CN1006755B - Process for expanding dairy products - Google Patents

Abstract

The present invention relates to an expansion technology for lactose products. The expansion technology takes milk, granulated sugar, liquid glucose, starch, cream and the like as raw materials in a certain proportion, and carries out the steps of sugar dissolving, sugar decoction, stirring, cooling, granulating, baking and expanding in high vacuum and the like to produce ball-shaped loose expanded dairy products.

Description

Process for expanding dairy products

The present invention relates to a kind of process of expanding dairy products.Particularly relate to a kind of expanded be the breast of raw material, the process of confectionery with milk, granulated sugar, liquid glucose, starch etc.

Up to the present, dilated food technology both domestic and external, mainly contain cereal (as corn) bulking process, promptly use heat medium (as gas stream) under certain pressure, to heat cereal, and the cereal that heats is discharged into suddenly produces granular puffed food in the atmosphere, this corn expanding can carry out under HTHP.Yet for dairy products, particularly breast, confectionery are particularly newborn so the method for the equipment of general corn expanding is not suitable for dairy products through the high temperature of daring not accept, high pressure effect owing to the raw materials used low melting point composition that is, the expanding processing process of confectionery.In addition, disclosed in U.S. Pat 4251551 and a kind ofly to have produced the dilated food method that breast is done that is coated with heating using microwave expansion method, but this method is earlier the expanded agglomerate formula material of starch-containing matter, it is heavy to make water content 12-25%() agglomerate, make coccoid (diameter 2-20 millimeter) again, it is heavy to be dried to water content 5-15%(then), again above-mentioned bead is mixed with expanded medium that (mixing ratio of expanded medium and expanded bead is 0.2: 1-1.3: between 1), put into micro-wave oven heating 1-4 minute then, treat to cool off when expanded bead swells more than two times than original volume, cheese in the expanded medium is coated in the bead surface, sclerosis, i.e. edible.The weak point of this process is that step is many, apparatus expensive, formula material require height, raw materials used to contain sugar few, is again the low melting point composition, and through the high temperature of daring not accept, the high pressure effect causes the food expansion rate low, and the expansion particle diameter is little, does not reach the effect of just melt in the mouth.

The present inventor is by the relation of research dairy products raw material, temperature, expansive force and air pressure, invented the method that high vacuum is toasted expanded breast, confectionery, solved this technical barrier that lactose food for a long time can not be expanded.

The bulking process of lactose food of the present invention mainly comprises the steps: milk dry matter (milk powder) cream, granulated sugar, liquid glucose, starch and additive; according to a certain ratio; at sugar dissolving kettle, agitator, cooling bench, flat cutter pelleter; in the vacuum drying oven equipment; through changing sugar, sugar cook, batch mixing stirring, cooling, pelletizing sabot, vacuum bakeout bulking process step, be processed into the expanded lactose food of spherical shape Su Song under certain condition.

Dairy products prescription of the present invention (by raw material gross weight dry) is as follows:

Preferred content %(weight) optimum content %(weight)

Milk dry matter (milk powder): 1-20 3-13

Cream 1-10 1-5

Granulated sugar 20-40 30-35

Liquid glucose 30-55 35-52

Starch 4-14 2-10

Additive 1-8 2-4

Wherein additive refers to refined oil, gelatin, albumen powder, essence, and it is heavy that consumption is 0.001-2%().

The concrete steps of technology of the present invention are:

1, changes sugar: granulated sugar, liquid glucose are put into sugar dissolving kettle, add suitable quantity of water, heat up up to dissolving.

2, stir off: the syrup that dissolves is put into sugar boiler, heat to endure to 110 ℃-150 ℃ and be preferably 130 ℃.

3, mix stirring: the syrup of enduring is put into agitator, add milk dry matter, cream, starch and additive, stir after the mixing, speed of agitator is 90-135 rev/min.Time is 20-40 minute.

4, cooling: the lactose cream after the stirring, be poured on the cooling bench, do not stop to stir, lower the temperature (to about 40 ℃) is cooled to magma shape lactose.

5, pelletizing: magma shape lactose is placed on the flat cutter pelleter carries out pelletizing, grain is through the 3-5 millimeter, in the drip pan of packing into.

6, vacuum bakeout is expanded: the drip pan that installs the lactose grain is put into vacuum drying oven.Energising is heated (electrical heating or Far-infrared Heating), vacuumizes, and temperature 70-75 ℃, vacuum is the 700-720 millimetres of mercury, and the time is 10-20 minute.The lactose grain expands naturally, than former the 4-5 times of volume that swell, forms bulk spherical shape.

