22 results about "Condensed milk" patented technology

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 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 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 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 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 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.

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 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 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.

Traditionally, soy milk to which bittern has been added lacked flavor and was deficient in calcium and sodium. [Solution] The present invention comprises soy milk, bittern, and added minerals, wherein the minerals are those which are considered insufficient in the amount of a predetermined mineral contained in a predetermined dairy product when added to the soy milk and bittern. Furthermore, the method for producing fermented tofu of the present invention is characterized by adding bittern to soy milk, determining which minerals to be added to the soy milk from among the minerals contained in a predetermined dairy product, and determining the amount of the determined minerals to be added to the soy milk in proportion to the amount of minerals contained in the predetermined dairy product, and adding it to the soy milk. The desired dairy products are milk, ice cream, yogurt, pudding, condensed milk, and powdered milk. The minerals added to the soy milk are calcium, sodium, phosphorus, and chloride ions.

The invention discloses a coating type caramel formula, a method and application. The coating type caramel formula comprises the following substances in parts by weight: 9-11 parts of white granulated sugar, 60-68 parts of starch syrup, 10-18 parts of sugared condensed milk, 8-10 parts of plant hard oil, 2-4 parts of whey powder, 0.1-0.5 part of table salt and 0.1-0.5 part of essence, and a uniform thin caramel layer can be formed by coating. The caramel layer which is chewy, soft, sufficient in caramel aroma and thin can be manufactured by adjusting the proportion of sugar and syrup and the proportion of other raw materials, the caramel layer has excellent viscosity so that crushed nuts or crushed biscuits can be evenly attached to the caramel layer, and meanwhile the caramel layer has the non-sticky taste; moreover, the requirement of a final product can be met when the sugar boiling temperature is 115 DEG C, and the caramel is coated on the biscuits when the temperature is 90 DEG C, so that the time efficiency is greatly improved, and the energy consumption is reduced.

The present application relates to condensed milk production technical field, specifically to condensed milk production process and equipment, including syringe, the top plate of syringe is installed with feeding cylinder, the top of syringe is fixedly installed with first motor, the output end of first motor is fixedly connected with rotating shaft, the rotating shaft extends to syringe and is fixedly connected with rolling cylinder through connecting frame, the rolling cylinder is in syringe, the bottom of syringe is fixedly installed with injection tube, the inner wall of syringe is horizontally fixedly connected with heating pot, the heating pot is below rolling cylinder, by the rotation of rolling cylinder, cane sugar can be rolled into fine powder, then falls on flow guide hopper, makes cane sugar powder fully heated, makes it flow out in liquid state, so that cane sugar can keep liquid state more easily dispersed when mixing with milk, keeps higher temperature, helps mixing, improves the mixing effect of cane sugar, reduces the dissolution time of cane sugar.

The utility model discloses a tank turning and conveying device for condensed milk packaging tanks, which comprises a rack, two belt type conveying mechanisms and an automatic turning mechanism, the two belt type conveying mechanisms are arranged in the rack, the automatic turning mechanism is arranged between the two belt type conveying mechanisms, and the automatic turning mechanism comprises a driving shaft, an arc-shaped frame, an electromagnet and a second motor. The double-belt type conveying mechanism with the left high and the right low is adopted and matched with the automatic turnover mechanism composed of the driving shaft, the arc-shaped frame, the arc-shaped electromagnet and the second motor, the arc-shaped electromagnet can be attached to the outer wall of the tank body to stably attract the tank body, the second motor drives the shaft to rotate to drive the tank body to turn over by a half circle, and the electromagnet is closed for three seconds at fixed time after turning over. The tank body can be conveniently and stably transited to another conveying belt, continuous and efficient tank turning and conveying are achieved, the automation degree is high, and the stability and efficiency of condensed milk packaging tank turning and conveying are effectively improved.

The invention provides reprocessed crisp cheese prepared by a microwave drying process and a preparation method of the reprocessed crisp cheese. Specifically, the invention provides the reprocessed crisp cheese which is a porous crisp product prepared by taking Zhida as a main raw material, adding sugar, condensed milk and emulsifying salt, adding or not adding food additives and / or nutrient supplements, and performing heating and microwave drying processes; wherein in the raw materials of the reprocessed crisp cheese, the dosages of the Zhida, the sugar, the condensed milk and the emulsifying salt are as follows: 25 to 40 parts of the Zhida, 5 to 10 parts of the sugar, 5 to 10 parts of the condensed milk and 2 to 3 parts of the emulsifying salt. According to the preparation method, by adjusting microwave vacuum degree, power and duration parameters, the problems of burnt spots, softness, oil leakage, tooth sticking and the like can be solved, and the prepared crisp cheese product is crisp and does not stick teeth after mouth.

This utility model discloses a taro–peanut delicacy using panutsa (unrefined cane sugar) formulated to improve flavor and extend shelf life. The product comprises grated taro, coconut milk, condensed milk, crushed peanuts, and panutsa, enclosed within a 10 mm-thick taro shell casing, wrapped in banana leaves, and steamed for about 60 minutes at 100 °C. Panutsa serves as both sweetener and natural preservative, binding free water and reducing microbial activity. The product maintains its moist, chewy texture and caramel-like flavor while remaining shelf-stable for at least five days at ambient temperature or ten days under refrigeration. Compared with conventional taro-based confectionary product the utility model provides enhanced sweetness, improved microbial safety, and longer storage stability without synthetic preservatives, offering a value-added indigenous delicacy suitable for small-scale and commercial production.

The present invention discloses an ice cream flavored with aratiles berries, comprising: 500 mL whip cream, 600 mL condensed milk, 370 mL evaporated milk, 3 whole eggs, salt, 250 mL water and 2 kg aratiles berries ingredients. The said ingredients according to claim 1, wherein said aratiles berries are ripe. A process of making said aratiles ice cream comprising the steps of: preparing said aratiles berries and materials; washing said prepared aratiles berries; blending said washed aratiles berries; mixing said blended aratiles berries with salt, water and evaporated milk; sieving said blended aratiles berries mixture; beating the white of said egg until becomes stiff in a separate bowl; beating the yolk of said egg and mixing with whipped cream and condensed milk; adding said aratiles berries mixture to beaten egg yolk with whipped cream and condensed milk mixture; placing said mixture in a container; and freezing the mixture. The process according to claim 2, wherein said sieving is done three (3) times.

The ginseng and red date skin moistening steam bread is prepared from the following raw materials in parts by weight: 800 to 1200 parts of high gluten flour, 80 to 120 parts of berry sugar, 60 to 80 parts of condensed milk, 5 to 15 parts of yeast, 1 to 10 parts of salt, 50 to 70 parts of butter, 90 to 100 parts of milk powder, 5 to 15 parts of ginseng, 100 to 200 parts of eggs, 300 to 450 parts of red dates and 150 to 300 parts of cream. The red dates and the ginseng are integrated into a western-style bread system, the whole formula can balance the bitter taste brought by the ginseng, the sweetness of the red dates and the whole flavor of the bread are more coordinated, and unique flavor experience is created; the red dates are rich in vitamins and iron, so that collagen synthesis is promoted, and the skin color is improved; ginseng contains ginseng saponin, has an anti-oxidation effect and is beneficial to delaying skin aging; creamy fat cream, butter and eggs provide high-quality fat and protein and important nutrients for maintaining skin elasticity and luster.