Naturally flavor-enhancing liquid dairy product and preparation method thereof

A dairy product and liquid technology, which is applied in the field of natural aroma-enhancing liquid dairy products and its preparation, can solve problems such as bad taste and flavor, decrease in stability, and aggravate the flavor of finished products, so as to enrich the market, improve quality, and meet the needs of taste Effect

Inactive Publication Date: 2011-04-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The inventors of the present invention tried to use lipase to decompose milk fat to an appropriate degree, promote the production of flavor substances, and reduce the fat in milk while giving milk a richer and fuller flavor to meet the needs of different consumers, but using fat When the enzyme is hydrolyzed, if the fat is hydrolyzed excessively, more short-chain fatty acids will be produced, which will aggravate the flavor of the finished product, resulting in bad taste and flavor. At the same time, the acidity and pH value of the product will also change, resulting in a decrease in the stability of the product. Therefore, after adding lipase, how to control the decomposition of fat to an appropriate degree so as to produce the best taste and flavor and at the same time make the product have better stability during the shelf life is a difficult problem that needs to be solved at present.

Method used

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  • Naturally flavor-enhancing liquid dairy product and preparation method thereof
  • Naturally flavor-enhancing liquid dairy product and preparation method thereof
  • Naturally flavor-enhancing liquid dairy product and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Formula: 998.5 parts of milk, 0.5 part of lipase (enzyme activity is 2400FCCLU / g), 1 part of monoglyceride.

[0033] The preparation method of the present invention comprises the following steps in turn:

[0034] (1) Raw milk whose temperature does not exceed 8°C is heated to 35°C for separation, and the fat content of the cream is 35%;

[0035] (2) adding lipase to the cream at 35°C for 8 hours of hydrolysis, heating up to 80°C, and heat-treating for 20 minutes;

[0036] (3) According to the index requirements of the prepared milk, add skim milk, stir and mix evenly, and then cool to 8°C;

[0037] (4) Prepare the milk composition and perform homogenization: heat the milk composition to 65° C., add monoglyceride, stir for 15 minutes, and perform homogenization. The homogenization pressure is 200 bar (first adjust the secondary pressure to 40 bar, and then raise 200bar), add the remaining standardized milk;

[0038] (5) Sterilize the prepared milk composition at 121° ...

Embodiment 2

[0040] Formula: 600 parts of milk, 1 part of lipase (enzyme activity is 2400FCCLU / g), 2 parts of sucrose ester, 1 part of milk mineral salt, and 396 parts of water.

[0041] The preparation method of the present invention comprises the following steps in turn:

[0042] (1) Raw milk whose temperature does not exceed 8°C is heated to 45°C for separation, and the fat content of the cream is 30%;

[0043] (2) adding lipase to the cream for hydrolysis for 6 hours, heating up to 80° C., and heat-treating for 20 minutes;

[0044] (3) According to the requirements of the index, add skim milk, stir and mix well, and then cool to 8°C;

[0045] (4) Prepare the milk composition and perform homogenization: heat the milk composition to 65° C., add sucrose ester and milk mineral salt, stir for 20 minutes, and perform homogenization. The homogenization pressure is 250 bar (first adjust the secondary pressure to 50 bar, Then rise to 250bar), add the remaining standardized milk and ingredient...

Embodiment 3

[0048] Formula: 350 parts of milk, 2 parts of lipase (enzyme activity is 2400FCCLU / g), 1.2 parts of sodium carboxymethylcellulose, 1 part of lactic acid, 2.5 parts of citric acid, 0.5 parts of essence, 50 parts of white sugar, and 592.8 parts of ingredient water .

[0049] The preparation method of the invention comprises the following steps in sequence:

[0050] (1) Raw milk whose temperature does not exceed 8°C is heated to 45°C for separation, and the fat content of the cream is 40%;

[0051](2) adding lipase to the cream for hydrolysis for 3 hours, heating up to 80° C., and performing heat treatment for 20 minutes;

[0052] (3) According to the requirements of the index, add skim milk, stir and mix well, and then cool to 8°C;

[0053] (4) Formulated milk compositions;

[0054] (1) Mix white sugar and sodium carboxymethyl cellulose evenly, take an appropriate amount of ingredients and heat them to 80°C with water, slowly add the mixture, stir and dissolve continuously fo...

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PUM

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Abstract

The invention relates to the field of processing dairy products, in particular to a naturally flavor-enhancing liquid dairy product and a preparation method thereof. The naturally flavor-enhancing liquid state dairy product is characteristics in that the preparation method of the liquid dairy products comprises the following steps: 1), heating and separating the liquid dairy product, thus obtaining skimmed milk and light cream; 2), preheating the light cream obtained in step 1) to 35-45 DEG C, adding 0.05-0.2 part by weight of lipase based on 100 parts by weight of raw materials, carrying out enzymolysis for 3-8 hours, then heating up to 80DEG C, and inactivating for 20 minutes; 3), cooling partial skimmed milk obtained in step 1); 4), adding stabilizer, homogenizing, and adding the residual skimmed milk; and 5), sterilizing and encapsulating, thus obtaining the naturally flavor-enhancing liquid dairy product. According to the invention, partial fat is controlled to be subject to hydrolysis, thus enduring a new flavor for the dairy product, simultaneously improving the quality of the dairy product and enriching the dairy product market.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a naturally flavored liquid dairy product and a preparation method thereof. Background technique [0002] Nutrition studies have shown that the biological value of milk (the physiological utilization rate of the human body) is 85%, and the digestibility is 98%. Because of its comprehensive nutrition and easy absorption, milk and dairy products are considered "nearly perfect food". All countries in the world are vigorously promoting the consumption of milk and dairy products. For example, Japan put forward the slogan "a glass of milk strengthens a nation". In developed countries, milk and dairy products have become an important part of people's daily diet. In developing countries, their consumption is also increasing year by year with the increase of people's income. [0003] In recent years, with the improvement of people's living standards in our country, people pay mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12
Inventor 王艳萍
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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