Low-foam easily-soluble dairy product and preparation method thereof
By premixing insoluble calcium minerals with oils to form an oil-in-calcium structure, the interface contradictions of dairy products are resolved, improving reconstitution performance and stability, reducing production costs and energy consumption, and enhancing the consumer experience.
Patent Information
- Application Number
- CN202511341040.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-19
- Publication Date
- 2025-12-16
AI Technical Summary
Existing technologies have failed to effectively resolve the inherent contradictions at the mineral-oil-water three-phase interface, resulting in poor reconstitution properties of dairy products. Furthermore, the use of phospholipid emulsifiers increases production costs and energy consumption, affecting product stability and consumer experience.
By premixing insoluble calcium minerals with oils to form a uniform oil-in-calcium structure, direct contact between insoluble calcium minerals and the aqueous phase is avoided, thus optimizing interfacial properties and improving reconstitution performance and shelf stability.
It significantly reduced foaming and white spots in reconstituted products, shortened settling time, improved product stability and shelf-life flavor and odor scores, and reduced production costs and energy consumption.
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Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of functional dairy product processing, and in particular to a low-foaming and easy-to-dissolve dairy product and a preparation method thereof. BACKGROUND
[0002] In the field of functional dairy product processing, the existing commercial production technology system has long been faced with two core pain points, which seriously restrict the improvement of product quality and production efficiency. Firstly, the chain problem caused by phospholipid dependence. The current mainstream process for improving the solubility of milk powder generally relies on phospholipid emulsifiers, which requires high-pressure homogenization to achieve fat embedding, resulting in a significant increase in energy consumption in the homogenization process and an increase in the cost of phospholipid raw materials in the formula, thereby significantly increasing the production burden of enterprises, which is contrary to the development demand of cost reduction and efficiency improvement in the industry. Secondly, the solubility defect caused by mineral grease interface repulsion. Solubility is one of the most important indicators of dairy products, which directly affects the consumer experience. The foaming of infant formula milk powder often causes bloating, belching, and stomach discomfort in babies. Calcium carbonate, as a commonly used mineral nutrient fortifier, is the source of calcium compounds in infant formula food. Because it is difficult to dissolve in water, it is easy to cause interface conflicts when added independently with fat. In the liquid system, calcium carbonate will decompose when it comes into contact with the water phase, forming Ca 2+ -Casein floc, which is left on the cup wall and forms white spots on the cup wall. Moreover, the addition of phospholipids in the homogenization process causes the fat to float, resulting in the deterioration of the product's shelf-life odor.
[0003] Currently, the existing technology has not effectively solved the inherent contradiction of the "mineral-oil-water" three-phase interface, and the improvement of product solubility has long relied on emulsifiers such as phospholipids, resulting in the difficulty of achieving both functionality and quality, and restricting the cost reduction of the dairy industry. Therefore, there is an urgent need to develop a preparation method for improving the solubility of dairy products. SUMMARY To solve the above problems, the present application provides a low-foaming and easy-to-dissolve dairy product and a preparation method thereof. By pre-mixing insoluble mineral calcium with part of the oil, the solubility of the dairy product is significantly improved, the foaming and white spots during solubility are eliminated, and the sinking speed is simultaneously reduced and the stability of the shelf-life odor is improved.
[0004] To solve the above problems, the present application provides a technical solution as follows: In a first aspect, the present application provides a preparation method of a low-foaming and easy-to-dissolve dairy product, comprising the following steps: pre-mixing insoluble mineral calcium with oil to obtain a pre-mixed material; mixing the pre-mixed material with other raw materials of the dairy product and homogenizing to obtain a low-foaming and easy-to-dissolve dairy product; The mass ratio of insoluble mineral calcium to oil in the pre-mixed material is (1-20):100.
