Egg tart thick milk as well as preparation method and application thereof

Abstract

The invention provides egg tart thick milk as well as a preparation method and application thereof. According to the egg tart thick milk, microcrystalline cellulose, carrageenan and gellan gum are used as stabilizers, sodium caseinate, mono-and diglycerides of fatty acid and diacetyl tartaric acid ester of mono (di) glycerides are used as emulsifiers, disodium hydrogen phosphate, sodium tripolyphosphate and trisodium phosphate are used as emulsifying salts, and meanwhile, specific concentrated milk, cream, milk powder and raw milk are emulsified and mixed. The egg tart thick milk capable of being stored at normal temperature can be used for preparing egg tarts, and the prepared egg tarts have the properties of good heat resistance, section, focal spots, bright surface and the like.

Description

Technical Field

[0001] The present invention relates to a thick milk for egg tarts, and in particular to a thick milk for egg tarts, a preparation method thereof and an application, belonging to the food field. Background Art

[0002] An egg tart is a sweet pastry introduced from Europe and is liked by many people. It is obtained by baking an egg tart liquid in an egg tart crust. Among them, the egg tart liquid is generally made by mixing milk, dairy products, white granulated sugar, and egg yolk liquid.

[0003] The above-mentioned dairy products are processed from traditional whipped cream, and almost all whipped cream on the market needs to be refrigerated. This storage method not only increases costs and reduces production efficiency, but also makes the heat resistance, cross-section, burnt spots, surface gloss and other properties of the prepared egg tarts insufficient.

[0004] How to obtain a product that can replace the above-mentioned dairy products without using whipped cream, and this product can be used to prepare egg tarts, so that the egg tarts have good heat resistance, cross-section, burnt spots, surface gloss and other properties, is a research hotspot in this field. Summary of the Invention

[0005] The present invention provides a thick milk for egg tarts, a preparation method thereof and an application. The thick milk for egg tarts of the present invention has good room temperature storage performance, and the egg tarts made with this thick milk for egg tarts have good heat resistance, good surface gloss, uniform burnt spots, smooth and delicate cross-section, and good taste.

[0006] In the first aspect of the present invention, a thick milk for egg tarts is provided. The raw materials of the thick milk for egg tarts at room temperature are calculated according to a total of 100 parts by mass and include: 15-35 parts of condensed milk, 24-30 parts of cream, 9-11 parts of milk powder, 0.15-0.18 parts of microcrystalline cellulose, 0.02-0.03 parts of carrageenan, 0.05-0.06 parts of gellan gum, 0.4-0.45 parts of sodium caseinate, 0.35-0.37 parts of mono- and diglycerides, 0.15-0.17 parts of diacetyl tartaric acid esters of mono- and diglycerides, 0.03-0.04 parts of disodium hydrogen phosphate, 0.03-0.04 parts of sodium tripolyphosphate, 0.02-0.03 parts of trisodium phosphate, and the balance is raw milk;

[0007] Among them, the fat content in the condensed milk is ≥5 wt%, the protein content is ≥5 wt%, and the lactose content is ≥5 wt%.

[0008] For the thick milk for egg tarts as described above, the addition amount of the condensed milk in the raw materials of the thick milk for egg tarts is 20-30 parts by mass.

[0009] For the thick milk for egg tarts as described above, the condensed milk is prepared by a method that at least includes the following processes:

[0010] 1) Perform fat separation on raw milk to obtain cream and skim milk;

[0011] 2) Concentrate the skim milk using an RO membrane to obtain an RO retentate and an RO permeate;

[0012] 3) Mix the cream, the RO retentate, and the RO permeate to obtain the concentrated milk.

[0013] The milk for egg tarts as described above, wherein the raw materials of the milk for egg tarts further include at least one of the following according to a total of 100 parts by mass: 3 - 6 parts of condensed milk, 6 - 10 parts of cheese, 2.5 - 3 parts of sweetening substance, and 0.12 - 0.15 parts of edible salt.

[0014] The second aspect of the present invention provides a method for preparing the milk for egg tarts as described above, comprising the following steps:

[0015] 1) Perform a first homogenization treatment on a raw material system including concentrated milk, cream, milk powder, microcrystalline cellulose, carrageenan, gellan gum, sodium caseinate, mono - and diglycerides of fatty acids, mono - and diglycerides of diacetyl tartaric acid, disodium hydrogen phosphate, sodium tripolyphosphate, trisodium phosphate, and raw milk to obtain a first material;

[0016] 2) Perform a sterilization treatment and a second homogenization treatment on the first material in sequence to obtain the milk for egg tarts.

