WO2021082666A1 - Maltose syrup-containing condensed milk and preparation method therefor - Google Patents

Abstract

A maltose syrup-containing condensed milk and a preparation method therefor: taking a liquid milk raw material of which the solid content is no more than 70%, respectively adding white sugar, maltose syrup, monoglyceride, and carrageenan for mixing, sequentially undergoing filtration, homogenization, pasteurization, flash concentration, and crystallization to produce the maltose syrup-containing condensed milk. In order to reduce the amount of white sugar used in the condensed milk and the product sweetness, a specific variety of maltose syrup is used to partly replace the white sugar in the condensed milk, thus, in addition to ensuring the osmotic pressure of the condensed milk product, the sweetness of the product is reduced, a great color, stable texture, and excellent flavor are maintained; an observation of a sample over a shelf life period exceeding 12 months shows no significant color difference from a white sugar sample and stable overall quality.

Description

Condensed milk containing maltose syrup and preparation method thereof Technical field

The invention relates to a milk product, in particular to a condensed milk containing maltose syrup and a preparation method thereof.

Background technique

Condensed milk is a kind of dairy product. It is a viscous product made from fresh cow (goat) milk or reconstituted milk, with or without auxiliary materials, after sterilization and concentration. According to adding or not adding auxiliary materials, it is divided into: full fat evaporated milk, full fat sweetened condensed milk, flavored/modulated condensed milk, and formula condensed milk. Its characteristic is that it can be stored for a long time. Condensed milk is a kind of "condensed milk". It is made by vacuum concentration or other methods to remove most of the water, and concentrate to about 25% to 40% of the original volume of dairy products, and then add 40% sucrose to cans. According to current national standards, the content of sucrose in sweetened condensed milk should be ≤45g/100g. In addition to giving the sweetness of condensed milk, its sucrose has a high osmotic pressure effect, thereby achieving the purpose of controlling microbial proliferation and long-term preservation of condensed milk. However, due to the high content of sucrose in condensed milk, many consumers are discouraged. This is mainly because people's living standards have improved, consumption awareness and health awareness have greatly increased, and the desire to eat well and healthy is also increasing. strong. Therefore, maintaining the mellow and sweet taste of sweetened condensed milk while reducing the sucrose content while still inhibiting the high osmotic pressure of microorganisms is a current domestic and worldwide technical problem, and it has also become the most important key to sweetened condensed milk. technology.

The sucrose in condensed milk not only causes health problems for consumers, but because it is solid at room temperature and may bring risks of impurities such as metals, sugar and filtration processes need to be added during the production of condensed milk, thereby increasing production Links and increased costs. At the same time, sucrose tends to breed mites during storage, which increases biological hazards.

The advantages of using maltose syrup instead of sucrose as raw materials for production are mainly reflected in 4 aspects: 1. In terms of taste, maltose has a lower sweetness than sucrose and a more mellow taste, and syrup can be used in condensed milk products in any ratio with white sugar. Blending and using to achieve the best taste; 2. In terms of economy, maltose syrup exists in liquid form and can be directly blended and used without the need for sugar conversion technology, which reduces production costs. The replacement of white sugar by maltose syrup can reduce the market for white sugar. The impact of price fluctuations can greatly reduce costs at the same time; 3. In terms of production efficiency, the control system is simplified, one person can control the entire sugar supply system, and the line change is simple, and one beverage line can produce multiple products; 4. In terms of safety On the one hand, the storage time of the syrup in the storage tank can be appropriately extended without worrying about food safety and quality issues such as microbial growth and discoloration. The closed transportation container and pipeline ensure that the syrup is not cross-contaminated by the outside world. Both maltose and sucrose are disaccharides, which can also maintain the high osmotic pressure characteristics of condensed milk products and control microbial value added.

However, as a reducing sugar, maltose easily forms Maillard reaction during the production of condensed milk, which affects the color of the product.

Summary of the invention

The purpose of the present invention is to provide a condensed milk containing maltose syrup and a preparation method thereof in order to overcome the above-mentioned defects in the prior art.

