CN102415446B - 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
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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 about a kind of liquid milk product and production method thereof that helps to improve Old Men, belong to dairy product processing field.
Background technology
Development along with 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, cause the generation of a lot of diseases of the elderly, hypertension, cerebral apoplexy, osteoporosis, anaemia, forgetful etc. all can come one after another because of the unreasonable of diet structure, and therefore be careful in one's diet structure, that the elderly guarantees the healthy most important thing, although rely on medicine can treat disease, be very easy to have side effects, and cure the symptoms, not the disease; By the to a great extent prophylactic generation of 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; take the gross weight of this liquid milk product as benchmark; its raw material comprises in forming: milk 350 ‰～999 ‰ are (except specifying; percentage composition described in the present invention, thousand minutes content are weight content); nutrient raw material 0.5 ‰～30 ‰; stabilizing agent 0.5 ‰～7 ‰; surplus is water; wherein said nutrient raw material is comprised of soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin and zinc gluconate, and described stabilizing agent is comprised of emulsifying agent, thickener and protein protective agent.
Soybean protein is that quality plant albumen helps to improve memory; 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 Old Men, improves healthy index.
According to a specific embodiments of the present invention, take the gross weight of this liquid milk product as 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 refers to meet the fresh milk of China Fresh 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 having added nutrient raw material in this product, destroyed the stabilising system of milk, cause milk fat floating to occur, the phenomenons such as albumen precipitation and water and milk separation, such as: zinc gluconate causes the milk protein coacervation, the stability problem that causes for the interpolation that solves nutrient raw material, avoid product in certain shelf life, albumen precipitation or lamination to occur, improve the shelf stable 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, take the gross weight of this liquid milk product as benchmark, 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 namely the continuous phase in the system (foreign minister) is water, and decentralized photo (interior phase) is fat.The selected emulsifying agent of the present invention should have stronger affinity with decentralized photo, and first-selected is oil loving emulsifying agent.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 described emulsifying agent is the combination of glycerin monostearate and sucrose fatty ester, take the gross weight of this liquid milk product as benchmark, glycerin monostearate 1 ‰～2 ‰, sucrose fatty ester 0.5 ‰～1.5 ‰.The emulsifying effectiveness of mentioned emulsifier all proves its feasibility by experiment, and from consumption and consider in price more more economical than other emulsifying agent this area.The experiment proved 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 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 described thickener is carragheen.Be more preferably gross weight take this liquid milk product as benchmark, carragheen 0.1 ‰～0.3 ‰.
The adding major function of protein protective agent is protected protein, can huge legendary turtle closes the free calcium ions in the liquid milk system, prevents that itself and casein from occuring in conjunction with precipitation.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 described protein protective agent is sodium phosphate trimer.Be more preferably gross weight take this liquid milk product as benchmark, sodium phosphate trimer 0.5 ‰～1.5 ‰.
The liquid milk product that contains nutrient raw material of the present invention; selection by special stabilizing agent is added; particularly the rational proportion of protein protective agent and emulsifying agent, thickener uses, and finally can effectively solve routine techniques and add system instability problem in the shelf life that brings to liquid dairy produce after the nutrient raw material.
For further regulating 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, described sweet substance can be 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; Described essence can be one or more the combination that the relevant industries standard for example allows the flavoring essence that adds among the GB2760.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 operate according to the ordinary skill in the art as required.
Except above-mentioned each composition, also can comprise as required an amount of water in the formula for a product of the present invention, to satisfy each raw material components sum as 100%.
All commercially available acquisitions 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 described liquid milk product, and the method may further comprise the steps:
According to the raw material proportioning 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 described liquid milk product.
The present invention to the interpolation of each raw material order without particular requirement, 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 the proportioning order of other each raw materials 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 described liquid milk product of production of the present invention can be carried out according to following technique: former milk check, clean breast → pasteurize → batching → UHTS → cooling → can → vanning → heat insulation experiment → dispatch 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 raw milk quality standard-required, and remove mechanical admixture in the raw material milk by clean newborn technique;
(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: take the gross weight of this liquid milk product as benchmark, 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 ℃), stabilizing agent and nutrient raw material are added in the milk, stirring is mixed, and obtains milk composition.
