Liquid milk product added with levorotation carnitine and producing method thereof
A dairy and liquid technology, applied in the field of dairy product processing, can solve the problems of lack, non-recommendation, damage to physical health, etc., and achieve the effects of good physiological function, weight control, and convenient consumption.
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Embodiment 1
[0040] Embodiment 1, full-fat sterilized dairy product and preparation method thereof
[0041] One, prepare the full-fat sterilized milk product of the present embodiment according to the following weight ratios:
[0042] Whole milk 993.5‰, L-carnitine (purchased from Swiss Salon Company) 4.0‰, sodium stearoyl lactylate 1.0‰, sucrose fatty acid glycerides 1.0‰, microcrystalline cellulose 0.2‰, sodium citrate 0.3‰.
[0043] Two, the preparation method of the full-fat sterilized dairy product of the present embodiment
[0044] 1. Milk inspection: It is required that the fat, protein, dry matter and other indicators meet the quality standards of raw milk, and refrigerated below 4°C.
[0045] 2. Ingredients: Put an appropriate amount (15%-20% of the amount of milk used) of milk into the chemical tank, heat it to 60-70°C, add sodium stearoyl lactylate, sucrose fatty acid glyceride and microcrystalline cellulose, and use Stir for 15-20 minutes with shearing and dispersing stirring...
Embodiment 2
[0078] Embodiment 2, low-fat sterilized milk and preparation method thereof
[0079] One, prepare the low-fat sterilized milk of the present embodiment according to the following weight ratios:
[0080] Low-fat milk 994.5‰, L-carnitine 3.0‰, sodium stearoyl lactylate 1.0‰, sucrose fatty acid glycerides 1.0‰, sodium citrate 0.5‰.
[0081] Two, the preparation method of the low-fat sterilized milk of the present embodiment
[0082] 1. Preparation of low-fat milk: Take whole milk (wherein the fat, protein, dry matter and other indicators meet the quality standard requirements of raw milk, and refrigerate below 4°C), pass through a milk separator, and milk fat according to the standard of low-fat milk Separate, prepare the low-fat milk for the topping.
[0083] 2. Ingredients: Pour an appropriate amount (15% to 20% of the amount of milk used) of low-fat milk into the chemical tank, heat it to 60-70°C, add sodium stearoyl lactylate, sucrose fatty acid glyceride, and use a Stirri...
Embodiment 3
[0105] Embodiment 3, skimmed sterilized milk and preparation method thereof
[0106] One, prepare the skimmed sterilized milk of the present embodiment according to the following weight ratios:
[0107] Skimmed milk 996.0‰, L-carnitine 2.0‰, glyceryl monostearate 1.0‰, sucrose fatty acid glyceride 0.5‰, carrageenan 0.1‰, sodium citrate 0.4‰.
[0108] Two, the preparation method of the skimmed sterilized milk of the present embodiment
[0109] 1. Ingredients: Pour most of the skimmed milk into the chemical material tank, heat it to 60-70°C, add glyceryl monostearate, sucrose fatty acid glyceride, and carrageenan, and stir with a stirring device with shearing and dispersing effects 15-20 minutes. Then cool to 50-60°C, add L-carnitine and sodium citrate, continue to stir for about 15 minutes, then cool to below 10°C and pour into the batching tank. In addition, rinse the chemical material tank and pipeline with quantitative milk and put it into the batching tank to make it vol...
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Abstract
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