A milk product and a process for its preparation

Abstract

The present application relates to the field of dairy product processing, in particular to a kind of cow milk product and its preparation process;It is composed of the following components: pure cow milk;Almond;Cashew nut kernel;Walnut kernel;Almond;Pistachio kernel;Honey;The stable emulsion system is formed by the pure cow milk, nut and honey by multistage homogenization process processing.This application replaces water with high proportion of pure cow milk as dispersing medium, uses the natural emulsification components of casein, whey protein and phospholipid in cow milk, and the plant protein and fat in nut to form a stable double-protein emulsion system, through the scientific proportioning combination of five kinds of nuts according to almond, cashew nut kernel, walnut kernel, almond and pistachio kernel, the unsaturated fatty acid, vitamin E and mineral nut nutrients are complementary, the flavor is balanced, through multistage homogenization process, three-stage physical treatment ensures that nut particles are uniformly dispersed in cow milk, maximum retention of nutrients and flavor, avoid long time high temperature caused by protein denaturation and flavor loss.

Description

Technical Field

[0001] This invention relates to the field of dairy processing technology, specifically to a cow's milk product and its preparation process. Background Technology

[0002] With consumers increasingly focusing on healthy eating, dairy products are gaining popularity due to their rich nutritional value. Existing nut-based milk beverages typically address product separation issues by adding food additives such as emulsifiers, thickeners, and stabilizers; however, long-term consumption of these additives may have health risks.

[0003] Chinese patent CN116686874A discloses an additive-free mixed nut milk that solves the layering problem by controlling the ratio of phospholipids, proteins, and fats, as well as the particle size. This solution uses water as the dispersion medium, and the mixed nut particles have a particle size of 1 to 2 micrometers. However, using water as the medium results in a lower nutrient density and a less intense nut flavor. Furthermore, some products on the market use nut powder instead of whole nuts, leading to insufficient purity and deficiencies in both taste and nutritional value. Therefore, a new technical solution is needed to achieve a stable, nutritious, and rich-tasting product system without adding food additives.

[0004] Based on this, the present invention provides a dairy product and its preparation process to solve the above-mentioned technical problems. Summary of the Invention

[0005] The purpose of this invention is to provide a dairy product and its preparation method to solve the technical problems in the prior art of nut milk beverages, such as health risks caused by reliance on food additives, low nutrient density due to water as a medium, impure nut flavor, and easy product separation.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] A dairy product, by weight percentage, comprises the following components: 85-92% pure milk, 2-4% almonds, 1-3% cashew nuts, 1-3% walnuts, 1-2.5% almonds, 1-2.5% pistachios, and 1-3% honey; wherein the pure milk serves as a dispersion medium, utilizing the natural emulsifying components in the milk to synergistically form a stable dual-protein emulsification system with the plant proteins and fats in the nuts; the five nuts are scientifically combined in proportion, with complementary nutrients and harmonious flavors; the honey serves as a natural sweetener and flavor improver; the dairy product contains no emulsifiers, thickeners, stabilizers, preservatives, or other food additives.

[0008] Further, by weight percentage, the content of almonds is 2.5-3.5%, the content of cashew kernels is 1.5-2.5%, the content of walnut kernels is 1.5-2.5%, the content of almonds is 1.2-2%, and the content of pistachios is 1.2-2%.

[0009] Preferably, the content of pure milk is 87-90% by weight.

[0010] Specifically, the honey content is 1.5-2.5% by weight.

[0011] In some embodiments, the pure milk is fresh raw milk, wherein the protein content is ≥3.0g / 100g as determined by the Kjeldahl method, and the fat content is ≥3.5g / 100g as determined by the Roots-Gottlieb method.

[0012] As a preferred embodiment, the milk product contains a protein content of ≥2.8 g / 100 mL as determined by the Kjeldahl method, a fat content of ≥3.0 g / 100 mL as determined by the Roots-Gottlieb method, and an unsaturated fatty acid content of ≥1.5 g / 100 mL as determined by gas chromatography.

