563 results about "Condensed milk" patented technology

A foamed milk system for creating foamed milk from a source of condensed milk, a source of water, and a source of pressurized air. The foamed milk system may include a milk inlet system for the condensed milk, a water inlet system for the water, an air inlet system for the pressurized air, and a mixing area to mix the condensed milk, the water, and the pressurized air.

The invention discloses yacon ice cream and a manufacturing method thereof, wherein, the yacon ice cream comprises whole milk powders accounting for 12 to 15 percent, unsweetened evaporated milk accounting for 6 to 9 percent, cream accounting for 7 to 9 percent, white granulated sugar accounting for 3 to 4 percent, starch syrup accounting for 1 to 1.5 percent, sodium alginate accounting for 0.15 to 0.2 percent, monoglyceride accounting for 0.15 to 0.2 percent, yacon granules accounting for 20 to 25 percent and appropriate drinking water. The manufacturing method of the yacon ice cream comprises the steps of yacon granule preparation, raw material mixing preparation, sterilization, homogenizing, cooling, ageing, congealing, filling, rigidification and the like; the yacon ice cream contains yacon granules, achieves cool and delicious taste, achieves double functions of nourishment and health care, and further achieves the nourishment and health care effects of reducing temperature, relieving summer-heat, clearing intestines and stomach, resolving liver toxicity, reducing blood fat, reducing blood pressure, helping digestion, preventing oxidation, preventing constipation and the like compared with the traditional ice cream.

The invention relates to a fructus cannabis beverage, which is mainly made from fructus cannabis and condensed milk, to which an appropriate amount of white sugar, emulsifier and stabilizer are added. A method for preparing the fructus cannabis beverage adopts a disc-type vegetable stuffing machine to grind the fructus cannabis, which can prevent fructus cannabis shells from being ground excessively and becoming nigrescent in color, so as to ensure that fructus cannabis slurry is pure white and closer to the primary color of milk slurry. The fructus cannabis beverage is simple in formula, convenient in making process, low in production cost and suitable for industrial production.

The invention discloses a dried bean curd sandwiched with peanut butter. The dried bean curd sandwiched with peanut butter is prepared from the following raw materials in parts by weight: 150-160 parts of soybean, 16-18 parts of peanut kernels, 4-5 parts of chocolate powder, 3-4 parts of honey, 3-4 parts of condensed milk, 2-3 parts of rose hip, 4-5 parts of blueberry, 2-3 parts of mulberry, 1-2 parts of pomegranate leaf, 1-2 parts of bay leaf, 1-2 parts of folium apocyni veneti, 2-3 parts of gynostemma pentaphylla, 1-2 parts of cistanche, 1-2 parts of Morinda officinalis, 1-2 parts of four-leaf clover, 1-2 parts of antirrhinum majus and 1-2 parts of salvia. According to the invention, the soybean is puffed firstly, and then is milled to enable the nutritional ingredients to be thoroughly integrated in the soybean milk, and the soaking time is shortened; the traditional Chinese medicines are pulverized and extracted by grape wine, and the traditional Chinese medicine ingredients are extracted completely, and are added in the soybean milk to prepare the dried bean curd with grape wine flavor; the peanut kernels are subjected to special processing and is prepared into peanut butter, and the peanut butter is sandwiched between the two dried bean curds to prepare the dried bean curd sandwiched with peanut butter, which is sweet and delicious and has special flavor.

The invention discloses a manufacture method for fruit egg tart water. The egg tart water made by the manufacture method for the fruit egg tart water is mainly made of milk, unsalted butter, berry sugar, yolk, condensed milk and fruit. A manufacture process is simple, and a made egg tart is bright in color, smooth in taste and fragrant, sweet and delicious in taste. The made egg tart has the fragrance of the fruit, and nutritional ingredients in the egg tart are increased.

The invention relates to a handwork-dough-modeling and plasticine dual-purpose material. The handwork-dough-modeling and plasticine dual-purpose material comprises, by weight, 8 parts of wheat flour, 5 parts of glutinous rice flour, 1 part of malt sugar, 0.5 part of refined salt, 0.5 part of condensed milk, 2 parts of fresh milk, 0.8 part of honey, 2 parts of diatom soil, 2 parts of modified starch, 1 part of waxiness corn starch, 1.5 parts of kaolin, 0.5 part of bone glue, 1 part of calcium carbonate, 0.8 part of glycerin, 0.2 part of sodium diacetate, 0.5 part of potassium hydrogen tartrate, 0.5 part of food colorant, 1.5 parts of aloe gel, 0.1 part of olive oil, 0.2 part of sun screen and 5 parts of water. When children make handwork artware, the handwork-dough-modeling and plasticine dual-purpose material can be used as a dough modeling material so that dough modeling handwork artware can be made, and can also be used as a plasticine material for playing, multiple kinds of modeling can be made in a pinched mode, and the handwork-dough-modeling and plasticine dual-purpose material has the advantages of being green, nontoxic, harmless, free of cracking, antibacterial, long in retention time, good in modeling and proper in rigidity.