[0005] The present application provides a method for preparing a low-foam and easily-soluble dairy product, which forms a uniform calcium-in-oil structure by premixing insoluble mineral calcium and oil, avoids direct contact between insoluble mineral calcium and water, optimizes the interface performance, and realizes the simultaneous improvement of the brewing performance and shelf stability under the premise of avoiding phospholipid emulsification. Through a large number of tests, it is found that only when the mass ratio of insoluble mineral calcium to oil in the premix is within the above range, can the insoluble mineral calcium be completely embedded in the oil, thereby realizing the dual improvement of the brewing performance and stability performance of the dairy product.
[0006] Preferably, the insoluble mineral calcium includes at least one of calcium carbonate or tricalcium phosphate.
[0007] Preferably, the particle size of the insoluble mineral calcium is D 90 ≤ 50 μm.
[0008] Further preferably, the particle size of the insoluble mineral calcium is D 90 = 10 μm ~ 35 μm.
[0009] By limiting the particle size of the insoluble mineral calcium, the present application further refines the overall particle size of the calcium-in-oil particles, ensures their uniform distribution in the dairy product system, avoids local particle concentration from being too high to cause agglomeration, thereby assisting in ensuring the stability of the milk liquid in the subsequent brewing process, and better realizing the effect of brewing without white spots.
[0010] Preferably, the oil includes at least one of vegetable oil or animal oil.
[0011] Further preferably, the vegetable oil includes at least one of palm oil, coconut oil, rapeseed oil, sunflower seed oil or flaxseed oil.
[0012] Further preferably, the animal oil includes milk fat.
[0013] Preferably, the mass ratio of insoluble mineral calcium to oil in the premix is (1 ~ 15): 100.
[0014] Preferably, the shear rotation speed of the premix is 35 rpm ~ 40 rpm, and the premixing time is 5 min ~ 60 min (further preferably 15 min ~ 40 min).
[0015] By controlling the shear rotation speed of the premix, the present application can ensure that the insoluble mineral calcium is effectively broken, and the oil droplets formed by the oil are not too small to cover the insoluble mineral calcium. The premixing time within a certain range can form a uniform calcium-in-oil structure.
[0016] Preferably, the dairy product includes infant formula milk powder.
[0017] The present application does not make special limitation to the specific components and contents of the infant formula milk powder, and the preparation method of the low-foaming and easily-dissolved dairy product provided by the present application can be applied to all types of infant formula milk powder.
[0018] Preferably, the homogenization temperature is 55℃-65℃.
[0019] Further preferably, the homogenization temperature is 58℃-62℃.
[0020] Preferably, the homogenization adopts two-stage homogenization, the pressure of the first-stage homogenization is 100bar-150bar, and the pressure of the second-stage homogenization is 10bar-50bar.
[0021] Preferably, after the homogenization, spray drying is further included to obtain the low-foaming and easily-dissolved dairy product.
[0022] Further preferably, the inlet air temperature of the spray drying is 150℃-200℃, and the exhaust air temperature is 82℃-98℃.
[0023] In the second aspect, the present application provides a low-foaming and easily-dissolved dairy product prepared by the preparation method of the low-foaming and easily-dissolved dairy product.
[0024] The present application has the following beneficial effects: The premixing process of the insoluble mineral calcium and oil in the present application shows significant advantages over the traditional phospholipid process in terms of milk powder reconstitution and quality. In terms of reconstitution performance (13.6g of dairy product is added to 100mL of distilled water at 50℃), the reconstitution foam height is reduced from 3.32±0.31cm of the traditional process to 0.18±0.09cm, a reduction of 94.6%; the number of white spots is reduced from 6.6±2.1 to 1.0±0.8, a reduction of 84.8%; and the sinking time at 50℃ is shortened from 20.4±2.3s to 10.5±1.0s, a reduction of 48.5%. In terms of stability, after 6 months of acceleration at 37℃ and RH75%, the traditional process shows fat floating and caking, while the present application shows no delamination; and the product aroma and taste score is improved from 29.9±0.4 to 38.7±0.5, an increase of 29.4% during the shelf life.
