High-protein double-layer steamed milk custard and making method thereof

A double-skin milk, high-protein technology, applied in milk preparations, dairy products, applications, etc., can solve the problem of the lack of evaluation of the formability and stability of double-skin milk, the non-reproducibility of double-skin milk, and the single source of protein, etc. problem, to achieve the effect of good formability, cost reduction and high protein content

Inactive Publication Date: 2018-06-08
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] For example, CN 105454431A discloses a new type of double-skin milk and its production process, which improves the defect that the traditional double-skin milk tastes too sweet and greasy, but its protein source is single, only animal protein. Sex and Stability Not rated
CN 104286184A discloses a method for making apple double-skin milk, which enriches the types of double-skin milk, but there are no clear instructions on the key points in the production process, including the way and speed of stirring, and the treatment method of foam. The double-skin milk obtained does not have good reproducibility, and the taste of each production is different

Method used

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  • High-protein double-layer steamed milk custard and making method thereof
  • High-protein double-layer steamed milk custard and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A high-protein double-skin milk, proportioned by weight, consists of the following components: 2 parts of soybean protein isolate (TCA: 9.4), 50 parts of milk (protein: 3.1%, fat: 3.8%), mogroside 0.1 parts, apple juice 10 parts.

[0051]The preparation steps of this high-protein double-skin milk product are as follows:

[0052] (1) Mixing of raw materials: mix mogroside and milk according to the ratio, and stir evenly to obtain a uniform and stable mixed solution a;

[0053] (2) Pour the mixture a into container 1 and steam it in a steamer at 90°C for 3 minutes, then let it stand to room temperature, at this time, milk skin appears on the surface of the mixture;

[0054] (3) 85% of the mixed solution a under the milk skin in the container 1 is poured into the container 2, and at this moment, the milk skin and 15% mixed solution a remain in the container 1;

[0055] (4) Add soybean protein isolate to container 2, stir at 100r / min for 10min, then filter with a 40-mesh ...

Embodiment 2

[0058] A high-protein double-skin milk, proportioned by weight, consists of the following components: 2.5 parts of soybean protein isolate (TCA: 9.4), 55 parts of milk (protein: 3.1%, fat: 3.8%), mogroside 0.2 parts, coconut water 12 parts.

[0059] The preparation steps of this high-protein double-skin milk product are as follows:

[0060] (1) Mixing of raw materials: mix mogroside and milk according to the ratio, and stir evenly to obtain a uniform and stable mixed solution a;

[0061] (2) Pour the mixture a into container 1 and steam it in a steamer at 95°C for 4 minutes, then let it stand to room temperature, at this time, milk skin appears on the surface of the mixture;

[0062] (3) 90% of the mixed solution a under the milk skin in the container 1 is poured into the container 2, and at this moment, the milk skin and 10% mixed solution a remain in the container 1;

[0063] (4) Soybean protein isolate is added in container 2, 200r / min, after stirring for 7min, adopt 60 m...

Embodiment 3

[0066] A high-protein double-skin milk, proportioned by weight, consists of the following components: 3 parts of soybean protein isolate (TCA: 9.4), 60 parts of milk (protein: 3.1%, fat: 3.8%), mogroside 0.3 parts, 15 parts of grape juice.

[0067] The preparation steps of this high-protein double-skin milk product are as follows:

[0068] (1) Mixing of raw materials: mix mogroside and milk according to the ratio, and stir evenly to obtain a uniform and stable mixed solution a;

[0069] (2) Pour the mixture a into container 1 and steam it in a steamer at 100°C for 3 minutes, then let it stand to room temperature, at this time, milk skin appears on the surface of the mixture;

[0070] (3) 95% of the mixed solution a under the milk skin in the container 1 is poured into the container 2, and at this moment, the milk skin and 5% mixed solution a remain in the container 1;

[0071] (4) Add soybean protein isolate to container 2, 300r / min, after stirring for 5min, filter with 80 m...

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Abstract

The invention relates to high-protein double-layer steamed milk custard and a making method thereof. The high-protein double-layer steamed milk custard comprises, by mass, 1-4 parts of soy protein isolate, 40-70 parts of milk, 0.1-0.4 part of mogroside and 10-15 parts of other foods. The high-protein double-layer steamed milk custard disclosed by the invention has the advantages of being rich in nutrition, rich in fragrance, tender and smooth when being put in mouths and good in formability.

Description

technical field [0001] The invention relates to a high-protein double-skin milk and a preparation method thereof, in particular to a double-skin milk rich in soybean protein and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Soybean protein is the most nutritious plant-based complete protein. Among them, the human body has sufficient "essential amino acids" and complete components, which belongs to "high-quality protein". In 1999, the U.S. FDA issued a statement saying that "eating 25g of soybean protein per day can reduce the incidence of heart disease." Therefore, more and more researchers are interested in the combination of soybean protein and milk protein, aiming to develop dual protein products with higher nutritional value, and provide effective ideas for the development of new nutritional foods. [0003] Double skin milk is a special snack in Guangdong. The traditional production method is to heat mil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156
CPCA23C9/1526A23C9/156
Inventor 牛祥臣程雪刘汝萃刘军李成辉
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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