Dairy product as well as preparation method and application thereof

Abstract

The invention provides a dairy product and a preparation method and application thereof, and belongs to the field of dairy products, and the preparation method of the dairy product comprises the specific steps of raw material preparation, primary treatment, raw milk degreasing, single cream heating treatment, skimmed milk filtering and mixing treatment. The preparation method comprises the following steps: dissolving materials, soaking peach gum, centrifuging the peach gum, mixing and filtering the peach gum, adding tricholoma matsutake powder, mixing, sterilizing and fermenting, sterilizing a semi-finished product, cooling, fermenting, canning and storing to obtain a finished dairy product after fermentation, and canning and warehousing the dairy product. The traditional Chinese medicine composition has the effects of tonifying kidney deficiency, benefiting essence and blood, strengthening muscles and bones, enhancing immunity, resisting diseases and aging, maintaining beauty and keeping young and assisting in lowering lipid.

Description

Technical Field

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

[0002] Dairy products: refers to various foods made by using cow's milk or goat's milk and their processed products as the main raw materials, adding or not adding appropriate amounts of vitamins, minerals and other auxiliary materials, using the conditions required by laws, regulations and standards, and processed, also called cream products. Existing liquid dairy products and their preparation methods and applications. The preparation method includes the following steps: (1) fat separation: removing fat from raw milk to obtain cream and skim milk; (2) heat treatment: heat treatment of the cream; (3) ultrafiltration: ultrafiltration of the skim milk to obtain retentate and permeate; (4) sterilization: adding the heat-treated cream to the retentate in a predetermined proportion and performing a first sterilization to obtain semi-finished milk; and at the same time, performing a second sterilization on the permeate; (5) backfilling: backfilling the sterilized permeate into the semi-finished milk in a predetermined proportion. The current preparation method has little difference in taste and is not suitable for consumption by many different people. Summary of the invention

[0003] In view of the above technical problems, the present invention provides a dairy product and a preparation method and application thereof. The preparation method is simple and has the effects of replenishing kidney deficiency, benefiting essence and blood, strengthening tendons and bones, enhancing immunity, resisting diseases, resisting aging, beautifying and nourishing the skin, and assisting in lipid reduction.

[0004] One dairy product consists of the following portions:

[0005] 100-120 parts of raw milk, 8-12 parts of peach gum, 10-15 parts of pine mushroom powder, 5-10 parts of sweetener and the balance of water.

[0006] A dairy product and a preparation method thereof specifically comprise the following steps:

[0007] Step 1: Prepare raw materials, including 100-120 parts of raw milk, 8-12 parts of peach gum, 10-15 parts of pine mushroom powder, 5-10 parts of sweetener and the rest of water;

[0008] Step 2: Preliminary processing;

[0009] The first step: skimming the raw milk to obtain cream and skimmed milk respectively;

[0010] Step 2: Heat the cream: heat the cream;

[0011] Step 3: Filter the skim milk by ultrafiltration and separate the skim milk into two layers;

[0012] Step 4: Mixing treatment: mixing the cream and the upper part of the skim milk filtered by a mixer to obtain semi-finished milk;

[0013] Step 3: chemical material treatment;

[0014] Step 1: Soak the peach gum in warm water;

[0015] Step 2: centrifuge the peach gum, and separate the water used for soaking through a centrifuge after soaking;

[0016] Step 3: Mix and filter the peach gum, and preliminarily mix the peach gum after centrifugal separation with the semi-finished milk;

[0017] Step 4: Add pine mushroom powder and mix. Add pine mushroom powder and mix during the initial mixing process;

[0018] Step 4: sterilization and fermentation treatment;

[0019] The first step: sterilize the semi-finished product and sterilize the mixed semi-finished milk at high temperature;

[0020] Step 2: Cooling treatment, natural cooling;

[0021] Step 3: Fermentation treatment: when the temperature is right, put it into the fermentation tank for fermentation;

[0022] Step 5: Canned storage. After fermentation is completed, the finished dairy products are obtained, and then the dairy products can be canned and stored.

[0023] Preferably, in step one, the raw materials are 110 parts of raw milk, 10 parts of peach gum, 12 parts of pine mushroom powder, 8 parts of sweetener and the balance of water.

[0024] Preferably, in step 2, the temperature of the cream is heated to about 90 degrees Celsius in the second step and maintained for 30-45 seconds.

[0025] Preferably, in step 2, the time for stirring the cream and the filtered skim milk in the fourth step is 5-10 minutes.

[0026] Preferably, in step three, the peach gum in the first step is soaked in warm water at a temperature of 70-80 degrees Celsius for 3-5 hours.

