CN107960464A - A kind of high protein low fat liquid diary product and preparation method thereof - Google Patents
A kind of high protein low fat liquid diary product and preparation method thereof Download PDFInfo
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- CN107960464A CN107960464A CN201610919122.XA CN201610919122A CN107960464A CN 107960464 A CN107960464 A CN 107960464A CN 201610919122 A CN201610919122 A CN 201610919122A CN 107960464 A CN107960464 A CN 107960464A
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
Abstract
The present invention provides a kind of high protein low fat liquid diary product and preparation method thereof.Counted using the dairy products gross weight as 100%, dairy proteins weight content >=6%, fat weight content≤1.5%, total protein content of whey≤2.5%；Counted using the dairy products preparing raw material gross weight as 1,000 ‰, the preparing raw material of the dairy products at least contains the colloid composition adjusted dairy products pH value to 6.4 7.0 pH adjusting agent and following weight content：Microcrystalline cellulose 0.2 2.0 ‰, xanthans 0.05 0.5 ‰, carragheen 0.05 0.3 ‰, and, the colloid composition at least contains K-type carragheen or gellan gum, and when K-type carragheen is different with gellan gum exists；Wherein when containing gellan gum, its dosage is 0.05 0.35 ‰；When without gellan gum, K-type carragheen dosage is 0.05 0.3 ‰.The high protein low fat liquid diary product of the present invention can preserve for a long time at normal temperatures, and the shelf-life is generally 6~9 months, and product can keep good flavor taste within the shelf-life, occur without unacceptable peculiar smell.
Description
Technical field
The present invention relates to dairy products field, specifically, the present invention relates to a kind of high protein low fat liquid diary product and its
Preparation method.
Background technology
Human body can cause immunity, bone toughness to decline, fatigue, oedema etc. easily occur because of long-term protein insufficiency of intake
The low ill symptoms of various functions.When particularly carrying out long-time highly intensive labour, movement, taking exercise, one can be caused to muscle
Fixed is impaired, at this moment just needs to increase the intake of protein in time, so as to provide the base for supplying musculature reparation enough
Matter.
If not providing enough carbohydrate in meals, body can not possibly unrestrictedly burn fat during exercise
Fat, body will burn using the protein in muscle as the energy for lasting energy supply, have lost musculature, can cause
Body premature fatigue or fatigue are difficult to recover, and do not reach the purpose to keep fit and healthy.Therefore should be replenished in time before, during and after movement
Protein, can effectively reduce muscle damage, and promote post exercise to recover.
Selection good protein is also very important, and so-called good protein is amino acid content and species and its ratio
Suitably, the protein that can be made full use of in vivo by body.Protein in milk is high-quality protein, and good protein passes through
The health status for lifting musculature improves immunity of organisms, oxidation resistance.
Carbohydrate and fat intake are rationally reduced in meals, body fat accumulation is reduced, promotes fat combustion
Utilize；The intake of protein is improved at the same time, strengthens the satiety by anthropophagy group, promotes musculature generation.
The content of the invention
It is an object of the present invention to provide a kind of high protein low fat liquid diary product；Dairy protein of the present invention
Matter weight content >=6%, fat weight content≤1.5%, total protein content of whey≤2.5%；
A kind of high protein low fat liquid diary product provided by the invention, the product are set by rational compound stabilizer formula
Meter, using lactogenesis, milk powder and albumen powder as Main Foods dispensing material, is effectively reduced product protein by being formulated research and development and sinks
Form sediment and improve the bad flavor that high content of protein matter is brought, to realize good stability, mouthfeel and wind of the product in shelf life
Taste provides safeguard.
To reach above-mentioned purpose, on the one hand, the present invention provides a kind of high protein low fat liquid diary product；Wherein, this hair
Bright dairy proteins weight content >=6%, fat weight content≤1.5%, total protein content of whey≤2.5%；With
The dairy products preparing raw material gross weight is 1,000 ‰ meters, and the preparing raw material of the dairy products at least contains dairy products pH value tune
Save the colloid composition to the pH adjusting agent of 6.4-7.0 and following weight content：Microcrystalline cellulose 0.2-2.0 ‰, xanthans
0.05-0.5 ‰, carragheen 0.05-0.3 ‰, and, the colloid composition at least contains K-type carragheen or gellan gum, and K-type
Carragheen exists when different with gellan gum；Wherein when containing gellan gum, its dosage is 0.05-0.35 ‰；When without gellan gum
When, K-type carragheen dosage is 0.05-0.3 ‰.
Some specific embodiments according to the present invention, wherein, pH adjusting agent dosage is to adjust dairy products pH value to 6.6-
6.9。
The present inventor has found under study for action, and in order to improve the stability of product, product system is adjusted in product dispensing
PH value so that product system pH value should be controlled in 6.6-6.9, effectively improve the stability of product；
Some specific embodiments according to the present invention, wherein, the preparing raw material of the dairy products at least contains following weight
The colloid composition of content：Microcrystalline cellulose 0.2-2.0 ‰, xanthans 0.05-0.5 ‰, carragheen 0.05-0.3 ‰ and gellan gum
0.05-0.35 ‰, wherein, carragheen is λ types carragheen and/or I type carragheens；Alternatively, the preparing raw material of the dairy products is extremely
Contain the colloid composition of following weight content less：Microcrystalline cellulose 0.2-2.0 ‰, xanthans 0.05-0.5 ‰ and carragheen
0.05-0.3 ‰, wherein, carragheen at least contains K-type carragheen, and wherein K-type carragheen dosage is at least 0.05 ‰.
Some specific embodiments according to the present invention, wherein, alginic acid of the colloid composition also containing 0.05-0.8 ‰
Sodium.
Some specific embodiments according to the present invention, wherein, the preparing raw material of the dairy products is at least also comprising following weight
Measure content component：Raw material milk 800-900 ‰, albumen modifying ingredients 35-70 ‰, emulsifying agent 0-3 ‰, lactase 0-0.5 ‰ and
Salt 0-1.5 ‰.
Some specific embodiments according to the present invention, wherein, emulsifier content is 0.5-2 ‰.
Some specific embodiments according to the present invention, wherein, lactose enzyme dosage is 0.1-0.3 ‰.
Some specific embodiments according to the present invention, wherein, salt dosage is 0.1-1 ‰.
Some specific embodiments according to the present invention, wherein, the preparing raw materials of the dairy products also comprising food flavor, can
One or more mixing that can be in powder and chocolate powder.
Some specific embodiments according to the present invention, wherein, the preparing raw materials of dairy products is 0.1- also comprising total dosage
One or more mixing in 30 ‰ food flavor, cocoa power and chocolate powder.
Some specific embodiments according to the present invention, wherein, the raw material milk is selected from milk, skim milk and recovery milk
In one or more mixing.
Some specific embodiments according to the present invention, wherein, the recovery milk is prepared by milk powder and/or skimmed milk power with water
Obtain.
Some specific embodiments according to the present invention, wherein, recovery milk is by weight ratio 1:8-1:15 milk powder and/or degreasing
Milk powder is prepared to obtain with water.
Some specific embodiments according to the present invention, wherein, the albumen modifying ingredients is selected from Evamilk albumen powder, dense
One or more mixing in contracting PURE WHEY and de- PURE WHEY.
Some specific embodiments according to the present invention, wherein, the pH adjusting agent is selected from the carbonate or carbonic acid of alkali metal
Hydrogen salt.
Some specific embodiments according to the present invention, wherein, the pH adjusting agent is selected from sodium carbonate, potassium carbonate, bicarbonate
Sodium or saleratus.
Some specific embodiments according to the present invention, wherein, the preparing raw material of the dairy products contains following weight content
One of pH adjusting agent component：Sodium carbonate 0.01-0.2 ‰, potassium carbonate 0.01-0.2 ‰, sodium acid carbonate 0.05-0.3 ‰ or carbon
Potassium hydrogen phthalate 0.05-0.3 ‰.
Some specific embodiments according to the present invention, wherein, the emulsifying agent is selected from list-diglycerine fatty acid ester, sucrose
One or more mixing in fatty acid ester, polyglyceryl fatty acid ester and casein sodium.
Some specific embodiments according to the present invention, wherein, the emulsifying agent at least contains list-diglycerine fatty acid ester,
And at least one emulsifying agent in sucrose fatty ester, polyglyceryl fatty acid ester and casein sodium.
Some specific embodiments according to the present invention, wherein, when each emulsifying agent is each individually present, each plant demand difference
For：List-diglycerine fatty acid ester 0.5-1.5 ‰, sucrose fatty ester 0.1-0.5 ‰, polyglyceryl fatty acid ester 0.1-0.5 ‰,
Casein sodium 0.1-0.5 ‰.
Product protein content >=6.0%, during fat content≤1.5%, easily there is bleed lamination in system.This hair
The compound scheme of bright above-mentioned specific emulsifying agent, can make product system interfacial tension be reduced to below 47.5mN/m.Use emulsification instead
One is main body emulsifying agent in agent sucrose fatty ester, polyglyceryl fatty acid ester, casein sodium, all cannot be with other two kinds of breasts
Agent forms good emulsifying effectiveness in product of the present invention.Existing conventional dairy product is due to addition cocoa power and chocolate, production
Product occur cocoa power and grease precipitation phenomenon, and the colloid and emulsifying agent added in the present invention, can effectively improve the phenomenon
Produce.
Some specific embodiments according to the present invention, wherein, the salt is selected from calgon, sodium tripolyphosphate and lemon
One or more mixing in lemon acid sodium.
Some specific embodiments according to the present invention, wherein, when it is present, quality dosage is respectively calgon
0.05-0.3 ‰, sodium tripolyphosphate 0.1-0.4 ‰, sodium citrate 0.1-0.5 ‰.
By the addition of salt, the present invention can substantially reduce pH value change of the product before and after UHT, reduce UHT sterilizings
The stability of high protein liquid diary product protein is destroyed, improves product and shows by particle caused by high temperature UHT process sections
As.
Unless otherwise indicated, heretofore described percentage composition, thousand points of contents are weight content；
Unless otherwise indicated, heretofore described percentage composition, thousand points of contents with the obtained liquid milk system of preparation
Product gross weight is total amount meter.
Some specific embodiments according to the present invention, wherein, the preparing raw material of dairy products of the present invention is at least containing such as
Lower gel weight content component：(1) K-type carragheen and microcrystalline cellulose must be contained；λ types carragheen, I type cards can also be contained
Draw the one or more in glue, xanthans, sodium alginate；Or (2) must contain gellan gum；Can also contain λ types carragheen,
One or more in I types carragheen, xanthans, sodium alginate.
It is preferred that when following colloid composition is individually present respectively, its each plant demand is respectively：Microcrystalline cellulose 0.2-
2.0 ‰, xanthans 0.05-0.5 ‰, K-type carragheen 0.05-0.3 ‰, gellan gum 0.05-0.35 ‰, λ type carragheens 0.05-
0.5 ‰, I types carragheen 0.05-0.5 ‰, sodium alginate 0.05-0.5 ‰.
Product is in protein content >=6.0%, during fat content≤1.5%, since physical and chemical index adjusts, destroy milk from
The stability of body system, causes product excessively poor in heated rear stability, product in shelf life easily occur precipitation, caking,
Bleed, lamination.Therefore the technology of the present invention is effectively compounded by colloid, is thoroughly improved product system stability, product is existed
Precipitation, caking, bleed, lamination are occurred without in shelf life, effectively improves product quality.
Wherein it is understood that dairy products of the present invention are not precluded from the adding ingredient of this area routine, such as may be used
Adding some with selection as needed and improving influences the component of nutrients, mouthfeel, taste, specifically for example vitamin, mineral matter, food
With essence, cocoa power, chocolate, lactose enzyme component etc..The additive amount of these components can be according to it in conventional dairy product
Additive amount is added.
Some specific embodiments according to the present invention, wherein, liquid diary product preparing raw material of the present invention is also possible to
Include following component：White granulated sugar, lactase, sweetener, food flavor, cocoa power, chocolate, vitamin A, vitamin D, dimension life
One or more in plain E, iron, calcium, zinc, taurine；
Raw milk used in the present invention meets national food safety standard GB 19301《National food safety standard is given birth to
Breast》Regulation.Skimmed milk powder meets national food safety standard GB 19644《Milk powder》Regulation.Milk protein powder, whey egg
White powder be using cow's milk as raw material, fractionation of fatty be concentrated and dried after membrane filtration enrichment protein made of milk protein powder, milk
Albumen powder is ordinary food raw material.
On the other hand, present invention also offers the preparation method of the high protein low fat liquid diary product, wherein, when counting
When dairy products contain emulsifying agent, the method includes at least：
(1) by raw material milk and emulsifying agent and albumen modifying ingredients, homogeneous obtains homogenizing fluid after mixing；
(2) take the homogenizing fluid that part steps (1) obtain to add colloid composition and carry out material, then homogeneous；Take another part
The homogenizing fluid or water or raw material milk that step (1) obtains add salt and carry out material；This two parts is mixed into postcooling, with remaining step
Suddenly the homogenizing fluid mixing constant volume that (1) obtains；
(3) feed liquid for obtaining step (2) after constant volume deaerates, then homogeneous；
(4) step (3) is subjected to UHT sterilizings by the feed liquid of homogeneous, it is filling after cooling, obtain the high protein low fat liquid
State dairy products.
Some specific embodiments according to the present invention, wherein, step (1) is further included before homogeneous by mixed raw material milk
The step of being hydrated with emulsifying agent and albumen modifying ingredients.
Some specific embodiments according to the present invention, wherein, step (1) hydration is to be hydrated 25- at 35-50 DEG C
40min；Wherein it is preferably 30min.
Some specific embodiments according to the present invention, wherein：
When raw material milk is selected from partly defatted milk, step (1) is will to account for the raw material milk of total dosage 50-150 ‰ and breast
Agent is uniformly mixed, and then adds the raw material milk for accounting for total dosage 400-600 ‰, water is carried out after adding albumen modifying ingredients
Close；
When raw material milk is selected from recovery milk, step (1) is to mix the water for accounting for total dosage 50-150 ‰ with emulsifying agent
It is even, the water for accounting for total dosage 400-600 ‰ is then added, after adding milk powder and/or skimmed milk power and albumen modifying ingredients
It is hydrated.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from recovery milk, step (1) is will to account for always
The water of dosage 50-150 ‰ is heated to 60-70 DEG C, then is uniformly mixed with emulsifying agent.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from recovery milk, step (1) is will to account for always
After the water of dosage 50-150 ‰ is mixed with emulsifying agent, material 10-20 minutes is to be uniformly mixed.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from recovery milk, step (1), which will account for, always matches somebody with somebody
The water of doses 50-150 ‰ is uniformly mixed with emulsifying agent, then adds 50-55 DEG C of the water for accounting for total dosage 500 ‰.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from recovery milk, step (1) adds milk powder
And/or after skimmed milk power and albumen modifying ingredients, it is hydrated 25-40 minutes.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from partially skimmed milk, step (1) be by
The raw material milk for accounting for total dosage 50-150 ‰ is uniformly mixed with emulsifying agent, then adds the raw material for accounting for total dosage 400-600 ‰
Milk, is hydrated after adding albumen modifying ingredients at 35-50 DEG C.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from partially skimmed milk, step (1) adds
It is hydrated 25-40 minutes after albumen modifying ingredients.
Some specific embodiments according to the present invention, wherein, it is to take the step for accounting for total dosage 250-350 ‰ in step (2)
Suddenly the homogenizing fluid that (1) obtains adds colloid composition and carries out material, then homogeneous；The step of accounting for total dosage 50-150 ‰ is taken again
(1) homogenizing fluid or raw material milk or water obtained adds salt and carries out material.
