Double-skin milk and making process thereof

A production process and technology of double-skin milk, which is applied in the field of food processing, can solve the problems that diabetic patients are not suitable for eating, the double-skin milk has high sugar content, and the taste is sweet and greasy, and achieves the effect of delicate taste, strong flavor, and sweet but not greasy.

Inactive Publication Date: 2016-04-06
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high sugar content in double skin milk, the taste is too sweet and greasy, which can easily affect people's appetite, and diabetic patients should not eat it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of double-skin milk, which uses milk and cream as raw materials, and is prepared by adding egg white, xylitol, stevia, sweet oxalic acid, and aspartame. The parts by weight of each component are 10 parts of milk and 60 parts of cream. 1 part, 6 parts of egg white, 4 parts of xylitol, 1 part of stevia, 1 part of sweet oxalic acid, 1 part of aspartame.

[0028] A kind of manufacturing technology of double skin milk, comprises the steps:

[0029] (1) Prepare raw materials by weight: 10 parts of milk, 60 parts of cream, 6 parts of egg white, 4 parts of xylitol, 1 part of stevia, 1 part of sweet oxalic acid, and 1 part of aspartame;

[0030] (2) Stir the milk and cream for 3 minutes with a mixer at a speed of 200r / min to form mixture A, then pour it into cup one, put cup one into a steamer after boiling water, cover it and steam at 100°C After 3 minutes, turn off the heat; after standing for 5 minutes, a thick layer of milk skin will form on the surface of the mixtur...

Embodiment 2

[0035] A kind of double-skin milk, which uses milk and cream as raw materials, and is prepared by adding egg white, xylitol, stevia, sweet oxalic acid, and aspartame. The parts by weight of each component are respectively 15 parts of milk and 65 parts of cream. 8 parts of egg white, 3 parts of xylitol, 1.5 parts of stevia, 1.5 parts of sweet oxalic acid, 1.5 parts of aspartame.

[0036] A kind of manufacturing technology of double skin milk, comprises the steps:

[0037] (1) Prepare raw materials by weight: 15 parts of milk, 65 parts of cream, 8 parts of egg white, 3 parts of xylitol, 1.5 parts of stevia, 1.5 parts of sweet oxalic acid, 1.5 parts of aspartame;

[0038] (2) Stir the milk and cream with a mixer at 100r / min for 4 minutes to form mixture A, then pour it into cup one, put cup one into a steamer after boiling water, cover it and steam at 100°C After 5 minutes, turn off the heat; after standing still for 5 minutes, a thick layer of milk skin will form on the surface...

Embodiment 3

[0043] A kind of double-skin milk, which uses milk and cream as raw materials, and is formulated by adding egg white, xylitol, stevia, sweet oxalic acid, and aspartame. The parts by weight of each component are respectively 15 parts of milk and 70 parts of cream. 10 parts of egg white, 4 parts of xylitol, 2 parts of stevia, 2 parts of sweet oxalic acid, 2 parts of aspartame.

[0044] A kind of manufacturing technology of double skin milk, comprises the steps:

[0045] (1) Prepare raw materials by weight: 15 parts of milk, 70 parts of butter, 10 parts of egg white, 4 parts of xylitol, 2 parts of stevia, 2 parts of sweet oxalic acid, 2 parts of aspartame;

[0046] (2) Stir the milk and cream for 5 minutes with a mixer at a speed of 150r / min to form mixture A, then pour it into cup one, put cup one into a steamer after boiling water, cover it and steam at 100°C After 6 minutes, turn off the heat; after standing for 5 minutes, a thick layer of milk skin will form on the surface of ...

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PUM

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Abstract

The invention discloses double-skin milk. The double-skin milk is made of, by weight, 10-15 parts of milk, 60-70 parts of cream, 6-10 parts of egg white, 2-5 parts of xylitol, 1-3 parts of stevia rebaudianum, 1-3 parts of sweet oxalic acid and 1-3 parts of aspartame. Milk and cream are adopted as raw materials, egg white, xylitol, stevia rebaudianum, sweet oxalic acid and aspartame are added, and the ingredients are mixed to form the double-skin milk. The made double-skin milk is fragrant in smell, smooth in taste, fine and smooth in taste, agreeably sweet, rich in level and particularly suitable for being eaten by people suffering from diabetes.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a double-skin milk and a production process thereof. Background technique [0002] Double skin milk is a special snack of the Han nationality in Guangdong Province. It originated in Shunde District, Foshan City, Guangdong Province. It is a dessert that people like to eat very much. However, due to the high sugar content in double skin milk, the taste is too sweet and greasy, which can easily affect people's appetite, and diabetic patients should not eat it. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of double-skin milk and its production process in view of the shortcomings of the above-mentioned prior art. Rich. [0004] The technical scheme that the present invention adopts for solving the above-mentioned problem is: [0005] A kind of double-skin milk, which uses milk and cream as raw materi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154
CPCA23C9/152A23C9/154A23C9/156
Inventor 刘华桥戴淑香蔚侨
Owner HUBEI SHENDAN HEALTHY FOOD
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