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Functional dairy product containing whey oligopeptide and preparation method thereof

A technology of functional dairy products and oligopeptides, applied in the direction of dairy products, functions of food ingredients, milk preparations, etc., can solve the problem of less functional dairy products, improve food value, promote alcohol production, and improve sleep Effect

Pending Publication Date: 2022-02-11
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing dairy products are mainly yogurt, liquid milk, solid milk powder, infant formula milk powder, etc., and there are relatively few functional dairy products

Method used

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  • Functional dairy product containing whey oligopeptide and preparation method thereof
  • Functional dairy product containing whey oligopeptide and preparation method thereof
  • Functional dairy product containing whey oligopeptide and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0063] The preparation method of the functional yogurt / cow's milk comprises the following steps:

[0064] (1) Preparation of casein hydrolyzate:

[0065] The fresh goat's milk / cow's milk is centrifuged and defatted, and the whey protein and casein are separated by centrifugation again, and the casein is vacuum freeze-dried.

[0066] The dry casein powder was dissolved into a solution with a substrate concentration of 10 mg / ml.

[0067] Adjust the pH of the solution to 1.6, add pepsin at a concentration of 1%, place the solution at 55° C., and shake it in a water bath for 2 hours.

[0068] After the enzymatic hydrolysis in the water bath is completed, heat again above 85°C to inactivate the enzyme for 10 minutes.

[0069] Adjust pH=4.1 to precipitate undigested casein, cool, and centrifuge at 5000r / min for 30min to get the supernatant.

[0070] Add β-cyclodextrin with a volume fraction of 0.3% to the enzymolysis solution prepared above, and stir at 85° C. for 10 minutes for ...

Embodiment 1

[0100] Determine the addition amount of lotus seed powder, lily powder, comprise the steps:

[0101] 96.2% by weight of goat milk, 0.3% by weight of casein hydrolyzate, 0.2% by weight of oligopeptide, 0.3% by weight of starter, respectively added lotus seeds, lily (1:1) powder additions of 1%, 3%, 5%, 45°C, fermentation time is 3.5h. The specific results are shown in Table 1.

[0102] Table 1 The effect of the addition amount of lily powder and lotus seed powder (1:1) on the sensory quality of yogurt

[0103]

[0104] If the amount of lotus seed and lily powder is added too much, the yogurt formed by fermentation will have a rough taste. Therefore, determining the optimal amount of powder is beneficial to add lotus seed powder and lily powder without affecting the delicate and smooth taste of fermented milk. Table 1 It can be seen that when the amount of lotus seeds and lily powder added is 3%, the fermented milk is in the best state, the color is light yellow, and it has...

Embodiment 2

[0106] Determine the addition of leavening agent, comprise the steps:

[0107] 95.9% by weight of goat milk, 3% by weight of lotus seeds, lily (1:1) powder, 0.3% by weight of casein hydrolyzate, 0.2% by weight of oligopeptide, and 0.3% by weight of starter, respectively added starter 0.2%, 0.3%, 0.4%, 45°C, fermentation time is 3.5h. The specific results are shown in Table 2.

[0108] Table 2 The effect of the amount of starter on the sensory quality of yogurt

[0109]

[0110]If too little starter is added, the curd texture will be thin and the curd state will be poor. If too much starter is added, the curd will be too thick. Therefore, the determination of the optimal amount of starter determines the quality of the entire yogurt. It can be seen from Table 3 that when 0.3% starter is added, the texture of the curd is moderate, the ratio of sweet and sour is moderate, and the flavors are harmonious and have good flavor characteristics.

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Abstract

The invention belongs to the field of food, and relates to a functional dairy product containing whey oligopeptide and a preparation method thereof, and the functional dairy product comprises two product types: yogurt and modified milk. The product realizes normal temperature storage of the pasteurized milk, has the characteristics of rich branched chain amino acids and easy digestion and absorption, and is helpful for improving immunity and intestinal health, soothing nerves and helping sleep, moistening lung to arrest cough, protecting liver and the like. The product can be used as a functional dairy product for mass consumers, and can also be used for consumers with special diet requirements, such as people with insomnia, intestinal flora disorder and liver function improvement. The product has the effects of improving immunity and protecting liver while providing nutritional support, is beneficial to improving the industrial value, and has certain market potential.

Description

technical field [0001] The invention relates to a functional dairy product containing whey oligopeptides (including yogurt and modulated milk) and a preparation method thereof, belonging to the technical field of food. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] Modern nutritional research shows that oligopeptides are easier to be absorbed by organisms than amino acids, and some oligopeptides can also be directly absorbed as active substances, and then participate in the regulation of physiological metabolism. According to research, it is found that some dipeptides and tripeptides can be directly transported into cells by oligopeptide transporters, and a small part of...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/152A23L33/18A23L33/10
CPCA23C9/1322A23C9/13A23C9/1526A23L33/18A23L33/10A23V2002/00A23V2250/55A23V2200/324A23V2200/322A23V2200/30A23V2200/3204
Inventor 王存芳赵新琦范小雪秦于思
Owner QILU UNIV OF TECH
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