CN103392810A - Humanized dairy product and preparation method thereof - Google Patents
Humanized dairy product and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a humanized dairy product. The humanized dairy product is characterized by being prepared through adding whey protein, lactoferrin, composite plant oil, oligosaccharide and multi-vitamin mineral salt, liquid milk with ash content of less than or equal to 0.2%, condensed milk and milk powder products into skimmed milk. The humanized dairy product is close to biochemical substances in human milk of the dairy product, can meet the special nutrition demand of people from infants of more than one year old to adults, and is low in cost and applicable to daily drinkable humanized dairy products.
Description
Technical field
The present invention relates to a kind of dairy produce and preparation method thereof.
Background technology
Be best suited in the world the food of consumption by infants no more than people's milk, nutritional labeling is reasonable, and immunologic function is perfect.But many reasons such as the resource of being subject to, law, morals, faith, technology, can't carry out the industrialization production of people's milk.So people have just turned to sight the milk production of ox and sheep, and carry out industrialization and deep processing.When many ewborn infants can not get breast-feeding, babies ' formula milk powder just placed one's entire reliance upon.Babies ' formula milk powder is exactly the basic Biochemical composition with reference to breast milk, and depending on milk or goat milk is the most basic raw material, according to baby's physilogical characteristics, with needing, researches and develops.People are in order to make baby milk constantly close to people's milk composition technically, and at first people, always in unremitting exploring, think that goat milk is more suitable in human infant, but are subject to the restriction of output, still industrialization on a large scale.In those early years American scientist utilizes corn to improve, and allows in corn and contains people lactoprotein's matter, strive for obtaining cheap people's dairy milk starting material, but the application that do not put it over.In those early years China once utilized soya-bean milk, sucrose, maltose, millet etc. to mix the product of producing similar baby milk with milk, baby milk, the infant food fast development of China after reform and opening-up.Peking University utilizes transgenic technology, and the milk that allows milk cow produce to have people's emulsification feature, obtain larger progress, but also of a lot of works, will make aspect the time effect of law, market, cognition, human body, sterilization, packing.For example, it is directly easily edible that milk leaves the ox body, and without any destructive process, but milk can not, in case be engaged in suitability for industrialized production, will carry out sterilization packaging directly by consumption by infants, and immune class To Be Protected from Heat that material will be seriously damaged etc.
Above background is all the effort of doing for the baby who there is no breast milk, has ignored from the child to the demand and the serious hope that become Human To Human's milk.Just at present babies ' formula milk powder and baby formulas milk powder directly also are not suitable for to the adult is edible very much,, because wherein lactose content is very high,, for common people, drink rear easy diarrhoea and borborygmus, show as light toxication shape.And protein content is also very low, and cost is very expensive, is not suitable for population edible, does not have the science of economic serviceability and nutrition widely.
On domestic and international market, with people's milk, forming akin dairy products at present, is all the babies ' formula milk powder of 0～6 month, does not have to occur to one-year-old above people's emulsification dairy produce to the adult.
Summary of the invention
The invention provides a kind of and biochemical composition people's milk and be close, meet one-year-old above child to the special dietary demand of being grown up, cost is lower, is applicable to daily people's emulsification dairy produce of drinking.
The present invention also provides a kind of preparation method of people's emulsification dairy produce.
Technical scheme of the present invention is as follows:
A kind of people's emulsification dairy produce, it is to add lactalbumin, lactoferrin, composite plant oil, compound sugar, B B-complex mineral salt in defatted milk, and the liquid milk of ash content≤0.2%, condensed milk and milk powder product;
The addition of described lactalbumin is the casein that makes in described people's emulsification dairy produce: lactalbumin is the 40:60 weight ratio;
The addition of described lactoferrin is 0.01～0.06% percentage by weight that accounts for described people's emulsification milk;
The addition of described composite plant oil is 2.5%～3.7% percentage by weight that accounts for described people's emulsification milk;
The addition of described compound sugar is 0.4%～0.8% percentage by weight that accounts for described people's emulsification milk;
The addition of described B B-complex mineral salt is 0.08%～0.10% percentage by weight that accounts for described people's emulsification milk.
Further, wherein said defatted milk is the milk of fat content≤0.1%, goat milk or the skimmed milk power reconstituted milk of fat content≤0.1%;
Described lactalbumin is 35～90% PURE WHEY;
Described lactoferrin is the lactoferrin of content 97%;
Described composite plant grease separation in soybean oil, maize germ oil, palm oil, sesame oil, olive oil, sunflower oil, safflower seed oil, linseed oil or walnut oil more than seven kinds;
Described compound sugar is selected from wherein one or more of galactooligosaccharide, FOS, isomerizing lactose or oligoisomaltose;
Described B B-complex mineral salt is selected from vitamin A, vitamin D, vitamin E, the vitamin K that allows in the food security national standard
1, Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, nicotinic acid, folic acid, pantothenic acid, vitamin C, biotin, sodium salt, sylvite, mantoquita, magnesium salts, molysite, zinc salt, calcium salt, phosphate or salt compounded of iodine.
Further, its protein content is 2.6～3.3%, and fat content is 2.5～3.7%, content of phospholipid is 0.5～1.0%, and lactose content is 3.0～5.0%, and oligosaccharide content is 0.4～0.8%, lactoferrin content is 0.02～0.06%, and content of ashes≤0.2%, total solids content are 11～13%.
Further, it comprises following operating procedure:
Step 1: desalination: defatted milk, through electrodialysis or ion-exchange, is controlled ash content≤0.2%;
Step 2: proportionally add the B B-complex mineral salt: with mixing in the raw material that joins step 1 after the defatted milk dissolved dilution of a small amount of 55～60 ℃;
Step 3: adjust protein content of whey: the mixed material of step 2 gained is warming up to 55～60 ℃, adds lactalbumin, make casein: lactalbumin=40:60 stirs and evenly mixs;
Step 4: adjust fat content: it is 2.5～3.7% that interpolation composite plant oil makes the weight ratio of fat content in the gained mixture;
Step 5: emulsifying homogeneous: the mixture of step 4 gained is at the temperature of 55～60 ℃, by entering into compensator after colloid mill emulsification, enter again the homogenizer homogeneous from compensator, first class pressure is 15Mpa～30Mpa, secondary pressure is at 4Mpa～6Mpa, enter after homogeneous in compensator, obtain people's emulsification milk finished product raw material.
Further, people's emulsification milk of gained, carry out packing and obtain the liquid human milk dairy products after UHTS or pasteurize.
Further, the people's emulsification milk material that obtains is after 85～95 ℃ of pre-thermal sterilizations, evaporation and concentration to concentration is 30～45%, cool to 20～25 ℃, enter after compensator and adjust solid content 30～45% standby, then enter into superhigh temperature disinfecting machine, the temperature of charge after 135～138 ℃, 3S are sterilizing is controlled between 20～25 ℃, enter the sterile packaging machine packing under aseptic condition, obtain condensed milk type people emulsification dairy products.