[0013] This invention also provides a method for preparing dairy products, comprising the following steps: raw material acceptance, quality inspection of raw milk and nuts; refrigeration, storing qualified raw milk in a 4°C refrigeration device; milk purification, removing impurities from the raw milk using a milk purification machine; pre-sterilization, sterilizing the raw milk at 75-80°C for 300 seconds; nut pretreatment, selecting and cleaning the nuts; and blending, using 85-92% pure milk, 2-4% almonds, 1-3% cashew nuts, 1-3% walnuts, 1-2.5% almonds, and... The mixture is prepared by adding 1-2.5% nuts and 1-3% honey by weight; preheating to 75-90℃; multi-stage homogenization, grinding the material sequentially to achieve a particle size of 100-150 microns, high-pressure homogenization to achieve a homogenization pressure of 18-80MPa and a particle size of 250-450 microns, and high-speed shearing; ultra-high temperature instantaneous sterilization at 135-140℃ for 4-6 seconds; cooling to 22-30℃; and aseptic filling under aseptic conditions.

[0014] Furthermore, the pressure of the high-pressure homogenizer is 50-70 MPa.

[0015] Preferably, the grinding process reduces the particle size to 110-140 micrometers, the high-pressure homogenization process reduces the particle size to 280-420 micrometers, and the high-speed shearing process takes 40-100 seconds.

[0016] Specifically, the ultra-high temperature instantaneous sterilization temperature is 137-139℃, and the sterilization time is 4.5-5.5 seconds.

[0017] In some embodiments, the acceptance of the raw milk includes sensory index testing, physicochemical index testing, adulteration testing, and rapid detection of harmful substances.

[0018] Compared with the prior art, the beneficial effects of the present invention are:

[0019] This invention uses 85-92% pure milk instead of water as the dispersion medium, utilizing the natural emulsifying components of casein, whey protein, and phospholipids in milk, along with plant proteins and fats from nuts, to form a stable dual-protein emulsification system. Without adding any emulsifiers, thickeners, stabilizers, or preservatives, the product shows no stratification or sedimentation after 30 days of standing, solving the health risks associated with relying on food additives in existing technologies. Simultaneously, using milk as the medium significantly increases the product's nutritional density, with a protein content of ≥2.8g / 100mL, an increase of over 130% compared to the approximately 1.2g / 100mL of existing products using water as the medium.

[0020] By scientifically combining five specific nuts in a ratio of 2-4% almonds, 1-3% cashews, 1-3% walnuts, 1-2.5% apricot kernels, and 1-2.5% pistachios, the nutritional components of each nut—unsaturated fatty acids, vitamin E, and minerals—complement each other, resulting in a harmonious and balanced flavor that avoids an overpowering single nut flavor. The product's unsaturated fatty acid content reaches ≥1.5g / 100mL, a 50% increase compared to the approximately 1.0g / 100mL of existing technology products. It has a rich and delicate taste, with a harmonious blend of milky and nutty aromas, achieving a sensory score of 8.8 points, significantly better than the 6.5 points of existing technology products using water as a medium and the 7.2 points of additive-based products.

[0021] Through a multi-stage homogenization process, the nut particles are ground to 100-150 micrometers, homogenized under high pressure at 18-80 MPa to 250-450 micrometers, and sheared at high speed for 40-100 seconds. This three-stage physical treatment ensures that the nut particles are evenly dispersed in the milk. High-pressure homogenization minimizes the particle size and achieves extremely high uniformity, with an optimal pressure of 50-70 MPa, far exceeding the 18 MPa of existing technologies, effectively preventing stratification and sedimentation. High-speed shearing further breaks down agglomerated particles and enhances the integration of milk and nuts, resulting in a product with a fineness of 280-420 micrometers, which is about 1-2 micrometers finer than existing products but is more stable and less prone to agglomeration. Ultra-high temperature instantaneous sterilization at 135-140℃ for 4-6 seconds ensures thorough sterilization while maximizing the preservation of nutrients and flavor, avoiding protein denaturation and flavor loss caused by prolonged high temperatures. Attached Figure Description

[0022] Figure 1 This is a flowchart of the method for preparing dairy products according to the present invention. Detailed Implementation

[0023] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0024] In this invention, pure milk refers to undiluted fresh raw milk, whose protein content is determined by the Kjeldahl method to be ≥3.0g / 100g and whose fat content is determined by the Rhodes-Gottlieb method to be ≥3.5g / 100g.

