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Aqua pura milk and preparation method thereof

A milk and pure water technology, applied in the field of food and beverage processing, can solve problems such as rough taste, affect product acceptance, increase high stability, etc., and achieve the effect of pure taste, alleviating insufficient protein intake and low cholesterol

Inactive Publication Date: 2008-05-21
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Products stored at room temperature and for a long time are very rare in the market. The main reason is that in the complex emulsion system, the increase in protein and milk fat content aggravates the difficulty of maintaining high stability, and the rough taste also affects its products. acceptance among consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Pure buffalo milk composition and content are as follows: protein content 3.0% (namely buffalo milk protein content is 4.0%, adopt the buffalo milk that accounts for system mass percentage composition 75%), emulsification stabilizer 0.21% (by the following mass in pure buffalo milk The composition of the percentage content: monoglyceride 0.09%, sucrose ester 0.03%, guar gum 0.01%, carrageenan 0.01%, konjac gum 0.01%, sodium citrate 0.04%, sodium tripolyphosphate 0.02%), The amount is water.

[0023] First heat the buffalo milk to 60°C, then add the emulsification stabilizer prepared according to the formula into the milk, stir for 30 minutes, fix the volume, mix evenly, heat to 65°C, and homogenize twice (the pressure is 20MPa, the temperature is 65°C), sterilized at 136°C for 4 seconds, cooled rapidly, packed in aseptic cans, packaged, and stored.

Embodiment 2

[0025] Pure buffalo milk composition and content are as follows: protein content 3.5% (namely buffalo milk protein content is 4.0%, adopt the buffalo milk that accounts for system quality percentage composition 88%), emulsification stabilizer 0.23% (by the following mass in pure buffalo milk The composition of percentage content: monoglyceride 0.10%, sucrose ester 0.025%, guar gum 0.015%, carrageenan 0.01%, konjac gum 0.10%, sodium citrate 0.05%, sodium tripolyphosphate 0.02%), The amount is water.

[0026] First heat the buffalo milk to 55°C, then add the emulsification stabilizer prepared according to the formula into the milk, stir for 20 minutes, set the volume, mix evenly, heat to 60°C, and homogenize twice (the pressure is 20MPa, the temperature is 60°C), sterilized at 137°C for 5 seconds, cooled rapidly, packed in aseptic cans, packaged, and stored.

Embodiment 3

[0028] The composition and content of pure buffalo milk are as follows: protein content 4.0% (that is, buffalo milk protein content is 4.0%, adopt buffalo milk completely, do not add water), emulsification stabilizer 0.28% (by the composition of following mass percentage in pure buffalo milk Composition: 0.12% monoglyceride, 0.03% sucrose ester, 0.015% guar gum, 0.01% carrageenan, 0.15% konjac gum, 0.06% sodium citrate, 0.03% sodium tripolyphosphate).

[0029] First heat the buffalo milk to 55°C, then add the emulsification stabilizer prepared according to the formula into the milk, stir for 40 minutes, heat to 65°C, homogenize twice (pressure is 22MPa, temperature is 60°C), after Sterilize at 138°C for 6 seconds, then cool rapidly, pack in aseptic cans, pack and store.

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PUM

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Abstract

The invention relates to the foods and beverages processing technical field, especially relates to pure water milk and a preparation method thereof. The pure water milk of the invention adopts water as base material, and comprises components in mass percentages that: 3.0 percent to 4.0 percent of protein and 0.20 to 0.30 percent of emulsification stabilizing agent. The pure water milk of the invention adopts ultra high temperature short time (UHT) sterilization method, nutritious ingredients and special taste are remained more greatly, and the product is endowed with supple taste, meanwhile, product shelf time is prolonged; the product has the advantages of high protein content, supple and pure taste and good stability, etc.

Description

technical field [0001] The invention relates to the technical field of food and beverage processing, in particular to pure buffalo milk and a preparation method thereof. Background technique [0002] Buffalo milk contains more protein, amino acid, milk fat, vitamins, trace elements, etc. than black-and-white milk. The protein content is about 4%, the milk fat content is about 6.5%, and the zinc, iron, and calcium content are most suitable for children's growth and development and anti-aging It is particularly high, rich in amino acids and vitamins, and its value is equivalent to twice that of black and white milk. It is a nutritious food suitable for all ages. [0003] However, buffalo milk is an emulsion system composed of high protein and high milk fat. It is a thermodynamically unstable system. During storage, fat floating and protein precipitation are very easy to occur. Therefore, it has poor stability and affects product quality. Simultaneously, because buffalo milk p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 钟秀娟周雪松张多敏曾建新蒋文真
Owner 广州合诚实业有限公司
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