Milk film and production method thereof

A production method and technology of milk skin, which is applied in the production process of traditional dairy products, can solve the problems of affecting the taste of milk skin, single nutritional content, high water content, etc., and achieve the effect of long shelf life, good rehydration and crisp taste

Active Publication Date: 2010-03-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technical problem solved by this patent application is to provide a kind of milk skin with simple process, which can retain the nutrition and taste of milk, but the prepared milk skin has not been dehydrated and dried, has high moisture content, short shelf life and is difficult to store at room temperature, that is to say Th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] Example 1

[0035] 1. Raw material processing: select fresh milk that meets the testing standards, filter to remove large particles, and use it as raw milk for later use;

[0036] 2. Emulsification and embedding: based on the weight of the raw milk, add 8wt% syrup, 1wt% sodium caseinate, 0.8wt% β-cyclodextrin (it can be dissolved with a small amount of milk first), and place it in high shear emulsification In the machine, the mixing speed is controlled at 2500-3000 rpm, the raw milk is emulsified and embedded, and the emulsification temperature is maintained at about 70°C for 15 minutes;

[0037] 3. Concentration: After homogenizing the emulsified milk, it is concentrated in a vacuum to 25% of the quality of the emulsified milk to become concentrated milk;

[0038] 4. Pre-freezing: Weigh 220 grams of the concentrated milk and pour it into a 15cm x 21cm stainless steel pan, the height of the liquid level does not exceed 0.6cm, and send it to the freezer for pre-freezing. The fre...

Example Embodiment

[0043] Example 2

[0044] 1. Raw material selection: select fresh milk that meets the testing standards, filter to remove large particles, and use it as raw milk for later use;

[0045] 2. Emulsification and embedding: based on the weight of the above raw milk, add 10wt% syrup, 2wt% sodium caseinate, 0.5wt% β-cyclodextrin (can be dissolved with a small amount of milk first), and place it in high shear emulsification In the machine, the mixing speed is controlled at 2500-3000 rpm to emulsify and embed the raw milk, and the emulsification temperature is kept at about 72°C for 13-15 minutes;

[0046] 3. Homogenize the emulsified milk and concentrate it to 30% of the mass of the emulsified milk to become concentrated milk;

[0047] 4. Pre-freezing: Weigh 200 grams of concentrated milk and pour it into a stainless steel pan with a liquid level of about 0.5cm. Send it to the freezer for pre-freezing. The freezing rate is controlled at about 2°C per minute and the pre-freezing time is about ...

Example Embodiment

[0051] Example 3

[0052] Comparing the industrial milk skin obtained in Example 1 with the milk skin in the prior art, the detection indicators and data are as follows:

[0053]

[0054] The above vacuum-packed milk skins are commercially available products, such as Ruquan milk skins, Yibai milk skins, etc.

[0055] For the detection method, refer to the detection standards of related industries, for example, the food inspection standards, which are conventional items well-known in the art.

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Abstract

The invention provides a process for producing milk films in an industrial scale, comprising the following steps: (1) by taking the weight of raw milk as standard, 2-10wt percent of syrup, 0.5-2wtpercent of syrup and 0.2-2wtperent of beta-cyclodextrin are added and are mixed into emulsion milk at the temperature of 70-75 DEG C;(2) the emulsion milk is homogenized and concentrated into 5-30 percentof the weight of the emulsion milk; (3) the concentrated emulsion milk is pre-frozen to pre-frozen milk films at the temperature of -25-30 DEG C; (4) the pre-frozen milk films are arranged into a freeze-drying machine, a freeze-drying curve is set to carry out freeze-drying. The invention also provides a freeze-drying milk film which is produced industrially; by utilizing the combination of a fatemulsification embedding process and a freeze-drying process, the obtained milk film not only has rich nutrition, but also has stable quality, long shelf life and good water reabsorbing capacity.

Description

technical field [0001] The invention relates to a production process of traditional dairy products, in particular to a milk skin produced by an industrial method and a production method thereof. Background technique [0002] Naipizi, called "Wurimo" in Mongolian, is a traditional food in Mongolian pastoral areas. It is widely spread in Inner Mongolia and other places in my country, and it is an inseparable daily food in the lives of people in these areas. Naipizi is the essence of dairy products, with pure flavor and rich nutrition. Not only that, Naipizi also has medicinal value. The Yuan Dynasty's "Drinking Meal Zheng Yao" said: "Naipizi is cool in nature, has the ability to strengthen the heart and clear the lungs, quench thirst and prevent coughing, increase hair color, and heal hematemesis." The traditional method of making Naipizi is as follows: pour fresh milk into a pot, simmer it over low heat until the milk boils slightly, then use a spoon to keep turning it over,...

Claims

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Application Information

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IPC IPC(8): A23C23/00
Inventor 刘彪刘宝俊
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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