[0017] The preparation method as described above, wherein the raw material system is prepared through the following process:

[0018] 1) Add milk powder to a mixture of raw milk and concentrated milk, stir, and continue to hydrate for 25 - 30 min after the milk powder is completely dissolved to obtain a first raw material liquid;

[0019] 2) Add cream to the first raw material liquid and dissolve the ingredients to obtain a second raw material liquid;

[0020] 3) Add microcrystalline cellulose, carrageenan, gellan gum, sodium caseinate, mono - and diglycerides of fatty acids, mono - and diglycerides of diacetyl tartaric acid, disodium hydrogen phosphate, sodium tripolyphosphate, trisodium phosphate to the second raw material liquid and dissolve the ingredients to obtain the raw material system.

[0021] The third aspect of the present invention provides an egg tart liquid, which includes the milk for egg tarts provided by the first aspect of the present invention or the milk for egg tarts obtained by the preparation method provided by the second aspect of the present invention.

[0022] The egg tart liquid as described above, wherein the egg tart liquid comprises 40%-42% of egg tart thick milk, 28%-30% of egg yolks, 12%-14% of sweetening substances by mass percentage, and the balance is raw milk.

[0023] The fourth aspect of the present invention provides an egg tart, and the raw materials of the egg tart include the egg tart liquid and the egg tart crust as described above.

[0024] The fifth aspect of the present invention provides a preparation method of the egg tart as described above, comprising the following steps:

[0025] 1) Pour the egg tart liquid into the egg tart crust to obtain a pre-egg tart.

[0026] 2) Bake the pre-egg tart until it is cooked to obtain the egg tart.

[0027] The implementation of the present invention has at least the following beneficial effects:

[0028] 1) For the egg tart thick milk of the present invention, microcrystalline cellulose, carrageenan, and gellan gum in specific mass parts are used as stabilizers in its formula, sodium caseinate, mono- and diglycerides of fatty acids, and diacetyl tartaric acid esters of mono- and diglycerides are used as emulsifiers, and disodium hydrogen phosphate, sodium tripolyphosphate, and trisodium phosphate are used as emulsifying salts. At the same time, it is emulsified and mixed with condensed milk, milk powder, and raw milk with specific fat, protein, and lactose contents, and the obtained egg tart thick milk has good shelf-life stability and can be stored at room temperature for 6 months without spoilage.

[0029] 2) The egg tart baked with the egg tart thick milk of the present invention as a raw material has good heat resistance, uniform scorch marks, good surface gloss, a smooth and delicate cut surface, and a good taste. Description of the Drawings

[0030] The drawings here are incorporated into the specification and constitute a part of this specification, showing embodiments consistent with the present invention, and are used together with the specification to explain the principles of the present invention.

[0031] Figure 1a The front view of the egg tart baked with the egg tart thick milk of Example 1 as a raw material;

[0032] Figure 1b The sectional view of the egg tart baked with the egg tart thick milk of Example 1 as a raw material;

[0033] Figure 2a The front view of the egg tart baked with the egg tart thick milk of Example 2 as a raw material;

[0034] Figure 2b The sectional view of the egg tart baked with the egg tart thick milk of Example 2 as a raw material;

[0035] Figure 3aFront view of an egg tart baked with the egg tart thick milk of Example 3 as the raw material;

[0036] Figure 3b Cross-sectional view of an egg tart baked with the egg tart thick milk of Example 3 as the raw material;

[0037] Figure 4a Front view of an egg tart baked with the egg tart thick milk of Example 4 as the raw material;

[0038] Figure 4b Cross-sectional view of an egg tart baked with the egg tart thick milk of Example 4 as the raw material;

[0039] Figure 5a Front view of an egg tart baked with the egg tart thick milk of Comparative Example 1 as the raw material;

[0040] Figure 5b Cross-sectional view of an egg tart baked with the egg tart thick milk of Comparative Example 1 as the raw material;

[0041] Figure 6a Front view of an egg tart baked with the egg tart thick milk of Comparative Example 2 as the raw material;

[0042] Figure 6b Cross-sectional view of an egg tart baked with the egg tart thick milk of Comparative Example 2 as the raw material;

[0043] Figure 7a Front view of an egg tart baked with the egg tart thick milk of Comparative Example 3 as the raw material;

[0044] Figure 7b Cross-sectional view of an egg tart baked with the egg tart thick milk of Comparative Example 3 as the raw material;

[0045] Figure 8a Front view of an egg tart baked with the egg tart thick milk of Comparative Example 4 as the raw material;

[0046] Figure 8b Cross-sectional view of an egg tart baked with the egg tart thick milk of Comparative Example 4 as the raw material;

[0047] Figure 9a Front view of an egg tart baked with the egg tart thick milk of Comparative Example 5 as the raw material;

[0048] Figure 9b Cross-sectional view of an egg tart baked with the egg tart thick milk of Comparative Example 5 as the raw material;

[0049] Figure 10a Front view of an egg tart baked with the egg tart thick milk of Comparative Example 6 as the raw material;

[0050] Figure 10b Cross-sectional view of an egg tart baked with the egg tart thick milk of Comparative Example 6 as the raw material;

[0051] Figure 11aThe front view of an egg tart made with the thick milk for egg tarts of Comparative Example 7 as the raw material;

[0052] Figure 11b The sectional view of an egg tart made with the thick milk for egg tarts of Comparative Example 7 as the raw material.

