Method for improving gel coagulation property of milk protein concentrates and application of method

Abstract

The invention relates to a method for improving the gel coagulation property of milk protein concentrates and an application of the method. According to the method disclosed by the invention, the gel coagulation property of the milk protein concentrates is improved by treating the milk protein concentrates through a microorganism namely transglutaminase. By controlling the time of a crosslinking reaction to be 1-2h, controlling the reaction temperature to be 33-35 DEG C, controlling the pH to be 7.0-7.5 and controlling the addition quantity of enzymes in protein to be 2.0-2.5U / g, the modified milk protein concentrates with good gel coagulation intensity and good water-holding capacity are obtained. Compared with ordinary milk protein concentrates, the milk protein concentrates under the condition have the advantages that the gel coagulation intensity is improved by 150-206%, and the water-holding capacity is improved by 50-90%. The modified milk protein concentrates are applied to the preparation of stirring type yoghourt, and under the premise that the fermentation time of the yoghourt is not obviously changed, the gel coagulation intensity and the water-holding capacity of the stirring type yoghourt can be notably improved.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and in particular relates to a method for improving gelatinity of a milk protein concentrate and an application thereof. Background technique [0002] Milk Protein Concentrates (MPC for short) is made from skim milk through preheating, ultrafiltration, evaporation concentration, spray drying and other processes. Part of the minerals and lactose in the milk are removed, and almost all the milk protein is retained. , with a protein content of 42% to 92%, has the characteristics of high protein and low lactose, and maintains the natural ratio of casein and whey protein in milk, which is an advantage that other milk-based ingredients do not have. [0003] As a complex protein system, MPC has some excellent functional properties, such as solubility, gelation, emulsification, and water retention. MPC is widely used in food production because of its dehydration, small storage space, low transpor...

AI Technical Summary

Problems solved by technology

In industrial production, raw milk is standardized by adding whole milk powder (WMP), skimmed milk powder (SMP) and high-protein milk powder, but due to the increase of lactose content, excessive production and storage of yogurt The acid in the yogurt will affect the quality of the yogurt, and the addition of too much will cause the yogurt to appear "milk powder flavor"