59 results about "Condensed milk" patented technology

The invention discloses cheese ice cream capable of being frozen and preserved and a preparation method thereof, and the preparation method comprises the following steps: filtering raw milk, standardizing the milk, sterilizing, fermenting and removing whey to obtain cheese curd; placing the cheese curd in a steam engine for treatment to obtain a pretreated cheese material; preparing a mixed material from the pretreated cheese material, milk powder, cane sugar, glucose powder, malt syrup, a compound stabilizer, water, cream cheese, condensed milk, iced yolk and cream; and performing sterilization, ultrasonic homogenization and aging on the mixture, and performing freezing treatment under the condition that an alternating static magnetic field and an alternating electric field are alternated during stirring and air inflation, thereby obtaining the product. By adding the compound stabilizer, the cheese ice cream is more stable in structure and easy to maintain taste; ice crystals are fine and uniform in texture under the combined action of the alternating magnetic field and the electric field, so that the soft and glutinous feeling and aftertaste effect of the ice cream are improved.

The invention discloses a formula and a preparation method of milk skin yoghurt. The milk skin yoghurt comprises the following raw materials: fresh milk, milk skin, sugar, cream, condensed milk, milk powder, cheese powder, protein powder and carotene. The invention also provides a preparation method of the milk skin yoghurt. The preparation method comprises the following steps: step 1, preparing materials; step 2, cooking: putting the fresh milk into a container, heating the fresh milk in a boiling water bath, and then cooling the fresh milk; step 3, blending: stirring the cooled fresh milk, sequentially adding the rest ingredients, and then cooling; step 4, fermentation: putting the mixture into a fermentation machine for fermentation for more than 8 hours; and step 5, inspecting and packaging. According to the milk skin yoghourt food processed by the method disclosed by the invention, through coordination and complementation of probiotics and various nutritional ingredients, the nutritional value in milk is maintained, the nutritional and health-care effects can be provided, and the milk skin yoghourt food is delicious in taste, unique in taste and wide in market prospect.

The invention discloses donkey milk condensed milk production shearing and batching equipment, and relates to the technical field of condensed milk production.The equipment comprises a dissolving tank and a male grinding head, the male grinding head is fixedly arranged at one end of a mounting shaft, a sleeve shaft is rotationally arranged at the other end of the mounting shaft, a conveying pipe is fixedly arranged on a connecting base at one end of the sleeve shaft, and an auger plate is arranged on the mounting shaft; mixing frames are symmetrically arranged on the mounting shaft, a driving assembly is arranged at the bottom end of the dissolving tank, a female grinding head is arranged on the outer side of the male grinding head in a matched mode, an adjusting assembly is arranged at the upper end of the dissolving tank, and cleaning mechanisms are arranged on the mixing frames. By arranging a female grinding head and a male grinding head, ingredients can be continuously sheared, dairy products and the ingredients in the dissolving tank can circularly flow through cooperative use of a conveying pipe and an auger plate, by arranging a cleaning pipe and a mixing frame, the interior of the dissolving tank can be conveniently cleaned, and by arranging an air cooler, the ingredients can be continuously sheared. And heat generated when the female grinding head and the male grinding head work is reduced.

Children's formula milk containing added human milk oligosaccharides, and a preparation method therefor. Raw materials of the children's formula milk include cow's milk, phospholipids, compound nutrients, whey protein powder, prebiotics, and / or condensed milk; and the prebiotics comprise human milk oligosaccharides, galacto-oligosaccharides, and fructo-oligosaccharides. The children's formula milk provides main nutritional requirements for children, and also has the effects of enhancing immunity and regulating gut microbiota.

The invention relates to the technical field related to wastewater treatment, discloses wastewater filtering equipment for A2-type B casein high-calcium condensed milk production, and aims to solve the problem of blockage caused by long-time filtration of a filter screen. Continuous rotation of a filter cartridge is realized through a driving part, and in the process, wastewater is input from a water inlet pipe on one side of the filter cartridge and is discharged from a water outlet pipe on the other side of the filter cartridge; in the process, a cleaning calandria located between the drainage pipe and the water inlet pipe is arranged at the side part of the filter box, so that large-particle impurities are shoveled by the top of the dirt storage pipe and fall into an inner cavity of the dirt storage pipe after the outer side part of the filter cartridge is filtered; the particles blocked outside the filter cartridge are firstly backflushed through the cleaning calandria, so that the particles blocked in the filter cartridge are backflushed into the cleaning calandria and continuously rotate along with the filter cartridge, and finally, the effect of backflushing and unblocking in real time is realized.

The invention discloses milk skin flavored yogurt and a preparation method thereof, and belongs to the technical field of fermented milk. The milk skin flavored yogurt comprises the following raw materials in parts by mass: fresh milk, white granulated sugar, single cream powder, sweetened condensed milk and the like. The preparation method comprises the following steps: heating the raw milk to 50-60 DEG C, adding the white granulated sugar and the like, stirring, adding the single cream and the like, and mixing to obtain a fermentation base material; carrying out homogenization treatment on the fermentation base material accounting for 45%-55%, and mixing the homogenized fermentation base material and the non-homogenized fermentation base material; activating the strain of lactic acid bacteria, inoculating the activated lactic acid bacteria into the cooled fermentation base material, and stirring; and heating the inoculated material to 40-45 DEG C, carrying out filling treatment after heating, and fermenting the filled base material at 41-45 DEG C to obtain the milk skin flavored yogurt. The milk skin of the milk skin flavored yoghurt disclosed by the invention is moderate in thickness and fine and smooth in mouth feel.

The chewable sugar-free chocolate gel food comprises 73-75% by mass of a gel filling material and 25-27% by mass of a sandwich filling material filled in the gel filling material, the gel filling material comprises a gum base, glycerin, modified starch, a sweetening agent, a pigment and water, and edible essence is added or not added; the sandwich filling material comprises cocoa liquid blocks, sugar-free cocoa butter, condensed milk, a sweetening agent, edible oil and fat, an emulsifying agent and added or not added edible essence; the invention also discloses a preparation method of the gel food, the gel food prepared by adopting the method can solve the problems that chocolate products are easy to melt and deform when being heated and easy to pollute packages during packaging, and the gel food does not pollute the packages even at the temperature of 55 DEG C or below and has higher stability; and meanwhile, the gel food can realize two edible forms of chocolate gel or chocolate explosion gel at different temperatures, so that rich mouth feel is brought during eating, and the gel food is suitable for being eaten by different people.

The rib rolling device for condensed milk packaging comprises a workbench, a sliding rail frame is installed on the surface of the workbench, an installation base is installed on the right side of the surface of the sliding rail frame in a sliding mode, a moving table is installed on the left side of the surface of the sliding rail frame in a sliding mode, and a first moving base is fixedly connected to one side of the bottom of the installation base. A second moving seat is fixedly arranged on one side of the bottom of the moving table, and a forward and reverse thread ball screw is movably installed in the first moving seat and the second moving seat in a penetrating mode through a nut shaft. The mounting base and the moving table are connected with the lead screw through the first moving base and the second moving base respectively, the left-hand thread and the right-hand thread are arranged on the same shaft of the forward and reverse thread ball screw at the same time, when the lead screw rotates, one nut moves forwards, meanwhile, the other nut moves backwards at the same speed, and the left-hand thread and the right-hand thread are separated from each other. The effect that the two nuts get close to or away from each other when the shaft rotates is achieved, and therefore automatic rib rolling operation on the packaging tin is achieved.

The utility model discloses an evaporated milk can packaging and feeding device which comprises a machine frame, a supporting table, separating and guiding mechanisms, a conveying mechanism and a distance adjusting mechanism, the conveying mechanism is installed in the machine frame, the two separating and guiding mechanisms are arranged above the conveying mechanism, the two separating and guiding mechanisms divide the upper portion of the conveying mechanism into two conveying channels, and the distance adjusting mechanism is arranged on the supporting table. A supporting table is fixed to the rack, a distance adjusting mechanism used for driving the two separation guiding mechanisms to move oppositely is installed on the supporting table, each separation guiding mechanism comprises an outer frame, first guiding rollers, an electric telescopic rod, a connecting plate and a second guiding roller, and the multiple first guiding rollers are rotationally connected to the left side of the interior of the outer frame; two electric telescopic rods are fixed to the right end of the outer frame, the telescopic ends of the electric telescopic rods are fixed to a connecting plate, and a plurality of second guide rollers are rotationally connected into the connecting plate. Two rows of iron cans can be conveyed at a time, the distance between the two rows of iron cans can be adjusted, and the conveying efficiency is higher.

The invention discloses a novel anti-fatigue coffee solid beverage and a preparation method thereof. The chlamydomonas reinhardtii protein peptide matcha milk is prepared from the following components in parts by mass: 8-16 parts of coffee-containing extraction concentrated solution, 3-7 parts of chlamydomonas reinhardtii protein peptide, 1-5 parts of matcha powder, 50-90 parts of condensed fresh milk and 1-5 parts of cane sugar. The ABTS clearance rate and the comprehensive sensory score are used as evaluation indexes, and the production formula of the solid beverage is optimized by adopting a method of optimizing a BP neural network by adopting a grey wolf algorithm. The coffee solid beverage contains novel edible green alga protein peptide-chlamydomonas reinhardtii protein peptide, has remarkable ABTS free radical scavenging activity and in-vivo anti-fatigue activity, and can construct a new form of health food with a synergistic anti-oxidation function with caffeine and tea polyphenol.

The utility model relates to the technical field of blending devices, and discloses a movable condensed milk blending tank. The movable condensed milk blending tank comprises a blending tank, and an equipment moving damping mechanism is mounted below the blending tank. The mounting column is arranged in the blending tank, the connecting rods are connected to the four sides of the upper portion of the mounting column, the circular ring is connected between the connecting rods, one side of the circular ring is tightly attached to the inner wall of the blending tank, the lifting motor is arranged below the connecting rods, and the circular ring is driven by the lifting motor to move up and down; and the lower portion of the connecting rod is connected with an equipment rod, the lower portion of the equipment rod is connected with a mixing ring, the mixing ring moves up and down through a circular ring, condensed milk can be mixed, the inner wall of the blending tank can be cleaned through the design, and therefore the mixing effect is improved. Dairy products are prevented from remaining in the blending tank.

The utility model discloses a condensed milk filling amount servo control mechanism which comprises a rack, the outlet end of a screw pump is fixedly connected with a hard pipe, a quick change mechanism comprises a guide pipe, adapter plates, an electric telescopic rod, a sealing ring and a sealing gasket, the upper end of the guide pipe is connected with the hard pipe through a hose, the adapter plates are respectively fixed on two sides of the guide pipe, and the electric telescopic rod is fixed on the adapter plates. The number of the electric telescopic rods is two, the electric telescopic rods are fixedly installed in the rack, the telescopic ends of the two electric telescopic rods are fixed to the two adapter plates respectively, a sealing gasket is fixed to the bottom of the guide pipe, a sealing ring is fixed to the outer side of the guide pipe, the number of the filling nozzles is three, and the calibers of the three filling nozzles are different. According to the utility model, precise and quantitative filling can be realized, the electric telescopic rod drives the guide pipe to ascend and descend through the cooperation of the quick change mechanism and the switching mechanism to finish the disassembly and assembly of the filling nozzles, and the driving motor is matched to drive the triangular turntable to rotate, so that the three filling nozzles with different calibers can be quickly switched to adapt to packaging bottles with different capacities.

The present application relates to a mousse cheese cup and a preparation method thereof, comprising the following components in proportion by weight: 16%-30% cream cheese, 5%-10% cream, 5%-10% sweetened condensed milk, 5%-10% casein, 5%-10% white sugar, 1%-3% raw milk, 1%-3% pandan powder, 1%-3% coconut powder, 1%-3% starch, 1%-3% cereal powder, 1%-3% egg yolk powder, 0.1%-2% thickener, 0.1%-2% emulsifying salt, 0.1%-2% tricalcium phosphate, 0.1%-2% potassium sorbate, 0.1%-2% lactic acid, 0.1%-2% food flavor, 0.001%-0.01% vitamin A, 0.001%-0.01% vitamin D, and the balance is water. By adopting the technical means of heat preservation heating and steam direct spray sterilization, the tissue condition is ensured to be good, the risk of microbial contamination is low, and the finished cheese cup can be stored and sold at room temperature. At the same time, the preparation method of the present application is simple and easy to operate, and the overall investment cost is lower.

The invention discloses high-cream-fat milk skin yoghourt and a preparation method thereof, and belongs to the technical field of dairy product processing. The yoghourt is prepared from raw milk, unsalted butter, condensed milk, milk skin powder, white granulated sugar and fermentation strains, wherein the milk skin powder is prepared by performing enzymolysis treatment on traditional milk skin. The preparation method comprises the following steps: mixing part of the raw milk with the sugar and the condensed milk, and performing high-pressure homogenization to form basic whey; mixing the residual raw milk with milk skin powder, gellan gum and sodium caseinate, and performing low-pressure homogenization; and after sterilizing and cooling, adding a fermentation strain and unsalted butter, filling and fermenting, and naturally floating milk skin components to form a continuous milk skin layer during fermentation. Through enzymolysis treatment, a specific stabilizer and a two-step homogenizing process, the contradiction between shape maintenance and stability of the traditional milk skin in the yoghourt is solved, and the product has the flavor of the traditional milk skin, the skin-uncovering eating experience and the characteristics of uniformity, fineness and difficulty in bleeding of modern yoghourt, and is suitable for industrial production.

The present disclosure relates generally to flavor-modifying compositions and their use in various comestible products, such as food products, beverage products, nutritional products, including dairy products. In some embodiments, the flavor-modifying compositions include lactase. In some embodiments, the flavor-modifying compositions include one or more sweetness enhancers. In some embodiments, the flavor-modifying compositions also include one or more flavorings, such as sweeteners, including, but not limited to, sugars, high-intensity sweeteners, or combinations thereof. In some aspects, the disclosure provides the use of such flavor-modifying compositions in various comestible compositions. Such comestible compositions include various additional components, such as animal proteins (for example, dairy proteins), non-animal proteins, and the like. Such comestible compositions can be packaged as or included in food products, beverage products, or animal feed products. In some embodiments, such products are dairy products, such as dairy-based beverages, yogurt, cheese, condensed milk, evaporated milk, powdered milk, infant formula, buttermilk, kefir, cream, creamer, custard, ice cream, gelato, frozen custard, frozen custard, cottage cheese, and the like.

The present invention relates to a novel confectionery product, Choco-Coated Coffee, which combines the rich flavor of roasted coffee beans with a coating of dark chocolate to create a crunchy, energizing snack. The product is made by coating roasted coffee beans with a mixture of melted dark chocolate, honey, and condensed milk to enhance flavor, sweetness, and texture. The combination of the natural bitterness of coffee and the sweetness of chocolate offers a unique, flavorful snack. This product delivers an energizing boost from the coffee beans while also providing the satisfaction of chocolate indulgence, making it a perfect snack for coffee lovers.

The invention relates to milk skin pulp and a preparation method thereof. The milk skin pulp comprises the following raw materials in percentage by mass: 18-30% of single cream; 8-18% of condensed milk; 3-20% of white granulated sugar; 1-6% of a yoghurt powder solid beverage; and the balance of raw milk. The preparation method sequentially comprises the following steps: mixing raw materials; performing low-pressure homogenization; performing UHT sterilization; performing flash evaporation; performing high-pressure homogenization; and cooling and canning. The raw milk, the single cream, the condensed milk, the white granulated sugar and the yoghurt powder solid beverage are used as a formula, and are matched with mixing, low-pressure homogenization, ultrahigh-temperature homogenization, flash evaporation, high-pressure homogenization, cooling and sterile filling, so that the appearance at normal temperature is uniform, layering is slight, and the taste is fine and smooth; the formula process cooperates with a stable system.

The invention discloses a preparation method of rumex hanus staple food. The invention belongs to the technical field of rumex hanus staple food. The rumex hanus staple food comprises the following components in parts by weight: 50-70 parts of high-quality wheat flour; 10 to 30 parts of rumex hanus juice; 8-12 parts of condensed milk; and the balance of water. The quick-frozen food is prepared by combining the high-quality wheat flour, the rumex hanus juice and the condensed milk according to a scientific ratio and adopting the process steps of mixing and stirring, kneading and shaping, fermenting, quick-freezing treatment and the like. The nutritional value and functionality of staple food can be effectively improved, rich protein, vitamins and minerals in the rumex hanus juice are utilized to form a balanced nutritional combination with the wheat flour, and meanwhile the food taste and health benefits are improved; the invention solves the problems of single raw material and unbalanced nutrition of the traditional staple food, is suitable for the development of quick-frozen food and healthy food, and meets the requirements of modern consumers on diversified healthy diets.

The invention discloses a hand-made rice-mochi milk tea formula. The hand-made rice-mochi milk tea formula comprises the following raw materials in parts by weight: 455 g of buffalo milk, 40 g of tapioca flour, 50 g of white granulated sugar, 10 g of glutinous rice flour, 40 g of raw glutinous rice and 280 g of unsalted butter. The invention further provides a making method of the hand-milled glutinous rice and mochi milk tea formula, and the making method comprises the following steps that S1, raw glutinous rice is rinsed with filtered water; s2, draining the raw glutinous rice rinsed in the step S1, adding buffalo milk, white granulated sugar, glutinous rice flour and tapioca flour, then adding all the raw materials into a wall breaking machine to prepare mochi pulp, and sieving the mochi pulp; s3, fully mixing the mochi pulp filtered in the step S2 with unsalted butter, and stirring and heating; s4, soaking black tea with 200g of boiled water, and filtering out tea leaves to obtain black tea soup; s5, the black tea soup filtered in the step S4 is fully mixed with buffalo milk, unsalted butter and condensed milk, and the buffalo milk does not contain food additives, is healthier, more nutritional and safer, is especially suitable for middle-aged and elderly people, and has a health-care effect.

The utility model discloses tinplate condensed milk automatic boxing equipment, which comprises a conveying belt, a grabbing mechanism and a guide mechanism, the grabbing mechanism comprises a movable block, a negative pressure chamber is arranged in the movable block, a plurality of negative pressure pipes are arranged at the bottom of the negative pressure chamber, suction nozzles are arranged at the bottoms of the plurality of negative pressure pipes, and the guide mechanism is arranged on the conveying belt. An electromagnet is mounted on the inner side wall of a top wall plate of the suction nozzle; the guide mechanism comprises a base, and the base is installed between the grabbing mechanism and the conveying belt through a fixing piece in the mode of being perpendicular to the transmission direction of the conveying belt. The grabbing mechanism provided by the utility model is provided with the suction nozzle and the electromagnet, dual fixation is carried out through negative pressure adsorption of the suction nozzle and magnetic adsorption of the electromagnet when the tank body is grabbed, and it is ensured that the grabbing mechanism drives the tank body to be encased stably; and meanwhile, a guide mechanism is arranged, the tank bodies on the conveying belt are guided through a guide plate, manual intervention on the tank bodies during conveying of the conveying belt is avoided, and the boxing efficiency is improved.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

The utility model relates to the field of automatic label sticking of tinplate canned condensed milk, in particular to automatic label sticking equipment of tinplate canned condensed milk. Including: control assembly, limiting component, label sticking subassembly, blowing assembly, conveying assembly, support component, support component is connected with limiting component, label sticking subassembly, conveying assembly respectively, blowing assembly includes fan, locating plate, horn mouth, locating plate and support component fixed connection, fan and locating plate are connected, horn mouth and fan's air outlet intercommunication, horn mouth's small mouth end and locating plate fixed connection, horn mouth's big mouth end faces support component, control assembly is connected with limiting component, label sticking subassembly, fan, conveying assembly electricity respectively. In this way, it solves the problem that the label may be wetted by water droplets and the writing may not be clear during the label sticking process of the existing label sticking equipment on the tinplate can containing dairy products.

The invention provides a pure milk fat whipping-free milk cover and a preparation method thereof. The milk cover comprises the following raw materials in percentage by weight: 30%-40% of single cream, 10%-20% of cream cheese, 30%-40% of milk, 5%-10% of condensed milk, 2%-6% of white granulated sugar, 5%-10% of malt syrup, 0.5%-1.0% of edible salt and 0.5%-1.0% of a compound emulsion stabilizer, wherein the dry matter content is 40%-50%; the protein content is 3-4%; the compound emulsion stabilizer comprises sodium carboxymethyl cellulose, and the addition amount of the sodium carboxymethyl cellulose is 0.05-0.2%. The pure milk fat whipping-free milk cover provided by the invention has good flowability and product stability, can guarantee the appearance and distribution stability of the product, can complete the whipping operation of the milk cover at a factory end, can be directly unfrozen and used in a tea drink store, is convenient and rapid, and guarantees the uniformity of the quality of products in chain / franchise stores.

The utility model discloses a high-speed conveying mechanism in the condensed milk filling production process, and relates to the technical field of processing equipment, the high-speed conveying mechanism comprises a fixed plate, an L-shaped plate is arranged on one side of the fixed plate, a movable groove is formed in the center of the side wall of the fixed plate, and three compression rollers are distributed in the L-shaped plate at equal intervals. The two compression rollers are arranged at the two ends of the position of a feeding port of the material frame respectively, and the distance between the two compression rollers is equal to the outer diameter of a tank and is slightly smaller than the distance between the two ends of the interior of the material frame. The micro motor works to drive all the pressing rollers to rotate synchronously through the driving belt wheel, the synchronous belt, the driven belt wheel and the auxiliary synchronous belt, the rotating pressing rollers can slightly extrude cans through rotating force and convey the cans to the position of the material frame, and therefore the cans do not need to be extruded into the material frame through conveying thrust of a rear can conveyed device. And the problem that the cans are stacked together is avoided.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The invention relates to a double-taste delicious small steamed bun formula, the small steamed bun comprises a first-taste dough and a second-taste dough bonded on the first-taste dough, and the main materials of the first-taste dough and the second-taste dough are edible potato starch, trehalose, eggs, wheat flour and skimmed milk powder; the auxiliary materials of the first-taste dough and the second-taste dough comprise malt syrup, condensed milk and lactose. The first-taste dough and the second-taste dough are ingeniously combined to form the unique double-taste small steamed bun, consumers can select different second additives such as milk, strawberries, purple sweet potatoes, chocolates, cherries or pumpkins according to personal preferences, and the requirements of different consumers for diversified foods are met; the proportion of the potato starch to the wheat flour is adjusted, so that the small steamed bun has crisp mouth feel and soft internal texture, the balance of mouth feel and crisp degree is realized, and the defect that the traditional steamed bun is single and rough in mouth feel is overcome.

