CN105961815A - Whey sugar and preparation method thereof - Google Patents
Whey sugar and preparation method thereof Download PDFInfo
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- CN105961815A CN105961815A CN201610324309.5A CN201610324309A CN105961815A CN 105961815 A CN105961815 A CN 105961815A CN 201610324309 A CN201610324309 A CN 201610324309A CN 105961815 A CN105961815 A CN 105961815A
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- sugar
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G4/00—Chewing gum
- A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
- A23G4/16—Chewing gum characterised by the composition containing organic or inorganic compounds containing dairy products
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Abstract
The invention provides whey sugar which is prepared from components such as whey, white granulated sugar and white oil, and is not added with any food additive, so that the problems of low food safety, poor healthcare properties and the like caused by adding additives such as a preservative into a whey product in the prior art can be solved. The whey sugar has the advantages of being natural and green in component, rich in nutrition, good in formability and the like. Meanwhile, the invention further provides a preparation method for the whey sugar. According to the invention, a method of fermenting in an all-natural manner, and physically separating and mixing to prepare the whey sugar is adopted, and has the advantages of being green and convenient, high in whey sugar yield, good in mouthfeel, and the like.
Description
Technical field
The present invention relates to milk product field, in particular to a kind of milk surum sugar and preparation method thereof.
Background technology
Milk surum is to be that produced side-product during cheese product prepared by raw material by milk, is at milk
Translucent liquid is isolated after condensing into ziega.In traditional cheese preparation produces, as
The milk surum of side-product typically can't be recycled, but directly discharged as waste water or give up.
Along with people are to the progressively research of side-products various in milk product and preparation process thereof and exploration, people
Find, milk surum actually contains substantial amounts of lactalbumin and lactose isoreactivity material.And it is newborn
Albumin comprises whole 8 kinds of necessary aminoacid of needed by human body especially, and each amino acid whose ratio is proper
When, almost completely the same with composition of amino acid in skeletal muscle, easily absorbed by human body,
It is optimal protein source, it is also possible to meet different groups and different age group crowd to healthy and battalion
The demand supported.The functional component of milk albumin mainly includes beta lactoglobulin, alpha-lactalbumin, Sanguis Bovis seu Bubali
Albumin, immunoglobulin, lactoferrin, breast peroxidase, somatomedin and many active factorses,
These materials all have certain biological activity, have good health-care effect.Meanwhile, institute in milk surum
The lactose comprised also is able to provide energy into body, and has certain nutrition and health care function.
Along with people's discovery to milk surum Middle nutrition composition, people the most progressively have developed multiple with milk surum
For the food of primary raw material, such as lactalbumin powder etc., and as a kind of senior protein tonic.
But, in these protein preparations existing, mostly contain preservative, flavoring agent and pigment etc.
Food additive, is eaten for a long time and human body be there is no benefit, and this also makes the big discounting of health-care effect of milk surum
Button.Therefore, develop the food with milk surum as primary raw material of a kind of pure natural, be the most just increasingly becoming people
The focus place studied.
In view of this, the special proposition present invention.
Summary of the invention
The first object of the present invention is to provide a kind of milk surum sugar, and described milk surum sugar is by milk surum, white sand
The components such as sugar and white oil are made, and without any food additive, such that it is able to solve existing skill
In art, in whey product, owing to adding, the foodsafety that the additive such as preservative brought is low, health
The problems such as energy difference.It is natural, green that milk surum sugar of the present invention has composition, nutritious, good moldability etc.
Advantage.
The second object of the present invention is to provide the preparation method of a kind of described milk surum sugar, described method
The method using pure natural fermentation and physical separation mixing prepares milk surum sugar, has operational approach green
Convenient, the advantages such as milk surum sugar yield is high, in good taste.
In order to realize the above-mentioned purpose of the present invention, spy by the following technical solutions:
A kind of milk surum sugar, in parts by weight, described milk surum sugar is mainly made up of following components: breast
Clear milk surum 15-50 part, white sugar 3-30 part, white oil 3-30 part.
In the present invention, by using rich in vitamin, aminoacid and the milk surum of various element, it is possible to
Increase milk surum sugar sugariness and the white sugar of degree of adhesion and milk surum sugar degree of adhesion and local flavor can be improved
The natural materials such as white oil are as raw material, and do not use any additive sugared to prepare milk surum, thus made
The milk surum sugar obtained has the advantages such as composition nature, rich in nutrition content and content are high and in good taste；
Meanwhile, in the present invention, by selecting further and adjusting, such that it is able to make raw materials used ratio
Obtain milk surum sugar of the present invention and there is preferable mouldability and good local flavor.
