A kind of fresh taro flavor modulated milk and preparation method thereof
A milk and flavor modulation technology, applied in dairy products, milk preparations, milk preservation, etc., can solve problems affecting product taste and sensory quality, precipitation, layering, etc., achieve broad market development potential, ensure health and safety, Delicate and soft taste effect
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Embodiment 1
[0024] A fresh taro flavored modulated milk comprises 85% of raw milk, 2% of sucrose, 0.2% of stabilizer, 0.02% of natural sweetener, 0.8% of pre-enzymolysis-expanded taro powder, and the balance of water.
[0025] The stabilizer is glycerol monostearate, sucrose fatty acid ester and hydroxypropyl distarch phosphate, and the mass ratio of the three is 2:2:1.
[0026] The natural sweeteners are stevioside and thaumatin, and the mass ratio of the two is 1:1.
[0027] The pre-enzymatic hydrolysis-expanded taro powder is made from disease-free, fresh taro as raw material, and is prepared through cleaning and dust removal, slicing and pulverizing, pre-enzymatic hydrolysis, conditioning and preheating, extrusion and puffing, and cooling and drying; the slicing and pulverizing Then pass through a 60-80 mesh sieve to obtain taro flour; the process of the pre-enzymatic hydrolysis is to add high temperature resistant α-amylase to the taro flour to carry out pre-enzymatic hydrolysis for ...
Embodiment 2
[0035] A fresh taro flavored modulated milk comprises 82% of raw milk, 1% of sucrose, 0.3% of stabilizer, 0.04% of natural sweetener, 1.0% of pre-enzymolysis-expanded taro powder, and the balance of water.
[0036] The stabilizer is glycerol monostearate, sucrose fatty acid ester and acetylated distarch phosphate, and the mass ratio of the three is 4:3:2.
[0037] The natural sweeteners are thomastin and mogroside, and the mass ratio of the two is 1:1.
[0038] The pre-enzymolysis-expanded taro powder is the same as in Example 1.
[0039] The preparation method of above-mentioned fresh taro flavored modulated milk, comprises the following steps:
[0040] (1) Add the raw milk of the formula in the batching tank, and heat it to 75 ℃ in a cycle;
[0041] (2) add the sucrose, stabilizer, natural sweetener of the formula amount, stir for 20 minutes to make the mixing uniform;
[0042] (3) add the pre-enzymolysis-expanded taro powder of the formula amount, and circulate the insul...
Embodiment 3
[0046] A fresh taro flavored modulated milk comprises 82% of raw milk, 1.5% of sucrose, 0.4% of stabilizer, 0.01% of natural sweetener, 1.2% of pre-enzymolysis-expanded taro powder, and the balance of water.
[0047] The stabilizer is glycerol monostearate, sucrose fatty acid ester and acetylated distarch adipate, and the mass ratio of the three is 2:1:1.
[0048] The natural sweeteners are stevioside and thomastin, and the mass ratio of the two is 1:1.
[0049] The preparation process of the preenzymatic hydrolysis-expanded taro powder is the same as that of Example 1.
[0050] The preparation method of above-mentioned fresh taro flavored modulated milk, comprises the following steps:
[0051] (1) Add the raw milk of the formula in the batching tank, and heat it up to 72°C in a cycle;
[0052] (2) add the sucrose, stabilizer, natural sweetener of the formula amount, stir for 25 minutes to make the mixing uniform;
[0053] (3) add the pre-enzymolysis-expanded taro powder of t...
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