Compound liquid dairy product with function of assisting in reducing blood fat and preparation method thereof

A dairy product and liquid technology, which is applied in the field of compound liquid dairy products and its preparation, can solve the problems of unfavorable realization and high cost of raw materials, and achieve the effect of synergistic function and blood fat lowering function

Inactive Publication Date: 2012-08-15
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its products are limited to yogurt and the cost of raw materials is too high, which is not conducive to the realization of

Method used

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  • Compound liquid dairy product with function of assisting in reducing blood fat and preparation method thereof
  • Compound liquid dairy product with function of assisting in reducing blood fat and preparation method thereof
  • Compound liquid dairy product with function of assisting in reducing blood fat and preparation method thereof

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preparation example Construction

[0074] In one embodiment, the present invention provides a method for preparing a compound liquid dairy product. Through appropriate chemical process, phytosterol esters are melted in a water bath at 50°C-80°C and then added to hot milk. Add it to cold milk at ≤ 15°C, and further go through rapid homogenization, pasteurization, ultra-high temperature sterilization and other processes to achieve maximum protection for compound preparations of phytosterol esters and linolenic acid oil, ensuring good taste and shelf life of the product internal stability.

[0075] Preferably, the method of the invention is used to produce the product of the invention described above.

[0076] In the above-mentioned production process, the composition of the obtained compound liquid milk product is as follows:

[0077]

[0078]

[0079] Known technologies related to the present invention are described in, for example, "Milk and Dairy Products Technology", Luo Chengxiang, China Agricultural ...

Embodiment 1

[0215] Preparation of high-protein supplemented blood-fat-lowering milk

[0216] Recipe:

[0217]

[0218]

[0219] Concrete preparation process is as follows:

[0220] 1. Raw milk: sourced from self-owned pastures, in compliance with GB 19301 regulations.

[0221] 2. Ingredients:

[0222] 2.1. Phytosterol ester melting:

[0223] Place the sealed barreled raw materials in a constant temperature water bath at 50-60°C for soaking 2-4 hours before batching (the water level cannot exceed the upper edge of the raw material barrel). After soaking, open the lid to check that the raw material melts into a uniform and clear liquid before feeding. If it is not melted to the above state, close the lid tightly and continue soaking until it is completely melted.

[0224] 2.2. Chemical material 1

[0225] Slowly heat up to 35-40°C in the stirring state, turn on the high-speed mixer, add phytosterol esters, emulsifiers, thickeners, dietary fiber, food flavors, and antioxidants i...

Embodiment 2

[0286] Example 2: Preparation of Modified Milk with Auxiliary Lowering Blood Fat

[0287] Recipe:

[0288]

[0289] The specific operations of the preparation process are as follows:

[0290] 1. Raw milk: comply with the provisions of GB 19301.

[0291] 2. Ingredients:

[0292] 2.1. Phytosterol ester melting:

[0293] Place the sealed barreled raw materials in a constant temperature water bath at 50-60°C for soaking 2-4 hours before batching (the water level cannot exceed the upper edge of the raw material barrel). After soaking, open the lid to check that the raw material melts into a uniform and clear liquid before feeding. If it is not melted to the above state, close the lid tightly and continue soaking.

[0294] 2.2. Chemical material 1

[0295] The stirring state is heated to 45-50°C, and the molten state phytosterol ester, emulsifier, antioxidant, thickener, and acidity regulator are 85-90°C (heating rate≤2°C / min), and stirred for 3-15 minutes to make The raw m...

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Abstract

The invention relates to a compound liquid dairy product with the function of assisting in reducing blood fat and a preparation method thereof, particularly relates to a diary product which meets the state relative requirements of the function of assisting in reducing blood fat of health food and a preparation method thereof and more particularly relates to a diary product which takes phytosterol ester and linolenic acid oil as a compound preparation to reach blood fat reducing function and a preparation method thereof, belonging to the technical field of food. The liquid diary product disclosed by the invention comprises the following raw materials in parts by weight: 300.0-996.0 parts of cow milk, 1.5-8.0 parts of phytosterol ester, 2.0-6.0 parts of linolenic acid oil, 0-3.0 parts of antioxidant, 0.3-3.0 parts of emulsifier, 0.2-5.0 parts of thickener, 0-10.0 parts of acidity regulator, 0-16.0 parts of diary fiber, 0-5.0 parts of edible flavouring agent, 0-1 part of nutrient and a proper amount of purified water. According to the invention, the problems of the compound design of the product for realizing the function of assisting in reducing blood fat and the and the function verification of the product are successively solved, the instability problem of the products caused by the addition of the raw materials is solved so that the products have normal flavor and stable quality within shelf life.

Description

field of invention [0001] The invention relates to a compound liquid dairy product with the function of assisting in lowering blood fat and a preparation method thereof, in particular to a liquid dairy product which meets the relevant requirements of the national health food for assisting in lowering blood fat and a preparation method thereof. Background of the invention [0002] In Europe, about 4 million people die from heart and cardiovascular diseases every year, accounting for 46% of all causes of death. About 17 million people worldwide die from heart disease and stroke (1 / 3 of global deaths). The World Health Organization estimates that by 2020, approximately 25 million people worldwide will die from heart disease each year. Experts believe that 50% of heart and cardiovascular diseases can be prevented or avoided through corresponding balanced nutrition. [0003] Related factors that cause heart disease include: smoking, excessive mental stress, decreased autoimmuni...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 季国志钱文涛陈伟高增丽关志涵李洪亮于景华
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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