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Method of producing liquid milk product

A dairy product and liquid technology, applied in the field of liquid dairy products, can solve the problems of easy destruction of vitamins, limited selection of raw and auxiliary materials of dairy products, difficult sterilization, etc., achieve broad market prospects, enrich product types, and expand the selection range.

Active Publication Date: 2009-01-28
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] 1. When heat-sensitive additives such as vitamins, lactoferrin, immunoglobulin (such as IGg, IGA, IGM, etc.), oleic acid, linoleic acid, and linolenic acid are fortified in the raw and auxiliary materials, the enhanced heat-sensitive additives will be destroyed, reducing the Its biological value, such as heating can easily destroy vitamins, lactoferrin, etc.
[0016] 2. When the formula contains additives that will cause adverse reactions when heated together with milk, such as fructose, cystine, cysteine, mineral salts, etc., will affect the quality of the product
For example, if fructose is added to milk, after heat treatment together, glucosamine reaction will occur, the color of milk will become taupe, and the flavor will deteriorate, and with the increase of heat treatment intensity, the reaction intensity will be strengthened; cystine and milk will produce free The mercapto group in the product brings "rotten egg smell" to the product, which seriously affects the flavor of the product; when many mineral salts are heated together with milk, they often cause the denaturation of milk protein
[0017] 3. It is not possible to produce dairy products with functional additives that are difficult to sterilize. If the milk is guaranteed to be sterile, but all microorganisms in the product cannot be killed, product safety cannot be guaranteed; if killing all microorganisms is used as an indicator of sterilization effect, It will cause the milk to be overheated, which will cause adverse reactions and reduce the quality of the product
This limits the selection range of raw and auxiliary materials for dairy products, and it is impossible to produce dairy products containing these additives that have special functions but are difficult to sterilize

Method used

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  • Method of producing liquid milk product
  • Method of producing liquid milk product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1, production is rich in Vc and VB 2 of milk products

[0032] Formula (according to 1 ton):

[0033] Milk 900.0 kg Monoglyceride: 1.5 kg Vitamin C: 1.0 kg Vitamin VB2: 0.5 kg Purified water: 98.0 kg

[0034] Preparation Process:

[0035] 1. Inspection of milk

[0036] a. Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators, in line with the relevant national standards GB.

[0037] b. Milk collection, filtration, and cooling: the raw milk is filtered to remove some large impurities, and the collected fresh milk is cooled to 1°C to 8°C through plate replacement, and stored in the raw milk tank.

[0038] 2. Initial sterilization:

[0039] a. Preheat the milk to 56°C.

[0040] b. Homogeneous: The homogeneous pressure is 19MPa, the primary pressure is 13Mpa, and the secondary pressure is 6-Mpa.

[0041] c. Pasteurization: The sterilization condition is 75, 15 seconds, ...

Embodiment 2

[0062] Embodiment 2, produce the sweet milk that is rich in lactoferrin

[0063] Formula (according to 1 ton):

[0064] Milk: 600.0 kg White sugar: 30.0 kg Monoglyceride: 1.1 kg Lactoferrin: 0.5 kg Purified water: 368.4 kg

[0065] Preparation Process:

[0066] 1. Inspection of milk

[0067] 2. Initial sterilization:

[0068] a. Preheat the milk to 60°C.

[0069] b. Homogeneous: The homogeneous pressure is 20MPa, the primary pressure is 15Mpa, and the secondary pressure is 5Mpa.

[0070] c. Pasteurization: The sterilization condition is 70, 15 seconds, and the phosphatase test is negative.

[0071] d. Cooling: Cool the milk to 5°C with ice water after plate replacement

[0072] 3. Ingredients for the milk phase: First, fully dissolve and mix the monoglyceride with a small amount of milk, then add it to the remaining milk and store it in the ingredient tank A.

[0073] 4. Ingredients for additive phase: Dissolve lactoferrin in purified water at 60°C and store in ingredie...

Embodiment 3

[0090] Embodiment 3, produce the yoghurt product that contains fruit grain

[0091] Formula (according to 1 ton):

[0092] Milk: 360.0 kg White sugar: 45.0 kg Aloe pulp: 80.0 kg

[0093] Pectin: 3.0 kg Propylene glycol alginate: 1.0 kg Lactic acid: 2.0 kg

[0094] Citric acid: 2.5 kg Aloe essence: 0.1 kg Purified water: 467.5 kg.

[0095] Raw material standard:

[0096] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0097] White granulated sugar: in line with the national first-class standard.

[0098] Aloe vera pulp: pulp content ≥ 60.0%; fresh pulp; pulp length 5mm, width 4mm, thickness 5mm; pH: 4.1; Brix: 40BX.

[0099] Purified water, acid, citric acid: in line with national standards.

[0100] Preparation Process:

[0101] 1. Put the inspected milk into the batching tank A;

[0102] 2. Ingredients for milk phase: First, mix pectin, sodium propylene glycol alginate and white sugar evenly, take an appropriate amount of pure water, heat it to 75°C, k...

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Abstract

A method for preparing liquid milk product includes such steps as preparing cow milk phase, sterilizing, preparing additive phase, sterilizing, and mixing them together.

Description

technical field [0001] The invention relates to a method for producing liquid milk products. Background technique [0002] Milk is the most nutritious natural food, and it is the first food eaten by mammals after birth, which contains protein, fat, carbohydrates and minerals needed by infants or young animals. With people's awareness of health, milk drinking will definitely pay more and more attention, and has become a fixed food culture in some countries. In my country's market, dairy products are developing rapidly, with an annual growth rate of around 30.0%. In particular, the application of high-temperature instant sterilization and aseptic packaging on dairy products retains the nutritional content of milk to the greatest extent, prolongs the shelf life of products, and expands the scope of sales of products, so that dairy products are characterized by their variety of tastes, The high nutritional value and the convenience of drinking have occupied an important positi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C3/02A23C9/152A23C3/07
Inventor 陈云李洪亮李树森都宇康正雄
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD