CN109662149A - A kind of low viscosity modulation sweet condensed milk and preparation method thereof - Google Patents
A kind of low viscosity modulation sweet condensed milk and preparation method thereof Download PDFInfo
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- CN109662149A CN109662149A CN201811603836.5A CN201811603836A CN109662149A CN 109662149 A CN109662149 A CN 109662149A CN 201811603836 A CN201811603836 A CN 201811603836A CN 109662149 A CN109662149 A CN 109662149A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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Abstract
The invention discloses a kind of low viscosity modulation sweet condensed milks and preparation method thereof, and preparation method includes the following steps: (1) mixing skimmed milk powder and water, stand, obtain feed liquid A；(2) white granulated sugar, maltodextrin, vegetable oil, stabilizer are added in feed liquid A, after mixing, obtains feed liquid B；(3) by after feed liquid B homogeneous, pasteurize, flash cooled, feed liquid C is obtained；(4) lactose is added in feed liquid C, stirred crystallization obtains feed liquid D；(5) feed liquid D is cooling, it is filling to get.Modulation sweet condensed milk of the invention controls within 3000cps (20rpm) in the viscosity in 6 months shelf-lifves of room temperature, and whole system stable homogeneous, delicate mouthfeel, excellent flavor.
Description
Technical field
The present invention relates to the technical fields of dairy products processing, and in particular to a kind of low viscosity modulation sweet condensed milk and its preparation
Method.
Background technique
Modulation sweet condensed milk is using lactogenesis and (or) dairy products as major ingredient, and addition white granulated sugar, food additives and nutrition are strong
Agent adds auxiliary material, processed manufactured thick product.Since cost is relatively low for modulation sweet condensed milk, food and drink is suffered from
The favor of industry.With the variation of domestic consumption, the eating and drinking establishment such as milk tea shop, cafe, baking shop, ice cream shops are quickly sent out
Exhibition, the consumption figure for modulating sweet condensed milk surge.Since modulation sweet condensed milk total solids content is very high, generally higher than 60.6%, and
And its viscosity can be higher and higher with the variation of shelf-life.The viscosity of presently commercially available modulation sweet condensed milk is generally in 5000-
6000cps(20rpm).Highly viscous thick product can bring many inconvenience in use, do not topple over not come out such as, topple over and do not do
Only, the bad equal series of problems of brew.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of low viscosity modulation sweet condensed milk and preparation method thereof,
The condensed milk controls within 3000cps (20rpm) in the viscosity in 6 months shelf-lifves of room temperature, and whole system stable homogeneous,
Delicate mouthfeel, excellent flavor.
Specifically, on the one hand, a kind of preparation method of low viscosity modulation sweet condensed milk comprising following mass percent
Raw material: the skimmed milk powder of 14.00-15.00%, the white granulated sugar of 43.00-48.00%, 4.00-5.00% maltodextrin,
The vegetable oil of 8.00-9.00%, the stabilizer of 0.30-0.50%, 0.05-0.10% lactose, complement to 100% water；
Preparation method includes the following steps:
(1) skimmed milk powder and water are mixed, stands, obtains feed liquid A；
(2) white granulated sugar, maltodextrin, vegetable oil, stabilizer are added in feed liquid A, after mixing, obtains feed liquid B；
(3) by after feed liquid B homogeneous, pasteurize, flash cooled, feed liquid C is obtained；
(4) lactose is added in feed liquid C, stirred crystallization obtains feed liquid D；
(5) feed liquid D is cooling, it is filling to get.
Further, it is the starch Sodium Octenyl Succinate of 84-90%, 6-10% that the stabilizer, which includes mass percent,
Guar gum and 4-6% carragheen.
Further, the DE value of the maltodextrin is≤10.
Further, the fineness of the lactose is 300-350 mesh, uses first 100-120 DEG C dry 0.8-1.2h.
Further, in step (1), mixed temperature is 45-55 DEG C, time 30-40min.
Further, in step (2), mixed temperature is 50-55 DEG C, time 20-30min.
Further, in step (3), the pressure of homogeneous is 18-22MPa, and temperature is 60-70 DEG C.
Further, in step (3), the temperature of pasteurize is 115-125 DEG C, time 15-30s.
Further, in step (4), the stirred crystallization is insulated and stirred crystallization, time 30-60min, the speed of stirring
Rate is 200-300r/min.
Second aspect, the present invention also provides low viscosities made from the preparation method of low viscosity modulation sweet condensed milk
Modulate sweet condensed milk.
In above-mentioned technical proposal, the viscosity control of modulation sweet condensed milk of the invention within 6 months shelf-lifves of room temperature exists
Within 3000cps (20rpm), and whole system stable homogeneous, delicate mouthfeel, excellent flavor.
Specific embodiment
Technical solution of the present invention is illustrated to be clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated:
In a specific embodiment, a kind of preparation method of low viscosity modulation sweet condensed milk is provided comprising
The raw material of following mass percent: the skimmed milk powder of 14.00-15.00%, the white granulated sugar of 43.00-48.00%, 4.00-
5.00% maltodextrin, the vegetable oil of 8.00-9.00%, the stabilizer of 0.30-0.50%, 0.05-0.10% lactose, mend
The water of foot to 100%；
Preparation method includes the following steps:
(1) skimmed milk powder and water are mixed, stands, obtains feed liquid A；
(2) white granulated sugar, maltodextrin, vegetable oil, stabilizer are added in feed liquid A, after mixing, obtains feed liquid B；
(3) by after feed liquid B homogeneous, pasteurize, flash cooled, feed liquid C is obtained；
(4) lactose is added in feed liquid C, stirred crystallization obtains feed liquid D；
(5) feed liquid D is cooling, it is filling to get.
The present invention is made a kind of modulation sweet condensed milk of low viscosity, is being guaranteed the quality by optimizing raw material formula and preparation process
In phase, the viscosity of condensed milk is controlled within 3000cps (20rpm), and whole system stable homogeneous, delicate mouthfeel, excellent flavor.
In the present invention, the DE value of the maltodextrin is≤10.The vegetable oil is that this field is conventional, preferably
The palm oil of melting point≤24 DEG C.The water is that this field is conventional, preferably softened water.The maltodextrin DE value influences product
Viscosity, outside preferred scope, the viscosity of obtained finished product will be excessively high.The melting point of the vegetable oil influences the stabilization of product
Property and viscosity, outside preferred scope, obtained condensed milk system can be very unstable, also can increase viscosity.
In the present invention, the stabilizer includes the starch Sodium Octenyl Succinate of mass percent 84%-90%, 6%-
The carragheen of 10% guar gum, 4%-6%.Starch Sodium Octenyl Succinate is used as emulsifier, and system can be kept
Grease homogeneous distribution does not generate separation, in addition can the fat globule in holding system be uniformly distributed, clustering phenomena will not be generated.
Guar gum and carragheen are used as thickening stabilizing agent, be can protect albumen and are avoided being denaturalized and the viscosity of system is made to be maintained at one
Within the scope of fixed.
In the present invention, the fineness of the lactose needs to reach 300 mesh, and passes through 100-120 DEG C of drying using preceding
0.8-1.2h。
The raw material can further include flavor substance.The flavor substance is the flavor of dairy products field routine
Substance is preferably selected from one of essence, fragrance and mouthfeel modifying agent or a variety of, more preferably milk flavour.The wind
The dosage of taste substance is dairy products field conventional amount used, no more than the usage amount of conventional food additives, preferably
0.06%-0.10%, more preferably 0.08%.
In step (1) of the invention, skimmed milk powder and water are mixed, stands, obtains feed liquid A.The mixed method and item
Part is this field routine.The mixed temperature is preferably 45-55 DEG C, is 50 DEG C more preferably；The mixed time compared with
Goodly it is 30-40min, is 35min more preferably；The mixing is preferably to be stirred.The standing is that heat preservation is stood
20-30min is more preferably 25min.
In step (2) of the invention, white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A are mixed, feed liquid B is obtained.
The mixed method and condition is this field routine.The mixed temperature is preferably 50-55 DEG C；When described mixed
Between preferably 20-30min, more preferably, be 25min；The mixing is preferably stirred.
In step (3) of the invention, by feed liquid B homogeneous, pasteurize, flash cooled, feed liquid C is obtained.The temperature of the homogeneous
Preferably 60-70 DEG C of degree, be more preferably 65 DEG C；The pressure of the homogeneous is preferably 18-22MPa, is more preferably 20MPa；
The temperature of the pasteurize can be 115-125 DEG C；The time of the pasteurize can be 15-30s；The flash cooled is this
Field is conventional, and it is more preferably 30 DEG C that the outlet temperature of flash distillation, which is preferably decreased to 28-33 DEG C,.
In step (4) of the invention, after 100-120 DEG C of lactose dry 0.8-1.2h, it is added in feed liquid C online, stirs
It mixes and crystallizes to obtain feed liquid D.The rate of the online addition lactose is to be added online with the ratio of 0.05%-0.10%, described
Ratio is the mass percent relative to feed liquid C.The stirred crystallization is insulated and stirred crystallization, and the time can be 30-60min,
Preferably 45min；Stirring rate can be 200-300r/min (such as 250r/min).
It is in step (5) of the invention, feed liquid D is cooling, it is filling to get.It is described to be cooled to this field routine, preferably
Finished product temperature is reduced to 15-20 DEG C.The filling sterile filling for this field routine.
Second aspect, the present invention also provides low viscosity tune made from the preparation method of low viscosity modulation sweet condensed milk
Sweet condensed milk processed.
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to the implementation
Among example range.In the following examples, the experimental methods for specific conditions are not specified, according to conventional methods and conditions, or according to commodity
Specification selection.
Stabilizer used in following embodiments and lactose are purchased from Dai Weilin international trade (Shanghai) Co., Ltd., degreasing
Milk powder be purchased from Shanghai Bright Dairy & Food Co., Ltd., maltodextrin be purchased from BaoLingBao Biology Co., Ltd, vegetable oil purchased from Ah
Hu Si Kaersi grease (Zhangjiagang) Co., Ltd.Others do not illustrate, are obtained by commercially available purchase.
Embodiment 1
A kind of composition of raw materials of low viscosity modulation sweet condensed milk is shown in Table 1, and stabilizer formula is shown in Table 2 in raw material.
The composition of raw materials of 1 embodiment 1 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Skimmed milk powder | Protein content >=33% | 14.00 |
| White granulated sugar | Refine white granulated sugar | 43.00 |
| Maltodextrin | Value≤10 DE | 4.00 |
| Vegetable oil | Palm oil (24 DEG C of melting point) | 8.00 |
| Stabilizer | Food-grade | 0.30 |
| Lactose | 300 mesh | 0.05 |
| Water | Softened water | 30.65 |
| It amounts to | 100 |
The stabilizer formula of 2 embodiment 1 of table
| Raw material | Additive amount (wt%) |
| Starch Sodium Octenyl Succinate | 84 |
| Guar gum | 10 |
| Carragheen | 6 |
| It amounts to | 100 |
The low viscosity modulate sweet condensed milk preparation method the following steps are included:
(1) skimmed milk powder and water are mixed into (45 DEG C of mixing temperature, incorporation time 30min), stands 20min, obtains feed liquid A；
(2) by white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A mix (50 DEG C of mixing temperature, incorporation time
20min), feed liquid B is obtained；
(3) by feed liquid B homogeneous (60 DEG C, 18MPa), pasteurize (115 DEG C, 15s), flash cooled (28 DEG C), feed liquid is obtained
C；
(4) by after 100 DEG C of lactose dry 1.2h, it is added in feed liquid C online, stirred crystallization (rate 200r/min, time
30min), feed liquid D is obtained；
(5) by feed liquid D cooling (15 DEG C), sterile filling to get.
Embodiment 2
A kind of composition of raw materials of low viscosity modulation sweet condensed milk is shown in Table 3, and stabilizer formula is shown in Table 4 in raw material.
The composition of raw materials of 3 embodiment 2 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Skimmed milk powder | Protein content >=33% | 15.00 |
| White granulated sugar | Refine white granulated sugar | 48.00 |
| Maltodextrin | Value≤10 DE | 5.00 |
| Vegetable oil | Palm oil (24 DEG C of melting point) | 9.00 |
| Stabilizer | Food-grade | 0.50 |
| Lactose | 300 mesh | 0.10 |
| Water | Softened water | 22.40 |
| It amounts to | 100 |
The stabilizer formula of 4 embodiment 2 of table
| Raw material | Additive amount (wt%) |
| Starch Sodium Octenyl Succinate | 90 |
| Guar gum | 6 |
| Carragheen | 4 |
| It amounts to | 100 |
The low viscosity modulate sweet condensed milk preparation method the following steps are included:
(1) skimmed milk powder and water are mixed into (55 DEG C of mixing temperature, incorporation time 40min), stands 30min, obtains feed liquid A；
(2) by white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A mix (55 DEG C of mixing temperature, incorporation time
30min), feed liquid B is obtained；
(3) by feed liquid B homogeneous (70 DEG C, 22MPa), pasteurize (125 DEG C, 30s), flash cooled (33 DEG C), feed liquid is obtained
C；
(4) by after 120 DEG C of lactose dry 0.8h, it is added in feed liquid C online, stirred crystallization (rate 300r/min, time
60min), feed liquid D is obtained；
(5) by feed liquid D cooling (20 DEG C), sterile filling to get.
Embodiment 3
A kind of composition of raw materials of low viscosity modulation sweet condensed milk is shown in Table 5, and stabilizer formula is shown in Table 6 in raw material.
The composition of raw materials of 5 embodiment 3 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Skimmed milk powder | Protein content >=33% | 14.00 |
| White granulated sugar | Refine white granulated sugar | 43.00 |
| Maltodextrin | Value≤10 DE | 5.00 |
| Vegetable oil | Palm oil (24 DEG C of melting point) | 9.00 |
| Stabilizer | Food-grade | 0.50 |
| Lactose | 300 mesh | 0.10 |
| Water | Softened water | 28.4 |
| It amounts to | 100 |
The stabilizer formula of 6 embodiment 3 of table
| Raw material | Additive amount (wt%) |
| Starch Sodium Octenyl Succinate | 88 |
| Guar gum | 8 |
| Carragheen | 4 |
| It amounts to | 100 |
The low viscosity modulate sweet condensed milk preparation method the following steps are included:
(1) skimmed milk powder and water are mixed into (45 DEG C of mixing temperature, incorporation time 40min), stands 30min, obtains feed liquid A；
(2) by white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A mix (50 DEG C of mixing temperature, incorporation time
30min), feed liquid B is obtained；
(3) by feed liquid B homogeneous (60 DEG C, 22MPa), pasteurize (115 DEG C, 30s), flash cooled (33 DEG C), feed liquid is obtained
C；
(4) by after 100 DEG C of lactose dry 1.0h, it is added in feed liquid C online, stirred crystallization (rate 200r/min, time
60min), feed liquid D is obtained；
(5) by feed liquid D cooling (20 DEG C), sterile filling to get.
Embodiment 4
A kind of composition of raw materials of low viscosity modulation sweet condensed milk is shown in Table 7, and stabilizer formula is shown in Table 8 in raw material.
The composition of raw materials of 7 embodiment 4 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Skimmed milk powder | Protein content >=33% | 15.00 |
| White granulated sugar | Refine white granulated sugar | 48.00 |
| Maltodextrin | Value≤10 DE | 4.00 |
| Vegetable oil | Palm oil (16 DEG C of melting point) | 8.00 |
| Stabilizer | Food-grade | 0.30 |
| Lactose | 350 mesh | 0.05 |
| Water | Softened water | 24.65 |
| It amounts to | 100 |
The stabilizer formula of 8 embodiment 4 of table
| Raw material | Additive amount (wt%) |
| Starch Sodium Octenyl Succinate | 86 |
| Guar gum | 8 |
| Carragheen | 6 |
| It amounts to | 100 |
The low viscosity modulate sweet condensed milk preparation method the following steps are included:
(1) skimmed milk powder and water are mixed into (55 DEG C of mixing temperature, incorporation time 20min), stands 20min, obtains feed liquid A；
(2) by white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A mix (55 DEG C of mixing temperature, incorporation time
30min), feed liquid B is obtained；
(3) by feed liquid B homogeneous (70 DEG C, 18MPa), pasteurize (125 DEG C, 15s), flash cooled (28 DEG C), feed liquid is obtained
C；
(4) by after 120 DEG C of lactose dry 0.9h, it is added in feed liquid C online, stirred crystallization (rate 300r/min, time
30min), feed liquid D is obtained；
(5) by feed liquid D cooling (15 DEG C), sterile filling to get.
Embodiment 5
A kind of composition of raw materials of low viscosity modulation sweet condensed milk is shown in Table 9, and stabilizer formula is shown in Table 10 in raw material.
The composition of raw materials of 9 embodiment 5 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Skimmed milk powder | Protein content >=33% | 14.00 |
| White granulated sugar | Refine white granulated sugar | 45.00 |
| Maltodextrin | Value≤10 DE | 4.00 |
| Vegetable oil | Palm oil (24 DEG C of melting point) | 8.50 |
| Stabilizer | Food-grade | 0.40 |
| Lactose | 300 mesh | 0.05 |
| Water | Softened water | 28.05 |
| It amounts to | 100 |
The stabilizer formula of 10 embodiment 5 of table
| Raw material | Additive amount (wt%) |
| Starch Sodium Octenyl Succinate | 85 |
| Guar gum | 10 |
| Carragheen | 5 |
| It amounts to | 100 |
The low viscosity modulate sweet condensed milk preparation method the following steps are included:
(1) skimmed milk powder and water are mixed into (50 DEG C of mixing temperature, incorporation time 30min), stands 20min, obtains feed liquid A；
(2) by white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A mix (53 DEG C of mixing temperature, incorporation time
20min), feed liquid B is obtained；
(3) by feed liquid B homogeneous (65 DEG C, 18MPa), pasteurize (120 DEG C, 15s), flash cooled (28 DEG C), feed liquid is obtained
C；
(4) by after 120 DEG C of lactose dry 0.9h, it is added in feed liquid C online, stirred crystallization (rate 250r/min, time
30min), feed liquid D is obtained；
(5) by feed liquid D cooling (15 DEG C), sterile filling to get.
Embodiment 6
A kind of composition of raw materials of low viscosity modulation sweet condensed milk is shown in Table 11, and stabilizer formula is shown in Table 12 in raw material.
The composition of raw materials of 11 embodiment 6 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Skimmed milk powder | Protein content >=33% | 15.00 |
| White granulated sugar | Refine white granulated sugar | 45.00 |
| Maltodextrin | Value≤10 DE | 4.50 |
| Vegetable oil | Palm oil (16 DEG C of melting point) | 8.50 |
| Stabilizer | Food-grade | 0.40 |
| Lactose | 300 mesh | 0.08 |
| Water | Softened water | 26.52 |
| It amounts to | 100 |
The stabilizer formula of 12 embodiment 6 of table
| Raw material | Additive amount (wt%) |
| Starch Sodium Octenyl Succinate | 86 |
| Guar gum | 9 |
| Carragheen | 5 |
| It amounts to | 100 |
The low viscosity modulate sweet condensed milk preparation method the following steps are included:
(1) skimmed milk powder and water are mixed into (50 DEG C of mixing temperature, incorporation time 40min), stands 30min, obtains feed liquid A；
(2) by white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A mix (53 DEG C of mixing temperature, incorporation time
30min), feed liquid B is obtained；
(3) by feed liquid B homogeneous (65 DEG C, 22MPa), pasteurize (120 DEG C, 30s), flash cooled (33 DEG C), feed liquid is obtained
C；
(4) by after 100 DEG C of lactose dry 1.0h, it is added in feed liquid C online, stirred crystallization (rate 250r/min, time
60min), feed liquid D is obtained；
(5) by feed liquid D cooling (20 DEG C), sterile filling to get.
