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Goat milk kefir produced with polymerized lactalbumin as thickener

A technology for polymerizing whey protein and whey protein, applied in the field of goat milk kefir and its preparation, can solve the problems of decreased product viscosity and hardness, loose casein gel network, and decreased curd gel strength, etc. Stable state, increased gel stability, fine texture effect

Inactive Publication Date: 2016-04-27
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, due to the long fermentation time of kefir, the continuous fermentation causes the protease secreted by lactic acid bacteria to continue to act on the subunit structure of the protein, resulting in the loosening of the casein gel network and the reduction of the gel strength of the curd, which in turn causes the viscosity of the product and decrease in hardness
Therefore, there is no mature goat milk kefir product with good properties on the market at present.

Method used

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  • Goat milk kefir produced with polymerized lactalbumin as thickener

Examples

Experimental program
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Effect test

Embodiment 1

[0028] Goat milk kefir is prepared by mixing liquid raw material milk, sucrose, pectin, and polymerized whey protein, and then fermenting it.

[0029] The polymerized whey protein is prepared through the following steps: dissolve 10.8 g of whey protein isolate (92% protein content) in 100 mL of water, magnetically stir for 60 min, and place it at 4°C for 10 h to fully hydrate it. Use 1M sodium hydroxide solution to adjust the whey protein suspension to pH=7, heat in a water bath at 85°C for 30 min, cool in an ice bath, and store at 4°C until use; the resulting polymerized whey protein solution contains polymerized whey The protein is about 10%.

[0030] The preparation method of goat milk kefir in this embodiment is prepared according to the following process steps:

[0031] The polymerized whey protein is added to the liquid raw milk, mixed, stirred and dissolved → added to the pre-mixed → heated → 80°C for 10 minutes → cooled → added kefir starter → divided packaging → fermented →...

Embodiment 2

[0034] Goat milk kefir is prepared by mixing liquid raw material milk, sucrose, pectin, and polymerized whey protein, and then fermenting it.

[0035] The polymerized whey protein is prepared through the following steps: dissolving 11.1 g of whey protein isolate (95% protein content) in 100 mL of water, magnetic stirring for 60 min, and placing it at 4° C. for 10 h to fully hydrate it. Use 1M sodium hydroxide solution to adjust the whey protein suspension to pH=7, heat in a water bath at 85°C for 30 min, cool in an ice bath, and store at 4°C until use; the resulting polymerized whey protein solution contains polymerized whey The protein is about 11%.

[0036] The preparation method of goat milk kefir in this embodiment is prepared according to the following process steps:

[0037] The pre-mix is ​​added to the liquid raw milk, mixed and stirred to dissolve → added polymerized whey protein → heated → held at 85°C for 10 min → cooled → added kefir starter → divided packaging → ferment...

Embodiment 3

[0040] Goat milk kefir is prepared by mixing liquid raw material milk, sucrose, pectin, and polymerized whey protein, and then fermenting it.

[0041] The polymerized whey protein is prepared through the following steps: dissolve 10.8 g of whey protein isolate (92% protein content) in 100 mL of water, magnetically stir for 60 min, and place it at 4°C for 10 h to fully hydrate it. Use 1M sodium hydroxide solution to adjust the whey protein suspension to pH=7, heat in a water bath at 85°C for 30 min, cool in an ice bath, and store at 4°C until use; the resulting polymerized whey protein solution contains polymerized whey The protein is about 10%.

[0042] The preparation method of goat milk kefir in this embodiment is prepared according to the following process steps:

[0043] Add the pre-mixed mixture to the raw milk→heat→incubate at 90°C for 10min→cool down→add starter and polymerized whey protein→packaging→fermentation→store the finished product at 6°C.

[0044] Specifically, 9 mL o...

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Abstract

The invention relates to a goat milk kefir produced with polymerized lactalbumin as a thickener, and belongs to the technical field of functional foods. The goat milk kefir is produced through coordinating fresh goat milk as liquid raw milk with sugar, polymerized lactalbumin, low methoxyl pectin and a kefir starter. The goat milk kefir product is produced through the following steps: mixing sugar with low methoxyl pectin in advance, adding the obtained mixture to the liquid raw milk; adding a polymerized lactalbumin solution; stirring and heating the above solution to 80-90DEG C, carrying out heat insulation for 10-20min for sterilization, and carrying out ice bath cooling to room temperature; and adding the kefir starter, stirring above materials until uniformity, and fermenting the obtained mixture at 25-35DEG C for 8-14h. The product has the advantages of high content of proteins, low content of fats, stable curd state, uniform structure, moderate viscosity, unique flavor and various health functions; and a production technology of the goat milk kefir has the advantages of few raw material components, easy operation, energy saving and low cost, and is a simple production processing mode.

Description

Technical field [0001] The invention belongs to the technical field of functional foods, and particularly relates to a goat milk kefir and a preparation method thereof. Background technique [0002] Kefir is a kind of fermented dairy product made from fresh milk with a unique flavor that originated in the Caucasus, the longest-lived region in the world. Unlike yogurt, the starter used in Kefir fermented milk is made of more A complex flora formed by lactic acid bacteria and yeasts. Kefir grains (Kefirgrains) is a complex microbial symbiosis system, mainly composed of lactic acid bacteria, yeast and acetic acid bacteria. Yogurt is mainly based on Lactobacillus bulgaricus and Streptococcus thermophilus as starters, while the Kefir fermentation process mostly uses Lactococcus lactis and Leuconostoc mesenteroides for fermentation. Based on the difference in the amount of extracellular polysaccharide synthesis and composition structure, The viscosity characteristics of the two types...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23C9/13A23C9/127
CPCA23C9/127A23C9/1307A23C9/137A23V2400/21A23V2400/113A23V2400/31A23V2400/249
Inventor 郭明若王皓南包怡红王睦王翠娜
Owner JILIN UNIV
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