Milk product containing sterol ester and preparation method thereof

Abstract

The invention provides a dairy product and a preparation method thereof, and the dairy product contains 4-6% of protein based on the total weight of the dairy product. Based on 100 parts by weight of protein, the dairy product contains 2.5-34g of sterol ester; the dairy product also contains 1.25 to 6.0 g of phospholipid, 0.75 to 3.0 g of stearoyl lactate, preferably 1.25 to 2.5 g of stearic acid sodium lactate, and 2.5 to 3.0 g of mono / diglycerol fatty acid ester based on 100 parts by weight of protein. The dairy product disclosed by the invention is simple in formula composition, does not contain colloid, is clean in label, and can be stored at normal temperature for more than 6 months; meanwhile, the health effects of lowering cholesterol and the like are achieved.

Description

Technical Field

[0001] The invention belongs to the field of dairy products, and in particular relates to a dairy product containing sterol esters and a preparation method thereof. Background Art

[0002] Phytosterol is a natural active substance found in plants. It is hailed by scientists as the "key to life" and "blood vessel cholesterol scavenger". It has physiological functions such as lowering cholesterol, preventing prostate hyperplasia and seborrheic alopecia, enhancing immunity, and inhibiting tumors.

[0003] However, the high melting point (>140°C) and insolubility in water and acid and alkali of phytosterols have severely limited their application in food. However, phytosterols esterified with fatty acids have good processing properties, and studies have shown that phytosterol esters can more effectively reduce serum cholesterol levels. Researchers from Capital Medical University (Shanghai etc. Soy milk powder supplemented with phytosterol esters reduced serum cholesterol level in hypercholesterolemia independently of lipoprotein E genotype: a random clinical placebo-controlled trial [J]. Nutrition Research, 2016) controlled the diet with 3.4g phytosterol esters or 2.0g phytosterols / 30g soy milk powder. After 6 months, it was found that the low-density cholesterol in the subjects was reduced by 11.4%.

[0004] Soy milk is very popular among Asian consumers. It is rich in plant protein, 0 lactose, 0 cholesterol, etc. It is the best carrier for developing plant sterol ester beverages. However, plant sterol esters have high melting points and complex heterocyclic molecular structures. When added to soy milk, the system is unstable and easily crystallizes, which seriously affects its appearance experience and biological efficacy. In addition, with the progress of society, the public consumers' knowledge and understanding of product ingredient lists have gradually deepened. While pursuing delicious food, they hope that the additives contained are as few as possible. Therefore, products with clean ingredients are more concerned and loved. Plant milk has a natural gene of green and health, and has gained an unprecedented consumer boom in recent years. Summary of the invention

[0005] In order to solve the problem of storage stability of soy milk, the present invention uses a specific emulsifier to formulate and control the protein content in the dairy product. Without the need for a colloid, the obtained dairy product has excellent storage stability at room temperature.

[0006] The first aspect of the present invention provides a dairy product, which contains 4-6% protein based on the total weight of the dairy product; contains 2.5-34g of sterol esters based on 100 parts by weight of protein; and further contains 1.25-6.0g of phospholipids, 0.75-3.0g of stearoyl lactylate, preferably 1.25-2.5g of sodium stearyl lactylate, and 2.5-3.0g of mono- and di-glycerol fatty acid esters based on 100 parts by weight of protein.

[0007] In one or more embodiments of the present invention, the dairy product further contains triglycerides.

[0008] In one or more embodiments of the present invention, the triglyceride content of the dairy product is 2-5% based on the total weight of the dairy product.

[0009] In one or more embodiments of the present invention, the protein is derived from cereals, preferably such as beans, oats, rice, wheat, quinoa.

[0010] In one or more embodiments of the present invention, the beans are selected from one or more of soybeans, black beans, mung beans, red beans, peas, chickpeas, and cyperus chinensis.

[0011] In one or more embodiments of the present invention, the protein is added in the form of soy milk.

[0012] In one or more embodiments of the present invention, the dairy product further comprises other edible ingredients, and the other edible components are selected from one or more of sweeteners, flavoring agents, colorants, preservatives, and health functional components.

