A thick dairy product and its preparation method

Abstract

This invention discloses a thick dairy product and its preparation method. The invention provides a thick dairy product, wherein, based on 100 parts by weight of the raw materials used in the preparation of the thick dairy product, the raw materials include: 30-90 parts by weight of raw milk; 0.5-2.5 parts by weight of concentrated milk protein; 0.5-1.5 parts by weight of stabilizer; and 5-35 parts by weight of light cream. The stabilizer includes microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan, and mono- and diglycerides of fatty acids. The thick dairy product and its preparation method provided by this invention retain the original flavor of thick dairy products, while also enabling spray-forming functionality, greatly expanding its application scenarios, and exhibiting good stability.

Description

Technical Field

[0001] This invention belongs to the field of modified milk preparation, and relates to a thick dairy product and its preparation method, specifically to a method for preparing modified thick milk, and more specifically to a spray-type modified thick milk preparation method. Background Art

[0002] Thickened milk refers to a type of milk that has had its protein, fat, and carbohydrate content increased through food industry techniques such as membrane concentration and modulation, resulting in a richer aroma and flavor. Currently, this type of product is subject to two national standards: "National Food Safety Standard for Modified Milk" GB25191-2010 and "National Food Safety Standard for Milk-Containing Beverages" GB / T 21732-2008. The standard is primarily determined by whether the proportion of raw cow (or sheep) milk or reconstituted milk in the raw materials is not less than 80%; products with a proportion of not less than 80% are classified as modified milk products.

[0003] In recent years, beverages have occupied a significant portion of people's diets, and consumer enthusiasm for them has driven the development of the entire industry. Milk tea and coffee are particularly popular among young consumers. Thick milk is a crucial ingredient in these beverages, serving as one of the most important sources of energy, flavor, and aroma in various milk-based drinks, and is widely used in a variety of flavored milk teas and coffees. However, the competition among these products has become increasingly fierce in recent years. Thick milk is primarily packaged in 250mL or 1L Tetra Pak cartons, limiting its application. Even under refrigeration, its shelf life after opening is only 1-2 days. To address the storage issues of thick milk, reference 1 discloses a method for preparing thick milk using component recombination, with a protein content of 5%-9% wt and a fat content of 5%-20% wt. The raw milk undergoes different membrane concentration or evaporator concentration processes to separate its nutritional components. The separated components are then recombinated with light cream and enzymatically hydrolyzed milk fat in a specific ratio to obtain the thick milk product. Stability analysis using a stability analyzer shows that the product has a good stability system.

[0004] Meanwhile, a new type of whipped cream has recently appeared on the market. It eliminates the need for pre-whipping cream; under refrigerated conditions, simply triggering a spray switch dispenses whipped cream in a specific texture, suitable for making coffee toppings, bread fillings, etc., and has received widespread consumer praise. However, this product also has some drawbacks. Whipped cream must have a fat content of over 50%, classifying it as a high-fat food, and it requires complete cold chain storage and must be sprayed under refrigerated conditions.

[0005] References

[0006] Reference 1: CN112970851A Summary of the Invention

[0007] The problem the invention aims to solve

[0008] Current thick dairy products typically have limited applications and cannot be sprayed at lower fat contents to broaden their use. Furthermore, they are difficult to store once opened. Although reference 1 provides a component-reconstituted thick dairy product with a fat content of 5-20% wt, its preparation process is complex and costly, requiring consumables such as reverse osmosis and forward osmosis membranes. Moreover, reference 1 does not address the product's stability after opening, and its application scenarios remain relatively limited.

[0009] This invention optimizes the thick milk preparation process and formula, enabling spray-setting of products with a fat content of 10-20%. It allows for immediate spraying, and the packaging of the spray system ensures a shelf life of 6 months after use. This invention preserves the original flavor of the thick milk while achieving spray-setting functionality. Spraying can be performed under different conditions: room temperature, 0-4℃ refrigeration, and -7-8℃ freezing, creating various product types. This allows for the production of new products such as foamed thick milk tea, coffee thick milk toppings, and iced thick milk lattes, greatly expanding its application scenarios.

[0010] Solution for solving the problem

[0011] Through long-term research, the inventors of this invention have discovered that the above-mentioned technical problems can be solved by implementing the following technical solution:

[0012] [1]. A thick dairy product, wherein, based on 100 parts by mass of the raw materials used to prepare the thick dairy product, the raw materials used to prepare the thick dairy product include:

[0013] 30-90 parts by weight of raw milk;

[0014] Concentrated milk protein 0.5–2.5 parts by weight;

[0015] Stabilizer 0.5–1.5 parts by weight;

[0016] 5-35 parts by weight of light cream;

[0017] The stabilizers include microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan, and mono- and diglyceride fatty acid esters.

[0018] [2]. The thick dairy product according to [1], wherein the fat content in the thick dairy product is 10 to 20% by weight based on the total weight of the thick dairy product.

[0019] [3]. The thick dairy product according to [1] or [2], wherein the raw materials for preparing the thick dairy product further include one or more of sweeteners, food flavorings and food additives.

[0020] [4]. A method for preparing a thick dairy product as described in any one of [1] to [3], wherein the method comprises:

[0021] A high-shear step involves mixing components including raw milk, concentrated milk protein, and stabilizer under a first high-shear condition to obtain material 1, wherein the first high-shear condition is 2500-2900 r / min, and the high-shear dispersion lasts for at least 3 min;

[0022] The second high-shear step involves mixing material 1 with components including light cream under a second high-shear condition to obtain material 2, wherein the second high-shear condition is 2500-2900 r / min and the high-shear dispersion lasts for at least 10 min;

[0023] The first homogenization step involves homogenizing material 2 at a temperature above 62°C using a homogenization pressure of 130–150 bar.

[0024] The secondary homogenization step involves homogenizing material 2 at a temperature above 62°C using a first-stage homogenization pressure of 180–200 bar and a second-stage homogenization pressure of 45–50 bar.

[0025] [5]. According to the method described in [4], between the first homogenization step and the second homogenization step, there is a step of adjusting pH, in which the pH value of the material 1 obtained in the first high shear step is adjusted to 6.6 to 6.8.

[0026] [6]. According to the method of [4] or [5], a sterilization step is further included between the first homogenization step and the second homogenization step to sterilize the material obtained from the first homogenization step.

[0027] [7]. According to the method described in [6], the sterilization step adopts a direct steam sterilization method, and is treated at 121-124°C for at least 15 seconds.

[0028] [8]. The method according to any one of [4] to [7] further includes a cooling step after the secondary homogenization step, wherein the material obtained from the secondary homogenization step is cooled to 0 to 6°C.

[0029] [9]. The method according to [8] further includes a canning step after the cooling step.

[0030]

[10] . A thick dairy product, which is prepared by any one of the methods described in [4] to [9].

[0031] The effects of the invention

[0032] By implementing the above technical solution, the present invention can achieve the following technical effects:

[0033] The thick dairy products provided by this invention allow for the addition of various ingredients while maintaining good processability. They are particularly suitable for the preparation method and spray packaging system of the thick dairy products provided by this invention. The resulting products not only have good storage stability but also meet the requirements of spray setting at different usage temperatures within a fat content range of 10-20% by mass, enabling immediate spraying and maintaining a shelf life of 6 months after use. Furthermore, the products possess a better and richer flavor, offering a mellow taste and smooth texture when paired with coffee, tea, ice cream, etc., suitable for both hot and cold beverages. Spraying can be performed under different conditions: room temperature, refrigeration at 0-4℃, and freezing at -7-8℃, creating different product types and greatly expanding application scenarios. Attached Figure Description

[0034] Figure 1 This is a schematic diagram of the process flow of a specific embodiment of the method for preparing thick dairy products provided by the present invention.

[0035] Figure 2 The multiple light scattering stability comparison test provided by this invention is a multiple light scattering analysis chart of commercially available products.

[0036] Figure 3 The image shows the multiple light scattering analysis of the product prepared in Example 3 in the multiple light scattering stability comparison test provided by the present invention.

[0037] Figure 4 This is a schematic diagram illustrating the application scenarios of the product under different conditions provided by the present invention.

[0038] Figures 5A to 5F This is a schematic diagram of the sensory state of the thick dairy product in Test Example 5 of the present invention. Detailed Implementation

[0039] Various exemplary embodiments, features, and aspects of the present invention will be described in detail below. The term "exemplary" as used herein means "serving as an example, embodiment, or illustration." Any embodiment described herein as "exemplary" is not necessarily to be construed as superior to or better than other embodiments.

[0040] Furthermore, to better illustrate the present invention, numerous specific details are set forth in the following detailed embodiments. Those skilled in the art should understand that the present invention can be practiced without certain specific details. In other instances, methods, means, apparatus, and steps well known to those skilled in the art have not been described in detail in order to highlight the spirit of the present invention.

[0041] Unless otherwise stated, all units used in this specification are international standard units, and all numerical values ​​and ranges appearing in this invention should be understood to include systematic errors that are unavoidable in industrial production.

[0042] In this specification, the word "may" has two meanings: to perform a certain process and not to perform a certain process.

[0043] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "implementation," etc., refer to specific elements (e.g., features, structures, properties, and / or characteristics) related to that embodiment, which are included in at least one of the embodiments described herein and may or may not be present in other embodiments. Furthermore, it should be understood that these elements may be combined in any suitable manner in various embodiments.

[0044] In this specification, the range of values ​​referred to as "value A to value B" refers to the range including the endpoint values ​​A and B.

[0045] In this instruction manual, when "room temperature" or "room temperature" is used, the temperature can be between 10 and 40°C.

[0046] In this instruction manual, the unit for "parts by mass" can be any weight unit such as g, mg, kg, or t.

[0047] In this manual, the unit of pressure is “bar”, where 1 bar = 100 kPa = 0.1 MPa.

[0048] In this specification, the term "milk" is used to refer to the fluid obtained from the mammary glands of a mammal in lactation. The term "milk" should be interpreted broadly and encompasses both raw milk (i.e., the fluid obtained directly from the mammary glands) and standardized dairy products (such as skim milk or whole milk) in which the concentration of milk fat has been reduced relative to the original raw milk.

[0049] In this instruction manual, according to the provisions of GB 19301-2010, "raw milk" / "fresh raw milk" refers to normal milk squeezed from the udder of healthy dairy animals that meets the relevant national requirements, without any alteration of its composition.

[0050] In this instruction manual, according to the provisions of GB 19646-2010, "light cream" refers to a product with a fat content of 10.0% to 80.0% made from milk as raw material, with or without the addition of other raw materials, food additives and nutritional fortifiers.

[0051] In this specification, concentrated milk protein refers to a dairy product made from raw cow / sheep milk, etc., through processes such as milk purification, pasteurization, defatting (or not defatting), ultrafiltration concentration, etc., to remove some of the water, fat, lactose, and minerals, followed by drying and spray drying. In some embodiments, the concentrated milk protein contains a protein content of 75% by mass or more, preferably 80% by mass or more.

[0052] In this instruction manual, "sweetener" refers to a class of food additives that impart a sweet taste to food.

[0053] In this specification, according to GB 30616-2020, "food flavoring" refers to a concentrated blended mixture composed of food flavorings and food flavoring adjuvants used to produce aroma (excluding preparations that only produce salty, sweet, or sour tastes, and excluding flavor enhancers). Food flavoring may or may not contain food flavoring adjuvants.

[0054] In this instruction manual, according to GB 2760-2014, "food additives" refer to artificial or natural substances added to food to improve its quality, color, aroma, and flavor, as well as for preservation, freshness, and processing needs. This also includes food flavorings, base ingredients in chewing gum, and processing aids used in the food industry.

[0055] In this specification, according to GB 13104-2014, "white granulated sugar" refers to sucrose crystals made from sugarcane or sugar beets through processes such as extracting sugar juice, purification, boiling and crystallizing, and separating molasses.

[0056] In this instruction manual, "direct steam injection sterilization" refers to ultra-high temperature instantaneous sterilization (UHT) sterilization using steam injection, commonly known as direct steam injection or DSI. In the final sterilization stage, the product is mixed with steam under a certain pressure, and the steam releases latent heat to rapidly heat the product to the sterilization temperature.

