阅读说明：本技术 一种牛奶营养布丁及其制备方法 (milk nutritional pudding and preparation method thereof ) 是由 杨岚 康小红 陈云 于 2018-06-06 设计创作，主要内容包括：本发明属于乳制品技术领域,具体涉及一种高蛋白牛奶营养布丁。本发明提供的牛奶营养布丁,其原料组成包括牛奶690～735份、乳清蛋白粉20～52份、牛奶蛋白10～17份、食用胶0.3～1.1份、稀奶油135～141份。该牛奶营养布丁的蛋白质含量可达8wt％。本发明通过对各组分的选择和对特殊配比的限定,能够使得该牛奶营养布丁在蛋白质含量高达8wt％的情况下仍没有粉感,并且在常温下保存5个月仍能够保持产品无组织状态变化,无析水,口感嫩滑。本发明提供的牛奶营养布丁,通过采用20～52重量份的乳清蛋白粉和10～17重量份的牛奶浓缩蛋白或酪蛋白,一则可利于人体对蛋白营养的消化吸收,二则可使人体补充乳钙,三则还可起到乳化稳定作用。(The invention belongs to the technical field of dairy products, and particularly relates to high-protein milk nutritional pudding. The milk nutritional pudding provided by the invention comprises 690-735 parts of milk, 20-52 parts of whey protein powder, 10-17 parts of milk protein, 0.3-1.1 parts of edible gum and 135-141 parts of cream. The protein content of the milk nutritional pudding can reach 8 wt%. According to the invention, through selection of the components and limitation of special proportion, the milk nutritional pudding has no powder feeling under the condition that the protein content is up to 8 wt%, and can be preserved for 5 months at normal temperature to keep the product in a non-tissue state, without water separation and tender and smooth in taste. The milk nutritional pudding provided by the invention adopts 20-52 parts by weight of whey protein powder and 10-17 parts by weight of milk concentrated protein or casein, so that the milk nutritional pudding is beneficial to digestion and absorption of protein nutrition by a human body, can supplement milk calcium for the human body, and can play a role in emulsification and stabilization.)

1. A milk nutrition pudding is characterized by comprising the following raw materials in parts by weight,

690-735 parts of milk, 20-52 parts of whey protein powder, 10-17 parts of milk protein, 135-141 parts of cream and 0.3-1.1 parts of edible gum.

2. The milk nutritional pudding as claimed in claim 1, wherein the raw materials comprise 690-705 parts of milk, 41-52 parts of whey protein powder, 14-17 parts of milk protein, 0.4-0.5 part of agar, 0.2-0.3 part of xanthan gum, 80-100 parts of sugar and 135-141 parts of cream.

3. the milk nutritional pudding according to claim 1 or 2 wherein said milk protein comprises milk protein concentrate and/or casein.

4. The milk nutritional pudding according to any one of claims 1 to 3 wherein said whey protein powder is one or more of WPC35, WPC70, WPC80, WPC85, WPI 90.

5. The milk nutritional pudding according to any one of claims 1 to 4, wherein the whey protein powder is WPC35 and WPC70 in a weight ratio of 1: 1-1: 3, or WPC80 and WPC85 in a weight ratio of 1: 3-2: 1, or WPC85 and WPI90 in a weight ratio of 2: 1-3: 1.

6. the milk nutritional pudding according to any one of claims 1 to 5 wherein the weight ratio of the whey protein powder to the milk protein is 1:1 to 7: 3.

7. a milk nutritional pudding according to any one of claims 1 to 6 wherein said edible gum comprises from 0.1 to 0.5 parts agar and from 0.2 to 0.6 parts xanthan gum.

8. The milk nutritional pudding according to any one of claims 1 to 7 further comprising 0.1 to 0.5 parts of a flavor and 40 to 100 parts of sugar or sweetener.

9. A method for preparing the milk nutritional pudding as claimed in any one of claims 1 to 8, comprising the steps of mixing the raw material components, homogenizing and sterilizing, cooling and filling.

10. the preparation method of the milk nutritional pudding as claimed in claim 9, wherein the mixing comprises heating milk to 40-60 ℃, adding whey protein powder and milk protein, mixing uniformly, and adding edible gum and cream.

11. The method of preparing a milk nutritional pudding according to claim 9 or 10 wherein said edible gum is further added with flavor, and sugar or sweetener.

12. The method for preparing the milk nutritional pudding according to any one of claims 9 to 11, wherein the whey protein powder and the milk protein are added and then stirred at a rotating speed of 300 to 1000 r/min.

13. the preparation method of the milk nutritional pudding according to claim 11, wherein the essence, the sugar or the sweetener are added and then stirred for 7-15 minutes; then adding the cream or the cream and the essence, and stirring for 7-15 minutes.

14. A method of preparing a milk nutritional pudding according to any of claims 9 to 13 wherein the mixture is heated to 70-85 ℃ before adding the cream.

15. the method for preparing the milk nutritional pudding according to any one of claims 9 to 14, wherein the whey protein powder and the milk protein are added and mixed uniformly, and then the mixture is left for 20 to 40 minutes.

16. a method of preparing a milk nutritional pudding according to any of claims 9 to 15 wherein the homogenisation pressure is between 110 and 200MPa, preferably between 150 and 200 MPa; the temperature is 50-70 ℃.

17. The method for preparing the milk nutritional pudding according to any one of claims 9 to 16, wherein the temperature for sterilization is 95 to 137 ℃ and the time is 4 to 900 seconds;

Preferably, the sterilization temperature is 120-137 ℃, and the time is 4-200 s.

Technical Field

the invention belongs to the technical field of dairy products, and particularly relates to high-protein milk nutritional pudding.

Background

Dysphagia patients often suffer from malnutrition or varying degrees of dehydration due to eating difficulties, insufficient intake of calories and nutrients (protein and moisture, etc.). Therefore, selecting appropriate food, properly processing it to make the patient easy to eat and digest, obtaining necessary nutrients by oral route is an important measure for promoting recovery from disease. Food with dysphagia is subdivided into 0-4 grades according to the severity of the dysphagia from heavy to light, wherein the 4 th grade is chewing disorder food-protective food. The nursing food is also called senior food, and is first appeared in Japan in the 1980 s. It is a kind of food for old people with chewing and swallowing disorder and can provide sufficient nutrients by regulating the physical properties of food. The intervention food comprises pudding, sauce, mousse, etc. The nursing food can help patients and old people to maintain chewing function, gradually improve swallowing disorder, and improve quality of life and dignity.

protein is a necessary nutrient substance for human body, and researches show that the intake of dietary protein is positively correlated with the mass and strength of muscle. Protein intake was studied by researchers in 2015 using the Framingham Offsprinting Cohort data in males and females at an average age of 59 years. As a result, it was found that in 2600 subjects, those with higher protein intake, especially in animals, had higher amounts of leg lean muscle. The contraction of the muscles can guide and control the movement of the body, ensure the daily physiological activities of the human body, prevent the attenuation of the muscles and ensure the normal operation of the body. Therefore, high quality protein in the diet is ensured, the protein intake is increased, and the muscle mass can be maintained. People over 50 years old are prone to 'sarcopenia', the muscle mass is reduced by 1-2% per year on average, and the people are easy to fall or fracture. It is particularly desirable for the elderly to ensure protein intake to maintain physical function.

Therefore, the technical field of research and development of high-protein-content house food is dedicated to, for example, chinese patent document CN10856102A provides a milk pudding and a preparation method thereof, and the milk pudding disclosed by the technology comprises 300-850 parts of milk, 0.3-150 parts of a sweetener, 15-30 parts of inulin, 4-15 parts of a food gum, 5-20 parts of modified starch, 5-30 parts of concentrated whey protein, 0.1-1 part of a flavoring essence and 48-380 parts of water. The pudding product is in paste or butter-like state by adding inulin, food gum, concentrated whey protein and modified starch, and has paste-like taste, and is suitable for dysphagia patients and the elderly. However, the protein content of the milk pudding is only 5% at most, and the milk pudding cannot meet the nutritional supplement requirements of the old. This is because the high protein system generally has the defects of poor solubility, easy self-solidification in the heating process, easy protein denaturation and the like, which leads to the fact that the pudding food with high protein content generally has serious powder feeling and easy water separation, and the taste experience of consumers is poor, thereby further leading to the limited protein content in the existing pudding food. At present, the domestic old food capable of supplementing protein nutrition has a single variety, more than 90 percent of the old food is brewed and burnt powder food, and the high-protein-content pudding which is suitable for the physiological condition and the nutritional requirement of the old and has better taste experience is still difficult to trace.

disclosure of Invention

the invention aims to overcome the defects of heavy feeling and easy bleeding of high-protein-content pudding powder in the prior art, and further provides the high-protein-content milk nutritional pudding which is tender and smooth in taste and long in quality guarantee period.

the above purpose of the invention is realized by the following technical scheme:

A milk nutrition pudding comprises the following raw materials in parts by weight,

690-735 parts of milk, 20-52 parts of whey protein powder, 10-17 parts of milk protein, 135-141 parts of cream and 0.3-1.1 parts of edible gum.

the milk-whey protein powder comprises, by weight, 690-705 parts of milk, 41-52 parts of whey protein powder, 14-17 parts of milk protein, 0.4-0.5 part of agar, 0.2-0.3 part of xanthan gum, 80-100 parts of sugar and 135-141 parts of cream.

the milk protein comprises milk protein concentrate and/or casein.

The whey protein powder is one or more of WPC35, WPC70, WPC80, WPC85 and WPI 90.

The whey protein powder is prepared from WPC35 and WPC70 in a weight ratio of 1: 1-1: 3, WPC80 and WPC85 in a weight ratio of 1: 3-2: 1, or WPC85 and WPI90 in a weight ratio of 2: 1-3: 1.

the weight ratio of the whey protein powder to the milk protein is 1: 1-7: 3.

The edible gum comprises 0.1-0.5 part of agar and 0.2-0.6 part of xanthan gum.

Also comprises 0.1 to 0.5 part of essence and 40 to 100 parts of sugar or sweetener.

the method comprises the following steps of mixing the raw material components, homogenizing, sterilizing, cooling and filling.

the mixing comprises the steps of heating milk to 40-60 ℃, then adding whey protein powder and milk protein, uniformly mixing, and then adding edible gum and cream.

Essence, sugar or sweetener can also be added when the edible gum is added.

adding whey protein powder and milk protein, and stirring at the rotating speed of 300-1000 r/min.

adding the essence and sugar or sweetener, and stirring for 7-15 minutes; then adding the cream or the cream and the essence, and stirring for 7-15 minutes.

before the cream is added, the mixed solution is heated to 70-85 ℃.

And after adding the whey protein powder and the milk protein and uniformly mixing, standing for 20-40 minutes.

The homogenizing pressure is 110-200 MPa, preferably 150-200 MPa; the temperature is 50-70 ℃.

The sterilization temperature is 95-137 ℃, and the time is 4-900 s;

Preferably, the sterilization temperature is 120-137 ℃, and the time is 4-200 s.

The technical scheme provided by the invention has the following beneficial effects:

1. The milk nutritional pudding provided by the invention comprises 690-735 parts of milk, 20-52 parts of whey protein powder, 10-17 parts of milk protein, 135-141 parts of cream and 0.3-1.1 parts of edible gum. The protein content of the milk nutritional pudding can reach 8 wt%. Because the high protein system has poor solubility and is easy to coagulate in the heating process, and protein denaturation occurs, the pudding with high protein content usually has serious powder feeling and bleeding condition and can not bring good taste experience to consumers, so that at present, the domestic old food for supplementing protein is mostly prepared and aleurone food. The milk nutrient pudding has no powder feeling under the condition that the protein content is up to 8 wt%, and can still keep the product in a non-tissue state, has no water separation and has tender and smooth mouthfeel after being stored for 5 months at normal temperature. The milk nutritional pudding provided by the invention adopts 20-52 parts by weight of whey protein powder and 10-17 parts by weight of milk protein, so that the milk nutritional pudding is beneficial to digestion and absorption of protein nutrition by a human body, can supplement milk calcium for the human body, and can play a role in emulsification and stabilization.

2. according to the milk nutritional pudding provided by the invention, the sweet feeling is increased and the sour feeling is reduced by further preferably selecting the whey protein powder, the edible gum and limiting the preferable range of each component, the frankincense taste is improved, the viscosity is reduced, the pudding is in a uniform and stable weak elastic gel state, the taste of the pudding is tender and smooth on the basis of ensuring no powder feeling, is similar to soft bean curd, is different from jelly, and is very suitable for dysphagia patients and old people to eat.

3. according to the preparation method of the milk nutritional pudding, the raw material components are uniformly mixed in batches, and the problems of protein denaturation, strong powder feeling, water precipitation and the like are effectively prevented by optimally combining a stirring and mixing process, a homogenizing process and a sterilizing process. By reasonably blending the system and UHT sterilization, the milk nutritional pudding provided by the invention can be preserved for more than 6 months at normal temperature, has no powdery feeling under the condition that the protein content is up to 8%, and can be preserved for 5 months at normal temperature without change of the texture state, no water separation and tender and smooth mouthfeel.

Detailed Description

The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.