High-protein low-fat milk and production method thereof

A technology of low-fat milk and its production method, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of restricting sales channels and sales scope, and cannot achieve large-scale promotion, and achieve the expansion of sales channels and sales scope, raw materials The effect of wide applicability and strong process applicability

Inactive Publication Date: 2016-05-11
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the protein content of this product is supplemented to more than 3.5%, the use of pasteurization will make its shelf life only 5-7 days, and the sales environment must be 2-6°C, which will greatly limit its sales channels and sales scope, and cannot achieve large-scale production. Area promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A. Raw materials: 40-50% fresh milk, 15-20% skim milk powder, 0.1-0.3% compound emulsifying thickener XD6218, the remaining water;

[0022] B. Chemical material: heat up 4-5% demineralized water or fresh milk to 70-80°C instantaneously through a plate exchange, then add all the prepared compound emulsifying thickener XD6218, stir for 10-20min to obtain a mixed solution ;

[0023] C. Hydration: heat up 20-30% of demineralized water to 50-60°C instantaneously through plate exchange, add all the prepared skim milk powder, stir for 25-40min, and fully hydrate to obtain hydrate;

[0024] D. Mixing materials to volume: Cool the mixed liquid obtained in step B and the hydrate obtained in step C to 4-6°C instantly by plate exchange, then mix them together, and add the remaining fresh milk and demineralized water, and add the raw materials After the total amount of the milk is added to 100%, stir for 10-20 minutes to obtain mixed milk;

[0025] E. Homogenization: Preheat the m...

Embodiment 2

[0029] A. Material preparation: 40-50% fresh milk, 5.5-8.0% MPC whole milk protein, 0.1-0.3% compound emulsifying thickener XD6218, water balance;

[0030] B. Chemical material: heat up 4-5% demineralized water or fresh milk to 70-80°C instantaneously through a plate exchange, then add all the prepared compound emulsifying thickener XD6218, stir for 10-20min to obtain a mixed solution ;

[0031] C. Hydration: heat 20-30% of the demineralized water to 50-60°C instantaneously through plate exchange, add all the prepared MPC whole milk protein, stir for 25-40min, and fully hydrate to obtain hydrate;

[0032] D. Mixing materials to volume: Cool the mixed liquid obtained in step B and the hydrate obtained in step C to 4-6°C instantly by plate exchange, then mix them together, and add the remaining fresh milk and demineralized water, and add the raw materials After the total amount of the milk is added to 100%, stir for 10-20 minutes to obtain mixed milk;

[0033] E. Homogenizatio...

Embodiment 3

[0037] A. Preparation: 5-6% whole milk powder, 15-20% skimmed milk powder, 0.1-0.3% compound emulsifying thickener XD6218, water balance;

[0038] B. Chemical material: heat 4-5% demineralized water to 70-80°C instantaneously through plate exchange, then add all the prepared compound emulsifying thickener XD6218, stir for 10-20min, and obtain a mixed solution;

[0039] C. Hydration: heat up 20-30% of demineralized water to 50-60°C instantaneously through plate exchange, add all the prepared whole milk powder and skim milk powder, stir for 25-40min, and fully hydrate to obtain hydrate;

[0040] D. Mixing materials to constant volume: Cool the mixed solution obtained in step B and the hydrate obtained in step C to 4-6°C instantaneously through plate exchange, then mix them together, and add the remaining demineralized water. After replenishing to 100%, stir for 10-20 minutes to obtain mixed milk;

[0041] E. Homogenization: Preheat the mixed milk liquid obtained in step D to 60...

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PUM

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Abstract

The invention relates to high-protein low-fat milk and a production method thereof and belongs to the technical field of milk products. The high-protein low-fat milk and the production method thereof have the advantages that by formula and production method optimization, the protein content of the produced high-protein milk is increased from 2.3-3.5% to 6.0-8.0%, NRV% is increased from 4-6% to 10-13%, the milk is rich in nutrition, and a box of 250mL milk can provide 25-30% of required protein quantity for a consumer; high process adaptability is achieved, and milk material or water material can be satisfied; the production method is wide in raw material applicability and applicable to fresh milk, whole milk powder, skim milk powder or MPC whole-milk protein; meanwhile, the high-protein low-fat milk can adapt to UHT (137-140 DEG C, 3-30 seconds) sterilization and can be sold under normal temperature, the tetra pack sterilizing and filling technology allows the shelf life to reach six months, distribution channels and range are expanded, large-area popularization can be achieved, and more consumers can obtain high-quality enjoyment.

Description

technical field [0001] The invention belongs to the technical field of milk products, and relates to high-protein, low-fat milk and a preparation method thereof. Background technique [0002] At present, the protein content of room temperature milk products in the market is mainly between 2.3-3.0%, and a few high-protein milks such as: Mengniu Milk Deluxe, Yili Jindian, Sanyuan Ji, the protein content does not exceed 3.5%, and the NRV% is 3.5%-5 %, if the protein content exceeds 3.5%, the product is prone to protein aggregation, gelation, and water separation. [0003] The Chinese patent application with the application number CN200810100259 discloses a kind of high-protein milk. The key point is to use fresh milk as raw material, add α-lactalbumin, lactoferrin and bovine colostrum powder containing active immunoglobulin to make protein Liquid dairy products with a content of not less than 3.5% are sterilized by pasteurization (90-95°C, heat preservation for 15s). Although...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15
CPCA23C9/1512
Inventor 杨晓光康云峰马志梅秦志平吕广梁俊平
Owner HEBEI BROS ILONG FOOD TECH LLC
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