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Cheese milk cover pulp and preparation method thereof

A cheese and milk technology, applied in milk preparations, dairy products, tea extraction, etc., can solve the problems of affecting product taste and flavor release, affecting milk capping effect, destroying stable structure, etc., to improve product taste and flavor release , Improve the convenience of terminal use, the effect of strong cheese flavor

Pending Publication Date: 2021-07-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a kind of cheese milk that can be directly sent needs to add a large amount of cream to make the milk fat content of the product reach more than 25%. During the freezing period, the ice crystals will continue to grow, destroying its stable structure, resulting in continuous separation of oil and water, which will appear after thawing. Severe fat precipitation and crystallization problems not only affect the whipping effect of the milk cap, but also affect the taste and flavor release of the product

Method used

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  • Cheese milk cover pulp and preparation method thereof
  • Cheese milk cover pulp and preparation method thereof
  • Cheese milk cover pulp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The preparation of embodiment 1 cheese milk cover slurry (10kg)

[0048] 1. Preparation of cheese milk paste (10kg)

[0049]1) Mixing: Heat 20% milk to 50°C, add 0.10% Tween 60 and 0.06% guar gum, stir for 8 minutes, add 19.74% condensed milk, 0.10% edible salt and 15% cream cheese, and stir under high shear until the cheese is dissolved to obtain the first mixture;

[0050] 2) Primary homogenization: the temperature of the first mixture is raised to 70°C for homogenization, the pressure of the secondary homogenization is 30 bar, and the pressure of the primary homogenization is 120 bar;

[0051] 3) Secondary homogenization: add 45% whipped cream to the first mixture to obtain the second mixture, raise the temperature to 80°C, and perform homogenization. The pressure of the second homogenization is 5 bar, and the pressure of the first homogenization is 20 bar;

[0052] 4) Pasteurization: pasteurize the second mixture at a sterilization temperature of 95° C. and a ster...

Embodiment 2

[0054] The preparation of embodiment 2 cheese milk cover slurry (10kg)

[0055] The preparation process is the same as that in Example 1, except that in the first homogenization step, the pressure of the second homogenization is 40 bar, and the pressure of the first homogenization is 160 bar.

Embodiment 3

[0056] The preparation of embodiment 3 cheese milk cover slurry (10kg)

[0057] The preparation process is the same as that in Example 1, except that in the first homogenization step, the pressure of the second homogenization is 50 bar, and the pressure of the first homogenization is 200 bar.

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Abstract

The invention relates to the technical field of food processing, and in particular relates to cheese milk cover pulp capable of being directly whipped during freezing storage and a preparation method thereof. According to the invention, flavour loss caused by heat treatment is made up by optimizing the addition amount of cheese and single cream; and in addition, the problem of fat crystallization after unfreezing is solved by optimizing the production process and adding a compound emulsion stabilizer. Milk cover pulp capable of being directly whipped during freezing storage and a preparation method thereof are provided. The milk cover pulp is free of fat crystals after being unfrozen and has the taste, flavour and whipping effect similar to those of freshly-prepared milk covers; and terminal use convenience is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a frozen-storage cheese milk topping that can be directly dispatched and a preparation method thereof. Background technique [0002] With the rapid development of the street drink industry, there are currently more than 600,000 ready-to-drink stores across the country, and the industry scale has reached more than 300 billion. Milk capped tea is the main type of product in the ready-made beverage store. It is made by adding cheese milk capped on black tea, green tea, fruit tea and other drinks. In the cheese milk cap, the cream cheese gives it a rich cheese flavor, and the whipping properties of the cream give it a mellow and thick taste. [0003] The current cheese milk cap has problems such as complicated production process, large material loss, and unstable product. In order to solve such problems, the invention patent (CN 107549315A) provides a frozen cheese milk cap ...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/154A23F3/16
CPCA23C9/152A23C9/154A23C9/1522A23C9/1528A23F3/16
Inventor 卢宇马海燕侯文举温红瑞
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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