Dairy product and preparation method thereof

Abstract

The dairy product and the preparation method thereof have the advantages and effects that a dairy product preparation mode in which flavor substances are directly added is replaced, raw eggs are used as an accelerating agent, and the raw eggs are heated to stimulate the richer milk flavor of the dairy product, so that the milk flavor of the dairy product is richer, and the milk flavor of the dairy product is better. The purpose of improving the flavor of dairy products is achieved. The method is easy to operate and low in cost.

Description

Technical Field

[0001] The present invention relates to the technical field of food production, and in particular to a dairy product and a production method thereof. Background Art

[0002] In the prior art, the invention of patent number CN202011086203.9 provides a double-protein fermented milk and a preparation method thereof, wherein whole egg enzymatic hydrolysate is added to soy milk and cow's milk, and the obtained fermented milk has a uniform color, is light yellow, has a uniform and delicate texture, and has the unique aroma and taste of eggs. However, the egg enzymatic hydrolysate has a certain odor, and the unique aroma of eggs is used to cover the fishy smell of soybeans, and the taste after mixing will not be pure. With the continuous improvement of economic conditions and the continuous improvement of people's living standards, people have been pursuing foods with more comprehensive nutritional value, more convenient consumption, and better taste. Summary of the invention

[0003] The purpose of the present invention is to overcome the above-mentioned defects and provide a new dairy product and a production method thereof.

[0004] The technical scheme of the present invention is a dairy product and a method for making the same. The raw materials of the dairy product of the present invention include any content of 20wt%-98wt% of raw milk (including but not limited to milk, reconstituted milk, goat milk, camel milk), preferably any content of 50wt%-98wt%, particularly preferably any content of 70wt%-98wt%, any content of 2wt%-30wt% of raw eggs, preferably any content of 5wt%-25wt%, particularly preferably any content of 5wt%-20wt%, and ingredients such as sweeteners, stabilizers, and flavor substances may also be added. The dairy product of the present invention uses raw eggs as a stimulant, and uses raw eggs to stimulate a stronger milk flavor of the dairy product under heating conditions. The raw eggs and raw milk are mixed and stirred evenly to prepare a raw egg and raw milk mixed liquid. The raw egg and raw milk mixed liquid is heated at any temperature of 80-135°C, preferably any temperature of 85-125°C, and particularly preferably any temperature of 85-99°C. The prepared dairy product has a stronger milk flavor and a better taste. At the same time, eggs are also used as flavor substances of dairy products, which can enhance the flavor of dairy products. The dairy products of the present invention contain nano dietary fiber, which refers to insoluble dietary fiber in the broad sense of nanometer scale with similar external dimensions of two dimensions and in the range of 1nm-1000nm, preferably insoluble dietary fiber in the narrow sense of nanometer scale with similar external dimensions of two dimensions and in the range of 1nm-100nm. The nano dietary fiber in the dairy products of the present invention is preferably directly added with dehydrated or dried insoluble dietary fiber in milk, and the dehydrated dietary fiber can absorb the water in the milk to concentrate the milk, thereby improving the taste and flavor of the dairy products. The dehydration method of the nano dietary fiber in the dairy products of the present invention includes but is not limited to gravity dehydration, centrifugal dehydration, filtration dehydration, filter press dehydration, drying dehydration, and spray drying. The content of nano dietary fiber in the dairy products of the present invention is any content in 0.2wt%-10wt%, preferably any content in 0.3wt%-5wt%, and particularly preferably any content in 0.5wt%-3wt%. The nano dietary fiber in the dairy product of the present invention is preferably one or more of nano bran dietary fiber, nano sweet potato dietary fiber, nano soybean dietary fiber, nano corn dietary fiber, nano vegetable dietary fiber and nano fruit dietary fiber. The preparation method of the dairy product of the present invention is as follows: 1. Peel the raw eggs, put the raw egg white and / or raw egg yolk and raw milk (stabilizer, sweetener, fruit juice and other ingredients may also be added) into a mixing tank, stir evenly, homogenize, and make a raw egg and raw milk mixture; 2. Fill the raw egg and raw milk mixture into a bottle, seal it, heat it to 80-100℃ and keep it warm to make a dairy product with a strong milk flavor; or use a high-temperature instantaneous sterilizer to heat the raw egg and dairy product mixture at 100-135℃ for a short time to make a dairy product with a strong milk flavor, and then aseptically fill it.During the heating process, raw eggs can stimulate the milk flavor of dairy products, so that the dairy products made in this way have a particularly strong milk flavor, which can have an unexpected effect and achieve the purpose of significantly improving the milk flavor of dairy products. Heating also has a sterilizing effect. The egg and dairy product mixture that has been stimulated with eggs to stimulate the milk flavor is fermented to make flavored yogurt with a strong milk flavor. Using eggs as a stabilizer for the dairy products of the present invention can prevent the dairy products from stratifying. During the heating process, raw eggs and dairy products can be solidified into a solid with uniform texture, delicate and smooth. Therefore, using eggs as a stabilizer for dairy products can prevent the problem of stratification of yogurt.

