Milk product for reinforcing phytosterin ester and producing method thereof

A technology for phytosterol esters and dairy products, applied in dairy products, milk preparations, food preparation and other directions, can solve problems such as limited solubility, and achieve the effects of controlling blood lipid elevation, satisfying food and health care, and having stable properties

Inactive Publication Date: 2008-08-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, although phytosterols and phytostanols have a good serum cholesterol-lowering effect, their solubility in fat and water is lim

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a kind of stirred yoghurt and production method thereof fortified phytosterol ester

[0028] 1. Raw material formula:

[0029] White sugar 7%, gelatin 0.2%, pectin 0.035%, starch 0.3%, jam 10%, lactic acid bacteria starter 0.003%, phytosterol ester 0.6% (plant sterol ester raw material), monoglyceride 0.1%, low fat Milk balance.

[0030] Raw material standard:

[0031] Low-fat milk: fat content is about 1.0%, protein content is about 3.1%;

[0032] Starch: purchased from National Starch Company, model PUREFLO;

[0033] Pectin: purchased from CP Kelco, model M106;

[0034] Gelatin: purchased from Beijing Hehua Weiye Company;

[0035] Lactic acid bacteria starter: purchased from Ke Hansen Company, commodity model YC-350;

[0036] Jam: apricot jam, purchased from Sanleyuan Jam Factory;

[0037] Phytosterol ester raw material: purchased from Corning Company (Germany), product model Vegapure 95FF, containing no less than 91% phytosterol ester, and is in ...

Embodiment 2

[0056] Embodiment 2, a kind of stirred yoghurt and production method thereof fortified phytosterol ester

[0057] 1. Raw material formula:

[0058] White sugar 7%, gelatin 0.2%, pectin 0.055%, starch 0.6%, lactic acid bacteria starter 0.0035%, phytosterol ester 0.35% (phytosterol ester raw material amount), low-fat milk balance.

[0059] Raw material standard:

[0060] Low-fat milk: fat content is about 1.0%, protein content is about 3.0%;

[0061] Starch: purchased from National Starch Company, model PUREFLO;

[0062] Pectin: purchased from CP Kelco, model M106;

[0063] Gelatin: purchased from Beijing Hehua Weiye Company;

[0064] Lactic acid bacteria starter: purchased from Ke Hansen Company, commodity model YC-350;

[0065] Phytosterol esters: purchased from Corning (Germany), product model Vegapure 67WDP, powdered substance with glucose syrup and sodium caseinate as the carrier, wherein the content of phytosterol esters is 67% to 70%.

[0066] The performance indica...

Embodiment 3

[0083] Embodiment 3, a kind of pasteurized milk of fortified phytosterol ester and its production method

[0084] 1. Raw material formula:

[0085] Phytosterol ester (purchased from Corning Company (Germany), commodity model Vegapure 95FF) 0.6% (plant sterol ester raw material amount), mono-diglyceride (model ADMUL MG 40-04K) 0.1%, low-fat milk (fat content approx. 0.9%, protein content about 3.2%) balance.

[0086] Two, produce the pasteurized milk of the present embodiment according to the following process:

[0087] 1. Process flow:

[0088] Sterol ester melting, batching→preheating→degassing→homogenizing→pasteurization→cooling→filling

[0089] 2. Process description:

[0090] 2.1 Ingredients: Warm up low-fat milk to 50-60°C, melt phytosterol esters separately at 50-70°C, melt mono- and di-glycerides separately at 65-70°C, and then add the sterol esters and mono-diglycerides in the molten state Pour it into the milk in the batching tank, and stir it for about 20 minute...

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PUM

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Abstract

The invention provides a dairy product of enriched phytosterol esters and a production method, concretely relates to yoghurt and liquid milk, in particular to low-fat yoghurt and low-fat liquid milk of enriched phytosterol esters and the production method, the amount of reinforcement of the phytosterol esters in dairy products is 0.2wt% to 1.2wt%. The invention depends on reasonable prescription and right craft, ensures a good stability and a good mouthfeel of the produced dairy products in a shelf life. The dairy product is a food which is full of nutriments, suitable for Chinese taste, and beneficial to human health.

Description

technical field [0001] The invention relates to a dairy product fortified with phytosterol esters and a production method thereof, in particular to yoghurt and liquid milk fortified with phytosterol esters, especially low-fat dairy products and their production methods, and belongs to the field of dairy product processing. Background technique [0002] In recent years, the prevention of various chronic diseases, especially abnormal lipid metabolism has become one of the main research topics in the scientific community, and most consumers prefer to choose foods to control blood lipid elevation and prevent other chronic diseases. [0003] Phytosterol (phytosterol or plant sterol) is an active ingredient widely present in plants. It is abundant in seeds, vegetable oils, vegetables, fruits, etc. The most common and most abundant in nature is β-sitosterol (β-sitosterol). ), campesterol, stigmasterol, β-sitostanol, campestanol, etc. Phytosterols have a chemical structure very sim...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/123A23C9/152A23L1/30A23L33/11
Inventor 袁德云
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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