CN113115819A - Cheese milk cover pulp and preparation method thereof - Google Patents

Cheese milk cover pulp and preparation method thereof Download PDF

Info

Publication number
CN113115819A
CN113115819A CN201911422818.1A CN201911422818A CN113115819A CN 113115819 A CN113115819 A CN 113115819A CN 201911422818 A CN201911422818 A CN 201911422818A CN 113115819 A CN113115819 A CN 113115819A
Authority
CN
China
Prior art keywords
milk
cheese
cheese milk
pulp
preparation
Prior art date
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.)
Pending
Application number
CN201911422818.1A
Other languages
Chinese (zh)
Inventor
卢宇
马海燕
侯文举
温红瑞
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Inner Mongolia Yili Industrial Group Co Ltd
Original Assignee
Inner Mongolia Yili Industrial Group Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Inner Mongolia Yili Industrial Group Co Ltd filed Critical Inner Mongolia Yili Industrial Group Co Ltd
Priority to CN201911422818.1A priority Critical patent/CN113115819A/en
Publication of CN113115819A publication Critical patent/CN113115819A/en
Pending legal-status Critical Current

Links

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
    • 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
    • A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
    • 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
    • A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
    • 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
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Biophysics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)

Abstract

The invention relates to the technical field of food processing, in particular to cheese milk cover pulp capable of being directly frothed after being frozen and stored and a preparation method thereof. The invention compensates the flavor loss caused by heat treatment by optimizing the addition amount of cheese and cream, and solves the problem of fat crystallization after thawing by optimizing the production process and adding a compound emulsion stabilizer. The milk cover pulp which is frozen and stored and can be directly whipped and the preparation method thereof are provided, the milk cover pulp has no fat crystallization after being thawed, has the similar taste, flavor and whipping effect as the existing milk cover, and improves the convenience of terminal use.

