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Antioxidant milk product and preparation method thereof

A dairy product and anti-oxidation technology, applied in the direction of dairy products, milk preparations, applications, etc., can solve problems such as difficult digestion and absorption, color change, casein precipitation, etc., to solve stability problems, enhance anti-immunity, high The effect of nutritional value

Active Publication Date: 2012-09-05
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are many series of products with complex flavors or complex nutrients on the market, most of which are based on beverages, because it is difficult to add and combine these nutrients with milk, because a large amount of casein will be absorbed when combined with milk. Agglutination and precipitation occur, making it difficult to digest and absorb. In severe cases, it may also cause indigestion or diarrhea; Seriously affect the sensory quality and edible value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a kind of antioxidant milk beverage (formula is calculated in 1 ton)

[0029] Milk: 350.0 kg;

[0030] Sucrose: 50.0 kg;

[0031] Composition: 300 kg (the ratio of purple sweet potato: red bayberry juice: pomegranate juice is 1: 10: 15, the addition amount of purple sweet potato is 11.54 kg, the addition amount of concentrated bayberry juice is 115.4 kg, the addition amount of concentrated pomegranate juice is 173.1 kg ; The addition amount of bayberry juice is 7.5% based on 10% of the original juice, and the addition amount of pomegranate juice is 11.2% based on 10% of the original juice);

[0032] Gellan gum: 1.0 kg;

[0033] Pectin: 3.0 kg;

[0034] Guar gum: 0.75 kg;

[0035] Xanthan gum: 0.75 kg;

[0036] Sodium carboxymethyl cellulose: 4.0 kg;

[0037] Diacetyl tartrate monoglyceride: 0.5 kg; Vitamin C: 0.05 kg;

[0038] Vitamin E: 0.15 kg;

[0039] Lactic acid: 1.2 kg;

[0040] Citric acid: 0.8 kg;

[0041] Purified water up to: 1000 kg.

...

Embodiment 2

[0052] Embodiment 2, a kind of antioxidant milk beverage (formula is calculated in 1 ton)

[0053] Milk: 500.0 kg;

[0054] Sucrose: 60.0 kg;

[0055] Composition: 200 kilograms (the ratio of composition purple sweet potato: red bayberry juice: pomegranate juice is 1: 5: 7, the addition amount of purple sweet potato is 15.4 kilograms, the addition amount of concentrated bayberry juice is 77 kilograms, the addition amount of concentrated pomegranate juice is 107.7 kg; the added amount of bayberry juice is 5.0% calculated based on 10% of the original juice, and the added amount of pomegranate juice is 7.0% calculated based on 10% of the original juice);

[0056] Gellan gum: 0.8 kg

[0057] Pectin: 2.0 kg;

[0058] Guar gum: 0.7 kg;

[0059] Xanthan gum: 0.7 kg;

[0060] Sodium carboxymethyl cellulose: 3.0 kg;

[0061] Diacetyl tartrate monoglyceride: 1.0 kg;

[0062] Vitamin C: 0.1 kg;

[0063] Vitamin E: 0.3 kg;

[0064] Lactic acid: 1.5 kg;

[0065] Citric acid: 2.5 ...

Embodiment 3

[0077] Embodiment 3, a kind of liquid seasoning milk (recipe is calculated in 1 ton)

[0078] Milk: 800.0 kg;

[0079] Sucrose: 60.0 kg;

[0080] Composition: 50 kilograms (the ratio of composition purple sweet potato: bayberry juice: pomegranate juice is 1: 1: 1, the addition amount of purple sweet potato is 16.7 kilograms, the addition amount of concentrated bayberry juice is 16.7 kilograms, the addition amount of concentrated pomegranate juice is 16.7 kg; the addition amount of bayberry juice is 1.1% based on 10% of the original juice, and the addition amount of pomegranate juice is 1.1% based on 10% of the original juice);

[0081] Gellan gum: 1.0 kg;

[0082] Pectin: 1.8 kg;

[0083] Guar gum: 0.5 kg;

[0084] Xanthan gum: 0.5 kg;

[0085] Sodium carboxymethyl cellulose: 2.0 kg;

[0086] Diacetyl tartrate monoglyceride: 1.5 kg;

[0087] Vitamin C: 0.08 kg;

[0088] Vitamin E: 0.23 kg;

[0089] Lactic acid: 1.5 kg;

[0090] Citric acid: 2.5 kg;

[0091] Purified...

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Abstract

The invention relates to the field of milk product processing, in particular to an antioxidant milk product and a preparation method thereof. The antioxidant milk product according to the invention comprises the following components in part by weight: 30 to 80 parts of milk, 5 to 30 parts of antioxidant composition, 0.2 to 1.0 part of stabilizer and the balance of water. The preparation method solves the problems of agglutination and precipitation caused by a large amount of casein when the antioxidant composition is combined with the milk, solves the problem that instable phenomena such as demixed precipitation, whey exhalation, color and luster change, oxidization odor and the like are easy to cause in the processes of processing and preserving, and solves the problems of bad mouthfeel and flavor caused by adding a purple sweet potato singly by matching red bayberry and guava with the purple sweet potato. In addition, vitamin C and vitamin E are added under an aseptic condition, so that the antioxidant milk product with long quality guarantee period at normal temperature is produced.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular, the invention relates to an antioxidant dairy product and a preparation method thereof. Background technique [0002] Antioxidant nutrients have a very important physiological role in fighting free radicals: it can not only prevent the oxidation of the human body, prevent the oxidation of polyunsaturated lipids in the cell membrane, neutralize the production of free radicals, reduce the production of free radicals, and help the body to resist oxidation The production of enzymes can also strengthen the function of human tissues, anti-aging, increase human immunity, enhance metabolism, reduce the risk of cancer, strengthen the function of lymphoid tissue, and resist peroxidation, so it plays a vital role in human health. Among them, purple sweet potato, bayberry, and guava are all strong antioxidant foods. [0003] Purple sweet potato has been identified as a special variety ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/158
Inventor 孙远征巴根纳赵六永刘华马国文
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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