[0013] The second aspect of the present invention provides a powdered dairy product, which contains 35-50% protein based on the total weight of the dairy product; contains 2.5-34g of sterol esters based on 100 parts by weight of protein; further contains 1.25-6.0g of phospholipids, preferably 1.25-2.5g, based on 100 parts by weight of protein; 0.75-3.0g of stearoyl lactylate, preferably 1.25-2.5g, preferably sodium stearoyl lactylate, and 2.5-3.0g of mono- and di-glycerol fatty acid esters.

[0014] A third aspect of the present invention provides a method for preparing a dairy product, comprising the following steps:

[0015] (1) providing an aqueous emulsion containing protein;

[0016] (2) adding sterol ester and emulsifier to the aqueous phase emulsion, wherein the emulsifier is phospholipid, sodium stearoyl lactylate, mono- and di-glycerol fatty acid esters; mixing evenly; optionally, adding water;

[0017] (3) Sterilization and filling.

[0018] The aqueous emulsion containing protein includes but is not limited to soybean milk; the preparation method of the soybean milk can adopt the conventional preparation method in the art, and can also be obtained by the method of rehydrating soybean powder. For example, the beans are sequentially subjected to pretreatment, peeling, grinding, pulp-residue separation, enzyme inactivation and deodorization treatment. The protein content in the present invention can be adjusted by the amount of water in the soybean milk, and a certain amount of water can also be added in step (2) to adjust the protein content in the dairy product.

[0019] In one or more embodiments of the present invention, the mixing in step (2) is performed by high-speed shearing; optionally, after the mixing in step (2), a first homogenization is performed by high-pressure homogenization; and / or

[0020] In one or more embodiments of the present invention, the sterilization in step (3) is performed by ultra-high temperature sterilization or steam direct injection sterilization; for example, at 130-142° C. for 6-30 seconds; and / or

[0021] In one or more embodiments of the present invention, the step (3) optionally further includes a high-pressure homogenization step before filling, and the filling is performed at a temperature below 20°C.

[0022] The fourth aspect of the present invention provides a food, which comprises the dairy product described in the first aspect, or the powdered dairy product described in the second aspect; or the dairy product produced by the method described in the third aspect.

[0023] In one or more embodiments of the present invention, the food is coffee, milk shake, milk tea, baked goods, desserts, chocolate, snacks and coatings thereof.

[0024] The fifth aspect of the present invention provides a food, which is made from raw materials including the dairy product described in the first aspect, or the powdered dairy product described in the second aspect; or made from raw materials including the dairy product prepared by the method described in the third aspect.

[0025] In one or more embodiments of the present invention, the food is coffee, milk shake, milk tea, baked goods, desserts, chocolate, snacks and coatings thereof. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 : Top instability coefficient of each sample in Example 1

[0027] Figure 2 : Overall instability coefficient of each sample in Example 1 DETAILED DESCRIPTION

[0028] It should be understood that within the scope of the present invention, the above-mentioned technical features of the present invention and the technical features specifically described below (such as embodiments) can be combined with each other to form a preferred technical solution.

[0029] In this specification, phytosterols include and preferably 4-demethyl sterols and 4-monomethyl sterols, and phytostanols include and preferably 4-demethyl stanols and 4-monomethyl stanols. Typical 4-demethyl sterols are sitosterol, campesterol, stigmasterol, rapeseed sterol, 22-dehydro-rapeseed sterol and δ5-avenasterol. Typical stanols are sitostanol, campesterol and their 24-dimers. The term "phytosterols and / or phytostanols" includes all possible mixtures of sterols and / or stanols and any individual phytosterol and / or phytostanol. Phytosterol esters refer to phytosterols esterified with fatty acids, most preferably vegetable oil-based fatty acids, such as 2 to 24 carbon atoms, which are saturated, monounsaturated or polyunsaturated fatty acids, and also include special fatty acids (such as EPA and DHA) and conjugated fatty acids (such as CLA).

[0030] The dairy product of the present invention contains 4-6% protein based on the total weight of the dairy product; contains 2.5-34g sterol esters based on 100 parts by weight of the protein; further contains 1.25-6.0g, preferably 1.25-2.5g, of phospholipids based on 100 parts by weight of the protein; 0.75-3.0g, preferably 1.25-2.5g of stearoyl lactylate, preferably sodium stearoyl lactylate, and 2.5-3.0g of mono- and di-glycerol fatty acid esters.

