Milk solid-state molded product and preparation method thereof

Abstract

The invention provides a milk solid-state molded product and a preparation method thereof, the product comprises the following raw materials: milk-based powder, a water-containing protein raw material and supplementary grease, and optionally, the product also comprises functional ingredients, the milk-based powder contains low-lactose animal protein, low-reducing carbohydrate and grease, and the functional ingredients are functional ingredients. The water content in the water-containing protein raw material is more than 40% by mass, the grease in the milk-based powder and the supplementary grease both comprise one or more of animal grease and vegetable grease, and the milk-based powder accounts for 50-90% by mass of the raw material. Through scientific screening and proportioning design of the components, on the basis of effectively inhibiting browning and keeping good color and flavor of the product, nutritional ingredients can be reserved to the maximum extent, the use of food additives is remarkably reduced, and the requirements of the market on high-quality milk solid-state molded products are better met.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a solid milk product and its preparation method, specifically to a solid milk product with low browning degree and its preparation method. Background Technology

[0002] Solid dairy products are solid dairy products made primarily from dairy products such as milk, milk powder, or whey, with or without added sugar, grains, or other auxiliary ingredients, through processes such as mixing, stirring, pressing, and cutting. Their core characteristic is a high proportion of dairy raw materials, and they are shaped using specific processes. Common products include milk tablets, milk sticks, milk blocks, and some cheese sticks.

[0003] These products retain the main proteins from raw milk (such as casein and whey protein) and are rich in minerals such as calcium and phosphorus. Because they have a lower water content than liquid milk, they contain higher levels of protein, calcium, and other nutrients per unit weight, which is beneficial for bone health.

[0004] However, solid milk products still present some challenges in terms of nutrition and storage. Nutritionally: 1) High sugar risk: To improve taste, many products add large amounts of sucrose, malt syrup, etc., and long-term excessive intake may increase health risks such as tooth decay and obesity; 2) Nutrient loss: Heating and drying processes during processing may lead to the loss of heat-sensitive nutrients such as B vitamins and vitamin C; 3) Use of additives: Some products use food additives such as sweeteners, flavorings, and thickeners. Over-reliance on these additives can affect the product's natural properties and make it difficult to meet the nutritional and health needs of modern consumers.

[0005] During storage and sales, these products commonly face discoloration problems, severely affecting their appearance and market acceptance. Under normal temperature storage conditions, the Maillard reaction is the main cause of browning: amino acids (such as lysine) and reducing sugars (such as lactose) in milk react in the Fe... 3+ Cu 2+ Under the catalysis of metal ions, condensation, rearrangement, and degradation occur, producing brownish-yellow melanoidins. Water activity (Aw) is a key factor affecting this reaction: when Aw < 0.3, the water is mostly bound water, making reactant migration difficult and the reaction rate extremely slow; when Aw is between 0.3 and 0.7, free water increases, promoting reactant dissolution and diffusion, with the fastest reaction rate and highest risk of browning occurring when Aw is between 0.5 and 0.6; when Aw > 0.7, free water dilutes the reactants, slowing the reaction, but microbial growth is more likely. The Aw of these products is typically in the 0.3-0.7 range, making them highly susceptible to browning.

[0006] Several existing technologies have attempted to address the browning problem, but their effectiveness has been limited. For example:

[0007] Reference 1 discloses a room-temperature processed cheese and its preparation method. Based on the total weight of the room-temperature processed cheese, it comprises: 15-50% pure cheese, 2-11% protein components, 0-15% butter, 2-10% granulated sugar, 0-6% artificial sweeteners, and 1-5% thickener. It slows down browning of the processed cheese during room-temperature storage by reducing the amount of granulated sugar and employing a UHT sterilization process.

[0008] Reference 2 discloses a room-temperature, low-acid gel-type dairy dessert and its preparation method that can prevent browning. By weight percentage, the raw material composition of this gel-type dairy dessert includes: 2-50% dairy ingredients, 0-30% cream, 5-15% trehalose, 2-8% sugar alcohol, 0.5-3% starch and / or modified starch, 0.3-1.2% thickener, 0.05-0.3% emulsifier, 0.1-0.3% acidity regulator, and the balance being water. By using lactose-free raw materials such as concentrated milk protein and reducing the amount of reducing sugars, it delays browning of the dairy dessert during its shelf life.

[0009] Reference 3 states that by using a combination of browning inhibitors (vitamin E 0.15g / kg, citric acid 7.17g / kg, L-cysteine ​​1.78g / kg) and sterilization at 121℃ for 3 minutes, cheese can be preserved at room temperature for 90 days.

[0010] Nevertheless, existing technologies still have significant shortcomings in addressing the browning problem, mainly in the following aspects:

[0011] (1) Most technologies only delay browning through a single means (such as controlling the processing temperature or adding antioxidants), which is difficult to fundamentally inhibit the reaction. Moreover, it is often accompanied by problems such as flavor deterioration and hardening of texture, which leads to premature scrapping of products and increases the production costs and losses of enterprises.

[0012] (2) Existing methods fail to effectively balance the relationship between processing technology and component stability. The product color is prone to gradually change from uniform milky yellow or milky white to yellowish brown or even dark brown. At the same time, it produces unpleasant flavors such as burnt or rancid taste, which destroys the original milky aroma and smooth taste of the product, seriously affecting consumers' visual and taste experience and reducing the product's market competitiveness.

[0013] (3) Some technologies use excessive amounts of chemically synthesized antioxidants or preservatives in pursuit of browning inhibition, which may exceed the limits of food safety standards; other technologies rely on high-temperature treatment to inhibit enzymatic browning, but high temperatures will exacerbate Maillard reactions and generate potentially harmful substances such as acrylamide, which may have adverse effects on human health if ingested for a long time.

[0014] It is evident that current research on browning control in solid milk products is still insufficient. Therefore, this invention aims to provide a novel technical solution from the perspective of raw material selection and formulation design, with the following objectives: effectively delaying browning during the product's shelf life, while ensuring that its sensory quality and core nutritional components are not compromised, and ensuring compliance with food safety requirements. This provides enterprises with a browning control method that balances extended shelf life, enhanced sensory experience, and health and safety.

[0015] References:

[0016] Reference 1: CN116172079A

[0017] Reference 2: CN110839707B

[0018] Reference 3: Fan Jipeng, Zhang Jianqiang, Li Hao, et al. Study on methods to inhibit browning of cheese stored at room temperature [J]. China Food Journal, 2014, 14(01): 204-212. Summary of the Invention

[0019] The problem the invention aims to solve

[0020] To address the aforementioned problems, this invention aims to provide a milk-based solid molded product with low browning levels and its preparation method. This milk-based solid molded product uses milk-based powder containing low-lactose animal protein and low-reducing carbohydrates as the main raw material. By screening the composition and proportion of the milk-based powder from the source, and simultaneously supplementing it with water-containing protein raw materials and supplementary oils in a scientifically proportioned and systematic combination, a product with low browning levels, natural color, and rich nutrition is obtained. This effectively inhibits browning, maintains the product's good color and flavor, maximizes the retention of nutrients, reduces the use of food additives, and improves the product's moldability and storage stability. Furthermore, its preparation method is relatively simple and suitable for large-scale production.

[0021] Solution for solving the problem

[0022] [1]. This invention provides an emulsion solid molding article, wherein the raw material composition of the article includes:

[0023] The ingredients include milk base powder, aqueous protein raw materials, and supplementary oils; optionally, the raw materials also include functional ingredients.

[0024] in,

[0025] The milk base powder contains 20-50% by weight of low-lactose animal protein, 20-70% by weight of low-reducing carbohydrates, and 10-40% by weight of fat, wherein the low-lactose animal protein contains less than 6% by weight of lactose.

[0026] The water content of the aqueous protein raw material is 40% by mass or more.

[0027] The oils in the emulsion base powder and the supplementary oils both include one or more of animal fats and vegetable oils.

[0028] and,

[0029] The emulsion base powder accounts for 50-90% of the mass of the raw materials.

[0030] [2]. The article according to [1], wherein,

[0031] Based on the total dry weight of the milk base powder, the protein content is 5-50% by mass, the carbohydrate content is 30-70% by mass, and the fat content is 10-40% by mass.

[0032] [3]. The article according to [1] or [2], wherein,

[0033] The low-lactose animal protein includes one or more of low-lactose milk protein, casein, and whey protein; the lactose content in the low-lactose animal protein is less than 3% by mass.

