Preparation method and product of dairy product for strengthening medium-chain fatty acid

A medium-chain fatty acid, dairy product technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of mild milk flavor and weak taste, and achieve the effects of rich milk flavor, delicate and smooth taste, and uniform color.

Active Publication Date: 2015-03-25
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main purpose of skimmed milk on the market is to remove long-chain fatty acids, but skimmed milk has a light aroma and taste

Method used

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  • Preparation method and product of dairy product for strengthening medium-chain fatty acid
  • Preparation method and product of dairy product for strengthening medium-chain fatty acid
  • Preparation method and product of dairy product for strengthening medium-chain fatty acid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] 1. Raw material formula (see Table 1).

[0043] The raw material formula of table 1 embodiment 1

[0044]

[0045] Among them, F stands for milk fat, P stands for protein, and SNF stands for milk solids not fat.

[0046] 2. Preparation method:

[0047] ① Calculate the water to be evaporated according to the added amount of each raw material, and concentrate the skim milk through falling film concentration;

[0048] ②Mix the concentrated skimmed milk, coconut oil, thickener and emulsifier (75°C, 10min);

[0049] ③ Grinding and refining the mixed solution;

[0050] ④ Perform immersion ultra-high temperature instantaneous (also known as Infusion UHT, referred to as immersion UHT) sterilization (135°C, 1s);

[0051] ⑤ Carry out aseptic homogenization of the sterilized feed liquid (the first-level homogenization pressure is 15MPa, the second-level homogenization pressure is 5MPa, and the temperature is 50°C);

[0052] ⑥ Cool (20°C), and aseptically fill.

[0053] The ...

Embodiment 2

[0055] 1. Raw material formula (see Table 2).

[0056] The raw material formula of table 2 embodiment 2

[0057]

[0058] Among them, F stands for milk fat, P stands for protein, and SNF stands for milk solids not fat.

[0059] 2. Preparation method:

[0060] ① Calculate the water to be evaporated according to the added amount of each raw material, and concentrate the skim milk through falling film concentration;

[0061] ②Mix the concentrated skimmed milk, coconut oil, thickener and emulsifier (80°C, 20min);

[0062] ③ Grinding and refining the mixed solution;

[0063] ④ Perform immersion ultra-high temperature instantaneous (also known as Infusion UHT, referred to as immersion UHT) sterilization (140°C, 3s);

[0064] ⑤ Homogenize the sterilized feed liquid after aseptic (first grade 20MPa, second grade 10MPa, 70°C);

[0065] ⑥ Cool (30°C), and aseptically fill.

[0066] The dairy product has good flavor, color and taste, is stable and uniform, has no sedimentation a...

Embodiment 3

[0068] 1. Raw material formula (see Table 3). In the thickener, the mass ratio of gellan gum and carrageenan is (4): (1)

[0069] The raw material formula of table 3 embodiment 3

[0070]

[0071] Among them, F stands for milk fat, P stands for protein, and SNF stands for milk solids not fat.

[0072] 2. Preparation method:

[0073] ① Calculate the water to be evaporated according to the added amount of each raw material, and concentrate the skim milk through falling film concentration;

[0074] ②Mix the concentrated skim milk, coconut oil, thickener and emulsifier (80°C, 10min);

[0075] ③ Grinding and refining the mixed solution;

[0076] ④ Perform immersion ultra-high temperature instantaneous (also known as Infusion UHT, referred to as immersion UHT) sterilization (140°C, 1s);

[0077] ⑤ Homogenize the sterilized feed liquid after aseptic (first grade 20MPa, second grade 5MPa, 50°C);

[0078] ⑥ Cool (25°C), and aseptically fill.

[0079] The dairy product has goo...

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Abstract

The invention discloses a preparation method and a product of a dairy product for strengthening a medium-chain fatty acid. The preparation method comprises the following steps: (1) mixing raw materials, which comprise the following components: 90%-96% of concentrated skimmed milk, 4%-10% of coconut oil, 0.05%-0.15% of an emulsifier and 0.02%-0.03% of a thickening agent, wherein the coconut oil is original coconut oil; (2) grinding and refining; (3) carrying out immersed instantaneous ultra-high temperature sterilization; (4) carrying out sterile post-homogenization; and (5) cooling, and carrying out sterile filling. The preparation method of the dairy product for strengthening the medium-chain fatty acid disclosed by the invention is simple in preparation method, and is suitable for industrialized production; the prepared product is fine and smooth in taste, thick in milk flavor, uniform in color and luster, long in expiration date and good in stability; the medium-chain fatty acid is strengthened; the requirements of bodies on daily nutrients such as protein after people eat the dairy product can be met; and meanwhile, the efficacies of helping blood lipid reduction and controlling body weight are achieved.

Description

technical field [0001] The present invention specifically relates to a method for preparing dairy products fortified with medium-chain fatty acids and products thereof. Background technique [0002] Medium-chain fatty acids (MCFAs) are naturally occurring small molecular fatty acids, which usually exist in some natural foods in the form of medium-chain triglycerides (MCT), such as breast milk, milk and other foods. products, palm kernel oil and coconut oil. Its carbon chain is short and its molecular weight is small. After entering the body, it quickly enters the liver cells for oxidation, and is not stored in adipose tissue and liver. It does not increase the burden on the liver and can quickly provide energy. [0003] Medium-chain triglycerides can usually be used as a special food for patients with post-operative, infection and skin burns. They can also be used as food for those suffering from fat malabsorption, AIDS patients, cancer patients, and diabetes patients. They...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 王辉于鹏刘振民任璐肖杨蔡涛姜雪
Owner BRIGHT DAIRY & FOOD CO LTD
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