Milk oligopeptide added liquid milk and preparation method thereof

A liquid milk and oligopeptide technology, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of high production cost and high energy consumption, and achieve the effects of high absorption rate, good product taste and rich nutrition.

Active Publication Date: 2010-06-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented method allows people who want or shouldn't consume too much food on their own breast tissue to ingest it at very high temperatures without losing important vitamins like calcium that are found naturally within them. By adding these special compounds into this type of milk called lipoproteinosuspside (LPS), they make up more than 90% of all regular human milk by weight percent compared to normal cow milk. These unique compositions enhance certain health benefits such as increasing body fluid production while reducing cholesterols levels.

Problems solved by technology

This patented technical problem addressed during the manufacturing of liquids containing lactic acid bacteria called LABs involves forming stable mixtures without causing excessive foaming when adding certain substance like calcium ion sources.

Method used

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  • Milk oligopeptide added liquid milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The composition of every 1000 parts of liquid milk (by weight):

[0028] Milk 993.8 parts

[0029] Milk oligopeptide 3.0 parts

[0030] Carrageenan 0.1 parts

[0031] Sodium alginate 0.5 parts

[0032] Sucrose fatty acid ester S-1570 (HLB value 15) 0.8 parts

[0033] Glyceryl monostearate 0.7 parts

[0034] Edible essence 1.0 parts

[0035] Iron element multi-nutrient package 0.1 part

[0036] Among them, the HLB value of the total emulsifier is 9.63

[0037] Preparation:

[0038] 1. Milk inspection: the fat, protein, dry matter and other indicators should meet the secondary standards set by the applicant: fat ≥ 3.3%, protein ≥ 3.00%, dry matter ≥ 11.85%, acidity ≤ 17°, the Raw milk should be refrigerated below 4°C;

[0039] 2. Ingredients: Put an appropriate amount of the above-mentioned milk into the chemical material tank, heat it to 65-70°C, add carrageenan, sodium alginate, monostear fatty acid glyceride, sucrose fatty acid ester, and use three Stir with ...

Embodiment 2

[0050]The composition of every 1000 parts of liquid milk (by weight):

[0051] Milk 946.85 parts

[0052] Milk oligopeptide powder 5 parts

[0053] 45 parts white sugar

[0054] Sodium alginate 0.5 parts

[0055] Glyceryl monostearate 0.5 parts

[0056] Sucrose fatty acid ester S-1570 (HLB value 15) 0.95 parts

[0057] 1 serving spices

[0058] Iron element multi-nutrient package 0.2 servings

[0059] Among them, the HLB value of the total emulsifier is 11

[0060] The preparation method and product characteristics of the liquid milk are the same as in Example 1. Adding dissolved white sugar in the batching process

[0061] process.

Embodiment 3

[0063] The composition of every 1000 parts of liquid milk (by weight):

[0064] Milk 991.2 parts

[0065] 4 servings of milk oligopeptide

[0066] 1 part honey

[0067] Diglycerin fatty acid ester 0.4 parts

[0068] Sucrose fatty acid ester P-1570 (HLB value 15) 1.1 parts

[0069] 1 part microcrystalline cellulose

[0070] 1 serving spices

[0071] 0.3 servings of complex nutrients

[0072] The preparation method and product characteristics of the liquid milk are the same as in Example 1. The process of dissolving honey is added to the batching process.

[0073] Among them, the HLB value of the total emulsifier is 10.97

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Abstract

The invention relates to the field of liquid dairy product, in particular to a milk oligopeptide added liquid milk and a preparation method thereof. The milk oligopeptide added liquid milk, based on 1000 parts by weight, comprises 942-996 parts of milk, 0-50 parts of white granulated sugar, 3-5 parts of milk oligopeptide, 0.1-1.5 parts of thickening agent and 0.9-1.5 parts of emulsifying agent combination, wherein the emulsifying agent comprises 0.8-1.1 parts by weight of sucrose fatty acid ester with HLB value being 15 and HLB of total emulsifying agent being 9-11. The invention surmounts the technical difficulty that a quantity of milk scale is produced when adding high protein substance in superhigh temperature liquid milk, adds variety of liquid dairy products which are suitable for puerperae, rich in protein and Fe, and has high absorptivity and good mouth feel, and innovates the product structure and formula composition of original compound liquid milk, thus new product varieties appear on market.

Description

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Claims

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Application Information

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Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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