Liquid milk product and preparation method thereof

A technology for liquid milk and products, applied in food preparation, milk preparations, dairy products, etc., can solve the problems of limitation, no fructooligosaccharide added with furfural, etc., to reduce the production amount, improve the immunity of the body, slow down the effect of speed

Active Publication Date: 2010-01-13
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, glucose and fructose are reducing, adding fructo-oligosaccharides will increase the content of reducing sugars, causing the strengthening of the Maillard reaction, so fructo-oligosaccharides in liquid milk, especially UHT sterilized pure milk or pasteurized milk The application is limited, usually the amount of fructo-oligosaccharide added per milliliter of milk does not exceed 2 mg, and there is no process for adding fructo-oligosaccharide to liquid milk while controlling the fururine content

Method used

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  • Liquid milk product and preparation method thereof
  • Liquid milk product and preparation method thereof
  • Liquid milk product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 full-fat pasteurized liquid milk product

[0027] Product formula (calculated per ton of final product):

[0028] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

994.0kg

FOS P95S

≥95％

6.0kg

[0029] The preparation method comprises the following steps:

[0030] 1) Heat the pre-pasteurized milk stored at low temperature to 10°C;

[0031] 2) Using a water-powder mixer, add the fructo-oligosaccharide into the milk in step 1), and stir for 10 minutes;

[0032] 3) Homogenize the mixed solution obtained in step 2), the homogenization temperature is 65° C., and perform a first-level homogenization at 200 bar;

[0033] 4) Sterilize the homogenized liquid in step 3), the sterilization condition is 85°C, and the time is 15 seconds;

[0034] 5) cooling the liquid obtained after the sterilization in step 4) to 10°C;

[0035] 6) Fill the liquid after standing in step 5)...

Embodiment 2

[0038] Example 2 Part-skimmed pasteurized liquid milk product

[0039] Product formula (calculated per ton of final product):

[0040] raw material

Raw material requirements

Amount added

milk

F 1.0~2.0%, P≥2.9%, SNF≥8.1%

976.0kg

FOS P95S

≥95％

24.0kg

[0041] The preparation method comprises the following steps:

[0042] 1) Pre-pasteurized milk that has been stored at low temperature and centrifuged at 50°C to remove fat;

[0043] 2) Add the cream part obtained in step 1) to the skim milk obtained in step 1), and control the physical and chemical indicators within the range of F 1.0-2.0%, P≥2.9%, and SNF≥8.1%;

[0044] 3) cooling the low-fat milk obtained in step 2) to 20°C;

[0045] 4) Using a water-powder mixer, add the fructo-oligosaccharide into the milk in step 1), and stir for 5 minutes;

[0046] 5) The mixed solution obtained in step 4) is homogenized, the homogenization temperature is 65° C., and the pressure ...

Embodiment 3

[0052] Example 3 Skimmed pasteurized liquid milk product

[0053] Product formula (calculated per ton of final product):

[0054] raw material

Raw material requirements

Amount added

milk

F ≤ 0.5%, P ≥ 2.9%, SNF ≥ 8.1%

995.0kg

FOS P95S

≥95％

5.0kg

[0055] The preparation method comprises the following steps:

[0056] 1) Same as step 1) in Example 2, that is, centrifuge the milk that has been stored at low temperature and pre-pasteurized at 50°C to remove fat;

[0057] 2) cooling the skim milk obtained in step 1) to 15°C;

[0058] 3) Using a water-powder mixer, add the fructo-oligosaccharide into the milk in step 2), and stir for 5 minutes;

[0059] 4) The mixed solution obtained in step 3) is homogenized, the homogenization temperature is 75° C., and the pressure is successively 50 bar and 100 bar for secondary homogenization;

[0060] 5) Sterilize the homogenized liquid in step 4), the sterilization condition is 85°C...

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PUM

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Abstract

The invention discloses a liquid milk product and a preparation method thereof. The liquid milk product contains 5 to 24 milligrams per milliliter of fructo-oligosaccharide. The preparation method comprises the following steps: adding the fructo-oligosaccharide and then performing sterilization, wherein raw milk is added with the fructo-oligosaccharide after being cooled to a temperature of between 10 and 20 DEG C. The liquid milk product not only is rich in active prebiotics, namely the fructo-oligosaccharide, but also is low in furoic acid, thus the liquid milk product has mellow mouth feel, can promote the absorption of the mineral substances of Ca, Mg and the like and the proliferation of intestinal probiotics groups, and regulate the function of intestinal tracts.

Description

technical field [0001] The invention belongs to the field of liquid milk, in particular to a liquid milk product and a preparation method thereof. Background technique [0002] Fructooligosaccharides (FOS), also known as fructooligosaccharides or fructooligosaccharides, is a mixture of kestrose (GF2), kestotetraose (GF3) and fructopentose (GF4) (wherein G is Glucosyl, F is fructosyl). Fructose-oligosaccharide is a natural active substance with many physiological and health functions: promoting the proliferation of intestinal probiotics and improving intestinal function; promoting the absorption of calcium, magnesium and other minerals; improving the body's immunity; improving lipid metabolism; reducing blood lipids and Cholesterol, etc., is considered to be one of the "prebiotics". And the taste of fructooligosaccharides is pure, sweet and delicious, with a fat-like fragrance and refreshing creamy feeling. At present, the oligosaccharide project has been listed as a key r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156A23L1/30A23C3/02
Inventor 杭锋郭本恒龚广予王荫榆任璐张锋华孟令杰
Owner BRIGHT DAIRY & FOOD CO LTD
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