CN115843882A - Dairy product and method for producing the same - Google Patents
Dairy product and method for producing the same Download PDFInfo
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- CN115843882A CN115843882A CN202211543731.1A CN202211543731A CN115843882A CN 115843882 A CN115843882 A CN 115843882A CN 202211543731 A CN202211543731 A CN 202211543731A CN 115843882 A CN115843882 A CN 115843882A
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- 238000002156 mixing Methods 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000002360 preparation method Methods 0.000 claims abstract description 15
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 7
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Landscapes
- Confectionery (AREA)
Abstract
The present disclosure provides dairy products and methods of making the same. The preparation method of the dairy product comprises the following steps: a mixing step of mixing the raw materials of the dairy product; a drying step of drying the mixed raw materials; and a tabletting step of tabletting the dried raw material under a tabletting pressure of 40N to 52N.
Description
Technical Field
The disclosure belongs to the field of food, and particularly relates to a dairy product and a preparation method thereof.
Background
The milk shell is a milk-containing leisure food which is prepared by taking milk powder, white granulated sugar, maltodextrin, starch, non-dairy creamer, whey powder and the like as main raw materials, adding nut kernels, dried fruits, fruit granules (powder), grains, chocolate, cream, food additives and the like, and carrying out mixing, forming, drying and other processes.
Milk shellfish in the market at present is mainly prepared by taking milk powder, non-dairy creamer and sugar as main raw materials and adding some essence or fruit powder for pressing, and the product has a single form and is unattractive to dominant consumer groups such as children and teenagers. In addition, the ingredients contain non-dairy creamer, white granulated sugar and the like, thus causing unhealthy. As consumer health awareness increases, consumers are increasingly inclined to select healthy, entertaining products when purchasing them.
In order to provide the product with increased interest, milk slices added with popping candy exist at present. However, although popping candy is added to the milk tablet, the sense (feeling of jumping) of popping candy is not ideal when the milk tablet is eaten.
Disclosure of Invention
In order to solve the above problems, an object of the present disclosure is to provide a dairy product capable of giving a sufficient jumping feeling to enhance the interest and a method for producing the same.
According to one aspect of the present disclosure, there is provided a method for preparing a dairy product, comprising: a mixing step of mixing the raw materials of the dairy product; a drying step of drying the mixed raw materials; and a tabletting step of tabletting the dried raw material under a tabletting pressure of 40N to 52N.
Preferably, the preparation method further comprises a premixing step of performing premixing for 20 minutes to 25 minutes before the mixing step.
Preferably, in the mixing step, the mixing is performed for a time ranging from 5 minutes to 10 minutes.
Preferably, in the drying step, the drying is performed at a temperature of 35 to 50 ℃ for 10 to 12 hours.
Preferably, in the tabletting step, tabletting is performed at a rate of 4 to 10 ten thousand tablets/hour.
Preferably, the dairy product comprises the following components in parts by mass: 40-70 parts by mass of milk powder; 25-40 parts by mass of popping candy; and 5 to 25 parts by mass of a sugar alcohol.
Preferably, the particle size of the popping candy is 20-40 meshes.
Preferably, the particle size of the milk powder is 40-60 meshes.
Preferably, the sugar alcohol has a particle size of 60-80 mesh.
Preferably, the milk powder comprises one or more of the group consisting of whole milk powder, whole goat milk powder, whole yak powder and whole camel milk powder.
Preferably, the sugar alcohol comprises one or more of the group consisting of erythritol, xylitol and sorbitol.
Preferably, the dairy product is a milk tablet or a milk shellfish.
According to another aspect of the disclosure, a dairy product prepared by using the preparation method of the dairy product is provided.
According to another aspect of the disclosure, there is provided a dairy product containing popping candy, comprising, by mass parts of the dairy product: 40-70 parts by mass of milk powder; 25-40 parts by mass of popping candy; and 5-25 parts by mass of sugar alcohol, wherein the particle size of the popping candy is 20-40 meshes.
According to the present disclosure, a dairy product that imparts sufficient jumping feeling to enhance interestingness and a method for producing the same can be provided.