[0025] The premixing process of the insoluble mineral calcium and oil provided by the present application is applicable to infant formula milk powder, and does not need additional addition of phospholipid emulsifiers. This preparation method not only reduces the raw material cost, but also greatly reduces the energy consumption of the homogenization link, and the preparation method is simpler and more practical. The reconstitution characteristics and stability of the obtained product are better, and the product has good market application value. DETAILED DESCRIPTION
[0026] In order to make the objects, technical solutions and advantages of the present application clearer, the present application will be further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and not to limit the present application.
[0027] In the embodiments and comparative examples of the present application, the infant formula (1st stage) is the Flagship infant formula (Example 1 and Comparative Example 1) and the Flagship Plus infant formula (Example 4 and Comparative Example 4), the larger infant formula (2nd stage) is the Flagship larger infant formula, and the toddler formula (3rd stage) is the Flagship toddler formula.
[0028] Example 1 The present embodiment provides a preparation method of a low-foaming and easily soluble dairy product. The main raw materials of the infant formula (1st stage) are 20.32% of raw cow milk, 27.3% of desalted whey powder, 20.1% of edible vegetable blend oil, 0.35% of calcium carbonate (D 90 =33.1 μm), 0.35% of compound vitamins, 0.6% of compound minerals, 2.0% of concentrated whey protein powder, and the rest of lactose, by percentage of dry weight.
[0029] The preparation method of the low-foaming and easily soluble dairy product in the present embodiment includes the following steps: The calcium carbonate and the edible vegetable blend oil are premixed by using an MJN oil premixer at 38 rpm for 15 min to obtain a premixed material. The premixed material and other raw materials of the infant formula (1st stage) are mixed, and then homogenized at 62°C and 140 bar (100 bar for the first stage and 40 bar for the second stage). The homogenized material is spray dried under the conditions of an inlet air temperature of 155°C and an exhaust air temperature of 83°C to obtain the low-foaming and easily soluble dairy product.
[0030] Example 2 The present embodiment provides a preparation method of a low-foaming and easily soluble dairy product. The main raw materials of the larger infant formula (2nd stage) are 30.48% of raw cow milk, 27.5% of desalted whey powder, 1.95% of concentrated whey protein powder, 7% of 1,3-dioleic acid-2-palmitic acid triglyceride (OPO), 5% of soybean oil, 0.35% of calcium carbonate (D 90 =20.8 μm), 0.3% of compound vitamins, 0.6% of compound minerals, and the rest of lactose, by percentage of dry weight.
[0031] The preparation method of the low-foaming and easily soluble dairy product in the present embodiment includes the following steps: The calcium carbonate and OPO were premixed by MJN oil premixer at 35 rpm for 50 min to obtain a premix; the premix and other raw materials of larger infant formula milk powder (2nd stage) were mixed, and then homogenized at 60℃ and 170 bar (120 bar for the first stage and 50 bar for the second stage), and then spray dried under the conditions of inlet air temperature 170℃ and exhaust air temperature 89℃ to obtain the low-foaming and easily soluble dairy product.
[0032] Example 3 The present example provides a preparation method of a low-foaming and easily soluble dairy product, taking infant formula milk powder (3rd stage) as the research object, and the main raw materials thereof include, by percentage of dry weight: raw cow milk 41.91%, desalted whey powder 20%, 1,3-diolein-2-palmitin 6.5%, soybean oil 4.5%, calcium carbonate 0.4% (D 90 =12.9 μm), concentrated whey protein powder 2.5%, compound vitamin 0.3%, compound mineral 0.6%, and the rest is lactose.
