CN112715669A - Milk product for improving constipation and preparation method thereof - Google Patents
Milk product for improving constipation and preparation method thereof Download PDFInfo
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Classifications
-
- 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 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 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 THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
-
- 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 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a milk product for improving constipation and a preparation method thereof, wherein the raw materials comprise, by weight, 90% of fresh milk, 2.5% of purified water, 0.6% of a first additive, 0.5% of concentrated whey protein and 6.5% of a second additive, wherein the first additive comprises oat fiber, plantain seed and inulin, and the second additive comprises white granulated sugar, a compound stabilizer, soybean dietary fiber powder and xylo-oligosaccharide. Compared with the prior art, the invention has the advantages that: according to the milk product provided by the invention, high-quality fresh milk in a pasture is used as a main raw material, and the soybean dietary fiber powder which belongs to a medicine-food homologous component and has the effect of improving constipation is added to be a healthy food material, so that people can better improve constipation and maintain body health while enjoying nutrition and deliciousness, and the milk product has a synergistic effect.
Description
Technical Field
The invention relates to the field of milk product production, in particular to a milk product for improving constipation and a preparation method thereof.
Background
Constipation is a common and complicated symptom in clinic, and mainly refers to symptoms such as reduction of defecation frequency, reduction of stool quantity, dry and hard stool, and hard defecation. With the change of dietary structure and the influence of psychopsychological and social factors, the incidence of constipation continuously rises. Long-term constipation can cause the toxin to be continuously accumulated in the body, damage the functions of the five internal organs, influence the beauty treatment and produce hemorrhoids and colitis.
At present, products for improving constipation on the market at home are basically medicinal products, but milk for improving constipation is little, so that research and development of a milk product capable of helping to improve constipation have very important significance.
Disclosure of Invention
The invention aims to solve the technical problems and provides a milk product for improving constipation and a preparation method thereof.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a milk product for improving constipation comprises, by weight, 90% of fresh milk, 2.5% of purified water, 0.6% of a first additive, 0.5% of concentrated whey protein and 6.5% of a second additive, wherein the first additive comprises oat fiber, Plantain seed and inulin, and the second additive comprises white granulated sugar, a compound stabilizer, soybean dietary fiber powder and xylo-oligosaccharide.
A preparation method of a milk product for improving constipation comprises the following steps:
the method comprises the following steps: adding about 700 kg of fresh milk into a material mixing tank, circularly heating to 80-85 ℃ through a plate heat exchanger, starting a shearing machine, slowly dispersing and adding an additive I and an additive II, shearing for 20 minutes, adding concentrated whey protein, shearing until no particles exist, and mixing for 10 minutes;
step two: and (3) fixing the volume and blending fragrance, cooling the prepared materials to 12-15 ℃, pumping the materials into a temporary storage tank for later use, adding the rest raw and fresh milk, uniformly mixing, starting a stirrer, adding essence for blending fragrance, and then supplementing water and fixing the volume to 1 ton.
Step three: homogeneity, disinfect, carry out the homogeneity with material temperature rise to about 65 ℃, make fat evenly distributed wherein, homogeneity pressure utilizes plate heat exchanger between 18 ~ 20Mpa, heats the material and disinfects and hold the temperature and keep bactericidal effect, the sterilization temperature: 110-120 ℃ and 15 seconds of sterilization time.
Step four: storing, cooling the sterilized materials, controlling the temperature at 8-10 deg.C, filling into product tank, and inspecting.
Step five: caching, namely, after the inspection is qualified, punching the materials from the product tank to a high-level tank, and waiting for filling;
step six: filling, namely adjusting filling equipment to a filling state, wherein the filling temperature is 10-20 ℃;
step seven: after secondary sterilization, performing cover buckling, labeling, code spraying and plastic packaging, and then putting into a normal-temperature warehouse;
step eight: and (4) checking: the product was tested according to GB 25191.
Compared with the prior art, the invention has the advantages that: according to the milk product provided by the invention, high-quality fresh milk in a pasture is used as a main raw material, and the soybean dietary fiber powder which belongs to a medicine-food homologous component and has the effect of improving constipation is added to be a healthy food material, so that people can better improve constipation and maintain body health while enjoying nutrition and delicious taste, and a synergistic effect is achieved.
The preparation method of the milk product provided by the invention is simple and feasible, is convenient to operate, and can be used for industrial mass production. The production method is characterized in that fresh milk, white granulated sugar, a compound stabilizer, soybean dietary fiber powder and xylo-oligosaccharide are added, and concentrated whey protein is added to increase nutrition.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The first embodiment is as follows:
the method comprises the following steps: adding about 700 kg of fresh milk into a material mixing tank, circularly heating to 85 ℃ through a plate heat exchanger, starting a shearing machine, slowly dispersing and adding an additive I and an additive II, shearing for 20 minutes, adding concentrated whey protein, shearing until no particles exist, and mixing for 10 minutes;
step two: and (3) fixing the volume and blending fragrance, cooling the prepared materials to within 15 ℃, pumping the materials into a temporary storage tank for later use, adding the rest raw and fresh milk, uniformly mixing, starting a stirrer, adding essence for blending fragrance, and then supplementing water and fixing the volume to 1 ton.
Step three: homogeneity, disinfect, carry out the homogeneity with material heating up to about 65 ℃, make fat evenly distributed wherein, homogeneity pressure utilizes plate heat exchanger between 20Mpa, heats the material and disinfects and hold the temperature and keep bactericidal effect, sterilization temperature: sterilizing at 120 deg.C for 15 s.
Step four: storing, cooling the sterilized materials, controlling the temperature to be between 10 ℃, injecting into a product tank, and then carrying out sample inspection.
Step five: caching, namely, after the inspection is qualified, punching the materials from the product tank to a high-level tank, and waiting for filling;
step six: filling, namely adjusting filling equipment to a filling state, wherein the filling temperature is 20 ℃;
step seven: after secondary sterilization, performing cover buckling, labeling, code spraying and plastic packaging, and then putting into a normal-temperature warehouse;
step eight: and (4) checking: the product was tested according to GB 25191.
Example two:
the method comprises the following steps: adding about 700 kg of fresh milk into a material mixing tank, circularly heating to 83 ℃ through a plate heat exchanger, starting a shearing machine, slowly dispersing and adding an additive I and an additive II, shearing for 20 minutes, adding concentrated whey protein, shearing until no particles exist, and mixing for 10 minutes;
step two: and (3) fixing the volume and blending fragrance, cooling the prepared material to 13 ℃, pumping the cooled material into a temporary storage tank for later use, starting a stirrer, adding essence for blending fragrance, and then replenishing water and fixing the volume to 1 ton.
Step three: homogeneity, disinfect, heat up the material to about 65 ℃ and carry out the homogeneity, make fat evenly distributed wherein, homogeneity pressure utilizes plate heat exchanger between 19Mpa, heats the material and disinfects and keep warm and keep bactericidal effect, sterilization temperature: 110-120 ℃ and 15 seconds of sterilization time.
Step four: storing, cooling the sterilized materials, controlling the temperature to be 9 ℃, injecting into a product tank, and then carrying out sample inspection.
Step five: caching, namely, after the inspection is qualified, punching the materials from the product tank to a high-level tank, and waiting for filling;
step six: filling, namely adjusting filling equipment to a filling state, wherein the filling temperature is 15 ℃;
step seven: after secondary sterilization, performing cover buckling, labeling, code spraying and plastic packaging, and then putting into a normal-temperature warehouse;
step eight: and (4) checking: the product was tested according to GB 25191.
Example three:
the method comprises the following steps: adding about 700 kg of fresh milk into a material mixing tank, circularly heating to 80 ℃ through a plate heat exchanger, starting a shearing machine, slowly dispersing and adding an additive I and an additive II, shearing for 20 minutes, adding concentrated whey protein, shearing until no particles exist, and mixing for 10 minutes;
step two: and (3) fixing the volume and blending fragrance, cooling the prepared material to be within 12 ℃, pumping the material into a temporary storage tank for later use, starting a stirrer, adding essence for blending fragrance, and then replenishing water and fixing the volume to 1 ton.
Step three: homogeneity, disinfect, heat up the material to about 65 ℃ and carry out the homogeneity, make fat evenly distributed wherein, homogeneity pressure utilizes plate heat exchanger between 18Mpa, heats the material and disinfects and keep warm and keep bactericidal effect, sterilization temperature: sterilizing at 110 deg.C for 15 s.
Step four: storing, cooling the sterilized materials, controlling the temperature to be between 8 ℃, injecting into a product tank, and then carrying out sample inspection.
Step five: caching, namely, after the inspection is qualified, punching the materials from the product tank to a high-level tank, and waiting for filling;
step six: filling, namely adjusting filling equipment to a filling state, wherein the filling temperature is 10 ℃;
step seven: after secondary sterilization, performing cover buckling, labeling, code spraying and plastic packaging, and then putting into a normal-temperature warehouse;
step eight: and (4) checking: the product was tested according to GB 25191.
Concentrating the whey protein. Enhancing immune function; is beneficial to the health of the cardiovascular system; providing a functional food for infant mom-emulsification; is beneficial to strengthening muscles, enhancing physical strength and improving exercise effect; the spirit and the appearance are improved, and the work and learning efficiency is improved; strengthening the bone; is beneficial to health care and optimum weight; providing high-quality protein for lactose intolerance and casein and gluten allergy patients; reducing skin wrinkles and photoaging, and promoting wound healing; prolonging life.
The soybean dietary fiber powder is a general term for macromolecular saccharides which cannot be digested by human digestive enzymes, and mainly comprises cellulose, pectin, xylan, mannose and the like. Dietary fiber, although not providing any nutrients to the human body, has important physiological functions to the human body. The dietary fiber has the functions of obviously reducing plasma cholesterol, regulating gastrointestinal function, regulating insulin level and the like.
Xylo-oligosaccharide, xylo-oligosaccharide have stronger adsorbability to pathogenic bacteria, such as colibacillus, enteritis phylum bacteria, Klebsiella pneumoniae, aeromonas hydrophila and the like can be adsorbed on the xylo-oligosaccharide, because the xylo-oligosaccharide is not degraded by digestive enzymes in the intestinal tract, the xylo-oligosaccharide can carry attached pathogenic bacteria to be discharged out of the body through the intestinal tract, thereby preventing diseases from being clustered in the intestinal tract and achieving the purpose of preventing diarrhea; the bifidobacterium uses xylo-oligosaccharide to produce a large amount of short-chain fatty acid; can stimulate intestinal peristalsis, increase stool wetness, and maintain certain osmotic pressure, thereby preventing constipation.
The oat fiber and the oat fiber powder are prepared by taking oat dietary fiber as a raw material and adopting a special technology and a special process, so that the proportion of soluble dietary fiber, especially soluble beta-glucan, is greatly improved.
Plantago ovata, is a pure natural plant fiber source, can absorb water in multiple times of the weight of Plantago ovata to form a jelly-like sticky substance, and increases the water content and volume of excrement. Compared with other plant fibers, the water absorption degree of the plant fiber is better, the excrement can be softened, the constipation can be avoided, the formed gel has a calming effect, and the purpose of losing weight and eating less can be achieved.
Inulin, which is a natural water-soluble dietary fiber, is hardly hydrolyzed and digested by gastric acid and is utilized only in the colon by beneficial microorganisms, thereby improving the intestinal environment. It has been found that the degree of proliferation of bifidobacteria depends on the number of primary bifidobacteria in the large intestine of humans, and that the effect of proliferation is significant when inulin is used when the number of primary bifidobacteria is reduced, and not significant when inulin is used when the number of primary bifidobacteria is increased. Secondly, after the inulin is ingested, the gastrointestinal peristalsis can be enhanced, the gastrointestinal function can be improved, the digestion and the appetite can be increased, and the organism immunity can be improved.
The present invention and the embodiments thereof have been described above, and the description is not intended to be limiting, and it is within the scope of the present invention that the present invention should not be limited by the claims of the present invention.
Claims (2)
1. A milk product for improving constipation is characterized in that: the raw materials comprise, by weight, 90% of fresh milk, 2.5% of purified water, 0.6% of additive I, 0.5% of concentrated whey protein and 6.5% of additive II, wherein the additive I comprises oat fiber, psyllium and inulin, and the additive II comprises white granulated sugar, a compound stabilizer, soybean dietary fiber powder and xylo-oligosaccharide.
2. A preparation method of a milk product for improving constipation is characterized by comprising the following steps: it comprises the following steps:
the method comprises the following steps: adding about 700 kg of fresh milk into a material mixing tank, circularly heating to 80-85 ℃ through a plate heat exchanger, starting a shearing machine, slowly dispersing and adding an additive I and an additive II, shearing for 20 minutes, adding concentrated whey protein, shearing until no particles exist, and mixing for 10 minutes;
step two: fixing the volume and blending the fragrance, cooling the prepared materials to 12-15 ℃, pumping the materials into a temporary storage tank for later use, adding the rest raw milk, uniformly mixing, starting a stirrer, adding essence for blending the fragrance, and then supplementing water and fixing the volume to 1 ton;
step three: homogeneity, disinfect, carry out the homogeneity with material temperature rise to about 65 ℃, make fat evenly distributed wherein, homogeneity pressure utilizes plate heat exchanger between 18 ~ 20Mpa, heats the material and disinfects and hold the temperature and keep bactericidal effect, the sterilization temperature: 110-120 ℃, and the sterilization time is 15 seconds;
step four: storing, cooling the sterilized materials, controlling the temperature between 8 and 10 ℃, pumping the materials into a product tank, and then carrying out sample conveying and inspection;
step five: caching, namely, after the inspection is qualified, punching the materials from the product tank to a high-level tank, and waiting for filling;
step six: filling, namely adjusting filling equipment to a filling state, wherein the filling temperature is 10-20 ℃;
step seven: after secondary sterilization, performing cover buckling, labeling, code spraying and plastic packaging, and then putting into a normal-temperature warehouse;
step eight: and (4) checking: the product was tested according to GB 25191.
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