4 results about "Evaporated milk" patented technology

The present invention relates to bio-transformed milk products, for example evaporated milk or similar products, that have improved properties and / or characteristics relative to equivalent non-bio-transformed milk products; or have comparable sensory characteristics to non-bio- transformed milk products that comprise greater quantities of milk solids. The invention also encompasses methods for making said bio-transformed milk products.

The utility model discloses efficient evaporated milk homogenizing equipment which comprises a homogenizing tank, a first feed port formed in the top of the homogenizing tank, a first discharge port formed in the bottom of the homogenizing tank, a first electromagnetic valve arranged corresponding to the first discharge port, a lifting plate arranged in the homogenizing tank, and a sealing ring arranged between the lifting plate and the inner side wall of the homogenizing tank, a first homogenizing cavity is defined by the lifting plate and the homogenizing tank, a second discharging port is formed in the lifting plate, a second electromagnetic valve is arranged corresponding to the second discharging port, a partition plate is arranged below the lifting plate, a second feeding port is formed in the partition plate, the second discharging port and the second feeding port are connected through a hose, and a second homogenizing cavity is defined by the partition plate and the homogenizing tank. The first discharging opening is communicated with the second homogenizing cavity, the driving shaft penetrates through the first homogenizing cavity and the second homogenizing cavity, and first stirring paddles are arranged on the driving shaft. The condensed milk homogenizing device is simple in structure and reasonable in design, can more efficiently homogenize condensed milk, and ensures the homogenizing quality.

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 invention relates to the technical field of food processing, in particular to a preparation method of low-sugar milk tea based on smell-taste interaction. According to the specific technical scheme, the method comprises the following steps: braising and soaking tea leaves with boiled water for 15-25 minutes, filtering, adding evaporated milk and cane sugar, uniformly stirring to prepare a milk tea base, and then adding water and edible essence. Through the synergistic effect of the added specific odor substances and the sucrose content, the sweetness perception is remarkably improved, and the actual sugar consumption is reduced. Meanwhile, aroma positively correlated with sweet taste perception is selected and is combined with low, medium and high sucrose concentrations, so that the optimal sensory experience is formed. And through a Pivot-CATA method and a consumer preference degree test, the improvement effect of different smells on the sweetness and the comprehensive preference degree under different sugar contents is verified.