A low-viscosity solid dairy product and preparation method thereof

Abstract

The present invention relates to the field of food technology, and specifically provides a low-sticky solid dairy product and a preparation method thereof. The low-sticky solid dairy product of the present invention comprises: milk powder, erythritol, solid corn syrup and citric acid; the erythritol accounts for 10-20wt% of the low-sticky solid dairy product; the solid corn syrup accounts for 10-20wt% of the low-sticky solid dairy product; the citric acid accounts for 0.1-1wt% of the low-sticky solid dairy product. Compared with the prior art, the low-sticky solid dairy product provided by the present invention utilizes erythritol and solid corn syrup instead of traditional raw materials such as white sugar, and cooperates with the use of citric acid, which greatly reduces the stickiness of the dairy product, improves the cleanliness of the ingredients, and is more conducive to children's health.

Description

Technical Field

[0001] The invention relates to the technical field of food, and more particularly to a low-viscosity solid dairy product and a preparation method thereof. Background Art

[0002] At present, milk tablets, milk shellfish or pressed candies with milk as the main ingredient are becoming more and more popular in the market. They are one of the snacks for leisure time and for mothers to coax their children. However, there are also problems such as high stickiness of products and high sugar content that are not conducive to health needs. The problem of milk tablets sticking to teeth has plagued the leisure product industry for many years. At the same time, with the improvement of consumers' health awareness, consumers are more and more inclined to choose higher quality and healthier products when purchasing to reduce the guilt of eating snacks. Therefore, products with good taste, high protein, no additives, sugar-free / low sugar and other attributes are also more popular. Summary of the invention

[0003] In view of this, the purpose of the present invention is to provide a low-sticky solid dairy product and a preparation method thereof, which avoids the use of raw materials such as non-dairy creamer and white sugar, greatly reduces the stickiness of the dairy product, improves the cleanliness of the ingredients, and is more beneficial to children's health.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] A low-viscosity solid dairy product comprising: milk powder, erythritol, solid corn syrup and citric acid;

[0006] The erythritol accounts for 10-20wt% of the low-viscosity solid dairy product;

[0007] The solid corn syrup accounts for 10-20 wt% of the low-viscosity solid dairy product;

[0008] The citric acid accounts for 0.1-1 wt % of the low-viscosity dental solid dairy product.

[0009] Preferably, the particle size of the erythritol is 50-70 mesh.

[0010] Preferably, the DE value of the solid corn syrup is 30-50.

[0011] Preferably, the milk powder accounts for 60-80 wt % of the low-viscosity solid dairy product.

[0012] Preferably, the milk powder is granulated milk powder.

[0013] Preferably, the raw materials of the low-viscosity solid dairy product also include flavors;

[0014] The essence accounts for 0.1-1 wt % of the low-viscosity solid dairy product.

[0015] Preferably, the raw materials of the low-viscosity solid dairy product also include a glidant;

[0016] The glidant accounts for 0.1-5wt% of the low-viscosity solid dairy product.

[0017] Preferably, the raw materials of the low-viscosity solid dairy product also include fruit particles;

[0018] The fruit particles account for 1-10 wt % of the low-viscosity solid dairy product.

[0019] The present invention also provides a method for preparing the low-viscosity solid dairy product, comprising:

[0020] The milk powder, erythritol, solid corn syrup and citric acid are mixed and tableted to obtain a low-viscosity solid dairy product.

[0021] Preferably, the hardness of the pressed tablet is 60-80N.

[0022] The invention avoids using raw materials such as non-dairy creamer and white sugar, and uses erythritol and solid corn syrup to replace traditional raw materials such as white sugar. At the same time, the use of citric acid greatly reduces the stickiness of dairy products to the teeth, improves the cleanliness of ingredients, and is more beneficial to children's health.

[0023] The present invention uses granulation to produce agglomerated whole milk powder, and simultaneously mixes solid corn syrup with a DE value higher than 30 and sweetener erythritol with a mesh size of 50-70 meshes, and adds flavors and freeze-dried fruit particles, so that the sweetness and taste of dairy products are increased while the effect of reducing the stickiness of teeth is effectively enhanced, and the fruity aroma is enhanced. DETAILED DESCRIPTION

[0024] The technical solution of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] A low-viscosity solid dairy product comprising: milk powder, erythritol, solid corn syrup and citric acid;

[0026] The erythritol accounts for 10-20wt% of the low-viscosity solid dairy product;

[0027] The solid corn syrup accounts for 10-20 wt% of the low-viscosity solid dairy product;

[0028] The citric acid accounts for 0.1-1 wt % of the low-viscosity dental solid dairy product.

[0029] The present invention avoids using raw materials such as non-dairy creamer and white sugar, and uses erythritol and solid corn syrup to replace traditional raw materials such as non-dairy creamer and white sugar. At the same time, the use of citric acid greatly reduces the stickiness of dairy products, improves the cleanliness of ingredients, and is more beneficial to children's health.

[0030] In the present invention, the erythritol accounts for 10-20wt% of the low-viscosity solid dairy product, preferably 10-15wt%, and more preferably 13-15wt%;

[0031] The solid corn syrup accounts for 10-20wt% of the low-viscosity solid dairy product, preferably 10-15wt%, and more preferably 12-13wt%;

[0032] The citric acid accounts for 0.1-1 wt %, preferably 0.1-0.5 wt %, and more preferably 0.5 wt % of the low-viscosity solid dairy product.

[0033] In the present invention, the particle size of the erythritol is 50-70 mesh. In one embodiment of the present invention, the particle size of the erythritol is 50 mesh, 60 mesh or 70 mesh.

[0034] In the present invention, the DE value of the solid corn syrup is 30-50, preferably 30-45, and more preferably 35-40. In one embodiment of the present invention, the DE value of the solid corn syrup is 35 or 40.

[0035] Erythritol with a DE value of 50-70 mesh can not only increase the sweetness of the product, but also significantly reduce the degree of sticking to teeth; solid corn syrup with a DE value higher than 30 can further reduce the degree of sticking to teeth of the product.

[0036] In the present invention, the milk powder accounts for 60-80wt% of the low-viscosity solid dairy product, preferably 60-70wt%, more preferably 65-70wt%, and most preferably 65-66wt%;

[0037] The milk powder is whole milk powder or skimmed milk powder, preferably whole milk powder;

[0038] The milk powder is cow milk powder, goat milk powder or camel milk powder;

[0039] The milk powder is granulated milk powder.

[0040] The present invention does not limit the granulation process, which is well known to those skilled in the art, and preferably comprises pretreatment-mixing-homogenization-concentration-spray drying (tower top agglomeration).

[0041] In the present invention, the raw materials of the low-viscosity solid dairy product also include flavors;

[0042] The flavor accounts for 0.1-1wt% of the low-viscosity solid dairy product, preferably 0.1-0.8wt%, more preferably;

[0043] The flavor can be any flavor well known to those skilled in the art without any particular limitation. In the present invention, preferably one or more of milk flavor, taro flavor, strawberry flavor, sweet orange flavor, blueberry flavor, cranberry flavor, raspberry flavor, blackberry flavor, acerola flavor, durian flavor, mango flavor and passion fruit flavor can be used.

[0044] In the present invention, the raw materials of the low-viscosity solid dairy product also include a glidant;

[0045] The flow aid is tricalcium phosphate and / or silicon dioxide, preferably tricalcium phosphate;

[0046] The glidant accounts for 0.1-5wt% of the low-viscosity solid dairy product, preferably 0.1-3wt%, more preferably 0.1-1wt%, and most preferably 0.75wt%.

[0047] The invention adds tricalcium phosphate as a flow aid to ensure the production stability of continuous dairy products.

[0048] In the present invention, the raw materials of the low-viscosity solid dairy product also include fruit particles;

[0049] The fruit particles account for 1-10wt% of the low-viscosity solid dairy product, preferably 4-8wt%, and more preferably 5-6wt%;

[0050] The fruit particles are one or more of apple particles, banana particles, peach particles, pear particles, strawberry particles, sweet orange particles, blueberry particles, cranberry particles, raspberry particles, raspberry particles, acerola fruit particles, durian fruit particles, mango fruit particles and passion fruit particles;

[0051] The fruit particles are preferably freeze-dried fruit particles.

[0052] The present invention has no special requirements on the preparation method of freeze-dried fruit particles, and the common freeze-drying method in the art can be used.

[0053] The present invention also provides a method for preparing the low-viscosity solid dairy product, comprising:

[0054] The milk powder, erythritol, solid corn syrup and citric acid are mixed and tableted to obtain a low-viscosity solid dairy product.

[0055] The present invention has no particular limitation on the sources of all raw materials, and any commercially available raw materials may be used.

[0056] The invention adopts a dry process to produce low-sticky solid dairy products, does not need to add other substances to raw milk for powder spraying, and can reduce sticking to teeth.

[0057] In the present invention, the hardness of the pressed tablet is 60-80N; in one embodiment of the present invention, the hardness of the pressed tablet is 60N, 70N or 80N.

[0058] The mixing time is 3-5 min, preferably 3-4 min, more preferably 3 min;

[0059] The method for preparing the low-viscosity solid dairy product of the present invention preferably comprises:

[0060] The raw materials for preparing the low-viscosity solid dairy product are added into a dry mixer, mixed evenly, and put into a tablet press for tableting to obtain the low-viscosity solid dairy product.

[0061] After tableting, the low-viscosity solid dairy product is preferably packaged and packed. The present invention has no special requirements on the packaging method, and aluminum-plastic packaging is preferably used.

[0062] The present invention uses granulation to produce agglomerated whole milk powder, and simultaneously mixes solid corn syrup with a DE value higher than 30 and sweetener erythritol with a mesh size of 50-70 meshes, and adds flavors and freeze-dried fruit particles, so that the sweetness and taste of dairy products are increased while the effect of reducing the stickiness of teeth is effectively enhanced, and the fruity aroma is enhanced.

[0063] In order to further illustrate the present invention, the following examples are provided for detailed description. The raw materials used in the following examples of the present invention are all commercially available commodities.

[0064] The TPA procedure chewiness test method for the degree of sticking to teeth in the embodiments and comparative examples is as follows:

[0065] (1) Take 20g of each of the 12 groups of milk tablet products and grind them into uniform fine powder in a BJ-300 grinder. Make sure that all the fine powder is sieved through an 80-mesh sieve and take the fine powder into a tasting cup of uniform specifications;

[0066] (2) taking a certain amount of artificial saliva containing 0.05% sodium chloride, 0.12% potassium chloride, 0.01% calcium chloride, 0.02% sodium dihydrogen phosphate, 0.03% urea, 0.5% carboxymethyl cellulose (CMC), 1% xylitol, 0.01% sodium fluoride, 0.01% amylase, 0.02% mucin, and the rest being deionized water, with a pH of 6.6 and keeping it warm in a 30°C water bath;

[0067] (3) Weigh artificial saliva and add it to the fine powder twice;

[0068] (4) Ensure that the ratio of fine powder to saliva is 4:1, and ensure that the fine powder and saliva are evenly mixed until fully moistened;

[0069] (5) After being fully moistened, the sample is in a solid paste-like state similar to that after being moistened by chewing in the mouth. After smoothing the surface of the paste, it is immediately tested on a TA-XT2i texture analyzer;

[0070] (6) The full texture test procedure (TPA) of the texture analyzer was selected for testing. The test parameters were as follows: pre-test speed 1 mm / s; test speed 1 mm / s; post-test speed 8 mm / s; compression distance 5 mm; dwell time between two compressions 8 s; trigger force 1 g; compression times 2, and each test was repeated 3 times;

[0071] (7) According to the above steps, the correlation analysis between the chewing index and sensory tooth adhesion value of the 12 groups of milk tablets was measured to evaluate the linear relationship between the two.

[0072] Example 1

[0073] The formula composition of the low-viscosity solid dairy product of this embodiment is:

[0074] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (60 mesh), 13 parts of solid corn syrup (DE value 40), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, 0.5 parts of citric acid, and 0.5 parts of flavor.

[0075] The low-viscosity solid dairy product of this embodiment is produced by a dry process, which includes the following steps:

[0076] Weighing: Weigh all raw materials according to the predetermined proportion;

[0077] Mixing: Add the weighed raw materials into the dry mixer and mix for 3 minutes until uniform;

[0078] Tableting: Add the mixed raw materials to the feeding system of the tablet press and perform tableting. The hardness is controlled at 60-80N;

[0079] Aluminum-plastic packaging: The pressed low-viscosity solid dairy products are packaged by an aluminum-plastic machine and then packed into boxes.

[0080] Continuous production evaluation: The stickiness is 90%, and continuous and stable production can be achieved without sticking.

[0081] Example 2

[0082] The formula composition of the low-viscosity solid dairy product of this embodiment is:

[0083] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (70 mesh), 13 parts of solid corn syrup (DE value 35), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, 0.4 parts of citric acid, and 0.5 parts of flavor.

[0084] The low-viscosity solid dairy product of this embodiment is produced by a dry process, which includes the following steps:

[0085] Weighing: Weigh all raw materials according to the predetermined proportion;

[0086] Mixing: Add the weighed raw materials into the dry mixer and mix for 3 minutes until uniform;

[0087] Tableting: Add the mixed raw materials to the feeding system of the tablet press and perform tableting. The hardness is controlled at 60-80N;

[0088] Aluminum-plastic packaging: The pressed low-viscosity solid dairy products are packaged by an aluminum-plastic machine and then packed into boxes.

[0089] Continuous production evaluation: The stickiness level is 93. Continuous and stable production can be achieved without sticking.

[0090] Example 3

[0091] The formula composition of the low-viscosity solid dairy product of this embodiment is:

[0092] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (50 mesh), 13 parts of solid corn syrup (DE value 40), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, 0.6 parts of citric acid, and 0.5 parts of flavor.

