CN112715681A - High fat dairy product and preparation method thereof - Google Patents
High fat dairy product and preparation method thereof Download PDFInfo
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- CN112715681A CN112715681A CN202011574203.3A CN202011574203A CN112715681A CN 112715681 A CN112715681 A CN 112715681A CN 202011574203 A CN202011574203 A CN 202011574203A CN 112715681 A CN112715681 A CN 112715681A
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Images
Classifications
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
-
- 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
- A23C21/00—Whey; Whey preparations
- A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a high-fat dairy product and a preparation method thereof, belonging to the field of dairy products. The high-fat dairy product is mainly prepared from the following components: 100-150 parts of hydrolyzed emulsion material, 50-76 parts of vegetable oil and 0.6-1.4 parts of emulsifier; wherein the hydrolyzed milk material comprises one or more of hydrolyzed whey protein powder, hydrolyzed desalted whey powder, and hydrolyzed skimmed milk powder; the vegetable oil comprises one or more of soybean oil, coconut oil, corn oil, palm oil and sunflower seed oil; the emulsifier comprises natural phospholipid or synthetic phospholipid. The dairy product contains a large amount of protein hydrolysate, can provide abundant hydrolyzed protein components, is more beneficial to absorption and digestion, improves the mouthfeel, and has higher nutritional value.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a high-fat dairy product and a preparation method thereof.
Background
At present, most of dairy products on the market are obtained by hydrolyzing proteins by taking milk raw materials as protein sources. The protein is hydrolyzed into high-activity enzymolysis liquid consisting of amino acid, small molecular peptide, nucleotide, glycerol, fatty acid and the like, and then the high-activity enzymolysis liquid is deeply processed, but the hydrolyzed protein product cannot provide vegetable fat and linoleic acid. At present, the number of the current day,
there are no dairy products on the market that combine hydrolysed proteins and vegetable fats.
Disclosure of Invention
The invention aims to provide a high-fat dairy product which takes vegetable oil and hydrolyzed milk as raw materials and contains abundant fat and linoleic acid.
The second purpose of the invention is to provide a method for preparing a high-fat dairy product, which can prepare the high-fat dairy product by three steps of mixing, sterilizing and drying various raw materials, and has the characteristics of simple process, low cost and the like.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a high fat dairy product is mainly prepared from the following components: 100-150 parts of hydrolyzed milk material; 50-76 parts of vegetable oil; 0.6-1.4 parts of an emulsifier;
the hydrolyzed milk material comprises one or more of hydrolyzed whey protein powder, hydrolyzed desalted whey powder and hydrolyzed skimmed milk powder; the vegetable oil comprises one or more of soybean oil, coconut oil, corn oil, palm oil and sunflower seed oil; the emulsifier comprises natural phospholipid or synthetic phospholipid.
The hydrolyzed milk material contains more protein hydrolysate, such as amino acids, small molecular peptides, nucleotides, glycerol, fatty acids, etc., and is very suitable for human body to absorb. Sensitive substances in the hydrolyzed protein are destroyed, and the ability of causing allergy of human body is lost. The vegetable oil makes the high fat milk product rich in vegetable fat and linoleic acid, which is more digestible and absorbable. In addition, the vegetable oil can promote the absorption of mineral elements by human body, and the vegetable oil contains more unsaturated fatty acid, can relieve the rise of cholesterol and avoid atherosclerosis.
The emulsifier improves the surface tension between the contact surfaces of the vegetable oil and the hydrolyzed emulsion material, and the vegetable oil and the hydrolyzed emulsion material can form a stable and uniform dispersion system to fully mix the hydrolyzed emulsion material and the vegetable oil.
The preparation method of the high-fat dairy product comprises the following steps:
a.1) mixing the hydrolyzed milk material and the milk
Mixing vegetable oil and the emulsifier with water, and homogenizing to obtain a mixed solution;
and A.2) sterilizing and spray drying the mixed solution to obtain the product.
The steps are simple, the flow is few, and the controllability of the product can be improved to a certain extent. Preferably, the temperature of the water in the step A.1) is 50-60 ℃, and the temperature of the vegetable oil is above 60 ℃.
The direct mixing difficulty of the hydrolyzed milk material and the vegetable oil is large, and the mixing uniformity is poor. The hydrolyzed milk material and the vegetable oil are dispersed in water, the hydrolyzed milk material and the vegetable oil are fully contacted through the medium action of the water, and then the hydrolyzed milk material and the vegetable oil are uniformly mixed through homogenizing treatment. On the other hand, the vegetable oil is relatively poorly mixed with water, and the emulsifier improves the mixing property between the vegetable oil and water, thereby increasing the degree of dispersion of the vegetable oil in water so that the vegetable oil and the hydrolyzed milk material can be sufficiently mixed. The temperature of the water and the vegetable oil is in the range, so that the mass transfer efficiency of the hydrolyzed milk material and the vegetable oil in the water is higher, and the mixing uniformity of the hydrolyzed milk material and the vegetable oil is improved.
Preferably, the temperature of the homogenization in the step A.1) is 50-60 ℃, and the pressure is 16-20 MPa. Through high-temperature and high-pressure homogenization treatment, the mixing degree of the hydrolyzed milk material and the vegetable oil is further improved, and the hydrolyzed milk material and the vegetable oil can be contacted more fully.
Preferably, after the homogenizing in step a.1) and after the sterilizing in step a.2), further comprising: and cooling the mixed solution to 10-20 ℃. The mixed liquid is cooled after being fully mixed through homogenization treatment, so that the reduction of the mixing effect of a mixed system caused by excessive thermal disturbance is avoided, and the mixed liquid system is kept at higher stability.
Preferably, the method of sterilization in step a.2) is: heating the mixed solution to 115-125 ℃, and preserving the heat for 10-30 seconds at the temperature. The high temperature action destroys the integrity of the physiological structure of the bacteria, thereby realizing the killing effect thereof. The sterilization is carried out at the temperature, so that a better sterilization effect can be obtained, the nutritional value components in the hydrolyzed milk material can be prevented from being damaged, and the quality of the finally obtained product is ensured. On the other hand, the short sterilization time can reduce the energy consumption in the product manufacturing process and improve the production efficiency.
Preferably, the hydrolyzed milk material is prepared by the following steps:
b.1) dissolving one or more of whey protein powder, desalted whey powder and skimmed milk powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusting solution;
b.2) adding a protein hydrolase into the primary regulating solution for hydrolysis to form a hydrolysate, and after the hydrolysis is finished, adjusting the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain a secondary regulating solution;
and B.3) inactivating enzyme of the secondary regulating solution and drying to obtain the final product.
Various raw materials are dissolved in water, so that the raw materials are fully dispersed in the water, the raw materials are in contact with the proteolytic enzyme, and the hydrolysis efficiency can be improved. The pH value is adjusted to 6.8-7.0, so that the denaturation of the protein hydrolase can be avoided, reaction conditions are provided for the protein hydrolase, and other substances are prevented from being damaged. The action of the proteolytic enzyme hydrolyzes the protein in the primary regulating solution, simultaneously the pH value of the primary regulating solution changes, and the pH value is regulated by the buffer to keep the stability of other substances in the solution, thereby preventing the nutrient components from being damaged.
Finally, the hydrolyzed milk material is obtained by enzyme deactivation and drying.
Preferably, the method of hydrolysis in step b.2) is: and preserving the heat for 45-50 minutes at the temperature of 50-60 ℃. The protein hydrolase has high activity and high hydrolysis efficiency at the temperature. The hydrolysis time takes into account the efficiency and degree of hydrolysis of the protein in order to achieve a more complete breakdown of the protein in a relatively short time. Due to the short hydrolysis time, the protein undergoes moderate hydrolysis to yield a product that is suitable for absorption and has less impact on the gastrointestinal tract.
Preferably, the enzyme deactivation method is as follows: and preserving the temperature of the conditioning solution at 100-120 ℃ for 10-20 seconds. The high-temperature enzyme deactivation is an enzyme deactivation mode which is simple to operate and easy to realize, and has good enzyme deactivation effect and high efficiency.
