CN114680178B - Composite for improving water retention rate of yoghurt - Google Patents
Composite for improving water retention rate of yoghurt Download PDFInfo
- Publication number
- CN114680178B CN114680178B CN202210350901.8A CN202210350901A CN114680178B CN 114680178 B CN114680178 B CN 114680178B CN 202210350901 A CN202210350901 A CN 202210350901A CN 114680178 B CN114680178 B CN 114680178B
- Authority
- CN
- China
- Prior art keywords
- solution
- pectin
- guar gum
- aqueous solution
- sesame
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
- C08B37/0087—Glucomannans or galactomannans; Tara or tara gum, i.e. D-mannose and D-galactose units, e.g. from Cesalpinia spinosa; Tamarind gum, i.e. D-galactose, D-glucose and D-xylose units, e.g. from Tamarindus indica; Gum Arabic, i.e. L-arabinose, L-rhamnose, D-galactose and D-glucuronic acid units, e.g. from Acacia Senegal or Acacia Seyal; Derivatives thereof
- C08B37/0096—Guar, guar gum, guar flour, guaran, i.e. (beta-1,4) linked D-mannose units in the main chain branched with D-galactose units in (alpha-1,6), e.g. from Cyamopsis Tetragonolobus; Derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Emergency Medicine (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a compound for improving the water retention rate of yoghurt, which comprises guar gum modified substance, pectin modified substance, propylene glycol alginate and gamma-polyglutamic acid. The stabilizer disclosed by the invention can effectively improve the fluidity and water holding capacity of the yoghurt, improve the taste of the yoghurt, and obtain the yoghurt with high stability and quality, and has a wide application prospect.
Description
Technical Field
The invention belongs to the technical field of yoghurt stabilizers, and particularly relates to a compound for improving the water retention rate of yoghurt.
Background
In order to improve the water holding capacity of the yoghurt, reduce whey precipitation and improve the flavor and tissue structure of the yoghurt, certain food additives such as emulsifying agents, stabilizing agents, thickening agents and the like are often added in the processing process of the yoghurt, so that the viscosity and fine taste of the yoghurt are improved, a large amount of whey precipitation and fat floating are avoided, and the stability of the yoghurt is improved. Stabilizers are essential to flavored yogurt. At present, people usually adopt a single stabilizer to stabilize the structure of the flavored yoghurt, and the most commonly used stabilizers are starch, modified starch, PGA, sodium carboxymethylcellulose, pectin, agar and the like, wherein the stabilizers can not only stabilize the structure of the yoghurt, but also play roles in emulsification and thickening to a certain extent, but the defects of the stabilizers are obvious when the stabilizers are singly used, such as the starch is easily influenced by shearing and acid, so that the modified starch is basically adopted to replace the common starch in the later period, the PGA is relatively perfect, but the price is high, and therefore, manufacturers often have difficulty in choosing and rejecting.
Disclosure of Invention
The invention provides a compound for improving the water retention rate of yoghurt, which comprises guar gum modified substance, pectin modified substance, propylene glycol alginate and gamma-polyglutamic acid;
the preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for more than 1h to prepare a solution, then adding hydrogen peroxide into the solution in the stirring process, placing the solution in an ultrasonic environment after the addition is finished, and continuously stirring for 60-80 min;
2) Adding sodium chloride and sodium citrate into the solution after stirring, continuously stirring the solution for 20-30 min after the addition, adding ethanol for alcohol precipitation, drying the precipitated precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, preparing a pectin aqueous solution, and uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and the pectin aqueous solution to form a mixed solution;
(2) Adding sesame-soybean polypeptide solution into the mixed solution, stirring for 10-15 min after the addition, then adding glutamine transaminase, continuously stirring for 30-40 min after the addition, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance.
Further, the guar gum modifier, the pectin modifier, the propylene glycol alginate and the gamma-polyglutamic acid are respectively as follows in parts by weight: 10 parts of guar gum modifier, 4-8 parts of pectin modifier, 3-6 parts of propylene glycol alginate and 1-2 parts of gamma-polyglutamic acid.