[0053] Through the above-mentioned drawings, specific embodiments of the present invention have been shown, and there will be more detailed descriptions hereinafter. These drawings and written descriptions are not intended to limit the scope of the inventive concept in any way, but to illustrate the concept of the present invention to those skilled in the art by referring to specific embodiments. Detailed Description of the Invention

[0054] Here, exemplary embodiments will be described in detail, and examples thereof are shown in the drawings. When the following description refers to the drawings, unless otherwise indicated, the same numerals in different drawings represent the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. On the contrary, they are merely examples of devices and methods consistent with some aspects of the present invention as detailed in the appended claims.

[0055] In a first aspect of the present invention, there is provided a thick milk for egg tarts, the raw materials of which, based on a total of 100 parts by mass, include: 15 - 35 parts of condensed milk, 24 - 30 parts of cream, 9 - 11 parts of milk powder, 0.15 - 0.18 parts of microcrystalline cellulose, 0.02 - 0.03 parts of carrageenan, 0.05 - 0.06 parts of gellan gum, 0.4 - 0.45 parts of sodium caseinate, 0.35 - 0.37 parts of mono- and diglycerides of fatty acids, 0.15 - 0.17 parts of diacetyl tartaric acid esters of mono- and diglycerides, 0.03 - 0.04 parts of disodium hydrogen phosphate, 0.03 - 0.04 parts of sodium tripolyphosphate, 0.02 - 0.03 parts of trisodium phosphate, and the balance is raw milk;

[0056] Among them, the fat content in the condensed milk is ≥5 wt%, the protein content is ≥5 wt%, and the lactose content is ≥5 wt%.

[0057] For the thick milk for egg tarts of the present invention, microcrystalline cellulose, carrageenan, and gellan gum in specific mass parts are used as stabilizers, sodium caseinate, mono- and diglycerides of fatty acids, and diacetyl tartaric acid esters of mono- and diglycerides are used as emulsifiers, and disodium hydrogen phosphate, sodium tripolyphosphate, and trisodium phosphate are used as emulsifying salts. At the same time, they are emulsified and mixed with condensed milk, milk powder with specific fat, protein, and lactose contents, and raw milk. The thick milk for egg tarts obtained by using this formula can be stored at room temperature for 6 months without deterioration, has good shelf-life stability, and the egg tarts made with this thick milk for egg tarts have better heat resistance, uniform scorch spots on the surface of the egg tarts, good surface gloss, smooth and delicate cut surface, and good taste.

[0058] Through experimental research, it is found that when the addition amount of condensed milk in the raw materials of thick milk for egg tarts is 20-30 parts by mass, the room temperature storage performance of the thick milk for egg tarts is more excellent, and the egg tarts made with this raw material system perform better in terms of heat resistance, surface gloss and taste.

[0059] The cream in the above raw materials can be either solid cream or liquid cream, including but not limited to light cream, anhydrous butter, etc.; the milk powder in the above raw materials refers to a powdery solid dairy product made from fresh cow milk by removing most of the water therein through freezing or heating methods, which can be whole milk powder, skim milk powder, condensed milk protein powder, etc.; the raw milk in the above raw materials can be raw cow milk, whole milk or skim milk.

[0060] In a specific embodiment, the above-mentioned condensed milk is prepared by a method that at least includes the following processes:

[0061] 1) Perform fat separation on raw milk to obtain light cream and skim milk;

[0062] 2) Concentrate the skim milk by using an RO membrane to obtain an RO retentate and an RO permeate;

[0063] 3) Mix the light cream, the RO retentate and the RO permeate to obtain condensed milk.

[0064] In step 1), the raw milk refers to the fresh raw milk collected from the cow's udder and not further processed. The purpose of performing fat separation on the raw milk is to avoid the fat part in the raw milk blocking the RO membrane during the RO membrane concentration process and affecting the concentration effect.

[0065] In a specific embodiment, the raw milk can be heated to 50-55 °C and then allowed to stand for stratification to complete the process of fat separation. After standing, the upper layer is light cream and the lower layer is skim milk.

[0066] In step 2), the RO membrane is a reverse osmosis membrane. Concentrating the skim milk by using the RO membrane can concentrate it by discharging the water in the skim milk while retaining the nutrients in the skim raw milk. After concentration by the RO membrane, an RO retentate and an RO permeate are obtained respectively. The component of the RO permeate is water, and the RO retentate is the concentrated skim milk.

