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Functional defatted goat milk product and its preparation method

A dairy product and functional technology, applied in the field of functional skim goat milk products and their preparation, can solve problems such as single function, and achieve the effects of enhancing intelligence, alleviating abnormal decomposition and soft curdling

Active Publication Date: 2007-12-12
DALIAN JIUYANG DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, dairy products on the market have single functions and only have nutritional value, but some functional components have not been added through some processing techniques to give them some health functions, so that it is not only conducive to absorbing the nutrients of dairy products, but also conducive to exerting health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Dry mixing: 1.2kg soybean dietary fiber, 2.1kg fructooligosaccharide, 0.9kg xylitol,

[0037] Stabilizer: 0.15kg gelatin, 0.02kg guar gum, 0.08kg CMC;

[0038] Flavoring agent: 0.012kg vanilla, 0.02kg condensed milk;

[0039] dry mix together;

[0040] (2) Dissolving: Dissolving the mixture obtained in step (1) in 80 kg of non-stained skimmed goat milk at 36-37°C;

[0041] (3) Hydration: Add 15.5kg of water and stand still at 28-30°C for 60 minutes for hydration;

[0042] (4) Homogenization: first preheat the liquid obtained from hydration to 70°C, use a homogenizer to homogenize at 5MPa and 70°C, and then homogenize at 18MPa and 72°C;

[0043] (5) Sterilization: Sterilize at 140°C for 4 seconds;

[0044] (6) Packing: After sterilization, cool to 20-30°C and carry out aseptic packing.

Embodiment 2

[0046] (1) Dry mixing: 1.2kg soybean dietary fiber, 2.1kg fructooligosaccharide, 0.9kg xylitol,

[0047] Stabilizer: 0.15kg gelatin, 0.02kg guar gum, 0.08kg CMC;

[0048] Flavoring agent: 0.012kg vanilla, 0.02kg condensed milk;

[0049] dry mix together;

[0050] (2) Dissolving: Dissolving the mixture obtained in step (1) in 80 kg of skimmed goat milk reconstituted milk at 36-37°C;

[0051] (3) Hydration: Add 15.5kg of water and stand still at 28-30°C for 60 minutes for hydration;

[0052] (4) Homogenization: first preheat the liquid obtained from hydration to 70°C, use a homogenizer to homogenize at 5MPa and 70°C, and then homogenize at 18MPa and 72°C;

[0053] (5) Sterilization: Sterilize at 140°C for 4 seconds;

[0054] (6) Packing: After sterilization, cool to 20-30°C and carry out aseptic packing.

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PUM

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Abstract

The invention relates to a functional degreased sheep milk product and process for preparation, wherein the product is prepared from defatted sheep milk or its restored milk, soybean dietary fiber, fructooligosaccharide, xylitol, stabilizer, flavoring agent and water through steps of mixing homogeneously, dissolving, hydrating, homogenizing, sterilizing and packaging.

Description

technical field [0001] The invention relates to a milk product and a preparation method thereof, more specifically, the invention relates to a functional skimmed goat milk product and a preparation method thereof. Background technique [0002] Among popular fast-moving consumer goods, especially dairy products, there is a gap in the market for foods that not only have high nutritional value, but also have the functions of detoxification, beauty, gastrointestinal function, nutrition absorption, immune regulation, and metabolism. [0003] At present, dairy products on the market have single functions and only have nutritional value, but some functional components have not been added through some processing techniques to give them some health functions, so that they are not only conducive to absorbing the nutritional components of dairy products, but also conducive to exerting health care functions. Contents of the invention [0004] In order to provide a dairy product with b...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 张保钢
Owner DALIAN JIUYANG DAIRY
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