Solidified modified milk and preparation method thereof

A milk-modulating and coagulation-type technology, which is applied in the field of milk-modulating, to achieve the effects of good fineness, improved homogenization effect, and improved taste experience

Pending Publication Date: 2021-06-11
GUANGDONG YANTANG DAIRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the modified milk is mostly in liquid state, which mainly improves the taste of the modified milk by adding different additives, so as to obtain a variety of tastes, and also obtains a variety of different tastes by adjusting the consistency of the modified milk, but based on People's pursuit of dietary enjoyment, the existing modified milk is still difficult to meet people's needs, so there is still room for improvement

Method used

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  • Solidified modified milk and preparation method thereof
  • Solidified modified milk and preparation method thereof
  • Solidified modified milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] A kind of coagulation type modulation milk, it comprises following components, and the consumption of each component is: raw milk 800kg, gelatin 20kg, microcrystalline cellulose 10kg, carrageenan 8kg, gellan gum 8kg, carboxymethyl cellulose 6kg, malt Dextrin 6kg, water 142kg.

[0066] The preparation method of coagulation type modulated milk is:

[0067] Step (1), pre-sterilization: the raw milk is pre-sterilized, the sterilization temperature is 85°C, and the sterilization time is 13s.

[0068] Step (2), mixing: the water of raw milk, gelatin, microcrystalline cellulose, carrageenan, gellan gum, carboxymethyl cellulose, maltodextrin, 30% mass fractions is emulsified in a high-shear circulator Mix in medium, heat up to 65° C., and perform high-shear circulation for 18 minutes to obtain the first mixture.

[0069] Step (3), cooling: discharge the first mixture from the high shear cycle to the cooling tank, cool the room temperature to 34° C., and then add the remaining...

Embodiment 2

[0073] A kind of coagulation type modulation milk, it comprises following components, and the consumption of each component is: raw milk 850kg, gelatin 10kg, microcrystalline cellulose 5kg, carrageenan 15kg, gellan gum 2kg, carboxymethyl cellulose 2kg, malt Dextrin 2kg, water 114kg.

[0074] The preparation method of coagulation type modulated milk is:

[0075] Step (1), pre-sterilization: the raw milk is pre-sterilized, the sterilization temperature is 80°C, and the sterilization time is 15s.

[0076] Step (2), mixing: the water of raw milk, gelatin, microcrystalline cellulose, carrageenan, gellan gum, carboxymethylcellulose, maltodextrin, 25% parts by mass is emulsified in a high-shear circulator Mix at medium temperature, raise the temperature to 60° C., and perform a high-shear cycle for 15 minutes to obtain the first mixture.

[0077] Step (3), cooling: discharge the first mixture from the high shear cycle to the cooling tank, cool the room temperature to 32° C., and th...

Embodiment 3

[0081] A kind of coagulation type modulation milk, it comprises following components, and the consumption of each component is: raw milk 700kg, gelatin 30kg, microcrystalline cellulose 20kg, carrageenan 5kg, gellan gum 15kg, carboxymethyl cellulose 15kg, malt Dextrin 15kg, water 200kg.

[0082] The preparation method of coagulation type modulated milk is:

[0083] Step (1), pre-sterilization: the raw milk is pre-sterilized, the sterilization temperature is 90°C, and the sterilization time is 18s.

[0084] Step (2), mixing: the water of raw milk, gelatin, microcrystalline cellulose, carrageenan, gellan gum, carboxymethyl cellulose, maltodextrin, 35% mass fraction is emulsifier in high-shear circulator Mix in medium, heat up to 70° C., and shear cycle for 20 minutes to obtain the first mixture.

[0085] Step (3), cooling: discharge the first mixture from the high-shear cycle to the cooling tank, cool the room temperature to 36° C., and then add the remaining water to obtain th...

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Abstract

The invention relates to the field of modified milk, and particularly discloses solidified modified milk and a preparation method thereof. When the temperature of the solidification type modified milk is 20 DEG C or below, the solidification type modified milk is an amorphous solid, and when the temperature of the solidification type modified milk is 26 DEG C or above, the solidification type modified milk is a liquid state. The preparation method of the solidified modified milk comprises the following steps: (1) pre-sterilizing; (2) mixing: heating the raw milk, the gelatin, the microcrystalline cellulose, the carrageenan, the gellan gum, the carboxymethyl cellulose, the maltodextrin and part of the water, and performing high-shear cycle mixing to obtain a first mixture; (3) cooling: cooling the first mixture, and adding residual water to obtain a second mixture; (4) heat treatment: heating, homogenizing, degassing and sterilizing the second mixture; and (5) forming: filling the second mixture treated in the step (4), cooling, solidifying and forming to obtain the solidified modified milk. The preparation method has the advantages that the taste of the modified milk is improved, and the pursuit of people for diet enjoyment is met.

Description

technical field [0001] The present application relates to the field of modulated milk, more specifically, it relates to a set type modulated milk and a preparation method thereof. Background technique [0002] Milk is one of the oldest natural beverages, also known as white blood, which is rich in protein, fat, vitamins, minerals and other nutrients. The milk protein in milk contains amino acids necessary for the human body. Fats are mostly short-chain fatty acids and medium-chain fatty acids, which are easily absorbed by the human body. The proportion of potassium, phosphorus, calcium and other minerals in milk is reasonable and easy to be absorbed by the human body. [0003] Milk is liquid and has a unique taste. Although milk is rich in nutrition, ordinary milk has a single taste and taste. With the richer material conditions, people have higher and higher requirements for food and are more and more picky. Ordinary milk It has been difficult to satisfy people's pursuit o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/137A23C9/13
CPCA23C9/137A23C9/13
Inventor 樊文博黄娟刘婕彭小霞王丹吴岳指黄彩绿王甲荣冯立科余保宁
Owner GUANGDONG YANTANG DAIRY
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