阅读说明：本技术 一种焦糖酱、焦糖牛奶及制备方法 (Caramel sauce, caramel milk and preparation method thereof ) 是由 程景雄 龄南 于 2020-08-06 设计创作，主要内容包括：本发明涉及一种焦糖酱、焦糖牛奶及制备方法,属于乳制品加工技术领域。本发明所述焦糖酱的制备方法包括以下步骤：将蔗糖和葡萄糖按照质量比为1:4混合,得到混合糖；将所述混合糖与水按照质量比为10:3混合,中火加热至呈焦糖色,小火加热,得到焦糖酱。本发明所述焦糖酱能够增加焦糖牛奶整体的稳定性,提高产品风味、色泽。(The invention relates to caramel sauce, caramel milk and a preparation method thereof, and belongs to the technical field of dairy product processing. The preparation method of the caramel sauce comprises the following steps: mixing sucrose and glucose according to a mass ratio of 1:4 to obtain mixed sugar; and (3) mixing the mixed sugar with water according to the mass ratio of 10:3, heating the mixed sugar with a medium fire until the mixed sugar is caramel-colored, and heating the mixed sugar with a small fire to obtain the caramel sauce. The caramel sauce provided by the invention can increase the overall stability of caramel milk and improve the flavor and color of the product.)

1. A caramel sauce is characterized in that the preparation method of the caramel sauce comprises the following steps:

mixing sucrose and glucose according to a mass ratio of 1:4 to obtain mixed sugar; and (3) mixing the mixed sugar with water according to the mass ratio of 10:3, heating the mixed sugar with a medium fire until the mixed sugar is caramel-colored, and heating the mixed sugar with a small fire to obtain the caramel sauce.

2. The caramel sauce as claimed in claim 1, wherein the medium fire heating is carried out at a temperature of 180 to 200 ℃.

3. Caramel sauce as claimed in claim 1, wherein the small fire is heated to a temperature of 160-180 ℃.

4. Caramel milk based on the caramel sauce of any one of claims 1 to 3, which is characterized in that raw materials for preparing the caramel milk comprise the following components in parts by weight: 80-90 parts of milk, 3-7 parts of white granulated sugar, 0.3-0.7 part of stabilizer and 0.5-3 parts of caramel sauce as claimed in any one of claims 1-3.

5. The method for preparing caramel milk of claim 4, comprising the following steps:

(1) heating and stirring milk to 75-85 ℃ to obtain heated milk;

(2) mixing the heated milk obtained in the step (1) with a stabilizer and white granulated sugar, and stirring to obtain mixed milk;

(3) mixing the mixed milk obtained in the step (2) with caramel sauce, dissolving and homogenizing to obtain homogenized milk;

(4) and (4) sterilizing and cooling the homogenized milk obtained in the step (3) to obtain caramel milk.

6. The method according to claim 5, wherein the stirring speed in the step (1) is controlled to 3000 r/min.

7. The preparation method according to claim 5, wherein the stirring time in the step (2) is 5-10 min.

8. The preparation method according to claim 5, wherein the dissolving time in the step (3) is 15-20 min.

9. The method according to claim 5, wherein the homogenization in step (3) is carried out at 65 to 75 ℃ and 18 to 20 MPa.

10. The method according to claim 5, wherein the sterilization conditions in the step (4) are 137. + -. 2 ℃ for 4 seconds.

Technical Field

The invention relates to the technical field of dairy product processing, in particular to caramel sauce, caramel milk and a preparation method thereof.

Background

Caramel milk, as a new product different from traditional white milk, has certain technical defects, the production technology of caramel is difficult, the caramel milk is also regarded as a high-tech product abroad, and the production process is strictly kept secret. Caramel reactions are of two types: one is the maillard reaction with an amine, i.e. from glucose + NH₃R forms Schiff base (SehifsBase) and further heating forms N-substituted glycosylamine (N-substitedqlycosylamine). The other is a pure caramelization reaction (a coking reaction in which glucose is simply heated), i.e. the formation of aldehydes from carbohydrates at relatively high temperatures (about 200 ℃) and subsequent condensation into the dyeing component. The caramel milk has higher requirement on the storage condition, the caramel is easy to separate out from the milk, and the stability is poor. The problem of caramel milk stability still needs to be solved.

Disclosure of Invention

The invention aims to provide caramel sauce, caramel milk and a preparation method thereof. The caramel sauce provided by the invention can increase the overall stability of caramel milk and improve the flavor and color of the product.

The invention provides caramel sauce, and a preparation method of the caramel sauce comprises the following steps:

mixing sucrose and glucose according to a mass ratio of 1:4 to obtain mixed sugar; and (3) mixing the mixed sugar with water according to the mass ratio of 10:3, heating the mixed sugar with a medium fire until the mixed sugar is caramel-colored, and heating the mixed sugar with a small fire to obtain the caramel sauce.

Preferably, the temperature of the medium fire heating is 180-200 ℃.

Preferably, the heating temperature of the small fire is 160-180 ℃.

The invention also provides caramel milk based on the caramel sauce of the technical scheme, and the raw materials for preparing the caramel milk comprise the following components in parts by weight: 80-90 parts of milk, 3-7 parts of white granulated sugar, 0.3-0.7 part of stabilizer and 0.5-3 parts of caramel sauce in the technical scheme.

