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Liquid milk and preparation method thereof

A technology of liquid milk and feed liquid, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems that affect the stability of product organization state, product sensory perception, and reduce the qualified rate of products, so as to enrich nutrition and increase product types , mellow taste and mouthfeel effects

Active Publication Date: 2012-06-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Arachidonic acid is an unsaturated fatty acid fermented by microorganisms. Its color is light yellow. Its molecular structure is different from the fat in milk. When it is directly added to milk, it will not fuse with the milk colloidal system, and yellow fat will separate out, which will directly affect the shelf life of the product. During the period, the stability of the organizational state and the product perception will reduce the product qualification rate

Method used

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  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 prepares liquid milk (1000 parts by weight)

[0029] The composition of every 1000 parts by weight of liquid milk (in parts by weight):

[0030]

[0031]

[0032] The preparation method comprises the following steps:

[0033] 1. Processing of pasteurized milk:

[0034] 11 Raw milk collection: mainly for sensory indicators, acidity, fat, protein, whole milk solids, adulteration, alcohol test and other indicators to detect, after the indicators are qualified, the milk is collected.

[0035] 1.2 Filtration: Raw milk passes through a double filter to remove some larger impurities. The pressure difference between front and back reaches 1 bar to clean the filter; after the milk is collected, the filter is removed for inspection and cleaning;

[0036] 1.3 Cooling: cool down the received fresh milk to 1°C-8°C after plate replacement;

[0037] 1.4 Storage: Put the cooled milk into raw milk tanks for storage at a temperature of 1°C to 8°C, and pasteurize wi...

Embodiment 2

[0055] Embodiment 2 prepares liquid milk (1000 parts by weight)

[0056] The composition of every 1000 parts of liquid milk (by weight):

[0057]

[0058] The preparation method and product characteristics are the same as in Example 1.

Embodiment 3

[0059] Embodiment 3 prepares liquid milk (1000 parts by weight)

[0060] The composition of every 1000 parts by weight of liquid milk (in parts by weight):

[0061]

[0062]

[0063] The preparation method is the same as in Example 1.

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Abstract

The invention relates to the field of dairy processing, in particular to liquid milk and a preparation method thereof. The liquid milk is based on 1000 parts by weight of liquid milk, and the raw materials of the liquid milk includes: 0.2-5 parts by weight of arachidonic acid, 0.1-3 parts by weight of yeast beta glucan, 40-60 parts by weight of sugar, 1-5 parts by weight of honey, 0.1-1.5 parts by weight of stabilizer, 0.3-1.5 parts by weight of emulsifier, 0.5-1 parts by weight of edible essence and remaining parts by weight of milk, wherein the emulsifier comprises 0.3-1 parts by weight of polyglyceryl fatty ester and one of or combinations of several of single hard fatty acid glyceride, sucrose fatty acid ester, sodium stearyl lactate and the like. The liquid milk and the preparation method of the liquid milk solve the problems of floating, separation and precipitation of fat products caused by adding the arachidonic acid through ingredients of specific emulsifier combination. The liquid milk and the preparation method of the liquid milk adopt special production technology and carr out high-temperature sterilization, products have an immunization function, mellow flavor and taste of the products are maintained, tissue status of the products on goods shelves is uniform, and product category of the liquid milk at the market is added.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular, the invention relates to liquid milk and a preparation method thereof. Background technique [0002] Immunoactive polysaccharides are a new research achievement of modern biomedicine. Its functions in stimulating, regulating, and improving the human immune system and enhancing human immunity are increasingly recognized by people. The characteristics and characteristics of immunoactive polysaccharides of various structures and sources Applications have been researched and reported one after another. Whether it is the immune active polysaccharide itself or the related products processed and prepared by using these immune active polysaccharides, there are many reports. With the increasingly fierce market competition, people's survival pressure is increasing. Science shows that people's immunity will be reduced under stressful conditions, and people are prone to get sick. Therefore, t...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 赵美霞巴根纳樊启程贺保平王华闫盘炜
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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