CN107484837A - A kind of fermentation hydrolysis whey modulator and preparation method thereof - Google Patents
A kind of fermentation hydrolysis whey modulator and preparation method thereof Download PDFInfo
- Publication number
- CN107484837A CN107484837A CN201610413077.0A CN201610413077A CN107484837A CN 107484837 A CN107484837 A CN 107484837A CN 201610413077 A CN201610413077 A CN 201610413077A CN 107484837 A CN107484837 A CN 107484837A
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- Prior art keywords
- juice
- whey
- modulator
- fermentation
- hydrolyzing lactoalbumin
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Classifications
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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
- A23C21/00—Whey; Whey preparations
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
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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
- A23C21/00—Whey; Whey preparations
- A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a kind of fermentation hydrolysis whey modulator and preparation method thereof.The fermentation hydrolysis whey modulator is by the way that hydrolyzing lactoalbumin is configured into the hydrolyzing lactoalbumin aqueous solution, then adds other compositions, and after degassed, homogeneous, then is sterilized, and carries out lactobacillus-fermented afterwards and is prepared.Fermentation hydrolysis whey modulator provided by the invention effectively eliminates the slight bitter taste in hydrolyzing lactoalbumin, and wall built-up rate is low, viscosity drinking yoghourt similar with state, it is simultaneously uniformly normal in dispensing, sterilization process state, without layering, precipitation phenomenon, realize in addition within the shelf-life it is not stratified, do not sink, state it is homogeneous.
Description
Technical field
The present invention relates to a kind of fermentation hydrolysis whey modulator and preparation method thereof, the dairy products skill belonged in field of food
Art field.
Background technology
It is well known that lactalbumin has remarkable nutritive value and health benefits.Has there is whey egg in the market
White beverage, still, the taste of most lactalbumin drink is bad, and lactalbumin is unstable during heating treatment, easily production
Layer and deposited phenomenon estranged.
Hydrolyzing lactoalbumin be by protease by macro-molecular protein fragment hydrolysis turn into small molecule segment (i.e. peptide fragment with
Amino acid molecular).Because small molecule segment has the features such as the enhancement property digested and assimilated, improvement feature, hydrolyzing lactoalbumin warp
It is commonly used in Infant Formula Enterprises.There is presently no the patent for occurring directly being fermented using hydrolyzing lactoalbumin and report
Road.
The patent document directly to be fermented using lactalbumin is presently, there are, such as CN102264238A discloses one kind
Fermented whey preparation and its autofrettage, the autofrettage is that the whey protein aqueous solution is carried out into high temperature sterilization, to high temperature sterilization
Lactose enzyme hydrolysis lactose is added in the whey protein aqueous solution afterwards, obtains the aqueous solution containing condensation product, the aqueous solution is direct
Lactic fermentation is carried out, then the zymotic fluid of gained is subjected to homogeneous.
The common Yoghourt material being produced as after fermentation for drinking Yoghourt needs thin by homogeneous, shear pump, standby pressure valve etc.
Change equipment to be refined, can just access the suitable drinking yoghourt directly drunk with preferable mobility, relatively low wall built-up rate,
Therefore production process complexity and consuming energy.
The content of the invention
In order to solve the above technical problems, it is an object of the invention to provide a kind of fermentation hydrolysis whey modulator and its preparation
Method.The present invention can effectively remove the slight bitter taste in hydrolyzing lactoalbumin, and be not required to by thinning apparatus, you can obtain low extension
Wall rate, low-viscosity, in stable condition fermented type product.
