70 results about "Evaporated milk" patented technology

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.

A health food made of grain and a manufacturing method thereof that keep its nutrition of the ingredients effectively, and take into account the health care effects at the same time. It contains the following ingredients: flour, egg yolk, butter, evaporated milk, yellow rice, tortoise powder, glabrous greenbrier rhizome powder, grass jelly powder, Ganoderma Lucidum powder. The rice and wheat flour of raw materials are processed into semi-finished products, and then fruits, vegetables, meats, eggs, seafood, and herbal medicines are added to make the foods containing rice and flour, which can effectively retain nutritional ingredients, not only to meet needs of carbohydrates, protein, fat, dietary fiber, minerals and vitamins of a human body, but also provide multiple health benefits, different flavors, being aesthetically appealing and taste good.

The invention discloses crispy-skin bread rich in dietary fiber. The crispy-skin bread is composed of crispy skin and a bread body. The crispy skin is composed of, by weight, 25 parts of white granulated sugar, 3 parts of butter, 1.5 parts of lard oil, 3 parts of eggs, 0.5 part of edible ammonium bicarbonate, 0.5 part of baking powder, 55 parts of flour, 2 parts of flaxseed powder, 1 part of wheat bran, 2 parts of oat bran, 2 parts of rice bran, 2.5 parts of milk powder and two parts of evaporated milk. The bread body is composed of, by weight, 50 parts of strong flour, 7 parts of inulin, 9 parts of white granulated sugar, 0.7 part of yeast, 1 part of table salt, 0.3 part of bread improver, 4 parts of milk powder, 20 parts of water, 4 parts of eggs and 4 parts of cream. The skin of the bread made according to the formula is crispy and tastes soft, and the bread is rich in dietary fiber, Vitamin B and Omega-3 fatty acid, delicious and nutrient.

The invention relates to a cattle bone soup, a preparation method and applications thereof. The cattle bone soup comprises, by mass, 17-22% of protein substances (including non-dairy creamer, whole milk powder and full-fat evaporated milk), 60-70% of a beef preparation (including beef extract, cattle bone soup sauce, beef powder and beef essence), 2-3% of saccharide substances (including caramel powder, white sugar powder, and maltodextrin), 5-6% of a freshener (including monosodium glutamate and disodium nucleotide), 0.1-0.2% of amino acids (including glycine and L-alanine), 0.5-0.7% of oil substances (including ginger oil and cattle oil), and the balance of a flavoring agent (including salt powder, a yeast extract, citric acid powder, malic acid powder and fresh ginger powder). The cattle bone soup of the present invention has characteristics of mellow taste, unique flavor, delicious taste, rich nutrition, safety, health, and easy use. The cattle bone soup preparation method is simple.

The invention discloses a chocolate pie. The chocolate pie comprises a pie crust and pie stuffing wrapped in the pie crust and is made by baking, 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%, alkalized cocoa powder, deshelled eggs and water, raw materials of the pie stuffing consist of white granulated sugar at national primary standard, soybean oil at national primary standard, lecithin, edible hydrogenated oil, alkalized cocoa powder, malt dextrin and skimmed milk powder, and the mass ratio of the pie crust to the pie stuffing is 6.5:3.5. The chocolate pie retains the rich flavor, mellow and lubricating taste and nutritional value of chocolate, 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 oat-tartary buckwheat milk tea powder and a preparation process thereof, and belongs to the field of solid drinks. The oat-tartary buckwheat milk tea powder comprises oat milk tea powder or tartary buckwheat milk tea powder, and is prepared from the following ingredients by weight: 10.0-90.0g of evaporated milk powder or 800.0-1000.0g of milk, 0.5-20.0g of oat or 0.5-20.0g of tartary buckwheat, 0.5-5.0g of instant tea powder, and 3.0-10.0g of edible salt or 5-50g of a sweetening agent. The oat-tartary buckwheat milk tea powder disclosed by the invention is a food with an oat or tartary buckwheat functional ingredient, and the functional ingredients are combined by virtue of a solid drink form, namely, milk tea, and thus the corresponding defects existing in the prior art can be overcome, and a quick drink with a good taste and a certain heal function is obtained; moreover, due to the rationality of the taste blending, the oat-tartary buckwheat milk tea powder is relatively suitable for being drunk by a large group of people.

The invention discloses a high-stability mango and coconut milk beverage containing fruit granules and a preparation method thereof. The beverage is composed of mango puree with pulp content of 65-90%, coconut pulp, evaporated milk, whole milk powder, white granulated sugar, fruit granules, citric acid, malic acid, sodium citrate, single and double glycerol fatty acid ester, sucrose fatty acid ester, sodium carboxymethyl cellulose, gellan gum, agar, pectin, essence and water. The amount of the acidic juice, the coconut pulp, the evaporated milk and the whole milk powder is stably balanced by optimizing technological parameters for affecting emulsibility and stability factors of the coconut milk beverage and adjusting the formula, on the basis of first-time juice sterilization, fruit granule smoothness and juice sensation are ensured, meanwhile, the juice and the fruit granules are sterilized for the second time, it is ensured that the system is stable when the juice is stored at normal temperature, the long shelf life is achieved, and the requirements of people for safe, healthy and high-grade dessert are met.

The invention discloses sour cream cake and a making method thereof. The sour cream cake comprises a cake blank and a sour cream layer covering the outside of the cake blank, wherein the sour cream layer is prepared from the following ingredients: milk, yeast, sugar, unsalted butter, fill cream evaporated milk and custard powder. Through the mode, the prepared sour cream cake is diversified in flavor, still soft after being placed for a long time and extremely good in taste; the sour cream cake has rich probiotics and therefore is healthier due to fermentation.

The invention discloses a health-preservation vitamin oil obtained by mixing volvariella volvacea with meat, and a preparation method of the health-preservation vitamin oil. The preparation method comprises the following steps: cleaning the volvariella volvacea, cutting the cleaned volvariella volvacea into slices, soaking the volvariella volvacea slices in evaporated milk, when the evaporated milk is totally absorbed by the volvariella volvacea, taking peanuts, grinding peanuts into peanut powder, and spreading the peanut powder on the volvariella volvacea; cutting jujube into slices when the volvariella volvacea absorbs the evaporated milk, and drying the jujube slices under the sun; taking ginseng and atractylodes macrocephala, grinding the ginseng and atractylodes macrocephala into powder, adding the ginseng powder and the atractylodes macrocephala powder in a distilling flask, adding Ceylon black tea in the distilling flask, performing distillation, and collecting distilled water; placing the jujube slices in the distilled water, enabling the jujube slices to absorb the distilled water, taking out the jujube slices when the water content of the jujube slices rises to 70%-75%, placing the jujube slices and the volvariella volvacea slices in a pot, adding water in the pot, stewing the jujube slices and the volvariella volvacea slices, adding meat during stewing, stewing the mixture till the mixture is boiled, adding salt, chicken powder and sesame oil in the pot, and mixing vitamin D2 emulsion with the liquor so as to obtain the vitamin oil. The vitamin oil prepared by the preparation method tastes good, and contains a certain quantity of traditional Chinese medicines; the vitamin oil can be directly added in medicines, foods or feeds, so that people or animals can regularly take vitamin D2 in vitro.

The invention discloses a rice and flour food with a healthcare function and a manufacturing method of the rice and flour food and aims at achieving the fact that nutritional ingredients of the rice and flour food are effectively reserved and multiple healthcare effects are considered. The rice and flour food is composed of the following components of flour, yolk, beef tallow, evaporated milk, white sugar, yellow rice, tortoise plastron powders, glabrous greenbrier rhizome powders, chinese mesona herbs, lucid ganoderma powders and hydromel. The manufacturing method includes the following steps of making egg tart wrappers, making stuffings to obtain guiling jelly and pouring the guiling jelly into the egg tart wrappers which are baked for 20 minutes to obtain guiling jelly egg tarts. Compared with rice and flour foods and manufacturing methods in prior art, the rice and flour food and the manufacturing method have the advantages that rice and flour raw materials can made into semi-finished products, then fruit, vegetables, meat, eggs, aquatic products and traditional Chinese medicinal materials are added into the raw materials to manufacture the rice and flour food so that the nutritional ingredients are effectively reserved, requirements of human bodies for carbohydrate, protein, fat, dietary fibers, mineral substances and vitamin are met, and the rice and flour food is provided with multiple healthcare effects and is various in special flavor, complete in all varieties of colors, aroma and taste and suitable for various crowds to eat.

The invention relates to a pulp ice cream, belonging to the field of food processing. The invention provides a pulp ice cream with unique flavour and rich nutrition. The pulp rice cream is in the following ratio: 10-20% of whole milk powder, 8-9% of evaporated milk, 8-9% of butter, 3-4% of white sugar, 1-1.5% of starch syrup, 10-20% of pineapple pulp, 0.05-0.15% of CMC (Carboxyl Methylated Cellulose), 0.05-0.15% of sodium alginate tech grade, 0.1-0.2% of monostearin and balance of water.

The invention discloses a health-preservation vitamin oil prepared by mixing mushrooms with crucians, and a preparation method of the health-preservation vitamin oil. The preparation method comprises the following steps: cleaning the mushrooms, cutting the cleaned mushrooms into slices, soaking the mushroom slices in evaporated milk, after the evaporated milk is totally absorbed by the mushrooms, taking peanuts, grinding the taken peanuts into powder, and spreading the peanut powder on the mushrooms; cutting wax gourds into slices when the mushrooms absorb the evaporated milk, and drying the wax gourd slices in the sun; taking ginseng, atractylodes macrocephala and the like, grinding the ginseng, the atractylodes macrocephala and the like into powder, adding the powder in a distilling flask, adding Ceylon black tea in the distilling flask, performing distillation, and collecting distilled water; placing the wax gourd slices in the distilled water, enabling the wax gourd slices to absorb the distilled water, taking out the wax gourd slices when the water content of the wax gourd slices rises to 70%-75%, placing the wax gourd slices and the mushroom slices in a pot, adding water in the pot, stewing the wax gourd slices and the mushroom slices in the water, adding the crucian during stewing, stewing the mixture till boiling, adding salt, chicken powder and sesame oil in the pot, and adding a vitamin D2 emulsion in the pot so as to obtain a liquid mixture, namely the vitamin oil. The vitamin oil prepared by the preparation method tastes good, and contains a certain amount of traditional Chinese medicine components; the vitamin oil can be directly added in medicines, foods or feeds, so that the demands of people or animals for the acceptable daily intake of vitamin D2 are satisfied.

The invention relates to a field rice planting middle-stage herbicide. The field rice planting middle-stage herbicide is prepared from, by weight, 35-45 parts of acetochlor, 35-45 parts of atrazine, 15-19 parts of radix polygoni multiflori, 6-9 parts of fried platycodon roots, 15-18 parts of scorch-fried bombyx batryticatus, 12-14 parts of bulbus fritillariae cirrhosae, 5-7 parts of scorch-fried pericarpium papaveris, 9-14 parts of pear peels, 30-50 parts of fructus momordicae, 50-60 parts of vinegar, 50-56 parts of straw, 10-15 parts of plant ash, 10-20 parts of sugar refinery filter mud, 1-2 parts of probiotics, 10-15 parts of diafenthiuron, 10-15 parts of methomyl, 10-15 parts of pyridaben, 10-15 parts of maibaosu, 60-70 parts of coprinus comatus, 80-90 parts of bean curds, 5-10 parts of ganoderma lucidum, 5-10 parts of salt, 5-10 parts of chicken essence, 5-10 parts of sesame oil, 200-210 parts of Ceylon black tea, 1,000-1,100 parts of boiled water, 100-110 parts of evaporated milk, 55-60 parts of white sugar, 20-25 parts of peanut kernels, 10-15 parts of milkvetch roots and 10-15 parts of radix angelicae sinensis. The prepared herbicide is specially used for removing field rice planting middle-stage weeds, the growth vigor of rice is not affected, the herbicide is dissolved in water and penetrates underground, and nutrition supply to the early-stage rice can be achieved.