[0057] <Thick Dairy Products>

[0058] In some aspects of the present invention, a thick dairy product is provided, wherein the raw materials for preparing the thick dairy product, based on a total of 100 parts by weight, include:

[0059] 30-90 parts by weight of raw milk;

[0060] Concentrated milk protein 0.5–2.5 parts by weight;

[0061] Stabilizer 0.5–1.5 parts by weight;

[0062] 5-35 parts by weight of light cream;

[0063] Preferably, the fat content of the thick dairy product is 10-20% by weight, based on the total weight of the thick dairy product.

[0064] This invention discovers that, while satisfying the above-mentioned composition, the product allows for the addition of various different ingredients while maintaining good processability. It is particularly suitable for the preparation method and spraying system for thick dairy products provided by this invention, resulting in products with excellent storage stability. Furthermore, the product can be sprayed and set at different usage temperatures even with a fat content ranging from 10% to 20% by mass, enabling immediate spraying. Simultaneously, the product possesses a better and richer flavor, offering a mellow and smooth taste when paired with coffee, tea, ice cream, etc., suitable for both hot and cold beverages. It can be sprayed under different conditions—room temperature, 0–4°C refrigeration, and -7–8°C freezing—to create different product types, greatly expanding its application scenarios.

[0065] In this invention, there are no particular restrictions on the source of raw milk in principle. For example, raw milk from animal sources can be selected, typically including milk from cows, sheep, camels, deer, or horses.

[0066] Furthermore, considering factors such as improving the nutritional content, flavor, shelf life, and enriching the usage scenarios of the product, as well as the synergistic effect with the amount of light cream, concentrated milk protein, and stabilizers, the raw materials for preparing thick dairy products, with a total weight of 100 parts, include 30 to 90 parts by weight of raw milk, preferably 40 to 90 parts by weight, more preferably 50 to 83 parts by weight, such as 50 parts by weight, 80 parts by weight, or 79.5 parts by weight.

[0067] In this invention, considering the improvement of the nutritional content, flavor, shelf life, and enrichment of the product's usage scenarios, in some specific embodiments, based on a total of 100 parts by weight of raw materials for preparing thick dairy products, the raw materials for preparing thick dairy products include 5 to 35 parts by weight of light cream, preferably 8 to 30 parts by weight, and more preferably 10 to 28 parts by weight.

[0068] In some specific embodiments, the whipping cream can be room temperature whipping cream, refrigerated whipping cream, or frozen whipping cream. In some preferred embodiments, frozen whipping cream can be used, giving the thick dairy product a special milk fat aroma that cannot be replaced by other anhydrous creams.

[0069] In this invention, there are no particular restrictions on the source of the concentrated milk protein; for example, concentrated cow's milk protein or concentrated sheep's milk protein can be selected. Furthermore, considering the improvement of the nutritional content of the product, in some specific embodiments, the concentrated milk protein is concentrated cow's milk protein. In some specific embodiments, based on 100 parts by weight of the raw materials for preparing the thick dairy product, the raw materials for preparing the thick dairy product include 0.5 to 2.5 parts by weight of concentrated cow's milk protein, preferably 1 to 2.5 parts by weight.

[0070] In some embodiments, the concentrated milk protein contains a protein content of 75% by mass or more, preferably 80% by mass or more. In some exemplary embodiments, the concentrated milk protein can be Arla milk protein concentrate. BE-8405, with protein ≥82.5% by mass, lactose ≤4.5% by mass, fat ≤2.5% by mass, ash ≤4.5% by mass, and moisture ≤5.5% by mass.

[0071] In this invention, from the perspective of improving product stability and shelf life, in some specific embodiments, based on a total of 100 parts by weight of raw materials for preparing thick dairy products, the raw materials for preparing thick dairy products include 0.5 to 1.5 parts by weight of stabilizer.

[0072] In some specific embodiments, the stabilizer includes microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan, and mono- and diglyceride fatty acid esters. In this invention, there are no particular limitations on the proportions of microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan, and mono- and diglyceride fatty acid esters in the stabilizer; any combination of these components can be used as the stabilizer.

[0073] In addition to the essential components mentioned above, without affecting the technical effect of the present invention, the raw materials for preparing the thick dairy products of the present invention may also contain one or more auxiliary components such as sweeteners, food flavorings, and food additives.

[0074] From the perspective of improving the flavor and texture of the product, in some embodiments, the food flavoring can be selected as a flavoring flavoring. From the perspective of balancing the flavor and texture of the product, the amount of the food flavoring can be controlled. Preferably, in some embodiments, when the food flavoring is a flavoring flavoring, based on 100 parts by weight of the raw materials for preparing the thick dairy product, the raw materials for the thick dairy product may contain 0.08 to 0.12 parts by weight of the flavoring flavoring. A flavoring flavoring is a flavoring that imparts a special taste to a product. Different flavoring flavorings can be selected according to the prepared product and the desired taste / texture.

[0075] There are no particular limitations on the sweeteners that can be used in this invention. Based on 100 parts by weight of the raw materials for preparing thick dairy products, in some embodiments, when white sugar is selected as the sweetener, its content in the raw materials for preparing thick dairy products can be 0.5 to 5 parts by weight, preferably 1 to 4 parts, and more preferably 1.5 to 3.5 parts by weight. Of course, this invention does not exclude the possibility of using other sweeteners, such as glucose, allulose, sucrose, maltose, starch sugar, lactose, xylitol, erythritol, steviol glycosides, acesulfame potassium, aspartame, and sucralose commonly used in the art, as well as other sugars, such as raw sugar, granulated sugar, brown sugar, red sugar, cube sugar, and rock sugar.

[0076] To improve the taste, stability, and application scenarios of the product, sodium caseinate may be included as a food additive in some specific implementation schemes. Based on 100 parts by weight of the raw materials for preparing thick dairy products, the raw materials for preparing thick dairy products include 0.3 to 0.7 parts by weight of sodium caseinate, preferably 0.5 to 0.6 parts by weight.

[0077] Furthermore, this invention does not limit the types of other components that can be added to the thick dairy product, and they can be added according to actual needs or product quality standards. Regarding the types of components that can be added, in some specific embodiments, other dairy products, vegetable oils, food additives, etc., may be included.

[0078] There are no particular restrictions on other dairy products that can be added; they can be selected from one or more of milk powder, condensed milk, and cheese powder.

