CN107197947A - Modulate breast and preparation method thereof - Google Patents
Modulate breast and preparation method thereof Download PDFInfo
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- CN107197947A CN107197947A CN201710626200.1A CN201710626200A CN107197947A CN 107197947 A CN107197947 A CN 107197947A CN 201710626200 A CN201710626200 A CN 201710626200A CN 107197947 A CN107197947 A CN 107197947A
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- mixed liquor
- modulation breast
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- 210000000481 breast Anatomy 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 38
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 34
- 239000000337 buffer salt Substances 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 238000012545 processing Methods 0.000 claims description 26
- 239000003381 stabilizer Substances 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 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 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 9
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 9
- 239000001509 sodium citrate Substances 0.000 claims description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 9
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 8
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 8
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 7
- 235000003599 food sweetener Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000003765 sweetening agent Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- -1 sucrose fatty acid ester Chemical class 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 3
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 244000070406 Malus silvestris Species 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 claims 1
- 125000005456 glyceride group Chemical group 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 21
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 238000001556 precipitation Methods 0.000 description 21
- 235000018102 proteins Nutrition 0.000 description 19
- 102000004169 proteins and genes Human genes 0.000 description 19
- 108090000623 proteins and genes Proteins 0.000 description 19
- 235000016709 nutrition Nutrition 0.000 description 14
- 230000035764 nutrition Effects 0.000 description 14
- 238000004925 denaturation Methods 0.000 description 12
- 230000036425 denaturation Effects 0.000 description 12
- 239000007788 liquid Substances 0.000 description 11
- 238000004458 analytical method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 235000015165 citric acid Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000002156 mixing Methods 0.000 description 6
- 235000011083 sodium citrates Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007850 degeneration Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 150000004965 peroxy acids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015424 sodium Nutrition 0.000 description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 2
- 230000003019 stabilising effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000008139 complexing agent Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention proposes modulation breast and preparation method thereof.The modulation breast includes：Raw milk, Sakyamuni fruit and buffer salt.Modulation breast of the invention is nutritious, flavor taste is splendid and stability is higher.
Description
Technical field
The present invention relates to field of food.In particular it relates to modulate breast and preparation method thereof.
Background technology
Sakyamuni fruit, scientific name tomato branch, popular name Buddhist head fruit, Chinese pear-leaved crabapple, the shrub or dungarunga of the fallen leaves property of the torrid zone half originate in the torrid zone
America, is distributed widely in tropical and warmer subtropical zone, due to its extremely abundant nutritive value and be described as the " southern part of the country
Precious fruit ".Containing 16 kinds of amino acid in Sakyamuni pulp, wherein 7 kinds of amino acid contents needed by human up to arrive 101mg/100g, it is yellow
Ketone content is 35.8mg/100g, rich in a variety of mineral elements such as potassium, sodium, calcium, magnesium, iron, zinc.Sakyamuni fruit is fresh and sweet incomparable, mouthfeel
Obtain the accreditation of masses and like.
However, the modulation breast containing Sakyamuni fruit has to be developed at present.
The content of the invention
It is contemplated that at least solving at least one technical problem present in prior art to a certain extent.Therefore,
The present invention proposes a kind of modulation breast and preparation method thereof.Modulation breast of the invention is nutritious, flavor taste is splendid and steady
It is qualitative higher.
It should be noted that the present invention is the following discovery based on inventor and completed：
Inventor has found, if directly mixing Sakyamuni fruit with raw milk, it may appear that albumen precipitation phenomenon, main cause may
It is that Sakyamuni fruit is in acidity, the protein contacts with raw milk cause protein denaturation precipitation.And then, inventor unexpectedly sends out
Existing, on the one hand the addition of buffer salt can stablize the protein in raw milk system, prevent it from denaturation precipitation occur, on the other hand
Adjustment effect can also be played to the pH value of Sakyamuni fruit, be close to neutrality, further avoid it with causing after protein contacts
Protein denaturation precipitation.Thus, modulation breast according to embodiments of the present invention is nutritious, flavor taste is splendid and stability compared with
It is high.