The invention discloses stirring-type flavored fermented milk, which is prepared from the following raw materials in parts by weight: 60-90 parts of white granulated sugar, 1-8 parts of whey protein powder, 2-5 parts of milk protein concentrate powder, 20-80 parts of single cream, 30-70 parts of sweetened condensed milk, 4-10 parts of inulin, 0.5-2 parts of egg yolk powder, 0.05-0.15 part of leavening agent and the balance of raw milk ( 1,000 parts in total). The invention further discloses a preparation method of the stirring-type flavored fermented milk. The stirring-type flavored fermented milk is delicate in taste, good in flavor, stable in quality in shelf life; the raw materials also contain the inulin and the egg yolk powder with nutrient health effects; and the prepared product is abundant in nutrient and suitable for people of all ages to eat.

A enoki mushroom-rose hip tea is prepared from the following raw materials in parts by weight: 60-70 parts of enoki mushroom, 50-60 parts of spinach, 100-120 parts of sweet corn grains, 40-50 parts of peanut kernels, 50-60 parts of pumpkin, 60-70 parts of a white radish juice, 60-70 parts of condensed milk, 6-8 parts of rose hips, 5-7 parts of flos sophorae and the like. The invention discloses the enoki mushroom-rose hip tea and a preparing process thereof; the preparation process is simple and environmentally friendly; in the preparation, with addition of enoki mushroom, spinach, sweet corn and other food materials and through collocation reasonable, the enoki mushroom-rose hip tea is comprehensive in nutrition and quite good in mouthfeel; and at the same time, the rose hips, flos sophorae, matricaria recutita, alpinia katsumadai and other extracts are also added, so that the enoki mushroom-rose hip tea has certain efficacies of maintaining beauty and keeping young, clearing liver, purging fire and the like, and is beneficial to human body health with moderate drinking.

The invention discloses a drinking type flavored fermented milk with a Kefir function and a preparation method of the fermented milk. The fermented milk is prepared by the following raw materials in parts by weight: 80.0-95.0 weight parts of milk, 0.5-4.0 weight parts of condensed milk, 0.015-9.0 weight parts of sweeteners with a sweetness as sucrose, 0.15 to 0.5 weight parts of compound emulsifying thickener and 200 to 250 DCU of Kefir flora. According to the method of the invention, a stable yoghourt solution is achieved by combined functions of components in the formula, and fermented milk can be stored by refrigeration at the temperature of 2-6 DEG C (the shelf life can be up to 21 days). The production has Kefir flora's function of restraining intestinal tract pathogenic bacteria, decreasing cholesterol and regulating immunity, and has a good cheese flavor and good mouthfeel.

The invention relates to toffee rich in peanut protein. The toffee comprises the following raw materials according to a weight ratio: 80-120 of white granulated sugar, 100-150 of starch syrup, 10-50 of peanut protein powder, 5-30 of condensed milk, 10-30 of cream, 10-50 of cocoa butter substitute, 1-3 of phospholipid, 0.3-1.0 of gelatin, 0.2-0.4 of table salt and 0.1-0.3 of baking soda. The toffee is produced by the following steps of: burdening, sugar dissolving, emulsifying and boiling, pouring and shaping and packaging. The toffee provided by the invention has the advantages that: the product has high protein content which is one time higher than that of common toffee and far higher than state relevant standard content; the taste of the product is more dense; the peanut protein powder has lower price and wide sources, and furthermore, the vegetable protein is superior to animal protein; and in daily life, people have more opportunity to acquire the animal protein and less opportunity to acquire the vegetable protein, and by the product, consumers can conveniently acquire the vegetable protein.

The invention relates to a condensed milk essence, which is composed of the following components in parts by weight: 0.1-100 parts of incense base, 0-99.9 parts of solvent, 0-20 parts of surfactant, 0-20 parts of cosurfactant, and 0-99.9 parts of carrier; wherein, the incense base is composed of the following components in parts by weight: 10-40 parts of ethyl maltol, 10-40 parts of capric acid, 5-20 parts of 5-decanolide, and 10-30 parts of delta-dodecalactone. The essence provided by the invention has natural condensed milk aroma and low cost, and beverages and other foods added with the condensed milk essence have aroma and taste of natural condensed milk.

The invention discloses basic nutritional milk shake powder and nutritional milk shake powder for children. The basic nutritional milk shake powder comprises the components by weight percentage as follows: 5-90% of milk powder, 5-90% of maltodextrin, 0.5-35% of cane sugar, 0.1-3% of edible glue, 1-30% of condensed milk powder, 0.018-0.275% of multiple vitamins and 0.746-10.05% of compound mineral substances. The nutritional milk shake powder for children comprises the basic nutritional milk shake powder and further comprises taurine, lactoferrin, DHA (Docosahexaenoic Acid), lutein, zeaxanthin and natural pigments, as well as one or more of fruit and vegetable powder as follows: banana meal, strawberry powder, cranberry powder, mango powder, carrot powder, Hami melon powder, kiwi fruit powder, apple powder, cucumber powder, blueberry powder, mulberry powder and grape powder. The nutritional milk shake powder for children is complete in nutrition, and meanwhile enhances intelligence, eyesight and immunity, and promotes skeletal development.

The present invention provides 3D printed-food comprising 40 to 60 parts of flour; 10 to 20 parts of glutinous rice powder; 3 to 5 parts of salt; 3 to 5 parts of maltose; 10 to 20 parts of water and fresh milk; 10 to 20 parts of gelatin; 5 to 10 parts of condensed milk and 1 to 5 parts of a pigment. The 3D printed-food has the advantages of being more environmentally-friendly and safer, capable of saving household expenses and increasing the interest, and the like.

The invention relates to Hokkaido bread and a preparation method thereof, and belongs to the field of food production. The Hokkaido bread is prepared from the following components in parts by weight: 4 to 6 parts of eggs, 35 to 40 parts of flour, 4 to 6 parts of butter, 1 to 2 parts of honey, 5 to 7 parts of white granulated sugar, 2 to 3 parts of fresh yeast, 1 to 2 parts of milk powder, 2 to 3 parts of frozen syrup, 0.3 to 0.6 part of salt, 1 to 3 parts of heat-softening bread premixed powder, 0.3 to 0.5 part of frozen dough improver, 0.5 to 1 part of milk flavour, 0.03 to 0.05 part of potassium sorbate, 0.03 to 0.05 part of sodium dehydroacetate, 2 to 3 parts of condensed milk, 1 to 2 parts of vegetable shortening, 0.5 to 1 part of mono-glycerol fatty acid ester and di-glycerol fatty acid ester, 12 to 15 parts of flaky sweet cream, and 15 to 20 parts of water. The invention provides the Hokkaido bread good in mouth feel, good in outward appearance, rich in nutrition, long in storage life and convenient to carry and eat, and a preparation method thereof; the Hokkaido bread and the preparation method are suitable for industrialized production, and have wide market prospect.

The invention discloses a fruit pie. The fruit pie comprises a pie crust and pie stuffing wrapped in the pie crust and is made by baking after brushing a layer of egg white on the surface of the pie crust, wherein raw materials of the pie crust consist of flour, milk powder, starch, first-class iodized refined salt, food-grade sodium bicarbonate, white granulated sugar at national primary standard, condensed milk with mass percentage concentration of 75%, evaporated filled milk with mass percentage concentration of 28%, vegetable oil and deshelled eggs, raw materials of the pie stuffing consist of fruit, pectin, white granulated sugar at national primary standard, malt syrup with mass percentage concentration of 80%, food-grade glycerin, sixfold concentrated fruit juice and water, and the mass ratio of the pie crust to the pie stuffing is 6.5:3.5. The selected and used raw materials are reasonable in variety collocation, with trophism, palatability and stable quality; the fruit pie is scientific in making method, can be mechanically produced on a large scale, conforms to the needs of modern fast food production and operation ways, and is easy in packaging, carrying and storage.

The invention discloses eel bone, barbary wolfberry and water spinach juice noodles. The noodles are prepared from raw materials in parts by weight as follows: 300-350 parts of flour, 30-33 parts of gluten powder, 9-20 parts of pollen, 13-16 parts of corn peel dietary fiber, 28-35 parts of eel bones, 5-6 parts of konjac flour, 23-25 parts of barbary wolfberry fruit powder, 20-22 parts of water spinach, 3-4 parts of condensed milk, 2-3.2 parts of sharpleaf galangal fruits, 0.4-1.3 parts of palmleaf raspberry fruits, 2-2.4 parts of elm seeds and proper amounts of table salt and papain. The noodles taste fragrant and soft, are chewy and have good elasticity, and food and medicinal materials such as oroxylum seeds, Murdannia simplex, corydalis roots and the like are also added, so that the noodles have health-care functions of nourishing yin, clearing heat, moistening the lung, soothing the liver, harmonizing the stomach and tonifying the spleen.

The invention relates to the field of dairy processing, in particular to an avocado-containing condensed milk and a preparation method thereof. The avocado-containing condensed milk provided by the invention comprises, by mass, 20%-60% of milk, 1%-20% of protein powder, 1%-50% of avocado jam, 5%-20% of a sweetener, 0.05%-5% of a stabilizer, and 0.0005%-0.005% essence. According to the invention, in a production process of condensed milk, a certain amount of avocados are added, fruit juice, puree or jam can be added or is not added, and also different auxiliary materials, food additives, nutrition fortifiers and the like can be batched according to needs, so that the condensed milk reaching the national standard and having different tastes and certain function can be creatively invented.

The invention relates to the technical field of food processing, in particular to a shredded cabbage and a making method thereof. The shredded cabbage comprises the following components by weight: 80 parts of bread flour, 20 parts of cake flour, 15 parts of granulated sugar, 0.8 part of dried yeast, 0.4 part of fresh yeast, 8 parts of condensed milk, 1 part of milk sesame oil, 35 parts of water, 0.5 part of salt, 10 parts of buffer and 50 parts of sweet cream. The shredded cabbage is golden yellow in color, has distinct layers of structure, is mellow in mouthfeel and tasty, and can meet the requirements of people for food health and nutrient.

The present invention discloses healthy chili milk candy. The healthy chili milk candy is prepared from the following raw materials in parts by weight: 42-44 parts of white granulated sugar, 35-37 parts of galactooligosaccharides, 12-14 parts of chilies, 11-13 parts of condensed milk, 3-5 parts of anhydrous cream, 3-4 parts of hydrogenated vegetable oil, 3-4 parts of skim milk, 1.6-1.8 parts of locust bean gum, 1.4-1.6 parts of chili leaves, 0.6-0.8 part of longan leaf, 1.1-1.3 parts of soybean pods, 1.1-1.3 parts of eleusine indica, 0.6-0.8 part of equisctum ramosissimum, 0.6-0.8 part of rorippa globosa, 0.4-0.6 part of gymnema sylvestre, 0.4-0.6 part of tangerine leaf, 0.4-0.6 part of betula alba juice, 0.4-0.6 part of edible salt and 0.6-0.8 part of lactobacillus delbrueckii. The provided healthy chili milk candy is crisp in texture, sweet, sour and palatable, rich in flavor, balanced in nutrition and easy to absorb, and can protect the heart and brain blood vessels, increase resistance, promote metabolism, delay aging, beautify features and lose weight.

The invention discloses a condensed milk essence containing natural cream enzymatic hydrolysate. The condensed milk essence is characterized by mainly comprising alcohol, delta-decalactone, delta-dodecalactone, 4-methyl-5-beta-hydroxyethyl thiazole (sulfurol), furanone, vanillin, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, ethyl butyrate, ethyl acetate and cream enzymatic hydrolysate. By using the natural cream enzymatic hydrolysate as a main component, the condensed milk essence has fuller mouthfeel and softer, more realistic and more natural fragrance and flavor in comparison with other condensed milk essences. The stability and fragrance quality of the condensed milk essence is superior to that of domestic similar essence products. As a food additive, the prepared condensed milk essence is used for enhancing flavor of final products such as foods and beverages, endows the products with natural tastes, and can obviously improve and increase inherent quality of flavored products.

The present invention discloses a waxgourd juice ice-cream and a method of manufacturing the same, the ice-cream is composed of 1.5-2.5% of whole milk powder; 10-20% of condensed whole milk; 5-6% of hardened oil; 1-2% of cream; 10-15% of white granulated sugar; 5-10% of fresh egg plasm; 0.2-0.3% of guar gum; 0.05-0.1% of sodium alginate; 0.05-0.1% of CMC; 0.1-0.15% of konjak gum; 15-25% of waxgourd juice and an amount of drinking water. The production process includes the steps of fetching juice from waxgourd, mixing and confecting original adjuvant, sterilizing, homogen, cooling, aging, gelling, loading to mold, ossifying and the like; comparing with the traditional ice-cream, the ice-cream containing waxgourd juice of the invention has not only a taste of cooling and daintiness, also has a double action of nourishing and sanitary, has the nutrition health-care efficacy of cool down, relieving summer-heat, diuresis, reducing fever, resolving phlegm, quench one's thirst and the like, and the ice-cream conforms to the requirement of people to the health-care function.