The invention discloses an apple seed feed for improving the vitality of piglets and a preparation method thereof. The feed comprises the following raw materials in parts by weight: 350 to 380 parts of apple seeds, 20 to 25 parts of banana residue, 12 to 14 parts of corchorus olitorius powder, 13 to 15 parts of lilac residue, 4 to 5 parts of piper nigrum sauce, 23 to 27 parts of wheat bran, 7 to 8 parts of pennisetum hybrid powder, 17 to 19 parts of gynura bicolor leaf meal, 1 to 2 parts of aromatic vinegar, 2 to 3 parts of peony seed oil, 22 to 26 parts of freshwater shrimp meal, 2 to 3 parts of fermented soybean, 2 to 3 parts of common salt, 3 to 5 parts of hydrilla verticillata, 4 to 6 parts of carrot peel, 1 to 2 parts of lycium Chinese flowers, 0.3 to 0.5 part of a bacillus leaven, 2 to 3 parts of honey, 1 to 2 parts of green plum flesh, 3 to 4 parts of evaporated milk, and 2 to 3 parts of vanilla juice. The feed is delicious and tasty, high in digestion coefficient and disease resistance, and safe and reliable, and can improve the vitality of piglets, improve the mental state of piglets, enhance the immunity and excitability resistance of piglets, improve the digestive function of piglets, promote the healthy growth and weight gain of piglets, shorten the culture cycle, increase the fattening ratio of piglets and the feed digestibility, reduce feed consumption, and reduce the feed cost.

The present invention discloses a health maintaining vitamin oil mixed by coprinus comatus and lean pork and a preparation method thereof. The preparation method of the vitamin oil is as follows: the coprinus comatus is cleaned, sliced, and soaked in evaporated milk, after the evaporated milk is absorbed completely by the coprinus comatus, peanuts are ground into powder and sprinkled on the coprinus comatus; while the evaporated milk is being absorbed by the coprinus comatus, lean pork is sliced and air-dried; astragalus membranaceus, angelica sinensis, etc., are ground into powder and added into a distillation flask, then Ceylon black tea is added into the distillation flask to conduct distill, the distilled water is collected, and the sliced lean pork is put in the distilled water to absorb the distilled water; when the moisture content of the lean pork increases to 70%-75%, the lean pork is removed and placed together with the sliced coprinus comatus into a pan, water is added for cooking, shredded ginger is added during the cooking, and when the above materials are boiled over, salt, chicken essences and sesame seed oil are added, and then vitamin D2 emulsified material is mixed with the above liquid to obtain the vitamin oil. The prepared vitamin oil has relative good mouthfeel, and at the same time has a certain amount of traditional Chinese medicine ingredients, and can be added directly into medicines, food or feed.

