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CN-122004300-A - Low-sodium high-calcium long-term stable buttermilk containing vitamins

CN122004300ACN 122004300 ACN122004300 ACN 122004300ACN-122004300-A

Abstract

The invention belongs to the technical field of high-calcium dairy products, and particularly relates to low-sodium high-calcium long-term stable buttermilk containing vitamins. The addition of vitamins A and D in the buttermilk is beneficial to promoting calcium absorption and utilization, inorganic calcium salt is not required to be additionally added, and the concentration process is utilized to improve the content of the primary milk calcium to reach the standard of high calcium and low sodium, so that the absorption advantage of the primary milk calcium is beneficial to be exerted. The buttermilk of the invention is improved and deeply coupled through the three-angle process of secondary differential homogenization, steam direct injection instant sterilization and reduced pressure flash evaporation, unexpectedly and remarkably prolongs the shelf life, stability and flavor harmony of the high-primary-milk calcium buttermilk, has good product fluidity and is suitable for sucking.

Inventors

  • QI XUEFENG
  • LIU DONGYANG
  • ZHAO DONGBING
  • WU SI
  • CUI SHIWEI
  • CAI JIAYI
  • HU YUSONG
  • HE JIEMIN

Assignees

  • 妙可蓝多（天津）食品科技有限公司

Dates

Publication Date
20260512
Application Date
20260402

Claims (8)

  1. 1. The low-sodium high-calcium long-term stable vitamin-containing buttermilk is characterized by being prepared from raw cow milk primary concentrated solution 849-849.92 per mill, fresh cheese 140-150.9 per mill, vitamin A0.04-0.05 per mill and vitamin D0.04-0.05 per mill.
  2. 2. The low-sodium high-calcium long-term stable vitamin-containing buttermilk according to claim 1, wherein the calcium content of the buttermilk is greater than or equal to 125mg/100mL.
  3. 3. The low-sodium high-calcium long-term stable vitamin-containing buttermilk of claim 1 wherein the buttermilk has a sodium content of less than or equal to 55mg/100mL.
  4. 4. The low-sodium high-calcium long-term stable vitamin-containing buttermilk of claim 1 wherein the buttermilk has a shelf life of greater than or equal to 270 days.
  5. 5. The low-sodium high-calcium long-term stable vitamin-containing buttermilk according to claim 1 is characterized in that the preparation method of the primary concentrated solution of raw milk is that raw milk is taken for membrane filtration concentration, the molecular weight cut-off of the raw milk is 8 kDa-12 kDa, the concentration ratio is 1.18-1.19, the concentration temperature is 45 ℃ to 55 ℃, and the transmembrane pressure difference is 0.9 bar-1.2b ar.
  6. 6. The low-sodium high-calcium long-term stable vitamin-containing buttermilk according to claim 5, wherein the preparation method of the fresh cheese is characterized in that raw milk primary concentrated solution is taken for membrane filtration concentration, the membrane cut-off molecular weight is 18 kDa-22 kDa, the concentration ratio is 1.6-1.7, the concentration temperature is 55 ℃ to 65 ℃, and the transmembrane pressure difference is 1.4 bar-1.6 bar.
  7. 7. The low-sodium high-calcium long-term stable vitamin-containing buttermilk of claim 6 wherein the method of preparing the buttermilk comprises the steps of: Heating the primary concentrated solution of raw milk to 45-55 ℃, adding fresh cheese in a heat preservation state, and shearing and emulsifying for 18-30 min at 700-900 rpm to obtain a milk mixture; Heating the milk mixture to 60-70 ℃, adding vitamin A and vitamin D, and shearing at 700-900 rpm for 10-25 min to obtain a total mixed material; and carrying out twice homogenization treatment on the total mixed material, wherein the primary homogenization temperature is 45-65 ℃ and the pressure is 15-20 MPa, and the secondary homogenization temperature is 65-85 ℃ and the pressure is 20-30 MPa, so as to obtain the homogenized mixed material.
  8. 8. The low sodium high calcium long term stable vitamin containing buttermilk of claim 7 wherein the method of preparing buttermilk further comprises the steps of: and (3) carrying out steam direct injection instantaneous sterilization on the homogenized mixture, wherein the temperature is 135-145 ℃ and the duration is 1-6 s, then carrying out reduced pressure flash evaporation under the conditions of-0.085 MPa to-0.105 MPa and 75-85 ℃, and then cooling and filling.

Description

Low-sodium high-calcium long-term stable buttermilk containing vitamins Technical Field The invention belongs to the technical field of high-calcium dairy products, and particularly relates to low-sodium high-calcium long-term stable buttermilk containing vitamins. Background Animal milk products can provide excellent animal proteins for humans. The absorption effect of the primary milk calcium is far better than that of inorganic calcium salts such as tricalcium phosphate and the like, but the content of calcium in the raw milk is lower (namely the content of the primary milk calcium is lower), so that the intake requirement of human body on calcium cannot be met. CN120859055A provides a high calcium cheese yogurt that is stable at normal temperature, but it relies on the addition of tricalcium phosphate to increase the calcium content. The elimination of exogenous addition of inorganic calcium salt and the increase of primary milk calcium content of dairy products by concentration tend to result in insufficient fluidity or reduced stability of the dairy products due to changes in protein composition and the concentration process itself. The concentrated product also brings more challenges to the sterilization process in the later preparation period of the dairy product, and the change of flavor substances and the loss of coordination of flavor are more easily caused in the sterilization process. In addition, the increase of the primary milk calcium content of the dairy product by concentration also leads to the reduction of the stability of calcium and easy precipitation, and if a calcium stabilizer such as phosphate or citrate is additionally added, the sodium content of the dairy product is inevitably increased, so that the technical contradiction that high calcium and low sodium are difficult to be compatible is caused. How to solve the problems of no inorganic calcium salt, adopting concentration to improve the original milk calcium content of the dairy product, overcoming the stability and flavor coordination caused by the concentration, and the like, and the effective technical reference is not yet available at present. Disclosure of Invention In view of the above problems, the present invention aims to provide a low-sodium high-calcium long-term stable buttermilk, which overcomes the disadvantages that the addition of inorganic calcium salt satisfies the high-calcium standard but has poor calcium absorption effect and improves the long-term stability of the high-primary milk calcium buttermilk. The technical scheme of the invention is as follows: The low-sodium high-calcium long-term stable vitamin-containing buttermilk is prepared from raw cow milk primary concentrated solution 849-849.92 per mill, fresh cheese 140-150.9 per mill, vitamin A0.04-0.05 per mill and vitamin D0.04-0.05 per mill. Preferably, the calcium content of the buttermilk is more than or equal to 125mg/100mL, and further preferably, the calcium content of the buttermilk is more than or equal to 140mg/100mL. Preferably, the sodium content of the buttermilk is less than or equal to 55mg/100mL. Further preferably, the sodium content of the buttermilk is less than or equal to 50mg/100mL. Preferably, the shelf life of the buttermilk is more than or equal to 270 days. The shelf life refers to the shelf life under the condition of normal temperature (10-30 ℃). Preferably, the preparation method of the primary concentrate of raw milk comprises the steps of taking raw milk, carrying out membrane filtration concentration, wherein the membrane interception molecular weight is 8 kDa-12 kDa, the concentration ratio is 1.18-1.19, the concentration temperature is 45-55 ℃, and the transmembrane pressure difference is 0.9 bar-1.2b ar. Preferably, the preparation method of the fresh cheese comprises the steps of taking raw milk primary concentrated solution, carrying out membrane filtration concentration, wherein the membrane cut-off molecular weight is 18 kDa-22 kDa, the concentration ratio is 1.6-1.7, the concentration temperature is 55 ℃ to 65 ℃, and the transmembrane pressure difference is 1.4 bar-1.6 bar. Preferably, the preparation method of the buttermilk comprises the following steps: Heating the primary concentrated solution of raw milk to 45-55 ℃, adding fresh cheese in a heat preservation state, and shearing and emulsifying for 18-30 min at 700-900 rpm to obtain a milk mixture; Heating the milk mixture to 60-70 ℃, adding vitamin A and vitamin D, and shearing at 700-900 rpm for 10-25 min to obtain a total mixed material; and carrying out twice homogenization treatment on the total mixed material, wherein the primary homogenization temperature is 45-65 ℃ and the pressure is 15-20 MPa, and the secondary homogenization temperature is 65-85 ℃ and the pressure is 20-30 MPa, so as to obtain the homogenized mixed material. Further preferably, the preparation method of buttermilk further comprises the following steps: And (3) carrying out steam