Cheese milk as well as preparation method and application thereof

Abstract

The invention provides cheese milk as well as a preparation method and application thereof, and belongs to the technical field of dairy products. The invention aims to solve the technical problems that the existing cheese milk is complex in component variety, unscientific in nutrition proportion, not easy to digest and absorb, and easy to aggregate and precipitate under the condition of high-concentration calcium ions or under the condition of existing partial denatured protein. The cheese milk provided by the invention is rich in vitamin D, calcium element and phosphorus element, the calcium-phosphorus ratio (2: 1) in breast milk is close to that in breast milk, the nutrition scheme of the cheese milk is more scientific, and the cheese milk is easier to digest and absorb; the fragrance is strong, the taste is smooth, and the ingredient table is simple; and meanwhile, the stability of the product in the whole shelf life can be ensured by using the specific stabilizer.

Description

Technical Field

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

[0002] Technical content for understanding the present invention:

[0003] With the improvement of living standards and the strengthening of health awareness, consumers' demand for food is not limited to basic nutritional supplements, but also pays more attention to food safety and taste diversity. In particular, when choosing children's food, the requirements for nutritional health and food safety are further increased.

[0004] Fermentation of milk in dairy products produces numerous beneficial probiotics, promoting intestinal health. Cheese, a highly nutritious dairy product, is known as the "gold of dairy products." According to the Chinese Food Composition Table, cheese contains 7.8 times the protein, 7.6 times the vitamin B2, and 7.5 times the calcium of milk, respectively. Furthermore, fermentation breaks down the lactose, making the protein easier to digest and absorb, making it particularly suitable for children, the elderly, and those with lactose intolerance. Adding cheese as an ingredient to formula milk not only enhances nutritional value but also naturally imparts a rich flavor without the need for added flavoring. However, the current market for cheese products has primarily expanded through improved processing techniques, with fewer products containing nutritional supplements or dietary fiber. Furthermore, while cheese is high in calcium, it lacks vitamins and other nutrients, making it difficult to meet consumer demand for nutritional health.

[0005] Xylitol is a nutritious sweetener and an intermediate in human sugar metabolism. Its anti-caries effect is the best among sweeteners: it inhibits the growth and acid production of Streptococci, increases the concentration of alkaline amino acids and ammonia in saliva and at the site of tooth decay, reduces bacterial adsorption, and thus alleviates tooth erosion and strengthens teeth. It also provides energy and synthesizes glycogen, and has 40% fewer calories than most carbohydrates, making it an ideal substitute for sucrose.

[0006] Vitamin D3 plays a key role in bone mineralization, enhancing the body's absorption of calcium and phosphorus, saturating plasma calcium and phosphorus levels and promoting growth, bone calcification, and dental health. Therefore, taking vitamin D3 with calcium supplements can significantly enhance the body's absorption of calcium.

[0007] Currently, children's formula milks sold on the market are often fortified, with calcium and vitamin D being the two most common types of fortification. However, what is often overlooked is that phosphorus is also a vital component of bones and teeth. A balanced calcium-phosphorus balance promotes bone and tooth health. However, when calcium ion concentrations are too high, they form insoluble complexes with casein, causing flocculation or precipitation.

[0008] To ensure shelf stability, various flavored formulas on the market are typically flavored with essences, with little or no added real ingredients. Cheese is rich in protein, but it's denatured. When added to formulas, the protein loses its emulsifying properties and tends to aggregate and precipitate, affecting stability and resulting in a rough, grainy texture.

[0009] Relevant patent documents retrieved:

[0010] Publication country: China, publication number: CN107087683A, publication date: August 25, 2017. This patent discloses a high-calcium liquid dairy product and its preparation method. The calcium fortifier added to the high-calcium liquid dairy product is a mixture of nano-calcium carbonate, gum arabic, dextrin, and phosphoric acid, making the calcium more readily absorbed and utilized by the human body. The resulting product exhibits excellent stability and texture. However, the invention incorporates a mixture of mono- and di-glycerol fatty acid esters, sodium stearoyl lactylate, gellan gum, pectin, xanthan gum, and carrageenan in a specific proportion as stabilizers, resulting in a complex composition.

[0011] The country of publication is China, the publication number is CN112868815A, and the publication date is June 1, 2021. The patent discloses a nutritionally fortified processed cheese and a preparation method thereof. The invention improves the elasticity and hardness of the processed cheese and strengthens the nutrition in the cheese products, thereby meeting the high demand of contemporary people for nutritious food. Although the invention improves the cheese by adding nutritional enhancers and dietary fiber to make it rich in vitamin A, vitamin D, iron and dietary fiber, the nutrients added by the invention cannot be better digested and absorbed by children. In addition, edible flavors, seasonings, etc. are added, the ingredients are complex, and there are certain food safety risks.

[0012] The country of publication is China, the publication number is CN116268091A, and the publication date is June 23, 2023. This document discloses a dairy product with secondary fermentation of cheese and a preparation method thereof. The invention realizes the addition of a sufficient amount of natural cheese to milk for re-fermentation through a specific formula and melting process, overcoming the problem that natural cheese is not easy to dissolve. It is a secondary fermented dairy product with cheese nutrition and rich cheese flavor. This invention uses specially selected farm cheese that is rich in nutrition and has a soft flavor, and does not require the addition of cheese flavor essence. It has a high protein content, delicate texture, and full taste. It is a healthy, nutritious and delicious dairy product. However, this invention does not pay more attention to the addition of nutrients, the ratio of multiple nutrients, and making it easier for the human body to digest and absorb.

[0013] The present invention has encountered the following difficulties and obstacles in solving the above problems or overcoming the above defects:

[0014] When cheese is added to milk, the product is more likely to precipitate and aggregate. The reasons are: on the one hand, the calcium ion concentration in the product is high, and the surface of casein micelles is negatively charged, forming complexes with calcium ions. When the calcium ion concentration is high, the complexes are excessively cross-linked, resulting in protein flocculation and precipitation; on the other hand, there may be abundant denatured proteins in the cheese, and the protein loses its emulsifying properties, making it prone to aggregation, causing the cheese milk to easily stratify and shortening its shelf life.

