Unlock instant, AI-driven research and patent intelligence for your innovation.

Liquid dairy food containing bovine colostrum and method for producing the same

A technology for dairy products and colostrum, which is applied in the field of liquid dairy products added with bovine colostrum and its production, can solve the problems of difficulty in having a shelf life effect, poor thermal sensitivity and thermal stability, poor thermal stability of bovine colostrum, etc., and achieves rich milk production. Product market, accelerate the health recovery process, solve the effect of sedimentation and emulsification problems

Active Publication Date: 2012-03-21
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF1 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The physical and chemical characteristics of bovine colostrum can be summarized as follows: the color is yellow and thick, even mixed with blood red, with a special milky and bitter taste; the solid content is much higher than that of normal milk; the potency of VitA is high, but the content of lactose is low In normal milk; heat-sensitive and poor thermal stability (bovine colostrum starts to coagulate when heated to 60°C), etc.
Although bovine colostrum has biological functions such as improving intestinal function, enhancing immune regulation, promoting growth and development, anti-fatigue, delaying aging, and beautifying because it contains very precious immune factors and growth factors, the direct use of bovine colostrum to prepare beverages has the following problems: Problem: The taste is not easy to accept; because bovine colostrum has poor thermal stability, it begins to coagulate when heated to 60°C, and it is impossible to directly add it to raw liquid milk and sterilize it according to the traditional process to provide dairy drinks, which is difficult to have Longer shelf life effect at room temperature; due to the heat sensitivity of bovine colostrum, heating will also lead to the loss of functional factors in it (such as lactoferrin, immunoglobulin, etc.), that is to say, taste and heat stability problems limit bovine colostrum drinks development
At present, the varieties of liquid dairy products in my country are becoming more and more diverse, but products directly added with bovine colostrum are relatively rare. How to directly add bovine colostrum as a raw material to raw milk to ensure that the functional components of bovine colostrum It is a key problem that needs to be solved in production to realize the functional factors of bovine colostrum in drinking milk products, and at the same time make the product have good taste and thermal stability.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Formula (parts by weight, other embodiments are the same): 994 parts of milk, 5 parts of bovine colostrum, 1 part of monoglyceride;

[0041] Preparation steps:

[0042] (1) Take raw milk whose temperature does not exceed 8°C, remove mechanical impurities therein through a milk cleaning process to obtain raw liquid milk; then pasteurize the purified raw liquid milk at 72°C for 10 seconds; then cooling the pasteurized raw liquid milk to below 8°C to obtain pasteurized raw milk;

[0043] (2) Take part of the cooled pasteurized raw milk, add monoglyceride, mix and stir evenly, add it to the remaining pasteurized raw milk to become a formulated milk composition, heat up to 65°C for homogenization, and the homogenization pressure is 200bar; The homogenized formulated milk composition is sterilized at 121°C for about 4s, and then cooled to below 25°C to obtain aseptic liquid milk;

[0044] (3) Sterilize the bovine colostrum with a filter membrane with a pore size of 0.2-0.3 ...

Embodiment 2

[0047] Formula: 600 parts of milk, 10 parts of bovine colostrum, 2 parts of sucrose fatty acid ester, 398 parts of ingredient water;

[0048] Preparation steps:

[0049] (1) Take raw milk with a temperature not exceeding 8°C, remove mechanical impurities in the raw milk through a milk cleaning process, and obtain raw liquid milk; then pasteurize the purified raw liquid milk at 85°C for 5 seconds; Then cooling the pasteurized raw liquid milk to below 8°C to obtain pasteurized raw milk;

[0050] (2) Take part of the cooled pasteurized raw milk, add sucrose fatty acid ester, mix and stir evenly, add it to the remaining pasteurized raw milk to become a formulated milk composition, heat up to 70°C, and put it under a homogeneous pressure of 220bar Carry out homogenization; sterilize the homogenized formulated milk composition at 137°C for about 4s, and then cool it down to below 25°C to obtain aseptic liquid milk;

[0051] (3) First use a membrane with a pore size of 0.2-0.3 μm t...

Embodiment 3

[0054] Formula: 350 parts of milk, 80 parts of bovine colostrum, 1.2 parts of sodium carboxymethyl cellulose, 1 part of lactic acid, 2.5 parts of citric acid, 0.5 parts of essence, 50 parts of white sugar, and 514.8 parts of ingredient water.

[0055] Preparation steps:

[0056] (1) Take raw milk whose temperature does not exceed 8°C, and remove mechanical impurities in the raw milk through a milk cleaning process to obtain raw liquid milk; then pasteurize the raw liquid milk after cleaning at 85°C for 5 seconds and then cooling the pasteurized raw liquid milk to below 8°C to obtain pasteurized raw milk;

[0057] (2) Prepare aseptic liquid milk:

[0058] (1) Mix white granulated sugar and sodium carboxymethyl cellulose (CMC) evenly, take appropriate amount of ingredients and heat to 80°C, slowly add the mixture of white granulated sugar and CMC, stir and dissolve for 25 minutes, cool to 35°C, beat Put it into the batching tank and fully mix it with milk (pasteurized raw milk...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a liquid dairy product containing colostrum of cow. For added by colostrums of cow, the dairy product further has the functions of reinforcing body system immunization capability, adjusting body physiological state balance and promoting human body health; and achieves better taste and longer shelf life. The invention further relates to the preparation method of the liquiddairy product, which adds colostrums of cow at aseptic normal temperature post segment aiming at the heat sensitivity of colostrums of cow, protects all the functional components of the colostrums ofcow, and fully performs the health function of the colostrums of cow.

Description

technical field [0001] The invention relates to a liquid dairy product and a production method thereof, in particular to a liquid dairy product added with bovine colostrum and a production method thereof, belonging to the field of liquid dairy product manufacture. Background technique [0002] In modern society, people's work pressure is increasing sharply, and the environmental pollution is serious. The immune function of the human body is facing a severe test. There are more and more people in sub-health status. People urgently need a safe and natural anti-disease food to improve people's health. own immunity. [0003] Bovine colostrum refers to the milk secreted by dairy cows at the beginning of parturition, which is actually a mixture of milk duct secretion and serum components (including immunoglobulins and other serum proteins) accumulated in the mammary gland during the dry period before parturition. The nutritional value of this milk secreted by healthy cows after g...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154
Inventor 巴根纳王艳萍
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD