Solidified modified milk with pure formula and preparation method thereof

Abstract

The invention provides solidified modified milk with a pure formula, which comprises the following components in parts by weight: 800-850 parts of concentrated milk, 35-50 parts of milk protein powder, 20-60 parts of white granulated sugar, 10-30 parts of glutinous rice flour, 0.8-1.5 parts of protease (including milk clotting enzyme) and the balance of purified water. The preparation method has the advantages that protease (including milk clotting enzyme) from rhizomucor miehei is adopted to enable the modified milk to be in a solidification type, the modified milk is a neutral dairy product, and lactic acid bacteria are not added; the product is uniform and consistent in texture and soft and dense in taste, and powder food additives, thickening agents and gelling agents are not added.

Description

Technical Field

[0001] The invention relates to a coagulated modulated milk with a pure formula and a preparation method thereof. Background Art

[0002] At present, most of the formula milks on the market are liquid, and thickeners, emulsifiers, sweeteners, colorants and other food additives are added. The protein content is generally 2.5%-3.0%, and the sense of value is relatively low. The coagulated formula milk can meet the consumers' dual pursuit of product value and experience. The current coagulated formula milk is mainly composed of gelling agents such as gelatin, carrageenan, locust bean gum, agar, etc. The process is complicated and has many requirements on equipment, which is not convenient for industrial production. Summary of the invention

[0003] In view of the above problems, the present invention provides a coagulated modulated milk with a pure formula and a preparation method thereof.

[0004] The purpose of the invention is achieved through the following scheme: a coagulated modulated milk with a pure formula, which comprises, by weight, 800-850 parts of concentrated milk, 35-50 parts of milk protein powder, 20-60 parts of white sugar, 10-30 parts of glutinous rice flour, and 0.8-1.5 parts of protease (including lactocinase), and is diluted to 1000 parts with purified water.

[0005] Furthermore, the method for preparing the concentrated milk comprises the following steps:

[0006] (1) Raw milk pretreatment: After being purified, degassed, homogenized, and pre-pasteurized, the raw milk is transferred to a tank for storage through a cooling plate and continuously stirred during the process;

[0007] (2) RO membrane filtration: The pre-pasteurized milk is concentrated through an RO membrane system, and the concentration multiple is adjusted according to the index requirements to obtain concentrated milk; the protein content of the concentrated milk is ≥4.6g / 100mL.

[0008] Furthermore, the protein content of the milk protein powder is ≥60%.

[0009] A method for preparing a coagulated modulated milk with a pure formula comprises the following steps:

[0010] Step 1: The raw milk is separated, pre-pasteurized, and filtered through an RO membrane to obtain concentrated milk for temporary storage;

[0011] Step 2: Gelatinize glutinous rice flour: Add glutinous rice flour into an appropriate amount of 70-80℃ concentrated milk and gelatinize for 5-10 minutes;

[0012] Step 3: Ingredients: Mix the sugar and milk protein powder and add them into an appropriate amount of 55-60℃ concentrated milk. Stir for 5 minutes and let stand at 55℃ for 25-30 minutes.

[0013] Step 4: Standardization: Mix the liquids of step 2 and step 3, stir for 5 minutes, add water and concentrated milk according to the protein content; start stirring after the volume is fixed, stir continuously for 5-8 minutes at a frequency of 50%, and then take samples for protein and fat index testing;

[0014] Step 5: Homogenization and high temperature sterilization: The standardized liquid is homogenized and sterilized at high temperature, with the outlet temperature at 15°C;

[0015] Step 6: Add protease (including lactolytic enzyme) and stir slowly;

[0016] Step 7: Filling;

[0017] Step 8: Insulation: 38-43℃ for 2-3h;

[0018] Step 9: Refrigerated storage: After the curd is completed, refrigerate at 2-6℃ for more than 8 hours.

[0019] Furthermore, in step 5, the critical limit of the sterilization temperature is 120°C-130°C, and the sterilization time is 15-30s.

[0020] Furthermore, in step 5, the homogenization pressure is 15MPa-20Mpa, and the homogenization temperature is 60-70°C.

[0021] Furthermore, in step 5, stirring is started during the sterilization process, with an intermittent stirring mode of stirring for 3 minutes every 30 minutes at a frequency of 50%.

[0022] The advantages of the present invention are as follows: 1. The protease (including milk curdling enzyme) derived from Rhizomucor miehei is used to make the modulated milk present a coagulated type. The present invention is a neutral dairy product without adding lactic acid bacteria; the texture is uniform and the mouthfeel is dense, and no powdered food additives, thickeners, and gelling agents are added; and a stable state can be achieved by using a combination of common raw materials.

[0023] The taste is dense and melts in the mouth. The whey precipitation can be effectively controlled, and the overall coagulation state is uniform. The operation process is simple and the equipment requirements are low, which is conducive to promotion and application.

