CN101564060B - Double-protein liquid milk and preparation method thereof - Google Patents
Double-protein liquid milk and preparation method thereof Download PDFInfo
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- CN101564060B CN101564060B CN2009101433663A CN200910143366A CN101564060B CN 101564060 B CN101564060 B CN 101564060B CN 2009101433663 A CN2009101433663 A CN 2009101433663A CN 200910143366 A CN200910143366 A CN 200910143366A CN 101564060 B CN101564060 B CN 101564060B
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Abstract
The invention relates to liquid milk, especially to double-protein liquid milk added with betaine and preparation method thereof, and belongs to technical field of dairy. The double-protein liquid milk provided by the present invention includes the following components: 885-995Kg of milk (or reconstituted milk), 2-5Kg of emulsification stabilizing agent, 5-10Kg of soybean isolated protein, 0.5-1.5Kg of betaine and 0.5-1Kg of essence. The invention combines milk and soybean protein and is added with betaine, thereby obtaining the double-protein liquid milk with balanced nutrition and function of protecting liver and heart.
Description
Technical field
The present invention relates to a kind of liquid milk and preparation method thereof, particularly a kind of double-protein liquid milk that adds betaine and preparation method thereof.The technical field that belongs to dairy products.
Background technology
Soybean is one of traditional food of liking of China people, and its protein content is equivalent to rice, flour 3～6 times up to 35%～40%.The protein of 7kg soybean is equivalent to the protein content of 2kg lean meat, 3kg egg and 12kg milk.Soybean protein contains the various essential amino acids of needed by human body, belongs to full price albumen, does not contain cholesterol, only contains stigmasterol, and stigmasterol has the human serum of reduction cholesterol, prevents cerebral hemorrhage, arteriosclerotic nutrition curative effect.
As everyone knows, soymilk is vigorously grown up abroad as new industry, and is in the ascendant.As far back as on October 20th, 1999, food and drug administration (FDA) issued healthy bulletin in view of " edible soyabean protein helps to reduce the cardiovascular morbidity probability " to the whole people, the edible for each person every day 25 gram soybean proteins of suggestion; In July, 2002, health legislation is proposed in Britain's UnitedHealth legislation motion (JHCI), and the soybean protein that restrain every day edible at least 25 can help to reduce cholesterol as the food of low saturated fat; Japan FOSHU Health and human services department gives the authentication of " soyprotein soymilk " healthy food; On May 8th, 2003, Thailand public health administration supervises the people to eat beans more, with pre-anti-cancer and other health threat.In view of the above, having the expert to foretell, because " ciril disease " (obesity, hypertension, cancer, diabetes) harm humans health more and more seriously, will be human incontrovertible selections of 21 century as the soymilk of healthy food.And after U.S. FDA in 1999 was classified soybean as healthy food, U.S. soybean food selling volume was increased sharply to 36.5 hundred million dollars of 2002 years by 8.5 hundred million dollars in 1992.2003, the Japanese market only sales volume of a product of soymilk just reached 23,300,000,000 yen.And the soymilk industry competition of China begins far away, and no matter from product development, technological innovation, marketing channel, Wei Wei group all possesses tangible advantage.Therefore, have the expert to assert, 21 century will be the century of soymilk.
Summary of the invention
Purpose of the present invention: milk is combined with soybean, strengthened vegetable protein, and added betaine, obtain a kind of balanced in nutritionly, and help protecting the double-protein liquid milk of liver and heart.
The present invention be a kind of be primary raw material with fresh milk or reconstituted milk, add soybean protein and betaine simultaneously, through homogeneous, sterilization, cooling, stirring, blending, UHT sterilization, cooling, can and the double-protein liquid milk made.
Protein content in the product of the present invention 〉=3.3%, fat content 〉=2.9%, non-fat solid 〉=8.1%, soybean protein 〉=0.5%, betaine 〉=0.1%.
