CN103749699A - Cheese liquid milk and preparation method thereof - Google Patents
Cheese liquid milk and preparation method thereof Download PDFInfo
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- CN103749699A CN103749699A CN201410036240.7A CN201410036240A CN103749699A CN 103749699 A CN103749699 A CN 103749699A CN 201410036240 A CN201410036240 A CN 201410036240A CN 103749699 A CN103749699 A CN 103749699A
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Abstract
The invention discloses cheese liquid milk and a preparation method thereof. The chess liquid milk comprises the following components: 30-90% of raw milk, 0.5-3% of cheese powder, 0.02-2% of yolk powder, 0.01-5% of dilute cream, 0.05-0.2% of emulsifier, 0.05-0.3% of stabilizer and the balance of water. The preparation method comprises the following steps: heating the raw milk to 70-90 DEG C, uniformly mixing with 70-90% of the emulsifier, the stabilizer, the dilute cream, the yolk powder and the water to obtain a feed liquid A; heating the cheese and the rest emulsifier to 65-80 DEG C, melting for 15-25 minutes, uniformly stirring and mixing to form an emulsion and obtain a feed liquid B; mixing the feed liquid A with the feed liquid B, standardizing protein and fat and carrying out second-level homogenizing; firstly carrying out pre-sterilization and then carrying out immersion type super-high temperature instant sterilization to obtain the cheese liquid milk. By means of the preparation method disclosed by the invention, the phenomenon of pipeline blockage or pipe wall serious coking is incapable of happening when the product is sterilized.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of cheese's liquid milk and preparation method thereof.
Background technology
By natural cheese, through disintegrating process, manufacture forms cheese's powder.Cheese (cheese) claim again cheese or cheese, is that to take milk or other animal milks be raw material, through fermenting, solidify, heating or the process such as extrusion modling, maturation make.The protein that cheese is contained more absorption easy to digest than milk, mineral matter, vitamin and other functional components, have the title of " milk gold ".Along with the development of Chinese and foreign cultural exchange, Chinese eating habit comprises the international trend development of taste forward.With regard to cheese's food, domestic market has started to occur biscuit, the leisure food of some cheese's local flavors and has cured millet cake.Wherein cheese cake is subject to liking of consumer most, but due to saturated fat levels in cake and heat higher, everybody enjoy delicious in, therefore usually worry that again high heat and high-fat excessive absorption are unfavorable for health, on market, develop high nutrition at home, cheese's food low in calories has wide market prospects.
Yolk powder is that to take the yolk of fresh egg be raw material, through processing process, the dry egg products of making.Rich in protein in yolk powder, and contain the necessary amino acid of a large amount of needed by human body; Yolk powder contains significant quantities of fat (fat content >=60g in every 100g yolk powder), take monounsaturated fatty acids as main, and wherein over half is oleic acid, useful to prevention of cardiac; In yolk powder, contain several mineral materials as phosphorus, iron etc., and contain multivitamin as vitamin A, vitamin D and B family vitamin, also have vitamin E and vitamin K; The lutein also containing in yolk powder and luteole also can help the filtering noxious ultraviolet ray of eyes, delay the aging of eyes, the eye illnesses such as the variation of prevention macula retinae and cataract.High nutritive value based on yolk powder, at present yolk powder has been widely used in adding to some solid nutrient food as in bread, biscuit etc., and yolk powder directly adds as a kind of raw material, is convenient to buying and the operation of producing.
Along with growth in the living standard, the quickening of rhythm of life, people, after intensive work, focus on heath-function, trophism and the novelty of food more.To adding some nutrition classes or functional raw material in milk and producing Novel milk, becoming a kind of development trend.Use for reference cheese cake sweets theory, add cheese's powder and yolk powder to produce in liquid dairy product cheese's milk and but rarely have report.
Summary of the invention
The inventor finds through research, while adding cheese's powder of higher fatty acid and high protein content and yolk powder in milk, easily in sterilization stage, cause line clogging, and because fat content is higher, product is easily fat floating and gathering during preservation.
