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Dairy product and preparation process thereof

A preparation process and technology of dairy products, applied in the direction of dairy products, milk preparations, applications, etc., can solve problems such as poor stability, easy oil slicks and stratification

Active Publication Date: 2020-07-07
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

[0005] For this reason, what the present invention intends to solve is the defects of easy oil slick and stratification and poor stability when adding vegetable oil directly to dairy products, so as to provide an oil slick and stratification that is not easy to occur and has good stability. Dairy products and their preparation process

Method used

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  • Dairy product and preparation process thereof
  • Dairy product and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] This embodiment provides a dairy product and its preparation process. The dairy product is made up of the following raw materials, as shown in Table 1,

[0080] Table 1: Raw material composition table

[0081] Element Weight (kg) Element Weight (kg) Element Weight (kg) low fat milk 950.0 lactose 6 Vitamin E 0.05 White sugar 27.0 vegetable oil 80 DHA algae oil 0.09 fructooligosaccharide 15 Phospholipids 1.5 complex minerals 0.3 Galactooligosaccharides 8 Vitamin AD 0.7 essence 2

[0082] Wherein, the vegetable oil is a mixed oil of linseed oil, canola oil, high oleic sunflower oil, soybean oil and rice oil with a mass ratio of 4:2:2:2:1; the phospholipid is soybean phospholipid;

[0083] Vitamin AD is a mixture of vitamin A acetate and vitamin D2;

[0084] Complex minerals are a mixture of L-calcium lactate, ferrous gluconate and zinc gluconate;

[0085] The preparation technology of above-mentioned m...

Embodiment 2

[0097] This embodiment provides a dairy product and its preparation process. The dairy product is made up of the following raw materials, as shown in Table 2,

[0098] Table 2: Raw material composition table

[0099]

[0100]

[0101] Wherein, the vegetable oil is a mixed oil of linseed oil, canola oil, high oleic sunflower oil, soybean oil and rice oil with a mass ratio of 4:2:2:2:1; the phospholipid is sunflower phospholipid;

[0102] Vitamin AD is a mixture of vitamin A acetate, vitamin D2 and vitamin D3;

[0103] Complex minerals are a mixture of calcium carbonate, ferrous lactate and zinc chloride;

[0104] The preparation technology of above-mentioned milk product, comprises the steps:

[0105] (1) Heat 30kg of vegetable oil to 48°C, add 15kg of phospholipids for the first shear, the shear rate of the first shear is 5000rad / min, and the time is 30min, after the vegetable oil and phospholipid after the first shear treatment are mixed The feed liquid is heated to...

Embodiment 3

[0116] This embodiment provides a dairy product and its preparation process. The dairy product is made up of the following raw materials, as shown in Table 3,

[0117] Table 3: Raw material composition table

[0118] Element Weight (kg) Element Weight (kg) Element Weight (kg) low fat milk 350.0 lactose 36 Vitamin E 0.16 White sugar 5 vegetable oil 53 DHA algae oil 0.2 fructooligosaccharide 18 Phospholipids 3.5 complex minerals 1 Galactooligosaccharides 2 Vitamin AD 1.0 essence 0.4

[0119] Wherein, the vegetable oil is a mixed oil of linseed oil, canola oil, high oleic sunflower oil, soybean oil and rice oil with a mass ratio of 4:2:2:2:1; the phospholipid is corn lecithin;

[0120] Vitamin AD is a mixture of vitamin A acetate, vitamin D2 and vitamin D3;

[0121] Complex minerals are a mixture of calcium carbonate, iron citrate and zinc sulfate;

[0122] The preparation technology of above-mentioned milk p...

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Abstract

The invention discloses a dairy product and a preparation process thereof. The dairy product includes the following raw materials: raw milk, vegetable oil and phospholipid. The ratio of raw milk to the vegetable oil to the phospholipid is rationally designed, especially the ratio of the vegetable oil to the phospholipid is designed, the phospholipid improves the surface tension of the contact surface between the vegetable oil and the low-fat milk and improves the mass transfer efficiency of the vegetable oil in the milk to achieve a dynamic and stable system, so that static aggregation and floating phenomena can be avoided; the phospholipid is used to disperse and emulsify the vegetable oil in the raw milk, so that the stability of the dairy product is facilitated; and at the same time, the preparation process adopts the mutual cooperation of process operation of pre-melting the vegetable oil step by step and a process of dissolving the raw milk step by step, and also improves the stability of the dairy product.

Description

technical field [0001] The invention belongs to the technical field of dairy product preparation, and in particular relates to a dairy product and a preparation process thereof. Background technique [0002] Dairy products refer to various foods that are processed using cow milk and its processed products as the main raw material, with or without adding appropriate amounts of vitamins, minerals and other auxiliary materials, and using the conditions required by laws, regulations and standards. Common dairy products include liquid milk (pasteurized milk, sterilized milk, modified milk, fermented milk), milk powder (whole milk powder, skimmed milk powder, partial skimmed milk powder, modified milk powder, bovine colostrum powder) With other dairy products, the most common of which is liquid milk. [0003] With the improvement of people's living standards, the nutritional requirements for the above-mentioned liquid milk are also getting higher and higher, and lipid is the main...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156A23C9/158
CPCA23C9/1528A23C9/156A23C9/158A23C9/1522Y02P60/87
Inventor 贾少婷王美华钱文涛孙涛韩建军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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