The purpose of the present invention can be achieved through the following technical solutions:

The present invention provides a condensed milk containing maltose syrup, which is prepared from the following raw materials: liquid milk raw materials with a milk solid content of not more than 70%, white sugar, maltose syrup, monoglyceride and carrageenan;

Among them, the quality of white granulated sugar is 20-45% of the total mass of liquid milk raw materials, white sugar, maltose syrup, monoglyceride and carrageenan, and the quality of maltose syrup is liquid milk raw materials, white sugar, maltose syrup, monoglyceride and 20~45% of the total mass of carrageenan, the mass of monoglyceride is 0.03~0.05% of the total mass of liquid milk raw material, white sugar, maltose syrup, monoglyceride and carrageenan, the mass of carrageenan is liquid milk raw material, white 0.002～0.004% of the total mass of sugar, maltose syrup, monoglyceride and carrageenan.

Further, the components contained in the condensed milk include: fat mass percentage ≥ 8%, protein mass percentage ≥ 4.6%, water mass percentage ≤ 35%, acidity ≤ 48°T, and sugar content of 68.0-72.0 Brix.

Further, the condensed milk has a uniform milky white color, a glossy viscous semi-solid, a fine structure, a uniform texture, and a milky flavor.

In one embodiment of the present invention, the liquid milk raw material is selected from one or more of fresh milk, reconstituted milk or concentrated reconstituted milk.

In one embodiment of the present invention, the maltose syrup is prepared by the following method: using corn starch, rice starch, tapioca starch or potato starch as raw materials, crushing, sieving (70-80 mesh), mixing, and liquefying , Cooling, saccharification, enzyme inactivation, filtration, decolorization, filtration and concentration;

The physical and chemical indicators of the maltose syrup: Brix 70-80 Brix, pH 3.5-4.5, DE value 50-65, transmittance 90-99.

In one embodiment of the present invention, the conditions for the liquefaction are: using a high-temperature resistant α-amylase, a temperature of 90-100°C, an amount of enzyme added of 10-15 U/g, and a liquefaction time of 10-20 min;

In one embodiment of the present invention, the saccharification conditions are as follows: β-amylase and pullulanase are used, the temperature is 50-60°C, the pH is 3.5-4.5, the saccharification time is 40-50h, and β-amylase is added. The amount is 90～110U/g, and the amount of pullulanase is 15～45U/g;

In one embodiment of the present invention, the enzyme inactivation condition is 100°C for 5 min;

In one embodiment of the present invention, the conditions for the decolorization are: adding activated carbon of 1-2% by weight of the filtered liquid, and treating at 75-85°C for 30 minutes.

Maltose syrup is an important factor affecting the Maillard reaction. First, the carbonyl compounds in maltose syrup, especially unsaturated aldehydes, are the easiest to react; second, alkaline conditions are conducive to the progress of the Maillard reaction. Therefore, in the production process of the maltose syrup of the present invention, the production of carbonyl compounds can be reduced by controlling the process conditions while maintaining the pH at 3.5-4.5 under acidic conditions.

The present invention further provides a method for preparing the maltose syrup-containing condensed milk. The liquid milk raw material with a milk solid content of not more than 70% is taken, and white sugar, maltose syrup, monoglyceride and carrageenan are added separately for mixing, and they are filtered in sequence , Homogenization, pasteurization, flash evaporation, concentration, and crystallization to obtain condensed milk containing maltose syrup. Subsequent processes such as filling can be carried out.

In one embodiment of the present invention, the temperature is maintained at 55-65° C. during mixing or batching, and the mixing or batching is carried out for 20-30 min.

In one embodiment of the present invention, the filtration adopts a double filtration method, and the filtration accuracy is required to be 40-80 mesh.

In one embodiment of the present invention, the homogenization process includes temperature: 65-75°C; pressure: 40-220bar.

In one embodiment of the present invention, the pasteurization conditions are: 92-98°C, flow rate 4-6m3/h.

In one embodiment of the present invention, the flash feed and discharge temperature of the flash concentration is adjusted according to the difference between the product dry matter and the discharge temperature.

In one embodiment of the present invention, the crystallization treatment conditions are: seed crystal addition amount 0.15-0.3‰, crystallization time ≥ 3h, and crystallization temperature 25-30°C.

In one embodiment of the present invention, the condition for the subsequent filling process is to use iron cans for filling, with good packaging integrity, compactness ≥50%, overlap rate ≥50%, and cover hook integrity rate ≥50%.

In order to solve the problem that maltose is easy to form Maillard reaction in the condensed milk production process, the invention prepares special syrup, which can partially replace the white sugar in the condensed milk, maintains good color, stable texture and high-quality flavor.

