Foaming milk with excellent foaming effect and preparation method thereof

A foaming effect and milk technology, which is applied in the fields of milk preparations, dairy products, and applications, can solve problems such as poor foaming effect, and achieve the effect of smooth taste, good stability and rich milk fragrance.

Active Publication Date: 2011-04-20
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved by the present invention is to provide a kind of milk with good foaming performance and its preparation method in view of the poor foaming effect of existing raw milk

Method used

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  • Foaming milk with excellent foaming effect and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Product formula (calculated per ton of final product):

[0026] raw material

Raw material requirements

Amount added

milk

F ≥ 3.1%, P ≥ 2.9%, SNF ≥ 8.1%

993kg

milk protein

P≥85%, lactose≤5.0%

4.0kg

microcrystalline cellulose

3.0kg

[0027] The preparation method comprises the following steps:

[0028] 1) According to the recipe, use a water-powder mixer to disperse microcrystalline cellulose into milk at 40°C, and the amount of milk is 500kg;

[0029] 2) The microcrystalline cellulose milk solution obtained in step 1) was mixed and homogenized: the homogenization temperature was 65° C., and the first-level homogenization was performed at 200 bar;

[0030] 3) According to the recipe, mix the remaining milk with the microcrystalline cellulose milk solution obtained in step 2), then add milk protein and continue stirring for 20 minutes;

[0031] 4) Homogenize the liquid obtained in step 3), the homogeniz...

Embodiment 2

[0038] Product formula (calculated per ton of final product):

[0039] raw material

[0040] Its preparation method comprises the following steps:

[0041] 1) According to the recipe, disperse microcrystalline cellulose and milk protein into milk at 50°C and stir for 20 minutes;

[0042] 2) Homogenize the liquid obtained in step 1), the homogenization temperature is 75°C, and the pressure is successively 30bar and 150bar for secondary homogenization;

[0043] 3) Sterilize the homogenized liquid in step 2), the sterilization condition is 120°C, and the sterilization time is 15 seconds;

[0044] 4) cooling the liquid obtained after the sterilization in step 3) to 5-10°C;

[0045] 5) Filling the liquid after standing in step 4) to obtain the foamed milk of the present invention.

[0046] test result

[0047] project

[0048] Fat

Embodiment 3

[0050] Product formula (calculated per ton of final product):

[0051] raw material

[0052] The preparation method comprises the following steps:

[0053] 1) According to the recipe, use a water-powder mixer to disperse microcrystalline cellulose into milk at 40°C, and the amount of milk is 500kg;

[0054] 2) The microcrystalline cellulose milk solution obtained in step 1) was mixed and homogenized: the homogenization temperature was 65° C., and the first-level homogenization was performed at 200 bar;

[0055] 3) According to the recipe, mix the remaining milk with the microcrystalline cellulose milk solution obtained in step 2), then add milk protein and continue stirring for 20 minutes;

[0056] 4) Homogenize the liquid obtained in step 3), the homogenization temperature is 65° C., and perform a first-level homogenization at 200 bar;

[0057] 5) Sterilize the homogenized liquid in step 4), the sterilization condition is 85°C, and the sterilization time is 15 sec...

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PUM

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Abstract

The invention discloses a foaming milk with excellent foaming effects and preparation method thereof. The foaming milk comprises, by weight, the following components: 99.0-99.7% of milk, 0.2-0.6% of milk protein, 0.1-0.4% of microcrystalline cellulose. Compared with common foaming milk on the market, the foaming milk of the present invention has the advantages of more excellent blistering effect,fine milk foams, good stability, strong milk flavor and smooth mouth feel; and is suitable for blistering in cafes, especially for making the steam foaming milk in cappuccino coffee, coffee Latte, and French milk coffee.

Description

technical field [0001] The invention belongs to the field of liquid dairy products, and in particular relates to foamed milk with excellent foaming effect and a preparation method thereof. Background technique [0002] Cappuccino (Cappuccino) is a kind of foam coffee, on the strong coffee, pour milk frothed by steam. At this time, the color of the coffee is like the cappuccino monks covering the dark brown coat with a headscarf, hence the name. The coffee drink requires the milk used to have a good foaming effect, the milk foam is fine and stable, the milk is rich and fragrant, and the taste is smooth. [0003] In general, the better the quality of the milk (higher protein content), the better it will froth. However, the quality of raw milk in my country is generally low, and the protein content is generally around 2.9%, so it does not have good foaming performance. At present, the milk products that can be used to make foamed milk are generally limited to several types o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/15
Inventor 张云龚广予张锋华张鹏孟令洁杭锋任璐王荫榆
Owner BRIGHT DAIRY & FOOD CO LTD
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