Solid molded product containing milk and preparation method thereof

A solid-state molding and product technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of only highlighting the milk flavor, single taste, single nutrition, etc., and achieve the effect of crispy entrance and strong tea aroma.

Inactive Publication Date: 2018-01-09
锡林郭勒盟牧人奶娃娃工贸有限公司
4 Cites 4 Cited by

AI-Extracted Technical Summary

Problems solved by technology

[0003] For a long time, milk-containing solid-state molded products have a single taste, only highlighting the...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Abstract

The invention relates to a solid molded product containing milk and a preparation method thereof. The solid molded product containing milk is prepared from 35-45wt% of condensed milk powder, 25-30wt%of whole milk powder, 10-13wt% of glucose, 10-13wt% of maltodextrin, 8-12wt% of grease, 0.3-0.5wt% of black tea powder and 0.3-0.5wt% of brick tea powder. The solid molded product containing milk andthe preparation method thereof have the beneficial effects: according to the solid molded product containing milk provided by the invention, the powder raw materials can be prepared into the solid molded product without adding water, and the solid molded product is crisp but not loose, crisp when eaten and not sticky, can quickly dissolve in the mouth without losing the rich fragrance of milk, andalso has the mellow fragrance of tea which is perfectly combined with milk fragrance; and the nutrition of the black tea is integrated into the solid molded product, so the product contains the nutrition of milk as well as the nutrition of the black tea.

Application Domain

Technology Topic

Examples

  • Experimental program(5)

Example Embodiment

[0024] Example 1
[0025] The milk-containing solid molded product of the present invention, taking 100g as an example, contains 35g condensed milk powder, 27g whole milk powder, 12g glucose, 13g maltodextrin, 12g cocoa butter substitute, 0.4g black tea powder, and 0.6g brick tea powder.
[0026] The preparation method of the milk-containing solid molded product of the present invention includes the following steps:
[0027] (1) Stir the condensed milk powder, whole milk powder, dextrose, maltodextrin, black tea powder and brick tea powder evenly to obtain the mixed powder;
[0028] (2) After dissolving the cocoa butter at a constant temperature at 40-50°C, add it to the mixed powder and add 3% water, stir evenly, to obtain shortbread;
[0029] (3) Pressing the shortbread under a pressure of 3 to 4 tons to obtain the milk-containing solid molded product.
[0030] The water content of traditional dairy products is about 14% and the mouthfeel is soft and waxy. In order to change the mouthfeel, the formula of the present invention does not use water, improves the mouthfeel, and can more directly reflect the milky and tea aromas in the product of the present invention.

Example Embodiment

[0031] Example 2
[0032] Taking 100g as an example, the milk-containing solid molded product of the present invention contains 40g condensed milk powder, 28g whole milk powder, 10g glucose, 11g maltodextrin, 10g cocoa butter substitute, 0.6g black tea powder, and 0.4g brick tea powder.
[0033] The preparation method of the milk-containing solid molded product of the present invention includes the following steps:
[0034] (1) Stir the condensed milk powder, whole milk powder, dextrose, maltodextrin, black tea powder and brick tea powder evenly to obtain the mixed powder;
[0035] (2) After dissolving the cocoa butter at a constant temperature at 40-50°C, add it to the mixed powder and add 3% water, stir evenly, to obtain shortbread;
[0036] (3) Pressing the shortbread under a pressure of 3 to 4 tons to obtain the milk-containing solid molded product:
[0037] (4) After compression molding, sterilize with microwave tunnel sterilization equipment, sterilization temperature is 70℃, and sterilization time is 5 minutes;
[0038] (5) After the sterilization is completed, dry and volatilize the added 3% water;
[0039] (6) After the drying is completed, use a pillow packaging machine for packaging.
[0040] In the formula of the present invention, water is not added, and maltodextrin is used for binding to effectively bond the powdered raw materials. If the amount is insufficient, it will be loose and difficult to form. Large amounts will affect the taste and cause stickiness. a feeling of. In order to achieve the best taste, the present invention adds 3% water during the processing process to achieve the best taste when the maltodextrin is used, so that the product is bonded and molded, and 3 to 4 tons of pressure are applied by the molding machine. Press to obtain a fixed form product. And remove the added moisture in the subsequent drying step.
[0041] After pressing, the product has a greater friability and a more difficult to chew in the mouth. The invention screens fats with a melting point of 36-39°C. The fats and oils can be melted at the natural temperature of the human body, so that the product of the invention can quickly disintegrate and dissolve at the entrance, and produce a crispy taste. The amount of maltodextrin added, the pressure of the machine, and the choice of additional grease are interlocked to achieve a balance, so that the product will be crisp but not scattered, and melt in the mouth.

Example Embodiment

[0042] Example 3
[0043] The milk-containing solid molded product of the present invention, taking 100g as an example, includes 40g condensed milk powder, 29g whole milk powder, 11g glucose, 10g maltodextrin, 9g cocoa butter substitute, 0.4g black tea powder, 0.4g brick tea powder, and 0.2 tea flavor. g.
[0044] The preparation method of the milk-containing solid molded product of the present invention includes the following steps:
[0045] (1) Stir the condensed milk powder, whole milk powder, glucose, maltodextrin, black tea powder, brick tea powder, and tea flavor evenly to obtain a mixed powder;
[0046] (2) After dissolving the cocoa butter at a constant temperature at 40-50°C, add it to the mixed powder and add 3% water, stir evenly, to obtain shortbread;
[0047] (3) Pressing the shortbread under a pressure of 3 to 4 tons to obtain the milk-containing solid molded product:
[0048] (4) After compression molding, sterilize with microwave tunnel sterilization equipment, sterilization temperature is 90 ℃, sterilization time is 7 minutes;
[0049] (5) After the sterilization is completed, dry and remove the added water;
[0050] (6) After the drying is completed, use a pillow packaging machine for packaging.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Melting point36.0 ~ 39.0°C
tensileMPa
Particle sizePa
strength10

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Similar technology patents

Passion fruit tea

InactiveCN106212817AFull of nutritionStrong tea fragranceTea substituesNutrientAntimicrobial
Owner:韦波

Potato-flavor tea leaf and method for preparing same

InactiveCN109077148AStrong tea fragranceThick soupPre-extraction tea treatmentChemistryFlavor
Owner:贵州开阳雅义杰富硒茶果有限公司

Natto sugar cake and preparation method thereof

InactiveCN103098967ACrispy at the entranceEasy to prepareConfectionerySweetmeatsBacillus nattoChemistry
Owner:HUAZHONG AGRICULTURAL UNIVERSITY

Sugarcane vinegar beverage and making method thereof

InactiveCN106578750AFull of nutritionStrong tea fragranceDispersion deliveryDigestive systemSeleniumXanthan gum
Owner:广西好青春生物科技有限公司

Classification and recommendation of technical efficacy words

  • Strong tea fragrance
  • Crispy at the entrance

Instant green tea powder and preparation method thereof

ActiveCN102125131AGood clarityStrong tea fragranceTea extractionNutrientGreen tea
Owner:GUANGZHOU XIANGXUE PHARMA CO LTD

Method for making green tea biscuits

InactiveCN102696728APrevent tooth decayStrong tea fragranceBakery productsSucroseEpigallo-catechin gallate
Owner:马健

Tea capable of tonifying middle-Jiao and Qi

InactiveCN102138607AStrong tea fragranceMild tasteTea substituesZiziphus jujubaDigestion
Owner:SUZHOU TIANLING CHINESE TRADITIONAL MEDICINE SLICE

Instant tea

Owner:张志祥

Natto sugar cake and preparation method thereof

InactiveCN103098967ACrispy at the entranceEasy to prepareConfectionerySweetmeatsBacillus nattoChemistry
Owner:HUAZHONG AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products