CN106615134B - Children formula milk and preparation method thereof - Google Patents
Children formula milk and preparation method thereof Download PDFInfo
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- CN106615134B CN106615134B CN201611111700.3A CN201611111700A CN106615134B CN 106615134 B CN106615134 B CN 106615134B CN 201611111700 A CN201611111700 A CN 201611111700A CN 106615134 B CN106615134 B CN 106615134B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
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Abstract
The invention discloses a liquid dairy product and a preparation method thereof. The liquid dairy product contains 13-22 mg/100g of DHA. The liquid dairy product has high DHA content, high stability and excellent flavor and taste.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to a liquid dairy product and a preparation method thereof. In particular, the invention relates to children formula milk and a preparation method thereof.
Background
The dairy product is various foods prepared by processing cow milk, goat milk and the like serving as main raw materials.
However, the liquid dairy products and the preparation methods thereof still need to be improved.
Disclosure of Invention
The present invention aims to solve at least to some extent one of the technical problems existing in the prior art. Therefore, the invention provides a liquid dairy product and a preparation method thereof. The liquid dairy product has high DHA content, high stability and excellent flavor and taste.
It should be noted that the present invention has been completed based on the following findings of the inventors:
the commercial children milk is added with more nutrient elements such as DHA algal oil, taurine, vitamin D and the like, wherein the DHA contains a plurality of "pentadiene" structures and 5 active methylene groups, and the active methylene groups enable the DHA to easily receive light, oxygen and overheat and metal elements (such as Fe)2+、Cu2+Has catalytic effect) and free radicals, and can generate chemical reactions such as oxidation, rancidity, polymerization, double bond conjugation and the like, and simultaneously can generate algae fishy substances mainly containing carbonyl compounds, so that the children milk with higher DHA content can not be obtained.
In view of the above, the inventor obtains an optimal liquid dairy product formula and a preparation method thereof through a large number of experiments, so that the obtained liquid dairy product has high DHA content, high stability and excellent flavor and mouthfeel.
To this end, in one aspect of the invention, the invention proposes a liquid dairy product. According to the embodiment of the invention, the liquid dairy product contains 13-22 mg/100g of DHA. Therefore, the DHA content of the liquid dairy product is higher.
According to an embodiment of the invention, the liquid dairy product comprises: 0.015-0.08 parts by weight of DHA algal oil; 50-99 parts by weight of raw milk; 0.5 to 5 parts by weight of sugar; 0.01 to 0.4 parts by weight of a stabilizer; 0.016-0.03 parts by weight of choline; 0.005 to 0.185 parts by weight of an antioxidant; 0.01-3 parts by weight of nutrients; and 0.02-0.2 part by weight of essence and spice. Therefore, the liquid dairy product disclosed by the embodiment of the invention is rich in nutritional value, high in DHA content, high in stability and excellent in flavor and taste.
According to an embodiment of the invention, the antioxidant comprises at least one of: 0.015 to 0.05 part by weight of vitamin C; 0.001 to 0.005 parts by weight of vitamin E; 0.01-0.03 part by weight of sodium ascorbate; and 0.01 to 0.03 parts by weight of trisodium phosphate. The antioxidant ensures the stability of DHA, prevents DHA from being oxidized, and ensures that the DHA content in the obtained liquid dairy product is higher.
According to the embodiment of the invention, the mass ratio of the vitamin E to the vitamin C is 1: 4-5. Therefore, the liquid dairy product disclosed by the embodiment of the invention is rich in nutritional value, high in DHA content, high in stability and excellent in flavor and taste.
According to an embodiment of the invention, the stabilizer comprises at least one of: carrageenan, sodium carboxymethylcellulose, microcrystalline cellulose, gellan gum, glycerin monostearate and sucrose fatty acid ester. The stabilizer ensures the stability of the liquid dairy product and prevents the liquid dairy product from layering, whey precipitation and the like.
According to the embodiment of the invention, the mass ratio of the carrageenan to the gellan gum is 0.5: 1-2, and the mass ratio of the carrageenan to the sodium carboxymethylcellulose is 1: 6-15. Therefore, the stability of the liquid dairy product is ensured, and the phenomena of layering, whey precipitation and the like are prevented.
According to an embodiment of the invention, the nutrients comprise at least one of: peanut tetraenoic acid grease, ferric citrate, calcium lactate, zinc lactate, sodium selenite, A vitamins, B vitamins, D vitamins, K vitamins and minerals. Therefore, the liquid dairy product provided by the embodiment of the invention has higher nutritional value and excellent flavor and mouthfeel.
According to an embodiment of the invention, the DHA algal oil is provided in the form of an embedding fluid obtained by: and stirring the DHA algae oil and 5-10 ℃ raw milk for 5-7 min according to the mass ratio of 1: 4-5 to obtain the embedding liquid, wherein the stirring speed is 3000-8000 rpm. Therefore, the stability of DHA is improved, and the DHA in the liquid dairy product is prevented from being oxidized, so that the DHA content in the liquid dairy product is higher.
In another aspect of the invention, the invention proposes a method for preparing the liquid dairy product described above. According to an embodiment of the invention, the method comprises: carrying out first mixing on the sugar, the stabilizer, the choline and part of the raw milk to obtain first mixed liquid; performing second mixing on the antioxidant, DHA algal oil and the rest raw milk to obtain a second mixed solution; performing third mixing on the first mixed solution and the second mixed solution to obtain a third mixed solution; homogenizing the third mixed solution, and carrying out fourth mixing on the obtained homogenized product and the essence and flavor to obtain a fourth mixed solution; and sterilizing the fourth mixed liquor to obtain the liquid dairy product, wherein the nutrient is added in at least one of the first mixed liquor and the second mixed liquor. Therefore, the liquid dairy product obtained by the method provided by the embodiment of the invention has the advantages of rich nutritional value, higher DHA content, high stability and excellent flavor and mouthfeel.
According to an embodiment of the invention, the first mixing comprises: stirring the stabilizer, choline, part of the raw milk at 30-60 ℃ and part of the sugar at 62-85 ℃, and stirring the obtained mixed solution, the nutrients and the rest of the sugar for 5-10 minutes to obtain the first mixed solution, wherein the mass ratio of the stabilizer to the part of the sugar is less than 1: 5. Therefore, the stabilizer, the sugar and the nutrient are uniformly mixed, so that the obtained liquid dairy product is uniform and prevented from layering.
According to an embodiment of the invention, the second mixing is performed at 5-25 ℃, and the DHA algal oil is provided in the form of an embedding fluid obtained by: and stirring the DHA algae oil and 5-10 ℃ raw milk for 5-7 min according to the mass ratio of 1: 4-5 to obtain the embedding liquid, wherein the stirring speed is 3000-8000 rpm. Therefore, the stability of DHA is improved, and the DHA in the liquid dairy product is prevented from being oxidized, so that the DHA content in the liquid dairy product is higher.
According to an embodiment of the invention, the first mixing is cooled to 5-25 ℃ before the third mixing and the homogeneous product is cooled to 5-10 ℃ before the fourth mixing. Therefore, the liquid dairy product obtained by the method provided by the embodiment of the invention has the advantages of rich nutritional value, higher DHA content, high stability and excellent flavor and mouthfeel.
According to an embodiment of the invention, the homogenization is carried out at a temperature of 5-25 ℃, a primary pressure of 150-170 bar and a secondary pressure of 30-40 bar. Therefore, the thermal oxidation stability and the content uniformity of the DHA are ensured to the maximum extent, and the minimum loss of nutrient substances of the liquid dairy product is ensured.
According to the embodiment of the invention, the sterilization is carried out at the temperature of 135-139 ℃ for 4-6 s. Therefore, harmful bacteria are killed, simultaneously, the thermal oxidation stability and the content uniformity of DHA are ensured to the maximum extent, and the minimum loss of nutrient substances of the liquid dairy product is ensured.
According to an embodiment of the invention, the method further comprises: and filling the liquid dairy product at 10-20 ℃. Therefore, the product can be kept in a stable state after being filled, and the taste of the oxidant is prevented from changing.
It will be appreciated by those skilled in the art that the features and advantages described above for the liquid dairy product apply equally to the method of preparing a liquid dairy product and will not be described in detail here.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention proposes a liquid dairy product and a method for preparing the same, which will be described in detail below.
Liquid dairy product
In one aspect of the invention, the invention provides a liquid dairy product. According to the embodiment of the invention, the liquid dairy product contains 13-22 mg/100g of DHA. Therefore, the DHA content of the liquid dairy product is higher.
According to an embodiment of the invention, a liquid dairy product comprises: 0.015-0.08 parts by weight of DHA algal oil; 50-99 parts by weight of raw milk; 0.5 to 5 parts by weight of sugar; 0.01 to 0.4 parts by weight of a stabilizer; 0.016-0.03 parts by weight of choline; 0.005 to 0.185 parts by weight of an antioxidant; 0.01-3 parts by weight of nutrients; and 0.02-0.2 part by weight of essence and spice. The liquid dairy product formula is obtained through a large number of experiments by the inventor, so that the liquid dairy product is rich in nutritional value, high in DHA content, high in stability and excellent in flavor and taste.
Specifically, DHA algae oil contains abundant DHA, is known as a growth factor of infants, plays a vital role in aspects of brain development, visual development, growth and development and the like of infants, and is mainly divided into DHA algae oil and DHA fish oil according to sources. The inventor finds that the DHA algae oil has the following advantages compared with the DHA fish oil: does not contain marine pollutants, does not have fishy smell, and has proper proportion of DHA and EPA (DHA: EPA > 20: 1). In addition, the DHA content in the DHA algae oil is up to 35%. Therefore, the liquid dairy product is endowed with rich nutritional value to meet the requirements of consumers, especially children.
Due to the fact that DHA is poor in stability and easy to oxidize, the addition of the antioxidant can effectively prevent DHA from being oxidized. The inventor obtains the optimal antioxidant addition through a large number of experiments, so that high-content DHA in the liquid dairy product can be ensured, and if the antioxidant content is low, the DHA is easy to oxidize, so that the DHA content in the liquid dairy product is low, the flavor and the taste are not good, and the stability is poor; if the content of the antioxidant is higher, more free radicals are generated, so that the system is unstable, and DHA cannot be protected. The addition of the stabilizer enables the liquid dairy product to have stronger stability and prevents layering and whey separation. If the addition amount of the stabilizer is too much, the tissue state of the whole system is influenced, so that the stability is broken; if the addition amount is too small, phenomena such as whey precipitation and delamination are easy to occur, and the shelf life is short. The addition of the nutrients improves the nutritional value of the liquid dairy product, and the flavor and the taste of the liquid dairy product are excellent due to the addition of the essence and the spice. Therefore, the liquid dairy product disclosed by the embodiment of the invention is rich in nutritional value, high in DHA content, high in stability and excellent in flavor and taste.
According to an embodiment of the invention, the antioxidant comprises at least one of: 0.015 to 0.05 part by weight of vitamin C; 0.001 to 0.005 parts by weight of vitamin E; 0.01-0.03 part by weight of sodium ascorbate; and 0.01 to 0.03 parts by weight of trisodium phosphate.
The inventor obtains the optimal antioxidant components and content through a large amount of experiments. The vitamin E and the vitamin C can not only play the anti-oxidation purpose and prevent DHA from being oxidized, thereby improving the DHA content in the liquid dairy product and further improving the nutritional value of the liquid dairy product, but also endow the liquid dairy product with excellent flavor and taste due to the addition of the vitamin C. In addition, the vitamin E has acid resistance, is not easy to digest through the stomach and is mainly absorbed in the intestinal tract, and the characteristic improves the absorption effect of the liquid dairy product.
The addition of sodium citrate, sodium ascorbate and trisodium phosphate can synergistically promote vitamin E and vitamin C to play an antioxidation role. In addition, the sodium ascorbate can also be used as a nutrition enhancer to provide nutritional value for the liquid dairy product. The antioxidant effect of the vitamin C, the vitamin E, the sodium citrate, the sodium ascorbate and the trisodium phosphate is best when the vitamin C, the vitamin E, the sodium citrate, the sodium ascorbate and the trisodium phosphate are cooperatively exerted in the proportion. Therefore, the liquid dairy product disclosed by the embodiment of the invention is rich in nutritional value, high in DHA content, high in stability and excellent in flavor and taste.
According to the embodiment of the invention, the mass ratio of the vitamin E to the vitamin C is 1: 4-5. The inventor finds that when the mass ratio of the vitamin E to the vitamin C is 1: 4-5, the antioxidant effect is good, the DHA content in the liquid dairy product is high, and the flavor and the mouthfeel are excellent. If the content of vitamin E is too high, uncomfortable side effects are easily caused to the human body. Therefore, the liquid dairy product disclosed by the embodiment of the invention is rich in nutritional value, high in DHA content, high in stability and excellent in flavor and taste.
According to an embodiment of the invention, the stabilizer comprises at least one of: carrageenan, sodium carboxymethylcellulose, microcrystalline cellulose, gellan gum, glycerin monostearate and sucrose fatty acid ester. The inventor obtains the optimal stabilizer component through a large number of experiments, thereby preventing the liquid dairy product from layering, separating out whey and the like and prolonging the shelf life.
According to the embodiment of the invention, the mass ratio of the carrageenan to the gellan gum is 0.5: 1-2, and the mass ratio of the carrageenan to the sodium carboxymethyl cellulose is 1: 6-15. The inventor obtains the optimal proportion of the stabilizer through a large number of experiments. If the mass ratio of the carrageenan to the gellan gum is low, the carrageenan and the gellan gum can not completely wrap protein easily, so that the protein is precipitated, and a system is layered; if the mass ratio of the carrageenan to the sodium carboxymethylcellulose is low, excessive negative charges on the surface of protein molecules are easily caused, so that the system is unstable and flocculent layering occurs.
According to an embodiment of the invention, the nutrients comprise at least one of: peanut tetraenoic acid grease, ferric citrate, calcium lactate, zinc lactate, sodium selenite, A vitamins, B vitamins, D vitamins, K vitamins and minerals. The inventor obtains the optimal nutrient components through a large number of experiments, thereby endowing the liquid dairy product with richer nutritional value and having excellent flavor and mouthfeel.
According to an embodiment of the invention, the DHA algal oil is provided in the form of an embedding fluid obtained by: and stirring the DHA algae oil and 5-10 ℃ raw milk for 5-7 min according to the mass ratio of 1: 4-5 to obtain the embedding liquid, wherein the stirring speed is 3000-8000 rpm.
The inventor finds that embedding the DHA algae oil in raw milk in advance can effectively isolate oxygen and prevent the oxygen from being oxidized so as to improve the DHA content in the liquid dairy product. Further, the inventor obtains the volume ratio and the mixing condition of the DHA algae oil and the raw milk through a large number of experiments. If the raw milk is too little, the DHA can not be fully embedded, and the DHA exposed in the air is easily oxidized, so that the DHA content in the obtained liquid dairy product is reduced. The inventors have found that the stirring speed and time will affect the DHA content of the liquid dairy product. If the stirring speed is too low, the DHA liquid drops cannot be completely embedded in the milk protein; if the stirring speed is too high, air is easily introduced into the embedding system, so that DHA is oxidized. If the stirring time is too long, air is easily introduced to oxidize DHA. Therefore, the liquid dairy product provided by the embodiment of the invention has the advantages of rich nutritional value, higher DHA content and high stability.