Detailed Description
Technical features, objects, and advantages of the present disclosure will be more clearly understood and appreciated by those skilled in the art. It is to be understood that the following detailed description is merely exemplary, and aspects of the present disclosure are not limited to the specific embodiments listed below.
The inventor finds that the jumping feel of the jumping candy in the dairy product can be improved by adjusting the process parameters in the preparation process of the dairy product and the jumping feel of the jumping candy in the dairy product can be improved by adjusting the components of the dairy product after careful research and multiple experiments, and finally the invention is completed.
The dairy product and the method for producing the same in the present disclosure are explained in detail below.
1. Dairy product
The dairy product in the present disclosure comprises: milk powder, popping candy and sugar alcohol.
According to the present disclosure, the milk powder includes one or more of a group consisting of a whole milk powder, a skim milk powder and a semi-skim milk powder, wherein the whole milk powder is preferably derived from animal milk powder, such as one or more of a whole milk powder, a whole goat milk powder, a whole yak milk powder and a whole camel milk powder. The content of the milk powder is 40-70 parts by mass, preferably 45-70 parts by mass, and more preferably 50-70 parts by mass, based on the mass of the dairy product.
According to the present disclosure, the particle size of the above milk powder is 40 to 60 mesh, preferably 45 to 55 mesh, and more preferably 45 to 50 mesh. If the particle size of the milk powder in the present disclosure is within the above range, the popping feel of popping candy in a milk product can be improved.
According to the present disclosure, the popping candy is contained in an amount of 25 to 40 parts by mass, preferably 30 to 35 parts by mass, based on the mass of the dairy product.
According to the present disclosure, the moisture content in the popping candy is 4wt% or less, preferably 3wt% or less.
According to the disclosure, the particle size of the popping candy is 20-40 meshes, preferably 25-35 meshes, and more preferably 30-35 meshes. If the particle size of the popping candy in the present disclosure is within the above range, the popping feel of the popping candy in the dairy product can be improved.
According to the present disclosure, the sugar alcohol includes one or more of the group consisting of erythritol, xylitol, and sorbitol. The content of the sugar alcohol is 5 to 25 parts by mass, preferably 10 to 19 parts by mass, based on the mass of the dairy product.
According to the present disclosure, the particle size of the above sugar alcohol is 60 mesh to 80 mesh, preferably 65 mesh to 75 mesh, more preferably 65 mesh to 70 mesh. If the particle diameter of the sugar alcohol in the present disclosure is within the above range, the popping feel of popping candy in a dairy product can be improved.
In the disclosure, sugar alcohol is selected to replace white granulated sugar, so that the dairy product is healthier.
Furthermore, in order to improve the compressibility of the dairy products of the present disclosure, the dairy products may further comprise a flow aid. The glidant is not particularly limited as long as it is a glidant known to those skilled in the art.
According to the present disclosure, the glidant may comprise one or more of the group consisting of tricalcium phosphate and silicon dioxide. Among them, the glidant is preferably tricalcium phosphate.
According to the present disclosure, the content of the above flow aid is 0.5 to 1.0 part by mass, more preferably 0.5 to 0.8 part by mass, based on the mass part of the dairy product.
In addition, in order to improve the mold release effect of the dairy product in the present disclosure to ensure continuous and stable production, the dairy product may further comprise a mold release agent. According to the present disclosure, the above-mentioned mold release agent may include one or more selected from the group consisting of magnesium stearate and microcrystalline cellulose.
According to the present disclosure, the content of the above mold release agent is 0.3 to 1.0 part by mass, more preferably 0.5 to 0.8 part by mass, based on the mass part of the dairy product.
In addition, in order to improve the mouthfeel of the dairy product in the present disclosure when the dairy product is taken in the mouth, the dairy product may further comprise acid powder. According to the present disclosure, the above acid powder may include one or more selected from the group consisting of citric acid and malic acid.
According to the present disclosure, the content of the above acid powder is 0.1 to 0.5 parts by mass, more preferably 0.2 to 0.5 parts by mass, based on the parts by mass of the dairy product.
According to the disclosure, the dairy product is a milk tablet or a milk shellfish.
In the method, the release agent and the acid powder are added, so that the surface of the dairy product is smooth and complete, and the acid powder stimulates the oral cavity to quickly secrete more saliva when the dairy product is eaten, thereby being beneficial to improving the jumping feeling.
According to the dairy product disclosed by the disclosure, the non-dairy creamer and the white granulated sugar are not added, ingredients are healthy and clean, and through selection and proportioning design of the ingredients, the skipping sense of the dairy product is obvious, health is ensured, and meanwhile, the dairy product is interesting, so that the attraction to consumers is increased.
2. Method for preparing dairy products
The preparation method of the dairy product in the disclosure comprises the following steps: a mixing step of mixing all the raw materials of the dairy product; a drying step of drying the mixed raw materials; and a tabletting step of tabletting the dried raw material under a tabletting pressure of 40N to 52N.
According to the present disclosure, the above-mentioned tabletting pressure is preferably 42N to 50N, more preferably 44N to 48N, in the tabletting step.
According to the present disclosure, the above preparation method further comprises a premixing step of performing premixing for 20 minutes to 25 minutes, preferably 22 minutes to 23 minutes, before the above mixing step.
According to the present disclosure, in the above mixing step, the mixing is performed for a time of 5 minutes to 10 minutes, preferably 6 minutes to 8 minutes.
According to the present disclosure, in the above-mentioned drying step, the drying temperature is 35 to 50 ℃, preferably 40 to 45 ℃, and the drying time is 10 hours to 12 hours, preferably 10.5 hours to 11.5 hours.
According to the present disclosure, in the above tabletting step, tabletting is performed at a rate of 4 to 10 ten thousand tablets/hr, preferably 6 to 9 ten thousand tablets/hr.
According to the present disclosure, after the tabletted milk product is obtained, it is packed into single-piece bags, which are then bagged.
According to the preparation method disclosed by the disclosure, the dairy product which gives sufficient jumping feeling to enhance interestingness can be provided.
The present disclosure will be described in further detail with reference to specific embodiments in order to make the objects, technical solutions and advantages of the disclosure more apparent.
The methods used in the following examples are conventional methods unless otherwise specified, the reagents used are commercially available reagents unless otherwise specified, and the equipment used is conventional in the art.
Examples
Example 1
The formula of the milk shellfish in the embodiment comprises the following components: 50 parts by mass of whole milk powder (the particle size is about 40 meshes); 40 parts by mass of popping candy (with the particle size of about 20 meshes); erythritol (about 60 mesh) 10 parts by mass.
The preparation method of the milk shellfish comprises the following steps:
the production method of the milk shellfish containing popping candy by adopting a dry mixing process comprises the following steps:
weighing: weighing the ingredients according to the formula proportion;
mixing: adding the weighed ingredients into a dry mixer, and mixing for 6 minutes until the ingredients are uniform;
and (3) drying: feeding the uniformly mixed ingredients into a drying chamber for drying, wherein the drying temperature is 35 ℃, and the drying time is 10 hours;
tabletting: the dried ingredients were added to the feed system of a tableting machine and tabletted at a tableting pressure of 41N and a tableting speed of 4 ten thousand tablets/hour.
And (3) packaging: and subpackaging the pressed milk shells into single bags, and then bagging.
Example 2
The formula of the milk shellfish in the embodiment comprises the following components: 45 parts by mass of whole milk powder (with the particle size of about 45 meshes); 35 parts by mass of popping candy (the particle size is about 30 meshes); 19 parts by mass of sorbitol (about 70 mesh); 0.5 part by mass of tricalcium phosphate; 0.5 part by mass of magnesium stearate; 0.2 part by mass of citric acid.
The preparation method of the milk shellfish comprises the following steps:
the production method of the milk shellfish containing popping candy by adopting a dry mixing process comprises the following steps:
weighing: weighing the ingredients according to the formula proportion;
a premixing step: adding the weighed sorbitol, tricalcium phosphate, magnesium stearate and citric acid into a premixer, and mixing for 20 minutes;
mixing: adding the whole milk powder, the popping candy and the premixed ingredients into a dry mixer, and mixing for 6 minutes until the mixture is uniform;
and (3) drying: feeding the uniformly mixed ingredients into a drying chamber for drying, wherein the drying temperature is 40 ℃, and the drying time is 11 hours;
tabletting: adding the dried ingredients into a feeding system of a tabletting machine, and tabletting at a tabletting speed of 8 ten thousand tablets/hour under a tabletting pressure of 46N;
packaging: and subpackaging the pressed milk shells into single bags, and then bagging.
Example 3
The formula of the milk shellfish in the embodiment comprises the following components: 70 parts by mass of whole milk powder (with the particle size of about 60 meshes); 25 parts by mass of popping candy (the particle size is about 40 meshes); 5 parts by mass of erythritol (about 80 mesh); 0.5 part by mass of tricalcium phosphate; 0.2 part by mass of citric acid.
The preparation method of the milk shellfish comprises the following steps:
the production method of the milk shellfish containing popping candy by adopting a dry mixing process comprises the following steps:
weighing: weighing the ingredients according to the formula proportion;
a premixing step: adding the weighed erythritol, tricalcium phosphate and citric acid into a premixer, and mixing for 20 minutes;
mixing: adding the whole milk powder, the popping candy and the premixed ingredients into a dry mixer, and mixing for 6 minutes until the mixture is uniform;
and (3) drying: feeding the uniformly mixed ingredients into a drying chamber for drying, wherein the drying temperature is 50 ℃, and the drying time is 12 hours;
tabletting: adding the dried ingredients into a feeding system of a tabletting machine, and tabletting at a tabletting speed of 10 ten thousand tablets/hour under the tabletting pressure of 52N;
packaging: and subpackaging the pressed milk shells into single bags, and then bagging.
Comparative example 1
The formula of the milk shellfish in the comparative example consists of: 60 parts by mass of whole milk powder (particle size of about 100 meshes); 15 parts by mass of popping candy (with the particle size of about 10 meshes); 15 parts by mass of white granulated sugar (the particle size is about 30 meshes); 8.7 parts by mass of inulin; 0.35 part by mass of vitamin C; 0.45 part by mass of vitamin D; 0.5 part by mass of sweet orange essence.
The preparation method of the milk shellfish comprises the following steps:
the production method of the milk shellfish containing popping candy by adopting a dry mixing process comprises the following steps:
weighing: weighing the ingredients according to the formula proportion;
a premixing step: dry-mixing white granulated sugar, inulin, vitamin C, vitamin D and sweet orange essence, and pulverizing to obtain powder base with particle size of about 30 meshes;
mixing: dry-mixing the milk powder, the powder base and the popping candy to obtain mixed powder;
and (3) drying: drying the mixed powder to make the water content below 5 wt%;
tabletting: adding the uniformly mixed ingredients into a feeding system of a tabletting machine, and tabletting at a tabletting speed of 10 ten thousand tablets/hour under a tabletting pressure of 70N;
packaging: and subpackaging the pressed milk shells into single-grain bags, and then bagging.
Comparative example 2
The formula of the milk shellfish in the comparative example consists of: 45 parts by mass of granulated whole milk powder (particle size about 45 meshes); 35 parts by mass of popping candy (the particle size is about 30 meshes); 19 parts by mass of erythritol (about 70 mesh); 0.5 part by mass of tricalcium phosphate; 0.5 part by mass of magnesium stearate; 0.2 part by mass of citric acid.
The preparation method of the milk shellfish comprises the following steps:
the production method of the milk shellfish containing popping candy by adopting a dry mixing process comprises the following steps:
weighing: weighing the ingredients according to the formula proportion;
mixing: adding the weighed ingredients into a dry mixer, and mixing for 3 minutes until the ingredients are uniform;
tabletting: adding the dried ingredients into a feeding system of a tabletting machine, and tabletting at a tabletting speed of 8 ten thousand tablets/hour under a tabletting pressure of 90N;
packaging: and subpackaging the pressed milk shells into single bags, and then bagging.