Compared with the prior art, the present invention has the following advantages and beneficial effects:

1. Reduce the sucrose content and sweetness in condensed milk;

2. Avoid the risk of foreign matter in the raw materials;

3. Reduced sugar and filtration process during production, reducing production cost;

4. The sweetness of maltose syrup is lower than that of sucrose, so it can increase the quality and taste;

5. Observing the shelf life of the samples over 12 months, there is no significant difference in color from the white granulated sugar samples, and the overall quality is stable.

Description of the drawings

Figure 1 shows the results of the accelerated test. In Figure 1, left: white granulated sugar; middle: 50% syrup; right: 25% syrup.

Figure 2 shows the comparison of changes in normal temperature for 2 months. In Figure 2, left: whole white sugar; middle: 25% syrup; right: 50% syrup.

Figure 3 shows the comparison of changes in room temperature for 6 months. In Figure 3, left: whole white sugar; middle: 50% syrup; right: 25% syrup.

Figure 4 shows the comparison of changes in normal temperature for 8 months. In Figure 4, left: whole white sugar; middle: 50% syrup; right: 25% syrup.

Figure 5 shows the comparison of changes in normal temperature for 10 months. In Figure 5, left: whole white sugar; middle: 50% syrup; right: 25% syrup.

Figure 6 shows the comparison of changes in 12 months at room temperature. In Figure 6, left: whole white sugar; middle: 50% syrup; right: 25% syrup.

Detailed ways

A condensed milk containing maltose syrup, prepared from the following raw materials: liquid milk raw materials with a milk solids content of not more than 70%, white sugar, maltose syrup, monoglyceride and carrageenan; wherein the quality of white sugar is liquid milk raw materials, The total mass of white sugar, maltose syrup, monoglyceride and carrageenan is 20-45%. The mass of maltose syrup is 20-45% of the total mass of liquid milk raw materials, white sugar, maltose syrup, monoglyceride and carrageenan. The quality of glycerin is 0.03-0.05% of the total mass of liquid milk raw materials, white sugar, maltose syrup, monoglyceride and carrageenan, and the quality of carrageenan is liquid milk raw materials, white sugar, maltose syrup, monoglyceride and carrageenan. 0.002～0.004% of the total mass.

The components contained in the condensed milk include: fat mass percentage ≥ 8%, protein mass percentage ≥ 4.6%, moisture mass percentage ≤ 35%, acidity ≤ 48°T, and sugar content of 68.0-72.0 Brix. The condensed milk has a uniform milky white color, a glossy viscous semi-solid, a fine structure, a uniform texture, and a milky flavor.

The liquid milk raw material is selected from one or more of fresh milk, reconstituted milk or concentrated reconstituted milk.

The maltose syrup is prepared by the following method: using corn starch, rice starch, tapioca starch or potato starch as raw materials, pulverizing, sieving (70-80 mesh), slurrying, liquefaction, cooling, saccharification, enzyme inactivation, and filtration , Decolorization, filtration, and concentration; the liquefaction conditions are: use high-temperature resistant α-amylase, temperature 90-100 ℃, enzyme amount 10-15 U/g, liquefaction time 10-20min; the saccharification conditions The conditions are: use β-amylase, pullulanase, temperature 50-60℃, pH 3.5-4.5, saccharification time 40-50h, add β-amylase amount 90-110U/g, add pullulanase amount It is 15-45 U/g; the enzyme inactivation condition is 100° C., 5 min; the decolorization condition is: adding activated carbon of 1-2% by weight of the filtered liquid, and treating at 75-85° C. for 30 min.

The physical and chemical indicators of the maltose syrup: Brix 70-80 Brix, pH 3.5-4.5, DE value 50-65, transmittance 90-99.

The preparation method of the maltose syrup-containing condensed milk is to take liquid milk raw materials with a milk solids content of not more than 70%, add white sugar, maltose syrup, monoglyceride and carrageenan respectively for mixing, and then go through filtration, homogenization, Pasteurization, flash evaporation, concentration, and crystallization to obtain condensed milk containing maltose syrup. Subsequent processes such as filling can be carried out.

Among them, the temperature is maintained at 55-65°C during mixing or batching, and circulating stirring is carried out for 20-30 minutes during mixing or batching.

Among them, the filtration adopts the double filtration method, and the filtration accuracy is required to be 40 to 80 mesh.

Among them, the homogenization treatment includes temperature: 65-75°C; pressure: 40-220bar.

Among them, the pasteurization conditions are: 92-98℃, flow rate 4-6m3/h.

Among them, the flash feed and discharge temperature of the flash concentration is adjusted according to the difference between the product dry matter and the discharge temperature.