It should be noted that the raw milk in the liquid dairy product can be regarded as two parts, wherein one part is used for forming an embedding liquid with the DHA algae oil, and the other part forms the liquid dairy product with the embedding liquid, sugar, stabilizer, choline, antioxidant, nutrient and essence.
In another aspect of the invention, the invention proposes a method for preparing the liquid dairy product described above. According to an embodiment of the invention, the method comprises: carrying out first mixing on sugar, a stabilizer, choline and part of raw milk to obtain first mixed solution; performing second mixing on the antioxidant, DHA algal oil and the rest raw milk to obtain a second mixed solution; thirdly mixing the first mixed solution and the second mixed solution to obtain a third mixed solution; homogenizing the third mixed solution, and carrying out fourth mixing on the obtained homogenized product and the essence and flavor to obtain a fourth mixed solution; and sterilizing the fourth mixed solution to obtain the liquid dairy product, wherein the nutrient is added in at least one of the first mixed solution and the second mixed solution. Therefore, the liquid dairy product obtained by the method provided by the embodiment of the invention has the advantages of rich nutritional value, higher DHA content, high stability and excellent flavor and mouthfeel.
The inventors have conducted a large number of experiments to obtain the above-described optimum production process. The inventor finds that the antioxidant and DHA algae oil have poor heat stability and need to be mixed at low temperature; the stabilizer and choline are not easy to dissolve and mix uniformly, and need to be mixed at high temperature, and if the stabilizer and choline are mixed at low temperature, longer mixing time is needed, and the production efficiency is reduced. Thus, if all the ingredients of the formula are directly mixed at the same time, it is difficult to balance the solubility and thermal stability among the ingredients, resulting in an excessively long dissolution time or a large loss of nutritional ingredients. Therefore, the dissolution is carried out in batches, specifically, sugar, stabilizer, choline and raw milk which are not easy to dissolve and have high thermal stability are mixed, antioxidant, DHA algal oil and raw milk which have low thermal stability are mixed, and then the two batches of mixed solution are mixed. And then, homogenizing the obtained mixed solution to fully mix and refine all the components, so that the taste is fine and smooth and the stability is high. And finally, blending and sterilizing to obtain the liquid dairy product. Therefore, the liquid dairy product obtained by the method provided by the embodiment of the invention has the advantages of rich nutritional value, higher DHA content, high stability and excellent flavor and mouthfeel.
It should be noted that the nutrients can be classified into nutrients with strong heat stability (such as ferric citrate, calcium lactate, zinc lactate, vitamin A, B, D, sodium selenite, etc.) and nutrients with weak heat stability (such as arachidonic acid oil, etc.), and if the liquid dairy product only contains the nutrients with strong heat stability, the liquid dairy product is first mixed with sugar, stabilizer, choline and part of raw milk; if the liquid dairy product only contains the nutrients with weak heat stability, carrying out second mixing on the liquid dairy product, the antioxidants, the DHA algae oil and the rest raw milk; if the liquid dairy product contains nutrients with strong and weak heat stability, the nutrients with strong heat stability can be firstly mixed with sugar, a stabilizer, choline and part of raw milk, and the nutrients with weak heat stability can be secondly mixed with an antioxidant, DHA algae oil and the rest raw milk.
According to an embodiment of the invention, the first mixing comprises: stirring a stabilizer, choline, part of raw milk at 30-60 ℃ and part of sugar at 62-85 ℃, and stirring the obtained mixed solution, nutrients and residual sugar for 5-10 minutes to obtain a first mixed solution, wherein the mass ratio of the stabilizer to the part of sugar is less than 1: 5.
The inventors have conducted a large number of experiments to obtain the above-mentioned optimum mixing conditions, whereby a uniform mixed liquid can be formed, the stability of the obtained liquid dairy product can be increased, and the occurrence of the phenomenon of stratification or whey precipitation can be prevented. When the mass ratio of the stabilizer to part of sugar is less than 1:5, the stabilizer is easy to agglomerate and agglomerate, and dissolution is influenced.
According to an embodiment of the invention, the second mixing is carried out at 5 to 25 ℃. Thereby, heat loss of the antioxidant and DHA is minimized.
According to an embodiment of the invention, the second mixing is performed at 5-25 ℃, the DHA algal oil is provided in the form of an embedding fluid obtained by: stirring DHA algae oil and 5-10 ℃ raw milk for 5-7 min according to the mass ratio of 1: 4-5 to obtain an embedding solution, wherein the stirring speed is 3000-8000 rpm.
