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Lignin-containing liquid dairy product and preparation method thereof

A technology of dairy products and lignans, applied in dairy products, milk preparations, applications, etc., can solve problems such as fat floating, water separation, milk instability, etc., and achieve the effect of functional improvement

Inactive 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

Problems solved by technology

The inventor found during the research process that directly adding a certain amount of lignans to the raw milk will cause the instability of the milk, and the product will have problems such as fat floating and precipitation in a short shelf life. For low-fat or Skimmed milk products will appear water separation phenomenon, so there are no reports of dairy products containing lignans that are stable during the shelf life

Method used

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  • Lignin-containing liquid dairy product and preparation method thereof
  • Lignin-containing liquid dairy product and preparation method thereof
  • Lignin-containing liquid dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1. Preparation of low-fat liquid milk with lignans

[0023] Raw material formula (weight percentage):

[0024] Low-fat milk 99.80, 0.025 parts of lignan, 0.15 monoglyceride, 0.03 sodium tripolyphosphate, the sum of the components is 100%.

[0025] The liquid milk production method of the present invention mainly includes the following steps:

[0026] 1) Milk standardization: According to the final product index, the raw milk is centrifuged, and the milk is standardized to prepare low-fat liquid milk.

[0027] 2) Pasteurize the milk: the sterilization temperature is 80~90℃, and the temperature is 15s.

[0028] 3) Cool the sterilized milk to 1~25℃.

[0029] 4) Ingredients: heat 30-40% milk to 60-75℃, add emulsion stabilizer, functional ingredients (lignans) to disperse and dissolve, high-speed shear stirring (rotating speed 1600 rpm) for 15-30 minutes, and mix well .

[0030] 5) Homogenization: The homogenization temperature is 70℃, and the homogenization pressure is 150~260b...

Embodiment 2

[0035] Example 2. Preparation of a lignan milk beverage

[0036] Formula (% by weight):

[0037] Low-fat milk 30, lignan 0.05 parts, fatty acid glyceride 0.15, sodium stearoyl lactylate 0.25, microcrystalline cellulose 0.10, sodium tripolyphosphate 0.04, sodium alginate 0.0025, the balance is water, the sum of the components Is 100%.

[0038] The liquid milk production method of the present invention mainly includes the following steps:

[0039] 1) Milk standardization: According to the final product index, the raw milk is centrifuged, and the milk is standardized to prepare low-fat liquid milk.

[0040] 2) Pasteurize the milk: the sterilization temperature is 80~90℃, and the temperature is 15s.

[0041] 3) Cool the sterilized milk to 1~25℃.

[0042] 4) Ingredients: heat 30-40% ingredients with water to 60-75°C, add emulsion stabilizer, functional ingredients (lignans) to disperse and dissolve, high-speed shear stirring (rotating speed 1600 rpm) for 15-30 minutes, mix Evenly.

[0043] 5)...

Embodiment 3

[0048] Example 3. Preparation of a lignan low-fat flavored milk

[0049] Formula (% by weight):

[0050] Low-fat milk 80, 0.1 part of lignan, monoglyceride 0.15, sodium stearoyl lactylate 0.25, carrageenan 0.013, microcrystalline cellulose 0.12, sodium citrate 0.2, sodium alginate 0.0030; the sum of the components is 100 %.

[0051] The production method of liquid milk of the present invention mainly includes the following steps:

[0052] 1) Milk standardization: According to the final product index, the raw milk is centrifuged, and the milk is standardized to prepare low-fat liquid milk.

[0053] 2) Pasteurize the milk: the sterilization temperature is 80~90℃, and the temperature is 15s.

[0054] 3) Cool the sterilized milk to 1~25℃.

[0055] 4) Ingredients: heat 30-40% milk to 60-75℃, add emulsion stabilizer, functional ingredients (lignans) to disperse and dissolve, high-speed shear stirring (rotating speed 1600 rpm) for 15-30 minutes, and mix well .

[0056] 5) Homogenization: The ho...

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Abstract

The invention relates to the field of dairy products, in particular to a lignin-containing liquid dairy product and a preparation method thereof. Based on 100 parts of the liquid dairy product, the dairy product comprises a stabilizing agent which comprises 0.10 to 0.20 part of thickening agent and 0.15 to 0.40 part of emulsifying agent. The liquid dairy product successfully overcomes the defects of poor stability during a shelf life and the deficiency of mouthfeel and flavour of the dairy product, and fills the gap of the liquid dairy product in the field of dairy products. In addition, the lignan is successfully applied to the dairy products, in particular to the field of liquid milk, so the difficulty of applying the lignan to the dairy products is overcome in the field.

Description

Technical field [0001] The present invention relates to the field of dairy products. Specifically, the present invention relates to a liquid dairy product containing lignans and a preparation method thereof. Background technique [0002] Lignan has a preventive effect on estrogen-dependent diseases such as breast cancer, prostate cancer, menstrual syndrome, and osteoporosis. In addition, clinical studies have shown that flax lignans have beneficial effects on diabetes, gastrointestinal tumors, coronary heart disease, kidney disease, and antioxidant properties. The high incidence of breast cancer and prostate cancer is closely related to the eating habits of high calorie, high fat and high animal protein. Vegetables, fruits and other plant foods have a protective effect on the breast and prostate. Lignan is a kind of polyphenolic compound, which belongs to the same phytoestrogens as soybean isoflavones. It is widely found in grains, vegetables, fruits and nuts. It is especially a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 巴根纳孙云峰鲍志英
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD