CN110367338A - A kind of functional milk liquid protein and its preparation process - Google Patents
A kind of functional milk liquid protein and its preparation process Download PDFInfo
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- CN110367338A CN110367338A CN201910535237.2A CN201910535237A CN110367338A CN 110367338 A CN110367338 A CN 110367338A CN 201910535237 A CN201910535237 A CN 201910535237A CN 110367338 A CN110367338 A CN 110367338A
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- protein
- liquid
- evamilk
- milk liquid
- functional milk
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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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
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- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to dairy products field of deep, and specifically, the present invention relates to a kind of milk-based liq protein products and preparation method thereof using the production of Evamilk protein liquid.The present invention is using raw milk as raw material, Evamilk protein liquid is obtained after conventional degerming, degreasing, pasteurize, film concentration, after carrying out fat standardising to Evamilk protein liquid using dilute cream, with water quality standard albumen, it is 6.0%~10.0% using homogeneous, sterilizing, filling acquisition protein content, the functional liquid protein product that fat content is 1.0%~1.5%.A kind of functional liquid albumen is prepared with water quality standard protein, mouthfeel is salubriouser while so that product is reached higher protein content.Albumen is improved with albumen powder or instantly compared with high protein product in the market, material technique is simpler, taste flavor is more preferable, stability is more preferable.
Description
Technical field:
The present invention relates to dairy products field of deep, specifically, utilize Evamilk protein liquid system the present invention relates to a kind of
Milk-based liq protein product of work and preparation method thereof.
Background technique:
Evamilk protein liquid, through processes such as degerming, degreasing, pasteurize, film concentrations, is removed using raw milk as raw material
After partial moisture therein, fat, lactose and minerals, it is process, has been effectively maintained the functional characteristic of milk, newly
Fresh mouthfeel, nutrition abundant and natural milk.
Publication number: it is low that CN105558034A " a kind of high protein lowfat milk and preparation method thereof " discloses a kind of high protein
Rouge milk and preparation method thereof.By formula and production method optimization, high-protein milk obtained can by protein content by
2.3-3.5% is increased to 6.0-8.0%, and NRV% reaches 10%-13% by 4-6%, and nutrition is more abundant, in this way, a box
250mL this product can provide the protein requirement of 25-30% for consumer.Technique strong applicability can satisfy milk material
Or aquation material.Adaptability to raw materials is extensive, can be applicable in fresh milk or whole milk powder is readily applicable to skimmed milk power or MPC
Total milk protein.Meanwhile this product is adapted to (137-140 DEG C, 3-30s) of UHT sterilizing, can sell in room temperature, Tetra Pak
Sterilization Canning Technique can be such that the shelf-life reaches six months, expand Sales Channel and sales range, large area may be implemented and push away
Extensively, more consumers is made to obtain the enjoyment of high-quality.
Publication number: 106804707 A of CN " a kind of high-protein milk and preparation method thereof " discloses a kind of high-protein milk
Production method.A kind of method preparing high-protein milk is Evamilk protein liquid to be prepared using raw milk, later by raw ox
Cream and Evamilk protein liquid are uniformly mixed, then are carried out pasteurize, cooled, and lactase is added later and is digested, claims
It takes white granulated sugar and additive and is uniformly mixed, by shearing material and being uniformly mixed together with afore-mentioned materials, carry out again later
Matter, sterilizing and sterile filling.Using the present invention, it can be achieved that preparing high-protein milk using liquid protein, mouthfeel is fresher
Smooth exquisiteness, nutrition is richer, and suitable for the crowd of lactose intolerance, fat content is lower, and heat is lower, more healthy.
The use of powder is that raw material produces high-protein milk in above method, when protein content improves, the powder taste of product compared with
Weight, product quality high degree are influenced by material quality, and mouthfeel is not very pleasant.Use Evamilk protein liquid and raw milk
Lactase is added for raw material, product mouthfeel is made to be greatly improved, but preceding addition lactase goes out product within the shelf-life
Now apparent brown stain.Moreover, if it is desired to improving the content of protein, the mouthfeel of product can become sticky, paste according to above method
Mouthful, not enough clearly.
Summary of the invention:
The present invention prepares Evamilk protein liquid by raw material of raw milk, prepares a kind of functionality with water quality standard protein
Milk-based liq albumen, mouthfeel is salubriouser while so that product is reached higher protein content.With albumen powder improve albumen or
Instantly high protein product in the market is compared, and material technique is simpler, taste flavor is more preferable, stability is more preferable.
