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Caramel condensed milk and preparation method and application thereof

A technology of condensed milk and caramel, which is applied in the field of condensed caramel milk and its preparation, and can solve problems such as not involving condensed caramel milk and lack of production technology for condensed caramel milk

Active Publication Date: 2013-01-16
ZHEJIANG PANDA DAIRY GRP COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0045] However, the specific products and production processes of the above technologies do not involve caramel condensed milk, and there is still a lack of such products and production processes of caramel condensed milk

Method used

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  • Caramel condensed milk and preparation method and application thereof
  • Caramel condensed milk and preparation method and application thereof
  • Caramel condensed milk and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0275] Example 1: Production of caramelized condensed milk with fresh milk as the main raw material and its application in pastry making

[0276] 1. Raw materials for production and their dosage

[0277] Fresh milk 839kg, white sugar 160kg, sodium bicarbonate 0.8-1.0kg, lactase 0.07-0.09kg.

[0278] 2. Production method and process technical parameters

[0279] The fresh milk is cooled and centrifuged to remove somatic cells, some bacteria and impurities, inspected and set aside. Fresh milk requirements: protein ≥ 3.2%; fat ≥ 3.0%; non-fat milk solids ≥ 8.1%; somatic cells < 400,000 / ml; total number of bacteria < 100,000 CFU / ml; -0.518°C; acidity 14-17°T; pH 6.55-6.75.

[0280] Take 1 / 4 fresh milk and pour it into a high-pressure stirring cooking pot, add lactase, react at room temperature for 50-60 minutes at a stirring speed of 50-60 rpm / min, add white sugar and sodium bicarbonate to dissolve and mix at a stirring speed of 50-60 rpm / min Evenly, heat to 95-105°C and boil,...

Embodiment 2

[0285] Example 2: Production and Application of Caramel Condensed Milk Using Whole Milk Powder as Main Raw Material to Brew Coffee and Black Tea

[0286] 1. Raw materials for production

[0287] Drinking water 140-160kg, whole milk powder 100kg, white sugar 100kg, sodium bicarbonate 0.8-1.0kg, emulsifier (model E-471) 0.5kg, essence (model 108318) 0.04kg.

[0288] 2. Production method and process technical parameters

[0289] Heat water to 45-55°C, add whole milk powder and mix evenly to make concentrated milk. Take concentrated milk and pour it into a high-pressure stirring cooking pot, add white sugar and sodium bicarbonate to dissolve and mix evenly at a stirring speed of 50-60rpm / min, heat to 95-105°C to boil, and continue boiling to carry out Maillard reaction and evaporate water until the sugar content When the system temperature reaches 68.5-69.5Brix, stop heating. When the system temperature reaches 50-60°C, add emulsifier to dissolve and mix evenly under stirring at...

Embodiment 3

[0294] Embodiment 3: Production and application of caramelized condensed milk with whole milk powder plus skimmed milk powder main raw material

[0295] 1. Raw materials for production

[0296] Drinking water 170-200kg, whole milk powder 34kg, skimmed milk powder 50kg, white sugar 150kg, glucose syrup (brix 42-44Brix) 10kg, sodium bicarbonate 0.8-1.0kg, lactase 0.04-0.06kg.

[0297] 2. Production method and process technical parameters

[0298] Heat the water to 45-55°C, add whole milk powder and skimmed milk powder and mix evenly to make concentrated milk. Take the concentrated milk and pour it into the high-pressure stirring cooking pot, add lactase, and carry out the decomposition reaction at room temperature at a stirring speed of 50-60rpm / min for 50-60 minutes, stir the decomposition reaction and add white sugar and glucose syrup to dissolve and mix evenly, and stir at 50-60rpm Add sodium bicarbonate to dissolve and mix evenly, heat to 95-105°C to boil, continue to boil...

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Abstract

The invention discloses caramel condensed milk and a preparation method and application thereof. The caramel condensed milk comprises more than or equal to 1.5 percent of fat, more than or equal to 4.6 percent of protein and less than 30 percent of water, has the titratable acidity of less than or equal to 48 and the sugar degree of 68.5 to 69.5Brix, is uniformly milky yellow, is a glossy viscous semi-solid and has a fine structure, uniform texture, milk aroma and scorch aroma. The preparation method comprises the following steps of: 1) taking a liquid milk raw material with the milk solid content of not more than 70 percent; 2) adding white granulated sugar and sodium bicarbonate into a system obtained in the step 1); 3) heating the system obtained in the step 1) to 95 to 105 DEG C until the system is boiled, continuously boiling, performing Maillard reaction, evaporating water until the sugar degree is 68.5 to 69.5Brix, stopping heating, and cooling; and 4) filling a product obtained in the step 2), sealing a can, sterilizing under high pressure, and cooling. The caramel condensed milk can be applied to food.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to caramelized condensed milk and its preparation method and application. Background technique [0002] Condensed milk is whole milk that has been concentrated under reduced pressure. Generally, after sterilizing milk, it is concentrated and filled in a vacuum evaporator, and then sterilized. Condensed milk can also be made by using buttermilk, a by-product of cream making, or whey, a by-product of dry cruelty. There are also goat milk as raw materials. The production of condensed milk products began in the 17th century, and the condensed milk industry in my country first started in 1924. Now, mainly dairy processing plants in Zhejiang, represented by Panda Dairy Co., Ltd., are producing condensed milk. Some of its products are sold to Hong Kong, Macao, Southeast Asia and other countries and regions. Condensed milk products are popular with consumers because it can meet the basi...

Claims

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Application Information

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IPC IPC(8): A23C9/152A21D13/00A21D13/08A23L1/105A23F5/00A23F3/14A23L1/03A23L7/104A23L29/00
Inventor 李锡安占东升梁世排张少辉
Owner ZHEJIANG PANDA DAIRY GRP COMPANY
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