CN1943369A - Collagen protein milk drink and its producing method - Google Patents
Collagen protein milk drink and its producing method Download PDFInfo
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- CN1943369A CN1943369A CNA2006100480983A CN200610048098A CN1943369A CN 1943369 A CN1943369 A CN 1943369A CN A2006100480983 A CNA2006100480983 A CN A2006100480983A CN 200610048098 A CN200610048098 A CN 200610048098A CN 1943369 A CN1943369 A CN 1943369A
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Abstract
A collagen protein milk drink comprises (weight in each ton): fresh milk 200-400Kg, white sugar 40-60Kg, protein sugar 0.8-1.2Kg, stabilizer 4-6Kg, citric acid monohydrate 2-4Kg, lactic acid 1-2Kg, sodium citrate 0.1-0.5 Kg , collagen protein 0.5-1.5Kg, milk-type flavor 0.1-0.4Kg, corn flavor 1-2Kg and water.
Description
Technical field
The present invention relates to a kind of functional milk beverage and production method thereof, particularly a kind of strengthened collagen function milk beverage and production method thereof.
Background technology
Present domestic beverage industry development is swift and violent, and as tea beverage, fruit drink, sports drink and milk beverage etc., most of beverage functions are that moisturizing is quenched the thirst, and satisfies consumer's mouthfeel and general nutritional need, and does not have other health care.And domestic drinks is compared with external high speed development, and China's drinks product seems then and lack characteristic, novelty and delayed effect of development that it is very few especially to contain the abundant protein beverage, has ignored the demand of essential amino acid.
Dermal layer of the skin 75% is made up of collagen, and fibrous collagen forms network structure, and the tension force and the elasticity of skin is provided; Simultaneously, the collagen in the skin corium still is epidermal area and epidermis accessory organ's (hair) nutrition supply station, and is epidermis conveying moisture.The growth of skin, reparation and nutrition all be unable to do without collagen.
Organic 70%-80% is a collagen in the bone, when bone generates, at first must synthesize the framework that sufficient collagen fabric is formed bone.Therefore, the someone claims that collagen is the bone in the bone.
Though collagen is not the main component of musculature, collagen and muscle growth have substantial connection.For the teenager who is in growth phase, replenishing collagen can promote growth hormone secretion and muscle growth.And for the adult who wants to keep the bodily form, the muscle of moulding solid fitness also needs replenishing collagen.
The healthy key of hair is the nutrition of the basic subcutaneous tissue of scalp of hair, and the front is mentioned, and being positioned at the skin corium collagen is the nutrition supply station of epidermal area and dermal appendage, and dermal appendage mainly is hair and nail.Lack collagen, the gloomy tarnish of rupturing easily of the dry bifurcated of hair, nail.
Collagen is known by people already to the effect of chest enlarge.Breast mainly is made of connective tissue and adipose tissue, and tall and straight plentiful breast relies on the support of connective tissue to a great extent, and collagen is the main component of connective tissue.
Fat-reducing needs burning fat (catabolism), and Hydrolyzed Collagen can make this catabolic process increase and prolong, thereby the more fat of burning reaches the purpose of fat-reducing.
So it is very important replenishing certain collagen in human body.
Summary of the invention
The purpose of this invention is to provide a kind of collagen protein milk drink and production method thereof, in this dairy beverage except that the essential amino acid that contains multiple needed by human body, also contain the required collagen of human body skin, bone and connective tissue, have the health care of highly significant.
Collagen protein milk drink, it is characterized in that this collagen protein milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 200-400Kg, white granulated sugar 40-60Kg, albumen sugar 0.8-1.2Kg, stabilizer combination for dairy food 4-6Kg, Citric Acid Mono 2-4Kg, lactic acid 1-2Kg, natrium citricum 0.1-0.5Kg, collagen 0.5-1.5Kg, milk flavour 0.1-0.4Kg, corn essence 1-2Kg, all the other are water.
The production method of described collagen protein milk drink is characterized in that this method comprises the steps: to produce 15 tons of these collagen protein milk drinks;
1) fresh milk is handled:
With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;
2) change stabilizing agent:
With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 180-270Kg, stabilizing agent 60-90Kg, dried the mixing of albumen sugar 12-18Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;
3) molten sugar:
Remaining white granulated sugar is dissolved in 85 ℃ of water, stirs and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Add step 2 then) mixed liquor in, fully mix under stirring with seasoning liquid;
4) moisturizing:
Calculate the sendout of water, consider acid adjustment water, and the amount of constant volume water, in 15 tons of material-compound tanks, replenish 7000-7500Kg water, and stir;
5) molten acid:
With normal-temperature water lactic acid, natrium citricum, Citric Acid Mono are diluted dissolving by 20 times in 2 tons of acid adjustment buckets, after all dissolving with the detection of steel basin, stand-by;
6) acid adjustment:
Acid solution is added in the above-mentioned seasoning liquid with vaporific sprinkling with pump, stir greater than the 80r/min middling speed with rotating speed, pH value reaches at 5.0 o'clock and adds acid fast in the acid adjustment process, makes its rapid isoelectric point of crossing; The acid adjustment time was controlled at 40--50 minute, and the acid adjustment temperature is controlled between 15-20 ℃, and the operative employee constantly observes feed liquid, noted preventing protein denaturation; After acid adjustment finishes, the collagen of collagen protein milk drink in advance in white steel basin with 45-50 ℃ of warm water dissolving 5 minutes, fully stirred feed liquid 15--20 minute, when changing material to sampling and detecting no particle with the steel basin till; Cool to below 30 ℃, add in the above-mentioned seasoning liquid, arrive the batching tonnage with the pure water constant volume at last;
7) blending: essence is fully shaken up, add, stirred 10 minutes;
8) check: sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;
9) sterilization can:
Homogenizing temperature: 55-65 ℃; Homogenization pressure: 20-25Mpa; 121 ℃ of 15s of sterilization; Canned: finished product bottle central temperature is at 86-90 ℃ during can; The spray cooling: product temperature is controlled at below 35 ℃ winter; Be controlled at summer below 40 ℃; At last by 350 or one bottle of can of 500ml;
10) semi-finished product detect, finished product detection, dispatch from the factory after qualified.
Advantage of the present invention is: have significant health care, both contained the nutritional labeling of milk in this product, have the health-care efficacy of collagen again, have beauty treatment, bright shinny first, prevent osteoporosis, protect health-care effects such as bone joint, chest enlarge fat-reducing.
The specific embodiment
Embodiment 1
Collagen protein milk drink, this collagen protein milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 300Kg, white granulated sugar 50Kg, albumen sugar 1.0Kg, stabilizer combination for dairy food 5Kg, Citric Acid Mono 3Kg, lactic acid 1Kg, natrium citricum 0.3Kg, collagen 1.0Kg, milk flavour 0.2Kg, corn essence 1Kg, all the other are water.
To produce 15 tons of these collagen protein milk drinks is example, the production method of described collagen protein milk drink, and this method comprises the steps:
1) fresh milk is handled:
With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;
2) change stabilizing agent:
With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 225Kg, stabilizing agent 75Kg, dried the mixing of albumen sugar 15Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;
3) molten sugar:
Remaining white granulated sugar is dissolved in 85 ℃ of water, stirs and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Add step 2 then) mixed liquor in, fully mix under stirring with seasoning liquid;
4) moisturizing:
Calculate the sendout of water, consider acid adjustment water, and the amount of constant volume water, in 15 tons of material-compound tanks, replenish 7000-7500Kg water, and stir;
5) molten acid:
With normal-temperature water lactic acid, natrium citricum, Citric Acid Mono are diluted dissolving by 20 times in 2 tons of acid adjustment buckets, after all dissolving with the detection of steel basin, stand-by;
6) acid adjustment:
Acid solution is added in the above-mentioned seasoning liquid with vaporific sprinkling with pump, stir greater than the 80r/min middling speed with rotating speed, pH value reaches at 5.0 o'clock and adds acid fast in the acid adjustment process, makes its rapid isoelectric point of crossing; The acid adjustment time was controlled at 40--50 minute, and the acid adjustment temperature is controlled between 15-20 ℃, and the operative employee constantly observes feed liquid, noted preventing protein denaturation; After acid adjustment finishes, the collagen of collagen protein milk drink in advance in white steel basin with 45-50 ℃ of warm water dissolving 5 minutes, fully stirred feed liquid 15--20 minute, when changing material to sampling and detecting no particle with the steel basin till; Cool to below 30 ℃, add in the above-mentioned seasoning liquid, arrive the batching tonnage with the pure water constant volume at last;
7) blending: essence is fully shaken up, add, stirred 10 minutes;
8) check: sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;
9) sterilization can:
Homogenizing temperature: 55-65 ℃; Homogenization pressure: 20-25Mpa; 121 ℃ of 15s of sterilization; Canned: finished product bottle central temperature is at 86-90 ℃ during can; The spray cooling: product temperature is controlled at below 35 ℃ winter; Be controlled at summer below 40 ℃; At last by 350 or one bottle of can of 500ml;
10) semi-finished product detect, finished product detection, dispatch from the factory after qualified.
Embodiment 2
Collagen protein milk drink, this collagen protein milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 200Kg, white granulated sugar 40Kg, albumen sugar 0.8Kg, stabilizer combination for dairy food 4Kg, Citric Acid Mono 2Kg, lactic acid 1Kg, natrium citricum 0.1Kg, collagen 0.5Kg, milk flavour 0.1Kg, corn essence 1Kg, all the other are water.
To produce 15 tons of these collagen protein milk drinks is example, the production method of described collagen protein milk drink, and this method comprises the steps:
1) fresh milk is handled:
With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;
2) change stabilizing agent:
With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 180Kg, stabilizing agent 60Kg, dried the mixing of albumen sugar 12Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;
Step 3) to step 10) with embodiment 1.
Embodiment 3
Collagen protein milk drink, this collagen protein milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 400Kg, white granulated sugar 60Kg, albumen sugar 1.2Kg, stabilizer combination for dairy food 6Kg, Citric Acid Mono 4Kg, lactic acid 2Kg, natrium citricum 0.5Kg, collagen 1.5Kg, milk flavour 0.4Kg, corn essence 2Kg, all the other are water.
To produce 15 tons of these collagen protein milk drinks is example, the production method of described collagen protein milk drink, and this method comprises the steps:
1) fresh milk is handled:
With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;
2) change stabilizing agent:
With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 270Kg, stabilizing agent 90Kg, dried the mixing of albumen sugar 18Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15--20 minute, it is mixed;
Step 3) to step 10) with embodiment 1.
Claims (2)
1, collagen protein milk drink, it is characterized in that this collagen protein milk drink is made up of following material composition weight portion, by milk beverage consumption per ton: fresh milk 200-400Kg, white granulated sugar 40-60Kg, albumen sugar 0.8-1.2Kg, stabilizer combination for dairy food 4-6Kg, Citric Acid Mono 2-4Kg, lactic acid 1-2Kg, natrium citricum 0.1-0.5Kg, collagen 0.5-1.5Kg, milk flavour 0.1-0.4Kg, corn essence 1-2Kg, all the other are water.
2, the production method of the described collagen protein milk drink of claim 1 is characterized in that this method comprises the steps: to produce 15 tons of these collagen protein milk drinks;
1) fresh milk is handled:
With the fresh milk of acceptance(check), centrifugal clean breast, sterilization under 95 ℃ of conditions of 15 seconds, outlet temperature is controlled at 4 ℃-10 ℃, squeezes into blend tank, and is stand-by;
2) change stabilizing agent:
With white granulated sugar, stabilizing agent ratio in 3: 1, get white granulated sugar 180-270Kg, stabilizing agent 60-90Kg, dried the mixing of albumen sugar 12-18Kg, 1.0 tons of batching waters are squeezed in 2 tons of high-speed stirred jars under temperature is 75 ℃ ± 3 ℃ condition, under well-beaten condition, will above-mentionedly be done mixed material at twice or slowly join for three times in the high-speed stirred jar; Then with said mixture from 15 tons of material-compound tank tops or the bottom squeeze into together with remaining raw material milk the material-compound tank that has added 500 liters of raw material milks, mix the back and stir more than 15-20 minute, it is mixed;
3) molten sugar:
Remaining white granulated sugar is dissolved in 85 ℃ of water, stirs and dissolved in 10 minutes fully; Cool to below 30 degree,, squeeze in the allotment bucket the liquid glucose of preparation; Add step 2 then) mixed liquor in, fully mix under stirring with seasoning liquid;
4) moisturizing:
Calculate the sendout of water, consider acid adjustment water, and the amount of constant volume water, in 15 tons of material-compound tanks, replenish 7000-7500Kg water, and stir;
5) molten acid:
With normal-temperature water lactic acid, natrium citricum, Citric Acid Mono are diluted dissolving by 20 times in 2 tons of acid adjustment buckets, after all dissolving with the detection of steel basin, stand-by;
6) acid adjustment:
Acid solution is added in the above-mentioned seasoning liquid with vaporific sprinkling with pump, stir greater than the 80r/min middling speed with rotating speed, pH value reaches at 5.0 o'clock and adds acid fast in the acid adjustment process, makes its rapid isoelectric point of crossing; The acid adjustment time was controlled at 40-50 minute, and the acid adjustment temperature is controlled between 15-20 ℃, and the operative employee constantly observes feed liquid, noted preventing protein denaturation; After acid adjustment finishes, the collagen of collagen protein milk drink in advance in white steel basin with 45-50 ℃ of warm water dissolving 5 minutes, fully stirred feed liquid 15-20 minute, when changing material to sampling and detecting no particle with the steel basin till; Cool to below 30 ℃, add in the above-mentioned seasoning liquid, arrive the batching tonnage with the pure water constant volume at last;
7) blending: essence is fully shaken up, add, stirred 10 minutes;
8) check: sampling send the laboratory to detect every index; Qualified back to be detected stores stand-by;
9) sterilization can:
Homogenizing temperature: 55-65 ℃; Homogenization pressure: 20-25Mpa; 121 ℃ of 15s of sterilization; Canned: finished product bottle central temperature is at 86-90 ℃ during can; The spray cooling: product temperature is controlled at below 35 ℃ winter; Be controlled at summer below 40 ℃; At last by 350 or one bottle of can of 500ml;
10) semi-finished product detect, finished product detection, dispatch from the factory after qualified.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100480983A CN1943369A (en) | 2006-10-24 | 2006-10-24 | Collagen protein milk drink and its producing method |
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| CNA2006100480983A CN1943369A (en) | 2006-10-24 | 2006-10-24 | Collagen protein milk drink and its producing method |
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| CN1943369A true CN1943369A (en) | 2007-04-11 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107945B (en) * | 2007-08-03 | 2011-01-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese flavourings milk and method for making same |
| CN102028291A (en) * | 2010-11-23 | 2011-04-27 | 劳卓昌 | Collagen beverage |
| CN101543245B (en) * | 2008-03-24 | 2012-05-30 | 内蒙古伊利实业集团股份有限公司 | Neutral liquid high-calcium milk and preparation method thereof |
| CN101664215B (en) * | 2009-09-08 | 2013-01-02 | 润盈生物工程（上海）有限公司 | Compound beverage containing probiotics and collagen and preparation method thereof |
| CN103283849A (en) * | 2013-07-02 | 2013-09-11 | 吉林大学 | Lecithin protein milk beverage and preparation method thereof |
| CN103355411A (en) * | 2013-06-24 | 2013-10-23 | 蚌埠市和平乳业有限责任公司 | Preparation method of dairy product drink |
| CN104172398A (en) * | 2014-07-04 | 2014-12-03 | 安徽朴优农场有限公司 | Lily and korean ginseng beverage and preparation method thereof |
| CN106615132A (en) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | Formulated milk drink capable of improving osteoporosis and preparation method of formulated milk drink |
-
2006
- 2006-10-24 CN CNA2006100480983A patent/CN1943369A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101107945B (en) * | 2007-08-03 | 2011-01-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese flavourings milk and method for making same |
| CN101543245B (en) * | 2008-03-24 | 2012-05-30 | 内蒙古伊利实业集团股份有限公司 | Neutral liquid high-calcium milk and preparation method thereof |
| CN101664215B (en) * | 2009-09-08 | 2013-01-02 | 润盈生物工程（上海）有限公司 | Compound beverage containing probiotics and collagen and preparation method thereof |
| CN102028291A (en) * | 2010-11-23 | 2011-04-27 | 劳卓昌 | Collagen beverage |
| CN103355411A (en) * | 2013-06-24 | 2013-10-23 | 蚌埠市和平乳业有限责任公司 | Preparation method of dairy product drink |
| CN103283849A (en) * | 2013-07-02 | 2013-09-11 | 吉林大学 | Lecithin protein milk beverage and preparation method thereof |
| CN104172398A (en) * | 2014-07-04 | 2014-12-03 | 安徽朴优农场有限公司 | Lily and korean ginseng beverage and preparation method thereof |
| CN106615132A (en) * | 2016-11-28 | 2017-05-10 | 山东坤泰生物科技有限公司 | Formulated milk drink capable of improving osteoporosis and preparation method of formulated milk drink |
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Open date: 20070411 |