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High-protein low-viscosity low-fat milk and preparation method thereof

A low-fat milk and low-viscosity technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of low protein content and thick taste, and achieve the effect of refreshing taste and good stability

Active Publication Date: 2018-04-17
BRIGHT DAIRY & FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The technical problem solved by the present invention is to solve the low protein content of existing high-protein milk (protein content is less than 8%) and the thick mouthfeel that cannot meet the needs of consumers who are not only pursuing high-protein nutrition but also pursuing refreshing taste. The protein content of the product reaches 8%-10%, the taste is refreshing, the viscosity of the final product is 11-13Pa s, the stability is good, and the shelf life at room temperature is 4 months

Method used

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  • High-protein low-viscosity low-fat milk and preparation method thereof

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preparation example Construction

[0035] A method for preparing high-protein, low-viscosity, low-fat milk, which comprises the following raw materials: 80%-90% skimmed milk, 5%-7% concentrated casein, 2%-3% concentrated milk protein 0.5 %-1% crystalline fructose, 0.5%-1% medium chain fatty acid, 0.04%-0.06% stabilizer, 0.04%-0.06% emulsifier, 0.02%-0.03% carrageenan, 0.05%-0.08% concentrated fruit juice of Luo Han Guo and water supplemented to 100%; the percentages mentioned are the percentages of the mass of each raw material in the total mass of raw materials;

[0036] Described preparation method, it comprises the steps:

[0037] (1) Skimmed milk is mixed with water, concentrated casein, and concentrated milk protein to obtain feed liquid A;

[0038] (2) Mix feed liquid A with crystalline fructose, medium-chain fatty acid, stabilizer, emulsifier, carrageenan, and Luo Han Guo concentrated fruit juice to obtain feed liquid B;

[0039] (3) Homogenize the material liquid B for the first time, heat treatment, ...

Embodiment 1

[0061] 1. Raw material formula (see Table 1):

[0062] The raw material formula of table 1 embodiment 1

[0063]

[0064] 2. Preparation method:

[0065] (1) Mix skim milk with water, concentrated casein, and concentrated milk protein (50°C, 50 minutes) to obtain feed liquid A;

[0066] (2) Mix feed liquid A with crystalline fructose, medium-chain fatty acid, stabilizer, emulsifier, carrageenan, and Luo Han Guo concentrated fruit juice (65°C, 15 min) to obtain feed liquid B;

[0067] (3) Material liquid B is homogenized for the first time (primary pressure 15MPa, secondary pressure 5MPa, homogenization temperature 60°C), heat treatment (85°C, 1min), ultra-high temperature sterilization (140°C, 3s), and second Sub-homogeneous (55°C, 18MPa), cooled (20°C), and filled to obtain the high-protein, low-viscosity, low-fat milk.

[0068] The protein and fat content of the product made by this formula are: 8.02%, 0.5%.

Embodiment 2

[0070] 1. Raw material formula (see Table 2):

[0071] The raw material formula of table 2 embodiment 2

[0072]

[0073] 2. Preparation method:

[0074] (1) Mix skim milk with water, concentrated casein, and concentrated milk protein (55°C, 60 minutes) to obtain feed liquid A;

[0075] (2) Mix feed liquid A with crystalline fructose, medium-chain fatty acid, stabilizer, emulsifier, carrageenan, and Luo Han Guo concentrated fruit juice (70°C, 20 min) to obtain feed liquid B;

[0076] (3) Material liquid B is homogenized for the first time (primary pressure 20MPa, secondary pressure 10MPa, homogenization temperature 70°C), heat treatment (90°C, 2min), ultra-high temperature sterilization (145°C, 5s), and second Subhomogenize (60°C, 22MPa), cool (20°C), and fill to obtain the high-protein, low-viscosity, low-fat milk.

[0077] The protein and fat content of the product made by this formula are: 10%, 1%.

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Abstract

The invention discloses high-protein low-viscosity low-fat milk and a preparation method thereof. The preparation method comprises the steps that skimmed milk is mixed with water, concentrated caseinand concentrated milk protein, and material liquid A is obtained; the material liquid A is mixed with crystalline fructose, medium-chain fatty acids, stabilizers, emulsifiers, carrageenan and momordica grosvenori concentrated juice, and material liquid B is obtained; the material liquid B is homogenized for the first time, subjected to heat treatment and superhigh temperature sterilization, homogenized for the second time, cooled and filled, and the high-protein low-viscosity low-fat milk is obtained. The high-protein low-viscosity low-fat milk comprises skimmed milk, concentrated casein, concentrated milk protein, crystalline fructose, medium-chain fatty acids, stabilizers, emulsifiers, momordica grosvenori concentrated juice and water. The high-protein low-viscosity low-fat milk is freshand cool in taste, the viscosity of finished products is 11-13 Pa.s; the protein content of the milk is 8-10%, the fat content is 0.5-1%, the stability is good, the guarantee period at the normal temperature is four months, and the requirement that a consumer pursues high-protein nutrition and fresh and cool taste can be met.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to high-protein, low-viscosity, low-fat milk and a preparation method thereof. Background technique [0002] The protein content of milk products currently on the market is generally around 3.0% to 3.5%. A few high-protein milks have reached 6.0%, and there is no high-protein milk product that reaches more than 8%. The audience for high-protein milk is generally sports enthusiasts, who not only require high protein content but also require a refreshing taste to meet the taste needs after exercise. There are no patents and literature studies that have a protein content of more than 8% and a refreshing taste. [0003] Therefore, it is a problem to be solved in the present invention to develop a high-protein, low-viscosity, low-fat milk with a refreshing taste and a protein content of 8% to 10%. Contents of the invention [0004] The technical problem solved by t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15A23C9/156
CPCA23C9/1512A23C9/1565
Inventor 王辉于鹏刘振民桂敏任璐姜雪艾正文
Owner BRIGHT DAIRY & FOOD
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