[0025] Unless otherwise specified, all raw materials used in the following examples are commercially available products.

[0026] The nuts include almonds, cashews, walnuts, apricots, and pistachios, purchased from nut suppliers in Xinjiang.

[0027] The honey is natural and was purchased from a beekeeper.

[0028] The equipment used includes: a milk purifier (5 tons / hour, 7800 rpm), standardized tanks, a grinder, a high-pressure homogenizer, a high-speed shearing machine, an ultra-high temperature instantaneous sterilizer, and an aseptic filling machine.

[0029] In the following embodiments, the methods for detecting physicochemical indicators are as follows:

[0030] Protein content was determined using the Kjeldahl method (GB5009.5).

[0031] Fat content was determined using the Roots-Gottlieb method (GB5413.3).

[0032] The content of unsaturated fatty acids was determined by gas chromatography according to GB5009.168.

[0033] The relative density was determined using the density meter method described in GB5413.34.

[0034] Acidity was determined using the acid-base titration method as specified in GB5413.34.

[0035] The total bacterial count was determined using the plate count method of GB4789.2.

[0036] Particle size was determined using a laser particle size analyzer.

[0037] Example 1, please refer to Figure 1This embodiment provides a method for preparing a dairy product, which, by weight percentage, consists of the following components: 88% pure milk, 3% almonds, 2% cashew nuts, 2% walnuts, 1.5% almonds, 1.5% pistachios, and 2% honey.

[0038] The specific preparation steps are as follows:

[0039] (1) Raw milk acceptance: Sensory evaluation of raw milk, including color (milky white or slightly yellow), odor (milky aroma, no off-odor), taste (slightly sweet, no off-odor), and texture (uniform colloidal fluid, no sediment, clots, or impurities). Physicochemical evaluation includes: relative density ≥1.028, impurity ≤4mg / kg, acidity ≤18°T, protein ≥3.0%, fat ≥3.5%, and non-fat milk solids ≥8.1%.

[0040] Adulteration testing was conducted, including tests for salt adulteration, nitrite, alkali adulteration, antibacterial agents, 75% alcohol, methylene blue reduction, and acidity. Rapid detection was performed using a quadruple rapid test strip for melamine, β-lactams, cephalexin, and tetracyclines, and a rapid test strip for aflatoxin M1.

[0041] Quality inspection of nut raw materials includes sensory testing of color, odor, taste, and texture, moisture content (≤5%), peroxide value (≤0.25g / 100g), and aflatoxin B1 (≤5μg / kg).

[0042] After all the above items have passed inspection, the process proceeds to the next step.

[0043] (2) Refrigeration: Store qualified raw milk in a milk storage tank at 4°C for later use.

[0044] (3) Milk purification: Raw milk is purified by a milk purifier at a speed of 7800 rpm to remove impurities from the raw milk.

[0045] (4) Standardization / Pre-sterilization: The purified raw milk is pre-sterilized in a standardized tank at a temperature of 75-80℃ for 300 seconds.

[0046] (5) Nut pretreatment: Select almonds, cashews, walnuts, apricots and pistachios, remove moldy, insect-infested and broken nuts, then wash them with clean water and drain them for later use.

[0047] (6) Preparation: Weigh each component precisely according to the formula ratio. Weigh 88kg of pure milk, 3kg of almonds, 2kg of cashews, 2kg of walnuts, 1.5kg of almonds, 1.5kg of pistachios, and 2kg of honey. Mix the nuts with the pure milk and stir well.

[0048] (7) Preheating: Preheat the mixture in a preheating tank to 75-90℃, specifically 85℃.

[0049] (8) Multi-stage homogenization: The material is processed sequentially as follows:

[0050] a) Grinding process: The mixture is ground in a grinder to achieve a particle size of 120 micrometers (0.12 mm). The particle size is measured to be 118-122 micrometers by a laser particle size analyzer.

[0051] b) High-pressure homogenization: The ground material is homogenized using a high-pressure homogenizer at a pressure of 60 MPa to achieve a fineness of 300-400 micrometers (0.3-0.4 mm). The particle size is measured to be 320-380 micrometers using a laser particle size analyzer.

[0052] c) High-speed shearing treatment: The homogenized material is sheared at high speed through a high-speed shearing machine for 60 seconds to ensure that the material is fully integrated.

[0053] (9) Ultra-high temperature instantaneous sterilization (UHT): The material after multi-stage homogenization is sterilized by an ultra-high temperature instantaneous sterilizer at a temperature of 137°C for 5 seconds.

[0054] (10) Cooling: Cool the sterilized material to 25°C for later use.

[0055] (11) Aseptic filling: The cooled material is filled under aseptic conditions through an aseptic filling machine to ensure that the filling environment and personnel are clean and hygienic.

[0056] (12) Finished product inspection: The finished product was inspected according to the items specified in GB25191. The test results were as follows: protein content 2.9g / 100mL, fat content 3.2g / 100mL, unsaturated fatty acid content 1.8g / 100mL, total bacterial count <100CFU / mL, coliform bacteria <0.3MPN / mL, and pathogenic bacteria were not detected.

[0057] (13) Equipment CIP cleaning: Perform CIP cleaning on key equipment. The cleaning steps are as follows: water rinse for 10 minutes → alkaline rinse (2.0-3.0% alkaline solution, corresponding conductivity 80-160μS / cm, temperature 70-85℃, time 30 minutes) → water rinse for 10 minutes → acid rinse (1.5-2.0% acid solution, corresponding conductivity 100-120μS / cm, temperature 70-80℃, time 30 minutes) → water rinse for 10 minutes.

[0058] The dairy product prepared in this embodiment uses 88% pure milk as the dispersion medium, utilizing the natural emulsifying components in milk (casein, whey protein, phospholipids) in conjunction with the plant proteins and fats in nuts to form a stable dual-protein emulsification system. Through a scientifically proportioned combination of five specific nuts (almonds, cashews, walnuts, apricot kernels, and pistachios), the nutritional components of each nut complement each other, resulting in a harmonious flavor. A multi-stage homogenization process (grinding to 120 micrometers → high-pressure homogenization at 60 MPa to 300-400 micrometers → high-speed shearing for 60 seconds) ensures that the nut particles are evenly dispersed in the milk, effectively preventing stratification and sedimentation.

[0059] The product showed no layering or sedimentation after standing for 30 days. It has a rich and smooth taste, with a harmonious balance of milky and nutty aromas. It is highly nutritious, rich in dual proteins (animal and plant protein), unsaturated fatty acids, vitamin E, minerals, and other nutrients. It contains no emulsifiers, thickeners, stabilizers, preservatives, or other food additives.

[0060] Example 2: This example provides a method for preparing a dairy product, which, by weight percentage, consists of the following components: 87% pure milk, 3.2% almonds, 2.2% cashew nuts, 2.2% walnuts, 1.8% almonds, 1.6% pistachios, and 2% honey.

[0061] The preparation steps were the same as in Example 1, except that the ratio of nuts to milk was adjusted. The total amount of nuts was increased to 11.0%, and the pure milk was reduced to 87%, resulting in a more prominent nut flavor.

[0062] Technical Results: The dairy product prepared in this embodiment has a richer nutty aroma, making it suitable for consumers who prefer nutty flavors. The product system remains stable, showing no stratification or sedimentation after 30 days of standing. The finished product inspection results are as follows: protein content 3.0g / 100mL, fat content 3.4g / 100mL, and unsaturated fatty acid content 1.9g / 100mL.

[0063] Example 3: This example provides a method for preparing a dairy product, which is composed of the following components by weight percentage: 88% pure milk, 3% almonds, 2% cashew kernels, 2% walnut kernels, 1.5% almonds, 1.5% pistachio kernels, and 2% honey.

[0064] The specific preparation steps are as follows:

[0065] Steps (1) to (7) are the same as in Example 1. Step (8) The multi-stage homogenization process is adjusted as follows: a) Grinding treatment: The mixture is ground by a grinder to achieve a particle size of 100 micrometers. The particle size is measured to be 98-102 micrometers by a laser particle size analyzer.