Further, in the step 1), the mass percentage of guar gum in deionized water is 1%, the mass percentage of solute in hydrogen peroxide is 5%, and the added mass of hydrogen peroxide is 1/6-1/5 of the mass of guar gum solution.
Further, the ultrasonic power is 80-100W, and the frequency is 40kHz.
Further, in the step 2), the adding mass ratio of sodium chloride and sodium citrate to guar gum mass ratio sodium chloride: sodium citrate: guar gum=0.6-0.9:0.3-0.5:10.
Further, in the chitosan oligosaccharide and acetic acid mixed water solution, the concentration of the chitosan oligosaccharide is 5-6 g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of the pectin is 2% -3%; the mixing volume ratio of the chitosan oligosaccharide, the acetic acid mixed aqueous solution and the pectin aqueous solution is 1:1.
Further, the preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean, grinding into mixed powder, placing the mixed powder into sodium hydroxide aqueous solution, extracting at constant temperature of 40+/-5 ℃ for more than 1 hour, then removing precipitate through solid-liquid separation, keeping the liquid phase at constant temperature of 55+/-5 ℃ and placing in an ultrasonic environment for heat preservation treatment for 15-20 minutes, adjusting the pH of the liquid phase to 8.0, adding alkaline protease, carrying out enzymolysis at temperature of 40+/-2 ℃ for more than 2 hours, boiling to inactivate enzyme after enzymolysis is finished, centrifuging to remove insoluble matters, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to obtain the sesame-soybean polypeptide solution.
Further, the sesame and soybean are mixed according to the mass ratio of sesame: soybean=10:3-8; the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the mixed powder in the sodium hydroxide aqueous solution is solid/liquid=1:20-30; the ultrasonic power in the ultrasonic environment is 200-300W, and the frequency is 40kHz; adding alkaline protease to enable the mass percentage of the alkaline protease in the solution to be 2% -3%; the reduced pressure concentration to 1/4 of the unconcentrated volume.
Further, the volume ratio of the sesame-soybean polypeptide solution to the pectin aqueous solution is sesame-soybean polypeptide solution to pectin aqueous solution=1:2; the addition amount of the glutamine transaminase is 3 to 4 percent of the weight percentage of the glutamine transaminase.
According to the technical scheme, the beneficial effects of the invention are as follows: the stabilizer disclosed by the invention can effectively improve the fluidity and water holding capacity of the yoghurt, improve the taste of the yoghurt, and obtain the yoghurt with high stability and quality, and has a wide application prospect.
Detailed Description
The following is a detailed description of embodiments:
example 1
A compound for improving the water retention rate of yoghurt, which comprises guar gum modified substance, pectin modified substance, propylene glycol alginate and gamma-polyglutamic acid (800 kDa); the components are as follows according to the weight portion: 10 parts of guar gum modifier, 4 parts of pectin modifier, 3 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, and then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum solution; after the addition is completed, placing the solution in an ultrasonic environment, and continuing to stir for 60min at 50 r/min; wherein the ultrasonic power is 100W and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar = 0.6:0.3:10; stirring the solution for 20min at 50r/min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed aqueous solution is 5g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution according to the volume ratio of 1:1 to form a mixed solution;
(2) Adding sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the sesame-soybean polypeptide solution to the pectin water solution is (1:2) of sesame-soybean polypeptide solution to pectin water solution; stirring for 10min at 50r/min after the addition is completed, and then adding glutamine transaminase, wherein the addition amount of the glutamine transaminase is 3% of the glutamine transaminase by mass percent. And (3) continuing to stir for 30min at 50r/min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: sesame and soybean are mixed according to the mass ratio: mixing soybean=10:3, grinding into mixed powder, and placing the mixed powder into sodium hydroxide aqueous solution for constant temperature extraction at 40+/-5 ℃ for 1h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the mixed powder in the sodium hydroxide aqueous solution is solid/liquid=1:20; then removing precipitate by solid-liquid separation, keeping the liquid phase constant at 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15min, wherein the ultrasonic power is 200W and the frequency is 40kHz; regulating the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease for enzymolysis for 2 hours at the temperature of 40+/-2 ℃, and adding the alkaline protease to ensure that the mass percent of the alkaline protease in the solution is 2 percent; boiling and inactivating enzyme after enzymolysis is completed, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the sesame-soybean polypeptide solution.
