Formula and making method of paste material for frozen cheese creammy snow cap
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A production method and paste technology, applied in the direction of milk preparations, dairy products, applications, etc., to achieve the effects of ensuring emulsification, enhancing elasticity and fineness, and facilitating transportation and sales
Inactive Publication Date: 2018-01-09
青岛德信食品有限公司
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Abstract
Description
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Problems solved by technology
At present, cheese milk caps are mostly made on site, and there is no factory-produced packaging product for sale. The present invention provides a formula and production method of frozen cheese milk cap paste, which is suitable for large-scale industrial production, with stable quality, rich nutrition and good taste. Delicious, easy to use, easy to transport and sell
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Effect test
Embodiment 1
[0019] Mix the ingredients in the following proportions: milk 27%, sugar 12.5%, cream cheese 30%, salt 1%, glucose 2%, milk powder 8%, non-dairy creamer 9%, palm oil 0.5%, starch 10%. . Put the mixed raw materials into the ultrasonic jacketed pot in order, heating temperature is 95°C, chopper speed is 10r / min, ultrasonic power is 400W, frequency is 20 Hz, ultrasonic 40s intermittent heating, chopping and mixing for 40min, pasteurized After sterilization, freeze under reduced pressure at -10°C for 120 minutes, the pressure is 50kPa, and pack as frozen cheese milk paste.
[0020] The frozen cheese milk cap paste produced by this process has a sensory evaluation score of 38 points (out of 40 points), and a viscosity of 6 (tested by VT-06 viscometer).
Embodiment 2
[0022] Mix the raw materials in the following proportions: milk 30%, sugar 10.5%, cream cheese 28%, salt 1%, glucose 4%, milk powder 7%, non-dairy creamer 10%, palm oil 1.5%, starch 8%. Put the mixed raw materials into the ultrasonic jacketed pot in order, heating temperature is 98°C, chopper speed is 50r / min, ultrasonic power is 600W, frequency is 40 Hz, ultrasonic wave is heated for 45s, intermittently for 15s, chopped and mixed for 60min, pasteurized After sterilization, freeze at -15°C for 220 minutes under reduced pressure, with a pressure of 50kPa, and pack as frozen cheese milk paste.
[0023] The frozen cheese milk cap paste produced by this process has a sensory evaluation score of 38.5 points (out of 40 points), and a viscosity of 8 (tested by VT-06 viscometer).
Embodiment 3
[0025] Mix the raw materials in the following proportions: milk 32%, sugar 8%, cream cheese 31%, salt 1%, glucose 5%, milk powder 3%, non-dairy creamer 15%, palm oil 2%, starch 3%. Put the mixed raw materials into the ultrasonic jacketed pot in order, and the heating temperature is 98°C, the chopper speed is 20r / min, the ultrasonic power is 700W, the frequency is 20 Hz, ultrasonic 60s intermittent 15s heating, chopping and mixing for 120min, pasteurized After sterilization, freeze at -15°C for 400 minutes under reduced pressure, with a pressure of 50kPa, and pack as frozen cheese milk paste.
[0026] The frozen cheese milk cap paste produced by this process has a sensory evaluation score of 39 points (out of 40 points), and a viscosity of 5 (tested by VT-06 viscometer).
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Abstract
The invention discloses a formula and making method of a paste material for a frozen cheese creammy snow cap. The making method comprises the following steps of mixing raw materials of milk, cream andthe like, through combination of intermittent ultrasonic waves with a chopping technology, making semi-finished products of the paste material for a frozen cheese creammy snow cap, and through a decompressing quick-freezing technology, making finished products of the paste material for a frozen cheese creammy snow cap. After being unfrozen, the paste material for a frozen cheese creammy snow capis mixed with coffee cream in a certain proportion, and whipping is performed, so that cheese creammy snow cap, cheese creammy snow cap coffee or other beverages, being delicious, can be made. Throughcombination of the intermittent ultrasonic waves with the chopping technology, the raw materials are heated, and then the heated raw materials are mixed, so that the juice separation rate of the products can be effectively reduced, the emulsifying effect is guaranteed, and the elasticity and the fine and smooth degree of the products can be strengthened; decompressing quick-freezing is performed,so that the temperature of the products can be rapidly reduced, the flavor and the nutritional quality of the products can be maintained, and the shelf life can be prolonged. The formula and the making method are suitable for large-scale industrialized production. The paste material is stable in quality, rich in nutrition, delicious in mouth feel, convenient to use and convenient to transport andsell, and the problems that losses during on-site making are high, the products are instable, and the food hygiene security cannot be guaranteed, are solved.
Description
technical field [0001] The invention belongs to the field of food preparation, and relates to a formula and a preparation method of frozen cheese milk cap paste. Background technique [0002] Cheese milk cap drink is a new type of drink developed in recent years. It is a delicate, silky and bright drink made by combining cheese milk cap with drinks of different flavors, such as green tea, matcha, black tea, coffee, etc. Cheese milk drink has the characteristics of mellow, solid, dense and mellow taste, and is favored by consumers. At present, cheese milk caps are mostly made on site, and there is no factory-produced packaging product for sale. The present invention provides a formula and production method of frozen cheese milk cap paste, which is suitable for large-scale industrial production, with stable quality, rich nutrition and good taste. Delicious, easy to use, easy to transport and sell. [0003] Ultrasonic waves have a cavitation effect in liquid media, which will...
Claims
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Application Information
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