CN101731346B - Milk oligopeptide added liquid milk and preparation method thereof - Google Patents
Milk oligopeptide added liquid milk and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the field of liquid dairy product, in particular to a milk oligopeptide added liquid milk and a preparation method thereof. The milk oligopeptide added liquid milk, based on 1000 parts by weight, comprises 942-996 parts of milk, 0-50 parts of white granulated sugar, 3-5 parts of milk oligopeptide, 0.1-1.5 parts of thickening agent and 0.9-1.5 parts of emulsifying agent combination, wherein the emulsifying agent comprises 0.8-1.1 parts by weight of sucrose fatty acid ester with HLB value being 15 and HLB of total emulsifying agent being 9-11. The invention surmounts the technical difficulty that a quantity of milk scale is produced when adding high protein substance in superhigh temperature liquid milk, adds variety of liquid dairy products which are suitable for puerperae, rich in protein and Fe, and has high absorptivity and good mouth feel, and innovates the product structure and formula composition of original compound liquid milk, thus new product varieties appear on market.
Description
Technical field
The present invention relates to field of liquid dairy products, particularly, the present invention relates to a kind of liquid milk that adds the milk oligopeptide and preparation method thereof.
Background technology
The puerpera is because production has consumed a large amount of nutriments, especially protein and iron in the body, and the additional of nutrition in postpartum is the thing that each puerpera and family pay close attention to.The milk oligopeptide is the small peptide that is rich in protein, has high nutrient absorption, the characteristics that dissolubility is good.Add the milk oligopeptide in the milk and can promote protein.
In the superhigh temperature production process of milk, the formation of the dirt of suckling is inevitable phenomenon, and the milk dirt forms more, and the cleaning frequency is more, and the energy resource consumption that brings thus is more, and the production cost that is added in the product is higher.The formation of milk dirt is the process of a more complicated, be roughly topmost lactalbumin beta lactoglobulin in the milk, has high heat sensitivity, in the heating process of milk, at first sex change of beta lactoglobulin (opening), expose the mercapto groups at center, these sex change are that the protein molecular protein moleculars such as casein and α-lactoglobulin similar with it or other types that do not fold react and the formation polymer, have also just formed the milk dirt.In a single day polymer forms, and protein content is more, and polymer is more, and newborn dirt is more.In the superhigh temperature liquid dairy product is produced, the generation of milk dirt is inevitable, therefore, added the milk oligopeptide so that protein content has promoted 9.3-16%, when whey-proteins denature in the milk in the prescription causes that protein polymer is namely suckled dirt formation, the protein portion that promotes also can join in the polymer, has strengthened the probability that the milk dirt forms.
Summary of the invention
The present inventor proposes and finishes the present invention in order to address the above problem.
The purpose of this invention is to provide and a kind ofly add the milk oligopeptide, and can reduce the liquid milk that milk scales in ultra-high temperature production process forms.
An again purpose of this law provides the preparation method of the above-mentioned liquid milk of preparation.
According to the liquid milk of interpolation milk oligopeptide of the present invention, based on the described liquid milk of 1000 weight portions, it contains: the milk of 942-996 part; 0-50 part white granulated sugar; 3-5 part milk oligopeptide; 0.1-1.5 the thickener of part; 0.9-1.5 part emulsifier combination, wherein to comprise the HLB value of 0.8-1.1 weight portion be 15 sucrose fatty ester to emulsifying agent, the HLB of total emulsifiers is 9-11.
The milk oligopeptide that adds in the above-mentioned composition be suitability for industrialized production can be commercially available the oligomeric Gly-His-Lys of milk.The stabilizing agent that the present invention is used and emulsifying agent can be the various additives that are allowed for the liquid dairy products, adding purpose is to guarantee albumen and the fat stability of final liquid dairy product, good Quality During Shelf Life is provided, and give product good mouthfeel, in fact use single emulsifier not objective, because only have several emulsifier combination could take into account simultaneously products taste and control fat stable homogeneous and slow ascent rate in shelf life.Stabilizing agent can comprise a kind of in carragheen, xanthans and microcrystalline cellulose, sodium alginate, the guar gum etc. or their combination, and emulsifying agent then comprises a kind of in single hard fatty acids glyceride, polyglyceryl fatty acid ester, sucrose fatty ester, stearoyl lactate and the two hard fatty acids glyceride etc. or their combination.Wherein the sucrose fatty ester of HLB value 15 is the compositions that must have in the emulsifier combination, comprised S-1570, any among the P-1570, its amount ranges is 0.8-1.1 part, in the total emulsifiers combination, in addition emulsifying agent is the emulsifying agent of other kinds, reaches suitable mouthfeel and fat stability in order to the sucrose fatty ester combination with HLB15.Research experiment of the present invention is thought that the HLB value of total emulsifiers can reach and is taken into account simultaneously products taste and the stable effect of fat between 9-11.Invent the high HLB value 15 sucrose fatty ester emulsifier combination that comprised that provide, wherein HLB value 15 sucrose fatty ester compositions can be combined by sulfydryl in lactalbumin, avoid its sex change, thereby stop the generation of protein complex, i.e. the generation of milk dirt.Save scavenging period, production cost is lowered in energy savings consumption.
