CN115812788A - Double-skin milk and preparation method thereof - Google Patents
Double-skin milk and preparation method thereof Download PDFInfo
- Publication number
- CN115812788A CN115812788A CN202211683572.5A CN202211683572A CN115812788A CN 115812788 A CN115812788 A CN 115812788A CN 202211683572 A CN202211683572 A CN 202211683572A CN 115812788 A CN115812788 A CN 115812788A
- Authority
- CN
- China
- Prior art keywords
- double
- milk
- skin
- skin milk
- egg white
- 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
Links
- 235000013336 milk Nutrition 0.000 title claims abstract description 187
- 239000008267 milk Substances 0.000 title claims abstract description 187
- 210000004080 milk Anatomy 0.000 title claims abstract description 187
- 238000002360 preparation method Methods 0.000 title abstract description 22
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 73
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 71
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 71
- 235000014103 egg white Nutrition 0.000 claims abstract description 71
- 210000000969 egg white Anatomy 0.000 claims abstract description 71
- 238000001816 cooling Methods 0.000 claims abstract description 32
- 238000000265 homogenisation Methods 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 32
- 239000003381 stabilizer Substances 0.000 claims abstract description 31
- 238000003756 stirring Methods 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- 239000000706 filtrate Substances 0.000 claims abstract description 9
- 238000010008 shearing Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims description 20
- 229920000161 Locust bean gum Polymers 0.000 claims description 20
- 229920000159 gelatin Polymers 0.000 claims description 20
- 239000008273 gelatin Substances 0.000 claims description 20
- 235000019322 gelatine Nutrition 0.000 claims description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims description 20
- 239000000711 locust bean gum Substances 0.000 claims description 20
- 235000010420 locust bean gum Nutrition 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 20
- 238000011049 filling Methods 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 17
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 229960000292 pectin Drugs 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims 2
- 239000000047 product Substances 0.000 abstract description 54
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 230000008569 process Effects 0.000 abstract description 10
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 5
- 239000006071 cream Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 description 43
- 238000004659 sterilization and disinfection Methods 0.000 description 22
- 238000007710 freezing Methods 0.000 description 15
- 230000008014 freezing Effects 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 14
- 239000007788 liquid Substances 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 238000007792 addition Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 239000006185 dispersion Substances 0.000 description 6
- 235000013601 eggs Nutrition 0.000 description 6
- 235000011950 custard Nutrition 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 239000011265 semifinished product Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000001422 FEMA 4092 Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 description 2
- 230000009471 action Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007970 homogeneous dispersion Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 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
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006084 composite stabilizer Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- -1 diglycerol fatty acid ester Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
The invention discloses double-skin milk cream and a preparation method thereof. The preparation method comprises the following steps: (1) Heating fresh milk to 70-75 ℃, adding a stabilizer, white granulated sugar and whole milk powder under the stirring condition, and shearing; (2) Filtering to obtain filtrate, fixing the volume, cooling to 60-65 ℃, and homogenizing under the pressure of 150-170 bar; (3) Sterilizing, namely conveying pasteurized egg white into the system through a rotor pump, and mixing at the rotating speed of 35-45 r/min; and (4) carrying out secondary homogenization and cooling to obtain the double-skin milk. The double-skin milk in the invention has stable quality, uniform and consistent quality guarantee period and tissue state, is convenient for large-scale production, and the double-skin milk product obtained by stewing has smooth taste and rich flavor, and is close to the whole double-skin milk sold by hand. And after the process is improved, the product standardization is ensured while the secondary pollution in the production process is prevented, and the final taste of the product is more excellent.
Description
Technical Field
The invention belongs to the field of dairy product processing, and particularly relates to double-skin milk and a preparation method thereof.
Background
The double-skin milk is a Guangdong sweet product, the upper layer of milk skin is sweet and fragrant, and the lower layer of milk skin is fragrant and smooth. The double-skin milk has strong fragrance, and is tender and smooth when being taken, so that lips and teeth of people can keep fragrance. The traditional double-skin milk is mainly prepared from milk, egg white and white sugar, wherein the milk is heated and then cooled until the surface of the milk becomes a skin; puncturing the milk skin, pouring out milk, and uniformly stirring with egg white and white sugar; slowly backfilling the bottom of the milk skin through the broken opening of the milk skin; steaming and boiling over water until the milk is coagulated, and then eating. However, the traditional double-skin milk is unstable in raw material source, simple and tedious in process by adopting manual operation, lacks of standard and is difficult to meet large-scale production. Most of double-skin milk products in retail packaging in the market are double-skin milk brewing powder prepared by a drying process, and most of the double-skin milk products do not use fresh milk, egg white and the like as main raw materials, so that the double-skin milk product is low in nutritive value, and the quality and flavor of the double-skin milk product are far from those of the traditional double-skin milk.
Therefore, in order to effectively solve the problem that the quality of the double-skin milk is unstable due to the problems of unstable raw materials, uneven quality, difficulty in meeting the requirements of large-scale production and the like of the double-skin milk products, the development of a more scientific, standard and effective double-skin milk preparation process has very important significance for the stability and development of the double-skin milk preparation industry.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides double-skin milk and a preparation method thereof. The preparation method of the double-skin milk can effectively overcome the problem of unstable production quality of double-skin milk in the prior art, and by using the compound stabilizer, the stability of smoothness and fineness after cooking can be realized on the premise of ensuring the stability of the quality guarantee period and the tissue state of the milk, and the product has good shape and is not excessively compact. Moreover, based on the optimization of the use and the addition of the pasteurized egg white, the product coagulability is maintained, the mouthfeel is not too hard and solid, and the influence on the product flavor due to the excessive fishy smell of the eggs is avoided. And through the use of the rotor pump in the process, the egg white is uniformly mixed, meanwhile, the generation of bubbles is reduced to a greater extent, and the stable quality of the product is ensured.
In a first aspect of the invention, a double-skin milk slurry is provided, and the raw materials of the double-skin milk slurry consist of fresh milk, white granulated sugar, whole milk powder, a stabilizer and pasteurized egg white.
In some embodiments of the present invention, the ratio of each raw material is, based on the total mass of the raw materials: 70 to 80 percent of fresh milk, 4 to 6 percent of white granulated sugar, 0.1 to 0.3 percent of whole milk powder, 0.3 to 0.5 percent of stabilizer and 15 to 20 percent of pasteurized egg white.
In the invention, based on the optimization of the use and the addition of pasteurized egg white, the product coagulability is maintained, the mouthfeel is not too hard and solid, and the influence on the product flavor due to the excessive fishy smell of eggs is avoided.
In some embodiments of the invention, the stabilizer is selected from at least two of gelatin, mono-diglycerol fatty acid esters, locust bean gum, pectin, guar gum, xanthan gum, diacetyl tartaric acid esters of mono-and diglycerides.
In some embodiments of the invention, the stabilizer is selected from at least three of gelatin, mono-diglycerol fatty acid esters, locust bean gum, pectin, guar gum, xanthan gum, diacetyl tartaric acid esters of mono-and diglycerides.
In some embodiments of the invention, the stabilizer is a combination of gelatin, a monoglyceride, a locust bean gum.
In some embodiments of the invention, the mass ratio of gelatin to the monoglyceride to the locust bean gum is 90 to 94:3 to 7:3 to 5.
In the invention, by using the compound stabilizer, the stability of tenderness and fineness after cooking can be realized on the premise of ensuring the stability of the quality guarantee period and the tissue state of the slurry, and the product has good shape and is not excessively compact.
In the invention, the pasteurized egg white is combined with the compound stabilizer, so that the standardization of the product quality is achieved by ensuring the stability of the formula and the production process, and meanwhile, the requirements of large-scale production are met, and the product is convenient to popularize and sell.
In a second aspect of the present invention, there is provided a method for preparing the double-skin milk slurry according to the first aspect of the present invention, comprising the steps of:
the raw material ratio according to the first aspect of the present invention,
(1) Heating fresh milk to 70-75 ℃, adding a stabilizer, white granulated sugar and whole milk powder under the stirring condition, and shearing;
(2) Filtering to obtain filtrate, fixing the volume, cooling to 60-65 ℃, and homogenizing under the pressure of 150-170 bar;
(3) Sterilizing, namely conveying pasteurized egg white into the system through a rotor pump, and mixing at the rotating speed of 35-45 r/min;
(4) And (5) carrying out secondary homogenization and cooling to obtain the double-skin milk.
In the invention, the inventor finds that when the egg white is added, the efficient turbine stirring technology is adopted in the mixing tank at the same time, the double-skin milk material can be fully stirred at the temperature of 20-25 ℃, so that the egg white is uniformly mixed, the generation of bubbles can be effectively reduced, and particularly, when the rotating speed is 35-45 r/min, the product taste is tender and smooth; if the rotating speed is too slow, the egg white sinks to the bottom, which affects the final taste of the product; if the rotating speed is too high, a large amount of bubbles can be generated, and the subsequent homogenizing operation of the product is influenced.
In some embodiments of the invention, the stabilizer is selected from at least two of gelatin, mono-diglycerol fatty acid esters, locust bean gum, pectin, guar gum, xanthan gum, diacetyl tartaric acid esters of mono-and diglycerides.
In some embodiments of the invention, the stabilizer is selected from at least three of gelatin, mono-diglycerol fatty acid esters, locust bean gum, pectin, guar gum, xanthan gum, diacetyl tartaric acid esters of mono-and diglycerides.
In some embodiments of the invention, the stabilizer is a combination of gelatin, a monoglyceride, a locust bean gum.
In some embodiments of the invention, the mass ratio of the gelatin to the monoglyceride and locust bean gum is 90-94: 3-7:3-5.
In some embodiments of the invention, the speed of the rotary pump is 1000 ± 100r/min.
In the invention, the inventor finds that the conventional mode of adding egg white from the top of the jar can generate large impact force on the base material in the jar body, easily causes a large amount of bubbles, and is not beneficial to subsequent homogenizing and other operations of the product. But reduces the generation of bubbles by the following combined actions: A. the rotor pump is used, so that impact is eliminated, and an egg white structure is not damaged. B. The rotating speed of the rotor pump is controlled to be 1000 +/-100 r/min, so that the pumping speed is prevented from being too high. C. The egg white adding pipe at the top of the semi-finished product cylinder is attached to the wall, so that egg white is added along the inner wall of the semi-finished product cylinder, and the impact force is further reduced.
In some embodiments of the invention, the pressure of the secondary homogenization is 160 to 200bar.
In the invention, the inventor finds that the secondary homogenization pressure is controlled to be 160-200 bar, so that the double-skin milk material can be effectively and uniformly mixed, and the final product is tender and smooth in taste.
In some embodiments of the invention, the temperature of said cooling in step (4) is 2 to 4 ℃.
In some embodiments of the invention, the sterilizing comprises: low temperature pasteurization (below 65 ℃ for more than 20 minutes), high temperature pasteurization (above 70 ℃ for 10-20 seconds), ultrahigh temperature instantaneous sterilization (above 125 ℃ for 10-20 seconds), and secondary sterilization (after high temperature pasteurization, high temperature sterilization at above 121 ℃ for more than 20 minutes after filling is completed).
In some embodiments of the invention, the sterilization is ultra-high temperature flash sterilization.
In some embodiments of the present invention, the sterilization temperature is 126-130 ℃ and the sterilization time is 15-20s.
In some embodiments of the invention, the method of preparation further comprises filling and storing.
In some embodiments of the invention, the filling is: under the condition of stirring, the double-skin milk is filtered by 80-100 meshes and then filled into a container.
In some embodiments of the invention, the mesh count is 80 mesh. In some embodiments of the invention, 80 mesh corresponds to a 0.180mm aperture and 100 mesh corresponds to a 0.150mm aperture.
In some embodiments of the invention, the storage conditions are: the temperature is below-20 ℃.
In some embodiments of the present invention, the preparation method specifically comprises:
the raw material ratio according to the first aspect of the present invention,
(1) Heating fresh milk to 70-75 ℃, adding a stabilizer, white granulated sugar and whole milk powder under the stirring condition, and shearing for 4-6 min;
(2) Filtering to obtain filtrate of 80 meshes, fixing the volume, cooling to 60-65 ℃, and homogenizing under the pressure of 150-170 bar;
(3) Sterilizing at 126-130 deg.c for 15-20 sec, conveying pasteurized egg white to the system via rotor pump, and mixing at 35-45 r/min; wherein the rotating speed of the rotor pump is 1000 +/-100 r/min;
(4) And (3) carrying out secondary homogenization at 160-200 bar, and cooling to 2-4 ℃ to obtain the double-skin milk.
In a third aspect of the invention, there is provided a double-skinned milk that is made from the double-skinned milk slurry according to the first aspect of the invention.
In some embodiments of the invention, the double-skinned milk is prepared from the double-skinned milk slurry according to the first aspect of the invention only after cooking.
The invention has the beneficial effects that:
1. the double-skin milk in the invention has stable quality, uniform and consistent quality guarantee period and tissue state, is convenient for large-scale production, and the double-skin milk product obtained by stewing has smooth taste and rich flavor, and is close to the whole double-skin milk sold by hand.
2. The composite stabilizer is used in the invention, and the stabilizer prevents the formation of ice crystals in the freezing storage process while coordinating the mouthfeel of fresh milk and egg white, is convenient for the storage of a final product under a freezing condition and prolongs the shelf life.
3. According to the double-skin milk plasm preparation method, the use of pasteurized egg white is realized by using the egg white full-automatic adding system, particularly after the rotor pump is added, the standardization of products is ensured while the secondary pollution in the production process is prevented, and the flavor and the taste similar to those of manual double-skin milk are provided; and based on the improvement and optimization of the preparation process, the egg white is mixed more uniformly by adopting a mode of combining secondary homogenization and a wide-flow-channel cooling system, and the final taste of the product is tender and smooth.
Detailed Description
In order to make the objects, technical solutions and technical effects of the present invention more clear, the present invention will be described in further detail with reference to specific embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are given by way of illustration only.
The experimental materials and reagents used are, unless otherwise specified, all consumables and reagents which are conventionally available from commercial sources.
Example 1A method for preparing a double skin milk slurry
In the invention, the specific preparation method of the double-skin milk comprises the following steps:
(1) Preparing materials:
preparing fresh milk with 77.05% of the total mass of ingredients (namely the total mass of all raw materials in the formula) in an emulsifying cylinder, heating to 70-75 ℃, starting stirring, respectively adding a stabilizer, white granulated sugar and whole milk powder into the cylinder according to the amount of 0.35%, 5.5% and 0.1% of the total mass of the ingredients, and stirring and shearing for 4-6 minutes. Wherein the stabilizer is a mixture of gelatin, monoglyceride and locust bean gum, and the mass ratio of the gelatin to the monoglyceride to the locust bean gum in the mixture is 94.
(2) And (3) volume fixing:
and (2) filtering the material sheared in the step (1) by 80 meshes, and conveying the filtrate into a blending cylinder for constant volume and weight measurement.
(3) Homogenizing:
and (3) cooling the material subjected to volume metering in the step (2) to 60-65 ℃, and homogenizing under the pressure of 150-170 bar.
(4) And (3) sterilization:
and (4) sterilizing the homogenized material in the step (3), wherein the sterilization temperature is 126-130 ℃, and the sterilization time is 15-20s.
(5) Adding egg white:
a full-automatic egg white adding system is adopted, and pasteurized egg white with the total weight of 17.0% of ingredients is conveyed to the sterilized materials by a rotor pump. Wherein the rotating speed of the rotor pump is 900r/min, and the stirring is carried out while adding. The rotation speed of the mixing tank is 35r/min, and the egg white liquid and the milk liquid are stirred until being uniformly mixed.
(6) Homogenizing and cooling:
and (4) homogenizing the uniformly mixed materials in the step (5) again under the pressure of 200bar (secondary homogenization), and then cooling to 2-4 ℃ by using a wide-flow-channel cooling system to obtain the double-skin milk.
The obtained double-skin milk can be further subjected to the following steps:
(7) Filling:
stirring the double-skin milk pulp before filling, and then filling the double-skin milk pulp after 80-mesh filtration.
(8) And (4) freezing and storing:
the filled double-skin milk can be stored in a freezing warehouse at the temperature below-20 ℃ in a freezing mode.
Example 2 preparation of double-skin milk
In the invention, the specific preparation method of the double-skin milk comprises the following steps:
(1) Preparing materials:
preparing fresh milk which accounts for 76.05% of the total mass of ingredients (namely the total mass of all raw materials in the formula) in an emulsifying cylinder, heating to 70-75 ℃, starting stirring, respectively adding a stabilizer, white granulated sugar and whole milk powder into the cylinder according to the amount of 0.35%, 5.5% and 0.1% of the total mass of the ingredients, and stirring and shearing for 4-6 minutes. Wherein the stabilizer is a mixture of gelatin, monoglyceride and locust bean gum, and the mass ratio of the gelatin to the monoglyceride to the locust bean gum in the mixture is 90.
(2) And (3) volume fixing:
filtering the material sheared in the step (1) by 80 meshes, and conveying the filtrate to a blending cylinder for constant volume and weight measurement.
(3) Homogenizing:
cooling the material with the constant volume in the step (2) to 60-65 ℃, and homogenizing under the pressure of 150-170 bar.
(4) And (3) sterilization:
and (4) sterilizing the homogenized material in the step (3), wherein the sterilization temperature is 126-130 ℃, and the sterilization time is 15-20s.
(5) Adding egg white:
a full-automatic egg white adding system is adopted, and pasteurized egg white with the total weight of 18.0% of the ingredients is conveyed to the sterilized materials by a rotor pump. Wherein the rotating speed of the rotor pump is 1000r/min, and the stirring is carried out while adding. The rotation speed of the mixing tank is 40r/min, and the egg white liquid and the milk liquid are stirred until being uniformly mixed.
(6) Homogenizing and cooling:
and (4) homogenizing the uniformly mixed materials in the step (5) again under 160bar pressure (secondary homogenization), and then cooling to 2-4 ℃ by using a wide-runner cooling system to obtain the double-skin milk slurry.
The obtained double-skin milk can be further subjected to the following steps:
(7) Filling:
stirring the double-skin milk pulp before filling, and then filling the double-skin milk pulp after 80-mesh filtration.
(8) And (4) freezing and storing:
the filled double-skin milk can be stored in a freezing warehouse at the temperature below-20 ℃ in a freezing mode.
Example 3 preparation of double skin milk
In the invention, the specific preparation method of the double-skin milk comprises the following steps:
(1) Preparing materials:
preparing fresh milk which accounts for 75.05% of the total mass of ingredients (namely the total mass of all raw materials in the formula) in an emulsifying cylinder, heating to 70-75 ℃, starting stirring, respectively adding a stabilizer, white granulated sugar and whole milk powder into the cylinder according to the amount of 0.35%, 5.5% and 0.1% of the total mass of the ingredients, and stirring and shearing for 4-6 minutes. Wherein the stabilizer is a mixture of gelatin, monoglyceride and locust bean gum, and the mass ratio of the gelatin to the monoglyceride to the locust bean gum in the mixture is 90.
(2) And (3) volume fixing:
and (2) filtering the material sheared in the step (1) by 80 meshes, and conveying the filtrate into a blending cylinder for constant volume and weight measurement.
(3) Homogenizing:
and (3) cooling the material subjected to volume metering in the step (2) to 60-65 ℃, and homogenizing under the pressure of 150-170 bar.
(4) And (3) sterilization:
and (4) sterilizing the homogenized material in the step (3), wherein the sterilization temperature is 126-130 ℃, and the sterilization time is 15-20s.
(5) Adding egg white:
a full-automatic egg white adding system is adopted, and a rotor pump is utilized to convey pasteurized egg white with the total ingredient mass being 19.0% to the sterilized materials. Wherein the rotating speed of the rotor pump is 1100r/min, and the stirring is carried out while adding. The rotation speed of the mixing tank is 45r/min, and the egg white liquid and the milk liquid are stirred until being uniformly mixed.
(6) Homogenizing and cooling:
and (4) homogenizing the uniformly mixed materials in the step (5) again under the pressure of 200bar (secondary homogenization), and then cooling to 2-4 ℃ by using a wide-flow-channel cooling system to obtain the double-skin milk.
The obtained double-skin milk can be further subjected to the following steps:
(7) Filling:
stirring the double-skin milk pulp before filling, and then filling the double-skin milk pulp after 80-mesh filtration.
(8) And (4) freezing and storing:
the filled double-skin milk can be stored in a freezing warehouse at the temperature below-20 ℃ in a freezing mode.
Example 4A method for preparing double skin milk
In the invention, the specific preparation method of the double-skin milk comprises the following steps:
(1) Preparing materials:
preparing 76.05% fresh milk in the total weight of the ingredients (namely the total weight of all raw materials in the formula) in an emulsifying cylinder, heating to 70-75 ℃, starting stirring, respectively adding stabilizer, white granulated sugar and whole milk powder into the cylinder according to the amount of 0.35%, 5.5% and 0.1% of the total weight of the ingredients, and stirring and shearing for 4-6 minutes. Wherein the stabilizer is a mixture of gelatin, monoglyceride and diglycerol fatty acid ester and locust bean gum, and the mass ratio of the gelatin to the monoglyceride and locust bean gum in the mixture is 90.
(2) And (3) volume fixing:
and (2) filtering the material sheared in the step (1) by 80 meshes, and conveying the filtrate into a blending cylinder for constant volume and weight measurement.
(3) Homogenizing:
and (3) cooling the material subjected to volume metering in the step (2) to 60-65 ℃, and homogenizing under the pressure of 150-170 bar.
(4) And (3) sterilization:
and (4) sterilizing the homogenized material in the step (3), wherein the sterilization temperature is 126-130 ℃, and the sterilization time is 15-20s.
(5) Adding egg white:
a full-automatic egg white adding system is adopted, and pasteurized egg white with the total weight of 18.0% of the ingredients is conveyed to the sterilized materials by a rotor pump. Wherein the rotation speed of the rotor pump is 1000r/min, and the stirring is carried out while adding. The rotation speed of the mixing tank is 40r/min, and the egg white liquid and the milk liquid are stirred until being uniformly mixed.
(6) Homogenizing and cooling:
and (4) homogenizing the uniformly mixed materials in the step (5) again under the pressure of 200bar (secondary homogenization), and then cooling to 2-4 ℃ by using a wide-flow-channel cooling system to obtain the double-skin milk.
The obtained double-skin milk can be further subjected to the following steps:
(7) Filling:
stirring the double-skin milk pulp before filling, and then filling the double-skin milk pulp after 80-mesh filtration.
(8) And (4) freezing and storing:
the filled milk can be stored in a freezer at a temperature below-20 deg.C.
Example 5A method for preparing double skin milk
In the invention, the specific preparation method of the double-skin milk comprises the following steps:
(1) Preparing materials:
fresh milk with the total mass of ingredients (namely the total mass of all raw materials in the formula) of 77.05 percent is prepared in an emulsifying cylinder, the temperature is raised to 70-75 ℃, stirring is started, stabilizer, white granulated sugar and whole milk powder are respectively added into the cylinder according to the amount of 0.35 percent, 5.5 percent and 0.1 percent of the total mass of the ingredients, and stirring and shearing treatment are carried out for 4-6 minutes. Wherein the stabilizer is a mixture of gelatin, monoglyceride and locust bean gum, and the mass ratio of the gelatin to the monoglyceride to the locust bean gum in the mixture is 90.
(2) And (3) volume fixing:
filtering the material sheared in the step (1) by 80 meshes, and conveying the filtrate to a blending cylinder for constant volume and weight measurement.
(3) Homogenizing:
cooling the material with the constant volume in the step (2) to 60-65 ℃, and homogenizing under the pressure of 150-170 bar.
(4) And (3) sterilization:
and (4) sterilizing the homogenized material in the step (3), wherein the sterilization temperature is 126-130 ℃, and the sterilization time is 15-20s.
(5) Adding egg white:
a full-automatic egg white adding system is adopted, and a rotor pump is utilized to convey pasteurized egg white with the total ingredient mass being 17.0% to the sterilized materials. Wherein the rotating speed of the rotor pump is 900r/min, and the stirring is carried out while adding. The rotating speed of the mixing tank is 35r/min, and the egg white liquid and the milk liquid are stirred until being uniformly mixed.
(6) Homogenizing and cooling:
and (4) homogenizing the uniformly mixed materials in the step (5) again under the pressure of 160bar (secondary homogenization), and then cooling to 2-4 ℃ by using a wide-flow-channel cooling system to obtain the double-skin milk.
The obtained double-skin milk can be further subjected to the following steps:
(7) Filling:
stirring the double-skin milk pulp before filling, and then filling the double-skin milk pulp after 80-mesh filtration.
(8) And (4) freezing and storing:
the filled double-skin milk can be stored in a freezing warehouse at the temperature below-20 ℃ in a freezing mode.
Quality test of double-skin milk
The double skin milk produced in examples 1 to 5 was tested as follows to verify its quality.
(1) Sensory evaluation:
50 volunteers were randomly selected and the cooked double-skinned milk (cooled to 50-60 ℃ and tasted) prepared in examples 1-5 was subjected to sensory evaluation by means of anonymous scoring. Wherein, the sensory evaluation indexes comprise 6 items, which are respectively milk flavor, egg flavor, coagulability, tenderness, smoothness, and overall feeling. The full score is 10 points, the higher the score is, the better the index is, the statistical analysis is carried out on the taste results, and the results are shown in table 1.
