CN101406219B - Method for producing liquid state dairy product containing fish oil and products thereof - Google Patents
Method for producing liquid state dairy product containing fish oil and products thereof Download PDFInfo
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- CN101406219B CN101406219B CN2008101814321A CN200810181432A CN101406219B CN 101406219 B CN101406219 B CN 101406219B CN 2008101814321 A CN2008101814321 A CN 2008101814321A CN 200810181432 A CN200810181432 A CN 200810181432A CN 101406219 B CN101406219 B CN 101406219B
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Abstract
The invention provides a method for producing a liquid dairy product containing fish oil and a product thereof, in particular to the method for producing the liquid dairy product containing the fish oil through adding the fish oil into the liquid dairy product, and the liquid dairy product containing the fish oil which is produced and obtained according to the method. In the method, the fish oil is added into ingredient milk, is stirred and homogenized at a specific temperature to undergo pre-emulsification treatment, and is added into the liquid dairy product. Through the process design, the method can effectively reduce or eliminate poor flavor influence on the liquid dairy product brought by the addition of the fish oil and provide guarantee for realizing good stability, flavor and mouthfeel of the product in shelf life.
Description
Technical field
The invention relates to a kind of liquid diary product production technology, specifically be to produce the method for the liquid diary product that contains fish oil and produce the liquid diary product that contains fish oil that obtains, belong to dairy product processing field according to this method about a kind of interpolation fish oil in liquid diary product.
Background technology
Liquid diary product industry has in recent years obtained develop rapidly in China.Along with the demand that dietetic nutrition function and taste are laid equal stress on that the consumer improves day by day, seek various functional foods batchings and add in the liquid diary product as the research and development material, become an important directions of liquid diary product new-product development.
In numerous functional food batching materials, fish oil becomes the object that the research and development of new product personnel chase to the greatest extent mutually.Fish oil is the general name of the whole oily substances in the fish body, and it comprises body oil, liver oil and cerebrol.Contain abundant polybasic unsaturated fatty acid eicosapentaenoic acid (EPA) and DHA (DHA) in the fish oil.DHA is commonly called as brain gold, mainly is present in the grey matter portion of human brain in human body, and it is activating brain cell effectively, improves the cranial nerve rate of information throughput, strengthens memory, delays senility.EPA is called as cardiovascular street cleaner, to reduce blood fat and blood pressure, prevent cardiac cerebral arteriosclerosis, protection brain and heart all tool be of miraculous efficacy.Through the function assessment experiment confirm, fish oil can reduce T-CHOL and triglyceride in the serum, reduces blood viscosity, reduces artery sclerosis, raises to human body beneficial's HDL, and the health-care effect of regulating blood fat is arranged.
Fish oil has been widely used in field of health care products owing to have natural sex and effective health care, for example is main material production health-caring capsule etc. with fish oil.Yet fish oil is more limited in the application of field of food at present, and adopts fish oil also not appear on the market at present as the liquid diary product of functional exploitation material.Fish oil food particularly the main cause effectively do not used of liquid diary product product development field be that the unrighted acid in the fish oil is easy to oxidation in technology of food, fish oil after the oxidation can produce very big fishlike smell, after food combines, food also can have serious fishlike smell, like this because the not good of flavour of food products mouthfeel finally makes it not be accepted.
The personnel in food research and development technology field in order to develop the functional food that contains fish oil, once carried out constantly exploring and studying, take different ways to cover the fishlike smell of fish oil or slow down or prevent the oxidation of fish oil, for example: more traditional way is to add antioxidant, but effect and not obvious; Generally believe that at present the method that more effectively hides the fish oil fishlike smell is that fish oil is carried out the microencapsulation embedding treatment, oxidation produces serious fishlike smell to stop fish oil to contact with airborne oxygen; In addition, mentioned among the CN101208018A in the oil-in-water emulsion of fish oil and to have added probio and can make oxidation of fatty acids stable, and disclose a kind of beverage that contains the combination of fish oil and probio in view of the above.
Yet the production technology and the technology of various food vary, and said method also is not suitable for developing the liquid diary product of interpolation fish oil as functional material.Liquid diary product is the dispersion that contains complicated ingredient, in common liquid diary product production and processing technology technology, it is exactly in process of production the feed liquid for preparing to be carried out homogeneous that an extremely important and requisite procedure is arranged, if in liquid dairy product, added the fish oil of microencapsulation, after homogeneous technology, the outer field microcapsules of fish oil can be destroyed fully under the shear action of homogenizer, fish oil is come out, be distributed in the newborn system of whole liquid state, owing to can in whole process, contain the oxygen of trace in the liquid newborn system, these oxygen meetings and come out and be distributed to fish oil in the liquid newborn system and oxidation reaction takes place slowly and produce fishlike smell, make product selling or depositing the bad flavor that appears the fish raw meat in the process gradually, product can not be accepted.Also clearly having mentioned its disclosed beverage among the above-mentioned CN101208018A is the product of non-milk base.
Based on above-mentioned and other a variety of causes, the product development technical barrier that adds the liquid diary product of fish oil is perplexing the researcher who is engaged in liquid newborn new product development always.Do not see at present the technology report that successfully fish oil is added in the liquid diary product.
Summary of the invention
Main purpose of the present invention is to study the method that provides a kind of production to contain the liquid diary product of fish oil, fish oil is added in the liquid diary product as the food ingredient material, by production technology is carried out appropriate design, effectively reduce or eliminate the bad flavor influence that the interpolation liquid towards milk product of fish oil brings, provide safeguard for realizing the good stability and the excellent flavor mouthfeel of product in shelf life.
Another object of the present invention is to provide a kind of liquid diary product that contains fish oil that obtains according to described method production, this liquid diary product can have excellent flavor and stability in than long shelf life.
Because the fishy smell of fish oil is totally unfavorable factor for the liquid diary product that fish oil is added in exploitation, for the fishy smell that reduces or eliminates fish oil to containing the liquid diary product adverse effect of interpolation, mainly the modern Dairy Production technology of utilization among the present invention, fish oil has been carried out pre-emulsification treatment, mix with other raw materials in the prescription again through the fish oil material after this pre-emulsification treatment, production contains the liquid diary product of fish oil, can slow down effectively or prevent that fish oil from bringing bad flavor because of oxidation to product, provide safeguard for realizing the excellent flavor mouthfeel and the stability of product in shelf life.
According to a specific embodiments of the present invention, the invention provides the method that a kind of production contains the liquid diary product of fish oil, comprise fish oil and batching milk in the prescription of described liquid diary product, the method comprising the steps of:
Fish oil is carried out pre-emulsification treatment: fish oil is joined in the batching milk, wherein control used milk amount and be at least 20 times of fish oil amount, keep 35 ℃ ± 5 ℃ and stir and made mixing of materials even in 5～10 minutes; The material that then this is contained fish oil is warmed up to 70～75 ℃ and carries out homogeneous, and homogenization pressure is: secondary pressure 1～5MPa, first class pressure 15～25MPa;
The material that contains fish oil of the pre-emulsification treatment of above-mentioned process and other raw materials in the liquid diary product are mixed the milk fluid composition that obtains preparing;
Described milk fluid composition is carried out sterilization, can, produce and obtain the liquid diary product product.
Contain in the method for liquid diary product of fish oil in production of the present invention, by fish oil being joined the pre-emulsification treatment step that under specified temp, stirs and carry out homogeneous in the batching milk, can make the abundant combination of butter oil in fish oil and the liquid diary product, make fish oil is embedded in becomes the butter oil ball in the butter oil a part, for preventing that the fish oil oxidation from producing fishlike smell and providing safeguard.In described step of fish oil being carried out pre-emulsification treatment, for reaching good fish oil is carried out pre-emulsified effect, the butter oil content that the present invention preferably controls in the material that contains fish oil in this step is more than 20 times of fish oil content, more preferably more than 50 times.
According to preferred specific embodiments of the present invention, the method that production of the present invention contains the liquid diary product of fish oil also further comprises:
In 35 ℃ ± 5 ℃ batchings milk, add antioxidant, mix, and then fish oil joined in this batching that contains antioxidant milk carry out described pre-emulsification treatment.
Though traditional simple interpolation antioxidant is also not obvious with the effect that prevents the fish oil oxidation, but add in the method for liquid diary product of fish oil in production of the present invention, the interpolation of antioxidant cooperates simultaneously that the present invention is aforesaid to carry out the technological means of pre-emulsification treatment to fish oil, will bring unforeseeable remarkable result to the flavor stability that contains the liquid dairy products of fish oil of the present invention.According to specific embodiments of the present invention, described antioxidant can be selected from least a in vitamin(e) C sodium (sodium ascorbate), vitamin E, butylated hydroxy anisole (BHA) and the rosemary.In the described antioxidant, BHA and rosemary, are bigger to the local flavor influence of product.According to more preferred of the present invention, described antioxidant is vitamin(e) C sodium and/or vitamin E, can prevent effectively that product from producing fishlike smell in shelf life.The inventor also finds under study for action, along with the increase of fish oil addition, uses the combination of vitamin(e) C sodium and vitamin E will have outstanding contribution as antioxidant for the flavor-stable of product in shelf life.As more preferably specific embodiments of the present invention, preferably controlling the content of described vitamin(e) C sodium in the liquid diary product product is 0.1 ‰～0.8 ‰, and the amount of controlling described vitamin E is 50～500PPM of grease in the liquid diary product product (butter oil+fish oil content summation) content.Described antioxidant in joining 35 ℃ ± 5 ℃ batching milk after, can adopt the change material equipment material with mixing, dispersion, shear effect commonly used in the liquid diary product production field, make antioxidant in feed liquid, fully obtain mixing, being uniformly dispersed.
According to specific embodiments of the present invention, contain in the method for liquid diary product of fish oil in production of the present invention, described sterilization is a UHTS, this sterilisation step comprises following operation:
The described milk fluid composition for preparing relative vacuum degree-0.064MPa～-outgas under the 0.08MPa condition oxygenous to remove in the material institute, avoid the contained oxygen of milk fish oil in the meeting oxygenated products in product long term storage process, further in than long shelf life, keep excellent flavor to give security for product;
Material after the degassing is warming up to 70～75 ℃ and carries out homogeneous, and homogenization pressure is: secondary pressure 3～8MPa, first class pressure 20～30MPa;
Material behind the homogeneous is warming up to 137 ℃～142 ℃ and keeps 2～6s, is cooled to afterwards≤send to can after 25 ℃.
Packing used in the present invention can adopt common in the market beverage packaging form, for example: Tetra Pak, Kang Meibao, composite packagings such as hundred Li Bao, perhaps PET, HDPE, BOPP etc. mould the bottle packing.Product after the can dispatch from the factory after the insulation experiment is qualified.
Concrete source and kind to used fish oil among the present invention do not have specific (special) requirements, can adopt commercially available food-grade fish oil raw material at present, but should meet the correlated quality standard-required, be appreciated that, should select as far as possible quality better, DHA and the higher fish oil of EPA content, preferably should meet the regulation of one-level refined fish oil among the SC/T3502.According to the preferred embodiments of the invention, described fish oil is deep sea fish oil, and deep sea fish oil is the extract from abyssal fishes fat, has higher DHA and EPA content than common fish oil.The present invention is in actual production, can be according to actual product functional localization etc. and suitably adjust the addition of fish oil, usually containing in the fish oil goods can DHA (or EPA, or DHA and EPA sum) content be index, preferred control fish oil addition among the present invention so that in the liquid diary product product DHA content be 5mg～400mg/100g liquid diary product product.
The inventor finds under study for action, produces in the liquid diary product when containing the liquid diary product of fish oil in that fish oil is added to, and the addition of fish oil also has material impact for the flavor taste and the stability of product.Among the present invention, the addition of preferred control fish oil can not surpass the liquid diary product gross weight 0.5% (except that specifying, content described in the present invention and ratio are weight content and ratio), this fish oil the highest addition determine that the higher factor of the fish oil cost of consideration is no doubt arranged, but main is to give security for product has excellent flavor by the addition of controlling fish oil, according to the preferred embodiments of the invention, take all factors into consideration flavor taste, trophic function and financial cost, more preferably controlling the addition of described fish oil in liquid diary product among the present invention is 0.15%～0.25%.In addition, the inventor also finds under study for action, control the content of butter oil in the liquid diary product that contains fish oil of the present invention and the relation between the fish oil content, for reducing or preventing that the oxidation of fish oil also has important effect, according to the preferred embodiments of the invention, preferably control butter oil content in the liquid diary product and be at least 6 times of fish oil content, be preferably more than 10 times.
The inventor also finds under study for action, when producing the liquid diary product that adds fish oil, the pH value of the milk fluid composition of being prepared also is a key index of the flavor stability of the influence liquid diary product that contains fish oil of the present invention, among the present invention, the pH value of the milk fluid composition that preferred control is prepared is in 6.4～7.0 scopes, that is, method of the present invention is suitable for producing neutrality or basic neutral liquid diary product.Help prolonging liquid diary product shelf-life of milk beverage particularly though generally believe low ph condition, but inventor's research experiment shows: for the liquid diary product that contains fish oil, if make the acidic products of low pH value, even the other technologies condition adopts preferred version of the present invention, can not guarantee that product can not produce fishlike smell in the long term storage process.
On the other hand, the present invention also provides a kind of liquid diary product that contains fish oil that obtains according to described production method production.
The liquid diary product that contains fish oil provided by the invention is to be the liquid product that primary raw material is processed into the breast, according to lactoprotein index in what or the product of raw material milk content in the formula for a product, can be milk beverage or seasoning breast, also can be sterile milk.1.0%≤content of milk protein in the product physical and chemical index＜2.3% is commonly referred to milk beverage (or milk-contained drink); Content of milk protein in the product physical and chemical index 〉=2.3% is commonly referred to seasoning breast (or flavored milk); When in the formula for a product except breast and the fish oil that added and additive that some are essential, do not contain extra moisture, resulting sterilising prods is commonly referred to sterile milk, also can think to strengthen the fortification breast of fish oil nutrition.Employed raw milk mainly is meant fresh milk or the recombined milk that meets China fresh cow's milk acquisition criteria GB6914 among the present invention, can be whole milk or lowfat milk.Usually, milk level 〉=30% in raw material is formed can satisfy content of milk protein 〉=1.0% in the product; Milk level 〉=80% in raw material is formed can satisfy content of milk protein 〉=2.3% in the product.
In a specific embodiments of the present invention, the liquid diary product that contains fish oil of the present invention wherein contains greater than 0 and smaller or equal to 0.5% fish oil, the content of fish oil is preferably 0.15%～0.25% of liquid diary product gross weight; And the pH value of this liquid diary product is 6.4～7.0.
In a specific embodiments of the present invention, also comprise antioxidant in the liquid diary product that contains fish oil of the present invention, described antioxidant is preferably vitamin(e) C sodium and/or vitamin E; Say that more preferably the content of described vitamin(e) C sodium in liquid diary product is 0.1 ‰～0.8 ‰, the amount of described vitamin E is 50～500PPM of fat content in the liquid diary product.
In a specific embodiments of the present invention, the butter oil content in the liquid diary product that contains fish oil of the present invention is at least 6 times of fish oil content, is preferably more than 10 times.
According to specific embodiments of the present invention, production of the present invention contains in the method and resulting liquid diary product of liquid diary product of fish oil, except that the above-mentioned milk of mentioning, fish oil, antioxidant, other auxiliary materials of using always in the field under also optionally including in the described liquid diary product formula for a product, for example, emulsifying agent can be comprised, also thickener can be further optionally comprised; When production seasoning breast and milk beverage, also can comprise some sweet taste material, also can comprise flavoring essence to increase product special flavour; Liquid diary product of the present invention also can be made the flavored milk of cocoa flavored etc.; Also can comprise an amount of water as required in the formula for a product, be 100% to satisfy each raw material components sum.The concrete kind of these auxiliary materials selects and consumption can carry out according to the routine operation in affiliated field.
The present invention mainly is by fish oil is carried out pre-emulsification treatment,, give security owing in product, add the fish oil oxidation and bring the technical barrier of bad flavor in storage life of fish oil and product to solve in the prior art for realizing the excellent flavor of product in shelf life to product; And pre-emulsification treatment step can also promote the even distribution of fish oil in liquid diary product product feed liquid system to a certain extent, helps the stability of product.The present invention also further passes through rationally to control other conditions in the technology, and further cooperates appropriate formula for a product design, can slow down effectively or prevent that the liquid diary product that contains fish oil that obtains of producing from producing fishy smell in the fish oil oxidation of shelf life internal cause.The liquid diary product that contains fish oil that utilizes method production of the present invention to obtain, long preservation at normal temperatures, the shelf-life was generally 6～8 months, and product can keep good flavor taste in the shelf-life, unacceptable fishlike smell do not occur; And fish oil is uniform and stable relatively dispersion in liquid diary product, and product has good stable.
Should understand simultaneously, the product stability problems that technology of the present invention solved does not comprise when producing different types of liquid diary product because the stability problem that interpolation other auxiliary materials except that fish oil produce, about the influence of the interpolation liquid towards dairy products stability of other auxiliary materials and solution in affiliated field existing mature technology, the present invention does not do emphasis and is described, and correlation technique can be operated with reference to prior art.
In the process of the present invention except that specifying, do not elaborate and NM step (for example to raw material milk carry out an acceptance inspection, the insulation experiment of product etc. after the batching of other components, can, the can except that fish oil and antioxidant in the clean breast, pasteurize, prescription) and device therefor (for example changing batch can, homogenizer, degassing tank, disinfection system, bulking system etc.) all can operate according to the routine techniques in the newborn production field of liquid state.The all commercially available acquisition of used each raw material among the present invention, each material performance index meets the correlated quality standard-required.
In sum, the present invention has successfully added fish oil in the liquid diary product to as the food ingredient material, and the method that provides a kind of production to contain the liquid diary product of fish oil, and produces the liquid diary product that contains fish oil that obtains according to this method.The present invention is by rational technological design, can effectively reduce or eliminate the bad flavor influence that the interpolation liquid towards milk product of fish oil brings, can make the liquid diary product of producing that contains fish oil in than long shelf life, have excellent flavor mouthfeel and good stability.The liquid diary product that contains fish oil of the present invention has enriched liquid diary product market, and wherein contains the fish oil of specified quantitative and have certain nutritional health function, can take into account the demand of consumer's and fine flavor taste healthy to dietetic nutrition.
The specific embodiment
Below describe the present invention in detail by specific embodiment, be intended to the beneficial effect that helps the reader to understand technical spirit of the present invention better and can produce, but these embodiment are not in order to qualification protection scope of the present invention.
Embodiment 1: the sterile milk that contains fish oil
Sterile milk according to following raw material weight ratio preparation present embodiment:
Milk 99.6843%
Emulsifying agent 0.1%
Fish oil 0.2%
Vitamin(e) C sodium 0.015%
Vitamin E 0.0007%
Each material performance index meets the correlated quality standard-required.Wherein, used fish oil meets following index request:
| One, the light yellow oily liquid of organoleptic indicator.Have a fish like smell non-stimulated disagreeable taste. |
| Two, physical and chemical index 1, acid value, mg KOH/g≤0.62, peroxide value, mEq/kg≤2.03, moisture, %≤1.04, DHA, mg/g 〉=1255, EPA, mg/g 〉=806, total n-3PUFA aliphatic acid, mg/g 〉=2707, unsaponifiable matter, %≤2.0 |
| Three, sanitary index 1, heavy metal (in Pb), ppm≤102, arsenic, ppm≤0.1 |
The production method of the sterile milk that contains fish oil of present embodiment mainly may further comprise the steps:
1. former milk (raw material milk, raw material milk) check, clean breast, pasteurize: require fat, albumen, dry, freshness and other indexs all to reach the requirement of raw material milk quality standard, and remove mechanical admixture in the raw material milk by clean newborn technology; Raw material milk behind the clean breast is carried out 85 ℃ ± 5 ℃/15s pasteurize, and the raw material milk after the pasteurize is cooled to 1 ℃～8 ℃, standby;
2. prepare burden:
2.1 squeeze into an amount of pasteurize milk in the material-compound tank in advance;
2.2 the feed liquid of preparation emulsifying agent:
The batching that accounts for dosage 10%～15% is heated to 60 ℃ ± 5 ℃ with pasteurize milk, in the squeezing into material cylinder, add emulsifying agent, adopt change material equipment material to make feed liquid mix, be uniformly dispersed, change the material temperature and remain on 60 ℃ ± 5 ℃ with mixing, dispersion, shear effect; Then this feed liquid that contains stabilizing agent is carried out homogeneous, 70～75 ℃ of homogenizing temperatures, the homogenizer state is: transfer secondary pressure to 3MPa earlier, transfer first class pressure to 18MPa again; The feed liquid that contains stabilizing agent behind the homogeneous is cooled to below 10 ℃ to be squeezed in the material-compound tank;
2.3 the pre-emulsification technology of fish oil and the interpolation of antioxidant:
The batching that accounts for dosage 8%～10% is heated to 35 ℃ ± 5 ℃ with pasteurize milk, in the squeezing into material cylinder, add antioxidant, adopt change material equipment material to make feed liquid mix, be uniformly dispersed, change the material temperature and remain on 35 ℃ ± 5 ℃ with mixing, dispersion, shear effect; Then fish oil is added this change material cylinder, keep 35 ℃ ± 5 ℃ stir abouts to make mixing of materials even in 5～10 minutes;
The above-mentioned feed liquid that has added fish oil is warmed up to 70～75 ℃ carries out homogeneous, the homogenizer state is: transfer secondary pressure to 3MPa earlier, transfer first class pressure to 18MPa again; The feed liquid that contains fish oil behind the homogeneous is cooled to below 10 ℃ to be squeezed in the material-compound tank;
2.4 the pasteurize milk in the step 2.1,2.2,2.3, the feed liquid that contains the material of stabilizing agent and contain fish oil are mixed, and are settled to dosage as required, the milk fluid composition (semi-finished product) that obtains preparing; Can check every index of the milk fluid composition for preparing, enter subsequent processing after qualified;
3. UHTS:
The milk fluid composition for preparing enters degassing tank, and it is oxygenous to remove in the material institute under relative vacuum Du Yue-0.07MPa condition;
Material after the degassing is warming up to 70～75 ℃ and carries out homogeneous, and the homogenizer state is: transfer secondary pressure to 5MPa30bar earlier, transfer first class pressure to 25MPa again;
Material behind the homogeneous is warming up to 137 ℃～142 ℃ and keeps the 4s sterilization, is cooled to afterwards≤25 ℃;
4. sterile filling:
Through UHTS and cooled material sterile filling (packaging material use Tetrapack not have mushroom spawn), obtain the sterile milk of present embodiment, qualified can the dispatching from the factory of insulation experiment.
The sterile milk of present embodiment, the finished product milky has the pure fragrance of milk and the fragrance of suckling, free from extraneous odour.Structural state is a homogeneous latex emulsion, thickness slightly, no lamination, the visible mechanical admixture of no naked eyes.In this sterile milk product, butter oil content is about 3.3%, and protein content is about 3.1%, pH value 6.7, the about 25mg/100g of DHA content, the about 16mg/100g of EPA content.
Embodiment 2: the sterile milk that contains fish oil
Sterile milk according to following raw material weight ratio preparation present embodiment:
Milk 99.7%
Emulsifying agent 0.1%
Fish oil 0.2%
The production method of present embodiment is compared with embodiment 1, and except that the step of not adding antioxidant, other technologies are basic identical with embodiment 1, obtain the sterile milk product that contains fish oil of present embodiment.
The sterile milk of present embodiment, the finished product milky has the pure fragrance of milk and the fragrance of suckling, free from extraneous odour.Structural state is a homogeneous latex emulsion, thickness slightly, no lamination, the visible mechanical admixture of no naked eyes.In this sterile milk product, butter oil content is about 3.3%, and protein content is about 3.1%, pH value 6.7, the about 25mg/100g of DHA content, the about 16mg/100g of EPA content.
Comparative Examples 1: the sterile milk that contains fish oil
Formula for a product according to embodiment 2, add the method for the fortification breast of functional food batching material according to traditional production and produce a kind of sterile milk, with as Comparative Examples 1 of the present invention, promptly, in the method for this Comparative Examples 1, be fish oil to be joined in the change material milk that is heated to 60 ℃ ± 5 ℃ with emulsifying agent change material, and fish oil do not carried out described pre-emulsification treatment step, other process conditions of this Comparative Examples 1 obtain the sterile milk product that contains fish oil of this Comparative Examples 1 substantially with embodiment 2.
The sterile milk of this Comparative Examples, the finished product milky has a fish like smell.Structural state is a homogeneous latex emulsion, thickness slightly, no lamination, the visible mechanical admixture of no naked eyes.In this sterile milk product, butter oil content is about 3.3%, and protein content is about 3.1%, pH value 6.7, the about 25mg/100g of DHA content, the about 16mg/100g of EPA content.
Comparative Examples 2: the sterile milk that contains fish oil
Formula for a product according to embodiment 2, prepare burden according to pre-emulsification technology, sterilization process does not have degasification technique to produce a kind of sterile milk, with as Comparative Examples 2 of the present invention, that is, and in the method for this Comparative Examples 2, be in proportioning process, to have adopted pre-emulsification technology, and in process for sterilizing, do not carry out the processing of degasification technique, other process conditions of this Comparative Examples 2 obtain the sterile milk product that contains fish oil of this Comparative Examples 2 substantially with embodiment 2.
The sterile milk of this Comparative Examples, the finished product milky, structural state is a homogeneous latex emulsion, thickness slightly, no lamination, the visible mechanical admixture of no naked eyes.In this sterile milk product, butter oil content is about 3.3%, and protein content is about 3.1%, pH value 6.7, the about 25mg/100g of DHA content, the about 16mg/100g of EPA content.
Product special flavour mouthfeel, flavor taste change and product stability is investigated experiment
To embodiment 1, embodiment 2 and Comparative Examples 1, the flavor taste of the sterile milk product that contains fish oil of Comparative Examples 2 and the stability of flavor taste are investigated experiment, the sterile milk outturn sample that adds fish oil is rolled off the production line the back respectively at normal temperature (about 25 ℃), 37 ℃, store under 45 ℃ of temperature, observe the flavor taste of sample in the different storage lifves and the variation and the stability change of flavor taste, and rate of deposition (the rate of deposition assay method: in centrifuge tube, add the 10ml sample of stored sample under the mensuration normal temperature, centrifuge speed 3000r/min, centrifugation time 10min, the centrifugal back sedimentary weight of weighing (weight in wet base) that finishes accounts for the percentage of sample gross weight), to investigate the stability of product.In addition, the taste smell to product also carries out taste evaluation.Judge the acceptance level of product special flavour in the observation process.The experiment comparing result is recorded in following table 1.
The observed and recorded of the interpolation fish oil sterile milk of table 1, embodiment 1,2 and Comparative Examples 1,2
From last table result as can be seen: the present invention is by carrying out pre-emulsification treatment and degasification technique to fish oil, can effectively slow down or suppress the oxidation of fish oil and produce fishlike smell, make the liquid diary product that contains fish oil that obtains of producing in long shelf life, keep good local flavor.
Embodiment 3: the seasoning breast that contains fish oil
Seasoning breast according to following raw material weight ratio preparation present embodiment:
Milk 800%
White granulated sugar 5%
Emulsifying agent 0.1%
Thickener 0.1%
Fish oil 0.08%
Vitamin(e) C sodium 0.02%
Essence 0.1%
Water surplus
Each material performance index meets the correlated quality standard-required.
The production method of the seasoning breast that contains fish oil of present embodiment mainly may further comprise the steps:
1. former milk (raw material milk, raw material milk) check, clean breast, pasteurize: require fat, albumen, dry, freshness and other indexs all to reach the requirement of raw material milk quality standard, and remove mechanical admixture in the raw material milk by clean newborn technology; Raw material milk behind the clean breast is carried out 85 ℃ ± 5 ℃/15s pasteurize, and the raw material milk after the pasteurize is cooled to 1 ℃～8 ℃, standby;
2. prepare burden:
2.1 squeeze into an amount of pasteurize milk in the material-compound tank in advance;
2.2 the feed liquid of preparation emulsifying agent and sugar:
The batching that accounts for dosage 10%～15% is heated to 75 ± 5 ℃ with pasteurize milk, in the squeezing into material cylinder, add and press dried emulsifying agent and the sugar that mixes of 1:3 in advance, the change material equipment material that employing has mixing, dispersion, shear effect makes feed liquid mix, be uniformly dispersed, and changes the material temperature and remains on 75 ± 5 ℃; Add the residue white granulated sugar then, stir about 10 minutes is so that mixing of materials is even, and this feed liquid that contains stabilizing agent and sugar is carried out homogeneous, 70～75 ℃ of homogenizing temperatures, and the homogenizer state is: transfer secondary pressure to 3MPa earlier, transfer first class pressure to 18MPa again; The feed liquid that contains stabilizing agent behind the homogeneous is cooled to below 10 ℃ to be squeezed in the material-compound tank;
2.3 the pre-emulsification technology of fish oil and the interpolation of antioxidant:
The batching that accounts for dosage 8%～10% is heated to 35 ℃ ± 5 ℃ with pasteurize milk, in the squeezing into material cylinder, add antioxidant, adopt change material equipment material to make feed liquid mix, be uniformly dispersed, change the material temperature and remain on 35 ℃ ± 5 ℃ with mixing, dispersion, shear effect; Then fish oil is added this change material cylinder, keep 35 ℃ ± 5 ℃ stir abouts to make mixing of materials even in 5～10 minutes;
The above-mentioned feed liquid that has added fish oil is warmed up to 70～75 ℃ carries out homogeneous, the homogenizer state is: transfer secondary pressure to 3MPa earlier, transfer first class pressure to 18MPa again; The feed liquid that contains fish oil behind the homogeneous is cooled to below 10 ℃ to be squeezed in the material-compound tank;
2.4 the pasteurize milk in the step 2.1,2.2,2.3, the feed liquid that contains the material of stabilizing agent and contain fish oil are mixed, and, add the essence small powder, the milk fluid composition (semi-finished product) that obtains preparing according to replenishing residue batching water and/or milk; Can check every index of the milk fluid composition for preparing, enter subsequent processing after qualified;
3. UHTS:
The milk fluid composition for preparing enters degassing tank, and it is oxygenous to remove in the material institute under relative vacuum Du Yue-0.065MPa condition;
Material after the degassing is warming up to 70～75 ℃ and carries out homogeneous, and the homogenizer state is: transfer secondary pressure to 5MPa earlier, transfer first class pressure to 25MPa again;
Material behind the homogeneous is warming up to 137 ℃～142 ℃ and keeps the 4s sterilization, is cooled to afterwards≤25 ℃;
4. sterile filling:
Through UHTS and cooled material sterile filling (packaging material use Tetrapack not have mushroom spawn), obtain the seasoning breast of present embodiment, qualified can the dispatching from the factory of insulation experiment.
The seasoning breast of present embodiment, the finished product milky has the pure fragrance of milk and the fragrance of suckling, free from extraneous odour.Structural state is a homogeneous latex emulsion, thickness slightly, no lamination, the visible mechanical admixture of no naked eyes.After testing, in this seasoning milk product, butter oil content is about 2.5%, and protein content is about 2.3%, pH value 6.6, the about 11mg/100g of DHA content, the about 8mg/100g of EPA content.
Embodiment 4: the milky cocoa that contains fish oil
Milky cocoa according to following raw material weight ratio preparation present embodiment:
Milk 80%
White granulated sugar 8%
Cocoa power 1%
Emulsifying agent 0.1%
Thickener 0.15%
Fish oil 0.15%
Vitamin E 0.001%
Essence 0.1%
Water surplus
Each material performance index meets the correlated quality standard-required.
The production method of the milky cocoa that contains fish oil of present embodiment mainly may further comprise the steps:
1. former milk (raw material milk, raw material milk) check, clean breast, pasteurize: require fat, albumen, dry, freshness and other indexs all to reach the requirement of raw material milk quality standard, and remove mechanical admixture in the raw material milk by clean newborn technology; Raw material milk behind the clean breast is carried out 85 ℃ ± 5 ℃/15s pasteurize, and the raw material milk after the pasteurize is cooled to 1 ℃～8 ℃, standby;
2. prepare burden:
2.1 squeeze into an amount of pasteurize milk in the material-compound tank in advance;
2.2 preparation cocoa power solution: cocoa power with water-soluble the separating of an amount of batching, is obtained cocoa power solution;
2.3 the feed liquid of preparation emulsifying agent and sugar:
The batching that accounts for dosage 10%～15% is heated to 75 ± 5 ℃ with pasteurize milk, in the squeezing into material cylinder, add and press dried emulsifying agent and the sugar that mixes of 1:3 in advance, the change material equipment material that employing has mixing, dispersion, shear effect makes feed liquid mix, be uniformly dispersed, and changes the material temperature and remains on 75 ± 5 ℃; Add the residue white granulated sugar then, stir about 10 minutes is so that mixing of materials is even, and this feed liquid that contains stabilizing agent and sugar is carried out homogeneous, 70～75 ℃ of homogenizing temperatures, and the homogenizer state is: transfer secondary pressure to 3MPa earlier, transfer first class pressure to 18MPa again; The feed liquid that contains stabilizing agent behind the homogeneous is cooled to below 10 ℃ to be squeezed in the material-compound tank;
2.4 the pre-emulsification technology of fish oil and the interpolation of antioxidant:
The batching that accounts for dosage 8%～10% is heated to 35 ℃ ± 5 ℃ with pasteurize milk, in the squeezing into material cylinder, add antioxidant, adopt change material equipment material to make feed liquid mix, be uniformly dispersed, change the material temperature and remain on 35 ℃ ± 5 ℃ with mixing, dispersion, shear effect; Then fish oil is added this change material cylinder, keep 35 ℃ ± 5 ℃ stir abouts to make mixing of materials even in 5～10 minutes;
The above-mentioned feed liquid that has added fish oil is warmed up to 70～75 ℃ carries out homogeneous, the homogenizer state is: transfer secondary pressure to 3MPa earlier, transfer first class pressure to 18MPa again; The feed liquid that contains fish oil behind the homogeneous is cooled to below 10 ℃ to be squeezed in the material-compound tank;
2.5 the pasteurize milk in the step 2.1,2.2,2.3,2.4, cocoa power solution, the feed liquid that contains the material of stabilizing agent and contain fish oil are mixed, and according to replenishing residue batching water and/or milk, add the essence small powder, the milk fluid composition (semi-finished product) that obtains preparing; Can check every index of the milk fluid composition for preparing, enter subsequent processing after qualified;
3. UHTS:
The milk fluid composition for preparing enters degassing tank, and it is oxygenous to remove in the material institute under relative vacuum Du Yue-0.08MPa condition;
Material after the degassing is warming up to 70～75 ℃ and carries out homogeneous, and the homogenizer state is: transfer secondary pressure to 3MPa earlier, transfer first class pressure to 25MPa again;
Material behind the homogeneous is warming up to 137 ℃～142 ℃ and keeps the 4s sterilization, is cooled to afterwards≤25 ℃;
4. sterile filling:
Through UHTS and cooled material sterile filling (packaging material use Tetrapack not have mushroom spawn), obtain the milky cocoa of present embodiment, qualified can the dispatching from the factory of insulation experiment.
The milky cocoa of present embodiment, finished product have strong cocoa aroma, no fishlike smell.Structural state is a homogeneous latex emulsion, thickness slightly, and no lamination, the visible mechanical admixture of no naked eyes allows a small amount of cocoa power precipitation.After testing, in this milky cocoa product, butter oil content is about 2.5%, and protein content is about 2.3%, pH value 6.7, the about 16mg/100g of DHA content, the about 12mg/100g of EPA content.
The investigation of embodiment 3 and 4 product special flavour mouthfeels and flavor taste change investigates experiment
Experimental technique is with to the flavor taste of the product of embodiment 1, embodiment 2 and change and investigate experiment, and outcome record is in following table.
| Embodiment 3 | Embodiment 4 | |
| Normal temperature local flavor on the same day | No fishlike smell | No fishlike smell |
| Normal temperature two all local flavors | No fishlike smell | No fishlike smell |
| Local flavor around the normal temperature | No fishlike smell | No fishlike smell |
| Normal temperature eight all local flavors | No fishlike smell | No fishlike smell |
| Normal temperature 12 all local flavors | No fishlike smell | No fishlike smell |
| Normal temperature 20 all local flavors | No fishlike smell | No fishlike smell |
| Local flavor around the normal temperature 20 | No fishlike smell | No fishlike smell |
Claims (9)
1. a production contains the method for the liquid diary product of fish oil, comprises fish oil and batching milk in the prescription of described liquid diary product, and the method comprising the steps of:
Fish oil is carried out pre-emulsification treatment: fish oil is joined in the batching milk, wherein control used milk amount and be at least 20 times of fish oil amount, keep 35 ℃ ± 5 ℃ and stir and made mixing of materials even in 5～10 minutes; The material that then this is contained fish oil is warmed up to 70～75 ℃ and carries out homogeneous, and homogenization pressure is: secondary pressure 1～5MPa, first class pressure 15～25MPa;
The material that contains fish oil of the pre-emulsification treatment of above-mentioned process and other raw materials in the liquid diary product are mixed, the milk fluid composition that obtains preparing, and the pH value of controlling the described milk fluid composition for preparing is 6.4～7.0;
Described milk fluid composition is carried out sterilization, can, produce and obtain the liquid diary product product.
2. method according to claim 1, wherein, described sterilization is a UHTS, this sterilisation step comprises following operation:
The described milk fluid composition for preparing relative vacuum degree-0.064MPa～-outgas under the 0.08MPa condition oxygenous to remove in the material institute;
Material after the degassing is warming up to 70～75 ℃ and carries out homogeneous, and homogenization pressure is: secondary pressure 3～8MPa, first class pressure 20～30MPa;
Material behind the homogeneous is warming up to 137 ℃～142 ℃ and keeps 2～6s, is cooled to afterwards≤send to can after 25 ℃.
3. method according to claim 1, this method comprises:
In 35 ℃ ± 5 ℃ batchings milk, add antioxidant, mix, and then fish oil joined in this batching that contains antioxidant milk carry out described pre-emulsification treatment.
4. method according to claim 3, wherein, described antioxidant is vitamin(e) C sodium and/or vitamin E, and controlling the content of described vitamin(e) C sodium in the liquid diary product product is 0.1 ‰～0.8 ‰, and the amount of controlling described vitamin E is 50～500PPM of fat content in the liquid diary product product.
5. method according to claim 1 wherein in described step of fish oil being carried out pre-emulsification treatment, is controlled butter oil content in this material that contains fish oil and is at least 6 times of fish oil content.
6. method according to claim 1 wherein, is controlled the content of described fish oil in the liquid diary product product smaller or equal to 0.5%.
7. method according to claim 1, wherein, described fish oil is deep sea fish oil.
8. liquid diary product that contains fish oil that obtains according to each described method production of claim 1～7.
9. liquid diary product according to claim 8, this liquid diary product are fortification breast, seasoning breast or milk beverage.
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| CN103082000A (en) * | 2013-02-06 | 2013-05-08 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-lactose liquid milk product containing fish oil and production method thereof |
| CN105558035A (en) * | 2014-10-10 | 2016-05-11 | 内蒙古伊利实业集团股份有限公司 | Liquid milk product for protecting angiocarpy, maintaining beauty and keeping young |
| CN109258814A (en) * | 2018-09-14 | 2019-01-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of fresh milk and its preparation process |
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| CN1108891A (en) * | 1994-03-21 | 1995-09-27 | 中国科学院大连化学物理研究所 | Enhanced milk containing polyunsaturated fatty acid |
| US6025008A (en) * | 1995-02-17 | 2000-02-15 | Kabushiki Kaisha Yakult Honsha | Yogurt |
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| CN1108891A (en) * | 1994-03-21 | 1995-09-27 | 中国科学院大连化学物理研究所 | Enhanced milk containing polyunsaturated fatty acid |
| US6025008A (en) * | 1995-02-17 | 2000-02-15 | Kabushiki Kaisha Yakult Honsha | Yogurt |
| CN101208018A (en) * | 2005-06-27 | 2008-06-25 | 法马罗吉卡公司 | Drink comprising a combination of fish oil and probiotics |
| CN101258875A (en) * | 2008-04-11 | 2008-09-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt useful for lowering blood fat and preparation |
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