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Brown concocted concentrated milk and preparation method thereof

A technology for preparing condensed milk and browning, which is applied in the field of browning condensed milk and its preparation. It can solve the problems of not prominent burnt aroma, high viscosity of condensed milk, and only sweet aroma of condensed milk products, so as to achieve good flavor, reduce fat content, and ensure Effect of Maillard Reaction Efficiency

Active Publication Date: 2019-01-11
广州风行乳业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Condensed milk products made through traditional techniques are only sweet and fragrant
Concentration increases the Maillard reaction to improve the burnt flavor, which may easily cause the viscosity of the condensed milk to be too high, and the burnt flavor is not prominent

Method used

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  • Brown concocted concentrated milk and preparation method thereof
  • Brown concocted concentrated milk and preparation method thereof
  • Brown concocted concentrated milk and preparation method thereof

Examples

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preparation example Construction

[0036] A method for preparing brown modulated condensed milk, comprising the following steps:

[0037] 1) Dissolving milk powder: Prepare whole milk, heat up to 38°C-42°C, add whole milk powder and buttermilk powder to dissolve;

[0038] 2) Lactose hydrolysis: add lactase to the milk in step 1), and keep the milk temperature at 38°C-42°C for enzymatic hydrolysis;

[0039] 3) Heating browning: heat up the material in step 2) to 95°C to 98°C and keep warm until the material is completely browned;

[0040] 4) Add cream: add cream to the material in step 3), and mix well;

[0041] 5) Homogenization and sterilization: homogenize and sterilize the material obtained in step 4);

[0042] 6) Disinfection of sugar liquid: add white granulated sugar into hot water at 95°C to 100°C to dissolve, keep warm, and obtain white granulated sugar liquid;

[0043] 7) Concentration: Concentrate the milk liquid obtained in step 5) to a water mass content of 40% to 50%, add the white granulated su...

Embodiment 1

[0060] The preparation method of embodiment 1 brown modulation condensed milk, comprises the following steps:

[0061] 1) Dissolving milk powder: prepare whole milk, heat up to 40°C, add whole milk powder and buttermilk powder to dissolve;

[0062] 2) Lactose hydrolysis: add lactase to the milk in step 1), and keep the temperature of the milk at 40°C for enzymatic hydrolysis for 60 minutes;

[0063] 3) Heating browning: heat up the material in step 2) to 96° C. and keep it warm for 5 hours, until the material is completely browned and the color is dark brown;

[0064] 4) Add cream: add cream to the material in step 3), and mix well;

[0065] 5) Homogenization sterilization: homogenize and sterilize the material obtained in step 4) at 180 bar, wherein the sterilization temperature is 105°C, the sterilization time is 6s, and the sterilization outlet temperature is 60°C;

[0066] 6) Disinfection of the sugar solution: add white granulated sugar to 98°C hot water to dissolve, th...

Embodiment 2

[0072] The preparation method of embodiment 2 brown modulating condensed milk, comprises the following steps:

[0073] 1) Dissolving milk powder: prepare whole milk, heat up to 38°C, add whole milk powder and buttermilk powder to dissolve;

[0074] 2) Lactose hydrolysis: add lactase to the milk in step 1), and keep the temperature of the milk at 38°C for enzymatic hydrolysis for 75 minutes;

[0075] 3) Heating browning: heat up the material in step 2) to 98° C. and keep it warm for 3 hours, until the material is completely browned and the color is dark brown;

[0076] 4) Add cream: add cream to the material in step 3), and mix well;

[0077] 5) Homogenization sterilization: homogenize and sterilize the material obtained in step 4) at 160 bar, wherein the sterilization temperature is 108°C, the sterilization time is 4s, and the sterilization outlet temperature is 70°C;

[0078] 6) Disinfection of the sugar solution: add white granulated sugar to 99°C hot water to dissolve, th...

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Abstract

The invention discloses brown concocted concentrated milk and a preparation method thereof. The brown concentrated milk is composed of the following raw materials in percentage by mass: 42-46% of white granulated sugar, 1.5-2.5% of cream, 0.0001-0.0003% of lactose, 0.05-0.1% of lactase, and the balance of raw milk, wherein the raw milk is raw milk and / or a dairy product. Meanwhile, the invention also discloses the preparation method of the brown concocted concentrated milk. The method comprises the following steps: 1) milk powder dissolution; 2) lactose hydrolysis; 3) warming for browning; 4)cream adding; 5) homogenization and sterilization; 6) sugar liquid disinfection; 7) concentration; 8) homogenization; and 9) cooling crystallization. The brown concentrated milk prepared by the methoddoes not need extra glucose, has moderate viscosity and good product texture and flavor stability, and can meet the demand of consumers and market for scorch-aroma dairy products.

Description

technical field [0001] The invention relates to brown modulated condensed milk and a preparation method thereof. Background technique [0002] Brown dairy products have been deeply rooted in the hearts of the people in recent years, and products such as brown lactic acid bacteria drinks and brown yogurt have been launched one after another. The unique burnt flavor of protein, amino acid and reducing sugar in raw milk produced by Maillard reaction during long-term high-temperature process has gradually been accepted by people. Condensed milk is an important raw material for bakery products, yogurt products and other products. Brown condensed milk is bound to be loved by consumers for its unique flavor and color. [0003] Modified condensed milk is a viscous product made by processing raw milk and (or) dairy products as the main ingredient, with or without adding sugar, food additives and nutritional fortifiers, and adding auxiliary materials. The traditional preparation pro...

Claims

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Application Information

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IPC IPC(8): A23C9/156A23C9/152A23C9/12
CPCA23C9/1206A23C9/152A23C9/156
Inventor 林少宝许嘉伟吴达雄王军
Owner 广州风行乳业股份有限公司
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