Example 2
A compound for improving the water retention rate of yoghurt, which comprises guar gum modified substance, pectin modified substance, propylene glycol alginate and gamma-polyglutamic acid (800 kDa); the components are as follows according to the weight portion: 10 parts of guar gum modifier, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, and then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum solution; after the addition is completed, placing the solution in an ultrasonic environment, and continuing to stir for 60min at 50 r/min; wherein the ultrasonic power is 100W and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar = 0.7:0.4:10; stirring the solution for 20min at 50r/min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed aqueous solution is 5g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution according to the volume ratio of 1:1 to form a mixed solution;
(2) Adding sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the sesame-soybean polypeptide solution to the pectin water solution is (1:2) of sesame-soybean polypeptide solution to pectin water solution; stirring for 10min at 50r/min after the addition is completed, and then adding glutamine transaminase, wherein the addition amount of the glutamine transaminase is 3% of the glutamine transaminase by mass percent. And (3) continuing to stir for 30min at 50r/min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: sesame and soybean are mixed according to the mass ratio: mixing soybean=10:5 ratio, grinding into mixed powder, and placing the mixed powder into sodium hydroxide aqueous solution, and extracting at constant temperature of 40+/-5 ℃ for 1h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the mixed powder in the sodium hydroxide aqueous solution is solid/liquid=1:20; then removing precipitate by solid-liquid separation, keeping the liquid phase constant at 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15min, wherein the ultrasonic power is 200W and the frequency is 40kHz; regulating the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease for enzymolysis for 2 hours at the temperature of 40+/-2 ℃, and adding the alkaline protease to ensure that the mass percent of the alkaline protease in the solution is 2 percent; boiling and inactivating enzyme after enzymolysis is completed, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the sesame-soybean polypeptide solution.
Example 3
A compound for improving the water retention rate of yoghurt, which comprises guar gum modified substance, pectin modified substance, propylene glycol alginate and gamma-polyglutamic acid (800 kDa); the components are as follows according to the weight portion: 10 parts of guar gum modifier, 7 parts of pectin modifier, 5 parts of propylene glycol alginate and 2 parts of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, and then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum solution; after the addition is completed, placing the solution in an ultrasonic environment, and continuing to stir for 60min at 50 r/min; wherein the ultrasonic power is 100W and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar = 0.8:0.4:10; stirring the solution for 20min at 50r/min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed aqueous solution is 6g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of pectin is 3%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution according to the volume ratio of 1:1 to form a mixed solution;
(2) Adding sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the sesame-soybean polypeptide solution to the pectin water solution is (1:2) of sesame-soybean polypeptide solution to pectin water solution; stirring for 10min at 50r/min after the addition is completed, and then adding glutamine transaminase, wherein the addition amount of the glutamine transaminase is 3% of the glutamine transaminase by mass percent. And (3) continuing to stir for 30min at 50r/min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: sesame and soybean are mixed according to the mass ratio: mixing soybean=10:6 ratio, grinding into mixed powder, and placing the mixed powder into sodium hydroxide aqueous solution, and extracting at constant temperature of 40+/-5 ℃ for 1h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the mixed powder in the sodium hydroxide aqueous solution is solid/liquid=1:20; then removing precipitate by solid-liquid separation, keeping the liquid phase constant at 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15min, wherein the ultrasonic power is 200W and the frequency is 40kHz; regulating the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease for enzymolysis for 2 hours at the temperature of 40+/-2 ℃, and adding the alkaline protease to ensure that the mass percent of the alkaline protease in the solution is 2 percent; boiling and inactivating enzyme after enzymolysis is completed, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the sesame-soybean polypeptide solution.