The functional milk liquid protein is using raw milk as raw material, by conventional degerming, degreasing, pasteurize, film
Evamilk protein liquid is obtained after concentration, after carrying out fat standardising to Evamilk protein liquid using dilute cream, with water quality standard
Change protein, is 6.0%~10.0% using ingredient, homogeneous, sterilizing, filling acquisition protein content, fat content is
1.0%~1.5% functional milk liquid protein product；
Further, the Evamilk protein liquid: protein >=12.5%, fat≤1.0%, solid content >=
18.0%；
Further, the additive amount of Evamilk protein liquid is 40~80 parts；
Further, fat content is 1.0%~1.5% after fat standardising；
Preferably, the dilute cream is bar to kill dilute cream or UHT dilute cream, fat content 35.0%~45.0%；
Preferably, the additive amount of dilute cream is 2.0-4.5 parts；
Further, reach 6.0%~10.0% with protein content after water quality standard protein；
Preferably, water can be added directly with water quality standard protein, other auxiliary materials of aquation, and/or additive can also be used
After add, the total addition level of water is 15~57 parts；
Further, the auxiliary material is at least one of white granulated sugar or cocoa power, and white granulated sugar additive amount is 1.0~5.0
Part, the additive amount of cocoa power is 0.5~2.0 part；
Further, white granulated sugar can be substituted by sweetener, and the additive amount of sweetener is 0.003~3.0 part, and sweetener is peace
Match one or more of honey, Sucralose, Aspartame, xylitol, steviol glycoside, antierythrite, isomaltoketose；
Further, the additive is at least one of stabilizer, emulsifier, and the additive amount of the additive is
0.1~0.3 part；
Preferably, the stabilizer be sodium carboxymethylcellulose, microcrystalline cellulose, carragheen, gellan gum, guar gum,
At least one of sodium alginate, calgon, sodium tripolyphosphate, disodium hydrogen phosphate；
Preferably, the emulsifier is single, diglycerine fatty acid ester, sucrose fatty ester, in stearoyl lactate
It is at least one；
Further, essence can also be added and carry out blending；
Preferably, the essence is vanilla oral, chocolate flavor or mixing fruity flavor, additive amount 0.02-0.08
Part；
Preferably, the condition of homogeneous is 60-75 DEG C of homogenizing temperature, and homogenization pressure is 180bar~220bar；
Preferably, the sterilizing is UHT sterilizing, condition are as follows: 138 DEG C~142 DEG C of temperature, sterilization time 3s~5s；
Further, filling aseptically to carry out.
The utility model has the advantages that
It is primary raw material with Evamilk protein liquid, adds water quality standard protein, the product produced can reaches higher
Protein content, protein content reaches 6.0%~10.0%, lower carbohydrate, lactose content reaches 2.0%~
3.7%, viscosity lower than the like products all made of albumen powder at least 20%, mouthfeel is salubriouser, does not have albumen powder bring
Bad flavor.Cost is lower compared with albumen powder is used.
Detailed description of the invention:
Fig. 1 process flow chart.
Specific embodiment:
In order to which the objects, technical solutions and advantages of this patent are more clearly understood, below in conjunction with specific embodiment, to this
Patent is further elaborated.It should be appreciated that specific embodiment described herein is only to explain this patent, and do not have to
It is of the invention in limiting.
Functional milk liquid protein of the present invention kills first using raw milk as raw material through degerming, degreasing, Pasteur
Bacterium, film concentration after obtain Evamilk protein liquid, wherein degerming, degreasing, pasteurize, film concentration be this field conventional skill
Art means, such as micro-filtration degerming, bactofugation degerming mode, degreasings mode, the pasteurize condition such as centrifuge separation may be configured as
72 DEG C~85 DEG C of temperature, time 15s~30s, film, which is concentrated, may be selected ultrafiltration, nanofiltration concentration film etc., and those skilled in the art can root
According to needing to carry out conventional selection, it can be achieved that Evamilk protein liquid: protein >=12.5%, fat≤1.0%, solid content >=
18.0%.
Following embodiment of the present invention unless otherwise instructed, using raw milk as raw material, carries out degerming, degreasing, pasteurize, film
It is bactofugation that selected degerming mode, which is concentrated, and degreasing condition is centrifuge separation, and pasteurize condition is 75 DEG C, 15s, and film is dense
Contracting condition is ultrafiltration.
The percentage sign " % " being related in embodiment refers to mass percent if not specified；The percentage of solution
" % (m/v) " refers to the grams in 100mL solution containing solute.
Present invention process process is as shown in Figure 1.
