CN102415446A - Liquid dairy product for improving physique of old people and production method thereof - Google Patents
Liquid dairy product for improving physique of old people and production method thereof Download PDFInfo
- Publication number
- CN102415446A CN102415446A CN2011104101243A CN201110410124A CN102415446A CN 102415446 A CN102415446 A CN 102415446A CN 2011104101243 A CN2011104101243 A CN 2011104101243A CN 201110410124 A CN201110410124 A CN 201110410124A CN 102415446 A CN102415446 A CN 102415446A
- Authority
- CN
- China
- Prior art keywords
- liquid milk
- milk product
- raw material
- milk
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a liquid dairy product and a production method thereof. The liquid dairy product is prepared from the following raw materials: 35 to 99.9 percent of milk, 0.05 to 3 percent of nutritional raw material, 0.05 to 0.7 percent of stabilizing agent and the balance of water, wherein the nutritional raw material consists of soybean protein, soluble dietary fiber, casein phosphopeptides, folic acid, lactoferrin and zinc gluconate; and the stabilizing agent consists of an emulsifying agent, a thickening agent and a protein protective agent. By a reasonable formula and a proper process, the invention provides a functional liquid drink combining the nutritional raw material and nutrient content of the milk, and the product has high stability and good mouthfeel in shelf life.
Description
Technical field
The invention relates to a kind of liquid milk product and production method thereof, particularly, belong to dairy product processing field about a kind of liquid milk product and production method thereof that helps to improve the elderly's physique.
Background technology
Along with the development of society, people's living standard also improves gradually, because people's diet structure is not too reasonable; The phenomenon that ubiquity three high is low, both high protein, higher fatty acid, high-energy and low dietary fiber caused the generation of a lot of diseases of the elderly; Hypertension, cerebral apoplexy, forgetful etc. all can come one after another because of the unreasonable of diet structure at osteoporosis, anaemia; So the structure that is careful in one's diet, be that the elderly guarantees the healthy most important thing, though rely on medicine can treat disease; But be very easy to have side effects, and cure the symptoms, not the disease; Can prophylactic to a great extent generation through rational nutritious food, improve physical function, therefore be badly in need of improving this kind diet structure, reduce the amount of fat, albumen and energy, improve the amount of dietary fiber, improve intestinal health.
Summary of the invention
A main purpose of the present invention is that the fat content of this product is in order to improve the low albumen of the special exploitation of senior health and fitness's index, low fat, low-yield, high dietary-fiber liquid milk product: 1%～2.5%, and content of milk protein is: 1%～2%.
At first; The invention provides a kind of liquid milk product, is benchmark with the gross weight of this liquid milk product, and its raw material comprises in forming: milk 350 ‰～999 ‰ are (except that specifying; Percentage composition described in the present invention, thousand fens content are weight content); Nutrient raw material 0.5 ‰～30 ‰, stabilizing agent 0.5 ‰～7 ‰, surplus is a water; Wherein said nutrient raw material is made up of soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin and zinc gluconate, and said stabilizing agent is made up of emulsifying agent, thickener and protein protective agent.
Soybean protein helps to improve memory for quality plant albumen; Soluble dietary fiber helps to improve intestinal health; CPP (CPP) helps the absorption of calcium constituent, can effectively improve the osteoporosis symptom; Lactoferrin can improve immunity, promotes iron to absorb, and improves Anemia; Folic acid can prevent cerebral apoplexy and the pathogenetic probability of heart; Zinc gluconate can replenish the vitamin Zn content of human body; Therefore this combination can effectively improve the elderly's physique, improves healthy index.
According to a specific embodiments of the present invention; Gross weight with this liquid milk product is a benchmark, soybean protein 5 ‰～15 ‰, soluble dietary fiber 1 ‰～2 ‰; CPP 0.5 ‰～1.5 ‰; Folic acid 0.15 ‰～0.3 ‰, lactoferrin 0.1 ‰～0.4 ‰, zinc gluconate 0.1 ‰～0.3 ‰.