Also add an amount of sugar in the liquid milk of the present invention, adjust mouthfeel and the taste of product, used sugar can comprise in sucrose (for example white granulated sugar), HFCS, glucose, fructose, the honey combination of one or more.Also can add again as required sweetener and adjust the sugariness of product.
Can also add 0.5-1 part flavoring essence in this liquid milk, become the local flavor milk with corresponding taste.Corresponding standard is all satisfied in the selection of essence and interpolation.
Add the milk oligopeptide among the present invention, made the protein of product rise to 3.5-3.7%, improved 9.3-16% than ordinary milk albumen.Intensified element iron simultaneously in product makes product be rich in protein and iron, for the recovery of puerpera's health nutrition provides nutrition.
Important carrier of the present invention---milk, it should satisfy the quality standard of conventional milk material, for example fat 〉=3.2%, albumen 〉=2.95%, dry 〉=11.75% is as the criterion with 120 full milk analyzer testing results.And the GB detection method is adopted in acidity≤17 °.
According to another aspect of the present invention, also provide the method for preparing above-mentioned liquid milk, may further comprise the steps:
1) an amount of raw material milk is heated to 65-70 ℃, adding stabilizing agent and emulsifying agent adopt the stirring dispersed with stirring with shearing and peptizaiton even, add the milk oligopeptide, and further stirring being made batching and suckling; Add iron nutrient nutrition bag, add or do not add sugar, continue stirring and dissolving.
2) milk of should preparing burden is heated to 70-75 ℃ and implements the two-stage homogeneous, and the one-level homogenization pressure is 30-50Bar, and double-stage homogenization pressure is 180-200Bar;
3) use the remaining raw milk constant volume;
4) the liquid milk that constant volume is good is cooled to below 10 ℃, carries out ultra high temperature short time sterilization;
5) milk of the liquid after the sterilization carries out sterile filling.
Among the above-mentioned preparation method, during preparation batching milk milk is implemented to shear fully and be dispersed with to be beneficial to the stable of product, concrete operations can be determined according to equipment configuration and performance, and these equipment are all commonly used in Dairy Production.Under the normal condition of production, mixing time can be defined as 15-20 minute.
The present invention is to provide a kind of superhigh temperature sterilized milk, the condition of ultra high temperature short time sterilization preferably can be 137-142 ℃, 2-4 second.
As aforementioned, also can comprise 0.5-1 part flavoring essence in the batching of this liquid milk, can after finishing, batching milk homogeneous add during preparation.
Preparation in accordance with the present invention wherein, adopts cold drawing to be cooled to below 10 ℃ through the milk of the liquid behind homogeneous and the constant volume.
Characteristics of the present invention can be summarized as follows:
Broken through the technical difficulty of " add the high protein material causes a large amount of milk dirts to produce in superhigh temperature liquid milk Ruzhong ", increased suitable puerpera and drunk the liquid dairy product kind that absorptivity is high, products taste is good that is rich in protein and iron; Product structure and the prescription of having broken through original blending type liquid milk form, and making has increased new product variety on the market.
In a word, drinking quite extensively and today of popularizing of milk, enforcement of the present invention, use modern milk process technology, in milk, add milk oligopeptide, iron, both enriched the nutrition of milk, make again nutrition take milk as carrier, bring into play the function that it improves protein, enforcement of the present invention also can make the puerpera that the suitable liquid milk of oneself drinking has been arranged.
