CN106819125B - Dairy product and method for producing the same - Google Patents
Dairy product and method for producing the same Download PDFInfo
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- CN106819125B CN106819125B CN201710203762.5A CN201710203762A CN106819125B CN 106819125 B CN106819125 B CN 106819125B CN 201710203762 A CN201710203762 A CN 201710203762A CN 106819125 B CN106819125 B CN 106819125B
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- protein
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- 235000013365 dairy product Nutrition 0.000 title claims abstract description 121
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000002994 raw material Substances 0.000 claims abstract description 87
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 27
- 239000011707 mineral Substances 0.000 claims abstract description 27
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 27
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000003381 stabilizer Substances 0.000 claims abstract description 22
- 229940088594 vitamin Drugs 0.000 claims abstract description 22
- 229930003231 vitamin Natural products 0.000 claims abstract description 22
- 235000013343 vitamin Nutrition 0.000 claims abstract description 22
- 239000011782 vitamin Substances 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000337 buffer salt Substances 0.000 claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 19
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 18
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 17
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 14
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims description 26
- 235000010755 mineral Nutrition 0.000 claims description 26
- 235000018102 proteins Nutrition 0.000 claims description 26
- 239000011259 mixed solution Substances 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 19
- 229920002774 Maltodextrin Polymers 0.000 claims description 14
- 102000011632 Caseins Human genes 0.000 claims description 12
- 108010076119 Caseins Proteins 0.000 claims description 12
- 102000014171 Milk Proteins Human genes 0.000 claims description 12
- 108010011756 Milk Proteins Proteins 0.000 claims description 12
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000021239 milk protein Nutrition 0.000 claims description 12
- 229940080237 sodium caseinate Drugs 0.000 claims description 12
- 239000005913 Maltodextrin Substances 0.000 claims description 11
- 235000019917 Oatrim Nutrition 0.000 claims description 11
- 229940035034 maltodextrin Drugs 0.000 claims description 11
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 10
- 235000019197 fats Nutrition 0.000 claims description 10
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 9
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000014633 carbohydrates Nutrition 0.000 claims description 7
- 229940057917 medium chain triglycerides Drugs 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 235000020778 linoleic acid Nutrition 0.000 claims description 6
- 229960004232 linoleic acid Drugs 0.000 claims description 6
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 6
- 229960004488 linolenic acid Drugs 0.000 claims description 6
- 229940001941 soy protein Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 5
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000216 gellan gum Substances 0.000 claims description 5
- 235000010492 gellan gum Nutrition 0.000 claims description 5
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 5
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 5
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 5
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 5
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 4
- -1 soy protein isolate Proteins 0.000 claims description 4
- 229940071440 soy protein isolate Drugs 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 229910000365 copper sulfate Inorganic materials 0.000 claims description 3
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 3
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 3
- 239000011706 ferric diphosphate Substances 0.000 claims description 3
- 235000007144 ferric diphosphate Nutrition 0.000 claims description 3
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims description 3
- 229940036404 ferric pyrophosphate Drugs 0.000 claims description 3
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims description 3
- 239000001095 magnesium carbonate Substances 0.000 claims description 3
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 3
- 229960001708 magnesium carbonate Drugs 0.000 claims description 3
- 235000014380 magnesium carbonate Nutrition 0.000 claims description 3
- 229940099596 manganese sulfate Drugs 0.000 claims description 3
- 239000011702 manganese sulphate Substances 0.000 claims description 3
- 235000007079 manganese sulphate Nutrition 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- 239000001508 potassium citrate Substances 0.000 claims description 3
- 229960002635 potassium citrate Drugs 0.000 claims description 3
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 3
- 235000011082 potassium citrates Nutrition 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 229960002668 sodium chloride Drugs 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 229960001790 sodium citrate Drugs 0.000 claims description 3
- 239000011781 sodium selenite Substances 0.000 claims description 3
- 235000015921 sodium selenite Nutrition 0.000 claims description 3
- 229960001471 sodium selenite Drugs 0.000 claims description 3
- 229940118149 zinc sulfate monohydrate Drugs 0.000 claims description 3
- RNZCSKGULNFAMC-UHFFFAOYSA-L zinc;hydrogen sulfate;hydroxide Chemical compound O.[Zn+2].[O-]S([O-])(=O)=O RNZCSKGULNFAMC-UHFFFAOYSA-L 0.000 claims description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 2
- ZAKOWWREFLAJOT-CEFNRUSXSA-N D-alpha-tocopherylacetate Chemical compound CC(=O)OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C ZAKOWWREFLAJOT-CEFNRUSXSA-N 0.000 claims description 2
- ABSPRNADVQNDOU-UHFFFAOYSA-N Menaquinone 1 Natural products C1=CC=C2C(=O)C(CC=C(C)C)=C(C)C(=O)C2=C1 ABSPRNADVQNDOU-UHFFFAOYSA-N 0.000 claims description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 2
- 229930003779 Vitamin B12 Natural products 0.000 claims description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 2
- DFPAKSUCGFBDDF-ZQBYOMGUSA-N [14c]-nicotinamide Chemical compound N[14C](=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-ZQBYOMGUSA-N 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
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- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 2
- 229960002079 calcium pantothenate Drugs 0.000 claims description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims description 2
- ZAKOWWREFLAJOT-UHFFFAOYSA-N d-alpha-Tocopheryl acetate Natural products CC(=O)OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C ZAKOWWREFLAJOT-UHFFFAOYSA-N 0.000 claims description 2
- 229960000304 folic acid Drugs 0.000 claims description 2
- 235000019152 folic acid Nutrition 0.000 claims description 2
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- 235000019175 phylloquinone Nutrition 0.000 claims description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 2
- MBWXNTAXLNYFJB-NKFFZRIASA-N phylloquinone Chemical compound C1=CC=C2C(=O)C(C/C=C(C)/CCC[C@H](C)CCC[C@H](C)CCCC(C)C)=C(C)C(=O)C2=C1 MBWXNTAXLNYFJB-NKFFZRIASA-N 0.000 claims description 2
- 239000011772 phylloquinone Substances 0.000 claims description 2
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- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 2
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 claims description 2
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- 239000007858 starting material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
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- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- 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 OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a dairy product and a preparation method thereof. Based on the total mass of the dairy product, the dairy product comprises: 0.3-8.0 mass% of a protein raw material; 0.5 to 1.0 mass% of a vitamin raw material; 1.5-2.0 mass% of a mineral material; 0.4-7.0 mass% of a fat raw material; 0.2-0.5 mass% of stabilizer and/or emulsifier raw material; 0.05-0.1 mass% of a buffer salt raw material; 1.5 to 17 mass% of a saccharide raw material; 1-3 mass% of a dietary fiber raw material; and the balance raw milk, dairy product and/or water. Thus, the dairy product of the invention has at least one of the following advantages: rich nutrition, good taste and stability.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to dairy products and methods of making the same.
Background
The dairy product is prepared by processing fresh cow (sheep) milk and products thereof serving as main raw materials.
However, the dairy products and the preparation methods thereof are still under development.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art. Therefore, the invention provides a dairy product and a preparation method thereof. Thus, a dairy product according to an embodiment of the invention has at least one of the following advantages: rich nutrition, good taste and stability.
In one aspect of the invention, a dairy product is provided. According to an embodiment of the invention, the dairy product comprises, based on the total mass of the dairy product: 0.3-8.0 mass% of a protein raw material; 0.5 to 1.0 mass% of a vitamin raw material; 1.5-2.0 mass% of a mineral material; 0.4-7.0 mass% of a fat raw material; 0.2-0.5 mass% of stabilizer and/or emulsifier raw material; 0.05-0.1 mass% of a buffer salt raw material; 1.5 to 17 mass% of a saccharide raw material; 1-3 mass% of a dietary fiber raw material; and the balance raw milk, dairy product and/or water. Thus, a dairy product according to an embodiment of the invention has at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the present invention, the dairy product may further have the following additional technical features:
according to an embodiment of the invention, the protein material is selected from at least one of concentrated milk protein, soy protein isolate and sodium caseinate. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the carbohydrate material is selected from at least one of white granulated sugar, fructo-oligosaccharides and maltodextrins. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the fat feedstock is selected from at least one of medium chain triglycerides, alpha-linolenic acid and linoleic acid. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, the mineral raw material is selected from at least one of calcium carbonate, anhydrous copper sulfate, potassium dihydrogen phosphate, ferric pyrophosphate, basic magnesium carbonate, manganese sulfate, potassium citrate, sodium selenite, zinc sulfate monohydrate, sodium chloride, and sodium citrate. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the raw material of the stabilizer and/or emulsifier is selected from at least one of microcrystalline cellulose, glyceryl monostearate, gellan gum and carrageenan. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, the buffer salt raw material is selected from at least one of sodium tripolyphosphate and sodium hexametaphosphate. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the dietary fibre material is selected from hydrolysed oat flour. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the dairy product comprises, based on the total mass of the dairy product: 2.5 to 5.0 mass% of concentrated milk protein, 0.3 to 2.0 mass% of isolated soy protein, and 0.5 to 1.0 mass% of sodium caseinate; 0.5 to 1.0 mass% of a vitamin; 1.5 to 2.0 mass% of a mineral; 5.0 to 6.0 mass% of medium chain triglycerides; 0.4 to 1.0 mass% of a vegetable oil containing 40 mass% of alpha-linolenic acid and 8.5 mass% of linoleic acid; 0.2 to 0.5 mass% of a stabilizer; 0.05 to 0.1 mass% of a buffer salt; 1.5-2.0 mass% of white granulated sugar; 3.0 to 5.0 mass% of fructooligosaccharide; 3 to 10 mass% of maltodextrin; 1-3 mass% of hydrolyzed oat flour; and the balance raw milk, dairy product and/or water. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
In another aspect of the invention, the invention proposes a method for preparing a dairy product as described above. According to an embodiment of the invention, the method comprises: performing first mixing treatment on the protein raw material and a part of raw milk, dairy products and/or water, and performing standing treatment on the obtained mixed solution to obtain a first mixed solution; carrying out second mixing treatment on the stabilizer and/or emulsifier raw material and another part of raw milk, dairy products and/or water, and carrying out cooling treatment on the obtained mixed solution so as to obtain a second mixed solution; performing third mixing treatment on the second mixed solution, the vitamin raw material, the mineral raw material, the buffer salt raw material, the fat raw material, the carbohydrate raw material and the dietary fiber raw material to obtain a third mixed solution; and performing constant volume on the third mixed solution by using the rest of raw milk, dairy products and/or water, and performing homogenization and sterilization treatment on the obtained mixed solution so as to obtain the dairy products. Thus, the dairy product obtained by the method for preparing the dairy product has at least one of the following advantages: rich nutrition, good taste and stability.
According to the embodiment of the invention, the first mixing treatment is stirring at 45-55 ℃ for 10-60 minutes. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the standing treatment time is 10-60 minutes. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the second mixing treatment is stirring at 65-75 ℃ for 10-30 minutes. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, the homogenizing is performed at a temperature of 50 to 80 ℃ and a pressure of 150 to 200 bar. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
It should be noted that the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. Further, in the description of the present invention, "a plurality" means two or more unless otherwise specified.
The present invention proposes a dairy product and a method for preparing the same, which will be described in detail below, respectively.
Dairy product
In one aspect of the invention, a dairy product is provided. According to an embodiment of the invention, the dairy product comprises, based on the total mass of the dairy product: 0.3-8.0 mass% of a protein raw material; 0.5 to 1.0 mass% of a vitamin raw material; 1.5-2.0 mass% of a mineral material; 0.4-7.0 mass% of a fat raw material; 0.2-0.5 mass% of stabilizer and/or emulsifier raw material; 0.05-0.1 mass% of a buffer salt raw material; 1.5 to 17 mass% of a saccharide raw material; 1-3 mass% of a dietary fiber raw material; and the balance raw milk, dairy product and/or water.
The composition of the preferred dairy product is obtained through a large number of experiments, wherein the protein raw material, the vitamin raw material, the mineral matter, the carbohydrate raw material, the fat raw material and the dietary fiber raw material provide rich nutritional ingredients for the dairy product, and can meet nutritional requirements of different crowds, particularly crowds over 10 years old. Meanwhile, the dairy product is endowed with excellent flavor and mouthfeel. In addition, the stabilizer and/or emulsifier raw material and the buffering salt raw material ensure stronger stability and better flavor and mouthfeel of the dairy product.
Through intensive research, the proportion of the components influences the flavor, taste and stability of the dairy product. For example, if the protein material content is high, the dairy product is easy to be burnt, and the taste is strong, so that the dairy product is not easily accepted by most people. In addition, excessive protein can also cause the instability of a product system, and phenomena such as water separation and delamination are easy to occur. If the vitamin raw materials are too much, the body discomfort of people eating the vitamin food is easy to cause, such as symptoms of nausea, vomiting, diarrhea and the like. If the mineral raw materials are too much, protein precipitation is easily caused. The inventor obtains the optimal component proportion through a plurality of experiments, so that the dairy product according to the embodiment of the invention has at least one of the following advantages: rich nutrition, good taste and stability.
It will be understood by those skilled in the art that the term "protein material" as used herein refers to a material that provides protein, but does not include raw milk and skim milk.
According to an embodiment of the invention, the protein material is selected from at least one of concentrated milk protein, soy protein isolate and sodium caseinate. The inventor finds that compared with other protein sources, the concentrated milk protein, the soy protein isolate and the sodium caseinate can provide abundant protein for the dairy product, the dairy product has good taste, can be accepted by most people, and is easy to form a stable system. However, other types of protein materials are too strong in protein taste to be accepted by most people. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the vitamin raw material is selected from at least one of vitamin a, vitamin D3, vitamin E acetate, vitamin K1, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, ascorbic acid, taurine, calcium pantothenate, biotin, folic acid, nicotinamide, vitamin B12, and iodine. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the carbohydrate material is selected from at least one of white granulated sugar, fructo-oligosaccharides and maltodextrins. The inventor finds that the white granulated sugar, the fructo-oligosaccharide and the maltodextrin can not only provide abundant carbohydrate for the dairy product, but also endow the dairy product with pleasant sweet taste compared with saccharides from other sources in a plurality of saccharide raw materials. Meanwhile, the maltodextrin can endow the dairy product with smooth and exquisite mouthfeel, and can improve the stability of the dairy product. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the fat feedstock is selected from at least one of medium chain triglycerides, alpha-linolenic acid and linoleic acid. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, the mineral raw material is selected from at least one of calcium carbonate, anhydrous copper sulfate, monopotassium phosphate, ferric pyrophosphate, basic magnesium carbonate, manganese sulfate, potassium citrate, sodium selenite, zinc sulfate monohydrate, sodium chloride, and sodium citrate. The inventor finds that the minerals can not only improve the nutritional value of the dairy product, but also are not easy to combine with protein compared with minerals from other sources, so that the protein precipitation is effectively prevented, and the stability of the system is ensured. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the raw material of the stabilizer and/or emulsifier is selected from at least one of microcrystalline cellulose, glyceryl monostearate, gellan gum and carrageenan. The inventor finds that the raw materials of the stabilizing agent and/or the emulsifying agent can not only ensure the long-term stability of the product, but also help the protein component in milk to be emulsified and dispersed, and can also play a role in quickly and effectively dispersing protein raw materials, such as concentrated milk protein, sodium caseinate, soybean protein and the like, and improve the mouthfeel of the product. Meanwhile, the suspending agent helps to suspend insoluble compounds in a system with various metal cations, complex free metal ions, accelerate oxidation of the cations on fatty acid and the like, and simultaneously can improve the mouthfeel of the product. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the buffer salt starting material is selected from at least one of sodium tripolyphosphate and sodium hexametaphosphate. The inventor finds that sodium tripolyphosphate and sodium hexametaphosphate in a plurality of buffer salt raw materials can be matched with the minerals to prevent protein denaturation caused by the minerals, and simultaneously, the pH value of the system is kept at a relatively constant level, so that the system has better stability. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the dietary fibre material is selected from hydrolysed oat flour. The inventor unexpectedly finds that in a plurality of dietary fiber raw materials, the hydrolyzed oat flour can not only provide rich dietary fiber for dairy products, but also improve the mouthfeel of the dairy products and cover the tastes of vitamins, minerals and grease in the products, has the advantages of easy dissolution, difficult precipitation and the like, and is easily accepted by most people. However, although the unhydrolyzed oat flour has the flavor of oat, it is not easily dissolved, easily precipitated, and has a rough mouthfeel. Therefore, the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the invention, the dairy product comprises, based on the total mass of the dairy product: 2.5 to 5.0 mass% of concentrated milk protein, 0.3 to 2.0 mass% of isolated soy protein, and 0.5 to 1.0 mass% of sodium caseinate; 0.5 to 1.0 mass% of a vitamin; 1.5 to 2.0 mass% of a mineral; 5.0 to 6.0 mass% of medium chain triglycerides; 0.4 to 1.0 mass% of a vegetable oil containing 40 mass% of alpha-linolenic acid and 8.5 mass% of linoleic acid; 0.2 to 0.5 mass% of a stabilizer; 0.05 to 0.1 mass% of a buffer salt; 1.5-2.0 mass% of white granulated sugar; 3.0 to 5.0 mass% of fructooligosaccharide; 3 to 10 mass% of maltodextrin; 1-3 mass% of hydrolyzed oat flour; and the balance raw milk, dairy product and/or water. The inventor obtains the better components and proportion through a large number of experiments, so that the dairy product further has richer nutrition, excellent flavor and taste or stronger stability. The dairy product per 100mL contains energy no less than 295kJ (70kcal), and protein no less than 0.7g/100kJ (3g/100kcal), wherein the high-quality protein accounts for no less than 50%.
Method for preparing dairy products
In another aspect of the invention, the invention proposes a method for preparing a dairy product as described above. According to an embodiment of the invention, the method comprises: performing first mixing treatment on a protein raw material and a part of raw milk, dairy products and/or water, and performing standing treatment on the obtained mixed solution to obtain a first mixed solution; carrying out second mixing treatment on the raw materials of the stabilizer and/or the emulsifier and the other part of raw milk, dairy products and/or water, and carrying out cooling treatment on the obtained mixed solution so as to obtain a second mixed solution; performing third mixing treatment on the second mixed solution, the vitamin raw material, the mineral raw material, the buffer salt raw material, the fat raw material, the carbohydrate raw material and the dietary fiber raw material to obtain a third mixed solution; and performing constant volume on the third mixed solution by using the residual milk, the dairy product and/or water, and performing homogenization and sterilization treatment on the obtained mixed solution so as to obtain the dairy product.
The inventors have found that when all the raw materials are mixed at the same time, many components are not sufficiently dissolved and are liable to agglomerate. Further, by mixing the raw materials in batches and then mixing the raw material liquids, the components in the obtained feed liquid are fully dissolved and no agglomeration phenomenon occurs. Further, the materials are refined through homogenization treatment, so that the dairy product is fine and smooth in taste. And then the sterilization treatment is carried out to kill harmful bacteria and prolong the shelf life of the product. Thus, the dairy product obtained by the method for preparing the dairy product has at least one of the following advantages: rich nutrition, good taste and stability.
According to an embodiment of the present invention, the first mixing treatment is stirring at 45 to 55 ℃ for 10 to 60 minutes. Therefore, the materials are conveniently and fully dissolved and uniformly mixed. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the standing treatment time is 10-60 minutes. The inventor finds that under the condition, the protein can be fully hydrated, so that the protein has better stability. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to the embodiment of the invention, the second mixing treatment is to stir at 65-75 ℃ for 10-30 minutes and then cool to 40 ℃. Therefore, the stabilizer and/or the emulsifier can be dissolved sufficiently, and the effect of protecting the protein is improved. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
According to an embodiment of the present invention, the homogenization is performed at a temperature of 50 to 80 ℃ and a pressure of 150 to 200 bar. Therefore, the materials are further refined, the dairy product is endowed with fine mouthfeel, and the stability is strong. Therefore, the dairy product obtained by the method for preparing the dairy product disclosed by the embodiment of the invention further has richer nutrition, excellent flavor and mouthfeel or stronger stability.
It will be appreciated by those skilled in the art that the features and advantages described above for a dairy product apply equally to the method of preparing a dairy product and will not be described in detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, a dairy product was prepared as follows:
raw materials (according to the mass of the dairy product):
2.5% of concentrated milk protein, 0.5% of sodium caseinate, 0.5% of vitamin complex (purchased from imperial corporation, model number VR14641336), 1.5% of compound mineral (purchased from imperial corporation, model number VR14640336), 5.0% of medium chain triglyceride, 0.9% of vegetable oil, 0.2% of stabilizer and emulsifier (microcrystalline cellulose, glyceryl monostearate, gellan gum and carrageenan in a mass ratio of 1.1: 0.8: 0.2: 0.08), 0.05% of buffer salt (sodium tripolyphosphate and sodium hexametaphosphate in a mass ratio of 3:2), 1.5% of white granulated sugar, 3.0% of fructo-oligosaccharide, 3.0% of maltodextrin, 1.0% of hydrolyzed oat flour, and the balance of skimmed milk and water.
1) Heating part of the skimmed milk to 45-50 ℃, adding the concentrated milk protein and the sodium caseinate into the skimmed milk through a high-speed mixer, stirring for 30min, and standing for 30 min. Cooling to 40 deg.C and storing.
2) Heating the rest part of milk to 50 deg.C, adding stabilizer and emulsifier, heating to 75 deg.C, and stirring for 30 min. The temperature is reduced to 40 ℃.
3) Fully mixing the two base materials in the steps 1) and 2), adding multivitamins, medium-chain triglycerides, vegetable oil, compound mineral substances, buffer salt, galacto-oligosaccharides, white granulated sugar, hydrolyzed oat flour and maltodextrin at 40 ℃, and finally cooling to below 20 ℃ for refrigeration.
4) Mixing the base material processed in the step 1) and the base material processed in the step 2), adding water to a constant volume, homogenizing (the temperature is 55-80 ℃, the total pressure is 150-170 bar), sterilizing (ultrahigh temperature instantaneous sterilization is adopted, the temperature is 136-140 ℃, the time is 3-4 seconds), and canning to obtain the dairy product.
Example 2
A dairy product was prepared according to the method of example 1, with the difference that the raw materials were as follows:
5% of concentrated milk protein, 0.5% of sodium caseinate, 0.3% of soybean protein isolate, 1.0% of vitamin complex, 1.8% of compound mineral, 5.0% of medium-chain triglyceride, 0.8% of vegetable oil, 0.5% of stabilizer and emulsifier, 0.1% of buffer salt, 1.5% of white granulated sugar, 5.0% of fructo-oligosaccharide, 3% of maltodextrin, 1% of hydrolyzed oat flour and the balance of water.
Example 3
A dairy product was prepared according to the method of example 1, with the difference that the raw materials were as follows:
0.3% of isolated soy protein, 0.5% of sodium caseinate, 0.8% of compound vitamin, 1.7% of compound mineral, 5.5% of medium-chain triglyceride, 1% of vegetable oil, 0.4% of stabilizer and emulsifier, 0.08% of buffer salt, 1.8% of white granulated sugar, 4.0% of fructo-oligosaccharide, 8% of maltodextrin, 3% of hydrolyzed oat flour and the balance of raw milk.
Example 4
A dairy product was prepared according to the method of example 1, with the difference that the raw materials were as follows:
4.0% of concentrated milk protein, 2.0% of isolated soy protein, 0.5% of compound vitamin, 1.5% of compound mineral, 6.0% of medium-chain triglyceride, 0.9% of vegetable oil, 0.2% of stabilizer and emulsifier, 0.1% of buffer salt, 1.5% of white granulated sugar, 5.0% of fructo-oligosaccharide, 10% of maltodextrin, 3% of hydrolyzed oat flour and the balance of water.
Example 5
A dairy product was prepared according to the method of example 1, with the difference that the raw materials were as follows:
1.0% of isolated soy protein, 0.6% of compound vitamin, 1.7% of compound mineral substance, 6.0% of medium-chain triglyceride, 1.0% of vegetable oil, 0.4% of stabilizer and emulsifier, 0.07% of buffer salt, 2.0% of white granulated sugar, 3.0% of fructo-oligosaccharide, 4% of maltodextrin, 3% of hydrolyzed oat flour and the balance of skimmed milk.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (6)
1. A dairy product, characterized in that it comprises, based on the total mass of the dairy product: 0.3-8.0 mass% of a protein raw material; 0.5 to 1.0 mass% of a vitamin raw material; 1.5-2.0 mass% of a mineral material; 0.4-7.0 mass% of a fat raw material; 0.2-0.5 mass% of stabilizer and emulsifier raw materials; 0.05-0.1 mass% of a buffer salt raw material; 1.5 to 17 mass% of a saccharide raw material; 1-3 mass% of a dietary fiber raw material; and the balance raw milk, dairy product and/or water;
the mineral raw material consists of the following substances: calcium carbonate, anhydrous copper sulfate, monopotassium phosphate, ferric pyrophosphate, basic magnesium carbonate, manganese sulfate, potassium citrate, sodium selenite, zinc sulfate monohydrate, sodium chloride and sodium citrate, wherein the mineral raw material is purchased from Tesmann and has the model of VR 14640336;
the vitamin raw material consists of the following substances: vitamin A, vitamin D3, vitamin E acetate, vitamin K1, thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, ascorbic acid, calcium pantothenate, biotin, folic acid, nicotinamide, vitamin B12, and iodine, wherein the vitamin raw material is available from Disemann corporation under the model number VR 14641336;
the stabilizer and the emulsifier consist of the following substances: microcrystalline cellulose, glyceryl monostearate, gellan gum and carrageenan, wherein the mass ratio of the microcrystalline cellulose to the glyceryl monostearate to the gellan gum to the carrageenan is 1.1: 0.8: 0.2: 0.08;
the raw materials of the buffer salt comprise the following substances: the sodium tripolyphosphate and the sodium hexametaphosphate are mixed in a mass ratio of 3: 2;
the dietary fiber raw material is hydrolyzed oat flour.
2. The dairy product of claim 1, wherein the protein material is selected from at least one of concentrated milk protein, soy protein isolate, and sodium caseinate.
3. The dairy product of claim 1, wherein the saccharide source is selected from at least one of white sugar, fructo-oligosaccharides and maltodextrins,
the fat feedstock is selected from at least one of medium chain triglycerides, alpha-linolenic acid and linoleic acid.
4. The dairy product according to claim 1, wherein the dairy product comprises, based on the total mass of the dairy product: 2.5 to 5.0 mass% of concentrated milk protein, 0.3 to 2.0 mass% of isolated soy protein, and 0.5 to 1.0 mass% of sodium caseinate; 0.5 to 1.0 mass% of a vitamin; 1.5 to 2.0 mass% of a mineral; 5.0 to 6.0 mass% of medium chain triglycerides; 0.4 to 1.0 mass% of a vegetable oil containing 40 mass% of alpha-linolenic acid and 8.5 mass% of linoleic acid; 0.2 to 0.5 mass% of a stabilizer; 0.05 to 0.1 mass% of a buffer salt; 1.5-2.0 mass% of white granulated sugar; 3.0 to 5.0 mass% of fructooligosaccharide; 3 to 10 mass% of maltodextrin; 1-3 mass% of hydrolyzed oat flour; and the balance raw milk, dairy product and/or water.
5. A method for preparing the dairy product of any one of claims 1 to 4, comprising:
performing first mixing treatment on the protein raw material and a part of raw milk, dairy products and/or water, and performing standing treatment on the obtained mixed solution to obtain a first mixed solution;
carrying out second mixing treatment on the stabilizer and/or emulsifier raw material and another part of raw milk, dairy products and/or water, and carrying out cooling treatment on the obtained mixed solution so as to obtain a second mixed solution;
performing third mixing treatment on the second mixed solution, the vitamin raw material, the mineral raw material, the buffer salt raw material, the fat raw material, the carbohydrate raw material and the dietary fiber raw material to obtain a third mixed solution; and
and (3) performing constant volume on the third mixed solution by using the rest of raw milk, the dairy product and/or water, and performing homogenization and sterilization treatment on the obtained mixed solution so as to obtain the dairy product.
6. The method according to claim 5, wherein the first mixing treatment is stirring at 45 to 55 ℃ for 10 to 60 minutes;
the standing treatment time is 10-60 minutes;
the second mixing treatment is to stir for 10-30 minutes at 65-75 ℃;
the homogenization treatment is carried out at a temperature of 50 to 80 ℃ and a pressure of 150 to 200 bar.
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| CN107950661B (en) * | 2017-11-20 | 2020-12-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid dairy product and preparation method thereof |
| CN110856508B (en) * | 2018-08-22 | 2023-06-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fermented milk and preparation method thereof |
| CN109362889A (en) * | 2018-10-30 | 2019-02-22 | 徐州汇尔康食品有限公司 | A kind of full nutrient formulation dairy products |
| CN109479973A (en) * | 2018-11-08 | 2019-03-19 | 李正华 | A kind of formula of nutrition potato dairy products |
| CN116268106B (en) * | 2023-05-26 | 2023-08-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product and preparation method thereof |
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