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High-calcium-content blackberry liquid milk and preparation method thereof

A liquid milk and blackberry technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of different absorption rate and high absorption rate of ionized calcium, and achieve the effect of good stability, broad market prospect, good flavor and taste

Inactive Publication Date: 2017-06-20
XUZHOU WEIGANG DAIRY PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many high-calcium products on the market, but the absorption rate of different forms of calcium in the products is different, and the absorption rate of ionized calcium is higher

Method used

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  • High-calcium-content blackberry liquid milk and preparation method thereof
  • High-calcium-content blackberry liquid milk and preparation method thereof
  • High-calcium-content blackberry liquid milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: blackberry high calcium liquid milk (100kg)

[0044] Raw materials: raw milk 40kg (protein content ≥ 2.9%, fat content ≥ 3.3%), blackberry juice concentrate 8kg (solid content 55°Brix, pH value 3.3); sucrose 6.5kg, stabilizer 0.45kg; milk calcium 0.13kg (calculated as calcium element), polydextrose 0.4kg, casein phosphopeptide 0.009kg, hydrolyzed egg yolk powder 0.06kg, and deionized water to supplement 100kg

[0045] Preparation

[0046] (1) Weigh 0.4kg of polydextrose, 0.009kg of casein phosphopeptide, 0.06kg of hydrolyzed egg yolk powder, 6.5kg of white granulated sugar, 0.45kg of stabilizer, mix well and use 15-20kg of hot water at 50-70℃ Dissolve, fully dissolve after fully stirring to obtain mixed solution A;

[0047] (2) Weigh 0.13kg of milk calcium (calculated as calcium element), and mix with 0.5-1kg of water to obtain mixed solution B;

[0048] (3) Take by weighing 8kg blackberry concentrated juice, dilute with 20-25kg water to obtain blackber...

Embodiment 2

[0057] Embodiment 2: blackberry high calcium liquid milk (100kg)

[0058] Raw materials: raw milk 40kg (protein content ≥ 2.9%, fat content ≥ 3.3%), blackberry juice concentrate 10kg (solid content 50°Brix, pH value 3.3); sucrose 6.0kg, stabilizer 0.35kg; milk calcium 0.14kg (calculated as calcium element), 0.4kg of polydextrose, 0.009kg of casein phosphopeptide, 0.06kg of hydrolyzed egg yolk powder, and 100kg of deionized water for the rest.

[0059] Preparation:

[0060] (1) Weigh 0.3kg of polydextrose, 0.009kg of casein phosphopeptide, 0.06kg of hydrolyzed egg yolk powder, 6.0kg of white sugar, 0.35kg of stabilizer, mix well and use 15-25kg of hot water at a temperature of 50-70℃ Dissolve, fully dissolve after fully stirring to obtain mixed solution A;

[0061] (2) Weigh 0.14kg milk calcium (calculated as calcium element), mix with 0.5-1kg water to obtain mixed solution B;

[0062] (3) take by weighing 10kg blackberry concentrated juice, dilute with 25-30kg water to obta...

Embodiment 3

[0071] Embodiment 3: blackberry high calcium liquid milk (100kg)

[0072] Raw materials: raw milk 50kg (protein content ≥ 2.9%, fat content ≥ 3.3%), blackberry juice concentrate 8kg (solid content 50°Brix, pH value 3.3); sucrose 6.5kg, stabilizer 0.35kg; milk calcium 0.15kg (calculated as calcium element), 0.3kg of polydextrose, 0.008kg of casein phosphopeptide, 0.05kg of hydrolyzed egg yolk powder, and 100kg of deionized water.

[0073] Preparation

[0074] (1) Weigh 0.3kg of polydextrose, 0.008kg of casein phosphopeptide, 0.05kg of hydrolyzed egg yolk powder, 6.5kg of white sugar, 0.35kg of stabilizer, mix well and use 20-30kg of hot water at a temperature of 50-70℃ Dissolve, fully dissolve after fully stirring to obtain mixed solution A;

[0075] (2) Weigh 0.150kg of milk calcium (calculated as calcium element), mix with 0.5-1kg of water to obtain mixed solution B;

[0076] (3) take by weighing 8kg blackberry concentrated juice, dilute with 15kg water to obtain blackberr...

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Abstract

The invention discloses high-calcium-content blackberry liquid milk and a preparation method thereof. The high-calcium-content blackberry liquid milk is prepared from the following raw materials: 40-70% of raw milk; 6-7% of white granulated sugar, 8-10% of concentrated blackberry juice, 0.4-0.6% of stabilizers, 0.1-0.16% of milk calcium, 0.3-0.5% of polydextrose, 0.008-0.012% of casein peptide phosphate, 0.2-0.3% of hydrolyzed egg yolk powder, and the balance deionized water so as to make the total percentage 100%. The preparation method of the high-calcium-content blackberry liquid milk comprises the following steps: 1, uniformly mixing the casein peptide phosphate, the polydextrose, the hydrolyzed egg yolk powder, the stabilizers and the white granulated sugar, and dissolving the mixture in hot water of which the temperature is 50-70 DEG C so as to obtain mixed liquid A; 2, adding the milk calcium into a part of the water, and uniformly mixing the mixture with the raw milk so as to obtain mixed liquid B; 3, diluting the concentrated blackberry juice by using a part of the water so as to obtain mixed liquid C; 4, rapidly mixing the mixed liquid A, the mixed liquid B and the the mixed liquid C so as to obtain mixed liquid D; 5, performing homogenization, sterilization and cooling on the mixed liquid D, and carrying out sterile filling; and 6, carrying out heat preservation experiment so as to obtain qualified products.

Description

technical field [0001] The invention belongs to dairy products and a preparation method thereof, in particular to blackberry high-calcium liquid milk containing blackberry juice and a preparation method thereof. Background technique [0002] Dairy products are nutritious, easy to digest and absorb natural food, rich in calcium, vitamins and minerals, milk is called "white blood". With the improvement of living standards, dairy products occupy an increasingly important position in food consumption, and the per capita consumption is increasing year by year. [0003] The fruit of blackberry (Rubus alleghniensis) is tender and juicy, rich in nutrition, rich in zinc, selenium and other minerals, with a complete range of amino acids, and the content of anthocyanins and total phenols is higher than that of other berries, and the content of phenolic substances is 4.1-7.5g / kg , in which the content of anthocyanins reaches 0.8-2.3g / L, and the polyphenolic compounds contained in it pl...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23C9/152
Inventor 姚玉才王英周剑忠桂相林夏秀东
Owner XUZHOU WEIGANG DAIRY PROD
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