To reach above-mentioned purpose, the invention provides a kind of fermentation hydrolysis whey modulator, it is by by hydrolyzed whey
Albumen is configured to the hydrolyzing lactoalbumin aqueous solution, then adds other compositions, and after degassed, homogeneous, then sterilized, afterwards
Carry out lactobacillus-fermented and be prepared.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the degree of hydrolysis of used hydrolyzing lactoalbumin is 10%-
30%；It is highly preferred that its degree of hydrolysis is 10%-20%.The hydrolyzing lactoalbumin may come from commercially available prod.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that hydrolyzing lactoalbumin is configured into hydrolyzing lactoalbumin water
Solution comprises the following steps：Hydrolyzing lactoalbumin is added to stirring 20-35 minutes in pure water at 50 DEG C -55 DEG C, then incited somebody to action
The mixture arrived stands hydration -2 hours 30 minutes (more preferably 1-2 hours) at 45 DEG C -50 DEG C, obtains described hydrolyzed whey
Protein solution.The present invention fermentation hydrolysis whey modulator in preparation process, hydrolyzing lactoalbumin after material, it is necessary to
Hydration -2 hours 30 minutes are stood at 45 DEG C -50 DEG C, preferably hydrating condition is 45 DEG C -50 DEG C, 1-2 hours, is walked by the hydration
Suddenly state is homogeneous after sterilization for the hydrolyzing lactoalbumin aqueous solution obtained, be not in layering, sink phenomena such as.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that using the gross weight of the hydrolyzing lactoalbumin aqueous solution as
Benchmark, its protein content are 2.5%-9%；It is highly preferred that its protein content is 3%-8%；It is further preferred that its egg
White matter content is 3%-7%.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that add other compositions and degassed, homogeneous includes following step
Suddenly：Other compositions are added into the hydrolyzing lactoalbumin aqueous solution, in 50 DEG C of -55 DEG C of stirring 10-30 minutes, are well mixed
Afterwards, it is degassed, then carry out homogeneous under conditions of 65 DEG C -70 DEG C, 150-200bar pressure.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the condition of the sterilization is in 93 DEG C of -96 DEG C of sterilizations
290s-310s；It is highly preferred that the condition of the sterilization is to sterilize 295s-305s at 95 DEG C.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the lactic acid bacteria used of fermenting comprises at least thermophilic chain
Coccus, lactobacillus bulgaricus, Lactococcus lactis subsp. lactis and lactococcus lactis subsp, wherein, streptococcus thermophilus
Addition be 2.0 × 107cgf/g-4.0×107Cgf/g, and the addition of streptococcus thermophilus and lactobacillus bulgaricus ratio
Example is 2:1-4:1, preferably addition ratio is 2:1-3:1, Lactococcus lactis subsp. lactis and lactococcus lactis subsp
Addition is respectively 1.0 × 107cgf/g-2.0×107cgf/g.In addition to above-mentioned four kinds of strains, the breast used that ferments
Sour bacterium can further include lactobacillus acidophilus, bifidobacterium lactis, bifidobacterium longum, bifidobacterium infantis, Lactobacillus casei
Etc. one or more of combinations in conventional strain well known in the art, their addition, which can be that this area is conventional, to be added
Dosage.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the temperature of the fermentation is 41 DEG C -43 DEG C；It is highly preferred that
The temperature of the fermentation is 42 DEG C -43 DEG C.Also, the time of the fermentation can be 12-18 hours.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the pH value of the fermentation hydrolysis whey modulator be 4.5 with
Under.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the other compositions comprise at least stabilizer and/or thickening
Agent, and on the basis of the gross weight of the fermentation hydrolysis whey modulator, the stabilizer and/or thickener can be wrapped at least
Include pectin 0.02%-0.05% (being preferably 0.02%-0.04%), agar 0.01%-0.04% (is preferably 0.02%-
0.04%), hydroxypropyl PASELLI EASYGEL 0.05%-0.5% (being preferably 0.05%-0.2%).In addition, the stabilizer and/
Or thickener can also include the stabilizer well known in the art for meeting national legislation such as starch and/or acetylated starch and/or
Thickener, their addition can be the conventional addition in this area.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the other compositions can also include sugariness equivalent to accounting for
The sweet substance of the sugariness of the sucrose of the fermentation hydrolysis whey modulator gross weight 5%-9%.The sweet substance can wrap
Include carbohydrate and/or sweetener etc.；Preferably, the sweet substance includes sucrose (such as white granulated sugar), glucose, fructose, malt
The sweet substance well known in the art such as sugar, xylitol, acesulfame potassium, Aspartame, Sucralose, stevioside, Fructus Monordicae extract
In one or more of combinations.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the other compositions can further include fruit juice and/
Or vegetable juice, and on the basis of the gross weight of the fermentation hydrolysis whey modulator, the addition of the fruit juice and/or vegetable juice
Measure as 0%-2%.The fruit juice can include cider, lemon juice, orange juice, watermelon juice, peach juice, strawberry juice, watermelon juice, shaddock
One or more of juices or inspissated juice in the fruit known in this field such as juice, mango juice；The vegetable juice includes rape juice, spinach
One or more of juice or dense in the vegetables known in this field such as juice, wild cabbage juice, Pumpkin Juice, carrot juice, Fresh Cucumber Juice, Celery Juice
Contracting juice.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the other compositions can also include vitamin A, dimension life
One or more of combination in plain C, newborn mineral salt (milk calcium), vitamine D3 (Vitamin D3), fish oil extract, algae oil extract
Etc. the nutrition fortifier well known in the art for meeting national legislation, their addition can be the conventional addition in this area
Amount.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the other compositions can also include prebiotics, and institute
State prebiotics can include FOS, oligoisomaltose, xylo-oligosaccharide, galactooligosaccharide, oligomeric maltose, inulin, can
One or more of combinations in soluble dietary fiber etc., the selection of these prebiotics species and addition can be according to abilities
The routine techniques in domain is operated.
