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Neutral liquid high calcium milk and preparation method thereof

A liquid, high-calcium technology, applied in food preparation, milk preparations, dairy products, etc., can solve the problems of not comprehensively improving bone health, increasing inorganic components in bones, ignoring bone strengthening, etc., and achieving benefits to bones and articular cartilage Effect

Active Publication Date: 2009-09-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The current liquid high-calcium milk products only focus on the strengthening and absorption of calcium, only increase the supplement of inorganic components in bones, and ignore the strengthening of organic components in bones (such as liquid milk products fortified with collagen), so they cannot comprehensively improve bone health. healthy

Method used

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  • Neutral liquid high calcium milk and preparation method thereof
  • Neutral liquid high calcium milk and preparation method thereof
  • Neutral liquid high calcium milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Embodiment 1, a kind of skimmed liquid high-calcium milk and its preparation:

[0076] Formula (weight percentage):

[0077] skimmed milk approximately 97.814%,

[0078] Milk calcium (milk mineral concentrate) 0.40%,

[0079] Casein Phosphopeptide (CPP) 0.05%,

[0080] Hydrolyzed Collagen 0.10%,

[0081] Dietary Fiber (Inulin) 1.00%,

[0082] Sucrose Esters 0.13%,

[0083] Monoglycerides of fatty acids 0.30%,

[0084] Carrageenan 0.016%,

[0085] Microcrystalline Cellulose 0.13%,

[0086] Sodium tripolyphosphate 0.04%,

[0087] Gellan gum 0.02%;

[0088] The sum of the weight percentages of the above components is 100%.

[0089] The preparation process is:

[0090] 1) Standardization of milk: Use concentration or separation technology to degrease and standardize milk so that the fat content meets the requirements for the production of the product; that is, the protein content of raw milk is required to be ≥ 2.90%; the fat content ≤ 0.50%; non-fat milk Solid ...

Embodiment 2

[0102] Embodiment two, the preparation of a kind of low-fat liquid high-calcium milk:

[0103] Formula (weight percentage):

[0104] Low-fat milk is about 98.257%,

[0105] Milk calcium (milk mineral concentrate) 0.50%,

[0106] Casein Phosphopeptide (CPP) 0.20%,

[0107] Hydrolyzed Collagen 0.20%,

[0108] Dietary fiber (polydextrose) 0.50%,

[0109] Sucrose Esters 0.05%,

[0110] Mono-diglycerides 0.06%,

[0111] Carrageenan 0.018%,

[0112] Microcrystalline Cellulose 0.16%,

[0113] Sodium tripolyphosphate 0.03%,

[0114] Gellan gum 0.025%;

[0115] The sum of the weight percentages of the above components is 100%.

[0116] The preparation process is:

[0117] 1) Standardization of milk: Use the technology of concentration or separation to standardize the semi-skimmed milk to make it meet the production requirements of this product. That is, the protein content of milk as raw material is required to be ≥ 2.90%; the fat content is 0.50-1.50%; the non-fat milk sol...

Embodiment 3

[0129] Embodiment three, the preparation of a kind of full-fat liquid high-calcium milk:

[0130] Formula (weight percentage):

[0131] Whole milk is approximately 97.931%,

[0132] Milk calcium (milk mineral concentrate) 0.80%,

[0133] Casein Phosphopeptide (CPP) 0.30%,

[0134] Hydrolyzed Collagen 0.50%,

[0135] Dietary Fiber (Inulin) 0.10%,

[0136] Sucrose Esters 0.12%,

[0137] Mono-diglyceride 0.04%,

[0138] Carrageenan 0.014%,

[0139] Microcrystalline Cellulose 0.16%,

[0140] Sodium tripolyphosphate 0.02%,

[0141] Gellan gum 0.015%;

[0142] The sum of the weight percentages of the above components is 100%.

[0143] The preparation process is:

[0144] 1) Standardization of milk: standardization of milk by means of concentration or separation technology to make it meet the requirements for the production of this product. That is, the protein content of milk as raw material is required to be ≥ 2.90%; the fat content ≥ 3.10%; the non-fat milk solids ≥ 8....

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Abstract

The invention provides product compositions and a preparation method of neutral liquid high calcium milk. Every 100 weight portions of the neutral liquid high calcium milk comprises the following compositions in portion by weight: 97.50 to 99.05 portions of milk, 0.40 to 0.80 portion of milk calcium, 0.10 to 0.50 portion of hydrolyzed collagen, 0.05 to 0.30 portion of casein phosphopeptides (CPP), 0.20 to 0.60 portion of stabilizing agent and 0.10 to 1.00 portion of dietary fiber. The neutral liquid high calcium milk has high safety and nutrition, good taste, high calcium content and balanced calcium-phosphor proportion, and is easy to be digested and absorbed by human body; moreover, the high calcium milk can meet the requirements of consumers of different age groups on calcium supplementation and is favorable for strengthening bone and articular cartilage.

Description

technical field [0001] The invention relates to the field of dairy products and processing thereof, especially liquid dairy products and a preparation method thereof. Background technique [0002] Due to the difference in living habits and dietary structure, Chinese residents generally lack calcium in their diets. According to the 2002 survey on the nutrition and health status of Chinese residents, the daily calcium intake of urban and rural residents in my country is 388.8mg, 438.6mg in cities, and 369.6mg in rural areas. , The intake of calcium in the six types of areas varies greatly, the highest in the big cities is 510.5mg, and the lowest in the four types of rural areas is 337.7mg, a difference of 172.8mg. Compared with the survey results in 1982 and 1992, calcium intake showed a downward trend. As we all know, calcium deficiency can cause bone pain, bone deformation leading to fractures and other human diseases. [0003] So far, the calcium content in liquid high-cal...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154A23L1/304A23L1/305A23L33/16A23L33/18
Inventor 苏桄宇孙云峰鲍志英
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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