CN108783385A - The formula and processing technology of sweet tea milk element - Google Patents
The formula and processing technology of sweet tea milk element Download PDFInfo
- Publication number
- CN108783385A CN108783385A CN201810354973.3A CN201810354973A CN108783385A CN 108783385 A CN108783385 A CN 108783385A CN 201810354973 A CN201810354973 A CN 201810354973A CN 108783385 A CN108783385 A CN 108783385A
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- Prior art keywords
- sweet tea
- milk
- formula
- tea milk
- milk element
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/206—Dairy flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses the formulas of sweet tea milk element, it is characterised in that each raw material includes by mass percentage：White granulated sugar 45%~52.5%, water 7%~42%, edible salt 0.075%~0.225%, grease 6.5%~11%, milk powder 2.5%~10%, solid content 2.5%~10%, thickener 0.225%~1.1%, preservative 0.009%~0.015%, food pigment 0.02%~0.05%, fumet 0.02%~0.12%；Cream 0~11%.Using above-mentioned technical proposal, the sweet tea milk element of the very approximate condensed milk of mouthfeel can be obtained, but compares condensed milk and greatly reduces production cost, and provides the production technology for making above-mentioned sweet tea milk element.
Description
Technical field
The present invention relates to dairy products, and in particular to a kind of formula and processing technology of sweet tea milk element.
Background technology
Condensed milk is a kind of concentrated dairy of maturation, currently, condensed milk is mainly used for individually eating or working as dairy products
It is used as flavouring, receives liking for consumers in general, when condensed milk is when as flavouring, consumer is more green
Its preferable mouthfeel is looked at, but the production cost of condensed milk itself is higher, and then its price is caused to remain high always, in order to meet
The demand of consumers in general, the on the market flavouring of the approximate condensed milk of but mouthfeel relatively low there is an urgent need for a kind of price.
Invention content
In view of the deficiency of background technology, technical problem to be solved by the invention is to provide a kind of very approximate refinings of mouthfeel
Breast, but compare the sweet tea milk element that condensed milk greatly reduces production cost.
For this purpose, the present invention is realized using following scheme：
The formula of sweet tea milk element, which is characterized in that each raw material includes by mass percentage：White granulated sugar 45%~52.5%, water 7%~
42%, edible salt 0.075%~0.225%, grease 6.5%~11%, milk powder 2.5%~10%, solid content 2.5%~10%, thickener
0.225%~1.1%, preservative 0.009%~0.015%, food pigment 0.02%~0.05%, fumet 0.02%~0.12%,
Cream 0~11%.
The grease is palm oil.
The solid content is maltodextrin.
The thickener is at least one of emulsifing thickener, sodium alginate, gelatin and sodium carboxymethylcellulose.
The food is at least one of titanium dioxide and lemon yellow with pigment.
The preservative is dehydroactic acid sodium.
The fumet is milk flavour（SY033）And milk flavour（SY041）At least one of.
Cost in condensed milk mostlys come from cow's milk, milk powder etc., big using the sweet tea milk element obtained by above-mentioned technical proposal
The big usage amount for reducing milk powder, effectively reduces its production cost, and the raw material relatively low by the way that other prices are added, into
And obtain with condensed milk similar in flavor and mouthfeel, disclosure satisfy that people as substitute condensed milk flavouring this using need
It asks, specifically, by the way that palm oil is added, improves the fat content of product；By the way that milk flavour is added, product special flavour is improved；
By the way that maltodextrin is added, increase product dry matter content；Improve the color and luster of product by the way that titanium dioxide and lemon yellow is added,
Keep product close with condensed milk from color, smell, taste, shape.
In addition, the present invention also provides the production technologies of the sweet tea milk element, it is characterised in that：
（1）By white granulated sugar, water, edible salt, grease, milk powder, solid content, thickener, preservative, food pigment, fumet and
Cream pours into emulsion tank according to the ratio, and is heated to 60 DEG C~80 DEG C, and mixed dissolution simultaneously stirs 15~30 minutes；By by temperature
Control can preferably dissolve raw material, and reduce the nutritive loss of milk powder at 60 DEG C~80 DEG C.
（2）Step will be passed through（1）Obtained mixture is added into shearing tank, adds grease, and carry out mixing shearing；
Mixing and emulsifying is carried out to raw material and grease.
（3）To passing through step（2）Obtained mixture carries out high-temperature instantaneous sterilization, and sterilization temperature is 105 DEG C~125 DEG C；
Using high-temperature instantaneous sterilization, can sterilizing effectively be carried out to product, and reduce product makes its stability drop by high temperature
Low risk.
（4）Step will be passed through（3）Obtained mixture is added homogenizer and carries out homogenization, and the pressure in homogenizer is
3MPa~17MPa；The fat globule in mixture can be preferably broken up, it is made to be more easy to incorporate mixture, ensures that later product is steady
Surely the phenomenon that being not in fat floating.
（5）By step（4）Middle to be concentrated in vacuo by the mixture of homogenization, temperature is 30 DEG C~85 DEG C, true
Reciprocal of duty cycle is not less than 0.065MPa；Mixture is boiled in the environment of temperature is less than 85 DEG C, extracts the water in mixture out
Point, and maintain the stability of mixture character.
（6）Step will be passed through（5）Mixture homogenizer be added carry out second homogenate, the pressure in homogenizer be 1MPa~
10MPa；So that mixture is more stablized, uniformly, and increases the sticky sense of mixture.
（7）Step will be passed through（6）Mixture cooled down, so that its temperature is dropped to 40 DEG C hereinafter, obtaining sweet tea milk element.Really
The stability of character when protecting sweet tea milk element storage.
Specific implementation mode
The formula of sweet tea milk element disclosed by the invention, each raw material include by mass percentage：White granulated sugar 45%~52.5%, water 7%
~42%, edible salt 0.075%~0.225%, grease 6.5%~11%, milk powder 2.5%~10%, solid content 2.5%~10%, thickener
0.225%~1.1%, preservative 0.009%~0.015%, food pigment 0.02%~0.05%, fumet 0.02%~0.12%,
Cream 0~11%.
Wherein grease is palm oil.
Wherein solid content is maltodextrin.
Wherein thickener is at least one of emulsifing thickener, sodium alginate, gelatin and sodium carboxymethylcellulose.
Wherein food is at least one of titanium dioxide and lemon yellow with pigment.
Wherein preservative is dehydroactic acid sodium.
Wherein fumet is milk flavour（SY033）And milk flavour（SY041）At least one of.
Using the sweet tea milk element obtained by above-mentioned technical proposal, which greatly reduce the usage amounts of milk powder, effectively reduce it
Production cost, and the raw material relatively low by the way that other prices are added, and then acquisition and flavor and mouthfeel similar in condensed milk, can
Meet people as flavouring this use demand for substituting condensed milk, specifically, by the way that palm oil is added, improves product
Fat content；By the way that milk flavour is added, product special flavour is improved；By the way that maltodextrin is added, increase product dry matter content；
Improve the color and luster of product by the way that titanium dioxide and lemon yellow is added, keeps product close with condensed milk from color, smell, taste, shape.
The production technology of sweet tea milk element, includes the following steps：
（1）By white granulated sugar, water, edible salt, grease, milk powder, solid content, thickener, preservative, food pigment, fumet and
Cream pours into emulsion tank according to the ratio, and is heated to 60 DEG C~80 DEG C, and mixed dissolution simultaneously stirs 15~30 minutes；By by temperature
Control can preferably dissolve raw material, and reduce the nutritive loss of milk powder at 60 DEG C~80 DEG C.
（2）Step will be passed through（1）Obtained mixture is added into shearing tank, adds grease, and carry out mixing shearing；
Mixing and emulsifying is carried out to raw material and grease.
（3）To passing through step（2）Obtained mixture carries out high-temperature instantaneous sterilization, and sterilization temperature is 105 DEG C~125 DEG C；
Using high-temperature instantaneous sterilization, can sterilizing effectively be carried out to product, and reduce product makes its stability drop by high temperature
Low risk.
（4）Step will be passed through（3）Obtained mixture is added homogenizer and carries out homogenization, and the pressure in homogenizer is
3MPa~17MPa；The fat globule in mixture can be preferably broken up, it is made to be more easy to incorporate mixture, ensures that later product is steady
Surely the phenomenon that being not in fat floating.
（5）By step（4）Middle to be concentrated in vacuo by the mixture of homogenization, temperature is 30 DEG C~85 DEG C, true
Reciprocal of duty cycle is not less than 0.065MPa；Mixture is boiled in the environment of temperature is less than 85 DEG C, extracts the water in mixture out
Point, and maintain the stability of mixture character.
（6）Step will be passed through（5）Mixture homogenizer be added carry out second homogenate, the pressure in homogenizer be 1MPa~
10MPa；So that mixture is more stablized, uniformly, and increases the sticky sense of mixture.
（7）Step will be passed through（6）Mixture cooled down, so that its temperature is dropped to 40 DEG C hereinafter, obtaining sweet tea milk element.Really
The stability of character when protecting sweet tea milk element storage.
Claims (8)
1. the formula of sweet tea milk element, it is characterised in that each raw material includes by mass percentage：White granulated sugar 45%~52.5%, water 7%~
42%, edible salt 0.075%~0.225%, grease 6.5%~11%, milk powder 2.5%~10%, solid content 2.5%~10%, thickener
0.225%~1.1%, preservative 0.009%~0.015%, food pigment 0.02%~0.05%, fumet 0.02%~0.12%,
Cream 0~11%.
2. the formula of sweet tea milk element according to claim 1, it is characterised in that：The grease is palm oil.
3. the formula of sweet tea milk element according to claim 1, it is characterised in that：The solid content is maltodextrin.
4. the formula of sweet tea milk element according to claim 1, it is characterised in that：The thickener is emulsifing thickener, seaweed
At least one of sour sodium, gelatin and sodium carboxymethylcellulose.
5. the formula of sweet tea milk element according to claim 1, it is characterised in that：The food is titanium dioxide and lemon with pigment
At least one of lemon Huang.
6. the formula of sweet tea milk element according to claim 1, it is characterised in that：The preservative is dehydroactic acid sodium.
7. the formula of sweet tea milk element according to claim 1, it is characterised in that：The fumet is milk flavour（SY033）
And milk flavour（SY041）At least one of.
8. the production technology of sweet tea milk element, it is characterised in that：
（1）By white granulated sugar, water, edible salt, grease, milk powder, solid content, thickener, preservative, food pigment, fumet and
Cream pours into emulsion tank according to the ratio, and is heated to 60 DEG C~80 DEG C, and mixed dissolution simultaneously stirs 15~30 minutes；
（2）Step will be passed through（1）Obtained mixture is added into shearing tank, adds grease, and carry out mixing shearing；
（3）To passing through step（2）Obtained mixture carries out high-temperature instantaneous sterilization, and sterilization temperature is 105 DEG C~125 DEG C；
（4）Step will be passed through（3）Obtained mixture is added homogenizer and carries out homogenization, the pressure in homogenizer be 5MPa~
15MPa；
（5）By step（4）Middle to be concentrated in vacuo by the mixture of homogenization, temperature is 30 DEG C~85 DEG C, vacuum degree
Not less than 0.065MPa；
（6）Step will be passed through（5）Mixture homogenizer be added carry out second homogenate processing, the pressure in homogenizer be 1MPa~
10MPa；
（7）Step will be passed through（6）Mixture cooled down, so that its temperature is dropped to 40 DEG C hereinafter, obtaining sweet tea milk element.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810354973.3A CN108783385A (en) | 2018-04-19 | 2018-04-19 | The formula and processing technology of sweet tea milk element |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810354973.3A CN108783385A (en) | 2018-04-19 | 2018-04-19 | The formula and processing technology of sweet tea milk element |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783385A true CN108783385A (en) | 2018-11-13 |
Family
ID=64092958
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810354973.3A Withdrawn CN108783385A (en) | 2018-04-19 | 2018-04-19 | The formula and processing technology of sweet tea milk element |
Country Status (1)
| Country | Link |
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| CN (1) | CN108783385A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125092A (en) * | 2010-12-15 | 2011-07-20 | 厦门惠尔康食品有限公司 | Prepared sweetened condensed milk and preparation method thereof |
| CN104489120A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Sandwiching cream and preparation method thereof |
-
2018
- 2018-04-19 CN CN201810354973.3A patent/CN108783385A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125092A (en) * | 2010-12-15 | 2011-07-20 | 厦门惠尔康食品有限公司 | Prepared sweetened condensed milk and preparation method thereof |
| CN104489120A (en) * | 2014-11-27 | 2015-04-08 | 河南梦想食品有限公司 | Sandwiching cream and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 尤玉如等: "《乳品与饮料工艺学》", 31 March 2014, 中国轻工业出版社 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181113 |
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| WW01 | Invention patent application withdrawn after publication |