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.

Inactive Publication Date: 2007-01-10
刘玉田
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the problem of high saturated fatty acid and cholesterol content in natural milk in the background technology, so it is not...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention relates to a fat-changed milk product and its production method, belonging to the field of milk product processing technology. Said invention is aimed at solving the problem of that in existent natural milk the saturated fatty acid and cholesterol contents are high, so that said natural milk is not suitable for human group with hyperlipemia. Said invention utilizes the change of milkfat to regulate the ratio of saturated and polyunsaturated fatty acids and the ratio of n-3 series and n-6 series fatty acids so as to produce the edible nutrient balance milk product suitable for all the human groups. Said invention also can utilize the milkfat change process to add the olive oil or tea oil with high monounsaturated fatty acid content so as to produce the fat-changed milk product with the actions of reducing blood cholesterol, triglyceride and low-density lipoprotein, or add the perilla herb oil with high alpha-linolenic acid content and fish oil with high DHA content to produce the fat-changed milk product which an meet the infant body development requirements.

Description

technical field [0001] The invention relates to fat-changed milk products and a processing method thereof, and belongs to the technical field of dairy product processing. It is characterized in that 95% to 50% of milk fat and most of cholesterol are removed by skimming natural cow's milk or goat's milk, and then replaced with the removed fat containing monounsaturated fatty acid or polyunsaturated fatty acid. By adjusting the proportion of saturated fatty acid, monounsaturated fatty acid or polyunsaturated fatty acid and the proportion of n-3 series and n-6 ​​series fatty acids, the milk fat is made into a nutritionally balanced dairy product that is more suitable for the needs of the human body and suitable for all people. . In addition, it is also possible to replace milk fat with only olive oil or camellia oil with high monounsaturated fatty acid content to make milk and milk powder products that can lower blood cholesterol, triglycerides, and low-density lipoprotein chole...

Claims

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Application Information

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IPC IPC(8): A23C9/15A23L1/302A23L33/15
Inventor 刘玉田
Owner 刘玉田
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