Further, the people's emulsification milk material that obtains is after 85～95 ℃ of pre-thermal sterilizations, and evaporation and concentration to concentration is 45～65%, spray-dired pressure is 10Mpa～16Mpa, EAT is 160～190 ℃, and temperature of outgoing air is 75～95 ℃, the spray-dried milk powder type people emulsification dairy products that makes.
Beneficial effect of the present invention is:
The biochemical composition of people's emulsification dairy produce of the present invention is near the composition of people's milk, but is more suitable for the nutritional need of one-year-old above human body.As:
Protein content: in milk, casein and albuminised part by weight are 80.3:19.7, and the first Ruzhong that human body has just been given a birth is 10:90, and the ripe breast phase after 21 days is 40:60, to the second-rate last Ruzhong of late lactation, is 50:50.Neonatal abilities of digestive and absorption is very weak, and is still unsound, if casein high baby's digestion is also had obstacle, therefore caseic content is generally lower at present commercially available babies ' formula milk powder.One-year-old above crowd's abilities of digestive and absorption is sound, actual needs is also in rapid raising, therefore the present invention adjusts casein and albuminised proportionate relationship to 40:60, the casein of behaviour milk normal lactation phase and albuminised ratio state, can meet the nutritional need of human body more than 1 years old, protein content is 2.8～3.3%.
Content of fatty acid: in people's milk, total lipid content is 3～5% in normal Ruzhong, and wherein triglycerides accounts for 97～98%, and content of phospholipid accounts for 0.8%, and cholesterol accounts for 0.5%.
The fat of milk is 3～5%, and the lipid major defect in crude milk has three height: trans-fatty acid is high, accounts for TL 4.2%, saturated fatty acid is high, accounts for TL 66.8%, cholesterol is high, contains cholesterol 168mg in every hectogram fat.During therefore take milk as basic material production people emulsification milk, all separate butterfat very necessary, take away together with cholesterol while separating cream.The present invention simulates people's milk fat with composite plant oil, various aliphatic acid are as far as possible near breast milk or babies ' formula milk powder, some aliphatic acid does not seemingly have outwardly, in fact must be equipped with rationally by aliphatic acid, and all the other various aliphatic acid can produce by these fatty acid metabolisms.Indivedual unnecessary comprehensive reinforcement polishings of non-essential fatty acid, can synthesize in body naturally.TL of the present invention is designed to 2.5～3.7%, with buttermilk, soybean lecithin, replaces the phosphatide in human milk, and phosphatide accounts for 0.8% left and right of TL, reaches the human milk level.China does not have unified mandatory balanced fatty acid standard at present, so the present invention is just take the natural balance sheet of human milk fat acid as basis, take infant formula, larger baby and baby formulas food fats and balanced fatty acid table as reference,, take the fertilizer index of international and domestic nutrition bound pair balanced fatty acid as theoretical, design research and development.Modern nutriology is thought, the balance of aliphatic acid, refer to that mainly saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acid three ratio want suitably, and is as far as possible more reasonable near 1:1:1, but due to the relatively normalization in daily life of the meat in food, so the saturated fatty acid source is sufficient.Soya-bean oil, peanut oil, maize germ wet goods that monounsaturated fatty acids eats in daily life are also more sufficient, so during design balanced fatty acid state, consider according to the analysis-by-synthesis of nutrition bound pair China edible oil state, in the research and development of people's emulsification milk, saturated fatty acid and monounsaturated fatty acids are done suitable selection on the low side.There is a class aliphatic acid human body self not synthesize, can only obtain by food, Here it is must aliphatic acid, it comprises linoleic acid plus linolenic acid, wherein the ratio of linoleic acid plus linolenic acid is more reasonable near 10:1, the aliphatic acid of suitable proportion is taken in, and can reduce the danger of suffering from fat and angiocardiopathy, and the growth of promotion fetus and infant brain and visual function etc.Balanced fatty acid of the present invention approaches or is better than fatty acid levels in China's infant formula, and phosphatide is higher than people's milk and one section formula powder, and the gentle phosphatide level of TBF sour water, more be conducive to the nutritional need balance from one-year-old to the adult.The present invention with in soybean oil, peanut oil, maize germ oil, palm oil, sesame oil, olive oil, sunflower oil, safflower seed oil, linseed oil, walnut oil more than seven kinds, carry out the high-quality composite plant oil that people's emulsification is combined into, kind and the addition of each vegetable oil of the present invention are as shown in table 1.This composite plant oil entrusts edible oil and fat specialized factory to be composited, and fatty acid composition and content are near the fatty acid levels of people's milk and baby milk powder.
Each vegetable oil proportioning of table 1
| Sequence number | The vegetable oil title | Interpolation scope % | The remarks explanation |
| 1 | Soybean oil | 30～80 | Non-transgenic, low trans fatty acid |
| 2 | Peanut oil | 5～30 | Non-transgenic, low trans fatty acid |
| 3 | Maize germ oil | 10～50 | Non-transgenic, low trans fatty acid |
| 4 | Palm oil | 1～20 | Non-transgenic, low trans fatty acid |
| 5 | Sesame oil | 1～10 | Non-transgenic, low trans fatty acid |
| 6 | Olive oil | 1～20 | Non-transgenic, low trans fatty acid |
| 7 | Sunflower oil | 20～50 | Non-transgenic, low trans fatty acid |
| 8 | Walnut oil | 1～20 | Non-transgenic, low trans fatty acid |
| 9 | Linseed oil | 2～30 | Non-transgenic, low trans fatty acid |
| 10 | Safflower seed oil | 2～30 | Non-transgenic, low trans fatty acid |
carbohydrate content: all contain abundant lactose in human milk and cow's milk, the lactose that contains 6.8% left and right in human milk, but in human milk except lactose, second largest carbohydrate is compound sugar, human milk oligosaccharides is abundant and various, account for more than 27% of total carbohydrates in first Ruzhong, be down to 15～16% in normal Ruzhong, prove through domestic and international modern scientific research, do not having under the condition of human milk oligosaccharides, available have with the compound sugar that supplements: FOS, galactooligosaccharide, isomerizing lactose, oligoisomaltose, its function is similar or identical with people's milk compound sugar.Addition is with reference to human milk, reach more than 15% of total carbohydrates, make it suitable with the normal breast of human milk, but along with the developmental process from one-year-old to the adult, human body is digested and assimilated intrasystem lactase and is reduced gradually, and the digestion power of lactose is weakened, the lactose demand is also being reduced relatively, therefore in the present invention, lactose content reduces relatively, and scope of design is more reasonable between 3～5%.