[0067] Furthermore, before concentrating the skim milk by using the RO membrane, a pre-sterilization process is also included. The temperature of the pre-sterilization process is 75 °C and the time is 15 s.

[0068] In step 3), after mixing the fresh cream, the RO retentate, and the RO permeate, concentrated milk can be obtained. The present invention does not impose special limitations on the mixing ratio of the fresh cream, the RO retentate, and the RO permeate, as long as the concentrated milk can meet the protein, fat, and lactose content standards defined in the present invention after mixing.

[0069] In a specific embodiment, based on a total of 100 parts by mass of the raw materials of the above-mentioned thick milk for egg tarts, the raw materials further include at least one of 3-6 parts of condensed milk, 6-10 parts of cheese, 2.5-3 parts of sweetening substance, and 0.12-0.15 parts of edible salt. By adding the above-mentioned flavoring substances, the flavor of the product can be increased and the taste of the product can be improved.

[0070] Furthermore, among the 6-10 parts of cheese, there are 3-6 parts of cream cheese and 3-4 parts of cheese powder.

[0071] The above-mentioned sweetening substance can be selected from one or more of sucrose, fructose, glucose, maltose, starch sugar, and lactose. In the present invention, the sweetening substance is preferably white granulated sugar, and the main component of white granulated sugar is sucrose, which has the advantages of wide source and low cost.

[0072] The second aspect of the present invention provides a method for preparing the above-mentioned thick milk for egg tarts, including the following steps:

[0073] 1) Perform a first homogenization treatment on a raw material system including concentrated milk, cream, milk powder, microcrystalline cellulose, carrageenan, gellan gum, sodium caseinate, mono- and diglycerides of fatty acids, mono- and diglycerides of diacetyl tartaric acid, disodium hydrogen phosphate, sodium tripolyphosphate, trisodium phosphate, and raw milk to obtain a first material;

[0074] 2) Perform a sterilization treatment and a second homogenization treatment on the first material in sequence to obtain the thick milk for egg tarts.

[0075] In the above-mentioned preparation method, performing the first homogenization treatment and the second homogenization treatment on the raw material system can break fat globules with different particle sizes in the raw material system, reduce the buoyancy of the fat globules, and avoid the phenomenon of fat layering in the product.

[0076] In a specific embodiment, the temperature of the first homogenization treatment is 60 °C, the primary pressure is 150 ± 5 bar, and the secondary pressure is 30 bar; the temperature of the second homogenization treatment is 70-75 °C, the primary pressure is 100 ± 5 bar, and the secondary pressure is 20 bar.

[0077] The present invention does not impose special limitations on the above-mentioned sterilization treatment, and conventional sterilization methods used in the art can be adopted, such as UHT sterilization. In a specific embodiment, the above-mentioned sterilization treatment process can be completed by immersion sterilization at 143 ± 1 °C for 4 seconds.

[0078] Furthermore, after the sterilization treatment, the system needs to be subjected to vacuum degassing treatment to remove the air therein. In a specific embodiment, the vacuum degassing treatment is carried out under a vacuum degree of -35 KPa to -80 KPa.

[0079] In a specific embodiment, the raw material system in step 1) is prepared through the following process:

[0080] 1) Add milk powder to the mixed liquid including raw milk and condensed milk, stir, and continue to hydrate for 25 - 30 min after the milk powder is completely dissolved to obtain the first raw material liquid;

[0081] 2) Add cream to the first raw material liquid and dissolve the ingredients to obtain the second raw material liquid;

[0082] 3) Add microcrystalline cellulose, carrageenan, gellan gum, sodium caseinate, mono- and diglycerol fatty acid esters, diacetyl tartaric acid mono- and diglycerol esters, disodium hydrogen phosphate, sodium tripolyphosphate, trisodium phosphate to the first raw material liquid and dissolve the ingredients to obtain the raw material system.

[0083] In step 1), hydration can enable the milk powder to better blend with the raw milk and condensed milk on the basis of dissolution. The hydration process can be carried out at 50 °C to make the hydration more sufficient.

[0084] To avoid insoluble substances that have an adverse effect on the product taste remaining in the first raw material liquid, after obtaining the first raw material liquid, a process of filtering the first raw material liquid is also included, wherein the filtering can be carried out using a single-stage or double-stage filter with 60 - 80 meshes.

[0085] The ingredient dissolution operation in step 2) can be completed by stirring at 65 - 70 °C for 15 min.

[0086] It is worth mentioning that in order to make the components such as stabilizers, emulsifying salts, and emulsifiers added in step 3) dissolve faster, after the ingredient dissolution operation in step 2) is completed, the temperature can be kept constant and the ingredient dissolution operation in step 3) can be continued.