[0015] Therefore, there is an urgent need to develop a cheese milk with good stability, not easy to delaminate, and long shelf life and a preparation method thereof. Summary of the Invention

[0016] Based on the deficiencies in the prior art, the present invention selects a colloidal stabilizer that is less affected by calcium ions during the cheese milk preparation process, which can form a negative charge on the protein surface, enhance electrostatic repulsion, and prevent flocculation and precipitation. The stabilizer used in the present invention is mainly anionic gum arabic, which is a high-molecular-weight water-soluble polysaccharide. It can also be adsorbed on the surface of denatured protein, where it will form a hydration layer, which will produce a powerless repulsive force when the proteins are close to each other, preventing them from aggregating and precipitating. In addition, in order to ensure the stability of the product throughout its shelf life, gellan gum, microcrystalline cellulose, and sodium carboxymethyl cellulose are used to suspend milk calcium, thereby solving the problem that cheese milk is prone to aggregation and precipitation under conditions of high calcium ion concentrations or when partially denatured proteins are present.

[0017] In order to achieve the above object, one of the objects of the present invention is to provide:

[0018] A cheese milk and related technologies are used to solve the technical problems or a combination thereof of existing cheese milk, such as complex ingredient types, unscientific nutritional ratio, difficulty in digestion and absorption, and easy aggregation and precipitation under high calcium ion concentration conditions or in the presence of partially denatured proteins.

[0019] In a first aspect, the present invention provides: a cheese milk, wherein the cheese milk comprises the following raw materials: semi-skimmed milk, cheese, xylitol, milk mineral salts, vitamin D3, a stabilizer and sodium bicarbonate.

[0020] The cheese milk comprises the following raw materials in parts by weight:

[0021] 85-95 parts of semi-skimmed milk;

[0022] 2-3 servings of cheese;

[0023] 2-4 parts of xylitol;

[0024] Milk mineral salt 0.1-0.2 parts;

[0025] Vitamin D3 0.002-0.003 parts;

[0026] 0.2-0.4 parts of stabilizer; and

[0027] 0.05-0.08 parts of sodium bicarbonate.

[0028] Preferably, the cheese milk comprises the following raw materials in parts by weight:

[0029] 88-93 parts of semi-skimmed milk;

[0030] 2.2-2.8 servings of cheese;

[0031] 2.2-3.6 parts of xylitol;

[0032] Milk mineral salt 0.11-0.18 parts;

[0033] Vitamin D3 0.0023-0.0027 parts;

[0034] 0.25-0.4 parts of stabilizer; and

[0035] 0.06-0.075 parts of sodium bicarbonate.

[0036] More preferably, the cheese milk comprises the following raw materials in parts by weight:

[0037] 90 parts of semi-skimmed milk;

[0038] 2.6 servings of cheese;

[0039] 3.2 parts of xylitol;

[0040] 0.13 parts of milk mineral salt;

[0041] Vitamin D3 0.0025 parts;

[0042] 0.39 parts of stabilizer; and

[0043] 0.07 parts of sodium bicarbonate.

[0044] As a preferred embodiment, the semi-skimmed milk is prepared by the following method:

[0045] Preheating raw milk, separating the preheated raw milk, and pasteurizing the milk to obtain the product;

[0046] As a preferred embodiment, the temperature of the raw milk preheating is 20-40°C;

[0047] Preferably, the temperature of the raw milk preheating is 20°C, 22°C, 25°C, 28°C, 30°C, 32°C, 35°C, 38°C or 40°C;

[0048] More preferably, the temperature of the raw milk preheating is 20°C, 28°C, 30°C, 32°C, 35°C or 40°C;

[0049] Further preferably, the temperature of the raw milk preheating is 20°C, 30°C, 32°C, 35°C or 40°C;

[0050] Still more preferably, the temperature of the raw milk preheating is 20°C, 35°C or 40°C;

[0051] More preferably, the temperature of the raw milk preheated is 35°C.

[0052] As a preferred embodiment, the specific operation of separation after preheating is: separating the preheated raw milk into semi-skimmed milk through a separator;

[0053] Preferably, the fat content of the semi-skimmed milk is 1.6-2.2%;

[0054] More preferably, the fat content of the semi-skimmed milk is 1.6%, 1.7%, 1.8%, 1.9%, 2%, 2.1% or 2.2%;

[0055] Further preferably, the fat content of the semi-skimmed milk is 1.6%, 1.8%, 1.9%, 2.1% or 2.2%;

[0056] Still further preferably, the fat content of the semi-skimmed milk is 1.6%, 1.9% or 2.2%;

[0057] More preferably, the fat content of the semi-skimmed milk is 1.9%.

[0058] As a preferred embodiment, the pasteurization operation is to sterilize at 75°C for 15 seconds.

[0059] As a preferred embodiment, the milk mineral salt is purchased from Zhongbai Xingye Food Technology (Beijing) Co., Ltd., model MM-0525BG.

[0060] The stabilizer is selected from one or more of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose.

[0061] As a preferred embodiment, the stabilizer includes a mixture of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose.

[0062] Preferably, the mass ratio of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is 8-10:0.5-1.5:1-3:0.5-1.5.

[0063] More preferably, the mass ratio of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is 8:0.5:1:0.5, 8.5:0.8:1.5:0.8, 9:1:2:1, 9.5:1:2.5:1.2 or 10:1.5:3:1.5;

[0064] Further preferably, the mass ratio of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is 8:0.5:1:0.5, 9:1:2:1, 9.5:1:2.5:1.2 or 10:1.5:3:1.5;

[0065] Still more preferably, the mass ratio of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is 8:0.5:1:0.5, 9:1:2:1 or 10:1.5:3:1.5;

[0066] More preferably, the mass ratio of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is 9:1:2:1.