Preferably, in step b.3), after the enzyme deactivation and before the drying, the method further comprises: adding water to the secondary conditioning to form a low temperature solution, the temperature of the low temperature solution being below 10 ℃.
Due to the production after hydrolysis
The heat tolerance of the product is reduced, and the stability of the hydrolyzed product is ensured by the cooling effect, thereby preventing deterioration and prolonging the storage time. In addition, the temperature reduction improves the storage time of the secondary regulating liquid, so that the process flow can be increased according to the requirement, and the flexibility of the manufacturing process and the quality of the product are improved.
Preferably, the dry matter content of the cryogenic solution is between 12% and 13% by weight. The concentration of the secondary regulating solution reaches the dry matter content by adding water, so that the water content in the low-temperature solution can be reduced, the subsequent drying difficulty is reduced, the higher yield is obtained, and the production efficiency is improved. The low temperature can prevent the protein hydrolysate from being damaged and improve the activity of the hydrolyzed product.
Preferably, in step b.3), the drying method is spray drying, and before the drying, after the enzyme deactivation, the method further comprises: and concentrating the secondary regulating solution until the dry matter content is 40-45%. The secondary conditioner is concentrated to the above-mentioned dry matter content range for spray drying. The invention has the beneficial effects that:
(1) compared with the existing dairy product, the high-fat dairy product can improve more abundant nutritional ingredients and has higher nutritional value.
(2) The preparation method of the high-fat dairy product is simple, the flow control is less, the production efficiency can be improved, and the quality control of the product is facilitated.
(3) The high-fat dairy product has rich raw material sources and short production period, and reduces the production cost.
Drawings
To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, and it should be understood that the following drawings only show some embodiments of the present invention and therefore should not be considered as limiting the present invention
Limitation of scope, for a person skilled in the art, without inventive step, other relevant figures can also be derived from these figures.
Fig. 1 is a method for manufacturing a high-fat dairy product according to a tenth embodiment of the present invention.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example one
The embodiment provides a high-fat dairy product, which comprises the following components: 100 kg of hydrolyzed milk material according to the weight portion; 50 kg of vegetable oil; 0.6 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil prepared by mixing soybean oil, coconut oil, corn oil, palm oil and sunflower seed oil; the emulsifier is lecithin.
The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 18%.
And secondly, adding proteolytic enzyme into the primary regulating solution for hydrolysis to form a hydrolysate, and after the hydrolysis is finished, regulating the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain a secondary regulating solution.
And thirdly, inactivating enzyme and drying the secondary regulating solution to obtain the final product.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil and lecithin with water, and homogenizing to obtain a mixed solution;
and secondly, sterilizing and drying the mixed solution to obtain the product.
Example two
The embodiment provides a high-fat dairy product, which comprises the following components: 135 kg of hydrolyzed milk material according to the weight portion; 62 kg of vegetable oil; 0.76 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of oleum Cocois, oleum Maydis and oleum Helianthi; the emulsifier is soybean phospholipid. The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder in a shearing tank by using water with the temperature of 60 ℃, then homogenizing in a homogenizing tank to form a primary mixed liquid, and then adjusting the pH value of the primary mixed liquid to 6.8-7.0 by using a buffering agent to obtain a primary adjusting liquid, wherein the dry matter content of the primary mixed liquid is 18%.
And secondly, adding proteolytic enzyme into the primary regulating solution for hydrolysis to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain secondary regulating solution.
And thirdly, inactivating enzyme and drying the secondary regulating solution to obtain the final product.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil and soybean lecithin with water, and homogenizing to obtain a mixed solution; and secondly, sterilizing and drying the mixed solution to obtain the product.
EXAMPLE III
The embodiment provides a high-fat dairy product, which comprises the following components: based on the weight portion, the weight portion of the material,
127 kg of hydrolyzed milk material;
53 kg of vegetable oil;
0.8 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of soybean oil, palm oil and sunflower seed oil; the emulsifier is rapeseed phosphatide. The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 18%.
