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Liquid dairy product rich in lactoferrin and preparation method thereof

A technology for lactoferrin and dairy products, applied in dairy products, milk preparations, food preparation, etc., can solve problems such as lactoferrin heat stability, achieve the effect of expanding sales cycle, improving anemia symptoms, and regulating absorption

Active Publication Date: 2012-09-05
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] At present, in my country's liquid dairy products market, there is no product added with lactoferrin, which is mainly due to the thermal stability of lactoferrin

Method used

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  • Liquid dairy product rich in lactoferrin and preparation method thereof
  • Liquid dairy product rich in lactoferrin and preparation method thereof
  • Liquid dairy product rich in lactoferrin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Formula: 1000 parts by weight of the dairy product of the present invention, including 994 parts of milk, 5 parts of lactoferrin, 1 part of dry ester,

[0048] The preparation method is as follows:

[0049] (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;

[0050] (2) Pasteurize the cleaned raw milk at 72°C for 10 seconds, and cool the pasteurized raw milk to below 8°C;

[0051] (3) Formulated milk composition

[0052] (4) Homogenization: raise the temperature of the milk composition to 65°C, and the homogenization pressure is 200bar

[0053] (5) Sterilize the prepared milk composition at 121°C / 4 seconds, and then cool the sterilized milk composition below 25°C;

[0054] (6) adding sterilized lactoferrin to the cooled sterilized milk composition;

[0055] (7) Carry out aseptic filling.

Embodiment 2

[0057] Formula: 1000 parts by weight of the dairy product of the present invention, wherein 300 parts of milk, 1 part of lactoferrin, 1 part of xanthan gum, and the balance is water.

[0058] The preparation method is as follows:

[0059](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;

[0060] (2) Pasteurize the cleaned raw milk at 90°C for 15 seconds, and cool the pasteurized raw milk to below 8°C;

[0061] (3) Formulated milk composition

[0062] (4) Homogenization: raise the temperature of the milk composition to 65°C, and the homogenization pressure is 200bar

[0063] (5) Sterilize the prepared milk composition at 150°C / 15 seconds, and then cool the sterilized milk composition below 25°C;

[0064] (6) adding sterilized lactoferrin to the cooled sterilized milk composition;

[0065] (7) Carry out aseptic filling.

Embodiment 3

[0067] Formula: 1000 parts by weight of the dairy product of the present invention, wherein 998 parts of milk, 0.1 part of lactoferrin, 1 part of xanthan gum, and the balance is water.

[0068] The preparation method is as follows:

[0069] (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;

[0070] (2) Pasteurize the cleaned raw milk at 72°C for 5 seconds, and cool the pasteurized raw milk to below 8°C;

[0071] (3) Formulated milk composition

[0072] (4) Homogenization: raise the temperature of the milk composition to 65°C, and the homogenization pressure is 200bar

[0073] (5) Sterilize the prepared milk composition at 150°C / 15 seconds, and then cool the sterilized milk composition below 25°C;

[0074] (6) adding sterilized lactoferrin to the cooled sterilized milk composition;

[0075] (7) Carry out aseptic filling.

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Abstract

The invention relates to a preparation type liquid dairy product, in particular to a liquid dairy product rich in lactoferrin and a preparation method thereof. On the basis of 100 portions of the liquid dairy product by weight, the liquid dairy product rich in the lactoferrin comprises the following materials by weight portion: 30-99.8 of milk, 0.001-20 of the lactoferrin and 0.1-1 of stabilizingagents, and the balance of water. The invention also provides a method for preparing the liquid dairy product rich in the lactoferrin, comprising the following steps: milk cleaning, pasteurization, batch feeder, ultrahigh-temperature sterilizing, homogenizing, aseptic lactoferrin addition, can filling, and the like. The liquid dairy product rich in the lactoferrin prolongs shelf life of liquid products, greatly saves the preparation cost and the management cost, can regulate the iron absorption of gastrointestinal tracts, effectively improve the anaemia symptoms of a body, regulates the immuneresponse of the body, and effectively plays an antibacterial and antiviral role.

Description

technical field [0001] The invention relates to a formulated liquid dairy product, in particular to a lactoferrin-rich liquid dairy product and a production method thereof. Background technique [0002] With the development of society, the pace of people's work and life is also accelerating. At the same time, work pressure and psychological pressure are also increasing. In this case, if you do not pay attention to scientific fitness and a balanced diet, it will lead to nutritional imbalance and transition to a sub-healthy group, and you will be on the verge of getting sick. Modern people bring troubles. People urgently need to have a kind of safe, pure natural anti-disease food, improve people's self immunity. [0003] Lactoferrin (Lactoferrin abbreviated as Lf), also known as lactoferrin, is an iron-binding glycoprotein with a relative molecular weight of about 80,000 Daltons, mainly present in milk, tears, saliva, semen, nasal secretions and other exocrine fluids Or pla...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23L1/305
Inventor 苏桄宇巴根纳王艳萍
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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