Therefore, in one aspect of the invention, the present invention proposes a kind of modulation breast.Embodiments in accordance with the present invention, institute
Stating modulation breast includes：Raw milk, Sakyamuni fruit and buffer salt.Inventor has found, if directly mixing Sakyamuni fruit with raw milk, meeting
There is albumen precipitation phenomenon.Main cause is probably that Sakyamuni fruit is in acidity, and the protein contacts with raw milk cause protein
Denaturation precipitation.And then, inventor is it was unexpectedly observed that on the one hand the addition of buffer salt can stablize the albumen in raw milk system
Matter, prevents it from denaturation precipitation occur, on the other hand can also play adjustment effect to the pH value of Sakyamuni fruit, be close to neutrality,
It is further avoided with causing protein denaturation precipitation after protein contacts.Thus, modulation according to embodiments of the present invention breast battalion
Support that abundant, flavor taste is splendid and stability is higher.
Embodiments in accordance with the present invention, above-mentioned modulation breast can also have following additional technical feature：
Embodiments in accordance with the present invention, the modulation breast includes：The raw milk of 800~850 parts by weight；1~15 parts by weight
Sakyamuni fruit；And 0.2~1 parts by weight buffer salt.Thus, modulation according to embodiments of the present invention breast further has richer
Rich nutrition, splendid flavor taste or higher stability.
Embodiments in accordance with the present invention, the modulation breast further comprises：Stabilizer and acidity regulator.Thus, according to
The modulation breast of the embodiment of the present invention further has more rich nutrition, splendid flavor taste or higher stability.
Embodiments in accordance with the present invention, the modulation breast further comprises：The raw milk of 800~850 parts by weight；1
The Sakyamuni fruit of~15 parts by weight；The buffer salt of 0.2~1 parts by weight；The stabilizer of 5.5~7 parts by weight；The acid of 5.5~7 parts by weight
Spend conditioning agent；The white granulated sugar of 50~90 parts by weight；The sweetener of 0~1.5 parts by weight；The essence of 0~1 parts by weight；And 50~
The water of 150 parts by weight.Thus, modulation breast according to embodiments of the present invention further has more rich nutrition, splendid local flavor
Mouthfeel or higher stability.
Embodiments in accordance with the present invention, the buffer salt includes：Sodium tripolyphosphate, calgon, dipotassium hydrogen phosphate with
At least one of and sodium pyrophosphate.Thus, modulation breast according to embodiments of the present invention further there is more rich nutrition, it is splendid
Flavor taste or higher stability.
Embodiments in accordance with the present invention, the stabilizer includes：Sodium carboxymethylcellulose, pectin, sodium alginate, xanthan
Glue, guar gum, gellan gum, propylene glycol alginate, microcrystalline cellulose, sucrose fatty acid ester and glycerin monostearate at least it
One.Thus, modulation breast according to embodiments of the present invention further has more rich nutrition, splendid flavor taste or higher
Stability.
Embodiments in accordance with the present invention, the stabilizer be xanthans, glycerin monostearate, sodium carboxymethylcellulose and
Propylene glycol alginate, mass ratio is 0.05~0.15:0.5~1.5:2~5:0.5~2.Thus, it is according to embodiments of the present invention
Modulation breast further has more rich nutrition, splendid flavor taste or higher stability.
Embodiments in accordance with the present invention, the acidity regulator includes：Citric acid, lactic acid, malic acid and sodium citrate
At least one.Thus, modulation breast according to embodiments of the present invention further have more rich nutrition, splendid flavor taste or
The higher stability of person.
Embodiments in accordance with the present invention, the acidity regulator is lactic acid, sodium citrate and citric acid, and mass ratio is 2.5
~4:0.2~1:2~4.Thus, modulation breast according to embodiments of the present invention further has more rich nutrition, splendid wind
Interest sense or higher stability.
In another aspect of this invention, the present invention proposes a kind of method for preparing modulation breast described above.According to
Embodiments of the invention, methods described includes：The raw milk and the part buffer salt are subjected to the first mixed processing, so as to
Obtain the first mixed liquor；Sakyamuni fruit and buffer salt described in remainder are subjected to the second mixed processing, to obtain second
Mixed liquor；And first mixed liquor and the second mixed liquor are subjected to the 3rd mixed processing, to obtain the modulation breast.By
This, modulation breast obtained by the method for according to embodiments of the present invention preparation modulation breast is nutritious, flavor taste is splendid and
Stability is higher.