[0079] In the thick dairy products of this invention, there are no particular restrictions on the specific source of the milk powder. In some embodiments, the milk powder includes whole milk powder and / or skim milk powder. In some specific embodiments, based on 100 parts by weight of the raw materials for preparing the thick dairy products, the content of whole milk powder in the raw materials for preparing the thick dairy products can be 2 to 5 parts by weight. From the perspective of improving the flavor and texture of the product, and controlling the fat content of the thick dairy products, in some preferred embodiments, the milk powder can be skim milk powder. Based on 100 parts by weight of the raw materials for preparing the thick dairy products, the content of skim milk powder in the raw materials for preparing the thick dairy products can be 1 to 6 parts by weight, preferably 2 to 5.5 parts by weight.

[0080] In some specific implementations, based on a total of 100 parts by mass of raw materials for preparing thick dairy products, the content of condensed milk in the raw materials for preparing thick dairy products can be 1 to 12 parts by mass, preferably 3 to 12 parts by mass.

[0081] In some specific embodiments of the thick dairy product of the present invention, based on a total amount of 100 parts by weight of raw materials for preparing the thick dairy product, the content of cheese powder in the raw materials for preparing the thick dairy product can be 1 to 3 parts by weight, preferably 2 to 3 parts by weight.

[0082] In this invention, there are no particular restrictions on the vegetable oils that can be added; they can be selected from coconut oil or a mixture of vegetable oils. In this invention, the mixture of vegetable oils mainly consists of palm oil, rapeseed oil, soybean oil, walnut oil, etc., in appropriate proportions.

[0083] In some specific implementations, based on a total of 100 parts by weight of raw materials for preparing thick dairy products, the content of coconut oil in the raw materials for preparing thick dairy products can be 5 to 14 parts by weight, preferably 8 to 12 parts by weight.

[0084] In some specific implementations, based on a total of 100 parts by weight of raw materials for preparing thick dairy products, the content of the mixed vegetable oil in the raw materials for preparing thick dairy products can be 3 to 18 parts by weight.

[0085] In this invention, there are no particular restrictions on food additives, and food colorings, flavoring agents, stabilizers, antioxidants, etc. can be used as needed.

[0086] <Preparation Method of Thick Dairy Products>

[0087] In some aspects of the present invention, a method for preparing the above-mentioned thick dairy product is provided, the method comprising:

[0088] In a high-shear step, the components including raw milk, concentrated milk protein and stabilizer are mixed under a first high-shear condition to obtain material 1, wherein the first high-shear condition is 2500 to 2900 rpm (r / min) (e.g., 2500 rpm, 2700 rpm, 2900 rpm), and the high-shear dispersion is carried out for at least 3 min, preferably 3 to 5 min, for example 3 min, 4 min or 5 min;

[0089] The second high-shear step involves mixing material 1 with components including light cream under a second high-shear condition to obtain material 2. The second high-shear condition is 2500 to 2900 rpm (r / min) (e.g., 2500 rpm, 2700 rpm, 2900 rpm), and the high-shear dispersion lasts for at least 10 min, preferably 10 to 15 min, for example, 10 min, 11 min, 12 min, 13 min, 14 min, or 15 min.

[0090] The homogenization step is carried out at a temperature above 62°C, preferably 62-67°C (e.g., 62°C, 63°C, 64°C, 65°C, 66°C, 67°C), using a homogenization pressure of 130-150 bar (e.g., 130 bar, 140 bar, 150 bar) to homogenize material 2 once.

[0091] The secondary homogenization step is carried out at a temperature above 62°C, preferably 62-67°C (e.g., 62°C, 63°C, 64°C, 65°C, 66°C, 67°C), using a first-stage homogenization pressure of 180-200 bar (e.g., 180 bar, 190 bar, 200 bar) and a second-stage homogenization pressure of 45-50 bar (e.g., 45 bar, 48 bar, 50 bar) to homogenize material 2.

[0092] The method for preparing thick dairy products provided by this invention employs high-shear secondary mixing, double homogenization, and the use of specific components, resulting in better storage stability within a 6-month shelf life compared to commercially available products. This is especially true after opening, where the shelf life remains unaffected. The method preserves the original flavor of thick dairy products while enabling spray-forming under low-fat conditions, greatly expanding the product's application scenarios. The resulting products are suitable for use at different temperatures and for different product types, and are also suitable for spray-forming.

[0093] (Pasteurization and storage)

[0094] The raw milk used as the preparation material in this invention is pasteurized after acceptance and temporary storage. There are no particular limitations on the sterilization method used in this invention.

[0095] In some specific implementation schemes, the raw milk after (purification) can be heated to 63°C to 67°C and maintained for about 30 to 35 minutes to kill various pathogenic bacteria in the raw milk.

[0096] Pasteurized raw milk can be stored after cooling.

[0097] (High shear)

[0098] In this invention, there are no particular restrictions on the equipment used for high shearing; it can be a commercially available high shear emulsification device, as long as it can reach a speed of 2500 to 2900 rpm.

[0099] In some preferred embodiments, a step of heating the pasteurized raw milk may be included before performing a high-shear step. In some specific embodiments, the pasteurized raw milk may be heated to 55–65°C, for example, 55°C, 60°C, or 65°C, before performing the high-shear step. Heating before the high-shear step facilitates the dissolution of the raw materials, shortens the mixing time, and ensures that the proteins are not overheated and denatured, thus preventing the formation of insoluble particles.

[0100] In some alternative embodiments, ingredient 1 may also contain one or more of sweeteners, food flavorings, and food additives. In some specific embodiments, the sweetener includes white sugar, the food flavoring includes flavorings, and the food additive includes sodium caseinate.

[0101] In this invention, the raw materials subjected to one high shear are mainly non-fat or low-fat raw materials, so as to avoid the rapid formation of a stable emulsion system under the action of milk protein and stabilizer in one high shear, which is not conducive to the dissolution of other materials rich in hydrophilic groups, and will also increase the mixing time, which is not conducive to the preservation of the aroma of milk fat.

[0102] Furthermore, ingredient 1 may also contain one or more of milk powder, condensed milk, or other dairy products.

[0103] (Adjust pH)

[0104] In some preferred embodiments, a pH adjustment step is included between the first homogenization step and the second homogenization step, wherein the pH value of material 1 obtained in the first high-shear step is adjusted to 6.6-6.8. Since the overall pH of material 1 is between 5.9 and 6.1 after the addition of the stabilizer, it is necessary to readjust the pH to a reasonable range to ensure the stability of casein and whey protein in material 1.