[0087] To make the components of the raw material system more evenly distributed, a mixing, dispersing, and shearing effect ingredient dissolution equipment can be used to make the liquid material into a uniform mixture.

[0088] When the raw materials of the egg tart thick milk also include flavor substances such as condensed milk, cheese, sweetening substances, and edible salt, after the ingredient dissolution operation in step 3) is completed, the above-mentioned flavor substances can be added to the liquid material and dissolved to obtain the raw material system.

[0089] After obtaining the raw material system, the insoluble substances therein can be continuously filtered out, and the filtering can be completed by a single-stage or double-stage filter with 30 meshes.

[0090] The third aspect of the present invention provides an egg tart liquid, which comprises the egg tart thick milk provided by the first aspect of the present invention or the egg tart thick milk obtained by the preparation method provided by the second aspect of the present invention.

[0091] Since the egg tart liquid of the present invention comprises the above-mentioned egg tart thick milk, the egg tart liquid has good stability at room temperature and can be stored for a long time.

[0092] In a specific embodiment, the above-mentioned egg tart liquid comprises 40%-42% of egg tart thick milk, 28%-30% of egg yolk, 12%-14% of sweetening substance by mass percentage, and the balance is raw milk.

[0093] The optional range of the sweetening substance in the egg tart liquid is the same as that in the raw materials of the egg tart thick milk, which will not be elaborated here.

[0094] In a specific embodiment, the above-mentioned egg tart liquid can be prepared by the following method: adding the sweetening substance to the raw milk, heating to completely dissolve the sweetening substance to obtain a first liquid; then adding the egg yolk to the first liquid to make the two mix evenly to obtain a second liquid; finally adding the egg tart thick milk to the second liquid to make the two mix evenly to obtain a third liquid, and filtering the third liquid to remove insoluble substances to obtain the egg tart liquid.

[0095] The fourth aspect of the present invention provides an egg tart, the raw materials of which comprise the egg tart liquid provided by the third aspect of the present invention and an egg tart crust.

[0096] The present invention does not make special requirements for the egg tart crust, and the egg tart crust commonly used in egg tart making can be selected.

[0097] The egg tart of the present invention has good heat resistance, and its surface has uniform scorch marks and good gloss after baking to maturity. The cut surface is smooth and delicate, and the taste is rich.

[0098] The present invention also provides a preparation method of the above-mentioned egg tart, comprising the following steps:

[0099] 1) Pouring the egg tart liquid into the egg tart crust to obtain a pre-egg tart;

[0100] 2) Baking the pre-egg tart until it is mature to obtain an egg tart.

[0101] Further, the conditions of the above-mentioned baking treatment are 230°C for the upper fire and 190°C for the lower fire in a deck oven or 190°C in a convection oven.

[0102] Hereinafter, the egg tart thick milk provided by the present invention, its preparation method and application will be introduced in more detail through specific examples.

[0103] Unless otherwise specified, the methods used in the following examples and comparative examples are common methods in the art, and the raw materials used can be obtained through commercial purchase or conventional methods.

[0104] Example 1

[0105] This example provides a thick milk for egg tarts. Based on a total of 100 parts by mass of raw materials, it includes: 18 parts of light cream, 9 parts of anhydrous butter, 8 parts of whole milk powder, 2 parts of concentrated milk protein powder, 5 parts of sweetened condensed milk, 4 parts of cream cheese, 3 parts of cheese powder, 2.5 parts of granulated sugar, 0.15 part of edible salt, 0.15 part of microcrystalline cellulose, 0.03 part of carrageenan, 0.06 part of gellan gum, 0.4 part of sodium caseinate, 0.35 part of mono- and diglycerides of fatty acids, 0.15 part of diacetyl tartaric acid esters of mono- and diglycerides, 0.03 part of disodium hydrogen phosphate, 0.04 part of sodium tripolyphosphate, 0.03 part of trisodium phosphate, 20 parts of concentrated milk, and the balance is pasteurized milk.

[0106] 1. The preparation method of the concentrated milk in this example includes the following steps:

[0107] 1) Preheat the raw milk to 50 - 55 °C and let it stand, then separate the light cream to obtain skim milk;

[0108] 2) Heat the skim milk at 75 °C for 15 s for pre - sterilization treatment;

[0109] 3) After cooling the pre - sterilized skim milk to 1 - 8 °C, concentrate it using an RO membrane to obtain RO retentate and RO permeate respectively;

[0110] 4) Mix the light cream obtained in step 1), the RO retentate and the RO permeate to obtain concentrated milk.