The utility model relates to the field of condensed milk tank sterilization, in particular to a condensed milk double-tank sterilization device. Comprising a cleaning assembly which is used for storing and conveying hot water; the condensed milk assembly is communicated with the cleaning assembly; the cleaning assembly can convey hot water into the condensed milk assembly; the sterilization assembly is communicated with the condensed milk assembly; the sterilization assembly can convey steam into the condensed milk assembly to perform steam sterilization on the condensed milk assembly; a water return assembly; one end of the water return assembly is communicated with the cleaning assembly, and the other end of the water return assembly is communicated with the sterilization assembly; the water return assembly can convey water in the sterilization assembly into the cleaning assembly. Therefore, the problems that when an existing condensed milk tank is used for sterilization, a large amount of water is consumed, and sterilization is insufficient possibly exist are solved.

The present invention relates to the technical field of dairy product processing, and specifically to a production process for condensed milk milk caps with improved fluffiness and durability, comprising the following steps: adding part of milk cap powder, milk and light cream into a container; fully stirring the raw materials poured into the container using a processing device; introducing the remaining raw materials into the container in batches and continuously mixing and whipping; pouring out the milk caps in the container; two stirring tubes are slidably installed at the bottom of the upper cover, and whipping components are movably installed at the bottom ends of the two stirring tubes; an intermittent feeding mechanism is provided on the upper cover; and an aerating component for inflating a mixing box is provided on the upper cover. In this solution, an interval feeding mechanism is provided on the upper cover, so that the raw materials can be fully stirred, thereby improving the whipping quality of the milk cap, improving the fluffiness and durability of the milk cap, and an aerating component is provided on the upper cover to increase the air content inside during whipping, further improving the fluffiness and durability of the milk cap.

The present application relates to the technical field of food processing, and particularly refers to a formula of Mongolian milk tea and a preparation process thereof.The formula comprises: 1000g of finished product milk tea powder, and each raw material is composed of the following mass ratio: 80-120g of condensed milk powder, 150-200g of milk tea base powder, 100-150g of whole milk powder, 200-250g of malt dextrin, 5-10g of edible salt, 80-120g of fried rice powder, 30-50g of brick tea powder, 20-40g of black tea powder, and 10-20g of whey.The preparation process comprises: pretreatment of raw materials, mixing of the brick tea powder and the black tea powder, addition of 5-8 times of pure water in mass, constant temperature extraction at 80-90 DEG C for 20-30 minutes, stirring every 5 minutes during the extraction, filtration with 100 mesh filter cloth after the extraction, collection of tea juice, and preparation for use; and the present application has the following advantages: flavor and taste advantages: the present application precisely restores the salty flavor and the mellow taste of the Mongolian milk tea through the compounding of the brick tea powder and the black tea powder and the synergy of the whole milk powder and the condensed milk powder, and the addition of the fried rice powder increases the chewing feeling, thereby solving the problem of single taste of the traditional milk tea.

The utility model provides sterilization and filling integrated equipment for whey condensed milk production, which belongs to the technical field of heating sterilization of filled dairy products and comprises a bearing anchoring base plate and a double-track axial spiral guide rod fixedly connected to the top of the bearing anchoring base plate. And the output ends of the two double-track axial spiral guide rods are fixedly connected with a whey condensed milk filling base. The timing reversing switch transmits electric energy into the sterile high-viscosity cam pump and the second non-Newtonian fluid self-adaptive throttler, and at the moment, the second non-Newtonian fluid self-adaptive throttler is opened; a sterile-grade high-viscosity cam pump conveys a cleaning agent in an expansion back plate box into a laminar flow constant-speed filling nozzle under the action of pressure, at the moment, the laminar flow constant-speed filling nozzle conveys the cleaning agent into a whey condensed milk turbulence enhanced heat exchange kettle, and meanwhile, a resonant cavity electromagnetic vibration exciter vibrates to drive dairy products to be in full contact with water, so that the cleaning agent can be fully filled into the whey condensed milk turbulence enhanced heat exchange kettle. And thus, workers are assisted to disinfect the interior of the equipment.