CN113729080A - Milk base for beverage and production process thereof - Google Patents

Abstract

The invention discloses a milk base for a beverage and a production process thereof, and mainly relates to the field of milk beverage raw materials. The preparation method comprises the following steps: heating milk to 20-60 deg.C, adding condensed milk, and performing first shearing at 20-60 deg.C and 1600r/min for 40 min; adding the unsalted butter again, and performing secondary shearing for 35min under the conditions that the temperature is 20-60 ℃ and the rotating speed is 600-1600r/min to obtain the milk-based raw material. The invention has the beneficial effects that: it can be directly used for preparing beverage, and has advantages of thick and mellow taste, and rich milk fragrance.

Description

Milk base for beverage and production process thereof

Technical Field

The invention relates to the field of milk beverage raw materials, in particular to a milk base for a beverage and a production process thereof.

Background

With the development of fast food restaurants, the number of hand-made beverage stores and the types of beverages are increasing. Traditional beverages such as milk tea, fruit milk, mixed beverages, etc. can not be separated from the addition of dairy products. Meanwhile, based on the popularization of health ideas and knowledge, the milk tea powder and the non-dairy creamer which are brewed drinks are gradually rejected out of the range of consumer acceptance. In beverage production, each drink shop needs to blend a milk base. Adding milk, cream, cheese, etc. into the mixture. And the blending quality of the dairy product is directly related to the taste of the beverage.

The existing blending method relies on manual self-blending according to a blending table, so that the error is large, the taste is not good, the taste is difficult to keep consistent, and time and trouble are wasted.

Disclosure of Invention

The invention aims to provide a milk base for drinks and a production process thereof, which can be directly used for preparing the drinks, and has the advantages of thick and mellow taste and rich milk fragrance.

In order to achieve the purpose, the invention is realized by the following technical scheme:

a milk base for drinks is prepared by the following steps:

heating milk to 20-60 deg.C, adding condensed milk, and performing first shearing at 20-60 deg.C and 1600r/min for 40 min;

adding the unsalted butter again, and performing secondary shearing for 45min under the conditions that the temperature is 20-60 ℃ and the rotating speed is 600-1600r/min to obtain the milk-based raw material.

And sterilizing and filling the milk-based raw materials to obtain a milk-based finished product.

The sterilization comprises the following steps: heating to 60-85 deg.C in 10-20s, and maintaining at the temperature for 30-60 min; then cooling at 0-20 deg.C;

and/or

The filling adopts a low-temperature filling process, and an aluminum foil bag is used as a packaging bag.

The above milk-based production process is another aspect of the present invention.

Compared with the prior art, the invention has the beneficial effects that:

the cream after the secondary recombination is more thick, the taste is better and heavy, and the milk flavor is more sufficient. The milk base can be used as an ingredient of the milk base to be directly blended into the preparation of the drink needing the milk product through blending with the milk and the condensed milk, so that the preparation steps of a drink shop are greatly simplified, and the milk base is used as the blended milk product raw material, so that the best effect can be obtained on the aspects of taste and aroma, and the quality of the final drink is ensured.

Drawings

FIG. 1 is a schematic representation of the raw bland cream state of the present invention.

FIG. 2 is a schematic diagram of the molecular state of the present invention after secondary shearing.

Detailed Description

The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Further, it should be understood that various changes or modifications of the present invention may be made by those skilled in the art after reading the teaching of the present invention, and these equivalents also fall within the scope of the present application.

The instruments, reagents, materials and the like used in the following examples are conventional instruments, reagents, materials and the like in the prior art and are commercially available in a normal manner unless otherwise specified. Unless otherwise specified, the experimental methods, detection methods, and the like described in the following examples are conventional experimental methods, detection methods, and the like in the prior art.

