High-protein cow milk as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food, in particular to high-protein cow milk as well as a preparation method and application thereof. The high-protein cow milk comprises main materials and auxiliary materials, the main material is derived from cow milk, and the auxiliary material is prepared by the following method: carrying out enzymolysis on single cream for 15-30 minutes by adopting mixed enzyme under the conditions of 40-60 DEG C and 300-800 rpm; the mixed enzyme comprises acid protease and microbial lipase, and based on the whole enzymolysis system, the mass percentage content of the acid protease is 0.01-0.5%, and the mass percentage content of the microbial lipase is 0.005-0.05%; after the auxiliary materials and the main materials are mixed, the protein mass percentage content is greater than or equal to 4.5%, and the fat percentage content is less than or equal to 1.5%. The high-protein low-fat milk is prepared on the basis of a specific enzymolysis process, the taste of the low-fat milk reaches the full-fat effect, and the milk is thicker and mellow in taste.

Description

Technical Field

[0001] The present invention relates to the field of food technology, in particular to high-protein milk and a preparation method and application thereof. Background Art

[0002] In recent years, with the rapid development of the economy, coffee consumption has shown a rapid growth trend, and more and more people love to drink coffee. By tasting coffee, people can feel the aroma brought by coffee, but when tasting it, it is always accompanied by the sourness, astringency, and bitterness of the coffee itself, which makes it difficult for some consumers to accept coffee. Even if it is combined with milk, it is still difficult to cover the sourness and bitterness of the coffee itself.

[0003] The astringency of coffee is different from other sour, sweet and bitter flavors. It is a rough feeling created by the polyphenol compounds in coffee in the mouth. For example, chlorogenic acid, tannic acid, catechins, etc. in coffee are all polyphenols. The astringency of coffee mainly comes from chlorogenic acid, which is degraded into dicaffeoylquinic acid during the coffee roasting process; in addition, the small amount of tartaric acid contained in coffee is also the source of astringency.

[0004] Currently, the bitterness of coffee is usually reduced in the market by selecting beans from the raw materials of coffee, controlling the coarseness of the grinding process, and controlling the water temperature and time during the brewing process. There are very few technical adjustments to the companion milk of coffee. After adding it directly, it can be well wrapped and blended with coffee. Although many coffee shops add milk or dairy products to coffee, firstly, the added dairy products are of various types and contain additives and flavors to enhance the flavor, or use dairy products with high fat content to provide fat aroma with coffee, which is difficult to accept for consumers with strict body management. Secondly, the added milk cannot wrap the bitterness of coffee well. Either the milk flavor is stronger than the coffee flavor, becoming coffee-flavored milk, or the bitterness is obvious, the milk flavor is thin, and the overall flavor is broken. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a high-protein milk and a preparation method and application thereof.

[0006] The present invention performs enzymatic hydrolysis on cream, and obtains an enzymatic hydrolysis product, which is mixed with various components from cow's milk to obtain a high-protein, low-fat cow's milk, which not only has a mellow milk aroma and a full overall flavor when drunk directly, but can also effectively wrap up the bitterness of coffee (this may be because part of the protein after enzymatic hydrolysis is decomposed into small molecular amino acid substances, which can more effectively combine with or mask the flavor substances in coffee, resulting in reduced bitterness of coffee), and also has the advantages of healthy materials and high stability.

[0007] In a first aspect, the present invention provides a high-protein milk, comprising: a main material and an auxiliary material; The main material is derived from cow's milk, and the auxiliary material is prepared by the following method: The cream is enzymatically hydrolyzed with a mixed enzyme at 40-60° C. and 300-800 rpm for 15-30 minutes; the mixed enzyme comprises an acid protease and a microbial lipase, and the mass percentage of the acid protease is 0.01-0.5% and the mass percentage of the microbial lipase is 0.005-0.05% based on the entire enzymatic hydrolysis substrate; After the auxiliary material and the main material are mixed, the protein content is ≥4.5%, and the fat content is ≤1.5%.

[0008] Furthermore, the acidic protease is derived from Aspergillus oryzae, and the microbial lipase is derived from Aspergillus. The above acidic protease and microbial lipase can be purchased commercially.

[0009] Preferably, after the auxiliary material and the main material are mixed, the protein content is 4.5-5%, and the fat content is ≤1.5%.

[0010] Preferably, the enzymatic hydrolysis conditions are: temperature of 50-60° C., stirring speed of 400-600 rpm, and enzymatic hydrolysis time of 20-30 minutes.

[0011] Preferably, based on the entire enzymatic hydrolysis system, the mass percentage of the acidic protease is 0.1-0.2%, and the mass percentage of the microbial lipase is 0.02-0.04%.

[0012] Furthermore, in parts by weight, the main materials include: 0.5~5 parts of light cream, 40~90 parts of skim milk and 6~50 parts of concentrated skim milk.

[0013] The concentrated skim milk of the present invention includes but is not limited to being obtained by concentrating skim milk through membrane separation technology such as reverse osmosis, ultrafiltration, nanofiltration, microfiltration, and other concentration technologies such as triple effect, quadruple effect, and flash evaporation.

[0014] Preferably, the main materials include, by weight: 1-3 parts of cream, 55-80 parts of skim milk, 20-40 parts of membrane separated skim milk and 4-7 parts of nanofiltration concentrated skim milk.

[0015] In the actual production process, the proportions of light cream, skim milk and condensed skim milk can be adjusted to make the protein content of the product ≥4.5% and the fat content ≤1.5%. In this case, the product (made of main materials and auxiliary materials) has a flavor similar to that of full-fat milk in a low-fat state and can effectively neutralize the bitterness of coffee. However, when the protein content is higher than 8%, the milk flavor is too strong and may even affect the stability of the product.

[0016] Furthermore, the mass percentage of the auxiliary material in the high-protein milk is 1-3%.

[0017] In a second aspect, the present invention provides a method for preparing the aforementioned high-protein milk, comprising: The main materials and auxiliary materials are prepared according to a predetermined process, and are sterilized and homogenized after mixing; the sterilization adopts direct ultra-high temperature instantaneous sterilization, and the time is ≥2s; the homogenization is carried out at 60~80℃, the first-level total pressure is 120~250bar, and the second-level pressure is 15~20% of the first-level total pressure.

[0018] In a third aspect, the present invention provides a food, comprising the aforementioned high-protein milk, or the high-protein milk prepared by the aforementioned preparation method.

[0019] Furthermore, the mass ratio of the high-protein milk to the coffee is (10-40):(1-4).

[0020] Furthermore, the mass ratio of the high-protein milk to the coffee is (5-10):1.

[0021] In a fourth aspect, the present invention provides the use of the aforementioned high-protein milk in improving the bitter taste of coffee.

[0022] The present invention further provides the use of the aforementioned high-protein milk in the preparation of high-stability milk products.

[0023] The present invention has the following beneficial effects: The invention performs enzymatic hydrolysis on the cream and mixes the cream with auxiliary materials to obtain a low-fat milk with a mellow taste. After being applied to coffee, the milk has a strong wrapping property with the coffee, the milk taste does not conflict with the coffee taste, and the aftertaste has a frankincense, the flavors of the coffee and the milk are continuous, even if the coffee beans of lower quality are used, the taste combination is still suitable after the two are blended, and the bitter taste of the coffee can be well wrapped, which is conducive to people who do not like to drink coffee to try to buy it.

[0024] The low-fat milk provided by the invention is not only the best companion for coffee, but also has a mellow milk aroma and a full overall flavor when drunk directly.

[0025] The low-fat milk provided by the invention uses healthy and clean raw materials for its ingredients, has no additives and flavors, is made entirely from raw milk, and reaches the standard of high protein and low fat, thus providing consumers with more protein choices.

[0026] The low-fat milk provided by the invention has a taste similar to that of full-fat milk, and has a fresh, sweet and fragrant taste. The flavor of the product is still mellow during the shelf life of up to 6 months. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] The experimental methods involved in the following examples, unless otherwise mentioned, are all conventional methods in the art, for example, reference may be made to experimental manuals in the art, or the conditions recommended in the manufacturer's instructions.

[0029] Unless otherwise specified, the experimental materials and reagents involved in the following examples can be obtained from commercial sources.

[0030] The protease in the following examples is an acidic protease (pH 3-6) derived from Aspergillus oryzae, which can be purchased commercially.

[0031] The lipase in the following examples is a microbial lipase derived from Aspergillus (pH 5-7), which can be purchased commercially.

[0032] The membrane separation in the following examples is concentrated by 3 times (usually between 2 and 3 times), the nanofiltration concentration in the following examples is concentrated by 6 times (usually between 3 and 7 times), and the flash evaporation technology in the following examples is concentrated by 1.7 times (usually between 1.2 and 2.5 times). The fat content of the cream in the following examples is between 40 and 45%.

