CN104430902B - A kind of preparation method of dairy products for strengthening medium chain fatty acid and products thereof - Google Patents
A kind of preparation method of dairy products for strengthening medium chain fatty acid and products thereof Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of dairy products for strengthening medium chain fatty acid and products thereof.The preparation method comprises the following steps：1. raw material is mixed；Described raw material includes following each component：The defatted milk of 90~96% concentration, 4~10% coconut oil, 0.05~0.15% emulsifying agent and 0.02~0.03% thickener；Described coconut oil is virgin coconut oil；2. grinding refinement；3. immersion ultra high temperature short time sterilization is carried out；4. aseptic rear homogeneous；5. cool down, sterile filling is obtained final product.The preparation method process is simple of the dairy products of reinforcing medium chain fatty acid of the invention, suitable industrialized production, the products taste exquisiteness prepared is smooth, milk is strong, color and luster is homogeneous, long shelf-life, good stability, enhance medium chain fatty acid, people are made both to have met demand of the body to daily nutritions such as protein after consumption, while have functions that to aid in reducing blood lipid and control body weight again.
Description
Technical field
The present invention is specifically related to a kind of preparation method of dairy products for strengthening medium chain fatty acid and products thereof.
Background technology
Medium chain fatty acid (medium-chain fatty acids, MCFAs) is naturally occurring small molecule aliphatic acid, is led to
Often it is present in some natural foods in the form of medium chain triglyceride (medium-chain triglyceride, MCT), such as
Breast milk, milk and its product, palm-kernel oil and coconut oil.Its carbochain is short, and molecular weight is small, into body after quickly enter liver cell
Oxidation, without being stored in adipose tissue and liver, does not increase burden of liver, can rapidly provide energy.
Medium chain triglyceride is usually implemented as the special food of Post operation, infection and skin burn patient, it may also be used for that
Bad with fat absorptions a bit, aids patient and cancer patient, the food of diabetes patient can be used to treat hyperplasia of prostate, disappears
Dissipate cholelith, reduce cholesterol, anti-curing hyperlipemia etc..In addition may also help in fat-reducing, in practice it has proved that, eat medium chain fatty acid ester
Body weight, the reduction of stomach fat area, the reductions of waistline of the MCT to human body, there is obvious effect.
Coconut oil (Coconut oil, CO) is a kind of vegetalitas saturation grease for coming from coconut flesh, its saturated fatty acid
Up to more than 80%, unrighted acid only accounts for 15.4% or so to content；55.75% aliphatic acid is saturation Medium chain fatty in coconut oil
Sour (MCFA)；Aliphatic acid accounts for the 50% of total amount based on laurate, in addition with caproic acid, octanoic acid, capric acid, myristic acid, palm
The unrighted acid such as the saturated fatty acids such as acid, stearic acid and a small amount of oleic acid.Because the saturated fat levels of coconut oil are high, its guarantor
The matter phase is 2 years.
In milk butter oil containing rudimentary (below 14, carbon) volatile fatty acid (acetic acid, butyric acid, acid, octanoic acid, capric acid,
Laurate) up to 14% or so.In cow's milk LCFA such as myristic acid, palmitic acid and stearic content be respectively 8%~
14%th, 22%~35%, 9%~14%, 3 kinds of aliphatic acid can account for more than the 60% of fatty acid total amount.It is de- that in the market occurs
Fat milk main purpose is exactly that, in order to remove LCFA, but the milk fragrant smell of degreasing fat is light, mouthfeel is boring.
Therefore, a kind of brand-new dairy products of research are badly in need of in this area, to overcome the drawbacks described above of defatted milk.
The content of the invention
The technical problem to be solved in the present invention is that in the prior art fatty milk fragrant smell is light, mouthfeel insatiable hunger in order to overcome
Full defect, and provide a kind of preparation method of dairy products for strengthening medium chain fatty acid and products thereof.In reinforcing of the invention
The preparation method process is simple of the dairy products of chain fatty acid, it is adapted to industrialized production, the products taste exquisiteness prepared is smooth, milk
Aromatic strongly fragrant, color and luster is homogeneous, long shelf-life, good stability, enhances medium chain fatty acid, people is both met body pair after consumption
The demand of the daily nutritions such as protein, while have functions that to aid in reducing blood lipid and control body weight again.
