High-calcium liquid milk product and preparation method thereof

A dairy product, high calcium technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of protein instability, protein calcium precipitation, product flavor and taste influence, etc., to achieve smooth taste, normal flavor, good taste taste effect

Active Publication Date: 2013-02-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the main component of egg yolk polypeptide is polypeptide, so when adding egg yolk polypeptide and calcium-containing substances, the protein in milk will be unstable, and this instability will lead to protein flocculation and calcium precipitation, and the bitter taste of egg yolk polypeptide will make the product Flavor and taste are affected to a certain extent

Method used

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  • High-calcium liquid milk product and preparation method thereof
  • High-calcium liquid milk product and preparation method thereof
  • High-calcium liquid milk product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 High-calcium flavored milk containing egg yolk polypeptide and vitamin D and its production method

[0039] The proportioning of each raw material is based on the gross weight of this flavored milk in the present embodiment:

[0040] Milk 800‰, Carrageenan 0.12‰, Guar Gum 0.1‰, Sucrose Ester 0.1‰, Glyceryl Distearate 0.2‰, Glyceryl Monostearate 0.1‰, Microcrystalline Cellulose 2.0‰, White Sugar 20‰ , fructose syrup 20‰, egg yolk polypeptide (Fuerma Co., Ltd., Japan) 0.11‰, milk mineral salt (Danish Allah) 1.1‰ (calcium (calculated as calcium element) 25mg / 100g), vitamin D (DSM) 0.004 ‰ (vitamin D (calculated as vitamin D3) 10 μg / kg), sodium tripolyphosphate 0.3 ‰, liquid food flavor 0.5 ‰, water to make up the balance.

[0041] The specific production method of flavored milk in the present embodiment is as follows:

[0042] 1) Use 25% to 35% of the total milk in the formula and heat indirectly to 60°C to 70°C, mix the powder raw materials (including white su...

Embodiment 2

[0049] Example 2 High-calcium flavored milk containing egg yolk polypeptide and vitamin D and its production method

[0050] The proportioning of each raw material is based on the gross weight of this flavored milk in the present embodiment:

[0051] Milk 991.17‰, Latex 0.13‰, Sucrose Ester 0.15‰, Glyceryl Monostearate 0.3‰, Microcrystalline Cellulose 1.6‰, Xanthan Gum 0.1‰, Egg Yolk Polypeptide (Fullma Co., Ltd. Japan) 3.0‰, Milk Mineral salt (Danish Ala) 1.0‰ (calcium (calculated as calcium element) 24mg / 100g), calcium carbonate (Shanghai Micron) 2.0‰ (calcium (calculated as calcium element) 76mg / 100g), vitamin D (calculated as calcium element) 0.05 ‰ (vitamin D (calculated as vitamin D3) 125 μg / kg), sodium tripolyphosphate 0.3 ‰, disodium hydrogen phosphate 0.1 ‰, powder flavor 0.1 ‰.

[0052] The specific production method of flavored milk in the present embodiment is as follows:

[0053] 1) Use 25% to 35% of the total milk in the formula and heat indirectly to 60°C to 7...

Embodiment 3

[0060] Example 3 High-calcium flavored milk containing egg yolk polypeptide and vitamin D and its production method

[0061] The proportioning of each raw material is based on the gross weight of this flavored milk in the present embodiment:

[0062] Partially skimmed milk 996.14‰, carrageenan 0.1‰, sucrose ester 0.2‰, glyceryl distearate 0.3‰, microcrystalline cellulose 0.5‰, egg yolk polypeptide (Japan Fuerma Co., Ltd.) 0.89‰, milk mineral salt (Denmark Allah) 1.2‰ (calcium (calculated as calcium element) 27.6mg / 100g), vitamin D (DSM) 0.02‰ (vitamin D (calculated as vitamin D3) 50μg / kg), sodium tripolyphosphate 0.3‰, hydrogen phosphate Disodium 0.1‰, sodium hexametaphosphate 0.1‰, powder essence 0.15‰.

[0063] The specific production method of flavored milk in the present embodiment is as follows:

[0064] 1) Use 25% to 35% of the total milk in the formula and heat indirectly to 60°C to 70°C, mix the powder raw materials (including white sugar) evenly, then slowly add to ...

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Abstract

The invention relates to the processing field of liquid milk, and in particular relates to a high-calcium liquid milk product and a preparation method thereof. The high-calcium liquid milk product comprises the following raw materials based on 1000 parts by weight: 800-998 parts of milk, 0.3-6.5 parts of stabilizing agent, 0.1-3 parts of yolk polypeptide, 0.25-1.0 part of calcium element, 1*10<-5>-1.25*10<-4> parts of vitamin D3 and 0.1-0.6 part of acidity regulator; the stabilizing agent comprises a thickening agent and / or emulsifying agent; 0.15-3.5 parts by weight of the thickening agent comprises at least one of carrageenan, guar gum, xanthan gum and microcrystalline cellulose; and 0.15-3.0 parts by weight of the emulsifying agent comprises at least one of sucrose ester, single / double stearin and glycerin monostearate. The high-calcium liquid milk product not only has the smooth mouthfeel of the milk but also meets the supplement of the calcium to the human body, so that the high-calcium liquid milk product is normal in product status and good in stability in the 6-month quality guarantee period under normal temperature.

Description

technical field [0001] The invention relates to the field of liquid milk processing, in particular to a high-calcium liquid milk product and a preparation method thereof. Background technique [0002] Calcium is the most abundant metal element in the human body, and it is also one of the most easily deficient elements. Intake of calcium-fortified foods has become an important choice for people to supplement calcium. At present, foods fortified with calcium are very common in the market. In order to improve the utilization rate of calcium by the human body, vitamin D or CPP (casein phosphopeptide) is generally used to promote calcium absorption. Casein phosphopeptide) has a certain effect on promoting the body's absorption of calcium. [0003] Egg yolk polypeptide (BONEPEP) is a powdery substance obtained by taking eggs as raw materials, removing egg whites and fats from egg yolks, separating egg yolk water-soluble proteins from egg yolks, enzymatically hydrolyzing them wit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/158
Inventor 麻立业
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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