Example 4
A compound for improving the water retention rate of yoghurt, which comprises guar gum modified substance, pectin modified substance, propylene glycol alginate and gamma-polyglutamic acid (800 kDa); the components are as follows according to the weight portion: 10 parts of guar gum modifier, 8 parts of pectin modifier, 6 parts of propylene glycol alginate and 2 parts of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, and then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum solution; after the addition is completed, placing the solution in an ultrasonic environment, and continuing to stir for 60min at 50 r/min; wherein the ultrasonic power is 100W and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar = 0.9:0.5:10; stirring the solution for 20min at 50r/min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed aqueous solution is 6g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of pectin is 3%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution according to the volume ratio of 1:1 to form a mixed solution;
(2) Adding sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the sesame-soybean polypeptide solution to the pectin water solution is (1:2) of sesame-soybean polypeptide solution to pectin water solution; stirring for 10min at 50r/min after the addition is completed, and then adding glutamine transaminase, wherein the addition amount of the glutamine transaminase is 3% of the glutamine transaminase by mass percent. And (3) continuing to stir for 30min at 50r/min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: sesame and soybean are mixed according to the mass ratio: mixing soybean=10:8, grinding into mixed powder, and placing the mixed powder into sodium hydroxide aqueous solution for constant temperature extraction at 40+/-5 ℃ for 1h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the mixed powder in the sodium hydroxide aqueous solution is solid/liquid=1:20; then removing precipitate by solid-liquid separation, keeping the liquid phase constant at 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15min, wherein the ultrasonic power is 200W and the frequency is 40kHz; regulating the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease for enzymolysis for 2 hours at the temperature of 40+/-2 ℃, and adding the alkaline protease to ensure that the mass percent of the alkaline protease in the solution is 2 percent; boiling and inactivating enzyme after enzymolysis is completed, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the sesame-soybean polypeptide solution.
Comparative example 1
A comparative formulation comprising guar gum, pectin modification, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are as follows according to the weight portion: 10 parts of guar gum, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the pectin modified substance comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed aqueous solution is 5g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution according to the volume ratio of 1:1 to form a mixed solution;
(2) Adding sesame-soybean polypeptide solution into the mixed solution, wherein the volume ratio of the sesame-soybean polypeptide solution to the pectin water solution is (1:2) of sesame-soybean polypeptide solution to pectin water solution; stirring for 10min at 50r/min after the addition is completed, and then adding glutamine transaminase, wherein the addition amount of the glutamine transaminase is 3% of the glutamine transaminase by mass percent. And (3) continuing to stir for 30min at 50r/min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance. The preparation method of the sesame-soybean polypeptide solution comprises the following steps: sesame and soybean are mixed according to the mass ratio: mixing soybean=10:5 ratio, grinding into mixed powder, and placing the mixed powder into sodium hydroxide aqueous solution, and extracting at constant temperature of 40+/-5 ℃ for 1h; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the mixed powder in the sodium hydroxide aqueous solution is solid/liquid=1:20; then removing precipitate by solid-liquid separation, keeping the liquid phase constant at 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15min, wherein the ultrasonic power is 200W and the frequency is 40kHz; regulating the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease for enzymolysis for 2 hours at the temperature of 40+/-2 ℃, and adding the alkaline protease to ensure that the mass percent of the alkaline protease in the solution is 2 percent; boiling and inactivating enzyme after enzymolysis is completed, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the sesame-soybean polypeptide solution.