The invention provides a kind of preparation method of the dairy products for strengthening medium chain fatty acid, it comprises the following steps：
1. raw material is mixed, forms mixed liquor；Described raw material includes following each component：The defatted milk of concentration, coconut oil,
Thickener and emulsifying agent；The defatted milk of described concentration, is that defatted milk is obtained by concentration, the moisture being evaporated off in concentration
Quality is the quality sum of described coconut oil, described thickener and described emulsifying agent；The addition of described each component
For：The defatted milk of 90~96% concentration, 4~10% coconut oil, 0.05~0.15% emulsifying agent and 0.02~0.03%
Thickener；Described percentage be relative to the mass percent of described raw material gross mass, and each component addition it
Be 100%；Described coconut oil is virgin coconut oil；
2. described mixed liquor is ground refinement；
3. immersion ultra high temperature short time sterilization is carried out；
4. the feed liquid after sterilization is carried out into aseptic rear homogeneous；
5. cool down, sterile filling is obtained final product.
Described virgin coconut oil refers generally to be processed through the method for machinery, but general without high temperature and chemical method
The coconut oil for the treatment of.
Wherein, described defatted milk can be degreasing raw milk and/or degreasing reconstituted milk commonly used in the art.Described
Raw milk in degreasing raw milk refers to meet《Food national safety standard --- raw milk》(GB19301) life of acquisition criteria
Cow's milk.Reconstituted milk in described degreasing reconstituted milk includes skimmed milk powder, whey powder, cow's milk protein concentrate and other cow's milk components
In one or more.Heretofore described defatted milk is usually by the degreasing after raw material milk detection and raw material milk standardization
Milk.
The fat content of defatted milk of the present invention is generally fat content≤0.5%, that is, meet GB28050 appendix Cs
In the degreasing mentioned need to reach：The standard of liquid milk and Yoghourt fat content≤0.5%.
The addition of described coconut oil is preferably 4.5~9.5%, is more preferably 7~9%, and described percentage is
Mass percent of the quality of coconut oil relative to described raw material gross mass.
Wherein, described thickener is preferably carragheen and/or gellan gum.
The addition of described thickener is preferably 0.025~0.03%, and described percentage is described thickener
Mass percent of the quality relative to described raw material gross mass.When described thickener is gellan gum and carragheen, knot
The mass ratio of cold glue and carragheen is preferably 4：1~6：1.
Wherein, described emulsifying agent can be the conventional emulsifying agent in this area.Described emulsifying agent is preferably list, double sweet
The quality of oil and fat acid esters and sucrose fatty ester compounding use, described list, diglycerine fatty acid ester and sucrose fatty ester
Than being preferably 1：2~3：1, more preferably it is 1：1~1.5：1.
The addition of described emulsifying agent is preferably 0.08~0.12%, is more preferably 0.09~0.1%, and described hundred
Divide than mass percent of the quality relative to described raw material gross mass for described emulsifying agent.
Wherein, described raw material preferably still further comprises the component of following mass percents：0.04~0.1% food
Use essence；More preferably it is 0.05~0.07% flavoring essence, described percentage is that the quality of described flavoring essence is relative
In the mass percent of described raw material gross mass.
Preferably, described raw material is by following each component：The defatted milk of 90~96% concentration, 4~10% coconut oil,
0.05~0.15% emulsifying agent and 0.02~0.03% thickener are constituted, and percentage is that the quality of each component accounts for described
The percentage of the gross mass of raw material, and the addition sum of each component is 100%.
Preferably, described raw material is by following each component：The defatted milk of 90~96% concentration, 4~10% coconut oil,
0.05~0.15% emulsifying agent, 0.04~0.1% flavoring essence and 0.02~0.03% thickener are constituted, percentage
The percentage of the gross mass of described raw material is accounted for for the quality of each component, and the addition sum of each component is 100%.
Step 1. in, the method and condition of described mixing are the conventional method and condition in this area.Described mixing
Temperature be preferably 75~80 DEG C, be more preferably 78~80 DEG C.The time of described mixing is preferably 10~20 minutes, more
It is goodly 15~20 minutes.Described mixing is preferably stirring mixing.
Step 3. in, (also known as Infusion UHT, abbreviation immersion UHT is killed described immersion ultra high temperature short time sterilization
Bacterium) condition can be the conventional operating condition in this area, in the present invention, the sterilization temperature of described immersion ultra high temperature short time sterilization
Preferably 135~140 DEG C of degree, is more preferably 137~140 DEG C.Described immersion UHT sterilized sterilizing time is preferably
1~3 second, be more preferably 2~3 seconds.