Some specific embodiments according to the present invention, wherein, it is to take the step for accounting for total dosage 250-350 ‰ in step (2)
Suddenly the homogenizing fluid that (1) obtains adds colloid composition and carries out 10~50min of material, then homogeneous；Take again and account for total dosage 50-
The homogenizing fluid or water or raw material milk that 150 ‰ the step of (1) obtains add salt and carry out 10~50min of material.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from partially skimmed milk, step takes in (2)
The homogenizing fluid or partially skimmed milk that the step of accounting for total dosage 50-150 ‰ (1) obtains add salt and carry out material.
Wherein it is understood that when raw material milk is selected from partially skimmed milk, some specific embodiments are included in step
(1) be take all parts defatted milk a part mixed with emulsifying agent and albumen modifying ingredients after homogeneous；Remaining partially skimmed
Milk is used for step (2) and adds salt progress material.
Wherein it will also be appreciated that the ratio for the partially skimmed milk that step (1) and step (2) use respectively can root
It is adjusted according to needs, it is however generally that, salt used in step (2) can be ensured in partially skimmed milk used in step (2)
In be uniformly dispersed.
Some specific embodiments according to the present invention, wherein, when raw material milk is selected from recovery milk, takes and accounted for always in step (2)
The homogenizing fluid or water that the step of dosage 50-150 ‰ (1) obtains add salt and carry out material.
Some specific embodiments according to the present invention, wherein, the step of step (1) further includes cooling after homogeneous.
Some specific embodiments according to the present invention, wherein, homogenizing fluid is cooled to 2-8 DEG C by step (1) after homogeneous.
Some specific embodiments according to the present invention, wherein, the pressure of step (1) homogeneous is：1~5MPa of secondary pressure,
15~25MPa of first class pressure.
Some specific embodiments according to the present invention, wherein, two parts homogenizing fluid is mixed postcooling to 2-8 by step (2)
℃。
Some specific embodiments according to the present invention, wherein, step (2) adds glue in the homogenizing fluid that step (1) obtains
The step of homogenizing fluid is heated to 60-75 DEG C is further included before body, and the homogenizing fluid or water or original obtained in step (1)
The step of homogenizing fluid is heated to 40-50 DEG C is further included before adding salt in material milk.
Some specific embodiments according to the present invention, wherein, step (2) adds colloid composition and is carried out respectively after adding salt
The pressure of homogeneous be：1~5MPa of secondary pressure, 15~25Mpa of first class pressure.
Some specific embodiments according to the present invention, wherein, it is white when also containing in the high protein low fat liquid diary product
It is to add white granulated sugar when salt is added with nutrient when granulated sugar and nutrient.
Some specific embodiments according to the present invention, wherein, when also tune containing pH in the high protein low fat liquid diary product
It is to add pH adjusting agent when salt is added when saving agent.
Some specific embodiments according to the present invention, wherein, eaten when also containing in the high protein low fat liquid diary product
During with essence, essence is added after step (2) constant volume.
Some specific embodiments according to the present invention, wherein, it is newborn when also containing in the high protein low fat liquid diary product
During carbohydrase, lactase is after step (4) cooling, filling preceding addition.
Some specific embodiments according to the present invention, wherein, step (3) degassing is under -0.064~-0.08Mpa
It is de-gassed.
Some specific embodiments according to the present invention, wherein, the secondary pressure of step (3) homogeneous is 3-8MPa, level-one pressure
Power 20-30MPa.
Some specific embodiments according to the present invention, wherein, UHT sterilizings (ultra-high temperature sterilization) condition of step (4) is：
137 DEG C~142 DEG C 2~6s of maintenance.
Some specific embodiments according to the present invention, wherein, step (4) is sent after UHT sterilizings after being cooled to≤25 DEG C
Go filling.
Packaging used in the present invention can use beverage packaging form common currently on the market, such as：Tetra Pak, health
The composite packagings such as U.S.'s bag, hundred Li Bao, or the plastic bottle such as PET, HDPE, BOPP packaging.The warm experiment of product after filling is qualified
After can dispatch from the factory.
Each raw material used is commercially available in the present invention, and each material performance index meets related quality criterion requirement.This
In the process of invention unless otherwise indicated, do not elaborate and (such as starting milk is tested with unmentioned step
Receive, the dispensing of the outer other components of colloid, emulsifying agent, the heat insulation experiment of filling, filling rear product in net breast, pasteurize, formula
Deng) and device therefor (such as material tank, homogenizer, degassing tank, disinfection system, bulking system etc.) can be given birth to according to liquid milk
Customary technical operation in production field.
The water in the present invention can be ingredient water；Typically distilled water or deionized water.
In conclusion the present invention provides a kind of high protein low fat liquid diary product and preparation method thereof.The height of the present invention
Albumen low fat liquid diary product has the following advantages that：
The present invention can effectively avoid product bleed, precipitation, caking, layering and flavor not by being reasonably formulated design
Good influence, makes product in shelf life there is good stability and excellent flavor mouthfeel to provide guarantee；The present invention is also into one
Step coordinates appropriate technique, and the high protein low fat liquid diary product enable has good stability and good in compared with long shelf life
Good flavor taste.The high protein low fat liquid diary product of the present invention is because that can contain the specific nutritions such as lactase, vitamin, mineral matter
Material, can take into account demand of the consumer to dietetic nutrition health and flavor and taste.