Description

Cheese milk cover pulp and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to cheese milk cover pulp capable of being directly frothed after being frozen and stored and a preparation method thereof.
Background
With the rapid development of street drink industry, the number of the existing beverage shops in China reaches over 60 thousands, and the scale of the industry reaches over 3000 hundred million. The milk-covered tea is a product which is mainly made in a ready-made beverage shop, and is prepared by adding cheese milk covers on beverages such as black tea, green tea, fruit tea and the like. In cheese milk lids, cream cheese imparts a strong cheese flavor, and whipping characteristics of cream impart a savoury and rich mouthfeel.
The invention discloses a frozen cheese milk cover paste material and a preparation method thereof, and aims to solve the problems of complex manufacturing process, large material loss, unstable product yield and the like of the existing cheese milk cover, and the invention patent (CN 107549315A) provides the frozen cheese milk cover paste material and the preparation method. The milk cover paste does not contain cream, and the cream is added according to a certain proportion before the milk cover is made, so that the convenience of terminal use is reduced; the preparation method adopts an ultrasonic-assisted chopping process and a decompression freezing process, so that the equipment investment cost is high, and the production cost is increased.
In order to further improve the convenience of terminal use and reduce the production cost, the market urgently needs a milk cover paste which can be directly whipped and has the thick cheese flavor of the cheese cover manufactured on site and the thick and exquisite milk fat taste. However, a cheese milk-cover paste capable of directly whipping needs to be added with a large amount of cream, so that the cream content of the product reaches more than 25%, ice crystals grow continuously during freezing, the stable structure of the ice crystals is damaged, oil and water are separated continuously, and serious problems of fat separation and crystallization occur after thawing, thus not only affecting the whipping effect of the milk cover, but also affecting the taste and flavor release of the product.
Therefore, there is a need to develop a cheese milk-covered paste which has a strong cheese flavor, a thick and fine creamy mouthfeel and a low degree of fat crystallization after thawing, and can be directly whipped.
Disclosure of Invention
The invention aims to solve the problem that the existing cheese milk cover slurry capable of being directly foamed has serious fat separation and crystallization after being thawed, uses the raw materials for the milk cover with specific dosage, adds the specific compound emulsion stabilizer, and can be directly foamed into the milk cover after being thawed through the processes of homogenization, pasteurization, freezing and the like, so as to reconstruct the fat ball structure formed by the components of the fat, the emulsion stabilizer and the like of the product, solve the problems of fat separation and crystallization after being thawed, thereby improving the foaming effect of the milk cover, improving the taste and flavor release of the product, and reducing the investment cost of production equipment.
To this end, the invention provides in a first aspect a method for preparing cheese milk-covered pulp, comprising the steps of:
1) mixing the components: mixing milk, a compound emulsion stabilizer, condensed milk, edible salt and cream cheese to obtain mixed components;
2) primary homogenization: carrying out primary homogenization treatment on the mixed components, wherein the secondary homogenization pressure is 30-50bar, and the primary homogenization pressure is 120-200 bar;
3) and (3) secondary homogenization: adding the whipped cream into the mixture after primary homogenization for secondary homogenization treatment, wherein the secondary homogenization pressure is 5-10bar, and the primary homogenization pressure is 20-40 bar;
4) and (3) sterilization treatment: and (5) sterilizing the mixture after the secondary homogenization to obtain cheese milk cover pulp.
In some preferred embodiments of the present invention, the secondary homogenization pressure in the primary homogenization step is 40-50bar and the primary homogenization pressure is 160-200 bar.
In some more preferred embodiments of the present invention, the secondary homogenization pressure in the primary homogenization step is 50bar and the primary homogenization pressure is 200 bar.
In yet another more preferred embodiment of the present invention, the secondary homogenization pressure in the secondary homogenization step is 10bar and the primary homogenization pressure is 40 bar.
In some embodiments of the invention, the built emulsion stabilizer includes an emulsifier and a thickener.
In some embodiments of the invention, in the step of mixing the components, the milk, the built emulsion stabilizer, the condensed milk, the edible salt, and the cream cheese may be thoroughly mixed using methods known in the art.
In some preferred embodiments of the present invention, in the step of mixing the components, the milk is heated to 40-60 ℃, the built emulsion stabilizer is added, the stirring is carried out for 5-10min, the condensed milk, the edible salt and the cream cheese are added, and the first mixture is obtained after the cheese is dissolved through high-shear stirring.
In some embodiments of the invention, the mixed components, i.e., the first mixture, are warmed to 60-75 ℃ prior to one homogenization treatment.
In some preferred embodiments of the present invention, the mixed components are warmed to 65-75 ℃ before one homogenization treatment.
In other embodiments of the invention, the whipped cream is added to the once homogenized mixture to obtain a second mixture prior to the second homogenization treatment, and the second mixture is warmed to 70-90 ℃.
In some embodiments of the invention, the sterilization treatment step employs a sterilization step conventional in the art, such as pasteurization.
In some preferred embodiments of the invention, the sterilization treatment is pasteurization, with the sterilization conditions: sterilizing at 65-95 deg.C for 5s-30 min.
In some embodiments of the invention, the method for preparing cheese milk-covered pulp further comprises a freezing step, wherein the pasteurized feed liquid is cooled, filled and then frozen, and the freezing temperature is-18 to-45 ℃.
The preparation method adopts twice homogenization, the main components of the first mixture are cream cheese, milk, condensed milk, compound emulsion stabilizer and the like, the fat content is low, the stable system of the cream cheese can be broken through high-pressure homogenization, and the first mixture can reach a stable state through adding the emulsion stabilizer. The second mixture is added with a large amount of whipped cream, so that the fat content of the milk cover is increased, low-pressure homogenization is needed, and the higher the homogenization pressure is, the smaller the fat balls are, so that the fat balls are rapidly aggregated, the viscosity of feed liquid is increased, and the whipping effect of the milk cover is influenced.
The cheese milk-covered pulp prepared by the preparation method comprises the following raw materials in percentage by mass based on the total weight of the cheese milk-covered pulp:
40% -50% of whipped cream; 15% -20% of cream cheese; 20% -30% of milk; 10% -20% of condensed milk; 0.5 to 1.0 percent of edible salt and 0.04 to 0.51 percent of compound emulsion stabilizer.
In some preferred embodiments of the invention, the whipped cream is 40% to 45% and the cream cheese is 15% to 20% by weight of the total cheese milk-cover slurry.
In some embodiments of the invention, the built emulsion stabilizer comprises 0.08% to 0.25% emulsifier and 0.04% to 0.26% thickener.
In other embodiments of the invention, the emulsifier comprises a mono-diglycerol fatty acid ester and/or tween 60.
In some preferred embodiments of the invention, the emulsifier comprises 0.10% to 0.15% of a mono-or diglycerol fatty acid ester.
In other preferred embodiments of the invention, the emulsifier comprises 0.08% to 0.10% tween 60.
In yet other more preferred embodiments of the present invention, the emulsifier comprises 0.10% to 0.15% mono-and diglycerol fatty acid esters and 0.08% to 0.10% tween 60.
In some embodiments of the invention, the thickening agent is selected from at least one of guar gum, xanthan gum, and microcrystalline cellulose.
In some preferred embodiments of the invention, the thickener is 0.06% to 0.08% guar.
In other preferred embodiments of the present invention, the thickener is 0.04% to 0.06% xanthan gum.
In other preferred embodiments of the present invention, the thickener is 0.10% to 0.12% microcrystalline cellulose.
In some more preferred embodiments of the invention, the thickener is a mixture of 0.06% to 0.08% guar and 0.04% to 0.06% xanthan.
In some embodiments of the invention, the milk is raw milk, pasteurized milk, ultra-high temperature sterilized milk.
In a third aspect, the invention provides cheese milk-covered pulp prepared by the preparation method or the application of the cheese milk-covered pulp in preparing milk-covered tea.
The invention has the following beneficial effects:
according to the invention, by optimizing the adding proportion of the raw materials such as the whipped cream, the cream cheese and the condensed milk, the flavor loss caused by heat treatment is compensated, so that the product has a strong cheese flavor and a heavy mouthfeel; by optimizing the production process, screening and compounding the emulsion stabilizer, the problems of fat separation and crystallization after the product is unfrozen are solved, the whipping effect of the product is improved, the taste and the flavor of the milk cap product are improved, and the convenience of terminal use is improved.
The invention uses the raw materials for the milk cap, and then adds the compound emulsion stabilizer, and the milk cap can be directly formed by thawing through the processes of homogenizing, pasteurization and freezing. The invention provides a milk cover paste capable of being directly whipped after being frozen and stored and a preparation method thereof, which reconstructs a fat ball structure formed by components such as product fat, an emulsion stabilizer and the like, solves the problems of fat separation and crystallization after unfreezing, improves the whipping effect of the milk cover, improves the taste and flavor release of the product, has no fat crystallization after the milk cover paste is unfrozen, has the taste flavor and whipping effect similar to those of the existing milk cover, improves the convenience of terminal use, and reduces the investment cost of production equipment.
Detailed Description
The technical solution of the present invention will be described below by specific examples. However, these examples are for illustrative purposes only, and are not meant to limit the scope of the present invention thereto.
Unless otherwise stated, all the raw materials used in the present invention are commercially available and meet the requirements of relevant quality standards. In addition to the above description, the public needs for the production process of the present invention without specific volumes and the equipment used can be carried out using conventional equipment in the art or with reference to the prior art in the art.
The following percentages are the mass percentage of the component in the total weight of cheese milk cover pulp.
The cream cheese and the whipped cream used in the invention are purchased from Anjia, and the mono-diglycerol fatty acid ester, the Tween 60, the guar gum, the xanthan gum and the microcrystalline cellulose are obtained by a market.
EXAMPLE 1 preparation of cheese milk capper slurry (10kg)
1. Preparation of cheese milk-covered pulp (10kg)
1) Mixing materials: heating 20% milk to 50 ℃, adding 0.10% tween 60 and 0.06% guar gum, stirring for 8min, adding 19.74% condensed milk, 0.10% edible salt and 15% cream cheese, and stirring under high shear until the cheese is dissolved to obtain a first mixture;
2) primary homogenization: heating the first mixture to 70 deg.C, homogenizing at a second stage homogenizing pressure of 30bar and a first stage homogenizing pressure of 120 bar;
3) and (3) secondary homogenization: adding 45% of the whipped cream into the first mixture to obtain a second mixture, heating to 80 ℃, and homogenizing under a secondary homogenizing pressure of 5bar and a primary homogenizing pressure of 20 bar;
4) pasteurization: pasteurizing the second mixture at 95 deg.C for 10 min;
5) freezing: and cooling and filling the pasteurized feed liquid, and then freezing at the temperature of-20 ℃ to obtain the cheese milk cover pulp which can be directly frothed in freezing storage.