Employed raw material milk mainly is meant the fresh milk that should meet China fresh cow's milk acquisition criteria GB6914 or with the formulated recombined milk of other components of milk powder, cream, protein hydrolysate, whey powder or milk among the present invention; Can be whole milk, also can be skim milk or lowfat milk.
Stability is one of important indicator of liquid milk product.And owing to added nutrient raw material in this product; Destroyed the stabilising system of milk, caused milk fat floating to occur, phenomenons such as albumen precipitation and water and milk separation; Such as: zinc gluconate causes the milk protein coacervation; Be the stability problem that the interpolation that solves nutrient raw material causes, avoid product in certain shelf life, albumen precipitation or lamination to occur, improve the shelf stable property of product; This case inventor has finally worked out the stabilizing agent that is suitable for product of the present invention through lot of experiments.This stabilizing agent mainly comprises emulsifying agent, thickener and protein protective agent.
According to a specific embodiments of the present invention, be benchmark with the gross weight of this liquid milk product, emulsifying agent 1.5 ‰～3.5 ‰, thickener 0.1 ‰～0.3 ‰, protein protective agent 0.5 ‰～1.5 ‰.
Being added with to be beneficial to of emulsifying agent guaranteed liquid milk product finished product fat stability of the present invention, prevents fat floating or caking, good shelf life is provided, and gives product good mouthfeel.Liquid milk product of the present invention belongs to oil-in-water (O/W) type emulsion system, and promptly the continuous phase in the system (foreign minister) is water, and decentralized photo (interior phase) is a fat.The selected emulsifying agent of the present invention should have stronger affinity with decentralized photo, and first-selected is oil loving emulsifying agent.Specifically, be applicable to that emulsifying agent of the present invention can be selected from one or more the combination in glycerin monostearate, sucrose fatty ester, stearoyl lactate (SSL), CSL (CSL), diacetyl tartarate list (two) glyceride, modified soy bean lipoid, methyl glycol fatty acid ester, Tripolyglycerol monostearates and the polyglycereol monostearate.The emulsifying effectiveness of mentioned emulsifier is all through its feasibility of experiment proof, and from consumption and consider more more economical than other emulsifying agent this area in price.According to preferred specific embodiments of the present invention, select as far as possible that two or more emulsifying agents is composite to be used for " emulsifying agent to ", preferably said emulsifying agent is the combination of glycerin monostearate and sucrose fatty ester.The gross weight that is more preferably with this liquid milk product is a benchmark, glycerin monostearate 1 ‰～2 ‰, sucrose fatty ester 0.5 ‰～1.5 ‰.Through experiment showed, that this " emulsifying agent to " composite use will be than a large amount of emulsifying effectivenesses of a certain emulsifying agent that use be more good separately to the emulsifying effectiveness of product of the present invention, and use cost can reduce many.
The interpolation of thickener can change the system viscosity of liquid milk product of the present invention, makes product system have advantages of higher stability, also can improve mouthfeel.Employed thickener can be one or more the combination that is selected from carragheen, xanthans, gellan gum, locust bean gum, pectin, guar gum, sodium carboxymethylcellulose (CMC), PGA, sodium alginate, converted starch and the microcrystalline cellulose (MCC) etc. among the present invention.Preferably said thickener is a carragheen.The gross weight that is more preferably with this liquid milk product is a benchmark, carragheen 0.1 ‰～0.3 ‰.
The adding major function of protein protective agent is a protected protein, can close the free calcium ions in the liquid milk system by huge legendary turtle, prevents that it from combining deposition with casein.Employed protein protective agent can be selected from one or more the combination in sodium phosphate trimer, calgon, natrium citricum, sodium dihydrogen phosphate and the sodium hydrogen phosphate among the present invention.Preferably said protein protective agent is a sodium phosphate trimer.The gross weight that is more preferably with this liquid milk product is a benchmark, sodium phosphate trimer 0.5 ‰～1.5 ‰.