The high protein low fat liquid diary product of the present invention can preserve for a long time at normal temperatures, and the shelf-life is generally 6~9 months,
Product can keep good flavor taste within the shelf-life, occur without unacceptable peculiar smell.
Embodiment
Below by way of the specific embodiment implementation process that the present invention will be described in detail and the beneficial effect produced, it is intended to which help is read
Reader more fully understand the present invention essence and feature, not as to this case can practical range restriction.
Embodiment 1
First, the liquid diary product of the present embodiment is prepared according to following raw material weight ratio：
Each material performance index should meet related quality criterion requirement.
Product physical and chemical index：
| Numbering | Embodiment 1 | Contrast 1# | Contrast 2# |
| Protein content | 6.08% | 6.08% | 6.08% |
| Fat content | 0.17% | 0.17% | 0.17% |
| PH value | 6.75 | 6.42 | 6.75 |
2nd, the production method of the liquid diary product of the present embodiment, comprises the following steps successively：
Emulsifying agent is mixed by formula ratio, obtains prepared mixtures of materials, and controls the material uniform；
Total 100 ‰ ingredient water of dosage will be accounted for add in material tank, ingredient water is heated to 65 DEG C；
Emulsifying agent is added in material tank ingredient water, material 15 minutes, is configured to homogeneous emulsion；
Emulsion is squeezed into and is placed with the material-compound tank for the ingredient water for accounting for total dosage 500 ‰, 52 DEG C of dispensing coolant-temperature gage；
The skimmed milk power of dispensing and albumen powder are added in material-compound tank and are hydrated, hydration time 32 minutes；
The recombined milk being hydrated is subjected to homogeneous (first class pressure 20MPa, secondary pressure 4MPa)；
Recombined milk after homogeneous is carried out to be cooled to 6 DEG C, is stored in another material-compound tank；
Total 300 ‰ recombined milk of dosage will be accounted for add in material tank, recombined milk is heated to 64 DEG C, and colloid admixture is added
In material tank, stirred using high shear, 18 minutes material time；
Feed liquid in material tank is subjected to homogeneous (first class pressure 20MPa, secondary pressure 4MPa), 6 DEG C is cooled to and squeezes into and be placed with
In recombined milk material-compound tank；
Will the recombined milk that total dosage 100 ‰ be accounted for add material tank in be heated to 43 DEG C, by white granulated sugar, calgon,
Sodium carbonate, nutrient are added in the ingredient water of material tank, are squeezed into feed liquid in recombined milk material-compound tank after 12 minutes material time；
According to dispensing total amount constant volume is carried out with ingredient water；
Food flavor is added after constant volume.
The prepared feed liquid is de-gassed oxygen-containing to remove institute in material under the conditions of relative degree of vacuum -0.074MPa
Gas, avoids material of the oxygen contained by milk in product long term storage in meeting oxygenated products, the foam in reduction feed liquid；
Feed liquid after degassing is warming up to 70~75 DEG C of progress homogeneous, and homogenization pressure is：Secondary pressure 5MPa, first class pressure
25MPa；
Material after homogeneous is warming up to 138 DEG C of maintenance 4s, sends to filling after being cooled to 22 DEG C afterwards, that is, obtains this implementation
The liquid diary product of example.
Embodiment 2
First, the liquid diary product of the present embodiment is prepared according to following raw material weight ratio：
| Embodiment 2 | Contrast 3# | Contrast 4# | |
| Lowfat milk | 85‰ | 85‰ | 85‰ |
| Milk protein powder | 47‰ | 47‰ | 47‰ |
| White granulated sugar | 45‰ | 45‰ | 45‰ |
| Microcrystalline cellulose | 0.5‰ | 0.5‰ | ----- |
| K-type carragheen | 0.10‰ | 0.10‰ | ----- |
| Xanthans | 0.10‰ | ---- | 0.10‰ |
| Sodium alginate | ------ | 0.2‰ | 0.2‰ |
| Single diglycerine fatty acid esters | 1.0‰ | ----- | 1.0‰ |
| Sucrose fatty ester | 0.4‰ | 0.4‰ | 0.4‰ |
| Calgon | 0.2‰ | 0.2‰ | 0.2‰ |
| Sodium tripolyphosphate | 0.2‰ | 0.2‰ | 0.2‰ |
| Sodium acid carbonate | 0.12‰ | 0.12‰ | 0.12‰ |
| Nutrient bag | 0.25‰ | 0.25‰ | 0.25‰ |
| Food flavor | 1.7‰ | 1.7‰ | 1.7‰ |
| Lactase | 0.05‰ | 0.05‰ | 0.05‰ |
Raw material standard：Each material performance index should meet related quality criterion requirement.
