CN117179056A

CN117179056A - Cooking modified milk and preparation method thereof

Info

Publication number: CN117179056A
Application number: CN202311353221.2A
Authority: CN
Inventors: 陈娜; 张杨; 李晨; 艾志松; 牛文博
Original assignee: Liaoning Yuexiu Huishan Holdings Co ltd
Current assignee: Liaoning Yuexiu Huishan Holdings Co ltd
Priority date: 2023-10-19
Filing date: 2023-10-19
Publication date: 2023-12-08

Abstract

The invention provides a cooking mixed milk and a preparation method thereof, and relates to the technical field of foods. Specifically: the cooking modified milk comprises the following components in parts by weight: 60-100 parts of raw milk, 5-30 parts of spice extract, 5-20 parts of cream, 0.1-10 parts of flavoring and 0.01-2 parts of emulsifying agent. When the cooking mixed milk is used for cooking, dishes are rich in milk fragrance, thick in soup base, high in nutritive value, more rich in taste level, improved in color, smell and taste, and meanwhile, edible oil and edible salt are additionally used in the cooking process to realize the effects of reducing oil and salt; the invention makes up the technical blank of the prepared milk for cooking, reduces the process links of cooking, lowers the technical threshold of cooking, has simple and easy preparation process and has better market prospect.

Description

Cooking modified milk and preparation method thereof

Technical Field

The invention relates to the technical field of foods, in particular to a cooking modified milk and a preparation method thereof.

Background

The stew or stew in the health-preserving system is limited by development to a certain extent because of long time consumption and the need of mature skills. An auxiliary food product which is convenient to cook, stew, boil, decoct and the like is urgently needed in the market, so that the time of stewing or soup is saved, the operation is simple, and the mouthfeel and the flavor of dishes can be improved to a certain extent.

The prepared milk for cooking containing the spice extract is a dairy product which is designed according to the blank in the field, can be used for cooking soup, stewed dishes, even daily catering dishes such as hot pot and the like, can help to simplify cooking steps, reduce or omit addition of salt, sugar, starch and edible oil, and omit cooking links of adding spices or pickling and seasoning, so that cooking is more convenient and quicker.

In view of this, the present invention has been made.

Disclosure of Invention

The first aim of the invention is to provide a cooking prepared milk, which is prepared by cooking prepared milk containing spice extract liquid, has rich milk fragrance, thick soup base, high nutritive value, richer taste and more rich layers, and improves color, fragrance and taste; the technical blank of the prepared milk for cooking is made up, the process links of cooking are reduced, and the technical threshold of cooking is lowered.

The second aim of the invention is to provide a preparation method of the cooking modified milk, which is simple and feasible, has low cost and is suitable for mass production.

In order to achieve the above object of the present invention, the following technical solutions are specifically adopted:

the cooking modified milk comprises the following components in parts by weight:

60-100 parts of raw milk, 5-30 parts of spice extract, 5-20 parts of cream, 0.1-10 parts of flavoring and 0.01-2 parts of emulsifying agent.

The preparation method of the cooking modified milk comprises the following steps:

step one, blending spice, and extracting the spice to obtain spice extract;

and step two, fully mixing the preheated raw milk, the spice extract, the cream, the seasonings and the emulsifying agent, and sequentially carrying out homogenization treatment and sterilization treatment to obtain the cooking modified milk.

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

(1) The invention provides a compound prepared milk based on raw milk, cream and spice extract, which ensures that the prepared milk has good smell and taste, and simultaneously ensures that dishes are added with the fragrance of milk fat, so that edible oil and edible salt can be replaced or reduced to a certain extent in the cooking process, the effects of reducing oil and salt are realized, and the requirements of consumers on food nutrition and healthy diet are met.

(2) The prepared milk for cooking can be used for cooking soup, stewed dishes, hot pot and other daily catering dishes, can help to simplify cooking steps, reduces or omits the addition step of seasoning for cooking or marinade, and simplifies cooking difficulty and working procedures; meanwhile, dishes obtained by cooking the prepared milk have rich milk fragrance, thick soup base, high nutritive value, more rich taste levels and improved color, smell and taste.

(3) The preparation method provided by the invention is simple and reasonable, the spice extract liquid obtained by adopting the hot extraction process treatment does not need to adjust the pH of the extract liquid, the market of the industrialized spice-containing extract liquid is developed to a certain extent, and the industrialized production is convenient; in addition, raw cow milk is selected and added with a certain amount of emulsifying agent, and on the premise of not adding vegetable fat powder, milk powder, other essence or preservative, the milk can maintain good and stable quality after being stored at normal temperature, can keep aromatic flavor and rich nutrition, and is beneficial to body health.

Detailed Description

The technical solution of the present invention will be clearly and completely described in conjunction with the specific embodiments, but it will be understood by those skilled in the art that the examples described below are some, but not all, examples of the present invention, and are intended to be illustrative only and should not be construed as limiting the scope of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

A first aspect of the present invention is to provide a cooking formula.

The cooking modified milk comprises the following components in parts by weight: 60-100 parts of raw milk, 5-30 parts of spice extract, 5-20 parts of cream, 0.1-10 parts of flavoring and 0.01-2 parts of emulsifying agent.

The prepared milk is light brown, smooth, free of obvious precipitate, mellow in milk flavor, and has the flavor of spice and flavoring. The cooked dishes are moderate in salty taste and have milk fragrance and fresh-improving effect. It should be noted that the present invention is essentially a product of the formula, which ensures that the raw milk has a mass ratio of 80% or more than 80% of the total mass of the raw material.

The nutritional structure provided by the cooking milk is suitable in composition proportion, and can provide a certain degree of nutrition supplement for cooked food; according to the specific raw materials and proportions selected to influence the nutritional structure of the finished product of the cooking modified milk to a certain extent, reference can be made to: in the cooking mixed milk, the protein content is 2.0-3.5%, the fat content is 4.0-5.5%, and the carbohydrate content is 3.0-4.5%.

As a preferred embodiment, the raw material components of the cooking milk include, but are not limited to: raw milk 60, 65, 70, 75, 80, 85, 90, 95, 100 (parts); spice extract 5, 8, 10, 12, 15, 18, 20, 25, 30 (parts); cream 5, 8, 10, 12, 15, 18, 20, 25, 30 (parts); 0.1, 0.2, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 (parts) of flavoring; emulsifying agent 0.01, 0.02, 0.05, 0.1, 0.2, 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2 (parts).

As a more preferred embodiment, the cooking-prepared milk comprises the following components in percentage by mass: 80-90% of raw milk, 5-20% of spice extract, 5-10% of cream, 1-5% of flavoring and 0.01-1% of emulsifying agent.

As a preferred embodiment, the raw cow milk is derived from a self-pasture A+ milk source, the health condition of the cow and the quality of the cow milk can be seen by measuring the somatic cell content of the raw cow milk obtained through acceptance, and the somatic cell content of the raw cow milk adopted by the invention is less than or equal to 2 x 10 ⁵ scc/mL。

As a preferable implementation mode, the raw milk is mellow in taste, has high nutritional value and high Yu Pingjun raw milk level, specifically, the protein content of the raw milk is 3.1% -3.4%, and the fat content of the raw milk is 3.6% -4.0%.

As a preferred embodiment, the spice used in the spice extract comprises at least one of pricklyash peel, cinnamon, star anise, garlic, ginger, tsaoko cardamom, cumin, clove, citronella or licorice; by adopting spice extracts of different types and different collocations, a series of cooking prepared milk with different cooking scenes and different cooking demands can be obtained.

As a more preferable implementation mode, the spice adopted by the spice extract liquid is a combination of pepper and star anise; in a further preferred embodiment, the mass ratio of the pepper to the star anise is 4:7, at this time, a spice extract with uniform and harmonious aroma can be obtained; the fructus Zanthoxyli is selected from fructus Zanthoxyli, and the fructus Anisi Stellati contains no sulfur component.

In a preferred embodiment, the cream is obtained by separating the raw milk. The cream is separated from the fat-rich part by adopting a centrifugal separation technology through the difference of the densities of the fat globules and the water phase. The fat content of the cream is 36-42%.

As a preferred embodiment, the flavoring agent comprises at least one of salt, sugar, soy sauce, vinegar, and spicy additive (such as ginger powder, garlic powder, pepper, and hot pepper), and conventional flavoring agents such as thirteen spices, curry powder, and five spice powder can be added by those skilled in the art to obtain a cooking-prepared milk with a richer and predictable taste; similar to the spice extract phase, a series of cooking-prepared milk with different cooking scenes and different cooking requirements can be obtained by adopting different kinds of seasonings and different collocations and combinations.

As a preferred embodiment, the emulsifier comprises at least one of mono-, di-glycerol fatty acid ester, phospholipid, gelatin, sodium caseinate, acacia, carrageenan, calcium stearoyl lactylate, sodium stearoyl lactylate, propylene glycol fatty acid ester, sucrose fatty acid ester or soybean phospholipid.