Embodiments in accordance with the present invention, methods described further comprises：By the mixing obtained by the 3rd mixed processing
Liquid carries out homogenization, obtains homogeneous product；And the homogeneous product is subjected to sterilization processing, to obtain the modulation
Breast.Thus, the modulation breast obtained by the method for preparation modulation breast according to embodiments of the present invention further has more rich battalion
Foster, splendid flavor taste or higher stability.
Embodiments in accordance with the present invention, first mixed processing includes：The stabilizer, white granulated sugar and sweetener are existed
Mixed 10~15 minutes with the part raw milk at 70~75 DEG C, and by raw ox described in resulting mixed liquor, remainder
Breast and the part buffer salt are mixed, to obtain first mixed liquor.Thus, system according to embodiments of the present invention
Modulation breast obtained by the method for standby modulation breast further has more rich nutrition, splendid flavor taste or higher steady
It is qualitative.
Embodiments in accordance with the present invention, second mixed processing includes：It will delay described in Sakyamuni fruit and remainder
Rush salt to be mixed so that the pH value of mixed liquor is 6~7, and resulting mixed liquor is mixed into 10~15 points at 70~75 DEG C
Clock, to obtain second mixed liquor.Thus, the modulation obtained by the method for preparation modulation breast according to embodiments of the present invention
Breast further has more rich nutrition, splendid flavor taste or higher stability.
Embodiments in accordance with the present invention, the 3rd mixed processing includes：Described the first of 6~12 DEG C will be cooled to respectively
Mixed liquor and the second mixed liquor are mixed, and add the acidity regulator of water in advance dissolving so that the pH of mixed liquor
It is worth for 3.8~4.5, adds the essence, stir 10~15 minutes, to obtain the modulation breast.Thus, according to the present invention
Embodiment preparation modulation breast method obtained by modulation breast further have more rich nutrition, splendid flavor taste or
The higher stability of person.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become from description of the accompanying drawings below to embodiment is combined
Substantially and be readily appreciated that, wherein：
Fig. 1 shows the stability analysis figure of the modulation breast of embodiment 1；
Fig. 2 shows the stability analysis figure of the modulation breast of embodiment 2；
Fig. 3 shows the stability analysis figure of the modulation breast of embodiment 3；
Fig. 4 shows the stability analysis figure of the modulation breast of embodiment 4；And
Fig. 5 shows the stability analysis figure of the modulation breast of embodiment 5.
Embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or implying phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in the description of the invention, unless otherwise saying
Bright, " multiple " are meant that two or more.
The present invention proposes a kind of modulation breast and preparation method thereof, will be described in greater detail respectively below.
Modulation breast
In one aspect of the invention, the present invention proposes a kind of modulation breast.Embodiments in accordance with the present invention, modulation breast
Including：Raw milk, Sakyamuni fruit and buffer salt.Inventor has found, if directly mixing Sakyamuni fruit with raw milk, it may appear that albumen
Deposited phenomenon, main cause is probably that Sakyamuni fruit is in acidity, with the protein contacts in raw milk, causes protein denaturation to sink
Form sediment.And then, inventor it was unexpectedly observed that buffer salt addition on the one hand can stablize the protein in raw milk system, prevent
There is denaturation precipitation in it, on the other hand can also play adjustment effect to the pH value of Sakyamuni fruit, be close to neutrality, further keep away
Exempt from it with causing protein denaturation precipitation after protein contacts.Thus, modulation breast according to embodiments of the present invention is nutritious, wind
Taste excellent taste and stability are higher.
Embodiments in accordance with the present invention, modulation breast includes：The raw milk of 800~850 parts by weight；1~15 parts by weight are released
Character used in proper names and in rendering some foreign names fruit；And 0.2~1 parts by weight buffer salt.According to a particular embodiment of the invention, Sakyamuni fruit is in the form of Sakyamuni pulp
There is provided.Inventor obtains said ratio by many experiments, and buffer salt can both be stablized in raw milk system on this condition
Protein, prevent its occur denaturation precipitation, adjustment effect can also be played to the pH value of Sakyamuni fruit, be close to neutrality, enter
One step avoids it with causing protein denaturation precipitation after protein contacts.