[0105] In some specific embodiments, the pH of material 1 can be adjusted using a sodium bicarbonate solution with a mass fraction of approximately 4%. In other embodiments, other commonly used pH adjusters can also be used to adjust the pH of material 1.

[0106] (Secondary high shear)

[0107] In this invention, there are no particular restrictions on the equipment used for secondary high shearing; it can be commercially available high shear emulsification equipment, as long as it can reach a speed of 2500 to 2900 rpm.

[0108] In some alternative embodiments, ingredient 2 may also contain one or more of dairy products and vegetable oils. In some specific embodiments, dairy products include cheese powder, and vegetable oils include one or more of coconut oil and blended vegetable oils.

[0109] In this invention, the raw materials added during the secondary high-shear process are rich in fat, such as frozen cream, cheese powder, coconut oil, and mixed vegetable oils. This is to avoid the situation where, during the primary high-shear process, these rich-fat raw materials would rapidly form a stable emulsion system under the action of milk proteins and stabilizers, which would hinder the dissolution of other materials rich in hydrophilic groups, increase mixing time, and negatively impact the preservation of milk fat aroma.

[0110] (One homogenization)

[0111] In this invention, there are no particular limitations on the equipment used for the primary homogenization; any commercially available high-pressure homogenizer can be used, as long as it can reach a pressure of 130–150 bar. Primary homogenization mainly breaks down large fat globules, achieving a better emulsification effect.

[0112] (Sterilization steps)

[0113] In some implementations, a sterilization step is included between the first homogenization step and the second homogenization step to sterilize the material obtained from the first homogenization step.

[0114] In some preferred embodiments, the sterilization step can be performed using direct steam injection (DSI) to sterilize the material obtained from the homogenization step. DSI sterilization is gentler than traditional UHT sterilization, causes less damage to protein structure, and provides better system stability.

[0115] In some specific implementations, the steam direct injection sterilization temperature is 121–124°C, and the sterilization time is at least 15 seconds (s), preferably at least 20 seconds, and more preferably 22–24 seconds. Under these conditions, the steam direct injection sterilization method effectively sterilizes the raw materials for preparing thick dairy products without damaging their nutritional components, flavor, or the richness of their subsequent uses, thus improving storage stability.

[0116] (Secondary homogenization)

[0117] In this invention, there are no particular restrictions on the equipment used for secondary homogenization; it can be any commercially available high-pressure homogenizing equipment, as long as it can reach a pressure of 45 to 200 bar.

[0118] DSI sterilization is gentler than traditional UHT sterilization, causes less damage to protein structure, and has better system stability. However, it still produces a small amount of casein micelles. Secondary homogenization uses higher pressure than primary homogenization to further break down the heat-denatured casein micelles and enhance product stability.

[0119] In some cases, the preparation method of the thick dairy products of the present invention, through the use of high-shear secondary mixing, double homogenization, DSI direct steam sterilization, pH adjustment process, and stabilizers, enables the present invention to have better storage stability within a shelf life of 6 months compared to commercially available products, maintaining its original shelf life even after opening. Furthermore, the thick dairy products prepared by the method of the present invention retain the original flavor of thick dairy products while also achieving spray-forming functionality under low-fat conditions, greatly expanding the product's application scenarios. The resulting products are suitable for use at different temperatures and for different product types.

[0120] (Cooling treatment)

[0121] In some preferred embodiments, after the secondary homogenization step, a cooling step is further included, in which the material obtained from the secondary homogenization step is cooled to 0–6°C. Cooling the material is beneficial for the subsequent spraying effect of the product. In some specific embodiments, the material obtained from the secondary homogenization step is cooled to 0–6°C using a plate heat exchanger with chilled water.

[0122] (Canned)

[0123] In some specific implementations, a canning step is included after the cooling step.

[0124] In some alternative embodiments, the cooled material is packaged in Tetra Pak cartons. In some preferred embodiments, the cooled material is packaged using a spray system. The invention does not impose any particular limitation on the spray system; for example, it can be any device or system suitable for spraying and shaping thick dairy products. Exemplarily, spray systems such as those used by Vie Foods (Suzhou) Co., Ltd.'s Aizhen Spray Cream, Fonterra Trading (Shanghai) Co., Ltd.'s Spray Whipping Cream, and FrieslandCampina Brand Management (Shanghai) Co., Ltd.'s Spray Sweetened Whipping Cream, or similar systems, can be used. Using a spray system, the thick dairy products of the present invention can achieve spray shaping with a fat content in the range of 10-20% by mass, allowing for immediate spraying and maintaining a shelf life of 6 months after use. The raw material composition and preparation method of thick dairy products retain the original flavor of thick dairy products, while also realizing the function of spraying and shaping. It can be sprayed under different conditions such as room temperature, 0~4℃ refrigeration, and -7~-8℃ freezing to form different product types. New products such as foamed thick dairy milk tea, coffee thick dairy snow top, and iced thick dairy latte can be made, which greatly expands the application scenarios.

[0125] (Other steps)

[0126] There are no particular limitations on other steps in the preparation method of thick dairy products provided by the present invention. They can be adjusted according to the actual equipment or selected according to actual needs.

[0127] For example, the steps of accepting raw milk and temporarily storing it in milk tanks; the steps of purifying raw milk before pasteurization; and the steps of weighing, sealing, and packaging the product after bottling, but not limited to these.

[0128] Example

[0129] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0130] Example 1: Preparation of Thick Dairy Products

[0131] 1. Raw milk acceptance: Raw milk is inspected and accepted upon arrival at the factory;

[0132] 2. Temporary storage of raw milk: temporarily stored in a jacketed insulated milk tank at a temperature of 0–6°C;

[0133] 3. Milk purification: Raw milk is pumped into the pasteurization system's balance tank via a discharge pump, and then purified after being preheated by a plate heat exchanger.

[0134] 4. Pasteurization: After purification, the raw milk re-enters the plate heat exchanger for heating and sterilization at a temperature of 65℃ for 30 minutes.

[0135] 5. Temporary storage of pasteurized milk: After pasteurization, the pasteurized milk is cooled by ice water in a plate heat exchanger and then enters the pasteurization milk storage tank for temporary storage at a temperature of 0-6℃.