In above-mentioned fermentation hydrolysis whey modulator, it is preferable that the other compositions can also include flavoring essence, to increase
Strong product special flavour, the essence can be allow in relevant industries standard such as GB2760 addition flavoring essence one kind or
A variety of combinations, its addition can be the conventional addition in this area.
The present invention is prepared using the hydrolyzing lactoalbumin that degree of hydrolysis is 10%-30% turns into the hydrolyzing lactoalbumin aqueous solution,
The protein content of the hydrolyzing lactoalbumin aqueous solution is 2.5wt.%-9wt.%, in the hydrolyzing lactoalbumin aqueous solution extremely
Stabilizer and/or thickener and sweet substance of the present invention are added less, are then sterilized, lactobacillus-fermented, you can
Obtain no bitter taste, light wall built-up rate, the fermented whey preparation of state drinking yoghourt similar with viscosity.
Present invention also offers a kind of preparation method of above-mentioned fermentation hydrolysis whey modulator, it comprises the following steps：
(1) hydrolyzing lactoalbumin is configured to the hydrolyzing lactoalbumin aqueous solution；
(2) other compositions and then into the hydrolyzing lactoalbumin aqueous solution are added, after being well mixed, degassed, homogeneous,
Obtain a mixed material；
(3) mixed material is sterilized, then cooled down, the mixed material after being sterilized；
(4) inoculating lactic acid bacterium into the mixed material after the sterilization, and after being fermented, described fermentation is prepared
Hydrolyzed whey modulator.
In above-mentioned preparation method, it is preferable that step (1) specifically includes：By hydrolyzing lactoalbumin in 50 DEG C of -55 DEG C of additions
Into pure water stir 20-35 minutes, then by obtained mixture 45 DEG C -50 DEG C stand hydration -2 hours 30 minutes it is (more excellent
Elect 1-2 hours as), obtain the described hydrolyzing lactoalbumin aqueous solution.
In above-mentioned preparation method, it is preferable that step (2) specifically includes：Add into the hydrolyzing lactoalbumin aqueous solution
Enter other compositions, 10-30 minutes are stirred at 50 DEG C -55 DEG C, it is degassed after being well mixed, then in 65 DEG C -70 DEG C, 150-
Homogeneous is carried out under conditions of 200bar pressure, obtains described mixed material.
In above-mentioned preparation method, it is preferable that step (3) specifically includes：To the mixed material in 93-96 DEG C of sterilization
290-310s (more preferably sterilizes 295s-305s) at 95 DEG C, is subsequently cooled to 41-43 DEG C, obtains the mixing after the sterilization
Material.
In above-mentioned preparation method, it is preferable that step (4) specifically includes：It is inoculated with into the mixed material after the sterilization
Lactic acid bacteria, and after fermentation 12-18 hours, when pH value reaches below 4.5, terminate at 41-43 DEG C (more preferably 42 DEG C -43 DEG C)
Fermentation, described fermentation hydrolysis whey modulator is prepared.