[0111] Among them, the fat, protein, lactose, and dry matter contents in the raw milk, skim milk, RO retentate, RO permeate, and concentrated milk are listed in Table 1:

[0112] Table 1

[0113] Fat / % Protein / % Lactose / % Dry Matter / % Raw Milk 3.86 3.48 4.6 12.86 Skim Milk 0.30 3.61 4.75 9.72 RO Retentate 0.24 6.59 8.17 17.21 RO Permeate 0 0 0 0 Condensed Milk 5.19 6.15 7.72 20.97

[0114] 2. The preparation method of the thick milk for egg tarts in this example includes the following steps:

[0115] 1) Collect fresh raw milk at a milk receiving temperature of 1 - 8 °C, filter it through a single - stage filter with 60 - 80 meshes, and then store it at 1 - 6 °C; Homogenize the stored milk at a temperature of 65 °C, with a primary pressure of 180 ± 5 bar and a secondary pressure of 30 bar, and then heat it at 75 - 80 °C for 15 s for sterilization treatment to obtain pasteurized milk, which is cooled to 1 - 8 °C and stored for later use;

[0116] 2) Add pasteurized milk and condensed milk into the chemical material tank, heat to 55 °C, and slowly add whole milk powder and condensed milk protein powder into the chemical material tank under stirring. After the feeding is completed, stir for 15 min. After the whole milk powder and condensed milk protein powder are fully dissolved, keep the temperature at 50 °C for constant temperature hydration for 25 - 30 min, and filter the hydrated hot milk through a single-stage filter with a mesh size of 60;

[0117] 3) Add completely melted and evenly liquid cream and anhydrous butter into the filtered hot milk, and carry out chemical materialization at 60 - 70 °C for 15 min; then add microcrystalline cellulose, carrageenan, gellan gum, sodium caseinate, mono- and diglycerides of fatty acids, mono- and diglycerides of diacetyl tartaric acid, disodium hydrogen phosphate, sodium tripolyphosphate, trisodium phosphate into the liquid material, and use a chemical materialization equipment with mixing, dispersion, and shearing effects to make the liquid material into a uniform liquid mixture; then add sweetened condensed milk, cream cheese, cheese powder, granulated sugar, and edible salt into the liquid material, and stir for 10 min for chemical materialization to obtain the raw material system;

[0118] 4) After successively carrying out filtration treatment, first homogenization treatment, ultra-high temperature sterilization treatment, vacuum degassing treatment, second homogenization treatment, and cooling treatment on the raw material system, egg tart thick milk is obtained;

[0119] Among them, the filtration treatment is carried out using a single-stage filter with a mesh size of 30;

[0120] The conditions for the first homogenization treatment are: temperature 60 °C, primary pressure 150 ± 5 bar, secondary pressure 30 bar;

[0121] The conditions for the ultra-high temperature sterilization treatment are: immersion sterilization at 143 ± 1 °C for 4 s;

[0122] The vacuum degassing treatment is carried out under a vacuum degree of -35 KPa to -40 KPa;

[0123] The conditions for the second homogenization treatment are: temperature 70 - 75 °C, primary pressure 100 ± 5 bar, secondary pressure 20 bar;

[0124] The cooling treatment refers to cooling to 20 - 30 °C.

[0125] Example 2

[0126] This example provides an egg tart thick milk, the raw materials and preparation method of which are basically the same as those in Example 1, except that the condensed milk in the raw materials is 30 parts.

[0127] Example 3

[0128] This example provides an egg tart thick milk, the raw materials and preparation method of which are basically the same as those in Example 1, except that the condensed milk in the raw materials is 15 parts.

[0129] Example 4

[0130] This example provides a thick milk for egg tarts. Its raw materials and preparation method are basically the same as those in Example 1, except that the condensed milk in the raw materials is 35 parts.

[0131] Example 5

[0132] This example provides a thick milk for egg tarts. Its raw materials and preparation method are basically the same as those in Example 1, except that the light cream in the raw materials is 20 parts, the anhydrous butter is 10 parts, and the whole milk powder is 9 parts.

[0133] Example 6

[0134] This example provides a thick milk for egg tarts. Its raw materials and preparation method are basically the same as those in Example 1, except that the microcrystalline cellulose in the raw materials is 0.18 part, the carrageenan is 0.02 part, the gellan gum is 0.05 part, the sodium caseinate is 0.45 part, the mono- and diglycerides of fatty acids is 0.37 part, the diacetyl tartaric acid esters of mono- and diglycerides is 0.17 part, the disodium hydrogen phosphate is 0.04 part, the sodium tripolyphosphate is 0.03 part, and the trisodium phosphate is 0.03 part.

[0135] Example 7

[0136] This example provides a thick milk for egg tarts. Its raw materials and preparation method are basically the same as those in Example 1, except that the protein content in the condensed milk is 6.25%, the fat content is 5.29%, and the lactose content is 8.0%.