Step 4. in, the condition of described aseptic rear homogeneous can be the conventional operating condition in this area, in the present invention, preferably
Ground, using double-stage homogenization.The method and condition of described double-stage homogenization can be this area conventional method and condition.Described two
First order homogenization pressure in level homogeneous is preferably 15~20MPa, is more preferably 17~18MPa；In described double-stage homogenization
Second level homogenization pressure be preferably 5~10MPa, be more preferably 5~8MPa；The temperature of described double-stage homogenization is preferably
50~70 DEG C, be more preferably 65~70 DEG C.
Step 5. in, described is filling for this area normal sterile is filling, described filling temperature is preferably 20~
30 DEG C, be more preferably 22~28 DEG C.
When flavoring essence is contained in described raw material, described eating preferably is added in the 2. described mixing of step
Essence.
Present invention also offers a kind of dairy products for strengthening medium chain fatty acid as obtained in above-mentioned preparation method.
Without prejudice to the field on the basis of common sense, it is above-mentioned to be respectively preferably condition, can be combined, obtain final product of the invention each
Preferred embodiments.
Agents useful for same of the present invention and raw material are commercially available.
Positive effect of the invention is：The preparation method technique of the dairy products of reinforcing medium chain fatty acid of the invention
Simply, it is adapted to industrialized production, the products taste exquisiteness prepared is smooth, milk is strong, color and luster is homogeneous, long shelf-life, stabilization
Property is good, enhances medium chain fatty acid, people had both been met demand of the body to daily nutritions such as protein after consumption, while again
Have functions that to aid in reducing blood lipid and control body weight.
Specific embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification is selected.
In following embodiments：
Animal breast is originated from or purchased from He Sitan branch companies of Shanghai Bright Dairy ＆ Food Co., Ltd.；
Virgin coconut oil is purchased from three business (group) companies；
Thickener, emulsifying agent can company, Danisco (China) Co., Ltds purchased from Si Bikai；
Flavoring essence is purchased from fragrant kindness；
The material and facility that other are not illustrated is obtained by conventional commercial approach.
Embodiment 1：
1st, composition of raw materials (being shown in Table 1).
The composition of raw materials of the embodiment 1 of table 1
Wherein, F represents butter oil, and P represents protein, and SNF represents non-fat solid.
2nd, preparation method：
1. the addition according to each raw material converses the moisture that need to be evaporated, and defatted milk is concentrated by falling film concentration；
2. the defatted milk after concentration, coconut oil, thickener, emulsifying agent are mixed into (75 DEG C, 10min)；
3. described mixed liquor is ground refinement；
4. immersion superhigh temperature instantaneous (also known as Infusion UHT, abbreviation immersion UHT) is carried out sterilized (135 DEG C, 1s)；
5. (one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is the feed liquid after sterilization to be carried out into aseptic rear homogeneous
5MPa, temperature 50 C)；
6. (20 DEG C) are cooled down, sterile filling is obtained final product.
The dairy products have good local flavor, color and luster and a mouthfeel, stable uniform, and without precipitated and separated, the shelf shelf-life is reachable
By six months.
Embodiment 2：
1st, composition of raw materials (being shown in Table 2).
The composition of raw materials of the embodiment 2 of table 2
Wherein, F represents butter oil, and P represents protein, and SNF represents non-fat solid.
2nd, preparation method：
1. the addition according to each raw material converses the moisture that need to be evaporated, and defatted milk is concentrated by falling film concentration；
2. the defatted milk after concentration, coconut oil, thickener, emulsifying agent are mixed into (80 DEG C, 20min)；
3. described mixed liquor is ground refinement；
4. immersion superhigh temperature instantaneous (also known as Infusion UHT, abbreviation immersion UHT) is carried out sterilized (140 DEG C, 3s)；
5. the feed liquid after sterilization is carried out into aseptic rear homogeneous (one-level 20MPa, two grades of 10MPa, 70 DEG C)；
6. (30 DEG C) are cooled down, sterile filling is obtained final product.
The dairy products have good local flavor, color and luster and a mouthfeel, stable uniform, and without precipitated and separated, the shelf shelf-life is reachable
By six months.
Embodiment 3：
1st, composition of raw materials (being shown in Table 3).In described thickener, the mass ratio of gellan gum and carragheen is (4)：(1)
The composition of raw materials of the embodiment 3 of table 3
Wherein, F represents butter oil, and P represents protein, and SNF represents non-fat solid.
