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Liquid dairy product containing heat-sensitive substance and preparation method thereof

A technology for dairy products and substances, applied in the field of liquid dairy products containing heat-sensitive substances and their preparation, can solve problems such as inactivation, loss, and loss of functionality, and achieve the effects of saving production costs, enriching markets, and improving quality

Active Publication Date: 2009-10-28
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some heat-sensitive substances - such as lactase, bovine colostrum, lactoferrin, long-chain polyunsaturated fatty acids (omega-6 series and omega-3 series), vitamins, active peptides, amino acids, immunoglobulins and other substances - use traditional processing The process will cause it to be lost or inactivated, and lose its functionality, so that it cannot fully exert the effect of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Formula: 994 parts of milk, 5 parts of lactoferrin, 1 part of dry ester,

[0036] The liquid dairy product described above is prepared by:

[0037] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0038] (2) Pasteurize the cleaned raw milk at 72°C for 10 seconds;

[0039] (3) cooling the pasteurized raw milk to below 8°C;

[0040] (4) Prepare the milk composition and perform homogenization: raise the temperature of the milk composition to 65° C., and homogenize the pressure to 200 bar;

[0041] (5) Sterilization of additives: use a membrane with a pore size of 0.2-0.3um to sterilize the additives and pack them into bags;

[0042] (6) Sterilize the prepared milk composition at 121°C / 4 seconds, and then cool the sterilized milk composition below 25°C;

[0043] (7) Adding sterilized lactoferrin to the cooled sterilized milk composition on-line for aseptic filling.

Embodiment 2

[0045] Formula: 600 parts of milk, 5 parts of amino acid, 0.5 part of vitamin C, 0.5 part of vitamin E,

[0046] Sucrose ester 2 parts, ingredient water 392

[0047] The liquid dairy product described above is prepared by:

[0048] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0049] (2) Pasteurize the cleaned raw milk at 80°C for 5 seconds;

[0050] (3) cooling the pasteurized raw milk to below 8°C;

[0051] (4) Prepare the milk composition and perform homogenization: raise the temperature of the milk composition to 60° C., and the homogenization pressure is 180 bar;

[0052] (5) Aseptic packaging of additives: place the additives under ionizing radiation with an irradiation dose of 8 kGy, irradiate for 1 to 2 minutes, and pack them into bags;

[0053] (6) Sterilize the prepared milk composition at 137°C / 4 seconds, and then cool the sterilized milk composition below 25°C; ...

Embodiment 3

[0056] Formula: 350 parts of milk, 8 parts of active peptide, 1.2 parts of sodium carboxymethylcellulose, 1 part of lactic acid, 2.5 parts of citric acid, 0.5 parts of essence, 50 parts of white sugar, and 586.8 parts of ingredient water.

[0057] The liquid dairy product described above is prepared by:

[0058] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0059] (2) Pasteurize the cleaned raw milk at 85°C for 5 seconds;

[0060](3) cooling the pasteurized raw milk to below 8°C;

[0061] (4) Formulated milk composition:

[0062] (1) Mix white sugar and sodium carboxymethyl cellulose evenly, take an appropriate amount of ingredients and heat them to 80°C with water, slowly add the mixture, stir and dissolve continuously for 25 minutes, cool to 35°C, pour into the batching tank, and mix well with milk all;

[0063] (II) Mix lactic acid and citric acid with the ratio of 1:50 o...

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Abstract

The invention relates to the field of dairy products, and in particular provides a liquid dairy product containing a heat-sensitive substance and a preparation method thereof. The method for preparingthe dairy product containing the heat-sensitive substance comprises the following steps: 1) removing impurities from raw milk by using a milk purification process, and performing standardization on the raw milk; 2) performing pasteurization: sterilizing the standardized raw material at a temperature of between 70 and 90 DEG C for 5 to 15 seconds, and cooling the raw material to a temperature of 8DEG C; 3) proportioning materials: mixing the pasteurized milk with an auxiliary material, and homogenizing the mixture at a pressure of between 180 and 259 bars and at a temperature of between 40 and 75 DEG C; 4) performing aseptic processing on the heat-sensitive material; 5) performing ultrahigh temperature sterilization on the dairy products after the homogenization at a temperature of between 121 and 150 DEG C for 4 to 15 seconds; 6) adding the heat-sensitive substance at normal temperature on line sterilely at the later stage of the ultrahigh temperature sterilization; and 7) performingsubpackage. The products developed by using the method have diversified functionalities and can satisfy nutritional needs of different people.

Description

technical field [0001] The invention relates to the field of dairy products, in particular, the invention provides a liquid dairy product containing heat-sensitive substances and a preparation method thereof. Background technique [0002] Nutrition studies have shown that the biological value of milk (the physiological utilization rate of the human body) is 85%, and the digestibility is 98%. Because of its comprehensive nutrition and easy absorption, milk and dairy products are considered "nearly perfect food". All countries in the world are vigorously promoting the consumption of milk and dairy products. For example, Japan put forward the slogan "a glass of milk strengthens a nation". In developed countries, milk and dairy products have become an important part of people's daily diet. In developing countries, its consumption also increases year by year with the increase of people's income. [0003] In recent years, with the improvement of people's living standards in our...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/158A23L1/29A23L1/30A23L1/302A23L1/305A23L33/10A23L33/19
Inventor 巴根纳王艳萍郑卫东冯春霞任新志
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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