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Liquid dairy product containing egg yolk polypeptide and method of producing same

A dairy product and liquid technology, which is applied in the direction of dairy products, milk preparations, food preparation, etc., can solve problems such as adverse effects on the flavor of liquid dairy products, reduced acceptance of product flavor, and no relevant technical reports, so as to promote or Effects of improving bone health, reducing fishy and bitter taste, good flavor and texture

Active Publication Date: 2012-05-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, because egg yolk polypeptide has a certain fishy and bitter taste, and the current actual production technology cannot completely eliminate the fishy and bitter taste of egg yolk polypeptide, adding it to liquid milk products will adversely affect the flavor of liquid milk products , the acceptance of product flavor is reduced
Due to the above or other reasons, there is currently no product on the market that effectively combines egg yolk polypeptides with liquid dairy products, and no relevant technical reports have been seen.

Method used

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  • Liquid dairy product containing egg yolk polypeptide and method of producing same
  • Liquid dairy product containing egg yolk polypeptide and method of producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1. Milk beverage containing egg yolk polypeptide and its production method

[0042] One, prepare the milk beverage of the present embodiment according to the following raw material weight ratios:

[0043] Milk 350‰, egg yolk polypeptide (purchased from Fuerma Co., Ltd., Japan) 0.1‰, glyceryl monostearate 1.0‰, propylene glycol fatty acid ester 0.3‰, guar gum 0.25‰, locust bean gum 0.15‰, trimer Sodium phosphate 0.3‰, white sugar 40‰, edible essence 0.1‰, water balance.

[0044] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0045] Two, the production method of the milk drink of the present embodiment is carried out according to the following steps:

[0046] 1. Milk inspection: It is required that the fat, protein, dry matter and other indicators meet the quality standards of raw milk, and refrigerated below 4°C.

[0047] 2. Ingredients: Pour an appropriate amount of milk into the chemical tank, heat i...

Embodiment 2

[0053] Embodiment 2, flavored milk containing egg yolk polypeptide and production method thereof

[0054] One, prepare the flavored milk of the present embodiment according to the following raw material weight ratios:

[0055]Milk 800‰, glucose 40‰, fructose 10‰, egg yolk polypeptide (purchased from Japan Fuerma Co., Ltd.) 3.0‰, polyglycerol monostearate 0.5‰, calcium stearoyl lactylate 0.2‰, carrageenan 0.1‰, Guar gum 0.2‰, CMC 0.5‰, sodium tripolyphosphate 0.15‰, sodium citrate 0.15‰, food flavor 0.1‰, water balance.

[0056] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0057] Two, the production method of the flavored milk of the present embodiment is carried out according to the following steps:

[0058] Pour an appropriate amount of milk into the chemical tank, heat it to 60-70°C, add the mixed polyglycerol monostearate, calcium stearoyl lactylate, carrageenan, guar gum, CMC, glucose, and fructose, and stir for 1...

Embodiment 3

[0062] Embodiment 3, the sterilized milk containing egg yolk polypeptide and its production method

[0063] One, prepare the sterilized milk of the present embodiment according to the following raw material weight ratios:

[0064] Milk 993.07‰, egg yolk polypeptide (purchased from Japan Fuerma Co., Ltd.) 5.0‰, glyceryl monostearate 1.0‰, sucrose fatty acid ester 0.3‰, xanthan gum 0.2‰, locust bean gum 0.13‰, hexametaphosphoric acid Sodium 0.3‰.

[0065] Two, the production method of the sterilized milk of the present embodiment is carried out according to the following steps:

[0066] 1. Milk inspection: It is required that the fat, protein, dry matter and other indicators meet the quality standards of raw milk, and refrigerated below 4°C.

[0067] 2. Ingredients: Pour an appropriate amount of milk into the chemical tank, heat to 60-70°C, add glyceryl monostearate, sucrose fatty acid ester, xanthan gum, locust bean gum, stir for 15-20 minutes, then cool Add egg yolk polypep...

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Abstract

The invention provides a liquid dairy product containing egg yolk polypeptide and a method of producing the same. The liquid dairy product contains the following raw materials: 300-999.29 per mill of milk, 0.1-5 per mill of the egg yolk polypeptide, 0.5-2.0 per mill of emulsifier, 0.1-5.0 per mill of thickener and 0.01-0.5 per mill of egg white protectant, wherein the egg white protectant is phosphate and / or citrate. Adopting the reasonable formula and the appropriate process, the invention provides the liquid dairy product which combines the nutritional components of the egg yolk polypeptideand the milk and is good for the bone health, and the invention can ensure the good stability and the taste of the liquid dairy product in the shelf life.

Description

technical field [0001] The invention relates to a functional liquid dairy product and a production method thereof, in particular to a liquid dairy product containing egg yolk polypeptide and a production method thereof, belonging to the field of dairy product processing. Background technique [0002] Egg yolk polypeptide (Bonepep) is a powdery substance with a molecular weight distribution below 10,000 Dalton, which is produced by enzymatic hydrolysis with egg yolk powder as the main raw material. At present, there are more and more mature researches on egg yolk polypeptides in Japan. In addition to the conventional nutritional function of egg yolk powder, egg yolk polypeptide also has the effect of promoting human bone health. Relevant experimental studies have shown that egg yolk polypeptides are a bone growth-promoting factor, which can significantly promote the rate of bone growth, and have obvious inhibitory effects on the degeneration of bone growth surfaces; egg yolk...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23L1/305A23L33/18
Inventor 苏桄宇樊启程贺保平贾琳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD