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Pasteurization modified milk, hot brewing milk tea containing pasteurization modified milk, and preparation process thereof

A pasteurization and preparation technology, applied in dairy products, milk preservation, milk preparations, etc., can solve the problems of heavy sugar-sweetened condensed milk, high viscosity, inconvenient eating, etc., and achieve the effect of reducing investment in production equipment

Inactive Publication Date: 2018-11-09
姜 志恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, a small number of prepackaged food milk teas add an extra pack of sweetened condensed milk to improve nutrition. However, sweetened condensed milk has a large proportion and high viscosity. When brewing milk tea, it will directly sink to the bottom of the cup, which is not easy to dissolve and inconvenient to eat.
Moreover, the production of non-dairy creamer uses hydrogenated vegetable oil as the raw material, which often contains trans fatty acids produced by the hydrogenation process. Long-term drinkers have an increased risk of arteriosclerosis and diabetes

Method used

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  • Pasteurization modified milk, hot brewing milk tea containing pasteurization modified milk, and preparation process thereof
  • Pasteurization modified milk, hot brewing milk tea containing pasteurization modified milk, and preparation process thereof
  • Pasteurization modified milk, hot brewing milk tea containing pasteurization modified milk, and preparation process thereof

Examples

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Effect test

Embodiment 1

[0088] according to figure 1 Shown is a method for preparing pasteurized modulated milk according to an embodiment of the present invention. This example provides a preparation process for pasteurized modulated milk, which specifically includes the following steps:

[0089]S1. Dissolve 1.5 parts of lipophilic emulsifier in 2 parts of anhydrous butter and 2 parts of hydrogenated coconut oil, mix with milk powder hydration solution, emulsify and homogenize to obtain emulsion E11;

[0090] S11. Emulsifier dissolution: heat 2 parts of hydrogenated coconut oil and 2 parts of anhydrous butter to 50-60°C, add 0.5 part of lipophilic emulsifier mono-diglyceride and 1 part of sodium stearoyl lactylate to the heated oil , stir until completely dissolved to obtain a grease solution;

[0091] S12. Milk powder hydration: Add 12 parts of whole milk powder and 2.5 parts of sodium caseinate into 40 parts of warm water at 65°C, then stir until the milk powder and sodium caseinate are fully dis...

Embodiment 2

[0104] according to figure 1 Shown is a method for preparing pasteurized modulated milk according to an embodiment of the present invention. This example provides a preparation process for pasteurized modulated milk, which specifically includes the following steps:

[0105] S1. Dissolve 1.5 parts of lipophilic emulsifier in 2 parts of anhydrous butter and 2 parts of hydrogenated coconut oil, mix with raw milk, emulsify and homogenize to obtain emulsion E21;

[0106] S11. Emulsifier dissolution: Heat 2 parts of hydrogenated coconut oil and 2 parts of anhydrous butter to 50-60°C, add 0.5 part of lipophilic emulsifier mono-diglyceride and 1 part of sodium stearoyl lactylate to the heated oil , stir until the emulsifier is completely dissolved to obtain a grease solution;

[0107] S12. Heat 96 parts of raw milk to 65°C, add 2.5 parts of sodium caseinate until the sodium caseinate dissolves to obtain a raw milk emulsion;

[0108] S13. Pour the fat solution obtained in S11 into th...

Embodiment 3

[0120] according to figure 1 Shown is a method for preparing pasteurized modulated milk according to an embodiment of the present invention. This example provides a preparation process for pasteurized modulated milk, which specifically includes the following steps:

[0121] S1. Dissolve 0.6 part of mono-diglyceride and 0.5 part of sodium lactate stearate in 2 parts of anhydrous cream and 2 parts of palm oil, mix with raw goat milk, emulsify and homogenize to obtain emulsion E31;

[0122] S11. Dissolving emulsifier: Heat 2 parts of palm oil and 2 parts of anhydrous butter to 50-60°C, add 0.6 part of mono-diglyceride and 0.5 part of sodium stearic acid lactate into the heated oil, and stir until emulsifier Completely dissolve to obtain a grease solution;

[0123] S12. Heat 96 parts of raw goat milk to 65°C, then add 0.4 parts of sucrose ester and 2.5 parts of sodium caseinate as a hydrophilic emulsifier until the emulsifier and sodium caseinate are dissolved to obtain an emulsi...

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Abstract

The invention provides pasteurization modified milk with pH being larger than or equal to 4.5, and a preparation method thereof. A sugar composition is optimally allocated, a vacuum concentration technology is combined to control the water activity to be 0.92 or below, and a pasteurization technology is combined, so that the pasteurization modified milk can be preserved at the constant temperaturefor 6 months or more without the need for using a preservative. Two-stage homogenizing emulsification is adopted, so that the oil drop diameter of the emulsion is around 0.25 micrometers, and no layered phenomenon occurs. The invention also provides hot brewing milk tea containing the pasteurization modified milk, and a preparation method thereof. The milk tea comprises a milk bag and a tea bag packaged independently, and brewing manners can be selected according to individual tastes so as to meet the demands of different drinkers; the pasteurization modified milk and the milk tea products donot contain trans-fatty acids, so that the taste is fine and smooth, the flavor is mellow, and meanwhile, the demands of the drinkers on nutrition and health can be met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to pasteurized modulated milk with pH ≥ 4.5, hot brewed milk tea containing the pasteurized modulated milk and a preparation process thereof. Background technique [0002] Modulated milk can meet the special needs of different consumers for nutrition and taste, so it is favored by more and more consumers. Modified milk refers to the liquid made by using not less than 80% raw cow (goat) milk or reconstituted milk as the main raw material, adding other raw materials or food additives or nutritional fortifiers, and adopting processes such as pasteurization or ultra-high temperature sterilization product. Ultra-high temperature sterilization method, that is, high-temperature instantaneous sterilization at 135°C for no less than 1 second, can be stored at room temperature. This method has a high heat intensity, which destroys the nutrients in the milk while killing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152A23C3/023A23C7/00A23C1/00A23F3/14
CPCA23C1/00A23C3/023A23C7/00A23C9/152A23C9/1526A23C9/1528A23C9/156A23F3/14
Inventor 姜志恒
Owner 姜 志恒
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