Embodiment 7
A kind of composition of raw materials of low viscosity modulation sweet condensed milk is shown in Table 13, and stabilizer formula is shown in Table 14 in raw material.
The composition of raw materials of 13 embodiment 7 of table
| Raw material | Technical indicator | Additive amount (wt%) |
| Skimmed milk powder | Protein content >=33% | 14.50 |
| White granulated sugar | Refine white granulated sugar | 45.00 |
| Maltodextrin | Value≤10 DE | 4.50 |
| Vegetable oil | Palm oil (24 DEG C of melting point) | 8.50 |
| Stabilizer | Food-grade | 0.40 |
| Lactose | 300 mesh | 0.07 |
| Water | Softened water | 27.03 |
| It amounts to | 100 |
The stabilizer formula of 14 embodiment 7 of table
| Raw material | Additive amount (wt%) |
| Starch Sodium Octenyl Succinate | 87 |
| Guar gum | 8 |
| Carragheen | 5 |
| It amounts to | 100 |
The low viscosity modulate sweet condensed milk preparation method the following steps are included:
(1) skimmed milk powder and water are mixed into (50 DEG C of mixing temperature, incorporation time 35min), stands 25min, obtains feed liquid A；
(2) by white granulated sugar, maltodextrin, vegetable oil, stabilizer and feed liquid A mix (53 DEG C of mixing temperature, incorporation time
25min), feed liquid B is obtained；
(3) by feed liquid B homogeneous (65 DEG C, 20MPa), pasteurize (120 DEG C, 20s), flash cooled (30 DEG C), feed liquid is obtained
C；
(4) by after 120 DEG C of lactose dry 1.0h, it is added in feed liquid C online, stirred crystallization (rate 250r/min, time
45min), feed liquid D is obtained；
(5) by feed liquid D cooling (18 DEG C), sterile filling to get.
Comparative example 1
Vegetable oil melting point used in comparative example 1 is greater than 24 DEG C, remaining processing step and condition are the same as embodiment 7.
Comparative example 2
Stabilizer used in comparative example 2 is carragheen exclusive use, remaining processing step and condition are the same as embodiment 7.
Comparative example 3
Pasteur's sterilization conditions in 3 step of comparative example (4) are as follows: 85 DEG C, 60s or 95 DEG C, 30s or 95 DEG C, 60s, remaining technique
Step and condition are the same as embodiment 7.
Comparative example 4
Lactose mesh number used in comparative example 4 is 200 mesh, remaining processing step and condition are the same as embodiment 7.
Comparative example 5
Maltodextrin DE value used in comparative example 5 is 20, remaining processing step and condition are the same as embodiment 7.
Effect example
Protein in modulation sweet condensed milk finished product is made in 1-7 of the embodiment of the present invention and comparative example 1-5, fat, always consolidates
Shape object, viscosity index (all indexs are detected in the last one moon of shelf-life and obtained) are as shown in Table 15.
Table 15
As shown in the result of table 15, the viscosity control of modulation sweet condensed milk obtained of the embodiment of the present invention is 3000cps
Within (20rpm), mouthfeel and stability are significantly better than that comparative example.
Finally, it should be noted that the above various embodiments is only to help to understand technical solution of the present invention and core concept,
Rather than its limitations；Although present invention has been described in detail with reference to the aforementioned embodiments, the ordinary skill people of this field
Member it is understood that it is still possible to modify the technical solutions described in the foregoing embodiments, or to part of or
Person's all technical features are equivalently replaced, and these modify or replace the protection scope for also falling into the claims in the present invention
It is interior.
Claims (10)
1. a kind of preparation method of low viscosity modulation sweet condensed milk, which is characterized in that it includes the raw material of following mass percent:
The skimmed milk powder of 14.00-15.00%, the white granulated sugar of 43.00-48.00%, 4.00-5.00% maltodextrin, 8.00-
9.00% vegetable oil, the stabilizer of 0.30-0.50%, 0.05-0.10% lactose, complement to 100% water；
Preparation method includes the following steps:
(1) skimmed milk powder and water are mixed, stands, obtains feed liquid A；
(2) white granulated sugar, maltodextrin, vegetable oil, stabilizer are added in feed liquid A, after mixing, obtains feed liquid B；
(3) by after feed liquid B homogeneous, pasteurize, flash cooled, feed liquid C is obtained；
(4) lactose is added in feed liquid C, stirred crystallization obtains feed liquid D；
(5) feed liquid D is cooling, it is filling to get.
2. the preparation method of low viscosity modulation sweet condensed milk according to claim 1, which is characterized in that the stabilizer packet
Starch Sodium Octenyl Succinate, the guar gum of 6-10% and the carragheen of 4-6% for being 84-90% containing mass percent.
3. the preparation method of low viscosity modulation sweet condensed milk according to claim 1, which is characterized in that the maltodextrin
DE value be≤10.
4. the preparation method of low viscosity according to claim 1 modulation sweet condensed milk, which is characterized in that the lactose it is thin
Degree is 300-350 mesh, uses first 100-120 DEG C dry 0.8-1.2h.
5. the preparation method of low viscosity modulation sweet condensed milk according to claim 1, which is characterized in that in step (1), mix
The temperature of conjunction is 45-55 DEG C, time 30-40min.
6. the preparation method of low viscosity modulation sweet condensed milk according to claim 1, which is characterized in that in step (2), mix
The temperature of conjunction is 50-55 DEG C, time 20-30min.
7. the preparation method of low viscosity modulation sweet condensed milk according to claim 1, which is characterized in that in step (3),
The pressure of matter is 18-22MPa, and temperature is 60-70 DEG C.
8. the preparation method of low viscosity modulation sweet condensed milk according to claim 1, which is characterized in that in step (3), bar
The temperature of family name's sterilization is 115-125 DEG C, time 15-30s.
9. the preparation method of low viscosity modulation sweet condensed milk according to claim 1, which is characterized in that in step (4), institute
Stirred crystallization is stated as insulated and stirred crystallization, time 30-60min, the rate of stirring is 200-300r/min.
10. low viscosity modulation made from the preparation method of the described in any item low viscosity modulation sweet condensed milks of claim 1-9 adds
Sugared condensed milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811603836.5A CN109662149B (en) | 2018-12-26 | 2018-12-26 | Low-viscosity modified sweetened condensed milk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2021082666A1 (en) * | 2019-10-31 | 2021-05-06 | 熊猫乳品集团股份有限公司 | Maltose syrup-containing condensed milk and preparation method therefor |
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| RU2280992C2 (en) * | 2004-07-09 | 2006-08-10 | Федеральное государственное образовательное учреждение высшего профессионального образования "Вологодская государственная молочнохозяйственная академия им. Н.В. Верещагина" | Condensed milk with sugar and method for production thereof |
| CN1985622A (en) * | 2006-12-21 | 2007-06-27 | 浙江大学 | Method of controlling viscosity of starch sodium octenyl succinate of early rice |
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
| CN103783164A (en) * | 2012-11-05 | 2014-05-14 | 内蒙古伊利实业集团股份有限公司 | Avocado-containing condensed milk and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2280992C2 (en) * | 2004-07-09 | 2006-08-10 | Федеральное государственное образовательное учреждение высшего профессионального образования "Вологодская государственная молочнохозяйственная академия им. Н.В. Верещагина" | Condensed milk with sugar and method for production thereof |
| CN1985622A (en) * | 2006-12-21 | 2007-06-27 | 浙江大学 | Method of controlling viscosity of starch sodium octenyl succinate of early rice |
| CN103783164A (en) * | 2012-11-05 | 2014-05-14 | 内蒙古伊利实业集团股份有限公司 | Avocado-containing condensed milk and preparation method thereof |
| CN103719528A (en) * | 2013-12-25 | 2014-04-16 | 光明乳业股份有限公司 | Ice cream slurry and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2021082666A1 (en) * | 2019-10-31 | 2021-05-06 | 熊猫乳品集团股份有限公司 | Maltose syrup-containing condensed milk and preparation method therefor |
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