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Low-sugar high-protein milk drink and processing method thereof

A technology for milk drinks and low-lactose milk, which is applied in the field of low-sugar and high-protein milk drinks and processing thereof, can solve problems such as unfavorable and stable blood sugar, and achieve the effects of high lactose hydrolysis rate, saving production costs and increasing protein content.

Pending Publication Date: 2019-08-30
ANHUI XIQIANG DAIRY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, ordinary milk contains 4.5%-5% lactose. Lactose can be digested in the body to obtain glucose and galactose. For diabetics, drinking ordinary milk is not conducive to stabilizing blood sugar.

Method used

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  • Low-sugar high-protein milk drink and processing method thereof
  • Low-sugar high-protein milk drink and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A low-sugar and high-protein milk beverage, which is made of the following raw materials by weight: 40 parts milk, 10 parts walnut milk, 4 parts soy protein particles, 0.8 parts enzyme preparation, 0.6 parts stabilizer, and 8 parts purified water;

[0058] The milk beverage is made by the following steps:

[0059] The first step is to mix the milk and enzyme preparations, place them in a shaker at 40°C, 200r / min, and shake the reaction for 12 hours, inactivate enzymes in a boiling water bath for 10 minutes, and centrifuge at 12000r / min for 15 minutes to obtain low-lactose milk;

[0060] The second step is to mix low-lactose milk, walnut milk, soy protein particles, stabilizer and purified water evenly;

[0061] The third step is to heat the mixed material liquid to 60°C and homogenize twice under the condition of 25MPa;

[0062] The fourth step is to pour the prepared composite milk beverage into a vacuum degasser with a vacuum strength of 85kPa for degassing;

[0063] The fifth s...

Embodiment 2

[0065] A low-sugar and high-protein milk beverage, which is made of the following raw materials: 45 parts by weight of milk, 12 parts of walnut milk, 4.5 parts of soy protein particles, 0.9 parts of enzyme preparation, 0.7 parts of stabilizers, and 9 parts of purified water;

[0066] The milk beverage is made by the following steps:

[0067] The first step is to mix the milk and enzyme preparations, place them in a shaker at 40°C, 200r / min, and shake the reaction for 12 hours, inactivate enzymes in a boiling water bath for 10 minutes, and centrifuge at 12000r / min for 15 minutes to obtain low-lactose milk;

[0068] The second step is to mix low-lactose milk, walnut milk, soy protein particles, stabilizer and purified water evenly;

[0069] The third step is to heat the mixed material liquid to 63°C and homogenize 2 times under the condition of 25MPa;

[0070] The fourth step is to pour the prepared composite milk beverage into a vacuum degasser with a vacuum strength of 88kPa for degassi...

Embodiment 3

[0073] A low-sugar and high-protein milk beverage, which is made of the following raw materials in parts by weight: 50 parts of milk, 14 parts of walnut milk, 5 parts of soy protein particles, 1 part of enzyme preparation, 0.8 parts of stabilizers, and 10 parts of purified water;

[0074] The milk beverage is made by the following steps:

[0075] The first step is to mix the milk and enzyme preparations, place them in a shaker at 40°C, 200r / min, and shake the reaction for 12 hours, inactivate enzymes in a boiling water bath for 10 minutes, and centrifuge at 12000r / min for 15 minutes to obtain low-lactose milk;

[0076] The second step is to mix low-lactose milk, walnut milk, soy protein particles, stabilizer and purified water evenly;

[0077] The third step is to heat the mixed material to 65°C and homogenize twice under the condition of 25MPa;

[0078] The fourth step is to pour the prepared composite milk beverage into a vacuum degasser with a vacuum strength of 90kPa for degassing; ...

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Abstract

The invention discloses a low-sugar high-protein milk drink that is made of the following raw materials in parts by weight: 40-50 parts of milk, 10-14 parts of walnut milk, 4-5 parts of soybean protein microparticles, 0.8-1 part of enzyme preparation, 0.6-0.8 part of stabilizer and 8-10 parts of purified water. The invention also discloses a processing method of the milk drink. According to the invention, the milk is enzymatically hydrolyzed by the enzyme preparation at first, and then most of lactose in the milk is hydrolyzed, so as to achieve the purpose of low sugar; and then walnut milk and soybean protein microparticles are added in the milk to increase protein content of the milk drink without protein coagulation and rough taste, finally the low-sugar high protein content milk drinkis obtained. The low-sugar high-protein milk drink meets health concept of modern consumers, and has simple processing technique, easily controlled conditions and easy industrial production.

Description

Technical field [0001] The invention belongs to the technical field of milk beverage processing, and specifically relates to a low-sugar and high-protein milk beverage and a processing method thereof. Background technique [0002] With the improvement of living standards and lifestyle changes, insufficient exercise, overeating, and unreasonable intake of high-calorie, high-protein, and low-fiber diets have led to various "lifestyle diseases" that threaten human health. Diabetes is one of them. Diabetics are restricted by their diet, and their nutritional conditions are not guaranteed. [0003] Milk is called "nearly perfect food" by nutritionists and can be used to supplement the nutrients needed by diabetic patients. Cow milk is rich in protein, fat, carbohydrates, minerals, vitamins and other nutrients. Ordinary milk contains 2.8-3.5% protein, 3.1-4.0% fat, 4.5-5% lactose, 0.7-0.75% mineral And a variety of vitamins, trace elements. The protein in cow's milk is mainly casein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06A23C9/12
CPCA23C11/06A23C9/1206
Inventor 王昌岭吕继明李玉芹朱晓彤
Owner ANHUI XIQIANG DAIRY GROUP
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