High calcium milk and its preparation method

A high-calcium, milk technology, applied in milk preparations, dairy products, applications, etc., can solve problems such as calcium loss, achieve the effects of preventing calcium loss, strengthening emulsification stability, and improving utilization

Active Publication Date: 2020-02-14
南京卫岗乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are more than 200 kinds of calcium supplements in the domestic market, most of which focus on increasing the intake of calcium, but there are few products that improve the absorption and utilization of calcium. While producing fortified calcium, vitamin D is also fortified, the purpose is to improve the absorption and utilization rate of calcium. However, in addition to calcium supplementation and calcium absorption enhancement, there is no way to prevent calcium loss in the formula on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preparation method of high-calcium milk is prepared from the following raw materials in parts by weight:

[0022] Raw milk 99.3 parts, galactooligosaccharide 0.2 part, milk mineral salt 0.0778 part, calcium carbonate 0.08 part, vitamin D 3 0.0012 parts, 0.007 parts of casein phosphopeptide, 0.004 parts of hydrolyzed egg yolk powder, 0.15 parts of glyceryl monostearate, 0.09 parts of microcrystalline cellulose, and 0.09 parts of carrageenan.

[0023] The preparation method of above-mentioned high-calcium milk comprises the following steps:

[0024] (1) Ingredients: pre-sterilize the raw milk, pump 600-700kg into the batching tank, and put the rest of the raw milk into the mixing buffer tank;

[0025] (2) When the temperature of the milk in the batching tank rises to 70-75°C, add milk mineral salts, calcium carbonate and stabilizers that have been dry-mixed in advance, and then add galacto-oligosaccharides and vitamin D 3 , casein phosphopeptide, hydrolyzed egg yolk p...

Embodiment 2

[0031] A preparation method of high-calcium milk is prepared from the following raw materials in parts by weight:

[0032] 99.28 parts of raw milk, 0.2 parts of galactooligosaccharides, 0.0778 parts of milk mineral salt, 0.08 parts of calcium carbonate, 0.0012 parts of vitamin D, 0.007 parts of casein phosphopeptide, 0.004 parts of hydrolyzed egg yolk powder, 0.15 parts of glyceryl monostearate , 0.1 part of microcrystalline cellulose, 0.1 part of carrageenan.

[0033] The preparation method of above-mentioned high-calcium milk comprises the following steps:

[0034] (1) Ingredients: pre-sterilize the raw milk, pump 600-700kg into the batching tank, and put the rest of the raw milk into the mixing buffer tank;

[0035] (2) When the temperature of the milk in the batching tank rises to 70-75°C, add milk mineral salts, calcium carbonate and stabilizers that have been dry-mixed in advance, and then add galacto-oligosaccharides and vitamin D 3 , casein phosphopeptide, hydrolyzed...

Embodiment 3

[0041] A preparation method of high-calcium milk is prepared from the following raw materials in parts by weight:

[0042] Raw milk 99.25 parts, galactooligosaccharides 0.2 parts, milk mineral salt 0.0778 parts, calcium carbonate 0.08 parts, vitamin D30.0012 parts, casein phosphopeptide 0.007 parts, hydrolyzed egg yolk powder 0.004 parts, glyceryl monostearate 0.20 parts , 0.1 part of microcrystalline cellulose, 0.1 part of carrageenan.

[0043] The preparation method of above-mentioned high-calcium milk formula comprises the following steps:

[0044] (1) Ingredients: pre-sterilize the raw milk, pump 600-700kg into the batching tank, and put the rest of the raw milk into the mixing buffer tank;

[0045] (2) When the temperature of the milk in the batching tank rises to 70-75°C, add milk mineral salts, calcium carbonate and stabilizers that have been dry-mixed in advance, and then add galacto-oligosaccharides and vitamin D 3 , casein phosphopeptide, hydrolyzed egg yolk powder...

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PUM

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Abstract

The invention relates to high-calcium-content milk and a preparation method thereof, and belongs to the technical field of milk product processing. The high-calcium-content milk comprises the following ingredients in parts by weight: 99.2-99.6 parts of high-calcium-content milk, 0.2-0.5 part of galacto-oligosaccharide, 0.06-0.08 part of milk mineral salts, 0.07-0.09 part of calcium carbonate, 0.0010-0.0013 part of vitamin D3, 0.006-0.008 part of casein phosphopeptides, 0.003-0.006 part of hydrolyzed yolk powder, 0.15-0.25 part of glycerol monostearate and 0.10-0.20 part of a high-calcium-content milk stabilizing agent; and the high-calcium-content milk stabilizing agent comprises microcrystalline cellulose as the main component and carrageenin as an auxiliary material. The formula of the high-calcium-content milk increases calcium intake and improves calcium utilization rate; moreover, the casein phosphopeptides and the hydrolyzed yolk powder are added, so that the high-calcium-content milk has the advantage of preventing calcium loss.

Description

technical field [0001] The invention relates to high-calcium milk and a preparation method thereof, belonging to the technical field of dairy product processing. Background technique [0002] Milk is indispensable for modern family life. With the continuous improvement of people's living standards, more and more people pay more attention to the nutritional components and content of milk. [0003] Calcium deficiency is a worldwide nutritional problem. To solve the problem of calcium deficiency, we must start from two aspects at the same time, one is to increase the intake of calcium, and the other is to improve the absorption and utilization of calcium. At present, there are more than 200 kinds of calcium supplements in the domestic market, most of which focus on increasing the intake of calcium, but there are few products that improve the absorption and utilization of calcium. While producing fortified calcium, vitamin D is also fortified, the purpose is to improve the abso...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156A23C9/158
CPCA23C9/152A23C9/1522A23C9/1526A23C9/154A23C9/156A23C9/158
Inventor 童晓娟王安勇陈萍程景雄
Owner 南京卫岗乳业有限公司
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