能够使得到的营养乳液的粒径小于1um。
上述高蛋白营养乳液的制备方法,包括如下步骤:
(1)将增稠剂加入50-80℃纯化水中搅拌至完全溶解,加入蛋白原料搅拌至完全溶解,持续搅拌保温水合30-60min,得到蛋白胶体溶液;
(2)将碳水化合物、水溶性乳化剂加入步骤(1)所得蛋白胶体溶液中,搅拌至完全溶解得到水相原料;
(3)将油和油溶性乳化剂混合,加热50-80℃,搅拌,使其分散均匀,制备获得油相,并加入水相中,剪切乳化10-30min,制得乳液;
(4)初步定容,将稳定剂、维生素、矿物质在搅拌条件下投入步骤(3)配制的乳液中,60-75℃搅拌10-15min,至完全溶解,得到混合液体;
(5)将步骤(4)所得液体定容,采用10-50MPa均质1-2次,高温灭菌,得到所述的营养乳液。
上述步骤(1)中所述的将增稠剂加入50-80℃纯化水中搅拌至完全溶解,纯化水的加入量不做限定,保证增稠剂全部溶解即可。
作为一个优选的实施方案,所述的高蛋白营养乳液,按重量份数计包括如下组分:
蛋白质:浓缩牛奶蛋白40份;
碳水化合物:麦芽糊精100份、白砂糖15份、半乳甘露聚糖25份;
乳化剂:蔗糖脂肪酸酯1份、磷脂1.2份;
维生素:盐酸硫胺素0.0013份、核黄素0.0013份、盐酸吡哆醇0.0010份、氰钴胺0.0013份、烟酰胺0.01份、牛磺酸0.1份、棕榈酸视黄酯0.0006份、L-抗坏血酸钠0.15份;
矿物质:硫酸锌0.01份、***钠0.0001份、焦磷酸铁0.01份、氧化镁0.03份;
油:红花籽油3份、亚麻籽油1.5份、高油酸葵花籽油20份、DHA藻油0.3份;
增稠剂组合物:卡拉胶0.3份、羧甲基纤维素钠0.3份,微晶纤维素1.7份稳定剂:2份。
制备方法,包括如下步骤:
(1)将增稠剂加入50-80℃纯化水中搅拌至完全溶解,加入蛋白原料搅拌至完全溶解,持续搅拌保温水合30-60min,得到蛋白胶体溶液;
(2)将碳水化合物、水溶性乳化剂加入步骤(1)所得蛋白胶体溶液中,搅拌至完全溶解得到水相原料;
(3)将油和油溶性乳化剂混合,加热50-80℃,搅拌,使其分散均匀,制备获得油相,并加入水相中,剪切乳化10-30min,制得乳液;
(4)初步定容,将稳定剂、维生素、矿物质在搅拌条件下投入步骤(3)配制的乳液中,60-75℃搅拌10-15min,至完全溶解,得到混合液体;
(5)将步骤(4)所得液体定容,采用10-50MPa均质1-2次,高温灭菌,得到所述的营养乳液。
与现有技术相比,本申请的有益效果在于:
(1)本申请提供了一种稳定剂,通过控制具体的离子种类以及控制钠离子、钾离子和柠檬酸根离子质量比为1:1-3:3-4.5能够使得到的稳定剂应用于营养乳液,并且能够明显提高营养乳液稳定性,使得到的营养乳液的粒径小于2μm;
(2)本申请在实施过程中意外地发现采用蔗糖脂肪酸酯和磷脂的混合物作为乳化剂,控制两者的质量比为1:1-2,采用卡拉胶、羧甲基纤维素钠和微晶纤维素的混合物作为增稠剂,并加入钠离子、钾离子和柠檬酸根离子组成的稳定剂能够明显提高营养乳液的高温稳定性,能够使得到营养乳液的pH值、粒径和粘度在灭菌前后均无明显变化,且能够使得到的营养乳液的粒径小于2μm。
具体实施方式
