CN111011489A - Sweet condensed milk and preparation method thereof - Google Patents
Sweet condensed milk and preparation method thereof Download PDFInfo
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- CN111011489A CN111011489A CN201911376064.0A CN201911376064A CN111011489A CN 111011489 A CN111011489 A CN 111011489A CN 201911376064 A CN201911376064 A CN 201911376064A CN 111011489 A CN111011489 A CN 111011489A
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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
- A23C1/00—Concentration, evaporation or drying
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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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
The invention discloses a preparation method of sweetened condensed milk, which comprises the following steps: (1) preheating raw milk to 50-55 ℃, adding white granulated sugar and whole milk powder, and mixing; (2) homogenizing the raw material emulsion obtained in the step (1), sterilizing and cooling; (3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid; (4) preheating trapped fluid obtained in the step (3), adding seed crystals, stirring for 2-4 h at the constant temperature for forced crystallization, cooling to 20-25 ℃ after crystallization, and aseptic filling to obtain the sweet condensed milk. The method has the advantages that the traditional vacuum concentration is replaced by the reverse osmosis membrane series concentration, the concentration temperature is reduced, meanwhile, the outlet flow can be adjusted, the concentration ratio is accurately adjusted, the phenomenon that the sterilization tube cannot be poured out or extruded from a container due to overhigh viscosity in the quality guarantee period is prevented, the concentration efficiency is improved, the conditions that the sterilization tube is stuck to the wall and is difficult to clean are avoided, and the quality guarantee period browning is inhibited to a certain extent.
Description
Technical Field
The invention relates to the technical field of dairy product processing, in particular to sweetened condensed milk and a preparation method thereof.
Background
The condensed milk is a viscous product prepared by processing raw milk, (or) dairy products and sugar serving as raw materials with or without food additives and nutrition enhancers, and is mainly applied to baking, beverages, other dairy products and the like. At present, sweet condensed milk has a plurality of production methods, mainly comprising two types of non-concentration and concentration, wherein the non-concentration is prepared according to the dry mass of a final product during the preparation, but the viscosity of the material is higher, the requirement on equipment is higher, the sterilization is easy to paste the tube and stick the wall, the cleaning is difficult, and the final product is difficult to pour out or extrude from a container. The concentration method mostly adopts vacuum concentration, the concentration efficiency is low, and the long-time thermal concentration further aggravates the browning of the finished product in the shelf life and influences the product sense.
Disclosure of Invention
In order to solve the problems, the invention aims to disclose a sweet condensed milk and a preparation method thereof, the method replaces the traditional vacuum concentration by the series concentration of reverse osmosis membranes, reduces the concentration temperature, can also adjust the outlet flow, accurately regulates and controls the concentration ratio, prevents the phenomenon that the milk cannot be poured out or extruded from a container due to overhigh viscosity during the shelf life, improves the concentration efficiency, avoids the conditions that a sterilization paste tube is adhered to the wall and is difficult to clean, and inhibits the browning of the shelf life to a certain extent.
The invention is realized by the following technical scheme:
specifically, in one aspect, a preparation method of sweetened condensed milk is provided, which comprises the following steps:
(1) preheating raw milk to 50-55 ℃, adding white granulated sugar and whole milk powder, and mixing to obtain raw milk;
(2) homogenizing and sterilizing the raw material emulsion obtained in the step (1), and cooling to 2-15 ℃ to obtain a sweetened condensed milk emulsion;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid;
(4) preheating the trapped fluid obtained in the step (3) to 26-33 ℃, adding seed crystals, stirring for 2-4 h at the constant temperature for forced crystallization, cooling to 20-25 ℃ after crystallization, and aseptic filling to obtain the sweetened condensed milk.
Through above-mentioned technical scheme, this application is concentrated through reverse osmosis membrane series connection and replaces traditional vacuum concentration, reduces concentrated temperature, and export flow also can be adjusted to this method simultaneously, and the concentrated ratio of accurate regulation and control prevents that the shelf life from because viscosity too high causes the phenomenon that can't pour out or extrude from the container, has improved concentration efficiency, has avoided the thick pipe of disinfecting to glue the wall, washs the condition of difficulty, has restrained the shelf life brown stain to a certain extent.