The interest and mouthfeel of the milk-containing shellfish prepared in example 1, example 2, example 3, comparative example 1 and comparative example 2 were investigated in the form of questionnaires. The main scoring items include: the tissue state (appearance integrity, smoothness), the feeling of jumping, the feeling of sticking to teeth, comprehensive preference and the like are scored to be 1-10 points, and the higher the score is, the more preferred the score is. The number of the participants was 30, and the results of the survey are shown in Table 1 below.
TABLE 1
As is clear from the results in table 1, the texture, jumping feeling, tooth-sticking feeling, etc. of the milk shellfish can be improved by adjusting the process parameters or adjusting the composition of the milk shellfish during the production of the milk shellfish.
The foregoing is only a preferred embodiment of the present disclosure. It will be appreciated that various modifications, combinations, alterations, and substitutions to details and features of the disclosure may be made by those skilled in the art without departing from the spirit and scope of the disclosure. Such modifications, combinations, alterations, and substitutions are also to be considered as included within the scope of the present disclosure as claimed.
Industrial applicability
The dairy products of the present disclosure are very advantageous in the field of dairy products.
Claims (14)
1. A method for preparing a dairy product, comprising:
a mixing step of mixing the raw materials of the dairy product;
a drying step of drying the mixed raw materials; and
and tabletting the dried raw materials under a tabletting pressure of 40N-52N.
2. The method of claim 1, wherein the dairy product is a dairy product,
the preparation method further comprises a premixing step of performing premixing for 20 minutes to 25 minutes before the mixing step.
3. The method of claim 1, wherein the dairy product is a dairy product,
in the mixing step, the mixing is performed for a time of 5 minutes to 10 minutes.
4. The method of claim 1, wherein the dairy product is a dairy product,
in the drying step, drying is carried out for 10-12 hours at the temperature of 35-50 ℃.
5. The method of claim 1, wherein the dairy product is a dairy product,
in the tabletting step, tabletting is carried out at a speed of 4 to 10 ten thousand tablets per hour.
6. The method for preparing the dairy product according to claim 1, wherein the method comprises the following steps in parts by mass of the dairy product:
40-70 parts by mass of milk powder;
25-40 parts by mass of popping candy; and
5 to 25 parts by mass of a sugar alcohol.
7. The method of claim 6, wherein the dairy product is a dairy product,
the grain diameter of the popping candy is 20-40 meshes.
8. The method of claim 6, wherein the dairy product is a dairy product,
the particle size of the milk powder is 40-60 meshes.
9. The method of claim 6, wherein the dairy product is a dairy product,
the grain diameter of the sugar alcohol is 60-80 meshes.
10. The method of claim 6, wherein the dairy product is a dairy product,
the milk powder comprises more than one of the group consisting of whole milk powder, whole goat milk powder, whole yak powder and whole camel milk powder.
11. The method of claim 6, wherein the dairy product is a dairy product,
the sugar alcohol comprises one or more of the group consisting of erythritol, xylitol, and sorbitol.
12. Process for the preparation of a dairy product according to any one of claims 1 to 11,
the dairy product is milk tablet or milk shellfish.
13. A dairy product produced using the method of producing a dairy product of any one of claims 1 to 12.
14. The dairy product containing popping candy is characterized by comprising the following components in parts by mass:
40-70 parts by mass of milk powder;
25-40 parts by mass of popping candy; and
5 to 25 parts by mass of a sugar alcohol,
wherein the particle size of the popping candy is 20-40 meshes.
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| CN202211543731.1A CN115843882B (en) | 2022-11-30 | Dairy product and method for producing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104686660A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Milk powder candy containing popping candy and preparation method thereof |
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686660A (en) * | 2013-12-06 | 2015-06-10 | 内蒙古伊利实业集团股份有限公司 | Milk powder candy containing popping candy and preparation method thereof |
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