Immune substance content: in human milk, one of outstanding immune substance is Immunoglobulin IgA (SIgA), at the first very high 17.35g/L of Ruzhong content of people, at the normal Ruzhong of people content 1.0g/L seldom.3.9g/L in beestings, at the normal Ruzhong 0.14g/L of ox., because this Immunoglobulin IgA (SIgA) is thermo-labile, we can't survive in the sterilization process of suitability for industrialized production under, therefore do not consider.Another kind of outstanding immune substance---lactoferrin, human milk is lactoferrin 14g/L when producing one day after, 1.6g/L during 210 days postpartum.Cow's milk is lactoferrin 1.3g/L when producing one day after, and cow's milk is 0.06g/L during 50 days postpartum.Past thinks that unanimously lactoferrin is thermo-labile, be subject to severely restricts in application facet, studies confirm that by units such as the Chinese Academy of Agricultural Sciences, through super-high-pressure homogenization, pasteurize, UHTS, can not affect the immunologic function of lactoferrin, can be safer in sterilization process the survival under, therefore consider fortified milk ferritin in people's emulsification milk, to improve the immunologic function of people's emulsification milk, because the lactoferrin in cow's milk can survive, be one-year-old above crowd due to what consider, so appropriate the interpolation gets final product, the interpolation scope is 0.02～0.06%.
Ash content is controlled: human milk ash content 0.2%, milk ash content 0.7%, 3.5 times of people's milk, the applicable crowd of the present invention is one-year-old above crowd, high like this ash content is unsuitable for underage child and drinks, therefore the present invention carries out desalination by electrodialysis or ion exchange resin to milk, make its ash content be controlled at≤0.2%, and ash content is controlled at≤0.35% gets final product in finished product people emulsification milk.
People's milk is compared with other animal milk, calcium phosphorus content in people's milk is lower, but calcium phosphorus ration is higher, ratio for 2:1, the calcium-phosphorus ratio of cow's milk is 1.1:1, and in people's milk, lower phosphorus content is more suitable for infantile renal function, in addition, the low-phosphorous buffer capacity of people's milk can make PH lower, is of value to the growth of intestinal beneficial bacterium.Therefore the calcium-phosphorus ratio of people's emulsification milk is adjusted to the ratio close to 2:1.in producing people's emulsification milk process, carry out desalting processing to defatted milk, the sodium in defatted milk, potassium, chlorion, almost all be in ionic condition, is easy to be removed by major part copper, magnesium, calcium, iron, zinc, phosphorus, the iodine free ion is relatively less, removes more lessly in electrodialysis, so when supplement trace and macroelement, consider the infrastructure elements content situation analysis of each primary raw material, the raw material of stability has composite plant oil throughout the year, PURE WHEY, compound sugar, lactoferrin, lecithin, the infrastructure elements content of these raw materials is relatively invariable, and by the defatted milk that fresh milk produces, various elements are along with season, feed, the variation of weather and changing, but after desalting processing, remaining infrastructure elements is relatively stable, in view of this, the base case of various metal and nonmetal deposits matter-element elements, must be after batching finishes, and except vitamin and mineral salt, at first detects sodium, potassium, copper, magnesium, iron, zinc, calcium, phosphorus, these nine kinds of constituent contents of iodine,, if testing result just need not be added with interior in table 2 scope, need to add lower than the element of minimum of a value, and it is obviously impossible surpassing maximum.No matter each area or enterprise, after the process mensuration repeatedly of several batches, just determined join the infrastructure elements data of raw material, the amount of the various mineral matter elements that add is just determined, guarantee the control range of the amount of various elements at table 2 after adding, then entrust specialized factory to produce this compound additive.The composite additive that allows each ton product add is integer,, such as 500g or 1000g, fills up agent with lactose or desalted whey powder conduct during the inadequate integer of this kind additive.
Vitamin content: because vitamin content in defatted milk, lactalbumin, composite plant oil, lactoferrin, compound sugar is very low, can ignore, get final product so press the actual addition of vitamin, the larger baby of the safe national standard of vitamin addition reference food and baby formulas food GB10767-2010 carry out.
Description of drawings
Fig. 1 is preparation technology's of the present invention flow chart.
The specific embodiment
The formula of people's emulsification milk of embodiment 1 ~ 4:
The basis of the defatted milk of detecting step one gained: protein 3%, casein 2.4%, lactalbumin 0.6%, fat 0.03%, ash content 0.2%, lactose 5%.The method that detection method is known to the skilled person, measure by Kjeldahls method, the heavy method of acid or oven drying method as protein content and casein content.Prepare accordingly raw material as follows:
Defatted milk: 500Kg;
Composite plant oil: 33Kg;
Galactooligosaccharide: 5Kg;
Lactoferrin: 0.5Kg;
35% PURE WHEY: 43Kg; Contain lactose 60%, approximate the lactose in 500Kg milk;
Soybean lecithin adds by 0.8%: 6Kg;
B B-complex mineral salt: 1 Kg;
Pure water: 415 Kg.
The interpolation standard of formula Minerals salt is as shown in table 2:
Table 2 mineral element control range
Explanation and calculating to KJ and Kcal: 4.3.2 regulation in baby larger according to the food security national standard and baby formulas food GB10765-2010, " the contained energy of product every 100mL under instant state should be in 250 kJ (60 kcal)～295 kJ (70 kcal) scope.The calculating of energy is by the content of protein, fat, carbohydrate in every 100mL product, multiply by respectively the energy coefficient of energy coefficient 17 kJ/g, 37 kJ/g, 17 kJ/g(dietary fibers, calculate according to 50% of carbohydrate energy coefficient), the gained sum is kilojoule/100 milliliter (kJ/100mL) values, then divided by 4.184, is kilocalorie/100 milliliters of (kcal/100mL) values ".
Practical measurement and calculating: people's emulsification milk in the present invention, the actual proportion that records is 1.033g/ml, the weight of every 100mL product is 100ml * 1.033g/ml=103.3g, records protein 2.9%, fat 3.5%, lactose 4.6%.Heat in its every 100mL product is: 2.9 * 1.033 * 17+3.5 * 1.033 * 37+4.6 * 1.033 * 17=265 kilojoule/100 milliliter (kJ/100mL), perhaps 265 ÷ 4.184=63 kilocalories/100 milliliters (kcal/100mL) value.
The actual content that records sodium is 1.5mg/100 kJ, within prescribed limit, therefore need not to add.
The actual content that records potassium is 15mg/100 kJ, 18mg/100 kJ lower than the prescribed limit minimum of a value, preparation is added the maximum of prescribed limit to interior 50mg/100 kJ, therefore in 100 mL products, the upper limit amount of potassium element should be: 100 kJ:50=265kJ:K K=50 * 265 ÷ 100=132.5mg/100mL, and the potassium in the actual 100mL product that records is 15mg * 2.65=39.75 mg, therefore also needs to add 132.5mg-39.75mg=92.75mg in every 100mL product.
The actual content that records copper is 7.2 μ g/100 kJ, in prescribed limit, need not to add.
The actual content that records magnesium is 1.1mg/100 kJ, 1.4mg/100 kJ lower than the prescribed limit minimum of a value, preparation is added the maximum of prescribed limit to interior 2.2mg/100 kJ, therefore in 100 mL products, the upper limit amount of magnesium elements should be: 100 kJ:2.2=265kJ:Mg Mg=2.2 * 265 ÷ 100=5.83mg/100mL, and the magnesium in the actual 100mL product that records is 1.1mg * 2.65=2.9mg, therefore also needs to add 5.83mg-2.9mg=2.93 mg in every 100mL product.