Final products content characteristics of the present invention:
(1) adds soybean protein isolate
A) soybean protein contains the various essential amino acids of needed by human body, belongs to full price albumen.
B) soybean protein does not contain cholesterol, only contains stigmasterol, and stigmasterol has the human serum of reduction cholesterol, prevents cerebral hemorrhage, arteriosclerotic nutrition curative effect.
C) soybean protein can reduce the level of LDL-C, thereby helps preventing and treating angiocardiopathy.
D) soybean protein belongs to vegetable protein, so it does not contain animality hormone and the fat that is present in the animal based food, and is more useful to human body.
E) soybean also is rich in nutrient for plants, can effectively promote immunologic function.
(2) betaine
A) betaine extracts from beet molasses, is a kind of natural health products.
B) betaine is a methyl group donor, and body and cell normal function correlated response are kept in 100 of methyl group participations in the human body, comprise the synthetic of DNA, RNA and neural transport materials, reach the startup detoxifcation to react, so betaine is useful to health.
C) betaine can be used as the human body osmotic pressure regulator, and protection cell and enzyme are not subjected to the influence of environmental stress
D) betaine reduces fatty consistency in the blood by a series of metabolism, and then alleviates fat in the liver, and liver is had certain protective role.
E) betaine is nontoxic, directly joins in the food (or beverage) so can be used as the nutrition healthy food additive, to promote the nutritive value of product.
A kind of double-protein liquid milk of the present invention, wherein, component and part by weight are as follows: soybean protein isolate 5～10Kg, essence 0.5～3Kg, betaine 0.5～1.5Kg, emulsion stabilizer 1～5Kg, wherein, the addition of milk uses the milk constant volume to 1000kg after adding whole components.
Above-mentioned soybean protein isolate, preferably: protein is greater than 90%, and fat (acid hydrolysis) is less than 6%, and fat is (free, extracted with diethyl ether) less than 1%, moisture is less than 5.5%, and ash content is less than 4.5%, and lecithin content is lower than 2%, select for use the high quality soybean refining to form, through mixing, homogeneous, after the sterilization, spray-drying forms.
Above-mentioned stabilizing agent preferred ingredients and part by weight are as follows: carragheen 0.05-0.5kg, microcrystalline cellulose 0.1-0.5kg, mono-stearin 0.05-0.5kg, converted starch 0.8-3.5kg.More electedly, component and part by weight are as follows: carragheen 0.25kg, microcrystalline cellulose 0.3kg, mono-stearin 0.25kg, converted starch 2kg.This ratio also is one of inventive point of the present invention, and according to proportioning of the present invention, the inventor has obtained stabilizing agent ratio of the present invention through long period of experiments, and stable effect is very good, and the final system of product of the present invention is very even.
Above-mentioned betaine is preferred, utilizes chromatography to separate from beet molasses purity 〉=99%.
The component and the part by weight of above-mentioned essence are as follows: soymilk essence 0.1kg-0.3kg, milk flavour 0.2kg-0.35kg, butter essence 0.2kg-0.35kg.
Above-mentioned milk is replaceable to be: skimmed milk power, WPC, buttermilk powder, addition are equal to the nutrient (calculating with protein) that fresh milk among the present invention is provided.Replace product and can be used for some crowds the special factor allergy of milk.
The preparation method of described double-protein liquid milk is characterized in that: comprise the steps: that raw material milk detects; The raw material milk standardization; Batching; Mix quantitatively; Sterilization behind the homogeneous; Cooling adds essence; The UHT sterilization; Can;
The preparation method of above-mentioned double-protein liquid milk, wherein:
Described raw material milk detects step: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Described raw material milk normalization step is: milk temperature (45～50 ℃) and circulation timei (10 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;
Described batching step is: stabilizing agent is with after soybean protein isolate mixes, with 800～900kg, and the dissolving of 70～75 ℃ of milk liquid, and stir behind the 20min standby;
Described batching step is: after adding the good betaine of remaining milk and dissolving, mix, quantitatively arrive 1000Kg;
Described sterilization homogenizing step is: material is cooled to below 10 ℃, detects be allowed for access after qualified homogeneous, sterilization, concrete condition is: material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 85～95 ℃/10～30s condition;
Described cooling and add the essence step and be: material is cooled to 2～8 ℃, adds essence, mixes 20min, closes agitator;
Described UHT sterilization steps, 137 ± 2 ℃, 4～6s, homogeneous gross pressure (totalpressure for homo) 245～255bar: first class pressure (stage1 pressure): 180～190bar; Secondary pressure (stage2 pressure): 60～65bar.
