Double-skin milk slurry and preparation method thereof
A double-skin milk and slurry technology, which is applied in milk preparations, dairy products, food science, etc., can solve the problem of inability to ensure the white appearance, delicate taste and rich milk aroma of double-skin milk, and the inability to realize large-scale production of double-skin milk , large batch quality differences, etc., to achieve the effect of easy quality control, easy follow-up processing, and consistent taste
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[0047] According to an embodiment of the present disclosure, a method for preparing double-skin milk slurry can be provided. The method includes at least the following steps: the added pasteurized protein solution is no longer subjected to pasteurization treatment;
[0048] Preferably, the mixed solution of raw milk and ingredients is added in batches, and the added pasteurized protein solution is no longer pasteurized;
[0049] Preferably, raw milk and ingredients other than pasteurized protein liquid are sterilized and then mixed with pasteurized protein liquid;
[0050] Preferably, pasteurization is performed after mixing and dissolving raw milk and ingredients, and pasteurized protein solution is added after pasteurization to obtain the double-skin milk slurry;
[0051] Preferably the steps of (1)-(5) are included as follows:
[0052] (1) mixing and dissolving raw milk and ingredients to obtain mixed solution 1;
[0053] (2) carrying out the first homogenization of the m...
Embodiment 1
[0098] Example 1: Preparation of double skin milk slurry
[0099] 1. Recipe:
[0100] Raw milk 3750kg, pasteurized protein liquid 900kg, first-grade white sugar 275kg, compound emulsifier thickener SPN806 17.5kg, whole milk powder 7.5kg.
[0101] 2. Preparation method: process flow reference figure 1
[0102] 2.1. Add the raw milk of the above formula to the milk tank, and heat it up to 75°C. Under the condition of 75°C, the compound emulsifier thickener SPN806 of the above formula amount was added and stirred for 3 minutes. After stirring, white granulated sugar and whole milk powder of the above formula were added, and stirred for 3 min until completely dissolved to obtain mixed solution 1.
[0103] 2.2. Cool the mixed solution 1 to normal temperature, and pass the cooled mixed solution 1 through an 80-mesh screen to filter impurities.
[0104] 2.3. The product of the previous step is homogenized for the first time through a homogenizer, and the homogenization pressure ...
Embodiment 2
[0109] Example 2: Preparation of Double Skin Milk 1 (using slurry frozen for 3 months)
[0110] The double skin milk slurry of Example 1 whose freezing time was 3 months was thawed. The thawed double skin milk slurry was heated at a heating temperature of 97° C. for 15 minutes. After the heating is completed, it is cooled at room temperature for 10 min to obtain the double skin milk 1.
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