[0033] The preparation method of the low-foaming and easily soluble dairy product in the present example includes the following steps: The calcium carbonate and part of the OPO (the mass ratio of calcium carbonate to oil OPO is 20:100) were premixed by MJN oil premixer at 40 rpm for 10 min to obtain a premix; the premix and other raw materials of infant formula milk powder (3rd stage) were mixed, and then homogenized at 58℃ and 170 bar (150 bar for the first stage and 20 bar for the second stage), and then spray dried under the conditions of inlet air temperature 195℃ and exhaust air temperature 98℃ to obtain the low-foaming and easily soluble dairy product.
[0034] Example 4 The present example provides a preparation method of a low-foaming and easily soluble dairy product, taking infant formula milk powder (1st stage) as the research object, and the main raw materials thereof include, by percentage of dry weight: raw cow milk 20.32%, desalted whey powder 27.3%, edible vegetable blend oil 18.1%, anhydrous butter 1%, tricalcium phosphate 0.35% (D 90 =31.2 μm), compound vitamin 0.35%, compound mineral 0.6%, concentrated whey protein powder 2.0%, and the rest is lactose.
[0035] The preparation method of the low-foaming and easily soluble dairy product in the present example includes the following steps: The tricalcium phosphate, anhydrous butter and part of the edible vegetable blend oil (the mass ratio of tricalcium phosphate to oil is 12:100) were premixed by MJN oil premixer at 40 rpm for 20 min, and then mixed with other raw materials of infant formula milk powder (1st stage), and then homogenized at 60℃ and 150 bar (110 bar for the first stage and 40 bar for the second stage), and then spray dried under the conditions of inlet air temperature 160℃ and exhaust air temperature 85℃ to obtain the low-foaming and easily soluble dairy product.
[0036] Example 5 The present example provides a method for preparing a low-foaming and easily soluble dairy product. The specific steps and conditions are similar to those of Example 2, except that the pre-mixed shear rotation speed is replaced by 100 rpm. The remaining conditions and parameter settings are the same as those of Example 2 and will not be repeated.
[0037] In the present example, the raw material ratio of the low-foaming and easily soluble dairy product is the same as that of Example 2 and will not be repeated.
[0038] Example 6 The present example provides a method for preparing a low-foaming and easily soluble dairy product. The specific steps and conditions are similar to those of Example 3, except that the pre-mixed shear rotation speed is replaced by 10,000 rpm. The remaining conditions and parameter settings are the same as those of Example 3 and will not be repeated.
[0039] In the present example, the raw material ratio of the low-foaming and easily soluble dairy product is the same as that of Example 3 and will not be repeated.
[0040] Comparative Example 1 The present comparative example provides a method for preparing a dairy product. The dairy product is similar to that of Example 1, except that it contains 0.8% phospholipid as an emulsifier. That is, taking infant formula milk powder (1st stage) as the research object, its main raw materials include, by dry weight percentage: raw cow milk 20.32%, desalted whey powder 27.3%, edible vegetable blend oil 20.1%, calcium carbonate 0.35% (D 90 = 33.1 μm), complex vitamin 0.35%, complex mineral 0.6%, concentrated whey protein powder 2.0%, phospholipid 0.8%, and the balance of lactose.
[0041] The method for preparing the dairy product in the present comparative example includes the following steps: The phospholipid and edible vegetable blend oil are pre-mixed with the MJN oil pre-mixer at 38 rpm for 15 min, and then mixed with the other raw materials of the infant formula milk powder (1st stage). After homogenization at 60°C and 150 bar (110 bar for the first stage and 40 bar for the second stage), spray drying is performed under the conditions of an inlet air temperature of 160°C and an exhaust air temperature of 85°C to obtain the dairy product.
[0042] Comparative Example 2 The present comparative example provides a method for preparing a dairy product. The dairy product is similar to that of Example 2, except that it contains 0.4% phospholipid as an emulsifier and the particle size of calcium carbonate is D 90= 54.6 pm. That is, taking the larger infant formula (2nd stage) as the research object, the main raw materials thereof include, by percentage of dry weight: raw cow milk 30.48%, desalted whey powder 27.5%, concentrated whey protein powder 1.95%, 1,3-dioleic acid-2-palmitic acid triglyceride 7%, soybean oil 5%, calcium carbonate 0.35% (D 90 = 54.6 pm), composite vitamins 0.3%, composite minerals 0.6%, phospholipids 0.4%, and the rest being lactose.
