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Processing method of concentrated milk

A processing method and technology for concentrated milk, which are applied in the field of concentrated milk, can solve the problems of time-consuming and non-condensing production, and achieve the effect of shortening production time.

Inactive Publication Date: 2016-09-07
ZHEJIANG INM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcomings are: it takes a long time to make, and it does not have a characteristic flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, a kind of processing method of concentrated milk, this method comprises steps:

[0030] Step 1: skim and dewhey the milk, and pump the milk fat to the cream temporary storage tank; the fat must be separated first, otherwise the fat will be filtered out during centrifugation or ultrafiltration / microfiltration, and the whey contains Such as whey protein, phospholipids, lactose, minerals and vitamin solutions, the main purpose is to separate part of the aqueous solution to achieve concentration, mix with skim milk, filter and put them into the temporary storage tank of skim milk tank, the index of skim milk can be By controlling, the adjustment range of the index of skim milk can be enlarged by filtering; the milk fat part will be sent to the cream temporary storage tank.

[0031] The second step: milk, 3 times the milk fat content, heat up to 25-70°C by plate exchange, especially at 20-40°C, vacuum degree 200-1000Pa, cycle for 5-15 minutes, temporary storage...

Embodiment 2

[0063] Embodiment 2, a kind of processing method of concentrated milk, this method comprises steps:

[0064] Step 1: skim and dewhey the milk, and pump the milk fat to the cream temporary storage tank; the fat must be separated first, otherwise the fat will be filtered out during centrifugation or ultrafiltration / microfiltration, and the whey contains Such as whey protein, phospholipids, lactose, minerals and vitamin solutions, the main purpose is to separate part of the aqueous solution to achieve concentration, mix with skim milk and beat them into the temporary storage tank of skim milk tank, and the milk fat part will be beaten into cream staging tank.

[0065] The second step: milk liquid, 3 times the milk fat content, heat up to 25-70°C by plate exchange, vacuum degree 200-1000Pa, circulate for 5-15 minutes, circulate in the temporary storage tank and the pipeline of the chemical material system, add single Sugar, mainly to mix all parts, pour into the cream temporary s...

Embodiment 3

[0069] Embodiment 3, a kind of processing method of concentrated milk, this method comprises steps:

[0070] Step 1: skim and dewhey the milk, and pump the milk fat to the cream temporary storage tank; the fat must be separated first, otherwise the fat will be filtered out during centrifugation or ultrafiltration / microfiltration, and the whey contains Such as whey protein, phospholipids, lactose, minerals and vitamin solutions, the main purpose is to separate part of the aqueous solution to achieve concentration, mix with skim milk and beat them into the temporary storage tank of skim milk tank, and the milk fat part will be beaten into cream staging tank.

[0071] The second step: milk liquid, 3 times the milk fat content, heat up to 25-70°C by plate exchange, vacuum degree 200-1000Pa, circulate for 5-15 minutes, circulate in the temporary storage tank and the pipeline of the chemical material system, add single Sugar, mainly to mix all parts, pour into the cream temporary s...

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Abstract

The invention provides a processing method of concentrated milk. The method comprises the following steps of degreasing milk, and pumping butterfat to a market cream temporary storage pot; heating milk liquid to 25-70 DEG C through a plate type heat exchanger, wherein the degree of vacuum is 200-1000Pa, performing circulating for 5-15 minutes, infiltrating the circulated milk liquid to the market cream temporary storage pot, and after 5 minutes of turning on a stirrer, detecting indexes; leading in steam for heating a jacket outside the market cream temporary storage pot to 95 DEG C, performing heat insulation for 0.5-1 hour, and performing concentration treatment on protein and fat, so that the weight concentration is increased, and comprehensive flavor of special milk is improved; cooling products obtained after the market cream pot is concentrated in the third step through the plate type heat exchanger to 4-25 DEG C, pumping the cooled market cream to the skim milk pot, and performing standard blending, homogenizing and sterilizing once again. The processing method disclosed by the invention has the beneficial effects of having flavor after a maillaid braun reaction and frying animal oil and fat, and shorter production time compared with the prior art.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to concentrated milk with a short production time and the flavor of browning Maillard reaction and fried animal fat. Background technique [0002] Existing shelf-stable concentrated dairy liquids and methods of forming the same. A shelf-stable concentrated dairy product, such as concentrated milk, having improved taste, color and mouthfeel, and a method of producing the dairy product are provided. This method eliminates any heat treatment prior to or during concentration that would substantially cross-link the casein to the whey, and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting product has a kill value Fo of at least 5 and is also resistant to gelling and browning during pasteurization and also resistant to gelling during prolonged storage. Its disadvantages are: it takes a long time to make,...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/13A23C9/1307
Inventor 余灵恩张也包必静
Owner ZHEJIANG INM FOOD
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