[0066] b) High-pressure homogenization: The ground material is homogenized using a high-pressure homogenizer at a pressure of 50 MPa to achieve a fineness of 300-400 micrometers (0.3-0.4 mm). The particle size is measured to be 310-390 micrometers using a laser particle size analyzer.

[0067] c) High-speed shearing treatment: The homogenized material is sheared at high speed through a high-speed shearing machine for 90 seconds to ensure that the material is fully integrated.

[0068] Steps (9) to (13) are the same as in Example 1.

[0069] Technical Effects: This embodiment achieves similar results by reducing the high-pressure homogenization pressure to 50MPa and extending the high-speed shearing time to 90 seconds through a combination of process parameters. The product still achieves uniform dispersion of nut particles, and shows no stratification or sedimentation after 30 days of standing. This embodiment is suitable for production lines with a low upper limit of homogenization pressure, compensating for insufficient pressure by extending the shearing time. The finished product inspection results are: protein content 2.8g / 100mL, fat content 3.1g / 100mL, and unsaturated fatty acid content 1.7g / 100mL.

[0070] Comparative Example 1: Nut milk was prepared according to the scheme in CN116686874A. The formula was: 12% mixed nut microparticles (almonds, walnuts, cashews, phospholipids:proteins:fat = 1:8:20) and 88% water. The preparation process was: nut pretreatment → grinding to a particle size of 1.5 micrometers → high-pressure homogenization at 18 MPa → ultra-high temperature instantaneous sterilization (135℃, 5 seconds) → cooling → aseptic filling.

[0071] Test results: After standing for 30 days, the product showed slight stratification, with the upper fat layer approximately 2mm thick. Protein content: 1.2g / 100mL; fat content: 2.5g / 100mL; unsaturated fatty acid content: 1.0g / 100mL. Taste score: 6.5 out of 10; relatively watery with a mild nutty flavor.

[0072] Comparative Example 2: Nut milk was prepared according to a commercially available additive formula. The formula was as follows: 10% nut powder (almond powder, walnut powder, cashew powder), 8% milk powder, 70% water, 0.3% monoglyceride (emulsifier), 0.2% carrageenan (thickener), 10% white sugar, and 1.5% other food additives. The preparation process was as follows: raw material mixing → preheating → homogenization (25 MPa) → ultra-high temperature instantaneous sterilization (138℃, 4 seconds) → cooling → aseptic filling.

[0073] Test results: No stratification was observed after the product was left to stand for 30 days. Protein content: 2.0g / 100mL; Fat content: 2.8g / 100mL; Unsaturated fatty acid content: 1.2g / 100mL. Taste score: 7.2 out of 10; Milk flavor is weak, and the nutty flavor is not pure enough. Contains food additives such as emulsifiers and thickeners.

[0074] Comparative tests were conducted on the products of Example 1, Comparative Example 1, and Comparative Example 2. The test items included the separation of the product after 30 days of standing, the content of nutritional components, the taste score, and the presence of additives. The test results are shown in Table 1.

[0075] Table 1. Results of the performance comparison test

[0076] Test Project Comparative Example 1 Comparative Example 2 Example 1 Layering after 30 days of standing Slight stratification (the upper fat layer is about 2mm thick) No layering No layering Protein (g / 100mL) 1.2 2.0 2.9 Fat (g / 100mL) 2.5 2.8 3.2 Unsaturated fatty acids (g / 100mL) 1.0 1.2 1.8 Taste rating (out of 10) 6.5 (Water-like weight) 7.2 (weak milk flavor) 8.8 (Rich and smooth) Additive situation none It contains (emulsifiers and thickeners). none

[0077] As shown in Table 1, Example 1 of the present invention, using 88% pure milk as the dispersion medium, a scientifically proportioned combination of five specific nuts, and a multi-stage high-pressure homogenization process (grinding to 120 micrometers → high-pressure homogenization at 60 MPa to 300-400 micrometers → high-speed shearing for 60 seconds), achieved superior system stability (slight stratification in Comparative Example 1, no stratification in Example 1) and significantly higher nutritional value than Comparative Example 1 and Comparative Example 2, without the need for additives. The protein content of Example 1 was 2.9 g / 100 mL, an increase of 141.7% compared to Comparative Example 1 (1.2 g / 100 mL) and 45% compared to Comparative Example 2 (2.0 g / 100 mL); the unsaturated fatty acid content was 1.8 g / 100 mL, an increase of 80% compared to Comparative Example 1 (1.0 g / 100 mL) and 50% compared to Comparative Example 2 (1.2 g / 100 mL).

