Foaming milk and preparing method thereof

A milk and fresh milk technology, applied in milk preparations, dairy products, applications, etc., can solve the problem that frothed milk is not suitable for delivery of coffee, etc., and achieve the effect of excellent frothing effect, rich milk fragrance and long-term stability

Inactive Publication Date: 2019-04-19
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the defect that the existing frothed milk is not suitable for delivery of coffee, the purpose of the present invention is to develop a frothed milk product with good foaming performance and stable milk froth during bumpy transportation and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Product formula (calculated per ton of final product):

[0028] raw material

Amount added

milk

986.8kg

α-Cyclodextrin

10.0kg

microcrystalline cellulose

3.0kg

gellan gum

0.2

[0029] The preparation method comprises the following steps:

[0030] 1) According to the formula, use a water-powder mixer to disperse microcrystalline cellulose and gellan gum into part of the milk, and homogenize to obtain a microcrystalline cellulose-gellan gum milk mixture, and the amount of milk is 500kg;

[0031] 2) Stir and mix the microcrystalline cellulose-gellan gum mixture obtained in step 1) with the remaining milk, then add α-cyclodextrin and mix evenly;

[0032] 3) Homogenize the liquid obtained in step 2), the homogenization temperature is 65° C., and perform a first-level homogenization at 200 bar;

[0033] 4) Sterilize the homogenized liquid in step 3), the sterilization condition is 120°C, and the sterilization time i...

Embodiment 2

[0037] Product formula (calculated per ton of final product):

[0038] raw material

Amount added

milk

993.95kg

α-Cyclodextrin

5.0kg

microcrystalline cellulose

1kg

gellan gum

0.05

[0039] The preparation method comprises the following steps:

[0040] 1) According to the formula, use a water-powder mixer to disperse microcrystalline cellulose and gellan gum into part of the milk, and homogenize to obtain a microcrystalline cellulose-gellan gum milk mixture, and the amount of milk is 500kg;

[0041] 2) Stir and mix the microcrystalline cellulose-gellan gum mixture obtained in step 1) with the remaining milk, then add α-cyclodextrin and mix evenly;

[0042] 3) Homogenize the liquid obtained in step 2), the homogenization temperature is 75° C., and perform a first-level homogenization at 300 bar;

[0043] 4) Sterilize the homogenized liquid in step 3), the sterilization condition is 140°C, and the sterilization time is...

Embodiment 3

[0047] Product formula (calculated per ton of final product):

[0048] raw material

Amount added

milk

980.7kg

α-Cyclodextrin

15.0kg

microcrystalline cellulose

4.0kg

gellan gum

0.3

[0049] The preparation method comprises the following steps:

[0050] 1) According to the formula, use a water-powder mixer to disperse microcrystalline cellulose and gellan gum into part of the milk, and homogenize to obtain a microcrystalline cellulose-gellan gum milk mixture, and the amount of milk is 500kg;

[0051] 2) Stir and mix the microcrystalline cellulose-gellan gum mixture obtained in step 1) with the remaining milk, then add α-cyclodextrin and mix evenly;

[0052] 3) Homogenize the liquid obtained in step 2), the homogenization temperature is 65°C, and perform a first-level homogenization at 100 bar;

[0053] 4) Sterilize the homogenized liquid in step 3), the sterilization condition is 65° C., and the time is 30 minutes;

...

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PUM

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Abstract

The invention discloses foaming milk and a preparing method thereof. The foaming milk is prepared from, by weight, 98.07-99.395% of milk, 0.5-1.5% of alpha-cyclodextrine, 0.1-0.4% of microcrystallinecellulose and 0.005-0.03% of gellan gum. The foaming milk can be prepared by adopting a conventional dairy product preparation technology. According to the preparing method, alpha-cyclodextrine, microcrystalline cellulose and gellan gum are added in the milk, and thus the foaming milk product which keeps foaming for a long time can be obtained; the problems are solved that foam bursts and is not stable during delivery of coffee prepared from existing foaming milk.

Description

technical field [0001] The invention relates to the field of liquid dairy products, in particular to foamed milk and a preparation method thereof. Background technique [0002] Cappuccino (Cappuccino) is a kind of foam coffee, on the strong coffee, pour milk frothed by steam. At this time, the color of the coffee is like the monks of the cappuccino church covering a turban on the dark brown coat, hence the name. The coffee drink requires the milk used to have a good foaming effect, the milk foam is fine and stable, the milk is rich and fragrant, and the taste is smooth. [0003] In general, the better the quality of the milk (higher protein content), the better it will froth. However, the quality of raw milk in my country is generally low, and the protein content is generally around 2.9%, so it does not have good foaming performance. At present, the milk products that can be used to make foamed milk are generally limited to several types of milk from specific milk sources...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154
CPCA23C9/152A23C9/154
Inventor 任璐于鹏刘振民桂敏姜雪王辉艾正文
Owner BRIGHT DAIRY & FOOD CO LTD
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