EXAMPLE 2 preparation of cheese milk capper slurry (10kg)
The procedure was the same as that used in example 1 to prepare cheese milk-covered pulp, except that in the primary homogenization step, the secondary homogenization pressure was 40bar and the primary homogenization pressure was 160 bar.
EXAMPLE 3 preparation of cheese milk capper slurry (10kg)
The procedure was the same as that used in example 1 to prepare cheese milk-covered pulp, except that in the primary homogenization step, the secondary homogenization pressure was 50bar and the primary homogenization pressure was 200 bar.
EXAMPLE 4 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 3 for the preparation of cheese milk-covered pulp was followed, except that in the secondary homogenization step, the secondary homogenization pressure was 10bar and the primary homogenization pressure was 40 bar.
COMPARATIVE EXAMPLE 1 preparation of cheese milk capper (10kg)
The procedure was the same as that used in example 1 to prepare cheese milk-covered pulp, except that in the primary homogenization step, the secondary homogenization pressure was 60bar and the primary homogenization pressure was 240 bar.
COMPARATIVE EXAMPLE 2 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to prepare cheese milk-covered pulp was followed except that in the secondary homogenization step, the secondary homogenization pressure was 15bar and the primary homogenization pressure was 60 bar.
Example 5 evaluation of the Effect of homogenization pressure on cheese milk battering
Homogenization breaks down the fat into finer particles and distributes the fat globules evenly throughout the system. In the preparation method of cheese milk-covered pulp, a homogenization process has great influence on the system. The effect of homogenization pressure on cheese milk batters in examples 1-4 and comparative examples 1-2 is shown in Table 1 below.
TABLE 1 Effect of homogenization pressure on milk batters in examples 1-4 and comparative examples 1-2
Figure BDA0002349774200000061
In Table 1, "+" indicates the degree of crystallinity, and the more "+" the higher the degree of crystallinity.
As can be seen from the results in table 1, the homogenization pressure has a great influence on the viscosity of the product and the degree of fat crystallization after thawing, and the preferred homogenization conditions, in combination with the viscosity of the product and the degree of fat crystallization after thawing, are: primary homogenization: the secondary pressure is 30-50bar, and the primary pressure is 120-200 bar; and (3) secondary homogenization: the secondary pressure is 5-10bar, and the primary pressure is 20-40 bar. When cheese milk toppings are prepared, only one and two homogenizers within the above ranges can a more suitable product viscosity and a lower degree of fat crystallization after thawing be obtained.
EXAMPLE 6 preparation of cheese milk topping syrup (10kg)
The same procedure as used in example 4 to make cheese milk-covered pulp was followed except that 50% whipped cream and 14.74% condensed milk were added.
EXAMPLE 7 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 4 to prepare cheese milk-topped pulp was followed except that 20% cream cheese was added and 40% whipped cream was added.
EXAMPLE 8 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 4 to prepare cheese milk-covered pulp was followed except that 20% cream cheese was added, 45% whipped cream and 14.74% condensed milk was added.
COMPARATIVE EXAMPLE 3 preparation of cheese milk capper (10kg)
The same procedure as used in example 4 to prepare cheese milk-topped pulp was followed except that 10% cream cheese was added and 50% whipped cream was added.
Example 9 Effect of the amount of cream cheese and whipped cream added on cheese milk battering viscosity and flavor acceptance
In the preparation process of the frozen milk cap pulp, after a certain period of heat treatment, the flavor is greatly changed and lost, and in order to compensate for the lost flavor, the formula of the raw materials of the existing milk cap needs to be optimized, so that the full cheese flavor and the thick mouthfeel of the existing milk cap are achieved.
The effect of the different amounts of cream cheese and whipped cream added in examples 4, 6-8 and comparative example 3 on cheese milk battering viscosity and flavor acceptance is shown in table 2 below. The flavor acceptance degree measuring method evaluates the flavor acceptance degree of the products in each embodiment by a 30-person evaluation group, and integrates the evaluation results of each evaluator to obtain the following data information.
TABLE 2 Effect of cream cheese and whipped cream addition on product viscosity and flavor
Figure BDA0002349774200000071
Figure BDA0002349774200000081
In Table 2, "+" indicates the degree of acceptance, and the more "+" the higher the degree of acceptance.
The experimental results show that when the addition amount of the cream cheese and the whipped cream is higher, the flavor acceptance degree of the product is higher; when the addition amount is too large, the viscosity of the product is too large, the air inflow of milk cover paste is influenced in the whipping process, the whipping rate is reduced, and the mouthfeel is greasy. Therefore, when the adding amount of the cheese is 15-20 percent and the adding amount of the whipped cream is 40-45 percent, the cheese milk cover has pure flavor and thick and heavy mouthfeel and is not greasy. When cheese milk capper slurries are prepared, suitable product viscosities and higher flavor acceptance levels can only be achieved if the cream cheese and whipped cream are added in the above ranges.
EXAMPLE 10 preparation of cheese milk topping syrup (10kg)
The same procedure as used in example 1 to prepare cheese milk-covered pulp was followed, except that 0.08% tween 60 was added and 19.76% condensed milk was added.
COMPARATIVE EXAMPLE 4 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to prepare cheese milk-covered pulp was followed, except that tween 60 was added at 0.12% and condensed milk at 19.72%.
EXAMPLE 11 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to prepare cheese milk-lid slurry was followed except that 0.10% tween 60 was replaced with 0.10% mono-and diglycerol fatty acid ester.
EXAMPLE 12 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to prepare cheese milk-lid slurry was followed except that 0.10% tween 60 was replaced with 0.15% mono-and diglycerol fatty acid ester and the amount of condensed milk added was replaced with 19.69%.