[0031] In a specific embodiment of the present invention, based on the total mass of the dairy product, the dairy product contains 90-94% pre-adjusted soy milk, 1.2-1.5% sterol esters, 0.05-0.1% phospholipids, 0.08-0.1% stearoyl lactylate, 0.1-0.15% mono- and di-glycerol fatty acid esters, and the remainder water.

[0032] The dairy product of the present invention optionally further comprises edible ingredients such as sweeteners, flavoring agents, coloring agents, preservatives, and a mixture of one or more edible ingredients having a beneficial health effect.

[0033] Preferably, the dairy product according to the present invention does not contain lactose or has only a low level of lactose. Here, low level of lactose means that the dairy product has no more than 1 g lactose per 100 ml of beverage.

[0034] The dairy product according to the present invention may contain various sweeteners and flavoring agents. The "sweetener" includes, but is not limited to, compounds used to increase the sweetness of the product. Non-limiting examples of these compounds are, for example, sucrose and other sugars; syrups; honey; sugar alcohols such as xylitol, maltitol, lactitol, sorbitol, and erythritol; non-carbohydrate sweeteners such as aspartame, acesulfame-K, saccharin, cyclamic acid, sucralose, and stevia. As used herein, the term "flavoring agent" means an ingredient that brings flavor to the drink portion and the drink. Examples of these flavoring agents include various plant extracts; aromatics such as vanilla; cocoa powder; coffee; tea; and products from berries, fruits, and / or vegetables, such as jams, jellies, juices, purees, juice concentrates; and berries and / or fruits themselves (e.g., fresh, quick-frozen, or dried).

[0035] According to the dairy product of the present invention, non-limiting examples of components having health functions are vitamins (such as vitamin C, vitamin D, vitamin E and vitamin K), minerals, fibers, antioxidants, polyphenols.

[0036] The invention further relates to a powder suitable for making a dairy product. The powder contains, preferably consists of, the dry edible ingredients of a dairy product according to the invention per portion of powder, or the dry edible ingredients in the same ratio as in the dairy product according to the invention (i.e. the dry edible ingredients are in the same amounts relative to each other as in the dairy product according to the invention).

[0037] According to the powdered dairy product of the present invention, based on the total weight of the dairy product, the dairy product contains 35-50% protein; based on 100 parts by weight of protein, the dairy product contains 2.5-34g of sterol esters; based on 100 parts by weight of protein, the dairy product also contains 1.25-6.0g of phospholipids, preferably 1.25-2.5g, 0.75-3.0g of stearoyl lactylate, preferably 1.25-2.5g, and the stearoyl lactylate is preferably sodium stearoyl lactylate, and 2.5-3.0g of mono- and di-glycerol fatty acid esters.

[0038] The method for preparing the dairy product of the present invention comprises the following steps:

[0039] (1) providing an aqueous emulsion containing protein;

[0040] (2) adding sterol ester and emulsifier to the aqueous phase emulsion, wherein the emulsifier includes phospholipids, stearoyl lactylate, preferably sodium stearoyl lactylate, and mono- and di-glycerol fatty acid esters; mixing uniformly; optionally, adding water;

[0041] (3) Sterilization and filling.

[0042] The aqueous emulsion containing protein includes but is not limited to soybean milk; the preparation method of the soybean milk can adopt the conventional preparation method in the art, and can also be obtained by the method of rehydrating soybean powder. For example, the beans are sequentially subjected to pretreatment, peeling, grinding, pulp-residue separation, enzyme inactivation and deodorization treatment. The protein content in the present invention can be adjusted by the amount of water in the soybean milk, and a certain amount of water can also be added in step (2) to adjust the protein content in the dairy product.

[0043] In the present invention, if protein, water, fat and other components are mixed and prepared, the same nutritional ingredients as those in the soy milk described in the present invention can be restored, but the obtained dairy product system may have an instability problem and requires the use of stabilizers such as colloids. However, in the present invention, soy milk is used as the source of protein and can still remain stable without adding additional stabilizers such as colloids. This may be because a small part of the fat in the soy milk is adsorbed on the protein structure, and most of it will be combined with membrane protein, phospholipids and vitamin E to exist in the form of oil bodies.