The inventor finds that embedding the DHA algae oil in raw milk in advance can effectively isolate oxygen and prevent the oxygen from being oxidized so as to improve the DHA content in the liquid dairy product. Further, the inventor obtains the volume ratio and the mixing condition of the DHA algae oil and the raw milk through a large number of experiments. If the raw milk is too little, the DHA can not be fully embedded, and the DHA exposed in the air is easily oxidized, so that the DHA content in the obtained liquid dairy product is reduced. The inventors have found that the stirring speed and time will affect the DHA content of the liquid dairy product. If the stirring speed is too low, the DHA liquid drops cannot be completely wrapped and embedded in the milk protein; if the stirring speed is too high, air is easily introduced into the embedding system, so that DHA is oxidized. If the stirring time is too long, air is easily introduced to oxidize DHA. Therefore, the liquid dairy product obtained by the method provided by the embodiment of the invention is rich in nutritional value, high in DHA content and high in stability.
It should be noted that the raw milk in the liquid dairy product can be divided into three parts, wherein one part is subjected to first mixing, the other part is subjected to second mixing, and the rest is used for forming the embedding liquid.
According to an embodiment of the invention, the first mix is cooled to 5-25 ℃ before the third mix and the homogenous product is cooled to 5-10 ℃ before the fourth mix. Therefore, the whole system is uniform and consistent, and no agglomeration or foam is generated.
According to the embodiment of the invention, the homogenization is carried out at the temperature of 5-25 ℃, the primary pressure of 150-170 bar and the secondary pressure of 30-40 bar.
The inventor finds that in the prior art, a thermal homogenization mode is mostly adopted, for example, the thermal homogenization is carried out at 60-80 ℃ and under the pressure of 150-200 bar, and the temperature is favorable for ultra-micronization of fat globule particles and increase of the surface area of fat globules, so that the stabilizer is uniformly coated on the surface of a protein molecule, the system is uniform, and the taste is fine. However, DHA is less thermally stable and is easily oxidized during thermal homogenization. Furthermore, the inventor obtains the optimal process conditions through a large number of experiments, namely, the optimal stabilizer and the antioxidant are selected, the optimal proportion is obtained through screening, the DHA is effectively prevented from being oxidized, in addition, the optimal raw material mixing conditions are adopted, the raw materials are fully and uniformly mixed, meanwhile, the optimal homogenizing conditions are obtained through optimization, the uniform and stable system can be obtained under the optimal low-temperature homogenizing conditions, and the taste of the product is fine and smooth.
According to the embodiment of the invention, the sterilization is carried out at the temperature of 135-139 ℃ for 4-6 s. Therefore, harmful bacteria are killed, simultaneously, the thermal oxidation stability and the content uniformity of DHA are ensured to the maximum extent, and the minimum loss of nutrient substances of the liquid dairy product is ensured. If the temperature is too high or the time is too long, the loss of DHA and other nutrient substances is serious, and if the temperature is too low or the time is too short, harmful bacteria cannot be killed sufficiently, so that the quality guarantee period is short.
According to an embodiment of the invention, the method further comprises: and filling the liquid dairy product at 10-20 ℃. Therefore, the product can be kept in a stable state after being filled, and oxidation and taste change are avoided.
It will be appreciated by those skilled in the art that the features and advantages described above for the liquid dairy product apply equally to the method of preparing a liquid dairy product and will not be described in detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, a liquid dairy product was prepared as follows:
1. raw materials
Table 1 ingredient table
2. Preparation method
(1) Stirring 500kg of raw milk at 45 deg.C, 12kg of white sugar, choline, carrageenan and glyceryl monostearate at 70 deg.C for 15min, stirring the rest white sugar, vitamin A and vitamin D for 5min, and cooling to 25 deg.C.
(2) The DHA algae oil and 2.5kg of raw milk at 5 ℃ are sheared and stirred at high speed for 7min in a high-speed shearing machine, the stirring speed is 5000 r/min, embedding liquid is obtained, and then the embedding liquid, vitamin C, vitamin E and the rest raw milk are stirred at 18 ℃.
(3) And (3) mixing the mixed liquor obtained in the steps (1) and (2), and homogenizing the obtained mixture at 20 ℃, 160bar of primary pressure and 40bar of secondary homogenizing pressure to obtain a homogenized product.
(4) And cooling the homogenized product to 7 ℃, adding essence, carrying out ultrahigh temperature instantaneous sterilization on the obtained mixed solution at 137 +/-2 ℃ for 4-6 seconds, cooling to 10-20 ℃, and carrying out aseptic filling to obtain the liquid dairy product.
Example 2
In this example, a liquid dairy product was prepared as follows:
1. raw materials
TABLE 2 ingredient Table of raw materials
2. Preparation method
(1) Stirring 500kg of raw milk at 50 deg.C, 14kg of white sugar, choline, carrageenan, sucrose fatty acid ester, microcrystalline cellulose and glyceryl monostearate at 65 deg.C for 15min, stirring the rest white sugar, ferric citrate, calcium lactate, zinc lactate and sodium selenite for 10min, and cooling to 10 deg.C.
(2) The DHA algae oil and 1.6kg of raw milk at 10 ℃ are sheared and stirred at high speed for 7min in a high-speed shearing machine, the stirring speed is 6000 r/min, embedding liquid is obtained, and then the embedding liquid, vitamin C, arachidonic acid oil, vitamin E and the rest raw milk are stirred at 12 ℃.