[0078] In terms of taste score, Example 1 scored 8.8 points, significantly higher than Comparative Example 1 (6.5 points) and Comparative Example 2 (7.2 points). The product had a rich and delicate taste, with a harmonious balance between milky and nutty aromas. Comparative Example 1, using water as a medium, had a heavier watery feel and a weaker nutty flavor. While Comparative Example 2 did not exhibit layering, it contained food additives such as emulsifiers and thickeners, resulting in a weaker milky aroma and a less pure nutty flavor. This invention, through the synergistic effect of its differentiated technical features, achieved unexpected technical results.

[0079] It is understood that the pure milk is not limited to fresh raw milk; it can also be milk that has undergone standardized processing, but fresh raw milk is preferred (it retains nutrients better and has a purer flavor). The nuts are not limited to a five-nut combination; they can also be three (almonds + walnuts + cashews) or seven (adding hazelnuts and macadamia nuts), but the total amount should be controlled at 8-12%, with a five-nut combination being optimal (it offers the best nutritional complementarity and flavor harmony). The honey is not limited to ordinary honey; it can also be jujube honey, acacia honey, vitex honey, etc., selected according to flavor preference.

[0080] Obviously, the homogenizing equipment is not limited to a high-pressure homogenizer; it can also be an ultra-high-pressure homogenizer (100-150 MPa) or a microfluidic homogenizer, as long as the same particle size is achieved. The sterilization method is not limited to ultra-high temperature instantaneous sterilization (UHT); it can also be ultra-high temperature sustained sterilization (130-135℃, 10-15 seconds), but UHT is superior (better nutrient retention, less flavor loss). The cooling temperature is not limited to 25℃; it can be any temperature within the range of 22-30℃. The filling method is not limited to aseptic filling; it can also be hot filling, but aseptic filling is superior (longer shelf life, better nutrient retention).

[0081] In summary, the process and components of this invention have the following advantages:

[0082] By using 85-92% pure milk instead of water as the dispersion medium, and leveraging the natural emulsifying components of casein, whey protein, and phospholipids in milk in conjunction with the plant proteins and fats in nuts, a stable dual-protein emulsification system is formed. Without adding any emulsifiers, thickeners, stabilizers, or preservatives, the product shows no stratification or sedimentation after standing for 30 days, solving the health risks associated with relying on food additives in existing technologies. At the same time, using milk as the medium significantly increases the product's nutritional density, with a protein content of ≥2.8g / 100mL, which is more than 130% higher than the approximately 1.2g / 100mL of existing products using water as the medium.

[0083] By scientifically combining five specific nuts in a ratio of 2-4% almonds, 1-3% cashews, 1-3% walnuts, 1-2.5% apricot kernels, and 1-2.5% pistachios, the nutritional components of each nut—unsaturated fatty acids, vitamin E, and minerals—complement each other, resulting in a harmonious and balanced flavor that avoids an overpowering single nut flavor. The product's unsaturated fatty acid content reaches ≥1.5g / 100mL, a 50% increase compared to the approximately 1.0g / 100mL of existing technology products. It has a rich and delicate taste, with a harmonious blend of milky and nutty aromas, achieving a sensory score of 8.8 points, significantly better than the 6.5 points of existing technology products using water as a medium and the 7.2 points of additive-based products.