Specifically, in the step (1), the raw milk is one or more of whole milk and/or reduced milk, and the source of the raw milk is one or more of cow milk and/or goat milk; the cooling temperature is preferably 2-10 ℃, and most preferably 6-8 ℃;
in the step (4), the preheating temperature is preferably 27 to 30 ℃, and most preferably 28 ℃; preferably the stirring time is 2 h.
Further, in the step (1), the raw milk is one or more of cow milk and goat milk.
Further, in the step (1), the addition amount of the white granulated sugar is 0.29kg/L (calculated by the volume of the raw milk), and the addition amount of the whole milk powder is 0.14kg/L (calculated by the volume of the raw milk).
Further, in the step (1), the mixing time is 15-30 min.
Specifically, the mixing time is preferably 15-20 min;
further, in the step (2), the homogeneous pressure is 18-22 MPa; the sterilization temperature of sterilization is 90-95 ℃, and the sterilization time is 90 s.
Specifically, the homogenization pressure is optimally 20 MPa; the sterilization temperature is preferably 95 ℃ for 90 s.
Further, in the step (3), the membrane passing temperature of the two-stage reverse osmosis membrane is 2-15 ℃, the membrane passing pressure is 10-20 bar, and the concentration ratio is 1: 1.5-1: 2.2.
Specifically, the two stages of reverse osmosis membranes are connected in series, preferably the membrane passing temperature is 2-15 ℃, most preferably 6-8 ℃, the membrane passing pressure is preferably 10-20 bar, most preferably 10-15 bar, and the concentration ratio is preferably 1: 1.5-1: 2.2, and optimally, the concentration ratio is 1: 1.5-1: 2.
Further, in the step (4), the seed crystal is added in an amount of one ten thousandth to six ten thousandth based on the mass of the produced sweetened condensed milk.
On the other hand, the invention also provides the sweetened condensed milk which is directly prepared by the preparation method of the sweetened condensed milk.
Compared with the prior art, the invention has the following advantages: the product prepared by the invention can accurately regulate and control the concentration ratio during production, prevent the phenomenon that the product cannot be poured out or extruded from a container due to overhigh viscosity during the quality guarantee period, avoid the conditions that a sterilization paste tube is adhered to the wall and is difficult to clean, and inhibit the quality guarantee period from browning to a certain extent.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The starting materials in the following examples were all commercially available unless otherwise specified.
The sources of the raw materials of the following examples are:
raw milk: guangming Dairy industries, Inc.;
whole milk powder: guangming Dairy industries, Inc.;
white granulated sugar: guangxi Chong left east Asia sugar industry Co., Ltd;
lactose seed crystal: davilin International trade (Shanghai) Co., Ltd.
Example 1
The preparation method of the sweet condensed milk is characterized by comprising the following steps:
(1) preheating 70L of raw milk to 50 ℃, adding 20kg of white granulated sugar and 10kg of whole milk powder, and mixing for 15min to obtain a raw material emulsion;
(2) homogenizing the raw material emulsion obtained in the step (1) under 18MPa, sterilizing, and cooling to 2 ℃ to obtain a sweetened condensed milk emulsion; wherein the sterilization temperature is 90 ℃ and the sterilization time is 90 s;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid; wherein the membrane passing temperature of the two stages of reverse osmosis membranes is 2 ℃, the membrane passing pressure is 10bar, and the concentration ratio is 1: 1.5;
(4) preheating the trapped fluid obtained in the step (3) to 26 ℃, adding 0.01g of seed crystal, stirring for 2h at 26 ℃, forcibly crystallizing, cooling to 20 ℃ after crystallization, and aseptically filling to obtain the sweet condensed milk.
Example 2
The preparation method of the sweet condensed milk is characterized by comprising the following steps:
(1) preheating 70L of raw milk to 55 ℃, adding 20kg of white granulated sugar and 10kg of whole milk powder, and mixing for 30min to obtain a raw material emulsion;
(2) homogenizing the raw material emulsion obtained in the step (1) under 20MPa, sterilizing, and cooling to 6 ℃ to obtain a sweetened condensed milk emulsion; wherein the sterilization temperature is 95 ℃, and the sterilization time is 90 s;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid; wherein the membrane passing temperature of the two-stage reverse osmosis membrane is 6 ℃, the membrane passing pressure is 15bar, and the concentration ratio is 1: 1.6;
(4) preheating the trapped fluid obtained in the step (3) to 27 ℃, adding 0.02g of seed crystal, stirring for 3h at 27 ℃, forcibly crystallizing, cooling to 25 ℃ after crystallization, and aseptic filling to obtain the sweet condensed milk.
Example 3
The preparation method of the sweet condensed milk is characterized by comprising the following steps:
(1) preheating 70L of raw milk to 53 ℃, adding 20kg of white granulated sugar and 10kg of whole milk powder, and mixing for 20min to obtain a raw material emulsion;
(2) homogenizing the raw material emulsion obtained in the step (1) under 22MPa, sterilizing and cooling to 8 ℃ to obtain a sweetened condensed milk emulsion; wherein the sterilization temperature is 95 ℃, and the sterilization time is 90 s;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid; wherein the membrane passing temperature of the two-stage reverse osmosis membrane is 8 ℃, the membrane passing pressure is 20bar, and the concentration ratio is 1: 2.2;
(4) preheating the trapped fluid obtained in the step (3) to 28 ℃, adding 0.03g of seed crystal, stirring for 4 hours at 28 ℃, forcibly crystallizing, cooling to 25 ℃ after crystallization, and aseptic filling to obtain the sweet condensed milk.
Example 4
A preparation method of sweetened condensed milk comprises the following steps:
(1) preheating 70L of raw milk to 53 ℃, adding 20kg of white granulated sugar and 10kg of whole milk powder, and mixing for 25min to obtain raw material emulsion;
(2) homogenizing the raw material emulsion obtained in the step (1) under 20MPa, sterilizing, and cooling to 10 ℃ to obtain a sweetened condensed milk emulsion; wherein the sterilization temperature is 95 ℃, and the sterilization time is 90 s;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid; wherein the membrane passing temperature of the two-stage reverse osmosis membrane is 10 ℃, the membrane passing pressure is 20bar, and the concentration ratio is 1: 1.7;
(4) preheating the trapped fluid obtained in the step (3) to 30 ℃, adding 0.04g of seed crystal, stirring for 4 hours at 30 ℃, forcibly crystallizing, cooling to 23 ℃ after crystallization, and aseptically filling to obtain the sweet condensed milk.
Example 5
A preparation method of sweetened condensed milk comprises the following steps:
(1) preheating 70L of raw milk to 55 ℃, adding 20kg of white granulated sugar and 10kg of whole milk powder, and mixing for 15min to obtain a raw material emulsion;
(2) homogenizing the raw material emulsion obtained in the step (1) under 18MPa, sterilizing, and cooling to 15 ℃ to obtain a sweetened condensed milk emulsion; wherein the sterilization temperature is 90 ℃ and the sterilization time is 90 s;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid; wherein the membrane passing temperature of the two stages of reverse osmosis membranes is 15 ℃, the membrane passing pressure is 10bar, and the concentration ratio is 1: 1.8;
(4) preheating the trapped fluid obtained in the step (3) to 33 ℃, adding 0.05g of seed crystal, stirring for 2.5h at 33 ℃, forcibly crystallizing, cooling to 20 ℃ after crystallization, and aseptically filling to obtain the sweet condensed milk.
Example 6
A preparation method of sweetened condensed milk comprises the following steps:
(1) preheating 70L of raw milk to 50 ℃, adding 20kg of white granulated sugar and 10kg of whole milk powder, and mixing for 25min to obtain a raw material emulsion;
(2) homogenizing the raw material emulsion obtained in the step (1) under 22MPa, sterilizing and cooling to 13 ℃ to obtain a sweetened condensed milk emulsion; wherein the sterilization temperature is 93 ℃, and the sterilization time is 90 s;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid; wherein the membrane passing temperature of the two-stage reverse osmosis membrane is 13 ℃, the membrane passing pressure is 15bar, and the concentration ratio is 1: 2;
(4) preheating the trapped fluid obtained in the step (3) to 26 ℃, adding 0.06g of seed crystal, stirring for 3.5h at 26 ℃, forcibly crystallizing, cooling to 20 ℃ after crystallization, and aseptically filling to obtain the sweet condensed milk.
Comparative example 1
The preparation method of this comparative example is the same as that of example 1, except that the membrane filtration is changed to two-stage flash concentration, and the concentration temperature is 55 ℃.
Comparative example 2
The preparation method of this comparative example is the same as example 2, except that raw milk is used for compounding: whole milk powder: the adding proportion of the white granulated sugar is 37: 23: 40, changing membrane filtration into secondary flash evaporation, and concentrating at 55 ℃.
Comparative example 3
The preparation method of this comparative example is the same as example 3, except that the raw milk, the whole milk powder and the white granulated sugar are added in a ratio of 36:24:40 during compounding, and no concentration is performed.
Effect example 1
After the prepared sweetened condensed milk sample was left at room temperature for 1 month, the viscosity was measured. Shear rate: 64s-1, interval: 10s, and the results of evaluating the appearance and the mouthfeel of the samples are shown in the following table 1:
TABLE 1
Note: 3.5 percent of fat in raw milk and 26 percent of whole milk powder fat
As can be seen from Table 1 above, the examples can give a product having a uniform and smooth texture by controlling the concentration ratio, and no significant browning of the product is observed during the shelf life.
According to the comparative examples 1 and 2, on the premise of the same formula, the vacuum concentration efficiency is lower, and the product cannot meet the national standard requirement of sweetened condensed milk; the method without concentration has high requirements on production equipment due to high viscosity.
The above-described embodiments are merely illustrative of one or more embodiments of the present invention, which are described in more detail and detail, but are not to be construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (8)
1. The preparation method of the sweet condensed milk is characterized by comprising the following steps:
(1) preheating raw milk to 50-55 ℃, adding white granulated sugar and whole milk powder, and mixing to obtain raw milk;
(2) homogenizing and sterilizing the raw material emulsion obtained in the step (1), and cooling to 2-15 ℃ to obtain a sweetened condensed milk emulsion;
(3) concentrating the sweetened condensed milk emulsion obtained in the step (2) through two stages of reverse osmosis membranes connected in series to obtain trapped fluid;
(4) preheating the trapped fluid obtained in the step (3) to 26-33 ℃, adding seed crystals, stirring for 2-4 h at the constant temperature for forced crystallization, cooling to 20-25 ℃ after crystallization, and aseptic filling to obtain the sweetened condensed milk.
2. The method for preparing sweetened condensed milk according to claim 1, wherein in the step (1), the raw milk is one or more of cow milk and sheep milk.
3. The method for preparing sweetened condensed milk according to claim 1, wherein in the step (1), the addition amount of the white granulated sugar is 0.29kg/L (by volume of the raw milk), and the addition amount of the whole milk powder is 0.14kg/L (by volume of the raw milk).
4. The preparation method of the sweetened condensed milk according to claim 1, wherein in the step (1), the mixing time is 15-30 min.
5. The method for preparing sweetened condensed milk according to claim 1, wherein in the step (2), the homogenizing pressure is 18 to 22 Mpa; the sterilization temperature of sterilization is 90-95 ℃, and the sterilization time is 90 s.
6. The preparation method of the sweetened condensed milk according to claim 1, wherein in the step (3), the membrane passing temperature of the two stages of reverse osmosis membranes is 2-15 ℃, the membrane passing pressure is 10-20 bar, and the concentration ratio is 1: 1.5-1: 2.2.
7. The method of claim 1, wherein the seed crystal is added in the step (4) in an amount of ten-thousandths to six-thousandths based on the mass of the sweetened condensed milk produced.
8. A sweetened condensed milk directly prepared by the method for preparing sweetened condensed milk according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201911376064.0A CN111011489A (en) | 2019-12-27 | 2019-12-27 | Sweet condensed milk and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911376064.0A CN111011489A (en) | 2019-12-27 | 2019-12-27 | Sweet condensed milk and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642537A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Concentration method of milk and preparation method of dairy products |
| 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 |
| CN109984192A (en) * | 2019-04-15 | 2019-07-09 | 熊猫乳品集团股份有限公司 | A kind of condensed milk preparation method with caramel |
-
2019
- 2019-12-27 CN CN201911376064.0A patent/CN111011489A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642537A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Concentration method of milk and preparation method of dairy products |
| 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 |
| CN109984192A (en) * | 2019-04-15 | 2019-07-09 | 熊猫乳品集团股份有限公司 | A kind of condensed milk preparation method with caramel |
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Application publication date: 20200417 |
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