The liquid milk product that contains nutrient raw material of the present invention; Add through special selection of stabilizers; Particularly the rational proportion of protein protective agent and emulsifying agent, thickener uses, and finally can effectively solve routine techniques and add the interior system instability problem of shelf life of bringing for liquid dairy produce after the nutrient raw material.
For further regulating the local flavor and the mouthfeel of product; Also can comprise various additives commonly used in the liquid milk fields such as an amount of sweet substance, flavoring essence in the formula for a product of the present invention; For example; Said sweet substance can be a carbohydrate; Also can be some sweeteners, for example can be selected from one or more the combination in beet sugar, sucrose, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, asccharin class sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element; Said essence can be one or more combination of the relevant industries standard flavoring essence that for example allows among the GB2760 to add.In addition, in order to improve the outward appearance of product, also can comprise suitable pigment in the formula for a product of the present invention.The kind of these materials (additives such as sweet substance, flavoring essence, pigment) is selected and addition all can be operated according to the ordinary skill in the art as required.
Except that above-mentioned each composition, also can comprise an amount of water as required in the formula for a product of the present invention, be 100% to satisfy each raw material components sum.
The all commercially available acquisition of used each raw material among the present invention, each raw material should meet the correlated quality standard-required.
On the other hand, the present invention also provides a kind of method of producing said liquid milk product, and this method may further comprise the steps:
According to proportioning raw materials each raw material is joined to mix in the milk and obtain milk composition;
Above-mentioned milk composition is carried out homogeneous, sterilization, can, obtain said liquid milk product.
The present invention does not have particular requirement in proper order to the interpolation of each raw material; For example nutrient raw material can or join after emulsifying agent, thickener, protein protective agent in the batching milk with emulsifying agent, thickener, protein protective agent, and other each proportion of raw materials orders can be carried out according to the routine operation of this area;
According to a specific embodiments of the present invention, the method for the said liquid milk product of production of the present invention can be carried out according to following technology: former milk check, clean breast → pasteurize → batching → UHTS → cooling → can → vanning → insulation are tested → are dispatched from the factory.Concrete steps comprise:
(1) former milk (raw material milk, raw material milk) check, clean breast: require fat, albumen, dry, freshness and other indexs all to reach the requirement of raw material milk quality standard, and remove the mechanical admixture in the raw material milk through clean newborn technology;
(2) with the raw material milk behind the clean breast at 72～90 ℃, carry out 5～15 seconds pasteurize, and the raw material milk after the pasteurize be cooled to below 8 ℃;
(3) batching: the gross weight with this liquid milk product is a benchmark, and its raw material comprises in forming: milk 350 ‰～999 ‰, and nutrient raw material 0.5 ‰～30 ‰, prepare stabilizing agent 0.5 ‰～7 ‰; Raw material milk is heated to 40～90 ℃ (being preferably 60～75 ℃), adds stabilizing agent and nutrient raw material in the milk to, stirring is mixed, and obtains milk composition.
If use granulated sugar class sweet substance, need with join in the milk after emulsifying agent, thickener, protein protective agent mix; If the use syrup can directly join in the milk;
If use Powdered flavoring essence, can add simultaneously with nutrient raw material, after dusty raw materials dissolves in milk liquid and finishes, can filter as required and remove the visible impurity of naked eyes; If use liquid flavoring essence, can directly join in the milk;
(4) homogeneous: the milk composition that above-mentioned steps (3) is obtained is heated to 60～70 ℃ and carries out homogeneous, and homogenization pressure is that (preferred pressure is 100～300bar: 180～250bar);
(5) sterilization: the above-mentioned milk composition that will prepare was 121～150 ℃ of sterilizations 4～15 seconds, and the milk composition after will sterilizing is cooled to below 25 ℃;
(6) can: the milk composition after the sterilization carries out sterile filling.Cannedly can adopt cold-aseptic filling, be about to milk composition be cooled to≤carry out sterile filling after 20 ℃.Packing used in the present invention can adopt common in the market beverage packaged form, for example: Tetra Pak, Kang Meibao, composite packagings such as hundred Li Bao, perhaps PET, HDPE, BOPP etc. mould the bottle packing.Product after the can dispatch from the factory after the insulation experiment is qualified.
