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Liquid dairy product for improving physique of old people and production method thereof

A dairy and liquid technology, applied in the field of dairy product processing, can solve problems such as easy side effects, cure the symptoms but not the root cause, and achieve the effects of preventing stroke and heart disease, increasing food intake, and improving symptoms of anemia.

Active Publication Date: 2013-03-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of society, people's living standards are gradually improving. Due to the unreasonable dietary structure of people, there are generally three highs and one low phenomenon, namely high protein, high fat, high energy and low dietary fiber, resulting in many elderly people The occurrence of diseases, high blood pressure, stroke, osteoporosis, anemia, forgetfulness, etc. will all come one after another due to unreasonable dietary structure. Therefore, paying attention to dietary structure is the top priority for the elderly to ensure their health. Although relying on drugs can Treat diseases, but it is very easy to produce side effects, and treat the symptoms but not the root cause; a reasonable nutritional diet can largely prevent the occurrence of diseases and improve physical functions, so it is urgent to improve this dietary structure and reduce the consumption of fat, protein and energy , increase dietary fiber consumption, improve intestinal health

Method used

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  • Liquid dairy product for improving physique of old people and production method thereof
  • Liquid dairy product for improving physique of old people and production method thereof
  • Liquid dairy product for improving physique of old people and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] One, prepare the liquid milk product of the present embodiment according to the following ratio of raw materials:

[0046]

[0047]

[0048] Raw material standard:

[0049] Milk: in line with GB6914 standard

[0050] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0051] Two, the production method of the liquid milk product of the present embodiment comprises the following steps successively:

[0052] (1) The raw milk whose temperature does not exceed 8°C is removed through the milk cleaning process, and then pasteurized at 72°C for 10 seconds, and then cooled to below 8°C for use;

[0053] (2) Heat the pasteurized raw milk to 70°C, add glyceryl monostearate, sucrose fatty acid ester, carrageenan, sodium tripolyphosphate, soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin egg white and zinc gluconate, keep stirring in this temperature range for about 30 minutes, stir and mix evenly, and ob...

Embodiment 2

[0058] Two, prepare the liquid milk product of the present embodiment according to the following ratio of raw materials:

[0059]

[0060]

[0061] Raw material standard:

[0062] Milk: in line with GB6914 standard

[0063] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0064] Two, the production method of the liquid milk product of the present embodiment comprises the following steps successively:

[0065] (1) The raw milk whose temperature does not exceed 8°C is removed through the milk cleaning process, and then pasteurized at 72°C for 10 seconds, and then cooled to below 8°C for use;

[0066] (2) Heat the pasteurized raw milk to 65°C, add glyceryl monostearate, sucrose fatty acid ester, carrageenan, sodium tripolyphosphate, soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin egg white and zinc gluconate, keep stirring in this temperature range for about 30 minutes, stir and mix evenly, and ob...

Embodiment 3

[0071] Three, prepare the liquid milk product of the present embodiment according to the following ratio of raw materials:

[0072]

[0073]

[0074] Raw material standard:

[0075] Milk: in line with GB6914 standard

[0076] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0077] Two, the production method of the liquid milk product of the present embodiment comprises the following steps successively:

[0078] (1) The raw milk whose temperature does not exceed 8°C is removed through the milk cleaning process, and then pasteurized at 72°C for 10 seconds, and then cooled to below 8°C for use;

[0079] (2) Heat the pasteurized raw milk to 65°C, add glyceryl monostearate, sucrose fatty acid ester, carrageenan, sodium tripolyphosphate, soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin egg white and zinc gluconate, keep stirring in this temperature range for about 30 minutes, stir and mix evenly, and ...

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Abstract

The invention provides a liquid dairy product and a production method thereof. The liquid dairy product is prepared from the following raw materials: 35 to 99.9 percent of milk, 0.05 to 3 percent of nutritional raw material, 0.05 to 0.7 percent of stabilizing agent and the balance of water, wherein the nutritional raw material consists of soybean protein, soluble dietary fiber, casein phosphopeptides, folic acid, lactoferrin and zinc gluconate; and the stabilizing agent consists of an emulsifying agent, a thickening agent and a protein protective agent. By a reasonable formula and a proper process, the invention provides a functional liquid drink combining the nutritional raw material and nutrient content of the milk, and the product has high stability and good mouthfeel in shelf life.

Description

technical field [0001] The invention relates to a liquid milk product and a production method thereof, in particular to a liquid milk product and a production method thereof which are helpful for improving the physique of the elderly, and belongs to the field of dairy product processing. Background technique [0002] With the development of society, people's living standards are gradually improving. Because people's dietary structure is not reasonable, there are generally three highs and one low phenomenon, namely high protein, high fat, high energy and low dietary fiber, resulting in many elderly people The occurrence of diseases, high blood pressure, stroke, osteoporosis, anemia, forgetfulness, etc. will all follow one after another due to unreasonable dietary structure. Therefore, paying attention to dietary structure is the top priority for the elderly to ensure their health. Although relying on drugs can Treat diseases, but it is very easy to produce side effects, and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 任新志巴根纳王艳萍梁艳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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