CN106418272A - Protein nutritional canned food stored at room temperature and preparation method thereof - Google Patents
Protein nutritional canned food stored at room temperature and preparation method thereof Download PDFInfo
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- CN106418272A CN106418272A CN201610845620.4A CN201610845620A CN106418272A CN 106418272 A CN106418272 A CN 106418272A CN 201610845620 A CN201610845620 A CN 201610845620A CN 106418272 A CN106418272 A CN 106418272A
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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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- 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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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
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Abstract
The present invention relates to a protein nutritional canned food stored at a room temperature and a preparation method thereof. The protein nutritional canned food stored at the room temperature is characterized by comprising 3.5-30% of high-quality animal proteins, 0.2-5.0% of a compound thickener, 0.1-3.5% of an acidity adjusting agent, 4.0-30.0% of dietary fibers, 5-30% of sugar, and the balanced being water. A pH of the protein nutritional canned food is 2.7-4.0. The preparation method effectively prevents undesirable phenomena of protein flocculation or uneven mouthfeel, etc. under an acidic environment, and at the same time the semi-solid canned food stored at the room temperature and easy to swallow is formed. The present invention also discloses the preparation method of the protein nutritional canned food stored at the room temperature. The product is kept to be even in state and delicate and soft in mouthfeel under the condition of not using a high-pressure homogenizer. The device requirement of the acidic protein product is greatly reduced, so that the product can reach the commercial sterile standards of being stored at the room temperature for six months or more.
Description
Technical field
The present invention relates to a kind of can room temperature storage nutrient protein canned food, be related to phase preparation method.
Background technology
With China's economic development, growth in the living standard, people increasingly increase to the efficient demand taking in protein.Pass
Unite containing the higher full fat milk of protein, fermentation milk, because it needs cold preservation storage, shelf-life short, be difficult to adapt to China's complexity
Logistics environment is it is difficult to reach the requirement of long-distance transport；Though the room temperature full fat milk after high temperature sterilization, fermentation milk drink, acid breast drink
Solve the problems, such as logistics and shelf-life, but taste and nutritional labeling all declined it is difficult to adapt to have the old people of dysphagia,
The specific proteins such as long-term bedridden patients, oral cavity patient take in demand；Whole milk powder, seasoning egg albumen powder need consumer voluntarily
Allotment, the Instant Drinks after program complexity, allotment are difficult to control microbiological indicator, and flavor taste is single；High quality protein content is relatively
Height, long shelf-life, be easy to carry storage, tasty it is easy to the semisolid nutrient protein canned food swallowed possess larger
Market potential.
High-quality protein refers generally to egg in animal protein, milk, meat, fish etc. and soybean protein.Semen sojae atricolor egg in recent years
The processing technique of white matter is increasingly lifted, but still not as good as with milk, egg for the egg originated on local flavor, taste, and human absorptivity
White matter.Whole milk powder particularly with Lac Bovis seu Bubali as protein source, lactalbumin powder, whole milk are liked by consumer always deeply
Love.
But the protein with Lac Bovis seu Bubali as protein source is extremely sensitive to Acidity of Aikalinity, wadding occurs particularly in sour environment
Coagulation phenomena, leads to original emulsion stability to be destroyed, and causes that product is uneven, mouthfeel is not fine and smooth.Therefore, fermentation milk, acidity
Breast needs to add the emulsifying agent that lactoprotein can be suppressed to flocculate phenomenon, thickening agent in process of production.
Room temperature storage protein nutrition food, while suppressing protein flocculation phenomenon, needs solution room temperature to protect for a long time
The problem deposited.The canned food of China's room temperature storage, generally requires and reaches commercial sterilization standard.This standard generally requires high temperature wink
Between repasteurization technique after sterilization process, or hot filling.It is newborn, acid breast that prior art has solved normal temperature fermentation
Production technology, but process equipment requires higher, particularly high pressure homogenizer and flash pasteurization equipment, leads to product early stage
Investment is larger, and production process Central Plains material consumption is with larger.
It is thus desirable to a kind of to produce equipment requirements relatively low, output capacity is higher, can room temperature storage the canned food of nutrient protein
Product.
Content of the invention
The present invention specifically addresses the problem of the presence introduced in above-mentioned technical background.
It is an object of the invention to provide a kind of room temperature storage nutrient protein canned food.
The present invention also aims to providing a kind of preparation method of room temperature storage nutrient protein canned food.