[0034] [4]. The article according to any one of [1]-[3], wherein,

[0035] The low-reducing carbohydrates are selected from one or more of fructooligosaccharides, maltodextrose, trehalose, water-soluble corn fiber, and sugar alcohols.

[0036] [5]. The article according to any one of [1]-[4], wherein,

[0037] The aqueous protein raw material accounts for 3-30% of the total mass of the raw material; the aqueous protein raw material includes one or more of soft cheese, processed cheese, flavored fermented milk, condensed milk, and cow's milk.

[0038] [6]. Article according to any one of [1]-[5], wherein,

[0039] The functional ingredients include one or more of the following: flavoring ingredients, coloring ingredients, and ingredients with nutritional benefits.

[0040] [7]. The present invention provides a method for preparing an article according to any one of [1]-[6], wherein the method comprises the following steps:

[0041] Preparation of dry materials:

[0042] (1) The step of mixing milk base powder involves mixing low-lactose animal protein, low-reducing carbohydrates and fats;

[0043] (2) The material obtained in step (1) is optionally mixed with functional ingredients to obtain the dry material;

[0044] Preparation of wet material: The aqueous protein raw material is mixed with supplemented oil to obtain the wet material;

[0045] The dry and wet materials are mixed and then pressed into shape.

[0046] [8]. According to the method described in [7], wherein,

[0047] Before using the supplementary oil, the process includes heating the supplementary oil to 50-60°C.

[0048] [9]. According to the method described in [7] or [8], wherein,

[0049] Step (1) also includes a spray powdering step.

[0050]

[10] . The method according to any one of [7]-[9], wherein the compression molding process further includes a sterilization step.

[0051] The effects of the invention

[0052] Through the implementation of the above technical solution, the beneficial effects of the present invention are as follows:

[0053] The milk solid molded products provided by this invention, through scientific screening and proportioning of each component, effectively inhibit browning while maximizing the retention of nutrients and significantly reducing the use of food additives, thus better meeting market demands for high-quality milk solid molded products. In particular, while achieving the above-mentioned properties, this system maintains good processing adaptability, thereby obtaining molded products with intact shapes and uniform texture.

[0054] The product manufactured using this invention has a compact appearance and regular shape, and can retain the nutritional components of the milk base powder to the greatest extent, being rich in nutrients such as protein, fat, and carbohydrates required by the human body. Furthermore, this product also has good storage stability and transport adaptability, a long shelf life, and combines nutritional and convenience characteristics, possessing certain health-promoting value. Attached Figure Description

[0055] Figure 1 This is a schematic diagram of the preparation process of the solidified emulsion product of the present invention;

[0056] Figure 2 The product appearance is as shown in Example 1;

[0057] Figure 3 The product appearance is shown in Example 2;

[0058] Figure 4 The product appearance is shown in Example 3;

[0059] Figure 5 The product appearance is shown in Example 4;

[0060] Figure 6 The product appearance is shown in Comparative Example 1;

[0061] Figure 7 The product appearance is shown in Comparative Example 2;

[0062] Figure 8 The product appearance of Comparative Example 3;

[0063] Figure 9 The product appearance is shown in Comparative Example 4. Detailed Implementation

[0064] The following describes embodiments of the present invention, but the present invention is not limited thereto. The present invention is not limited to the various configurations described below, and various modifications can be made within the scope of the claims. Embodiments and examples obtained by appropriately combining the technical means disclosed in different embodiments and examples are also included in the technical scope of the present invention.

[0065] Unless otherwise defined, the technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0066] Unless otherwise stated, in this instruction manual, "more" in "multiple", "multi-variety", "multiple", etc., means a value of 2 or more.

[0067] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "implementation," etc., refer to specific elements (e.g., features, structures, properties, and / or characteristics) related to that embodiment, which are included in at least one of the embodiments described herein and may or may not be present in other embodiments. Furthermore, it should be understood that these elements may be combined in any suitable manner in various embodiments.

[0068] In this invention, the word "may" has both the meaning of performing a certain process and the meaning of not performing a certain process. In this specification, "optional" or "optionally" means that the event or situation described below may or may not occur, and the description includes both the case where the event occurs and the case where the event does not occur.

[0069] In this invention, the terms "comprising," "having," "including," or "containing" can mean included or open-ended, and do not exclude additional, uncited elements or method steps. At the same time, "comprising," "having," "including," or "containing" can also mean closed-ended, excluding additional, uncited elements or method steps.