Described sterile filling step is: 10～25 ℃.
Soybean protein isolate has the normal color and luster of product, transparency, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.
Employed betaine has the normal color and luster of product, transparency, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.
Technological process:
1. raw material milk detects.72 ° of alcohol protein stabilizations, acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃.Detect the next procedure (control point) of being allowed for access after qualified.
2. raw material milk or recombined milk standardization.Note milk temperature (40～45 ℃) and circulation timei (10 minutes) during standardization, fatty and non-fat solid must reach the regulation requirement after the standardization.
3. stabilizing agent dissolving.Stabilizing agent is with after soybean protein isolate mixes, with 800～900kg, and the dissolving of 70～75 ℃ of milk liquid, and stir 20min, standby.
4. mix constant volume.Be cooled to before the sterilization below 10 ℃.Detect the next procedure (control point) of being allowed for access after qualified.
5. homogeneous, sterilization.Material carries out homogeneous under ℃ condition of 18～20Mpa/65～70, sterilization under 85～95 ℃/10～30s condition.Detect the next procedure (control point) of being allowed for access after qualified.
6. cool off, add essence.Material is cooled to 2～8 ℃, adds essence, mixes 20min, closes agitator.
7.UHT sterilization, 137 ± 2 ℃, 4～6s, homogeneous gross pressure (total pressure forhomo) 245～255bar: first class pressure (stage1 pressure): 180～190bar; Secondary pressure (stage2 pressure): 60～65bar.
8. sterile filling, 10～25 ℃.
9. clearance is up to the standards.
The specific embodiment
Embodiment 1
(1) dissolving: the 2Kg stabilizing agent is mixed with the 8Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent part by weight and composition are: carragheen 0.05kg, microcrystalline cellulose 0.1kg, mono-stearin 0.0kg, converted starch 0.8kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (betaine: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 50kg had dissolved good betaine.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 85-95 ℃, 10-30s condition.
(4) blending: material is cooled to 2～8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4～6s, homogeneous gross pressure (total pressure forhomo) 245～255bar: first class pressure (stage1 pressure): 180～190bar; Secondary pressure (stage2 pressure): 60～65bar.
(6) sterile filling: product can after being cooled to 10～25 ℃.
Embodiment 2
(1) dissolving: the 5Kg stabilizing agent is mixed with the 10Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent part by weight and composition are: carragheen 0.5kg, microcrystalline cellulose 0.5kg, mono-stearin 0.5kg, converted starch 0.8kg.
(2) mix, quantitatively: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, add that (betaine: milk=1: 75), mixing was quantitatively arrived 1000Kg with remaining milk after 75kg had dissolved the milk of good betaine.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, at 85～95 ℃/10～30S
Sterilization under the condition.
(4) blending: material is cooled to 2～8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4～6s, homogeneous gross pressure (total pressure forhomo) 245～255bar: first class pressure (stage1 pressure): 180～190bar; Secondary pressure (stage2 pressure): 60～65bar.
(6) sterile filling: product can after being cooled to 10～25 ℃.
Embodiment 3
(1) dissolving: the 1Kg stabilizing agent is mixed with the 5Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent part by weight and composition are: carragheen 0.05kg, microcrystalline cellulose 0.5kg, mono-stearin 0.05kg, converted starch 3.5kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (betaine: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 25kg had dissolved good betaine.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, at 85～95 ℃/10～30S
Sterilization under the condition.