The invention discloses vitamin oil capable of preserving health prepared by mixing quail and bamboo fungus and a preparation method thereof. The preparation method comprises the following steps: cleaning bamboo funguses, cutting the cleaned bamboo funguses into slices, soaking the cut bamboo funguses in evaporated milk, after the evaporated milk is absorbed out by the soaked bamboo funguses, taking peanuts, grinding the taken peanuts into powder, and spraying the peanut powder on the soaked bamboo funguses; when the evaporated milk is absorbed by the soaked bamboo funguses, cutting Chinese date into slices, and drying the cut Chinese date by airing; grinding ginseng, bighead atractylodes rhizomes and the like into powder, adding the powder in a distillation flask, adding a Ceylon black tea into the distillation flask, distilling the mixture of the added powder and the Ceylon black tea, collecting distilled water, and placing Chinese date slices in the collected distilled water, wherein the Chinese date slices absorb the distilled water; when the water content in the Chinese date slices is increased to 70%-75%, taking out the placed Chinese date slices, and placing the taken Chinese date slices and the soaked bamboo funguses together in a pot, adding water, and cooking the mixture of the placed Chinese date slices, the placed bamboo funguses and the water; adding quails during cooking, and cooking the mixture of the placed Chinese date slices, the placed bamboo funguses, the water and the added quails until boiling; adding salt, chicken essence and sesame oil, and mixing emulsified mixture of vitamin D2 with the obtained liquid so as to obtain the vitamin oil. The vitamin oil prepared by the preparation method disclosed by the invention is good in mouth feel, besides the vitamin oil contains a given amount of traditional Chinese medicine components, and the vitamin oil can be directly added into medicines, foods or feeds.

The invention discloses application type buffalo milk processed cheese. The application type buffalo milk processed cheese comprises the following raw materials of natural cheese, milk fat, buffalo fresh milk, a flavoring agent, a stabilizing agent, an emulsifying agent, a preservative and water, wherein the natural cheese is a mixture of 8-15% of aged cheese of which the maturity is 2-3 months and 8-15% of aged cheese of which the maturity is 6 month or above; the milk fat is one or more of 8-10% of salt-free butter, 8-10% of coffee cream and 8-10% of evaporated milk; the percentage content of the buffalo fresh milk is 50-60%; and the flavoring agent is one or more of 0.5-1% of table salt and 0.5-1% of cane sugar. According to the application type buffalo milk processed cheese disclosed by the invention, the nutrients of the buffalo milk and the nutrients of processed cheese are organically combined, so that made products are good in flavor, fine and smooth in texture, smooth after being put into mouths, and good in appearance and color.

The invention provides a method for cooking curry chicken chops. The method which has the advantages of instantness, fresh keeping, daintiness, nutrition, and eating convenience comprises the following steps: choosing boneless chicken thigh or chicken breast meat, cleaning, shaping, uniformly scattering a protease on the chicken meat, allowing it to stand for 10min for tenderizing, pickling for 4h with a mixed solution of a chicken essence, monosodium glutamate, salt, white sugar and water, draining, sauting for 1-2min in 120DEG C oil, cooling to below 24DEG C within 30min, carrying out nitrogen filling packaging based on 300-500g / bag, disinfecting, preparing a curry sauce from coconut milk, curry powder, desiccated coconut, white granulated sugar, edible oil, whole evaporated milk, salt and water, cooling, carrying out nitrogen filling packaging based on 75-125g / bag, disinfecting, filling a main material bag and a sauce bag into a big bag, and sealing to obtain a finished product.

The invention relates to the technical field related to dilute milk production, in particular to a rotating structure and a sterilizing device with the rotating structure and used for dilute milk production. The rotating structure comprises a bearing plate, clamping mechanism, an adjusting mechanism and a locking mechanism, wherein the bearing plate is of a circular structure and is connected witha driving mechanism; the number of the clamping mechanisms is multiple, and the multiple clamping mechanisms are installed on the bearing plate in the circumferential direction; the adjusting mechanism is mounted on the bearing plate and is connected with movable mounting plates; and the locking mechanism is used for fixing the position of the adjusting mechanism. The distances between the movable mounting plates and fixed mounting plates are adjusted through the arranged adjusting mechanism so as to be matched with bearing assemblies to clamp packaged fresh milk; the position of the adjustedadjusting mechanism is fixed through the locking mechanism, so that the fresh milk is in a clamping state continuously; and arranged bevel gears can be matched with the bearing assemblies to drive the bearing assemblies to rotate, so that the packaged light milk can be comprehensively disinfected, and the disinfection effect is good.