As a preferred embodiment, the cooking formula further comprises: 0.01 to 2 parts of thickener; the thickener comprises at least one of sodium alginate, polydextrose, chitin or hydroxypropyl methylcellulose.

The invention also provides a using mode of the cooking modified milk, which comprises the following steps: and uniformly mixing and pickling the food material with the cooking prepared milk, or adding the cooking prepared milk as a substitute of flavoring and water in the cooking process, or boiling or rinsing the food material by taking the cooking prepared milk as a pot bottom.

A second aspect of the present invention is to provide a method for preparing the cooking modified milk.

The preparation method of the cooking modified milk mainly comprises the following two steps: the first step is to prepare spice extract; the second step aims to prepare and mix raw material components of the prepared milk and obtain a finished product of the cooked prepared milk through a specific milk preparation process.

And (one), preparing spice, and extracting the spice to obtain spice extract.

In the invention, solid-liquid extraction (or leaching) is adopted to obtain spice extract from raw spice; alternatively, countercurrent or cross-current extraction can be adopted, or single-stage extraction, multi-stage extraction or continuous extraction can be adopted, and one skilled in the art can select any extraction equipment to perform extraction when the following preferred characteristics of extraction are satisfied.

As a preferred embodiment, the extractant of the extraction is water; the water is subjected to a purification treatment, such as purified water (RO water) treated by a reverse osmosis system to effectively remove microorganisms, colloids, organic matters and soluble salts; as a more preferred embodiment, the conductivity of the water is less than or equal to 30 mu S/cm.

As a preferred embodiment, the liquid-solid ratio of the extractant (liquid state) and the spice (solid state raw material) in the extraction is (30 to 50): 1, the unit of measurement is: mL/g; as an alternative embodiment, the liquid to solid ratio includes, but is not limited to, 30: 1. 32:1: 1. 35: 1. 38: 1. 40: 1. 42: 1. 45: 1. 48: 1. 50:1.

as a preferred embodiment, the temperature of the feed liquid is maintained at 80-95 ℃ in the extraction process, and the extraction is carried out for 15-20 min; as an alternative embodiment, the temperature of the feed solution is maintained at 90 ℃ during the extraction process.

As a preferred embodiment, the spice extract liquid obtained after the extraction is filtered and then used as the raw material of the second step; wherein the pore diameter of the filter membrane adopted by the filtration is 1.5 mu m-8 x 10 ⁵ μm。

As a preferred embodiment, the spice extract needs to be stored under refrigeration conditions of < 10 ℃.

As a preferred embodiment, the mixing comprises the steps of:

(1) Heating the raw milk to 70-80 ℃ wholly or partially, then adding cream, seasonings and emulsifying agents, and circularly stirring for 15-30 min;

when the raw milk is partially added, the volume ratio of the raw milk added before and after is (40% -60%): (60% -40%), and meanwhile, after the circulating stirring, adding the rest raw milk, and continuously mixing and stirring for 20-30 min;

(2) And then adding the spice extract liquid, and continuously mixing and stirring for 10-30 min.

As a preferred embodiment, the pressure of the homogenizing treatment is 22MPa to 25MPa; the high-pressure homogenization treatment is used for realizing the micronization and homogenization of the dispersion such as the grease and the like, is favorable for wrapping the grease or the water-based component by the emulsifier and forming emulsified particles, and is used for obtaining a more uniform and stable prepared milk product.

As a preferred embodiment, the sterilization treatment adopts ultra-high temperature instantaneous sterilization, and the flavor of the milk product is not affected while the sterilization is effectively carried out; the temperature of the sterilization treatment is 130-140 ℃, and the time of the sterilization treatment is 3-5 s.

Examples 1 to 4

The choice of raw materials and the weight ratios used in this example are shown in Table 1 below.

1) Preheating 60% raw milk to 73 ℃, adding emulsifying agent, cream and flavoring agent when circulating materials in a mixing tank, circulating and stirring at the temperature for 20min, and cooling to below 10 ℃ for later use.

2) Blending spice, mixing fructus Zanthoxyli and fructus Anisi Stellati at a mass ratio of 4:7, and packaging into flavoring bag.

3) According to the liquid-solid ratio of water to the prepared bagged spice of 40:1 (mL/g) mixing; RO water is adopted as water, and the conductivity is less than or equal to 30 mu S/cm.

4) Immersing pure water and bagged spice into an extraction tank, heating to 90 ℃, and extracting for 20min.

5) After extraction, the seasoning bag is taken out, and the extract is subjected to solid-liquid separation, wherein the aperture of the adopted filter membrane is 800 meshes.