[0067] The preparation method of the stabilizer comprises the following steps:

[0068] The product is obtained by uniformly mixing gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose.

[0069] As some preferred embodiments, the mass ratio of the stabilizer to the milk mineral salt is 2-4:1;

[0070] Preferably, the mass ratio of the stabilizer to the milk mineral salt is 2:1, 3:1 or 4:1;

[0071] More preferably, the mass ratio of the stabilizer to the milk mineral salt is 2:1 or 3:1;

[0072] More preferably, the mass ratio of the stabilizer to the milk mineral salt is 3:1.

[0073] During the implementation of the present invention, it was unexpectedly discovered that when the stabilizer with a specific ratio provided by the present invention is used and the mass ratio of the stabilizer to milk mineral salt is controlled to be 2-4:1, the obtained cheese milk can be stored for a long time without stratification without using buffer salts; the present invention not only solves the problem of high-calcium milk being prone to flocculation and precipitation, but also solves the problem of denatured proteins in cheese being prone to aggregation and precipitation in milk.

[0074] In a second aspect, the present invention provides: a method for preparing cheese milk, comprising the following steps:

[0075] S1. Weigh 60-70% by weight of semi-skimmed milk, heat it, and obtain material 1;

[0076] S2, mixing 50-70% by weight of xylitol with a stabilizer, adding the mixture to material 1, and then shearing the mixture at the same temperature to obtain material 2;

[0077] S3, mixing 15-25% by weight of xylitol and sodium bicarbonate, adding the mixture to material 2, then adding cheese, and shearing the mixture while maintaining the temperature to obtain material 3;

[0078] S4, mixing the remaining xylitol with milk mineral salt and vitamin D3, adding the mixture to material 3, stopping heating and shearing, and obtaining material 4;

[0079] S5. Add the remaining semi-skimmed milk to material 4, mix well, cool, homogenize, sterilize, and discharge to obtain the cheese milk.

[0080] The amount of semi-skimmed milk in step S1 is 60-70% by weight;

[0081] Preferably, the amount of semi-skimmed milk in step S1 is 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69% or 70% by weight;

[0082] More preferably, the amount of semi-skimmed milk in step S1 is 60%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69% or 70% by weight;

[0083] Further preferably, the amount of semi-skimmed milk in step S1 is 60%, 65%, 66%, 67% or 70% by weight;

[0084] Still more preferably, the amount of semi-skimmed milk in step S1 is 65% or 67% by weight;

[0085] More preferably, the amount of semi-skimmed milk used in step S1 is 65% by weight.

[0086] As a preferred embodiment, the temperature of the heating in step S1 is 65-75°C;

[0087] Preferably, the heating temperature in step S1 is 65° C., 66° C., 67° C., 68° C., 69° C., 70° C., 71° C., 72° C., 73° C., 74° C. or 75° C.;

[0088] More preferably, the temperature of the heating in step S1 is 65° C., 66° C., 69° C., 70° C., 71° C., 73° C. or 75° C.;

[0089] Further preferably, the temperature of the heating in step S1 is 65°C, 70°C, 71°C or 75°C;

[0090] Still more preferably, the temperature of the heating in step S1 is 70° C. or 71° C.;

[0091] More preferably, the heating temperature in step S1 is 70°C.

[0092] The amount of xylitol used in step S2 is 50-70% by weight;

[0093] Preferably, the amount of xylitol used is 50%, 53%, 56%, 58%, 60%, 63%, 65%, 68% or 70% by weight;

[0094] More preferably, the amount of xylitol is 50%, 56%, 58%, 60%, 63%, 65%, 68% or 70% by weight;

[0095] More preferably, the amount of xylitol used is 50%, 58%, 60%, 63%, 68% or 70% by weight;

[0096] Still more preferably, the amount of xylitol used is 63% or 68% by weight;

[0097] More preferably, the amount of xylitol used is 63% by weight.

[0098] As a preferred embodiment, the temperature of the insulation in step S2 is 65-75°C;

[0099] Preferably, the insulation temperature is 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C or 75°C;

[0100] More preferably, the insulation temperature is 65°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C or 75°C;

[0101] Further preferably, the insulation temperature is 65°C, 67°C, 68°C, 69°C, 70°C or 75°C;

[0102] Still further preferably, the insulation temperature is 69°C or 70°C;

[0103] More preferably, the insulation temperature is 70°C.

[0104] As a preferred embodiment, the shearing time in step S2 is 10-20 minutes;

[0105] Preferably, the shearing time is 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes, 18 minutes, 19 minutes or 20 minutes;

[0106] More preferably, the shearing time is 10 minutes, 13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes, 18 minutes, 19 minutes or 20 minutes;

[0107] Further preferably, the shearing time is 10 minutes, 13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes or 20 minutes;

[0108] Still further preferably, the shearing time is 10 minutes, 15 minutes or 16 minutes;

[0109] More preferably, the shearing time is 15 minutes.

[0110] The amount of xylitol used in step S3 is 15-25% by weight;

[0111] Preferably, the amount of xylitol used is 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23% or 25% by weight;

[0112] More preferably, the amount of xylitol is 15%, 16%, 17%, 18%, 19%, 20%, 22%, 23% or 25% by weight;

[0113] More preferably, the amount of xylitol used is 15%, 19%, 20%, 22%, 23% or 25% by weight;

[0114] Still more preferably, the amount of xylitol used is 20% or 23% by weight;

[0115] More preferably, the amount of xylitol used is 23% by weight.

[0116] As a preferred embodiment, the temperature of the insulation in step S3 is 65-75°C;

[0117] Preferably, the insulation temperature is 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C or 75°C;

[0118] More preferably, the insulation temperature is 65°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C or 75°C;

[0119] Further preferably, the insulation temperature is 65°C, 68°C, 69°C, 70°C, 71°C or 75°C;

[0120] Still further preferably, the insulation temperature is 70°C or 71°C;

[0121] More preferably, the insulation temperature is 70°C.