However, the effect of other proportionings is good not as good as the effect of said ratio.If for example, the too high levels of Sakyamuni fruit or slow
Rush that salt content is relatively low, cause without enough buffer salts while adjusting the pH of Sakyamuni fruit to close in neutral and stable raw milk
Albumen, easily there is albumen precipitation phenomenon.If the content of buffer salt is excessive, due to buffer salt meta-alkalescence itself, excessive is slow
The unstable of system can also be easily caused by rushing salt, the phenomenons such as albumen precipitation or fat floating occur.Thus, according to of the invention real
Applying the modulation breast of example further has more rich nutrition, splendid flavor taste or higher stability.
Embodiments in accordance with the present invention, modulation breast further comprises：Stabilizer and acidity regulator.Inventor has found, adds
Plus acidity regulator assigns modulation breast tasty and refreshing sour-sweet mouthfeel, still, it is unstable that the addition of acidity regulator is easily caused system,
Easily there are the phenomenons such as albumen precipitation or fat floating.The addition of stabilizer can further improve the stability of system.By
This, modulation breast according to embodiments of the present invention further has more rich nutrition, splendid flavor taste or higher steady
It is qualitative.
Embodiments in accordance with the present invention, modulation breast further comprises：The raw milk of 800~850 parts by weight；1~15 weight
The Sakyamuni fruit of part；The buffer salt of 0.2~1 parts by weight；The stabilizer of 5.5~7 parts by weight；The acidity adjustment of 5.5~7 parts by weight
Agent；The white granulated sugar of 50~90 parts by weight；The sweetener of 0~1.5 parts by weight；The essence of 0~1 parts by weight；And 50~150 weight
The water of part.Inventor obtains above-mentioned optimal components ratio by many experiments, thus, and modulation breast according to embodiments of the present invention is further
With more rich nutrition, splendid flavor taste or higher stability.
Embodiments in accordance with the present invention, buffer salt includes：Sodium tripolyphosphate, calgon, dipotassium hydrogen phosphate and Jiao
At least one of sodium phosphate.Inventor has found that the sodium salt or sylvite of phosphoric acid and citric acid can be used as complexing agent, sodium, potassium ion
Hindrance function is played in combination to the divalent ions such as calcium and magnesium and protein, and glue can be increased after being combined with the negative polarity group of casein
The electric charge of beam institute band simultaneously reduces the content of solubility calcium, the lactoprotein contributed in stabilising system.
Embodiments in accordance with the present invention, stabilizer includes：Sodium carboxymethylcellulose, pectin, sodium alginate, xanthans, melon
At least one of your glue, gellan gum, propylene glycol alginate, microcrystalline cellulose, sucrose fatty acid ester and glycerin monostearate.Hair
A person of good sense has found that the addition of aforementioned stable agent can protect lactoprotein, prevent albumen precipitation, fat floating.Thus, according to the present invention
The modulation breast of embodiment further has higher stability.
Embodiments in accordance with the present invention, stabilizer is xanthans, glycerin monostearate, sodium carboxymethylcellulose and alginic acid
Propylene glycol ester, xanthans, glycerin monostearate, the mass ratio of sodium carboxymethylcellulose and propylene glycol alginate for 0.05~
0.15:0.5~1.5:2~5:0.5~2.Inventor by many experiments obtain above-mentioned preferably stabilizer and its between match somebody with somebody
Than thus, modulation breast according to embodiments of the present invention further has higher stability.
Embodiments in accordance with the present invention, acidity regulator includes：Citric acid, lactic acid, malic acid and sodium citrate are at least
One of.As a result, modulation breast has soft, tasty and refreshing sour.
Embodiments in accordance with the present invention, acidity regulator is lactic acid, sodium citrate, citric acid, lactic acid, sodium citrate, lemon
Lemon acid mass ratio is 2.5~4:0.2~1:2~4.Inventor by many experiments obtain above-mentioned preferably acidity regulator and its
Between proportioning, as a result, modulation breast have soft, tasty and refreshing sour.