For achieving the above object, technical scheme employs a kind of room temperature storage nutrient protein canned food, its
It is characterised by：High-quality animal protein content 3.5 ~ 30%, compounding amount of thickener 0.2 ~ 5.0%, acidity regulator 0.1 ~ 3.5%,
Dietary fiber 4.0 ~ 30.0%, sugar 5 ~ 30%, balance of drinking water, pH value 2.7 ~ 4.0, effectively prevent protein wadding under sour environment
The bad phenomenon such as solidifying or mouthfeel is uneven, forms room temperature storage it is easy to the semisolid canned food swallowed simultaneously.
" % " is mass percent.
Described high-quality animal proteinum is it is characterised in that by whole milk powder, lactalbumin powder, whole milk, dried whole-egg, egg
The mixing for one or more of the high-quality animal albumen powder such as bloom.
Described compounding thickening agent it is characterised in that by pectin 10 ~ 40%, sodium carboxymethyl cellulose 10 ~ 40%, agar 5 ~
35%th, guar gum 5 ~ 30%, gellan gum 3 ~ 27%, the double starch adipate 0 ~ 50% of acetylation are prepared from.
Pectin is one of plant cell wall component, is present in the intercellular layer between flanking cell wall, is a kind of natural polymer
Sub- compound, has good gelatine and stable emulsifying effect.
Sodium carboxymethyl cellulose is good emulsion stabilizer, thickening agent, can improve the local flavor of product, when extending storage
Between.Particularly extremely excellent to the emulsifiability of animal and vegetable oil, protein and aqueous solution, the even of stable performance can be formed it into
Matter emulsion.
Agar be by Sargassum extract polysaccharide body, can be used as thickening agent, coagulator, suspending agent, emulsifying agent, antistaling agent and
Stabilizer.
Guar gum, is a kind of High Purity natural polysaccharide extracting from Guar beanss, is a kind of natural thickening agent.Guar gum
Can be dissolved in cold water or hot water, after meeting water and form colloid substance, reach effect of rapid thickening.Dissolubility is in cold water and hot water
There is outstanding dispersibility, clustering phenomena will not be produced, improve the convenience manufacturing with production operation.High salt and pH value intermiscibility
Can expand rapidly in wide pH scope and dissolve, even if in the very high system of salt content, remain in that stable.
Gellan gum though it does not dissolve in cold water, can stir and be dispersed in water as thickening agent, stabilizer slightly.Heating
It is dissolved into transparent solution, after cooling, form transparent and solid gel.The gel made is rich in juice, has good
Flavor release, has the mouthfeel of just melt in the mouth；Meanwhile, there is good stability, resistance to acidolysis, resistance to enzymolysis, even if the gel made
All very stable under steaming and decocting under high pressure and baking condition, also very stable in acidic products.
The double starch adipate of acetylation is thickening agent, stable and coagulator, and compared with ative starch, its gelatinization point drops
Degree, paste silk shortens, and the retrogradation of paste is weak.Aging tendency is obviously reduced, and low tempertaure storage and freeze-thaw stability improve, and storage is stable,
Can heat resistanceheat resistant, antiacid and anti-shearing force.
Described acidity regulator is it is characterised in that by citric acid, sodium citrate, sodium hexameta phosphate, malic acid, Fructus Vitis viniferae
Two or more of saccharic acid-delta-lactone mixes.
The preparation method of described room temperature storage nutrient protein canned food is it is characterised in that comprise the following steps：
（1）Weigh high-quality animal proteinum, compounding thickening agent, dietary fiber, sugared each component, uniform stirring 15 in batch mixing pot respectively
~ 30 minutes；
（2）It is gradually added into less than 20 DEG C drinking waters, be slowly stirred to uniformly latter continuously stirred 15 ~ 30 minutes, obtain mixed liquid of protein；
（3）Mixed liquor is heated to 80 ~ 100 DEG C, continues 5 ~ 10 minutes；
（4）Add acidity regulator, adjust pH to 2.7 ~ 4.0；
（5）Allocate constant volume using drinking water, stir（Do not use high pressure homogenizer）；
（6）More than 82 DEG C hot fillings；
（7）85 ~ 95 DEG C of pasteurizes 10 ~ 30 minutes, are cooled to room temperature and obtain final product product.
The room temperature storage nutrient protein canned food being produced using the present invention, in the room temperature shelf-life, character is uniform and stable, no
Flocculation phenomenon, delicate mouthfeel.Without the high equipment such as high pressure homogenizer, flash pasteurization in production process, heated by batch mixing
Equipment, auto-filling equipment, Pasteurisation apparatus can complete to produce.Greatly reduce production equipment to put into, reduce technique ring
Section, improves yield rate, reduces energy resource consumption.