[0122] As a preferred embodiment, the shearing time in step S3 is 10-15 minutes;

[0123] Preferably, the shearing time is 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes or 15 minutes;

[0124] More preferably, the shearing time is 10 minutes, 11 minutes, 13 minutes, 14 minutes or 15 minutes;

[0125] Further preferably, the shearing time is 11 minutes, 13 minutes or 15 minutes;

[0126] Still further preferably, the shearing time is 13 minutes.

[0127] As a preferred embodiment, the shearing time in step S4 is 5-10 minutes;

[0128] Preferably, the shearing time is 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes or 10 minutes;

[0129] More preferably, the shearing time is 5 minutes, 7 minutes, 8 minutes, 9 minutes or 10 minutes;

[0130] Further preferably, the shearing time is 9 minutes or 10 minutes;

[0131] Still further preferably, the shearing time is 10 minutes.

[0132] As a preferred embodiment, the cooling temperature in step S5 is 25° C., and the cooling storage time is 0-5 hours;

[0133] Preferably, the storage time is 0h, 0.5h, 1h, 2h, 3h, 4h or 5h;

[0134] More preferably, the storage time is 0.5h, 1h, 2h, 3h or 5h;

[0135] Further preferably, the storage time is 1 h, 2 h, 3 h or 5 h;

[0136] Still further preferably, the storage time is 1 hour.

[0137] As a preferred embodiment, the homogenization temperature in step S5 is 65-75°C

[0138] Preferably, the homogenization temperature is 65°C, 66°C, 67°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C or 75°C;

[0139] More preferably, the homogenization temperature is 66°C, 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, 74°C or 75°C;

[0140] Further preferably, the homogenization temperature is 65°C, 70°C, 72°C or 75°C;

[0141] Still more preferably, the homogenization temperature is 70°C.

[0142] As a preferred embodiment, the primary homogenization pressure in step S5 is 20-25 MPa;

[0143] Preferably, the first-level homogenization pressure is 20 MPa, 21 MPa, 22 MPa, 23 MPa, 24 MPa or 25 MPa;

[0144] Furthermore, preferably, the first-level homogenization pressure is 20MPa, 22MPa, 23MPa, 24MPa or 25MPa;

[0145] Further preferably, the first-level homogenization pressure is 20 MPa, 22 MPa or 23 MPa;

[0146] Still further preferably, the first-level homogenization pressure is 22 MPa;

[0147] Preferably, the secondary homogenization pressure is 5 MPa.

[0148] As a preferred embodiment, the sterilization in step S5 is UHT sterilization;

[0149] The sterilization temperature is 140±1°C and the sterilization time is 4-5 seconds.

[0150] As a preferred embodiment, the temperature of the discharge material in step S5 is 20-25°C;

[0151] Preferably, the temperature of the discharge material is 20°C, 21°C, 22°C, 23°C, 24°C or 25°C;

[0152] More preferably, the temperature of the discharge material is 20°C, 21°C, 22°C, 23°C or 25°C;

[0153] Further preferably, the temperature of the discharge material is 21°C, 22°C or 23°C;

[0154] Still more preferably, the discharge temperature is 22°C.

[0155] In a third aspect, the present invention provides: an application of cheese milk in the preparation of a milk-containing product, wherein the milk-containing product includes food or beverage.

[0156] The food is cake, bread, steamed bun or biscuit; the drink is a milk-containing beverage.

[0157] In a fourth aspect, the present invention provides: a food containing cheese milk, wherein the food comprises the above-mentioned cheese milk and an adjuvant acceptable in food.

[0158] In a fifth aspect, the present invention provides: a beverage containing cheese milk, wherein the beverage comprises the above-mentioned cheese milk and an adjuvant acceptable to the beverage.

[0159] Here, "acceptable" means that the drugs do not produce adverse, allergic or other untoward reactions when properly administered to animals or humans.

[0160] The "auxiliary agent" should be compatible with the active ingredient, that is, be able to be mixed with it without significantly reducing the effect of the drug under normal circumstances.

[0161] Some substances that can be used as adjuvants in food or beverages are sugars such as lactose, glucose and sucrose; starches such as corn starch and potato starch; cellulose and its derivatives such as sodium methylcellulose, ethylcellulose and methylcellulose; tragacanth powder; malt; gelatin; talc; vegetable oils such as peanut oil, cottonseed oil, sesame oil, olive oil, corn oil and cocoa butter; polyols such as propylene glycol, glycerol, sorbitol, mannitol and polyethylene glycol; alginic acid; emulsifiers such as Tween; colorants; flavorings; stabilizers, etc. These substances are used to help the stability of the formulation or to help improve the activity or its bioavailability or to produce an acceptable taste or smell when taken orally, as needed.

[0162] Terminology Notes:

[0163] Unless otherwise defined, all technical and scientific terms herein have the same meanings as commonly understood by persons skilled in the art to which the claimed subject matter belongs. Unless otherwise indicated, all patents, patent applications, and publications cited herein are incorporated by reference in their entirety. If multiple definitions of a term are used herein, the definitions in this section shall prevail.

[0164] It should be understood that the above brief description and the following detailed description are exemplary and explanatory only and do not limit the subject matter of the present invention in any way. In the present invention, unless otherwise specifically stated, the use of the singular also includes the plural. It should also be noted that unless otherwise stated, the use of "or" and "or" means "and / or". In addition, the use of the term "including" and other forms such as "comprising", "including" and "containing" are not limiting.

[0165] Unless otherwise specified, standard techniques are used for the use of various commercially available products herein. For example, the methods can be performed using the manufacturer's instructions for use of the kits, or according to methods known in the art or as described herein. The above-described techniques and methods can generally be performed according to conventional methods well known in the art, as described in the various general and more specific references cited and discussed throughout this specification.

