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A milk and baking technology, applied in the direction of milk preparations, other dairy products, dairy products, etc., to achieve the effect of smooth and smooth product organization, strong and solid food flavor, and rich milk taste
Pending Publication Date: 2020-06-19
XIAN ORIENTAL DAIRY
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[0004] The above-mentioned prior art solution has the following defects: the above-mentioned patent is only to combine food wolfberry and milk, how to obtain milk with baked flavor, there is no relevant report in the prior art
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Embodiment 1
[0054] Example 1: A kind of baked milk, the components of its raw materials and their corresponding parts by weight are shown in Table 1, and are prepared through the following steps:
[0055] Step 1, pretreatment: check and accept fresh milk, clean milk, pasteurize, refrigerate, and the quality indicators of fresh milk should meet: fat ≥ 3.5%, protein ≥ 3.0%, non-fat milk solids ≥ 8.1%, acidity ≤ 18°T , 75% alcohol test was negative;
[0056] Step 2, browning: take 50% by weight of fresh milk, heat it to 55°C, slowly add reducing sugar while stirring until fully dissolved, add the remaining fresh milk, stir evenly, use a sterilizer to heat up to 103±1 ℃, pumped into the insulation tank, browning is carried out in the insulation tank, the temperature in the insulation tank is 93 ℃, the holding time is 3h, and the browning milk is obtained;
[0057]Step 3, mixing ingredients: take 30% of the browning milk and add it to the batching tank, cool down to 55°C, cool down the rest o...
Embodiment 2-5
[0061] Embodiment 2-5: A kind of baked milk, the difference from Embodiment 1 lies in that each component and its corresponding parts by weight are shown in Table 1.
[0062] Each component of raw material and parts by weight thereof in table 1 embodiment 1-5
[0063]
[0064]
Embodiment 6
[0065] Embodiment 6: A baked milk that differs from Embodiment 1 in that the reducing sugar is fructose.
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Abstract
The invention discloses baking milk and a production method thereof, and relates to the technical field of dairy products. The technical key points are that the baking milk includes, in parts by weight, 890-900 parts of fresh milk, 40-50 parts of reducing sugar, 18-22 parts of white granulated sugar, 23-27 parts of single cream, 1.5-1.7 parts of a compound thickening emulsifier, 9-11 parts of charcoal-grilled thick pulp, 0.2-0.4 part of sodium tripolyphosphate, 0.2-0.4 part of salt, 0.5-0.7 part of caramel flavor and 0.1-0.3 part of condensed milk flavor. The baking milk is rich in milk tasteand can meet the demands of people.
Description
technical field [0001] The invention relates to the technical field of dairy products, in particular to a baked milk and a production method thereof. Background technique [0002] Milk is one of the favorite drinks in people's daily life. The benefits of drinking milk are now more and more recognized by the public. Milk is rich in calcium, vitamin D, etc., including all the amino acids needed for human growth and development, and the digestibility Can be as high as 98%. The types of minerals in milk are very rich. In addition to the well-known calcium, there are many contents of phosphorus, iron, zinc, copper, manganese, and molybdenum. The most rare thing is that milk is the best source of calcium for the human body, and the ratio of calcium to phosphorus is very appropriate, which is conducive to the absorption of calcium. Roasting, also known as roasting and roasting, refers to the process of dehydrating, drying and hardening materials by means of dry heat under the ign...
Claims
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Application Information
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