TABLE 1 sensory evaluation results of the double skin milk slurries prepared in examples 1 to 5
| Item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Milk flavor | 7.8 | 7.8 | 7.9 | 8.2 | 8.3 |
| Egg fragrance | 8.2 | 8.1 | 8.2 | 7.8 | 7.5 |
| Coagulability | 7.4 | 7.6 | 8.0 | 7.0 | 6.8 |
| Tender smoothness of | 8.0 | 7.8 | 8.0 | 8.0 | 8.1 |
| Fineness of fineness | 7.8 | 8.2 | 8.3 | 7.9 | 7.8 |
| General feeling | 7.8 | 7.9 | 8.1 | 7.8 | 7.7 |
The milk fragrance and the egg fragrance are important indexes for reflecting the flavor of the double-skin milk, and the coagulability, the tenderness and the fineness are important indexes for reflecting the mouthfeel and the tissue state of the double-skin milk. From the above results, it can be found that the double-skin milk slurry prepared in the examples 1 to 5 of the present invention has a higher grade in flavor, indicating that the egg flavor of the double-skin milk slurry is improved by adjusting the ratio of pasteurized egg white. Similarly, from the high scores in the aspects of mouthfeel and tissue state, the structure of the double-layer milk is changed by adjusting the proportion of the stabilizer and the addition amount of the pasteurized egg white, so that the double-layer milk in the embodiment of the invention keeps good coagulability and is not loose, the mouthfeel is tender, smooth and fine, and the double-layer milk is not over hard and solid.
Furthermore, the sensory evaluation comparison of the double-skin milk slurry in example 3 and various commercially available double-skin milk products in various forms showed that the full score was 10 points, and the higher the score, the better the overall taste and flavor of the product, and the results are shown in Table 2.
Table 2 sensory evaluation comparison of the double-skinned milk slurry of example 3 with a number of commercially available double-skinned milk products
| Item | Example 3 | Commercial milk powder with double skin | Commercial handmade double-skin milk | Chain food and beverage double-skin milk |
| Total score | 8.8 | 6.9 | 8.5 | 8.2 |
| Mouthfeel type | Tender and smooth | Water ski | Cotton roller | Cotton roller |
From the above results, it can be found that the double-skin milk prepared from the double-skin milk slurry of the embodiment 3 of the invention is tender and smooth in taste and has better overall taste and flavor compared with the commercial manual double-skin milk.
(2) Physical and chemical index detection:
in order to further highlight the difference between the double-skin milk in the embodiment of the invention and the existing double-skin milk products, the inventor uses the double-skin milk in the embodiment 3 and various commercially available double-skin milk products in various forms to perform detection and comparison on physicochemical indexes such as protein, fat and the like. Among the milk products tested were milk custard obtained by cooking the milk custard of example 3 and cooling, milk powder (milk custard made according to the strict instructions), manual milk custard (finished product) on the market, milk custard purchased in chain restaurants (finished product).
Wherein, the detection method of the protein content refers to GB 5009.5. The detection method of the fat content refers to GB 5413.3.
The results are shown in Table 3.
Table 3 results of testing physical and chemical indexes of double-skin milk and various commercially available double-skin milk products in example 3
| Item | Example 3 | Commercial milk powder with double skin | Commercial handmade double-skin milk | Chain food and beverage double-skin milk |
| Protein (g/100 g) | 4.70 | 2.80 | 4.17 | 4.00 |
| Fat (g/100 g) | 2.70 | 1.56 | 3.50 | 2.80 |
The results show that the physical and chemical indexes of the double-skin milk prepared from the double-skin milk pulp in the embodiment 3 of the invention, such as protein content, fat content and the like, are far larger than those of the double-skin milk prepared from the commercial double-skin milk powder, and the double-skin milk is superior to the double-skin milk in chain catering and is similar to the physical and chemical indexes of a manual double-skin milk product.
(3) Shelf life test:
the double-skin milk pulp in the embodiment 3 is taken, the change of microorganisms and the change of tissue states in the shelf life are detected, the stability of the double-skin milk pulp is verified, and the test period is 8 months.
The test method comprises the following steps: double-skin milk slurry produced by a PE bag packaging production line (according to the formula and the method in the embodiment 3) is stored at the temperature below 18 ℃, 5 samples are periodically and randomly extracted to measure the total number of bacterial colonies and coliform groups, and the samples are thawed and then steamed to prepare double-skin milk for sensory evaluation. The detection method of the total number of the colonies refers to GB 4789.2, and the determination method of coliform bacteria refers to a plate counting method in GB 4789.3.
The results are shown in Table 3.
Table 3 shelf life test results for double skin milk slurry in example 3
According to the test results, the double-skin milk in the example 3 has no whey precipitation phenomenon within 8 months of the storage period, the tissue state is stable, and the microorganisms meet the national standard requirements.
Influence of process condition factors on quality of double-skin milk product
1. Effect of pasteurized egg white addition on quality of double skin milk product:
according to the preparation method in the example 1, the addition amount of pasteurized egg white is respectively adjusted to 10-30% (mass ratio of the total materials), the addition amount of fresh milk is correspondingly adjusted, and then the flavor and the mouthfeel of the double-skin milk products with different addition amounts of pasteurized egg white are tested and compared according to the method in the above example.
The specific adjustment and comparison results are shown in table 4.
TABLE 4 Effect of different pasteurized egg white additions on the quality of the double skin milk products
It can be found that the addition amount of pasteurized egg white is preferably 15-20%, and only in the range, the obtained double-skin milk can simultaneously keep good coagulability, is not loose, has tender and smooth mouthfeel, is not too hard and solid, and has harmonious flavor.
2. The influence of the rotating speed of a rotor pump in the full-automatic egg white adding process on the quality of the double-skin milk product is as follows:
in the embodiment of the invention, the full-automatic egg white adding process actually refers to a conventional automatic system which can be used for directly extracting egg white from an egg white storage tank by a pipeline conveying system and adopting a rotor pump, and adding the egg white through the top of a semi-finished product cylinder so as to be fully and uniformly mixed with other base materials. In the embodiment of the invention, the automatic egg white adding system is utilized, so that secondary pollution generated in the egg white adding process can be avoided, and the standardization of products is facilitated.