The invention provides cheese egg tarts. The cheese egg tarts are made from, by weight, 2-10 parts of cheese, 1-5 parts of cream cheese, 5-20 parts of liquorice, 0.5-2 parts of butter, 0.5-2 parts of plain milk, 0.3-1.5 parts of custard MPCN, 1-5 parts of yellow butter, 0.1-1 part of evaporated milk and 3-8 parts of flour. White granulated sugar or other sugar is not used in the cheese egg tarts, liquorice is adopted instead, so that sweet taste is preserved and sugar content is reduced, and then the health factor is increased after consumers eat the cheese egg tarts.

The invention provides herbicide used in the middle period of field wheat planting. The herbicide is prepared from, by weight, 35-45 parts of acetochlor, 35-45 parts of atrazine, 15-19 parts of roasted flos farfarae, 6-9 parts of stir-fried radix platycodonis, 15-18 parts of cortex acanthopanacis, 12-14 parts of bulbus fritillariae cirrhosae, 5-7 parts of roasted pericarpium papaveris, 9-14 parts of pericarp of bretschneider pear, 30-50 parts of fructus momordicae, 50-60 parts of vinegar, 50-56 parts of straw, 10-15 parts of plant ash, 10-20 parts of filter mud from a sugar refinery, 1-2 parts of probiotics, 10-15 parts of diafenthiuron, 10-15 parts of methomyl, 10-15 parts of pyridaben, 10-15 parts of MaiBaoSu, 60-70 parts of dictyophora indusiata (Vent.ex Pers.)Fisch. mushroom, 80-90 parts of Chinese dates, 5-10 parts of gallus gallus domesticus brisson, 5-10 parts of salt, 5-10 parts of chicken extract, 5-10 parts of sesame oil, 200-210 parts of ceylon tea, 1000-1100 parts of boiled water, 100-110 parts of evaporated milk, 55-60 parts of white sugar, 20-25 parts of groundnut kernels, 10-15 parts of radix astragali and 10-15 parts of radix angelica sinensis. The prepared herbicide is professionally used for removing weeds in the middle period of field corn, the upward trend of the corn is not influenced, meanwhile the herbicide is permeated into the ground after being dissolved in water, and nutrient supply to the corn in the middle period can be further achieved.

The invention provides a salty spicy roast beef candy. The candy is prepared from the following raw materials: white granulated sugar, glucose syrup (75%), a sucrose ester, lecithin, beef tallow, whey powder, maltodextrin, table salt, water, edible dry gelatin, granulated sugar powder, evaporated milk, powdered caramel, curry powder, edible essence and spices, wherein the spices comprise ground cinnamon, fennel powder, ground cloves powder, dried ginger powder and glycyrrhiza uralensis fisch powder; and beef extract or beef granules are added into the raw materials. The candy is brown yellow, cubic and I-shaped. The salty spicy roast beef candy is prepared by the following production steps: (1) dissolving the sugar; (2) filtering; (3) boiling; (4) cooling; (5) agitating and mixing; (6) drawing the mixture; (7) extruding for forming; (8) cooling and conveying; and (9) packaging. The salty spicy roast beef candy has spicy roast beef flavor; and the candy has a flat surface and a tight section, is fine and smooth and has chewable taste. The salty spicy roast beef candy is particularly suitable for being taken as a popular snack food.