[0005] Advantages and effects of the present invention The advantages and effects of the present invention are that it replaces the method of directly adding flavor substances to dairy products. The present invention uses raw eggs as a starter, mixes raw eggs with raw milk, and stirs them evenly. Under heating conditions, the raw eggs can stimulate a stronger milk flavor of dairy products, making the milk flavor of dairy products stronger, thereby achieving the purpose of improving the flavor of dairy products. The present invention is simple to operate and has low cost. Implementation

[0006] A dairy product and a method for making the same. The raw materials of the dairy product of the present invention include any content of 20wt%-98wt% of raw milk (including but not limited to milk, reconstituted milk, goat milk, camel milk), preferably any content of 50wt%-98wt%, particularly preferably any content of 70wt%-98wt%, any content of 2wt%-30wt% of raw eggs, preferably any content of 5wt%-25wt%, particularly preferably any content of 5wt%-20wt%, and ingredients such as sweeteners, stabilizers, and flavor substances may also be added. The dairy product of the present invention uses raw eggs as a stimulant, and uses raw eggs to stimulate a stronger milky flavor of the dairy product under heating conditions. The raw eggs and raw milk are mixed and stirred evenly to prepare a raw egg and raw milk mixed liquid. The raw egg and raw milk mixed liquid is heated at any temperature of 80-135°C, preferably any temperature of 85-125°C, and particularly preferably any temperature of 85-99°C. The prepared dairy product has a stronger milky flavor and a better taste. At the same time, eggs are also used as flavor substances of dairy products, which can enhance the flavor of dairy products. The dairy products of the present invention contain nano dietary fiber, which refers to insoluble dietary fiber in the broad sense of nanometer scale with similar external dimensions of two dimensions and in the range of 1nm-1000nm, preferably insoluble dietary fiber in the narrow sense of nanometer scale with similar external dimensions of two dimensions and in the range of 1nm-100nm. The nano dietary fiber in the dairy products of the present invention is preferably directly added with dehydrated or dried insoluble dietary fiber in milk, and the dehydrated dietary fiber can absorb the water in the milk to concentrate the milk, thereby improving the taste and flavor of the dairy products. The dehydration method of the nano dietary fiber in the dairy products of the present invention includes but is not limited to gravity dehydration, centrifugal dehydration, filtration dehydration, filter press dehydration, drying dehydration, and spray drying. The content of nano dietary fiber in the dairy products of the present invention is any content in 0.2wt%-10wt%, preferably any content in 0.3wt%-5wt%, and particularly preferably any content in 0.5wt%-3wt%. The nano dietary fiber in the dairy product of the present invention is preferably one or more of nano bran dietary fiber, nano sweet potato dietary fiber, nano soybean dietary fiber, nano corn dietary fiber, nano vegetable dietary fiber and nano fruit dietary fiber. The preparation method of the dairy product of the present invention is as follows: 1. Peel the raw eggs, put the raw egg white and / or raw egg yolk and raw milk (stabilizer, sweetener, fruit juice and other ingredients may also be added) into a mixing tank, stir evenly, homogenize, and make a raw egg and raw milk mixture; 2. Fill the raw egg and raw milk mixture into a bottle, seal it, heat it to 80-100℃ and keep it warm to make a dairy product with a strong milk flavor; or use a high-temperature instantaneous sterilizer to heat the raw egg and dairy product mixture at 100-135℃ for a short time to make a dairy product with a strong milk flavor, and then aseptically fill it.During the heating process, raw eggs can stimulate the milk flavor of dairy products, so that the dairy products made in this way have a particularly strong milk flavor, which can have an unexpected effect and achieve the purpose of significantly improving the milk flavor of dairy products. Heating also has a sterilizing effect. The egg and dairy product mixture that has been stimulated with eggs to stimulate the milk flavor is fermented to make flavored yogurt with a strong milk flavor. Using eggs as a stabilizer for the dairy products of the present invention can prevent the dairy products from stratifying. During the heating process, raw eggs and dairy products can be solidified into a solid with uniform texture, delicate and smooth. Therefore, using eggs as a stabilizer for dairy products can prevent the problem of stratification of yogurt.

