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Dairy product rich in cellulose and preparation method thereof

A technology for dairy products and cellulose, applied in the field of cellulose-rich dairy products and their preparation, can solve the problems of poor taste of insoluble dietary fiber, hinder mineral absorption, and have a mushy taste, achieve moderate taste, and promote intestinal tract Peristaltic, frankincense effect

Active Publication Date: 2011-06-29
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of insoluble dietary fiber is relatively poor, the taste is rough, and some have astringent and bitter taste, which may hinder the absorption of minerals
The traditionally used soluble dietary fiber is a polymer type with a relatively high viscosity, and it will have a paste taste in the mouth

Method used

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  • Dairy product rich in cellulose and preparation method thereof
  • Dairy product rich in cellulose and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] formula:

[0034] Raw material name

Dosage(kg)

skim milk

4330

Soluble Dietary Fiber

620

multi-vitamins

2

complex minerals

3

coffee powder

4

Powdered Coffee Flavor

2

[0035] Preparation Process:

[0036] ①Standardized skim milk, milk solids 8.4%, protein ≥ 2.9%, fat ≤ 0.1%, lactose ≥ 4.8%.

[0037] ②Preheat skim milk to 55°C, add soluble dietary cellulose, multivitamins, multiminerals, and coffee powder one by one, and stir evenly.

[0038] ③ Homogenize the batched emulsion (homogeneous pressure 16nPa), sterilize (70°C, 30S steam direct injection sterilization), vacuum concentrate (four-effect vacuum concentration, 50°C, 15 minutes), spray dry (inlet air temperature 160 ℃, the air outlet temperature is 80 ℃), and a brown powdery product is obtained.

[0039] ④ The product is dry-mixed with the powder essence and then packaged and molded.

[0040] Index: (g / 100g produc...

Embodiment 2

[0043] formula:

[0044] Raw material name

Dosage(kg)

Whey Protein Concentrate 80

585

Soluble Dietary Fiber

400

Silica (anticaking agent)

10

[0045] Preparation Process:

[0046] ① Concentrated whey protein 80, soluble dietary fiber and silicon dioxide are mixed evenly by dry method after ultraviolet sterilization.

[0047] ② Packaging molding.

[0048] Index: (g / 100g product)

[0049] Test items

Embodiment 3

[0051] formula:

[0052] Raw material name

Dosage(kg)

fresh whole milk

3630

Whey Protein Concentrate 34

300

Soluble Dietary Fiber

280

Anhydrous Cream

4

Lecithin

2

[0053] Preparation Process:

[0054] ① Standardized fresh whole milk, milk solids 11.5%, protein ≥ 2.9%, fat ≥ 3.1%, lactose ≥ 4.8%, non-fat milk solids ≥ 8.5%.

[0055] ②Preheat milk to 50°C, add concentrated whey protein 34 and soluble dietary cellulose, and stir well.

[0056] ③ Homogenize the batched emulsion (homogeneous pressure 18nPa), sterilize (70°C, 30S steam direct injection sterilization), vacuum concentrate (four-effect vacuum concentration, 45°C, 20 minutes), spray dry (inlet air temperature 180 ℃, air outlet temperature 80 ℃), spray the mixture of anhydrous cream and lecithin to obtain a milky white powder product.

[0057] ④ Packaging molding.

[0058] Index: (g / 100g product)

[0059] Test items

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Abstract

The invention discloses a dairy product rich in cellulose and a preparation method thereof. The dairy product contains 13-47% of milk protein, 1.0-27% of milk fat and 44-82% of carbohydrate, wherein the carbohydrate comprises soluble dietary fiber; and the soluble dietary fiber accounts for 5-56% of the total amount of the dairy product by mass. The product disclosed by the invention has strong dairy smell and mild taste, and overcomes the defect of bad mouthfeel of common cellulose foods. Meanwhile, the product has high-quality protein and appropriate fat content, and people eating the product do not need to worry about excessive energy intake and can take rich vitamin and mineral substances. The product disclosed by the invention is rich in cellulose, and the soluble cellulose has the effects on promoting intestinal peristalsis and improving constipation and physiological effects of reducing blood cholesterol as well as blood sugar. Therefore, the product disclosed by the invention can be used as a food for the patients suffering from high blood fat, high blood pressure, high blood sugar, constipation, obesity and the like and as a nutritional food suitable for the aged and elderly people, and can be eaten daily and conveniently.

Description

technical field [0001] The invention belongs to the field of food, in particular to a dairy product rich in cellulose and a preparation method thereof. Background technique [0002] A 2007 survey by Shanghai Jiaotong University School of Medicine found that the proportion of white-collar workers in Shanghai suffering from constipation has been increasing year by year, and about 58% of them have ever had their work efficiency affected by constipation and indigestion. Among them, due to physiological reasons, women are three times more likely to be constipated than men. Some people eat too little food, the food is too fine and fine, and the cellulose and water in the food are insufficient, which can not form a certain amount of stimulation to the intestinal tract, and the intestinal peristalsis is slow, and the food residue cannot be pushed to the rectum in time, and the residence time in the intestine is long. Prolonged, too much water is absorbed, making the stool dry. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 杜凌苏米亚舒妹陈文亮于鹏刘翠平王荫榆
Owner BRIGHT DAIRY & FOOD CO LTD
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