7, outlet: outage, vacuum breaker goes out the vacuum bakeout case.

For the present invention there being a more thorough understanding, see also following specific embodiment, these embodiment are used for illustrating content of the present invention, and are not construed as limiting the invention.

Embodiment 1

With 30 kilograms of granulated sugar, 35 kilograms of liquid glucoses add water-solubleization, boil 125 ℃ then, put into agitator, add milk dry matter (milk powder) 13 kilograms, 10 kilograms in cream, 10 kilograms of starch, 2 kilograms in albumen, stir after 20 minutes, lactose cream is cooled to 40 ℃, pelletizing (particle diameter 3-5 millimeter), sabot, put into vacuum drying oven, be heated to 70 ℃, vacuumize the 700-720 millimetres of mercury, after 15 minutes, treat that former particle expand into (the about 12-20 millimeter of particle diameter) more than 4 times, stop baking, go out case packing.

Embodiment 2

10 kilograms of granulated sugar, 15 kilograms in liquid glucose slurry adds water and is warming up to and dissolves, endure to 125 ℃, put into agitator, add 0.8 kilogram in cream, 1 kilogram of refined oil, 1 kilogram of milk powder, 1.5 kilograms of starch, 0.025 kilogram in gelatin stirred after 20 minutes, were poured on the cooling bench to be cooled to (35 ℃) magma shape, through flat cutter pelletizing, sabot, advance vacuum drying oven, vacuumize 720 millimetress of mercury more than 70 ℃, treat that particle expand into more than 4 times, stop baking, cooling, outlet, packing.

Embodiment 3

13 kilograms of granulated sugar, 18 kilograms of liquid grapes add the heating of water-solubleization back and endure to 130 ℃, put into agitator, and 0.5 kilogram with cream, 1 kilogram of refined oil, 1 kilogram of starch stirred after 25 minutes, put into essence an amount of (0.005 kilogram).Stirred again 3 minutes, and be cooled to about 35 ℃, pelletizing (the about 3-5 millimeter of particle diameter), vacuum drying oven is advanced in sabot, vacuumizes more than 700 millimetress of mercury, 75 ℃, treat that particle expand into spherical shape, stop heating, continue to vacuumize cooling naturally, outlet, packing.

Claims (3)

1, a kind of production method of expanding dairy products is characterized in that it may further comprise the steps:

(1) change sugar: will count the granulated sugar of 20-40% by the raw material gross weight, the liquid glucose of 30-35% is put into sugar dissolving kettle, adds suitable quantity of water, heats up up to dissolving;

(2) stir off: the syrup that dissolves is put into sugar boiler, and heating is endured to 110 ℃-150 ℃, is preferably 130 ℃;

(3) batch mixing stirs: the syrup of enduring is put into agitator, adding is counted the milk dry matter of 1-20%, the cream of 1-10% by the raw material gross weight, and the starch of 4-14% and the additive of 1-8% stir after the mixing, speed of agitator is 90-135 rev/min, and the time is 20-40 minute;

(4) cooling: the lactose cream after the stirring is poured on the cooling bench, and ceaselessly stir, lower the temperature (to about 40 ℃) is cooled to the magma shape;

(5) pelletizing: magma shape lactose is placed on the flat cutter pelleter carries out pelletizing, particle diameter 3-5 millimeter is in the drip pan of packing into;

(6) vacuum bakeout is expanded: the drip pan that installs the sugar grain is put into vacuum drying oven, energising heat (electrical heating or Far-infrared Heating), vacuumize, temperature 70-75 ℃, vacuum is the 700-720 millimetres of mercury, and the time is 10-20 minute, and the sugar grain expands naturally, than former the 4-5 times of volume that swell, form bulk spherical shape;

(7) outlet: outage, vacuum breaker, outlet.

2, method according to claim 1 is characterized in that composition raw materials used in each step and optimum ratio are as follows:

It is heavy that milk dry matter (milk powder) content is preferably 3-13%();

It is heavy that cream content is preferably 1-5%();

It is heavy that granulated sugar content is preferably 30-35%();

It is heavy that liquid glucose content is preferably 35-52%();

It is heavy that content of starch is preferably 2-10%();

It is heavy that additive level is preferably 2-4%();

Above each component is all by the dry of raw material gross weight.

3, method according to claim 2, wherein additive is meant refined oil, gelatin, albumen powder, essence, consumption is 0.001-2%(heavily by the dry of raw material gross weight).