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Milk nutritional pudding and preparation method thereof

A milk and nutrition technology, applied in the field of high-protein milk nutrition pudding, can solve the problems of easy coagulation, poor solubility, limited protein content, etc., and achieve the effect of reducing acidity, smooth taste and increasing sweetness

Inactive Publication Date: 2019-12-13
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the highest protein content in this milk pudding is only 5%, which cannot meet the nutritional supplement needs of the elderly
This is because high-protein systems generally have defects such as poor solubility, easy solidification during heating, and easy protein denaturation. Poor, which makes the current protein content of puddings limited
At present, there are only a few types of food for the elderly that can supplement protein nutrition in China, and more than 90% of them are brewed and aleurone foods. However, pudding with high protein content that is suitable for the physiological conditions and nutritional needs of the elderly and has a better taste experience is still hard to find.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] This embodiment provides a kind of milk nutrition pudding, its raw material is composed of milk 735g, WPC35 whey protein powder 20g, milk protein concentrate 10g, agar 0.1g, xanthan gum 0.6g, white granulated sugar 40g, cream 135g, essence 0.1 g.

[0033] The preparation method of the milk nutrition pudding provided by the present embodiment is as follows:

[0034] Heat the milk to 45°C, add WPC35 whey protein powder and milk protein concentrate and stir evenly, then add agar, xanthan gum, white sugar, cream and essence, mix evenly to obtain a mixture;

[0035] Homogenize the mixture liquid, the homogeneous pressure is 110Mpa, and the temperature is 50°C;

[0036] Heat and sterilize the homogenized mixed material liquid, the temperature of heat sterilization is 95°C, and the duration is 900 seconds;

[0037] When the feed liquid is cooled below 35°C, fill it;

[0038] Filling, the filling head has 4 to 8 holes, and the hole size is 6 to 12mm.

Embodiment 2

[0040] This embodiment provides a kind of milk nutrition pudding, its raw material composition is milk 720g, WPC70 whey protein powder 15g, WPC35 whey protein powder 15g, casein 12g, konjac gum 0.3g, xanthan gum 0.4g, white granulated sugar 60g , cream 138g, essence 0.2g.

[0041] The preparation method of the milk nutrition pudding provided by the present embodiment is as follows:

[0042] Heat the milk to 50°C, add WPC70 whey protein powder, WPC35 whey protein powder and casein and stir well, then add konjac gum, xanthan gum, white sugar, cream and essence, mix well to get a mixture liquid;

[0043] Homogenize the mixture liquid, the homogeneous pressure is 130Mpa, and the temperature is 60°C;

[0044]Heat and sterilize the homogenized mixed material liquid at 100°C for 700 seconds;

[0045] When the feed liquid is cooled below 40°C, fill it;

[0046] Filling, the filling head has 4 to 8 holes, and the hole size is 6 to 12mm.

Embodiment 3

[0048] This example provides a milk nutritional pudding, the raw materials of which are 705g of milk, 30g of WPC85 whey protein powder, 11g of WPI90 whey protein powder, 14g of milk protein concentrate, 0.4g of agar, 0.3g of sodium alginate, and 80g of white sugar , cream 140g, essence 0.3g.

[0049] The preparation method of the milk nutrition pudding provided by the present embodiment is as follows:

[0050] Heat the milk to 55°C, add WPC85 whey protein powder, WPI90 whey protein powder and milk protein concentrate, stir at a speed of 500r / min, then add agar, sodium alginate, white sugar, cream and essence, mix Obtain the mixed material liquid evenly;

[0051] Homogenize the mixture liquid, the homogeneous pressure is 160Mpa, and the temperature is 70°C;

[0052] Heat and sterilize the homogenized mixed material liquid at 120°C for 200 seconds;

[0053] When the feed liquid is cooled below 45°C, fill it.

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Abstract

The invention belongs to the technical field of dairy products, and particularly relates to high-protein milk nutritional pudding. The milk nutritional pudding provided by the invention is prepared from the following raw materials in parts by weight: 690-735 parts of milk, 20-52 parts of whey protein powder, 10-17 parts of milk protein, 0.3-1.1 parts of edible gum and 135-141 parts of dilute cream. By selecting the components and limiting the special ratio, the milk nutritional pudding still has no powder feeling under the condition that the protein content of the milk nutritional pudding is as high as 8wt%, and the method can still keep the product free of tissue state change, free of bleeding and tender and smooth in taste after being stored for 5 months at normal temperature. Accordingto the milk nutritional pudding provided by the invention, 20-52 parts by weight of whey protein powder and 10-17 parts by weight of milk protein concentrate or casein are adopted, so that digestion and absorption of a human body on protein nutrition can be facilitated, milk calcium can be supplemented to the human body, and an emulsifying and stabilizing effect can also be achieved.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a high-protein milk nutritional pudding. Background technique [0002] Patients with dysphagia often suffer from malnutrition or varying degrees of dehydration due to difficulty in eating, insufficient intake of calories and nutrients (protein and water, etc.). Therefore, choosing the right food, processing it properly, making it easy for the patient to eat and digest, and obtaining the necessary nutrients through the oral route are important measures to promote the recovery of the disease. According to the severity of swallowing disorders from severe to light, the foods for swallowing disorders are subdivided into grades 0 to 4, of which grade 4 is foods for chewing disorders --- care food. Care food, also known as food for the elderly, first appeared in Japan in the 1980s. It is a kind of food that is provided to the elderly with chewing and swallowing diso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C3/03
CPCA23C3/03A23C9/1526A23C9/1544
Inventor 杨岚康小红陈云
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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