Technical problem solved by the invention is to have overcome does not have cheese's liquid milk in prior art, poorly soluble in milk of cheese's powder and yolk powder, and preparation technology easily causes coking and blocking pipeline in sterilization stage when preparation contains cheese's milk dairy products, and easily there is lamination in the cow's milk containing cheese, product is easily fat floating and gathering during preservation, and short defect of shelf shelf-life, a kind of cheese's liquid milk and preparation method thereof is provided.Preparation method of the present invention has well solved product precipitation, lamination in processing and shelf life, and cheese's liquid milk of the present invention has the local flavor of cheese cake and good stability.This preparation method's simple possible, is suitable for large-scale continuous production.
The present invention solves the problems of the technologies described above by the following technical programs:
The invention provides a kind of preparation method of cheese's liquid milk, its raw material comprises raw material milk, 0.5-3% cheese's powder, 0.02-2% yolk powder, the rare cream of 0.01-5%, 0.05-0.2% emulsifying agent, the 0.05-0.3% stabilizing agent of the component of following mass percent: 30-90% and complements to 100% water; Described percentage is the mass percent with respect to described raw material gross mass;
Described preparation method comprises the steps:
(1) prepare feed liquid A and feed liquid B:
Described feed liquid A is made by following method: described raw material milk is heated to 70～90 ℃, with described emulsifying agent 70～90%, after described stabilizing agent, described rare cream, described yolk powder and described water mixes, obtain feed liquid A; Wherein, percentage is the mass percent with respect to respective components quality;
Described feed liquid B is made by following method: described cheese and remaining described emulsifying agent are heated to 65～80 ℃ of melting 15～25min, are uniformly mixed formation emulsion, obtain feed liquid B;
(2) described feed liquid A and described feed liquid B are mixed, carry out protein and fatty standardization, carry out double-stage homogenization;
(3) first carry out pre-sterilizing, then carry out immersion ultra high temperature short time sterilization, obtain; Described pre-sterilized temperature is 65～85 ℃.
Wherein, described raw material milk can comprise the various raw material milks for the preparation of liquid milk in this area, is preferably raw milk and/or recombined milk etc., is more preferably raw milk.Described raw milk should meet the standard of GB-19301 < < food security national standard lactogenesis > >.Described recombined milk is to blend with milk powder, whey powder, rare cream and water etc. the milk forming.From the content of nutriment, consider, in raw material milk of the present invention protein content preferably >=2.9wt%, fat content can require to determine according to specific product, can select defatted milk, low fat milk or whole milk etc.The consumption of described raw material milk is preferably 80-90%.
Wherein, described cheese's powder can adopt cheese's powder of this area routine, generally refers to that manufacture forms through disintegrating process by natural cheese.The consumption of described cheese's powder is preferably 0.5～2%.
Wherein, described yolk powder can adopt the yolk powder of this area routine, generally refers to that take the yolk of fresh egg is raw material, through processing process, the dry egg products of making.The consumption of described yolk powder is preferably 0.5-1%.
Wherein, described rare cream can adopt rare cream of this area routine, and described rare cream should meet the rare cream of GB19646 < < national safety standard, cream and anhydrous butter oil > >.Described rare cream be take breast as raw material, isolated fatty part, do not add other raw material without adding rare cream.The rare cream fat content of the present invention preferably >=40wt%.The consumption of described rare cream is preferably 2-3%.
In the present invention, the raw material of described cheese's liquid milk preferably also comprises sweetener, and the mass percent that described sweetener accounts for described raw material gross mass is preferably 0.01-7%; When containing sweetener, preferably in described feed liquid A, add described sweetener: described feed liquid A is made by following method: described raw material milk is heated to 70～90 ℃, with described emulsifying agent 70～90%, after described stabilizing agent, described sweetener, described rare cream, described yolk powder and described water mixes, obtain feed liquid A; Wherein, percentage is the mass percent with respect to respective components quality.
Wherein, described sweetener can be the conventional various sweeteners that use in this area, comprise auxotype sweetener and/or non-nutritive sweetener, being preferably one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element, is more preferably white granulated sugar (refining or top grade).The addition of described sweetener is preferably 3-6%, and described percentage is the mass percent that accounts for raw material gross mass.
Wherein, described emulsifying agent can be selected various emulsifying agents conventional in milk production technology, being generally various emulsifying agents or the composite compound emulsifying agent forming in GB2760, is preferably one or more in mono-fatty acid glyceride, diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin.The consumption of described emulsifying agent is preferably 0.05～0.15%, and described percentage is the mass percent that accounts for raw material gross mass.
