Liquid milk and preparation method thereof

A technology of liquid milk and milk, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of incapable of industrial scale production and poor effect, and achieve the effect of reducing complete dependence, delicate milk foam, and rich milk aroma

Active Publication Date: 2012-08-15
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the disadvantages of poor frothing effect of existing raw milk and the addition of milk protein to realize the frothing performance of whole milk. Milk and method for its preparation

Method used

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  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof
  • Liquid milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Product formula (calculated per ton of final product):

[0030]

[0031] The preparation method comprises the following steps:

[0032] (1) Concentrate the milk on double-effect low-temperature falling film concentration equipment, the concentration temperature is 40°C, and the concentration vacuum is -0.08MPa to obtain concentrated milk;

[0033] (2) According to the recipe, the condensed milk was dispersed into part of the milk at 40°C by using a water-powder mixer, and then the remaining milk was mixed for 20 minutes until uniform; the protein content was 3.2%. milk;

[0034] (3) The above solutions were mixed and homogenized, and sterilized: the homogenization temperature was 65°C, and a first-level homogenization was performed at 200 bar; the sterilization temperature was 120°C, and the time was 15 seconds;

[0035] (4) Cool the liquid obtained after the above sterilization to 0°C, let it stand still, and fill it.

[0036] The test results are as follows:

...

Embodiment 2

[0039] Product formula (calculated per ton of final product):

[0040]

[0041] The preparation method comprises the following steps:

[0042] (1) The milk is centrifugally degreased by a high-speed centrifuge, and then concentrated on a double-effect low-temperature falling film concentration equipment, the concentration temperature is 40°C, and the concentration vacuum is -0.06MPa to obtain concentrated milk;

[0043] (2) According to the recipe, disperse microcrystalline cellulose and sodium carboxymethyl cellulose into part of the milk at 50°C with a water-powder mixer, and then mix the remaining centrifuged skim milk for 20 minutes until uniform; obtain the protein content 3.2% milk;

[0044] (3) Mix and homogenize the above solutions and sterilize: the homogenization temperature is 70°C, and perform secondary homogenization at 30bar and 100bar; the sterilization temperature is 140°C, and the time is 15 seconds;

[0045] (4) Cool the liquid obtained after the above s...

Embodiment 3

[0049] Product formula (calculated per ton of final product):

[0050]

[0051] The preparation method comprises the following steps:

[0052] (1) Concentrate the milk on double-effect low-temperature falling film concentration equipment, the concentration temperature is 50°C, and the concentration vacuum is -0.09MPa to obtain concentrated milk;

[0053] (2) Disperse the condensed milk according to the recipe, using a water-powder mixer to disperse methylcellulose and sodium carboxymethylcellulose into part of the milk at 45°C, and then mix the remaining milk for 20 minutes until uniform; the protein content is 3.1 % milk;

[0054] (3) Mix and homogenize the above solutions, and sterilize: the homogenization temperature is 65°C, and the first-level homogenization is carried out at 300bar; the sterilization temperature is 85°C, and the time is 15 seconds;

[0055] (4) Cool the liquid obtained after the above sterilization to 3°C, let it stand still, and fill it.

[0056] te...

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PUM

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Abstract

The invention discloses liquid milk and a preparation method thereof. The preparation method comprises the following steps of: (1) adding cellulose-based stabilizer into partial concentrated milk, then uniformly mixing the liquid with rest milk, and obtaining concentrated milk with protein weight percentage of 3.1 to 5 percent; or adding the cellulose-based stabilizer after directly concentratingthe milk into the concentrated milk with the protein weight percentage of 3.1 to 5 percent, wherein content of the free fatty acid in the milk is less than or equal to 1.5 mmol / L, the content of the protein by mass percent in the milk is more than 2.9 percent, a low-temperature concentration technique is adopted, the concentration temperature is 40 to 65 DEG C, and the concentration vacuum degreeis minus 0.06MPa to minus 0.09MPa; and (2) homogenizing, sterilizing and cooling the mixed liquid. The invention also discloses liquid milk prepared through the preparation method. The liquid milk product has an excellent foaming effect, foam stability, exquisite milk foam and smooth taste.

Description

technical field [0001] The invention relates to a liquid milk and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the improvement of the concept of quality of life, coffee shops have gradually become a place for people to spend their leisure time and meet for business. The flower decoration coffee milk in the cafe is made by pouring milk frothed by steam on top of strong coffee. The coffee milk drink not only requires the milk used to be finely foamed, rich in milk aroma, and smooth in taste, but also requires the milk to have good foaming effect and good stability. [0003] In general, the fresher and higher the protein content of the milk, the better it will be and 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%. At the same time, the degree of concentrated breeding of dairy cows in my country is not high, the hygi...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 任璐张锋华孟令洁蔡涛王辉刘振民
Owner BRIGHT DAIRY & FOOD
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