And secondly, adding protein hydrolase into the primary regulating solution, hydrolyzing for 45 minutes at 55 ℃ to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using 10% food-grade potassium hydroxide aqueous solution to obtain secondary regulating solution.
And thirdly, preserving the heat of the secondary regulating solution for 10 seconds at the temperature of 100 ℃ by using a high-temperature instantaneous sterilizer to inactivate enzyme, and then performing spray drying to obtain the final product.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil and rapeseed phosphatide by using water, and homogenizing to obtain a mixed solution;
and secondly, sterilizing and drying the mixed solution to obtain the product.
Example four
The embodiment provides a high-fat dairy product, which comprises the following components: 135 kg of hydrolyzed milk material according to the weight portion; 62 kg of vegetable oil; 0.76 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of oleum Cocois, oleum Maydis and oleum Helianthi; the emulsifier is soybean phospholipid. The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 19.5%.
Second, adding proteolytic enzyme into the primary conditioning solution, and hydrolyzing at 55 deg.C for 48 min
Forming hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 with food level potassium hydroxide water solution to obtain secondary regulating liquid.
And thirdly, preserving the heat of the secondary regulating solution for 20 seconds by using a high-temperature instantaneous sterilizer at 117 ℃ to inactivate enzyme, and then performing spray drying to obtain the secondary regulating solution.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil and soybean lecithin at 60 ℃ with water at 50 ℃ and homogenizing to obtain a mixed solution;
and secondly, sterilizing and drying the mixed solution to obtain the product.
EXAMPLE five
The embodiment provides a high-fat dairy product, which comprises the following components: 141 kg of hydrolyzed milk material in parts by weight; 69 kg of vegetable oil; 0.8 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of palm oil, coconut oil, corn oil and sunflower seed oil; the emulsifier is dipalmitoyl lecithin.
The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 19%.
And secondly, adding protein hydrolase into the primary regulating solution, hydrolyzing for 48 minutes at 56 ℃ to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using a potassium hydroxide aqueous solution to obtain secondary regulating solution.
And thirdly, preserving the heat of the secondary regulating solution for 14 seconds by using a high-temperature instantaneous sterilizer at the temperature of 120 ℃ to inactivate enzyme, and then performing spray drying to obtain the enzyme-modified secondary regulating solution.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil at 68 ℃ and dipalmitoyl lecithin phospholipid with water at 60 ℃ and homogenizing to obtain a mixed solution;
and secondly, preserving the temperature of the mixed solution at 115 ℃ for 10 seconds for sterilization, and then performing spray drying to obtain the product.
EXAMPLE six
The embodiment provides a high-fat dairy product, which comprises the following components: 13 kg of hydrolyzed milk material according to the weight portion; 74 kg of vegetable oil; 1.2 kg of emulsifier; wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of palm oil, coconut oil, corn oil and sunflower seed oil; the emulsifier is dilauryl lecithin.
The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 20%.
And secondly, adding protein hydrolase into the primary regulating solution, hydrolyzing for 45 minutes at 55 ℃ to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using a potassium hydroxide aqueous solution to obtain secondary regulating solution.
And thirdly, preserving the temperature of the secondary regulating solution at 120 ℃ for 13 seconds to inactivate enzyme, and then performing spray drying to obtain the enzyme-inhibiting agent.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil at 75 ℃ and dilauryl lecithin with water at 52 ℃ and homogenizing to obtain a mixed solution; and secondly, preserving the heat at 122 ℃ for 28 seconds to sterilize the mixed solution, and then performing spray drying to obtain the product.
EXAMPLE seven
The embodiment provides a high-fat dairy product, which comprises the following components: 150 kg of hydrolyzed milk material according to the weight portion; 76 kg of vegetable oil; 1.4 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of palm oil, coconut oil, corn oil and sunflower seed oil; the emulsifier is hydrogenated soybean lecithin.
The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 20%.
And secondly, adding proteolytic enzyme into the primary regulating solution, hydrolyzing for 45 minutes at 55 ℃ to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain secondary regulating solution.