In above-mentioned preparation method, it is preferable that the degree of hydrolysis of used hydrolyzing lactoalbumin is 10%-30%；It is more excellent
Selection of land, its degree of hydrolysis are 10%-20%.The hydrolyzing lactoalbumin may come from commercially available prod.
In above-mentioned preparation method, it is preferable that on the basis of the gross weight of the hydrolyzing lactoalbumin aqueous solution, its albumen
Matter content is 2.5%-9%；It is highly preferred that its protein content is 3%-8%；It is further preferred that its protein content is
3%-7%.
Lactic acid bacteria used in the other compositions added in above-mentioned preparation method and fermentation is in the above
It is illustrated, here is omitted.
Compared with fermented whey preparation of the prior art, present invention mainly solves problems with：(1) selection hydrolysis
Lactalbumin, by limiting hydrating condition in the sterilization conditions in production technology, blending process etc., it is able to maintain that the heat treatment phase
Between hydrolyzing lactoalbumin stability, avoid layering and deposited phenomenon；(2) lactic acid bacteria of special ratios collocation is selected to hydrolysis breast
Albumin is fermented, and can effectively remove the bitter taste of hydrolyzing lactoalbumin itself；(3) tunning without homogeneous, cut
The refinement mode such as cut, it becomes possible to obtain low wall built-up rate, viscosity and the state fermented product similar to drinking yoghourt；(4) simplify
Production technology, in production is more easy to realize.
In summary, the invention provides a kind of fermentation hydrolysis whey modulator and preparation method thereof, fermentation hydrolysis breast
Clear modulator effectively eliminates the slight bitter taste in hydrolyzing lactoalbumin, and wall built-up rate is low, similar with state to drink type sour for viscosity
Milk, while uniformly normal in dispensing, sterilization process state, no layering, the phenomenon of precipitation, realize in addition within the shelf-life regardless of
Layer, do not sink, state it is homogeneous.
Brief description of the drawings
Fig. 1 a and Fig. 1 b are respectively without standing hydration step and the hydrolyzed whey after standing the sterilization of hydration step
The sense organ figure of protein solution.
Embodiment
In order to which technical characteristic, purpose and the beneficial effect of the present invention is more clearly understood, now to the skill of the present invention
Art scheme carry out it is described further below, but it is not intended that to the present invention can practical range restriction.
Embodiment 1
A kind of fermentation hydrolysis whey modulator is present embodiments provided, its raw material composition is：Hydrolyzing lactoalbumin (protein
Content is 45wt.%, degree of hydrolysis 10%) 15wt.%, white granulated sugar 7wt.%, pectin 0.02wt.%, agar 0.03wt.%,
Hydroxypropyl PASELLI EASYGEL 0.2wt.% and pure water surplus.The lactic acid bacteria that uses of fermenting is：Streptococcus thermophilus 3.0 ×
107Cgf/g, lactobacillus bulgaricus 1.5 × 107Cgf/g, Lactococcus lactis subsp. lactis 2.0 × 107Cgf/g, Lactococcus lactis
Bacterium subsp. cremoris 2.0 × 107Cgf/g, bifidobacterium lactis 1.0 × 107Cgf/g and bifidobacterium longum 1.0 × 107cgf/g。
The fermentation hydrolysis whey modulator is through the following steps that be prepared：
(1) pure water is warming up to 55 DEG C, adds hydrolyzing lactoalbumin while stirring, continue 30 points of stirring after addition
Clock, obtained mixture is then stood into hydration 1.5 hours at 45 DEG C, obtains the hydrolyzing lactoalbumin aqueous solution；
(2) by white granulated sugar, pectin, agar and hydroxypropyl PASELLI EASYGEL it is dry-mixed after be added to the hydrolyzed whey egg
In white water solution, stirred 20 minutes at 55 DEG C, it is degassed after being well mixed, then carried out under conditions of 65 DEG C, 200bar pressure
Homogeneous, obtain a mixed material；
(3) 300s is sterilized at 95 DEG C to the mixed material, is subsequently cooled to 42 DEG C, the mixed material after being sterilized；
(4) above-mentioned lactic acid bacteria is added into the mixed material after the sterilization and is stirred, is fermented 16 hours at 42 DEG C
Afterwards, when pH value reaches below 4.5, terminate fermentation, described fermentation hydrolysis whey modulator is prepared；
(5) the fermentation hydrolysis whey modulator is subjected to filling, after-ripening, obtains product.