The present invention discloses a probiotic-fructo oligosaccharide candy and a preparation method thereof. The probiotic-fructo oligosaccharide candy is prepared from the following raw materials in parts by weight: fructo oligosaccharide, grapefruit jam, milk, probiotic, magnesium stearate, resistant dextrin, antioxidants, food additives, evaporated milk, gelatin, essence, an emulsifier and stevioside. The preparation method includes the following steps: preparing raw materials, dissolving fructo oligosaccharide and stevioside, performing atmospheric pressure-evaporation, conducting vacuum concentration, mixing materials, molding and cooling the processed materials and packaging and storing the final products. With the fructo oligosaccharide and stevioside as the main raw materials and thegrapefruit jam, milk, probiotic, magnesium stearate, resistant dextrin, antioxidants, food additives, evaporated milk, gelatin, essence and emulsifier as the auxiliary materials, the probiotic-fructooligosaccharide candy contains sugar contents of the stevioside, and the probiotic-fructo oligosaccharide candy has effects in maintaining normal intestinal function, relieving symptoms of lactose intolerance, promoting digestion and absorption, enhancing human immunity, preventing cancer and inhibiting tumor growth, alleviating anaphylaxis and reducing serum cholesterol with the addition of theprobiotic.

The invention provides a sweet milk and a preparation method. The preparation raw material of the sweet milk includes a cow milk, a single cream, an evaporated milk, a momordica grosvenori concentrate, an inulin and a pH adjuster. The sweet milk contains 2.9-5% protein and 3.1-4.5% fat, and a pH is 6.5-6.8. The sweetness of the momordica grosvenori concentrate is 300 times of that of sucrose sweetness, the sweet milk does not produce heat, and convenience is provided for diabetics and the like to eat. A screen filtration and high-speed centrifugation method removes mechanical impurities, surface microorganisms, somatic cells and the like from the milk. High-pressure homogenization under different pressures and temperatures can make the sweet milk have finer molecules, and there is no precipitation or oil slick phenomenon during a long-term placement process. Two different sequences of pH adjustment can avoid precipitation reactions between the raw materials and affect the production finished product yield of the sweet milk. The preparation method has a high raw material utilization rate and a production efficiency, and the prepared sweet milk is fine in emulsion, moderate in sweetness and long in warranty period.

The invention discloses sandwiched fruit pulp egg puffs. The sandwiched fruit pulp egg puffs comprise the following raw material components in parts by weight: 120-150 parts of low-gluten flour, 10-20parts of eggs, 4-9 parts of baking powder, 25-30 parts of cassava flour, 120-150 parts of white granulated sugar, 25-30 parts of evaporated milk, 25-30 parts of corn oil, 40-60 parts of fruit pulp and 100-120 parts of water. According to the sandwiched fruit pulp egg puffs, the components and proportions of the raw materials are adjusted, so the egg puffs have rich nutritional values and a uniqueflavor, and meanwhile, the addition of the cassava flour, the evaporated milk and the fruit pulp effectively improves the persistence of crisp mouthfeel of a finally finished product, and the requirements of people on the nutritional values, flavor and mouthfeel of the egg puffs are met. The invention also discloses a preparation method of the egg puffs and the preparation method is simple in process and favorable for large-scale industrial production.

The invention discloses a preparation method for preparing evaporated milk, and relates to the technical field of food processing. The preparation method comprises the following steps: step I, preparing raw materials including 20-30% of pasteurized milk and anhydrous cream, 3-5% of whey powder, 5-10% of a cocoa butter replacer, 1-3% of white granulated sugar and 3.55-6.6% of food additives, and then adding water to 100%; step II, completely sucking the raw materials in the step I into a vacuum mixing tank from a hopper, flushing the hopper to a vacuum mixing tank by using hot water after feeding is finished, and performing shearing until the raw materials completely dissolve; and step III, closing the shearing functions of the raw material vacuum mixing tank and the vacuum mixing tank, performing switching to a stirring function, after stirring and dissolving for 20 minutes, performing sampling, observing the uniform mixing condition, ensuring that the materials are uniformly mixed, the grease is uniformly dispersed and no obvious granular substances or insoluble substance exists, and if the particles or the insoluble substances exist, continuing to perform shearing and dissolvinguntil no obvious particles exist. According to the preparation method of the evaporated milk, the production mode of the evaporated milk is changed, the mouth feel and the flavor of the evaporated milk are improved, and besides, the nutrient value of the evaporated milk is improved.