The actual content that records iron is 0.15mg/100 kJ, 0.25mg/100 kJ lower than the prescribed limit minimum of a value, preparation is added the maximum of prescribed limit to interior 0.45mg/100 kJ, therefore in 100 mL products, the upper limit amount of ferro element should be: 100 kJ:0.45=265kJ:Fe Fe=0.45 * 265 ÷ 100=1.2mg/100mL, and the iron in the actual 100mL product that records is 0.15mg * 2.65=0.4 mg, therefore also needs to add 1.2mg-0.4mg=0.8 mg in every 100mL product.
The actual content that records zinc is 0.06mg/100 kJ, 0.1mg/100 kJ lower than the prescribed limit minimum of a value, preparation is added the maximum of prescribed limit to interior 0.29mg/100 kJ, therefore in 100 mL products, the upper limit amount of zinc element should be: 100 kJ:0.29=265kJ:Zn Zn=0.29 * 265 ÷ 100=0.77mg/100mL, and the zinc in the actual 100mL product that records is 0.06mg * 2.65=0.16 mg, therefore also needs to add 0.77mg-0.16mg=0.61mg in every 100mL product.
The actual content that records calcium is 15mg/100 kJ, 17mg/100 kJ lower than the prescribed limit minimum of a value, preparation is added the maximum of prescribed limit to interior 30 mg/100 kJ, therefore in 100 mL products, the upper limit amount of calcium constituent should be: 100 kJ:30=265kJ:Ca Ca=30 * 265 ÷ 100=79.5mg/100mL calcium, and the calcium in the actual 100mL product that records is 15mg * 2.65=39.75 mg, therefore also needs to add 79.5mg-39.75 mg=39.75 mg in every 100mL product.
The actual content that records phosphorus is 10mg/100 kJ, within prescribed limit, but owing to having stipulated calcium: phosphorus=2:1, so prepare to add to 15 mg/100 kJ of prescribed limit, therefore in 100 mL products, the upper limit amount of P elements should be: 100 kJ:15=265kJ:P P=15 * 265 ÷ 100=39.75mg/100mL, and the phosphorus in the actual 100mL product that records is 10mg * 2.65=26.5 mg, therefore also needs to add 39.75mg-26.5 mg=13.25 mg in every 100mL product.
The actual content that records iodine is 1.0 μ g/100 kJ, 1.4 μ g/100 kJ lower than the prescribed limit minimum of a value, preparation is added the maximum of prescribed limit to interior 2.0 μ g/100 kJ, therefore in 100 mL products, the upper limit amount of I should be: 100 kJ:2=265kJ:I I=2 * 265 ÷ 100=5.3 μ g/100mL, and the iodine in the actual 100mL product that records is 1.0mg * 2.65=2.65 μ g, therefore also needs to add 5.3 μ g-2.65 μ g=2.65 μ g in every 100mL product.
The actual content that records chlorine is 2.2mg/100 kJ, in prescribed limit, need not to add.
To sum up, need the mineral element that adds as shown in table 3 in every 1000L batching.
Need the mineral element that adds in table 3. 1000L batching
The basic principle of adding is: will carry out lab scale before starting to produce, measure the basic content of sodium, potassium, copper, magnesium, iron, zinc, calcium, phosphorus, these nine kinds of elements of iodine in the raw material for preparing, and then determine the amount that various elements add.Measure again the content of various elements after adding, find out optimised quantity and be rational formula.Can meet infrastructure elements content in the batching in any area by the method.
In formula, the interpolation standard of vitamin is as shown in table 4:
The control range of table 4. vitamin
Explanation and calculating to KJ and Kcal: according to 4.3.2 regulation in food security national standard infant formula GB10765-2010, " the contained energy of product every 100mL under instant state should be in 250 kJ (60 kcal)～295 kJ (70 kcal) scope.The calculating of energy is by the content of protein, fat, carbohydrate in every 100mL product, multiply by respectively the energy coefficient of energy coefficient 17 kJ/g, 37 kJ/g, 17 kJ/g(dietary fibers, calculate according to 50% of carbohydrate energy coefficient), the gained sum is kilojoule/100 milliliter (kJ/100mL) values, then divided by 4.184, is kilocalorie/100 milliliters of (kcal/100mL) values.
Calculate various vitamin additions: people's emulsification milk in the present invention, the actual proportion that records is 1.033g/ml, the weight of every 100mL product is 100ml * 1.033g/ml=103.3g, records protein 2.9%, fat 3.5%, lactose 4.6%.Heat in its every 100mL product is: 2.9 * 1.033 * 17+3.5 * 1.033 * 37+4.6 * 1.033 * 17=265 kilojoule/100 milliliter (kJ/100mL), perhaps 265 ÷ 4.184=63 kilocalories/100 milliliters (kcal/100mL) value.The amount of therefore adding vitamin A in 100 mL products chooses 40: 100 kJ:40=265 kJ:Va Va=40 * 265 ÷ 100=106 μ g.The vitamin A that adds in the 1000L product should be: 0.1L:106=1000:Va Va=1000 * 106 ÷ 0.1=1060000 μ g=1.06g.
The addition of vitamin D is chosen 0.5 μ g/100 kJ, 100 kJ:0.5=265:Vd
Vd==0.5 * 265 ÷ 100=1.325 μ g, the vitamin D that adds in the 1000L product are 0.1L:1.325=1000:Vd Vd=1000 * 1.325 ÷ 0.1=13250 μ g=0.0133g.
The addition of vitamin E is chosen 0.3mg/100 kJ, 100 kJ:0.3=265:Ve
Ve==0.3 * 265 ÷ 100=0.795mg, the vitamin E that adds in the 1000L product is
0.1L：0.795=1000：Ve Ve=1000×0.795÷0.1=g=7950mg=7.95g
The addition of vitamin K1 is chosen 2 μ g/100 kJ, 100 kJ:2=265:V K1
V K1=2 * 265 ÷ 100=5.3 μ g, the vitamin V K1 that adds in the 1000L product is
0.1L：5.3=1000：V K1 V K1=1000×5.3÷0.1=53000=0.053g
The addition of vitamin B1 is chosen 33 μ g/100 kJ, 100 kJ:33=265:V B1
V B1=33 * 265 ÷ 100=87.45 μ g, the vitamin V B1 that adds in the 1000L product is
0.1L：87.45=1000：V B1 V B1=1000×87.45÷0.1=874500=0.88g。
The addition of vitamin B2 is chosen 33 μ g/100 kJ, so addition is identical with the addition of vitamin B1: 0.88g.
The addition of vitamin B6 is chosen 33 μ g/100 kJ, so addition is identical with the addition of vitamin B1: 0.88g.
The addition of cobalamin is chosen 0.12 μ g/100 kJ, 100 kJ:0.12=265:V B12 V B12=0.12 * 265 ÷ 100=0.318 μ g, the cobalamin that adds in the 1000L product is 0.1L:0.318=1000:VB12 VB12=1000 * 0.318 ÷ 0.1=3180 μ g=0.318g.