Embodiment 2
A kind of fermentation hydrolysis whey modulator is present embodiments provided, its raw material composition is：Hydrolyzing lactoalbumin (protein
Content is 45wt.%, degree of hydrolysis 10%) 15wt.%, white granulated sugar 7wt.%, pectin 0.02wt.%, agar 0.03wt.%,
Hydroxypropyl PASELLI EASYGEL 0.2wt.%, strawberry inspissated juice 1% and pure water surplus.The lactic acid bacteria that uses of fermenting is：It is thermophilic
Streptococcus 3.0 × 107Cgf/g, lactobacillus bulgaricus 1.5 × 107Cgf/g, Lactococcus lactis subsp. lactis 2.0 × 107cgf/
G, lactococcus lactis subsp 2.0 × 107Cgf/g, bifidobacterium lactis 1.0 × 107Cgf/g and bifidobacterium longum 1.0 ×
107cgf/g。
The fermentation hydrolysis whey modulator is through the following steps that be prepared：
(1) pure water is warming up to 55 DEG C, adds hydrolyzing lactoalbumin while stirring, continue 30 points of stirring after addition
Clock, obtained mixture is then stood into hydration 1 hour at 50 DEG C, obtains the hydrolyzing lactoalbumin aqueous solution；
(2) by white granulated sugar, pectin, agar and hydroxypropyl PASELLI EASYGEL it is dry-mixed after be added to the hydrolyzed whey egg
In white water solution, add strawberry inspissated juice, 55 DEG C stir 20 minutes, be well mixed after, it is degassed, then 65 DEG C,
Homogeneous is carried out under conditions of 200bar pressure, obtains a mixed material；
(3) 300s is sterilized at 95 DEG C to the mixed material, is subsequently cooled to 42 DEG C, the mixed material after being sterilized；
(4) above-mentioned lactic acid bacteria is added into the mixed material after the sterilization and is stirred, is fermented 16 hours at 42 DEG C
Afterwards, when pH value reaches below 4.5, terminate fermentation, described fermentation hydrolysis whey modulator is prepared；
(5) the fermentation hydrolysis whey modulator is subjected to filling, after-ripening, obtains product.
Embodiment 3
A kind of fermentation hydrolysis whey modulator is present embodiments provided, its raw material composition is：Hydrolyzing lactoalbumin (protein
Content is 45wt.%, degree of hydrolysis 10%) 15wt.%, white granulated sugar 8wt.%, pectin 0.02wt.%, agar 0.03wt.%,
Hydroxypropyl PASELLI EASYGEL 0.2wt.%, lemon juice 0.8% and pure water surplus.The lactic acid bacteria that uses of fermenting is：Thermophilic chain
Coccus 3.0 × 107Cgf/g, lactobacillus bulgaricus 1.0 × 107Cgf/g, Lactococcus lactis subsp. lactis 2.0 × 107cgf/g、
Lactococcus lactis subsp 2.0 × 107Cgf/g, bifidobacterium lactis 1.0 × 107Cgf/g and bifidobacterium longum 1.0 ×
107cgf/g。
The fermentation hydrolysis whey modulator is through the following steps that be prepared：
(1) pure water is warming up to 55 DEG C, adds hydrolyzing lactoalbumin while stirring, continue 30 points of stirring after addition
Clock, obtained mixture is then stood into hydration 0.5 hour at 50 DEG C, obtains the hydrolyzing lactoalbumin aqueous solution；
(2) by white granulated sugar, pectin, agar and hydroxypropyl PASELLI EASYGEL it is dry-mixed after be added to the hydrolyzed whey egg
In white water solution, lemon juice is added, is stirred 20 minutes at 55 DEG C, it is degassed after being well mixed, then pressed in 65 DEG C, 200bar
Homogeneous is carried out under conditions of power, obtains a mixed material；
(3) 300s is sterilized at 95 DEG C to the mixed material, is subsequently cooled to 42 DEG C, the mixed material after being sterilized；
(4) above-mentioned lactic acid bacteria is added into the mixed material after the sterilization and is stirred, is fermented 16 hours at 42 DEG C
Afterwards, when pH value reaches below 4.5, terminate fermentation, described fermentation hydrolysis whey modulator is prepared；
(5) the fermentation hydrolysis whey modulator is subjected to filling, after-ripening, obtains product.