The specific embodiment
Embodiment 1
The composition (in weight portion) of per 1000 parts of liquid milk:
993.8 parts in milk
3.0 parts of milk oligopeptides
0.1 part of carragheen
0.5 part of sodium alginate
0.8 part of sucrose fatty ester S-1570 (the HLB value is 15)
0.7 part of glycerin monostearate
1.0 parts of flavoring essences
0.1 part of ferro element compound nutritional bag
Wherein, the HLB value of total emulsifiers is 9.63
The preparation method:
1, milk check: the fat, albumen, dry and other indexs that detect wherein should reach the secondary standard that the applicant formulates: fat 〉=3.3%, albumen 〉=3.00%, dry 〉=11.85%, acidity≤17 °, with this raw material milk in refrigeration below 4 ℃;
2, batching: in the material cylinder, squeeze into an amount of above-mentioned milk, be heated to 65-70 ℃, add carragheen, sodium alginate and single hard fatty acids glyceride, sucrose fatty ester, adopt the three leaf screw mixings (or the stirring that is equal to mixing effect is arranged) with shearing, peptizaiton to stir 15-20 minute; Add the milk oligopeptide, stirred 15 minutes, make batching milk; Continue to add ferro element nutrition bag, stirred 10 minutes.
3, preheating and homogeneous: the milk of will preparing burden is heated to about 70 ℃ and implements the two-stage homogeneous, and the one-level homogenization pressure is 30-50Bar, and double-stage homogenization pressure is 180-200Bar, squeezes into behind the homogeneous in the pill tank;
4, add essence;
5, constant volume: with the milk of surplus with material cylinder and flushing of pipeline after constant volume;
6, cooling: be cooled to below 10 ℃ with cold drawing;
7, ultra high temperature sterilization: 137-142 ℃, 4 seconds;
8, sterile filling;
9, heat insulation experiment is qualified dispatches from the factory.
Identical with the heat insulation experiment method of present superhigh temperature sterilized milk: as to comprise that product is in process of production in case of opening sterilization machine, close sterilization machine, all needing when changing packaging material to extract the purpose sample from production line, and also extract with press proof in the production process, put into to detect after one week of 37 ℃ of moist closets insulation with these purpose samples with press proof and comprise the physical and chemical indexs such as microorganism, pH value, after index reached standard-required, heat insulation experiment was qualified.Can dispatch from the factory.
But the superhigh temperature liquid that said process is produced milk normal temperature is preserved more than 6 months.
Embodiment 2
The composition (in weight portion) of per 1000 parts of liquid milk:
946.85 parts in milk
5 parts of the oligomeric Gly-His-Lys of milk
45 parts of white granulated sugars
0.5 part of sodium alginate
0.5 part of single hard fatty acids glyceride
0.95 part of sucrose fatty ester S-1570 (the HLB value is 15)
1 part of flavorant
0.2 part of ferro element compound nutritional bag
Wherein, the HLB value of total emulsifiers is 11
The preparation method of this liquid milk and product performance are with embodiment 1.White granulated sugar is dissolved in adding in proportioning process
Process.
Embodiment 3
The composition (in weight portion) of per 1000 parts of liquid milk:
991.2 parts in milk
4 parts of milk oligopeptides
1 part of honey
0.4 part of diglycerine fatty acid ester
1.1 parts of sucrose fatty ester P-1570 (the HLB value is 15)
1 part of microcrystalline cellulose
1 part of flavorant
0.3 part of composite nutrient
The preparation method of this liquid milk and product performance are with embodiment 1.The process that in proportioning process, adds dissolving honey.
Wherein, the HLB value of total emulsifiers is 10.97
Embodiment 4
The composition (in weight portion) of per 1000 parts of liquid milk:
954.3 parts in milk
40 parts of white granulated sugars
3.0 parts of milk oligopeptides
0.1 part of carragheen
0.8 part of sucrose-fatty glyceride S-1570 (the HLB value is 15)
0.1 part of polyglyceryl fatty acid ester
1.0 parts of flavoring essences
0.1 part of ferro element compound nutritional bag
Wherein, the HLB value of total emulsifiers is 11
Embodiment 5
The composition (in weight portion) of per 1000 parts of liquid milk:
988.7 parts in milk
5 parts of honey
2.5 parts of milk oligopeptides
0.5 part of sodium alginate
1.0 parts of microcrystalline celluloses
0.8 part of sucrose fatty ester S-1570 (the HLB value is 15)
0.4 part of sucrose fatty ester
1.0 parts of flavoring essences
0.1 part of ferro element compound nutritional bag
Total hydrophilic lipophilic balance 11
Comparative Examples 1
948.8 parts in milk
45 parts of white granulated sugars
3.0 parts of milk oligopeptides
0.1 part of carragheen
0.5 part of sodium alginate
0.8 part of glycerin monostearate
0.7 part of sucrose fatty ester S-1570
0.1 part of ferro element nutrition bag
1.0 parts of flavoring essences
Wherein, the total HLB of emulsifying agent is 8, and the preparation method is the same.