(3) And (3) mixing the mixed liquor obtained in the steps (1) and (2), and homogenizing the obtained mixture at 15 ℃, 160bar of primary total homogenizing pressure and 40bar of secondary homogenizing pressure to obtain a homogenized product.
(4) And cooling the homogenized product to 7 ℃, adding essence, carrying out ultrahigh temperature instantaneous sterilization on the obtained mixed solution at 137 +/-2 ℃ for 4-6 seconds, cooling to 10-20 ℃, and carrying out aseptic filling to obtain the liquid dairy product.
Example 3
In this example, a liquid dairy product was prepared as follows:
1. raw materials
TABLE 3 ingredient Table
2. Preparation method
(1) 300kg of raw milk at 45 ℃, 20kg of white granulated sugar, choline, carrageenan, guar gum and sucrose fatty acid ester are stirred for 15min at 70 ℃, and then cooled to 25 ℃.
(2) The DHA algae oil and 3kg of raw milk at 8 ℃ are sheared and stirred at high speed for 5min in a high-speed shearing machine, the stirring speed is 4000 revolutions per minute, embedding liquid is obtained, and then the embedding liquid, the vitamin C, the arachidonic acid oil, the vitamin E and the rest raw milk are stirred at 20 ℃.
(3) And (3) mixing the mixed liquor obtained in the steps (1) and (2), and homogenizing the obtained mixture at 8 ℃, 160bar of primary total homogenizing pressure and 40bar of secondary homogenizing pressure to obtain a homogenized product.
(4) And cooling the homogenized product to 7 ℃, adding essence, carrying out ultrahigh temperature instantaneous sterilization on the obtained mixed solution at 137 +/-2 ℃ for 4-6 seconds, cooling to 10-20 ℃, and carrying out aseptic filling to obtain the liquid dairy product.
Example 4
In this example, a liquid dairy product was prepared as follows:
1. raw materials
TABLE 4 ingredient table
2. Preparation method
(1) Stirring 45 deg.C 350kg raw milk, 13kg white sugar, choline, microcrystalline cellulose, sucrose fatty acid ester at 70 deg.C for 15min, stirring the rest white sugar, compound B vitamins, zinc citrate, ferric pyrophosphate and calcium lactate for 5min, and cooling to 25 deg.C.
(2) The DHA algae oil and 1.4kg of raw milk at 8 ℃ are sheared and stirred at high speed for 5min in a high-speed shearing machine, the stirring speed is 5000 r/min, embedding liquid is obtained, and then the embedding liquid, vitamin C, vitamin D, vitamin E, trisodium phosphate and the rest raw milk are stirred at 15 ℃.
(3) And (3) mixing the mixed liquor obtained in the steps (1) and (2), and homogenizing the obtained mixture at 5 ℃, 160bar of primary pressure and 40bar of secondary homogenizing pressure to obtain a homogenized product.
(4) And cooling the homogenized product to 5 ℃, adding essence, carrying out ultrahigh temperature instantaneous sterilization on the obtained mixed solution at 137 +/-2 ℃ for 4-6 seconds, cooling to 10-20 ℃, and carrying out aseptic filling to obtain the liquid dairy product.
Example 5
In this example, a liquid dairy product was prepared as follows:
1. raw materials
TABLE 5 ingredient Table
2. Preparation method
(1) 300kg of raw milk at 45 ℃, 12kg of white granulated sugar, choline, glyceryl monostearate and sucrose fatty acid ester are stirred for 15min at 70 ℃, the rest white granulated sugar and compound B vitamins are stirred for 5min, and then the mixture is cooled to 25 ℃.
(2) The DHA algae oil and 1.45kg of raw milk at 10 ℃ are sheared and stirred at high speed for 5min in a high-speed shearing machine, the stirring speed is 8000 rpm, embedding liquid is obtained, and then the embedding liquid, the arachidonic acid grease, sodium ascorbate, vitamin E and the rest raw milk are stirred at 10 ℃.
(3) And (3) mixing the mixed liquor obtained in the steps (1) and (2), and homogenizing the obtained mixture at 8 ℃, 160bar of primary pressure and 40bar of secondary homogenizing pressure to obtain a homogenized product.
(4) And cooling the homogenized product to 7 ℃, adding essence, carrying out ultrahigh temperature instantaneous sterilization on the obtained mixed solution at 137 +/-2 ℃ for 4-6 seconds, cooling to 10-20 ℃, and carrying out aseptic filling to obtain the liquid dairy product.
Example 6
In this example, a liquid dairy product was prepared according to the method of example 1, except that the glyceryl monostearate was replaced by gellan gum, having a mass of 0.68 kg.
Example 7
In this example, a liquid dairy product was prepared according to the method of example 1, except that the glyceryl monostearate was replaced by sodium carboxymethylcellulose, having a mass of 1.36 kg.
Comparative example 1
A liquid dairy product was prepared according to the method of example 1, with the difference that homogenization was carried out at a temperature of 60 ℃, a primary pressure of 160bar and a secondary homogenization pressure of 40bar, and without addition of vitamin C and vitamin E.