Wherein, stabilizing agent can be selected various stabilizing agents conventional in milk production technology, is generally various stabilizing agents or the composite compound stabilizer forming in GB2760, is preferably one or more in carragheen, gellan gum and microcrystalline cellulose.The consumption of described stabilizing agent is preferably 0.15～0.3%, and described percentage is the mass percent that accounts for raw material gross mass.
Wherein, described water is preferably demineralized water.
Wherein, described raw material also can comprise the conventional food additives that add in the liquid milk of this area, as essence.Described essence can be selected the essence of the various routines in this area, is preferably one or more in cake essence, cheese's essence and milk flavour; The addition of essence is preferably 0.01～0.1%, and percentage is the mass percent that accounts for raw material gross mass.
While containing essence in described raw material, preferably carrying out after protein and fatty standardization step (2) Suo Shu, then add described essence.
In step (2), the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing is preferably 40～80 ℃.The time of described mixing is preferably 15～40 minutes.Described mixing is preferably for being uniformly mixed.
In step (2), the method for described double-stage homogenization and condition can be method and the condition of this area routine.The temperature of described double-stage homogenization is preferably 65～75 ℃.The pressure of the first order homogeneous in described double-stage homogenization is preferably 22～25MPa, and the pressure of the second level homogeneous in described double-stage homogenization is preferably 8～10MPa.
In step (3), the present invention combines pre-sterilizing mode with immersion ultra high temperature short time sterilization is carried out sterilization.Described immersion superhigh temperature is instantaneous (claims again Infusion UHT; abbreviation immersion UHT) method and the more common UHT sterilization mode of condition of sterilization improve to some extent; do not adopt conventional tubular type sterilization or board-like sterilization; and adopt, by supersaturated vapor, carry out immersion UHT sterilization; the denaturation degrees of protected protein more; and reduce easy coking in the high sterilization process of product viscosity and stick with paste pipe phenomenon, the production cycle of extension device.
The described pre-sterilized time is preferably 15～60s.By pre-sterilizing, can activate gemma and the enzyme existing in raw material, being convenient to follow-up sterilization can be more thorough.
The sterilization temperature of described immersion ultra high temperature short time sterilization is preferably 135～145 ℃, and the sterilizing time of described immersion ultra high temperature short time sterilization is preferably 3～5 seconds.
In the present invention one, preferably in embodiment, described raw material comprises following component by weight percentage: the raw material milk of 80-90%, 0.5-2% cheese's powder, 0.5-1% yolk powder, the rare cream of 2-3%, 0.05-0.15% emulsifying agent, 0.15-0.3% stabilizing agent and complement to 100% water.
The present invention also provides a kind of cheese's liquid milk being made by above-mentioned preparation method.
In the present invention, the key technical indexes (in 100g) as follows of the cheese's liquid milk in described:
Protein 0.8-3.2g;
Fat 1.0-3.5g.
In the present invention, except special instruction, described percentage is mass percent.
Meeting on the basis of this area general knowledge, above-mentioned each optimum condition, can be combined, and obtains the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material be commercially available obtaining all.
Positive progressive effect of the present invention is:
(1) the invention provides a kind of cheese's of containing liquid dairy product, this product has the local flavor of cheese cake and good stability, long-time standingly lamination can not occur, and the shelf shelf-life can reach six months.
(2) preparation technology's simple possible of the present invention, adopts existing production line to manufacture, and this preparation method can guarantee that product can not cause the serious coking of line clogging or tube wall when sterilization, is suitable for large-scale continuous production.
The specific embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to conventional method and condition, or selects according to catalogue.
The experimental technique of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.In the present invention, except special instruction, percentage used is all percentage by weight.Production firm raw materials used in embodiment is as follows:
Raw material milk: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
Rare cream: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
White granulated sugar: Shanghai City sugar industry tobacco and wine (group) Co., Ltd.
Sucralose: Britain Tai Lai company.
Cheese's powder: Vickers industry (Shanghai) Co., Ltd..
Yolk powder: Suzhou Ou Fu Dan Ye Co., Ltd.
Composite emulsifier QSR-70(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester): upper sea blue Dao Jiali food additives Co., Ltd.
Composite emulsifier SR-16(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, soybean lecithin): upper sea blue Dao Jiali food additives Co., Ltd.
Compound stabilizer 9395(forms: gellan gum, microcrystalline cellulose, carragheen): Danisco (China) Co., Ltd.
Gellan gum BD-001: Si Bikaike Qiu Bo invests (China) Co., Ltd.
Microcrystalline cellulose 3282: Fu Manshi (Shanghai) commerce and trade Co., Ltd.
Milk flavour: Apple Flavor & Fragrance Group Co., Ltd..
Cake essence: Man (Shanghai) essence and flavoring agent Co., Ltd.
Embodiment 1
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 30 |
| Cheese's powder | Food stage | 3 |
| Yolk powder | Food stage | 0.02 |
| Rare cream | F≥40%，P≥2.5% | 5 |
| White granulated sugar | Top grade | 3 |
| Gellan gum BD-001 | Food stage | 0.05 |
| Emulsifying agent QSR-70 | Food stage | 0.1 |
| Cake essence | Food stage | 0.06 |
| Milk flavour | Food stage | 0.04 |
| Water | Demineralized water | 58.73 |
| Amount to | 100 |
(the technical indicator F in table refers to fat content, and P refers to protein content)
Preparation method:
(1) described raw material milk is heated to 70 ℃, adds 70% emulsifying agent QSR-70, stabilizing agent gellan gum BD-001, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The emulsifying agent QSR-70 of cheese's powder and 30% is heated to 65 ℃, melting 25min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B are mixed, carry out protein and fatty standardization, add cake essence and milk flavour, stir, 40 ℃ of whipping temps, mixing time 15min; Carry out double-stage homogenization, wherein homogenizing temperature is 65 ℃, and the pressure of first order homogeneous is 22MPa, and the pressure of second level homogeneous is 10MPa;
(3) first carry out pre-sterilizing, 65 ℃ of sterilization temperatures, sterilizing time 1min; Carry out Infusion UHT sterilization, sterilization temperature is 135 ℃ again, and sterilizing time is 5 seconds.
Cheese's liquid milk that the present embodiment obtains has the local flavor of cheese cake and good stability, at ambient temperature, long-time standingly lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 2
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 90 |
| Cheese's powder | Food stage | 0.5 |
| Yolk powder | Food stage | 2 |
| Rare cream | F≥40%，P≥2.5% | 0.01 |
| Sucralose | Food stage | 0.01 |
| Microcrystalline cellulose 3282 | Food stage | 0.3 |
| Composite emulsifier SR-16 | Food stage | 0.2 |
| Water | Demineralized water | 6.98 |
| Amount to | ? | 100 |
Preparation method:
(1) described raw material milk is heated to 90 ℃, adds 70% emulsifying agent SR-16, stabilizing agent microcrystalline cellulose 3282, Sucralose, yolk powder, rare cream and water, mix, obtain feed liquid A;
The emulsifying agent SR-16 of cheese's powder and 30% is heated to 80 ℃, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B are mixed, carry out protein and fatty standardization, stir, 80 ℃ of whipping temps, mixing time 15min; Carry out double-stage homogenization, wherein homogenizing temperature is 75 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first carry out pre-sterilizing, 85 ℃ of sterilization temperatures, sterilizing time 15s; Carry out Infusion UHT sterilization, sterilization temperature is 145 ℃ again, and sterilizing time is 3 seconds.
Cheese's liquid milk that the present embodiment obtains has the local flavor of cheese cake and good stability, at ambient temperature, long-time standingly lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 3
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 50 |
| Cheese's powder | Food stage | 2 |
| Yolk powder | Food stage | 1 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Top grade | 7 |
| Compound stabilizer 9395 | Food stage | 0.15 |
| Composite emulsifier QSR-70 | Food stage | 0.05 |
| Milk flavour | Food stage | 0.03 |
| Cake essence | Food stage | 0.02 |
| Water | Demineralized water | 36.75 |
| Amount to | ? | 100 |
Preparation method:
(1) described raw material milk is heated to 75 ℃, adds 70% composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The composite emulsifier QSR-70 of cheese's powder and 30% is heated to 75 ℃, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B are mixed, carry out protein and fatty standardization, add cake essence and milk flavour, stir, 60 ℃ of whipping temps, mixing time 40min; Carry out double-stage homogenization, wherein homogenizing temperature is 75 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first carry out pre-sterilizing, 85 ℃ of sterilization temperatures, sterilizing time 15s; Carry out Infusion UHT sterilization, sterilization temperature is 145 ℃ again, and sterilizing time is 3 seconds.
Cheese's liquid milk that the present embodiment makes has the local flavor of cheese cake and good stability, at ambient temperature, long-time standingly lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 4
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 60 |
| Cheese's powder | Food stage | 0.5 |
| Yolk powder | Food stage | 0.2 |
| Rare cream | F≥40%，P≥2.5% | 2 |
| White granulated sugar | Top grade | 6 |
| Compound stabilizer 9395 | Food stage | 0.15 |
| Composite emulsifier QSR-70 | Food stage | 0.05 |
| Water | Demineralized water | 31.1 |
| Amount to | ? | 100 |
Preparation method:
(1) described raw material milk is heated to 75 ℃, adds 90% composite emulsifier QSR-70, compound stabilizer 9395, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The composite emulsifier QSR-70 of cheese's powder and 10% is heated to 75 ℃, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B are mixed, carry out protein and fatty standardization, stir, 50 ℃ of whipping temps, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 75 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first carry out pre-sterilizing, 85 ℃ of sterilization temperatures, sterilizing time 15s; Carry out Infusion UHT sterilization, sterilization temperature is 135 ℃ again, and sterilizing time is 5 seconds.
Cheese's liquid milk that the present embodiment makes has the local flavor of cheese cake and good stability, at ambient temperature, long-time standingly lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 5
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 80 |
| Cheese's powder | Food stage | 1.5 |
| Yolk powder | Food stage | 0.5 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Preferably | 3 |
| Microcrystalline cellulose 3282 | Food stage | 0.15 |
| Composite emulsifier QSR-70 | Food stage | 0.15 |
| Cake essence | Food stage | 0.01 |
| Water | Demineralized water | 11.69 |
| Amount to | ? | 100 |
Preparation method:
(1) described raw material milk is heated to 70 ℃, adds 90% composite emulsifier QSR-70, microcrystalline cellulose 3282, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The composite emulsifier QSR-70 of cheese's powder and 10% is heated to 75 ℃, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B are mixed, carry out protein and fatty standardization, add cake essence, stir, 40 ℃ of whipping temps, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 70 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first carry out pre-sterilizing, 75 ℃ of sterilization temperatures, sterilizing time 15s; Carry out Infusion UHT sterilization, sterilization temperature is 135 ℃ again, and sterilizing time is 3 seconds.
Cheese's liquid milk that the present embodiment makes has the local flavor of cheese cake and good stability, at ambient temperature, long-time standingly lamination can not occur, and the shelf shelf-life can reach six months.
Comparative example 1:
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 80 |
| Cheese's powder | Food stage | 1.5 |
| Yolk powder | Food stage | 0.5 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Preferably | 3 |
| Microcrystalline cellulose 3282 | Food stage | 0.15 |
| Composite emulsifier QSR-70 | Food stage | 0.15 |
| Cake essence | Food stage | 0.01 |
| Water | Demineralized water | 11.69 |
| Amount to | ? | 100 |
Preparation method:
(1) described raw material milk is heated to 70 ℃, adds composite emulsifier QSR-70, microcrystalline cellulose 3282, white granulated sugar, cheese's powder, yolk powder, rare cream and water and mixes.
(2) carry out protein and fatty standardization, add cake essence, stir, 40 ℃ of whipping temps, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 70 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first carry out pre-sterilizing, 75 ℃ of sterilization temperatures, sterilizing time 15s, then carry out Infusion UHT sterilization, and sterilization temperature is 135 ℃, sterilizing time is 3 seconds.
The stability of cheese's liquid dairy product that the present embodiment makes is bad, and at ambient temperature, lamination occurs in long-time standing meeting, and protein body precipitation is arranged at bottom.
Comparative example 2:
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 80 |
| Cheese's powder | Food stage | 1.5 |
| Yolk powder | Food stage | 0.5 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Preferably | 3 |
| Microcrystalline cellulose 3282 | Food stage | 0.15 |
| Composite emulsifier QSR-70 | Food stage | 0.15 |
| Cake essence | Food stage | 0.01 |
| Water | Demineralized water | 11.69 |
| Amount to | ? | 100 |
Preparation method:
(1) described raw material milk is heated to 70 ℃, adds 90% composite emulsifier QSR-70, microcrystalline cellulose 3282, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
By the composite emulsifier QSR-70 of cheese's powder and 10%, be heated to 75 ℃, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B are mixed, carry out protein and fatty standardization, add cake essence, stir, 40 ℃ of whipping temps, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 70 ℃, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) carry out UHT sterilization, sterilization temperature is 135 ℃, and sterilizing time is 3 seconds.
In cheese's liquid milk sterilization process that the present embodiment makes, have coking to stick with paste pipe phenomenon, shortened the production cycle of device fabrication product, place at ambient temperature, product, in six months, has the bitter bag of portioned product, and product has protein coacervation and oil slick phenomenon.
Comparative example 3
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 30 |
| Cheese's powder | Food stage | 3 |
| Yolk powder | Food stage | 0.02 |
| Rare cream | F≥40%，P≥2.5% | 5 |
| White granulated sugar | Top grade | 3 |
| Gellan gum BD-001 | Food stage | 0.05 |
| Emulsifying agent QSR-70 | Food stage | 0.1 |
| Cake essence | Food stage | 0.06 |
| Milk flavour | Food stage | 0.04 |
| Water | Demineralized water | 58.73 |
| Amount to | ? | 100 |
(the technical indicator F in table refers to fat content, and P refers to protein content)
Preparation method:
(1) described raw material milk is heated to 70 ℃, adds emulsifying agent QSR-70, stabilizing agent gellan gum BD-001, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
Cheese's powder is heated to 90 ℃, and melting 25min, obtains feed liquid B;
(2) feed liquid A and feed liquid B are mixed, carry out protein and fatty standardization, add cake essence and milk flavour, stir, 40 ℃ of whipping temps, mixing time 15min; Carry out double-stage homogenization, wherein homogenizing temperature is 65 ℃, and the pressure of first order homogeneous is 22MPa, and the pressure of second level homogeneous is 10MPa;
(3) first carry out pre-sterilizing, 65 ℃ of sterilization temperatures, sterilizing time 1min; Carry out Infusion UHT sterilization, sterilization temperature is 135 ℃ again, and sterilizing time is 5 seconds.
In the present embodiment, cheese's powder has part coking phenomenon when not adding emulsifying agent and high-temperature fusion, and at ambient temperature, long-time standing portioned product has obvious fat floating and oil droplet clustering phenomena.
Claims (10)
1. the preparation method of cheese's liquid milk, it is characterized in that, its raw material comprises the raw material milk of the component of following mass percent: 30-90%, the yolk powder of cheese's powder of 0.5-3%, 0.02-2%, rare cream of 0.01-5%, the emulsifying agent of 0.05-0.2%, the stabilizing agent of 0.05-0.3% and complement to 100% water; Described percentage is the mass percent with respect to described raw material gross mass;
Described preparation method comprises the steps:
(1) prepare feed liquid A and feed liquid B:
Described feed liquid A is made by following method: described raw material milk is heated to 70～90 ℃, with described emulsifying agent 70～90%, after described stabilizing agent, described rare cream, described yolk powder and described water mixes, obtain feed liquid A;
Described feed liquid B is made by following method: described cheese and remaining described emulsifying agent are heated to 65～80 ℃ of melting 15～25min, are uniformly mixed formation emulsion, obtain feed liquid B;
(2) described feed liquid A and described feed liquid B are mixed, carry out protein and fatty standardization, carry out double-stage homogenization;
(3) first carry out pre-sterilizing, then carry out immersion ultra high temperature short time sterilization, obtain; Described pre-sterilized temperature is 65～85 ℃.
2. preparation method as claimed in claim 1, is characterized in that, described raw material milk is raw milk and/or recombined milk; The consumption of described raw material milk is 80～90%;
And/or the consumption of described cheese's powder is 0.5～2%;
And/or the consumption of described yolk powder is 0.5～1%;
And/or the raw material of described cheese's liquid milk also comprises sweetener, the mass percent that described sweetener accounts for described raw material gross mass is 0.01～7%; While containing sweetener in described raw material, in described feed liquid A, add described sweetener: described feed liquid A is made by following method: described raw material milk is heated to 70～90 ℃, with described emulsifying agent 70～90%, after described stabilizing agent, described sweetener, described rare cream, described yolk powder and described water mixes, obtain feed liquid A;
And/or described emulsifying agent is one or more in mono-fatty acid glyceride, diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin, the consumption of described emulsifying agent is 0.05～0.15%;
And/or described stabilizing agent is one or more in carragheen, gellan gum and microcrystalline cellulose, the consumption of described stabilizing agent is 0.15～0.3%;
And/or described water is demineralized water;
And/or described raw material also comprises essence, the mass percent that described essence accounts for described raw material gross mass is 0.01～0.1%.