[0136] 6. Warming of pasteurized milk: Pasteurized milk is heated to 60°C via a plate heat exchanger and then pumped into the mixer;

[0137] 7. High-shear single-stage mixing (single-stage high-shear): Add wet raw materials under high shear, disperse under high shear for 5 minutes, and shear speed 2900 r / min to obtain material 1;

[0138] In step 7, based on the total mass of the raw materials for preparing thick dairy products, the specific mass fraction ratio of each component in the wet mixed raw materials is as follows: 50% by mass of raw milk, 2% by mass of skim milk powder, 1% by mass of concentrated milk protein, 1.5% by mass of white sugar, 3% by mass of condensed milk, 0.5% by mass of sodium caseinate, 1% by mass of stabilizer (microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan and mono- and diglycerides of fatty acids), and 0.1% by mass of flavoring.

[0139] 8. Adjust pH: Use a 4% sodium bicarbonate solution to adjust the pH of the mixture to 6.7.

[0140] 9. High-shear secondary mixing (secondary high-shear): Continue to add the melted oil raw material under high shear, disperse under high shear for 12 minutes, and shear speed 2700 r / min to obtain material 2;

[0141] In step 9, based on the total mass of the raw materials for preparing thick dairy products, the specific mass fraction ratio of each component in the oil raw materials is 27.4% by mass of frozen light cream, 3% by mass of cheese powder, and 10.5% by mass of coconut oil.

[0142] 10. Homogenization in one stage: Homogenize at 65℃ and a pressure of 140 bar for one stage;

[0143] 11. Sterilization (Direct Steam Injection Sterilization DSI): After homogenization, the material enters the DSI equipment, and the direct steam injection sterilization temperature is 121℃, and the sterilization time is 24s.

[0144] 12. Secondary homogenization: Aseptic homogenization is performed at 65℃ with a first-stage homogenization pressure of 190 bar and a second-stage homogenization pressure of 45 bar.

[0145] 13. Cooling and temporary storage: The homogenized liquid is cooled to 0-6℃ by ice water in a plate heat exchanger;

[0146] 14. Packaging material preparation: Aluminum cans and bottles that have passed inspection are placed in sterile aluminum foil bags and then put into the filling machine;

[0147] 15. Filling: The entire interior of the filling machine is in pharmaceutical Class B cleanroom (GMP (2010) version), and the filling area is in pharmaceutical Class A cleanroom (GMP (2010) version). The homogenized and cooled thick emulsion is filled into sterile aluminum foil bags, and the spray valve is sealed. The sterile aluminum foil bags are sterilized by immersing them in peracetic acid solution before filling.

[0148] 16. Injecting propellant: Inject compressed air into the compressed air chamber using compressed air, and stop when the pressure in the chamber reaches 6-7 bar;

[0149] 17. Weighing and Leak Detection: Use an online checkweigher to check the weight of the product, and then test the sealing performance through a water bath.

[0150] 18. Product packaging and testing: Install nozzles and outer caps, mark codes, take samples online, pack and store in warehouse.

[0151] Example 2: Preparation of Thick Dairy Products

[0152] 1. Raw milk acceptance: Raw milk is inspected and accepted upon arrival at the factory;

[0153] 2. Temporary storage of raw milk: temporarily stored in a jacketed insulated milk tank at a temperature of 0–6°C;

[0154] 3. Milk purification: Raw milk is pumped into the pasteurization system's balance tank via a discharge pump, and then purified after being preheated by a plate heat exchanger.

[0155] 4. Pasteurization: After purification, the raw milk re-enters the plate heat exchanger for heating and sterilization at a temperature of 63℃ for 35 minutes.

[0156] 5. Temporary storage of pasteurized milk: After pasteurization, the pasteurized milk is cooled by ice water in a plate heat exchanger and then enters the pasteurization milk storage tank for temporary storage at a temperature of 0-6℃.

[0157] 6. Warming of pasteurized milk: Pasteurized milk is heated to 65°C via a plate heat exchanger and then pumped into the mixer;

[0158] 7. High-shear single-stage mixing (single-stage high-shear): Add wet raw materials under high shear, disperse under high shear for 3 minutes, and shear speed 2500 r / min to obtain material 1;

[0159] In step 7, based on the total mass of the raw materials for preparing thick dairy products, the specific mass fraction ratio of each component in the wet mixed raw materials is as follows: raw milk 80% by mass, skim milk powder 3.5% by mass, concentrated milk protein 1% by mass, white sugar 3.5% by mass, sodium caseinate 0.6% by mass, stabilizer 1.2% by mass (microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan and mono- and diglycerides of fatty acids) and flavoring 0.12% by mass.

[0160] 8. Adjust pH: Use a 4% sodium bicarbonate solution to adjust the pH of the mixture to 6.6.

[0161] 9. High-shear secondary mixing (secondary high-shear): Continue to add the melted oil raw material under high shear, disperse under high shear for 10 minutes, and shear speed 2900 r / min to obtain material 2;

[0162] In step 9, based on the total mass of the raw materials for preparing thick dairy products, the specific mass fraction ratio of each component in the oil raw materials is 10.08% by mass for frozen light cream;

[0163] 10. Homogenization in one stage: Homogenize at 67°C and a pressure of 130 bar for one stage.

[0164] 11. Sterilization (Direct Steam Injection Sterilization DSI): After homogenization, the material enters the DSI equipment, and the direct steam injection sterilization temperature is 124℃, and the sterilization time is 22s.

[0165] 12. Secondary homogenization: Aseptic homogenization is performed at 67℃ with a first-stage homogenization pressure of 180 bar and a second-stage homogenization pressure of 45 bar.

[0166] 13. Cooling and temporary storage: The homogenized liquid is cooled to 0-6℃ by ice water in a plate heat exchanger;

[0167] 14. Packaging material preparation: Aluminum cans and bottles that have passed inspection are placed in sterile aluminum foil bags and then put into the filling machine;

[0168] 15. Filling: The entire interior of the filling machine is in pharmaceutical Class B cleanroom (GMP (2010) version), and the filling area is in pharmaceutical Class A cleanroom (GMP (2010) version). The homogenized and cooled thick emulsion is filled into sterile aluminum foil bags, and the spray valve is sealed. The sterile aluminum foil bags are sterilized by immersing them in peracetic acid solution before filling.