Comparative example 2
A comparative compounding agent comprising guar gum modification, pectin, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are as follows according to the weight portion: 10 parts of guar gum modifier, 6 parts of pectin, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, and then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum solution; after the addition is completed, placing the solution in an ultrasonic environment, and continuing to stir for 60min at 50 r/min; wherein the ultrasonic power is 100W and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar = 0.7:0.4:10; and (3) continuing stirring the solution for 20min at 50r/min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance.
Comparative example 3
A comparative formulation comprising guar gum, pectin, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are as follows according to the weight portion: 10 parts of guar gum, 6 parts of pectin, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
Comparative example 4
A comparative formulation comprising guar gum modification, pectin modification, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are as follows according to the weight portion: 10 parts of guar gum modifier, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, and then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum solution; after the addition is completed, placing the solution in an ultrasonic environment, and continuing to stir for 60min at 50 r/min; wherein the ultrasonic power is 100W and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar = 0.7:0.4:10; stirring the solution for 20min at 50r/min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed aqueous solution is 5g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution according to the volume ratio of 1:1 to form a mixed solution;
(2) Adding a sesame polypeptide solution into the mixed solution, wherein the volume ratio of the sesame polypeptide solution to the pectin water solution is that the sesame polypeptide solution is the pectin water solution=1:2; stirring for 10min at 50r/min after the addition is completed, and then adding glutamine transaminase, wherein the addition amount of the glutamine transaminase is 3% of the glutamine transaminase by mass percent. And (3) continuing to stir for 30min at 50r/min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance in the comparative example. The preparation method of the sesame polypeptide solution comprises the following steps: grinding sesame into powder, placing the sesame powder into sodium hydroxide aqueous solution, and extracting at constant temperature of 40+ -5deg.C for 1 hr; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the sesame powder in the sodium hydroxide aqueous solution is solid/liquid=1:20; then removing precipitate by solid-liquid separation, keeping the liquid phase constant at 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15min, wherein the ultrasonic power is 200W and the frequency is 40kHz; regulating the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease for enzymolysis for 2 hours at the temperature of 40+/-2 ℃, and adding the alkaline protease to ensure that the mass percent of the alkaline protease in the solution is 2 percent; boiling and inactivating enzyme after enzymolysis is completed, centrifuging to remove insoluble substances, adjusting the pH of the solution to be neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the sesame polypeptide solution.
Comparative example 5
A comparative formulation comprising guar gum modification, pectin modification, propylene glycol alginate and gamma-polyglutamic acid (800 KDa); the components are as follows according to the weight portion: 10 parts of guar gum modifier, 6 parts of pectin modifier, 4 parts of propylene glycol alginate and 1 part of gamma-polyglutamic acid.
The preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, stirring for 1h to prepare a solution, wherein the mass percent of the guar gum in the solution is 1%, and then adding hydrogen peroxide into the solution in the stirring process of 50r/min, wherein the mass percent of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/5 of the mass of the guar gum solution; after the addition is completed, placing the solution in an ultrasonic environment, and continuing to stir for 60min at 50 r/min; wherein the ultrasonic power is 100W and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar = 0.7:0.4:10; stirring the solution for 20min at 50r/min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed aqueous solution, and preparing a pectin aqueous solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed aqueous solution is 5g/L, and the mass percentage of the acetic acid is 1%; in the aqueous solution of pectin, the mass percentage of pectin is 2%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution according to the volume ratio of 1:1 to form a mixed solution;
(2) Adding a soybean polypeptide solution into the mixed solution, wherein the volume ratio of the added soybean polypeptide solution to the pectin aqueous solution is that the soybean polypeptide solution and the pectin aqueous solution=1:2; stirring for 10min at 50r/min after the addition is completed, and then adding glutamine transaminase, wherein the addition amount of the glutamine transaminase is 3% of the glutamine transaminase by mass percent. And (3) continuing to stir for 30min at 50r/min after the addition is finished, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance. The preparation method of the soybean polypeptide solution comprises the following steps: grinding soybean into powder, and extracting the soybean powder in sodium hydroxide aqueous solution at constant temperature of 40+ -5deg.C for 1 hr; wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the soybean powder in the sodium hydroxide aqueous solution is solid/liquid=1:20; then removing precipitate by solid-liquid separation, keeping the liquid phase constant at 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation treatment for 15min, wherein the ultrasonic power is 200W and the frequency is 40kHz; regulating the pH of the liquid phase to 8.0 by using a sodium hydroxide solution with the concentration of 0.1mol/L or a hydrochloric acid solution with the concentration of 0.1mol/L, adding alkaline protease for enzymolysis for 2 hours at the temperature of 40+/-2 ℃, and adding the alkaline protease to ensure that the mass percent of the alkaline protease in the solution is 2 percent; boiling and inactivating enzyme after enzymolysis is completed, centrifuging to remove insoluble matters, regulating the pH of the solution to be neutral, and concentrating under reduced pressure to 1/4 of the volume before concentration to obtain the soybean polypeptide solution in the comparative example.
