Liquid dairy product and preparation method thereof

A dairy product and liquid technology, which is applied in the field of long shelf-life liquid dairy products, can solve the problems of high additive amount, difficult to meet, low production cost, etc., achieve good stability, reduce additive cost, and maintain the effect of flavor

Inactive Publication Date: 2011-09-07
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF3 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the above-mentioned equipment is difficult to meet the requirements of high dosage and low production cost

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Liquid dairy product and preparation method thereof
  • Liquid dairy product and preparation method thereof
  • Liquid dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Example 1: Dairy products added with milk basic protein

[0071] 1. Preparation process of sterile solution:

[0072] 1) Dissolution of powdery raw materials: transfer an appropriate amount of pure water into the chemical material tank, and the amount of water must be 9 times the amount of basic protein in milk. Turn on the blender, circulate the pure water between the blender and the chemical tank, raise the water temperature to 40°C~45°C, and slowly put the powdered milk alkaline protein into the blender under the condition of turning on the stirring Inside. After feeding, keep stirring for 30-40 minutes, let it stand for 30 minutes, and perform centrifugal purification after the foam is basically eliminated.

[0073] 2) Centrifugal purification: the dissolved solution is subjected to centrifugal purification treatment through a separator, the centrifugal temperature is 40±5° C., and the centrifugal acceleration a value is about 3000.

[0074] 3) Cooling of feed li...

Embodiment 2

[0096] Example 2: Dairy products added with milk basic protein

[0097] 1. Preparation process of sterile solution:

[0098] Milk basic protein aseptic liquid was prepared according to the method described in Example 1.

[0099] 2. Preparation of dairy products:

[0100] Formula (according to 1 ton):

[0101] Milk basic protein: 100 grams

[0102] Stabilizer: glyceryl monostearate 0.8 kg

[0103] The balance is milk.

[0104] Raw material standard

[0105] Raw milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0106] Other raw materials are in line with national standards.

[0107] making process:

[0108] 1) Pour cold milk at 0-7°C into the batching tank.

[0109] 2) Dissolution of the stabilizer: heat up to 30°C to 35°C, and slowly add glyceryl monostearate in a stirred state. Then slowly raise the temperature to 70°C-75°C, stop heating, and continue stirring for 10-15 minutes.

[0110] 3) Homogenization: the homogenization temperature is 55°C-80°...

Embodiment 3

[0124] Example 3: Dairy products with active peptides added

[0125] 1. Preparation process of sterile solution:

[0126] The active peptide sterile solution was prepared according to the method described in Example 1.

[0127] 2. Preparation of dairy products:

[0128] Formula (according to 1 ton):

[0129] Milk: 300.0 kg; white sugar: 50.0 kg; active peptide: 10 kg; xanthan gum: 3.0 kg; propylene glycol alginate: 1.0 kg; lactic acid: 2.0 kg; citric acid: 1.8 kg; milk essence: 0.17 kg; calcium : 1.07 kg; Taurine: 0.8 kg; Isovitamin C Sodium: 0.6 kg; Purified water: make up 1000 kg.

[0130] Raw material standard

[0131] Raw milk: protein ≥ 2.95%; fat ≥ 3.0%; non-fat milk solids ≥ 8.5%

[0132] Other raw materials are in line with national standards.

[0133] making process:

[0134] 1) Pour cold milk at 0-7°C into the batching tank.

[0135] 2) Dissolution of the stabilizer: heat up to 30°C to 35°C, and slowly add glyceryl monostearate in a stirred state. Then s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a method for preparing a liquid dairy product containing sensitive substances, comprising the following steps: preparing a sterile liquid containing sensitive substances through a filtering sterilization method; and adding the sterile liquid into liquid milk in a sterile addition method so as to obtain the liquid dairy product containing the sensitive substances. The invention also discloses the liquid dairy product with a long quality guarantee period, which is prepared by the method.

Description

technical field [0001] The present invention relates to a method for preparing dairy products and the dairy products produced by the method, more particularly, the present invention relates to a method for preparing liquid dairy products containing sensitive nutrients by aseptic in-line addition, and by A liquid dairy product with a long shelf life produced by the method. Background technique [0002] With the continuous progress of society and the continuous development of science, human beings have been researching more and more nutrients to meet their own health needs, and the demand for these substances is gradually increasing. Adding the nutrients needed by the human body to various foods such as liquid milk products is an important development direction of food engineering. However, some nutritional fortifiers or food additives, such as milk basic protein, lactoferrin, lactase, long-chain polyunsaturated fatty acids, vitamins, active peptides, amino acids, immunoglobu...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/15A23C21/00
Inventor 陈伟于景华李洪亮钱文涛王斌
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap