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Yangxin milk product with stable quality and preparation method thereof
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A dairy product, a stable technology, applied in the field of dairy products and their preparation, can solve the problems of oxidation reaction, oxidative deterioration, high cost, etc., and achieve the effects of improving nutritional value, inhibiting absorption, and preventing atherosclerosis
Active Publication Date: 2018-07-24
HEBEI SANYUAN FOOD
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Abstract
Description
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Problems solved by technology
[0002] At present, there are milk products added with conjugated linoleic acid (CLA) on the market, mainly through breeding and special feed feeding to increase the content of conjugated linoleic acid in raw milk, which is very expensive, and the amount of conjugated linoleic acid The content is not easy to control, and the nutritional value is not rich and comprehensive enough.
On the other hand, the chemical properties of conjugated linoleic acid are very unstable, and due to the existence of unsaturated bonds, it is easy to undergo oxidation reaction and oxidative deterioration.
Method used
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Embodiment 1
[0026] A heart-nourishing milk with stable quality, its composition is shown in the table below:
[0030] A. Ingredients: Heat 6% pasteurized milk-containing raw materials to 75°C, put them into a high-speed mixing tank, and add other materials except glycerol conjugated linoleate and food flavors when the stirring is turned on. , stir for 15 minutes to fully dissolve, when the temperature of the material liquid in the high-speed mixing tank reaches 60°C, add conjugat...
Embodiment 2
[0036] A heart-nourishing yogurt with stable quality, its composition is shown in the table below:
[0038] Note: In the table, the mixture of fresh milk and water is regarded as "milk-containing raw material".
[0039] Its preparation steps are as follows:
[0040] A. Ingredients: Heat 10% pasteurized milk-containing raw materials to 72°C, put them into a high-speed mixing tank, and add glyceryl deconjugated linoleate, food flavors, lactic acid and lemon when stirring is turned on. For other materials except acids, stir for 12 minutes to fully dissolve them. When the ...
Embodiment 3
[0047] A heart-nourishing yogurt with stable quality, its composition is shown in the table below:
[0049] Note: In the table, the mixture of fresh milk and water is regarded as "milk-containing raw material".
[0050] Its preparation steps are as follows:
[0051] A. Ingredients: Heat 14% pasteurized milk-containing raw materials to 78°C, put them into a high-speed mixing tank, and add other materials except glycerol conjugated linoleate and bacteria when the stirring is turned on. , stir for 18 minutes to fully dissolve, when the tempera...
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Abstract
The invention discloses a heart-nourishing milk product with stable quality, which comprises: 780-1100 milk raw materials, 2.0-3.5 phytosterol esters, 0.5-1.5 conjugated linoleic acid glycerides, D-iso Sodium Ascorbate 0.3‑0.5. The preparation steps include: A. Ingredients: heat part of the milk-containing raw materials to 70°C-80°C, add other materials except glycerol conjugated linoleate and food flavor, stir to dissolve, and then add conjugated linoleic acid glycerides Glyceryl oleate; B, homogeneous; C, mixing: mix the feed liquid obtained in the previous step with the remaining milk-containing raw materials, and stir evenly; D, homogenize, sterilize, and the product is ready. The present invention synergistically improves the nutritional value and nutritional stability of dairy products by compounding conjugated linoleic acid glycerides, sodium D-erythorbate, phytosterol esters, etc. in dairy products, while aiming at the properties of different nutrients and The interaction between them optimizes the preparation process, ensuring that each nutrient element will not deteriorate or be lost during preparation and storage.
Description
technical field [0001] The invention relates to the technical field of milk products and their preparation, in particular to a heart-nourishing milk product that is beneficial to the health of the cerebrovascular system of the human body and has stable quality. Background technique [0002] At present, there are milk products added with conjugated linoleic acid (CLA) on the market, mainly through breeding and special feed feeding to increase the content of conjugated linoleic acid in raw milk, which is very expensive, and the amount of conjugated linoleic acid The content is not easy to control, and the nutritional value is not rich and comprehensive enough. On the other hand, the chemical properties of conjugated linoleic acid are very unstable, and due to the existence of unsaturated bonds, it is easy to undergo oxidation reaction and oxidative deterioration. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a h...
Claims
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Application Information
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