CN108464444A - A kind of novel gadus skin gelatin milk fat spread and preparation method thereof - Google Patents
A kind of novel gadus skin gelatin milk fat spread and preparation method thereof Download PDFInfo
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- CN108464444A CN108464444A CN201810281782.9A CN201810281782A CN108464444A CN 108464444 A CN108464444 A CN 108464444A CN 201810281782 A CN201810281782 A CN 201810281782A CN 108464444 A CN108464444 A CN 108464444A
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- gadus
- skin gelatin
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- milk fat
- fat spread
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- 108010010803 Gelatin Proteins 0.000 title claims abstract description 62
- 229920000159 gelatin Polymers 0.000 title claims abstract description 62
- 235000019322 gelatine Nutrition 0.000 title claims abstract description 62
- 235000011852 gelatine desserts Nutrition 0.000 title claims abstract description 62
- 241000276435 Gadus Species 0.000 title claims abstract description 61
- 239000008273 gelatin Substances 0.000 title claims abstract description 60
- 235000021243 milk fat Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 24
- 229920001214 Polysorbate 60 Polymers 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 10
- 229930195729 fatty acid Natural products 0.000 claims abstract description 10
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 21
- 229920001100 Polydextrose Polymers 0.000 claims description 16
- 239000006185 dispersion Substances 0.000 claims description 16
- 235000013856 polydextrose Nutrition 0.000 claims description 16
- 239000001259 polydextrose Substances 0.000 claims description 13
- 229940035035 polydextrose Drugs 0.000 claims description 13
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000005187 foaming Methods 0.000 claims description 5
- 235000013373 food additive Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 5
- 150000002148 esters Chemical class 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 abstract description 21
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 7
- 235000004213 low-fat Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 239000004519 grease Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 2
- 229920000053 polysorbate 80 Polymers 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000019601 food appearance Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical group 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- FGMPLJWBKKVCDB-UHFFFAOYSA-N trans-L-hydroxy-proline Natural products ON1CCCC1C(O)=O FGMPLJWBKKVCDB-UHFFFAOYSA-N 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of novel gadus skin gelatin milk fat spreads, are grouped as by each group of following mass fraction：18.5~19.9% gadus skin gelatins, 0.9~1.0% sucrose fatty ester, 0.9~1.0% polyglyceryl fatty acid ester, 0.09~0.1% polyoxyethylene sorbitan monoleate, surplus are water.Novel gadus skin gelatin milk fat spread prepared by the present invention can ensure cream, and not only fat content is low and is free of trans-fatty acid, also has higher nutritive value, and can also meet requirement of sense of the people to whipping prods.
Description
Technical field
The invention belongs to cream processing technique fields, and in particular to a kind of novel gadus skin gelatin milk fat spread and its preparation
Method.
Background technology
Cream is one of favorite food of people, but the cream of high fat content allows many people to hang back, especially
Contain a large amount of trans-fatty acids in cream, a large amount of edible trans-fatty acid can influence the memory and central nervous system of human body
Development, can also induce the serious diseases such as asthma, tumour, diabetes.American-European and international market is to low fat, low calories butter at present
Demand constantly rises, and traditional cream is more and more not suitable with today's society consumer to health, the demand of nutrition.Therefore, it develops
A kind of low fat, the cream of high nutrition are extremely urgent.
Gadus is a kind of seawater fish resourceful, distribution is relatively broad, is the maximum fish of whole world year amount of fishing
One of, there is important edible and economic value.With the development of China's processing of aquatic products industry, the aquatic products based on fish-skin
The higher value application of processing fent becomes research hotspot.Contain abundant gelatin in cod skin, currently, gadus skin gelatin carries
It takes more and more extensive.Gadus skin gelatin is yellow or faint yellow solid, is the product of collagen denaturation, belongs to protein,
Containing abundant glycine, proline, hydroxyproline, contained heat is relatively low, and the jelly melting point of formation is less than oral cavity temperature
Degree, and have the mouthfeel similar to fat, therefore can be used for preparing low fat food, meet the needs of consumer is to nutrition, health.
The application for producing cream as raw material about gadus skin gelatin has not been reported.
Invention content
In order to overcome the deficiencies of the prior art, the purpose of the present invention is by providing a kind of novel gadus skin gelatin milk fat spread
And preparation method thereof, to solve, whipping prods fat content is high, energy content is high, harmful technical problem.
The invention is realized by the following technical scheme, a kind of novel gadus skin gelatin milk fat spread, by following mass fraction
Each group be grouped as：18.5~19.9% gadus skin gelatins, 18.5~19.9% polydextroses, 0.9~1.0% sucrose-fatty
Ester, 0.9~1.0% polyglyceryl fatty acid ester, 0.09~0.1% polyoxyethylene sorbitan monoleate, surplus are water.