The method for preparing modulation breast
In another aspect of this invention, the present invention proposes a kind of method for preparing modulation breast described above.According to
Embodiments of the invention, this method includes：Raw milk and partial buffer salt are subjected to the first mixed processing, mixed to obtain first
Close liquid；Sakyamuni fruit and remainder buffer salt are subjected to the second mixed processing, to obtain the second mixed liquor；And mixed first
Close liquid and the second mixed liquor carries out the 3rd mixed processing, to obtain modulation breast.Inventor is had found, buffer salt is divided into two
Point, a portion is used to stablize the albumen in raw milk, and another part is used for the pH value for adjusting Sakyamuni fruit close to neutrality, then will
Two kinds of feed liquids of batch mixed are mixed together, and can effectively prevent the phenomenon of albumen precipitation.
Embodiments in accordance with the present invention, this method further comprises：Mixed liquor obtained by 3rd mixed processing is carried out
Homogenization, obtains homogeneous product；And homogeneous product is subjected to sterilization processing, to obtain modulation breast.By by mixed liquor
Carry out homogenization so that material is more refined, it is ensured that while modulation breast exquisiteness mouthfeel, it is also ensured that the stabilization of system
Property, it is less prone to the phenomenons such as albumen precipitation or fat floating.Then, homogeneous product is subjected to sterilization processing, so as to kill
Evil bacterium, extends shelf life of products.
Embodiments in accordance with the present invention, the first mixed processing includes：By stabilizer, white granulated sugar and sweetener at 70~75 DEG C
It is lower to be mixed with part raw milk 10~15 minutes, and by resulting mixed liquor, remainder raw milk and partial buffer salt
Mixed, to obtain the first mixed liquor.Thus, it is easy to the dissolving of stabilizer, is swelled, so as to plays the work of stabilising system
With.
Embodiments in accordance with the present invention, the second mixed processing includes：Sakyamuni fruit and remainder buffer salt are mixed,
So that the pH value of mixed liquor is 6~7, resulting mixed liquor is mixed 10~15 minutes at 70~75 DEG C, to obtain the
Two mixed liquors.By the way that the pH value of Sakyamuni fruit is adjusted to close neutrality, so that prevent it from causing albuminous degeneration in raw milk to precipitate,
The stability of guarantee system.
Embodiments in accordance with the present invention, the 3rd mixed processing includes：By be cooled to respectively 6~12 DEG C the first mixed liquor and
Second mixed liquor is mixed, and adds the acidity regulator of water in advance dissolving so that the pH value of mixed liquor is 3.8~4.5,
Essence is added, is stirred 10~15 minutes, to obtain modulation breast.Adjusted again after first mixed liquor is mixed with the second mixed liquor
Acid, it is ensured that modulation breast has sour-sweet mouthfeel, meanwhile, it is capable to be further ensured that the stability of system.If in the first mixed processing
Acid adjustment, easily causes albumen precipitation, the fat floating in raw milk.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carried out according to the technology or condition described by document in the art or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, being can be by the conventional products of acquisition purchased in market.
Embodiment 1~5
In this embodiment, modulation breast is prepared in following manner：
1st, raw material is as shown in table 1.
The raw material of table 1
2nd, step
2. DEG C a. white granulated sugar, stabilizer, sweetener are mixed in the part raw milk being dispersed in 1. DEG C, after being to slowly warm up to
Stirring 3. minute until the fully hydrated dissolving of colloid, with the no conglomeration of iron basin inspection or undissolved ingot or particle, then with
Remainder raw milk and partial buffer liquid are mixed；
B. Sakyamuni fruit is mixed 10~15 minutes with remainder buffer salt at 70~75 DEG C, and by resulting mixing
Liquid is mixed with the feed liquid obtained by step a；
4. DEG C c. feed liquid is beaten after being cooled to, online plus acidity regulator；
D. 5. the material liquid pH after acid adjustment is；
E. 6. minute is stirred after feed liquid being added into essence, is well mixed；
F. feed liquid is subjected to homogeneous, 7. homogenization pressure is；
G. line is sterilized by UHT, sterilization temperature is 8., 9. the time is.
Product is without precipitation and obvious fat floating after 4 DEG C, 25 DEG C, 37 DEG C are preserved 90 days, and product stability is preferable,
Sweet mouthfeel is agreeable to the taste, and flavour is preferable.
