CN112042749A - Method for regulating osmotic pressure of sweetened condensed milk - Google Patents
Method for regulating osmotic pressure of sweetened condensed milk Download PDFInfo
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- CN112042749A CN112042749A CN202010986174.5A CN202010986174A CN112042749A CN 112042749 A CN112042749 A CN 112042749A CN 202010986174 A CN202010986174 A CN 202010986174A CN 112042749 A CN112042749 A CN 112042749A
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- milk
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- condensed milk
- osmotic pressure
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- 235000020186 condensed milk Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 31
- 230000003204 osmotic effect Effects 0.000 title claims abstract description 28
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 51
- 239000008267 milk Substances 0.000 claims abstract description 51
- 210000004080 milk Anatomy 0.000 claims abstract description 51
- 229930006000 Sucrose Natural products 0.000 claims abstract description 46
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 46
- 239000005720 sucrose Substances 0.000 claims abstract description 41
- 238000002425 crystallisation Methods 0.000 claims abstract description 34
- 230000008025 crystallization Effects 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 24
- 239000013078 crystal Substances 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 21
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 16
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 11
- 239000000600 sorbitol Substances 0.000 claims abstract description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 9
- 239000008101 lactose Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 5
- 235000008476 powdered milk Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 238000004090 dissolution Methods 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000011084 recovery Methods 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 description 32
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241001494479 Pecora Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Abstract
The invention relates to a method for regulating osmotic pressure of sweetened condensed milk, which comprises the following steps: dissolving milk powder and sucrose in water, and mixing; adding trehalose; sterilizing, and concentrating to obtain concentrated milk; and (3) crystallization: and after cooling the concentrated milk, adding lactose crystal seeds and sorbitol, adding the crystal seeds while stirring, after forcibly crystallizing, quickly cooling the condensed milk and continuously stirring to finish cooling and crystallizing. The invention takes milk powder as a raw material, adopts a recovery mode, adds sucrose and trehalose for mixing, adopts sorbitol for regulating water activity, and combines a later crystallization control process to maintain osmotic pressure of condensed milk. The method provided by the invention maintains the osmotic pressure of the condensed milk while reducing the use amount of sucrose, and the obtained condensed milk has stable texture and high-quality flavor.
Description
Technical Field
The invention belongs to the technical field of dairy product processing, and particularly relates to a method for regulating osmotic pressure of sweetened condensed milk.
Background
Condensed milk is a milk product, which is a viscous product prepared by taking fresh cow (sheep) milk or reconstituted milk as a main raw material, adding or not adding auxiliary materials, sterilizing and concentrating. The method comprises the following steps of (1) adding or not adding auxiliary materials: whole fat light condensed milk, whole fat condensed milk with sugar, seasoning/modified condensed milk and formula condensed milk. It features long storage time. Condensed milk is one kind of concentrated milk, and is produced through vacuum concentration or other process to eliminate most water, concentration to milk product of 25-40% of the original volume, adding cane sugar of 40% and canning. The content of sucrose in the sweetened condensed milk is less than or equal to 45g/100g according to the current national standard, and the sucrose not only endows the condensed milk with sweet taste, but also more importantly generates the function of high osmotic pressure, thereby achieving the purposes of controlling the proliferation of microorganisms and storing the condensed milk for a long time. However, the sucrose content in condensed milk is higher, so that many consumers are forbidden, mainly because the living standard of people is improved, the consumption consciousness and the health consciousness are greatly enhanced, and the desire to eat well and healthy is stronger. Therefore, the method not only needs to keep the mellow and sweet taste of the sweet condensed milk, but also needs to reduce the content of sucrose, and simultaneously does not lose the function of inhibiting the high osmotic pressure of microorganisms, is a technical problem at present in China and worldwide, and also becomes the most main key technology of the current sweet condensed milk.
Osmotic pressure regulation has been a difficult problem in the processing of condensed milk.
Disclosure of Invention
In view of the above problems in the prior art, the present invention aims to provide a method for regulating osmotic pressure of sweetened condensed milk.
The invention takes milk powder as a raw material, adopts a recovery mode, adds sucrose and trehalose for mixing, adopts sorbitol for regulating water activity, and combines a later crystallization control process to maintain osmotic pressure of condensed milk. The method provided by the invention maintains the osmotic pressure of the condensed milk while reducing the use amount of the sucrose, namely, the technical problem of the osmotic pressure of the condensed milk after partial sucrose is reduced is solved.
The purpose of the invention can be realized by the following technical scheme:
the invention provides a method for regulating osmotic pressure of sweetened condensed milk, which comprises the following steps:
dissolving milk powder and sucrose in water, and mixing;
adding trehalose;
sterilizing, and concentrating to obtain concentrated milk;
and (3) crystallization: and after cooling the concentrated milk, adding lactose crystal seeds and sorbitol, adding the crystal seeds while stirring, after forcibly crystallizing, quickly cooling the condensed milk and continuously stirring to finish cooling and crystallizing.
Further, after the milk powder and the cane sugar are dissolved and mixed by adding water, the weight ratio of the milk powder to the cane sugar is 1: 1.
Further, the method for dissolving and mixing the milk powder and the cane sugar by adding water comprises the following steps:
mixing milk powder and water according to the weight ratio of 1: 2, dissolving the milk powder to obtain milk powder solution;
mixing sucrose and water according to the weight ratio (6-7): 10 to dissolve the sucrose to obtain a sucrose solution;
and mixing the milk powder solution with the sucrose solution, wherein the weight ratio of the milk powder to the sucrose is 1:1 after the milk powder solution is mixed with the sucrose solution.
Further, the milk powder and water are dissolved at the temperature of 55-65 ℃. Dissolving sucrose and water at 55-65 deg.C.
Further, the mixing of the powdered milk solution and the sucrose solution is performed under stirring. Preferably, the operation is carried out for 10 to 20min under the stirring of 300 rmp.
Further, sucrose and water were mixed in a weight ratio of 6.65: 10, were mixed.
Furthermore, the addition amount of trehalose is 10-15% of the weight of the milk powder or sucrose.
Further, trehalose was added thereto, followed by stirring and mixing. Preferably, the operation is carried out for 5-10 min under the stirring of 300 rmp.
Further, trehalose is added, dissolved and mixed, and then filtration and homogenization treatment are performed.
Preferably, the filtration is a duplex filtration mode, and the filtration precision requirement is 40-80 meshes.
Further, the conditions of the homogenization treatment before sterilization are: 16-20MPa, 55-65 ℃.
Further, pasteurization is adopted, and the temperature is kept at 95-105 ℃ for 30-120 min.
Further, the concentration is such that the solids content is 65-70%.
Further, the conditions of concentration were: flash evaporation concentration is adopted, and flash evaporation feeding and discharging temperatures are adjusted according to dry matters of products and discharging temperature difference. Concentrating under 0.09-0.1Mpa at 50-55 deg.C until the solid content is 65-70%.
Further, after the concentration, the homogenization and cooling operations are also performed, preferably, the homogenization conditions are as follows: 3.0-4.0 MPa. The cooling conditions were: cooled to 35 ℃.
Further, in the crystallization process, after the concentrated milk is cooled to 27-30 ℃ (preferably about 28 ℃), adding lactose seed crystals accounting for 0.015-0.030% of the weight of the concentrated milk and sorbitol accounting for 0.25-0.50% of the weight of the concentrated milk, adding the seed crystals while stirring, wherein the total adding time of the seed crystals is 25-35min (preferably about 30 min), and performing forced crystallization treatment after the seed crystals are added, wherein the forced crystallization condition is that crystallization is carried out for more than or equal to 3h at 25-30 ℃; after forced crystallization, cooling crystallization treatment is carried out, and the cooling crystallization conditions are as follows: the concentrated milk is rapidly cooled to 13-17 deg.C (preferably about 15 deg.C) and stirring is continued for 1h to complete the crystallization operation. Wherein sorbitol is used to control the water activity of the product.
Further, the particle size of the lactose crystal seed is preferably 100-1000 nm.
Further, after the crystallization is finished, the method also comprises a filling step. Preferably, the filling is performed by adopting an iron can, the integrity of the package is good, the tightness is more than or equal to 50%, the overlapping rate is more than or equal to 50%, and the integrity rate of the cover hook is more than or equal to 50%.
Further, the invention also provides a specific method for regulating osmotic pressure of the sweetened condensed milk, which comprises the following steps:
(1) and (3) restoration: mixing milk powder and water according to the weight ratio of 1: 2 at the temperature of 55 ℃, and simultaneously, dissolving sucrose and water according to the ratio of (6-7): 10 at a temperature of 55-65 ℃, and then mixing the dissolved milk solution and the sucrose solution according to a ratio of 1:1, stirring at 300rmp for 10-20 min, and mixing the milk powder solution and the sucrose solution according to the weight ratio of 1: 1.
(2) Adding sugar: adding 10-15% of trehalose based on the raw material amount, and stirring for 5-10 min at 300 rmp.
(3) And (3) filtering: and a duplex filtering mode is adopted, and the filtering precision requirement is 40-80 meshes.
(4) Homogenizing: 16-20MPa, 55-65 ℃.
(5) Pasteurization: keeping the temperature at 95-105 ℃ for 30-120 min.
(6) Concentration: 0.09-0.1Mpa, 50-55 deg.C, and concentrating to solid content of 65-70%.
