TH13833C3 - Low-fat ready-to-drink dairy products that reduce the amount of cholesterol and saturated fat. And manufacturing processes - Google Patents
Low-fat ready-to-drink dairy products that reduce the amount of cholesterol and saturated fat. And manufacturing processesInfo
- Publication number
- TH13833C3 TH13833C3 TH1403001443U TH1403001443U TH13833C3 TH 13833 C3 TH13833 C3 TH 13833C3 TH 1403001443 U TH1403001443 U TH 1403001443U TH 1403001443 U TH1403001443 U TH 1403001443U TH 13833 C3 TH13833 C3 TH 13833C3
- Authority
- TH
- Thailand
- Prior art keywords
- fat
- ready
- dairy products
- drink
- cholesterol
- Prior art date
Links
- 235000013365 dairy product Nutrition 0.000 title abstract 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000012000 cholesterol Nutrition 0.000 title abstract 2
- 235000021003 saturated fats Nutrition 0.000 title abstract 2
- 235000004213 low-fat Nutrition 0.000 title 1
- 235000019197 fats Nutrition 0.000 abstract 3
- 235000021243 milk fat Nutrition 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 235000003441 saturated fatty acids Nutrition 0.000 abstract 2
- 150000004671 saturated fatty acids Chemical class 0.000 abstract 2
- 239000003381 stabilizer Substances 0.000 abstract 2
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 2
- 239000008158 vegetable oil Substances 0.000 abstract 2
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000003995 emulsifying agent Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000012827 research and development Methods 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Abstract
DC60 (12/11/57) การประดิษฐ์นี้ เป็นการวิจัยและพัฒนาสูตรและกรรมวิธีการผลิตของผลิตภัณฑ์นมพร้อมดื่มชนิดพร่องมันเนยที่ลด ปริมาณโคเลสเตอรอลและไขมันอิ่มตัวลง โดยใช้น้ำมันพืชผสมที่มีกรดไขมันอิ่มตัวต่ำและมีโอเมก้า 3,6,9 เป็นแหล่งของ ไขมันทดแทนการใช้ไขมันนมทั้งหมด และใช้สารช่วยให้ความคงตัวในการปรับปรุงคุณภาพทางประสาทสัมผัส ที่มีกลิ่นรส ความเป็นมันเนย เนื้อสัมผัส และลักษณะโดยรวม เหมือนกับผลิตภัณฑ์นมพร้อมดื่มชนิดเต็มมันเนยทั่วไปที่ใช้ไขมันนม เป็นแหล่งไขมัน โดยสูตรผลิตภัณฑ์นมพร้อมดื่มนี้ ประกอบด้วย น้ำนมโคสดที่ได้สกัดแยกไขมันนมออกแล้ว หรือนมผงขาด มันเนยผสมกับน้ำ, น้ำมันพืชผสมที่มีกรดไขมันอิ่มตัวต่ำและมีโอเมก้า 3,6,9 สารช่วยให้ความคงตัว, สารช่วยให้เกิดอิมัลชั่น และวัตถุดิบที่ใช้ในการแต่งกลิ่นรสและรสชาติต่าง ๆ ส่วนกรรมวิธีการผลิต เริ่มจากผสมวัตถุดิบ แล้วผ่านกระบวนการทำให้ เป็นเนื้อเดียวกัน ผ่านการฆ่าเชื้อด้วยคระบบสเตอริไรเซชั่นแบบยูเฮชที แล้วทำให้เย็นลงและบรรจุในภาชนะบรรจุปิดสนิท ด้วยระบบปลอดเชื้อ โดยผลิตภัณฑ์นี้สามารถเก็บรักษาได้อย่างน้อย 6 เดือนที่อุณหภูมิห้อง DC60 (12/11/57), this invention This research and development of recipes and production processes of reduced-fat, ready-to-drink dairy products. The amount of cholesterol and saturated fat decreased. Using a blend of vegetable oils low in saturated fatty acids and omega 3,6,9 as a source of fat to replace all dairy fat. And using stabilizers to improve the sensory qualities of smell, taste, greasiness, texture and overall appearance. This is the same as other full-fat ready-to-drink dairy products that use milk fat. As a fat source The formula of ready-to-drink dairy products consists of fresh milk that has been extracted milk fat, or skimmed milk powder mixed with water, mixed vegetable oils low in saturated fatty acids and omega 3,6,9 contributors. Stabilizer, emulsifying agent And raw materials used in flavoring and flavoring various parts of the production process Starting from mixing raw materials And then through the process of making Homogeneous Sterilized by UHT sterilization system. Then cooled and packed in sealed containers. With aseptic system The product can be stored for at least 6 months at room temperature.
Claims (1)
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TH13833C3 true TH13833C3 (en) | 2018-05-10 |
| TH13833A3 TH13833A3 (en) | 2018-05-10 |
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