CN108850154A - The crystallization processes of condensed milk lactose - Google Patents
The crystallization processes of condensed milk lactose Download PDFInfo
- Publication number
- CN108850154A CN108850154A CN201810473622.4A CN201810473622A CN108850154A CN 108850154 A CN108850154 A CN 108850154A CN 201810473622 A CN201810473622 A CN 201810473622A CN 108850154 A CN108850154 A CN 108850154A
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- CN
- China
- Prior art keywords
- lactose
- condensed milk
- crystallization
- crystal seed
- milk lactose
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/005—Condensed milk; Sugared condensed milk
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
- B01D9/02—Crystallisation from solutions
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
- C13K5/00—Lactose
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D9/00—Crystallisation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Crystallography & Structural Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses the crystallization processes of condensed milk lactose, it is characterised in that includes the following steps：（1）Condensed milk lactose is cooled to 15 DEG C~40 DEG C by coiled pipe cooler；（2）Step will be passed through（1）The first crystallization of condensed milk lactose indentation cylinder after cooling, evenly it is sprinkled into lactose crystal seed, and it is stirred, the revolving speed of stirring rod is controlled in 30r/min~120r/min, the diameter of lactose crystal seed is less than 50 microns, for the control of stirred crystallization time at 1~3 hour, the weight ratio of condensed milk lactose and lactose crystal seed was 6700：1~6700：2.By adopting the above technical scheme, the production efficiency and stability of condensed milk lactose are effectively improved, so that the mouthfeel of condensed milk lactose is finer and smoother.
Description
Technical field
The present invention relates to dairy products, and in particular to a kind of crystallization processes of condensed milk lactose.
Background technique
Condensed milk lactose is a kind of concentrated dairy of maturation, currently, its be mainly used for as dairy products individually eat or
It carries out as flavouring using liking for the majority of consumers being received, currently, condensed milk lactose existing defect in process of production
It is：First is that the efficiency bottom of lactose crystn operation；Second is that the effect of lactose crystn is bad, cause the lactose stabilized produced compared with
Difference, mouthfeel are more general.
Summary of the invention
In view of the deficiency of background technique, technical problem to be solved by the invention is to provide one kind to effectively improve condensed milk cream
The production efficiency and stability of sugar, so that the crystallization processes of the finer and smoother condensed milk lactose of the mouthfeel of condensed milk lactose.
For this purpose, the present invention is realized using following scheme：
The crystallization processes of condensed milk lactose, it is characterised in that include the following steps：
（1）The liquid object of condensed milk lactose is conveyed, and after the cooling of coiled pipe cooler, temperature is controlled at 15 DEG C~40 DEG C；
（2）Step will be passed through（1）The first crystallization of condensed milk lactose indentation cylinder after cooling, is evenly sprinkled into cream in the first crystallization cylinder
Sugared crystal seed, and be stirred, the revolving speed of agitating paddle is controlled in 30r/min~120r/min, and the diameter of lactose crystal seed is micro- less than 50
Rice, for the control of stirred crystallization time at 1~3 hour, the weight ratio of condensed milk lactose and lactose crystal seed was 6700：1~6700：2.
（3）Step will be passed through（2）It carries out being again stirring for crystallizing in condensed milk lactose indentation the second crystallization cylinder of acquisition, second
It is evenly sprinkled into lactose crystal seed in crystallization cylinder, and is stirred, the revolving speed control of agitating paddle is in 30r/min~120r/min, cream
The diameter of sugared crystal seed is less than 50 microns, and the control of stirred crystallization time was at 1~3 hour, the weight ratio of condensed milk lactose and lactose crystal seed
It is 6700：1~6700：2.
The coiled pipe cooler is double-layer epispores structure, and circulation has cooling water, the cooling water between double-layer epispores
Temperature be 0 DEG C~6 DEG C.
The first crystallization cylinder is double-layer epispores structure, is added with cooling water between double-layer epispores, the cooling water
Temperature is 0 DEG C~6 DEG C.
By adopting the above technical scheme, advantages of the present invention is：It can be directly in condensed milk cream by using coiled pipe cooler
It is cooled down in the transportational process of sugar, without cooling device is additionally arranged, effectively improves the crystallization of condensed milk lactose
Processing efficiency in order to not influence the character of condensed milk lactose, while crystallizes condensed milk lactose efficiently, by condensed milk cream
Sugar is cooled to 15 DEG C~40 DEG C, the lactose crystal seed using diameter less than 50 microns, can allow condensed milk lactose it is more uniform,
It is rapidly crystallized, effectively improves the crystallization effect of condensed milk lactose.
Specific embodiment
The crystallization processes of condensed milk lactose, it is characterised in that include the following steps：
（1）The liquid object of condensed milk lactose is conveyed, and after the cooling of coiled pipe cooler, temperature is controlled at 15 DEG C~40 DEG C；
（2）Step will be passed through（1）The first crystallization of condensed milk lactose indentation cylinder after cooling, is evenly sprinkled into cream in the first crystallization cylinder
Sugared crystal seed, and be stirred, the revolving speed of agitating paddle is controlled in 30r/min~120r/min, and the diameter of lactose crystal seed is micro- less than 50
Rice, for the control of stirred crystallization time at 1~3 hour, the weight ratio of condensed milk lactose and lactose crystal seed was 6700：1~6700：2.
（3）Step will be passed through（2）It carries out being again stirring for crystallizing in condensed milk lactose indentation the second crystallization cylinder of acquisition, second
It is evenly sprinkled into lactose crystal seed in crystallization cylinder, and is stirred, the revolving speed control of agitating paddle is in 30r/min~120r/min, cream
The diameter of sugared crystal seed is less than 50 microns, and the control of stirred crystallization time was at 1~3 hour, the weight ratio of condensed milk lactose and lactose crystal seed
It is 6700：1~6700：2.
Coiled pipe cooler is double-layer epispores structure, and circulation has cooling water between double-layer epispores, and the temperature of cooling water is 0
DEG C~6 DEG C.
First crystallization cylinder is double-layer epispores structure, and cooling water is added between double-layer epispores, and the temperature of cooling water is 0 DEG C
~6 DEG C.
By adopting the above technical scheme, advantages of the present invention is：It can be directly in condensed milk cream by using coiled pipe cooler
It is cooled down in the transportational process of sugar, without cooling device is additionally arranged, effectively improves the crystallization of condensed milk lactose
Processing efficiency in order to not influence the character of condensed milk lactose, while crystallizes condensed milk lactose efficiently, by condensed milk cream
Sugar is cooled to 15 DEG C~40 DEG C, the lactose crystal seed using diameter less than 50 microns, can allow condensed milk lactose it is more uniform,
It is rapidly crystallized, effectively improves the crystallization effect of condensed milk lactose.In addition, crystallization processing will be carried out by the first crystallization cylinder
Condensed milk lactose afterwards is pressed again by the second crystallization cylinder and carries out secondary crystallization, further promotes the crystallization effect of condensed milk lactose, so that
Condensed milk lactose can obtain better mouthfeel.
Claims (3)
1. the crystallization processes of condensed milk lactose, it is characterised in that include the following steps：
（1）The liquid object of condensed milk lactose is conveyed, and after the cooling of coiled pipe cooler, temperature is controlled at 15 DEG C~40 DEG C；
（2）Step will be passed through（1）The first crystallization of condensed milk lactose indentation cylinder after cooling, is evenly sprinkled into cream in the first crystallization cylinder
Sugared crystal seed, and be stirred, the revolving speed of agitating paddle is controlled in 30r/min~120r/min, and the diameter of lactose crystal seed is micro- less than 50
Rice, for the control of stirred crystallization time at 1~3 hour, the weight ratio of condensed milk lactose and lactose crystal seed was 6700：1~6700：2；
（3）Step will be passed through（2）It carries out being again stirring for crystallizing in condensed milk lactose indentation the second crystallization cylinder of acquisition, in the second crystallization
It is evenly sprinkled into lactose crystal seed in cylinder, and is stirred, in 30r/min~120r/min, lactose is brilliant for the revolving speed control of agitating paddle
Kind diameter less than 50 microns, at 1~3 hour, the weight ratio of condensed milk lactose and lactose crystal seed was the control of stirred crystallization time
6700：1~6700：2.
2. condensed milk lactose crystn technique according to claim 1, it is characterised in that：The coiled pipe cooler is double-deck outer
Wall construction, circulation has cooling water between double-layer epispores, and the temperature of the cooling water is 0 DEG C~6 DEG C.
3. condensed milk lactose crystn technique according to claim 1, it is characterised in that：The first crystallization cylinder is double-layer epispores
Structure, cooling water is added between double-layer epispores, and the temperature of the cooling water is 0 DEG C~6 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810473622.4A CN108850154A (en) | 2018-05-17 | 2018-05-17 | The crystallization processes of condensed milk lactose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810473622.4A CN108850154A (en) | 2018-05-17 | 2018-05-17 | The crystallization processes of condensed milk lactose |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850154A true CN108850154A (en) | 2018-11-23 |
Family
ID=64334110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810473622.4A Withdrawn CN108850154A (en) | 2018-05-17 | 2018-05-17 | The crystallization processes of condensed milk lactose |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850154A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588484A (en) * | 2018-12-11 | 2019-04-09 | 广州风行乳业股份有限公司 | A kind of fixed brilliant production method of suitable condensed milk |
| CN109652598A (en) * | 2018-12-29 | 2019-04-19 | 广西崇左市湘桂糖业有限公司 | A kind of preparation process of monocrystal rock sugar |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101239996A (en) * | 2008-01-04 | 2008-08-13 | 华南理工大学 | Method for preparing high shearing force microcrystal lactose |
| CN102153598A (en) * | 2011-02-25 | 2011-08-17 | 禹城绿健生物技术有限公司 | Production technique of crystalline lactulose |
| CN203355347U (en) * | 2013-07-22 | 2013-12-25 | 江苏道宁药业有限公司 | Lactose crystallization device |
-
2018
- 2018-05-17 CN CN201810473622.4A patent/CN108850154A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101239996A (en) * | 2008-01-04 | 2008-08-13 | 华南理工大学 | Method for preparing high shearing force microcrystal lactose |
| CN102153598A (en) * | 2011-02-25 | 2011-08-17 | 禹城绿健生物技术有限公司 | Production technique of crystalline lactulose |
| CN203355347U (en) * | 2013-07-22 | 2013-12-25 | 江苏道宁药业有限公司 | Lactose crystallization device |
Non-Patent Citations (2)
| Title |
|---|
| 刘振春等: "《食品工程原理》", 31 August 2000 * |
| 申晓琳等: "《乳品加工技术》", 31 August 2015 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588484A (en) * | 2018-12-11 | 2019-04-09 | 广州风行乳业股份有限公司 | A kind of fixed brilliant production method of suitable condensed milk |
| CN109652598A (en) * | 2018-12-29 | 2019-04-19 | 广西崇左市湘桂糖业有限公司 | A kind of preparation process of monocrystal rock sugar |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181123 |