The addition of nicotinic acid is chosen 330 μ g/100 kJ, so addition than the addition of vitamin B1 large 10 times: 8.8g.
The addition of folic acid is chosen 3 μ g/100 kJ, 100 kJ:3=265: folic acid folic acid=3 * 265 ÷ 100=7.95 μ g, the folic acid that adds in the 1000L product is: 0.1L:7.95=1000: folic acid folic acid=1000 * 7.95 ÷ 0.1=79500 μ g=0.08g.
The addition of pantothenic acid is chosen 200 μ g/100 kJ, 100 kJ:200=265: pantothenic acid pantothenic acid=200 * 265 ÷ 100=530 μ g, the pantothenic acid that adds in the 1000L product is: 0.1L:530=1000: pantothenic acid pantothenic acid=1000 * 530 ÷ 0.1=5300000 μ g=5.3g.
Ascorbic addition is chosen 5mg/100 kJ, 100 kJ:5=265:Vc Vc=5 * 265 ÷ 100=13.25, the vitamin C that adds in the 1000L product is: 0.1L:13.25=1000:Vc Vc=1000 * 13.25 ÷ 0.1=132500 mg=132.5g.
The addition of biotin is chosen 1 μ g/100 kJ, 100 kJ:1=265: biotin
Biotin=1 * 265 ÷ 100=2.65 μ g, the biotin that adds in the 1000L product is
0.1L:2.65=1000: biotin biotin=1000 * 2.65 ÷ 0.1=26500 μ g=0.027g.
To sum up, the vitamin of the required interpolation of every 1000L batching is as shown in table 5.
Table 5. 1000L product vitamin addition
The basic principle of adding is: the median that the addition of fat-soluble A, D, E, K can option table 5, but water soluble vitamin needs the slightly bigger amount of option table 5, because the water soluble vitamin heat resistance is poor.Its check data if be within the limits prescribed qualified.Due to protein, fat in product, in a single day the large main component of lactose three is decided is constant, therefore can draw data through repetition test with the vitamin manufacturer, produce compound vitamin, produce in the lump compound vitamin mineral salt additive together with various mineral salts, to production, bring convenience and reliability.
Embodiment 1: sterile type people's emulsification milk
Fill a prescription as noted above.
Operating procedure is as follows:
Step 1, fat separate and processing: full-cream fresh milk is preheating to 50 ℃ by heat exchanger.Enter into cream-milk separator and separate, the defatted milk fat content that obtains is 0.03%, be cooled to 15 ℃ standby.The rare cream fat content that obtains, 35%, is carried out cream production after pasteurize, gained cream fat content is 〉=80%, and the gained buttermilk directly turns back in defatted milk.Fat content can directly be packaged into finished product at 80% cream.Also can melt maintenance, then carry out centrifugal concentrating and obtain 99.5% fat, then carry out application of vacuum and obtain 99.8% anhydrous butter oil, carry out the 190Kg metal bucket and be packaged as finished product.
Step 2, desalination: the 500Kg defatted milk is carried out electrodialysis or ion-exchange desalting processing under 15～25 ℃ of conditions, ash content is controlled at≤0.2%.
Step 3, the defatted milk after the 500Kg desalination add B B-complex mineral salt 1Kg, galactooligosaccharide 5Kg, and lactoferrin 0.5Kg, first get final product with adding and mix after defatted milk expansion sample at this moment.
Step 4, add pure water 415 Kg to mix.
Step 5, adjustment lactalbumin and lactose: the defatted milk compound of step 4 is warmed up to 55～60 ℃, adds 35% PURE WHEY 43Kg to mix (contain the 25.8Kg lactose in the PURE WHEY of 43Kg35%, approximate the lactose in 500Kg milk).
Step 6, adjustment fat and lecithin content: composite plant oil 33Kg is warmed up to 70 ℃, adds soybean lecithin 6Kg to mix in 33Kg composite plant oil, then join in defatted milk and mix.
Step 7, emulsifying homogeneous condition: the material that at the temperature of 55～65 ℃, shearing is mixed, by entering into compensator after colloid mill emulsification, enter again the homogenizer homogeneous from compensator, first class pressure is 15Mpa～30Mpa, secondary pressure, at 4Mpa～6Mpa, enters in compensator standby after homogeneous.
Step 8, sterilization packaging: the material of step 7 is pumped in superhigh temperature disinfecting machine, sterilising temp is at 135～138 ℃, 3S, temperature of charge after sterilizing is controlled between 20～25 ℃, enter the sterile packaging machine packing under aseptic condition, can be packaged into sterile type people's emulsification milk such as brick formula, roof type, pillow formula.
Embodiment 2: antibacterial type people emulsification milk
Formula for a product is identical with embodiment 1.
Operating procedure is as follows:
Step 1, fat separate and processing: full-cream fresh milk is preheating to 50 ℃ by heat exchanger.Enter into cream-milk separator and separate, the defatted milk fat content that obtains is 0.03%, be cooled to 15 ℃ standby.The rare cream fat content that obtains, 35%, is carried out cream production after pasteurize, gained cream fat content is 〉=80%, and the gained buttermilk directly turns back in defatted milk.Fat content can directly be packaged into finished product at 80% cream.Also can melt maintenance, then carry out centrifugal concentrating and obtain 99.5% fat, then carry out application of vacuum and obtain 99.8% anhydrous butter oil, carry out the 190Kg metal bucket and be packaged as finished product.
Step 2, desalination: the 500Kg defatted milk is carried out electrodialysis or ion-exchange desalting processing under 15～25 ℃ of conditions, ash content is controlled at≤0.2%.
Step 3, the defatted milk after the 500Kg desalination add B B-complex mineral salt 1Kg, galactooligosaccharide 5Kg, and lactoferrin 0.5Kg, first get final product with adding and mix after defatted milk expansion sample at this moment.
Step 4, add pure water 415 Kg to mix.
Step 5, adjustment lactalbumin and lactose: the defatted milk compound of step 4 is warmed up to 55～60 ℃, adds 35% PURE WHEY 43Kg to mix (contain the 25.8Kg lactose in the PURE WHEY of 43Kg35%, approximate the lactose in 500Kg milk).
Step 6, adjustment fat and lecithin content: composite plant oil 33Kg is warmed up to 70 ℃, adds soybean lecithin 6Kg to mix in 33Kg composite plant oil, then join in defatted milk and mix.
Step 7, emulsifying homogeneous condition: the material that at the temperature of 55～65 ℃, shearing is mixed, by entering into compensator after colloid mill emulsification, enter again the homogenizer homogeneous from compensator, first class pressure is 15Mpa～30Mpa, secondary pressure, at 4Mpa～6Mpa, enters in compensator standby after homogeneous.
