Condensed milk powder and its wet preparation process

Abstract

Condensed milk powder, including the following components in weight percentage: 40-60% of glucose syrup, 20-50% of coconut oil, 10-20% of fructose, 10-20% of milk powder, 2-7% of sodium caseinate, silicon dioxide 0.3-0.6%, dipotassium hydrogen phosphate 1-2%, sodium tripolyphosphate 0.3-0.6%, mono-diglyceride fatty acid esters 0.3-0.6%, sodium stearoyl lactylate 0.3-0.5%, food flavor 0.2-0.5%; The condensed milk powder produced by the above-mentioned formula and process in the present invention has both the pure fragrance of fresh milk and the original flavor of condensed milk. Unattainable nutritional value.

Description

technical field [0001] The invention relates to condensed milk powder and its wet preparation process, belonging to the technical field of condensed milk. Background technique [0002] Condensed milk is a kind of dairy product that people eat in daily life. It is in the form of paste. The preparation of condensed milk is to use fresh milk and / or dairy products to remove most of the water by vacuum concentration or other methods, and concentrate to 50-70% of the original volume. The left and right dairy products are a kind of "concentrated milk". Condensed milk contains protein, fat, carbohydrates, calcium, phosphorus, potassium, magnesium and other nutrients, which can replenish energy for the body, maintain eyesight and skin health, and also supplement calcium and strengthen bones. Condensed milk has uniform fluidity and can be used as a raw material for beverages and food processing; in daily diet, condensed milk can be eaten with bread, steamed buns, biscuits, fruits, et...

AI Technical Summary

Problems solved by technology

[0003] The traditional prepared condensed milk products use sucrose as the main raw material, which is a high-sucrose product, which is easy to cause tooth decay, obesity, especially those with high blood sugar and diabetes, and cannot be eaten; while the preparation of condensed milk uses whole milk powder to reconstitute super High-temperature disinfection, sucrose high-temperature disinfection, vacuum concentration, homogenization, and crystallization production processes; among them, vacuum concentration, sucrose high-temperature sterilization, and ultra-high temperature sterilization all use steam heating, which consumes a lot of energy; in addition, the existing condensed milk uses is palm oil, palm oil has saturated fatty acid and not saturated fatty acid Half and half; long-term consumption of condensed milk containing palm oil will cause excessive intake of saturated fatty acids in the human serum, resulting in elevated cholesterol, triglycerides, and low-density lipoproteins, which can lead to cardiovascular and cerebrovascular diseases

[0004] At the same time, traditionally prepared condensed milk is usually packed in tin cans, which has a short shelf life. After the iron cover is removed, if it cannot be eaten at one time, improper storage will cause it to spoil easily and breed bacteria, which will bring hidden dangers to consumers’ health and make it inconvenient to eat.

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