[0070] In this invention, the numerical ranges referred to as "value A to value B", "above value A" and "below value A" are ranges that include the endpoint values ​​A and B.

[0071] In this invention, any numerical value includes the standard deviation of the error of the apparatus or method used to measure that value. The numerical ranges and parameters used to define this invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as precisely as possible. However, any numerical value inevitably contains a standard deviation due to the aforementioned testing apparatus or method.

[0072] The technical solution of the present invention will be further described in detail below:

[0073] <First Aspect>

[0074] In a first aspect of the present invention, a milk solid molded article is provided, the raw material composition of the article comprising: milk base powder, aqueous protein raw material and supplementary oil, optionally, the raw material further comprising functional ingredients.

[0075] The milk base powder described in this invention is a major component of the product. In some specific embodiments, the milk base powder contains low-lactose animal protein, low-reducing carbohydrates, and oils. These components work synergistically to ensure the functional properties of the milk base powder and effectively inhibit browning reactions that may occur during processing and storage.

[0076] In some specific implementations, the content of low-lactose animal protein in the milk base powder (based on the raw material end) is 20-50% by mass, preferably 30-45% by mass, for example, it can be 20% by mass, 25% by mass, 30% by mass, 35% by mass, 40% by mass, 45% by mass, 50% by mass, etc.

[0077] In some specific embodiments, the low-lactose animal protein includes one or more of low-lactose milk protein, casein, and whey protein, preferably low-lactose milk protein; the lactose content in the low-lactose animal protein is less than 6% by mass, preferably less than 3% by mass, and more preferably less than 1% by mass. In some specific embodiments, the low-lactose animal protein is obtained from animal milk through defatting, desaccharification, and desalting treatment.

[0078] In some specific implementations, the content of low-reducing carbohydrates in the milk base powder (based on the raw material end) is 20-70% by mass, preferably 30-50% by mass, for example, it can be 20% by mass, 25% by mass, 30% by mass, 35% by mass, 40% by mass, 45% by mass, 50% by mass, 55% by mass, 60% by mass, 65% by mass, 70% by mass, etc.

[0079] In some specific embodiments, the low-reducing carbohydrate is selected from one or more of fructooligosaccharides, maltodextrin, trehalose, water-soluble corn fiber, and sugar alcohols, preferably one or more of fructooligosaccharides, maltodextrin, trehalose, and water-soluble corn fiber.

[0080] In some specific implementations, the oil content (based on the raw material end) in the emulsion base powder is 10-40% by mass, preferably 20-35% by mass, for example, it can be 10% by mass, 15% by mass, 20% by mass, 25% by mass, 30% by mass, 35% by mass, 40% by mass, etc.

[0081] In some specific embodiments, based on the total dry weight of the milk base powder, the protein content is 5-50% by mass, preferably 10-40% by mass, more preferably 10-25% by mass, for example, it can be 5% by mass, 10% by mass, 15% by mass, 20% by mass, 21% by mass, 22% by mass, 25% by mass, 30% by mass, 33% by mass, 35% by mass, 40% by mass, 45% by mass, 50% by mass, etc.; the carbohydrate content is 30-70% by mass, preferably 40-65% by mass, more preferably 40-60% by mass, for example, it can be 30% by mass, 35% by mass, 40% by mass, 45% by mass, 50% by mass, 55% by mass, 60% by mass, 65% by mass, 70% by mass, etc.; the fat content is 10-40% by mass, preferably 10-35% by mass, more preferably 20-35% by mass, for example, it can be 10% by mass, 15% by mass, 20% by mass, 25% by mass, 30% by mass, 35% by mass, 40% by mass, etc.

[0082] In some specific implementations, the emulsion base powder accounts for 50-90% by mass of the raw materials, preferably 70-90% by mass, for example, it can be 50% by mass, 55% by mass, 60% by mass, 65% by mass, 70% by mass, 75% by mass, 80% by mass, 85% by mass, 90% by mass, etc.

