CN101601429A - A kind of double-protein liquid milk that adds prebiotics and preparation method thereof - Google Patents
A kind of double-protein liquid milk that adds prebiotics and preparation method thereof Download PDFInfo
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- CN101601429A CN101601429A CNA2009101586705A CN200910158670A CN101601429A CN 101601429 A CN101601429 A CN 101601429A CN A2009101586705 A CNA2009101586705 A CN A2009101586705A CN 200910158670 A CN200910158670 A CN 200910158670A CN 101601429 A CN101601429 A CN 101601429A
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Abstract
The present invention relates to a kind of liquid milk, particularly a kind of double-protein liquid milk that adds soybean protein and prebiotics and preparation method thereof.Belong to the dairy technology field.Double-protein liquid milk provided by the present invention, its component and part by weight are as follows: milk (or reconstituted milk) 885-995Kg, emulsion stabilizer 1-5Kg, soybean protein isolate 5-10Kg, prebiotics 0.5-1.5Kg, essence 0.5-3Kg.The present invention combines milk with soybean protein, add prebiotics simultaneously, obtains a kind of double-protein liquid milk balanced in nutrition.
Description
Technical field
The present invention relates to a kind of liquid milk and preparation method thereof, particularly a kind of double-protein liquid milk that adds soybean protein and prebiotics and preparation method thereof.The technical field that belongs to dairy products.
Background technology
Soybean is one of traditional food of liking of China people, and its protein content is equivalent to rice, flour 3～6 times up to 35%～40%.The protein of 7kg soybean is equivalent to the protein content of 2kg lean meat, 3kg egg and 12kg milk.Soybean protein contains the various essential amino acids of needed by human body, belongs to full price albumen, does not contain cholesterol, only contains stigmasterol, and stigmasterol has the human serum of reduction cholesterol, prevents cerebral hemorrhage, arteriosclerotic nutrition curative effect.
As everyone knows, soymilk is vigorously grown up abroad as new industry, and is in the ascendant.As far back as on October 20th, 1999, food and drug administration (FDA) issued healthy bulletin in view of " edible soyabean protein helps to reduce the cardiovascular morbidity probability " to the whole people, the edible for each person every day 25 gram soybean proteins of suggestion; In July, 2002, health legislation is proposed in Britain's UnitedHealth legislation motion (JHCI), and the soybean protein that restrain every day edible at least 25 can help to reduce cholesterol as the food of low saturated fat; Japan FOSHU Health and human services department gives the authentication of " soyprotein soymilk " healthy food; On May 8th, 2003, Thailand public health administration supervises the people to eat beans more, with pre-anti-cancer and other health threat.In view of the above, having the expert to foretell, because " ciril disease " (obesity, hypertension, cancer, diabetes) harm humans health more and more seriously, will be human incontrovertible selections of 21 century as the soymilk of healthy food.And after U.S. FDA in 1999 was classified soybean as healthy food, U.S. soybean food selling volume was increased sharply to 36.5 hundred million dollars of 2002 years by 8.5 hundred million dollars in 1992.2003, the Japanese market only sales volume of a product of soymilk just reached 23,300,000,000 yen.And the soymilk industry competition of China does not also begin, and no matter from product development, technological innovation, marketing channel, Wei Wei group all possesses tangible advantage.Therefore, have the expert to assert, 21 century will be the century of soymilk.
Summary of the invention
Purpose of the present invention: milk is combined with soybean protein, strengthened vegetable protein, and added prebiotics, obtain a kind of double-protein liquid milk balanced in nutrition.
The present invention be a kind of be primary raw material with fresh milk or reconstituted milk, add soybean protein and prebiotics simultaneously, through homogeneous, sterilization, cooling, stirring, blending, UHT sterilization, cooling, can and the double-protein liquid milk made.
Protein content in the product of the present invention 〉=3.3%, fat content 〉=2.9%, non-fat solid 〉=8.1%, soybean protein 〉=0.5%.
Final products content characteristics of the present invention:
(1) adds soybean protein isolate
A) compare with animal protein, easier being absorbed by the body of vegetal protein such as bean protein provides needed by human body nutrition, do not contain significant quantities of fat and heat.
B) soybean protein contains the various essential amino acids of needed by human body, belongs to full price albumen.
C) soybean protein does not contain cholesterol, only contains stigmasterol, and stigmasterol has the human serum of reduction cholesterol, prevents cerebral hemorrhage, arteriosclerotic nutrition curative effect.
D) soybean protein can reduce the level of LDL-C, helps preventing and treating angiocardiopathy.
E) soybean also is rich in nutrient for plants, can effectively promote immunologic function.
(2) prebiotics
A) compound sugar can promote the growth of beneficial bacterium selectively;
B) improve immune response system;
C) constipation has remarkable minimizing;
D) gastric disorder causing nausea refluxes and significantly reduces.
A kind of double-protein liquid milk of the present invention, wherein, it is as follows to prepare 1000Kg final products required component and weight portion: soybean protein isolate needs 5-10Kg, essence 0.5-3Kg, prebiotics 0.5-1.5Kg, emulsion stabilizer 1-5Kg, wherein, the addition of milk uses the milk constant volume to 1000kg after adding whole components.According to the condition of production of reality, the milk of interpolation (or reconstituted milk) amount is approximately 885-995Kg
Above-mentioned soybean protein isolate, preferred: protein is greater than 90%, and fat (acid hydrolysis) is less than 6%, and less than 1%, moisture is less than 5.5% for fat (free, extracted with diethyl ether), and ash content is less than 4.5%, and lecithin content is lower than 2%, contains the sulphite process auxiliaries.
The component and the part by weight of above-mentioned stabilizing agent are as follows: carragheen 0.05-0.5kg, microcrystalline cellulose 0.1-0.5kg, mono-stearin 0.05-0.5kg, converted starch 0.8-3.5kg.
Above-mentioned prebiotics is the combination of FOS (FOS) and galactooligosaccharide (GOS), and the ratio of FOS and galactooligosaccharide is (2: 1)-(10: 1), preferred 9: 1.
Above-mentioned essence is the one or more combination in soymilk essence, milk flavour and the butter essence.
The preparation method of described double-protein liquid milk is characterized in that: comprise the steps: that raw material milk detects; The raw material milk standardization; Batching; Mix quantitatively; Sterilization behind the homogeneous; Cooling adds essence; The UHT sterilization; Can;
The preparation method of above-mentioned double-protein liquid milk, wherein:
Described raw material milk detects step: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃;
Described raw material milk normalization step is: milk temperature (45-50 ℃) and circulation timei (10 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;
Described batching step is: stabilizing agent is used 800-900kg with after soybean protein isolate mixes, the dissolving of 70-75 ℃ of milk liquid, and stir behind the 20min standby;
Described mixing constant volume step is: after adding the good prebiotics of remaining milk and dissolving, mix, quantitatively arrive 1000Kg;
Described sterilization homogenizing step is: material is cooled to below 10 ℃, detects be allowed for access after qualified homogeneous, sterilization, concrete condition is: material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition;
Described cooling and add the essence step and be: material is cooled to 2-8 ℃, adds essence, mixes 20min, closes agitator;
Described UHT sterilization steps, 137 ± 2 ℃, 4-6s, homogeneous gross pressure (totalpressure for homo) 245-255bar: first class pressure (stage1 pressure): 180-190bar; Secondary pressure (stage2 pressure): 60-65bar.
Described sterile filling step is: 10-25 ℃.
Soybean protein isolate has the normal color and luster of product, transparency, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.
Employed prebiotics [combination of FOS (FOS) and galactooligosaccharide (GOS)] has the normal color and luster of product, transparency, flavour, smell, no empyreuma, becomes sour, reaches other peculiar smell.
Technological process:
1. raw material milk detects.72 ° of alcohol protein stabilizations, acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃.Detect the next procedure (control point) of being allowed for access after qualified.
2. raw material milk or recombined milk standardization.Note milk temperature (40-45 ℃) and circulation timei (10 minutes) during standardization, fatty and non-fat solid must reach the regulation requirement after the standardization.
3. stabilizing agent dissolving.Stabilizing agent is used 800-900kg with after soybean protein isolate mixes, the dissolving of 70-75 ℃ of milk liquid, and stir 20min, standby.
4. mix constant volume.Be cooled to before the sterilization below 10 ℃.Detect the next procedure (control point) of being allowed for access after qualified.
5. homogeneous, sterilization.Material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition.Detect the next procedure (control point) of being allowed for access after qualified.
6. cool off, add essence.Material is cooled to 2-8 ℃, adds essence, mixes 20min, closes agitator.
7.UHT sterilization, 137 ± 2 ℃, 4-6s, homogeneous gross pressure (total pressure forhomo) 245-255bar: first class pressure (stage1 pressure): 180-190bar; Secondary pressure (stage2 pressure): 60-65bar.
8. sterile filling, 10-25 ℃.
9. clearance is up to the standards.
The specific embodiment
Embodiment 1
(1) dissolving: the 1Kg stabilizing agent is mixed with the 5Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent is: carragheen 0.5kg, microcrystalline cellulose 0.5kg, mono-stearin 0.5kg, converted starch 0.8kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (prebiotics: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 50kg had dissolved good prebiotics milk.Be cooled to before the sterilization below 10 ℃.The ratio of FOS and galactooligosaccharide is 9: 1 in the prebiotics.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition.
(4) blending: material is cooled to 2-8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4-6s, homogeneous gross pressure (total pressure forhomo) 245-255bar: first class pressure (stage1 pressure): 180-190bar; Secondary pressure (stage2 pressure): 60-65bar.
(6) sterile filling: product can after being cooled to 10-25 ℃.
Embodiment 2
(1) dissolving: the 5Kg stabilizing agent is mixed with the 10Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent is: carragheen 0.05kg, microcrystalline cellulose 0.1kg, mono-stearin 0.05kg, converted starch 3.5kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (prebiotics: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 75kg had dissolved good prebiotics.Be cooled to before the sterilization below 10 ℃.The ratio of FOS and galactooligosaccharide is 10: 1 in the prebiotics.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition.
(4) blending: material is cooled to 2-8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4-6s, homogeneous gross pressure (total pressure forhomo) 245-255bar: first class pressure (stage1 pressure): 180-190bar; Secondary pressure (stage2 pressure): 60-65bar.
(6) sterile filling: product can after being cooled to 10-25 ℃.
Embodiment 3
(1) dissolving: the 2Kg stabilizing agent is mixed with the 7Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent is: carragheen 0.05kg, microcrystalline cellulose 0.5kg, mono-stearin 0.05kg, converted starch 3.5kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (prebiotics: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 25kg had dissolved good prebiotics.Be cooled to before the sterilization below 10 ℃.The ratio of FOS and galactooligosaccharide is 2: 1 in the prebiotics.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition.
(4) blending: material is cooled to 2-8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4-6s, homogeneous gross pressure (total pressure forhomo) 245-255bar: first class pressure (stage1 pressure): 180-190bar; Secondary pressure (stage2 pressure): 60-65bar.
(6) sterile filling: product can after being cooled to 10-25 ℃.
Embodiment 4
(1) dissolving: the 2Kg stabilizing agent is mixed with the 8Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent is: carragheen 0.5kg, microcrystalline cellulose 0.1kg, mono-stearin 0.5kg, converted starch 0.8kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (prebiotics: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 60kg had dissolved good prebiotics.Be cooled to before the sterilization below 10 ℃.The ratio of FOS and galactooligosaccharide is 5: 1 in the prebiotics.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition.
(4) blending: material is cooled to 2-8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4-6s, homogeneous gross pressure (total pressure forhomo) 245-255bar: first class pressure (stage1 pressure): 180-190bar; Secondary pressure (stage2 pressure): 60-65bar.
(6) sterile filling: product can after being cooled to 10-25 ℃.
Embodiment 5
(1) dissolving: the 5Kg stabilizing agent is mixed with the 10Kg soybean protein isolate, use 300Kg, the dissolving of 65 ℃ of milk liquid, and stir 20min, standby.Stabilizing agent is: carragheen 0.5kg, microcrystalline cellulose 0.5kg, mono-stearin 0.05kg, converted starch 0.8kg.
(2) mixing, quantitative: stabilizing agent and soybean protein isolate liquid are squeezed in the remaining raw milk, and (prebiotics: milk=1: 50), mixing was quantitatively arrived 1000Kg with remaining milk after adding 40kg had dissolved good prebiotics.Be cooled to before the sterilization below 10 ℃.The ratio of FOS and galactooligosaccharide is 4: 1 in the prebiotics.
(3) homogeneous, sterilization: material carries out homogeneous under 20Mpa/70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition.
(4) blending: material is cooled to 2-8 ℃, adds essence.Mix 15min.
(5) UHT sterilization: 137 ± 2 ℃, 4-6s, homogeneous gross pressure (total pressure forhomo) 245-255bar: first class pressure (stage1 pressure): 180-190bar; Secondary pressure (stage2 pressure): 60-65bar.
(6) sterile filling: product can after being cooled to 10-25 ℃.
The result of invention
Taste tests:
Test purpose: the tissue specialty person of judging is passed judgment on every organoleptic indicator of product, is convenient to the adjustment of formula for a product.
Test design: respectively integral body sensation, milk fragrance, rare denseness, freshness, sugariness, young slippery, tasty and refreshing degree, the aftertaste of product are estimated.
Test condition: investigation place: the single cupping room of research and development centre of group.
Product type: double protein milk.
Respondent: the person of judging 100 people.
Describe and estimate: respectively integral body sensation, milk fragrance, rare denseness, freshness, sugariness, the tasty and refreshing degree of product are estimated.
See the following form
The taste tests grade form
Claims (8)
1. double-protein liquid milk that adds prebiotics is characterized in that: soybean protein isolate 5-10Kg, and essence 0.5-3Kg, prebiotics 0.5-1.5Kg, emulsion stabilizer 1-5Kg, wherein, the addition of milk is for adding behind whole components with the milk constant volume to 1000kg.
2. double-protein liquid milk according to claim 1 is characterized in that: described soybean protein isolate, and preferred: protein is greater than 90%, fat (acid hydrolysis) is less than 6%, less than 1%, moisture is less than 5.5% for fat (free, extracted with diethyl ether), ash content is less than 4.5%, lecithin content is lower than 2%, selects for use the high quality soybean refining to form, through mixing, homogeneous, after the sterilization, spray-drying forms.
3. double-protein liquid milk according to claim 1 is characterized in that: the component and the part by weight of described stabilizing agent are as follows: carragheen 0.05-0.5kg, microcrystalline cellulose 0.1-0.5kg, mono-stearin 0.05-0.5kg, converted starch 0.8-3.5kg.
4. double-protein liquid milk according to claim 1 is characterized in that: described prebiotics is the combination of FOS (FOS) and galactooligosaccharide (GOS), and the ratio of FOS and galactooligosaccharide is (2: 1)-(10: 1), preferred 9: 1.
5. double-protein liquid milk according to claim 1 is characterized in that: described essence is the one or more combination in soymilk essence, milk flavour and the butter essence.Optimum ratio is as follows: soymilk essence 0.1kg-0.3kg, milk flavour 0.2kg-0.35kg, butter essence 0.2kg-0.35kg.
6. double-protein liquid milk according to claim 1 is characterized in that: described milk is replaceable to be: skimmed milk power, WPC, buttermilk powder, addition are equal to the nutrient (calculating with protein) that fresh milk among the present invention is provided.
7. according to the preparation method of any described double-protein liquid milk among the claim 1-6, it is characterized in that: comprise the steps: that raw material milk detects; The raw material milk standardization; Batching; Mix quantitatively; The homogeneous sterilization; Cooling adds essence; The UHT sterilization; Can.
8. the preparation method of double-protein liquid milk according to claim 7 is characterized in that: described raw material milk detects step and is: 72 ° of alcohol protein stabilizations, and acidity≤18 ° T boils normal; Detect fat, protein, non-fat solid and antibiotic residue; Milk temperature≤4 ℃; Described raw material milk normalization step is: milk temperature (45-50 ℃) and circulation timei (10 minutes), fat and non-fat solid must reach the regulation requirement after the standardization: to the requirement of cow's milk: fatty 〉=3.1%, non-fat solid 〉=8.1%;
Described batching step is: stabilizing agent is used 300-500kg with after soybean protein isolate mixes, the dissolving of 70-75 ℃ of milk liquid, and stir behind the 20min standby;
Described mixing and quantitative step are: after adding the good prebiotics of remaining milk and dissolving, mix, quantitatively arrive 1000Kg;
Described homogeneous, sterilisation step are: material carries out homogeneous under 18-20Mpa/65-70 ℃ of condition, sterilization under 85～95 ℃/10～30s condition;
Described cooling and add the essence step and be: material is cooled to 2-8 ℃, adds essence, mixes 20min, closes agitator;
Described UHT sterilising conditions is: 137 ± 2 ℃, and 4-6s;
Described sterile filling condition is: 10-25 ℃
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| CNA2009101586705A CN101601429A (en) | 2009-07-04 | 2009-07-04 | A kind of double-protein liquid milk that adds prebiotics and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613294A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Oligosaccharide milk |
| CN102715236A (en) * | 2012-06-19 | 2012-10-10 | 重庆市天友乳业股份有限公司 | Functional milk and production method thereof |
| CN106819125A (en) * | 2017-03-30 | 2017-06-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy products and preparation method thereof |
| CN109730155A (en) * | 2019-03-21 | 2019-05-10 | 贝因美（杭州）食品研究院有限公司 | A kind of High-protein cattle milk beverage and preparation process |
-
2009
- 2009-07-04 CN CNA2009101586705A patent/CN101601429A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613294A (en) * | 2011-01-31 | 2012-08-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Oligosaccharide milk |
| CN102715236A (en) * | 2012-06-19 | 2012-10-10 | 重庆市天友乳业股份有限公司 | Functional milk and production method thereof |
| CN106819125A (en) * | 2017-03-30 | 2017-06-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy products and preparation method thereof |
| CN106819125B (en) * | 2017-03-30 | 2020-10-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product and method for producing the same |
| CN109730155A (en) * | 2019-03-21 | 2019-05-10 | 贝因美（杭州）食品研究院有限公司 | A kind of High-protein cattle milk beverage and preparation process |
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Application publication date: 20091216 |