Fat optimization milk and preparation technique thereof

A preparation process and lipidation technology, applied in the field of optimized lipidated milk and its preparation, can solve the problems of insufficient nutrition, insufficient nutrient balance, insufficient fun, etc., and achieve low saturated fatty acid content, low cholesterol content, and simple and easy-to-obtain materials. Effect

Inactive Publication Date: 2013-11-06
河北国绿食生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there has been no good attention to the optimization and balance of fatty acids in milk since history. The saturated fatty acids in milk fatty acids are very high, which is 1.8 times that of human milk. At the same time, they contain relatively high cholesterol, 168 mg of cholesterol per 100 grams of milk fat, Trans fatty acids account for 4.2% of total fatty acids. The above defects are very harmful to human health. Unbalanced fatty acids can easily lead to high blood pressure, hyperlipidemia, obesity, inflammatory diseases, cardiovascular diseases, healt

Method used

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  • Fat optimization milk and preparation technique thereof
  • Fat optimization milk and preparation technique thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The operation steps are as follows:

[0035] Step 1: Detect 8% of total solids in skim milk;

[0036] Calculate the amount of various ingredients added per ton of optimized fat milk;

[0037] Compound oil: 30Kg;

[0038] Soy lecithin: 7 Kg;

[0039] Fresh buttermilk: 80 Kg;

[0040] Multivitamins: 0.5 Kg;

[0041] Skimmed milk: 882.5 Kg;

[0042] Step 2: Take 882.5 Kg of skim milk and heat it up to 65°C, add 0.5 Kg of multivitamins and mix well. Take 30Kg of compound vegetable oil, heat up to 70°C, dissolve 7 Kg of soybean lecithin in the compound oil and mix evenly, then add it to skimmed milk at 65°C and mix evenly. Compound vegetable oil is added to account for 3.0% by weight of the optimized fat milk product;

[0043] Step 3: Add 80 Kg of fresh buttermilk to the raw milk obtained in step 3 and mix evenly, accounting for 8% buttermilk by weight of the finished product optimized fat milk;

[0044] Step 4: After shearing and emulsifying the raw milk obtained ab...

Embodiment 2

[0046] In the skim milk, add compound vegetable oil accounting for 3% by weight of the optimized fat milk product, buttermilk accounting for 5% by weight of the optimized fat milk product, soybean lecithin and vitamin A accounting for 0.5% by weight of the optimized fat milk product Add according to the calories of optimized fat milk: 14μg RE / 100KJ, add vitamin E according to the calories of optimized fat milk: 0.12 mg a-TE / 100KJ, add vitamin C according to the calories of optimized fat milk: 2.5mg / 100KJ.

[0047] The operation steps are as follows:

[0048] Step 1: Whole fresh milk is preheated to 50°C by a plate heat exchanger and then separated by a cream separator. The fat content of the obtained skim milk is ≤0.1%, and it is temporarily stored for heat preservation for later use. The fat content of the obtained cream is about 35%. After pasteurization, the cream is produced. The fat content of the obtained cream is ≥80%, and the fat content of the buttermilk is 0.6%, whic...

Embodiment 3

[0055] In the skim milk, add compound vegetable oil accounting for 2% by weight of the optimized fat milk product, buttermilk accounting for 3% by weight of the optimized fat milk product, soybean lecithin and vitamin A accounting for 0.8% by weight of the optimized fat milk product Add according to the calories of optimized milk: 43μg RE / 100KJ, add vitamin E according to the calories of optimized milk: 1.2 mg a-TE / 100KJ, add vitamin C according to the calories of optimized milk: 17 mg / 100KJ.

[0056] The operation steps are as follows:

[0057] Step 1: Whole fresh goat milk is preheated to 50°C by a plate heat exchanger and then separated by a cream separator. The fat content of the obtained skim milk is ≤0.1%, and it is temporarily stored for heat preservation for later use. The fat content of the obtained cream is about 35%. After pasteurization, the cream is produced. The fat content of the obtained cream is ≥80%, and the fat content of the buttermilk is 0.6%, which is di...

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Abstract

The invention relates to fat optimization milk which is characterized in that compound vegetable oil, buttermilk, soybean lecithin, vitamin A, vitamin E and vitamin C are added into skimmed milk. Compared with common milk, the fat optimization milk has the advantages that substances harmful to human bodies are basically removed from the milk, the trans-fatty acid content is quite low, the saturated fatty acid content and the cholesterol content are low, and the fat optimization milk is particularly suitable for being drank by people from infants to adults.

Description

technical field [0001] The invention relates to an optimized fat milk and a preparation process thereof. Background technique [0002] The three main nutrients of milk are protein, fat and lactose. About 3.1 grams of protein, 3.6 grams of fat, and 5.0 grams of lactose are contained in every 100 milliliters of milk. There is still a lot of research and exploration to be done on these three major nutrients for our human body needs. For example, some people in the crowd have no or very little lactase in their bodies, and they will suffer from diarrhea or diarrhea after drinking milk. Borborygmus, manifested as mild toxicity symptoms, in order to solve this problem, lactose hydrolyzed milk appears, which is very popular. However, there has been no good attention to the optimization and balance of fatty acids in milk since history. The saturated fatty acids in milk fatty acids are very high, which is 1.8 times that of human milk. At the same time, they contain relatively high c...

Claims

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Application Information

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IPC IPC(8): A23C9/158A23C9/152
Inventor 刘伯桥刘伟奇刘洋
Owner 河北国绿食生物科技有限公司
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