Nutritionally balanced food and preparation method thereof

A technology of nutritional balance and production method, which is applied in the direction of food ingredients as antioxidants, food ingredients, food ingredients functions, etc., can solve the problems of single nutritional ingredients and inability to provide nutrition, etc., achieve rich and balanced nutritional value, and improve uniformity , the effect of improving compatibility

Inactive Publication Date: 2016-07-13
北安宜品努卡乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing milk powders, especially some hypoglycemic milk powders, such as chromium-rich milk powders, have relatively single nutritional components, mainly fresh milk components, and cannot provide balanced nutrition.

Method used

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  • Nutritionally balanced food and preparation method thereof
  • Nutritionally balanced food and preparation method thereof
  • Nutritionally balanced food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This implementation provides a nutritionally balanced food, comprising the following components:

[0043] Fresh milk (calculated as milk dry matter) 3000 kg, soybean oil 80 kg, soybean protein powder 50 kg, pumpkin powder 160 kg, nutrition enhancer 45.5 kg.

[0044] The nutritionally balanced food is made by the following methods:

[0045]Step 1. Weigh soybean oil, nutrition enhancer and fresh milk according to the above weight and mix them, and homogenize them under the homogeneous conditions of 19MPa and 66°C to obtain a homogenized liquid;

[0046] Step 2, heat the homogeneous liquid at 90°C for 20 seconds to sterilize, concentrate to a weight of 35% of the weight of the homogeneous liquid, and then dry to obtain powder;

[0047] Step 3. Mix the powder, soybean protein powder and pumpkin powder to obtain a nutritionally balanced food containing 14% protein, 10% fat, 56% carbohydrate, 10% dietary fiber and 600mg / 100g sodium.

[0048] The nutritional fortifier includ...

Embodiment 2

[0050] This implementation provides a nutritionally balanced food, comprising the following components:

[0051] 1,100 kg of fresh milk (based on milk dry matter), 192 kg of desalted whey powder, 80 kg of coconut oil, 75 kg of soybean protein powder, 160 kg of pumpkin powder, and 40 kg of nutritional enhancer.

[0052] The nutritionally balanced food is made by the following methods:

[0053] Step 1. Weigh coconut oil, desalted whey powder, and fresh milk according to the above weight, add 2000kg of hot water at 50°C to 70°C, and mix them, and then homogenize under the homogeneous conditions of 15MPa and 68°C to obtain homogeneous liquid;

[0054] Step 2, heat the homogeneous liquid at 96°C for 4 seconds to sterilize, concentrate to a weight of 37% of the weight of the homogeneous liquid, and then dry to obtain powder;

[0055] Step 3. Mix the powder, soybean protein powder, pumpkin powder and nutrition enhancer to obtain a nutritionally balanced food.

Embodiment 3

[0057] This implementation provides a nutritionally balanced food, comprising the following components:

[0058] Desalted whey powder 356 kg, skimmed milk powder 25 kg, coconut oil 20 kg, corn oil 80 kg, soybean protein powder 100 kg, kudzu root powder 150 kg, pumpkin powder 100 kg, fructooligosaccharides 15 kg, nutrition enhancer 45.5 kg

[0059] The nutritionally balanced food is made by the following methods:

[0060] Step 1. Weigh coconut oil, corn oil, and desalted whey powder according to the above weight, add them to 3000g of hot water at 50°C to 70°C, mix them, and then homogenize under the homogeneous conditions of 13.5MPa and 57°C to obtain homogeneous liquid;

[0061] Step 2, heat the homogeneous liquid at 103°C for 9 seconds to sterilize, concentrate to a weight of 37% of the weight of the homogeneous liquid, and then spray dry (the air inlet temperature of spray drying is 180°C, and the air outlet temperature is 75°C). ℃, spray pressure is 23MPa), to obtain powd...

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PUM

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Abstract

The invention provides a nutritionally balanced food and a preparation method thereof and belongs to the field of food.The nutritionally balanced food comprises, by weight, 30-60 parts of dairy products, 8-18 parts of vegetable oil, 5-15 parts of soybean protein powder and 16-40 parts of functional materials, wherein the dairy products include one or more of fresh milk, whole milk powder, whey powder, whey protein powder and skim milk powder, the vegetable oil includes one or more of soybean oil, coconut oil, corn oil, rapeseed oil and sunflower seed oil, and the functional materials include one or more of kudzuvine root powder, pumpkin powder, xylitol, isomaltitol and sunflower seed oil.The nutritionally balanced food containing the dairy products, the vegetable oil, the functional materials and the like is reasonable in nutrition combination to achieve balanced nutrition.

Description

technical field [0001] The invention relates to the field of food, in particular to a nutritionally balanced food and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people's requirements for diet quality are also constantly improving. Milk powder contains high nutritional value, so it is favored by people. However, existing milk powders, especially some hypoglycemic milk powders, such as chromium-enriched milk powders, have relatively single nutritional components, mainly fresh milk components, and cannot provide balanced nutrition. Contents of the invention [0003] On the one hand, a nutritionally balanced food is provided, which can provide balanced nutritional ingredients, and the food is suitable for people with high blood sugar to eat. [0004] On the other hand, a method for preparing nutritionally balanced food is provided, the method has a simple process and can quickly complete the prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/15A23L33/16A23L33/21A23L33/185
CPCA23V2002/00A23V2250/5488A23V2200/328A23V2200/02
Inventor 牟善波郝志亮周伟刘美翠索景阳王宝生吕咸煜刘吉胜王怀清马跃任庆那正阳
Owner 北安宜品努卡乳业有限公司
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