[0083] In some embodiments, the aqueous protein ingredient accounts for 3-30% by mass of the raw material, preferably 6-15% by mass, for example, 3%, 5%, 6%, 8%, 10%, 12%, 15%, 20%, 25%, 30% by mass, etc. The core function of this ingredient is to provide the necessary moisture to the system, ensuring that the final product maintains a moist texture and achieves stable molding. In some embodiments, the moisture content of the aqueous protein ingredient is 40% by mass or more. Specifically, the aqueous protein ingredient may include one or more of soft cheese, processed cheese, flavored fermented milk, condensed milk, and cow's milk. In practical applications, a single ingredient or a combination of multiple ingredients can be selected according to the specific performance requirements of the product; all ingredients must meet the corresponding food-grade safety standards.

[0084] In some embodiments, the supplementary oil accounts for 2-15% by mass of the raw material, preferably 5-12% by mass, for example, it can be 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 12%, 15% by mass, etc. Its main function is to precisely adjust the overall fat content and texture (mouth texture) of the product, and to work synergistically with the oil in the milk base powder to jointly improve the palatability of the product.

[0085] In some specific embodiments, the oils in the milk base powder and the supplementary oils include one or more of animal fats (e.g., fermented cream, butter, etc.) and vegetable oils (e.g., coconut oil), preferably butter or coconut oil.

[0086] To further optimize the overall performance and flavor of the product, functional ingredients may be added to the raw material composition according to actual needs or specific product quality standards. In some embodiments, the functional ingredients include one or more of flavoring ingredients, coloring ingredients, and ingredients with nutritional benefits.

[0087] Seasoning ingredients are used to enrich product flavor, adjust taste and aroma, and mask any unpleasant odors that may exist in the raw materials, in order to meet the taste needs of different consumer groups. In some embodiments, the seasoning ingredients are selected from one or more of the following: natural flavor components (e.g., cheese powder, yogurt powder, etc.), natural spices (e.g., licorice, cloves, etc.), plant extracts (e.g., vanilla extract, citrus essential oil, etc.), and edible flavorings (e.g., fruit flavorings, meat flavorings, etc.).

[0088] Colorants impart a target color to a product by reflecting light of a specific wavelength, thereby enhancing its visual appeal. These ingredients must exhibit excellent stability during product processing and storage to effectively prevent color deterioration. In some embodiments, the colorant is selected from natural pigments (e.g., β-carotene, chlorophyll, beetroot red) or synthetic food pigments conforming to GB2760 standards (e.g., tartrazine, sunset yellow).

[0089] Nutritionally active ingredients enhance the nutritional value of products and assist in metabolic regulation by supplementing specific nutrients, regulating physiological functions, or exerting bioactive effects. In some embodiments, the nutritionally active ingredients are selected from one or more of the following: vitamins (e.g., vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D3, vitamin E, vitamin K1, pantothenic acid, folic acid, niacin, choline, inositol, biotin, etc.), minerals (e.g., calcium, iron, etc.), plant-based active ingredients (e.g., dietary fiber), and probiotics (e.g., Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus paracasei, etc.).

[0090] <Second aspect>

[0091] In a second aspect of the present invention, a method for preparing the article of the first aspect described above is provided, such as... Figure 1 As shown, the method includes the following steps:

[0092] Preparation of dry materials:

[0093] (1) The step of mixing milk base powder involves mixing low-lactose animal protein, low-reducing carbohydrates and fats;

[0094] (2) The material obtained in step (1) is optionally mixed with functional ingredients to obtain the dry material;

[0095] Preparation of wet material: The aqueous protein raw material is mixed with supplemented oil to obtain the wet material;

[0096] The dry and wet materials are mixed and then pressed into shape.

[0097] In some embodiments, the supplementary oil is heated to 50-60°C before use. This step facilitates better dispersion and blending.

[0098] In some embodiments, step (1) further includes a spray-drying step. In some specific embodiments, the spray-drying step includes: dissolving and mixing low-lactose animal protein, low-reducing carbohydrates, and oils with an appropriate amount of water, raw milk, or skim milk, followed by sterilization, homogenization, concentration, and spray drying. The sterilization conditions include: a temperature of 90-100°C and a time of 5-30 seconds; the homogenization conditions include: a temperature of 40-50°C and a pressure of 10-30 MPa; the concentration conditions include: concentrating to a solids content of 40-50% by mass; and the drying conditions include: an inlet air temperature of 175-190°C and an outlet air temperature of 85-95°C.

[0099] In some embodiments, the pressing and molding process further includes a sterilization step. In some specific embodiments, the sterilization method is preferably microwave sterilization; the sterilization temperature is 55~75℃, preferably 55~65℃, for example, 55℃, 58℃, 60℃, 62℃, 65℃, 68℃, 70℃, 72℃, 75℃, etc.

[0100] The specific selection of materials in each of the above steps is as described in the first aspect of this invention.

[0101] Example

[0102] The embodiments of the present invention will be described in detail below with reference to examples. However, those skilled in the art will understand that the following examples are for illustrative purposes only and should not be considered as limiting the scope of the invention. Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer are followed. Reagents or instruments whose manufacturers are not specified are all commercially available conventional products.

[0103] The milk protein used in this invention is a raw material owned by the company (specification: 15kg / bag, batch number: 2024-10-27, lactose content: 2.9g / 100g).

[0104] Example 1:

[0105] 1) Preparation of emulsion base powder:

[0106] 45% milk protein, 35% water-soluble corn fiber, 10% trehalose and 10% coconut oil were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials). The ingredients were dissolved and mixed, sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain milk base powder for later use.

[0107] The milk base powder consists of 33% protein, 10% fat, and 55% carbohydrates, and also contains a small amount of moisture, ash, etc. (about 2%).

[0108] 2) Preparation method of solidified emulsion products:

[0109] Heat the coconut oil to 55°C beforehand, then mix it evenly with the condensed milk to make a wet mixture;

[0110] Mix beta-carotene, yogurt powder, and milk base powder evenly to make the dry ingredients;

[0111] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0112] The formula contains 70% milk base powder, 10.9% coconut oil, 10% condensed milk, 9% yogurt powder, and 0.1% beta-carotene.

[0113] Example 2:

[0114] 1) Preparation of emulsion base powder:

[0115] 35% milk protein, 15% maltodextrin, 15% fructooligosaccharide and 35% butter were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials) to dissolve and mix the ingredients. The mixture was then sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain milk base powder for later use.

[0116] The milk base powder consists of 28% protein, 33% fat, and 37% carbohydrates, and also contains a small amount of moisture and ash (approximately 2%).

[0117] 2) Preparation method of solidified emulsion products:

[0118] Heat the butter to 55°C, then mix it evenly with the flavored fermented milk to make a wet mixture;

[0119] Mix β-carotene with milk base powder evenly to prepare the dry material;

[0120] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0121] It contains 84.9% milk base powder, 9% butter, 6% flavored fermented milk, and 0.1% beta-carotene.

[0122] Example 3:

[0123] 1) Preparation of emulsion base powder:

[0124] 30% milk protein, 35% trehalose, 15% fructooligosaccharides, and 20% coconut oil were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials). The ingredients were dissolved and mixed, sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain milk base powder for later use.

[0125] The milk base powder consists of 24% protein, 20% fat, and 54% carbohydrates, and also contains a small amount of moisture, ash, etc. (about 2%).

[0126] 2) Preparation method of solidified emulsion products:

[0127] Heat the coconut oil to 55°C beforehand, then mix it evenly with the flavored fermented milk to make a wet mixture;

[0128] Mix β-carotene with milk base powder evenly to prepare the dry material;

[0129] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0130] It contains 89% milk base powder, 4.9% coconut oil, 6% flavored fermented milk, and 0.1% β-carotene.

[0131] Example 4:

[0132] 1) Preparation of emulsion base powder:

[0133] 30% milk protein, 30% trehalose, 20% fructooligosaccharides, and 20% coconut oil were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials). The ingredients were dissolved and mixed, sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain milk base powder for later use.

[0134] The milk base powder consists of 24% protein, 20% fat, and 54% carbohydrates, and also contains a small amount of moisture, ash, etc. (about 2%).

[0135] 2) Preparation method of solidified emulsion products:

[0136] Heat the coconut oil to 55℃ beforehand, and use it as ingredient A;

[0137] Add the cheese to the melting pot in advance, turn on the stirring and heat (process conditions: speed 2400 r / min, temperature 95℃), after thorough stirring, cool to 0-20℃, as material B;

[0138] Mix material A and material B evenly to obtain a wet mixture;

[0139] Mix β-carotene with milk base powder evenly to prepare the dry material;

[0140] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0141] It contains 77.9% milk base powder, 7% coconut oil, 15% cheese, and 0.1% beta-carotene.