In sum; The present invention adds nutrient raw material in the liquid milk to through modernized Dairy Processing technology; Nutrient raw material and milk are combined, a kind of nutritious liquid milk product is provided, product of the present invention is to be carrier, the functional drink that can give full play to the nutrient raw material physiological property with the breast; Be particularly suitable for the elderly; Can effectively improve the elderly's physique, can reduce the amount of the elderly's fat, albumen and energy, improve the amount of dietary fiber; Improve healthy index, long-term drinking can improve memory to a certain extent, improve intestinal health, improve the osteoporosis symptom, improve Anemia, prevent cerebral apoplexy and the pathogenetic probability of heart, replenish the vitamin Zn content of human body.Simultaneously, the present invention has realized good stability and the good taste of product in long shelf life through reasonably filling a prescription and appropriate process.
The specific embodiment
Liquid milk product of the present invention; Gross weight with this liquid milk product is a benchmark, and its raw material comprises in forming: milk 350 ‰～999 ‰, nutrient raw material 0.5 ‰～30 ‰; Stabilizing agent 0.5 ‰～7 ‰; Surplus is a water, and wherein said nutrient raw material is made up of soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin and zinc gluconate, and said stabilizing agent is made up of emulsifying agent, thickener and protein protective agent.
Wherein, be benchmark with the gross weight of this liquid milk product, soybean protein 5 ‰～15 ‰; Soluble dietary fiber 1 ‰～2 ‰, CPP 0.5 ‰～1.5 ‰, folic acid 0.15 ‰～0.3 ‰; Lactoferrin 0.1 ‰～0.4 ‰, zinc gluconate 0.1 ‰～0.3 ‰.
Wherein, be benchmark with the gross weight of this liquid milk product, emulsifying agent 1.5 ‰～3.5 ‰, thickener 0.1 ‰～0.3 ‰, protein protective agent 0.5 ‰～1.5 ‰.
Wherein, Said emulsifying agent is selected from one or more the combination in glycerin monostearate, sucrose fatty ester, stearoyl lactate, CSL, diacetyl tartarate list (two) glyceride, modified soy bean lipoid, methyl glycol fatty acid ester, Tripolyglycerol monostearates and the polyglycereol monostearate; Preferred said emulsifying agent is the combination of glycerin monostearate and sucrose fatty ester; The gross weight that is more preferably with this liquid milk product is a benchmark; Glycerin monostearate 1 ‰～2 ‰, sucrose fatty ester 0.5 ‰～1.5 ‰.。
Wherein, Said thickener is selected from one or more the combination in carragheen, xanthans, gellan gum, locust bean gum, pectin, guar gum, sodium carboxymethylcellulose, PGA, sodium alginate, converted starch and the microcrystalline cellulose; Preferred said thickener is a carragheen; The gross weight that is more preferably with this liquid milk product is a benchmark, carragheen 0.1 ‰～0.3 ‰.
Wherein, Said protein protective agent is selected from one or more the combination in sodium phosphate trimer, calgon, natrium citricum, sodium dihydrogen phosphate and the sodium hydrogen phosphate; Preferred said protein protective agent is a sodium phosphate trimer; The gross weight that is more preferably with this liquid milk product is a benchmark, sodium phosphate trimer 0.5 ‰～1.5 ‰.
During forming, its raw material also comprises in sweet substance, the flavoring essence one or more.
The production method of liquid milk product of the present invention, this method may further comprise the steps:
According to proportioning raw materials each raw material is joined to mix in the milk and obtain milk composition;
Above-mentioned milk composition is carried out homogeneous, sterilization, can, obtain said liquid milk product.
Wherein, said milk composition is heated to 60～70 ℃ carries out homogeneous, homogenization pressure is 100～300bar.