Step 8, sterilization packaging: the material after homogeneous is pumped in the bus sterilization machine and carries out sterilization, 85～118 ℃ of sterilization temperatures, 10～15S, temperature of charge after sterilization is controlled between 20～25 ℃, enter packing machine under the condition of cleaning, can be packaged into brick formula, roof type, pillow formula, vial formula, plastic bottle formula antibacterial type people emulsification milk.
Embodiment 3: condensed milk type people emulsification milk
Formula for a product is identical with embodiment 1.
Operating procedure is as follows:
Step 1, fat separate and processing: full-cream fresh milk is preheating to 50 ℃ by heat exchanger.Enter into cream-milk separator and separate, the defatted milk fat content that obtains is 0.03%, be cooled to 15 ℃ standby.The rare cream fat content that obtains, 35%, is carried out cream production after pasteurize, gained cream fat content is 〉=80%, and the gained buttermilk directly turns back in defatted milk.Fat content can directly be packaged into finished product at 80% cream.Also can melt maintenance, then carry out centrifugal concentrating and obtain 99.5% fat, then carry out application of vacuum and obtain 99.8% anhydrous butter oil, carry out the 190Kg metal bucket and be packaged as finished product.
Step 2, desalination: the 500Kg defatted milk is carried out electrodialysis or ion-exchange desalting processing under 15～25 ℃ of conditions, ash content is controlled at≤0.2%.
Step 3, the defatted milk after the 500Kg desalination add B B-complex mineral salt 1Kg, galactooligosaccharide 5Kg, and lactoferrin 0.5Kg, first get final product with adding and mix after defatted milk expansion sample at this moment.
Step 4, adjustment lactalbumin and lactose: the defatted milk compound of step 3 is warmed up to 55～60 ℃, adds 35% PURE WHEY 43Kg to mix (contain the 25.8Kg lactose in the PURE WHEY of 43Kg35%, approximate the lactose in 500Kg milk).
Step 5, adjustment fat and lecithin content: composite plant oil 33Kg is warmed up to 70 ℃, adds soybean lecithin 8Kg to mix in 33Kg composite plant oil, then join in the defatted milk compound and mix.
Step 6, emulsifying homogeneous condition: the material that at the temperature of 55～65 ℃, shearing is mixed, by entering into compensator after colloid mill emulsification, enter again the homogenizer homogeneous from compensator, first class pressure is 15Mpa～30Mpa, secondary pressure, at 4Mpa～6Mpa, enters in compensator standby after homogeneous.
The concentrated condition of step 7, sterilization: be pumped in the compensator of evaporimeter in the compensator of material after by homogeneous, then start pre-thermal sterilization, 85～95 ℃ of sterilization temperatures, dense milk concentration is controlled at 30～45%, cool to 20～25 ℃, enter after compensator and adjust solid content in 35% standby (the perhaps concentration of other settings).
Step 8, UHTS aseptic packaging: the material of step 7 is entered into superhigh temperature disinfecting machine, temperature of charge after 135～138 ℃, 3S are sterilizing is between 20～25 ℃, enter the sterile packaging machine packing under aseptic condition, can be packaged into the aseptic condensed milk type people emulsification dairy products such as brick formula, roof type, pillow formula.Can be packaged into also that iron is listened, the glass bottle packaging, then be called namely after the sterilization axe is sterilizing that iron is listened or vial formula condensed milk type people emulsification dairy products.
Embodiment 4: milk powder type people emulsification milk
Formula for a product is identical with embodiment 1
Operating procedure is as follows:
Step 1, fat separate and processing: full-cream fresh milk is preheating to 50 ℃ by heat exchanger.Enter into cream-milk separator and separate, the defatted milk fat content that obtains is 0.03%, be cooled to 15 ℃ standby.The rare cream fat content that obtains, 35%, is carried out cream production after pasteurize, gained cream fat content is 〉=80%, and the gained buttermilk directly turns back in defatted milk.Fat content can directly be packaged into finished product at 80% cream.Also can melt maintenance, then carry out centrifugal concentrating and obtain 99.5% fat, then carry out application of vacuum and obtain 99.8% anhydrous butter oil, carry out the 190Kg metal bucket and be packaged as finished product.
Step 2, desalination: the 500Kg defatted milk is carried out electrodialysis or ion-exchange desalting processing under 15～25 ℃ of conditions, ash content is controlled at≤0.2%.
Step 3, the defatted milk after the 500Kg desalination add B B-complex mineral salt 1Kg, galactooligosaccharide 5Kg, and lactoferrin 0.5Kg, first get final product with adding and mix after defatted milk expansion sample at this moment.
Step 4, adjustment lactalbumin and lactose: the defatted milk compound of step 3 is warmed up to 55～60 ℃, adds 35% PURE WHEY 43Kg to mix (contain the 25.8Kg lactose in the PURE WHEY of 43Kg35%, approximate the lactose in 500Kg milk).
Step 5, adjustment fat and lecithin content: composite plant oil 33Kg is warmed up to 70 ℃, adds soybean lecithin 8Kg to mix in 33Kg composite plant oil, then join in defatted milk and mix.
Step 6, emulsifying homogeneous condition: the material that at the temperature of 55～65 ℃, shearing is mixed, by entering into compensator after colloid mill emulsification, enter again the homogenizer homogeneous from compensator, first class pressure is 15Mpa～30Mpa, secondary pressure, at 4Mpa～6Mpa, enters in compensator standby after homogeneous.
The concentrated condition of step 7, sterilization: be pumped in the compensator of evaporimeter in the compensator of material after by homogeneous, then start pre-thermal sterilization, 85～118 ℃ of sterilization temperatures, dense milk concentration is 45～65%.
Step 8, spray-drying: the concentration after concentrating is 45～65% dense milk, is pumped in the dense milk container of drying tower, by high-pressure pump, dense milk is pumped in drying tower and carries out spray-drying.The pressure of high-pressure pump is between 10Mpa～16Mpa, and EAT is between 160～190 ℃, and temperature of outgoing air is between 75～95 ℃.Obtain milk powder type people emulsification dairy produce through test package after spray-drying.
Embodiment 5～8
Detect embodiment
5The composition of～8 defatted milk, each composition is as shown in table 6.Embodiment
5～8 formula is as shown in table 7, and operating procedure is identical with embodiment 1.Wherein the defatted milk of embodiment 5 is skim milk, and embodiment 6,7 is for degreasing goat milk, the recovery skimmed milk of embodiment 8 after for the skimmed milk power redissolution.
