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A kind of galacto-oligosaccharide puffed condensed milk and preparation method thereof

A technology for galacto-oligosaccharide and condensed milk, which is applied to the preparation of galactooligosaccharide-expanded condensed milk and the field of galactooligosaccharide-expanded condensed milk, can solve the problems of high viscosity of condensed milk, impact on nutrition and health care and preservation, etc.

Active Publication Date: 2017-12-29
CHUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at technical problems such as the high viscosity of condensed milk and the impact of adding sucrose on nutrition, health care and preservation, the inventors developed a porous and easily soluble solid puffed condensed milk

Method used

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  • A kind of galacto-oligosaccharide puffed condensed milk and preparation method thereof
  • A kind of galacto-oligosaccharide puffed condensed milk and preparation method thereof
  • A kind of galacto-oligosaccharide puffed condensed milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0128] Embodiment 1: Preparation of puffed condensed milk product of the present invention

[0129] The implementation steps of this embodiment are as follows:

[0130] A. Addition of galactooligosaccharides

[0131] The galacto-oligosaccharide produced by Shanghai Yuanye Biotechnology Co., Ltd. is added to the whole milk sterilized for 2S under the condition of a temperature of 140° C., the addition amount is 5% by weight of the whole milk, and stirred to make The galacto-oligosaccharide is fully dissolved and mixed with the raw material milk to obtain a mixed raw material milk;

[0132] B. Vacuum concentration

[0133] The mixed raw milk obtained in step A was vacuum-concentrated to 1 / 3 of the volume of the raw milk at a temperature of 45° C. using a RE-2000A rotary evaporator produced by Shanghai Yarong Biochemical Instrument Factory at a vacuum degree of 82.7 kPa;

[0134] C. Add foaming agent

[0135] The whey protein isolate produced by Henan Jinyuan Chemical Product...

Embodiment 2

[0141] Embodiment 2: Preparation of puffed condensed milk product of the present invention

[0142] The implementation steps of this embodiment are as follows:

[0143] A. Addition of galactooligosaccharides

[0144] The galacto-oligosaccharide produced by Shanghai Yuanye Biotechnology Co., Ltd. is added to the whole milk sterilized for 1S under the condition of a temperature of 135° C., the addition amount is 15% by weight of the whole milk, and stirred to make The galacto-oligosaccharide is fully dissolved and mixed with the raw material milk to obtain a mixed raw material milk;

[0145] B. Vacuum concentration

[0146] The mixed raw milk obtained in step A is vacuum concentrated to 1 / 4 of the volume of the raw milk at a temperature of 60° C. using a RE-2000A rotary evaporator produced by Shanghai Yarong Biochemical Instrument Factory at a vacuum degree of 90.6 kPa;

[0147] C. Add foaming agent

[0148] The food-grade glyceryl monostearate produced by Zhengzhou Huaan Fo...

Embodiment 3

[0154] Embodiment 3: the preparation of puffed condensed milk product of the present invention

[0155] The implementation steps of this embodiment are as follows:

[0156] A. Addition of galactooligosaccharides

[0157] The galacto-oligosaccharide produced by Shanghai Yuanye Biotechnology Co., Ltd. is added to the skim milk sterilized for 3S under the condition of a temperature of 150° C., the addition amount is 10% by weight of the skim milk, and stirred to make the oligosaccharide Galactose is fully dissolved and mixed with raw milk to obtain a mixed raw milk;

[0158] B. Vacuum concentration

[0159] The mixed raw milk obtained in step A was vacuum-concentrated to 1 / 4 of the volume of the raw milk at a temperature of 50° C. using a RE-2000A rotary evaporator produced by Shanghai Yarong Biochemical Instrument Factory at a vacuum degree of 85 kPa;

[0160] C. Add foaming agent

[0161] Prepare the food-grade methylcellulose produced by Wuhan Dahua Weiye Pharmaceutical Ch...

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Abstract

The invention relates to galacto-oligosaccharide puffed condensed milk and a preparation method thereof. The preparation method comprises the steps of adding galacto-oligosaccharide, vacuum concentration, adding foaming agent, stirring and foaming, vacuum microwave puffing and the like. The product of the present invention is solid, the tissue state is loose and brittle, the dissolution rate is fast, and it is convenient to take and eat, and is especially suitable for small portion packaging and addition as beverage ingredients; galactooligosaccharide strips are used instead of sucrose to reduce sweetness and dental caries. At the same time, the high osmotic pressure and preservation of the product are maintained, so that it has the advantages of sweetened condensed milk and evaporated milk. At the same time, the addition of galacto-oligosaccharides is not only beneficial for infants and young children, but also meets the requirements of adults for low-calorie and high-efficiency foods. The product of the invention is crisp and porous, with an expansion degree of 218%-254%, a dissolution time of 90-1260s, a solubility of 100%, and a water content of 4.2-5.0%.

Description

【Technical field】 [0001] The invention belongs to the technical field of food processing. More specifically, the present invention relates to a kind of galacto-oligosaccharide expanded condensed milk, also relates to the preparation method of said galacto-oligosaccharide expanded condensed milk. 【Background technique】 [0002] Condensed milk is a concentrated dairy product that condenses cow's milk to about 40% of its original volume. As a milky and highly concentrated nutritional raw material, it is widely used in baking, beverages, and infant food. At present, condensed milk products mainly include sweetened condensed milk and unsweetened evaporated milk. For example, CN 103875811A discloses a method for preparing health-care condensed milk. The method includes heating fresh cow milk and fish oil in a water bath, then mixing them, adding bromelain for hydrolysis, and after hydrolysis, sterilizing at a temperature of 115°C for 3-5 minutes, and then The temperature of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
Inventor 董艺凝孙艳辉窦仁敏
Owner CHUZHOU UNIV