[0027] Preferably, in step three, in the fourth step, high-speed shearing is performed for 20-30 minutes after adding the velvet antler powder.

[0028] Preferably, in step four, the semi-finished milk in the first step is sterilized at 140-150 degrees Celsius for 5-10 seconds.

[0029] Compared with the prior art, the present invention has the following beneficial effects: since the dairy product and its preparation method and application are widely used in the field of dairy products, the present invention has the effects of tonifying kidney deficiency, replenishing essence and blood, strengthening tendons and bones, enhancing immunity, resisting diseases, resisting aging, beautifying and nourishing the skin, and assisting in reducing fat. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 It is a flow chart of dairy products, their preparation methods and applications.

[0031] Figure 2 It is a preliminary processing flow chart.

[0032] Figure 3 It is a flow chart of chemical material processing.

[0033] Figure 4 It is a flow chart of sterilization and fermentation treatment. DETAILED DESCRIPTION

[0034] The present invention is further described below in conjunction with the accompanying drawings:

[0035] In the figure:

[0036] As attached Figures 1 to 4 Shown

[0037] One dairy product consists of the following portions:

[0038] 100-120 parts of raw milk, 8-12 parts of peach gum, 10-15 parts of pine mushroom powder, 5-10 parts of sweetener and the balance of water.

[0039] A dairy product and a preparation method thereof specifically comprise the following steps:

[0040] S101: preparing raw materials, including 100-120 parts of raw milk, 8-12 parts of peach gum, 10-15 parts of pine mushroom powder, 5-10 parts of sweetener, and the rest of water as raw materials;

[0041] S102: Preliminary processing;

[0042] S201: degreasing the raw milk to obtain cream and skimmed milk respectively;

[0043] S202: heating the cream; heating the cream;

[0044] S203: filtering the skim milk by ultrafiltration and separating the skim milk into two layers;

[0045] S204: mixing process, mixing the cream and the upper part of the skim milk filtered by a mixer to obtain a semi-finished milk;

[0046] S103: chemical material treatment;

[0047] S301: soaking the peach gum, using warm water to soak the peach gum;

[0048] S302: centrifugally treating the peach gum, and separating the water used for soaking through a centrifuge after soaking;

[0049] S303: Mixing and filtering the peach gum, and preliminarily mixing the peach gum after centrifugal separation with the semi-finished milk;

[0050] S304: adding pine mushroom powder to mix, adding pine mushroom powder to mix during the initial mixing process;

[0051] S104: sterilization and fermentation treatment;

[0052] S401: sterilizing the semi-finished product, and subjecting the mixed semi-finished milk to high temperature sterilization;

[0053] S402: Cooling treatment, natural cooling;

[0054] S403: Fermentation treatment: when the temperature is appropriate, the mixture is placed in a fermentation tank for fermentation;

[0055] S105: Canning and storage: After fermentation is completed, the finished dairy product is obtained, and then the dairy product is canned and stored.

[0056] Preferably, in S101, the raw materials are 110 parts of raw milk, 10 parts of peach gum, 12 parts of pine mushroom powder, 8 parts of sweetener and the balance of water.

[0057] Preferably, in S102, the step of heating the cream to about 90 degrees Celsius in S202 is maintained for 30-45 seconds.

[0058] Preferably, in S102, the time for stirring the cream and the filtered skim milk in S204 is 5-10 minutes.

[0059] Preferably, in S103, the peach gum in S301 is soaked in warm water at a temperature of 70-80 degrees Celsius for 3-5 hours.

[0060] Preferably, in S103, the step of S304 is followed by high-speed shearing for 20-30 minutes after the velvet antler powder is added.

[0061] Preferably, in S104, the semi-finished milk in S401 is sterilized at 140-150 degrees Celsius for 5-10 seconds.

[0062] Specific implementation examples

[0063] Embodiment 1: prepare 100-120 parts of raw milk, 8-12 parts of peach gum, 10-15 parts of pine mushroom powder, 5-10 parts of sweetener and the balance of water as raw materials, skim the raw milk to obtain cream and skim milk respectively, heat the cream, filter the skim milk by ultrafiltration, and separate the skim milk into two layers, mix the cream and the upper layer of the skim milk filtered by a blender to obtain semi-finished milk, soak the peach gum in warm water, separate the water used for soaking by a centrifuge after soaking, preliminarily mix the peach gum after centrifugation with the semi-finished milk, add pine mushroom powder to mix during the preliminary mixing process, sterilize the mixed semi-finished milk at high temperature, cool naturally, put it into a fermentation tank for fermentation when the temperature is appropriate, obtain a finished dairy product after fermentation, and then can the dairy product for storage. After adding sweetener, it can be better eaten by people in cities such as Zhejiang, Guangdong, Jiangsu, Heilongjiang, Sichuan and Tibet who like to eat sweet.