本发明中提到的上述特征,或实施例提到的特征可以任意组合。本案说明书所解释的所有特征可与任意方法形式并用,说明书中揭示的各个特征,可被任何可提供相同、均等或相似目的的取代性特征取代。因此除有特殊说明,所揭示的特征仅为均等或相似特征的一般性例子。
下面结合具体实施例,进一步阐述本发明。这些实施例仅用于说明本发明而不用于限制本发明的范围。下列实施例中为注明具体条件的实施方法,通常按照常规条件或按照制造厂商所建议的条件。
除非另行定义,文中所使用的所有专业与科学用语与本领域技术人员所熟知的意义相同。此外,任何与所记载内容相似或均等的方法及材料皆可应用于本发明方法中。文中所述的优选实施方法与材料仅做示范作用。
基础实施例1一种稳定剂及其制备方法
所述的稳定剂由钠盐、钾盐和柠檬酸盐组成,组合物中钠离子、钾离子和柠檬酸根离子质量比为1:3:4.5,钠离子的浓度为0.02%。
制备方法为:
(1)称量0.05%的氯化钠(钠离子质量0.02%)、0.01%氯化钾(钾离子质量0.005%)、0.145%柠檬酸钾(钾离子质量0.055%,柠檬酸根质量0.09%)混合均匀,得到混合物;
(2)将混合物分散在温水中,得到稳定剂。
基础实施例2一种稳定剂及其制备方法
所述的稳定剂由钠盐、钾盐和柠檬酸盐组成,组合物中钠离子、钾离子和柠檬酸根离子质量比为1:1:3,钠离子的浓度为0.04%。
制备方法为:
(1)称量0.04%氯化钠(钠离子质量0.016%),0.087%柠檬酸钾(钾离子质量0.033%,柠檬酸根质量0.054%),0.09%柠檬酸钠(钠离子质量0.024%,柠檬酸根质量0.066%)、0.013%氯化钾(钾离子质量0.007%)混合均匀,得到混合物;
(2)将混合物分散在温水中,得到稳定剂。
基础实施例3一种稳定剂及其制备方法
所述的稳定剂由钠盐、钾盐和柠檬酸盐组成,组合物中钠离子、钾离子和柠檬酸根离子质量比为1:1.2:4,钠离子的浓度为0.06%。
制备方法为:
(1)称量0.03%的氯化钠(钠离子质量0.012%),0.175%柠檬酸钾(钾离子质量0.067%,柠檬酸根质量0.108%),0.18%柠檬酸钠(钠离子质量0.048%,柠檬酸根质量0.132%),0.01%氯化钾(钾离子质量0.005%)混合均匀,得到混合物;
(2)将混合物分散在温水中,得到稳定剂。
应用实施例1一种高蛋白营养乳液及其制备方法
所述的营养乳液,按重量份数计包括如下组分:
蛋白质:浓缩牛奶蛋白40份;
碳水化合物:麦芽糊精100份、白砂糖15份、半乳甘露聚糖25份;
乳化剂:蔗糖脂肪酸酯1份、磷脂1.2份;
维生素:盐酸硫胺素0.0013份、核黄素0.0013份、棕榈酸视黄酯0.0006份、盐酸吡哆醇0.0010份、氰钴胺0.0013份、烟酰胺0.01份、牛磺酸0.1份、L-抗坏血酸钠0.15份;
矿物质:硫酸锌0.01份、***钠0.0001份、焦磷酸铁0.01份、氧化镁0.03份;
油:红花籽油3份、亚麻籽油1.5份、高油酸葵花籽油20份、DHA藻油0.3份;
增稠剂组合物:卡拉胶0.3份、羧甲基纤维素钠0.3份,微晶纤维素1.7份;
稳定剂:基础实施1制备的稳定剂2.0份。
制备方法:
(1)将增稠剂加入60℃纯化水(增稠剂与纯化水的质量比为1:10)中搅拌至完全溶解,加入蛋白原料搅拌至完全溶解,持续搅拌保温水合60min,得到蛋白胶体溶液;
(2)将碳水化合物、水溶性乳化剂加入步骤(1)所得蛋白胶体溶液中,搅拌至完全溶解得到水相原料;
(3)将油和油溶性乳化剂混合,加热60℃,搅拌,使其分散均匀,制备获得油相,并加入水相中,剪切乳化10min,制得乳液;
(4)初步定容,将稳定剂、维生素、矿物质在搅拌条件下投入步骤(3)配制的乳液中,60℃搅拌10min,至完全溶解,得到混合液体;
(5)将步骤(4)所得液体定容,采用40MPa均质1次,UHT杀菌(137℃,10S),灌装,得到所述的营养乳液。
应用实施例2一种高蛋白营养乳液及其制备方法
所述的营养乳液,按重量份数计包括如下组分:
蛋白质:浓缩牛奶蛋白50份;
碳水化合物:麦芽糊精100份、蜂蜜35份、半乳甘露聚糖25份;
乳化剂:蔗糖脂肪酸酯1份、磷脂1份;
维生素:盐酸硫胺素0.0013份、棕榈酸视黄酯0.0006份、核黄素0.0013份、盐酸吡哆醇0.0010份、氰钴胺0.0013份、烟酰胺0.01份、牛磺酸0.1份、L-抗坏血酸钠0.15份;
矿物质:硫酸锌0.01份、***钠0.0001份、焦磷酸铁0.01份、氧化镁0.03份;
油:低芥酸菜籽油20份、玉米油10份,DHA藻油0.3份;
增稠剂:卡拉胶0.3份、羧甲基纤维素钠0.3份,微晶纤维素1.7份;
稳定剂:基础实施例2制备的稳定剂2.5份。
制备方法:
(1)将增稠剂加入70℃纯化水(增稠剂与纯化水的质量比为1:10)中搅拌至完全溶解,加入蛋白原料搅拌至完全溶解,持续搅拌保温水合40min,得到蛋白胶体溶液;
(2)将碳水化合物、水溶性乳化剂加入步骤(1)所得蛋白胶体溶液中,搅拌至完全溶解得到水相原料;
(3)将油和油溶性乳化剂混合,加热65℃,搅拌,使其分散均匀,制备获得油相,并加入水相中,剪切乳化15min,制得乳液;
(4)初步定容,将稳定剂、维生素、矿物质在搅拌条件下投入步骤(3)配制的乳液中,60℃搅拌10min,至完全溶解,得到混合液体;
(5)将步骤(4)所得液体定容,采用35MPa均质第一次,25MPa均质第二次,UHT杀菌(137℃,10S),灌装,得到所述的营养乳液。
应用实施例3一种高蛋白营养乳液及其制备方法
所述的营养乳液,按重量份数计包括如下组分:
蛋白质:浓缩牛奶蛋白60份;
碳水化合物:麦芽糊精100份、蜂蜜30份、半乳甘露聚糖25份;
乳化剂:蔗糖脂肪酸酯1份、磷脂2份;
维生素:盐酸硫胺素0.0013份、核黄素0.0013份、盐酸吡哆醇0.0010份、氰钴胺0.0013份、烟酰胺0.01份、牛磺酸0.1份、L-抗坏血酸钠0.15份、棕榈酸视黄酯0.0006份;
矿物质:硫酸锌0.01份、***钠0.0001份、焦磷酸铁0.01份、氧化镁0.03份;
油:红花籽油3份、亚麻籽油1.5份、高油酸葵花籽油20份、DHA藻油0.3份;
增稠剂:卡拉胶0.25份、羧甲基纤维素钠0.25份,微晶纤维素1.7份;
稳定剂:基础实施例3制备的稳定剂3.4份。
制备方法:
(1)将增稠剂加入65℃纯化水(增稠剂与纯化水的质量比为1:10)中搅拌至完全溶解,加入蛋白原料搅拌至完全溶解,持续搅拌保温水合50min,得到蛋白胶体溶液;