If use granulated sugar class sweet substance, need to 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, dusty raw materials in milk, dissolve complete after, 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 in the market common beverage packaging form, for example: Tetra Pak, Kang Meibao, the composite packagings such as hundred Li Bao, perhaps the plastic bottle packings such as PET, HDPE, BOPP.Product after the can dispatch from the factory after heat insulation experiment is qualified.
In sum, the present invention adds nutrient raw material in the liquid milk to by modernized Dairy Processing technique, nutrient raw material and milk are combined, a kind of nutritious liquid milk product is provided, product of the present invention is as carrier take breast, can give full play to the functional beverage of nutrient raw material physiological property, be particularly suitable for the elderly, can effectively improve Old Men, can reduce the elderly's fat, the amount of 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 the pathogenetic probability of cerebral apoplexy and 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 by reasonably filling a prescription and appropriate technique.
The specific embodiment
Liquid milk product of the present invention; take the gross weight of this liquid milk product as benchmark; its raw material comprises in forming: milk 350 ‰～999 ‰; nutrient raw material 0.5 ‰～30 ‰; stabilizing agent 0.5 ‰～7 ‰; surplus is water, and wherein said nutrient raw material is comprised of soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin and zinc gluconate, and described stabilizing agent is comprised of emulsifying agent, thickener and protein protective agent.
Wherein, take the gross weight of this liquid milk product as 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 ‰.
Wherein, take the gross weight of this liquid milk product as benchmark, emulsifying agent 1.5 ‰～3.5 ‰, thickener 0.1 ‰～0.3 ‰, protein protective agent 0.5 ‰～1.5 ‰.
Wherein, described 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 described emulsifying agent is the combination of glycerin monostearate and sucrose fatty ester, be more preferably gross weight take this liquid milk product as benchmark, glycerin monostearate 1 ‰～2 ‰, sucrose fatty ester 0.5 ‰～1.5 ‰.。
Wherein, described 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 described thickener is carragheen, be more preferably gross weight take this liquid milk product as benchmark, carragheen 0.1 ‰～0.3 ‰.
Wherein, described 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 described protein protective agent is sodium phosphate trimer; be more preferably gross weight take this liquid milk product as 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, the method may further comprise the steps:
According to the raw material proportioning 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 described liquid milk product.
Wherein, described milk composition is heated to 60～70 ℃ carries out homogeneous, homogenization pressure is 100～300bar.
Wherein, with described milk composition 121～150 ℃ of sterilizations 4～15 seconds
Below describe technology of the present invention and characteristics in detail by specific embodiment, but these embodiment limit protection scope of the present invention.
Embodiment 1
One, prepare the liquid milk product of the 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 the present embodiment may further comprise the steps successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, then 72 ℃ of pasteurizes of carrying out 10 seconds, is cooled to afterwards below 8 ℃ for subsequent use;
(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 approximately 65 ℃, 200bar condition;
(4) milk composition behind the homogeneous was sterilized at 121 ℃/4 seconds, was cooled to afterwards sterile filling below 25 ℃.Namely obtain the liquid milk product of the present embodiment.Product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The end product quality standard of the liquid milk product of the present embodiment: take the gross weight of this liquid milk product as benchmark, milk protein content is 1.2% weight, and fat content is 1.3% weight.
Embodiment 2
Two, prepare the liquid milk product of the 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 the present embodiment may further comprise the steps successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, then 72 ℃ of pasteurizes of carrying out 10 seconds, is cooled to afterwards below 8 ℃ for subsequent use;
(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 approximately 70 ℃, 250bar condition;
(4) milk composition behind the homogeneous was sterilized at 130 ℃/4 seconds, was cooled to afterwards sterile filling below 25 ℃.Namely obtain the liquid milk product of the present embodiment.Product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The end product quality standard of the liquid milk product of the present embodiment: take the gross weight of this liquid milk product as benchmark, milk protein content is 1.5% weight, and fat content is 1.8% weight.
Embodiment 3
Three, prepare the liquid milk product of the 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 the present embodiment may further comprise the steps successively:
(1) raw material milk that temperature is no more than 8 ℃ is removed wherein mechanical admixture by clean newborn technique, then 72 ℃ of pasteurizes of carrying out 10 seconds, is cooled to afterwards below 8 ℃ for subsequent use;
(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 approximately 60 ℃, 200bar condition;
(4) milk composition behind the homogeneous was sterilized at 130 ℃/4 seconds, was cooled to afterwards sterile filling below 25 ℃.Namely obtain the liquid milk product of the present embodiment.Product after the can dispatch from the factory after heat insulation experiment (being generally 30～40 ℃ placed 5～7 days) is qualified.