Test case
1. the selection of protein hydrolysate
Aminosal is selected according to the hydrolysis degree of protein, it is well known that bitter taste can be produced after protein hydrolysis,
And hydrolysis degree is higher therewith, bitter taste is stronger.The present invention uses hydrolyzing lactoalbumin direct fermentation, passes through specific bacterium of arranging in pairs or groups
Kind combination covers the bitter taste of protein hydrolysate itself.Therefore, the present invention selects hydrolyzing lactoalbumin of the degree of hydrolysis for 10%-30%,
Its ferment modulator can without bitter taste, have Yoghourt fermented flavour.
2. the control of hydrating condition
Hydrolyzing lactoalbumin is that the protein molecule hydrolysis in lactalbumin is turned into peptide fragment and ammonia by adding protease
Base acid, because the structure of protein molecule changes, influence is will also result on fermented product stability.It is a discovery of the invention that such as
Fruit is according to the production technology of conventional Yoghourt, and directly homogeneous, sterilization, the material after sterilization just occur after hydrolyzing lactoalbumin material
Layering, the phenomenon sunk.In order to change such case, the present invention increases " hydration " step, i.e., by water by improving production technology
The mixture obtained after solution lactalbumin material carries out standing hydration, while limits the temperature and time of hydration, so obtains
State is homogeneous after sterilization for the hydrolyzing lactoalbumin aqueous solution, is not in layering, sinkage.Fig. 1 a and Fig. 1 b are specifically shown in, are schemed
1a is directly to carry out homogeneous, the hydrolyzing lactoalbumin aqueous solution of sterilization after material, it can be seen that has a flocculent substance precipitation, placement one
After the section time, it may appear that layering and sinkage；Fig. 1 b are after the hydration mode by the present invention is handled and through homogeneous, sterilization
The hydrolyzing lactoalbumin aqueous solution, its state is homogeneous, the generation of no floccule, lamination.
The mixture obtained after the hydrolyzing lactoalbumin material of the present invention is after hydration, then carries out homogeneous, sterilization, hydration
Influence of the condition to the hydrolyzing lactoalbumin aqueous solution state after sterilization see the table below 1.When hydration temperature is too high, to hydrolyzed whey
Albumen it is destructive larger, be also easy to produce floccule, this process is irreversible therefore, and hydration temperature is not above 50 DEG C；When hydration temperature
When degree is lower, required hydration time is longer, can maintain homogeneous, the stability of product, it is a discovery of the invention that when hydration temperature
Spend for 40 DEG C when, it is necessary to hydration time be 6-8 hours, when hydration temperature is 35 DEG C, it is necessary to hydration time be 12-16 small
When.Therefore, the hydrating condition of final choice of the present invention is that 45-50 DEG C of standing is hydrated -2 hours 30 minutes.
Table 1
3. wall built-up rate
Method of testing：Using 1-3 of the embodiment of the present invention and the product of comparative example as sample, respectively 300mL is taken to be contained in respectively
With in graduated 500mL beakers；Beaker equipped with different samples is poured into the other burning with identical scale respectively simultaneously
In cup, 5 minutes are stood downwards by button, the product do not poured out is calculated and accounts for the percentage of product population as wall built-up rate (%).Contrast
Example chooses the commercially available dense flavored fermented milk of Erie's taste (original flavor).Experimental result see the table below 2.
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example | |
| Wall built-up rate, % | 1.1 | 1.5 | 1.2 | 2.0 |
By with comparative example it was found that, fermentation hydrolysis whey modulator product wall built-up rate of the invention is well below normal
Advise the wall built-up rate of Yoghourt.
4. flavor
The present invention also by the adding proportion of streptococcus thermophilus of arranging in pairs or groups, lactobacillus bulgaricus, and by add lactic acid breast
Coccus, caused fermentation fragrance cover the bitter taste of protein hydrolysate itself.The adding proportion of streptococcus thermophilus, lactobacillus bulgaricus
Influence to the wall built-up rate and flavor of product see the table below 3.