Table 6 embodiment
5The composition of～8 defatted milk
| Project | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 |
| The defatted milk kind | Skim milk | Degreasing goat milk | Degreasing goat milk | The skim milk powder restores |
| Protein % | 3.1 | 3.3 | 3.2 | 3.2 |
| Casein % | 2.49 | 2.48 | 2.4 | 2.57 |
| Lactalbumin % | 0.61 | 0.82 | 0.8 | 0.63 |
| Fat % | 0.02 | 0.03 | 0.02 | 0.01 |
| Ash content % | 0.1 | 0.2 | 0.15 | 0.2 |
| Lactose % | 4.9 | 4.9 | 4.8 | 4.8 |
| Solid content % | 8.3 | 8.45 | 8.32 | 8.28 |
Embodiment
5～8 formula is in Table 7:
Table 7 embodiment
5～8 formula
| Raw material quantity | Embodiment 5 | Embodiment 6 | Embodiment 7 | Embodiment 8 |
| Defatted milk kg | 500 | 500 | 500 | 500 |
| Composite plant oil kg | 30 kg | 32 kg | 34kg | 36 kg |
| Galactooligosaccharide kg | 5 | 6 | 7 | 8 |
| Lactoferrin kg | 0.6 kg | 0.5 kg | 0.7 kg | 0.8 kg |
| 35% protein content of whey kg | 44.64 | 41.43 | 40 | 46.1 |
| Soybean lecithin kg | 6 | 7 | 6 | 7 |
| B B-complex mineral salt kg | 1 | 1 | 1 | 1 |
| Pure water kg | 418 | 412 | 412 | 402 |
Test example 1: the check of product
The testing result of the aliphatic acid of people's emulsification milk of embodiment 1 gained is in Table 8, and with human milk, milk and common one section baby milk, contrasts.The physical and chemical inspection result of people's emulsification milk of embodiment 1 gained is as shown in table 9, the physical and chemical inspection result of the condensed milk type people emulsification milk of embodiment 3 gained is as shown in table 10, the physical and chemical inspection result of the milk powder type people emulsification milk of embodiment 4 gained is as shown in table 11, and the composition contrast of people's emulsification milk of embodiment 1 gained and human milk, cow's milk is as shown in table 12.The vitamin assay of people's emulsification milk of embodiment 2 gained is as shown in table 13, and the mineral matter check of people's emulsification milk of embodiment 2 gained is as shown in table 14.
The contamination contrast of the various aliphatic acid of table 8
Can be found out by upper table contrast: the balanced fatty acid level of composite plant oil, on the basis of people's milk and one section baby milk, done corresponding modify and raising.
The assay of table 9 people emulsification milk
| Interventions Requested | People's emulsification milk standard | People's emulsification milk | Explanation |
| Protein 〉=% | 2.8 | 2.9 | Qualified |
| Casein: albumin | （40±2）:（60±2） | 40:60 | Qualified |
| Lactoferrin 〉=% | 0.06 | 0.08 | Qualified |
| Fat 〉=% | 3 | 3.4 | Qualified |
| Phosphatide 〉=% | 0.7 | 0.82 | Qualified |
| Lactose 〉=% | 4.0 | 4.6 | Qualified |
| Compound sugar 〉=% | 0.5 | 0.8 | Qualified |
| Ash content≤% | 0.2 | 0.15 | Qualified |
| Total solid 〉=% | 11 | 12.75 | Qualified |
The physical and chemical inspection result of table 10 condensed milk type people emulsification milk
| Interventions Requested | Product standard | Assay | The remarks explanation |
| Protein % | 4～5 | 4.46 | Qualified |
| Casein: albumin | （40±2）: （60±2） | 40:60 | Qualified |
| Lactoferrin % | 0.07～0.15 | 0.12 | Qualified |
| Fat 〉=% | 4～7 | 5.23 | Qualified |
| Phosphatide 〉=% | 0.9～1.8 | 1.26 | Qualified |
| Lactose 〉=% | 5～10 | 7.07 | Qualified |
| Galactooligosaccharide 〉=% | 0.7～1.4 | 3.7 | Qualified |
| Ash content≤% | 0.35 | 0.23 | Qualified |
| Moisture≤% | 55～70% | 65 | Qualified |
| Total solid | 30～45% | 35 | Qualified |
The assay of table 11 milk powder type people emulsification milk
| Interventions Requested | Product standard | Assay | The remarks explanation |
| Protein % | 22～28 | 23.1 | Qualified |
| Casein: albumin | （40±2）: （60±2） | 39.8:60.2 | Qualified |
| Lactoferrin % | 0.1～0.3 | 0.23 | Qualified |
| Fat 〉=% | 23 | 29.42 | Qualified |
| Phosphatide 〉=% | 4 | 4.2 | Qualified |
| Lactose 〉=% | 30 | 36.5 | Qualified |
| Galactooligosaccharide 〉=% | 3% | 3.7 | Qualified |
| Ash content≤% | 2.0 | 1.2 | Qualified |
| Moisture≤% | 4% | 2.53 | Qualified |
The physical and chemical composition contrast of table 12 people emulsification milk, human milk, cow's milk
| Interventions Requested | People's emulsification milk standard | People's emulsification milk | The human milk constituent | Milk constituents |
| Protein 〉=% | 2.8 | 2.9 | 0.8 | 2.9 |
| Casein: albumin | （40±2）:（60±2） | 40:60 | 40:60 | 20:80 |
| Lactoferrin 〉=% | 0.06 | 0.08 | 0.16 | 0.031 |
| Fat 〉=% | 3 | 3.4 | 3.1 | 3.4 |
| Phosphatide 〉=% | 0.7 | 0.82 | 0.8 | ≥0.2 |
| Lactose 〉= | 4.0 | 4.6 | 6.6 | 4.8 |
| Compound sugar 〉=% | 0.5 | 0.8 | 1.3 | Trace |
| Ash content≤% | 0.2 | 0.15 | 0.2 | 0.7 |
| Total solid 〉=% | 11 | 11.93 | 12.16 | 11.83 |
Table 13 antibacterial type people emulsification milk vitamin assay
Table 14 antibacterial type people emulsification milk minerals assay
In sum:
(1), UHTS type and pasteurize type people emulsification milk: aspect color, local flavor, mouthfeel, structural state, be equal to or be better than ultra-high-temperature sterilized milk and pasteurization milk.On biochemistry and physical and chemical composition, although can not be equal to people's milk, but to a great extent near people's milk, principal character with people's milk, be well suited for one-year-old above edible to the adult, overcome the natural deficiency of many milk, can meet nutritional need and psychological needs and the economic serviceability of people to consumer's milk.
(2), condensed milk type people emulsification milk: at color, local flavor, mouthfeel, structural state, the aspect such as reconstitute, be better than full-cream type milk evaporated milk and condensed milk, owing to not adding phosphate and citrate as emulsifying agent, this people's emulsification condensed milk more is better than full-cream type milk evaporated milk and condensed milk, becoming people's emulsification milk after both can having reconstituted quotes, also can be used as senior condensed milk edible, mayonnaise instead, cheese is smeared in replacement and cream is edible, than mayonnaise with smear cheese and the more scientific more nutrition of cream is more healthy, carry more convenient.
(3) milk powder type people emulsification milk: at color, local flavor, mouthfeel, structural state, the aspect such as reconstitute, be better than full-grease milk powder and babies ' formula milk powder.Aspect biochemistry and physical and chemical composition, but, to a great extent near people's milk, have the principal character of people's milk, be well suited for one-year-old above ediblely to the adult, carry keeping convenient.Overcome the inadequate natural endowment of full-grease milk powder, obviously be different from again babies ' formula milk powder, babies ' formula milk powder belongs to the characteristics of low albumen high lactose on chemical composition.Can meet nutritional need and psychological needs and the economic serviceability of people to consumer's milk.
