CN116268106A - Dairy product and preparation method thereof - Google Patents
Dairy product and preparation method thereof Download PDFInfo
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- CN116268106A CN116268106A CN202310603383.0A CN202310603383A CN116268106A CN 116268106 A CN116268106 A CN 116268106A CN 202310603383 A CN202310603383 A CN 202310603383A CN 116268106 A CN116268106 A CN 116268106A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention relates to the field of foods, in particular to a dairy product and a preparation method thereof, wherein the dairy product comprises milk, protein powder, dietary fiber, vegetable oil, vitamins and minerals, the mass ratio of the milk is 60-80%, the vitamins comprise B-group vitamin microcapsule gel particles, and the mass ratio of protein, fat and carbohydrate in the dairy product is 0.6-1:0.55-0.8:3-3.8. The invention controls the mass ratio of protein, fat and carbohydrate within a reasonable range, accords with the recommended quantity of the resident diet guide and meets the nutritional requirements of residents. In addition, the B vitamins are added in the form of microcapsule gel particles, so that bad smell can be effectively avoided, and the stability of the B vitamins can be improved.
Description
Technical Field
The invention relates to the field of foods, in particular to a dairy product and a preparation method thereof.
Background
Meal replacement food, according to the group standard "T/CNSS 002-2019 meal replacement food" established by the chinese institute of nutrition, is defined as: in order to meet the nutritional needs of one or two meals during the weight control period of an adult, the energy control food is specially processed and prepared to replace one or two meals.
The existing commercial meal replacement products are not in proper range according to the energy supply ratio of macro nutrients in the Chinese adult meal of the resident meal guidelines, and have the pain points of insufficient scientific proportioning design, poor taste, poor stability and the like, so that consumers are difficult to eat continuously, and the re-purchase rate is low.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention provides a dairy product and a preparation method thereof, and the dairy product can ensure the stability and the taste of the product under the condition of meeting the dietary nutrition requirements of residents.
The invention provides a dairy product, which comprises milk, protein powder, dietary fiber, vegetable oil, vitamins and minerals, wherein the mass ratio of the milk is 60-80%, the vitamins comprise B-group vitamin microcapsule gel particles, and the mass ratio of protein, fat and carbohydrates in the dairy product is 0.6-1:0.55-0.8:3-3.8.
The invention controls the mass ratio of protein, fat and carbohydrate in the above range, thereby leading the carbohydrate to supply 50-65%, the fat to supply 20-30% and the protein to supply 10-15%, meeting the recommended quantity of the resident dietary guidelines and meeting the nutritional requirements of residents.
In addition, vitamins are taken as an organic compound for maintaining normal physiological functions of a living body, participate in a plurality of metabolic activities of a human body, promote the development of skin and brain nerves of the human body, and are substances necessary for the human body. However, most vitamins are very active in nature and have a bad smell, which makes them difficult to take. For example, water-soluble vitamin B substances, which are unstable in light, heat, humidity, etc., are liable to cause a great loss of vitamins during processing or daily storage in life. In addition, vitamin B substances themselves almost always have a special offensive odor and bitter taste which affect the organoleptic quality of foods to a large extent. The invention prepares the vitamin B into microcapsule gel particles, which can effectively avoid bad smell and improve the stability.
According to the dairy product provided by the invention, the wall material of the B vitamin microcapsule gel particles is carrageenan and gelatin in a mass ratio of 1:1-2:1, the core material is B vitamin, and the particle size is 100-200 microns.
According to the invention, the vitamin B microcapsule gel particles with proper particle size are prepared by taking the vitamin B substances as the core material and carrageenan and gelatin as the wall materials in a specific proportion, and are added into the dairy product, so that the adverse sensory characteristics of the vitamin B substances can be covered, the stability can be improved, the shelf life can be prolonged and the loss can be reduced under different environment storage conditions. In addition, the outer wall material carrageenan and gelatin can also be used as a stabilizer, so that the stabilizer is not required to be added in the later period, and the integral addition amount of the stabilizer in the obtained dairy product is less than that of the conventional dairy product.
According to the dairy product provided by the invention, the dietary fiber comprises polydextrose and isomaltulose in a mass ratio of 1:1.5-2.5. Preferably, the mass ratio of polydextrose to isomaltulose is 1:2.
According to the dairy product provided by the invention, the protein powder consists of animal protein and plant protein in a mass ratio of 1:0.8-1.2, wherein the animal protein comprises one or more of concentrated whey protein, concentrated milk protein and separated whey protein, and the plant protein comprises one or more of soybean isolated protein, oat protein, pea protein, walnut protein and peanut protein.
The research of the invention discovers that the proportion of animal protein and plant protein is controlled in the range, so that reasonable protein content can be provided, the animal protein and plant protein can play a synergistic effect with the soluble dietary fiber polydextrose and the insoluble dietary fiber isomaltulose with specific proportions, an emulsifier can be not added, and the stability of the product is ensured under the post-homogenization process, so that the phenomenon of poor flavor, fat floating and layering does not occur in the shelf life of the product.
According to the dairy product provided by the invention, the vegetable oil is coconut oil.
The content of saturated fatty acid in coconut oil is up to 80% to 90%, and the most main saturated fatty acid is lauric acid, and the content of the most main saturated fatty acid is 47% to 54%. The coconut oil is rich in medium-short chain fatty acid, and the absorption and transportation ways of the medium-short chain fatty acid in the gastrointestinal tract are simple and efficient, and the medium-short chain fatty acid can directly enter blood without being synthesized again after absorption, so that energy can be provided quickly, and the satiety can be enhanced. Thus, coconut oil meets health requirements.
The dairy product provided by the invention further comprises one or more of vitamin A, vitamin D, vitamin E, vitamin C and nicotinic acid.
According to the dairy product provided by the invention, the mineral comprises one or more of calcium, magnesium, iron, zinc and selenium. The source for providing the above minerals can be one or more selected from calcium carbonate, magnesium sulfate, calcium lactate, sodium ferric ethylenediamine tetraacetate, sodium selenite, zinc gluconate, zinc citrate, and ferric pyrophosphate.
In some embodiments of the invention, the dairy product consists of the following components: 600-800 parts of milk, 0.5-1 part of B vitamin microcapsule gel particles, 30-40 parts of animal proteins, 30-40 parts of vegetable proteins, 18-30 parts of polydextrose, 10-15 parts of crystalline fructose, 40-60 parts of isomaltulose, 10-15 parts of coconut oil, 0.4-1 part of compound vitamins and 1-5 parts of compound minerals, wherein the compound vitamins comprise vitamin A, vitamin D, vitamin E, vitamin C and nicotinic acid, and the compound minerals comprise calcium, magnesium, iron, zinc and selenium.
According to the dairy product provided by the invention, the dairy product is a meal replacement milk shake.
The invention also provides a preparation method of the dairy product.
The preparation method provided by the invention comprises the following steps:
step-by-step material melting: heating milk to 65-70deg.C, and mixing with vegetable oil; heating purified water to 50-55deg.C, hydrating with protein powder, mixing the above two materials, adding B vitamins microcapsule gel particles, dietary fiber, other vitamins, and minerals, and heating to 65-70deg.C;
constant volume;
UHT sterilization;
sterile post-cold homogenization: the homogenizing temperature is 20-25 ℃, the homogenizing secondary pressure is 30-40 bar, and the primary pressure is 200-250 bar.
The invention adopts stepwise material melting and sterile post-cooling homogenization, so that the product can be ensured to effectively avoid the oxidation smell of grease and ensure the stability of the product. Protein in the product is easy to denature after ultrahigh temperature instantaneous sterilization and heat treatment, coconut oil is easy to generate oxidation reaction after ultrahigh temperature instantaneous sterilization and heat treatment, oil taste is generated, the protein and fat large particles which are recombined in feed liquid after ultrahigh temperature instantaneous sterilization and heat treatment are crushed again into small particle states through aseptic post-cooling homogenization treatment, so that the protein and fat particles are uniformly distributed, the emulsification stabilization effect is fully exerted, the problems of layering, floating oil, precipitation and the like can not occur in the storage process, the heated tissue structure is properly scattered by post-homogenization, the pure flavor of the product is ensured, the problem of poor flavor of the product with vegetable oil is avoided, the stable system is not destroyed in the post-homogenization process, and the uniform stability of the product in the shelf life is ensured.
Preferably, the preparation method comprises the following steps: heating milk to 70 ℃, adding vegetable oil, and stirring for 10-15 min; heating purified water to 50 ℃, adding protein powder for hydration for 30-45 min, mixing the materials obtained in the two steps, then adding B-group vitamin microcapsule gel particles, polydextrose, crystalline fructose, isomaltulose, compound vitamin and compound mineral substances, heating to 70 ℃, and stirring for 10-15 min; constant volume; UHT sterilization is carried out, the temperature is 135-140 ℃, and the time is 4-10 seconds; and finally, carrying out aseptic cold homogenization, wherein the homogenization temperature is 20 ℃, the homogenization secondary pressure is 30-40 bar, and the primary pressure is 200-250 bar.
Wherein, the preparation of the B vitamin microcapsule gel particles comprises the following steps:
swelling carrageenan and gelatin with water, dispersing, and making into 5-8% wall material solution; weighing B vitamins, dissolving, cooling and preparing core material solution; draining a core material solution into the wall material solution according to the wall material-core material ratio of 10:1-15:1, and stirring and mixing; spray freeze drying the mixed solution under the following conditions: freezing at-80 to-60 ℃, sampling flow rate of 10-13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamin microcapsule gel particles.
The invention provides a dairy product and a preparation method thereof, wherein the dairy product controls the mass ratio of protein, fat and carbohydrate within a reasonable range, accords with the recommended quantity of resident dietary guidelines, and meets the nutritional requirements of residents. In addition, the B vitamins are added in the form of microcapsule gel particles, so that bad smell can be effectively avoided, and the stability of the B vitamins can be improved.
Furthermore, the invention can ensure the pure flavor of the product under the condition of not adding the emulsifying agent by combining reasonable combination of components with the steps of material melting and sterile post-cooling homogenization process, and avoid the problem of poor flavor of the product caused by adding the vegetable oil, and simultaneously ensure that a stable system is not destroyed in the post-homogenization process and the uniformity and stability of the product in the shelf life.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The methods described in the examples below, unless otherwise indicated, may be accomplished by methods conventional in the art.
The materials and equipment used in the examples below are commercially available unless otherwise specified.
The compound vitamins in the following examples consist of vitamin A, vitamin D, vitamin E, vitamin C and niacin; the complex minerals include calcium, magnesium, iron, zinc and selenium, and the complex vitamins and complex minerals are directly commercially available.
Example 1
The embodiment provides a dairy product, which comprises the following raw materials:
600 kg milk, 0.5 kg vitamin B microcapsule gel particles, 35 kg animal protein (5 kg concentrated whey protein powder, 30 kg concentrated milk protein), 35 kg vegetable protein (5 kg isolated soy protein, 30 kg oat protein), 18 kg polydextrose, 10 kg crystalline fructose, 40 kg isomaltulose, 10 kg coconut oil, 0.5 kg vitamin complex and 2 kg mineral complex.
The preparation method comprises the following steps:
step-by-step material melting, heating milk to 70 ℃, adding coconut oil, and stirring for 10min; heating purified water to 50deg.C, adding protein powder for hydration for 30min, mixing the materials obtained in the two steps, adding B vitamins microcapsule gel particles, polydextrose, crystalline fructose, isomaltulose, compound vitamins and compound minerals, heating to 70deg.C, and stirring for 15min. Constant volume, UHT sterilization, temperature 135 ℃ and time 10 seconds. Finally, aseptic post-cooling homogenization is adopted, the homogenization temperature is 20 ℃, the homogenization secondary pressure is 30bar, and the primary pressure is 200bar. Cooling, and filling to obtain the final product.