A kind of functional milk liquid protein of embodiment 1 and its preparation process
The functional milk liquid protein the preparation method is as follows:
(1) using raw milk as raw material, Evamilk protein liquid is obtained after degerming, degreasing, pasteurize, film concentration.It is dense
Contracting fluid milk protein index: protein 12.5%, fat 0.25%, solid content 18.1%.
(2) amount for calculating each material by material table proportion according to index, dilute cream is added in Evamilk protein liquid and is mixed
It is even.Dilute cream fat 42.0%, protein 1.6%.
(3) part water is added in material tank, white granulated sugar, carragheen, calgon addition are subjected to shearing material 10-
15 minutes, material uniformity.
(4) it is mixed in the Evamilk protein liquid after the auxiliary material changed and additive to be added to fat standardising after cooling
Uniformly, remaining water is added later.
(5) essence is added and carries out blending.
(6) homogeneous: carrying out homogeneous after material is preheated, and 60-75 DEG C of homogenizing temperature, homogenization pressure 180bar~220bar.
(7) UHT sterilize: to after homogeneous material carry out UHT sterilizing, 138 DEG C~142 DEG C of sterilising temp, sterilization time 3s
~5s.
(8) sterile filling sterile filling: is carried out to the material after sterilizing.
(9) according to milk-based liq albumen prepared by embodiment 1, protein content 6.0%, fat content is
1.5%, product viscosity 8mpa.s.
1 material table of embodiment
| Name of material | Additive amount/part |
| Evamilk protein liquid | 47.60 |
| Dilute cream | 3.29 |
| Water | 46.48 |
| White granulated sugar | 2.50 |
| Carragheen | 0.03 |
| Calgon | 0.08 |
| Essence | 0.02 |
A kind of functional milk liquid protein of embodiment 2 and its preparation process
The functional milk liquid protein the preparation method is as follows:
(1) using raw milk as raw material, Evamilk protein liquid is obtained after degerming, degreasing, pasteurize, film concentration.It is dense
Contracting fluid milk protein index: protein 15.0%, fat 0.31%, solid content 20.2%.
(2) amount for calculating each material by material table proportion according to index, dilute cream is added in Evamilk protein liquid and is mixed
It is even.Dilute cream fat 35.0%, protein 1.0%.
(3) part water is added in material tank, by carragheen, list, diglycerine fatty acid ester, gellan gum, Sucralose add
Enter to carry out shearing material 10-15 minutes, material uniformity.
(4) auxiliary material changed and additive are added in the Evamilk protein liquid after standardization after cooling and are mixed
It is even, remaining water is added later.
(5) essence is added and carries out blending.
(6) homogeneous: carrying out homogeneous after material is preheated, and 60-75 DEG C of homogenizing temperature, homogenization pressure 180bar~220bar.
(7) UHT sterilize: to after homogeneous material carry out UHT sterilizing, 138 DEG C~142 DEG C of sterilising temp, sterilization time 3s
~5s.
(8) sterile filling sterile filling: is carried out to the material after sterilizing.
(9) according to milk-based liq albumen prepared by embodiment 2, protein content 10.0%, fat content is
1.0%, product viscosity 20mpa.s.
2 material table of embodiment
| Name of material | Additive amount/part |
| Evamilk protein liquid | 66.47 |
| Dilute cream | 2.26 |
| Water | 31.09 |
| Carragheen | 0.02 |
| It is single, diglycerine fatty acid ester | 0.1 |
| Gellan gum | 0.01 |
| Sucralose | 0.004 |
| Essence | 0.05 |
A kind of functional milk liquid protein of embodiment 3 and its preparation process
The functional milk liquid protein the preparation method is as follows:
(1) using raw milk as raw material, Evamilk protein liquid is obtained after degerming, degreasing, pasteurize, film concentration.It is dense
Contracting fluid milk protein index: protein 14.0%, fat 0.28%, solid content 19.5%.
(2) amount for calculating each material by material table proportion according to index, dilute cream is added in Evamilk protein liquid and is mixed
It is even.Dilute cream fat 40.0%, protein 1.5%.
(3) part water is added in material tank, by carragheen, microcrystalline cellulose, list, diglycerine fatty acid ester, six inclined phosphorus
Sour sodium, sodium tripolyphosphate, antierythrite, Sucralose addition carry out shearing material 10~15 minutes, material uniformity.By portion
Divide water to be heated to 95 DEG C, change cocoa power, 95 DEG C are kept for about 30~40 minutes.
(4) additive changed, cocoa power feed liquid are added in the Evamilk protein liquid after standardization after cooling and are mixed
It closes uniformly, remaining water is added later.
(5) essence is added and carries out blending.