Comparative example 2
A liquid dairy product was prepared according to the method of example 1, with the difference that the vitamin E mass was 0.05 kg.
Comparative example 3
A liquid dairy product was prepared according to the method of example 1, except that in step (2) the raw milk mass was 1.0 kg.
Comparative example 4
A liquid dairy product was prepared according to the method of example 1, except that, in step (2), cooling was to 40 ℃.
Taste testing
The taste test of the product is carried out by taking the products obtained in the examples 1 to 7 and the comparative examples 1 to 4 as experimental samples:
the number of tested persons: 400 persons;
the test mode is as follows: the method is characterized in that a taste mode is adopted to evaluate a plurality of indexes of the product, such as flavor, mouthfeel, milk fragrance, plumpness, sweetness and nutritive value recognition, and an anonymous scoring mode is adopted, wherein the full sweet degree is 10 points, the full degree of other indexes is 20 points, and the higher the score of each index is, the better the expression effect is. The results of the tasting were statistically analyzed and are shown in Table 6. It can be seen that the liquid dairy products obtained in examples 1-7 have excellent flavor and taste, and in comparative example 1, the oxidation rate of DHA is accelerated due to the adoption of thermal homogenization treatment and no addition of antioxidant, so that the flavor and taste of the product are poor. In comparative example 2, since the addition ratio of vitamin E to vitamin C is not in the required range of 1: 4-5, the antioxidant effect cannot be exerted, DHA is oxidized seriously, and the flavor and taste are poor. In a comparative example 3, the proportion of the DHA algal oil and the raw milk for preparing the embedding liquid is not in the required range of 1: 4-5, the DHA cannot be fully wrapped by the milk protein, and the DHA is oxidized in the exposed air, so that the quality and the taste of the product are seriously reduced. In comparative example 4, the DHA algal oil and the raw milk were embedded at 40 ℃, and as the temperature was too high and did not fall to the required 5-10 ℃, DHA was strongly oxidized during the embedding process, resulting in severe damage to the product quality and taste.
Table 6 table of data for testing taste index of product
Product System stability test
The products of examples 1 to 7 and comparative examples 1 to 4 were used as experimental samples, and the amount of protein precipitated in the products was measured by static observation under ambient conditions of room temperature and heat preservation (18 to 36 ℃).
And (3) testing the stability of the protein: an amount of the product of example was weighed out, the supernatant of the product was poured out, the amount of the precipitate (wet weight) was directly measured by the differential method, and the proportion of the precipitate to the total weight was calculated to reflect the precipitation of the protein, and the results are shown in Table 7. It can be seen that the liquid dairy products obtained in embodiments 1-7 have good overall stability, can enable milk protein to stably exist in a liquid phase, reduce the coagulation and precipitation of the protein, have better stability than similar market products, and meet the requirements of market on nutrition, health and safety. However, the stability in the products obtained in comparative examples 1 to 4 was low.
TABLE 7 protein stability Table of the products
Choline stability in products
The liquid dairy products obtained in the examples 1 to 7 and the comparative examples 1 to 4 are kept still at 18 to 36 ℃, and the content of choline in the products is detected, wherein the specific process refers to a method for detecting choline in infant food and dairy products of national standard of food safety of GB 5413.20-2013-1, which is integrated with an enzyme colorimetric method (first method), and the results are shown in Table 8. It can be seen that the liquid dairy products obtained in examples 1 to 7 have good stability, and the choline content does not change significantly in the observation period, indicating that the choline has good product stability. However, the stability of choline in the products obtained in comparative examples 1-4 was low.
Table 8 choline content of different products
Stability of DHA in products
The liquid dairy products obtained in the examples 1-3 and the comparative examples 1-4 are kept still at 18-36 ℃, and the DHA content in the products is determined, wherein the specific determination method refers to the GB 5413.27-2010-1 national food safety standard-first acetyl chloride-methanol methyl esterification method for determining fatty acid in infant food and dairy products. The results are shown in Table 9. It can be seen that the liquid dairy products obtained in the embodiments 1 to 3 have good stability, and the content is very stable in shelf life, so that the process disclosed by the invention effectively solves the problems of low DHA content, high possibility of oxidation, uneven content and the like of DHA-containing products. While comparative example 1 had no antioxidant added, DHA began to oxidize throughout the entire process and was severely oxidized during sterilization. In comparative example 2, since the addition ratio of vitamin E to vitamin C is not in the required range of 1:4 to 5, the antioxidant effect cannot be sufficiently exerted, DHA is oxidized to a certain extent, and the taste and flavor are deteriorated. In a comparative example 3, the proportion of the DHA algal oil and the raw milk for preparing the embedding liquid is not in the required range of 1: 4-5, the DHA cannot be fully wrapped by the milk protein, and the DHA is oxidized in the exposed air, so that the quality and the taste of the product are seriously reduced. In comparative example 4, when the DHA algal oil and the raw milk were embedded at 40 ℃, due to the high temperature, DHA was strongly oxidized during the embedding process, resulting in severe deterioration of product quality and taste.
