Liquid dairy produce containing casein phosphoeptides and method for producing the same

Abstract

The invention provides a kind of liquid dairy product and its production method, specifically a liquid dairy product containing CPP and its production method. 0.01-0.16g of CPP is contained per 100g of the product; the CPP is added into the product after treatment in water-contained solution with temperature of 35-45 DEG C for 20-30 minutes. According to the reasonable formulation and proper process of the invention, the effective content of CPP is extremely remained, and the liquid dairy product has good stability and can be preserved for a long term.

Description

technical field [0001] The invention relates to a liquid milk product and a production method thereof, in particular to a liquid milk product containing casein phosphopeptide and a production method thereof. Background technique [0002] Casein Phosphopeptides (CPP) are biologically active peptides made from bovine milk casein through biotechnology. The CPP molecule is composed of twenty to thirty amino acid residues, including 4 to 7 clustered phosphosilyl groups. A large number of experiments have proved that CPP can effectively promote the absorption and utilization of calcium, iron, zinc and other divalent mineral nutrients by the human body; and CPP has the characteristics of being completely soluble in a wide pH range, can withstand high temperature treatment, and has good stability. [0003] CPP has been widely used in nutritional and health foods fortified with calcium, iron, and zinc (such as capsules, tablets, and granulated health foods supplemented with calcium...

AI Technical Summary

Problems solved by technology

However, for liquid milk products, CPP is not a kind of substance that is easy to add. The main reasons for the analysis include: Due to the limitation of the current production process and cost, the content of CPP in CPP powder is generally low, and contains a variety of peptides, proteins and other components. The components in liquid milk products are also various. If CPP powder with low CPP content is to be applied to liquid milk products, the impact of CPP powder on the appearance, flavor, and system stability during the shelf life of liquid milk products, etc. (the inventor has confirmed in actual research that if directly adding CPP powder in liquid milk, a certain amount of CPP loss will indeed be caused through the sterilization process, and it will have a certain impact on the stability of the liquid milk product system, which is not conducive to Production of liquid milk products stored at room temperature for a long time), it is necessary to design a reasonable formula and / or production process, otherwise the products will not be able to better market; and if you want to use high-purity CPP powder, you need Higher requirements are put forward for the production process of CPP powder, resulting in increased costs and high product prices, which will not be accepted by ordinary consumers

[0009] At present, there is no technical report on the effective addition of low-purity CPP powder to liquid milk products, and there is no corresponding liquid milk product on the market

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