[0169] 16. Injecting propellant: Inject compressed air into the compressed air chamber using compressed air, and stop when the pressure in the chamber reaches 6-7 bar;

[0170] 17. Weighing and Leak Detection: Use an online checkweigher to check the weight of the product, and then test the sealing performance through a water bath.

[0171] 18. Product packaging and testing: Install nozzles and outer caps, mark codes, take samples online, pack and store in warehouse.

[0172] Example 3: Preparation of Thick Dairy Products

[0173] 1. Raw milk acceptance: Raw milk is inspected and accepted upon arrival at the factory;

[0174] 2. Temporary storage of raw milk: temporarily stored in a jacketed insulated milk tank at a temperature of 0–6°C;

[0175] 3. Milk purification: Raw milk is pumped into the pasteurization system's balance tank via a discharge pump, and then purified after being preheated by a plate heat exchanger.

[0176] 4. Pasteurization: After purification, the raw milk re-enters the plate heat exchanger for heating and sterilization at a temperature of 67°C for 30 minutes.

[0177] 5. Temporary storage of pasteurized milk: After pasteurization, the pasteurized milk is cooled by ice water in a plate heat exchanger and then enters the pasteurization milk storage tank for temporary storage at a temperature of 0-6℃.

[0178] 6. Warming of pasteurized milk: Pasteurized milk is heated to 55°C via a plate heat exchanger and then pumped into the mixer;

[0179] 7. High-shear single-stage mixing (single-stage high-shear): Add wet raw materials under high shear, disperse under high shear for 5 minutes, and shear speed 2900 r / min to obtain material 1;

[0180] In step 7, based on the total mass of the raw materials for preparing thick dairy products, the specific mass fraction ratio of each component in the wet mixed raw materials is as follows: raw milk 75.95% by mass, concentrated milk protein 1.65% by mass, white sugar 3.3% by mass, stabilizer 1% by mass (microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan and mono- and diglycerides of fatty acids) and flavoring 0.1% by mass.

[0181] 8. Adjust pH: Use a 4% sodium bicarbonate solution to adjust the pH of the mixture to 6.8.

[0182] 9. High-shear secondary mixing (secondary high-shear): Continue to add the melted oil raw material under high shear, disperse under high shear for 15 minutes, and shear speed 2500 r / min to obtain material 2;

[0183] In step 9, based on the total mass of the raw materials for preparing thick dairy products, the specific mass fraction ratio of each component in the oil raw materials is 18% by mass of frozen light cream;

[0184] 10. Homogenization in one stage: Homogenize at 62℃ and a pressure of 150 bar for one stage;

[0185] 11. Sterilization (Direct Steam Injection Sterilization DSI): After homogenization, the material enters the DSI equipment, and the direct steam injection sterilization temperature is 123℃, and the sterilization time is 23s;

[0186] 12. Secondary homogenization: Aseptic homogenization is performed at 62℃ with a first-stage homogenization pressure of 200 bar and a second-stage homogenization pressure of 50 bar.

[0187] 13. Cooling and temporary storage: The homogenized liquid is cooled to 0-6℃ by ice water in a plate heat exchanger;

[0188] 14. Packaging material preparation: Aluminum cans and bottles that have passed inspection are placed in sterile aluminum foil bags and then put into the filling machine;

[0189] 15. Filling: The entire interior of the filling machine is in pharmaceutical Class B cleanroom (GMP (2010) version), and the filling area is in pharmaceutical Class A cleanroom (GMP (2010) version). The homogenized and cooled thick emulsion is filled into sterile aluminum foil bags, and the spray valve is sealed. The sterile aluminum foil bags are sterilized by immersing them in peracetic acid solution before filling.

[0190] 16. Injecting propellant: Inject compressed air into the compressed air chamber using compressed air, and stop when the pressure in the chamber reaches 6-7 bar;

[0191] 17. Weighing and Leak Detection: Use an online checkweigher to check the weight of the product, and then test the sealing performance through a water bath.

[0192] 18. Product packaging and testing: Install nozzles and outer caps, mark codes, take samples online, pack and store in warehouse.

[0193] Test example:

[0194] Test Example 1: Comparison of Stability of Multiple Light Scattering

[0195] A commercially available product was compared with a specific embodiment of the present invention using a multiple light scattering instrument (the commercially available product and the specific embodiment of the present invention have the most similar formulations and physicochemical properties). Specifically, as follows... Figures 2-3 As shown:

[0196] exist Figure 2 and Figure 3 The graph above is plotted with the height of the sample cell on the x-axis and the light intensity on the y-axis. Different colored lines represent different times. Therefore, the left side of the graph represents the bottom of the sample cell, the right side represents the top of the sample cell, and the middle represents the middle part of the sample cell.

[0197] 1. There is a peak on the left side of the spectrum where the light intensity decreases. Based on the effect of concentration on the backscattered light intensity (the backscattered light intensity gradually increases with the increase of concentration), we can know that there is a decrease in concentration at the bottom of the sample cell, which means that some light substances in the sample have floated to the surface, resulting in a clear layer at the bottom.

[0198] 2. There is a peak with an increasing light intensity on the right side of the spectrum. Based on the effect of concentration on the backscattered light intensity (the backscattered light intensity gradually increases with the increase of concentration), we can know that there is an increase in concentration at the top of the sample cell, which means that fat has floated to the surface.

[0199] 3. The light intensity values ​​in the middle part of the spectrum do not overlap, indicating that the emulsion droplets in the sample have aggregated.

[0200] 4. For example Figure 2 and Figure 3 Both samples shown exhibited the above phenomenon, but to significantly different degrees, with the commercially available product showing a more pronounced effect. This indicates that the dairy product prepared in Example 3 has better stability.

[0201] Test Example 2: Product Compliance Testing

[0202] The thick dairy products prepared in Examples 1 to 3 were tested, and the results showed that all indicators met the national standards, as detailed in Table 1 below:

[0203] Table 1:

[0204]

[0205]

[0206]

[0207] Test Example 3: Demonstration of Product Application Scenarios under Different Conditions

[0208] The thick dairy products prepared using the method described in Example 1 of this invention can be sprayed under different conditions, including room temperature, refrigeration at 0–4°C, and freezing at -7–8°C, to form different product types, as detailed below. Figure 4 As shown:

[0209] 1. At room temperature, the thick dairy product prepared in Example 1 is a uniform, stable, and highly fluid emulsion with a unique milky aroma and flavor. When mixed with espresso, it creates a unique cross-contamination effect. Hot milk (65-75°C) can also be added to the thick dairy product before pouring in the espresso. Depending on the ratio of thick dairy to hot milk, different effects will occur. Figure 4 The different staining effects are shown.