(7) Homogenizing; 3.0 to 4.0MPa,
(8) and (3) cooling: cooling to 35 deg.C
(9) And (3) crystallization: cooling the concentrated milk to about 28 ℃, adding lactose crystal seeds (with particle size of 100-1000 nm) accounting for 0.015-0.030% of the weight of the concentrated milk and sorbitol accounting for 0.25-0.50% of the weight of the concentrated milk, adding the crystal seeds while stirring, and keeping for about 30 min; after forced crystallization, the condensed milk is rapidly cooled to about 15 ℃ and is continuously stirred for 1h, the crystallization time is more than or equal to 3h, and the crystallization temperature is 25-30 ℃, thereby completing the cooling crystallization operation.
(10) And (6) filling.
Compared with the prior art, the invention has the following beneficial effects:
(1) the sugar content of the sucrose is reduced from 45 percent in the general situation to below 35 percent.
(2) The invention mainly utilizes the combination characteristic of trehalose and water molecules and the water binding capacity of sorbitol to regulate and control water activity and maintain constant osmotic pressure. The shelf life test proves that the storage time of the condensed milk obtained by the invention is basically the same as that of normal sweetened condensed milk.
(3) Compared with the prior art, the trehalose is used for replacing part of cane sugar, and the biological function is better. Trehalose is a disaccharide, not only can adjust osmotic pressure, but also is very beneficial to human health: can adjust intestinal flora, reduce blood pressure, reduce blood fat, reduce blood sugar, inhibit the growth of pathogenic bacteria, promote the absorption of mineral substances, and the like, and the trehalose is added into cow milk to prepare condensed milk, thereby not only meeting the consumption requirements of people on the types of high-nutrition dairy products, but also meeting the requirements on health.
(4) The condensed milk has stable texture and high-quality flavor, the viscosity is more than or equal to 2.5 Pa.s, and the quality is obviously improved.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
Provides a specific method for regulating osmotic pressure of sweetened condensed milk, which comprises the following steps:
(1) and (3) restoration: mixing milk powder and water according to the weight ratio of 1: 2 at 55 c while dissolving sucrose in water at a ratio of 6.65: 10 at 60 ℃, then mixing the dissolved milk solution and the sucrose solution according to the weight ratio of 1:1 of the milk powder and the sucrose, and stirring for 15min at 300 rmp.
(2) Adding sugar: adding trehalose 15% of the weight of milk powder or sucrose, and stirring at 300rmp for 8 min.
(3) And (3) filtering: the duplex filtering mode is adopted, and the filtering precision requirement is 60 meshes.
(4) Homogenizing: 18MPa, 60 ℃.
(5) Pasteurization: keeping the temperature at 100 ℃ for 60 min.
(6) Concentration: 0.1Mpa, 53 ℃, triple effect concentration to 68 percent of solid content.
(7) Homogenizing; 3.5MPa, the pressure of the mixture is higher than that of the mixture,
(8) and (3) cooling: cooling to 35 deg.C
(9) And (3) crystallization: cooling the concentrated milk to about 28 ℃, adding lactose crystal seeds (with the particle size of 100-1000 nm) accounting for 0.020% of the weight of the concentrated milk and sorbitol accounting for 0.35% of the weight of the concentrated milk, adding the crystal seeds while stirring, and keeping for about 30 min; after the seed crystal is added, performing forced crystallization treatment, wherein the forced crystallization condition is that the crystallization is more than or equal to 3 hours at the temperature of 28 ℃; after forced crystallization, cooling crystallization treatment is carried out, and the cooling crystallization conditions are as follows: the concentrated milk was rapidly cooled to 15 ℃ and stirring was continued for 1h to complete the crystallization operation.
(10) The packaging integrity is good by adopting the iron can for filling, the compactness is more than or equal to 50 percent, the overlapping rate is more than or equal to 50 percent, and the cover hook integrity rate is more than or equal to 50 percent.
The condensed milk prepared by the embodiment has thick and smooth mouthfeel, and comprises the following components: the fat mass percent is more than or equal to 8 percent, the protein mass percent is more than or equal to 4.6 percent, the water mass percent is less than or equal to 35 percent, the acidity is 48 DEG T, the sugar degree is 68.0-72.0Brix, the sucrose is less than or equal to 35 percent, the flavor and the smoothness are good, the damage caused by accidental mechanical collision in the logistics sale link can be resisted, no whey is separated out in the quality guarantee period, the viscosity is 2.6 Pa.s, and the adopted test method is a capillary tube method in the GB T10247 + 2008 viscosity measurement method standard.
The embodiments described above are described to facilitate an understanding and use of the invention by those skilled in the art. It will be readily apparent to those skilled in the art that various modifications to these embodiments may be made, and the generic principles described herein may be applied to other embodiments without the use of the inventive faculty. Therefore, the present invention is not limited to the above embodiments, and those skilled in the art should make improvements and modifications within the scope of the present invention based on the disclosure of the present invention.
Claims (10)
1. A method for regulating osmotic pressure of sweetened condensed milk is characterized by comprising the following steps:
dissolving milk powder and sucrose in water, and mixing;
adding trehalose;
sterilizing, and concentrating to obtain concentrated milk;
and (3) crystallization: and after cooling the concentrated milk, adding lactose crystal seeds and sorbitol, adding the crystal seeds while stirring, after forcibly crystallizing, quickly cooling the condensed milk and continuously stirring to finish cooling and crystallizing.
2. The method for regulating osmotic pressure of sweetened condensed milk according to claim 1, wherein the weight ratio of the powdered milk to the sucrose is 1:1 after the powdered milk and the sucrose are dissolved and mixed by adding water.
3. The method for regulating osmotic pressure of sweetened condensed milk according to claim 1 or 2, wherein the method for mixing powdered milk and sucrose by dissolving them in water is:
mixing milk powder and water according to the weight ratio of 1: 2, dissolving the milk powder to obtain milk powder solution;
mixing sucrose and water according to the weight ratio (6-7): 10 to dissolve the sucrose to obtain a sucrose solution;
and mixing the milk powder solution with the sucrose solution, wherein the weight ratio of the milk powder to the sucrose is 1:1 after the milk powder solution is mixed with the sucrose solution.
4. The method for regulating the osmotic pressure of sweetened condensed milk according to claim 1, wherein the trehalose is added in an amount of 10-15% by weight of the powdered milk or sucrose.
5. The method of adjusting osmotic pressure of sweetened condensed milk according to claim 1, wherein the operations of filtering and homogenizing are further performed after adding trehalose and mixing by dissolution.
6. The method for regulating the osmotic pressure of sweetened condensed milk according to claim 5, wherein the homogenization treatment conditions are: 16-20MPa, 55-65 ℃.
7. The method for regulating the osmotic pressure of sweetened condensed milk according to claim 1, wherein the sterilization is pasteurization under the condition of heat preservation at 95-105 ℃ for 30-120 min.
8. The method of regulating the osmotic pressure of sweetened condensed milk according to claim 1, wherein said concentrating is carried out so that the solid content is 65-70%.
9. The method for regulating the osmotic pressure of the sweetened condensed milk according to claim 1, wherein in the crystallization process, after the condensed milk is cooled to 27-30 ℃, lactose seed crystals accounting for 0.015-0.030% of the weight of the condensed milk and sorbitol accounting for 0.25-0.50% of the weight of the condensed milk are added, the seed crystals are added while stirring, the total adding time of the seed crystals is 25-35min, forced crystallization treatment is carried out after the seed crystals are added, and the forced crystallization condition is that crystallization is carried out at 25-30 ℃ for more than or equal to 3 h; after forced crystallization, cooling crystallization treatment is carried out, and the cooling crystallization conditions are as follows: the milk concentrate was rapidly cooled to 13-17 ℃ and stirring was continued for 1 h.
10. The method for regulating osmotic pressure of sweetened condensed milk according to claim 1, wherein the lactose seed crystal has a particle size of 100 to 1000 nm.
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| CN202010986174.5A CN112042749A (en) | 2020-09-18 | 2020-09-18 | Method for regulating osmotic pressure of sweetened condensed milk |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998076A (en) * | 2021-04-08 | 2021-06-22 | 熊猫乳品集团股份有限公司 | Preparation method of low-sugar low-osmotic-pressure sweet condensed milk capable of inhibiting microorganisms |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4948616A (en) * | 1987-11-07 | 1990-08-14 | Lotte Company Limited | Sweetened condensed milk like composition and a method for producing it |
| CN101150959A (en) * | 2005-03-29 | 2008-03-26 | 雀巢技术公司 | Shelf-stable condensed milk with reduced sugar content |
-
2020
- 2020-09-18 CN CN202010986174.5A patent/CN112042749A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4948616A (en) * | 1987-11-07 | 1990-08-14 | Lotte Company Limited | Sweetened condensed milk like composition and a method for producing it |
| CN101150959A (en) * | 2005-03-29 | 2008-03-26 | 雀巢技术公司 | Shelf-stable condensed milk with reduced sugar content |
Non-Patent Citations (2)
| Title |
|---|
| 张志光: "《真菌原生质体技术》", 31 March 2003, 湖南科学技术出版社 * |
| 曹克嘉: "《食品加工与贮藏实用手册》", 31 August 1998, 天津科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112998076A (en) * | 2021-04-08 | 2021-06-22 | 熊猫乳品集团股份有限公司 | Preparation method of low-sugar low-osmotic-pressure sweet condensed milk capable of inhibiting microorganisms |
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Application publication date: 20201208 |
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