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A kind of instant fried ice milk dregs food

A technology of milk dregs and ice-frying, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of no public reports, etc., and achieve the effect of high protein content, convenient consumption, and easy freezing and preservation

Active Publication Date: 2017-01-18
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Through literature search, there is no public report identical with the present invention

Method used

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  • A kind of instant fried ice milk dregs food
  • A kind of instant fried ice milk dregs food
  • A kind of instant fried ice milk dregs food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Experimental materials, equipment and methods

[0026] (1) Materials: Yak milk dregs and ghee were collected from Shangri-La Ranch in Yunnan; McCormick seasoning powder, rapeseed oil, whole sweet milk powder, condensed milk, starch, and bread crumbs were all purchased from Wal-Mart.

[0027] (2) Experimental equipment

[0028] Table 2 Instruments and equipment used in the experiment

[0029]

[0030]

[0031] (3) Product quality research

[0032] ①Sensory evaluation 10 consumers were randomly invited to perform sensory evaluation, scoring 4 major items and 11 sub-items such as color, texture, smell, and taste of the product.

[0033] ②Determination of physical and chemical indicators

[0034] The determination of protein refers to the national standard GB 5009.5-2010.

[0035] The determination of fat refers to the national standard GB 5413.3-2010.

[0036] The determination of moisture refers to the national standard GB 5009.3-2010.

[0037] The determin...

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PUM

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Abstract

The invention relates to instant deep-fried iced milk dregs and belongs to the technical field of milk manufacturing. According to an optimal formula, the instant deep-fried iced milk dregs is made with 1 kg of yoghurt dregs, 1.25 kg of white granulated sugar, 0.5 kg of sweetened whole milk powder, 0.5 kg of shortening, 0.5 kg of condensed milk, 0.1 kg of bread crumbs, 0.1 kg of fried chicken powder, and 0.05 kg of edible starch, adding up to 5 kg. A making method of the instant deep-fried iced milk dregs includes the steps of a, preparing materials; b, performing mixing and emulsifying; c, performing pasteurization; d, performing dewatering for solidification; e, kneading balls; f, powdering the balls for the first time; g, performing instant freezing; h, powdering the balls for the second time; i, deep-frying the balls; and j, performing quality inspection to obtain a finished product. The instant deep-fried iced milk dregs has the advantages that the product has high protein content, is easy to freeze-store and convenient to eat, is fragrant and crispy outside, soft and cold inside, and sour and tasty; the added value of the yak milk dregs is improved, the milk dregs, the by-product of the shortening processed in the Tibetan areas, which is a high-protein food nearly discarded is made full use, and the development of the yak industry in the Tibetan areas is benefited.

Description

[0001] Technical field: [0002] The invention relates to an instant fried ice milk dregs food, which belongs to the technical field of dairy manufacturing. [0003] Background technique: [0004] Ghee (yak milk fat) is an essential raw material for butter tea and one of the indispensable foods in the daily life of the Tibetan people. "Milk dregs" is a solid product obtained by natural fermentation, curdling and pressing of yak milk after extracting ghee. It is a nutritious food with a protein content of more than 20%. Due to the high acidity and poor edible performance of "milk dregs", and long-term neglect as a by-product of Tibetan yak breeding and ghee processing, its utilization value is low. It can be seen that the development and utilization of "milk dregs" is of great significance. First, "milk dregs" has high nutritional value; Development is conducive to increasing the added value of the yak milk industry and promoting the development of plateau specialty foods. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/46A23L33/00A23L5/10
Inventor 黄艾祥朱兴朝毛华明
Owner YUNNAN AGRICULTURAL UNIVERSITY