EXAMPLE 13 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 12 to prepare cheese milk-covered pulp was followed, except that 0.08% more tween 60 was added, and the amount of condensed milk added was replaced with 19.61%.
COMPARATIVE EXAMPLE 5 preparation of cheese milk capper (10kg)
The same procedure as in example 1 was used to prepare cheese milk-topped pulp, except that 0.10% tween 60 was replaced with 0.20% mono-and diglycerol fatty acid ester, and the amount of condensed milk added was replaced with 19.64%.
COMPARATIVE EXAMPLE 6 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to prepare cheese milk-lid pulp, except that 0.10% tween 60 was replaced with 0.6% O20(as a mixture of mono-and diglycerol fatty acid esters and tween 80, purchased from cairi or mornings) and the amount of condensed milk added was replaced with 19.24%.
EXAMPLE 14 Effect of emulsifier type and amount on the post-thaw State and whipping characteristics of cheese milk batters
The influence of the kind and amount of the emulsifier in examples 1, 10 to 13 and comparative examples 4 to 6 on the state after thawing of cheese milk toppings and whipping characteristics (by measuring the whipping rate, volume after whipping of 100g of the feed liquid/volume before whipping) was measured, and the results are shown in the following Table 3.
TABLE 3 Effect of emulsifiers on the post-thaw State and whipping characteristics of the product
Figure BDA0002349774200000091
As can be seen from the above experiments, O20The fat crystallization after the product is unfrozen has no obvious improvement effect, and the whipping acceptability is lower. Mono-and diglycerol fatty acid esters: 0.1% -0.15% or tween 60: 0.08 to 0.10 percent of the total fatty acid ester has obvious effect of improving fat crystallization after the product is unfrozen, and has higher whipping acceptance degree. In addition, when cheese milk cover pulp is prepared, the monoglyceride and diglyceride fatty acid ester and the Tween 60 are added simultaneously, so that the fat crystallization degree of the product after unfreezing can be further improved, and the whipping acceptance degree can be improved.
EXAMPLE 15 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to make cheese milk topping syrup was followed except that 0.06% guar was replaced with 0.08% guar and the condensed milk was added in an amount of 19.72%.
COMPARATIVE EXAMPLE 7 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to make cheese milk-covered pulp was followed except that 0.06% guar was replaced with 0.10% guar and the amount of condensed milk added was replaced with 19.70%.
EXAMPLE 16 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to make cheese milk-topped pulp was followed except that 0.06% guar was replaced with 0.04% xanthan and condensed milk was added in an amount of 19.76%.
EXAMPLE 17 preparation of cheese milk capper slurry (10kg)
The same procedure as used to make cheese milk-topped pulp in example 1 was followed except that 0.06% guar was replaced with 0.06% xanthan.
EXAMPLE 18 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 16 to make cheese milk topping syrup was followed except that 0.06% more guar was added and the condensed milk addition was replaced with 19.70%.
COMPARATIVE EXAMPLE 8 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to make cheese milk-topped pulp was followed except that 0.06% guar was replaced with 0.02% xanthan and condensed milk was added in an amount of 19.78%.
EXAMPLE 19 preparation of cheese milk topping syrup (10kg)
The same procedure as used in example 1 to make cheese milk-covered pulp was followed except that 0.06% guar was replaced with 0.10% microcrystalline cellulose and the amount of condensed milk added was replaced with 19.70%.
EXAMPLE 20 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to make cheese milk-covered pulp was followed except that 0.06% guar was replaced with 0.12% microcrystalline cellulose and the amount of condensed milk added was replaced with 19.68%.
COMPARATIVE EXAMPLE 9 preparation of cheese milk capper slurry (10kg)
The same procedure as used in example 1 to make cheese milk-covered pulp was followed except that 0.06% guar was replaced with 0.08% microcrystalline cellulose and the amount of condensed milk added was replaced with 19.72%.
EXAMPLE 21 Effect of thickening Agents on post-thaw State and viscosity of products
The effect of the different types and amounts of thickeners of examples 1, 15-20 and comparative examples 7-9 on the degree of fat crystallization and viscosity of the finished cheese milk after thawing of the capper was determined and the results are shown in Table 4 below.
TABLE 4 Effect of thickeners on post-thaw State and viscosity of the product
Figure BDA0002349774200000111
From the results in table 4 above, the guar gum: 0.06% -0.08% or xanthan gum: 0.04% -0.06% or microcrystalline cellulose: when 0.10% -0.12% is used as thickener to prepare cheese milk cover paste, the obtained cheese milk cover paste product has no fat crystallization after being thawed, and the product viscosity is proper.
The invention compensates the flavor loss caused by heat treatment by optimizing the addition amount of cheese and cream, and solves the problem of fat crystallization after thawing by optimizing the production process and adding a compound emulsion stabilizer. The milk cover pulp which is frozen and stored and can be directly whipped and the preparation method thereof are provided, the milk cover pulp has no fat crystallization after being thawed, has the similar taste, flavor and whipping effect as the existing milk cover, and improves the convenience of terminal use.
It should be noted that the above-mentioned embodiments are only for explaining the present invention, and do not constitute any limitation to the present invention. The present invention has been described with reference to exemplary embodiments, but the words which have been used herein are words of description and illustration, rather than words of limitation. The invention can be modified, as prescribed, within the scope of the claims and without departing from the scope and spirit of the invention. Although the invention has been described herein with reference to particular means, materials and embodiments, the invention is not intended to be limited to the particulars disclosed herein, but rather extends to all other methods and applications having the same functionality.