[0044] For example, pulping is carried out through two processes, rough grinding and fine grinding, according to the ratio of material to water = 1:4 to 1:8.

[0045] Then the pulp and residue are separated, and sodium bicarbonate is added to the pulp, which is mainly used to break the protein cross-linking network in plant tissue cells and increase the protein extraction rate.

[0046] For example, enzyme inactivation is accomplished by directly or indirectly heating the slurry. Usually, the slurry can be boiled at 90°C to 100°C for 5 to 30 minutes; it can also be treated by ultra-high temperature instantaneous heating, such as heating at 130 to 140°C for 5 to 60 seconds to make it urease negative.

[0047] The mixing in step (2) is performed by high-speed shearing; optionally, after the mixing in step (2), a first homogenization is performed by high-pressure homogenization.

[0048] The sterilization in step (3) is performed by ultra-high temperature sterilization, such as direct steam injection sterilization; for example, sterilization at 130-142° C. for 6-30 seconds.

[0049] The step (3) optionally further includes a high-pressure homogenization step before filling, and the filling is performed at a temperature below 20°C.

[0050] A kind of dairy powder of the present invention contains the dry ingredients of this dairy portion or this dairy product.This dairy powder can be prepared by drying this dairy portion or this dairy product by any suitable drying technology (such as spray drying).In the case of spray drying, it is advantageous to make protein and / or maltodextrin as one of this one or more other edible ingredients in this dairy portion or this dairy product.In order to reconstruct this beverage portion or this beverage, this dairy powder is mixed with liquid (such as water).It is also possible to reconstruct this dairy portion or this dairy product by mixing this dairy powder with some liquids except the liquid originally removed by drying.For example, a kind of dairy product can be dried to form a kind of dairy powder, and this dairy powder can be added in coffee, for example, to reconstruct the composition of this dairy product.

[0051] The dairy product of the present invention can be applied to coffee, milk shakes, milk tea, baking, desserts, chocolate, snacks and coatings thereof, etc.

[0052] The dairy product of the present invention does not contain colloid.

[0053] The present invention has the following beneficial effects:

[0054] 1. The dairy product of the present invention can be generally used in soybean milk production lines to switch to large-scale continuous production of plant sterol ester soybean milk;

[0055] 2. The plant sterol ester dairy product of the present invention has good texture stability and a shelf life of more than 6 months at room temperature;

[0056] 3. The dairy product of the present invention has health benefits such as lowering cholesterol;

[0057] 4. The dairy product of the present invention has a simple formula and composition, does not contain colloid, and has a clean label.

[0058] The present invention will be further described below by way of specific examples. It should be understood that these examples are merely illustrative and are not intended to limit the scope of the present invention. The methods and reagents used in the examples are, unless otherwise stated, conventional methods and reagents in the art. In the specification of the present invention and the following examples, unless otherwise stated, "%" represents weight percentage and "part" represents weight part.

[0059] Source of raw materials

[0060] Sterol Esters: purchased from Raisio Nutrition.

[0061] Phospholipids: purchased from Qinhuangdao Jinhai Food Industry Co., Ltd.

[0062] Sodium stearoyl lactylate: Model: SSL P 70VEG Sodium StearoylLactylate; purchased from Danisco China Co., Ltd.

[0063] Mono- and di-glycerol fatty acid esters: Model: KVDMG; purchased from: Guangzhou Kaiwen Food Development Co., Ltd.;

[0064] Polyglycerol fatty acid ester: lipophilic type HLB = 3.5; purchased from: Taiyo Chemical Co., Ltd.;

[0065] Polyglycerol fatty acid ester: hydrophilic type HLB = 11; purchased from: Taiyo Chemical Co., Ltd.;

[0066] Carrageenan: BV-13; purchased from DuPont China Group Co., Ltd.;

[0067] Detection Methods

[0068] Determination of particle size:

[0069] The results were expressed by D10, D50, D90 and average particle size using a laser particle size analyzer (Beckman, France, LS13320), where D10: the particle size corresponding to 10% of the cumulative particle size distribution, i.e., 10% of the particles have a diameter smaller than it; D50: the particle size corresponding to 50% of the cumulative particle size distribution, i.e., 50% of the particles have a diameter smaller than it; D90: the particle size corresponding to 90% of the cumulative particle size distribution, i.e., 90% of the particles have a diameter smaller than it.