[0142] Comparative Example 1:

[0143] 1) Preparation of emulsion base powder:

[0144] 35% cheese powder, 45% isomaltooligosaccharide, 10% coconut oil and 10% fermented butter were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials) to dissolve and mix the ingredients. The mixture was then sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain a milk base powder for later use.

[0145] The milk base powder is composed of 15% protein, 40% fat, and 45% carbohydrates.

[0146] 2) Preparation method of solidified emulsion products:

[0147] Heat the butter to 55°C beforehand, then mix it evenly with the flavored fermented milk to make a wet mixture;

[0148] Mix cheese powder, milk mineral salts and milk base powder evenly to make dry ingredients;

[0149] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0150] The formula consists of 50% milk base powder, 10% butter, 15% flavored fermented milk, 22% cheese powder, and 3% milk mineral salts.

[0151] Comparative Example 2:

[0152] 1) Preparation of emulsion base powder:

[0153] 15% milk protein, 5% trehalose, 70% fructooligosaccharides and 10% coconut oil were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials). The ingredients were dissolved and mixed, sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain milk base powder for later use.

[0154] The milk base powder consists of 12% protein, 15% fat, and 71% carbohydrates.

[0155] 2) Preparation method of solidified emulsion products:

[0156] Heat the coconut oil to 55°C beforehand, then mix it evenly with the flavored fermented milk to make a wet mixture;

[0157] Mix β-carotene, cheese powder and milk base powder evenly to make dry ingredients;

[0158] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0159] It contains 87.9% milk base powder, 4% coconut oil, 6% flavored fermented milk, 2% cheese powder, and 0.1% β-carotene.

[0160] Comparative Example 3:

[0161] Compared with Example 3, the amount of milk base powder added was 35%, the amount of water-containing protein raw material was 43.9%, and the amount of oil raw material was 21%.

[0162] 1) Preparation of emulsion base powder:

[0163] 35% milk protein, 30% trehalose, 15% fructooligosaccharides and 20% coconut oil were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials). The ingredients were dissolved and mixed, sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain milk base powder for later use.

[0164] The milk base powder is composed of 28% protein, 20% fat, and 50% carbohydrates.

[0165] 2) Preparation method of solidified emulsion products:

[0166] Heat the coconut oil to 55°C beforehand, then mix it evenly with the flavored fermented milk to make a wet mixture;

[0167] Mix β-carotene with milk base powder evenly to prepare the dry material;

[0168] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0169] It contains 35% milk base powder, 21% coconut oil, 43.9% flavored fermented milk, and 0.1% β-carotene.

[0170] Comparative Example 4:

[0171] Compared to Example 3, the addition of coconut oil was moved to the preparation stage of the emulsion powder, which resulted in the material being too dry during the subsequent dough mixing process, making it impossible to form an ideal dough structure.

[0172] 1) Preparation of emulsion base powder:

[0173] 27.8% milk protein, 32.4% trehalose, 13.8% fructooligosaccharides and 26% coconut oil were selected, and an appropriate amount of water was added (the amount of water added accounted for 80% of the other materials) to dissolve and mix the ingredients. The mixture was then sterilized (sterilization conditions: 95℃, 15s), homogenized (homogenization conditions: 45℃, 20Mpa), concentrated (concentrated to a solid content of 45%), and spray dried (inlet air temperature 182℃, outlet air temperature 90℃) to obtain milk base powder for later use.

[0174] The milk base powder consists of 22% protein, 30% fat, and 46% carbohydrates.

[0175] 2) Preparation method of solidified emulsion products:

[0176] Flavored fermented milk is used as a wet feed;

[0177] Mix β-carotene with milk base powder evenly to prepare the dry material;

[0178] The wet and dry materials are mixed evenly, pressed into shape, microwaved (the center temperature of the product reaches 60°C), cooled, and packaged to obtain a solidified emulsion product.

[0179] It contains 93.59% milk base powder, 6.3% flavored fermented milk, and 0.11% β-carotene.

[0180] Table 1 shows the composition of each embodiment and comparative example.