2nd, preparation method：
1. the addition according to each raw material converses the moisture that need to be evaporated, and defatted milk is concentrated by falling film concentration；
2. the defatted milk after concentration, coconut oil, thickener, emulsifying agent are mixed into (80 DEG C, 10min)；
3. described mixed liquor is ground refinement；
4. immersion superhigh temperature instantaneous (also known as Infusion UHT, abbreviation immersion UHT) is carried out sterilized (140 DEG C, 1s)；
5. the feed liquid after sterilization is carried out into aseptic rear homogeneous (one-level 20MPa, two grades of 5MPa, 50 DEG C)；
6. (25 DEG C) are cooled down, sterile filling is obtained final product.
The dairy products have good local flavor, color and luster and a mouthfeel, stable uniform, and without precipitated and separated, the shelf shelf-life is reachable
By six months.
Embodiment 4：
1st, composition of raw materials (being shown in Table 4).In described thickener, the mass ratio of gellan gum and carragheen is (6)：(1)
The composition of raw materials of the embodiment 4 of table 4
Wherein, F represents butter oil, and P represents protein, and SNF represents non-fat solid.
2nd, preparation method：
1. the addition according to each raw material converses the moisture that need to be evaporated, and defatted milk is concentrated by falling film concentration；
2. the defatted milk after concentration, coconut oil, thickener, emulsifying agent are mixed into (75 DEG C, 20min)；
3. described mixed liquor is ground refinement；
4. immersion superhigh temperature instantaneous (also known as Infusion UHT, abbreviation immersion UHT) is carried out sterilized (135 DEG C, 1s)；
5. the feed liquid after sterilization is carried out into aseptic rear homogeneous (one-level 15MPa, two grades of 10MPa, 70 DEG C)；
6. (28 DEG C) are cooled down, sterile filling is obtained final product.
The dairy products have good local flavor, color and luster and a mouthfeel, stable uniform, and without precipitated and separated, the shelf shelf-life is reachable
By six months.
Embodiment 5：
1st, composition of raw materials (being shown in Table 5).In described thickener, the mass ratio of gellan gum and carragheen is (5)：(1)
The composition of raw materials of the embodiment 5 of table 5
Wherein, F represents butter oil, and P represents protein, and SNF represents non-fat solid.
2nd, preparation method：
1. the addition according to each raw material converses the moisture that need to be evaporated, and defatted milk is concentrated by falling film concentration；
2. the defatted milk after concentration, coconut oil, thickener, emulsifying agent are mixed into (78 DEG C, 15min)；
3. described mixed liquor is ground refinement；
4. immersion superhigh temperature instantaneous (also known as Infusion UHT, abbreviation immersion UHT) is carried out sterilized (137 DEG C, 2s)；
5. the feed liquid after sterilization is carried out into aseptic rear homogeneous (one-level 17MPa, two grades of 8MPa, 65 DEG C)；
6. (22 DEG C) are cooled down, sterile filling is obtained final product.
The dairy products have good local flavor, color and luster and a mouthfeel, stable uniform, and without precipitated and separated, the shelf shelf-life is reachable
By six months.
Embodiment 6：
1st, composition of raw materials (being shown in Table 6).In described thickener, the mass ratio of gellan gum and carragheen is (5)：(1)
The composition of raw materials of the embodiment 6 of table 6
Wherein, F represents butter oil, and P represents protein, and SNF represents non-fat solid.
2nd, preparation method：
1. the addition according to each raw material converses the moisture that need to be evaporated, and defatted milk is concentrated by falling film concentration；
2. the defatted milk after concentration, coconut oil, thickener, emulsifying agent are mixed into (78 DEG C, 15min)；
3. described mixed liquor is ground refinement；
4. immersion superhigh temperature instantaneous (also known as Infusion UHT, abbreviation immersion UHT) is carried out sterilized (137 DEG C, 3s)；
5. the feed liquid after sterilization is carried out into aseptic rear homogeneous (one-level 18MPa, two grades of 5MPa, 65 DEG C)；
6. (25 DEG C) are cooled down, sterile filling is obtained final product.
The dairy products have good local flavor, color and luster and a mouthfeel, stable uniform, and without precipitated and separated, the shelf shelf-life is reachable
By six months.
Stability test is carried out to product of the invention, be the results are shown in Table shown in 7.
