CN1457659A - Milk product - Google Patents
Milk product Download PDFInfo
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- CN1457659A CN1457659A CN 03147931 CN03147931A CN1457659A CN 1457659 A CN1457659 A CN 1457659A CN 03147931 CN03147931 CN 03147931 CN 03147931 A CN03147931 A CN 03147931A CN 1457659 A CN1457659 A CN 1457659A
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- colostrum
- milk product
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Abstract
The present invention provides a kind of liquid milk product. It contains milk, emulsifying stabilizer and cow foremilk essence and is produced through mixing the said material and sterilizing. The cow foremilk essence is prepared with cow foremilk and through defatting and eliminating casein.
Description
Technical field
The present invention relates to a kind of milk product, especially comprise the milk product of colostrum element.
Background of invention
Colostrum is meant the milk that primiparity ox or multiparity ox produce in 12 hours～132 hours after calving; total solids can reach more than 13%; main component is butter oil, casein, lactose, inorganic salts; contain a large amount of immunoglobulin (Ig)s; siderophillin; bovine serum albumin, alpha-lactalbumin, beta lactoglobulin and growth factor.Drink colostrum and improve body immunity beyond doubt, promote children's health and intellectual development, promote that cell grows, human body is delayed senility and skin maintenance all has immeasurable effect.But because colostrum is short campaign,
Yield poorly, easily collecting not, so China is in the status that falls behind very much in the exploitation of colostral milk products.
Except that above characteristics, colostrum has very significantly peculiar smell and unusual color, and most of people are not easy to accept to this taste.
In recent years, people recognize nutrition, health care and the medical value of colostrum gradually, existing people studied behind colostrum degreasing, the demargarinate albumen, dry powder or freeze-dried powder are made in dehydration, also the someone studied and colostrum is directly added entry makes milk beverage just, but the colostrum drink with the colostrum preparation is perishable, and the shelf-life is short.Made the milk product that contains the colostrum element in the milk never reporting before the present invention colostrum joined behind degreasing, demargarinate albumen.In addition, the most of colostral milk products on the market are health products or the medicine at special population, can't satisfy the nutritional need of most consumers.Thereby, be necessary to develop the new suitable colostrum drink of drinking, have long storage life.
The inventor is through the discovery that studies for a long period of time, a major reason that influences the anti-storage of colostrum goods is that just catalase is contained in the Ruzhong, protein heat endurance in the milk is reduced, as directly using colostrum modified milk goods, in the processing because the sex change of protein, make to produce floccule in the milk, have a strong impact on product quality and shelf-life.In addition, first Ruzhong also contains other materials of influential absorption of human body.The inventor finds after deliberation, goes out the colostrum element by the Processing of Preparation of colostrum being carried out degreasing and demargarinate albumen, but other material of removing described catalase and influencing absorption of human body, though make colostrum element yield low but more pure; And make that the disease-resistance substance to the human body beneficial can better obtain preserving in the colostrum element.
On the basis of above research, the inventor also finds to join (in sour milk, pure milk, milk-contained drink) in other milk products by the colostrum element that will develop, can make that prepared milk product is easier is absorbed by the body, being beneficial to the general population drinks, and make prepared milk product that the shelf-life of prolongation be arranged, simultaneously, the kind of exploitation makes dairy products more diversified.
The purpose of this invention is to provide a kind of milk product, especially comprise the milk product of colostrum element, it has good mouthfeel, and has high stability, can be long time stored.
The invention summary
According to one aspect of the present invention, a kind of liquid milk goods are provided, it is characterized in that it comprises: plain chocolate 75%-99.99%, emulsion stabilizer 0.001% to 7%, the plain 0.001%-18% of colostrum, sweetener 0 to 15% and flavor enhancement 0-5%, described component is sterilized after mixing and is made described goods, and wherein said colostrum element is the colostral milk products of colostrum through degreasing, demargarinate albumen, sterilization process preparation.
According to another aspect of the present invention, a kind of liquid milk goods are provided, it is characterized in that it comprises plain chocolate 20-75%, water 20-65, colostrum element 0.001 to 18%, emulsion stabilizer 0.001 to 5%, sweetener 0 to 15%, flavor enhancement and/or spices 0 to 7%, wherein said colostrum element are the colostral milk products of colostrum through degreasing, demargarinate albumen, sterilization process preparation.
According to of the present invention more on the other hand, a kind of sour milk product is provided, it is characterized in that its raw material comprises milk 85-96%, emulsion stabilizer 0.01-2%, sweetener 0 to 15%, colostrum element 0.01 to 10%, described raw material adds biodiasmin, makes described sour milk product in 3 to 4 hours through 40 to 43 ℃ of fermentations.Wherein said colostrum element is the colostral milk products of colostrum through degreasing, demargarinate albumen, sterilization process preparation.
Provide a kind of preparation method of milk product more on the other hand according to of the present invention,
Detailed description of the invention
According to one aspect of the present invention, a kind of liquid milk goods are provided, it is characterized in that it comprises: plain chocolate 75%-99.99%, emulsion stabilizer 0.001% to 7%, the plain 0.001%-18% of colostrum, sweetener 0 to 15% and flavor enhancement 0-5%, described component is sterilized after mixing and is made described goods, and wherein said colostrum element is that colostrum is through comprising the process preparation of degreasing and demargarinate albumen.Preferably, described colostrum element is the colostral milk products of the process preparation of colostrum through comprising degreasing, demargarinate albumen and sterilization
Preferably comprise plain chocolate 85%-99.98% in the described milk product, emulsion stabilizer 0.01% to 5%, the plain 0.01%-10% of colostrum, more preferably it comprises plain chocolate 95%-99.90%, emulsion stabilizer 0.05% to 1%, the plain 0.05%-4% of colostrum.
Emulsion stabilizer described in this specification comprises any one or more in monoglyceride, sucrose ester, pectin, carragheen, gelatin, the carboxymethyl cellulose.
Sweetener described in this specification comprises any one or more in sucrose, stevia, asccharin, maltose, acesulfame potassium, the Aspartame.
Flavor enhancement described in this specification comprises any one or more in essence, spices, the organic acid.
According to another aspect of the present invention, a kind of liquid milk goods are provided, it is characterized in that it comprises plain chocolate 20-75%, water 20-65, colostrum element 0.001 to 18%, emulsion stabilizer 0.001 to 5%, sweetener 0 to 15%, flavor enhancement 0 to 7%, wherein wherein said colostrum element are that colostrum is through comprising the process preparation of degreasing and demargarinate albumen.Preferably, described colostrum element is the colostral milk products of the process preparation of colostrum through comprising degreasing, demargarinate albumen and sterilization
Preferably, described liquid milk goods comprise plain chocolate 30-65%, water 30-55%, colostrum element 0.01 to 8%, emulsion stabilizer 0.01 to 2%, sweetener 2 to 12%, flavor enhancement 0.01 to 2%.According to of the present invention more on the other hand, a kind of sour milk product is provided, it is characterized in that its raw material comprises milk 85-96%, emulsion stabilizer 0.01-2%, sweetener 0 to 15%, colostrum element 0.01 to 10%, described raw material adds biodiasmin, makes described sour milk product in 3 to 4 hours through 40 to 43 ℃ of fermentations.Wherein wherein said colostrum element is that colostrum is through comprising the process preparation of degreasing and demargarinate albumen.Preferably, described colostrum element is the colostral milk products of the process preparation of colostrum through comprising degreasing, demargarinate albumen and sterilization
Colostrum degreasing described here, demargarinate albumen and sterilization are method commonly known in the art, for example, described degreasing can be adopted centrifugal process, for example that colostrum is centrifugal with 6000～7000 rev/mins of commentaries on classics, the colostrum layering, the top layer fat deposit is separated, and remaining colostrum partly carries out demargarinate albumen to be handled.
The demargarinate protein process is included in the first Ruzhong that removes behind the fat and adds acid to adjust pH value be faintly acid, and as pH value is adjusted into 5.0-6.5, described acid can be organic or inorganic acid, as is in hydrochloric acid, citric acid, lactic acid, acetate, the malic acid any one or more.Can isolate the casein that condenses from the first Ruzhong behind the adjustment pH value then, can for example casein be separated by centrifugation or filtration.
To isolate caseic colostrum then and sterilize, this can realize by several different methods, for example, by HTHP instantaneous sterilizing, cobalt 60 irradiation or hyperfiltration, wherein preferably sterilizes by hyperfiltration.Described these sterilizing methods all are known.
The present invention also provides a kind of preparation method of milk product, it is characterized in that described method comprises the steps:
Preparation colostrum element is isolated the fat deposit in Ruzhong just with the bright colostrum of collecting through centrifugal process; Add in citric acid, lactic acid or the hydrochloric acid one or more in first Ruzhong its pH value is adjusted into 4.0 to 6.5, leach casein protein with 80 to 150 order filters then and obtain whey through above processing; With alkali described whey filtrate pH value is adjusted into 6.0 to 7.0; Above-mentioned filtrate is removed by filter bacterium with millipore filter; Then above step is obtained filtrate and remove by filter bacterium through amicon, gained filtrate is the colostrum element;
Described colostrum element is mixed with other raw material components, keep 3～4 second time to sterilize down through 138 ℃ to 140 ℃, then packing.
The present invention also provides a kind of preparation method of milk product, and it comprises the steps:
Preparation colostrum element, the bright colostrum of collecting is warming up to 35-45 ℃, isolates the fat deposit in Ruzhong just through centrifugal process, will removing colostrum behind the fat deposit then, to join temperature be in 55-70 ℃ the pasteurize machine, keep 10-20 second, be cooled to about 10 ℃ or be lower than 10 ℃ temperature then; Add in citric acid, lactic acid or the hydrochloric acid one or more in first Ruzhong its pH value is adjusted into 4.0 to 5.0, leach casein protein with 80 to 150 order filters then and obtain whey through above processing; With natrium citricum or NaOH described whey pH value is adjusted into 5.5-6.5, filter out sediment with 180-220 order filter once more, in filtrate, add molar concentration and be 0.001 to 0.2 sodium hydrogen phosphate and molar concentration and be 0.001 to 0.2 gluconic acid sodium salt, described filtrate pH value is adjusted into 6.0 to 7.0; The microporous membrane filters of above-mentioned filtrate with 3 μ m filtered, and then remove by filter bacterium with the filter of 0.6 μ m; Then above step is obtained filtrate and remove by filter bacterium through the amicon of 200Kd, gained filtrate is the colostrum element;
Described colostrum element is mixed with other raw material components, keep 3～4 second time to sterilize down through 138 ℃ to 140 ℃, then packing.
Milk product taste of the present invention is pleasant, the outward appearance homogeneous, in aseptic packaging storage at normal temperature never degenerated in 1 year, layering.Sour milk product mouthfeel of the present invention, outward appearance are good, are more than half a year following storage period at the low temperature below 5 ℃.
All percentages that occur in this specification all by weight.
Embodiment
Embodiment 1-5
1. preparation colostrum element is warming up to 42 ℃ with the bright colostrum of collecting, at the beginning of centrifugal process is isolated
The fat deposit in Ruzhong, will removing colostrum behind the fat deposit then, to join temperature be in 68 ℃ the pasteurize machine, to keep 20 seconds, is cooled to 10 ℃ then; Add citric acid in first Ruzhong its pH value is adjusted into 4.8, leach casein protein with 100 order filters then and obtain whey through above processing; With natrium citricum described whey pH value is adjusted into 6.2, filter out sediment with 200 order filters once more, in filtrate, add molar concentration and be 0.008 sodium hydrogen phosphate and molar concentration and be 0.008 gluconic acid sodium salt, described filtrate pH value is adjusted into 6.9; The microporous membrane filters of above-mentioned filtrate with 3 μ m filtered, and then remove by filter bacterium with the filter of 0.6 μ m; Then above step is obtained filtrate and remove by filter bacterium through the amicon of 200Kd (d is dalton), gained filtrate is the colostrum element;
Described colostrum element is mixed with other raw material components in the table 1, keep down sterilizing in 3～4 seconds through 138 ℃ to 140 ℃, then packing.
Table 1
| Embodiment No | Other component (%) in the milk product except that the colostrum element (colostrum cellulose content+described other constituent content sum is 100%) | ||||
| Plain chocolate | Pectin | Water | Sugar | Essence | |
| 1 | ????95 | ????0.1 | ????0 | ??0 | ??0 |
| 2 | ????90 | ????0.02 | ????0 | ??3 | ??0 |
| 3 | ????80 | ????1 | ????0 | ??0 | ??0 |
| 4 | ????70 | ????2 | ????21 | ??4 | ??0 |
| 5 | ????40 | ????0.8 | ????45 | ??5 | ??1 |
Embodiment 6
Milk 90%, sucrose ester 0.05%, sucrose 3%, colostrum element 5%, essence 1.95% are mixed, the biodiasmin that adds raw material weight 5% in the described raw material, made described sour milk product in 3 hours through 45 ℃ of fermentations, wherein said colostrum element is that colostrum is through preparing with the described identical degreasing of embodiment 1-5, demargarinate albumen, sterilization process.
Claims (11)
1. liquid milk goods, it is characterized in that it comprises (wt%): plain chocolate 75%-99.99%, emulsion stabilizer 0.001% to 7%, the plain 0.001%-18% of colostrum, sweetener 0 to 15%, with flavor enhancement 0-5%, described component is sterilized after mixing and is made described goods, and wherein said colostrum element is the colostral milk products of the process preparation of colostrum through comprising degreasing and demargarinate albumen.
2. milk product as claimed in claim 1, wherein it comprises plain chocolate 85%-99.98%, emulsion stabilizer 0.01% to 5%, the plain 0.01%-10% of colostrum.
3. milk product as claimed in claim 1, wherein it comprises plain chocolate 95%-99.90%, emulsion stabilizer 0.05% to 1%, the plain 0.05%-4% of colostrum.
4. liquid milk goods, it is characterized in that it comprises (in wt%) plain chocolate 20-75%, water 20-65, colostrum element 0.001 to 18%, emulsion stabilizer 0.001 to 5%, sweetener 0 to 15%, flavor enhancement and/or spices 0 to 7%, described component is made described milk product through mixing, sterilizing, and wherein said colostrum element is that colostrum is through comprising the process preparation of degreasing and demargarinate albumen.
5. milk product as claimed in claim 4, wherein it comprises plain chocolate 30-65%, water 30-55%, colostrum element 0.01 to 8%, emulsion stabilizer 0.01 to 2%, sweetener 2 to 12%, flavor enhancement and/or spices 0.01 to 2%.
6. as each milk product of claim 1 to 5, wherein said emulsion stabilizer is any or the multiple mixture arbitrarily that is selected from the group that monoglyceride, sucrose ester, pectin, carragheen, gelatin, carboxymethyl cellulose form.
7. sour milk product, it is characterized in that its raw material (in wt%) comprises milk 85-96%, emulsion stabilizer 0.01-2%, sweetener 0 to 15%, colostrum element 0.01 to 10%, described raw material adds biodiasmin, makes described sour milk product in about 3 to about 4 hours through 40 to 43 ℃ of fermentations, and wherein said colostrum element is the colostral milk products of the process preparation of colostrum through comprising degreasing and demargarinate albumen.
8. as each milk product or sour milk product as claimed in claim 9 of claim 1 to 6, wherein said colostrum element is the colostral milk products of the process preparation of colostrum through comprising degreasing, demargarinate albumen and sterilization.
9. milk product as claimed in claim 8 or sour milk product, wherein the sterilization of colostrum realizes by adopting amicon to filter.
10. as the preparation method of each milk product of claim 1 to 6, it is characterized in that described method comprises the steps:
(1) preparation colostrum element is isolated the fat deposit in Ruzhong just with the bright colostrum of collecting through centrifugal process; Add in citric acid, lactic acid or the hydrochloric acid one or more in first Ruzhong its pH value is adjusted into 4.0 to 6.5, leach casein protein with 80 to 150 order filters then and obtain whey through above processing; With alkali described whey filtrate pH value is adjusted into 6.0 to 7.0; Above-mentioned filtrate is removed by filter bacterium with millipore filter; Then above step is obtained filtrate and remove by filter bacterium through amicon, gained filtrate is the colostrum element;
(2) described colostrum element is mixed with other raw material components, keep 3～4 second time to sterilize down through 138 ℃ to 140 ℃, then packing.
11., it is characterized in that described method comprises the steps: as the preparation method of each milk product of claim 1 to 6
(1) preparation colostrum element, the bright colostrum of collecting is warming up to 35-45 ℃, isolates the fat deposit in Ruzhong just through centrifugal process, will removing colostrum behind the fat deposit then, to join temperature be in 55-70 ℃ the pasteurize machine, keep 10-20 second, be cooled to about 10 ℃ or be lower than 10 ℃ temperature then; Add in citric acid, lactic acid or the hydrochloric acid one or more in first Ruzhong its pH value is adjusted into 4.0 to 5.0, leach casein protein with 80 to 150 order filters then and obtain whey through above processing; With natrium citricum or NaOH described whey pH value is adjusted into 5.5-6.5, filter out sediment with 180-220 order filter once more, in filtrate, add molar concentration and be 0.001 to 0.2 sodium hydrogen phosphate and molar concentration and be 0.001 to 0.2 gluconic acid sodium salt, described filtrate pH value is adjusted into 6.0 to 7.0; The microporous membrane filters of above-mentioned filtrate with 3 μ m filtered, and then remove by filter bacterium with the filter of 0.6 μ m; Then above step is obtained filtrate and remove by filter bacterium through the amicon of 200Kd, gained filtrate is the colostrum element;
(2) described colostrum element is mixed with other raw material components, keep 3～4 second time to sterilize down through 138 ℃ to 140 ℃, then packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03147931 CN1457659A (en) | 2003-06-27 | 2003-06-27 | Milk product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03147931 CN1457659A (en) | 2003-06-27 | 2003-06-27 | Milk product |
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| CN1457659A true CN1457659A (en) | 2003-11-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03147931 Pending CN1457659A (en) | 2003-06-27 | 2003-06-27 | Milk product |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461422B (en) * | 2007-12-21 | 2012-03-21 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy food containing bovine colostrum and method for producing the same |
| CN102524404A (en) * | 2008-04-25 | 2012-07-04 | 内蒙古伊利实业集团股份有限公司 | Method for preparing thermosensitive material-containing liquid dairy product |
| CN103073630A (en) * | 2013-01-23 | 2013-05-01 | 香格里拉县康美乳业开发有限责任公司 | Process for producing citric acid caseins by using yak milk dregs as raw materials |
| CN101213992B (en) * | 2007-12-28 | 2013-07-10 | 内蒙古伊利实业集团股份有限公司 | Bone strengthening milk powder and producing method thereof |
| CN105638897A (en) * | 2015-12-30 | 2016-06-08 | 太仓卡斯特姆新材料有限公司 | High quality milk product and production method thereof |
| CN105981829A (en) * | 2015-01-27 | 2016-10-05 | 内蒙古伊利实业集团股份有限公司 | Sterilized liquid bovine coloctrum product, preparation method and application thereof |
| CN105981806A (en) * | 2015-01-27 | 2016-10-05 | 内蒙古伊利实业集团股份有限公司 | Fermented dairy product with addition of bovine coloctrum and preparation method thereof |
| CN105981908A (en) * | 2015-01-27 | 2016-10-05 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product with addition of bovine coloctrum and preparation method thereof |
| CN108013130A (en) * | 2018-01-08 | 2018-05-11 | 何树海 | A kind of processing technology for being used to keep new fresh milk nutritional ingredient |
-
2003
- 2003-06-27 CN CN 03147931 patent/CN1457659A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461422B (en) * | 2007-12-21 | 2012-03-21 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy food containing bovine colostrum and method for producing the same |
| CN101213992B (en) * | 2007-12-28 | 2013-07-10 | 内蒙古伊利实业集团股份有限公司 | Bone strengthening milk powder and producing method thereof |
| CN102524404A (en) * | 2008-04-25 | 2012-07-04 | 内蒙古伊利实业集团股份有限公司 | Method for preparing thermosensitive material-containing liquid dairy product |
| CN103073630A (en) * | 2013-01-23 | 2013-05-01 | 香格里拉县康美乳业开发有限责任公司 | Process for producing citric acid caseins by using yak milk dregs as raw materials |
| CN105981829A (en) * | 2015-01-27 | 2016-10-05 | 内蒙古伊利实业集团股份有限公司 | Sterilized liquid bovine coloctrum product, preparation method and application thereof |
| CN105981806A (en) * | 2015-01-27 | 2016-10-05 | 内蒙古伊利实业集团股份有限公司 | Fermented dairy product with addition of bovine coloctrum and preparation method thereof |
| CN105981908A (en) * | 2015-01-27 | 2016-10-05 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product with addition of bovine coloctrum and preparation method thereof |
| CN105981829B (en) * | 2015-01-27 | 2020-01-10 | 内蒙古伊利实业集团股份有限公司 | Sterile liquid bovine colostrum product and preparation method and application thereof |
| CN105638897A (en) * | 2015-12-30 | 2016-06-08 | 太仓卡斯特姆新材料有限公司 | High quality milk product and production method thereof |
| CN108013130A (en) * | 2018-01-08 | 2018-05-11 | 何树海 | A kind of processing technology for being used to keep new fresh milk nutritional ingredient |
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