And thirdly, preserving the heat of the secondary regulating solution at the temperature of 116 ℃ for 13 seconds, inactivating enzyme and drying to obtain the secondary regulating solution.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil at 80 ℃ and hydrogenated soybean lecithin with water at 60 ℃ and homogenizing to obtain a mixed solution;
and secondly, preserving the heat for 13 seconds at the temperature of 120 ℃ to finish sterilization, and then performing spray drying to obtain the antibacterial agent.
Example eight
The embodiment provides a high-fat dairy product, which comprises the following components: 134 kg of hydrolyzed milk material; 63 kg of vegetable oil; 0.96 kg of emulsifier; wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of palm oil, coconut oil, corn oil and sunflower seed oil; the emulsifier comprises egg yolk lecithin.
The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a potassium hydroxide aqueous solution to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 19%. In order to reduce the impurity content in the primary conditioning liquid, the primary mixed liquid is subjected to pH adjustment
Filtering to remove impurities.
And secondly, adding proteolytic enzyme into the primary regulating solution, hydrolyzing for 47 minutes at 55 ℃ to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain secondary regulating solution.
And thirdly, preserving the temperature of the secondary regulating solution at 107 ℃ for 19 seconds, inactivating enzyme, and drying to obtain the final product.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed milk material with 83 ℃ vegetable oil and yolk lecithin with 55 ℃ water, and then homogenizing the mixture by a homogenizer at 50 ℃ and 16MPa to obtain a mixed solution;
and secondly, preserving the heat for 18 seconds at the temperature of 120 ℃ to finish sterilization, and then performing spray drying to obtain the product.
Example nine
The embodiment provides a high-fat dairy product, which comprises the following components: 138 kg of hydrolyzed milk material according to the weight portion; 65 kg of vegetable oil; 1.1 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of palm oil, coconut oil and sunflower seed oil; the emulsifier is sunflower seed phospholipid.
The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 20%.
And secondly, adding protein hydrolase into the primary regulating solution, hydrolyzing for 50 minutes at 55 ℃ to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain secondary regulating solution.
And thirdly, preserving the temperature of the secondary regulating solution at 106 ℃ for 20 seconds, inactivating enzyme and drying to obtain the final product.
The preparation method of the high-fat dairy product comprises the following steps:
firstly, mixing the prepared hydrolyzed emulsion with 88 ℃ vegetable oil and sunflower seed phospholipid by using 51 ℃ water, and then homogenizing by using a homogenizer at 60 ℃ and 20MPa to obtain a mixed solution;
and secondly, preserving the heat for 25 seconds at the temperature of 120 ℃ to finish sterilization, and then performing spray drying to obtain the product.
Example ten
The embodiment provides a high-fat dairy product, which comprises the following components: 149 kg of hydrolyzed milk material; 250 kg of vegetable oil; 1 kg of emulsifier;
wherein the hydrolyzed milk material comprises hydrolyzed whey protein powder and hydrolyzed desalted whey powder; the vegetable oil comprises mixed oil of palm oil, coconut oil and sunflower seed oil; the emulsifier is egg yolk lecithin.
The hydrolyzed milk material is prepared by the following steps:
firstly, dissolving whey protein powder and desalted whey powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusted solution, wherein the dry matter content of the primary mixed solution is 20%.
And secondly, adding protein hydrolase into the primary regulating solution, hydrolyzing for 50 minutes at 55 ℃ to form hydrolysate, and regulating the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain secondary regulating solution. The proteolytic enzymes used in this example were flavourzyme and neutrase, and the buffer was aqueous potassium hydroxide.
And thirdly, preserving the temperature of the secondary regulating solution at 100 ℃ for 17 seconds, inactivating enzyme, and drying to obtain the final product.
The hydrolyzed milk material prepared by the above steps contains 1.23% of fat, 15.04% of protein and 77.82% of carbohydrate.