(4) blending: material is cooled to 2～8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4～6s, homogeneous gross pressure (total pressure forhomo) 245～255bar: first class pressure (stage1 pressure): 180～190bar; Secondary pressure (stage2 pressure): 60～65bar.
(6) sterile filling: product can after being cooled to 10～25 ℃.
Embodiment 4
(1) dissolving: the 2Kg stabilizing agent is mixed with the 7Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent part by weight and composition are: carragheen 0.5kg, microcrystalline cellulose 0.1kg, mono-stearin 0.5kg, converted starch 0.8kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (betaine: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 50kg had dissolved good betaine.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, at 85～95 ℃/10～30S
Sterilization under the condition.
(4) blending: material is cooled to 2～8 ℃, adds essence 0.5kg.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4～6s, homogeneous gross pressure (total pressure forhomo) 245～255bar: first class pressure (stage1 pressure): 180～190bar; Secondary pressure (stage2 pressure): 60～65bar.
(6) sterile filling: product can after being cooled to 10～25 ℃.
Embodiment 5
(1) dissolving: the 3Kg stabilizing agent is mixed with the 7Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent part by weight and composition are: carragheen 0.25kg, microcrystalline cellulose 0.3kg, mono-stearin 0.25kg, converted starch 2kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (betaine: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 60kg had dissolved good betaine.Be cooled to before the sterilization below 10 ℃.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, at 85～95 ℃/10～30S
Sterilization under the condition.
(4) blending: material is cooled to 2～8 ℃, adds essence 1.5kg.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4～6s, homogeneous gross pressure (total pressure forhomo) 245～255bar: first class pressure (stage1 pressure): 180～190bar; Secondary pressure (stage2 pressure): 60～65bar.
(6) sterile filling: product can after being cooled to 10～25 ℃.
The result of invention
Taste tests:
Trial test mode: adopt the mode of blank marking to carry out.The full marks of milk fragrance, rare denseness, sugariness, young slippery, tasty and refreshing degree, aftertaste, beany flavour, 8 indexs of whole sensation are 10 minutes, and mark is high more, and the expression effect is good more, carry out statistical analysis to tasting the result, and the result is as follows:
| Milk fragrance | 9.5 |
| Rare denseness | 8.9 |
| Sugariness | 8.0 |
| Children's slippery | 8.9 |
| Tasty and refreshing degree | 8.2 |
| Aftertaste | 9.3 |
| Beany flavour | 8.6 |
| Whole sensation | 9.2 |
Claims (2)
1. double-protein liquid milk, it is characterized in that: the component and the part by weight of product are as follows: soybean protein isolate 5～10Kg, essence 0.5Kg, betaine 0.5～1.5Kg, emulsion stabilizer 1～5Kg, wherein, the addition of milk uses the milk constant volume to 1000kg after adding whole components; The preparation method of described double-protein liquid milk comprises the steps: that raw material milk detects; The raw material milk standardization; Batching; Mix quantitatively; Sterilization behind the homogeneous; Cooling adds essence; The UHT sterilization; Can; The component of described emulsion stabilizer and part by weight are: carragheen 0.05-0.5kg, microcrystalline cellulose 0.1-0.5kg, monoglyceride 0.05-0.5kg, converted starch 0.8-3.5kg; Described perfume ingredient and part by weight are: soymilk essence 0.1kg, milk flavour 0.2kg, butter essence 0.2kg.
2. double-protein liquid milk according to claim 1 is characterized in that: described betaine utilizes chromatography to separate and obtains purity 〉=99% from beet molasses.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101180992A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Health preserving meal flavouring milk and preparation method thereof |
| CN101180988A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soybean dessert sour milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101180992A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Health preserving meal flavouring milk and preparation method thereof |
| CN101180988A (en) * | 2007-12-04 | 2008-05-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Soybean dessert sour milk and preparation method thereof |
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