[0024] 2. Glutinous rice flour, milk protein powder and concentrated milk are used to adjust the taste, and it does not contain any artificial sweeteners.

[0025] 3. The protein content of the finished product is ≥6.0%, which effectively controls the whey precipitation and ensures a uniform and stable texture. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a real-object observation diagram of Example 3.

[0027] Figure 2 This is a physical observation diagram of Comparative Example 1. DETAILED DESCRIPTION

[0028] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the guidance of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0029] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be purchased commercially.

[0030] The protease (including lactocinase) is derived from Rhizomucor miehei, the protein content of RO concentrated milk is ≥4.6%, the protein content of milk protein powder is 60%, and the glutinous rice flour is cooked and has a mesh size of 100.

[0031] Example 1

[0032] The invention discloses a coagulated modulated milk with a pure formula, which comprises, by weight, 800-850 parts of concentrated milk, 35-50 parts of milk protein powder, 20-60 parts of white sugar, 10-30 parts of glutinous rice flour, and 0.8-1.5 parts of protease (including lactocinase), and the volume is fixed to 1000 parts with purified water.

[0033] A coagulated modified milk with a pure formula, wherein the preparation method of the concentrated milk comprises the following steps:

[0034] (1) Raw milk pretreatment: After being purified, degassed, homogenized, and pre-pasteurized, the raw milk is transferred to a tank for storage through a cooling plate and continuously stirred during the process;

[0035] (2) RO membrane filtration: The pre-pasteurized milk is concentrated through an RO membrane system, and the concentration multiple is adjusted according to the index requirements to obtain concentrated milk; the protein content of the concentrated milk is ≥4.6g / 100mL.

[0036] A coagulated modulated milk with a pure formula, wherein the protein content of the milk protein powder is ≥ 60%. The formula is simple and clean.

[0037] Example 2

[0038] A method for preparing a coagulated modulated milk with a pure formula comprises the following steps:

[0039] Step 1: The raw milk is separated, pre-pasteurized, and filtered through an RO membrane to obtain concentrated milk for temporary storage;

[0040] Step 2: Gelatinize glutinous rice flour: Add glutinous rice flour into an appropriate amount of 70-80℃ concentrated milk and gelatinize for 5-10 minutes;

[0041] Step 3: Ingredients: Mix the sugar and milk protein powder and add them into an appropriate amount of 55-60℃ concentrated milk. Stir for 5 minutes and let stand at 55℃ for 25-30 minutes.

[0042] Step 4: Standardization: Mix the liquids of step 2 and step 3, stir for 5 minutes, add water and concentrated milk according to the protein content; start stirring after the volume is fixed, stir continuously for 5-8 minutes at a frequency of 50%, and then take samples for protein and fat index testing;

[0043] Step 5: Homogenization and high temperature sterilization: The standardized liquid is homogenized and sterilized at high temperature, with the outlet temperature at 15°C;

[0044] Step 6: Add protease (including lactolytic enzyme) and stir slowly;

[0045] Step 7: Filling;

[0046] Step 8: Insulation: 38-43℃ for 2-3h;

[0047] Step 9: Refrigerated storage: After the curd is completed, refrigerate at 2-6℃ for more than 8 hours.

[0048] A method for preparing a coagulated modulated milk with a pure formula, wherein the key limit of the sterilization temperature in step 5 is 120° C.-130° C., and the sterilization time is 15-30 seconds.

[0049] A method for preparing a coagulated modulated milk with a pure formula, wherein in step 5, the homogenization pressure is 15MPa-20Mpa, and the homogenization temperature is 60-70°C.

[0050] A method for preparing a coagulated modulated milk with a pure formula, wherein stirring is started during the sterilization process in step 5, and the stirring frequency is 50% and the stirring is performed for 3 minutes every 30 minutes in an intermittent stirring mode.

[0051] The process is simple and has low requirements on equipment, so it is convenient for industrial production.

[0052] Example 3

[0053] A pure coagulated modulated milk, the ingredients of which are as follows:

[0054] 800kg of concentrated milk, 48kg of milk protein powder, 35kg of white sugar, 20kg of glutinous rice flour, 1kg of protease (including lactase), and the rest is made up to 1000kg with purified water.

[0055] A coagulated modulated milk with a pure formula is prepared as follows:

[0056] (1) Raw milk is separated, pre-pasteurized, and filtered through an RO membrane before being temporarily stored as concentrated milk.

[0057] (2) Gelatinization of glutinous rice flour: Add glutinous rice flour into 200 kg of 70-80°C concentrated milk and gelatinize for 5-10 minutes.

[0058] (3) Ingredients: Dry mix white sugar and milk protein powder and add them into 400 kg of 55-60°C concentrated milk. Stir for 5 minutes and let stand at 55°C for 25-30 minutes.