[0070] Determination of protein: Kjeldahl method, GB5009.5—2016 Determination of protein in food.

[0071] Texture stability: The product was tested using a universal stability analyzer (Formulaction TURBISCAN LAB, Formulaction). The product was scanned continuously at 40°C or 60°C for 0-8 h to detect the continuous change trend of product floating and sedimentation. The result was expressed as an instability coefficient. The larger the value, the worse the stability.

[0072] Shelf life assessment: The shelf life appearance observation mainly involves observing the fat floating layer and the protein precipitation layer, etc. The shelf life adopts accelerated aging under 40°C storage. One week at 40°C is equivalent to 4 weeks at 20°C. Refer to GB / T 38493-2020 Food Shelf Life Assessment.

[0073] Preparation of soy milk

[0074] (1) Using commercially available soybeans as raw materials, the raw materials are sequentially soaked, dried (85°C to 98°C), peeled, refined, pulp-residue separation, enzyme inactivation and deodorization, homogenized, and sterilized;

[0075] (2) grinding: the dehulled soybeans are ground in a ratio of 1:6 to water, and then the soybeans are ground through two processes: coarse grinding and fine grinding. The pulp and residue are separated and sodium bicarbonate is added to the pulp to make the pH of the soybean milk between 6.8 and 7.6.

[0076] (3) Pulp-residue separation: The pulped material is allowed to stand and then centrifuged;

[0077] (4) Enzyme inactivation: This is accomplished by directly or indirectly heating the slurry. Usually, the slurry can be boiled at 90°C to 100°C for 5 to 30 minutes. It can also be treated by ultra-high temperature instantaneous heating, for example, at 130 to 140°C for 5 to 60 seconds to make it urease negative.

[0078] (5) Shear homogenization: maintain the homogenization pressure at 300 bar / 50 bar at a high speed of 10000 r / min for 5 to 10 minutes;

[0079] (6) Sterilization: Sterilization temperature is between 141°C and sterilization time is 6 seconds; homogenization is carried out at a pressure of 250 bar / 50 bar.

[0080] Example 1 Effect of different emulsifier ratios

[0081] After preparing soy milk (also known as pre-adjusted soy milk, with a protein content of 4.22%) according to the production process, it was blended with a final protein content of 4%. Emulsifiers of different proportions were added according to the amounts shown in Table 1, and homogenization and sterilization and filling were performed to detect changes in particle size and stability.

[0082] Table 1 Ratios of different emulsifiers in Example 1

[0083]

[0084]

[0085] By testing the top and overall stability changes of plant sterol ester products (as shown in Table 2), it was found that the top instability of plant sterol ester soymilk products changed dramatically, which was consistent with the overall instability changes. Among them, the ratio of 2#, 5# and 8# emulsifiers significantly improved the stability of the product. The top instability coefficient at 4h was less than 3, and the overall instability coefficient at 4h was less than 2.

[0086] Table 2 Stability results in Example 1

[0087]

[0088] Example 2 Shelf Life Stability Tracking

[0089] Ingredient 8# in Example 1 was heated to 40°C, and its top instability coefficient and overall instability coefficient within 0-8h were measured after storage for 1 week, 2 weeks, 3 weeks, 4 weeks, 5 weeks and 6 weeks. The results are shown in Table 3.

[0090] Table 3 Accelerated aging (40℃) shelf life tracking

[0091]

[0092] Table 4 Accelerated aging (40℃) shelf life tracking

[0093]

[0094] It can be seen from Tables 3 and 4 that within 6 weeks of accelerated aging of ingredient 8, the instability coefficient changed relatively little within 1h-4h, and the instability coefficient of the top floating oil tended to be stable within 4h-8h and no longer showed an upward trend. At the same time, the overall instability coefficient no longer increased and fluctuated slightly. In addition, combined with the appearance observation of the products at different periods of accelerated aging, it was found that the plant sterol ester soymilk was stable at room temperature for 6 months, and there was no obvious floating oil or agglomerated fat on the surface.