The technological parameter of table 2
| Variable | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| 1. stabilizer feed temperature | 45℃ | 46℃ | 47℃ | 48℃ | 49℃ |
| 2. stabilizer solution temperature | 70℃ | 71℃ | 72℃ | 73℃ | 74℃ |
| 3. stabilizer dissolved stirring time | 10min | 11min | 12min | 13min | 14min |
| 4. cold temperature is beaten before acid adjustment | 12℃ | 11℃ | 9℃ | 8℃ | 7℃ |
| 5. pH after acid adjustment | 3.9 | 4.0 | 4.1 | 4.2 | 4.3 |
| 6. essence mixing time | 10min | 11min | 12min | 13min | 14min |
| 7. homogenization pressure | 170bar | 180bar | 190bar | 200bar | 220bar |
| 8. sterilization temperature | 110℃ | 116℃ | 117℃ | 120℃ | 121℃ |
| 9. sterilizing time | 3s | 4s | 5s | 6s | 7s |
Comparative example 1
Method according to embodiment 1 prepares modulation breast, and difference is that stabilizer is：Sodium carboxymethylcellulose 1.5kg, Huang
Virgin rubber 0.05kg and propylene glycol alginate 0.5kg.
Inventor find, because the addition of stabilizer is very few, cause the stability relatively low of system, occur albumen precipitation,
Fat floating phenomenon.
Comparative example 2
Method according to embodiment 1 prepares modulation breast, and difference is that acidity regulator is：Citric acid 6kg, lactic acid
3.5kg, sodium citrate 0.3kg.
Inventor has found, because the addition of acidity regulator is excessive, causes products taste peracid.Moreover, the body of peracid
System will also result in protein denaturation.
Comparative example 3
Method according to embodiment 1 prepares modulation breast, and difference is, the addition of sodium tripolyphosphate is 2kg.
Because the addition of sodium tripolyphosphate is excessive, cause the mouthfeel slightly saline taste of product, the tartaric acid modulation of influence Sakyamuni
The fusion of the sour-sweet mouthfeel of breast.Meanwhile, the acidity of system is changed, the stability of system can be also influenceed, albuminous degeneration occurs.
Comparative example 4
Method according to embodiment 1 prepares modulation breast, and difference is that stabilizer is：Sodium carboxymethylcellulose 6kg, xanthan
Glue 0.1kg, propylene glycol alginate 3.5kg and glycerin monostearate 1kg.
Because the addition of stabilizer is excessive, cause that the mouthfeel of product is excessively sticky, eke out a living.
Comparative example 5
Method according to embodiment 1 prepares modulation breast, and difference is that acidity regulator is：Citric acid 0.65kg, lactic acid
1kg and sodium citrate 0.5kg.
Because the addition of acidity regulator is very few, tart flavour can not reach desired level, be not reaching to expected sour-sweet fusion
Effect.
The product evaluation of embodiment 6
1. sensory evaluation
Product attribute appropriate degree scoring criterion：
It is sour-sweet to coordinate：Coordinate very much=5 points, compare coordination=4 point ,=3 points of coordination is uncoordinated=2 points, very uncoordinated=
1 point.
Structural state：It is very good=5 points, it is relatively good=4 points, it is good=3 points, it is bad=2 points, it is unacceptable=1 point.
Mouthfeel viscosity：Enjoy a lot=5 points, prefer=4 points, like=3 points, it is general=2 points, do not like=1 point.
Overall hobby：Enjoy a lot=5 points, prefer=4 points, like=3 points, it is general=2 points, do not like=1 point.
Embodiment and comparative example are subjected to sensory evaluation, look for 10 sensory evaluation personnel to be scored, sensory results score
Average, finally draw following result：
The sensory evaluation Score Lists of table 3
It can be drawn from the result of sensory evaluation, sour-sweet harmony, structural state, mouthfeel viscosity, entirety in embodiment
Hobby is superior to comparative example.It can draw, embodiment has liking for more preferable mouthfeel and sensory evaluation person than comparative example.