Milk：Meet GB6914 standards
Product physical and chemical index
2nd, the production method of the liquid diary product of the present embodiment, comprises the following steps successively：
Total 150 ‰ lowfat milk of dosage will be accounted for add in material tank, lowfat milk is heated to 65 DEG C；
Emulsifying agent is added material tank to match somebody with somebody in lowfat milk, material 15 minutes, is configured to homogeneous emulsion；
The lowfat milk for accounting for total dosage 600 ‰ is added in material-compound tank, temperature is 50-55 DEG C,
The albumen powder that dispensing needs is added in material-compound tank and is hydrated, hydration time 30-35 minutes；
The lowfat milk being hydrated is subjected to homogeneous (first class pressure 15-30MPa, secondary pressure 3-6MPa), after homogeneous
Lowfat milk carries out being cooled to 7 DEG C, is stored in another material-compound tank；
The lowfat milk after total 350 ‰ homogeneous of dosage will be accounted for add in material tank, Milk During Heating to 62 DEG C, by colloid plus
Enter material tank, stirred using high shear, 15 minutes material time；
Feed liquid in material tank is subjected to homogeneous (first class pressure 20MPa, secondary pressure 4MPa), 6 DEG C is cooled to and squeezes into dispensing
In tank；
Lowfat milk after the homogeneous that total dosage 150 ‰ will be accounted for, which is added in material tank, is heated to 42 DEG C, by white granulated sugar, six
Sodium metaphosphate, sodium tripolyphosphate, sodium acid carbonate, nutrient are added in material tank, and the material time, which after ten minutes squeezes into feed liquid, matches somebody with somebody
In batch can；
Constant volume is carried out according to dispensing total amount with lowfat milk, food flavor is added after constant volume.
The prepared feed liquid is de-gassed oxygen-containing to remove institute in material under the conditions of relative degree of vacuum -0.072MPa
Gas, avoids material of the oxygen contained by milk in product long term storage in meeting oxygenated products, the foam in reduction feed liquid；
Feed liquid after degassing is warming up to 73 DEG C of progress homogeneous, and homogenization pressure is：Secondary pressure 5MPa, first class pressure 25MPa；
Material after homogeneous is warming up to 139 DEG C of maintenance 4s, and addition lactase is sent to filling after being cooled to 23 DEG C afterwards, i.e.,
Obtain the liquid diary product of the present embodiment.
Embodiment 3
First, the liquid diary product of the present embodiment is prepared according to following raw material weight ratio：
Each material performance index should meet related quality criterion requirement.
Product physical and chemical index：
| Numbering | Embodiment 3 | Contrast 5# | Contrast 6# |
| Protein content | 6.06% | 6.06% | 6.06% |
| Fat content | 1.43% | 1.43% | 1.43% |
| PH value | 6.73 | 6.73 | 6.73 |
2nd, the production method of the liquid diary product of the present embodiment, comprises the following steps successively：
Emulsifying agent is mixed by formula ratio, obtains prepared mixtures of materials, and controls the material uniform；
Total 50 ‰ ingredient water of dosage will be accounted for add in material tank, ingredient water is heated to 68 DEG C；
Emulsifying agent is added in material tank ingredient water, material 15 minutes, is configured to homogeneous emulsion；
Emulsion is squeezed into and is placed with the material-compound tank for the ingredient water for accounting for total dosage 400 ‰, 52 DEG C of dispensing coolant-temperature gage；
The skimmed milk power, whole milk powder and albumen powder of dispensing are added in material-compound tank and are hydrated, hydration time 31 divides
Clock；
The recombined milk being hydrated is subjected to homogeneous (first class pressure 20MPa, secondary pressure 4MPa)；
Recombined milk after homogeneous is carried out to be cooled to 6 DEG C, is stored in another material-compound tank；
Total 250 ‰ recombined milk of dosage will be accounted for add in material tank, recombined milk is heated to 64 DEG C, and colloid admixture is added
In material tank, stirred using high shear, 18 minutes material time；
Feed liquid in material tank is subjected to homogeneous (first class pressure 20MPa, secondary pressure 4MPa), 6 DEG C is cooled to and squeezes into reduction
In milk material-compound tank；
The ingredient water for accounting for total dosage 50 ‰ is added in material tank and is heated to 43 DEG C, by white granulated sugar, calgon, lemon
Lemon acid sodium, potassium carbonate, nutrient are added in the ingredient water of material tank, and feed liquid is squeezed into recombined milk dispensing after 12 minutes material time
In tank；
The ingredient water for accounting for total dosage 100 ‰ is added in material tank and is heated to 95 DEG C, cocoa power, chocolate bar are added
In the ingredient water of material tank, feed liquid is subjected to homogeneous (first class pressure 20MPa, secondary pressure 4MPa) after 32 minutes material time,
Squeezed into after being cooled to 6 DEG C in recombined milk material-compound tank；
According to dispensing total amount constant volume is carried out with ingredient water；
Food flavor is added after constant volume.
The prepared milk composition is de-gassed under the conditions of relative degree of vacuum -0.077MPa to remove in material
Institute is oxygenous, avoids the oxygen contained by milk from the material in oxygenated products in product long term storage, reduce in feed liquid
Foam；
Material after degassing is warming up to 74 DEG C of progress homogeneous, and homogenization pressure is：Secondary pressure 5MPa, first class pressure 25MPa；
Material after homogeneous is warming up to 138.2 DEG C of maintenance 4s, sends to filling after being cooled to 21 DEG C afterwards, that is, obtains this reality
Apply the liquid diary product of example.
Embodiment sample quality evaluation：
Embodiment 1 (1#, 2#, 3#), embodiment 2 (4#, 5#, 6#), embodiment 3 (7#, 8#, 9#) sample are placed on 40
Acceleration study is carried out under conditions of DEG C, analyzes the stability of sample system status.As shown in table 1.
It is qualified：Sample does not occur bleed (≤2mm), layering, flocculation, precipitation, caking phenomenon.
It is unqualified：There is bleed (＜ 2mm), layering, flocculation, precipitation, caking phenomenon in sample.
