Method for adding polyunsaturated fatty acid in animal milk

A technology of unsaturated fatty acids and animal milk, which is applied in the field of food processing, can solve the problems of high cost and many process steps, and achieve the effects of low cost, simple process and guaranteed chemical stability

Active Publication Date: 2007-02-21
广州风行乳业股份有限公司 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the existing technology is to prepare PUFA into emulsion or microcapsules and then add it to animal milk. The disadvantages of these methods are many process steps, high cost, and the need to purchase new equipment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1 adds the milk of linseed oil (containing α-linolenic acid)

[0026] Weighing: 10L whole milk, 1g linseed oil (add 0.01% W / V).

[0027] Heat the milk to 35-40°C, add the weighed linseed oil into the whole fresh milk, stir, and homogenize under high pressure at 45-50Mpa once. After pasteurization, cooling and filling.

Embodiment 2

[0028] Embodiment 2 DHA milk containing DHA (omega-3 fatty acid)

[0029] Weighing: whole milk 10L, DHA 20g (add 0.2% W / V).

[0030] Heat the milk to 45-50°C, add the weighed DHA into whole fresh milk, stir, and homogenize by ultrasonic at 25kHz for 20 minutes. After pasteurization, cooling and filling.

Embodiment 3

[0031] Example 3 Milk rich in evening primrose oil (containing gamma-linolenic acid)

[0032] Weighing: 10L of whole fresh milk, 50g of evening primrose oil (with 0.5% W / V added), and 0.05g of vitamin E.

[0033] Heat the milk to 55-60°C, mix the weighed evening primrose oil and vitamin E into whole fresh milk, stir, and homogenize under high shear at 6000r / min for 5 minutes. After pasteurization, cooling and filling.

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PUM

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Abstract

A method for directly adding unsaturated fatty acids to animal's milk includes such step as heating the animal's milk to 35-90 deg.C, directly adding unsaturated fatty acids by 0.01-10 vol%, stirring, and homogenizing by high pressure or high-speed shearing or ultrasonic waves to make the fat particle be wrapped by protein and phosphatide, generating a new stable system.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for directly adding polyunsaturated fatty acids to animal milk. Background technique [0002] Animal milk is rich in protein, fat, lactose, minerals and vitamins. It is the best food for human beings to improve nutrition, scientifically supplement calcium, and enhance physical fitness. The fatty acid part of fat can be divided into saturated fatty acid, monounsaturated fatty acid and polyunsaturated fatty acid (PUFA) according to the degree of saturation. The fat in milk is mainly saturated fatty acid esters, and the polyunsaturated fatty acid (PUFA) content only accounts for about 4% of the total fat, and it lacks some important PUFAs, such as eicosapentaenoic acid (EPA) and 20 Dicosahexaenoic acid (DHA). Polyunsaturated fatty acids mainly refer to ω-3 (or n-3) and ω-6 (or n-6) fatty acids, which have a wide range of physiological functions a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
Inventor 杨得坡李杰梅赵伟师林少宝刘朝亮陈璞冀军锋
Owner 广州风行乳业股份有限公司
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