Preferably, the molecular weight of the gadus skin gelatin is 60000-80000Da.
Preferably, the molecular weight of the polydextrose is 30000Da.
The present invention also provides the preparation methods of the novel gadus skin gelatin milk fat spread, include the following steps：
(1) water suction dissolving：Gadus skin gelatin is placed in distilled water and carries out water suction dissolving；
(2) food additives are added：After polydextrose mixing is added into dissolved gadus skin gelatin, sucrose is added
Aliphatic ester, polyglyceryl fatty acid ester and polyoxyethylene sorbitan monoleate；
(3) high temperature low speed is beaten：The mixture that step (2) is obtained carries out high temperature low speed whipping, is allowed to fully dissolve simultaneously
It is uniformly mixed；
(4) room temperature high speed dispersion：Mixture after being beaten in step (3) is disperseed 2~3 in dispersion machine under normal temperature condition
It is secondary, it is allowed to abundant foaming and intumescing；
(5) high-pressure homogeneous：Mixture after dispersion in step (4) after second homogenate, that is, is obtained in high pressure homogenizer
Novel gadus skin gelatin milk fat spread.
Preferably, in step (1), by gadus skin gelatin be placed in distilled water at 60 DEG C water suction dissolving 25~
30min。
Preferably, in step (3), by step (2) obtain mixture 50~60 DEG C, 160r/min conditions it is multi-functional
20~30min is beaten in speed stirrer.
Preferably, in step (4), rate of dispersion is 3000~5000r/min, disperses 2~3 times, disperses 2min every time, often
Secondary midfeather 5min.
Preferably, in step (5), homogenization pressure is 35~45MPa.
Compared with prior art, the invention has the advantages that：
(1) present invention replaces grease production cream with gadus skin gelatin, and fat content is low, and protein content is high, institute's heat content
It is few, be conducive to health, meet instantly to low fat, the demand of healthy food.
(2) present invention makes cream by raw material of gadus skin gelatin, breaks in traditional cream manufacturing process, only utilizes gelatin
As stabilizer, the function of caseation agent, the jelly melting point that gadus skin gelatin of the invention is formed is less than oral temperature, there is class
It is similar to the mouthfeel of fat, is interacted using polydextrose and gadus skin gelatin, and sucrose fatty ester, polyglycerol ester is added
Fat acid esters, polysorbate are after 80s, and can imitate abundant mouthfeel caused by grease type cream.
(3) present invention is in the production process after homogenization appropriate, the bulky grain carbon water in non-fat milk's oil plant liquid
Compounds substance can be fractured into the small and uniform particle of grain size, be not in after standing bleed, layering phenomena such as, to
It can get the preferable product of stability.
As a result, by the novel gadus skin gelatin milk fat spread for preparing of the present invention can ensure cream not only fat content it is low and
Without trans-fatty acid, also there is higher nutritive value, and requirement of sense of the people to whipping prods can also be met.
Description of the drawings
The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.
Fig. 1 is the finished product schematic diagram of the gadus skin gelatin milk fat spread prepared by the present invention.
Specific implementation mode
Polydextrose be milky to buff powder, be a kind of novel water-soluble dietary fiber, have adjust lipid
Functions, the polydextroses such as metabolism, reduction cholesterol, the absorption of reduction sugar amount, toxin-expelling and face nourishing can assign low fat food similar to grease
Fine and smooth lubrication mouthfeel, provide ideal glossy surface, and can have an effect with protein, form the distinctive wind of low fat food
Taste.Sucrose fatty ester, to flaxen powder, can prevent water in food from detaching, improve the expansive force of food to be white.It is poly- sweet
Oil and fat acid esters be white to flaxen powder, can make food appearance is smooth, dry and wet is appropriate, expansion rate is high, each component mixing
Uniformly, delicate mouthfeel is lubricious, and heat resistance, shape-retaining ability are good.Polyoxyethylene sorbitan monoleate (Tween 80) is faint yellow to orange-yellow sticky
Liquid can improve the dispersion effect and emulsifying effectiveness of food.
Milk fat spread prepared by the present invention, using relative molecular mass for 60000-80000Da gadus skin gelatin as raw material,
By water absorption and swelling, after the polydextrose mixing that relative molecular mass is 30000Da is added, then sucrose fatty ester, polyglycereol
Aliphatic ester, polyoxyethylene sorbitan monoleate (Tween 80), by heat beat, room temperature dispersion, it is high-pressure homogeneous after be made.
The method of the present invention is described in detail with reference to specific embodiment.