Optionally, in the present invention, described white oil is by the Adeps Bovis seu Bubali of low melting point and other animal oil or plant
The high-melting-point oils and fats that oil is mixed.
Optionally, in the present invention, in parts by weight, described milk surum sugar is made up of following components:
Milk surum 15-50 part, white sugar 3-30 part, white oil 3-30 part.
In the present invention, by adjusting further and optimizing each component raw material consumption, thus further
Optimize the sugared mouthfeel of the milk surum obtained by the present invention and trophic component.
Optionally, in the present invention, in parts by weight, described milk surum sugar is made up of following components:
Milk surum 40-50 part, white sugar 3-20 part, white oil 3-8 part.
It is further preferred that in the present invention, described milk surum sugar is made up of following components: milk surum 45-50 part,
White sugar 5-18 part, white oil 3-5 part.
Meanwhile, present invention also offers a kind of described milk surum sugar preparation method, described method include as
Lower step: after milk surum being boiled, adds white sugar and white oil, then proceedes to boil and stir,
Then, after the mixture after boiling stirring cools down, described milk surum sugar is obtained.
In the present invention, prepare milk surum sugar by the method for pure physical heating and mixing, there is preparation side
Method is easy, it is not necessary to the additives such as interpolation preservative, and obtained milk surum sugar green health is in good taste etc.
Advantage.
Optionally, in the inventive method, described in be cooled to room temperature cooling.
Optionally, in the inventive method, still further comprise the mixture after boiling stirring and pour mould into
Tool carries out the step cooled down.
Optionally, in the inventive method, still further comprise the step of gained milk surum sugar packaging after cooling
Suddenly.
Optionally, in the inventive method, still further comprise the step being prepared milk surum by milk, specifically
, by filtering after fresh milk normal temperature fermentation, i.e. obtain filtrate and grumeleuse, obtained filtrate is received
Collection, is milk surum.
In the present invention, prepare milk surum by methods such as milk normal temperature fermentation and filtrations, there is operation side
Method is simple, environmental protection, and obtained milk surum is natural without advantages such as any additives.
Optionally, in the present invention, described fresh milk ferments for fresh milk is being added without any
The natural fermentation carried out under conditions of ferment agent.
Optionally, in the present invention, described filtration is the filtration carried out with screen cloth.
Optionally, in the present invention, the time of described fermentation is 36-48h；Preferably, in the present invention,
The time of described fermentation is 38-42h.
In the present invention, by adjusting further and optimizing fermentation time, thus cattle can realized
While milk fully ferments, also will not produce the corruption caused due to excessive fermentation.
Optionally, in the inventive method, still further comprise described grumeleuse stratification, and by upper
Layer clear liquid and lower floor's thick liquid carry out the step reclaimed respectively.Further, the described supernatant is
Milk surum.
In the present invention, it is layered by grumeleuse after filtering, such that it is able to further by milk surum isolated,
And then improve the productivity of milk surum.
Optionally, in the present invention, the supernatant milk surum obtained by still further comprising layering and mistake
After filter gained milk surum mixing, then prepare the step of milk surum sugar.
Optionally, in the inventive method, still further comprise and described lower floor thick liquid is prepared milk product
Step.
Optionally, in the present invention, described milk product is the milk product such as dried milk cake, cheese, cheese.
Optionally, in the inventive method, the time boiling milk surum is 0.5-4.5h；Preferably, the present invention
In, described in boil time of milk surum be 1-3h.
In the present invention, by the time boiling milk surum is selected further and adjusts, such that it is able at breast
While fully boiling process clearly, also will not be effective due to long the caused protein of boiling time etc.
Ingredient breakdown and low etc. the problem of reaction efficiency.
Optionally, in the inventive method, the described time continuing to boil is 15-75min；Preferably,
In the present invention, the described time continuing to boil is 20-60min.
In the present invention, by continuation boiling time after mixture is further rotated and adjusts.Thus
Can be while raw material fully boil mixing, also will not be due to long the brought nutrition of boiling time
The problem of material damage etc..
Optionally, in the inventive method, the time of described cooling is 15-50min；Preferably, this
In bright, the time of described cooling is 25-40min.