The invention also provides a preparation method of the caramel milk in the technical scheme, which comprises the following steps:

(1) heating and stirring milk to 75-85 ℃ to obtain heated milk;

(2) mixing the heated milk obtained in the step (1) with a stabilizer and white granulated sugar, and stirring to obtain mixed milk;

(3) mixing the mixed milk obtained in the step (2) with caramel sauce, dissolving and homogenizing to obtain homogenized milk;

(4) and (4) sterilizing and cooling the homogenized milk obtained in the step (3) to obtain caramel milk.

Preferably, the stirring speed of the step (1) is controlled at 3000 r/min.

Preferably, the stirring time in the step (2) is 5-10 min.

Preferably, the dissolving time in the step (3) is 15-20 min.

Preferably, the homogenization in the step (3) is carried out at 65-75 ℃ and under 18-20 MPa, and the sterilization in the step (4) is carried out at 137 +/-2 ℃ for 4 s.

The invention provides caramel sauce. According to the invention, the caramel sauce is added into a required product, so that the overall stability of the caramel milk can be improved, the flavor and color of the product can be effectively changed, the purchasing desire of consumers is increased, and meanwhile, the intense caramel flavor can bring more markets to the product.

Drawings

FIG. 1 is a flow chart of caramel milk production provided by the invention.

Detailed Description

The invention provides caramel sauce, and a preparation method of the caramel sauce comprises the following steps:

mixing sucrose and glucose according to a mass ratio of 1:4 to obtain mixed sugar; and (3) mixing the mixed sugar with water according to the mass ratio of 10:3, heating the mixed sugar with a medium fire until the mixed sugar is caramel-colored, and heating the mixed sugar with a small fire to obtain the caramel sauce. Specifically, 30g of water is preferably added to the present invention based on 100g of the total mass of sucrose and glucose.

In the invention, the temperature of the medium fire heating is 180-200 ℃, and preferably 190 ℃. When the total mass of the sucrose and the glucose is 100g, the medium-fire heating time is preferably 5-7 min, and the caramel color is moderate. In the invention, the heating temperature of the small fire is 160-180 ℃, and preferably 170 ℃. In the invention, the time for heating with small fire is preferably 1-2 min. The invention needs to keep attention all the time in the heating process and does not generate scorching. The heating mode is not particularly limited, and the heating mode can be realized by adopting a conventional heating method, including heating by using a microwave oven.

The invention also provides caramel milk based on the caramel sauce of the technical scheme, and the raw materials for preparing the caramel milk comprise the following components in parts by weight: 80-90 parts of milk, 3-7 parts of white granulated sugar, 0.3-0.7 part of stabilizer and 0.5-3 parts of caramel sauce in the technical scheme. In the present invention, the stabilizer preferably comprises a stabilizer with good emulsifying property, and preferably XD6006-2A, a compound stabilizer provided by Brother Iland. The sources of the milk and the white granulated sugar are not particularly limited in the invention, and conventional commercial products of conventional milk and white granulated sugar well known to those skilled in the art can be adopted. The control of the milk proportion of the invention can reach a better taste and stability foundation; the setting of the content of caramel and white granulated sugar achieves moderate sweetness; the content of the stabilizer can keep the optimal stability; the addition amount of caramel can make the aroma of the coke sufficient. The raw materials of the invention more preferably comprise 85 parts of milk, 6 parts of white granulated sugar, 0.5 part of stabilizer and 2 parts of caramel sauce.

The invention also provides a preparation method of the caramel milk in the technical scheme, which comprises the following steps:

(1) heating and stirring milk to 75-85 ℃ to obtain heated milk;

(2) mixing the heated milk obtained in the step (1) with a stabilizer and white granulated sugar, and stirring to obtain mixed milk;

(3) mixing the mixed milk obtained in the step (2) with caramel sauce, dissolving and homogenizing to obtain homogenized milk;

(4) and (4) sterilizing and cooling the homogenized milk obtained in the step (3) to obtain caramel milk.

The preparation flow chart of the caramel milk is shown in figure 1.

The milk is heated and stirred to 75-85 ℃, and more preferably 80 ℃ to obtain the heated milk. In the present invention, the stirring speed is preferably controlled to 3000 r/min.

After the heated milk is obtained, the heated milk is mixed with the stabilizer and the white granulated sugar, and the mixed milk is obtained after stirring. In the invention, the stirring time is preferably 5-10 min.

After the mixed milk is obtained, the mixed milk and the caramel sauce are mixed, dissolved and homogenized to obtain the homogenized milk. In the invention, the dissolving time is preferably 15-20 min. In the present invention, the homogenization is preferably carried out at 65 to 75 ℃ and 18 to 20MPa, more preferably at 70 ℃ and 18 MPa.

After the homogenized milk is obtained, the homogenized milk is sterilized and cooled to obtain the caramel milk. In the present invention, the sterilization conditions are preferably 137 ± 2 ℃ for 4 s. The invention preferably cools to normal temperature for aseptic filling.

The caramel sauce, the caramel milk and the preparation method are further described in detail by combining specific embodiments, and the technical scheme of the invention includes but is not limited to the following embodiments.