For the automatic egg white adding system, due to the fact that the egg white is added from the top of the cylinder, large impact force is generated on the base material in the cylinder body, a large amount of bubbles are easily generated, subsequent homogenizing and other operations of the product are not facilitated, and therefore the inventor finds out through continuous process research that the bubbles can be reduced through the combined action of the following points: A. a rotor pump is used so that the impact is eliminated without breaking the egg white structure. B. The rotating speed of the rotor pump is controlled to be 1000 +/-100 r/min, so that the pumping speed is prevented from being too high. C. The egg white adding pipe at the top of the semi-finished product cylinder is attached to the wall, so that egg white is added along the inner wall of the semi-finished product cylinder, and the impact force is further reduced.
The verification of the above embodiment shows that the above 3 points can effectively reduce the generation of bubbles and improve the appearance and quality of the product. In conclusion, in the full-automatic egg white adding process, when the egg white is conveyed by the rotor pump, the rotating speed of the rotor pump is preferably 1000 +/-100 r/min, and the obtained product has the best quality.
3. The influence of the mixing tank turbine stirring speed on the quality of the double-skin milk product:
in the invention, when the egg white is added, the high-efficiency turbine stirring technology is adopted in the mixing tank, so that the double-skin milk material can be fully stirred at the temperature of 20-25 ℃, the egg white is uniformly mixed, and the generation of bubbles can be effectively reduced.
In the conventional process, the rotating speed of the high-efficiency turbine stirring technology can be 0-80 r/min, and the prepared wide-blade high-efficiency axial flow can fully stir double-skin milk materials in a short time after being started, so that the egg white is uniformly dispersed. But through the testing direction of the inventor, the rotating speed is actually selected to be the best 35-45 r/min, and the rotating speed in the range can enable the product to be tender and smooth in taste; if the rotating speed is too slow, the egg white sinks to the bottom, which affects the final taste of the product; if the rotating speed is too high, a large amount of bubbles can be generated, and the subsequent homogenizing operation of the product is influenced.
4. Influence of secondary homogenization on quality of double-skin milk product:
in the embodiment of the present invention, after the egg white and the milk are mixed, the homogenization treatment (secondary homogenization) is performed again. In the embodiment of the invention, after the double-skin milk material is homogenized for the second time, the egg white can be more uniformly dispersed in the material liquid system, and the uniform mixing of the materials can be ensured, so that the final taste of the product is more tender and smooth. In the embodiment of the invention, the secondary homogenization consists of primary homogenization dispersion and secondary homogenization dispersion, and during homogenization, the secondary pressure is increased first, and then the primary pressure is increased. Typically, the secondary pressure is one-fourth of the primary pressure, and the total pressure is the value indicated in the primary pressure gauge. In the examples of the present invention, the pressure of the primary homodisperse was 120 to 200bar, and the pressure of the secondary homodisperse was 30 to 50bar (only the total pressure is shown in the examples of the present invention, and therefore, the ranges were 120 to 200 bar).
In the embodiment of the present invention, the correspondence relationship between the secondary homogenization pressure (total pressure), the primary homogenization dispersion pressure, and the secondary homogenization dispersion pressure is shown in table 5.
TABLE 5 correspondence of secondary homogenization pressure (total pressure), primary homogenization dispersion pressure, and secondary homogenization dispersion pressure
| Second homogenizing pressure (total pressure) | First order homogeneous dispersion pressure | Two-stage homogeneous dispersion pressure |
| 120bar | 120bar | 30bar |
| 160bar | 160bar | 40bar |
| 200bar | 200bar | 50bar |
Referring to table 5, according to the preparation method in example 1, the secondary homogenization pressure was adjusted to 120bar, 160bar and 200bar, respectively, and the flavor and taste of the double-skinned milk product obtained under the secondary homogenization pressure were tested and compared.
As a result, the double-skin milk product obtained under the condition that the secondary homogenization pressure is 120bar is slightly cotton and smooth in mouthfeel, and does not have precipitate after being placed for 48 hours at the temperature of 0-4 ℃. The double-skin milk product obtained under the condition of secondary homogenization pressure of 160bar has tender and smooth mouthfeel, and has no precipitate after being placed for 48 hours at the temperature of 0-4 ℃. The double-skin milk product obtained under the condition of the secondary homogenization pressure of 200bar has tender and smooth mouthfeel, and has no precipitate after being placed for 48 hours at the temperature of 0-4 ℃. The results show that the secondary homogenization pressure is controlled to be 160-200 bar, so that the double-layer milk material can be effectively and uniformly mixed, and the final product is tender and smooth in taste.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (10)
1. The double-skin milk is characterized in that the raw materials of the double-skin milk consist of fresh milk, white granulated sugar, whole milk powder, a stabilizer and pasteurized egg white.
2. The double-skin milk powder according to claim 1, wherein the ratio of the raw materials is as follows according to the total mass of the raw materials: 70 to 80 percent of fresh milk, 4 to 6 percent of white granulated sugar, 0.1 to 0.3 percent of whole milk powder, 0.3 to 0.5 percent of stabilizer and 15 to 20 percent of pasteurized egg white.
3. The double-skinned milk slurry according to claim 1 or 2, wherein the stabilizer is selected from at least two of gelatin, mono-diglycerol fatty acid ester, locust bean gum, pectin, guar gum, xanthan gum, diacetyl tartaric acid ester of mono-diglyceride.