The invention discloses a prepared sweetened condensed milk and a preparation method thereof, relating to a dairy product. The invention provides a formula and preparation method of prepared sweetened condensed milk with the product organoleptic attribute close to whole milk sweetened condensed milk. The prepared sweetened condensed milk is prepared from the following raw materials: 5.0-7.5% of whole milk powder, 1.0-3.0% of soybean flour, 14-18% of white sugar, 1-5% of malto dextrin, 1.0-2.5% of plant cream, 0.6-1.0% of soybean oil, 0.001-0.1% of sodium hexametaphosphate, 0.001-0.1% of sodium bicarbonate, 0.02-0.06% of food flavor and the balance of water. The preparation method comprises the following steps: dissolving the whole milk powder, the soybean flour, the malto dextrin, the plant cream, the soybean oil, the sodium hexametaphosphate and the sodium bicarbonate into the water, filtering, hydrating, degassing, homogenizing, and preheating, thus obtaining a slurry A; dissolving the white sugar, and filtering, thus obtaining a slurry B; filling the slurry A and B into a concentrating tank for concentration; and when the concentration is almost finished, adding the food flavor, and homogenizing and degassing the concentrated liquid.

The invention discloses caramel condensed milk and a preparation method and application thereof. The caramel condensed milk comprises more than or equal to 1.5 percent of fat, more than or equal to 4.6 percent of protein and less than 30 percent of water, has the titratable acidity of less than or equal to 48 and the sugar degree of 68.5 to 69.5Brix, is uniformly milky yellow, is a glossy viscous semi-solid and has a fine structure, uniform texture, milk aroma and scorch aroma. The preparation method comprises the following steps of: 1) taking a liquid milk raw material with the milk solid content of not more than 70 percent; 2) adding white granulated sugar and sodium bicarbonate into a system obtained in the step 1); 3) heating the system obtained in the step 1) to 95 to 105 DEG C until the system is boiled, continuously boiling, performing Maillard reaction, evaporating water until the sugar degree is 68.5 to 69.5Brix, stopping heating, and cooling; and 4) filling a product obtained in the step 2), sealing a can, sterilizing under high pressure, and cooling. The caramel condensed milk can be applied to food.

The invention discloses a method for making an ice cream with small round coarse grains. The method comprises the following steps: (1) grinding unpolished rice, soaking in 30-35 DEG C water, raising the temperature to a boiling state, cooking, and pulping while hot so as to obtain unpolished rice paste; (2) soaking cleaned fresh purple sweet potatoes in 0-3 DEG C cold water, cooking in boiling water on a steamer drawer, naturally cooling, performing microwave treatment under the power of 300-450W, cutting into pieces, mixing with water for pulping so as to obtain purple sweet potato paste; (3) mixing the unpolished rice paste obtained in the step (1), the purple sweet potato paste obtained in the step (2) and condensed milk according to a mass ratio of 1:1:1.2, stirring at the temperature of 50-60 DEG C, and making small round coarse grains by utilizing a twin-screw extruder; (4) mixing white granulated sugar, milk powder and water together, and freezing so as to obtain frozen slurry; and (5) adding the small round coarse grains obtained in the step (3) into the frozen slurry obtained in the step (4), puffing, freezing, filling into an egg roll tube or a container, thereby obtaining the ice cream containing small rounded coarse grains.

The invention provides a reconstituted milk yogurt additive composition, an application thereof, a reconstituted milk yogurt, and a preparation method. The reconstituted milk yogurt is prepared mainly from the following raw materials, by weight: 0.1-0.3% of cheese powder, 0.5-1.5% of condensed milk, 0-1% of a stabilizing agent, a sweetener, the sweetness of which is equivalent to that of a sweetener containing 0-9% of saccharose, and 0.008-0.01% of a starter, with the balance being reconstituted milk. Cheese powder and condensed milk with a specific ratio are added into the reconstituted milk yogurt, enables the yogurt with relatively pure fermentation taste and a structural state, and allows the yogurt to taste smooth and fine. Moreover, cheese powder contains abundant nutritional ingredients, such as protein, calcium, fat, phosphorus, and vitamins, and condensed milk itself is a kind of concentrated milk. Both cheese powder and condensed milk are pure natural food, and can increase the nutritive value of the yogurt, when added into the reconstituted milk yogurt.