Wherein, with said milk composition 121～150 ℃ of sterilizations 4～15 seconds
Below specify technology of the present invention and characteristics through specific embodiment, but these embodiment are not in order to limit protection scope of the present invention.
Embodiment 1
One, prepare the liquid milk product of present embodiment according to following material rate:
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the liquid milk product of present embodiment may further comprise the steps successively:
(1) temperature is no more than 8 ℃ raw material milk and removes mechanical admixture wherein, 72 ℃ of pasteurizes of carrying out 10 seconds, be cooled to below 8 ℃ subsequent use afterwards then through clean newborn technology;
(2) raw material milk after the pasteurize is warming up to 70 ℃; Add glycerin monostearate, sucrose fatty ester, carragheen, sodium phosphate trimer, soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin, zinc gluconate; Kept this temperature range stir about 30 minutes; Stirring is mixed, the milk composition that obtains preparing;
(3) with the milk composition for preparing in the step (2) homogeneous under about 65 ℃, 200bar condition;
(4) milk composition behind the homogeneous was sterilized at 121 ℃/4 seconds, was cooled to sterile filling below 25 ℃ afterwards.Promptly obtain the liquid milk product of present embodiment.Product after the can dispatch from the factory after insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The end product quality standard of the liquid milk product of present embodiment: the gross weight with this liquid milk product is a benchmark, and milk protein content is 1.2% weight, and fat content is 1.3% weight.
Embodiment 2
Two, prepare the liquid milk product of present embodiment according to following material rate:
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the liquid milk product of present embodiment may further comprise the steps successively:
(1) temperature is no more than 8 ℃ raw material milk and removes mechanical admixture wherein, 72 ℃ of pasteurizes of carrying out 10 seconds, be cooled to below 8 ℃ subsequent use afterwards then through clean newborn technology;
(2) raw material milk after the pasteurize is warming up to 65 ℃; Add glycerin monostearate, sucrose fatty ester, carragheen, sodium phosphate trimer, soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin, zinc gluconate; Kept this temperature range stir about 30 minutes; Stirring is mixed, the milk composition that obtains preparing;
(3) with the milk composition for preparing in the step (2) homogeneous under about 70 ℃, 250bar condition;
(4) milk composition behind the homogeneous was sterilized at 130 ℃/4 seconds, was cooled to sterile filling below 25 ℃ afterwards.Promptly obtain the liquid milk product of present embodiment.Product after the can dispatch from the factory after insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The end product quality standard of the liquid milk product of present embodiment: the gross weight with this liquid milk product is a benchmark, and milk protein content is 1.5% weight, and fat content is 1.8% weight.
Embodiment 3
Three, prepare the liquid milk product of present embodiment according to following material rate:
Raw material standard:
Milk: meet the GB6914 standard
Each material performance index meets the correlated quality standard-required.
Two, the production method of the liquid milk product of present embodiment may further comprise the steps successively:
(1) temperature is no more than 8 ℃ raw material milk and removes mechanical admixture wherein, 72 ℃ of pasteurizes of carrying out 10 seconds, be cooled to below 8 ℃ subsequent use afterwards then through clean newborn technology;
(2) raw material milk after the pasteurize is warming up to 65 ℃; Add glycerin monostearate, sucrose fatty ester, carragheen, sodium phosphate trimer, soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin, zinc gluconate; Kept this temperature range stir about 30 minutes; Stirring is mixed, the milk composition that obtains preparing;
(3) with the milk composition for preparing in the step (2) homogeneous under about 60 ℃, 200bar condition;
(4) milk composition behind the homogeneous was sterilized at 130 ℃/4 seconds, was cooled to sterile filling below 25 ℃ afterwards.Promptly obtain the liquid milk product of present embodiment.Product after the can dispatch from the factory after insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The end product quality standard of the liquid milk product of present embodiment: the gross weight with this liquid milk product is a benchmark, and milk protein content is 2.0% weight, and fat content is 2.3% weight.