In the present invention, by selecting further and adjusting, such that it is able to fill at lactose cool time
While dividing cooling, also will not bring due to too low the asking of long caused preparation efficiency cool time
Topic.
Compared with prior art, the invention have the benefit that
(1) by using the natural materials such as milk surum, white sugar and white oil as raw material, do not make simultaneously
Prepare milk surum sugar with additives such as preservative, thus obtained milk surum sugar has composition nature, battalion
Form point the advantages such as abundant and content is high and in good taste.
(2) in the present invention, by the further of the material rates such as used whey is selected and adjusts, from
And so that milk surum sugar of the present invention has preferable mouldability and good local flavor.
(3) in the present invention, by using natural fermented method to prepare milk surum, then by obtained breast
It is clear that to prepare milk surum by the method that physical mixed heats with other raw material components sugared, have raw material natural,
Preparation process environmental protection, the advantages such as obtained milk surum sugar composition is natural.
(4) in the present invention, by the selection of the conditions such as heat time heating time in preparation process and optimization, from
And while ensure that obtained milk surum sugar products matter, also improve the efficiency of preparation.
Detailed description of the invention
Below in conjunction with embodiment, embodiment of the present invention are described in detail, but this area skill
Art personnel are it will be appreciated that the following example is merely to illustrate the present invention, and are not construed as limiting the present invention
Scope.Unreceipted actual conditions person in embodiment, the condition advised according to normal condition or manufacturer
Carry out.Agents useful for same or instrument unreceipted production firm person, being can be by commercially available purchase acquisition
Conventional products.
Embodiment 1
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 42h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, grumeleuse is stood, after it is layered, the supernatant is collected, is also milk surum,
And merge with collected filtrate.Further, after the lower floor's thick liquid after layering is reclaimed, put into
Mould is suppressed, i.e. obtains dried milk cake.
(2) according to parts by weight milk surum 45 parts, white sugar 18 parts and white oil 3 parts, weigh respectively
Appropriate white sugar, white oil and the milk surum obtained by step (1).Then, after milk surum is boiled 2h,
Add white sugar and white oil, and continue under agitation to boil 40min.Then, mixture is fallen
Entering in mould, after room temperature cooling 40min, obtained milk surum sugar solidifies completely, is embodiment 1
Milk surum sugar, then packs.
Milk surum sugar obtained by embodiment 1 is carried out composition detection, and testing result shows, every 100g is real
Execute in the milk surum sugar of example 1, contained: protein 1.8g, fat 20.9g, lactose 11.3g, sodium 212mg,
Vitamin D37.31 μ g, vitamin e1 .12mg, vitamin B10.08mg, vitamin B20.79mg, dimension
Raw element C26.3mg, phosphorus 285mg, potassium 551mg, magnesium 375mg, calcium 361mg, ferrum 0.48mg, zinc
0.54mg, moisture 3.93g, ash 2.7g, aspartic acid 0.13g, threonine 0.07g, serine 0.07g,
Glutamic acid 0.22g, proline 0.11g, glycine 0.04g, alanine 0.07g, valine 0.08g, egg
Propylhomoserin 0.03g, isoleucine 0.05g, leucine 0.13g, tyrosine 0.02g, phenylalanine 0.04g,
Lysine 0.06g, histidine 0.04g, arginine 0.02g.
Embodiment 2
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 36h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, grumeleuse is stood, after it is layered, the supernatant is collected, is also milk surum,
And merge with collected filtrate.Further, after the lower floor's thick liquid after layering is reclaimed, put into
Mould is suppressed, i.e. obtains dried milk cake.
(2) according to parts by weight milk surum 50 parts, white sugar 5 parts and white oil 5 parts, weigh suitable respectively
Amount white sugar, white oil and the milk surum obtained by step (1).Then, after milk surum is boiled 2h,
Add white sugar and white oil, and continue under agitation to boil 40min.Then, mixture is fallen
Entering in mould, room temperature cooling 40min, obtained milk surum sugar solidifies completely, is the milk surum of embodiment 2
Sugar, then packs.