[0181] Table 1:

[0182]

[0183] Compared with existing technical solutions, the present invention has the following key differences in raw material system and process design:

[0184] (1) Different base milk raw materials: Existing technologies mostly use conventional whole milk powder, while the present invention uses customized milk base powder, which is scientifically compounded from low lactose animal protein, low reducing carbohydrates and oils, and can adapt to the functional requirements of low browning products from the source of ingredients.

[0185] (2) Different control of carbohydrates: Existing technologies usually do not control the types of carbohydrates, while the present invention explicitly selects low-reducing carbohydrates (such as fructooligosaccharides, trehalose, etc.), which effectively reduces the substrates involved in the Maillard reaction, thereby systematically reducing the risk of browning.

[0186] (3) The raw material system is different: the existing technology only relies on whole milk powder, while this technology constructs a four-component system of "milk base powder + oil raw materials + water-containing protein raw materials + functional ingredients", which can accurately adjust the product texture, nutrition and formability.

[0187] Test Results

[0188] The effects of different formulations and processing conditions on the browning degree and moldability of emulsion solid molded products were investigated through experimental results. Figures 2-9 The comparative analysis further verified the key factors affecting product browning and moldability:

[0189] The comparison results between Examples 1-4 and Comparative Examples 1-2 show that the degree of browning in solid milk molded products is significantly affected by the composition of the milk base powder. Using milk base powder formulated with low-lactose animal protein and low-reducing carbohydrates can effectively delay the occurrence of browning reactions.

[0190] The comparison between Example 3 and Comparative Example 3 shows that, in terms of formulation composition, the ratio of dry to wet materials plays a crucial role in product molding. An excessively high proportion of wet materials can lead to incomplete briquetting; a reasonable dry-to-wet ratio is an important factor in ensuring product structural stability.

[0191] The comparison results between Example 3 and Comparative Example 4 show that the order of adding ingredients also has a significant impact on the quality of the finished product during the process. Adding oil in the later stage of mixing can soften and moisturize the dough, resulting in a softer and more delicate texture. Conversely, if no oil is added, the dough will be too dry, causing it to not form properly in the mold or to crumble easily after molding.

[0192] Industrial availability

[0193] The emulsion solid molding product and its preparation method described in this invention can be implemented industrially.

Claims

1. A milk solid shaped article, characterized by, The raw material composition of the product includes: a milk-based powder, a water-containing protein raw material, and a supplemental oil, optionally, the raw material further includes a functional ingredient, wherein, the milk-based powder contains 20-50 mass% of low-lactose animal protein, 20-70 mass% of low-reducing carbohydrate, and 10-40 mass% of oil, the low-lactose animal protein has a lactose content of 6 mass% or less, the water-containing protein raw material has a water content of 40 mass% or more, the oil in the milk-based powder and the supplemental oil each includes one or more of animal oil and vegetable oil, and, the milk-based powder accounts for 50-90 mass% of the raw material.

2. The product according to claim 1, wherein the low-lactose animal protein includes one or more of low-lactose milk protein, casein, and whey protein.

3. The product according to claim 1 or 2, wherein the low-reducing carbohydrate is selected from one or more of fructo-oligosaccharide, malt-oligosaccharide, trehalose, water-soluble corn fiber, and sugar alcohol.

4. The product according to any one of claims 1-3, wherein the water-containing protein raw material accounts for 3-30 mass% of the raw material; and the water-containing protein raw material includes one or more of soft cheese, processed cheese, flavored fermented milk, condensed milk, and milk.

5. The product according to any one of claims 1-4, wherein the functional ingredient includes one or more of seasoning ingredient, colorant ingredient, and ingredient with nutritional efficacy.

6. Process for the preparation of the article according to any one of claims 1-5, characterized in that, The method includes the following steps: preparation of dry material: (1) a step of mixing low-lactose animal protein, low-reducing carbohydrate, and oil; (2) optionally, mixing the material obtained in step (1) with a functional ingredient to obtain the dry material; preparation of wet material: mixing the water-containing protein raw material with supplemental oil to obtain the wet material; mixing the dry material and the wet material and then compression molding.

7. The method according to claim 6, wherein before using the supplemental oil, the method includes a step of heating the supplemental oil to 50-60°C.

8. The method according to claim 6 or 7, wherein the step (1) further includes a step of spray powdering.

9. The method according to any one of claims 6-8, characterized in that, the compression molding further includes a sterilization step.

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