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Making method of sugar-sweetened condensed milk

A production method and technology of condensed milk, applied in dairy products, milk substitutes, applications, etc., can solve the problems of low viscosity, easy fattening, easy flow and sugar content of condensed milk, and achieve the effect of good taste, easy flow and high nutritional value

Inactive Publication Date: 2012-09-19
赵宪兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although high-content sugar can quickly replenish the energy needed by the body, eating too much can easily gain weight, and eating it often can easily cause a series of diseases such as high blood pressure, high blood fat, coronary heart disease, etc., in order to meet the concentration of dairy products for different consumers For special requirements in terms of flavor, flavor and nutrition, it is necessary to have a condensed milk product with low viscosity, easy flow and low sugar content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Example 1: After mixing 200 grams of soybean powder, 330 grams of hot water at 90-95°C, 2 grams of sodium hexametaphosphate, and 1 gram of sodium bicarbonate, add an appropriate amount of vanillin and essence to mix evenly, and use a homogenizer to Homogenize at a pressure of 100 kg / cm to make slurry. Add 490 grams of a mixture of granulated sugar and fructose, heat to 70-80°C to dissolve and mix, and use a homogenizer to homogenize again at a pressure of 0.02 MPa, then degas it through a vacuum container to obtain sugar-containing condensed milk products.

Embodiment 2

[0011] Embodiment 2: After mixing 230 grams of soybean powder, 330 grams of hot water at 90 to 95° C., 2 grams of sodium hexametaphosphate, and 1 gram of sodium bicarbonate, add an appropriate amount of vanillin and essence to mix evenly, and use a homogenizer to Homogenize at a pressure of 100 kg / cm to make slurry. Then add 500 grams of mixed sugar solution of lactose, fructose and glucose, heat to 70-80°C to dissolve, use a homogenizer to homogenize again at a pressure of 0.02 MPa, and degas it through a vacuum container to produce Sugary condensed milk products.

example example 3

[0012] Example 3: After mixing 220 grams of soybean powder, 330 grams of hot water at 90-95 °C, 2 grams of sodium hexametaphosphate, and 1 gram of sodium bicarbonate, add an appropriate amount of vanillin and essence and mix evenly. Homogenize at a pressure of 100 kg / cm to make slurry. Add 540 grams of sorbitol, heat to 70-80°C to dissolve, homogenize with a homogenizer at a pressure of 0.02 MPa, and degas through a vacuum container to produce a low calorific value sugar-containing condensed milk product.

[0013] The sugar-containing condensed milk products obtained in the above three examples all flow easily, have low viscosity and are comfortable to swallow.

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PUM

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Abstract

The invention discloses a making method of sugar-sweetened condensed milk. The making method includes the steps of heating water, pouring soybean flour, sodium hexametaphosphate and sodium bicarbonate into hot water, adding a proper amount of vanillin and fragrance, mixing well, using a homogenizer to grind and homogenize mixture to obtain homogenized high-viscosity slurry; adding sugar into the slurry, heating to dissolve the slurry, mixing, using the homogenizer again to homogenize the slurry to obtain moderate-viscosity homogenized sugar-sweetened condensed milk; and dewatering the homogenized sugar-sweetened condensed milk in a vacuum container to obtain the low-viscosity easily flowing sugar-sweetened condensed milk. The sugar-sweetened condensed milk fully retains nutrients of soybean, has high economic benefit in comprehensive use of the soybean, is long in shelf life, is good in taste, high in nutritional value, easy to flow and moderate in sugar content, causes no diseases caused by eating condensed milk with high sugar content, and can be eaten to supplement body required energy and guarantee physical health.

Description

technical field [0001] The invention relates to a dairy product, in particular to a method for preparing sugar-containing condensed milk. Background technique [0002] Condensed milk is a kind of "concentrated milk". It is a dairy product that removes most of the water from fresh milk by vacuum concentration or other methods, and concentrates it to about 25% to 40% of the original volume, and then adds 40% sucrose and cans it. Yes, so the feature is that it can be stored for a long time, but generally condensed milk is too sweet and has a high viscosity, so it must be diluted with 5-8 times of water when eating. But when the sweetness meets the requirements, the concentration of protein and fat is often reduced by half compared with fresh dairy products. If water is added to condensed milk to make the concentration of protein and fat close to that of fresh dairy products, the sugar content will be high again. Although high-content sugar can quickly replenish the energy nee...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/65
Inventor 赵宪兰
Owner 赵宪兰