[0059] (4) Standardization: Mix the liquids of step 2 and step 3, stir for 5 minutes, add water and remaining concentrated milk according to the protein content; start stirring after the volume is fixed, stir continuously at a frequency of 50% for 5-8 minutes, and then take samples for protein and fat index testing.

[0060] (5) Homogenization and high temperature sterilization: The standardized liquid is homogenized (15-20MPa / 60-70℃) and then sterilized at high temperature (123℃ / 15S), with an outlet temperature of 15℃.

[0061] (6) Adding protease: Add protease (including lactase) and stir slowly to mix well.

[0062] (7) Filling.

[0063] (8) Insulation: Insulate at 38-43℃ and observe.

[0064] (9) Refrigerated storage: After the curdling is completed, refrigerate at 2-6℃ for more than 8 hours.

[0065] The difference between Comparative Example 1 and Example 3 is that raw cow's milk with 3.3% protein is used to replace concentrated milk, the amount of milk protein powder added is 6 kg, and other raw materials are consistent with the steps.

[0066] The difference between Comparative Example 2 and Example 3 is that raw cow's milk with 3.3% protein is used to replace concentrated milk, and no milk protein powder is added.

[0067] The coagulation effects of different protein contents in Experimental Example 3 are compared with those in Comparative Example 1 and Comparative Example 2.

[0068] Dairy protein refers to the protein provided by raw cow's milk, concentrated milk and milk protein powder.

[0069] Table 1 Comparison of coagulation effects of different milk protein contents

[0070] project Milk protein content Curing time Curd state Example 3 6.0％ 2.5h Uniform texture Comparative Example 1 3.0％ 4.5h A small amount of whey precipitation Comparative Example 2 2.6％ Uncured milk Uncured milk

[0071] When the milk protein content is ≥6.0%, the above formula can achieve the effects of short coagulation time, good coagulation effect and no whey precipitation.

[0072] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A coagulated modulated milk with a pure formula, characterized in that: In parts by weight, 800-850 parts of concentrated milk, 35-50 parts of milk protein powder, 20-60 parts of white sugar, 10-30 parts of glutinous rice flour, 0.8-1.5 parts of protease (including lactolytic enzyme) are added, and the volume is adjusted to 1000 parts with purified water.

2. The coagulated modulated milk with a pure formula according to claim 1, characterized in that: The method for preparing concentrated milk comprises the following steps: (1) Raw milk pretreatment: After being purified, degassed, homogenized, and pre-pasteurized, the raw milk is transferred to a tank for storage through a cooling plate and continuously stirred during the process; (2) RO membrane filtration: The pre-pasteurized milk is concentrated through an RO membrane system, and the concentration multiple is adjusted according to the index requirements to obtain concentrated milk; the protein content of the concentrated milk is ≥4.6g / 100mL.

3. The coagulated modulated milk with a pure formula according to claim 1, characterized in that: The protein content of the milk protein powder is ≥60%.

4. A method for preparing a coagulated modulated milk with a pure formula according to any one of claims 1 to 3, characterized in that: The following steps are involved: Step 1: The raw milk is separated, pre-pasteurized, and filtered through an RO membrane to obtain concentrated milk for temporary storage; Step 2: Gelatinize glutinous rice flour: Add glutinous rice flour into an appropriate amount of 70-80℃ concentrated milk and gelatinize for 5-10 minutes; Step 3: Ingredients: Mix the sugar and milk protein powder and add them into an appropriate amount of 55-60℃ concentrated milk. Stir for 5 minutes and let stand at 55℃ for 25-30 minutes. Step 4: Standardization: Mix the liquids from step 2 and step 3, stir for 5 minutes, add water and condensed milk according to the protein content; after the volume is fixed, start stirring at a frequency of 50% for 5-8 minutes Afterwards, samples were taken for testing of protein and fat indicators; Step 5: Homogenization and high temperature sterilization: The standardized liquid is homogenized and sterilized at high temperature, with the outlet temperature at 15°C; Step 6: Add protease (including lactolytic enzyme) and stir slowly; Step 7: Filling; Step 8: Insulation: 38-43℃ for 2-3h; Step 9: Refrigerated storage: After the curd is completed, refrigerate at 2-6℃ for more than 8 hours.

5. The method for preparing a pure formula coagulated modulated milk according to claim 4, characterized in that: in, In step 5, the critical limit of sterilization temperature is 120℃-130℃, and the sterilization time is 15-30s.

6. The method for preparing a pure formula coagulated modulated milk according to claim 4, characterized in that: In step 5, the homogenization pressure is 15MPa-20Mpa, and the homogenization temperature is 60-70°C.

7. The method for preparing a coagulated modulated milk with a pure formula according to claim 4, characterized in that: In step 5, stirring is started during the sterilization process, with an intermittent stirring mode of stirring for 3 minutes every 30 minutes at a frequency of 50%.

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