[0095] Example 3 Effects of other emulsifiers

[0096] After preparing soy milk (also known as pre-adjusted soy milk, with a protein content of 4.22%) according to the production process, it was blended with a final protein content of 4%. Emulsifiers of different types and proportions were added according to the amounts shown in Table 5. Homogenization and sterilization were performed and filling was carried out. The changes in particle size and stability were detected. Among them, two types of polyglycerol fatty acid esters, lipophilic and hydrophilic, were selected for use.

[0097] Table 5 Emulsifier addition scheme in Example 3

[0098]

[0099] Table 6 Stability results in comparative examples

[0100]

[0101] From the data in Table 6, it can be seen that compared with the 1# emulsifier formula, the top instability coefficient of the corresponding product of the 2#-4# emulsifier combination quickly increased from 0 to 2-4 after 1 hour of stability analysis, indicating that the ability to stably combine with oils and fats is poor; the top instability coefficient after 4 hours is significantly higher than that of 1#, and the overall instability coefficient is also greater than that of 1#, indicating that the polyglycerol fatty acid ester emulsifier has a weak effect in stabilizing plant sterol esters.

[0102] Example 4 Effects of different protein contents and emulsifiers

[0103] After preparing soy milk (also known as pre-adjusted soy milk, with a protein content of 4.22%) according to the production process, different softened waters were added to adjust the protein to 2%, 3%, and 4%. Emulsifiers were added in the amounts shown in Table 7, and homogenization, sterilization, and filling were performed to detect changes in stability. The results are shown in Table 8.

[0104] Table 7 Addition scheme of each material in Example 4

[0105] Ingredients 1# 2# 3# Pre-seasoning soy milk 48.4 71.1 95.7 Phytosterol Esters 1.36 1.36 1.36 Phospholipids 0.05 0.05 0.05 Sodium Stearoyl Lactylate 0.08 0.08 0.08 Mono- and di-glycerol fatty acid esters 0.12 0.12 0.12 drinking water 49.99 27.29 2.69 Total 100 100 100 protein(%) 2.0 3.0 4.0

[0106] Table 8 Stability results in Example 4

[0107]

[0108] It can be seen from the data in Table 8 that when the protein content is 2% and 3%, the top instability coefficient and the overall instability coefficient are better than the sample with a protein content of 4%.

[0109] Example 5 Comparative Effects of Carrageenan and Emulsifier

[0110] After preparing soy milk (also known as pre-adjustment soy milk, with a protein content of 4.22%) according to the production process, it was blended with a final protein content of 4%. Carrageenan and emulsifier were added in the amounts shown in Table 9, and homogenization, sterilization and filling were performed. The changes in stability were tested. The test results are shown in Table 10.

[0111] Table 9 Carrageenan and emulsifier addition scheme in Example 5

[0112] Ingredients 1# 2# 3# Pre-seasoning soy milk 95.7 95.7 95.7 Phytosterol Esters 1.36 1.36 1.36 Phospholipids 0.05 0.2 0.2 Sodium Stearoyl Lactylate 0.08 0 0 Mono- and di-glycerol fatty acid esters 0.12 0 0 Carrageenan 0 0.05 0.1 drinking water 2.69 2.69 2.64 Total 100 100 100

[0113] Table 10 Stability results in Example 5

[0114]

[0115]

[0116] From the data in Table 10, it can be seen that the top instability coefficient and the overall instability coefficient of the colloid-containing ingredients 2# and 3# are higher than those of the ingredient 1#, and the stability is poor.

[0117] The above description is only a preferred embodiment of the present invention and is not intended to limit the scope of the substantial technical content of the present invention. The substantial technical content of the present invention is broadly defined in the scope of the claims. Any technical entity or method completed by others, if it is exactly the same as that defined in the scope of the claims of the application, is also or

[0118] Any equivalent changes are deemed to be included in the scope of the claims.

[0119] All documents mentioned in the present invention are cited as references in this application, just as each document is cited as references separately. In addition, it should be understood that after reading the above content of the present invention, those skilled in the art can make various changes or modifications to the present invention, and these equivalent forms also fall within the scope defined by the appended claims of the present invention.