[0166] The term "homogenization" as used herein refers to breaking milk fat globules into small particles (diameter < 2 μm) by high pressure to prevent fat from floating up and to make the dairy product uniform in texture.

[0167] The term "UHT sterilization" used in this article refers to ultra-high temperature instantaneous sterilization, which is a sterilization process in which the heating temperature is set to 135-150°C and the heating time is 2-8 seconds. After heating, the product reaches commercial sterility requirements.

[0168] Based on further solving the technical problem of the present invention or solving multiple technical problems at the same time, in the technical solution provided in the first aspect of the present invention, the preferred solution includes:

[0169] The first priority solution: provides a cheese milk that uses a specific ratio of stabilizers and milk minerals. This technical solution not only solves the technical problem of "the existing technology has complex types of ingredients, unscientific nutritional ratios, and is difficult to digest and absorb", but also further solves the technical problem of "easy aggregation and precipitation under conditions of high calcium ion concentration and in the presence of partially denatured proteins".

[0170] The second priority solution provides a cheese milk that uses a specific combination and ratio of stabilizers. This technical solution not only solves the technical problem of "easy aggregation and precipitation under conditions of high calcium ion concentration and in the presence of partially denatured proteins", but also further solves the technical problem of "ensuring the stability of the product throughout its shelf life".

[0171] The beneficial effects of the present invention are:

[0172] Compared with the prior art, the present invention has the following beneficial effects:

[0173] (1) The present invention provides a specific combination of stabilizer types and their proportions, and controls the mass ratio of stabilizer to milk mineral, so that the cheese milk obtained can be obtained without using buffer salts. The stabilizer selects a colloid that is less affected by calcium ions. The stabilizer solves the problem of easy flocculation and precipitation in high-calcium milk; the stabilizer solves the problem of easy aggregation and precipitation of denatured proteins in cheese in milk.

[0174] (2) The cheese milk provided by the present invention has a scientific and reasonable nutritional combination, is rich in vitamin D3, calcium, and phosphorus, and has a calcium-phosphorus ratio close to that in breast milk (2:1). It is easier to digest and absorb, and vitamin D3 can further promote the absorption of calcium and phosphorus. It has a rich aroma, a smooth taste, and a simple ingredient list.

[0175] In addition, based on the present invention:

[0176] Based on the comparison between Examples 1-5 and Comparative Examples 1-3, the present invention purposefully selects specific types and proportions of stabilizers from a wide range of different stabilizer types disclosed in the prior art. Without using buffer salts, the present invention can solve the problem of easy flocculation and precipitation in high-calcium milk and the problem of easy aggregation and precipitation of denatured proteins in cheese in milk, thereby achieving unexpected technical effects.

[0177] Based on a comparison of Examples 1-5 and Comparative Examples 4-5, the present invention utilizes specific ratios of stabilizers and milk mineral salts to produce cheese milk that remains stable over extended periods and exhibits high centrifugal stability. This rational combination addresses the challenges of prior art, such as complex ingredient lists, unscientific nutritional balances, and poor digestibility. The resulting technical effect is superior to the sum of the effects of each individual technical approach. DETAILED DESCRIPTION

[0178] The following non-limiting examples are provided to enable those skilled in the art to more fully understand the present invention, but are not intended to limit the present invention in any way. The following are merely illustrative of the scope of the present invention, and those skilled in the art may make various changes and modifications to the present invention based on the disclosed content, which should also fall within the scope of the present invention.

[0179] The present invention is further described below by way of specific examples. Unless otherwise specified, all the various instruments, devices, equipment, reagents, products, etc. used in the examples of the present invention were obtained through conventional commercial channels.

[0180] The cheese used in the following examples was purchased from Dr. Cheese (Shanghai) Technology Co., Ltd., xylitol was purchased from Danisco (China) Co., Ltd., milk mineral salt was purchased from Zhongbai Xingye Food Technology (Beijing) Co., Ltd., model MM-0525BG; vitamin D3 was purchased from Nantong Licheng Bioengineering Co., Ltd.; the gum arabic was purchased from Tianjin Anwen Hydrosol Technology Co., Ltd., gellan gum was purchased from Azelis International Trade (Shanghai) Co., Ltd., microcrystalline cellulose was purchased from Shanghai Jiangmei Industrial Co., Ltd., and sodium carboxymethyl cellulose was purchased from Shanghai Jiangmei Industrial Co., Ltd.

[0181] Basic Example 1: Semi-skimmed milk preparation method

[0182] Preheat the raw milk to 20°C, separate the preheated raw milk into semi-skimmed milk with a fat content of 1.6% through a separator, pasteurize at 75°C for 15 seconds, and set aside;

[0183] Basic Example 2: Semi-skimmed milk preparation method

[0184] Preheat the raw milk to 35°C, separate the preheated raw milk into semi-skimmed milk with a fat content of 1.9% through a separator, pasteurize at 75°C for 15 seconds and set aside;

[0185] Basic Example 3: Semi-skimmed milk preparation method

[0186] Preheat the raw milk to 40°C, separate the preheated raw milk into semi-skimmed milk with a fat content of 2.2% through a separator, pasteurize at 75°C for 15 seconds, and set aside;

[0187] Example 1 A cheese milk and its preparation method

[0188] The following components are included in parts by weight:

[0189] 85 parts of semi-skimmed milk prepared in Basic Example 1, 2 parts of cheese, 2 parts of xylitol, 0.1 parts of milk mineral salt, 0.002 parts of vitamin D3, 0.2 parts of stabilizer, and 0.05 parts of sodium bicarbonate;

[0190] The stabilizer comprises gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 8:0.5:1:0.5.

