阅读说明：本技术 一种提升牛奶中钙摄入利用率的方法及其制备方法 (Method for improving calcium intake utilization rate in milk and preparation method thereof ) 是由 孙志强 于 2020-08-07 设计创作，主要内容包括：本发明公开了一种提升牛奶中钙摄入利用率的方法,属于食品技术领域,包括如下步骤：(1)鸡蛋搅拌液制备、(2)灭菌处理、(3)混合奶液调制。本发明将鲜牛奶、水、鸡蛋搅拌液共同混合进行饮用,一方面能够降低整体的成本,和纯牛奶同等份加工下,鸡蛋的水溶液价格低了接近一倍,并且鸡蛋搅拌液内的蛋清能够很好的将牛奶中的钙和其他有益成分补充到骨骼中,避免直接饮食牛奶导致营养物质流失,或是加剧人体肠胃寒症,提高了牛奶中的钙物质等被人体摄入的利用率。(The invention discloses a method for improving the calcium intake utilization rate in milk, which belongs to the technical field of food and comprises the following steps: (1) preparing an egg stirring liquid, (2) sterilizing, and (3) preparing a mixed milk liquid. According to the invention, fresh milk, water and the egg stirring liquid are mixed together for drinking, on one hand, the whole cost can be reduced, the price of an aqueous solution of eggs is nearly doubled under the condition of processing the same parts of the fresh milk and pure milk, and the egg white in the egg stirring liquid can well supplement calcium and other beneficial components in milk to bones, so that the loss of nutrient substances caused by directly eating the milk or aggravating human gastrointestinal cold is avoided, and the utilization rate of calcium substances and the like in the milk taken by a human body is improved.)

1. A method for improving the calcium intake utilization rate in milk is characterized by comprising the following steps:

(1) preparing an egg stirring liquid:

cleaning egg white, removing shell, putting into a bowl, and stirring at high speed to obtain egg stirring liquid for later use;

(2) and (3) sterilization treatment:

sterilizing the egg stirring liquid obtained in the step (1) for later use;

(3) preparing mixed milk:

a. weighing the following substances in parts by volume: 240-260 parts of fresh milk, 190-210 parts of sterile water and 40-60 parts of the egg stirring liquid treated in the step (2);

b. blending the fresh milk weighed in the operation a, the sterile water and the egg stirring liquid treated in the step (2), and uniformly stirring to obtain mixed milk liquid for later use;

c. and d, directly drinking the mixed milk obtained in the operation b.

2. The method for improving the calcium intake and utilization rate of milk according to claim 1, wherein the stirring speed in the step (1) is 1500-1600 rpm.

3. The method for improving the calcium intake and utilization rate of milk according to claim 1, wherein the sterilization treatment in the step (2) is a pasteurization method or an ultraviolet sterilization method.

4. The method for improving the calcium intake and utilization rate of milk according to claim 1, wherein the following substances are weighed according to the corresponding volume parts in the operation a in the step (3): 250 parts of fresh milk, 200 parts of sterile water and 50 parts of the egg stirring liquid treated in the step (2).

Technical Field

The invention belongs to the technical field of food, and particularly relates to a method for improving the calcium intake utilization rate in milk.

Background

In the society at present, many people have the condition that knee bone is soft or cramps, and the condition is improved very little by drinking pure milk or yoghourt on the current market, and even the symptoms are aggravated by reverse action. With the increase of age, the milk has lower effect on human body, but aggravates symptoms, even influences the gastrointestinal function, reduces the utilization effect of milk, and weakens the utilization rate of calcium in the milk in the human body.

Disclosure of Invention

The invention aims to provide a method for improving the calcium intake utilization rate in milk.

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

a method for improving the calcium intake utilization rate in milk comprises the following steps:

(1) preparing an egg stirring liquid:

cleaning egg white, removing shell, putting into a bowl, and stirring at high speed to obtain egg stirring liquid for later use;

(2) and (3) sterilization treatment:

sterilizing the egg stirring liquid obtained in the step (1) for later use;

(3) preparing mixed milk:

a. weighing the following substances in parts by volume: 240-260 parts of fresh milk, 190-210 parts of sterile water and 40-60 parts of the egg stirring liquid treated in the step (2);

b. blending the fresh milk weighed in the operation a, the sterile water and the egg stirring liquid treated in the step (2), and uniformly stirring to obtain mixed milk liquid for later use;

c. and d, directly drinking the mixed milk obtained in the operation b.

Further, the stirring speed in the high-speed stirring in the step (1) is 1500-1600 rpm.

Further, the sterilization treatment in the step (2) is carried out by pasteurization or ultraviolet sterilization.

Further, in the operation a in the step (3), the following substances are weighed according to corresponding volume parts: 250 parts of fresh milk, 200 parts of sterile water and 50 parts of the egg stirring liquid treated in the step (2).

Compared with the prior art, the invention has the following advantages:

the invention mixes the fresh milk, the water and the egg stirring liquid together for drinking, on one hand, the whole cost can be reduced, the price of the aqueous solution of the egg is nearly doubled under the condition of processing the same parts of the fresh milk, and the egg white in the egg stirring liquid can well supplement calcium and other beneficial components in the milk to bones, thereby avoiding nutrient loss caused by directly eating the milk or aggravating human gastrointestinal cold, improving the utilization rate of calcium substances and the like in the milk taken by human bodies, and having great popularization and application values.

Detailed Description