Liquid dairy product containing oligomate and dietary fiber and preparation method thereof

A technology of galactooligosaccharides and dietary fiber, applied in dairy products, milk preparations, applications, etc., can solve problems such as application restrictions of galactooligosaccharides and affecting the stable system of dairy products

Inactive Publication Date: 2010-07-07
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 pH value of the galacto-oligosaccharide raw material is 2.8 to 3.8. This range is easy to denature the milk protein or other raw materials in the milk system, thereby affecting the stability of the dairy product during the shelf life. Therefore, the galacto-oligosaccharide in dairy products App is restricted

Method used

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  • Liquid dairy product containing oligomate and dietary fiber and preparation method thereof
  • Liquid dairy product containing oligomate and dietary fiber and preparation method thereof
  • Liquid dairy product containing oligomate and dietary fiber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A raw material formula of a kind of liquid milk of the present embodiment is (100 parts by weight):

[0025] Low-fat milk 94.62 parts

[0026] Galacto-oligosaccharide buffer salt system 0.1 part (effective content 0.04 part)

[0027] Microcrystalline cellulose 0.15 parts

[0028] Carrageenan 0.0135 parts

[0029] Mono-diglyceride 0.12 parts

[0030] Inulin 5 parts

[0031] Among them, 0.1 part of galacto-oligosaccharide, potassium citrate and 2 parts of ingredients are prepared with water to prepare a potassium citrate buffer salt system, and its pH is 7.2.

[0032] Production methods mainly include:

[0033] 1) Pasteurize milk (fresh raw milk can be centrifuged and standardized according to conventional operations to prepare low-fat milk): pasteurize at 80-90°C for 15 seconds; cool to 1-15°C for later use;

[0034] 2) Ingredients: 30% to 35% of the total amount of milk in the formula is slowly added to the milk with high-speed shear stirring (about 1600 rpm) and ...

Embodiment 2

[0039] Embodiment 2, prepare flavored milk

[0040] The raw material formula of the flavored milk of the present embodiment is (100 parts by weight):

[0041] 80 servings of milk

[0042] 2.5 parts of galacto-oligosaccharide buffered saline solution (effective content 1.07 parts)

[0043] Inulin 4.5 parts

[0044] Microcrystalline cellulose 0.11 parts

[0045] Mono-diglyceride 0.08 parts

[0046] Carrageenan 0.012 parts

[0047] The balance is water.

[0048] Among them, 2.5 parts of galacto-oligosaccharides, potassium citrate and 8 parts of ingredients are prepared with water to prepare potassium citrate buffer solution, the pH of which is 7.2.

[0049] Production methods mainly include:

[0050] 1) Pasteurize milk (fresh raw milk can be centrifuged and standardized according to conventional operations to prepare low-fat milk): pasteurize at 80-90°C for 15 seconds; cool to 1-15°C for later use;

[0051] 2) Ingredients: Add functional ingredients (galacto-oligosacchari...

Embodiment 3

[0056] Embodiment 3, prepare flavored milk drink

[0057] The raw material formula of a kind of flavored milk beverage of the present embodiment is (weight part):

[0058] 30 servings of milk

[0059] White sugar 4.0 parts

[0060] 7.5 parts of galacto-oligosaccharide buffer solution (3.2 parts of effective content)

[0061] Inulin 0.1 parts

[0062] Sodium carboxymethyl cellulose 0.40 parts

[0063] Malic acid 0.15 parts

[0064] 0.1 parts of citric acid

[0065] Mono-diglyceride 0.10 parts

[0066] Add water to 100%;

[0067] Among them, 7.5 parts of galacto-oligosaccharides were formulated into sodium citrate buffer solution, the pH of which was 7.5.

[0068] The product preparation method is as follows: a kind of liquid milk production method of the present embodiment mainly comprises:

[0069] 1) Pasteurize milk (fresh raw milk can be centrifuged and standardized according to conventional operations to prepare low-fat milk): pasteurize at 80-90°C for 15 seconds; ...

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PUM

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Abstract

The invention relates to filed of liquid dairy products, in particular to a liquid dairy product containing oligomate and dietary fiber and a preparation method thereof. According to the liquid dairy product containing the oligomate and the dietary fiber of the invention, on the basis of 100 parts of the liquid dairy product by weight, the liquid dairy product comprises 30-99.6 parts of milk, 0.4-3.2 parts of oligomate buffer solution or oligomate buffer salt system with the pH value of 6.5-7.5, 0.1-5 parts of the dietary fiber and 0.2-0.5 part of stabilizer. The invention provides the diary product simultaneously in which the oligomate and the dietary fiber are simultaneously added, thereby successfully solving the problem of shelf-life stability after the matters are added, and the provided product has the characteristics of nutrition, safety, health on intestinal canals and the like.

Description

technical field [0001] The invention relates to the field of liquid dairy products, in particular to a liquid dairy product containing galacto-oligosaccharides and dietary fiber and a preparation method thereof. Background technique [0002] From the perspective of microecology, the status of intestinal flora is closely related to human health. In the human body, the intestinal tract is the largest immune organ, where most lymphocytes and other immune factors are located. Beneficial bacteria in the intestinal tract such as bifidobacteria, Lactic acid bacteria play an important role in purifying the intestinal tract, improving the nutrition of the body and maintaining the health of the host. The amount of bifidobacteria in the intestinal tract can fully reflect the health level of the human body. Studies have shown that healthy and long-lived people must have a good intestinal tract. There are more bifidobacteria and less spoilage bacteria in the body. It can be said that who...

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
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