Example 5
The whole milk powder is dissolved in warm water at 60 ℃ according to the proportion of the whole milk powder/water=10 g/100mL, raw milk is obtained after uniform stirring, then the composite stabilizer (or compound agent) and white granulated sugar prepared in the above example or comparative example are respectively added into the raw milk, and the addition amount of the composite stabilizer (or compound agent) and the white granulated sugar is compared with the mass ratio of the composite stabilizer (or compound agent) of the raw milk: white granulated sugar: raw milk=5:2:1000, and stirring uniformly after the addition is completed. Heating the raw milk to 65-70 ℃, homogenizing for 15min under the working pressure of 20MPa, then heating to 90 ℃ and sterilizing for 10min. After sterilization, the raw milk is cooled to 42 ℃, a starter is inoculated into the raw milk in an inoculation room according to the inoculation amount of 4 percent, and then the raw milk is fermented for 6 hours at the constant temperature of 42 ℃ under the anaerobic condition in a sealed glass bottle. And (5) refrigerating the fermented yoghourt for 12 hours at the temperature of 4 ℃ and then testing. The yogurt containing the composite stabilizer (or compound agent) prepared in the above examples or comparative examples was tested for water retention, respectively, by the following water retention test method: 10g of yoghourt is poured into a centrifuge tube in an environment of 10+/-2 ℃, the yoghourt is centrifuged for 10min at the rotating speed of 4000r/min, then the supernatant is removed, the weight of the remainder is weighed, and the water holding capacity of a sample is calculated by the following calculation method: water retention (%) = (weight of centrifugation residue)/yogurt sample weight x 100%. Each group of samples was tested 5 times, and the average value was taken as an index of the water retention of the yogurt of the group. The results are shown in Table 1. The yogurt containing the composite stabilizer (or the compound agent) prepared in the above examples or comparative examples was subjected to sensory evaluation according to the requirements of the standard RHB 103-2004, and the number of evaluation persons was 12, and the evaluation persons were in accordance with the standard requirements. The sensory scoring results are shown in table 1.
TABLE 1
As can be seen from Table 1, the stabilizer of the present invention can effectively improve fluidity and water holding capacity of yogurt, thereby improving taste of yogurt and obtaining yogurt with high stability and quality.
The foregoing detailed description of the embodiments of the present invention will be provided to those skilled in the art, and the detailed description and the examples should not be construed as limiting the invention.
