Loose milk lumps and preparation method thereof

A milk lump and loose technology, applied in the field of loose milk lump and its preparation, can solve the problems of prolonged drying time, hard texture of milk lump, high moisture content, etc., and achieve good palatability, small browning, and good film-forming performance Effect

Active Publication Date: 2017-02-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Milk lumps produced by traditional methods are hard in texture, generally sour in taste and poor in palatability
In addition, natural drying or oven drying is usually used to dry the milk lumps, so that the skin of the milk lumps is scabbed and the internal moisture is prevented from evaporating, so that the drying time of the milk lumps is prolonged and the moisture content is higher.

Method used

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  • Loose milk lumps and preparation method thereof
  • Loose milk lumps and preparation method thereof
  • Loose milk lumps and preparation method thereof

Examples

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preparation example Construction

[0055] Such as figure 1 As shown, the present invention provides a kind of preparation method of loose type milk lump, it comprises the following steps:

[0056] After the fermented yogurt is boiled and whey drained, cheese curds are obtained. Hot boiling can accelerate protein denaturation, promote casein denaturation and precipitation, and drain whey as much as possible;

[0057] Adding ingredients to the cheese curd for stirring and emulsifying treatment to obtain cheese slurry;

[0058]The cheese slurry is extruded and then dried to obtain a finished product of loose milk lumps.

[0059] In the preparation method of the loose milk lump, the boiling temperature is 70°C-100°C, the blanching time is 20min-60min, and stirring is continued during the boiling process.

[0060] In the preparation method of described loose type milk lump,

[0061] The ingredients include emulsifying salt, water, maltodextrin and sucrose;

[0062] The added amount of the emulsifying salt is 1% ...

Embodiment 1

[0095] Example 1. Loose milk bumps prepared by different drying methods

[0096] (1) Weigh 3L of fresh milk and pasteurize it. When it is cooled to 40°C, add 0.1% starter, and ferment it in a 42°C incubator until the acidity is greater than 80°T.

[0097] (2) The fermented yogurt is boiled, that is, the temperature is heated at 70-100°C for half an hour, and the stirring is continued, so that the protein in the milk can be completely precipitated as much as possible. Then the whey is drained, so that the cheese curd is obtained.

[0098] (3) Add 2%-4% compound emulsified salt (trisodium citrate: disodium hydrogen phosphate = 1:1-10), 10% maltodextrin and 9% sucrose to the cheese curd, and heat to melt. Wherein the emulsification temperature is 70° C., the emulsification speed is 1000 rpm, and the emulsification time is 15 minutes, and the cheese pulp with a uniform state is obtained.

[0099] (4) Squeeze the cheese pulp into a square mold with a side length of 2cm to 3cm whi...

Embodiment 2

[0118] Example 2, the influence of different drying methods on the microstructure of loose milk bumps

[0119] (1) Weigh 3L of fresh milk and pasteurize it. When it cools down to 40°C, add 0.1% starter, and ferment in a 42°C incubator until the acidity is greater than 80°T.

[0120] (2) The fermented yogurt is boiled, that is, the temperature is heated at 90°C for half an hour, and the stirring is continued, so that the protein in the milk can be completely precipitated as much as possible. Then the whey is drained, so that the cheese curd is obtained.

[0121] (3) Add 2%-4% compound emulsified salt (trisodium citrate: disodium hydrogen phosphate = 1:1-10), 10% maltodextrin and 9% sucrose to the cheese curd, and heat to melt. Wherein the emulsification temperature is 70° C., the emulsification speed is 1000 rpm, and the emulsification time is 15 minutes, and the cheese pulp with a uniform state is obtained.

[0122] (4) Squeeze the cheese slurry into a square mold with a sid...

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Abstract

The invention provides a loose milk lump preparation method thereof. The method includes steps: subjecting fermented yoghurt to hot boiling and whey draining to obtain cheese curds; adding ingredients into the cheese curds, and stirring for emulsification to obtain cheese slurry; subjecting the cheese slurry to extrusion forming, and drying to obtain finished products of loose milk lumps. By adoption of a variable-temperature pressure-difference drying method and a low-temperature variable-frequency drying method for preparation of the products of the loose milk lumps, on the one hand, quality of the products is improved, and crispiness in taste and high palatability are realized; on the other hand, product drying time is greatly shortened, and production efficiency is improved. The products are low in browning, and nutrition is greatly retained. The invention further provides the loose milk lumps. The loose milk lumps have advantages of great color, rich flavor, texture crispiness, high palatability and the like, thereby being easy for most customers to accept.

Description

technical field [0001] The invention belongs to the field of dairy product processing in the food field, and in particular relates to a loose milk lump and a preparation method thereof. Background technique [0002] Milk lump is the crystallization of milk, which was originally a naturally fermented milk product made by the herdsmen of ethnic minorities. It used to be one of the staple foods of the Kazakhs in the grasslands of Northwest my country, and it is still an indispensable national leisure food in Xinjiang pastoral areas, and is deeply loved by ethnic minorities and Han people. According to whether sugar is added, it can be divided into two types, one is yogurt pimples, and the other is sweet milk pimples. Milk lumps are extremely rich in nutritional value, and their protein content is about 10 times that of raw milk. In addition, milk lumps also retain a large amount of minerals and vitamins in milk. At the same time, part of the protein in milk is decomposed int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/05A23C19/06A23C19/02A23C19/032A23C19/082
Inventor 刘鹭吕加平张书文芦晶逄晓阳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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