Among them, the crystallization treatment conditions are: seed crystal addition amount 0.15-0.3‰, crystallization time ≥ 3h, crystallization temperature 25-30°C.

Among them, the condition for the subsequent filling process is to use iron cans for filling, with good packaging integrity, compactness ≥50%, overlap rate ≥50%, and cover hook integrity rate ≥50%.

The present invention will be described in detail below with reference to the drawings and specific embodiments.

Example 1

Preparation of condensed milk with white sugar as the main raw material

The required raw material formula: white sugar 44.5%, whole milk powder 19.6%, vegetable oil 4.7%, whey powder 2.9%, monoglyceride 0.04%, carrageenan 0.003%, and the balance is water. The content of each component in the raw material is the percentage of the total mass of the raw material.

Preparation method: Mix the raw materials, keep the temperature at 60°C during mixing, circulate and stir for 25 minutes during mixing, and then go through double filtration (the filtration accuracy is required to be 40-80 mesh) and homogenization (for homogenization treatment) Temperature 70℃; pressure 120bar), pasteurization (95℃, flow rate 5m3/h), flash concentration (flash feed and discharge temperature are adjusted according to product dry matter and discharge temperature difference), crystallization (seed addition The amount is 0.2‰, the crystallization time is 3.5h, and the crystallization temperature is 27°C) to obtain condensed milk containing maltose syrup. Follow-up can be filled with iron cans, with good packaging integrity, tightness ≥50%, overlap rate ≥50%, and cover hook integrity rate ≥50%.

Example 2

Preparation of condensed milk with maltose syrup instead of 50% white sugar as the main raw material

The required raw material formula: white sugar 22.25%, maltose syrup 30%, whole milk powder 19.6%, vegetable oil 4.7%, whey powder 2.9%, monoglyceride 0.04%, carrageenan 0.003%, the balance is water. The content of each component in the raw material is the percentage of the total mass of the raw material.

Preparation method: Mix the raw materials, keep the temperature at 60°C during mixing, circulate and stir for 25 minutes during mixing, and then go through double filtration (the filtration accuracy is required to be 40-80 mesh) and homogenization (for homogenization treatment) Temperature 70℃; pressure 120bar), pasteurization (95℃, flow rate 5m3/h), flash concentration (flash feed and discharge temperature are adjusted according to product dry matter and discharge temperature difference), crystallization (seed addition The amount is 0.2‰, the crystallization time is 3.5h, and the crystallization temperature is 27°C) to obtain condensed milk containing maltose syrup. Follow-up can be filled with iron cans, with good packaging integrity, tightness ≥50%, overlap rate ≥50%, and cover hook integrity rate ≥50%.

In this embodiment, the maltose syrup is prepared by the following method: corn starch is used as a raw material, and it is obtained after crushing, sieving (80 mesh), slurrying, liquefaction, cooling, saccharification, enzyme inactivation, filtration, decolorization, filtration, and concentration. Maltose syrup; among them, the steps of crushing, sieving, pulping, cooling, filtering, and concentration are all conventional steps. Conventional process conditions can be used. It should be noted that the liquefaction conditions for preparing maltose syrup are: use high temperature resistant α- Amylase, temperature 95℃, enzyme amount 12U/g, liquefaction time 15min; saccharification conditions for preparing maltose syrup: use β-amylase, pullulanase, temperature 55℃, pH4.0, saccharification time 45h , The amount of β-amylase added is 100U/g, and the amount of pullulanase added is 30U/g; the enzyme inactivation conditions for preparing maltose syrup are 100°C, 5min; the conditions for decolorizing maltose syrup are: adding filtered liquid 1.5% by weight activated carbon, treated at 80°C for 30 minutes. In this embodiment, the physical and chemical indicators of the maltose syrup are: a sugar content of 75 Brix, a pH of 4.0, a DE value of 60, and a transmittance of 95.

Example 3

Preparation of condensed milk with maltose syrup instead of 25% white sugar as the main raw material

The required raw material formula: white sugar 33.38%, maltose syrup 14.83%, whole milk powder 19.6%, vegetable oil 4.7%, whey powder 2.9%, monoglyceride 0.04%, carrageenan 0.003%, the balance is water.