The product stability result of the test of table 7
As can be seen from Table 7, product of the invention can be preserved more than 6 months in normal temperature, be occurred without on unacceptable fat
The phenomenons such as floating and bleed layering, with shelf life more long.
Effect example 1
The product and comparative example 3 (full-cream plain chocolate) prepared to embodiment 1~6 carry out sensory evaluation.Trial test number 100
People, tastes to embodiment 1~6 and comparative example respectively, using blank scoring mechanism, mouthfeel respectively from product, fragrance,
Overall mouth feel, taste are evaluated product and are given a mark, and 10 points of each full marks, fraction then effect high is good, and to whether liking product journey
Degree carries out overall assessment.Experimental result record is shown in Table 8.
The results of sensory evaluation of table 8
Shown by data above, the dairy products prepared by the present invention, it is basic on structural state, local flavor, mouthfeel, color and luster to obtain
Arrived accreditation, uniformly without precipitation, delicate mouthfeel is smooth, and color and luster is homogeneous for structural state, wherein the degree of recognition highest of embodiment 6 with it is full-cream
Plain chocolate (i.e. comparative example 3) marking is sufficiently close to.
Comparative example 1
This comparative example is sterilized using tubular type UHT, and remaining processing step and condition are with embodiment 6.
Easily there is pipeline coking phenomenon in this comparative example sterilization process, cause tubular type UHT continuously to produce.
Comparative example 2
This comparative example is sterilized using immersion UHT after preceding homogeneous, and remaining processing step and condition are with embodiment 6.
There is significant quantities of fat rising phenomenon after normal temperature is stored two weeks in this comparative example, influences product quality.
Comparative example 3
The thickener of this comparative example uses sodium carboxymethylcellulose, and remaining processing step and condition are with embodiment 6.
This comparative example occurs fat floating phenomenon for 45 days or so in normal temperature storage, and fat floating is serious within 90 days or so, 120 days
Left and right product layering is serious, unacceptable.
Comparative example 4
The thickener of this comparative example uses microcrystalline cellulose, and remaining processing step and condition are with embodiment 6.
This comparative example occurs fat floating phenomenon for 45 days or so in normal temperature storage, and fat floating is serious within 90 days or so, 120 days
Left and right product layering is serious, unacceptable.
Comparative example 5
The thickener of this comparative example uses sodium carboxymethylcellulose and microcrystalline cellulose compounding use (sodium carboxymethylcellulose
It is 1 with the mass ratio of microcrystalline cellulose:3), remaining processing step and condition are with embodiment 6.
This comparative example occurs fat floating phenomenon for 45 days or so in normal temperature storage, and fat floating is serious within 90 days or so, 120 days
Left and right product layering is serious, unacceptable.
It should be understood that after the above of the invention has been read, those skilled in the art can be to correlation of the invention
Condition makes various changes or modifications, and these equivalent form of values equally fall within the application appended claims limited range.
Claims (9)
1. it is a kind of strengthen medium chain fatty acid dairy products preparation method, it is characterised in that it comprises the following steps：
1. raw material is mixed, forms mixed liquor；Described raw material includes following each component：The defatted milk of concentration, coconut oil, thickening
Agent and emulsifying agent；The defatted milk of described concentration, is that defatted milk is obtained by concentration, the quality of the moisture being evaporated off in concentration
It is the quality sum of described coconut oil, described thickener and described emulsifying agent；The addition of described each component is：90
The defatted milk of~96% concentration, 4~10% coconut oil, 0.05~0.15% emulsifying agent and 0.02~0.03% thickening
Agent, described thickener is carragheen and/or gellan gum, and described emulsifying agent is by list, diglycerine fatty acid ester and Sucrose Fatty Acid Ester
Fat acid esters compounding use；Described percentage is that relative to the mass percent of described raw material gross mass, and each component adds
Dosage sum is 100%；Described coconut oil is virgin coconut oil；
2. described mixed liquor is ground refinement；
3. immersion ultra high temperature short time sterilization is carried out；
4. the feed liquid after sterilization is carried out into aseptic rear homogeneous；
5. cool down, sterile filling is obtained final product.
2. the preparation method of the dairy products of medium chain fatty acid is strengthened as claimed in claim 1, it is characterised in that：Described raw material
By following each component：The defatted milk of 90~96% concentration, 4~10% coconut oil, 0.05~0.15% emulsifying agent and
0.02~0.03% thickener is constituted, and percentage accounts for the percentage of the gross mass of described raw material for the quality of each component,
And the addition sum of each component is 100%.