Claims (1)
1. The compound for improving the water retention rate of the yoghurt is characterized by comprising guar gum modified substances, pectin modified substances, propylene glycol alginate and gamma-polyglutamic acid; the guar gum modifier, the pectin modifier, the propylene glycol alginate and the gamma-polyglutamic acid are respectively as follows in parts by weight: 10 parts of guar gum modifier, 4-8 parts of pectin modifier, 3-6 parts of propylene glycol alginate and 1-2 parts of gamma-polyglutamic acid;
the preparation method of the guar gum modifier comprises the following steps:
1) Adding guar gum into deionized water, wherein the mass percentage of the guar gum in the deionized water is 1%, stirring for more than 1h to prepare a solution, and then adding hydrogen peroxide into the solution in the stirring process, wherein the mass percentage of solute in the hydrogen peroxide is 5%, and the adding mass of the hydrogen peroxide is 1/6-1/5 of the mass of the guar gum solution; placing the solution in an ultrasonic environment after the feeding is completed, and continuously stirring for 60-80 min, wherein the ultrasonic power is 80-100W, and the frequency is 40kHz;
2) Adding sodium chloride and sodium citrate into the solution after stirring, wherein the mass ratio of the sodium chloride to the sodium citrate to the guar gum is sodium chloride: sodium citrate: guar gum=0.6-0.9:0.3-0.5:10; continuously stirring the solution for 20-30 min after the addition is finished, adding ethanol for alcohol precipitation, drying the precipitate, adding deionized water for full dissolution, dialyzing to remove impurities, concentrating under reduced pressure, and freeze-drying to obtain the guar gum modified substance;
the preparation method of the pectin modifier comprises the following steps:
(1) Preparing a chitosan oligosaccharide and acetic acid mixed water solution, wherein the concentration of the chitosan oligosaccharide in the chitosan oligosaccharide and acetic acid mixed water solution is 5-6 g/L, and the mass percentage of the acetic acid is 1%; preparing an aqueous solution of pectin, wherein the mass percentage of the pectin in the aqueous solution of pectin is 2% -3%; uniformly mixing and stirring the chitosan oligosaccharide, acetic acid mixed aqueous solution and pectin aqueous solution to form a mixed solution, wherein the mixing volume ratio of the chitosan oligosaccharide to acetic acid mixed aqueous solution to pectin aqueous solution is 1:1;
(2) Adding sesame-soybean polypeptide solution into the mixed solution, stirring for 10-15 min after the addition, and then adding glutamine transaminase, wherein the volume ratio of the sesame-soybean polypeptide solution to the pectin is that the sesame-soybean polypeptide solution is the pectin water solution=1:2; the addition amount of the glutamine transaminase is 3 to 4 percent of the glutamine transaminase by mass percent; continuously stirring for 30-40 min after the addition is completed, then adding ethanol for alcohol precipitation, and drying the precipitate to obtain the pectin modified substance;
the preparation method of the sesame-soybean polypeptide solution comprises the following steps: mixing sesame and soybean, and grinding into mixed powder, wherein the mixed mass ratio of the sesame to the soybean is as follows: soybean=10:3-8; placing the mixed powder into a sodium hydroxide aqueous solution, wherein the concentration of sodium hydroxide in the sodium hydroxide aqueous solution is 0.1mol/L; the solid-liquid mass ratio of the mixed powder in the sodium hydroxide aqueous solution is solid/liquid=1:20-30; extracting at constant temperature of 40+/-5 ℃ for more than 1 hour, then removing sediment through solid-liquid separation, keeping the liquid phase constant temperature to 55+/-5 ℃ and placing the liquid phase in an ultrasonic environment for heat preservation for 15-20 minutes, wherein the ultrasonic power in the ultrasonic environment is 200-300W, and the frequency is 40kHz; then adjusting the pH of the liquid phase to 8.0, adding alkaline protease, and adding the alkaline protease to enable the mass percent of the alkaline protease in the solution to be 2% -3%; and (3) performing enzymolysis at 40+/-2 ℃ for more than 2 hours, boiling to inactivate enzyme after the enzymolysis is finished, centrifuging to remove insoluble matters, adjusting the pH of the solution to be neutral, and concentrating the solution under reduced pressure to 1/4 of the volume before concentration to obtain the sesame-soybean polypeptide solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210350901.8A CN114680178B (en) | 2022-04-02 | 2022-04-02 | Composite for improving water retention rate of yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210350901.8A CN114680178B (en) | 2022-04-02 | 2022-04-02 | Composite for improving water retention rate of yoghurt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114680178A CN114680178A (en) | 2022-07-01 |