Claims

1. A dairy product, comprising 4-6% protein based on the total weight of the dairy product; 2.5-34g sterol ester based on 100 parts by weight of protein; 1.25-6.0g phospholipids, preferably 1.25-2.5g, 0.75-3.0g stearoyl lactylate, preferably 1.25-2.5g, based on 100 parts by weight of protein, wherein the stearoyl lactylate is preferably sodium stearyl lactylate, 2.5-3.0g of mono- and di-glycerol fatty acid esters.

2. The dairy product according to claim 1, characterized in that The dairy product also meets one or more of the following conditions: (1) The dairy product also contains triglycerides; and / or (2) 2-5% of the triglyceride in the dairy product; and / or (3) The protein is derived from cereals; and / or (4) The protein is derived from beans, oats, rice, wheat, quinoa; and / or (5) The beans are selected from one or more of soybeans, black beans, mung beans, red beans, peas, chickpeas, and cyperus chinensis; and / or (6) the protein is added in the form of soy milk; and / or (7) The dairy product also contains other edible ingredients, and the other edible components are selected from one or more of sweeteners, flavoring agents, colorants, preservatives, and health functional components.

3. A powdered dairy product, which contains 35-50% protein based on the total weight of the dairy product; contains 2.5-34g of sterol esters based on 100 parts by weight of protein; further contains 1.25-6.0g of phospholipids, preferably 1.25-2.5g, 0.75-3.0g of stearoyl lactylate, preferably 1.25-2.5g, based on 100 parts by weight of protein, preferably sodium stearoyl lactylate; and 2.5-3.0g of mono- and di-glycerol fatty acid esters.

4. A method for preparing a dairy product, characterized in that: The method comprises the following steps: (1) providing an aqueous emulsion containing protein; (2) adding sterol ester and emulsifier to the aqueous phase emulsion, wherein the emulsifier includes phospholipids, stearoyl lactylate, preferably sodium stearoyl lactylate, and mono- and di-glycerol fatty acid esters; mixing uniformly; optionally, adding water; (3) Sterilization and filling.

5. The method according to claim 4, characterized in that The step (2) further comprises adding other edible ingredients, wherein the other edible components are selected from one or more of sweeteners, flavoring agents, colorants, preservatives, and health functional components.

6. The method according to claim 4, characterized in that The method also satisfies one or more of the following conditions: (1) The protein is derived from cereals; and / or (2) The protein is derived from beans, oats, rice, wheat, quinoa; and / or (3) The beans are selected from one or more of soybeans, black beans, mung beans, red beans, peas, chickpeas, and cyperus chinensis; and / or (4) The protein is added in the form of soy milk.

7. The method according to claim 6, characterized in that The soy milk is obtained by grinding beans and / or rehydrating bean powder; preferably, the beans are sequentially subjected to pretreatment, peeling, grinding, pulp-residue separation, enzyme inactivation and deodorization treatment to obtain the soy milk; preferably, the ratio of beans to water during the grinding process is 1:4 to 1:

8.

8. The method according to claim 4, characterized in that The mixing in step (2) is performed by high-speed shearing; optionally, after the mixing in step (2), a first homogenization is performed by high-pressure homogenization; and / or The sterilization in step (3) is carried out by ultra-high temperature sterilization or steam direct spray sterilization; preferably at 130-142° C. for 6-30 seconds; and / or The step (3) optionally further includes a high-pressure homogenization step before filling, and the filling is performed at a temperature below 20°C.

9. A food, characterized in that The food comprises the dairy product according to any one of claims 1-2, or the powdered dairy product according to claim 3; or the dairy product prepared by the method according to any one of claims 4-8; preferably, the food is coffee, milkshake, milk tea, baked goods, desserts, chocolate, snacks and their coatings.

10. A food, characterized in that: The food is made from raw materials comprising the dairy product described in any one of claims 1-2, or the powdered dairy product described in claim 3; or is made from raw materials comprising dairy products prepared by the method described in any one of claims 4-8; preferably, the food is coffee, milkshake, milk tea, baked goods, desserts, chocolate, snacks and their coatings.

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