[0191] Preparation method: comprising the following steps:

[0192] S1. Weigh 60% by weight of the semi-skimmed milk obtained in Basic Example 1, and heat it to 65° C. to obtain material 1;

[0193] S2, after mixing 50% by weight of xylitol with a stabilizer, add it to material 1 while maintaining the liquid temperature at 65°C, and shear for 10 minutes to obtain material 2;

[0194] S3, mixing 15% by weight of xylitol and sodium bicarbonate, adding the mixture to material 2, then adding cheese, maintaining the temperature of the mixture at 65°C, and shearing for 10 minutes to obtain material 3;

[0195] S4, mixing the remaining xylitol with milk mineral salt and vitamin D3, adding the mixture to material 3, turning off the heating system, and shearing for 5 minutes to obtain material 4;

[0196] S5. Add the remaining semi-skimmed milk to material 4, mix well, and then reduce the temperature to 25°C. After the material is stored for 2 hours, the material liquid is heated to 65°C, the first-level homogenization pressure is 20 MPa, and the second-level homogenization pressure is 5 MPa; the homogenized material liquid is UHT sterilized by tubular sterilization at a temperature of 140±1°C for 4-5 seconds and a discharge temperature of 20°C, and then filled.

[0197] Example 2 A cheese milk and its preparation method

[0198] The following components are included in parts by weight:

[0199] 90 parts of semi-skimmed milk prepared in Basic Example 2, 3 parts of cheese, 3 parts of xylitol, 0.1 parts of milk mineral salts, 0.003 parts of vitamin D3, 0.3 parts of stabilizer, and 0.07 parts of sodium bicarbonate.

[0200] The stabilizer comprises gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 10:1.5:3:1.5.

[0201] Preparation method: comprising the following steps:

[0202] S1. Weigh 65% by weight of the semi-skimmed milk obtained in Basic Example 2, and heat it to 70° C. to obtain material 1;

[0203] S2, after mixing 60% by weight of xylitol with a stabilizer, add it to material 1 while maintaining the liquid temperature at 70°C, and shear for 15 minutes to obtain material 2;

[0204] S3, mixing 20% ​​by weight of xylitol and sodium bicarbonate, adding the mixture to material 2, then adding cheese, maintaining the temperature of the liquid at 70°C, and shearing for 13 minutes to obtain material 3;

[0205] S4, mixing the remaining xylitol with milk mineral salt and vitamin D3, adding the mixture to material 3, turning off the heating system, and shearing for 8 minutes to obtain material 4;

[0206] S5. Add the remaining semi-skimmed milk to material 4, mix well, and then reduce the temperature to 25°C. After the material is stored for 5 hours, the material liquid is heated to 70°C, the first-level homogenization pressure is 23 MPa, and the second-level homogenization pressure is 5 MPa; the homogenized material liquid is UHT sterilized by tubular sterilization at a temperature of 140±1°C for 4-5 seconds and a discharge temperature of 23°C, and then filled.

[0207] Example 3 A cheese milk and its preparation method

[0208] The following components are included in parts by weight:

[0209] 95 parts of semi-skimmed milk prepared in Basic Example 3, 3 parts of cheese, 4 parts of xylitol, 0.1 parts of milk mineral salt, 0.003 parts of vitamin D3, 0.4 parts of stabilizer, and 0.08 parts of sodium bicarbonate.

[0210] The stabilizer comprises gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 10:1.5:3:1.5.

[0211] Preparation method: comprising the following steps:

[0212] S1. Weigh 70% by weight of the semi-skimmed milk obtained in Basic Example 3, and heat it to 75° C. to obtain material 1;

[0213] S2, after mixing 70% by weight of xylitol with a stabilizer, add it to material 1 while maintaining the liquid temperature at 75°C, and shear for 20 minutes to obtain material 2;

[0214] S3, mixing 25% by weight of xylitol and sodium bicarbonate, adding the mixture to material 2, then adding cheese, maintaining the liquid temperature at 75°C, and shearing for 15 minutes to obtain material 3;

[0215] S4, mixing the remaining xylitol with milk mineral salt and vitamin D3, adding the mixture to material 3, turning off the heating system, and shearing for 10 minutes to obtain material 4;

[0216] S5. Add the remaining semi-skimmed milk to material 4, mix well, and then reduce the temperature to 25°C. After the material is stored for 3 hours, the material liquid is heated to 75°C, the first-level homogenization pressure is 25 MPa, and the second-level homogenization pressure is 5 MPa; the homogenized material liquid is UHT sterilized by tubular sterilization at a temperature of 140±1°C for 4-5 seconds and a discharge temperature of 25°C, and then filled.

[0217] Example 4 A cheese milk and its preparation method

[0218] The following components are included in parts by weight:

[0219] 90 parts of semi-skimmed milk prepared in Basic Example 2, 2.6 parts of cheese, 3.2 parts of xylitol, 0.13 parts of milk mineral salts, 0.0025 parts of vitamin D3, 0.39 parts of stabilizer, and 0.07 parts of sodium bicarbonate.

[0220] The stabilizer comprises gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 9:1:2:1.

[0221] Preparation method: comprising the following steps:

[0222] S1. Weigh 65% by weight of the semi-skimmed milk obtained in Basic Example 2, and heat it to 70° C. to obtain material 1;

[0223] S2, after mixing 63% by weight of xylitol with a stabilizer, add it to material 1 while maintaining the liquid temperature at 70°C, and shear for 15 minutes to obtain material 2;

[0224] S3, mixing 23% by weight of xylitol and sodium bicarbonate, adding the mixture to material 2, then adding cheese, maintaining the temperature of the mixture at 70°C, and shearing for 13 minutes to obtain material 3;

[0225] S4, mixing the remaining xylitol with milk mineral salt and vitamin D3, adding the mixture to material 3, turning off the heating system, and shearing for 10 minutes to obtain material 4;

[0226] S5. Add the remaining semi-skimmed milk to material 4, mix well, and then reduce the temperature to 25°C. After the material is stored for 1 hour, the material liquid is heated to 70°C, the first-level homogenization pressure is 22 MPa, and the second-level homogenization pressure is 5 MPa; the homogenized material liquid is UHT sterilized by tubular sterilization at a temperature of 140±1°C for 4-5 seconds and a discharge temperature of 22°C, and then filled.

