Butter-changed milk product and its processing method
A technology for filled milk and dairy products, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of high saturated fatty acid and cholesterol content, poor flavor, and nutritional imbalance of skim milk powder.
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Embodiment 1
[0006] Embodiment 1, a kind of aseptic light type fat-changed milk is finished as follows: ((1) raw material cow's milk is adjusted to 40 ℃ of temperature through clean milk. (2) remove 90% milk fat with milk fat separator. (3) Add β-carotene, vitamin D, vitamin E and propyl gallate, etc. according to the formula to the olive oil that is going to be replaced into the milk. Add the grease treated by (3) into the milk, and add an appropriate amount of polyglycerides and flavorings. (5) Heat the fat-filled milk to 60°C and homogenize it under a homogenizing pressure of 30-35MPa. (6) The homogenized fat-refill milk is sterilized by UHT at 137°C for 3-5 seconds. (7) The sterilized fat-refill milk is packed by an aseptic packaging machine, packed into boxes, and the finished product is the product if it passes the inspection.
Embodiment 2
[0007] Embodiment 2, a kind of pasteurized sweet type refat milk, finish as follows: ((1) raw material milk is adjusted to 40 ℃ of temperature through clean milk. (2) remove 70% milk fat with milk fat separator (3) Mix 2 times the amount of peanut oil in fish oil containing 80% DHA, and add vitamin A, vitamin D, etc. according to the formula. (4) Add Add appropriate amount of sucrose ester, high fructose syrup and flavoring to the oil treated in (3). (5) Heat the fat-filled milk to 60°C and homogenize it under a homogenizing pressure of 18-22MPa. (6) Homogenize The finished fat-changing milk is sterilized at 75°C for 15 seconds. (7) The sterilized fat-changing milk is packaged by a packaging machine, packed into boxes, and the finished product is the product if it passes the inspection.
Embodiment 3
[0008] Embodiment 3, a kind of sweet type fat-changed milk powder, is finished according to following process: (1) skim milk powder adds purified water and is reduced into the skim milk that solid content concentration is about 50%. (2) Add β-carotene, vitamin D, vitamin E, propyl gallate, etc. to the olive oil to be replaced into the milk according to the formula. (3) Add the fat treated by (2) to the skim milk made by (1), and add an appropriate amount of sucrose ester, sorbitol and flavoring material. (4) Heat the fat-filled milk to 65° C., and homogenize it under a homogenization pressure of 30-35 MPa. (5) Spray-dry the homogenized refill milk powder, (6) rapidly cool the dried refill milk powder, vacuum pack, pack, and pass the inspection to be the finished product.
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