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Component-reconstituted thick milk and preparation method thereof

A milk fat and emulsifier technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of single consumption structure, single product structure, few product types, etc., and achieve rich milk aroma, high nutrient density and strong flavor. Effect

Inactive Publication Date: 2021-06-18
宁夏塞尚乳业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current consumption of dairy products in China is mainly liquid milk and milk powder, and the consumption structure is single
The product structure is also relatively simple, and consumers have fewer product types to choose from

Method used

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  • Component-reconstituted thick milk and preparation method thereof
  • Component-reconstituted thick milk and preparation method thereof
  • Component-reconstituted thick milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] (RO reverse osmosis and NF forward osmosis combination)

[0067] Ingredients list:

[0068] The present embodiment list of ingredients is as shown in table 1:

[0069] Table 1

[0070]

[0071] The protein content of thick milk prepared in this example is 6.24%wt, and the fat is 11.3%wt.

[0072] Preparation method: (see attached figure 1 )

[0073] (1) Raw milk is preheated to 58°C, sterilized by centrifugation at 5800rpm, pasteurized (85°C, 10s), cooled to 2-7°C, sent to RO reverse osmosis membrane equipment, and 2.5 times RO concentrate is obtained after treatment. Temporarily stored in the 1# concentrate tank for later use;

[0074] (2) After the raw milk is preheated to 58°C and sterilized by centrifugation at 5800rpm, it is separated into skimmed milk (fat 0.05%wt) and cream (fat 45%wt) by centrifugal separation and on-line fat standardization equipment (4850rpm) two parts;

[0075] (3) Skim milk is pasteurized (85°C, 10s) and then cooled to 2-7°C into t...

Embodiment 2

[0089] (RO reverse osmosis and NF forward osmosis combination)

[0090] Ingredients list:

[0091] The present embodiment list of ingredients is as shown in table 3:

[0092] table 3

[0093]

[0094] The thick milk prepared in this embodiment has a protein content of 9.12%wt and a fat content of 5.45%wt.

[0095] Preparation:

[0096] The preparation method is the same as in Example 1, except that after RO reverse osmosis membrane treatment, 1.5 times RO concentrated solution is obtained; after UF forward osmosis membrane treatment, 5.0 times concentrated solution is obtained.

[0097] Property analysis:

[0098] 1. Microscopic analysis was carried out on the thick milk obtained in this embodiment. The results of microscopic examination under a trinocular microscope (1600×) showed that the fat globules in the thick milk were uniform in size and evenly distributed.

[0099] 2. Use a stability analyzer to analyze the stability of thick milk. The instability index is 0.0...

Embodiment 3

[0104] (combination of evaporator and NF forward osmosis)

[0105] Ingredients list:

[0106] The present embodiment list of ingredients is as shown in table 5:

[0107] table 5

[0108]

[0109]

[0110] The protein content of the thick milk prepared in this example is 7.21%wt, and the fat is 16.2%wt.

[0111] Preparation:

[0112] The preparation method is the same as in Example 1, except that the evaporator is used instead of the RO reverse osmosis membrane to obtain a 4-fold concentrated solution; the NF forward osmosis membrane is used instead of the NF forward osmosis membrane to obtain a 1.5-fold concentrated solution.

[0113] Property analysis:

[0114] 1. Microscopic analysis is carried out to the thick milk obtained in the present embodiment, and the result of the microscopic examination under a trinocular microscope (1600×) shows that the fat globules of the thick milk are evenly distributed (see attached Figure 4 ).

[0115] 2. Use a stability analyze...

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Abstract

The invention discloses a component-reconstituted thick milk, and belongs to the technical field of dairy product processing. The protein content of the thick milk is 5-9% wt, and the fat content of the thick milk is 5-20% wt. The invention also discloses a preparation method of the thick milk, which comprises the following steps: (1) concentrating and separating the raw milk by using an RO (reverse osmosis) membrane or an evaporator to obtain a no.1 concentrated solution and a no.1 permeate; (2) performing centrifugal separation and online fat standardization on the raw milk to obtain skimmed milk and single cream; concentrating and separating the skimmed milk by using a UF / NF forward osmosis membrane to obtain a no.2 concentrated solution and a no.2 permeate; dividing the no.2 permeate into two parts, and respectively adding a stabilizer and buffer salt to obtain no.4 permeate and no.5 permeate; and dividing the single cream into two parts, and respectively adding an emulsifier and the enzymolysis milk fat to obtain no.3 single cream and enzymolysis milk fat-single cream; and (3) mixing, emulsifying and shearing the no.1 concentrated solution, the no.2 concentrated solution, the no.4 permeate, the no.5 permeate, the no.3 single cream and the enzymolysis milk fat-single cream to obtain a semi-finished product, and performing post-treatment to obtain the thick milk.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a component-recombined thick milk and a preparation method thereof. Background technique [0002] Dairy products, as foods mainly made of cow's milk or goat's milk and their processed products, have high nutritional value, and dairy products have less sugar and less salt, and consumers have a very low risk of suffering from "three highs". With the advancement of industrial production technology and the continuous upgrading of residents' consumption, my country's dairy product consumption market is gradually showing a trend of diversification. According to Euromonitor's statistical analysis data, in 2019, the scale of China's dairy product consumption market exceeded 400 billion yuan, reaching 419.63 billion yuan, and the average annual compound growth rate from 2010 to 2019 was 8.6%. Euromonitor predicts that in the next five years, my country's dairy products Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/142A23C9/14
CPCA23C9/1427A23C9/14
Inventor 杜学贤周喜平余占南胡维于洋马雪莲张力学孙芳艳杨建红唐瑶
Owner 宁夏塞尚乳业有限公司
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