[0064] Example 2: 110 parts of raw milk, 10 parts of peach gum, 12 parts of pine mushroom powder, 8 parts of sweetener and the rest of water were prepared as raw materials, and the raw milk was skimmed to obtain cream and skim milk respectively, the cream temperature was heated to about 90 degrees Celsius and maintained for 30-45 seconds, the skim milk was filtered by ultrafiltration, and the skim milk was separated into two layers, the cream and the upper layer of the skim milk were stirred and mixed by a mixer for 5-10 minutes to obtain semi-finished milk, and the peach gum was soaked in warm water at a temperature of 70-80 degrees Celsius for 3-5 hours, and after the soaking was completed, the semi-finished milk was separated by ultrafiltration. The water used for soaking is separated, the peach gum after centrifugal separation is preliminarily mixed with the semi-finished milk, Matsutake powder is added during the preliminary mixing process and then high-speed shearing is performed for 20-30 minutes, the mixed semi-finished milk is sterilized at 140-150 degrees Celsius for 5-10 seconds, and the milk is cooled naturally. When the temperature is suitable, the milk is placed in a fermentation tank for fermentation, and the finished dairy product is obtained after the fermentation is completed. The dairy product can then be canned and stored. After adding sweeteners, it can be better consumed by people in cities such as Zhejiang, Guangdong, Jiangsu, Heilongjiang, Sichuan and Tibet who prefer sweet food.

[0065] Utilizing the technical solution described in the present invention, or those skilled in the art designing a similar technical solution inspired by the technical solution of the present invention to achieve the above-mentioned technical effects, all fall within the protection scope of the present invention.

Claims

1. A dairy product, characterized in that The dairy product is composed of 100-120 parts of raw milk, 8-12 parts of peach gum, 10-15 parts of pine mushroom powder, 5-10 parts of sweetener and the balance of water.

2. The dairy product and the method for preparing the same according to claim 1, characterized in that: The dairy product and preparation method thereof specifically comprise the following steps: Step 1: Prepare raw materials, including 100-120 parts of raw milk, 8-12 parts of peach gum, 10-15 parts of pine mushroom powder, 5-10 parts of sweetener and the rest of water; Step 2: Preliminary processing; The first step: skimming the raw milk to obtain cream and skimmed milk respectively; Step 2: Heat the cream: heat the cream; Step 3: Filter the skim milk by ultrafiltration and separate the skim milk into two layers; Step 4: Mixing treatment: mixing the cream and the upper part of the skim milk filtered by a mixer to obtain semi-finished milk; Step 3: chemical material treatment; Step 1: Soak the peach gum in warm water; Step 2: centrifuge the peach gum, and separate the water used for soaking through a centrifuge after soaking; Step 3: Mix and filter the peach gum, and preliminarily mix the peach gum after centrifugal separation with the semi-finished milk; Step 4: Add pine mushroom powder and mix. Add pine mushroom powder and mix during the initial mixing process; Step 4: sterilization and fermentation treatment; The first step: sterilize the semi-finished product and sterilize the mixed semi-finished milk at high temperature; Step 2: Cooling treatment, natural cooling; Step 3: Fermentation treatment: when the temperature is right, put it into the fermentation tank for fermentation; Step 5: Canned storage. After fermentation is completed, the finished dairy products are obtained, and then the dairy products can be canned and stored.

3. The dairy product and its preparation method and use according to claim 1, characterized in that: In step 1, the raw materials are 110 parts of raw milk, 10 parts of peach gum, 12 parts of pine mushroom powder, 8 parts of sweetener and the balance of water.

4. The dairy product and the method for preparing the same according to claim 1, characterized in that: In step 2, the temperature of the cream is heated to about 90 degrees Celsius and maintained for 30-45 seconds.

5. The dairy product and the method for preparing the same according to claim 1, characterized in that: In step 2, the time for stirring the cream and the filtered skim milk in the fourth step is 5-10 minutes.

6. The dairy product and the method for preparing the same according to claim 1, characterized in that: In step three, in the fourth step, high-speed shearing is performed for 20-30 minutes after adding the velvet antler powder.

7. The dairy product and its preparation method and use according to claim 1, characterized in that: In step 4, the semi-finished milk in the first step is sterilized at 140-150 degrees Celsius for 5-10 seconds.

8. Use of the preparation method according to any one of claims 1 to 7 in dairy products.

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