Claims (8)

1. The preparation method of cheese milk-covered pulp comprises the following steps:
1) mixing the components: mixing milk, a compound emulsion stabilizer, condensed milk, edible salt and cream cheese to obtain mixed components;
2) primary homogenization: performing primary homogenization treatment on the mixed components, wherein the secondary homogenization pressure is 30-50bar, preferably 40-50bar, and the primary homogenization pressure is 120-200bar, preferably 160-200 bar;
3) and (3) secondary homogenization: adding the whipped cream into the mixture after primary homogenization for secondary homogenization treatment, wherein the secondary homogenization pressure is 5-10bar, and the primary homogenization pressure is 20-40 bar;
4) and (3) sterilization treatment: and (5) sterilizing the mixture after the secondary homogenization to obtain cheese milk cover pulp.
2. The method of claim 1, wherein the temperature of the mixed components is raised to 60-75 ℃, preferably 65-75 ℃ before the primary homogenization treatment.
3. The method according to claim 1 or 2, wherein the whipped cream is added to the mixture after the primary homogenization and the temperature is raised to 70 to 90 ℃ before the secondary homogenization treatment.
4. Cheese milk-cover pulp prepared by the preparation method according to any one of claims 1 to 3, which comprises the following raw materials in mass percentage based on the total weight of the cheese milk-cover pulp:
whipped cream 40% -50%, preferably 40% -45%; 15% -20% of cream cheese; 20% -30% of milk; 10% -20% of condensed milk; 0.5 to 1.0 percent of edible salt and 0.04 to 0.51 percent of compound emulsion stabilizer.
5. The cheese milk-cover slurry according to claim 4, wherein the built emulsion stabilizer comprises 0.08-0.25% of emulsifier and 0.04-0.26% of thickener, wherein the emulsifier comprises mono-and diglycerol fatty acid ester and/or Tween 60, and the thickener is at least one selected from guar gum, xanthan gum and microcrystalline cellulose.
6. A cheese milk-cover slurry according to claim 5, wherein the emulsifier comprises 0.10-0.15% mono-and diglycerol fatty acid esters and/or 0.08-0.10% Tween 60.
7. A cheese milk serum as claimed in claim 5 or 6, wherein the thickener is 0.06-0.08% guar and/or 0.04-0.06% xanthan and/or 0.10-0.12% microcrystalline cellulose.
8. Use of cheese milk-cover pulp prepared by the preparation method according to any one of claims 1 to 3 or cheese milk-cover pulp according to any one of claims 4 to 7 for preparing milk-covered tea.
CN201911422818.1A 2019-12-31 2019-12-31 Cheese milk cover pulp and preparation method thereof Pending CN113115819A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911422818.1A CN113115819A (en) 2019-12-31 2019-12-31 Cheese milk cover pulp and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911422818.1A CN113115819A (en) 2019-12-31 2019-12-31 Cheese milk cover pulp and preparation method thereof