Milk surum sugar obtained by embodiment 2 is carried out composition detection, and testing result shows, every 100g is real
Execute in the milk surum sugar of example 2, contained: protein 1.5g, fat 18.5g, lactose 9.86g, sodium 193mg,
Vitamin D37.10 μ g, vitamin E 0.82mg, vitamin B10.04mg, vitamin B20.69mg, dimension
Raw element C24.2mg, phosphorus 273mg, potassium 531mg, magnesium 35.2mg, calcium 334mg, ferrum 0.37mg, zinc
0.42mg, moisture 4.02g, ash 2.9g, aspartic acid 0.09g, threonine 0.04g, serine 0.03g,
Glutamic acid 0.18g, proline 0.06g, glycine 0.02g, alanine 0.05g, valine 0.06g, egg
Propylhomoserin 0.02g, isoleucine 0.04g, leucine 0.09g, tyrosine 0.02g, phenylalanine 0.02g,
Lysine 0.05g, histidine 0.02g, arginine 0.02g.
Embodiment 3
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, grumeleuse is stood, after it is layered, the supernatant is collected, is also milk surum,
And merge with collected filtrate.Further, after the lower floor's thick liquid after layering is reclaimed, put into
Mould is suppressed, i.e. obtains dried milk cake.
(2) according to parts by weight milk surum 50 parts, white sugar 5 parts and white oil 3 parts, weigh suitable respectively
Amount white sugar, white oil and the milk surum obtained by step (1).Then, after milk surum is boiled 2h,
Add white sugar and white oil, and continue under agitation to boil 40min.Then, mixture is fallen
Entering in mould, room temperature cooling 40min, obtained milk surum sugar solidifies completely, is the milk surum of embodiment 3
Sugar, then packs.
Milk surum sugar obtained by embodiment 3 is carried out composition detection, and testing result shows, every 100g is real
Execute in the milk surum sugar of example 3, contained: protein 1.7g, fat 20.7g, lactose 11.0g, sodium 206mg,
Vitamin D37.24 μ g, vitamin e1 .06mg, vitamin B10.06mg, vitamin B20.73mg, dimension
Raw element C25.9mg, phosphorus 282mg, potassium 546mg, magnesium 37.1mg, calcium 348mg, ferrum 0.45mg, zinc
0.51mg, moisture 3.83g, ash 2.6g, aspartic acid 0.10g, threonine 0.06g, serine 0.06g,
Glutamic acid 0.21g, proline 0.09g, glycine 0.03g, alanine 0.06g, valine 0.07g, egg
Propylhomoserin 0.02g, isoleucine 0.06g, leucine 0.11g, tyrosine 0.02g, phenylalanine 0.03g,
Lysine 0.07g, histidine 0.03g, arginine 0.03g.
Embodiment 4
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, grumeleuse is stood, after it is layered, the supernatant is collected, is also milk surum,
And merge with collected filtrate.Further, after the lower floor's thick liquid after layering is reclaimed, put into
Mould is suppressed, i.e. obtains dried milk cake.
(2) according to parts by weight milk surum 50 parts, white sugar 10 parts and white oil 5 parts, weigh respectively
Appropriate white sugar, white oil and the milk surum obtained by step (1).Then, after milk surum is boiled 2h,
Add white sugar and white oil, and continue under agitation to boil 40min.Then, mixture is fallen
Entering in mould, room temperature cooling 40min, obtained milk surum sugar solidifies completely, is the milk surum of embodiment 4
Sugar, then packs.
Milk surum sugar obtained by embodiment 4 is carried out composition detection, and testing result shows, every 100g is real
Execute in the milk surum sugar of example 4, contained: protein 1.6g, fat 18.5g, lactose 10.6g, sodium 196mg,
Vitamin D37.13 μ g, vitamin e1 .02mg, vitamin B10.05mg, vitamin B20.72mg, dimension
Raw element C25.7mg, phosphorus 279mg, potassium 543mg, magnesium 36.9mg, calcium 342mg, ferrum 0.43mg, zinc
0.48mg, moisture 3.85g, ash 2.7g, aspartic acid 0.09g, threonine 0.05g, serine 0.07g,
Glutamic acid 0.22g, proline 0.08g, glycine 0.04g, alanine 0.07g, valine 0.08g, egg
Propylhomoserin 0.02g, isoleucine 0.06g, leucine 0.10g, tyrosine 0.02g, phenylalanine 0.04g,
Lysine 0.06g, histidine 0.03g, arginine 0.02g.
Embodiment 5
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, grumeleuse is stood, after it is layered, the supernatant is collected, is also milk surum,
And merge with collected filtrate.Further, after the lower floor's thick liquid after layering is reclaimed, put into
Mould is suppressed, obtains dried milk cake.
(2) according to parts by weight milk surum 45 parts, white sugar 15 parts and white oil 5 parts, weigh respectively
Appropriate white sugar, white oil and the milk surum obtained by step (1).Then, after milk surum is boiled 2h,
Add white sugar and white oil, and continue under agitation to boil 40min.Then, mixture is fallen
Entering in mould, room temperature cooling 40min, obtained milk surum sugar solidifies completely, is the milk surum of embodiment 5
Sugar, then packs.
Milk surum sugar obtained by embodiment 5 is carried out composition detection, and testing result shows, every 100g is real
Execute in the milk surum sugar of example 5, contained: protein 1.5g, fat 19.6g, lactose 10.8g, sodium 199mg,
Vitamin D37.12 μ g, vitamin E 0.94mg, vitamin B10.05mg, vitamin B20.70mg, dimension
Raw element C24.3mg, phosphorus 277mg, potassium 533mg, magnesium 35.2mg, calcium 3331mg, ferrum 0.38mg,
Zinc 0.45mg, moisture 3.92g, ash 2.7g, aspartic acid 0.11g, threonine 0.05g, silk ammonia
Acid 0.08g, glutamic acid 0.19g, proline 0.08g, glycine 0.02g, alanine 0.05g, valine
0.06g, methionine 0.01g, isoleucine 0.05g, leucine 0.09g, tyrosine 0.02g, phenylpropyl alcohol ammonia
Acid 0.02g, lysine 0.05g, histidine 0.03g, arginine 0.03g.
Experimental example 1
20 volunteers, are selected from the normal adult of the sense of taste, and wherein, male 10, women 10
Name.Allowing 20 volunteers eat the milk surum sugar obtained by embodiment 1-5 respectively, often group milk surum confectionery are used
Interval time be 1h, then, record every volunteer respectively and each group of milk surum sugar local flavor be evaluated,
And add up, statistical result is as follows:
Embodiment 1-5 is respectively organized milk surum sugar flavor evaluation by volunteer
Comparative example 1
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, by grumeleuse stand, until its be layered after, by the supernatant collect, and with received
The filtrate of collection merges.
(2) according to parts by weight milk surum 50 parts, white sugar 8 parts, weigh respectively appropriate white sugar and
Milk surum obtained by step (1).Then, after milk surum is boiled 2h, add white sugar, and stirring
Continue under the conditions of mixing to boil 40min.Then, pour the mixture in mould, after cooling 40min, send out
Existing obtained milk surum sugar entirety does not solidify, it is impossible to further packed；Then, by obtained
Milk surum sugar continue cooling 8h after, the milk surum sugar entirety obtained by discovery, still in thick, also cannot be entered
Row packaging.
Comparative example 2
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, by grumeleuse stand, until its be layered after, by the supernatant collect, and with received
The filtrate of collection merges.
(2) according to parts by weight milk surum 50 parts, white oil 5 parts, appropriate white oil and step are weighed respectively
(1) milk surum obtained by.Then, after milk surum is boiled 2h, add white oil, and at stirring condition
Under continue to boil 40min.Then, pour the mixture in mould, after cooling 40min, find made
The milk surum sugar obtained is overall in thick, it is impossible to further packed；Then, by obtained breast
After clear sugar continues cooling 8h, the milk surum sugar entirety obtained by discovery, still in thick, also cannot be carried out bag
Dress.
Comparative example 3
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, grumeleuse is stood, after it is layered, the supernatant is collected, is also milk surum,
And merge with collected filtrate.
(2) according to parts by weight milk surum 50 parts, white sugar 8 parts and white oil 2 parts, weigh suitable respectively
Amount white sugar, white oil and the milk surum obtained by step (1).Then, after milk surum is boiled 5h,
Add white sugar and white oil, and continue under agitation to boil 40min.Then, mixture is fallen
Entering in mould, room temperature cooling 40min, the milk surum sugar entirety obtained by discovery is still thick, it is impossible to bag
Dress；After continuing room temperature cooling 6h, find that milk surum sugar surface is thick, packaging more difficulty；Continue
After cooling 2h, find that milk surum sugar surface is the most viscous, can pack reluctantly, after packaging, find outer package relatively
Difficult from complete the taking off in milk surum sugar surface.
Comparative example 4
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, grumeleuse is stood, after it is layered, the supernatant is collected, is also milk surum,
And merge with collected filtrate.
(2) according to parts by weight milk surum 50 parts, white sugar 2 parts and white oil 5 parts, weigh suitable respectively
Amount white sugar, white oil and the milk surum obtained by step (1).Then, after milk surum is boiled 2h,
Add white sugar and white oil, and continue under agitation to boil 85min.Then, mixture is fallen
Entering in mould, room temperature cooling 40min, the milk surum sugar entirety obtained by discovery is still thick, it is impossible to bag
Dress；After continuing room temperature cooling 4h, find that milk surum sugar surface is the most viscous, but can pack reluctantly, after packaging,
Find that outer package is more difficult from complete the taking off in milk surum sugar surface.
Comparative example 5
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, by grumeleuse stand, until its be layered after, by the supernatant collect, and with received
The filtrate of collection merges.
(2) according to parts by weight milk surum 60 parts, white sugar 3 parts, white oil 3 parts, weigh appropriate respectively
Milk surum obtained by white oil and step (1).Then, after milk surum is boiled 2h, add white sugar
And white oil, and continue under agitation to boil 40min.Then, pour the mixture in mould,
After cooling 40min, the milk surum sugar obtained by discovery is overall in thick, it is impossible to further wrapped
Dress；Then, after obtained milk surum sugar continues cooling 8h, the milk surum sugar entirety obtained by discovery is still
In thick, also cannot be carried out packaging.
Comparative example 6
(1) proper amount of fresh milk is taken, and under normal temperature condition, natural fermentation 48h, then, will send out
Milk screen filtration after ferment, i.e. obtains filtrate and grumeleuse after filtration, by obtained filtrate collection,
It is milk surum.Then, by grumeleuse stand, until its be layered after, by the supernatant collect, and with received
The filtrate of collection merges.
(2) according to parts by weight milk surum 15 parts, white sugar 35 parts, white oil 35 parts, weigh suitable respectively
Milk surum obtained by amount white oil and step (1).Then, after milk surum is boiled 2h, add white sand
Sugar and white oil, and continue under agitation to boil 40min.Then, pour the mixture in mould,
After cooling 40min, the milk surum sugar obtained by discovery is overall in thick, it is impossible to further wrapped
Dress；Then, after obtained milk surum sugar continues cooling 8h, the milk surum sugar entirety obtained by discovery is still
In thick, also cannot be carried out packaging.
Without any additive in milk surum sugar of the present invention, having composition natural, nutrition content is rich
The advantages such as richness, good moldability.Meanwhile, in milk surum sugar preparation method of the present invention, it is the most all to have employed certainly
So ferment and add the physical methods such as hot mixing, and this is also further such that milk surum sugar of the present invention is more pacified
Complete healthy, and mouthfeel is more natural.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that and do not carrying on the back
May be made that in the case of the spirit and scope of the present invention many other change and amendment.Therefore,
This means all these changes including belonging in the scope of the invention in the following claims and repair
Change.
Claims (10)
1. a milk surum sugar, it is characterised in that in parts by weight, described milk surum sugar mainly by with
Lower component is made: milk surum 15-50 part, white sugar 3-30 part, white oil 3-30 part.
Milk surum the most according to claim 1 sugar, it is characterised in that in parts by weight, institute
State milk surum sugar to be mainly made up of following components: milk surum 40-50 part, white sugar 3-20 part, white oil 3-8 part.
3. the preparation method of milk surum sugar described in claim 1 or 2, it is characterised in that described method bag
Include following steps: after milk surum being boiled, add white sugar and white oil, then proceed to boil and stir
Uniformly, after the mixture after then boiling stirring cools down, described milk surum sugar is obtained.
Method the most according to claim 3, it is characterised in that described method still further comprises
The step of milk surum is prepared by milk, concrete, by filtering after fresh milk normal temperature fermentation, i.e. filtered
Liquid and grumeleuse, by obtained filtrate collection, be milk surum.
Method the most according to claim 4, it is characterised in that the time of described fermentation is 36-48h.
Method the most according to claim 4, it is characterised in that described method still further comprises
By described grumeleuse stratification, and the supernatant and lower floor's thick liquid are carried out respectively the step reclaimed.
Method the most according to claim 6, it is characterised in that described method still further comprises
The step of milk product is prepared by described lower floor thick liquid.
Method the most according to claim 3, it is characterised in that the time boiling milk surum is
0.5-4.5h.
Method the most according to claim 8, it is characterised in that described time of continuing to boil is
15-75min.
Method the most according to claim 9, it is characterised in that the time of described cooling is
15-50min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113142368A (en) * | 2021-04-28 | 2021-07-23 | 高志海 | Preparation method of whey syrup |
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