[0033] Example 1 1. Pasteurize fresh raw milk to obtain raw milk (protein content ≥ 2.9%, fat content ≥ 3.1%), and separate and sterilize the fresh raw milk to obtain cream.

[0034] 2. Lipase and protease are mixed with the separated cream obtained in step 1, wherein the lipase accounts for 0.02% of the mass of the mixture and the protease accounts for 0.05% of the mass of the mixture.

[0035] 3. Mix the mixture obtained in step 1 with the double enzymatic hydrolysis product obtained in step 2 in a mixing ratio of 49:1 and stir evenly.

[0036] 4. The mixture obtained in step 3 was heated to 65°C and homogenized. The homogenization pressure was 150 bar for the first-stage total pressure and the second-stage pressure was 20% of the first-stage pressure.

[0037] 5. The homogenized material obtained in step 4 is sterilized by UHT tube sterilization for a time of ≥ 1s. 6. Cool the material obtained in step 5 to <25°C and store.

[0038] Example 2 The steps of this embodiment are as follows: 1. The milk freshly separated from the cow's milk is sterilized and separated by separation technology to obtain separated cream.

[0039] 2. Lipase and protease are mixed with the separated cream obtained in step 1, wherein the lipase accounts for 0.04% by weight of the mixture and the protease accounts for 0.1% by weight of the mixture.

[0040] 3. Stirring enzymolysis: 50°C, stirring speed 800 rpm, reaction time 20 min.

[0041] 4. Enzyme inactivation: Keep in a water bath at 80°C for 30 minutes, then cool the product to ≤8°C for storage.

[0042] 5. Sterilize and separate the fresh raw milk in a separator to obtain skimmed milk and cream.

[0043] 6. The skim milk obtained in step 5 is pasteurized to obtain pasteurized skim milk.

[0044] 7. The skim milk obtained in step 6 is subjected to membrane separation to obtain membrane separated milk.

[0045] 8. The membrane separated milk obtained in step 7 is pasteurized at a temperature ≥ 75° C. to obtain pasteurized membrane separated skim milk.

[0046] 9. Pasteurize the cream separated in step 8 to obtain pasteurized cream.

[0047] 10. Mix the components of step 6, step 8, step 9 and step 4. By weight, the double enzymatic hydrolysate of step 4 is 2%, the skim milk of step 6 is 72%, the membrane separated skim milk of step 7 is 25%, and the cream is 1%. A mixed material with a protein content of ≥4% and a fat content of ≤1.5% is obtained.

[0048] 11. The mixture obtained in step 10 is heated to 70° C. and homogenized. The homogenization pressure is 180 bar of the first-stage total pressure and the second-stage pressure is 20% of the first-stage pressure.

[0049] 12. The homogenized material obtained in step 11 is sterilized by UHT tubular sterilization for a time of ≥ 1 s.

[0050] 13. Cool the material obtained in step 12 to <25°C and store.

[0051] Example 3 This embodiment includes the following steps: 1. Sterilize and separate the fresh raw milk in a separator to obtain skimmed milk and cream.

[0052] 2. The skim milk obtained in step 1 is pasteurized to obtain pasteurized skim milk.

[0053] 3. The skimmed milk obtained in step 2 is subjected to membrane separation to obtain membrane separated milk.

[0054] 4. Pasteurize the membrane-separated milk obtained in step 3 to obtain pasteurized membrane-separated skim milk.

[0055] 5. Pasteurize the cream separated in step 1 to obtain pasteurized cream.

[0056] 6. Mix the components of step 2, step 4 and step 5, and by weight, 60% of the skim milk in step 2, 37% of the membrane separated skim milk in step 4, and 3% of the cream in step 5. A mixed material with a protein content of ≥4.5% and a fat content of ≤1.5% is obtained.

[0057] 7. The mixture obtained in step 6 was heated to 70°C and homogenized. The homogenization pressure was 200 bar of the first-stage total pressure and the second-stage pressure was 20% of the first-stage pressure.

[0058] 8. The homogenized material obtained in step 7 is sterilized by UHT tube sterilization for a time of ≥ 1 s.

[0059] 9. Cool the material obtained in step 18 to <25°C and store.

[0060] Example 4 The process of this embodiment is as follows: 1. The milk freshly separated from the cow's milk is sterilized and separated by separation technology to obtain separated cream.

[0061] 2. Lipase and protease are mixed with the separated cream obtained in step 1, wherein the lipase accounts for 0.03% of the mass of the mixture and the protease accounts for 0.15% of the mass of the mixture.