Preparation method: Mix the raw materials, keep the temperature at 60°C during mixing, circulate and stir for 25 minutes during mixing, and then go through double filtration (the filtration accuracy is required to be 40-80 mesh) and homogenization (for homogenization treatment) Temperature 70℃; pressure 120bar), pasteurization (95℃, flow rate 5m3/h), flash concentration (flash feed and discharge temperature are adjusted according to product dry matter and discharge temperature difference), crystallization (seed addition The amount is 0.2‰, the crystallization time is 3.5h, and the crystallization temperature is 27°C) to obtain condensed milk containing maltose syrup. Follow-up can be filled with iron cans, with good packaging integrity, tightness ≥50%, overlap rate ≥50%, and cover hook integrity rate ≥50%.

In this embodiment, the maltose syrup is prepared by the following method: corn starch is used as a raw material, and it is obtained after crushing, sieving (80 mesh), slurrying, liquefaction, cooling, saccharification, enzyme inactivation, filtration, decolorization, filtration, and concentration. Maltose syrup; among them, the steps of crushing, sieving, pulping, cooling, filtering, and concentration are all conventional steps. Conventional process conditions can be used. It should be noted that the liquefaction conditions for preparing maltose syrup are: use high temperature resistant α- Amylase, temperature 95℃, enzyme amount 12U/g, liquefaction time 15min; saccharification conditions for preparing maltose syrup: use β-amylase, pullulanase, temperature 55℃, pH4.0, saccharification time 45h , The amount of β-amylase added is 100U/g, and the amount of pullulanase added is 30U/g; the enzyme inactivation conditions for preparing maltose syrup are 100°C, 5min; the conditions for decolorizing maltose syrup are: adding filtered liquid 1.5% by weight activated carbon, treated at 80°C for 30 minutes. In this embodiment, the physical and chemical indicators of the maltose syrup are: a sugar content of 75 Brix, a pH of 4.0, a DE value of 60, and a transmittance of 95.

The relevant performance data of the condensed milk obtained in Examples 1-3 are shown in Table 1.

Table 1 Related properties of condensed milk obtained in Examples 1-3

raw material	Example 1	Example 2	Example 3
White sugar	44.5	22.25	33.38
Maltose syrup	——	30.00	14.83
Viscosity*, cp	12600	15,800	13,800
pH value	6.25	6.22	6.23
Water activity	0.8058	0.8106	0.8089
Brix,%	71.5	71.8	71.7

Viscosity*: The testing equipment is Brookfield DVII, the conditions are 64 rotors, 1 revolution/min, and room temperature is about 25°C.

Perform performance tests on the condensed milk described in Examples 1-3

1 accelerated experiment

Test method: All the condensed milk samples obtained in Examples 1-3 were placed in an environment of 37°C for 2 months, and the changes in the samples were observed. The results of the accelerated test are shown in Figure 1. In Figure 1, left: whole white sugar; middle: 50% syrup; right: 25% syrup. It can be seen from Figure 1 that there is no significant difference in color between the 50% (right) and 25% (middle) syrup replacement samples and the comparison whole white sugar sample (left).

2 Shelf life inspection experiment

Test method: The condensed milk samples obtained in Examples 1-3 were all placed in a room temperature environment, and the changes of the samples were observed for 2 months, 6 months, 8 months, 10 months, and 12 months, respectively. The comparison of changes in normal temperature for 2 months is shown in Figure 2. In Figure 2, left: whole white sugar; middle: 25% syrup; right: 50% syrup. It can be seen from Figure 2 that there is no significant difference in color between the 50% (right) and 25% (middle) added syrup replacement samples and the comparison whole white sugar sample (left). The comparison of changes in room temperature for 6 months is shown in Figure 3. In Figure 3, left: whole white sugar; middle: 50% syrup; right: 25% syrup. The comparison of changes in normal temperature for 8 months is shown in Figure 4. In Figure 4, the left side: whole white sugar; middle: 50% syrup; right: 25% syrup. From Figures 3 and 4, it can be seen that the 50% syrup replacement sample (middle), the 25% syrup replacement sample (right) and the comparison whole white sugar sample (left) have no significant difference in color. From long-term shelf life observation, it can be seen that Cargill special syrup replaced part of white sugar (25% and 50% syrup replacement), and the color and texture state of the comparison sample were not significantly different. The comparison of changes in normal temperature for 10 months is shown in Figure 5. The left in Figure 5: whole white sugar; middle: 50% syrup; right: 25% syrup. The 12-month comparison of normal temperature changes is shown in Figure 6. The left side of Figure 6: whole white sugar; middle: 50% syrup; right: 25% syrup. It can be seen from Figure 5 and Figure 6 that the samples left at room temperature for 10 months and 12 months, 50% syrup replacement sample (middle), 25% syrup replacement sample (right) and comparison whole white sugar sample (left) ) There is no significant difference in color. From long-term shelf life observation, it can be seen that Cargill special syrup replaced part of white sugar (25% and 50% syrup replacement), and the color and texture state of the comparison sample were not significantly different.

