Low-fat and high-protein milk drunk after exercise and preparation method thereof

A high-protein, skimmed milk technology, applied in milk preparations, dairy products, applications, etc., to achieve the effect of suitable exercise, restore energy, and improve flavor

Inactive Publication Date: 2016-06-29
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no reports on dairy products for the nutritional needs of protein supplementation required for sports and nutritional needs for eliminating fatigue, recovery, and shaping.
Chinese patent CN01126317 discloses a kind of sports milk, which mainly contains fortified whey protein, protein hydrolyzate and SOD, but these added nutrients are not enough to fully meet the nutritional supplement and fatigue recovery required by sports

Method used

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  • Low-fat and high-protein milk drunk after exercise and preparation method thereof
  • Low-fat and high-protein milk drunk after exercise and preparation method thereof
  • Low-fat and high-protein milk drunk after exercise and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] For low-fat and high-protein sports milk, the raw milk shall be inspected and accepted in accordance with the national safety standard GB19301 raw milk purchase standard. The raw milk is heated up to 52-55°C, and most of the fat is removed through a cream separator, so that the fat content in the milk is less than 1%, to obtain skim milk, cooled to 2-6°C by a cold plate, and set aside. Check the physical and chemical indicators of the skimmed milk, and add the ingredients according to the following mass percentages: 94.7% of raw milk, 1.0% of whey protein powder, 5.0% of concentrated milk protein, and 0.0% of milk emulsifier. Preheat skim milk to 45-55°C, add standardized whey protein powder, milk protein concentrate, and glucose, circulate and stir for 15 minutes, hydrate at rest for 30 minutes, cool down to 8°C through a heat exchanger and refrigerate. Add skim milk to make up to volume, and finally add food flavor. The temperature is 65-70°C, homogenized at 18-20Mpa...

Embodiment 2

[0055] For low-fat and high-protein sports milk, the raw milk shall be inspected and accepted in accordance with the national safety standard GB19301 raw milk purchase standard. The raw milk is heated up to 52-55°C, and most of the fat is removed through a cream separator, so that the fat content in the milk is less than 1%, to obtain skim milk, cooled to 2-6°C by a cold plate, and set aside. Check the physical and chemical indicators of skimmed milk, and adjust the ratio of milk ingredients according to the following mass percentages: raw milk 94.4%, whey protein powder 0.8%, concentrated milk protein 4.0%, milk emulsifier 0.0%, glucose 0.5%, milk emulsification Agent 0.2%, milk essence 0.03%. Preheat the skim milk to 45-55°C, add standardized whey protein powder, milk protein concentrate, and glucose, and circulate and stir for 15 minutes, then raise the temperature of the material to 65-70°C, add milk emulsification stabilizer, and shear at high speed for 10 minutes. Cool ...

Embodiment 3

[0059] For low-fat and high-protein sports milk, the raw milk shall be inspected and accepted in accordance with the national safety standard GB19301 raw milk purchase standard. The raw milk is heated up to 52-55°C, and most of the fat is removed through a cream separator, so that the fat content in the milk is less than 1%, to obtain skim milk, cooled to 2-6°C by a cold plate, and set aside. Check the physical and chemical indicators of the skimmed milk, and add the ingredients according to the following mass percentages: raw milk 94.7%, whey protein powder 0.8%, concentrated milk protein 3.5%, glucose 1.0%, milk emulsifier 0.0%, vanilla flavor 0.03% . Preheat skim milk to 45-55°C, add standardized whey protein powder, milk protein concentrate, and glucose, circulate and stir for 15 minutes, hydrate at rest for 30 minutes, cool down to 8°C through a heat exchanger and refrigerate. Add skim milk to volume, and finally add the essence. The temperature is 65-70°C, 18-20Mpa is ...

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PUM

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Abstract

The invention discloses low-fat and high-protein milk drunk after exercise. The milk is prepared from, by mass, 0.3-2.0% of whey protein powder, 2.5-5.0% of concentrated milk protein, 0-0.2% of a milk emulsifying stabilizing agent and the balance raw milk. According to the low-fat and high-protein milk drunk after exercise, a high-quality milk source serves as a carrier of a nutrient substance, whey protein and milk concentrated protein are used for increasing the protein content, a milk emulsifying stabilizing agent is added or not added, meanwhile, glucose and food flavor for improving taste are added for preparing the low-fat and high-protein milk, and the low-fat and high-protein milk is suitable for improving the body basic metabolism and fatigue recovery functions after exercise.

Description

technical field [0001] The invention belongs to the technical field of dairy processing, and more specifically relates to milk, in particular to a protein-enhanced low-fat high-protein sports milk. Background technique [0002] At present, most of the products developed for the nutritional needs before and after exercise are functional drinks, the core of which is to supplement potassium, sodium, calcium, magnesium and other electrolytes, and add a certain amount of mineral elements and vitamins. These energy drinks usually also contain a lot of sugar, long-term drinking of drinks with high sugar content will make the drinker gain weight and become obese. [0003] With its low sugar content and comprehensive protein nutrients, dairy products are very suitable as supplementary drinks after exercise. However, there are no reports on dairy products for the nutritional needs of protein supplementation required for exercise and nutritional needs for eliminating fatigue, restorin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156
CPCA23C9/1526A23C9/156
Inventor 段雪梅孙丽芳陈龙李启明刘海燕
Owner NEW HOPE DAIRY HLDG
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