Novel sweetened condensed milk and preparation method thereof

Abstract

The novel sweetened condensed milk and the preparation method thereof are characterized in that the novel sweetened condensed milk is prepared from the following components in parts by weight: 35-50 parts of concentrated milk, 6-15 parts of whole milk powder, 43-45 parts of white granulated sugar, 0.02-0.03 part of lactose and 0-6 parts of water. The preparation method comprises the following steps: preparing concentrated milk from fresh milk, unfreezing and dissolving materials, mixing with milk powder and sugar, concentrating, prolonging the material dissolving time to improve the Maillard flavor, and forming high osmotic pressure to inhibit bacterial reproduction; novel flash evaporation cooling equipment is adopted to replace a traditional concentration mode, so that the sweetened condensed milk is prepared. According to the technology, the problem of use limitation of fresh milk is effectively solved, the energy consumption of concentration equipment is also reduced, the product is endowed with a high protein attribute and a high value sense by increasing the addition amount of the fresh milk, and meanwhile, a cleaning label without an additive also meets the health requirements of consumers.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a novel sweetened condensed milk and a preparation method thereof. Background Art

[0002] Condensed milk has a long history, fine texture, smooth taste, and high popularity in the Guangdong market. Condensed milk is divided into three types: light condensed milk, sweetened condensed milk and modified condensed milk. Among them, sweetened condensed milk has high value, good flavor and long shelf life. Sweetened condensed milk is a viscous product made from fresh milk or its products, with sugar added, with or without food additives and nutritional enhancers, and concentrated. The sweetened condensed milk on the market is mainly added with fresh milk or milk powder, and then with white sugar, additives, etc. Among them, the fresh milk version of sweetened condensed milk has high requirements for the freshness of fresh milk, sterilization degree and concentration equipment; while the whole milk powder version of sweetened condensed milk gradually fails to meet people's demand for high value. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a novel sweetened condensed milk, which can effectively solve the problems raised in the above background technology.

[0004] In order to solve the above problems, the technical solution adopted by the present invention is: a new type of sweetened condensed milk is made of the following components in proportion by weight: 35-50 parts of concentrated milk, 6-15 parts of whole milk powder, 43-45 parts of white sugar, 0.02-0.03 parts of lactose and 0-6 parts of water.

[0005] As a further preferred embodiment of the present invention, the concentrated milk is concentrated 3-4 times, providing the product with good flavor.

[0006] A novel sweetened condensed milk and a preparation method thereof, comprising the following steps: S1. Concentrated emulsified material: prepare hot water in a shear tank, heat it to 70-75°C, add pre-thawed concentrated milk, cycle the heating and shearing for 10-25 minutes, and pump it to the blending tank; S2. Milk powder: connect the mixing tank to the vacuum mixing system, start the large cycle, start stirring in the mixing tank, add whole milk powder to the material obtained in step S1 at the vacuum mixing system, circulate shear for 40-50min, heat to 60-65°C, and confirm complete dissolution; S3. Sugaring: Keep circulating, add white sugar from the vacuum mixing system to the material obtained in S2, filter through 60-100 mesh, and continue the cycle shearing for 15-25 minutes until all dissolved; S4. Volume setting: The material obtained in step S3 is transported to a blending tank for volume setting, inspection, temporary storage, and stirring for 1 hour to extend the mixing time of concentrated milk, milk powder and white sugar to produce a slight Maillard flavor; S5. Filtration and homogenization: The material obtained in step S4 was filtered through 60-100 mesh and homogenized at a pressure of 80-100 bar at a homogenization temperature of 70-75 ° C; S6. Sterilization: The material obtained in step S5 is sterilized at a temperature of 103-107°C for 20-45s and cooled to 70-75°C; S7 flash: the material obtained in step S6 is flash cooled, evaporation removes part of the condensed milk water, reduces the energy consumption of the concentration equipment, the material is concentrated to 96-102 parts by weight after the discharge, the outlet temperature is required to be 25-30 ℃, the vacuum degree is 800-900mbar; S8. Adding lactose: Adding seed crystals to the material obtained in step S7 online, setting the addition rate to 50-70% to ensure that the seed crystals and the material are evenly mixed; S9. Crystallization and defoaming: The material obtained in step S8 is transported to a crystallization tank, the production temperature is 20-25 ° C, the stirring opening is 80-100%, and after all the liquid is completely put into the tank, stir for 1h, turn off the agitator, cool to 20-25 ° C and stop cooling, maintain 20-25 ° C in the tank and let it stand for 4-12h before filling; S10. Filling: Filling the material obtained in step S9.

[0007] In view of the problem that the fresh milk version of condensed milk has high requirements on the freshness of fresh milk and the concentration equipment, the present invention uses concentrated cow milk (vacuum frozen storage) prepared from fresh milk, thaws the material and mixes it with milk powder and sugar for concentration during batching, and improves the Maillard flavor by extending the material thawing time, while forming a high osmotic pressure to inhibit bacterial reproduction; a new flash cooling device is used to replace the traditional concentration method to prepare sweetened condensed milk. This technology effectively solves the problem of the limitation of the use of fresh milk, reduces the energy consumption of the concentration equipment, and gives the product high protein properties and high value by increasing its addition amount. At the same time, the clean label without additives also meets the health needs of consumers.

[0008] Compared with the prior art, the present invention provides a novel sweetened condensed milk and a preparation method thereof, which has the following beneficial effects: Without adding fresh milk, high protein index can be provided by using easy-to-preserve concentrated milk and a small amount of milk powder, and natural Maillard flavor can be provided by prolonging the cooking time. Flash cooling equipment replaces traditional concentration equipment, which has low energy consumption and can achieve the purpose of industrial mass production. Lactose is then added to crystallize, and finally sweetened condensed milk with moderate viscosity, high protein content, good flavor, and delicate and smooth taste is obtained. DETAILED DESCRIPTION

[0009] The content of the present invention will be described below in conjunction with embodiments. It should be understood that the embodiments described in the present invention are used to more clearly illustrate the present invention, rather than to limit the scope of the present invention.

[0010] As a specific embodiment 1 of the present invention: (1) Concentrated emulsified material: prepare 6 portions of hot water in a shear tank, heat it to 70-75°C, add 35 portions of pre-thawed concentrated milk, cycle the heating and shearing for 15 minutes, and pump it to the blending tank; (2) Dissolving milk powder: Connect the mixing tank to the vacuum mixing system, start the large circulation, start stirring in the mixing tank, add 15 parts of whole milk powder to the material obtained in step (1) at the vacuum mixing system, circulate shear for 45 minutes, heat to 60°C, and confirm that it is completely dissolved. (3) Sugar dissolution: Keep circulating, add 45 parts of white sugar from the vacuum mixing system to the material obtained in step (2), filter through 80 mesh, and continue circulating shearing for 20 minutes until all the sugar is dissolved; (4) Volume setting: The material obtained in step (3) is transported to a blending tank for volume setting, inspection, temporary storage, and stirring for 1 hour to produce a slight Maillard flavor; (5) Filtration and homogenization: The material obtained in step (4) is filtered through 80 mesh and homogenized at a pressure of 80-100 bar and a homogenization temperature of 70-75°C; (6) Sterilization: sterilize the material obtained in step (5) at a temperature of 103-107°C for 30 seconds and cool to 70-75°C; (7) Flash evaporation: flash cooling the material obtained in step (6), concentrating the material to 98-100 parts by weight before discharging the material. The outlet temperature is required to be 25-30° C. and the vacuum degree is 900 mbar. (8) Adding lactose: Add seed crystals to the material obtained in step (7) online, and set the addition rate to 50-70% to ensure that the seed crystals and the material are evenly mixed; (9) Crystallization and defoaming: The material obtained in step (8) is transported to a crystallization tank, the production temperature is 20-25°C, the stirring opening is 80-100%, and after all the liquid has been put into the tank, it is stirred for 1 hour, the stirrer is turned off, and the temperature is lowered to 25°C and then stopped cooling. The temperature in the tank is maintained at 20-25°C and allowed to stand for 4-12 hours to crystallize before filling; (10) Filling: Filling the material obtained in step (9).

[0011] As a specific embodiment 2 of the present invention: (1) Concentrated emulsified material: prepare 4 portions of hot water in a shear tank, heat it to 70-75°C, add 40 portions of pre-thawed concentrated milk, cycle the heating and shearing for 15 minutes, and pump it to the blending tank; (2) Dissolving milk powder: connect the mixing tank to the vacuum mixing system, start the large circulation, start stirring in the mixing tank, add 14 parts of whole milk powder to the material obtained in step (1) at the vacuum mixing system, circulate shear for 45 minutes, heat to 60°C, and confirm that it is completely dissolved; (3) Sugar dissolution: Keep circulating, add 45 parts of white sugar from the vacuum mixing system to the material obtained in step (2), filter through 80 mesh, and continue circulating shearing for 20 minutes until all the sugar is dissolved; (4) Volume setting: The material obtained in step (3) is transported to a blending tank for volume setting, inspection, temporary storage, and stirring for 1 hour to produce a slight Maillard flavor; (5) Filtration and homogenization: The material obtained in step (4) is filtered through 80 mesh and homogenized at a pressure of 80-100 bar and a homogenization temperature of 70-75°C; (6) Sterilization: sterilize the material obtained in step (5) at a temperature of 103-107°C for 30 seconds and cool to 70-75°C; (7) Flash evaporation: flash cooling the material obtained in step (6), concentrating the material to 98-100 parts by weight before discharging the material. The outlet temperature is required to be 25-30° C. and the vacuum degree is 900 mbar. (8) Adding lactose: Add seed crystals to the material obtained in step (7) online, and set the addition rate to 50-70% to ensure that the seed crystals and the material are evenly mixed; (9) Crystallization and defoaming: The material obtained in step (8) is transported to a crystallization tank, the production temperature is 20-25°C, the stirring opening is 80-100%, and after all the liquid has been put into the tank, it is stirred for 1 hour, the stirrer is turned off, and the temperature is lowered to 25°C and then stopped cooling. The temperature in the tank is maintained at 20-25°C and allowed to stand for 4-12 hours to crystallize before filling; (10) Filling: Filling the material obtained in step (9).

[0012] As a specific embodiment 3 of the present invention: (1) Concentrated emulsified material: prepare 1.5 parts of hot water in a shear tank, heat it to 70-75°C, add 45 parts of pre-thawed concentrated milk, cycle the heating and shearing for 15 minutes, and pump it to the blending tank; (2) Dissolving milk powder: connect the mixing tank to the vacuum mixing system, start the large circulation, start stirring in the mixing tank, add 11.5 parts of whole milk powder to the material obtained in step (1) at the vacuum mixing system, circulate shear for 45 minutes, raise the temperature to 60°C, and confirm that it is completely dissolved; (3) Sugar dissolution: Keep circulating, add 45 parts of white sugar from the vacuum mixing system to the material obtained in step (2), filter through 80 mesh, and continue circulating shearing for 20 minutes until all the sugar is dissolved; (4) Volume setting: The material obtained in step (3) is transported to a blending tank for volume setting, inspection, temporary storage, and stirring for 1 hour to produce a slight Maillard flavor; (5) Filtration and homogenization: The material obtained in step (4) is filtered through 80 mesh and homogenized at a pressure of 80-100 bar and a homogenization temperature of 70-75°C; (6) Sterilization: sterilize the material obtained in step (5) at a temperature of 103-107°C for 30 seconds and cool to 70-75°C; (7) Flash evaporation: flash cooling the material obtained in step (6), concentrating the material to 98-100 parts by weight before discharging the material. The outlet temperature is required to be 25-30° C. and the vacuum degree is 900 mbar. (8) Adding lactose: Add seed crystals to the material obtained in step (7) online, and set the addition rate to 50-70% to ensure that the seed crystals and the material are evenly mixed; (9) Crystallization and defoaming: The material obtained in step (8) is transported to a crystallization tank, the production temperature is 20-25°C, the stirring opening is 80-100%, and after all the liquid has been put into the tank, it is stirred for 1 hour, the stirrer is turned off, and the temperature is lowered to 25°C and then stopped cooling. The temperature in the tank is maintained at 20-25°C and allowed to stand for 4-12 hours to crystallize before filling; (10) Filling: Filling the material obtained in step (9).

[0013] As a specific embodiment 4 of the present invention: (1) Concentrated emulsified material: Add 48 portions of pre-thawed concentrated milk into the shear tank, heat it to 70-75°C, cycle the heating and shearing for 15 minutes, and pump it into the blending tank; (2) Dissolving milk powder: connect the mixing tank to the vacuum mixing system, start the large circulation, start stirring in the mixing tank, add 10 parts of whole milk powder to the material obtained in step (1) at the vacuum mixing system, circulate shear for 45 minutes, heat to 60°C, and confirm that it is completely dissolved; (3) Sugar dissolution: Keep circulating, add 45 parts of white sugar from the vacuum mixing system to the material obtained in step (2), filter through 80 mesh, and continue circulating shearing for 20 minutes until all the sugar is dissolved; (4) Volume setting: The material obtained in step (3) is transported to a blending tank for volume setting, inspection, temporary storage, and stirring for 1 hour to produce a slight Maillard flavor; (5) Filtration and homogenization: The material obtained in step (4) is filtered through 80 mesh and homogenized at a pressure of 80-100 bar and a homogenization temperature of 70-75°C; (6) Sterilization: sterilize the material obtained in step (5) at a temperature of 103-107°C for 30 seconds and cool to 70-75°C; (7) Flash evaporation: flash cooling the material obtained in step (6), concentrating the material to 98-100 parts by weight before discharging the material. The outlet temperature is required to be 25-30° C. and the vacuum degree is 900 mbar. (8) Adding lactose: Add seed crystals to the material obtained in step (7) online, and set the addition rate to 50-70% to ensure that the seed crystals and the material are evenly mixed; (9) Crystallization and defoaming: The material obtained in step (8) is transported to a crystallization tank, the production temperature is 20-25°C, the stirring opening is 80-100%, and after all the liquid has been put into the tank, it is stirred for 1 hour, the stirrer is turned off, and the temperature is lowered to 25°C and then stopped cooling. The temperature in the tank is maintained at 20-25°C and allowed to stand for 4-12 hours to crystallize before filling; (10) Filling: Filling the material obtained in step (9).

[0014] The sweetened condensed milk obtained by Example 1-4 was tested as follows: (1) Sensory and physical and chemical indicators project Example 1 Example 2 Example 3 Example 4 Commercially available sweetened condensed milk (fresh milk version) Milky flavor Rich Rich Rich Rich good Maillard flavor slight slight slight slight slight Organization Status exquisite exquisite exquisite exquisite exquisite Crystallinity (µm) 10.4 10.4 10.4 10.4 12.6 Viscosity (cp, 20rpm) 4460 4210 4300 4550 5100 Egg white (part) 7.86 7.75 7.89 7.97 7.71 Fat (servings) 8.92 8.81 9.02 9.14 8.86 Solids (parts) 72 72 72 73 71 It can be seen that compared with the commercially available sweetened condensed milk, the concentrated milk version of sweetened condensed milk of Examples 1-4 of the present invention has better milk flavor, Maillard flavor, and tissue state, and the viscosity is controlled within 5000cp (20rpm), the crystallization is controlled within 13µm, and the physical and chemical indicators such as protein and fat are better. Among them, Example 4 has the best comprehensive performance. It can provide high protein index by using easy-to-preserve concentrated milk and a small amount of milk powder without adding fresh milk, and provide natural Maillard flavor by extending the material time. In addition, the flash cooling equipment replaces the traditional concentration equipment, and the energy consumption is low, which can achieve the purpose of industrial mass production. Then, by adding lactose to crystallize, the sweetened condensed milk with moderate viscosity, high protein content, good flavor, and delicate and smooth taste is finally obtained.

[0015] The technical solutions between the various embodiments can be combined with each other, but they must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0016] The above description is only a preferred embodiment of the present invention, and does not limit the patent scope of the present invention. All equivalent structural changes made by using the contents of the present invention specification under the inventive concept of the present invention, or directly / indirectly applied in other related technical fields are included in the patent protection scope of the present invention.

Claims

1. A novel sweetened condensed milk, characterized in that: Made from the following components in parts by weight: 35-50 parts of concentrated milk, 6-15 parts of whole milk powder, 43-45 parts of white sugar, 0.02-0.03 parts of lactose and 0-6 parts of water.

2. The novel sweetened condensed milk according to claim 1, characterized in that: The concentration multiple of the concentrated milk is 3-4 times.

3. The method for preparing the novel sweetened condensed milk according to claim 1 or 2, comprising the following steps: S1. Concentrated emulsified material: prepare hot water in a shear tank, heat it to 70-75°C, add pre-thawed concentrated milk, cycle the heating and shearing for 10-25 minutes, and pump it to the blending tank; S2. Milk powder: connect the mixing tank to the vacuum mixing system, start the large cycle, start stirring in the mixing tank, add whole milk powder to the material obtained in step S1 at the vacuum mixing system, circulate shear for 40-50min, heat to 60-65°C, and confirm complete dissolution; S3. Sugaring: Keep circulating, add white sugar from the vacuum mixing system to the material obtained in S2, filter through 60-100 mesh, and continue the cycle shearing for 15-25 minutes until all dissolved; S4. Volume adjustment: The material obtained in step S3 is transported to a mixing tank for volume adjustment, inspection, temporary storage, and stirring for 1h; S5. Filtration and homogenization: The material obtained in step S4 was filtered through 60-100 mesh and homogenized at a pressure of 80-100 bar at a homogenization temperature of 70-75 ° C; S6. Sterilization: The material obtained in step S5 is sterilized at a temperature of 103-107°C for 20-45s and cooled to 70-75°C; S7 flash: the material obtained in step S6 is flash cooled, the material is concentrated to 98-100 parts by weight and then discharged, the outlet temperature is required to be 25-30 ° C, the vacuum degree is 800-900mbar; S8. Adding lactose: Adding seed crystals to the material obtained in step S7 online, setting the addition rate to 50-70% to ensure that the seed crystals and the material are evenly mixed; S9. Crystallization and defoaming: The material obtained in step S8 is transported to a crystallization tank, the production temperature is 20-25 ° C, the stirring opening is 80-100%, and after all the liquid is completely put into the tank, stir for 1h, turn off the agitator, cool to 20-25 ° C and stop cooling, maintain 20-25 ° C in the tank and let it stand for 4-12h before filling; S10. Filling: Filling the material obtained in step S9.