[0137] Comparative Examples 1 - 5

[0138] The raw materials and preparation method of the thick milk for egg tarts in Comparative Examples 1 - 7 are basically the same as those in Example 6, except that the types of some raw materials and the number of parts of condensed milk are different from those in Example 6. For the convenience of comparison, the differences are listed in Table 2.

[0139] Table 2

[0140]

[0141]

[0142] Comparative Example 6

[0143] This comparative example provides a thick milk for egg tarts. Its raw materials and preparation method are basically the same as those in Example 1, except that condensed milk is not added to the raw materials.

[0144] Comparative Example 7

[0145] This comparative example provides a thick milk for egg tarts, whose raw materials and preparation method are basically the same as those of Example 1, except that the mass fraction of condensed milk in the raw materials is 40 parts.

[0146] Comparative Example 8

[0147] This comparative example provides a thick milk for egg tarts, whose raw materials and preparation method are basically the same as those of Example 6, except that carrageenan and gellan gum are replaced by xanthan gum and guar gum, wherein the mass fraction of xanthan gum is 0.05 part and the mass fraction of guar gum is 0.02 part.

[0148] Comparative Example 9

[0149] This comparative example provides a thick milk for egg tarts, whose raw materials and preparation method are basically the same as those of Example 6, except that sodium tripolyphosphate and trisodium phosphate are replaced by sodium hexametaphosphate, wherein the mass fraction of sodium hexametaphosphate is 0.06 part.

[0150] Comparative Example 10

[0151] This comparative example provides a thick milk for egg tarts, whose raw materials and preparation method are basically the same as those of Example 6, except that diacetyl tartaric acid ester of mono- and diglycerides is replaced by sodium stearoyl lactate, wherein the mass fraction of sodium stearoyl lactate is 0.17 part.

[0152] Test Example

[0153] 1. Place the thick milk for egg tarts of the above examples and comparative examples at room temperature, and evaluate the state and flavor of the thick milk for egg tarts when the placement time is 1 day, 7 days, and 30 days respectively. The evaluation results are shown in Table 4.

[0154] Table 4

[0155]

[0156]

[0157] It can be seen from Table 4 that the thick milk for egg tarts of the examples of the present invention has good stability at room temperature. After being placed at room temperature for 30 days, its state and flavor have no change. While the thick milk for egg tarts of the comparative examples have no change in state and flavor within 7 days of placement. When placed for 30 days, gelation, water separation, precipitation and other deterioration phenomena occur to varying degrees, and the cheese flavor becomes weaker.

[0158] 2. Make egg tarts with the thick milk for egg tarts provided by the above examples and comparative examples. The production method is as follows:

[0159] Based on 100 parts by total mass, dissolve 12 parts of granulated sugar in 20 parts of hot milk. After cooling to room temperature, add 28 parts of egg yolks to the hot milk dissolved with granulated sugar, mix evenly, then add 40 parts of thick egg tart milk thereto, mix evenly, filter to remove insoluble substances, and let stand for 30 minutes to obtain egg tart liquid;

[0160] Pour the egg tart liquid into the egg tart crust, put it into the oven, with the upper fire at 230 °C and the lower fire at 190 °C in a flat oven, and bake for 20 - 30 min to obtain egg tarts.

[0161] Visually observe the surface state and cross-section state of the egg tarts, evaluate the taste of the egg tarts, and list the sensory state and taste evaluation results of the egg tarts in Table 5.

[0162] Table 5

[0163]

[0164]

[0165] Take pictures of the egg tarts baked with the thick egg tart milk of Examples 1 - 4 and Comparative Examples 1 - 7 as raw materials. Figure 1a to Figure 4a Front views of the egg tarts baked with the thick egg tart milk of Examples 1 - 4 as raw materials respectively. Figure 5a to Figure 11a Front views of the egg tarts baked with the thick egg tart milk of Comparative Examples 1 - 7 as raw materials respectively. Figure 1b to Figure 4b Cross-section views of the egg tarts baked with the thick egg tart milk of Examples 1 - 4 as raw materials respectively. Figure 5b to Figure 11b Cross-section views of the egg tarts baked with the thick egg tart milk of Comparative Examples 1 - 7 as raw materials respectively. It can be seen from the above drawings that the egg tarts baked with the thick egg tart milk of Examples 1 - 4 as raw materials have uniform scorch marks, a shiny surface, and a smooth and delicate cross-section; from Figure 5a to Figure 11a , Figure 5b to Figure 11b it can be seen that the egg tarts baked with the thick egg tart milk of Comparative Examples 1 - 7 as raw materials have uneven scorch marks, a rough and porous cross-section, and a dull surface.