Claims

1. A dairy product and a method for making the same, characterized in that The raw materials of the dairy product of the present invention include any content of 20wt%-98wt% of raw milk (including but not limited to cow's milk, reconstituted milk, goat's milk, camel's milk), preferably any content of 50wt%-98wt%, particularly preferably any content of 70wt%-98wt%, and any content of 2wt%-30wt% of raw eggs, preferably any content of 5wt%-25wt%, particularly preferably any content of 5wt%-20wt%.

2. A dairy product and a method for making the same according to claim 1, characterized in that The dairy product of the present invention uses raw eggs as a starter, and the raw eggs are used to stimulate the dairy product to have a richer milk flavor under a heating condition. The raw eggs and raw milk are mixed and stirred evenly to prepare a raw egg and raw milk mixed liquid, and the raw egg and raw milk mixed liquid is heated at any temperature between 80 and 135° C., preferably any temperature between 85 and 125° C., and particularly preferably any temperature between 85 and 99° C. The prepared dairy product has a richer milk flavor and a better taste.

3. A dairy product and a method for making the same according to claim 2, characterized in that The dairy product of the present invention contains nano dietary fiber, which refers to insoluble dietary fiber in the broad sense of nanometer scale with two dimensions similar in external dimensions and within the range of 1nm-1000nm, and preferably insoluble dietary fiber in the narrow sense of nanometer scale with two dimensions similar in external dimensions and within the range of 1nm-100nm.

4. A dairy product and a method for making the same according to claim 3, characterized in that The content of the nano dietary fiber in the dairy product of the present invention is any content in the range of 0.2wt%-10wt%, preferably any content in the range of 0.3wt%-5wt%, and particularly preferably any content in the range of 0.5wt%-3wt%.

5. A dairy product and a method for making the same according to claim 4, characterized in that The nano dietary fiber in the dairy product of the present invention is preferably prepared by directly adding dehydrated or dried insoluble dietary fiber into milk. The dehydrated dietary fiber can absorb water in the milk to concentrate the milk, thereby improving the taste and flavor of the dairy product.

6. A dairy product and a method for making the same according to claim 5, characterized in that The dehydration method of the nano dietary fiber in the dairy product of the present invention includes but is not limited to gravity dehydration, centrifugal dehydration, filtration dehydration, filter press dehydration, drying dehydration, and spray drying.

7. A dairy product and a method for making the same according to claim 6, characterized in that The nano dietary fiber in the dairy product of the present invention is preferably one or more of nano wheat bran dietary fiber, nano sweet potato dietary fiber, nano soybean dietary fiber, nano corn dietary fiber, nano vegetable dietary fiber and nano fruit dietary fiber.

8. A dairy product and a method for making the same according to claims 1-7, characterized in that The preparation method of the dairy product of the present invention comprises the following steps:

1. peeling raw eggs, putting raw egg white and / or raw egg yolk and raw milk (stabilizer, sweetener, fruit juice and other ingredients may also be added) into a mixing tank, stirring evenly and homogenizing to prepare a raw egg and raw milk mixed liquid; 2. filling the raw egg and raw milk mixed liquid into a bottle, sealing it, heating it to 80-100° C. and keeping it warm to prepare a dairy product with a strong milk flavor; or heating the raw egg and dairy product mixed liquid at 100-135° C. for a short time in a high-temperature instantaneous sterilizer to prepare a dairy product with a strong milk flavor, and then aseptically filling it.

9. A dairy product and a method for making the same according to claim 8, characterized in that A flavored yogurt with a strong milky flavor is made by fermenting a mixture of eggs and dairy products that have been fermented with eggs to stimulate the milky flavor.

10. A dairy product and a method for making the same according to claim 9, characterized in that Eggs are used as stabilizers for the dairy product of the present invention to prevent the dairy product from stratification.