Embodiment 1
A kind of preparation method of novel gadus skin gelatin milk fat spread, includes the following steps：
(1) water suction dissolving：Gadus skin gelatin is placed in distilled water the water suction dissolving 25min at 60 DEG C；
(2) food additives are added：After polydextrose mixing is added into dissolved gadus skin gelatin, sucrose is added
Aliphatic ester, polyglyceryl fatty acid ester and polyoxyethylene sorbitan monoleate；
(3) high temperature low speed is beaten：The multi-functional tune for mixture 160r/min under conditions of 55 DEG C that step (2) is obtained
25min is beaten in fast blender, is allowed to fully dissolve and be uniformly mixed；
(4) room temperature high speed dispersion：Mixture after being beaten in step (3) is disperseed 2 in the dispersion machine of 4000r/min
It is secondary, disperse 2min every time, each midfeather 5min is allowed to abundant foaming and intumescing；
(5) high-pressure homogeneous：By the mixture after being beaten in step (4) in the high pressure homogenizer that homogenization pressure is 45MPa
After second homogenate, that is, obtain novel gadus skin gelatin milk fat spread.
According to the novel gadus skin gelatin milk fat spread that above-mentioned preparation method obtains, by each component of following mass fraction
Composition：19.9% gadus skin gelatin, 18.5% polydextrose, 1.0% sucrose fatty ester, 1.0% polyglyceryl fatty acid ester,
0.1% polyoxyethylene sorbitan monoleate, surplus are water.
Embodiment 2
A kind of preparation method of novel gadus skin gelatin milk fat spread, includes the following steps：
(1) water suction dissolving：Gadus skin gelatin is placed in distilled water the water suction dissolving 30min at 60 DEG C；
(2) food additives are added：After polydextrose mixing is added into dissolved gadus skin gelatin, sucrose is added
Aliphatic ester, polyglyceryl fatty acid ester and polyoxyethylene sorbitan monoleate；
(3) high temperature low speed is beaten：The multi-functional tune for mixture 160r/min under conditions of 50 DEG C that step (2) is obtained
30min is beaten in fast blender, is allowed to fully dissolve and be uniformly mixed；
(4) room temperature high speed dispersion：Mixture after being beaten in step (3) is disperseed 3 in the dispersion machine of 3000r/min
It is secondary, disperse 2min every time, each midfeather 5min is allowed to abundant foaming and intumescing；
(5) high-pressure homogeneous：By the mixture after being beaten in step (4) in the high pressure homogenizer that homogenization pressure is 40MPa
After second homogenate, that is, obtain novel gadus skin gelatin milk fat spread.
According to the novel gadus skin gelatin milk fat spread that above-mentioned preparation method obtains, by each component of following mass fraction
Composition：18.5% gadus skin gelatin, 19.9% polydextrose, 0.9% sucrose fatty ester, 0.9% polyglyceryl fatty acid ester,
0.1% polyoxyethylene sorbitan monoleate, surplus are water.
Embodiment 3
A kind of preparation method of novel gadus skin gelatin milk fat spread, includes the following steps：
(1) water suction dissolving：Gadus skin gelatin is placed in distilled water the water suction dissolving 28min at 60 DEG C；
(2) food additives are added：After polydextrose mixing is added into dissolved gadus skin gelatin, sucrose is added
Aliphatic ester, polyglyceryl fatty acid ester and polyoxyethylene sorbitan monoleate；
(3) high temperature low speed is beaten：The multi-functional tune for mixture 160r/min under conditions of 60 DEG C that step (2) is obtained
20min is beaten in fast blender, is allowed to fully dissolve and be uniformly mixed；
(4) room temperature high speed dispersion：Mixture after being beaten in step (3) is disperseed 2 in the dispersion machine of 5000r/min
It is secondary, disperse 2min every time, each midfeather 5min is allowed to abundant foaming and intumescing；
(5) high-pressure homogeneous：By the mixture after being beaten in step (4) in the high pressure homogenizer that homogenization pressure is 35MPa
After second homogenate, that is, obtain novel gadus skin gelatin milk fat spread.
According to the novel gadus skin gelatin milk fat spread that above-mentioned preparation method obtains, by each component of following mass fraction
Composition：18.5% gadus skin gelatin, 18.5% polydextrose, 1.0% sucrose fatty ester, 1.0% polyglyceryl fatty acid ester,
0.09% polyoxyethylene sorbitan monoleate, surplus are water.