Specific embodiment：
Embodiments of the invention are described below in detail, the embodiment of description is exemplary it is intended to be used for explaining the present invention, and not
It is understood that as limitation of the present invention.Unreceipted particular technique or condition person in embodiment, according to document institute in the art
The technology of description or condition or carry out according to product description.Used raw material or instrument unreceipted manufacturer person, all
For the conventional products obtaining being bought by market.
Embodiment 1.
1st, following components are weighed in proportion respectively：
Full milk cosmetics 5%, dried whole-egg 3%, compounding thickening agent 3.0%, citric acid 0.5%, sodium citrate 0.05%, dietary fiber 10%,
Sugar 15%, balance of drinking water.
Wherein compounding thickening agent proportioning is as follows：
Pectin：17%th, Carboxymethyl cellulose sodium 30%, agar 15%, guar gum 10%, gellan gum 5%, the double starch adipic acid of acetylation
Ester 23%.
2nd, prepare albumen mixed powder：
Full milk cosmetics, dried whole-egg, compounding thickening agent, dietary fiber, sugar are carried out powder mixing in 30 minutes.
3rd, prepare mixed liquid of protein：
It is gradually added into less than 20 DEG C drinking waters in albumen mixed powder, be slowly stirred to uniformly latter continuously stirred 30 minutes, obtain egg
White mixed liquor.
4th, heat：
Mixed liquid of protein is heated to 90 DEG C, continues 5 minutes.
5th, add acidity regulator：
With a small amount of water, citric acid, sodium citrate are dissolved, add in mixed liquid of protein.
6th, allocate constant volume：
Allocate constant volume using drinking water, stir.
7th, hot filling：
More than 82 DEG C hot fillings, sealing.
8th, pasteurize
85 DEG C of pasteurizes 30 minutes, are cooled to room temperature and obtain final product product
Embodiment 2.
1st, following components are weighed in proportion respectively：
Lactalbumin powder 8%, powdered egg 3%, compounding thickening agent 2.0%, citric acid 0.7%, sodium citrate 0.05%, dietary fiber 10%,
Sugar 15%, balance of drinking water.
Wherein compounding thickening agent proportioning is as follows：
Pectin：17%th, Carboxymethyl cellulose sodium 30%, agar 15%, guar gum 10%, gellan gum 5%, the double starch adipic acid of acetylation
Ester 23%.
2nd, prepare albumen mixed powder：
Lactalbumin powder, dried whole-egg, compounding thickening agent, dietary fiber, sugar are carried out powder mixing in 30 minutes.
3rd, prepare mixed liquid of protein：
It is gradually added into less than 20 DEG C drinking waters in albumen mixed powder, be slowly stirred to uniformly latter continuously stirred 30 minutes, obtain egg
White mixed liquor.
4th, heat：
Mixed liquid of protein is heated to 90 DEG C, continues 5 minutes.
5th, add acidity regulator：
With a small amount of water, citric acid, sodium citrate are dissolved, add in mixed liquid of protein.
6th, allocate constant volume：
Allocate constant volume using drinking water, stir.
7th, hot filling：
More than 82 DEG C hot fillings, sealing.
8th, pasteurize
85 DEG C of pasteurizes 30 minutes, are cooled to room temperature and obtain final product product.
Embodiment 3.
1st, following components are weighed in proportion respectively：
Lactalbumin powder 5%, full milk cosmetics 3%, dried whole-egg 3%, compounding thickening agent 1.8%, malic acid 0.9%, sodium citrate 0.05%,
Dietary fiber 5%, sugar 15%, balance of drinking water.
Wherein compounding thickening agent proportioning is as follows：
Pectin：35%th, Carboxymethyl cellulose sodium 30%, agar 15%, guar gum 10%, gellan gum 10%, the double starch adipic acid of acetylation
Ester 0%.
2nd, prepare albumen mixed powder：
Lactalbumin powder, full milk cosmetics, dried whole-egg, compounding thickening agent, dietary fiber, sugar are carried out powder mixing in 30 minutes.
3rd, prepare mixed liquid of protein：
It is gradually added into less than 20 DEG C drinking waters in albumen mixed powder, be slowly stirred to uniformly latter continuously stirred 30 minutes, obtain egg
White mixed liquor.
4th, heat：
Mixed liquid of protein is heated to 90 DEG C, continues 5 minutes.
