Caramel condensed milk

A technology for condensed milk and caramel, applied in dairy products, applications, milk preparations, etc., can solve the problems of unstable crystallization process, shortened product shelf life, difficult to control reaction, etc., and achieves good market prospects, easy implementation, and short production cycle. Effect

Active Publication Date: 2017-12-01
安徽达诺乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method can obtain caramel-flavored condensed milk, because it uses sodium bicarbonate, carbon dioxide will be generated during the reaction process, and then bubbles will be formed in the raw materials. The generation of bubbles will hinder the transfer of heat, resulting in uneven temperature and local The temperature is too high, and the reaction temperature is too high, so the reaction is difficult to control, and it is easy to overreact, causing the product to have a burnt smell, and a large number of bubbles will cause the crystallization process to be unstable, which will easily cause microorganisms to exceed the standard, and the shelf life of the product will be shortened

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A caramelized condensed milk prepared as follows:

[0030] (1) Boiling of syrup liquid

[0031] Add 180kg of white granulated sugar to the sugar melting tank, heat to 190°C, add 100kg of water and cool down to 85°C, keep warm for 30min, and obtain a syrup liquid with a solid content of 70%;

[0032] (2) Ingredients

[0033] Add 700kg of water to No. 1 batching tank, heat to 60°C, add 255kg of white sugar, then heat to 98°C, keep warm for 10min, and obtain ingredient I;

[0034] Add 800kg of water, 280kg of whole milk powder, 25kg of anhydrous butter, 5kg of mono- and diglyceride fatty acid esters and 260kg of syrup liquid into the No. 2 batching tank, and then stir within 20 minutes (speed 75 rpm, the same below) Heating to 60°C while heating to obtain ingredient II;

[0035] (3) Sterilization

[0036] Pump the ingredient II into the tubular sterilizer, treat it at 91°C for 30 seconds, then use circulating water to quickly cool it down to 65°C, and put it into the s...

Embodiment 2

[0043] A caramelized condensed milk prepared as follows:

[0044] (1) Boiling of syrup liquid

[0045] Add 180kg of white granulated sugar to the sugar melting tank, heat to 170°C, add 100kg of water and cool down to 75°C, keep warm for 25min, and obtain a syrup with a solid content of 67%;

[0046] (2) Ingredients

[0047] Add 680kg of water to the No. 1 batching tank, heat to 50°C, add 235kg of white sugar, then heat to 90°C, keep it warm for 9 minutes to obtain ingredient I;

[0048] Add 750kg of water, 260kg of whole milk powder, 20kg of anhydrous butter, 5kg of mono- and diglyceride fatty acid esters and 250kg of syrup liquid into the No. 2 batching tank, and then heat to 50°C while stirring within 20 minutes to obtain ingredient II;

[0049] (3) Sterilization

[0050] Pump the ingredient II into the tubular sterilizer, treat it at 91°C for 30 seconds, then use circulating water to quickly cool it down to 60°C, and put it into the storage tank for use;

[0051] (4) va...

Embodiment 3

[0057] A caramelized condensed milk prepared as follows:

[0058] (1) Boiling of syrup liquid

[0059]Add 180kg of white granulated sugar to the sugar melting tank, heat to 180°C, add 100kg of water and cool down to 80°C, keep warm for 20min, and obtain a syrup liquid with a solid content of 68%;

[0060] (2) Ingredients

[0061] Add 720kg of water to No. 1 batching tank, heat to 55°C, add 275kg of white sugar, then heat to 95°C, keep it warm for 8 minutes to obtain ingredient I;

[0062] Add 850kg of water, 300kg of whole milk powder, 30kg of anhydrous butter, 5kg of mono- and diglyceride fatty acid esters and 270kg of syrup liquid into the No. 2 batching tank, and then heat to 55°C while stirring within 20 minutes to obtain ingredient II;

[0063] (3) Sterilization

[0064] Pump the ingredient II into the tubular sterilizer, treat it at 91°C for 30 seconds, then use circulating water to quickly cool it down to 62°C, and put it into the storage tank for use;

[0065] (4) ...

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PUM

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Abstract

The invention discloses caramel condensed milk. The caramel condensed milk is prepared with the method including 1), boiling of syrup liquid; 2), material burdening; 3), sterilization; 4), vacuum concentration, namely sequentially adding a material I and a material II subjected to sterilization treatment to a vacuum tank 0.098Mpa in vacuum degree at 58DEG C, performing vacuum breaking when dry substances reach 70-73%, allowing a concentrate subjected to concentration treatment to enter a homogenizer, and homogenizing the concentrate via the homogenizer to obtain a final material; 5), crystallization. The caramel condensed milk is high in sensory evaluation, sodium bicarbonate is not used during preparation, and reaction temperature is low.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to caramelized condensed milk. Background technique [0002] Condensed milk is a kind of dairy product that uses fresh milk and / or dairy products to remove most of the water by vacuum concentration or other methods, and concentrates to about 25% to 50% of the original volume. It is a kind of "concentrated milk". Its characteristics It can be stored for a long time. [0003] The Chinese patent No. 201210146202.8 discloses a caramelized condensed milk, which uses liquid milk raw materials, white sugar and sodium bicarbonate as raw materials, and continuously boils at a temperature of 95 to 105°C for Maillard reaction and evaporation of water. Got it. Although this method can obtain caramel-flavored condensed milk, because it uses sodium bicarbonate, carbon dioxide will be generated during the reaction process, and then bubbles will be formed in the raw materials. The generation of bubb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152
CPCA23C9/152A23C9/1528A23C9/156
Inventor 吴飞
Owner 安徽达诺乳业股份有限公司
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