Wherein, the preparation of the B vitamin microcapsule gel particles comprises the following steps: weighing carrageenan and gelatin in a mass ratio of 1:1, swelling and dispersing the carrageenan and gelatin in 100ml of water in a water bath at 50 ℃ to prepare a wall material solution with a concentration of 5%; weighing VB1 and VB2, dissolving in water at 75 ℃, and cooling to prepare core material solution; slowly draining the core material solution into the wall material solution according to a certain proportion of wall material/core material (10:1), and stirring for 1h until the solution is uniformly mixed; the mixed solution is put in a glass culture dish and spray freeze drying is carried out, and the conditions are as follows: freezing at-60deg.C, sampling flow rate of 13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamins microcapsule gel granule.
Example 2
The embodiment provides a dairy product, which comprises the following raw materials:
700 kg of milk, 0.8 kg of B vitamin microcapsule gel particles, 30 kg of animal protein (10 kg of concentrated whey protein powder and 20 kg of concentrated milk protein), 30 kg of vegetable protein (10 kg of pea protein and 20 kg of walnut protein), 20 kg of polydextrose, 12 kg of crystalline fructose, 40 kg of isomaltulose, 12 kg of coconut oil, 0.4 kg of compound vitamin and 1 kg of compound mineral.
The preparation method comprises the following steps:
step-by-step material melting, heating milk to 70 ℃, adding coconut oil, and stirring for 10min; heating purified water to 50deg.C, adding protein powder for hydration for 35min, mixing the materials obtained in the two steps, adding B vitamins microcapsule gel particles, polydextrose, crystalline fructose, isomaltulose, compound vitamins and compound minerals, heating to 70deg.C, and stirring for 12min. Constant volume, UHT sterilization, temperature 140 ℃ and time 5 seconds. Finally, aseptic post-cooling homogenization is adopted, the homogenization temperature is 20 ℃, the homogenization secondary pressure is 35bar, and the primary pressure is 220bar. Cooling, and filling to obtain the final product.
Wherein, the preparation of the B vitamin microcapsule gel particles comprises the following steps: weighing carrageenan and gelatin in a mass ratio of 2:1, swelling and dispersing the carrageenan and gelatin in 100ml of water in a water bath at 50 ℃ to prepare a wall material solution with a concentration of 5%; weighing VB1 and VB2, dissolving in water at 75 ℃, and cooling to prepare core material solution; slowly draining the core material solution into the wall material solution according to a certain proportion of wall material/core material (12:1), and stirring for 1h until the solution is uniformly mixed; the mixed solution is put in a glass culture dish and spray freeze drying is carried out, and the conditions are as follows: freezing at-65deg.C, sampling flow of 13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamins microcapsule gel granule.
Example 3
The embodiment provides a dairy product, which comprises the following raw materials:
800 kg of milk, 1 kg of B vitamin microcapsule gel particles, 40 kg of animal protein (40 kg of concentrated milk protein), 40 kg of vegetable protein (30 kg of soy protein isolate and 10 kg of peanut protein), 30 kg of polydextrose, 15 kg of crystalline fructose, 60 kg of isomaltulose, 15 kg of coconut oil, 1 kg of compound vitamin and 4 kg of compound mineral.
The preparation method comprises the following steps:
step-by-step material melting, heating milk to 70 ℃, adding vegetable oil, and stirring for 15min; heating purified water to 50deg.C, adding protein powder to hydrate for 45min, mixing the materials obtained in the two steps, adding B vitamins microcapsule gel particles, polydextrose, crystalline fructose, isomaltulose, compound vitamin and compound mineral, heating to 70deg.C, and stirring for 10min. Constant volume, UHT sterilization, temperature 135 ℃ and time 10 seconds. And finally, adopting aseptic cold homogenization, wherein the homogenization temperature is 20 ℃, the homogenization secondary pressure is 40bar, and the primary pressure is 250bar. Cooling, and filling to obtain the final product.
Preparation of B vitamin microcapsule gel particles: weighing carrageenan and gelatin in a mass ratio of 1:1, swelling and dispersing the carrageenan and gelatin in 100ml of water in a water bath at 50 ℃ to prepare a wall material solution with a concentration of 5%; weighing VB1 and VB2, dissolving in water at 75 ℃, and cooling to prepare core material solution; slowly draining the core material solution into the wall material solution according to a certain proportion of wall material/core material (15:1), and stirring for 1h until the solution is uniformly mixed; the mixed solution is put in a glass culture dish and spray freeze drying is carried out, and the conditions are as follows: freezing at-80deg.C, sampling at flow rate of 13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamins microcapsule gel granule.
Example 4
The embodiment provides a dairy product, which comprises the following raw materials:
750 kg of milk, 0.9 kg of B vitamin microcapsule gel particles, 38 kg of animal protein (38 kg of concentrated whey protein powder), 38 kg of vegetable protein (38 kg of oat protein), 25 kg of polydextrose, 10 kg of crystalline fructose, 50 kg of isomaltulose, 15 kg of coconut oil, 1 kg of compound vitamin and 5 kg of compound mineral.
The preparation method comprises the following steps:
step-by-step material melting, heating milk to 70 ℃, adding coconut oil, and stirring for 13min; heating purified water to 50deg.C, adding protein powder for hydration for 40min, mixing the materials obtained in the two steps, adding B vitamins microcapsule gel particles, polydextrose, crystalline fructose, isomaltulose, compound vitamins and compound minerals, heating to 70deg.C, and stirring for 13min. Constant volume, UHT sterilization, temperature 135 ℃ and time 10 seconds. Finally, aseptic post-cooling homogenization is adopted, the homogenization temperature is 20 ℃, the homogenization secondary pressure is 35bar, and the primary pressure is 240bar. Cooling, and filling to obtain the final product.
Wherein, the preparation of the B vitamin microcapsule gel particles comprises the following steps: weighing carrageenan and gelatin in a mass ratio of 2:1, swelling and dispersing the carrageenan and gelatin in 100ml of water in a water bath at 50 ℃ to prepare a wall material solution with a concentration of 5%; weighing VB1 and VB2, dissolving in water at 75 ℃, and cooling to prepare core material solution; slowly draining the core material solution into the wall material solution according to a certain proportion of wall material/core material (12:1), and stirring for 1h until the solution is uniformly mixed; the mixed solution is put in a glass culture dish and spray freeze drying is carried out, and the conditions are as follows: freezing at-70deg.C, sampling flow rate of 13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamins microcapsule gel granule.
Example 5
The embodiment provides a dairy product, which comprises the following raw materials:
600 kg milk, 0.8 kg vitamin B microcapsule gel particles, 35 kg animal protein (25 kg concentrated whey protein powder, 10 kg separated whey protein concentrated milk protein), 35 kg vegetable protein (20 kg pea protein, 15 kg oat protein), 25 kg polydextrose, 15 kg crystalline fructose, 50 kg isomaltulose, 10 kg coconut oil, 0.5 kg vitamin complex and 3 kg mineral complex.
The preparation method comprises the following steps:
step-by-step material melting, heating milk to 70 ℃, adding coconut oil, and stirring for 10min; heating purified water to 50deg.C, adding protein powder to hydrate for 45min, mixing the materials obtained in the two steps, adding B vitamins microcapsule gel particles, polydextrose, crystalline fructose, isomaltulose, compound vitamin and compound mineral, heating to 70deg.C, and stirring for 15min. Constant volume, UHT sterilization, temperature 140 ℃ and time 5 seconds. Finally, aseptic post-cooling homogenization is adopted, the homogenization temperature is 20 ℃, the homogenization secondary pressure is 40bar, and the primary pressure is 250bar. Cooling, and filling to obtain the final product.
Wherein, the preparation of the B vitamin microcapsule gel particles comprises the following steps: weighing carrageenan and gelatin with the mass ratio of 1.5:1, swelling and dispersing the carrageenan and gelatin in water bath with the mass ratio of 100ml at 50 ℃ to prepare wall material solution with the concentration of 5%; weighing VB1 and VB2, dissolving in water at 75 ℃, and cooling to prepare core material solution; slowly draining the core material solution into the wall material solution according to a certain proportion of wall material/core material (12:1), and stirring for 1h until the solution is uniformly mixed; the mixed solution is put in a glass culture dish and spray freeze drying is carried out, and the conditions are as follows: freezing at-65deg.C, sampling flow of 13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamins microcapsule gel granule.
Example 6
The present embodiment provides a dairy product, the raw material composition of which is the same as that of embodiment 3, and the preparation method is different from that of embodiment 3 in that the preparation of the B-group vitamin microcapsule gel particles is as follows: weighing a certain proportion of sodium alginate, swelling and dispersing the sodium alginate in 100ml of water in a water bath at 50 ℃ to prepare a wall material solution with the concentration of 5%; weighing VB1 and VB2, dissolving in water at 75 ℃, and cooling to prepare core material solution; slowly draining the core material solution into the wall material solution according to a certain proportion of wall material/core material (15:1), and stirring for 1h until the solution is uniformly mixed; the mixed solution is put in a glass culture dish and spray freeze drying is carried out, and the conditions are as follows: freezing at-80deg.C, sampling at flow rate of 13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamins microcapsule gel granule.
Comparative example 1
This comparative example provides a dairy product differing from example 3 in that the preparation of B vitamin microcapsule gel particles is not performed, i.e., VB1 and VB2 are added in the original form (powdered) together with other vitamins.
Comparative example 2
This comparative example provides a dairy product differing from example 3 in that the animal protein: the mass ratio of the vegetable protein is 2:1, and the mass ratio of the polydextrose to the isomaltulose is 1:1.
The specific raw materials comprise the following components:
800 kg of milk, 1 kg of B vitamin microcapsule gel particles, 53.4 kg of animal protein (53.4 kg of concentrated whey protein powder), 26.7 kg of vegetable protein (20 kg of soy protein isolate and 6.7 kg of peanut protein), 45 kg of polydextrose, 15 kg of crystalline fructose, 45 kg of isomaltulose, 15 kg of coconut oil, 1 kg of compound vitamin and 4 kg of compound mineral.
Comparative example 3
This comparative example provides a dairy product, differing from example 3 in that no stepwise material conversion was performed, mixed material was used, and pre-homogenized.
The preparation method comprises the following steps:
heating purified water to 50deg.C, adding protein powder, milk, B vitamins microcapsule gel particles, polydextrose, crystalline fructose, isomaltulose, compound vitamins and compound minerals, and oleum Cocois, heating to 70deg.C, and stirring for 15min. Constant volume, homogenizing, UHT sterilizing, cooling, and packaging.
Effect verification
1. Sensory evaluation
The dairy products obtained in each example and comparative example were subjected to sensory evaluation. Randomly selecting 100 people for tasting, comprehensively grading by taste, peculiar smell (fat oxidation smell and peculiar smell and bitter), color and luster and tissue state, wherein the grading rule is divided into intervals of 0-10, 0-2 is regarded as difference, 3-5 is regarded as general, 6-8 is regarded as good, and 9-10 is regarded as good, and the result is shown in table 1.
TABLE 1
As can be seen from the data in Table 1, the products of examples 1-6 have good taste, color and texture, no fat oxidation smell and no offensive odor and bitter taste, compared with comparative examples 1-3, wherein the wall material of the B-group vitamin microcapsule gel particles of example 3 has the highest comprehensive score, and the effect of sodium alginate adopted as the wall material of the B-group vitamin microcapsule gel particles of example 6 is inferior to that of carrageenan and gelatin in a specific ratio.
Comparative example 1 compared with example 3, the preparation of B-group vitamin microcapsule gel particles was not performed, and there were offensive odor and bitter taste.
Comparative example 2 was inferior to example 3 in system, and had a serious fat floating and a delamination phenomenon.
Comparative example 3 compared with example 3, no stepwise material conversion was performed, and a mixed material was used, which was previously homogenized and had a fat-oxidizing taste and a poor taste.
2. Particle size, stability and vitamin B1, B2 test
The dairy products obtained in each example and comparative example were subjected to particle size, stability and B-vitamins tests, respectively. Wherein the particle size is measured by a Beckmann LS 13320 laser diffraction particle size analyzer, the stability is measured by a LUM stability analyzer, and the B vitamins are measured by a national standard method. The results are shown in Table 2.
TABLE 2
As can be seen from the data in Table 2, the products of examples 1-6 have high B vitamins and good stability, with the highest overall score for example 3.
Comparative example 1 compared with example 3, the preparation of B-group vitamin microcapsule gel particles was not performed, and the loss of vitamin B1 and vitamin B2 was serious.
Comparative example 2 has significantly higher clarity index and poor system stability as compared with example 3.
Comparative example 3 compared with example 3, no stepwise material conversion was performed, and mixed material was used, and the system was inferior in pre-homogenization.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. The dairy product is characterized by comprising milk, protein powder, dietary fiber, vegetable oil, vitamins and minerals, wherein the mass ratio of the milk is 60-80%, the vitamins comprise B-group vitamin microcapsule gel particles, and the mass ratio of protein, fat and carbohydrates in the dairy product is 0.6-1:0.55-0.8:3-3.8.
2. The dairy product according to claim 1, wherein the wall material of the B-group vitamin microcapsule gel particles is carrageenan and gelatin in a mass ratio of 1:1-2:1, the core material is B-group vitamin, and the particle size is 100-200 microns.
3. Dairy product according to claim 1 or 2, characterized in that the dietary fiber comprises polydextrose and isomaltulose in a mass ratio of 1:1.5-2.5.
4. Dairy product according to claim 1 or 2, characterized in that the protein powder consists of animal proteins and vegetable proteins in a mass ratio of 1:0.8-1.2, the animal proteins comprising one or more of concentrated whey proteins, concentrated milk proteins, isolated whey proteins, the vegetable proteins comprising one or more of soy isolated proteins, oat proteins, pea proteins, walnut proteins, peanut proteins.
5. Dairy product according to claim 1 or 2, characterized in that the vegetable oil is coconut oil.
6. The dairy product according to claim 1 or 2, wherein the vitamins further comprise one or more of vitamin a, vitamin D, vitamin E, vitamin C, niacin;
and/or the mineral comprises one or more of calcium, magnesium, iron, zinc, selenium.
7. Dairy product according to claim 1 or 2, characterized in that it consists of the following components: 600 to 800 parts by weight of milk, 0.5 to 1 part by weight of B-group vitamin microcapsule gel particles, 30 to 40 parts by weight of animal protein, 30 to 40 parts by weight of vegetable protein, 18 to 30 parts by weight of polydextrose, 10 to 15 parts by weight of crystalline fructose, 40 to 60 parts by weight of isomaltulose, 10 to 15 parts by weight of coconut oil, 0.4 to 1 part by weight of compound vitamins and 1 to 5 parts by weight of compound minerals, wherein the compound vitamins comprise vitamin A, vitamin D, vitamin E, vitamin C and nicotinic acid, and the compound minerals comprise calcium, magnesium, iron, zinc and selenium.
8. The dairy product of claim 7, wherein the dairy product is a meal replacement milkshake.
9. A method of preparing a dairy product according to any one of claims 1 to 8, comprising the steps of:
step-by-step material melting: heating milk to 65-70deg.C, and mixing with vegetable oil; heating purified water to 50-55deg.C, hydrating with protein powder, mixing the above two materials, adding B vitamins microcapsule gel particles, dietary fiber, other vitamins, and minerals, and heating to 65-70deg.C;
constant volume;
UHT sterilization;
sterile post-cold homogenization: the homogenizing temperature is 20-25 ℃, the homogenizing secondary pressure is 30-40 bar, and the primary pressure is 200-250 bar.
10. The method of preparing a dairy product according to claim 9, wherein the preparation of the B-vitamin microcapsule gel particles comprises:
swelling carrageenan and gelatin with water, dispersing, and making into 5-8% wall material solution; weighing B vitamins, dissolving, cooling and preparing core material solution; draining a core material solution into the wall material solution according to the wall material-core material ratio of 10:1-15:1, and stirring and mixing; spray freeze drying the mixed solution under the following conditions: freezing at-80 to-60 ℃, sampling flow rate of 10-13mL/min, pulverizing, and sieving with 100 mesh sieve to obtain B vitamin microcapsule gel particles.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101194897A (en) * | 2006-12-04 | 2008-06-11 | 东北农业大学 | Method for preparing water-solubility compound vitamin microcapsule |
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| CN116268106B (en) | 2023-08-22 |
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