The content of each nutrient among table 1 embodiment (gross weight with this liquid milk product is a benchmark)
The mouthfeel evaluation experimental of liquid milk product
The product of getting embodiment 1～3 carries out taste flavor and tastes experiment as the taste tests sample, and the trial test number is totally 300 people (each 150 people of 18～28 years old masculinity and femininity); Respectively the product of embodiment 1～3 is tasted; Adopt blank scoring mechanism, estimate product and marking, every full marks 10 minutes from local flavor, mouthfeel, color and luster, nutritive value, the preference degree of product respectively; The mark height is then effective, and to whether liking the product degree to carry out overall assessment.Experimental result is recorded in following table 2.
Table 2: the product special flavour mouthfeel is tasted experiment
From table 2, can find out, product of the present invention no matter from local flavor, mouthfeel, color and luster still from nutritive value, all receive test and appraisal person's favor deeply.
The product that the present invention also gets embodiment 1,2,3 is a test specimen, places normal temperature (about 25 ℃), observes at set intervals.The main structural state of observing sample in the different storage lifves; Comprise fat floating, albumen precipitation and bleed phenomenon etc.; And the float-amount of working sample and precipitation capacity (getting a certain amount of sample carries out centrifugal; Directly record the amount of BSW through difference assay, calculate the BSW proportion then, thereby reflect protein precipitation and elutriation situation; Observe the fat floating situation through range estimation and measurement fat thickness), to investigate the stability of the liquid milk product among the present invention.Experimental result is recorded in following table 3.
Table 3: product stability is investigated
The observation experiment result can find out from table 3, and product of the present invention can be preserved more than 6 months in normal temperature, phenomenons such as unacceptable fat floating and albumen precipitation do not occur, has long shelf life, is beneficial to product promotion and sale.
Claims (10)
1. liquid milk product; Gross weight with this liquid milk product is a benchmark, and its raw material comprises in forming: milk 350 ‰～999 ‰, nutrient raw material 0.5 ‰～30 ‰; Stabilizing agent 0.5 ‰～7 ‰; Surplus is a water, and wherein said nutrient raw material is made up of soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin and zinc gluconate, and said stabilizing agent is made up of emulsifying agent, thickener and protein protective agent.
2. liquid milk product according to claim 1 wherein, is a benchmark with the gross weight of this liquid milk product; Soybean protein 5 ‰～15 ‰; Soluble dietary fiber 1 ‰～2 ‰, CPP 0.5 ‰～1.5 ‰, folic acid 0.15 ‰～0.3 ‰; Lactoferrin 0.1 ‰～0.4 ‰, zinc gluconate 0.1 ‰～0.3 ‰.
3. liquid milk product according to claim 1 wherein, is a benchmark with the gross weight of this liquid milk product, emulsifying agent 1.5 ‰～3.5 ‰, thickener 0.1 ‰～0.3 ‰, protein protective agent 0.5 ‰～1.5 ‰.
4. liquid milk product according to claim 1; Wherein, Said emulsifying agent is selected from one or more the combination in glycerin monostearate, sucrose fatty ester, stearoyl lactate, CSL, diacetyl tartarate list (two) glyceride, modified soy bean lipoid, methyl glycol fatty acid ester, Tripolyglycerol monostearates and the polyglycereol monostearate; Preferred said emulsifying agent is the combination of glycerin monostearate and sucrose fatty ester; The gross weight that is more preferably with this liquid milk product is a benchmark, glycerin monostearate 1 ‰～2 ‰, sucrose fatty ester 0.5 ‰～1.5 ‰.
5. liquid milk product according to claim 1; Wherein, Said thickener is selected from one or more the combination in carragheen, xanthans, gellan gum, locust bean gum, pectin, guar gum, sodium carboxymethylcellulose, PGA, sodium alginate, converted starch and the microcrystalline cellulose; Preferred said thickener is a carragheen, and the gross weight that is more preferably with this liquid milk product is a benchmark, carragheen 0.1 ‰～0.3 ‰.