The end product quality standard of the liquid milk product of the present embodiment: take the gross weight of this liquid milk product as benchmark, milk protein content is 2.0% weight, and fat content is 2.3% weight.
The content of each nutrient among table 1 embodiment (take the gross weight of this liquid milk product as benchmark)
The mouthfeel evaluation experimental of liquid milk product
Get the product of embodiment 1～3 as the taste tests sample, carry out taste flavor and taste experiment, 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
As can be seen from Table 2, product of the present invention no matter from local flavor, mouthfeel, color and luster still from nutritive value, all deeply be subjected to test and appraisal person's favor.
The present invention also gets embodiment 1,2,3 product is test specimen, places normal temperature (approximately 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 by difference assay, then calculate the BSW proportion, thereby reflect protein precipitation and elutriation situation; Observe the fat floating situation by 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, the 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, take the gross weight of this liquid milk product as benchmark, its raw material comprises in forming: milk 350 ‰～999 ‰, nutrient raw material 0.5 ‰～30 ‰, stabilizing agent 0.5 ‰～7 ‰, surplus is water, and wherein said nutrient raw material is comprised of soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin and zinc gluconate, and described stabilizing agent is comprised of emulsifying agent, thickener and protein protective agent;
Wherein, take the gross weight of this liquid milk product as 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 ‰;
Take the gross weight of this liquid milk product as benchmark, emulsifying agent 1.5 ‰～3.5 ‰, thickener 0.1 ‰～0.3 ‰, protein protective agent 0.5 ‰～1.5 ‰.
2. liquid milk product according to claim 1, wherein, described emulsifying agent is the combination of glycerin monostearate and sucrose fatty ester, take the gross weight of this liquid milk product as benchmark, glycerin monostearate 1 ‰～2 ‰, sucrose fatty ester 0.5 ‰～1.5 ‰.
3. liquid milk product according to claim 1, wherein, described 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.
4. according to claim 1 or 3 described liquid milk products, wherein, described thickener is carragheen.
5. liquid milk product according to claim 1, wherein, described 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.
6. liquid milk product according to claim 1 or 5, wherein, described protein protective agent is sodium phosphate trimer.
7. liquid milk product, take the gross weight of this liquid milk product as benchmark, its raw material comprises in forming: milk 350 ‰～999 ‰, nutrient raw material 0.5 ‰～30 ‰, stabilizing agent 0.5 ‰～7 ‰, its raw material also comprises sweet substance and/or flavoring essence in forming, surplus is water, wherein said nutrient raw material is comprised of soybean protein, soluble dietary fiber, CPP, folic acid, lactoferrin and zinc gluconate, and described stabilizing agent is comprised of emulsifying agent, thickener and protein protective agent;
Wherein, take the gross weight of this liquid milk product as 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 ‰;
Take the gross weight of this liquid milk product as benchmark, emulsifying agent 1.5 ‰～3.5 ‰, thickener 0.1 ‰～0.3 ‰, protein protective agent 0.5 ‰～1.5 ‰.
8. the production method of each described liquid milk product of claim 1～7, the method may further comprise the steps:
According to the raw material proportioning 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 described liquid milk product.
9. the production method of liquid milk product according to claim 8 wherein, is heated to 60 ℃～70 ℃ with described 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 described milk composition 121 ℃～150 ℃ sterilizations 4 seconds～15 seconds.
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| CN103478260B (en) * | 2013-09-13 | 2015-08-05 | 光明乳业股份有限公司 | A kind of 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 |
| CN106387064B (en) * | 2016-08-31 | 2019-10-29 | 广州嘉德乐生化科技有限公司 | A kind of milk stabiliser 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 |
| ES2973378T3 (en) * | 2019-11-11 | 2024-06-19 | Nestle Sa | 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 |
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| 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 |
| CN101467560B (en) * | 2007-12-28 | 2012-03-21 | 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 |
| EP2395846B1 (en) * | 2008-12-08 | 2013-01-23 | Campina Nederland Holding B.V. | Particulate fat-containing powder |
| 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 |
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