Comparative Examples 2
971.7 parts in milk
20 parts of white granulated sugars
5 parts of milk oligopeptides
0.5 part of sodium alginate
0.3 part of single hard fatty acids glyceride
1.3 parts of sucrose fatty ester S-1570
1 part of flavorant
0.2 part of iron compound nutritional bag
Wherein, the total HLB of emulsifying agent is 12.84, and the preparation method is the same.
Energy-conservation contrast test
Take small-sized workshop as example, produce order of classes or grades at school for three, each produced order of classes or grades at school 12 hours, once cleaned in per 48 hours, carried out first alkali cleaning, carried out pickling again.Again water rush to medium for neutral.Take altogether 4 hours.Take added the S-1570 addition at the liquid milk of 0.8 ‰ neutral milk oligopeptide as example (embodiment 1), 220 tons of this product dailys output need same production order of classes or grades at school serialization to produce.Got off in continuous one month, according to set workshop management regulations, average scavenging period is 3.5 hours, and namely scavenging period has shortened half an hour.Clean per hour steam: kg/h 30
Water: l/h 300
Electricity: kw/h 15
Compressed air ml/min 50
Each produces the order of classes or grades at school energy consumption table 1:
| Sucrose ester 15 consumptions ‰ | Scavenging period | Steam consumption kg/h | Water consumption l/h | Electric consumption kw/h | Compressed air consumes ml/min | Product stability | The fat homogeneity | |
| Embodiment 1 | 0.8 | 3.5 hour | 105 | 1050 | 52.5 | 10500 | Stable | Homogeneous |
| Comparative Examples 1 | 0.7 | 4 hours | 120 | 1200 | 60 | 12000 | Stable | Homogeneous |
As can be seen from the table: being 0.8 ‰ product with HLB value 15 sucrose fatty ester additions, is 0.7 ‰ product than using HLB value 15 sucrose fatty ester additions, conserve energy consumption: steam: 15kg, water 150L, electric 7.5KW, compressed air 1500ML.
Embodiment 2 and Comparative Examples 2
Take small-sized workshop as example, produce order of classes or grades at school for three, each produced order of classes or grades at school 12 hours, once cleaned in per 48 hours, carried out first alkali cleaning, carried out pickling again.Again water rush to medium for neutral.Take altogether 4 hours.Take added the S-1570 addition at 1.3 ‰ milk oligopeptide puerpera liquid milk as example, 220 tons of this product dailys output need same production order of classes or grades at school serialization to produce.Got off in continuous one month, according to set workshop management regulations, average scavenging period is 3.5 hours.Comparative Examples 2 average scavenging periods also are 3.5 hours, but products taste is poor, and fat aggregation, and product quality is poor, and formulation cost is high.
Each produces order of classes or grades at school energy consumption and product situation table 2
| Sucrose ester 15 consumptions ‰ | Scavenging period | Steam consumption kg/h | Water consumption l/h | Electric consumption kw/h | Compressed air consumes ml/min | Product stability | The fat homogeneity | |
| Embodiment 2 | 1.0 | 3.5 hour | 105 | 1050 | 52.5 | 10500 | Stable | Homogeneous |
| Comparative Examples 2 | 1.3 | 3.5 hour | 105 | 1050 | 52.5 | 10500 | Mouthfeel water quality, poor, formulation cost promotes 30% | Fat aggregation |
As can be seen from the table, use the HLB15 sucrose fatty ester, consumption is 1.3 ‰ o'clock, although can reach the shortening scavenging period, reduce the effect of energy consumption, the sense of products taste water quality is outstanding, fat aggregation, product quality is poor, and formulation cost promotes 30%, does not have desirable property and reference value when deisgn product.
The stability test test
High HLB value sucrose 15 fatty acid esters prevent protein-denatured effect experiment, and the result as shown in the following Table 3.