[0093] The low-viscosity solid dairy product of this embodiment is produced by a dry process, which includes the following steps:

[0094] Weighing: Weigh all raw materials according to the predetermined proportion;

[0095] Mixing: Add the weighed raw materials into the dry mixer and mix for 3 minutes until uniform;

[0096] Tableting: Add the mixed raw materials to the feeding system of the tablet press and perform tableting. The hardness is controlled at 60-80N;

[0097] Aluminum-plastic packaging: The pressed low-viscosity solid dairy products are packaged by an aluminum-plastic machine and then packed into boxes.

[0098] Continuous production evaluation: The stickiness level is 97, and continuous and stable production can be achieved without sticking.

[0099] Comparative Example 1

[0100] The formula composition of the solid dairy product of this comparative example is:

[0101] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (60 mesh), 13 parts of solid corn syrup (DE value is greater than 40 and less than 45), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, and 0.5 parts of flavor.

[0102] The solid dairy product of this comparative example is produced by a dry process, referring to the method in Example 1.

[0103] Continuous production evaluation: The stickiness level was 115. Continuous and stable production could be achieved without stickiness. It can be seen that not adding citric acid would increase the stickiness level of solid dairy products.

[0104] Comparative Example 2

[0105] The formula composition of the solid dairy product of this comparative example is:

[0106] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (60 mesh), 13 parts of solid corn syrup (DE value is greater than 30 and less than 45), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, 0.5 parts of malic acid, and 0.5 parts of flavor.

[0107] The solid dairy product of this comparative example is produced by a dry process, referring to the method in Example 1.

[0108] Continuous production evaluation: The stickiness level was 108, and continuous and stable production could be achieved without sticking. It can be seen that the use of other organic acids increased the stickiness level of solid dairy products.

[0109] Comparative Example 3

[0110] The formula composition of the solid dairy product of this comparative example is:

[0111] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (60 mesh), 13 parts of solid corn syrup (DE value is less than 30 and greater than 15), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, 0.2 parts of citric acid, and 0.5 parts of flavor.

[0112] The solid dairy product of this comparative example is produced by a dry process, referring to the method in Example 1.

[0113] Continuous production evaluation: The tooth sticking degree is 118. Continuous and stable production can be achieved without tooth sticking. It can be seen that solid corn syrup with a small DE value leads to an increase in the tooth sticking degree of solid dairy products.

[0114] Comparative Example 4

[0115] The formula composition of the solid dairy product of this comparative example is:

[0116] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (60 mesh), 13 parts of solid corn syrup (DE value is greater than 30), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, 0.5 parts of phosphoric acid, and 0.5 parts of flavor.

[0117] The solid dairy product of this comparative example is produced by a dry process, referring to the method in Example 1.

[0118] Continuous production evaluation: the stickiness level was 112. Continuous and stable production could be achieved without sticking. It can be seen that the use of inorganic acid increased the stickiness level of solid dairy products.

[0119] Comparative Example 5

[0120] The formula composition of the solid dairy product of this comparative example is:

[0121] 66 parts of agglomerated whole milk powder, 14 parts of erythritol (60 mesh), 13 parts of solid corn syrup (DE value 40), 5.5 parts of freeze-dried fruit particles, 0.75 parts of tricalcium phosphate, 0.5 parts of malic acid, and 0.5 parts of flavor.

[0122] The solid dairy product of this comparative example is produced by a dry process, referring to the method in Example 1.

[0123] Continuous production evaluation: The stickiness level was 112. Continuous and stable production could be achieved without sticking. It can be seen that the use of other organic acids increased the stickiness level of solid dairy products.

[0124] The above description of the disclosed embodiments enables those skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A low-viscosity solid dairy product, characterized in that: include: Milk powder, erythritol, solid corn syrup and citric acid; the erythritol accounts for 10-20wt% of the low-viscosity solid dairy product; the particle size of the erythritol is 50-70 mesh; The solid corn syrup accounts for 10-20wt% of the low-viscosity solid dairy product; The citric acid accounts for 0.1-1wt% of the low-viscosity solid dairy product; The milk powder is agglomerated whole milk powder; the milk powder accounts for 60-80wt% of the low-viscosity solid dairy product; The DE value of the solid corn syrup is 35-50; Also includes flavor, the flavor accounts for 0.1-1wt% of the low-viscosity solid dairy product; It also includes a glidant, which is tricalcium phosphate and / or silicon dioxide, and the glidant accounts for 0.1-5wt% of the low-viscosity solid dairy product; Also includes fruit particles, the fruit particles account for 1-10wt% of the low-viscosity solid dairy product; The hardness of the low-viscosity solid dairy product tablet is 60-80N.