Referring to fig. 1, the method for making the high fat dairy product is as follows:
firstly, mixing the prepared hydrolyzed milk material with vegetable oil at 74 ℃ and yolk lecithin with water at 60 ℃, and then homogenizing the mixture by a homogenizer at 54 ℃ and 18.6MPa to obtain a mixed solution;
and secondly, preserving the heat for 30 seconds at the temperature of 125 ℃ to finish sterilization, and then performing spray drying to obtain the product. The high-fat milk product contains 25.9% of fat, 9.1% of protein and 58.5% of carbohydrate.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A high fat dairy product is characterized by being mainly prepared from the following components: based on the weight portion, the weight portion of the material,
100-150 parts of hydrolyzed milk material;
50-76 parts of vegetable oil;
0.6-1.4 parts of an emulsifier;
the hydrolyzed milk material comprises one or more of hydrolyzed whey protein powder, hydrolyzed desalted whey powder and hydrolyzed skimmed milk powder;
the vegetable oil comprises one or more of soybean oil, coconut oil, corn oil, palm oil and sunflower seed oil;
the emulsifier comprises natural phospholipid or synthetic phospholipid.
2. The method for preparing the high-fat dairy product of claim 1, comprising the following steps of:
a.1) mixing the hydrolyzed milk material, the vegetable oil and the emulsifier with water, and homogenizing to obtain a mixed solution;
and A.2) sterilizing and spray drying the mixed solution to obtain the product.
3. The method for preparing a high-fat dairy product according to claim 2, wherein the temperature of the water is 50-60 ℃ and the temperature of the vegetable oil is 60 ℃ or higher during the mixing in step A.1).
4. The method for preparing high fat dairy product according to claim 2, wherein the temperature of homogenizing in step A.1) is 50-60 ℃ and the pressure is 16-20 MPa.
5. The method for preparing high fat dairy product according to claim 4, wherein after the homogenizing in step A.1) and the sterilizing in step A.2), the method further comprises: and cooling the mixed solution to 10-20 ℃.
6. The method for preparing high fat dairy product according to claim 2, wherein the sterilization method in step A.2) is: heating the mixed solution to 115-125 ℃, and preserving the heat for 10-30 seconds at the temperature.
7. The high fat dairy product of claim 2, wherein the hydrolyzed milk is prepared by the following steps:
b.1) dissolving one or more of whey protein powder, desalted whey powder and skimmed milk powder with water to form a primary mixed solution, and then adjusting the pH value of the primary mixed solution to 6.8-7.0 by using a buffering agent to obtain a primary adjusting solution;
b.2) adding a protein hydrolase into the primary regulating solution for hydrolysis to form a hydrolysate, and after the hydrolysis is finished, adjusting the pH value of the hydrolysate to 6.8-7.0 by using a buffering agent to obtain a secondary regulating solution;
and B.3) inactivating enzyme of the secondary regulating solution and drying to obtain the final product.
8. The high fat dairy product of claim 7, wherein the hydrolysis method in step B.2) is: and preserving the heat for 45-50 minutes at the temperature of 50-60 ℃.
9. The high-fat dairy product of claim 7, wherein in step B.3), the enzyme deactivation method comprises: and preserving the temperature of the conditioning solution at 100-120 ℃ for 10-20 seconds.
10. The high-fat dairy product of claim 9, wherein after the enzyme deactivation and before the drying in step b.3), the method further comprises: and adding water into the secondary regulating solution to form a low-temperature solution, wherein the temperature of the low-temperature solution is below 10 ℃.
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| CN108967557A (en) * | 2018-09-29 | 2018-12-11 | 贝因美（杭州）食品研究院有限公司 | A kind of infant formula and preparation method thereof |
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| CN105767186A (en) * | 2016-03-11 | 2016-07-20 | 北安宜品努卡乳业有限公司 | High fat dairy product and preparation method thereof |
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| CN105767186A (en) * | 2016-03-11 | 2016-07-20 | 北安宜品努卡乳业有限公司 | High fat dairy product and preparation method thereof |
| CN106387063A (en) * | 2016-03-11 | 2017-02-15 | 北安宜品努卡乳业有限公司 | High-fat dairy product and making method thereof |
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| CN108967557A (en) * | 2018-09-29 | 2018-12-11 | 贝因美（杭州）食品研究院有限公司 | A kind of infant formula and preparation method thereof |
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