The invention belongs to the technical field of
food processing, particularly relates to a tall milk
skin solid dairy product and a preparation method thereof, and aims to introduce an octenyl
succinic acid tamarind
polysaccharide ester and
ferulic acid chitosan whey protein conjugate aiming at the problems that a traditional milk
skin product is low in structural strength and easy to oxidize and deteriorate. The preparation method comprises the following key steps: premixing the two compounds with
raw milk according to a specific ratio, heating, adding fried tall milk, staged
temperature control standing, cooling and the like to finally obtain the finished product. In the two modified compounds, the former is prepared through an
esterification reaction of
polysaccharide and anhydride, and the latter is prepared through an enzymatic
grafting and
protein conjugation reaction. Through the synergistic effect of the components, the
mechanical strength and lifting completeness of the milk
skin layer can be remarkably enhanced,
fat oxidation is effectively inhibited, the
shelf life is prolonged, and the fusion degree of taste and
flavor is improved. The method is reliable in process, and the obtained product has both traditional
flavor and stable quality of modern food, and has good application prospects.