4. The double-skinned milk slurry of claim 3 wherein the stabilizer is selected from at least three of gelatin, mono-diglycerol fatty acid ester, locust bean gum, pectin, guar gum, xanthan gum, diacetyl tartaric acid ester of mono-diglycerol.
5. A process for preparing the double-skinned milk slurry according to any one of claims 1 to 4, comprising the steps of:
the raw material ratio as recited in claim 2,
(1) Heating fresh milk to 70-75 ℃, adding a stabilizer, white granulated sugar and whole milk powder under the stirring condition, and shearing;
(2) Filtering to obtain filtrate, fixing the volume, cooling to 60-65 ℃, and homogenizing under the pressure of 150-170 bar;
(3) Sterilizing, namely conveying pasteurized egg white into the system through a rotor pump, and mixing at the rotating speed of 35-45 r/min;
(4) And (5) carrying out secondary homogenization and cooling to obtain the double-skin milk.
6. The method of claim 5, wherein the rotor pump rotates at a speed of 1000 ± 100r/min.
7. The method according to claim 5, wherein the pressure of the second homogenization is 160 to 200bar.
8. The method according to claim 5, wherein the temperature of the cooling in the step (4) is 2 to 4 ℃.
9. The method of claim 5, further comprising filling and storing.
10. An twin-skinned milk which is produced from the twin-skinned milk slurry according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211683572.5A CN115812788A (en) | 2022-12-27 | 2022-12-27 | Double-skin milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211683572.5A CN115812788A (en) | 2022-12-27 | 2022-12-27 | Double-skin milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115812788A true CN115812788A (en) | 2023-03-21 |
Family
ID=85518581
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211683572.5A Pending CN115812788A (en) | 2022-12-27 | 2022-12-27 | Double-skin milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115812788A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156526A (en) * | 2018-08-23 | 2019-01-08 | 广州风行乳业股份有限公司 | A kind of original flavor drinking yoghourt and preparation method thereof |
| WO2022088777A1 (en) * | 2020-10-29 | 2022-05-05 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yogurt and preparation method therefor |
| CN114794243A (en) * | 2022-04-29 | 2022-07-29 | 胜斗士(上海)科技技术发展有限公司 | Double-skin milk slurry and preparation method thereof |
-
2022
- 2022-12-27 CN CN202211683572.5A patent/CN115812788A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156526A (en) * | 2018-08-23 | 2019-01-08 | 广州风行乳业股份有限公司 | A kind of original flavor drinking yoghourt and preparation method thereof |
| WO2022088777A1 (en) * | 2020-10-29 | 2022-05-05 | 内蒙古伊利实业集团股份有限公司 | Set-style flavor yogurt and preparation method therefor |
| CN114794243A (en) * | 2022-04-29 | 2022-07-29 | 胜斗士(上海)科技技术发展有限公司 | Double-skin milk slurry and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101731361B (en) | Cream and making method and use thereof | |
| CN104304451B (en) | Brownish lactobacillus beverage stabilizer and preparation method thereof, and sterilization-type brown lactobacillus beverage and preparation method thereof | |
| CN103141572B (en) | Production process of solidified brown yogurt, and product of process | |
| CN104263571B (en) | A kind of red date sheep milk beer and preparation technology thereof | |
| CN104886256A (en) | Pure walnut fermented milk and a production method thereof | |
| CN102318684B (en) | Cheese powder and its preparation method | |
| CN106306639A (en) | Lactic acid bacterium collagen jelly and manufacture method thereof | |
| CN104621330A (en) | Ice cream milk paste and preparation method and soft ice cream thereof | |
| CN107094891A (en) | A kind of passion fruit local flavor solidification type yoghourt and preparation method thereof | |
| CN110973268A (en) | Cheese sauce and preparation method thereof | |
| CN110731382A (en) | Preparation method of passion fruit juice fermented milk beverage | |
| CN103598335B (en) | A kind of coagulating type Cantonese ginger milk curd convenience food and preparation method thereof | |
| CN106954809B (en) | A kind of pole high temperature resistant is not gelled the preparation and application of egg liquid | |
| CN106857831B (en) | Preparation method of fresh buttermilk-flavored fermented milk | |
| CN105053494B (en) | A kind of sesame ice-cream milk slurry and the preparation method and application thereof | |
| CN108576239A (en) | A kind of production method cut up to cheese | |
| CN115777828B (en) | Brown double-fermentation milk tea base material, milk tea frozen drink and preparation methods thereof | |
| CN107801775A (en) | The soybean protein Yoghourt and slow thermal treatment producing method that a kind of low whey of high protein separates out | |
| CN115812788A (en) | Double-skin milk and preparation method thereof | |
| CN106923233A (en) | A kind of hand-torn stewed beef and preparation method thereof | |
| CN105746707A (en) | Production process of stirred type brown flavored yogurt and product of yogurt | |
| CN109566749A (en) | A kind of less salt chilli garlic sauce for Yoghourt and contain the Yoghourt of the thick chilli sauce | |
| CN109984195A (en) | A kind of production method of light reconstituted milk yogurt drink | |
| CN104026234A (en) | Production method of agaricus bisporus yoghurt | |
| CN108308276A (en) | A kind of coagulating type caraway Yoghourt 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 |