The invention relates to a spicy and hot beef-flavor salted candy which is prepared from the following raw materials: white granulated sugar, glucose syrup (75%), sucrose ester, lecithin, beef tallow, whey powder, maltodextrin, table salt, water, edible dried gelatin, granulated sugar powder, evaporated milk, powdered caramel, curry powder, edible essence and spices, wherein the spices comprise chilli powder and ground pepper; and beef extract or beef granules can be fed into the raw materials. The spicy and hot beef-flavor salted candy is brownish yellow and is in a square I shape. The spicy and hot beef-flavor salted candy is prepared by the following steps: (1) dissolving sugar; (2) filtering; (3) boiling out; (4) cooling; (5) mixing; (6) pulling to be white; (7) molding by extrusion; (8) cooling and transporting; and (9) packaging. The spicy and hot beef-flavor salted candy has the flavor of spicy and hot beef, and is flat in surface, compact in cross section, fine and smooth, and chewy in mouth feel. The spicy and hot beef-flavor salted candy is a snack food especially suitable for the public.

The invention discloses a giant salamander health-care candy and a making method thereof. The giant salamander health-care candy is prepared from the following raw materials in parts by weight: 1-10 parts of giant salamander protein powder, 30-60 parts of white granulated sugar, 15-20 parts of starch syrup, 0.1-3 parts of cream, 5-10 parts of evaporated milk, 0.5-2 parts of gelatin and 0.1-0.3 part of table salt. According to the giant salamander health-care candy, the original performance of nutritional health-care components such as amino acid contained in giant salamander is kept, and the nutritional health-care function and mouthfeel of a milk candy are enhanced, so that the milk candy is a delicious leisure food, and has the special effects of high nutrition and health care.

The invention discloses a milk candy for preventing cold and fever of children. The milk candy is prepared from the following components in percentage by weight: 30-45 parts of saccharose, 10-15 parts of dextrin, 5-12 parts of high glucose, 4-8 parts of evaporated milk, 8-15 parts of milk powder, 2-5 parts of edible gelatine, 6-8 parts of coconut oil and 6-8 parts of traditional Chinese medicine ointment powder. Compared with the prior art, the milk candy has the following advantages that traditional Chinese medicines prepared according to the theory of traditional Chinese medicines are stirred and added in the milk candy preparation process after being prepared into the ointment powder, so that effective components of the traditional Chinese medicines are blended into the milk candy in a stable way; although air holes in the milk candy are reduced, the fragrant, sweet, soft and fine tastes of the milk candy are retained, the milk candy is more easily accepted by children, and the disease resistance of the children is improved.

The invention particularly discloses an Asiatic wormwood green tea heat-clearing health-caring biscuit and the preparation process thereof, and belongs to the technical field of food processing. The biscuit comprises 50-60 parts of flour, 20-30 parts of eggs, 8-10 parts of honey, 1-2 parts of sodium bicarbonate, 3-4 parts of vegetables, 4-5 parts of apricot kernels, 5-7 parts of fruit juice, 1-2 parts of rhizoma imperatae, 1-2 parts of folium mori, 10-12 parts of evaporated milk and 3-4 parts of chrysanthemum powder. The preparation process comprises the steps that S1, raw material processing;S2, mixing; S3, shaping; S4, baking; S5, packaging, wherein baked biscuits are naturally cooled. According to the biscuit and the preparation process thereof, the biscuit has the effects of heat clearing and health caring on the basis of satisfying the original characteristics of the biscuit, the biscuit does not contain additives, is prepared by pure natural raw materials and has the effects ofheat clearing and summer-heat relieving, secretion of saliva or body fluid promoting and appetite stimulating and lung moistening, the taste is good and the biscuit is suitable for both young and old.