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A kind of hand-shaking milk with foaming properties and preparation method thereof

A technology for milk and foaming effect, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor taste, insufficient foam and high cost, and achieve the effects of long foam holding time, dense foam and smooth taste.

Active Publication Date: 2022-07-29
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw material cost of α-cyclodextrin is relatively high, and the foam of this formula product is not fine enough, and the taste is relatively poor, which is not conducive to large-scale promotion. This project hopes to develop a good taste through the research of the formula, which only needs to be shaken by hand. Foaming to form stable foam, and milk with long foaming time, this product is not limited by transportation conditions, which will greatly facilitate the use of milk in coffee making, especially the application of takeaway coffee, which expands the use of milk Occasions, under the circumstances that the coffee drinking market is increasing year by year, it can further drive the development of the dairy industry

Method used

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  • A kind of hand-shaking milk with foaming properties and preparation method thereof
  • A kind of hand-shaking milk with foaming properties and preparation method thereof
  • A kind of hand-shaking milk with foaming properties and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Product formula (per ton of final product):

[0026]

[0027] The preparation method includes the following steps:

[0028] 1) According to the formula, use a gouache mixer to disperse whey protein isolate, microcrystalline cellulose, carrageenan, guar gum, and xanthan gum into milk, and mix well;

[0029] 2); Homogenize the liquid obtained in step 1) at a homogenization temperature of 65°C, and perform a primary homogenization of 200 bar;

[0030] 3) Sterilize the homogenized liquid in step 2), the sterilization condition is 120°C, and the time is 15 seconds;

[0031] 4) Cool the liquid obtained after sterilization in step 3) to 0-5°C;

[0032] 5) Filling the liquid in step 4) to obtain the foamed milk product of the present invention.

Embodiment 2

[0034] Product formula (per ton of final product):

[0035]

[0036] The preparation method includes the following steps:

[0037] 1) According to the formula, use a gouache mixer to disperse whey protein isolate, microcrystalline cellulose, carrageenan, guar gum, and xanthan gum into milk, and mix well;

[0038] 2); Homogenize the liquid obtained in step 1) at a homogenization temperature of 75°C, and perform a first-level homogenization of 300 bar;

[0039] 3) Sterilize the homogenized liquid in step 2), the sterilization condition is 140°C, and the time is 3 seconds;

[0040] 4) Cool the liquid obtained after sterilization in step 3) to 2-6°C;

[0041] 5) Filling the liquid in step 4) to obtain the foamed milk product of the present invention.

Embodiment 3

[0043] Product formula (per ton of final product):

[0044]

[0045] The preparation method includes the following steps:

[0046] 1) According to the formula, use a gouache mixer to disperse whey protein isolate, microcrystalline cellulose, carrageenan, guar gum, and xanthan gum into milk, and mix well;

[0047] 2); Homogenize the liquid obtained in step 1) at a homogenization temperature of 65°C, and perform a first-level homogenization of 100 bar;

[0048] 3) Sterilize the homogenized liquid in step 2), the sterilization condition is 65°C, and the time is 30 minutes;

[0049] 4) Cool the liquid obtained after sterilization in step 3) to 1-4°C;

[0050] 5) Filling the liquid in step 4) to obtain the foamed milk product of the present invention.

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Abstract

The invention discloses hand-cranked frothed milk with excellent frothing effect and a preparation method thereof. The frothed milk contains the following components in percentage by weight: 98.25-99.45% milk, 0.4-1.0% whey protein isolate, 0.1-0.4% microcrystalline cellulose, 0.01-0.05% carrageenan, 0.02-0.1% Guar Gum, 0.02‑0.2% Xanthan Gum. The foamed milk of the present invention is different from traditional foamed milk, does not need professional foaming equipment, can be foamed only by hand shaking, and has good foaming performance and foam stability, and can be used for takeaway coffee and DIY kabobs at home Chino milk coffee.

Description

technical field [0001] The invention belongs to the field of liquid dairy products, in particular to a hand-cranked liquid milk with excellent foaming effect and a preparation method thereof. Background technique [0002] Cappuccino is a foamed coffee in which steamed milk is poured over a strong coffee. At this time, the color of the coffee is like the monks of the cappuccino church covering a turban over their dark brown coat, hence the name. The coffee drink requires that the milk used has a good foaming effect, the milk foam is fine, the stability is good, the milk fragrance is strong, and the taste is smooth. However, the main obstacles in the application of this type of products are that there are many factors affecting the foamability of natural milk, which are very complex, and the foaming performance is unstable; the second is that currently foaming milk requires the use of expensive professional coffee machines. It is also very complicated, and it is difficult fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152
CPCA23C9/152
Inventor 任璐于鹏桂敏刘振民
Owner BRIGHT DAIRY & FOOD CO LTD
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