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Method for processing nutritive milk powder rich in meat protein

A processing method and protein technology, which can be used in milk preparations, dairy products, applications, etc., can solve the problems of acid resistance, poor solubility and difficult absorption of vegetable protein, and achieve the improvement of overall nutritional potency, improvement of nutritional balance, elimination of The effect of fishy smell

Inactive Publication Date: 2012-09-19
CHENGDU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in order to improve the nutrition of milk products, the usual measures are to add vegetable protein and nutritional enhancers to milk, among which the nutritional enhancers are mostly non-natural calcium agents, AD agents, etc., and the vegetable proteins are mostly macromolecular proteins. The human body is not easy to absorb, and the acid resistance and solubility of plant protein are also poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Take fresh yak meat, remove tendons, fat and lymph, put it in a cold room at -2-0°C, relative humidity 85-95%, and wind speed 0.3-3m / s to cool for 24 hours until the temperature of the meat center is not higher than 7°C , and then placed in a cold room for 10 days of deacidification and tenderization at 0-2°C, after taking it out, deboning and cutting into meat pieces;

[0019] (2) Grind the processed meat into a meat grinder, then put it into a steaming sandwich pot, add water of 1 times the weight of the meat, heat at 85°C for 70 minutes, and stir from time to time until the meat is cooked;

[0020] (3) Add 0.6% of β-cyclodextrin, 0.25% of ethyl maltol and 0.1% of taurine to the cured meat pulp, keep warm at 85°C for 15 minutes, and stir from time to time;

[0021] (4) Add 2% whole milk powder, 7% modified starch, 1.0% carrageenan, 0.8% monoglyceride, and 0.4% yeast extract to the meat slurry prepared in step (3). liquid, 1.0% spice extract, 3.5% carrot pulp;

...

Embodiment 2

[0027] (1) Take fresh rabbit meat, remove tendons, fat and lymph, put it in a cold room and cool it at -2-0°C for 12 hours until the temperature of the center of the meat is not higher than 7°C, and then put it in a cold room at 0-2°C to drain the acid Tenderize for 7 days, remove the bones and cut into pieces;

[0028] (2) Grind the processed meat into a meat grinder, then put it into a cooking pot, add water 0.9 times the weight of the meat, heat at 80°C for 60 minutes, and stir from time to time until the meat is cooked;

[0029] (3) Add ?-cyclodextrin, 0.25% ethyl maltol and 0.09% taurine accounting for 0.5% of the weight of the meat slurry to the cured meat slurry, and keep it warm at 80°C for 10 minutes, stirring from time to time;

[0030] (4) Add 3% whole milk powder, 8% modified starch, 0.9% carrageenan, 0.8% monoglyceride, and 0.1% osteoin to the meat slurry prepared in step (3). , 0.3% yeast extract, 0.8% stipe powder and 3.0% carrot pulp;

[0031] The stipe powde...

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PUM

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Abstract

The invention discloses a method for processing nutritive milk powder rich in meat protein. The method comprises the following steps: livestock and poultry meat acid removal, ripening, fishy smell and mutton smell prevention, qualitative seasoning, homogenizing, drying and the like. Stipe flour (dietary fiber) or / and carrot paste (vitamin AD), as well as lactoprotein, is / are added into emulsifiedmeat protein, so that not only can the product nutritional ingredients be enriched, but also the nutritional balance can be greatly improved, the absorption rate and the total nutritional potency areimproved, the product flavor is more abundant, and the requirements of different consumer groups are satisfied.

Description

technical field [0001] The invention relates to a processing method of milk powder, in particular to a processing method of nutritious milk powder rich in meat protein. Background technique [0002] Milk powder is a popular food that provides protein nutrition for people. Its processing method is to make fresh milk through processes such as cooling, filtering, homogenizing, sterilizing, spray drying, and aseptic packaging. Milk powder is convenient to eat, easy to store and transport. It is not only the main source of drinking milk, but also an important auxiliary material for making other nutritious foods. At present, in order to improve the nutrition of milk products, the usual measures are to add vegetable protein and nutritional enhancers to milk, among which the nutritional enhancers are mostly non-natural calcium agents, AD agents, etc., and the vegetable proteins are mostly macromolecular proteins. The human body is not easy to absorb, and the acid resistance and sol...

Claims

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Application Information

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IPC IPC(8): A23C9/16A23C9/152
Inventor 王卫张崟刘达玉周再勇尹元学
Owner CHENGDU UNIV
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