[0043] The preparation method of the dairy product in the present comparative example comprises the following steps: The phospholipids and the soybean oil were premixed with the MJN oil premixer at 35 rpm for 50 min, and then mixed with the other raw materials of the larger infant formula (2nd stage), and then homogenized at 60°C and 160 bar (120 bar for the first stage and 40 bar for the second stage), and then spray dried under the conditions of an inlet air temperature of 170°C and an exhaust air temperature of 89°C to obtain the dairy product.
[0044] Comparative Example 3 The present comparative example provides a preparation method of a dairy product, which is similar to Example 3, except that it contains 1.1% of phospholipids as an emulsifier. That is, taking the infant formula (3rd stage) as the research object, the main raw materials thereof include, by percentage of dry weight: raw cow milk 41.91%, desalted whey powder 20%, 1,3-dioleic acid-2-palmitic acid triglyceride 6.5%, soybean oil 4.5%, calcium carbonate 0.4% (D 90 = 12.9 pm), concentrated whey protein powder 2.5%, composite vitamins 0.3%, composite minerals 0.6%, phospholipids 1.1%, and the rest being lactose.
[0045] The preparation method of the dairy product in the present comparative example comprises the following steps: The raw materials of the infant formula (3rd stage) were directly mixed with the MJN-75 oil premixer at 40 rpm for 10 min, and then homogenized at 60°C and 190 bar (150 bar for the first stage and 40 bar for the second stage), and then spray dried under the conditions of an inlet air temperature of 170°C and an exhaust air temperature of 90°C to obtain the dairy product.
[0046] Comparative Example 4 The present comparative example provides a preparation method of a dairy product, which is similar to Example 4, except that it contains 1.1% of phospholipids as an emulsifier. That is, taking the infant formula (1st stage) as the research object, the main raw materials thereof include, by percentage of dry weight: raw cow milk 20.32%, desalted whey powder 27.3%, edible vegetable blend oil 18.1%, anhydrous butter 1%, tricalcium phosphate 0.35% (D 90= 31.2 pm), complex vitamin 0.35%, complex mineral 0.6%, concentrated whey protein powder 2.0%, phospholipid 1.1%, and the rest of lactose.
[0047] The preparation method of the dairy product in the present comparative example comprises the following steps: The raw materials of the infant formula milk powder (1st stage) were directly mixed at 40 rpm for 20 min using an MJN oil premix machine, homogenized at 60°C and 150 bar (110 bar for the first stage and 40 bar for the second stage), and then spray dried under the conditions of an inlet air temperature of 160°C and an exhaust air temperature of 85°C to obtain the low-foaming and easily soluble dairy product.
[0048] Comparative Example 5 The present comparative example provides a preparation method of a dairy product, and the specific steps and conditions are similar to those of Example 3, except that the mass ratio of calcium carbonate to oil OPO during premixing is 30:100. The remaining conditions and parameter settings are the same as those of Example 3 and will not be repeated here.
[0049] The raw material ratio of the low-foaming and easily soluble dairy product in the present comparative example is the same as that of Example 3 and will not be repeated here.
[0050] Verification Test The dairy products provided in Examples 1-6 and Comparative Examples 1-5 were subjected to relevant performance tests, and the results are shown in Table 2.
[0051] (1) Test of brewing performance Sedimentation time: 100 mL of distilled water at 50°C was placed in a 200 mL beaker, and 13.6 g of the dairy product was weighed and quickly poured into the beaker while starting the stopwatch to begin timing. The timing was stopped when all the powder on the water surface settled, and the sedimentation time of each reconstituted milk (test sample) was recorded.