(2)将碳水化合物、水溶性乳化剂加入步骤(1)所得蛋白胶体溶液中,搅拌至完全溶解得到水相原料;
(3)将油和油溶性乳化剂混合,加热65℃,搅拌,使其分散均匀,制备获得油相,并加入水相中,剪切乳化20min,制得乳液;
(4)初步定容,将稳定剂、维生素、矿物质在搅拌条件下投入步骤(3)配制的乳液中,60℃搅拌10min,至完全溶解,得到混合液体;
(5)将步骤(4)所得液体定容,采用35MPa均质一次,UHT杀菌(137℃,10S),灌装,得到所述的营养乳液。
对比例1
与应用实施例1的区别在于:不添加稳定剂,添加同等质量的水,且蔗糖脂肪酸酯和磷脂的质量比为0.1:1,即蔗糖脂肪酸酯0.2份,磷脂2份;其他操作与应用实施例1相同。
对比例2
与应用实施例1的区别在于:加入稳定剂10份,其他操作与应用实施例1相同。
对比例3
与应用实施例3的区别在于:加入稳定剂0.5份,其他操作与应用实施例3相同。
效果实验
1、高温稳定性检测
检测方法:针对灭菌前后营养乳液的粘度、粒径、pH值进行检测,检测结果见下表1。
表1
根据上表1的检测数据可以看出,本申请制备的营养乳液具有更好的高温稳定性,应用实施例1-3制备的营养乳液灭菌前后粘度、粒径和pH值较对比例1-3变化较小;而对比例1制备的营养乳液中未添加稳定剂,并改变蔗糖脂肪酸酯和磷脂的质量比不在本申请保护范围内得到的营养乳液高温灭菌后粘度和粒径小幅度增加;对比例2添加较多的稳定剂(大于本申请的保护范围)得到的营养乳液高温灭菌后粘度和粒径均明显增加;对比例3中添加的少量稳定剂(小于本申请的保护范围)得到的营养乳液高温灭菌后粘度和粒径相对于对比例1增加明显,说明只有本申请应用实施例1-3制备的营养乳液的高低温稳定性较高。
根据上表1的检测结果意外地发现本申请应用实施例制备的营养乳液具有较好的高温稳定性,灭菌前后营养乳液的粘度、粒径和pH值均没有明显变化,因此进一步对营养乳液的高低温交替稳定性进行了研究,研究结果如下:
2、高低温交替稳定性
检测方法:针对灭菌后营养乳液将其置于高温40℃条件下放置12小时后,再在低温4℃条件下放置12小时后,取出待营养乳液恢复至室温25℃时检测其粘度、粒径和pH值进行检测,检测结果见下表2。
表2
根据上表2的检测数据可以看出,本申请制备的营养乳液具有更好的高低温交替稳定性,应用实施例1-3制备的营养乳液高温40℃条件下放置12小时后,再在低温4℃条件下放置12小时后,待营养乳液恢复至25℃检测其粘度、粒径和pH值均无明显变化,说明应用实施例1-3制备的营养乳液具有较好的高低温稳定性;对比例1不添加稳定剂,对比例3添加少量的稳定剂制备的营养乳液高温40℃放置12小时,低温4℃放置12小时,待营养乳液恢复至25℃检测其粘度和粒径均明显增加,从而影响其正常使用。
以上所述仅为本发明的部分实施例,并非因此限制本发明的实施方式及保护范围。本领域技术人员根据本发明的揭示,不脱离本发明范畴所做出的改进和修改都应该在本发明的保护范围之内。
Claims (5)
1.一种高蛋白营养乳液,其特征在于:按重量份数计由如下组分组成:
蛋白质40-60份,碳水化合物140-160份,乳化剂2.0-3.0份,维生素0.2655份,矿物质0.0501份,油24.8-30.3份,增稠剂2.2-2.3份和稳定剂2.0-3.4份;
所述的蛋白质为浓缩牛奶蛋白;
所述的碳水化合物为麦芽糊精、蜂蜜和半乳甘露聚糖;
所述的乳化剂为蔗糖脂肪酸酯和磷脂的混合物,所述的蔗糖脂肪酸酯和磷脂的质量比为1:1-2;
所述的维生素为盐酸硫胺素、核黄素、盐酸吡哆醇、氰钴胺、烟酰胺、牛磺酸、L-抗坏血酸钠和棕榈酸视黄酯的混合物;
所述的矿物质为硫酸锌、***钠、焦磷酸铁和氧化镁的混合物;
所述的油为红花籽油、亚麻籽油、高油酸葵花籽油和DHA藻油的混合物;
所述的增稠剂为卡拉胶、羧甲基纤维素钠和微晶纤维素的混合物;
所述的稳定剂由钠盐、钾盐和柠檬酸盐组成,所述组合物中钠离子、钾离子和柠檬酸根离子质量比为1:1-3:3-4.5;
所述的钠离子来自氯化钠或/和柠檬酸钠;
所述的钾离子来自氯化钾或/和柠檬酸钾;
所述的柠檬酸根离子来自柠檬酸钠或/和柠檬酸钾;
所述的稳定剂中钠离子的浓度为0.02-0.06%;
所述的高蛋白营养乳液的制备方法,包括如下步骤:
(1)将增稠剂加入50-80℃纯化水中搅拌至完全溶解,加入蛋白原料搅拌至完全溶解,持续搅拌保温水合30-60 min,得到蛋白胶体溶液;
(2)将碳水化合物、水溶性乳化剂加入步骤(1)所得蛋白胶体溶液中,搅拌至完全溶解得到水相原料;
(3)将油和油溶性乳化剂混合,加热50-80℃,搅拌,使其分散均匀,制备获得油相,并加入水相中,剪切乳化10-30min,制得乳液;
(4) 初步定容,将稳定剂、维生素、矿物质在搅拌条件下投入步骤(3)配制的乳液中,60-75℃搅拌10-15 min,至完全溶解,得到混合液体;
(5)将步骤(4)所得液体定容,采用10-50MPa均质1-2次,灭菌,得到所述的营养乳液。
2.根据权利要求1所述的高蛋白营养乳液,其特征在于:所述的钠离子、钾离子和柠檬酸根离子质量比为1:1-1.2:3-4。
3.根据权利要求2所述的高蛋白营养乳液,其特征在于:所述的钠离子、钾离子和柠檬酸根离子质量比为1:1:3。
4.根据权利要求1所述的高蛋白营养乳液,其特征在于:所述的稳定剂的制备方法,包括如下步骤:
(1)称量配方用量的钠盐、钾盐和柠檬酸盐混合均匀,得到混合物;
(2)将混合物分散在温水中,得到稳定剂。
5.根据权利要求1所述的高蛋白营养乳液,其特征在于:按重量份数计包括如下组分:
蛋白质:浓缩牛奶蛋白40份;
碳水化合物:麦芽糊精100份、白砂糖15份、半乳甘露聚糖25份;
乳化剂:蔗糖脂肪酸酯1份、磷脂1.2份;
维生素:盐酸硫胺素0.0013份、核黄素0.0013份、盐酸吡哆醇0.0010份、氰钴胺0.0013份、烟酰胺0.01份、牛磺酸0.1份、棕榈酸视黄酯0.0006份、L-抗坏血酸钠0.15份;
矿物质:硫酸锌0.01份、***钠0.0001份、焦磷酸铁0.01份、氧化镁0.03份;
油:红花籽油3份、亚麻籽油1.5份、高油酸葵花籽油20份、DHA藻油0.3份;
增稠剂:卡拉胶0.3份、羧甲基纤维素钠0.3份,微晶纤维素1.7份
稳定剂:2.5份。
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