Acceleration study sample quality analyzes record sheet under the conditions of 1,40 DEG C of table
The 40 DEG C of insulation rapid evaluations carried out by above-described embodiment 1, embodiment 2,3 sample of embodiment, illustrate that embodiment is produced
Product meet shelf-life (9 months) quality requirement, and product is conducive to promote and sell within the shelf-life.
Embodiment sample and contrast sample are stood under normal temperature condition, stability, the precipitation of evaluate sample system status
Rate, interfacial tension, taste and flavor.
System status：
It is qualified：Sample does not occur bleed (≤2mm), layering, flocculation, precipitation, caking phenomenon.
It is unqualified：There is bleed (＜ 2mm), layering, flocculation, precipitation, caking phenomenon in sample.
Rate of deposition：
10ml samples are added in centrifuge tube, centrifuge speed 3000r/min, centrifugation time 10min, claims after centrifugation
The weight (weight in wet base) of amount sediment accounts for the percentage of sample gross weight, and precipitation is less than 0.2% for qualification.
Interfacial tension：
Sample detects interfacial tension≤47.5mN/m as qualification within the shelf-life.
Mouthfeel, flavor：
Trial test assessment was carried out within 9 months shelf-lifves, trial test number is the 50 people (masculinity and femininity each 25 of 18-40 Sui
People), using blank scoring mechanism, each 10 points, then effect is good for fraction height, and carries out the overall evaluation to product.
Mouthfeel：0 poor≤4 normal≤7 good≤10
Flavor：0 poor≤4 normal≤7 good≤10
To embodiment 1, embodiment 2, embodiment 3 and contrast the stability of sample system status, rate of deposition, interfacial tension,
Taste and flavor, carries out room temperature tracking assessment in 9 months, assessment result record such as table 2 below：
9 months table 2, embodiment and contrast sample room temperature tracking assessment record sheets
Note：" ----" it is unqualified to represent that sample is evaluated as in early period in table, this sample is no longer assessed.
By above-described embodiment 1, embodiment 2, the stability of system status of 3 sample of embodiment, rate of deposition, interfacial tension,
Taste and flavor carries out room temperature tracking assessment in 9 months, illustrates that product is beneficial to popularization and sale within the longer shelf-life.
Claims (10)
1. a kind of high protein low fat liquid diary product, wherein, counted using the dairy products gross weight as 100%, the dairy products egg
White matter weight content >=6%, fat weight content≤1.5%, total protein content of whey≤2.5%；Prepared with the dairy products
Raw material gross weight is 1,000 ‰ meters, and the preparing raw materials of the dairy products, which at least contains, adjusts dairy products pH value to 6.4-7.0, excellent
Section recruit to the pH adjusting agent of 6.6-6.9 and the colloid composition of following weight content：Microcrystalline cellulose 0.2-2.0 ‰, xanthan
Glue 0.05-0.5 ‰, carragheen 0.05-0.3 ‰, and, the colloid composition at least contains K-type carragheen or gellan gum, and K
Type carragheen exists when different with gellan gum；Wherein when containing gellan gum, its dosage is 0.05-0.35 ‰；When cold without tying
During glue, K-type carragheen dosage is 0.05-0.3 ‰；
It is preferred that the preparing raw material of the dairy products at least contains the colloid composition of following weight content：Microcrystalline cellulose 0.2-
2.0 ‰, xanthans 0.05-0.5 ‰, carragheen 0.05-0.3 ‰ and gellan gum 0.05-0.35 ‰, wherein, carragheen is λ types
Carragheen and/or I type carragheens；Alternatively, the preparing raw material of the dairy products at least contains the colloid composition of following weight content：
Microcrystalline cellulose 0.2-2.0 ‰, xanthans 0.05-0.5 ‰ and carragheen 0.05-0.3 ‰, wherein, carragheen at least contains K
Type carragheen, wherein K-type carragheen dosage are at least 0.05 ‰；
It is preferred that sodium alginate of the colloid composition also containing 0.05-0.8 ‰.
2. high protein low fat liquid diary product according to claim 1, wherein, the preparing raw material of the dairy products is at least also
Include following weight content component：Raw material milk 800-900 ‰, albumen modifying ingredients 35-70 ‰, emulsifying agent 0-3 ‰, lactase 0-
0.5 ‰ and salt 0-1.5 ‰；Preferred emulsifier content is 0.5-2 ‰；It is preferred that lactose enzyme dosage is 0.1-0.3 ‰；It is preferred that salt
Dosage is 0.1-1 ‰.
3. high protein low fat liquid diary product according to claim 2, wherein, the preparing raw material of the dairy products also includes
One or more mixing in food flavor, cocoa power and chocolate powder；The preparing raw material of preferred dairy product is also used comprising total
Measure one or more mixing in the food flavor, cocoa power and chocolate powder for 0.1-30 ‰.
4. the high protein low fat liquid diary product according to claim 2~3 any one, wherein, the raw material milk is selected from
One or more mixing in partly defatted milk and recovery milk；It is preferred that the recovery milk by milk powder and/or skimmed milk power with
Water is prepared to obtain；More preferably recovery milk is by weight ratio 1:8-1:15 milk powder and/or skimmed milk power is prepared to obtain with water；The egg
White modifying ingredients is one or more mixed in Evamilk albumen powder, concentrated whey protein powder and de- PURE WHEY
Close.