Publications (1)

Publication Number Publication Date
CN113115819A true CN113115819A (en) 2021-07-16

Family

ID=76770716

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911422818.1A Pending CN113115819A (en) 2019-12-31 2019-12-31 Cheese milk cover pulp and preparation method thereof

Country Status (1)

Country Link
CN (1) CN113115819A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114831186A (en) * 2022-05-26 2022-08-02 辽宁辉山乳业集团有限公司 Milk-cover milk slurry with low-temperature sterilization function and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549315A (en) * 2017-09-14 2018-01-09 青岛德信食品有限公司 A kind of formula and preparation method for freezing cheese's milk lid thickener
CN109463467A (en) * 2018-12-28 2019-03-15 上海海融食品科技股份有限公司 A kind of cheese's flavor freezing cream and preparation method thereof
CN109845824A (en) * 2019-04-15 2019-06-07 上海应用技术大学 A kind of cheese's milk lid tea and preparation method thereof being conducive to enteron aisle environmental health

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549315A (en) * 2017-09-14 2018-01-09 青岛德信食品有限公司 A kind of formula and preparation method for freezing cheese's milk lid thickener
CN109463467A (en) * 2018-12-28 2019-03-15 上海海融食品科技股份有限公司 A kind of cheese's flavor freezing cream and preparation method thereof
CN109845824A (en) * 2019-04-15 2019-06-07 上海应用技术大学 A kind of cheese's milk lid tea and preparation method thereof being conducive to enteron aisle environmental health

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114831186A (en) * 2022-05-26 2022-08-02 辽宁辉山乳业集团有限公司 Milk-cover milk slurry with low-temperature sterilization function and preparation method thereof
CN114831186B (en) * 2022-05-26 2024-03-22 辽宁辉山乳业集团有限公司 Low-temperature sterilized milk cover milk slurry and preparation method thereof

Similar Documents

Publication Publication Date Title
CN107114551B (en) Frozen beverage added with high milk content and preparation method thereof
CN102334557B (en) Inflatable tiramisu processed cheese and preparation method thereof
CN111343872A (en) Stable plant whipped cream
CN107006618B (en) Animal and plant mixed acid-resistant cream and preparation method thereof
CN108740275B (en) Frozen beverage and preparation method thereof
US20070128323A1 (en) Creams, whipped products thereof, dry powders thereof and process for producing the same
CN113115827B (en) Cream and preparation method thereof
CN113115819A (en) Cheese milk cover pulp and preparation method thereof
CN116172075A (en) Milk cap preform with cheese flavor and preparation method thereof
CN116268108B (en) Mixed cream and preparation method thereof
CN111685219B (en) Frozen beverage composition, frozen beverage and preparation method
CN105851246B (en) Preparation method of coffee cream
JP6855156B2 (en) Cheese and / or egg yolk high content frozen dessert and its manufacturing method
CN112205477A (en) Pre-prepared milk cap composition and preparation method thereof
TWI618487B (en) Frozen drink and preparation method thereof
CN111248284A (en) Milk tea mate slurry stored at normal temperature and preparation method thereof
US20050031764A1 (en) Creamy, milk-free o/w emulsion, process for its preparation and its use
CN115836705A (en) Alcohol-containing high-milk-solid frozen beverage and preparation method thereof
CN114794243A (en) Double-skin milk slurry and preparation method thereof
CN116172076A (en) Light cream for mounting flowers and preparation method thereof
CN115005279A (en) Compound emulsifying thickener for whipped cream in hot drink and preparation and use methods thereof
CN114223730A (en) Baking cream and preparation process thereof
CN109170111B (en) Frozen beverage and preparation method thereof
CN109588658B (en) Softening method of raisin and application thereof
CN113383823A (en) Cream composition and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20210716

RJ01 Rejection of invention patent application after publication