TABLE 9 DHA content table for different example products
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (8)
1. A liquid dairy product, comprising:
0.015-0.08 parts by weight of DHA algal oil;
50-99 parts by weight of raw milk;
0.5 to 5 parts by weight of sugar;
0.01 to 0.4 parts by weight of a stabilizer;
0.016-0.03 parts by weight of choline;
0.005 to 0.185 parts by weight of an antioxidant;
0.01-3 parts by weight of nutrients; and
0.02-0.2 parts by weight of essence and spice;
the liquid dairy product contains 13-22 mg/100g of DHA;
the antioxidant comprises at least one of:
0.015 to 0.05 part by weight of vitamin C;
0.001 to 0.005 parts by weight of vitamin E;
0.01-0.03 part by weight of sodium ascorbate; and
0.01 to 0.03 parts by weight of trisodium phosphate,
the mass ratio of the vitamin E to the vitamin C is 1: 4-5;
the method for preparing the liquid dairy product comprises the following steps:
carrying out first mixing on the sugar, the stabilizer, the choline and part of the raw milk to obtain first mixed liquid;
performing second mixing on the antioxidant, DHA algal oil and the rest raw milk to obtain a second mixed solution;
performing third mixing on the first mixed solution and the second mixed solution to obtain a third mixed solution;
homogenizing the third mixed solution, and carrying out fourth mixing on the obtained homogenized product and the essence and flavor to obtain a fourth mixed solution; and
sterilizing the fourth mixed solution to obtain the liquid dairy product,
wherein the nutrients are added in at least one of the first mix and the second mix;
the second mixing is carried out at 5-25 ℃, the DHA algal oil is provided in the form of an embedding liquid, and the embedding liquid is obtained by the following steps:
mixing the DHA algae oil with 5-10 ℃ raw milk in a proportion of 1: stirring for 5-7 min at a mass ratio of 4-5 to obtain the embedding liquid, wherein the stirring speed is 3000-8000 rpm;
the homogenization is carried out at a temperature of 5-25 ℃, a primary homogenization pressure of 150-170 bar and a secondary pressure of 30-40 bar.
2. The liquid dairy product of claim 1, wherein the stabilizer comprises at least one of:
carrageenan, sodium carboxymethylcellulose, microcrystalline cellulose, gellan gum, glycerin monostearate and sucrose fatty acid ester.
3. The liquid dairy product of claim 1,
the mass ratio of the carrageenan to the gellan gum is 0.5:1 to 2 parts of a first resin,
the mass ratio of the carrageenan to the sodium carboxymethylcellulose is 1: 6-15.
4. The liquid dairy product of claim 1, wherein the nutrients comprise at least one of:
peanut tetraenoic acid grease, ferric citrate, calcium lactate, zinc lactate, sodium selenite, A vitamins, B vitamins, D vitamins, K vitamins and minerals.
5. A method for preparing the liquid dairy product of any one of claims 1 to 4, comprising:
carrying out first mixing on the sugar, the stabilizer, the choline and part of the raw milk to obtain first mixed liquid;
performing second mixing on the antioxidant, DHA algal oil and the rest raw milk to obtain a second mixed solution;
performing third mixing on the first mixed solution and the second mixed solution to obtain a third mixed solution;
homogenizing the third mixed solution, and carrying out fourth mixing on the obtained homogenized product and the essence and flavor to obtain a fourth mixed solution; and
sterilizing the fourth mixed solution to obtain the liquid dairy product,
wherein the nutrients are added in at least one of the first mix and the second mix;
the second mixing is carried out at 5-25 ℃, the DHA algal oil is provided in the form of an embedding liquid, and the embedding liquid is obtained by the following steps:
mixing the DHA algae oil with 5-10 ℃ raw milk in a proportion of 1: stirring for 5-7 min at a mass ratio of 4-5 to obtain the embedding liquid, wherein the stirring speed is 3000-8000 rpm;
the homogenization is carried out at a temperature of 5-25 ℃, a primary homogenization pressure of 150-170 bar and a secondary pressure of 30-40 bar.
6. The method of claim 5, wherein the first mixing comprises:
stirring the stabilizer, choline, part of the raw milk at 30-60 ℃ and part of the sugar at 62-85 ℃, stirring the obtained mixed solution, the nutrients and the rest of the sugar for 5-10 minutes to obtain a first mixed solution,
wherein the mass ratio of the stabilizer to part of the sugar is less than 1: 5.
7. the method of claim 5,
cooling the first mixture to 5-25 ℃ before the third mixture;
before the fourth mixing, cooling the homogenized product to 5-10 ℃;
the sterilization is carried out at the temperature of 135-139 ℃ for 4-6 s.
8. The method of claim 5, further comprising: and filling the liquid dairy product at 10-20 ℃.
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| CN109380510A (en) * | 2017-08-14 | 2019-02-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk for children and preparation method thereof |
| CN107950661B (en) * | 2017-11-20 | 2020-12-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
| CN108112697A (en) * | 2017-12-19 | 2018-06-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Acidified milk and preparation method thereof |
| CN107950663A (en) * | 2018-01-11 | 2018-04-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of intelligent developing type nutritional supplementation milk for children and preparation method thereof |
| CN111374181B (en) * | 2018-12-27 | 2023-04-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product and preparation process thereof |
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