5. the high protein low fat liquid diary product according to claim 2~3 any one, wherein, the pH adjusting agent choosing
From the carbonate or bicarbonate of alkali metal；Preferably sodium carbonate, potassium carbonate, sodium acid carbonate or saleratus.
6. the high protein low fat liquid diary product according to claim 2~3 any one, wherein, the emulsifying agent is selected from
It is one or more mixed in list-diglycerine fatty acid ester, sucrose fatty ester, polyglyceryl fatty acid ester and casein sodium
Close；It is preferred that the emulsifying agent at least contains list-diglycerine fatty acid ester, and it is at least one selected from sucrose fatty ester, it is poly- sweet
Emulsifying agent in oil and fat acid esters and casein sodium；It is preferred that when each emulsifying agent is each individually present, each plant demand is respectively：
List-diglycerine fatty acid ester 0.5-1.5 ‰, sucrose fatty ester 0.1-0.5 ‰, polyglyceryl fatty acid ester 0.1-0.5 ‰, junket egg
White acid sodium 0.1-0.5 ‰.
7. the high protein low fat liquid diary product according to claim 2~3 any one, wherein, it is inclined that the salt is selected from six
One or more mixing in sodium phosphate, sodium tripolyphosphate and sodium citrate；It is preferred that when it is present, quality dosage is respectively
Calgon 0.05-0.3 ‰, sodium tripolyphosphate 0.1-0.4 ‰, sodium citrate 0.1-0.5 ‰.
8. the preparation method of high protein low fat liquid diary product described in a kind of claim 2~7 any one, wherein, when counting
When dairy products contain emulsifying agent, the method includes at least：
(1) by raw material milk and emulsifying agent and albumen modifying ingredients, homogeneous obtains homogenizing fluid after mixing；(alternatively, before homogeneous
The step of further including or not including mixed raw material milk and emulsifying agent and albumen modifying ingredients being hydrated；Wherein preferred institute
Hydration is stated to be hydrated 25-40min at 35-50 DEG C)；(the step of wherein, further including after homogeneous or do not include cooling；Wherein
It is preferred that homogenizing fluid is cooled to 2-8 DEG C)；
(2) take the homogenizing fluid that part steps (1) obtain to add colloid composition and carry out material, then homogeneous；Take another part step
(1) homogenizing fluid or water or raw material milk obtained adds salt and carries out material；This two parts is mixed into postcooling and (is preferably cooled to 2-8
DEG C), the homogenizing fluid mixing constant volume obtained with remaining step (1)；(wherein, colloid is added in the homogenizing fluid that step (1) obtains
The step of further including before or not including the homogenizing fluid being heated to 60-75 DEG C, and in the homogenizing fluid that step (1) obtains
The step of being further included before adding salt or not including the homogenizing fluid or water or raw material milk being heated to 40-50 DEG C)；It is (wherein, excellent
Choosing is that the homogenizing fluid for taking the step of accounting for total dosage 250-350 ‰ (1) to obtain adds colloid composition progress material, then homogeneous；
The homogenizing fluid or water or raw material milk addition salt progress material that the step of accounting for total dosage 50-150 ‰ (1) obtains are taken again)；
(3) feed liquid for obtaining step (2) after constant volume deaerates, then homogeneous；It is preferred that the degassing be -0.064~-
The secondary pressure of the preferred homogeneous of 0.08MPa is 3-8MPa, first class pressure 20-30MPa；
(4) step (3) is subjected to UHT sterilizings by the feed liquid of homogeneous, it is filling after cooling, obtain the high protein low fat liquid milk
Product.
9. preparation method according to claim 8, wherein,
When raw material milk is selected from partially skimmed milk, step (1) is to mix the raw material milk for accounting for total dosage 50-150 ‰ with emulsifying agent
Close uniformly, then add the raw material milk for accounting for total dosage 400-600 ‰, be hydrated after adding albumen modifying ingredients；(preferably
Step (2) is that the homogenizing fluid for taking the step of accounting for total dosage 250-350 ‰ (1) to obtain adds colloid composition progress material, then
Homogeneous；The homogenizing fluid or partially skimmed milk addition salt progress material that the step of accounting for total dosage 50-150 ‰ (1) obtains are taken again)；
When raw material milk is selected from recovery milk, step (1) is to be uniformly mixed the water for accounting for total dosage 50-150 ‰ with emulsifying agent, so
The water for accounting for total dosage 400-600 ‰ is added afterwards, is carried out after adding milk powder and/or skimmed milk power and albumen modifying ingredients
Hydration；(preferred steps (2) are that the homogenizing fluid for taking the step of accounting for total dosage 250-350 ‰ (1) to obtain adds colloid composition progress
Material, then homogeneous；The homogenizing fluid or water addition salt progress material that the step of accounting for total dosage 50-150 ‰ (1) obtains are taken again).
10. preparation method according to claim 8 or claim 9, wherein, when adding cocoa power and/or chocolate powder, step
(2) homogenizing fluid for taking three parts step (1) to obtain：Take and account for total ‰ homogenizing fluids of dosage 250-350 addition colloid composition
Material, then homogeneous, takes and accounts for total ‰ homogenizing fluids of dosage 50-150 or water addition salt progress material, then homogeneous, takes and account for total dispensing
The water for measuring 50-150 ‰ adds cocoa power and/or chocolate powder progress material, then homogeneous, after this three parts homogenizing fluid is mixed
Cooling.
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