[0227] Example 5 A cheese milk and its preparation method

[0228] 70 parts of semi-skimmed milk prepared in Basic Example 2, 2.8 parts of cheese, 3 parts of xylitol, 0.13 parts of milk mineral salts, 0.0024 parts of vitamin D3, 0.4 parts of stabilizer, and 0.065 parts of sodium bicarbonate.

[0229] The stabilizer comprises gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 9:1:2:1.

[0230] Preparation method: comprising the following steps:

[0231] S1. Weigh 67% by weight of the semi-skimmed milk obtained in Basic Example 2, and heat it to 71° C. to obtain material 1;

[0232] S2, after mixing 68% by weight of xylitol with a stabilizer, add it to material 1 while maintaining the liquid temperature at 69°C, and shear for 16 minutes to obtain material 2;

[0233] S3, mixing 20% ​​by weight of xylitol and sodium bicarbonate, adding the mixture to material 2, then adding cheese, maintaining the temperature of the liquid at 71°C, and shearing for 11 minutes to obtain material 3;

[0234] S4, mixing the remaining xylitol with milk mineral salt and vitamin D3, adding the mixture to material 3, turning off the heating system, and shearing for 9 minutes to obtain material 4;

[0235] S5. Add the remaining semi-skimmed milk to material 4, mix well, and then reduce the temperature to 25°C. After the material is stored for 2 hours, the material liquid is heated to 72°C, the first-level homogenization pressure is 23 MPa, and the second-level homogenization pressure is 5 MPa; the homogenized material liquid is UHT sterilized by tubular sterilization at a temperature of 140±1°C for 4-5 seconds and a discharge temperature of 21°C, and then filled.

[0236] Comparative Example 1

[0237] The difference from Example 4 is:

[0238] The types of stabilizers are different, gum arabic is omitted, and the stabilizers are gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 1:2:1; the contents of other components and the steps are the same as those in Example 4.

[0239] Comparative Example 2

[0240] The difference from Example 4 is:

[0241] The type of stabilizer is different, gum arabic is replaced by carrageenan, and the stabilizer is carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 9:1:2:1; the contents of other components and the steps are the same as those in Example 4.

[0242] Comparative Example 3

[0243] The difference from Example 4 is:

[0244] The ratio of the stabilizer is different. The stabilizer is gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose in a mass ratio of 6:2:5:2. The contents of other components and the steps are the same as those in Example 4.

[0245] Comparative Example 4

[0246] The difference from Example 4 is:

[0247] The ratio of the stabilizer to the milk mineral salt is different. The mass ratio of the stabilizer to the milk mineral salt is 1:1, that is, 0.26 parts of milk mineral salt and 0.26 parts of stabilizer; the contents of other components and the steps are the same as those in Example 4.

[0248] Comparative Example 5

[0249] The difference from Example 4 is:

[0250] The ratio of the stabilizer to the milk mineral salt is different. The mass ratio of the stabilizer to the milk mineral salt is 5.5:1, that is, 0.08 parts of milk mineral salt and 0.44 parts of stabilizer; the contents of other components and the steps are the same as those in Example 4.

[0251] Effect Example 1 Sensory Evaluation of Cheese Milk of the Present Invention

[0252] Evaluation method: 20 people were randomly selected to evaluate the color, flavor, texture, and mouthfeel of the cheese milk obtained from Examples 1-5 of the present invention and Comparative Examples 1-5. Ten samples were tasted according to the evaluation criteria in Table 1, and the average of the final results was taken as the sensory evaluation score. The scoring results are shown in Table 2 below.

[0253] Table 1

[0254]

[0255] Table 2 Sensory evaluation score of cheese milk

[0256] Color Smell Organizational Status Taste and texture Total score Example 1 9.0 9.1 8.9 9.0 36.0 Example 2 8.9 9.0 8.8 8.8 35.5 Example 3 9.1 8.8 9.0 8.9 35.8 Example 4 9.5 9.3 9.0 9.5 37.3 Example 5 9.2 9.0 9.0 9.0 36.2 Comparative Example 1 8.1 8.2 7.0 6.8 30.1 Comparative Example 2 8.3 8.3 7.5 7.5 31.7 Comparative Example 3 8.5 8.3 7.7 7.6 32.0 Comparative Example 4 7.3 7.6 7.2 7.0 29.1 Comparative Example 5 7.5 7.8 6.7 6.8 28.8

[0257] It can be seen from the sensory evaluation score table of cheese milk in Table 2 above that compared with comparative examples 1-5, examples 1-5 have higher evaluations in terms of color, flavor, texture and mouthfeel. The specific type of stabilizer and its ratio and the specific ratio with milk mineral salts have a greater impact on the texture and mouthfeel of cheese milk. Gum arabic molecules contain negatively charged groups such as glucuronic acid (ionized at pH>2.8). On the one hand, they disperse charged particles through electrostatic repulsion. On the other hand, their protein part can neutralize the surface charge of particles and inhibit flocculation. In addition, gum arabic is a high molecular weight water-soluble polysaccharide. When it is adsorbed on the surface of denatured protein, it forms a hydration layer, which generates physical repulsion when proteins approach each other, preventing them from aggregating and precipitating. Carrageenan forms a gel network through a double helix structure and combines with proteins (such as casein) to prevent phase separation. At low concentrations, carrageenan is compatible with casein micelles, increasing viscosity; however, high concentrations lead to phase separation, and after heat treatment, the stability is weakened and there is a slight precipitation in the texture. Therefore, the scores of comparative examples 1-5 in color, texture and taste are significantly lower than those of embodiments 1-5.