5th, add acidity regulator：
With a small amount of water, malic acid, sodium citrate are dissolved, add in mixed liquid of protein.
6th, allocate constant volume：
Allocate constant volume using drinking water, stir.
7th, hot filling：
More than 82 DEG C hot fillings, sealing.
8th, pasteurize
95 DEG C of pasteurizes 20 minutes, are cooled to room temperature and obtain final product product.
Embodiment 4.
1st, following components are weighed in proportion respectively：
Lactalbumin powder 5%, whole milk 15%, dried whole-egg 3%, compounding thickening agent 1.0%, glucono-δ-lactone 2.0%, six are inclined
Sodium phosphate 0.05%, dietary fiber 5%, sugar 15%, balance of drinking water.
Wherein compounding thickening agent proportioning is as follows：
Pectin：25%th, Carboxymethyl cellulose sodium 40%, agar 15%, guar gum 10%, gellan gum 10%, the double starch adipic acid of acetylation
Ester 0%.
2nd, prepare albumen mixed powder：
Lactalbumin powder, dried whole-egg, compounding thickening agent, dietary fiber, sugar are carried out powder mixing in 30 minutes.
3rd, prepare mixed liquid of protein：
It is gradually added into whole milk and less than 20 DEG C drinking waters in albumen mixed powder, be slowly stirred to persistently stirring after uniformly
Mix 30 minutes, obtain mixed liquid of protein.
4th, heat：
Mixed liquid of protein is heated to 85 DEG C, continues 5 minutes.
5th, add acidity regulator：
With a small amount of water, glucono-δ-lactone, sodium hexameta phosphate are dissolved, add in mixed liquid of protein.
6th, allocate constant volume：
Allocate constant volume using drinking water, stir.
7th, hot filling：
More than 82 DEG C hot fillings, sealing.
8th, pasteurize
95 DEG C of pasteurizes 20 minutes, are cooled to room temperature and obtain final product product.
Embodiment 5.
1st, following components are weighed in proportion respectively：
Lactalbumin powder 15%, yolk powder 1%, compounding thickening agent 5.0%, glucono-δ-lactone 4.0%, sodium hexameta phosphate
0.05%th, dietary fiber 5%, sugar 15%, balance of drinking water.
Wherein compounding thickening agent proportioning is as follows：
Pectin：10%th, Carboxymethyl cellulose sodium 40%, agar 15%, guar gum 5%, gellan gum 3%, the double starch adipate of acetylation
27%.
2nd, prepare albumen mixed powder：
Lactalbumin powder, yolk powder, compounding thickening agent, dietary fiber, sugar are carried out powder mixing in 30 minutes.
3rd, prepare mixed liquid of protein：
It is gradually added into less than 20 DEG C drinking waters in albumen mixed powder, be slowly stirred to uniformly latter continuously stirred 30 minutes, obtain egg
White mixed liquor.
4th, heat：
Mixed liquid of protein is heated to 95 DEG C, continues 5 minutes.
5th, add acidity regulator：
With a small amount of water, glucono-δ-lactone, sodium hexameta phosphate are dissolved, add in mixed liquid of protein.
6th, allocate constant volume：
Allocate constant volume using drinking water, stir.
7th, hot filling：
More than 82 DEG C hot fillings, sealing.
8th, pasteurize
95 DEG C of pasteurizes 20 minutes, are cooled to room temperature and obtain final product product.
Embodiment 6.
1st, following components are weighed in proportion respectively：
Lactalbumin powder 10%, compounding thickening agent 1.5%, citric acid 0.8%, sodium citrate 0.02%, dietary fiber 10%, sugar 10%,
Balance of drinking water.
Wherein compounding thickening agent proportioning is as follows：
Pectin：17%th, Carboxymethyl cellulose sodium 30%, agar 12%, guar gum 8%, gellan gum 10%, the double starch adipic acid of acetylation
Ester 23%.
2nd, prepare albumen mixed powder：
Lactalbumin powder, compounding thickening agent, dietary fiber, sugar are carried out powder mixing in 30 minutes.
3rd, prepare mixed liquid of protein：
It is gradually added into less than 20 DEG C drinking waters in albumen mixed powder, be slowly stirred to uniformly latter continuously stirred 30 minutes, obtain egg
White mixed liquor.
4th, heat：
Mixed liquid of protein is heated to 95 DEG C, continues 5 minutes.
5th, add acidity regulator：
With a small amount of water, citric acid, sodium citrate are dissolved, add in mixed liquid of protein.