[0052] Foam: After brewing was completed, the milk bottle was placed vertically on the table, and after the milk bottle was placed vertically for 30 s, the amount of foam in the milk bottle was observed from the side.
[0053] White spots: The milk bottle was slightly tilted, and the test sample was slowly wound around the bottle wall, and then lightly placed on the table. After the milk bottle was placed vertically for 30 s, the white spots on the cup wall were observed.
[0054] (2) Test of accelerated stability performance According to the General Guidelines for Food Shelf Life and Guidelines for Research on the Stability of Infant Formula Milk Powder (for trial implementation), the product was stored at a temperature of 37°C and a humidity of 75% for 6 months. A professional selection evaluator was used for evaluation. First, the mouth was rinsed with clean water, then the smell of the reconstituted milk was smelled with the nose, and finally a sip (about 5 mL) of the reconstituted milk was drunk, carefully tasted, and then swallowed. Table 1 was used for evaluation.
[0055] Table 1 Taste and odor score standard (total score 40)
[0056] Table 2 Test results of the brewing property and stability of the dairy product of the examples and the comparative examples
[0057] As can be seen from Table 2, under the condition that the raw material composition, homogenization and drying parameters are consistent, the brewing foam height and the number of white spots of the traditional process which does not carry out the premixing of the insoluble mineral calcium and the oil and fat and only adds phospholipid as the emulsifier are significantly higher than those of the present application, and the shelf life stability is poor, mainly reflected in the low taste and odor score, and there is an unpleasant taste such as halitosis.
[0058] The above only describes the preferred embodiments of the present application and is not intended to limit the present application. Any modification, equivalent replacement or improvement made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims
1. A process for the preparation of a low-foaming, easily soluble dairy product, characterized in that, The method comprises the following steps: premixing insoluble mineral calcium and oil to obtain a premix; mixing the premix with other raw materials of the dairy product to obtain a low-foaming and easily-dissolved dairy product; the mass ratio of the insoluble mineral calcium to the oil in the premix is (1-20):
100.
2. A process for the preparation of a low foam, readily soluble dairy product according to claim 1, characterised in that, The insoluble mineral calcium comprises at least one of calcium carbonate or tricalcium phosphate; and the oil comprises at least one of vegetable oil or animal oil.
3. A process for the preparation of a low-foam, easily soluble dairy product according to claim 1 or 2, characterised in that, The particle size of the insoluble mineral calcium is D 90 ≤ 50 μm.
4. The process for preparing a low foam, readily soluble dairy product according to claim 2, characterized in that, The vegetable oil comprises at least one of palm oil, coconut oil, rapeseed oil, sunflower seed oil or flaxseed oil; and the animal oil comprises milk fat.
5. A process for the preparation of a low foam, readily soluble dairy product according to claim 1 or 2, characterised in that, The shearing rotation speed of the premixing is 35-40 rpm, and the premixing time is 5-60 min.
6. The process for preparing a low-foam, readily-soluble dairy product according to claim 1, characterized in that, The dairy product comprises infant formula milk powder.
7. The process for preparing a low-foam, readily-soluble dairy product according to claim 1, characterized in that, The homogenization temperature is 55-65 DEG C. The homogenization is performed in two stages, the pressure of the first-stage homogenization is 100-150 bar, and the pressure of the second-stage homogenization is 10-50 bar.
8. The process for preparing a low foam, readily soluble dairy product according to claim 1, characterized in that, After the homogenization, the method further comprises spray drying to obtain the low-foaming and easily-dissolved dairy product.
9. A process for the preparation of a low foam, readily soluble dairy product according to claim 8, characterised in that, The inlet air temperature of the spray drying is 150-200 DEG C, and the exhaust air temperature is 82-98 DEG C.
10. A low-foaming, easily soluble dairy product, characterized in that The low-foaming and easily-dissolved dairy product is prepared by the method of any one of claims 1-9.