6. liquid milk product according to claim 1; Wherein, Said protein protective agent is selected from one or more the combination in sodium phosphate trimer, calgon, natrium citricum, sodium dihydrogen phosphate and the sodium hydrogen phosphate; Preferred said protein protective agent is a sodium phosphate trimer, and the gross weight that is more preferably with this liquid milk product is a benchmark, sodium phosphate trimer 0.5 ‰～1.5 ‰.
7. liquid milk product according to claim 1 also comprises in sweet substance, the flavoring essence one or more during its raw material is formed.
8. the production method of each described liquid milk product of claim 1～7, this method may further comprise the steps:
According to proportioning raw materials each raw material is joined to mix in the milk and obtain milk composition;
Above-mentioned milk composition is carried out homogeneous, sterilization, can, obtain said liquid milk product.
9. the production method of liquid milk product according to claim 8 wherein, is heated to 60 ℃～70 ℃ with said milk composition and carries out homogeneous, and homogenization pressure is 100bar～300bar.
10. the production method of liquid milk product according to claim 8, wherein, with said milk composition 121 ℃～150 ℃ sterilizations 4 seconds～15 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110410124 CN102415446B (en) | 2011-12-12 | 2011-12-12 | Liquid dairy product for improving physique of old people and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110410124 CN102415446B (en) | 2011-12-12 | 2011-12-12 | Liquid dairy product for improving physique of old people and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102415446A true CN102415446A (en) | 2012-04-18 |
| CN102415446B CN102415446B (en) | 2013-03-27 |
Family
ID=45940287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110410124 Active CN102415446B (en) | 2011-12-12 | 2011-12-12 | Liquid dairy product for improving physique of old people and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102415446B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478260A (en) * | 2013-09-13 | 2014-01-01 | 光明乳业股份有限公司 | Liquid milk and preparation method thereof |
| CN104522682A (en) * | 2014-09-04 | 2015-04-22 | 天津贝罗尼生物科技有限公司 | Soluble granule for promoting calcium absorption and improving immunity and preparation method thereof |
| CN105130053A (en) * | 2015-08-31 | 2015-12-09 | 黑龙江省科学院火山与矿泉研究所 | Infant drinking water for promoting iron absorption and preparation method thereof |
| CN106387064A (en) * | 2016-08-31 | 2017-02-15 | 广州嘉德乐生化科技有限公司 | Milk stabilizing agent and preparation method thereof |
| CN107535605A (en) * | 2016-06-27 | 2018-01-05 | 扬州市扬大康源乳业有限公司 | A kind of middle-and-old-aged milk and preparation method thereof |
| CN108065414A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of edible composition and its application with strengthen immunity |
| CN108740005A (en) * | 2018-05-14 | 2018-11-06 | 戴来花 | Health-nutrition milk |
| CN113040221A (en) * | 2019-12-27 | 2021-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer composition, liquid formula milk and preparation method thereof |
| CN114650735A (en) * | 2019-11-11 | 2022-06-21 | 雀巢产品有限公司 | Plant-based milk |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994100A (en) * | 2007-01-09 | 2007-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A formulated milk-contained drink and method for preparing same |
| CN101467560A (en) * | 2007-12-28 | 2009-07-01 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy produce containing casein phosphoeptides and method for producing the same |
| WO2010068093A1 (en) * | 2008-12-08 | 2010-06-17 | Campina Nederland Holding B.V. | Particulate fat-containing powder, its preparation and its use |
| CN102125105A (en) * | 2010-12-14 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | New-prebiotics-added milk slice and preparation method thereof |
-
2011
- 2011-12-12 CN CN 201110410124 patent/CN102415446B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994100A (en) * | 2007-01-09 | 2007-07-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A formulated milk-contained drink and method for preparing same |
| CN101467560A (en) * | 2007-12-28 | 2009-07-01 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy produce containing casein phosphoeptides and method for producing the same |
