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Low-lactose dairy product for sports and preparation method thereof

A dairy product, lactase technology, applied in dairy products, milk preparations, applications, etc., to achieve the effect of reducing the incidence of lactose intolerance symptoms, enriching nutrients, and strong stability

Inactive Publication Date: 2016-06-15
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, current dairy products still need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] In this example, a dairy product was prepared as follows:

[0051] (1) In a blender, mix 50 grams of whey protein powder, 40 grams of white sugar, 1 gram of Pelitide, 0.5 grams of taurine, 0.5 grams of glyceryl monostearate, and 0.5 grams of hexametaphosphoric acid Sodium, 1 gram of carrageenan and 0.1 gram of sodium chloride were stirred with 887.3 grams of milk at 43 degrees Celsius for 10 minutes. Then the temperature of the obtained mixture was raised to 70 degrees Celsius, and the stirring was continued for 20 minutes at a rotation speed of 3000 r / min, and then cooled to 20 degrees Celsius.

[0052] (2) Homogenize the mixture obtained in step (1) at a temperature of 75 degrees Celsius. The total homogeneous pressure is 150-170 bar. The first-stage homogeneous pressure is 120-150 bar. 40bar.

[0053] (3) Pasteurize the homogeneously processed product obtained in step (2) at a temperature of 85 degrees Celsius for 15 seconds, and then cool the pasteurized product t...

Embodiment 2

[0060] In this example, a dairy product was prepared as follows:

[0061] (1) In a blender, mix 50 grams of whey protein powder, 60 grams of white sugar, 2 grams of peilitide, 0.7 grams of taurine, 3 grams of glyceryl monostearate, and 1 gram of tripolyphosphoric acid Sodium, 1 gram of sodium hexametaphosphate, 0.5 gram of sodium carboxymethylcellulose, 0.5 gram of microcrystalline cellulose, and 0.5 gram of sodium chloride were stirred with 280 grams of milk at 45 degrees Celsius for 10 minutes, and the volume was adjusted to 980 liters with water, and then The obtained mixture was heated up to 75 degrees Celsius, continued to stir for 10 minutes at a rotation speed of 3000 r / min, and then cooled to 20 degrees Celsius.

[0062] (2) Homogenize the mixture obtained in step (1) at a temperature of 75 degrees Celsius. The total homogeneous pressure is 150-170 bar. The first-stage homogeneous pressure is 120-150 bar. 40bar.

[0063] (3) Pasteurize the homogeneously processed pro...

Embodiment 3

[0070] In this example, a dairy product was prepared as follows:

[0071] (1) In a blender, mix 100 grams of whey protein powder, 30 grams of white sugar, 1 gram of Pelitide, 5 grams of taurine, 3 grams of sucrose fatty acid ester, 1 gram of sodium pyrophosphate, Stir 0.5 grams of carrageenan and 0.3 grams of sodium chloride with 780 grams of milk at 45 degrees Celsius for 10 minutes, and dilute to 979.7 liters with water. Then the temperature of the obtained mixture was raised to 75 degrees Celsius, and the stirring was continued for 10 minutes at a rotation speed of 3000 r / min, and then cooled to 20 degrees Celsius.

[0072] (2) Homogenize the mixture obtained in the step (1) at a temperature of 75 degrees centigrade, the total homogenization pressure is 150-170 bar, and the first-stage homogenization pressure is 120-150 bar.

[0073] (3) Pasteurize the homogeneously processed product obtained in step (2) at a temperature of 85 degrees Celsius for 15 seconds, and then cool ...

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PUM

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Abstract

The invention provides a dairy product and a preparation method thereof. Based on the total weight of the dairy product, the dairy product comprises the following raw materials in parts by weight: 30-90 parts of milk, 5-10 parts of whey protein powder, 3-6 parts of sugar, 0.1-0.5 parts of a casein hydrolysate, 0.05-0.5 parts of taurine, 0.05-0.5 parts of lactase, 0.05-0.3 parts of an emulsifier, 0.05-0.2 parts of a stabilizing agent, 0.03-0.1 parts of a thickening agent, 0.1-0.55 parts of a nutrient, 0.01-0.05 parts of sodium chloride, 0-1 parts of an acidity conditioning agent, and water. The dairy product has at least one of the following advantages: abundant nutrition, good stability, and reduced incidence rate of lactose intolerance.

Description

technical field [0001] The invention relates to the field of food. In particular, the invention relates to dairy products and methods for their preparation. More specifically, the present invention relates to low lactose sports dairy products and methods for their preparation. Background technique [0002] Dairy products are various foods made from cow and goat milk as the main raw materials. Dairy products are rich in nutrients, such as protein, fat, lactose and inorganic salts. [0003] However, currently dairy products still need to be improved. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. Therefore, an object of the present invention is to provide a dairy product and a preparation method thereof. The dairy product and the dairy product obtained by using the preparation method are rich in nutrition, strong in stability or reduce the incidence of symptoms of lactose intoleran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/158
CPCA23C9/152A23C9/1522A23C9/1526A23C9/154A23C9/1544A23C9/158
Inventor 胡鹏丽钱文涛王斌乌云母智深
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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