3. the preparation method of the dairy products of medium chain fatty acid is strengthened as claimed in claim 1 or 2, it is characterised in that described
Virgin coconut oil refers to through the method treatment of machinery, but the coconut oil processed without high temperature and chemical method；
Described defatted milk is degreasing raw milk and/or degreasing reconstituted milk；
The addition of described coconut oil is 4.5~9.5%, and described percentage is the quality of coconut oil relative to described original
Expect the mass percent of gross mass；
The addition of described thickener is 0.025~0.03%, and described percentage is that the quality of described thickener is relative
In the mass percent of described raw material gross mass；
And/or, the addition of described emulsifying agent is 0.08~0.12%, and described percentage is the quality of described emulsifying agent
Relative to the mass percent of described raw material gross mass.
4. the preparation method of the dairy products of medium chain fatty acid is strengthened as claimed in claim 3, it is characterised in that described degreasing
Reconstituted milk in reconstituted milk includes one or more in skimmed milk powder, whey powder, cow's milk protein concentrate and other cow's milk components；
The addition of described coconut oil is 7~9%, and described percentage is that the quality of coconut oil is total relative to described raw material
The mass percent of quality；
When described thickener is gellan gum and carragheen, the mass ratio of gellan gum and carragheen is 4：1~6：1；
The mass ratio of described list, diglycerine fatty acid ester and sucrose fatty ester is 1：2~3：1；
And/or, the addition of described emulsifying agent is 0.09~0.1%, and described percentage is the quality of described emulsifying agent
Relative to the mass percent of described raw material gross mass.
5. the preparation method of the dairy products of medium chain fatty acid is strengthened as claimed in claim 1, it is characterised in that described raw material
Still further comprise the component of following mass percents：0.04~0.1% flavoring essence；Described percentage is described food
With the mass percent of the quality relative to described raw material gross mass of essence.
6. the preparation method of the dairy products of medium chain fatty acid is strengthened as claimed in claim 1, it is characterised in that：
Described step 1. in, the temperature of described mixing is 75~80 DEG C；
Described step 1. in, the time of described mixing is 10~20 minutes；
Described step 1. in, it is described to be mixed into stirring mixing；
Described step 3. in, the sterilization temperature of described immersion ultra high temperature short time sterilization is 135~140 DEG C；
Described step 3. in, described immersion UHT sterilized sterilizing time is 1~3 second；
Described step 4. in, described aseptic rear homogeneous uses double-stage homogenization；
Described step 5. in, described filling temperature is 20~30 DEG C；
And/or, when flavoring essence is contained in described raw material, described edible perfume (or spice) is added in the 2. described mixing of step
Essence.
7. the preparation method of the dairy products of medium chain fatty acid is strengthened as claimed in claim 6, it is characterised in that：
Described step 1. in, the temperature of described mixing is 78~80 DEG C；
Described step 1. in, the time of described mixing is 15~20 minutes；
Described step 3. in, the sterilization temperature of described immersion ultra high temperature short time sterilization is 137~140 DEG C；
Described step 3. in, described immersion UHT sterilized sterilizing time is 2~3 seconds；
Described step 4. in, first order homogenization pressure in described double-stage homogenization is 15~20MPa；
Described step 4. in, second level homogenization pressure in described double-stage homogenization is 5~10MPa；
Described step 4. in, the temperature of described double-stage homogenization is 50~70 DEG C；
And/or, step 5. in, described filling temperature is 22~28 DEG C.
8. the preparation method of the dairy products of medium chain fatty acid is strengthened as claimed in claim 7, it is characterised in that：
Described step 4. in, first order homogenization pressure in described double-stage homogenization is 17~18MPa；And/or, described two
Second level homogenization pressure in level homogeneous is 5~8MPa；And/or, the temperature of described double-stage homogenization is 65~70 DEG C.
9. the dairy products of medium chain fatty acid are strengthened obtained in a kind of preparation method as any one of claim 1~8.
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| CN106889202A (en) * | 2017-02-23 | 2017-06-27 | 唐皓旸 | Middle chain coconut palm intelligence dew |
| CN107912532B (en) * | 2017-12-25 | 2020-09-01 | 光明乳业股份有限公司 | High-protein low-viscosity low-fat milk and preparation method thereof |
| CN112602776A (en) * | 2020-12-15 | 2021-04-06 | 光明乳业股份有限公司 | Vegetable fat milk and preparation method thereof |
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