| WO2010068093A1 (en) * | 2008-12-08 | 2010-06-17 | Campina Nederland Holding B.V. | Particulate fat-containing powder, its preparation and its use |
| CN102125105A (en) * | 2010-12-14 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | New-prebiotics-added milk slice and preparation method thereof |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478260A (en) * | 2013-09-13 | 2014-01-01 | 光明乳业股份有限公司 | Liquid milk and preparation method thereof |
| CN104522682A (en) * | 2014-09-04 | 2015-04-22 | 天津贝罗尼生物科技有限公司 | Soluble granule for promoting calcium absorption and improving immunity and preparation method thereof |
| CN105130053A (en) * | 2015-08-31 | 2015-12-09 | 黑龙江省科学院火山与矿泉研究所 | Infant drinking water for promoting iron absorption and preparation method thereof |
| CN107535605A (en) * | 2016-06-27 | 2018-01-05 | 扬州市扬大康源乳业有限公司 | A kind of middle-and-old-aged milk and preparation method thereof |
| CN106387064A (en) * | 2016-08-31 | 2017-02-15 | 广州嘉德乐生化科技有限公司 | Milk stabilizing agent and preparation method thereof |
| CN108065414A (en) * | 2016-11-15 | 2018-05-25 | 内蒙古伊利实业集团股份有限公司 | A kind of edible composition and its application with strengthen immunity |
| CN108740005A (en) * | 2018-05-14 | 2018-11-06 | 戴来花 | Health-nutrition milk |
| CN114650735A (en) * | 2019-11-11 | 2022-06-21 | 雀巢产品有限公司 | Plant-based milk |
| CN113040221A (en) * | 2019-12-27 | 2021-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Stabilizer composition, liquid formula milk and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102415446B (en) | 2013-03-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102415446B (en) | Liquid dairy product for improving physique of old people and production method thereof | |
| CN101322513A (en) | Liquid state dairy food and producing method thereof | |
| CN103891895B (en) | Liquid diary product containing ground dragon protein and preparation method thereof | |
| CN102106395B (en) | Milk beverage containing highland barley and preparation method thereof | |
| CN101700073B (en) | Flavored milk or milk beverage containing highland barley grains and production method thereof | |
| CN101449707B (en) | Liquid milk containing soya peptide and production method thereof | |
| CN102550677B (en) | Liquid dairy product with health-care function on middle and old-aged people and production method for liquid dairy product | |
| CN101785500A (en) | Fermented milk beverage containing peanut, lotus root and pawpaw and production method thereof | |
| KR101367741B1 (en) | Compositions comprising garcinia cambogia extract and methods for preparing the same | |
| CN102511551B (en) | Liquid milk product for improving menopause insomnia and production method thereof | |
| CN102106382B (en) | Recovery sports dairy product and preparation method thereof | |
| CN102028034B (en) | Acid anti-oxidation liquid dairy product and preparation method thereof | |
| CN104430897A (en) | Red bean and chocolate liquid milk product and preparation method thereof | |
| JP6616083B2 (en) | Natural sweetness improvement method for container-packed beverage for warm sale and container-packed beverage for warm sale | |
| CN103891890B (en) | A kind of decompression short sleep liquid diary product and preparation method thereof | |
| CN107960464A (en) | A kind of high protein low fat liquid diary product and preparation method thereof | |
| CN101623034B (en) | Liquid dairy product containing egg yolk polypeptide and method of producing same | |
| CN102067910B (en) | Liquid milk product containing boiled fragrant rice juice and preparation method thereof | |
| CN101467560B (en) | Liquid dairy produce containing casein phosphoeptides and method for producing the same | |
| CN103462164A (en) | Almond full-nut plant protein beverage as well as preparation method thereof | |
| CN101322509A (en) | Liquid milk for pregnant women using on-line adding technique and preparation thereof | |
| JP5877605B2 (en) | Gel-like food for energy supply and method for producing the same | |
| KR20200002677A (en) | Gel-type food composition and method for preparation thereof | |
| JP5611421B1 (en) | High protein content milk beverage and method for producing the same | |
| CN102342396B (en) | Oral liquid containing xylitol zinc calcium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |