Milk custard and its preparation method

Abstract

The invention relates to a double-skin milk and its preparing process, wherein the main raw materials include milk 70-90 weight parts, sugar 3-25 weight parts, biological enzyme for gluing milk proteins 0.01-0.5 weight part, the preparing process consists of heating to 70-99 deg. C, then thermally insulating 15-60 minutes.

Description

technical field [0001] The invention relates to a food with milk as the main component, in particular to a double-skin milk and a preparation method thereof. Background technique [0002] Milk contains various nutrients needed by the human body, and the composition ratio is reasonable, which is easy to be digested and absorbed by the human body; the physiological potency of milk protein is higher than that of meat, and it is a high-quality protein. The content of lysine and methionine is high, which can supplement grains. Improve the nutritional value of such foods; milk is rich in calcium, which is beneficial to the growth of children's bones and teeth, and prevents osteoporosis in middle-aged and elderly people. With the improvement of people's living standards, milk products are being accepted by more and more people. One kind of double-skin milk with milk as the main raw material is widely loved by people because of its very local characteristics. [0003] The main ingr...

AI Technical Summary

Problems solved by technology

Because the protein in egg white is easy to coagulate and denature, it is difficult to control the quality of double-skin milk, and it can only be sold by experienced technicians; traditional double-skin milk will have the fishy smell of egg protein due to the addition of egg white. sticky taste

In addition, egg protein contains avidin and antitrypsin, which will directly affect the absorption and utilization of nutrients by the human body if the avidin and antitrypsin are not fully heated; the existence of egg protein in traditional double-skin milk can also cause Some babies are allergic to ovalbumin