CN-122004299-A - Mixed milk compound stabilizing system, mixed milk and preparation method

Abstract

The invention belongs to the technical field of dairy products, and discloses a modified milk compound stabilizing system, modified milk and a preparation method. The stabilizing system is formed by compounding phospholipid, gellan gum and carrageenan, accords with organic regulations, has good emulsifying and thickening effects, and can solve the problems of floating of organic modified milk fat, protein precipitation and uneven suspension of grain components. The organic modified milk takes raw cow milk as a substrate, and is matched with the medicinal and edible components and the stabilizing system, so that the organic modified milk has the advantages of natural organic property, high nutrition, good flavor and no layering precipitation in a long shelf life. The preparation method is simple and convenient to operate, high in controllability and easy for large-scale production, can keep raw material nutrition to the greatest extent, and ensures stable product system and uniform flavor.

Inventors

• MAO LING
• ZHANG ZHEN
• YANG HUAN
• XIONG MIN
• MEI LINLIN
• WANG JING
• JIANG YUANYUAN
• ZHANG FENG

Assignees

• 重庆市天友乳业股份有限公司

Dates

Publication Date

20260512

Application Date

20260327

Claims (9)

1. 1. A compound stabilizing system for a milk is characterized by being compounded by an emulsifier and a thickener, wherein the emulsifier is phospholipid, the thickener comprises 0.4-1.2 parts of phospholipid, 0.4-0.7 part of gellan gum and 0.3-0.6 part of carrageenan in parts by weight.
2. 2. The compound stabilizing system of claim 1, wherein the compound stabilizing system comprises, by weight, 1 part of phospholipid, 0.6 part of gellan gum, and 0.4 part of carrageenan.
3. 3. The modified milk compounding stabilizing system of claim 1 or 2, wherein the thickener further comprises added guar gum and/or locust bean gum.
4. 4. A modified milk, characterized by comprising a modified milk base and a compound stabilizing system according to any one of claims 1 to 3, wherein the modified milk base comprises raw milk, white granulated sugar and medicinal and edible components.
5. 5. The modified milk of claim 4, wherein the modified milk base material comprises, by weight, 930-970 parts of raw milk, 20-50 parts of white granulated sugar, 1.3-24 parts of a medicinal and edible homologous component, and 0.5-2.5 parts of a compound stabilizing system.
6. 6. The modified milk of claim 4 or 5, wherein the medicinal and edible components comprise one or more of millet flour, yam flour, oat flour, poria cocos flour, lotus seed flour, coix seed flour and lily flour.
7. 7. A method of preparing a modified milk as claimed in any one of claims 4 to 6, comprising the steps of: Step S1, uniformly mixing a compound stabilizing system and white granulated sugar to obtain a mixed material A; step S2, stirring and uniformly mixing the mixed material A and part of raw milk to obtain a mixed material B; S3, adding medicinal and edible components into the mixed material B, adding the balance of raw milk, and uniformly stirring and mixing to obtain a mixed material C; And S4, heating, homogenizing and sterilizing the mixed material C in sequence, and then storing.
8. 8. The method for producing a modified milk as claimed in claim 7, wherein in the step S2, the raw milk is at a temperature of 60 to 70 ℃.
9. 9. The method for preparing a modified milk as claimed in claim 6 or 7, wherein in step S4, the heating temperature of the mixture C is 60-70 ℃, and the homogenizing pressure is 180-200bar.

Description

Mixed milk compound stabilizing system, mixed milk and preparation method Technical Field The invention relates to the technical field of dairy products, in particular to a modified milk compound stabilizing system, modified milk and a preparation method. Background Organic foods (Organic foods), also known as ecological or biological foods, are a collective term for pollution-free natural foods, which are derived from the Organic agricultural production system and are subject to processing certification in accordance with the Organic standards specified internationally or nationally. In recent years, organic food demand has grown rapidly with increased consumer food safety awareness. The organic modified milk is prepared by taking not less than 80% of organic raw milk as a substrate and adding other raw materials, has richer mouthfeel and targeted nutrition strengthening effect compared with organic pure milk, and becomes a research and development hot spot in the field of dairy products. Meanwhile, the promotion of consumer health demands promotes the popularization of a 'light health maintenance' mode, combines medicinal and edible components with organic modified milk, gives consideration to nutrition and health maintenance of product types, and has wide market development prospect. At present, related technologies try to develop functional liquid milk and organic modified milk, and partial technologies add functional compositions into the liquid milk and match stabilizers such as carrageenan, glyceryl monostearate and the like, and also research and develop the organic modified milk added with polyunsaturated fatty acids and natural colloid emulsifying thickeners. However, the prior art has a plurality of defects, mainly including the following two aspects: 1. the components such as glyceryl monostearate, essence, artificial sweetener and the like used by partial liquid milk do not meet the regulation requirements of organic foods and cannot be applied to the production of organic modified milk; 2. the existing organic modified milk has single added functional components, is easy to oxidize, and has difficult guarantee of shelf life quality. In order to meet the organic food standard, the industry tries to use natural colloid as an emulsifying thickener of organic modified milk, and the stability of the product is improved through compounding of single or multiple natural colloids. However, the requirements of the system for producing, processing, marking and managing organic foods are strict on the types of the usable emulsifying thickeners, only emulsifying thickeners mainly comprising natural colloid are allowed to be used, the range of the composable natural colloid is narrow, the existing natural colloid compounding scheme lacks the matching of the components of the adaptive emulsifying agents, the problems that fat in the organic modified milk floats upwards, protein precipitates and cereal medicine and food homologous components are not uniformly suspended are difficult to solve, the stability of the product in a long shelf life is not ensured, and the nutritional value and the flavor and taste of the product are difficult to be considered. Therefore, developing a compound stabilizing system with the cooperation of an emulsifying agent and a thickening agent in the range of raw materials allowed by the organic food regulation, preparing the organic modified milk with good stability, rich nutrition and good flavor becomes a technical problem to be solved in the field. Disclosure of Invention The invention aims to provide a compound stabilizing system for preparing milk, which is suitable for the requirements of organic food regulations, has excellent emulsifying and thickening effects, can effectively improve the system stability of organic prepared milk, and solves the problems of fat floating, protein precipitation and uneven suspension of cereal components. The technical scheme adopted for achieving the purpose of the invention is that the compound stabilizing system of the milk is compounded by an emulsifier and a thickener, wherein the emulsifier is phospholipid, the thickener comprises gellan gum and carrageenan, and the weight ratio of the raw materials is as follows, 0.4-1.2 parts of phospholipid, 0.4-0.7 parts of gellan gum and 0.3-0.6 parts of carrageenan. Further, in the compound stable system, the weight proportion of the raw materials is as follows, 1 part of phospholipid, 0.6 part of gellan gum and 0.4 part of carrageenan. Further, the thickener may also include guar gum and/or locust bean gum added. The compound stabilizing system has the action principle that phospholipid is used as a natural emulsifier, molecules of the compound stabilizing system have hydrophilic and hydrophobic groups, a molecular double-layer structure can be formed in a milk system, the tension of an oil-water interface is effectively reduced, fat balls in milk are wrapped to prevent aggregation and floating