[0258] Effect Example 2 Stability Evaluation of Cheese Milk of the Present Invention

[0259] Experimental methods:

[0260] Weigh and record the weight of the centrifuge tube M1. After fully shaking the cheese milk prepared in Examples 1-5 and Comparative Examples 1-5, accurately weigh 10 g of the sample, recorded as M2, and centrifuge in a high-speed centrifuge at 4000 RPM for 10 minutes. Then take out the centrifuge tube, pour off the supernatant, and invert the centrifuge tube on filter paper. After standing for 10 minutes, weigh the mass of the centrifuge tube again, recorded as M3, and calculate the centrifugal sedimentation rate.

[0261] The formula for calculating the centrifugal sedimentation rate is: Centrifugal sedimentation rate = (M3-M1)÷M2×100%

[0262] The calculation results are shown in Table 3 below.

[0263] Table 3 Centrifugal sedimentation rate results

[0264] Centrifugal sedimentation rate Example 1 0.48％ Example 2 0.50％ Example 3 0.49％ Example 4 0.42％ Example 5 0.48％ Comparative Example 1 1.62％ Comparative Example 2 1.53％ Comparative Example 3 1.44％ Comparative Example 4 1.80％ Comparative Example 5 2.03％

[0265] As shown in the centrifugal sedimentation rate results in Table 3 below, the cheese milk prepared in Examples 1-5 of the present invention has high centrifugal stability. The centrifugal sedimentation rates after centrifugation at 4000 RPM for 10 minutes are all lower than 0.5%, which are significantly lower than those of Comparative Examples 1-5.

[0266] In Comparative Examples 1-3, changing the type or ratio of the stabilizer will affect the interaction between the protein component and the stabilizer, thereby affecting the stability of the cheese milk and increasing the amount of sediment after centrifugation.

[0267] In Comparative Example 4-5, changing the ratio of stabilizer and milk mineral salt will affect the centrifugal stability of cheese milk. It is speculated that the reason is that the ion concentration affects the repulsive flocculation of gum arabic droplets, thereby reducing the stability of cheese milk.

[0268] Only by adopting the combined effects of the specific combination and ratio of stabilizer types, the specific ratio of stabilizer to milk mineral salt, and the cheese milk preparation method of the present invention can the stability of the product be improved, the centrifugal sedimentation rate be reduced, and the stability of the product throughout the shelf life be ensured.

[0269] Finally, it should be noted that the above content is only used to illustrate the technical solution of the present invention, rather than to limit the scope of protection of the present invention. Simple modifications or equivalent substitutions of the technical solution of the present invention by ordinary technicians in this field do not deviate from the essence and scope of the technical solution of the present invention.

Claims

1. A cheese milk, characterized in that The cheese milk comprises the following raw materials: semi-skimmed milk, cheese, xylitol, milk mineral salt, vitamin D3, stabilizer and sodium bicarbonate; the mass ratio of the stabilizer to the milk mineral salt is 2-4:

1.

2. The cheese milk according to claim 1, characterized in that The cheese milk comprises the following raw materials by weight:

3. The cheese milk according to claim 2, characterized in that The cheese milk comprises the following raw materials by weight:

4. The cheese milk according to claim 3, characterized in that The semi-skimmed milk is prepared by the following method: preheating raw milk to 20-40° C., separating the preheated raw milk, and pasteurizing the milk at 75° C. for 15 seconds; The fat content of the semi-skimmed milk is 1.6-2.2%.

5. The cheese milk according to claim 3, characterized in that The milk mineral salt was purchased from Beijing Zhongbai Xingye Food Technology Co., Ltd., model MM-0525BG.

6. The cheese milk according to claim 3, characterized in that The stabilizer is selected from one or more of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose.

7. The cheese milk according to claim 6, characterized in that The stabilizer is a mixture of gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose, with a mass ratio of 8-10: 0.5-1.5：1-3：0.5-1.5。 8. The cheese milk according to claim 7, characterized in that The mass ratio of the gum arabic, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose is 9:1:2:

1.

9. The method for preparing cheese milk according to any one of claims 1 to 8, characterized in that: The following steps are involved: S1. Weigh 60-70% by weight of semi-skimmed milk, heat it, and obtain material 1; S2, mixing 50-70% by weight of xylitol with a stabilizer, adding the mixture to material 1, and then shearing the mixture at the same temperature to obtain material 2; S3, mixing 15-25% by weight of xylitol and sodium bicarbonate, adding the mixture to material 2, then adding cheese, and shearing the mixture while maintaining the temperature to obtain material 3; S4, mixing the remaining xylitol with milk mineral salt and vitamin D3, adding the mixture to material 3, stopping heating and shearing, and obtaining material 4; S5. Add the remaining semi-skimmed milk to material 4, mix well, cool and store, homogenize, sterilize, and discharge to obtain the cheese milk.

10. The preparation method according to claim 9, characterized in that The temperature of the heating in step S1 is 65-75°C; the temperature of the insulation in steps S2 and S3 is 65-75°C.

11. The preparation method according to claim 9, characterized in that The shearing time in step S2 is 10-20 minutes; the shearing time in step S3 is 10-15 minutes; and the shearing time in step S4 is 5-10 minutes.

12. The preparation method according to claim 9, characterized in that The homogenization temperature in step S5 is 65-75° C.; the first-stage homogenization pressure is 20-25 MPa, and the second-stage homogenization pressure is 5 MPa.

13. Use of the cheese milk according to any one of claims 1 to 8 in the preparation of milk-containing products, wherein the milk-containing products include food or beverages.

14. The use according to claim 13, characterized in that: The food is cake, bread, steamed bun or biscuit; the drink is a milk-containing beverage.

15. A food containing cheese milk, characterized in that: The food comprises the cheese milk according to any one of claims 1 to 8 and an adjuvant acceptable in food.

16. A drink containing cheese milk, characterized by: The beverage comprises the cheese milk according to any one of claims 1 to 8 and an adjuvant acceptable in the beverage.

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