Table 3
| Streptococcus thermophilus：Lactobacillus bulgaricus | Product special flavour |
| 5:1 | Ferment fragrance, no bitter taste, and product wall built-up rate is high |
| 4:1 | Ferment fragrance, no bitter taste, wall built-up rate ＜ 1.5% |
| 3:1 | Ferment fragrance, no bitter taste, wall built-up rate ＜ 1.5% |
| 2:1 | Ferment fragrance, no bitter taste, wall built-up rate ＜ 1.5% |
| 1:1 | Slight bitter, acid |
| 1:2 | Slight bitter, acid |
| 1:3 | Slight bitter, acid |
| 1:4 | Slight bitter, acid |
| 1:5 | Slight bitter, acid |
As can be seen from Table 3, when the adding proportion of streptococcus thermophilus and lactobacillus bulgaricus is 2:1-4:1, be preferably
2:1-3:When 1, the bitter taste of hydrolyzing lactoalbumin itself can be effectively removed, and obtain suitable wall built-up rate.
5. stability
Stability of the fermentation hydrolysis whey modulator that observation embodiment 1 obtains within the shelf-life, 6 DEG C are placed in by product
Under refrigerated condition, Product Status see the table below 4.
Table 4
| Storage time | Product Status |
| 1d | State is homogeneous, no whey separates out, deposit-free |
| 4d | State is homogeneous, no whey separates out, deposit-free |
| 7d | State is homogeneous, no whey separates out, deposit-free |
| 11d | State is homogeneous, no whey separates out, deposit-free |
| 14d | State is homogeneous, no whey separates out, deposit-free |
| 17d | State is homogeneous, no whey separates out, deposit-free |
| 21d | State is homogeneous, a little whey separates out, deposit-free |
| 28d | State is homogeneous, a little whey separates out, deposit-free |
By observation it was determined that the fermentation hydrolysis whey modulator of the present invention is able to maintain that the product in the shelf-life is stable
Property.
Claims (10)
1. a kind of fermentation hydrolysis whey modulator, its be by the way that hydrolyzing lactoalbumin is configured into the hydrolyzing lactoalbumin aqueous solution,
Then other compositions are added, and after degassed, homogeneous, then sterilized, carry out lactobacillus-fermented afterwards and be prepared.
2. fermentation hydrolysis whey modulator according to claim 1, wherein, the degree of hydrolysis of used hydrolyzing lactoalbumin
For 10%-30%；Preferably, its degree of hydrolysis is 10%-20%.
3. fermentation hydrolysis whey modulator according to claim 1, wherein, hydrolyzing lactoalbumin is configured to hydrolyzed whey
Protein solution comprises the following steps：Hydrolyzing lactoalbumin is added to stirring 20-35 minutes in pure water at 50 DEG C -55 DEG C, so
Obtained mixture is stood into hydration -2 hours 30 minutes at 45 DEG C -50 DEG C afterwards, is preferably 1-2 hours, obtains described hydrolysis
Aqueous whey protein solution.
4. fermentation hydrolysis whey modulator according to claim 1, wherein, with the total of the hydrolyzing lactoalbumin aqueous solution
On the basis of weight, its protein content is 2.5%-9%；Preferably, its protein content is 3%-8%；It is highly preferred that its egg
White matter content is 3%-7%.
5. fermentation hydrolysis whey modulator according to claim 1, wherein, the condition of the sterilization is at 93 DEG C -96 DEG C
Sterilize 290s-310s；Preferably, the condition of the sterilization is to sterilize 295s-305s at 95 DEG C.
6. fermentation hydrolysis whey modulator according to claim 1, wherein, the lactic acid bacteria used of fermenting comprises at least
Streptococcus thermophilus, lactobacillus bulgaricus, Lactococcus lactis subsp. lactis and lactococcus lactis subsp；Wherein, it is thermophilic
Streptococcic addition is 2.0 × 107cgf/g-4.0×107Cgf/g, and streptococcus thermophilus and lactobacillus bulgaricus add
Dosage ratio is 2:1-4:1, preferably addition ratio is 2:1-3:1, Lactococcus lactis subsp. lactis and Lactococcus lactis butterfat
The addition of subspecies is respectively 1.0 × 107cgf/g-2.0×107cgf/g；
And the temperature of the fermentation is 41 DEG C -43 DEG C, and the time is 12-18 hours；Preferably, the temperature of the fermentation is 42
℃-43℃；
The pH value of the fermentation hydrolysis whey modulator is less than 4.5.