[0062] 3. Stirring enzymolysis: 55°C, stirring speed 500 rpm, reaction time 25 min.

[0063] 4. Enzyme inactivation: Keep in a water bath at 90°C for 10 minutes, then cool the product to ≤8°C for storage.

[0064] 5. Sterilize and separate the fresh raw milk in a separator to obtain skimmed milk and cream.

[0065] 6. The skim milk obtained in step 5 is pasteurized at a temperature ≥ 75° C. to obtain pasteurized skim milk.

[0066] 7. The skim milk obtained in step 6 is subjected to membrane separation to obtain membrane separated milk.

[0067] 8. The membrane separated milk obtained in step 7 is pasteurized at a temperature ≥ 75° C. to obtain pasteurized membrane separated skim milk.

[0068] 9. Pasteurize the separated cream to obtain pasteurized cream.

[0069] 10. The skim milk obtained in step 6 is subjected to pasteurization treatment, and the skim milk obtained is concentrated using a nanofiltration membrane to obtain nanofiltration concentrated skim milk.

[0070] 11. Mix step 4, step 6, step 8, step 9 and step 10. By weight, the double enzymatic hydrolysis mixture of step 4 is 2%, the skim milk of step 6 is 62.5%, the membrane separation skim milk of step 8 is 30%, the cream of step 9 is 1.5%, and the nanofiltration concentrated skim milk of step 10 is 4%. A mixed material with a protein content of 5.0% and a fat content of ≤1.5% is obtained.

[0071] 12. The homogenized material obtained in step 11 is directly sterilized by ultra-high temperature instantaneous sterilization for a time of ≥ 2s.

[0072] 13. The mixture obtained in step 12 is heated to 75° C. and homogenized. The homogenization pressure is 250 bar of the first-stage total pressure and the second-stage pressure is 20% of the first-stage pressure.

[0073] 14. Cool the material obtained in step 13 to <25°C and store.

[0074] Example 5 1. Pasteurize fresh raw milk to obtain raw milk (protein content ≥ 2.9%, fat content ≥ 3.1%), and separate and sterilize the fresh raw milk to obtain cream and skim milk.

[0075] 2. Lipase and protease are mixed with the cream obtained in step 1, wherein the lipase accounts for 0.03% of the mixture by weight and the protease accounts for 0.15% of the mixture by weight.

[0076] 3. Stirring enzymolysis: 55°C, stirring speed 500 rpm, reaction time 25 min.

[0077] 4. Enzyme inactivation: Keep in a water bath at 90°C for 10 minutes, then cool the product to ≤8°C for storage.

[0078] 5. Flash evaporate the skimmed milk obtained in step 1 to obtain concentrated milk.

[0079] 6. Pasteurize the cream separated in step 1 to obtain pasteurized cream.

[0080] 7. Mix step 4, step 5 and step 6. By weight, 1% of the double enzymatic hydrolysis mixture of step 4, 98% of the concentrated milk of step 5 and 1% of the light cream of step 6 to obtain a mixed material with a protein content of 5.5% and a fat content of ≤1.5%.

[0081] 8. The homogenized material obtained in step 7 is directly sterilized by ultra-high temperature instantaneous sterilization for a time of ≥ 2s.

[0082] 9. The mixture obtained in step 8 was heated to 75°C and homogenized. The homogenization pressure was 250 bar for the first-stage total pressure and the second-stage pressure was 20% of the first-stage pressure.

[0083] 10. Cool the material obtained in step 9 to <25°C and store.

[0084] Example 6 1. The milk freshly separated from the cow's milk is sterilized and separated by separation technology to obtain separated cream.

[0085] 2. Lipase and protease are mixed with the separated cream obtained in step 1, wherein the lipase accounts for 0.03% of the mass of the mixture and the protease accounts for 0.15% of the mass of the mixture.

[0086] 3. Stirring enzymolysis: 55°C, stirring speed 500 rpm, reaction time 25 min.

[0087] 4. Enzyme inactivation: Keep in a water bath at 90°C for 10 minutes, then cool the product to ≤8°C for storage.

[0088] 5. Sterilize and separate the fresh raw milk in a separator to obtain skimmed milk and cream.

[0089] 6. The skim milk obtained in step 5 is pasteurized at a temperature ≥ 75° C. to obtain pasteurized skim milk.

[0090] 7. The skim milk obtained in step 6 is subjected to membrane separation to obtain membrane separated milk.