(6) homogeneous: carrying out homogeneous after material is preheated, and 60 DEG C~75 DEG C of homogenizing temperature, homogenization pressure 180bar~
220bar。
(7) UHT sterilize: to after homogeneous material carry out UHT sterilizing, 138 DEG C~142 DEG C of sterilising temp, sterilization time 3s
~5s.
(8) sterile filling sterile filling: is carried out to the material after sterilizing.
(9) according to milk-based liq albumen prepared by embodiment 3, protein content 8.0%, fat content is
1.5%, product viscosity 15mpa.s.
3 material table of embodiment
| Name of material | Additive amount/part |
| Evamilk protein liquid | 56.79 |
| Dilute cream | 3.35 |
| Water | 37.62 |
| Cocoa power | 1.40 |
| Carragheen | 0.01 |
| Microcrystalline cellulose | 0.03 |
| It is single, diglycerine fatty acid ester | 0.04 |
| Calgon | 0.05 |
| Sodium tripolyphosphate | 0.03 |
| Antierythrite | 0.60 |
| Sucralose | 0.006 |
| Essence | 0.08 |
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
The limitation to the scope of the patents therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art,
Under the premise of not departing from this patent design, the respective embodiments described above can also make several deformations, combination and improve, these all belong to
In the protection scope of this patent.Therefore, the protection scope of this patent should be subject to the claims.
Claims (9)
1. a kind of functional milk liquid protein, which is characterized in that the functional milk liquid protein using raw milk as raw material,
Evamilk protein liquid is obtained after degerming, degreasing, pasteurize, film concentration, using dilute cream to Evamilk protein liquid
After carrying out fat standardising, with water quality standard protein, using ingredient, homogeneous, sterilizing, filling acquisition.
2. a kind of functional milk liquid protein as described in claim 1, which is characterized in that be protein content be 6.0%
~10.0%, the functional milk liquid protein product that fat content is 1.0%~1.5%.
3. a kind of functional milk liquid protein as described in claim 1, which is characterized in that the Evamilk protein liquid:
Protein >=12.5%, fat≤1.0%, solid content >=18.0%.
4. a kind of functional milk liquid protein as described in claim 1, which is characterized in that fat content after fat standardising
It is 1.0%~1.5%.
5. a kind of functional milk liquid protein as described in claim 1, which is characterized in that with water quality standard protein, be
Protein Standardization is carried out again after first using part aquation auxiliary material and/or additive；
The auxiliary material is at least one of white granulated sugar, cocoa power；
The additive is at least one of stabilizer, emulsifier.
6. a kind of functional milk liquid protein as claimed in claim 5, which is characterized in that the addition of Evamilk protein liquid
Amount is 40~80 parts, and the additive amount of dilute cream is 2.0-4.5 parts, and the additive amount of water is 15~57 parts, and white granulated sugar additive amount is 1.0
~5.0 parts, the additive amount of cocoa power is 0.5~2.0 part, and the additive amount of additive is 0.1~0.3 part.
7. such as a kind of functional milk liquid protein described in claim 5 or 6, which is characterized in that white granulated sugar can be by sweetener
Substitution, the additive amount of sweetener are 0.003~3.0 part, and sweetener is acesulfame potassium, Sucralose, Aspartame, xylitol, sweet tea
One or more of synanthrin glycosides, antierythrite, isomaltoketose.
8. such as a kind of functional milk liquid protein described in claim 5 or 6, which is characterized in that with water quality standard protein
Addition essence carries out blending afterwards, and additive amount is 0.02-0.08 parts, and the essence is vanilla oral, chocolate flavor or mixing fruit
Taste essence.
9. a kind of functional milk liquid protein as described in claim 1, which is characterized in that the condition of homogeneous is homogenizing temperature
60-75 DEG C, homogenization pressure is 180bar~220bar；The sterilizing is UHT sterilizing, condition are as follows: 138 DEG C~142 DEG C of temperature,
Sterilization time 3s~5s；It is filling aseptically to carry out.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115500388A (en) * | 2021-06-22 | 2022-12-23 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk and preparation method thereof |
| CN116172072A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Milk and preparation method thereof |
| CN116172070A (en) * | 2021-11-29 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Method for preparing functional enriched milk and functional enriched milk |
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Address after: 750200 No.5 Yiyuan Road, Helan Industrial Park, Yinchuan City, Ningxia Hui Autonomous Region Applicant after: NINGXIA CEZANNE DAIRY INDUSTRY Co.,Ltd. Address before: 750200 No. 5, Yiyuan Road, Desheng Industrial Park, Yinchuan City, Ningxia Hui Autonomous Region Applicant before: NINGXIA CEZANNE DAIRY INDUSTRY Co.,Ltd. |
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