2. stability analysis
Stability analysis is carried out to the product of embodiment 1~5 using analysis of stability analyzer, as a result as shown in Fig. 1~5.
Slope values are respectively 1.2,1.8,2.3,1.78,3.2.In stability collection of illustrative plates, slope values are lower, and product is more stable.
Thus, it is possible to find out, the slope values of embodiment 1 are minimum, and stability is best.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or the spy that the embodiment or example are described
Point is contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the not be the same as Example or the feature of example and non-be the same as Example or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
1. one kind modulation breast, it is characterised in that including：Raw milk, Sakyamuni fruit and buffer salt.
2. modulation breast according to claim 1, it is characterised in that including：
The raw milk of 800~850 parts by weight；
The Sakyamuni fruit of 1~15 parts by weight；And
The buffer salt of 0.2~1 parts by weight.
3. modulation breast according to claim 1, it is characterised in that further comprise：Stabilizer and acidity regulator,
Preferably, further comprise：
The raw milk of 800~850 parts by weight；
The Sakyamuni fruit of 1~15 parts by weight；
The buffer salt of 0.2~1 parts by weight；
The stabilizer of 5.5~7 parts by weight；
The acidity regulator of 5.5~7 parts by weight；
The white granulated sugar of 50~90 parts by weight；
The sweetener of 0~1.5 parts by weight；
The essence of 0~1 parts by weight；And
The water of 50~150 parts by weight.
4. modulation breast according to claim 1, it is characterised in that the buffer salt includes：Sodium tripolyphosphate, hexa metaphosphoric acid
At least one of sodium, dipotassium hydrogen phosphate and sodium pyrophosphate.
5. modulation breast according to claim 3, it is characterised in that the stabilizer includes：Sodium carboxymethylcellulose, fruit
Glue, sodium alginate, xanthans, guar gum, gellan gum, propylene glycol alginate, microcrystalline cellulose, sucrose fatty acid ester and single tristearin
At least one of acid glyceride.
Preferably, the stabilizer is xanthans, glycerin monostearate, sodium carboxymethylcellulose and propylene glycol alginate, matter
Amount is than being 0.05~0.15:0.5~1.5:2~5:0.5~2.
6. modulation breast according to claim 3, it is characterised in that the acidity regulator includes：Citric acid, lactic acid, apple
At least one of tartaric acid and sodium citrate,
Preferably, the acidity regulator is lactic acid, sodium citrate and citric acid, and mass ratio is 2.5~4:0.2~1:2~4.
7. a kind of method for preparing any one of the claim 1~6 modulation breast, it is characterised in that including：
The raw milk and the part buffer salt are subjected to the first mixed processing, to obtain the first mixed liquor；
Sakyamuni fruit and buffer salt described in remainder are subjected to the second mixed processing, to obtain the second mixed liquor；And
First mixed liquor and the second mixed liquor are subjected to the 3rd mixed processing, to obtain the modulation breast,
Optionally, further comprise：
Mixed liquor obtained by 3rd mixed processing is subjected to homogenization, homogeneous product is obtained；And
The homogeneous product is subjected to sterilization processing, to obtain the modulation breast.
8. method according to claim 7, it is characterised in that first mixed processing includes：
The stabilizer, white granulated sugar and sweetener are mixed 10~15 minutes at 70~75 DEG C with the part raw milk, and
Raw milk described in resulting mixed liquor, remainder and the part buffer salt are mixed, to obtain described
One mixed liquor.
9. method according to claim 7, it is characterised in that second mixed processing includes：
Sakyamuni fruit and buffer salt described in remainder are mixed so that the pH value of mixed liquor is 6~7, will be resulting
Mixed liquor mixed 10~15 minutes at 70~75 DEG C, to obtain second mixed liquor.
10. method according to claim 7, it is characterised in that the 3rd mixed processing includes：
First mixed liquor and the second mixed liquor that are cooled to 6~12 DEG C respectively are mixed, and it is molten to add water in advance
The acidity regulator of solution so that the pH value of mixed liquor is 3.8~4.5, adds the essence, stirs 10~15 minutes,
To obtain the modulation breast.
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