[0091] 8. The membrane separated milk obtained in step 7 is pasteurized at a temperature ≥ 75° C. to obtain pasteurized membrane separated skim milk.

[0092] 9. Pasteurize the separated cream to obtain pasteurized cream.

[0093] 10. The skim milk obtained in step 6 is subjected to pasteurization treatment, and the skim milk obtained is concentrated using a nanofiltration membrane to nanofilter and concentrate the skim milk.

[0094] 11. Mix step 4, step 6, step 8, step 9 and step 10. By weight ratio, the double enzymatic hydrolysate of step 4 is 1.5%, the skim milk of step 6 is 50.5%, the membrane separation skim milk of step 8 is 20%, the cream of step 9 is 1%, and the nanofiltration concentrated skim milk of step 10 is 27%. A mixed material with a protein content of 8.3% and a fat content of ≤1.0% is obtained.

[0095] 12. The homogenized material obtained in step 11 is directly sterilized by ultra-high temperature instantaneous sterilization for a time of ≥ 2s.

[0096] 13. The mixture obtained in step 12 is heated to 75° C. and homogenized. The homogenization pressure is 250 bar of the first-stage total pressure and the second-stage pressure is 20% of the first-stage pressure.

[0097] 14. Cool the material obtained in step 13 to <25°C and store.

[0098] Example 7 The process of this embodiment is as follows: 1. The milk freshly separated from the cow's milk is sterilized and separated by separation technology to obtain separated cream.

[0099] 2. Lipase and protease are mixed with the separated cream obtained in step 1, wherein the lipase accounts for 0.08% of the mass of the mixture and the protease accounts for 0.2% of the mass of the mixture.

[0100] 3. Stirring enzymolysis: 55°C, stirring speed 500 rpm, reaction time 25 min.

[0101] 4. Enzyme inactivation: Keep in a water bath at 90°C for 10 minutes, then cool the product to ≤8°C for storage.

[0102] 5. Sterilize and separate the fresh raw milk in a separator to obtain skimmed milk and cream.

[0103] 6. The skim milk obtained in step 5 is pasteurized at a temperature ≥ 75° C. to obtain pasteurized skim milk.

[0104] 7. The skim milk obtained in step 6 is subjected to membrane separation to obtain membrane separated milk.

[0105] 8. The membrane separated milk obtained in step 7 is pasteurized at a temperature ≥ 75° C. to obtain pasteurized membrane separated skim milk.

[0106] 9. Pasteurize the separated cream to obtain pasteurized cream.

[0107] 10. The skim milk obtained in step 6 is subjected to pasteurization treatment, and the skim milk obtained is concentrated using a nanofiltration membrane to obtain nanofiltration concentrated skim milk.

[0108] 11. Mix step 4, step 6, step 8, step 9 and step 10. By weight, the double enzymatic hydrolysis mixture of step 4 is 2%, the skim milk of step 6 is 62.5%, the membrane separation skim milk of step 8 is 30%, the cream of step 9 is 1.5%, and the nanofiltration concentrated skim milk of step 10 is 4%. A mixed material with a protein content of 5% and a fat content of ≤1.5% is obtained.

[0109] 12. The homogenized material obtained in step 11 is directly sterilized by ultra-high temperature instantaneous sterilization for a time of ≥ 2s.

[0110] 13. The mixture obtained in step 12 is heated to 75° C. and homogenized. The homogenization pressure is 250 bar of the first-stage total pressure and the second-stage pressure is 20% of the first-stage pressure.

[0111] 14. Cool the material obtained in step 13 to <25°C and store.

[0112] Experimental Example 1 This experimental example evaluates the taste (personal preference) of the technical solutions of Examples 1-7. The evaluation method is: Commercially available coffee beans were used to prepare coffee powder extract and coffee concentrate. 18 g of coffee powder extract, 30 g of concentrate, and 280 g of the milk in the above embodiment were prepared. The tasting temperature was 40-45°C, wherein control group 1 was commercially available whole fat pure milk (protein 3.3%, fat 3.5%), and control group 2 was commercially available skim pure milk (protein 3.2%, fat 0%).

[0113] A total of 30 people were organized to taste the coffee. Based on the bitterness of the packaged coffee, the overall milk flavor, the fat aroma, the coffee aroma, etc., they were evaluated with five scores: very like (10 points), relatively like (8 points), average, not sure whether to like or not (6 points), not very like (4 points), and not like at all (1 point). The customer preference was calculated based on the proportion of "very like" and "relatively like". The summary results are shown in Table 1: Table 1 Taste test

[0114] The results showed that the control groups 1 and 2 used conventional skim milk and whole milk directly mixed with coffee, which was difficult to effectively mask the bitter taste of coffee.