| CN114680178B true CN114680178B (en) | 2023-12-29 |
Family
ID=82141918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210350901.8A Active CN114680178B (en) | 2022-04-02 | 2022-04-02 | Composite for improving water retention rate of yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114680178B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| CN102232418A (en) * | 2011-07-07 | 2011-11-09 | 北京颐和村科技有限公司 | Method for preparing yoghourt with long quality guarantee period and yoghourt stabilizing agent |
| CN105639344A (en) * | 2015-12-30 | 2016-06-08 | 陕西科技大学 | Preparation method of antioxidant peptide goat milk beverage |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
-
2022
- 2022-04-02 CN CN202210350901.8A patent/CN114680178B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| CN102232418A (en) * | 2011-07-07 | 2011-11-09 | 北京颐和村科技有限公司 | Method for preparing yoghourt with long quality guarantee period and yoghourt stabilizing agent |
| CN105639344A (en) * | 2015-12-30 | 2016-06-08 | 陕西科技大学 | Preparation method of antioxidant peptide goat milk beverage |
| CN109042879A (en) * | 2018-08-23 | 2018-12-21 | 江南大学 | A kind of preparation method of drinking yoghourt compound stabilizer and drinking yoghourt |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114680178A (en) | 2022-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105707266B (en) | Bamboo shoot edible fiber milk jelly and preparation method thereof | |
| CN106306639A (en) | Lactic acid bacterium collagen jelly and manufacture method thereof | |
| CN114271330B (en) | Yoghurt composite stabilizer and preparation method thereof | |
| CN107242347B (en) | Method for improving soybean protein foamability by using enzyme composite treatment by taking soybean meal as raw material | |
| CN114680178B (en) | Composite for improving water retention rate of yoghurt | |
| CN111264839B (en) | Modified fish gelatin, preparation method and application thereof, and yoghurt and low-fat set yoghurt and preparation method thereof | |
| CN118402556A (en) | Method for preparing cream and application thereof | |
| CN105400847B (en) | A kind of high-ester pectin and preparation method thereof of high protein stability | |
| CN114766678B (en) | Extraction method of roxburgh rose flavone, spirulina instant powder and preparation method thereof | |
| CN111838315A (en) | Preparation method of barley seedling powder fermented milk-containing beverage | |
| CN114230819B (en) | Modified carrageenan and preparation method thereof | |
| CN113528271A (en) | Yellow rice wine and preparation method thereof | |
| CN110623179A (en) | A kind of method of extracting mulberry juice | |
| CN115251310A (en) | A kind of high stability low-fat soybean milk powder and preparation method thereof | |
| CN1281162C (en) | Sea cucumber mucopolysaccharide enriched food and its preparation method | |
| CN115119889A (en) | Preparation method of lucid ganoderma enzyme tea beverage | |
| CN112471257A (en) | Yoghourt with functions of reducing blood sugar and blood fat | |
| CN112471397A (en) | Processing method for extracting rice protein from rice | |
| CN107801784B (en) | A kind of vegetable protein beverage and preparation method thereof | |
| CN116616346B (en) | Low-acid coconut-flavor fermented milk-containing beverage and preparation method thereof | |
| CN110863024A (en) | Method for preparing micromolecular hyaluronic acid by utilizing squid eyes | |
| CN110692718A (en) | Gastrodia elata health-care yoghourt and preparation method thereof | |
| CN113940407B (en) | Butter substitute and application thereof in food | |
| CN116114784B (en) | Method for inhibiting high temperature-induced quality deterioration of chicken myofibrillar protein gel preparation | |
| CN108359700A (en) | A kind of enzymolysis prepares the method and its application of sand sagebrush (Artemisia filifolia) oligosaccharide |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |