Long shelf life cheese milk tea
A cheese milk tea and shelf life technology, which is applied to the preservation of milk, milk preparations, tea processing before extraction, etc., can solve the problems of excessive fat floating, poor stability, affecting taste, etc., and achieve low product cost and cheap raw materials and auxiliary materials. Easy to obtain and stable effect
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Embodiment 1
[0013] The raw material components and parts by weight of the present embodiment are as follows: 400 parts of fresh milk, 450 parts of water, 40 parts of sugar, 10 parts of Keemun black tea, 10 parts of cream, 10 parts of cheese, 1 part of salt, mono- and diglycerin 1 part of fatty acid ester, 0.5 part of sodium hexametaphosphate, 0.5 part of sodium tripolyphosphate, 0.2 part of sodium erythorbate and 0.5 part of sodium citrate.
[0014] The specific preparation method is as follows:
[0015] (1) Raw milk: fresh milk is obtained after acceptance and cleansing of raw milk;
[0016] (2) Chemical material: heat up the fresh milk obtained in the step (1) to 60°C to dissolve cream, cheese, sugar, salt, mono- and diglyceride fatty acid esters and sodium hexametaphosphate, shear chemical material 10 minute;
[0017] (3) Preheating and homogenizing: heat up the milk obtained in the step (2) to 65°C for homogenization, the homogenization pressure is 18Mpa, and then cool down to 6°C f...
Embodiment 2
[0023] The raw material components and parts by weight of the present embodiment are as follows: 500 parts of raw milk, 550 parts of water, 50 parts of sugar, 30 parts of Keemun black tea, 20 parts of cream, 20 parts of cheese, 3 parts of salt, mono- and diglycerin 4 parts of fatty acid ester, 1 part of sodium hexametaphosphate, 1 part of sodium tripolyphosphate, 1 part of sodium erythorbate and 1 part of sodium citrate.
[0024] The specific preparation method is as follows:
[0025] (1) Raw milk: fresh milk is obtained after acceptance and cleansing of raw milk;
[0026] (2) Chemical material: Warm up the fresh milk obtained in the step (1) to 75°C to dissolve cream, cheese, sugar, salt, mono- and diglyceride fatty acid esters and sodium hexametaphosphate, shear chemical material 20 minute;
[0027] (3) Preheating and homogenizing: heat up the milk obtained in step (2) to 70°C for homogenization, the homogenization pressure is 20Mpa, and then cool down to 10°C for later us...
Embodiment 3
[0033] The raw material components and parts by weight of the present embodiment are as follows: 450 parts of fresh milk, 500 parts of water, 45 parts of sugar, 20 parts of Keemun black tea, 15 parts of cream, 15 parts of cheese, 2 parts of salt, mono- and diglycerin 2.5 parts of fatty acid esters, 0.8 parts of sodium hexametaphosphate, 0.8 parts of sodium tripolyphosphate, 0.6 parts of sodium erythorbate and 0.8 parts of sodium citrate.
[0034] The specific preparation method is as follows:
[0035] (1) Raw milk: fresh milk is obtained after acceptance and cleansing of raw milk;
[0036] (2) Chemical material: Warm up the fresh milk obtained in the step (1) to 68°C to dissolve cream, cheese, sugar, salt, mono- and diglyceride fatty acid esters and sodium hexametaphosphate, shear chemical material 15 minute;
[0037] (3) Preheating and homogenizing: heat up the milk obtained in step (2) to 68°C for homogenization, the homogenization pressure is 19Mpa, and then cool down to ...
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