6) After the spice extract is cooled to 10 ℃, the raw milk with the volume ratio of 40 percent is added into a mixing tank, and after stirring for 30min, the spice extract is added into the mixing tank for mixing.

7) Homogenizing the mixed feed liquid, wherein the homogenizing pressure is 24MPa.

8) Carrying out UHT sterilization (137 ℃ for 4 s) on the homogenized material; material outlet temperature requirement after cooling: and (5) carrying out filling at 25+/-2 ℃ to obtain the finished product of the cooking modified milk.

Table 1 formula ingredients table (unit: parts by mass)

Example 5

Substantially the same as in example 1, the only difference is that: blending spice in the step 2), mixing pepper, tsaoko cardamom and liquorice with 1:3:5 mass ratio, and mixing.

Example 6

Substantially the same as in example 1, the only difference is that: blending spice in the step 2), mixing pepper, cinnamon, garlic and cumin according to the proportion of 4:2:1:1 by mass ratio.

Example 7

Substantially the same as in example 1, the only difference is that: the flavoring is replaced by 1.0 weight part of edible salt and 2.0 weight parts of white granulated sugar.

Example 8

Substantially the same as in example 1, the only difference is that: the emulsifier is replaced by carrageenan, and 0.2 weight part of thickener sodium alginate is added.

Table 2 physicochemical index table of the finished milk product prepared in each example

Table 3 sensory evaluation table of finished milk products in examples

The "dish taste" in table 3 is an evaluation of dishes obtained by cooking the prepared milk cooked in each example of the present invention; specifically, the dishes are tomato longli fish; the preparation method comprises the following steps: peeling tomatoes, cutting the tomatoes into blocks for standby, slicing the tomatoes, and pickling the tomatoes with prepared milk for standby; parching with hot pot until tomato juice, adding pickled Dragon fish slices, adding appropriate amount of concocted milk for cooking, and boiling to obtain dish.

While the invention has been illustrated and described with reference to specific embodiments, it is to be understood that the above embodiments are merely illustrative of the technical aspects of the invention and not restrictive thereof; those of ordinary skill in the art will appreciate that: modifications may be made to the technical solutions described in the foregoing embodiments, or equivalents may be substituted for some or all of the technical features thereof, without departing from the spirit and scope of the present invention; such modifications and substitutions do not depart from the spirit of the corresponding technical solutions; it is therefore intended to cover in the appended claims all such alternatives and modifications as fall within the scope of the invention.

Claims

1. The cooking prepared milk is characterized by comprising the following components in parts by weight:

2. The cooking milk formula of claim 1, wherein the cooking milk formula comprises the following components in mass percent:

80-90% of raw milk, 5-20% of spice extract, 5-10% of cream, 1-5% of flavoring and 0.01-1% of emulsifying agent.

3. The prepared milk of claim 1, wherein the spice used in the spice extract comprises at least one of pepper, cinnamon, star anise, garlic, ginger, tsaoko cardamom, cumin, clove, citronella, or licorice.

4. The cooking formula of claim 1, wherein the flavoring comprises at least one of salt, sugar, soy sauce, vinegar, and spicy additive.

5. The prepared milk of claim 1, wherein the raw cow milk has a somatic cell content of 2 x 10 or less ⁵ scc/mL；

Preferably, the protein content of the raw milk is 3.1% -3.4%, and the fat content of the raw milk is 3.6% -4.0%.

6. The cooking formula of claim 1, wherein the emulsifier comprises at least one of mono-, di-glycerol fatty acid ester, phospholipid, gelatin, sodium caseinate, acacia, carrageenan, calcium stearoyl lactylate, sodium stearoyl lactylate, propylene glycol fatty acid ester, sucrose fatty acid ester, or soybean phospholipid.

7. A method of preparing a culinary prepared milk according to any of claims 1 to 6, comprising the steps of:

step one, blending spice, and extracting the spice to obtain spice extract;

8. The method of preparing a culinary preparation according to claim 7, wherein in step one, the extracted extractant is water, the conductivity of the water is less than or equal to 30 μs/cm;

preferably, the liquid-solid ratio of the extractant to the spice is (30-50): 1 in mL/g.

9. The method for preparing a modified milk for cooking according to claim 7, wherein the temperature of the feed liquid is maintained at 80-95 ℃ during the extraction, and the extraction is performed for 15-20 min.

10. The method for producing a modified milk for cooking according to claim 7, wherein the pressure of the homogenizing treatment is 22MPa to 25MPa;

and/or the temperature of the sterilization treatment is 130-140 ℃, and the time of the sterilization treatment is 3-5 s.