[0166] Combined with Table 5 and the drawings, it can be seen that the egg tarts baked with the thick egg tart milk of the embodiments of the present invention as raw materials have good heat resistance, uniform surface scorch marks, good gloss, a smooth and delicate cross-section, and a rich taste, while the egg tarts baked with the thick egg tart milk of the comparative examples as raw materials have large lumps of scorch marks on the surface, poor gloss, a rough and porous cross-section, and a poor taste.

[0167] Other embodiments of the present invention will be readily apparent to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. The present invention is intended to cover any variations, uses, or adaptations of the invention following the general principles of the invention and including known common general knowledge or conventional technical means in the technical field not disclosed herein. The specification and examples are only to be considered as exemplary, and the true scope and spirit of the invention are pointed out by the following claims.

[0168] It should be understood that the present invention is not limited to the exact structures described above and shown in the drawings, and various modifications and changes can be made without departing from its scope. The scope of the present invention is only limited by the appended claims.

Claims

1. A thick milk for egg tarts, characterized in that, the raw materials of the thick milk for egg tarts include, based on 100 parts by mass in total: 15 - 35 parts of condensed milk, 24 - 30 parts of cream, 9 - 11 parts of milk powder, 0.15 - 0.18 parts of microcrystalline cellulose, 0.02 - 0.03 parts of carrageenan, 0.05 - 0.06 parts of gellan gum, 0.4 - 0.45 parts of sodium caseinate, 0.35 - 0.37 parts of mono- and diglycerides of fatty acids, 0.15 - 0.17 parts of diacetyl tartaric acid esters of mono- and diglycerides, 0.03 - 0.04 parts of disodium hydrogen phosphate, 0.03 - 0.04 parts of sodium tripolyphosphate, 0.02 - 0.03 parts of trisodium phosphate, and the balance is raw milk; wherein, the fat content in the condensed milk is ≥5 wt%, the protein content is ≥5 wt%, and the lactose content is ≥5 wt%.

2. The thick milk for egg tarts according to claim 1, characterized in that, the addition amount of the condensed milk in the raw materials of the thick milk for egg tarts is 20 - 30 parts by mass.

3. The thick milk for egg tarts according to claim 1 or 2, characterized in that, the condensed milk is prepared by a method that at least includes the following processes: 1) Separating fat from raw milk to obtain cream and skim milk; 2) Concentrating the skim milk by using an RO membrane to obtain an RO retentate and an RO permeate; 3) Mixing the cream, the RO retentate and the RO permeate to obtain the condensed milk.

4. The thick milk for egg tarts according to any one of claims 1 - 3, characterized in that, the raw materials of the thick milk for egg tarts further include, based on 100 parts by mass in total: at least one of 3 - 6 parts of condensed milk, 6 - 10 parts of cheese, 2.5 - 3 parts of sweetening substance, and 0.12 - 0.15 parts of edible salt.

5. A preparation method of the thick milk for egg tarts according to any one of claims 1 - 4, characterized in that, it includes the following steps: 1) Performing a first homogenization treatment on a raw material system including condensed milk, cream, milk powder, microcrystalline cellulose, carrageenan, gellan gum, sodium caseinate, mono- and diglycerides of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides, disodium hydrogen phosphate, sodium tripolyphosphate, trisodium phosphate, and raw milk to obtain a first material; 2) Performing a sterilization treatment and a second homogenization treatment on the first material in sequence to obtain the thick milk for egg tarts.

6. The preparation method according to claim 5, characterized in that, the raw material system is prepared through the following process: 1) Adding milk powder to a mixed solution including raw milk and condensed milk, stirring, and continuing to hydrate for 25 - 30 min after the milk powder is completely dissolved to obtain a first raw material liquid; 2) Adding cream to the first raw material liquid and melting the materials to obtain a second raw material liquid; 3) Adding microcrystalline cellulose, carrageenan, gellan gum, sodium caseinate, mono- and diglycerides of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides, disodium hydrogen phosphate, sodium tripolyphosphate, and trisodium phosphate to the second raw material liquid and melting the materials to obtain the raw material system.

7. An egg tart liquid, characterized in that, The egg tart liquid includes the egg tart thick milk described in any one of claims 1-4 or the egg tart thick milk obtained by the preparation method described in claim 5 or 6.

8. The egg tart liquid according to claim 7, wherein, the egg tart liquid comprises 40%-42% of egg tart thick milk, 28%-30% of egg yolk, 12%-14% of sweetening substance by mass percentage, and the balance is raw milk.

9. An egg tart, wherein, the raw materials of the egg tart include the egg tart liquid described in claim 7 or 8 and an egg tart crust.

10. A preparation method of the egg tart according to claim 9, wherein, it comprises the following steps: 1) Pour the egg tart liquid into the egg tart crust to obtain a pre-egg tart; 2) Bake the pre-egg tart until it is mature to obtain the egg tart.

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