7. fermentation hydrolysis whey modulator according to claim 1, wherein, the other compositions comprise at least stabilizer
And/or thickener and sugariness are equivalent to the sugariness for the sucrose for accounting for the fermentation hydrolysis whey modulator gross weight 5%-9%
Sweet substance；On the basis of the gross weight of the fermentation hydrolysis whey modulator, the stabilizer and/or thickener comprise at least
Pectin 0.02%-0.05%, agar 0.01%-0.04% and hydroxypropyl PASELLI EASYGEL 0.05%-0.5%；The sweet tea
Taste material include sucrose, glucose, fructose, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose, stevioside and
One or more of combinations in Fructus Monordicae extract.
8. the fermentation hydrolysis whey modulator according to claim 1 or 7, wherein, the other compositions also include fruit juice, vegetable
One or more of combination in vegetable juice, nutrition fortifier and prebiotics；With the gross weight of the fermentation hydrolysis whey modulator
On the basis of, the addition of fruit juice and/or vegetable juice is 0%-2%, and the fruit juice includes cider, lemon juice, orange juice, watermelon
One or more of juices or inspissated juice in juice, peach juice, strawberry juice, watermelon juice, grapefruit juice and mango juice, the vegetable juice bag
Include juice or dense one or more of in rape juice, spinach juice, wild cabbage juice, Pumpkin Juice, carrot juice, Fresh Cucumber Juice and Celery Juice
Contracting juice；The nutrition fortifier carries including vitamin A, vitamin C, newborn mineral salt, vitamine D3, fish oil extract and algae oil
Take combination one or more of in thing；The prebiotics includes FOS, oligoisomaltose, xylo-oligosaccharide, oligomeric gala
One or more of combinations in sugar, oligomeric maltose, inulin and soluble dietary fiber.
9. a kind of preparation method of the fermentation hydrolysis whey modulator any one of claim 1-8, it includes following step
Suddenly：
(1) hydrolyzing lactoalbumin is configured to the hydrolyzing lactoalbumin aqueous solution；
(2) other compositions and then into the hydrolyzing lactoalbumin aqueous solution are added, after being well mixed, degassed, homogeneous, are obtained
One mixed material；
(3) mixed material is sterilized, then cooled down, the mixed material after being sterilized；
(4) inoculating lactic acid bacterium into the mixed material after the sterilization, and after being fermented, described fermentation hydrolysis is prepared
Whey modulator.
10. preparation method according to claim 9, wherein, step (1) specifically includes：By hydrolyzing lactoalbumin 50 DEG C-
55 DEG C are added in pure water stirring 20-35 minutes, then obtained mixture are stood to hydration 30 minutes -2 at 45 DEG C -50 DEG C small
When, the 1-2 hours of being preferably, obtain the described hydrolyzing lactoalbumin aqueous solution；
Step (2) specifically includes：Other compositions are added into the hydrolyzing lactoalbumin aqueous solution, in 50 DEG C of -55 DEG C of stirring 10-
It is 30 minutes, degassed after being well mixed, then homogeneous is carried out under conditions of 65 DEG C -70 DEG C, 150-200bar pressure, obtain institute
The mixed material stated；
Step (3) specifically includes：290-310s is sterilized at 93-96 DEG C to the mixed material, preferably sterilizes 295s- at 95 DEG C
305s, 41-43 DEG C is subsequently cooled to, obtains the mixed material after the sterilization；
Step (4) specifically includes：The inoculating lactic acid bacterium into the mixed material after the sterilization, and 41-43 DEG C, be preferably 42
After DEG C of -43 DEG C fermentation 12-18 hours, when pH value reaches below 4.5, terminate fermentation, described fermentation hydrolysis breast is prepared
Clear modulator.
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