The foregoing description of the embodiments is to facilitate those of ordinary skill in the technical field to understand and use the invention. It is obvious that those skilled in the art can easily make various modifications to these embodiments, and apply the general principles described here to other embodiments without creative work. Therefore, the present invention is not limited to the above-mentioned embodiments. According to the disclosure of the present invention by those skilled in the art, all improvements and modifications made without departing from the scope of the present invention should fall within the protection scope of the present invention.

Claims (10)

1. A condensed milk containing maltose syrup, characterized in that it is prepared from the following raw materials: liquid milk raw materials with a milk solids content of not more than 70%, white sugar, maltose syrup, monoglyceride and carrageenan;

   Among them, the quality of white granulated sugar is 20-45% of the total mass of liquid milk raw materials, white sugar, maltose syrup, monoglyceride and carrageenan, and the quality of maltose syrup is liquid milk raw materials, white sugar, maltose syrup, monoglyceride and 20~45% of the total mass of carrageenan, the mass of monoglyceride is 0.03~0.05% of the total mass of liquid milk raw material, white sugar, maltose syrup, monoglyceride and carrageenan, the mass of carrageenan is liquid milk raw material, white 0.002～0.004% of the total mass of sugar, maltose syrup, monoglyceride and carrageenan.
2. The condensed milk containing maltose syrup according to claim 1, wherein the components contained in the condensed milk include: fat mass percentage ≥ 8%, protein mass percentage ≥ 4.6%, moisture mass percentage ≤ 35%, acidity ≤ 48°T, Brix 68.0-72.0Brix.
3. The condensed milk containing maltose syrup according to claim 1, wherein the liquid milk raw material is selected from one or more of fresh milk, reconstituted milk or concentrated reconstituted milk.
4. The condensed milk containing maltose syrup according to claim 1, wherein the maltose syrup is prepared by the following method: using corn starch, rice starch, tapioca starch or potato starch as raw materials, crushing, sieving, After mixing, liquefaction, cooling, saccharification, enzyme inactivation, filtration, decolorization, filtration and concentration;

   The physical and chemical indicators of the maltose syrup: Brix 70-80 Brix, pH 3.5-4.5, DE value 50-65, transmittance 90-99.
5. The condensed milk containing maltose syrup according to claim 4, characterized in that the conditions for liquefaction are: using high-temperature resistant α-amylase, temperature 90-100°C, enzyme amount 10-15 U/g, liquefaction Time 10～20min;

   The conditions of the saccharification conditions are as follows: β-amylase and pullulanase are used, the temperature is 50-60°C, the pH is 3.5-4.5, the saccharification time is 40-50h, and the amount of β-amylase added is 90-110 U/g. The amount of pullulanase is 15～45U/g;

   The enzyme-inactivating conditions are 100°C, 5 min;

   The conditions for the decolorization are: adding activated carbon of 1-2% by weight of the filtered liquid, and treating at 75-85°C for 30 minutes.
6. The method for preparing maltose syrup-containing condensed milk according to claim 1, wherein the liquid milk raw materials with a milk solids content of not more than 70% are taken, and white sugar, maltose syrup, monoglyceride and carrageenan are added separately for mixing. Then, it is filtered, homogenized, pasteurized, flashed and concentrated, and crystallized to obtain condensed milk containing maltose syrup.
7. The preparation method of maltose syrup-containing condensed milk according to claim 6, characterized in that the temperature is maintained at 55-65°C during mixing or ingredient, and the mixing or ingredient is cyclically stirred for 20-30 minutes.
8. The preparation method of maltose syrup-containing condensed milk according to claim 6, characterized in that the filtration adopts a duplex filtration method, and the filtration accuracy is required to be 40-80 mesh.
9. The preparation method of maltose syrup-containing condensed milk according to claim 6, characterized in that the homogenization process includes temperature: 65-75°C; pressure: 40-220 bar.
10. The preparation method of maltose syrup-containing condensed milk according to claim 6, characterized in that the pasteurization conditions are: 92-98°C, the flow rate is 4-6m ³ /; the crystallization processing conditions are: the addition amount of seed crystals is 0.15- 0.3‰, crystallization time ≥3h, crystallization temperature 25-30℃.

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