Method for preparing stomach-nourishing liquid milk and products thereof

A technology for liquid milk and stomach nourishment, applied in milk preparations, dairy products, applications, etc., can solve problems such as difficulty, precipitation, stratification, etc., and achieve the effects of rich nutrition, excellent flavor and excellent texture

Inactive Publication Date: 2015-04-22
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defect that liquid milk products with a single component easily stimulate the secretion of gastric acid and thus cannot fully nourish the stomach in the prior art, especially for patients with gastric ulcer, and provide a kind of nourishing stomach Method for preparing liquid milk and product thereof
[0006] The inventor of the present invention wants to solve the problem that liquid milk easily stimulates the secretion of gastric acid by mixing liquid milk with starchy substances that have the effect of nourishing the stomach, but finds that the actual production is full of difficulties and encounters many problems, for example, If the starch content is too small, it will not have the effect of nourishing the stomach. If the starch content is too high, it will be difficult to grasp the raw materials of the product, and it will be difficult to control the taste and texture, and it will easily cause stratification and precipitation.

Method used

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  • Method for preparing stomach-nourishing liquid milk and products thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] This embodiment is prepared with the components in the following formula table as raw materials:

[0061] The formula is shown in Table 1:

[0062] Table 1

[0063] Raw materials

Addition amount (%)

milk

80

Pumpkin powder

0.4

Yam powder

1.5

Millet noodles

1.5

Gellan gum

0.02

Mono and diglycerin fatty acid esters

0.04

Water

16.54

[0064] The preparation steps are as follows:

[0065] 1. Add yam powder and millet powder to water at 60°C, keep it warm and stir for 20 minutes to make a gelatinized liquid.

[0066] The stirring speed is 50rpm, and the mass ratio of powder and water is 1:4;

[0067] 2. Heat the milk to 90°C, add the gelatinized liquid of step 1, as well as pumpkin powder, emulsifier and stabilizer, add water to a constant volume, keep it warm and stir for 5 minutes;

[0068] 3.75℃, 220bar homogenization;

[0069] 4.85℃, 10min pasteurization;

[0070] 5. Cool to 2°C;

[0071] 6. Filling.

Embodiment 2

[0073] This embodiment is prepared with the components in the following formula table as raw materials:

[0074] The formula is shown in Table 2:

[0075] Table 2

[0076] Raw materials

Addition amount (%)

milk

60

Pumpkin powder

0.3

Yam powder

2.5

Millet noodles

2.5

Gellan gum

0.025

Carrageenan

0.125

Mono and diglycerin fatty acid esters

0.045

Sucrose Fatty Acid Ester

0.035

Water

34.47

[0077] The preparation steps are as follows:

[0078] 1. Add yam powder and millet powder to water at 70°C, keep it warm and stir for 30 minutes to make a gelatinized liquid.

[0079] The stirring speed is 150 rpm, and the mass ratio of powder and water is 1:5;

[0080] 2. Heat the milk to 85°C, add the gelatinized liquid of step 1, as well as pumpkin powder, emulsifier and stabilizer, add water to a constant volume, keep it warm and stir for 10 minutes;

[0081] 3. 70℃, 180bar homogenization;

[0082] 4. 72℃, 15min pasteurization;

[0083] 5. Cool to 6°C;

[0084] 6. Filling.

Embodiment 3

[0086] This embodiment is prepared with the components in the following formula table as raw materials:

[0087] The formula is shown in Table 3:

[0088] table 3

[0089] Raw materials

Addition amount (%)

Goat milk

70

Pumpkin powder

0.5

Yam powder

1.0

Millet noodles

1.0

Gellan gum

0.015

Mono and diglycerin fatty acid esters

0.03

Sucrose Fatty Acid Ester

0.02

Water

27.435

[0090] The preparation steps are as follows:

[0091] 1. After mixing the yam powder, millet powder, pumpkin powder, emulsifier, stabilizer and water evenly, transport them to the tubular heat exchanger. The heating temperature of the heat exchanger is 85℃ and the holding time is 15min to realize online Gelatinize

[0092] 2. Transfer the online gelatinized material in step 1 to the goat's milk in the batching tank, constant volume, and stir for 10 minutes;

[0093] 3.75℃, 180bar homogenization;

[0094] 4.130℃, 4s high temperature sterilization;

[0095] 5. Cool to 2°C;

[0096] 6. Filling.

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Abstract

The invention discloses a method for preparing stomach-nourishing liquid milk and products prepared through the method. The raw materials involved in the method comprise 60%-80% of raw milk, 1.0-2.5% of Chinese yam powder, 1.0-2.5% of millet flour, 0.04-0.08% of emulgator, 0.01-0.15% of stabilizer and water, wherein the percentage of all components is that of the total mass of the raw materials, and the sum of the percentages of all the components is 100%. The preparation method comprises the steps of online gelatinization or offline gelatinization, mixing of all raw materials, homogenization, sterilization and cooling. The method for preparing stomach-nourishing liquid milk is easy to operate, the prepared products can balance gastric acid secretion and nourish the stomach comprehensively, is rich in nutrition, excellent in flavor and excellent in texture, aids digestion and promotes absorption.

Description

Technical field [0001] The invention relates to a method for preparing stomach nourishing liquid milk and its products. Background technique [0002] Modern urban office workers, "the ninth but not the late five" work and irregular diets make these elites helplessly overspending on their health. Among them, the stomach, which is directly related to diet and stress, is frequently "seen" by various diseases. A recent survey by "Life Times" showed that among 1,610 people, 92.3% had experienced stomach upsets, and more than 70% had stomach upsets. In addition, according to the World Health Organization’s statistics on gastric disease in the fourth quarter of 2010, the number of gastric patients worldwide is increasing. The incidence of gastric disease in the population is as high as 80%, and it is increasing at an annual rate of 17.43%. [0003] Liquid milk (such as milk), with its high-quality protein, lactose, calcium and other elements, is believed to be effective in helping the r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
Inventor 苗君莅郭本恒刘振民徐致远
Owner BRIGHT DAIRY & FOOD CO LTD
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