[0115] The effects of Examples 1-7 are better than those of Control Group 1 and Control Group 2, but: In Example 1, raw milk and enzymolysis products are directly mixed, in Example 2, UHT tubular sterilization is used, in Example 3, enzymolysis products are not included and UHT tubular sterilization is directly used, in Example 5, the protein content of milk obtained by adding different components exceeds 5.5%, in Example 6, the protein content of milk obtained by adding different components exceeds 8%, and in Example 7, different amounts of protease and lipase added all lead to a decrease in flavor. This shows that the protein content of the enzymolysis products and various milk components prepared by the present invention is about 5%, and the milk with a fat content of ≤1.5% has the best taste after direct injection sterilization, can obviously wrap up the bitter taste of coffee, and has a significant fat aroma aftertaste.

[0116] Experimental Example 2 This experimental example conducts a sensory evaluation of the aroma of Examples 1-7. The evaluation method is as follows: 30 people are organized to evaluate the aroma and product stability of the product after 10 days, the third month, and the sixth month of the shelf life. Control groups 1 and 2 are the same as the examples. The results are shown in Table 2: Table 2 Sensory evaluation

[0117] Note: Taste 1 is the evaluation result, which is mellow, with a milky aftertaste that does not overpower the coffee, and is overall balanced; Taste 2 is the evaluation result, which is watery, with a relatively light taste, and is overall unbalanced; Poor stability means that the state is poor and application testing is no longer possible.

[0118] The results show that compared with the whole milk of control group 1, skim milk of control group 2, and other examples, the high-protein, low-fat enzymatic hydrolyzed milk of Example 4 has a mellow taste, a stable taste during the shelf life, and a good stability state, indicating that the milk obtained by using double enzymatic hydrolysis and direct ultra-high temperature instantaneous sterilization in Example 4 has the best effect and the highest stability (the sensory score does not change for six months and the state is stable). Due to the high protein content, the stability of Example 6 is significantly reduced.

[0119] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A high-protein milk, characterized in that: include: Main materials and auxiliary materials; The main material is derived from cow's milk, and the auxiliary material is prepared by the following method: The cream is enzymatically hydrolyzed with a mixed enzyme at 40-60° C. and 300-800 rpm for 15-30 minutes; the mixed enzyme comprises an acid protease and a microbial lipase, and the mass percentage of the acid protease is 0.01-0.5% and the mass percentage of the microbial lipase is 0.005-0.05% based on the entire enzymatic hydrolysis substrate; After the auxiliary material and the main material are mixed, the protein content is ≥4.5%, and the fat content is ≤1.5%.

2. The high-protein milk according to claim 1, characterized in that The acidic protease is derived from Aspergillus oryzae, and the microbial lipase is derived from Aspergillus.

3. The high-protein milk according to claim 1, characterized in that The enzymolysis temperature is 50-60° C., the stirring speed is 400-600 rpm, and the enzymolysis time is 20-30 minutes.

4. The high-protein milk according to any one of claims 1 to 3, characterized in that In parts by weight, the main materials include: 0.5~5 parts of light cream, 40~90 parts of skim milk and 6~50 parts of concentrated skim milk.

5. The high-protein milk according to any one of claims 1 to 4, characterized in that: The mass percentage of the auxiliary material in the high-protein milk is 1-3%.

6. The method for preparing high-protein milk according to any one of claims 1 to 5, characterized in that: include: Prepare the main materials and auxiliary materials according to a predetermined process, sterilize and homogenize after mixing; The sterilization adopts direct ultra-high temperature instantaneous sterilization, and the time is ≥2s; the homogenization is carried out at 60-80°C, the first-level total pressure is 120-250bar, and the second-level pressure is 15-20% of the first-level total pressure.

7. A food, characterized in that The food comprises the high-protein milk according to claims 1 to 5, or the high-protein milk prepared by the preparation method according to claim 6.

8. The food according to claim 7, characterized in that It also includes coffee, and the mass ratio of the high-protein milk to the coffee is (10-40):(1-4).

9. Use of the high-protein milk according to any one of claims 1 to 5 in improving the bitter taste of coffee.

10. Use of the high-protein milk according to any one of claims 1 to 5 in the preparation of high-stability dairy products.

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