6th, allocate constant volume：
Allocate constant volume using drinking water, stir.
7th, hot filling：
More than 82 DEG C hot fillings, sealing.
8th, pasteurize
90 DEG C of pasteurizes 20 minutes, are cooled to room temperature and obtain final product product.
Claims (5)
1. a kind of room temperature storage nutrient protein canned food it is characterised in that：High-quality animal protein content 3.5 ~ 30%, compounds
Amount of thickener 0.2 ~ 5.0%, acidity regulator 0.1 ~ 3.5%, dietary fiber 4.0 ~ 30.0%, sugar 5 ~ 30%, balance of water, pH value
2.7 ~ 4.0, effectively prevent under sour environment protein flocculation or the bad phenomenon such as mouthfeel is uneven, form room temperature storage simultaneously,
Easy-to-swallow semisolid canned food, " % " is mass percent.
2. high-quality animal proteinum according to claim 1 is it is characterised in that by whole milk powder, lactalbumin powder, full-cream cattle
The mixing for one or more of the high-quality animal albumen powder such as milk, dried whole-egg, yolk powder.
3. compounding thickening agent according to claim 1 it is characterised in that by pectin 10 ~ 40%, sodium carboxymethyl cellulose 10 ~
40%th, agar 5 ~ 35%, guar gum 5 ~ 30%, gellan gum 3 ~ 27%, the double starch adipate 0 ~ 50% of acetylation be prepared from preparation and
Become.
4. acidity regulator according to claim 1 it is characterised in that by citric acid, sodium citrate, sodium hexameta phosphate,
Malic acid, glucono-δ-lactone two or more mix.
5. a kind of preparation method of room temperature storage nutrient protein canned food described in claim 1 is it is characterised in that include following
Step：Weigh high-quality animal proteinum, compounding thickening agent, dietary fiber, sugared each component respectively, in batch mixing pot uniform stirring 15 ~
30 minutes；It is gradually added into less than 20 DEG C drinking waters, be slowly stirred to uniformly latter continuously stirred 15 ~ 30 minutes, obtain mixed liquid of protein；
Mixed liquor is heated to 80 ~ 100 DEG C, continues 5 ~ 10 minutes；Add acidity regulator, adjust pH to 2.7 ~ 4.0；Adjusted using drinking water
Join constant volume, stir（Do not use high pressure homogenizer）；More than 82 DEG C hot fillings；85 ~ 95 DEG C of pasteurizes 10 ~ 30 minutes, cold
But obtain final product product to room temperature.
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| CN201610845620.4A CN106418272A (en) | 2016-09-26 | 2016-09-26 | Protein nutritional canned food stored at room temperature and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845620.4A CN106418272A (en) | 2016-09-26 | 2016-09-26 | Protein nutritional canned food stored at room temperature and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106418272A true CN106418272A (en) | 2017-02-22 |
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ID=58166958
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173778A (en) * | 2017-07-10 | 2017-09-19 | 浙江顶味食品有限公司 | A kind of meat albumen enzymolysis product for removing bitter taste, meat flavor and preparation method thereof |
| CN117099906A (en) * | 2023-08-30 | 2023-11-24 | 青岛大学 | Foods, preparation methods and applications to improve eating happiness for people with dysphagia |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253889A (en) * | 2007-09-06 | 2008-09-03 | 丹尼斯克（中国）有限公司 | A stabilizer composition for dairy products and its application |
| CN101731700A (en) * | 2008-11-06 | 2010-06-16 | 张天平 | Dietary fiber beverage and preparation method thereof |
| CN105076444A (en) * | 2014-05-05 | 2015-11-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soymilk beverage and preparation method thereof |
-
2016
- 2016-09-26 CN CN201610845620.4A patent/CN106418272A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253889A (en) * | 2007-09-06 | 2008-09-03 | 丹尼斯克（中国）有限公司 | A stabilizer composition for dairy products and its application |
| CN101731700A (en) * | 2008-11-06 | 2010-06-16 | 张天平 | Dietary fiber beverage and preparation method thereof |
| CN105076444A (en) * | 2014-05-05 | 2015-11-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soymilk beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173778A (en) * | 2017-07-10 | 2017-09-19 | 浙江顶味食品有限公司 | A kind of meat albumen enzymolysis product for removing bitter taste, meat flavor and preparation method thereof |
| CN117099906A (en) * | 2023-08-30 | 2023-11-24 | 青岛大学 | Foods, preparation methods and applications to improve eating happiness for people with dysphagia |
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Application publication date: 20170222 |