[0210] 2. When refrigerated at 0-4℃, the thick dairy product prepared in Example 1 has a uniform, stable, semi-solid, paste-like soft texture. After spraying, it can achieve a variety of patterns and shapes under the action of the spray nozzle mold. For example, when sprayed on the top of concentrated coffee liquid, it can maintain its complete shape for 2-3 minutes at room temperature.

[0211] 3. Under freezing conditions of -7 to -8℃, the thick dairy product prepared in Example 1 has a uniform and stable semi-hard form. After spraying, it presents a shape similar to an egg roll ice cream. When mixed with espresso, it will not be stained, but it will cause the espresso to freeze to a certain extent, resulting in a special icy taste impact.

[0212] Test Example 4: Shelf Life Experiment After First Spray

[0213] The composition and preparation method of the thick dairy product provided by this invention, preferably combined with a spray system packaging, allows for spray setting when the product's fat content is within the range of 10-20%, enabling immediate spraying and maintaining a shelf life of 6 months after use. Specific experiments involved spraying the product from a product manufactured within one month of production, followed by storage at room temperature in the dark for 6 months. Sensory and microbiological indicators of the product were then tested, and all indicators were normal. Specific results are shown in Table 2 below.

[0214] Table 2:

[0215]

[0216] Test Example 5: Comparison of Process Parameter Deviations from Experiments

[0217] In Examples 4, 5, and Comparative Examples 1 to 3, except for the parameters listed below, the remaining steps and parameters were the same as in Example 3 for the preparation of thick dairy products. The sensory characteristics of the resulting thick dairy products are shown in Table 3 below. Figures 5B to 5F In Examples 4 and 5, especially in Comparative Examples 1 to 3, protein denaturation was accelerated and lactose crystallized, resulting in white, insoluble particles. The more white spots on the cup wall, the more the sensory quality of the product was affected. However, Example 3 of this application showed a standard, qualified state. Figure 5A ).

[0218] Table 3:

[0219]

[0220]

[0221] N / A means "not applicable", that is, the relevant steps were not performed, such as in Comparative Example 2, where no second homogenization was performed.

[0222] It should be noted that although the technical solution of the present invention has been described with specific examples, those skilled in the art will understand that the present invention should not be limited thereto.

[0223] The various embodiments of the present invention have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is chosen to best explain the principles, practical application, or technical improvements to the embodiments in the market, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A thick dairy product, wherein, Based on a total of 100 parts by weight of raw materials for preparing thick dairy products, the raw materials for preparing thick dairy products include: 30-90 parts by weight of raw milk; Concentrated milk protein 0.5–2.5 parts by weight; Stabilizer 0.5–1.5 parts by weight; 10-28 parts by weight of light cream; The stabilizers include microcrystalline cellulose, phospholipids, disodium hydrogen phosphate, sodium carboxymethyl cellulose, sodium tripolyphosphate, carrageenan, and mono- and diglyceride fatty acid esters. In the thick dairy product, the fat content is 10-20% by mass, based on the total mass of the thick dairy product; The method for preparing the thick dairy product includes: A high-shear step involves mixing components including raw milk, concentrated milk protein, and stabilizer under a first high-shear condition to obtain material 1, wherein the first high-shear condition is 2500-2900 r / min, and the high-shear dispersion lasts for at least 3 min; The second high-shear step involves mixing material 1 with components including light cream under a second high-shear condition to obtain material 2, wherein the second high-shear condition is 2500-2900 r / min and the high-shear dispersion lasts for at least 10 min; The first homogenization step involves homogenizing material 2 at a temperature above 62°C using a homogenization pressure of 130–150 bar. The secondary homogenization step involves homogenizing material 2 at a temperature above 62°C using a first-stage homogenization pressure of 180–200 bar and a second-stage homogenization pressure of 45–50 bar. Between the first homogenization step and the second homogenization step, a pH adjustment step is also included, in which the pH value of material 1 obtained in the first high-shear step is adjusted to 6.6-6.

8.

2. The thick dairy product according to claim 1, wherein, The raw materials for preparing the thick dairy products also include one or more of sweeteners and food flavorings.

3. The thick dairy product according to claim 1, wherein, The raw materials for preparing the thick dairy products also include food additives.

4. A method for preparing a thick dairy product as described in any one of claims 1-3, wherein, The method includes: A high-shear step involves mixing components including raw milk, concentrated milk protein, and stabilizer under a first high-shear condition to obtain material 1, wherein the first high-shear condition is 2500-2900 r / min, and the high-shear dispersion lasts for at least 3 min; The second high-shear step involves mixing material 1 with components including light cream under a second high-shear condition to obtain material 2, wherein the second high-shear condition is 2500-2900 r / min and the high-shear dispersion lasts for at least 10 min; The first homogenization step involves homogenizing material 2 at a temperature above 62°C using a homogenization pressure of 130–150 bar. The secondary homogenization step involves homogenizing material 2 at a temperature above 62°C using a first-stage homogenization pressure of 180–200 bar and a second-stage homogenization pressure of 45–50 bar.

5. The method according to claim 4, wherein, Between the first homogenization step and the second homogenization step, a pH adjustment step is also included, in which the pH value of material 1 obtained in the first high-shear step is adjusted to 6.6-6.

8.

6. The method according to claim 4 or 5, wherein, Between the first homogenization step and the second homogenization step, a sterilization step is also included to sterilize the material obtained from the first homogenization step.

7. The method according to claim 6, wherein, The sterilization step employs a direct steam injection sterilization method, treating at 121–124°C for at least 15 seconds.

8. The method according to any one of claims 4, 5, and 7, wherein, Following the secondary homogenization step, a cooling step is also included, in which the material obtained from the secondary homogenization step is cooled to 0-6°C.

9. The method according to claim 8, wherein, Following the cooling process, a canning process is also included.

10. A thick dairy product prepared by the method according to any one of claims 4 to 9.

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