Embodiment 4
1, subjective appreciation
As shown in Figure 1, the milk fat spread prepared by inventive embodiments 1-3 is from the point of view of appearance, with existing commercially available dilute cream
Without significant difference.Three kinds of common commercially available dilute creams of selection carry out sensory evaluation with milk fat spread prepared by the embodiment of the present invention 1
Comparison, is specifically shown in Table 1.
1. 3 kinds of commercially available dilute creams of table and the subjective appreciation index of milk fat spread of the present invention compare
As shown in table 1, by the gadus skin gelatin milk fat spread for preparing of the present invention compared with commercially available traditional dilute cream, from outer
The degree of standing upright seen all is not distinguished significantly to edible just melt in the mouth sense and greasy degree, therefore, gadus skin gelatin of the invention
Milk fat spread subjective appreciation meets the standard of current cream.
2, nutritional ingredient compares
Three kinds of common commercially available dilute creams of selection carry out nutritional ingredient survey with milk fat spread prepared by the embodiment of the present invention 1
It is fixed, specifically it is shown in Table 2.
2. 3 kinds of commercially available dilute creams of table and the nutritional ingredient index of milk fat spread of the present invention compare
As shown in table 2, the fat content by the gadus skin gelatin milk fat spread of the invention prepared than traditional dilute cream
Low, energy content is low, and protein content is high, and there is higher nutritive value and health to be worth.
The foregoing is merely the preferred embodiments of invention, are not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of novel gadus skin gelatin milk fat spread, which is characterized in that be grouped as by each group of following mass fraction：18.5~
19.9% gadus skin gelatin, 18.5~19.9% polydextroses, 0.9~1.0% sucrose fatty ester, 0.9~1.0% polyglycereol
Aliphatic ester, 0.09~0.1% polyoxyethylene sorbitan monoleate, surplus are water.
2. novel gadus skin gelatin milk fat spread according to claim 1, it is characterised in that：Point of the gadus skin gelatin
Son amount is 60000-80000Da.
3. novel gadus skin gelatin milk fat spread according to claim 2, it is characterised in that：The molecule of the polydextrose
Amount is 30000Da.
4. the preparation method of novel gadus skin gelatin milk fat spread according to claim 3, which is characterized in that including following
Step：
(1) water suction dissolving：Gadus skin gelatin is placed in distilled water and carries out water suction dissolving；
(2) food additives are added：After polydextrose mixing is added into dissolved gadus skin gelatin, sucrose fat is added
Acid esters, polyglyceryl fatty acid ester and polyoxyethylene sorbitan monoleate；
(3) high temperature low speed is beaten：The mixture that step (2) is obtained carries out high temperature low speed whipping, is allowed to fully dissolve and mix
Uniformly；
(4) room temperature high speed dispersion：Mixture after being beaten in step (3) is disperseed 2~3 times in dispersion machine under normal temperature condition,
It is allowed to abundant foaming and intumescing；
(5) high-pressure homogeneous：Mixture after dispersion in step (4) after second homogenate, that is, is obtained novel in high pressure homogenizer
Gadus skin gelatin milk fat spread.
5. the preparation method of novel gadus skin gelatin milk fat spread according to claim 4, it is characterised in that：Step (1)
In, gadus skin gelatin is placed in distilled water 25~30min of water suction dissolving at 60 DEG C.
6. the preparation method of novel gadus skin gelatin milk fat spread according to claim 4, it is characterised in that：Step (3)
In, mixture that step (2) is obtained beats 20 in 50~60 DEG C, the multifunctional speed control blenders of 160r/min conditions~
30min。
7. the preparation method of novel gadus skin gelatin milk fat spread according to claim 4, it is characterised in that：Step (4)
In, rate of dispersion is 3000~5000r/min, disperses 2~3 times, disperses 2min, each midfeather 5min every time.
8. the preparation method of novel gadus skin gelatin milk fat spread according to claim 4, it is characterised in that：Step (5)
In, homogenization pressure is 35~45MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281782.9A CN108464444B (en) | 2018-03-30 | 2018-03-30 | Cod skin gelatin low-fat cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810281782.9A CN108464444B (en) | 2018-03-30 | 2018-03-30 | Cod skin gelatin low-fat cream and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108464444A true CN108464444A (en) | 2018-08-31 |
| CN108464444B CN108464444B (en) | 2021-07-20 |
Family
ID=63262355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810281782.9A Active CN108464444B (en) | 2018-03-30 | 2018-03-30 | Cod skin gelatin low-fat cream and preparation method thereof |
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| CN109275769A (en) * | 2018-10-18 | 2019-01-29 | 江西师范大学 | Method for making fish gelatin cotton candy |
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| CN109275769A (en) * | 2018-10-18 | 2019-01-29 | 江西师范大学 | Method for making fish gelatin cotton candy |
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