[0084] Through a multi-stage homogenization process, the nut particles are ground to 100-150 micrometers, homogenized under high pressure at 18-80 MPa to 250-450 micrometers, and sheared at high speed for 40-100 seconds. This three-stage physical treatment ensures that the nut particles are evenly dispersed in the milk. High-pressure homogenization minimizes the particle size and achieves extremely high uniformity, with an optimal pressure of 50-70 MPa, far exceeding the 18 MPa of existing technologies, effectively preventing stratification and sedimentation. High-speed shearing further breaks down agglomerated particles and enhances the integration of milk and nuts, resulting in a product with a fineness of 280-420 micrometers, which is about 1-2 micrometers finer than existing products but is more stable and less prone to agglomeration. Ultra-high temperature instantaneous sterilization at 135-140℃ for 4-6 seconds ensures thorough sterilization while maximizing the preservation of nutrients and flavor, avoiding protein denaturation and flavor loss caused by prolonged high temperatures.

[0085] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0086] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A dairy product, characterized in that, By weight percentage, it consists of the following components: Pure milk content: 85-92%; Almonds 2-4%; Cashew nuts 1-3%; Walnut kernels 1-3%; Almonds 1-2.5%; Pistachio nuts 1-2.5%; Honey 1-3%; The pure milk, nuts, and honey are processed through a multi-stage homogenization process to form a stable emulsion system.

2. The dairy product according to claim 1, characterized in that, By weight percentage, the content of almonds is 2.5-3.5%, the content of cashews is 1.5-2.5%, the content of walnuts is 1.5-2.5%, the content of almonds is 1.2-2%, and the content of pistachios is 1.2-2%.

3. The dairy product according to claim 2, characterized in that, The content of pure milk is 87-90% by weight.

4. The dairy product according to claim 3, characterized in that, The honey content is 1.5-2.5% by weight.

5. The dairy product according to claim 4, characterized in that, The pure milk is fresh raw milk, wherein the protein content is ≥3.0g / 100g as determined by the Kjeldahl method, and the fat content is ≥3.5g / 100g as determined by the Rhodes-Gottlieb method.

6. The dairy product according to claim 5, characterized in that, The milk products contained protein content ≥2.8g / 100mL as determined by the Kjeldahl method, fat content ≥3.0g / 100mL as determined by the Roots-Gottlieb method, and unsaturated fatty acid content ≥1.5g / 100mL as determined by gas chromatography.

7. A method for preparing a dairy product as described in any one of claims 1-6, characterized in that, Includes the following steps: (1) Raw material acceptance: Quality inspection of raw milk and nuts; (2) Refrigeration: Store qualified raw milk in a refrigeration device at 4°C; (3) Milk purification: removing impurities from raw milk using a milk purification machine; (4) Pre-sterilization: Sterilize the raw milk at 75-80℃ for 300 seconds; (5) Nut pretreatment: Selecting and cleaning the nuts; (6) Preparation: Add ingredients according to the following weight percentages: 85-92% pure milk, 2-4% almonds, 1-3% cashew nuts, 1-3% walnuts, 1-2.5% almonds, 1-2.5% pistachios, and 1-3% honey. (7) Preheating: Preheat the mixture to 75-90℃; (8) Multi-stage homogenization: The material is subjected to grinding, high-pressure homogenization and high-speed shearing in sequence. The grinding process makes the particle size 100-150 micrometers, and the high-pressure homogenization process has a homogenization pressure of 18-80 MPa, making the particle size 250-450 micrometers. (9) Ultra-high temperature instantaneous sterilization: sterilize at 135-140℃ for 4-6 seconds; (10) Cooling: Cool the material to 22-30℃; (11) Aseptic filling: Filling under aseptic conditions.

8. The preparation method according to claim 7, characterized in that, The pressure of the high-pressure homogenization in step (8) is 50-70 MPa.

9. The preparation method according to claim 7, characterized in that, The grinding process in step (8) results in a particle size of 110-140 micrometers, the high-pressure homogenization process in step (8) results in a particle size of 280-420 micrometers, and the high-speed shearing process in step (8) lasts for 40-100 seconds.

10. The preparation method according to any one of claims 7, characterized in that, The ultra-high temperature instantaneous sterilization temperature in step (9) is 137-139℃, and the sterilization time is 4.5-5.5 seconds; the acceptance of raw milk in step (1) includes sensory index testing, physicochemical index testing, adulteration testing and rapid detection of harmful substances.

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