Example (b): milk base and production process thereof

The production process of the milk base comprises the following steps:

1. stock preparation

The raw materials are prepared in a refrigerated state (keep its environment stable)

2. Putting milk into a high-shear tank, and heating to 20-60 ℃;

3. adding condensed milk into a high-shear tank, starting the shearing (20-50HZ) at the temperature of 20-60 ℃ and the rotating speed (600-;

the step can ensure that the condensed milk is completely fused into the milk at a certain temperature, so that the condensed milk is more uniform and fine and has better taste;

4. pumping the milk condensed milk mixture into a secondary feeding tank, and heating to 20-60 ℃;

5. starting emulsification (600-; performing secondary recombination on the whipped cream in a condensed milk mixture based on the principle of performing secondary recombination on the whipped cream in an original state; the recombined light cream is more dense, has better and thicker taste and more sufficient milk flavor.

As shown in figure 1, the original bland butter state is shown in the figure structure. After the second recombination, as shown in fig. 2, the milk-based molecules after the second shearing are in a structure that the air is surrounded by milk fat, cream fat and condensed milk fat.

6. Sterilization

6.1 heating to 60-85 ℃ in 10-20s, and keeping the temperature for 30-60 min;

6.2 after the heat preservation is finished, rapidly cooling at the temperature of 0-20 ℃ below zero, and performing secondary sterilization on the product by utilizing the environment with large temperature difference.

The main principle of the method is to sterilize the product by utilizing larger temperature difference and preserve the flavor of the product by utilizing low temperature. The flavor of the product can be ensured to be unchanged (milk fragrance, light condensed milk flavor and special flavor of cream), the taste and the sense of taste are unique (multiple flavors coexist), the product quality can be controlled, and the special flavor of the product can be locked.

The product after sterilization has unique taste, can retain milk fragrance, light condensed milk taste and cream taste after tasting, and realizes coexistence of multiple flavors.

7. Filling

The low-temperature canning process is adopted, and the packaging bag is an aluminum foil bag.

The effect is as follows: the low-temperature filling can effectively control microorganisms. Controlling the product quality and locking the special flavor of the product.

The aluminum foil bag has a series of advantages, and as the packaging bag of the milk-based product, the aluminum foil bag has the effects that:

(1) strong air-blocking performance, oxidation resistance, water resistance and moisture resistance.

(2) Strong mechanical property, high anti-explosion performance, high puncture resistance and tear resistance.

(3) High temperature resistance (121 ℃), low temperature resistance (50 ℃ below zero), oil resistance and good aroma retention performance.

(4) No toxicity and smell, and is in accordance with the hygienic standard of food and medicine packaging.

(5) Good heat sealing performance, flexibility and high barrier performance.

All the conveying in the process links adopts the rotor pump, so that the stability of the product state can be protected, and the condition that the light butter state is damaged by high-speed transmission is avoided.

Claims (6)

1. The milk base for the beverage is characterized by being prepared by the following steps:

heating milk to 20-60 deg.C, adding condensed milk, and performing primary shearing at 20-60 deg.C and 1600r/min for 35-40 min;

adding the unsalted butter again, and performing secondary shearing for 30-35 min under the conditions of the temperature of 20-60 ℃ and the rotating speed of 600-1600r/min to obtain the milk-based raw material.

2. The beverage milk base according to claim 1, wherein the milk base material is sterilized and filled to obtain a finished milk base product.

3. The beverage milk base of claim 2, wherein the sterilizing comprises: heating to 60-85 deg.C in 10-20s, and maintaining at the temperature for 30-60 min; then cooling at 0-20 deg.C;

the filling adopts a low-temperature filling process, and an aluminum foil bag is used as a packaging bag.

4. A milk-based production process is characterized by comprising the following steps:

heating milk to 20-60 deg.C, adding condensed milk, and performing first shearing at 20-60 deg.C and 1600r/min for 40 min;

adding the unsalted butter again, and performing secondary shearing for 35min under the conditions that the temperature is 20-60 ℃ and the rotating speed is 600-1600r/min to obtain the milk-based raw material.

5. The milk-based production process according to claim 4, wherein the milk-based raw material is sterilized and filled to obtain the milk-based finished product.

6. A milk-based production process according to claim 4, wherein the sterilisation comprises: heating to 60-85 deg.C in 10-20s, and maintaining at the temperature for 30-60 min; then cooling at 0-20 deg.C;

and/or

The filling adopts a low-temperature filling process, and an aluminum foil bag is used as a packaging bag.

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