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Preparation method of high-calcium milk, preparation method of high-calcium low-fat milk, high-calcium milk product and high-calcium low-fat milk product

A low-fat milk, high-calcium technology, used in milk preparations, dairy products, and milk preservation, etc., can solve problems such as precipitation and substandard calcium content detection data, and achieve the effect of easy absorption, easy acquisition, and increased selling points.

Active Publication Date: 2019-11-26
FUJIAN CHANGFU DAIRY
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0005] (2) The application of these calcium sources must use thickeners to stabilize the system in order to achieve a better dissolution and suspension effect, otherwise precipitation will occur, resulting in product defects such as calcium content test data not up to standard

Method used

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  • Preparation method of high-calcium milk, preparation method of high-calcium low-fat milk, high-calcium milk product and high-calcium low-fat milk product
  • Preparation method of high-calcium milk, preparation method of high-calcium low-fat milk, high-calcium milk product and high-calcium low-fat milk product
  • Preparation method of high-calcium milk, preparation method of high-calcium low-fat milk, high-calcium milk product and high-calcium low-fat milk product

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Embodiment Construction

[0030] The technical solution of the present invention will be described in detail below in conjunction with the embodiments.

[0031] A kind of high-calcium low-fat milk comprises the following steps:

[0032] (1) Prepare the main ingredients first: high-calcium protein powder, sweeteners and milk, wherein the high-calcium protein powder is made by separating and concentrating casein micelles with a calcium content ≥ 2000mg / 100g High-calcium protein powder, based on the total amount of high-calcium milk as 100%, the weight percentage of sweetening substances is 0.5-0.8%. The total content of calcium in the milk is limited to 120mg / 100ml, and the milk is skimmed milk with a calcium content of 95~115mg / 100g after skimming; , and then put them into the preheated milk at 20~30°C, mix well, and make a mixed solution;

[0033] (2) Cool the mixture rapidly to 4~10°C and let it stand for later use;

[0034] (3) Preheat the mixed solution cooled to 4-10°C to 65-70°C, homogenize, st...

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Abstract

The invention provides a preparation method of high-calcium milk, a preparation method of high-calcium low-fat milk, a high-calcium milk product and a high-calcium low-fat milk product. The preparation method of the high-calcium milk and the preparation method of the high-calcium low-fat milk comprise the following steps of firstly preparing high-calcium protein powder, sweetening substances and milk, wherein high-calcium protein powder which is obtained by separating and concentrating micellar casein, and of which the calcium content is greater than or equal to 2000mg / 100g is used as the high-calcium protein powder, based on the total amount of the high-calcium milk being 100%, the percentage by weight of the sweetening substances is 0.5-0.8%, the total content of the high-calcium proteinpowder and the milk is within the limit that the content of calcium in the high-calcium protein powder and the milk in finished products of the high-calcium milk is greater than or equal to 120mg / 100ml, and full fat raw milk of which the calcium content is 95-115mg / 100g is used as the milk; during preparation, firstly, uniformly mixing the high-calcium protein powder with the sweetening substances to obtain a mixture, then pouring the mixture into milk which is preheated to 20-30 DEG C in advance, and performing uniform mixing; then performing rapid cooling to 4-10 DEG C; and finally, performing preheating to 65-70 DEG C, performing homogenizing, performing sterilizing, performing cooling and performing filling to obtain finished products. The high-calcium milk product can meet health requirements of consumers for pure milk products free from food additives.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing high-calcium milk, high-calcium low-fat milk and products thereof. Background technique [0002] Since the calcium content in raw milk is usually 95~115mg / 100g, it is necessary to add some calcium agents as a calcium source to increase the calcium content in the production of high-calcium dairy products. At present, for high-calcium dairy products, the calcium sources selected to increase the calcium content include: calcium carbonate, calcium lactate, calcium phosphate, milk calcium (also known as milk mineral salt), calcium citrate, etc., among which carbonic acid is more commonly used. Calcium and milk calcium (milk mineral salt), and according to the "Ministry of Health of the People's Republic of China Announcement No. In addition to the application in the field of dairy products, it has applications in other fast-moving consumer goods such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152A23C9/158A23C3/04
CPCA23C9/156A23C9/1522A23C9/1526A23C9/158A23C3/04
Inventor 韩洋娜日斯吕锋柳俊超
Owner FUJIAN CHANGFU DAIRY
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