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Method for producing milk product

A dairy product and milk technology, applied in dairy products, milk preparations, food preparation, etc., can solve problems such as inability to produce, adverse reactions, and lower product quality

Active Publication Date: 2008-09-10
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

In this way, if the milk is only sterilized, the microorganisms in the functional particles that are difficult to sterilize cannot be killed, and the safety of the product in the later stage cannot be guaranteed; if the sterilization of all microorganisms is used as an indicator of the sterilization effect, the milk will be heated Excessive, adverse reactions will occur and reduce product quality
This limits the selection range of raw and auxiliary materials for dairy products, and it is impossible to produce dairy products containing particulate matter that has special functions but is difficult to sterilize

Method used

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  • Method for producing milk product
  • Method for producing milk product
  • Method for producing milk product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Embodiment 1, produce the milk product containing oat functional granule

[0048] Formula (according to 1 ton):

[0049] Milk 800.0 kg Monoglyceride: 1.5 kg Oats (grain size 5mm): 35 kg White sugar: 35 kg

[0050] Purified water: 128.5 kg

[0051] Preparation Process:

[0052] 1. Inspection of milk

[0053] a. Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators to ensure that the raw milk meets the relevant national standards.

[0054] 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 raw milk tanks.

[0055] 2. Initial sterilization:

[0056] a. Preheat the milk to 55-65°C.

[0057] b. Homogeneous: The homogeneous pressure is 19MPa, the primary pressure is 13Mpa, and the secondary pressure is 6Mpa.

[0058] c. Pasteurization: The...

Embodiment 2

[0073] Embodiment 2, the production of milk products containing oats and black rice compound functional granules

[0074] Formula (according to 1 ton):

[0075] Milk 360.0kg Monoglycerides: 1.5kg Oats (5-7mm in size): 20kg Black rice (5-6mm in size): 15kg White sugar: 35kg Purified water: 568.5kg

[0076] Preparation Process:

[0077] 1. Inspection of milk

[0078] a. Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators to ensure that the raw milk meets the relevant national standards.

[0079] 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.

[0080] 2. Initial sterilization:

[0081] a. Preheat the milk to 55-65°C.

[0082] b. Homogeneous: The homogeneous pressure is 19MPa, the primary pressure is 13Mpa, and the second...

Embodiment 3

[0098] Example 3. Production of milk products containing buckwheat functional granules

[0099] Formula (according to 1 ton):

[0100] Milk 800.0 kg Monoglyceride: 1.5 kg Buckwheat (grain size 4-5mm): 35 kg White sugar: 35 kg

[0101] Purified water: 128.5 kg

[0102] Preparation Process:

[0103] 1. Inspection of milk

[0104] a. Raw milk inspection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators, which meet the relevant national standards.

[0105] 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.

[0106] 2. Initial sterilization:

[0107] a. Preheat the milk to 55-65°C.

[0108] b. Homogenize the milk: the homogenization pressure is 19MPa, the primary pressure is 13Mpa, and the secondary pressure is 6Mpa.

[0109] c. Pasteurizatio...

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Abstract

The invention relates to a method for producing dairy products, which comprises steps of mixing cow milk and functional particle substances which are pre-sterilized and then sterilizing the mixture. The method of the invention ensures that: the production of the dairy products is more flexible; the production rate is higher; the quality of the products is better and choosing range of the raw materials of the products is greatly expanded; the product types are enriched, thus the method has wide market prospect.

Description

technical field [0001] The invention relates to a method for producing dairy products, in particular to a method for producing dairy products containing functional granules. 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 the strengthening of people's health awareness and the deepening of health care knowledge, drinking dairy products has been paid more and more attention, and has become a kind of 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 ...

Claims

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Application Information

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IPC IPC(8): A23C9/154A23C9/152A23C3/03A23L1/29A23L1/30A23L1/10A23L7/10A23L33/00
Inventor 石永强母智深白林春
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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