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Liquid dairy product added with rice bran polypeptides and preparation method thereof

A technology for rice bran polypeptides and dairy products, applied in dairy products, milk preparations, applications, etc., can solve the problems of easy precipitation and damage to the stability of dairy products, and achieve the effect of reducing damage

Active Publication Date: 2013-01-23
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, there are many difficulties in adding rice bran polypeptides to milk. Because rice bran polypeptides are insoluble in water, when rice bran polypeptides are added to milk, precipitation is easy to occur, which causes great damage to the stability of dairy products; Moreover, as a macromolecular polypeptide, rice bran polypeptide itself has a bitter taste. When rice bran polypeptide is added to milk, how to strengthen the function of dairy products while maintaining a good taste and the aroma of milk, and how to keep it unchanged during the shelf life Problems that need to be overcome

Method used

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  • Liquid dairy product added with rice bran polypeptides and preparation method thereof
  • Liquid dairy product added with rice bran polypeptides and preparation method thereof
  • Liquid dairy product added with rice bran polypeptides and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Embodiment 1, seasoned milk containing rice bran polypeptide and production method thereof

[0069] The proportioning of each raw material is based on the gross weight of this flavored milk in the present embodiment:

[0070] Milk 996.20‰, carrageenan 0.05‰, sucrose ester 0.20‰, glyceryl monostearate 2.5‰, glyceryl distearate 0.30‰, xanthan gum 0.05‰, guar gum 0.05‰, rice bran polypeptide (Japanese rich Erma Co., Ltd.) 0.13‰, sodium tripolyphosphate 0.20‰, disodium hydrogen phosphate 0.10‰, sodium hexametaphosphate 0.10‰, food flavor 0.12‰.

[0071] The specific production method of flavored milk in the present embodiment is as follows:

[0072] (1) Whole milk, partially skimmed milk or skimmed milk that meets the requirements of the present invention is obtained by standardizing the fresh milk through concentration and fat separation, and reconstituted milk can also be used.

[0073] (2) Use 25% to 35% of the total milk in the formula and heat it indirectly to 60°C t...

Embodiment 2

[0082] Embodiment 2, seasoned milk containing rice bran polypeptide and production method thereof

[0083] The proportioning of each raw material is based on the gross weight of this flavored milk in the present embodiment:

[0084] Milk 800.00‰, Carrageenan 0.15‰, Guar Gum 0.10‰, Sucrose Ester 0.15‰, Glyceryl Distearate 0.30‰, Glyceryl Monostearate 0.10‰, Microcrystalline Cellulose 2.60‰, White Sugar 20.00‰ , fructose syrup 10.00‰, rice bran polypeptide (Japan Fuerma Co., Ltd.) 0.20‰, disodium hydrogen phosphate 0.20‰, sodium tripolyphosphate 0.30‰, sucralose 0.10‰, acesulfame potassium 0.15‰, cyclamate 0.20% , food flavor 0.42‰, water to make up the balance.

[0085] The specific production method of flavored milk in the present embodiment is as follows:

[0086] (1) Whole milk, partially skimmed milk or skimmed milk that meets the requirements of the present invention is obtained by standardizing the fresh milk through concentration and fat separation, and reconstituted m...

Embodiment 3

[0096] Embodiment 3, milk drink containing rice bran polypeptide and production method thereof

[0097] In the present embodiment, the ratio of each raw material is based on the total weight of the milk drink:

[0098] Milk 300.00‰, Carrageenan 0.16‰, Guar Gum 0.10‰, Sucrose Ester 0.12‰, Glyceryl Distearate 0.20‰, Glyceryl Monostearate 0.10‰, Microcrystalline Cellulose 3.00‰, Xanthan Gum 0.10 ‰, White Sugar 10.00‰, Fructose Syrup 20.00‰, Rice Bran Peptide (Japan Fuerma Co., Ltd.) 0.20‰, Disodium Hydrogen Phosphate 0.10‰, Sodium Tripolyphosphate 0.20‰, Sodium Hexametaphosphate 0.12‰, Neotame 0.004 ‰, acesulfame potassium 0.15‰, cyclamate 0.40%, food flavor 0.50‰, water to make up the balance.

[0099] The concrete production method of milk beverage in the present embodiment is as follows:

[0100] (1) Whole milk, partially skimmed milk or skimmed milk that meets the requirements of the present invention is obtained by standardizing the fresh milk through concentration and fat...

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Abstract

The invention relates to the field of liquid milk processing, in particular to a liquid dairy product added with rice bran polypeptides and a preparation method thereof. Based on 1,000 weight parts of raw materials, the liquid dairy product added with the rice bran polypeptides comprises the following raw materials in part by weight: 300 to 999.5 parts of milk, 0.1 to 3 parts of rice bran polypeptide, 0.15 to 7 parts of thickener, 0.1 to 3.0 parts of emulsifier and 0.1 to 6 parts of acidity regulator. The milk beverage has the strong and pure milk fragrance and the functionality of the rice bran polypeptides, and do not have bitter taste of the rice bran polypeptides, so that the two flavors are combined perfectly, and the aim of long quality guarantee period of over 6 months is fulfilled.

Description

technical field [0001] The invention relates to the field of liquid milk processing, in particular, the invention relates to a liquid milk product added with rice bran polypeptide and a preparation method thereof. Background technique [0002] Rice bran polypeptide (Rifepep) is a product obtained by using rice bran as raw material, degreased rice bran obtained after solvent extraction or cold rolling, and then fermented by lactic acid bacteria and yeast, filtered and dried. The main component is polypeptide, and Powdered substances with a molecular weight below 1000 Daltons. In addition to the conventional nutrients of rice bran, rice bran polypeptide also has the functions of lowering blood pressure, anti-oxidation, and regulating immune function. Relevant experimental studies have shown that rice bran polypeptides can inhibit the production of angiotensin-converting enzyme (ACE), thereby preventing the production of angiotensin II. Angiotensin II is the highest known endo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/156
Inventor 麻立业巴根纳孙云峰
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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