(4) by above-mentioned analytical control result, every physical and chemical index, the vitamin index, the mineral matter index, all can accomplish the end in view.
Claims (7)
1. people's emulsification dairy produce, is characterized in that it is to add lactalbumin, lactoferrin, composite plant oil, compound sugar, B B-complex mineral salt in defatted milk, and the liquid milk of ash content≤0.2%, condensed milk and milk powder product;
The addition of described lactalbumin is the casein that makes in described people's emulsification dairy produce: lactalbumin is the 40:60 weight ratio;
The addition of described lactoferrin is 0.01～0.06% percentage by weight that accounts for described people's emulsification milk;
The addition of described composite plant oil is 2.5%～3.7% percentage by weight that accounts for described people's emulsification milk;
The addition of described compound sugar is 0.4%～0.8% percentage by weight that accounts for described people's emulsification milk;
The addition of described B B-complex mineral salt is 0.08%～0.10% percentage by weight that accounts for described people's emulsification milk.
2. a kind of people's emulsification dairy produce according to claim 1, is characterized in that wherein said defatted milk is the milk of fat content≤0.1%, goat milk or the skimmed milk power reconstituted milk of fat content≤0.1%;
Described lactalbumin is 35～90% PURE WHEY;
Described lactoferrin is the lactoferrin of content 97%;
Described composite plant grease separation in soybean oil, maize germ oil, palm oil, sesame oil, olive oil, sunflower oil, safflower seed oil, linseed oil or walnut oil more than seven kinds;
Described compound sugar is selected from wherein one or more of galactooligosaccharide, FOS, isomerizing lactose or oligoisomaltose;
Described B B-complex mineral salt is selected from vitamin A, vitamin D, vitamin E, the vitamin K that allows in the food security national standard
1, Cobastab
1, Cobastab
2, Cobastab
6, Cobastab
12, nicotinic acid, folic acid, pantothenic acid, vitamin C, biotin, sodium salt, sylvite, mantoquita, magnesium salts, molysite, zinc salt, calcium salt, phosphate or salt compounded of iodine.
According to claim 1 and 2 in the described a kind of people's emulsification dairy produce of any one, it is characterized in that its protein content is 2.6～3.3%, fat content is 2.5～3.7%, content of phospholipid is 0.5～1.0%, lactose content is 3.0～5.0%, and oligosaccharide content is 0.4～0.8%, and lactoferrin content is 0.02～0.06%, content of ashes≤0.2%, total solids content are 11～13%.
4. the preparation method of people's emulsification dairy produce according to claim 1 is characterized in that it comprises following operating procedure:
Step 1: desalination: defatted milk, through electrodialysis or ion-exchange, is controlled ash content≤0.2%;
Step 2: proportionally add the B B-complex mineral salt: with mixing in the raw material that joins step 1 after the defatted milk dissolved dilution of a small amount of 55～60 ℃;
Step 3: adjust protein content of whey: the mixed material of step 2 gained is warming up to 55～60 ℃, adds lactalbumin, make casein: lactalbumin=40:60 stirs and evenly mixs;
Step 4: adjust fat content: it is 2.5～3.7% that interpolation composite plant oil makes the weight ratio of fat content in the gained mixture;
Step 5: emulsifying homogeneous: the mixture of step 4 gained is at the temperature of 55～60 ℃, by entering into compensator after colloid mill emulsification, enter again the homogenizer homogeneous from compensator, first class pressure is 15Mpa～30Mpa, secondary pressure is at 4Mpa～6Mpa, enter after homogeneous in compensator, obtain people's emulsification milk finished product raw material.
5. a kind of preparation method of people's emulsification dairy produce according to claim 4, is characterized in that people's emulsification milk of gained carrying out packing and obtain the liquid human milk dairy products after UHTS or pasteurize.
6. the preparation method of a kind of people's emulsification dairy produce according to claim 4, it is characterized in that people's emulsification milk material after 85～95 ℃ of pre-thermal sterilizations, evaporation and concentration to concentration is 30～45%, cool to 20～25 ℃, after entering compensator, the adjustment solid content is standby 30～45%, then enter into superhigh temperature disinfecting machine, temperature of charge after 135～138 ℃, 3S are sterilizing is controlled between 20～25 ℃, enter the sterile packaging machine packing under aseptic condition, obtain condensed milk type people emulsification dairy products.
7. the preparation method of a kind of people's emulsification dairy produce according to claim 4, it is characterized in that the people who obtains emulsification milk material is after 85～95 ℃ of pre-thermal sterilizations, evaporation and concentration to concentration is 45～65%, spray-dired pressure is 10Mpa～16Mpa, EAT is 160～190 ℃, temperature of outgoing air is 75～95 ℃, the spray-dried milk powder type people emulsification dairy products that makes.
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| CN104431286A (en) * | 2014-11-03 | 2015-03-25 | 深圳市麦金利实业有限公司 | Whey protein product capable of improving immunity |
| CN106259938A (en) * | 2015-06-01 | 2017-01-04 | 内蒙古伊利实业集团股份有限公司 | Breast milk 0-12 month babies ' formula milk powder containing nucleotide and OPO structured lipid and preparation method thereof |
| CN106259938B (en) * | 2015-06-01 | 2019-01-18 | 内蒙古伊利实业集团股份有限公司 | Breast milk 0-12 month babies ' formula milk powder and preparation method thereof containing nucleotide and OPO structured lipid |
| CN107846914A (en) * | 2015-08-18 | 2018-03-27 | 株式会社Lg生活健康 | Liquid containing Goat Milk modulates newborn composition |
| CN106465752A (en) * | 2015-08-22 | 2017-03-01 | 石其贵 | The artificial human milk prepared and a kind of preparation method upgrade version |
| CN105594866A (en) * | 2015-12-22 | 2016-05-25 | 西藏高原之宝牦牛乳业股份有限公司 | High-calcium yak milk modified milk powder and preparation method |
| CN108064975A (en) * | 2016-11-16 | 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 that there is auxiliary and improve blood lipid level |
| CN113286517A (en) * | 2019-01-07 | 2021-08-20 | 株式会社藤花 | Method for producing butter-like food from vegetable milk, and butter-like food from vegetable milk |
| CN110074209A (en) * | 2019-05-16 | 2019-08-02 | 福建农林大学 | A kind of baby formula milk powder and preparation method thereof containing human milk oligosaccharides and lactoferrin |
| WO2021031348A1 (en) * | 2019-08-21 | 2021-02-25 | 江南大学 | Milk-based liquid infant formula containing active proteins, and preparation method therefor |
| CN117678639A (en) * | 2024-02-02 | 2024-03-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Child formula milk added with breast milk oligosaccharide and preparation method thereof |
| CN117678639B (en) * | 2024-02-02 | 2024-05-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Child formula milk added with breast milk oligosaccharide and preparation method thereof |
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