The high HLB value of table 3 sucrose 5 fatty acid esters prevent protein-denatured result of the test
Conclusion: 15 pairs of albumen of high HLB value sucrose ester have protective effect, can prevent protein denaturation, and aggegation and precipitation produce.
The concise and to the point process of stability test
Mainly for fat floating, the product structural state is estimated.The employing 1-2 of fat floating routine month fat floating rate, generally take a month fat floating rate as reference data, because according to conventional experience, one month fat floating state has determined the situation in the shelf life in the later some months basically.The product structural state is the project of visual observations, such as wall built-up, caking phenomenon.
The fat floating rate refers to: leave standstill after the product can and deposit one month, pipette supernatant liquid with pipette, stir homogeneous, residue lower floor liquid agitation homogeneous is got sample, detects fat content with the conventional 120 full milk analyzers of factory respectively, with above-mentioned two kinds of liquid agitation homogeneous, detect fat content again.Fat floating rate formula is:
(upper strata fat content-lower floor's fat content)/fat content after mixing
According to conventional experience, general fat floating rate is 2.0% when above, and the fatty wall built-up of product is serious, and fat has caking phenomenon, and experimental result as shown in the following Table 4.
Table 4 stability test result of the test
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative Examples 1 | Comparative Examples 2 |
| A month fat floating rate (%) | 0.74 | 1.01 | 0.25 | 0.76 | 0.86 | 2.35 | 2.59 |
| Structural state | The fat floating layer is arranged, and homogeneous is without wall built-up | The fat floating layer is arranged, and homogeneous is without wall built-up | The fat floating layer is arranged, and homogeneous is without wall built-up | The fat floating layer is arranged, and homogeneous is without wall built-up | The fat floating layer is arranged, and homogeneous is without wall built-up | The fat floating layer is arranged, hang the bottle wall, and caking | The fat floating layer is arranged, hang the bottle wall, and caking |
Claims (6)
1. a liquid milk that adds the milk oligopeptide is characterized in that, based on the described liquid milk of 1000 weight portions, it contains: the milk of 942-996 part; 0-50 part white granulated sugar; 3-5 part milk oligopeptide; 0.1-1.5 the thickener of part; 0.9-1.5 part emulsifier combination, wherein to comprise the HLB value of 0.8-1.1 weight portion be 15 sucrose fatty ester to emulsifying agent, the HLB of total emulsifiers is 9-11.
2. liquid milk according to claim 1 is characterized in that, described thickener is to be selected from one or more that comprise in carragheen, sodium alginate, xanthans, microcrystalline cellulose, the guar gum.
3. liquid milk according to claim 1 is characterized in that, described emulsifying agent also comprises and is selected from single hard fatty acids glyceride, sucrose-fatty glyceride, polyglyceryl fatty acid ester, hard ester acyl lactylate and the two hard fatty acids glyceride one or more.
4. liquid milk according to claim 1 is characterized in that, based on the described liquid milk of 1000 weight portions, it contains 0.1-0.3 part iron.
5. a method for preparing the liquid milk of interpolation milk oligopeptide claimed in claim 1 is characterized in that, said method comprising the steps of:
1) milk check;
2) batching: squeeze into milk in the material cylinder, heating adds thickener and emulsifying agent, stirs, and then adds the milk oligopeptide, adds or do not add sugar;
3) preheating and homogeneous;
4) constant volume, cooling, ultra high temperature sterilization, sterile filling.
6. method according to claim 5 is characterized in that, the condition of ultra high temperature short time sterilization is 137-142 ℃, 2-4 second.
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| CN102550681B (en) * | 2010-12-22 | 2013-11-13 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product added with marine collagen oligopeptide and preparation method thereof |
| CN102524402B (en) * | 2011-12-23 | 2013-07-31 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product containing phosphatidylserine |
| CN103843902B (en) * | 2012-12-04 | 2015-10-21 | 内蒙古伊利实业集团股份有限公司 | A kind of liquid diary product containing the root of kudzu vine and preparation method thereof |
| CN107439686A (en) * | 2016-05-31 | 2017-12-08 | 内蒙古伊利实业集团股份有限公司 | A kind of full-cream chocolate milk and preparation method thereof |
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| CN101084767A (en) * | 2006-06-07 | 2007-12-12 | 山东兔巴哥食品有限公司 | Polypeptide milk beverage and its manufacturing method |
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