3. preparation method as claimed in claim 2, is characterized in that, described sweetener comprises auxotype sweetener and/or non-nutritive sweetener, and the mass percent that described sweetener accounts for described raw material gross mass is 3～6%;
And/or described essence is one or more in cake essence, cheese's essence and milk flavour;
And/or, while containing essence in described raw material, carrying out after protein and fatty standardization step (2) Suo Shu, then add described essence.
4. preparation method as claimed in claim 3, it is characterized in that, described sweetener is one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element, is preferably white granulated sugar.
5. preparation method as claimed in claim 1, is characterized in that, in step (2), the temperature of described mixing is 40～80 ℃, and the time of described mixing is 15～40 minutes; Described being mixed into is uniformly mixed.
6. preparation method as claimed in claim 1, it is characterized in that, in step (2), the temperature of described double-stage homogenization is 65～75 ℃, the pressure of the first order homogeneous in described double-stage homogenization is 22～25MPa, and the pressure of the second level homogeneous in described double-stage homogenization is 8～10MPa.
7. preparation method as claimed in claim 1, is characterized in that, the described pre-sterilized time is 15～60s.
8. preparation method as claimed in claim 1, is characterized in that, the sterilization temperature of described immersion ultra high temperature short time sterilization is 135～145 ℃, and the sterilizing time of described immersion ultra high temperature short time sterilization is 3～5 seconds.
9. preparation method as claimed in claim 1, it is characterized in that, described raw material comprises following component by weight percentage: rare cream, the emulsifying agent of 0.05-0.15%, the stabilizing agent of 0.15-0.3% of cheese's powder of the raw material milk of 80-90%, 0.5-2%, the yolk powder of 0.5-1%, 2-3% and complement to 100% water.
10. cheese's liquid milk that the preparation method as described in any one in claim 1～9 makes.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105613742A (en) * | 2016-03-22 | 2016-06-01 | 光明乳业股份有限公司 | Meal substituting dessert and preparation method thereof |
| CN110786382A (en) * | 2018-08-02 | 2020-02-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing conjugated linoleic acid glyceride and preparation method thereof |
| CN112352837A (en) * | 2020-11-09 | 2021-02-12 | 光明乳业股份有限公司 | Modified milk containing unsaturated fatty acid and preparation method thereof |
| CN112438314A (en) * | 2019-08-29 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Red yeast rice milk product and preparation method thereof |
| CN112438315A (en) * | 2019-08-29 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cake-flavored red yeast rice milk product and preparation method thereof |
| CN112568292A (en) * | 2019-09-27 | 2021-03-30 | 内蒙古伊利实业集团股份有限公司 | Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof |
| CN116746612A (en) * | 2023-08-21 | 2023-09-15 | 内蒙古伊家好奶酪有限责任公司 | Cheese thick milk-flavored milk base and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105613742A (en) * | 2016-03-22 | 2016-06-01 | 光明乳业股份有限公司 | Meal substituting dessert and preparation method thereof |
| CN110786382A (en) * | 2018-08-02 | 2020-02-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing conjugated linoleic acid glyceride and preparation method thereof |
| CN112438314A (en) * | 2019-08-29 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Red yeast rice milk product and preparation method thereof |
| CN112438315A (en) * | 2019-08-29 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cake-flavored red yeast rice milk product and preparation method thereof |
| CN112568292A (en) * | 2019-09-27 | 2021-03-30 | 内蒙古伊利实业集团股份有限公司 | Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof |
| CN112568292B (en) * | 2019-09-27 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof |
| CN112352837A (en) * | 2020-11-09 | 2021-02-12 | 光明乳业股份有限公司 | Modified milk containing unsaturated fatty acid and preparation method thereof |
| CN116746612A (en) * | 2023-08-21 | 2023-09-15 | 内蒙古伊家好奶酪有限责任公司 | Cheese thick milk-flavored milk base and preparation method thereof |
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