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Edible composition having efficacy of assisting in improving blood fat level and application of edible composition

A composition and food technology, applied in the fields of application, food science, edible oil/fat, etc., can solve the problems of affecting product stability system, easy loss of activity, fat floating, etc., to achieve good human health, good taste, and good stability Effect

Inactive Publication Date: 2018-05-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, some relevant personnel try to add linseed oil to liquid dairy products. However, linseed oil is a fatty acid substance and has a characteristic odor. When it is added to dairy products, especially liquid dairy products, when the added amount reaches more than 1%, That is, the fat will float up due to a large change in the ratio of fat and protein in milk, which will affect the stability of the product and bring peculiar smell to the product. The flavor and stability of liquid dairy products are the key to whether the product can be successfully introduced to the market. important factor; in addition, linoleic acid and linolenic acid, the functional active substances in linseed oil, are also prone to lose activity during thermal processing of liquid dairy products
Due to the various reasons mentioned above or other aspects, there is no product that adds flaxseed oil to liquid dairy products in large quantities on the market at present, and there is no relevant technical report

Method used

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  • Edible composition having efficacy of assisting in improving blood fat level and application of edible composition
  • Edible composition having efficacy of assisting in improving blood fat level and application of edible composition
  • Edible composition having efficacy of assisting in improving blood fat level and application of edible composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] This embodiment provides a liquid dairy product, which has the following raw material composition:

[0036] 65.0 parts by weight of milk;

[0037] Stabilizer (0.01 weight part of carrageenan; 0.02 weight part of glyceryl monostearate; 0.03 weight part of sucrose fatty acid ester) 0.06 weight part;

[0038] Functional composition (linseed oil 1.45 parts by weight, isomerized lactose 0.50 parts by weight, soybean peptide powder 0.05 parts by weight) 2.00 parts by weight;

[0039] Ingredients water, make up to 100 parts by weight.

[0040] The preparation method of the liquid milk product of the present embodiment, its steps are as follows:

[0041] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0042] (2) Pasteurize the cleaned raw milk at 75°C for 30 seconds, and cool the pasteurized milk to below 8°C;

[0043] (3) Ingredients: take a part (accounting for about 20% of t...

Embodiment 2

[0047] This embodiment provides a liquid dairy product, which has the following raw material composition:

[0048] 70.0 parts by weight of milk;

[0049] Stabilizer (0.02 parts by weight of carrageenan; 0.03 parts by weight of glyceryl monostearate; 0.05 parts by weight of sucrose fatty acid ester) 0.10 parts by weight;

[0050] Functional composition (2.40 parts by weight of linseed oil, 0.56 parts by weight of isomerized lactose, 0.10 parts by weight of soybean peptide powder) 3.06 parts by weight;

[0051] Ingredients water, make up to 100 parts by weight.

[0052] The preparation method of the liquid milk product of the present embodiment, its steps are as follows:

[0053] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0054] (2) Pasteurize the cleaned raw milk at 85°C for 15 seconds, and cool the pasteurized milk to below 8°C;

[0055] (3) Ingredients: take part (accoun...

Embodiment 3

[0059] This embodiment provides a liquid dairy product, which has the following raw material composition:

[0060] 75.0 parts by weight of milk;

[0061] 0.15 parts of stabilizer (0.03 parts by weight of carrageenan; 0.05 parts by weight of glyceryl monostearate; 0.07 parts by weight of sucrose fatty acid ester);

[0062] Functional composition (4.00 parts by weight of linseed oil, 1.60 parts by weight of isomerized lactose, 0.20 parts by weight of soybean peptide powder) 5.80 parts by weight;

[0063] Ingredients water, make up to 100 parts by weight.

[0064] The preparation method of the liquid milk product of the present embodiment, its steps are as follows:

[0065] (1) The raw milk whose temperature does not exceed 8°C is used to remove mechanical impurities in the raw milk through a milk cleaning process;

[0066] (2) Pasteurize the cleaned raw milk at 90°C for 10 seconds, and cool the pasteurized milk to below 8°C;

[0067] (3) Ingredients: Take a part (accounting ...

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Abstract

The invention provides an edible composition having the efficacy of assisting in improving blood fat level and an application of the edible composition, in particular an edible composition containinglinseed oil. The edible composition consists of the following raw materials of linseed oil, isomerized lactose and soybean peptide powder, wherein the mass ratio of the linseed oil to the isomerized lactose to the soybean peptide powder is 1 to (0.16-1.0) to (0.03-0.05). The composition can be added to liquid dairy products, and the liquid dairy products having favorable stability and favorable mouth feel within long shelf life can be made; and the composition and the liquid dairy products can improve the blood fat level to a certain extent after being eaten, can assist in reducing blood fat and is beneficial for human health.

Description

technical field [0001] The present invention relates to an edible composition with the effect of assisting in improving blood lipid levels and its application, more specifically, to an edible composition suitable for being added to liquid dairy products, including linseed oil, and its application in The application in the preparation of liquid dairy products belongs to the technical field of food processing. Background technique [0002] With the improvement of people's living standards and changes in eating habits, dyslipidemia has become a relatively common disease. Dyslipidemia is an abnormality in the metabolism of lipoproteins in the human body, mainly including total cholesterol, low-density lipoprotein cholesterol, elevated triglycerides, and / or decreased high-density lipoprotein cholesterol. Abnormal blood lipid metabolism, its most important and most prominent harm is to cause atherosclerosis. The latter causes insufficient blood supply to corresponding organs or ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23C9/152
CPCA23C9/1528A23C2240/15A23D9/007
Inventor 梁艳石丹
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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