阅读说明：本技术 一种含麦芽糖浆的炼乳及其制备方法 (Condensed milk containing maltose syrup and preparation method thereof ) 是由 李锡安 梁世排 梁世赞 林学海 于 2019-10-31 设计创作，主要内容包括：本发明涉及一种含麦芽糖浆的炼乳及其制备方法。取乳固体含量不超过70％的液态乳原料,分别加入白砂糖、麦芽糖浆、单甘脂和卡拉胶进行混料,并依次经过过滤、均质、巴氏杀菌、闪蒸浓缩、结晶,得到含麦芽糖浆的炼乳。与现有技术相比,本发明为了降低炼乳中白砂糖用量和产品甜度,用特种麦芽糖浆部分替代炼乳中的白砂糖,在保证炼乳产品渗透压的基础上,降低产品的甜度、保持良好的颜色、稳定的质构和优质的风味。对样品超过12个月货架期观察,与白砂糖样品的颜色无显著差异,整体品质稳定。(The invention relates to condensed milk containing maltose syrup and a preparation method thereof. Taking a liquid milk raw material with the milk solid content not more than 70%, respectively adding white granulated sugar, maltose syrup, monoglyceride and carrageenan for mixing, and sequentially filtering, homogenizing, pasteurizing, flash evaporating for concentration and crystallizing to obtain the condensed milk containing the maltose syrup. Compared with the prior art, the invention uses the special maltose syrup to partially replace the white granulated sugar in the condensed milk in order to reduce the consumption of the white granulated sugar in the condensed milk and the sweetness of the product, and reduces the sweetness of the product, and keeps good color, stable texture and high-quality flavor on the basis of ensuring the osmotic pressure of the condensed milk product. The sample is observed for the shelf life of more than 12 months, the color of the sample is not obviously different from that of the white granulated sugar sample, and the overall quality is stable.)

1. The condensed milk containing maltose syrup is characterized by being prepared from the following raw materials: liquid milk raw material with milk solid content not more than 70%, white granulated sugar, maltose syrup, monoglyceride and carrageenan;

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

2. The condensed milk containing maltose syrup according to claim 1, wherein the condensed milk contains ingredients comprising: the fat mass percent is more than or equal to 8 percent, the protein mass percent is more than or equal to 4.6 percent, the water mass percent is less than or equal to 35 percent, the acidity is less than or equal to 48 degrees T, and the sugar degree is 68.0-72.0 Brix.

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: the corn starch, rice starch, cassava starch or potato starch are taken as raw materials, and the corn starch, rice starch, cassava starch or potato starch is obtained by crushing, sieving, size mixing, liquefying, cooling, saccharifying, enzyme inactivating, filtering, decolorizing, filtering and concentrating;

the physical and chemical indexes of the maltose syrup are as follows: the sugar degree is 70-80 Brix, the pH value is 3.5-4.5, the DE value is 50-65, and the transmittance is 90-99.

5. The condensed milk containing maltose syrup according to claim 4, wherein the liquefaction conditions are: using high-temperature resistant alpha-amylase, wherein the temperature is 90-100 ℃, the enzyme adding amount is 10-15U/g, and the liquefying time is 10-20 min;

the saccharification conditions are as follows: using beta-amylase and pullulanase, keeping the temperature at 50-60 ℃, keeping the pH at 3.5-4.5, and carrying out saccharification for 40-50 h, wherein the addition amount of the beta-amylase is 90-110U/g, and the addition amount of the pullulanase is 15-45U/g;

the enzyme deactivation condition is 100 ℃ and 5 min;

the decoloring conditions are as follows: adding activated carbon accounting for 1-2% of the weight of the filtered liquid, and treating at 75-85 ℃ for 30 min.

6. The method for preparing condensed milk containing maltose syrup as claimed in claim 1, wherein the liquid milk raw material with milk solid content not more than 70% is taken, and white granulated sugar, maltose syrup, monoglyceride and carrageenan are respectively added to carry out mixing, and the condensed milk containing maltose syrup is obtained after filtering, homogenizing, pasteurization, flash evaporation concentration and crystallization in sequence.

7. The method for preparing condensed milk containing maltose syrup according to claim 6, wherein the temperature is maintained at 55-65 ℃ during mixing or compounding, and the circulation stirring is performed for 20-30min during mixing or compounding.

8. The method for preparing condensed milk containing maltose syrup according to claim 6, wherein the filtration is a duplex filtration mode, and the filtration precision is required to be 40-80 meshes.

9. The method of claim 6, wherein the homogenization treatment comprises a temperature of: 65-75 ℃; pressure: 40-220 bar.

10. A process for the preparation of a malt syrup-containing condensed milk according to claim 6, characterized in that the pasteurization conditions are: 92-98 deg.C, 4-6m of flow³V,; the crystallization treatment conditions were: the seed crystal addition amount is 0.15-0.3 per mill, the crystallization time is more than or equal to 3 hours, and the crystallization temperature is 25-30 ℃.

Technical Field

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

Background

Condensed milk is a milk product, which is a viscous product prepared by taking fresh cow (sheep) milk or reconstituted milk as a main raw material, adding or not adding auxiliary materials, sterilizing and concentrating. The method comprises the following steps of (1) adding or not adding auxiliary materials: whole fat light condensed milk, whole fat condensed milk with sugar, seasoning/modified condensed milk and formula condensed milk. It features long storage time. Condensed milk is one kind of concentrated milk, and is produced through vacuum concentration or other process to eliminate most water, concentration to milk product of 25-40% of the original volume, adding cane sugar of 40% and canning. The content of sucrose in the sweetened condensed milk is less than or equal to 45g/100g according to the current national standard, and the sucrose not only endows the condensed milk with sweet taste, but also more importantly generates the function of high osmotic pressure, thereby achieving the purposes of controlling the proliferation of microorganisms and storing the condensed milk for a long time. However, the sucrose content in condensed milk is higher, so that many consumers are forbidden, mainly because the living standard of people is improved, the consumption consciousness and the health consciousness are greatly enhanced, and the desire to eat well and healthy is stronger. Therefore, the method not only needs to keep the mellow and sweet taste of the sweet condensed milk, but also needs to reduce the content of sucrose, and simultaneously does not lose the function of inhibiting the high osmotic pressure of microorganisms, is a technical problem at present in China and worldwide, and also becomes the most main key technology of the current sweet condensed milk.

Besides bringing health troubles to consumers, the sucrose in condensed milk is solid at normal temperature and may bring risks of impurities such as metals, so that sugar dissolving and filtering processes are required to be added in the process of producing condensed milk, thereby increasing production links and improving cost. Meanwhile, mites are easy to breed in the storage process of the sucrose, and the biological hazard is increased.

The maltose syrup is used as a production raw material instead of cane sugar, and the advantages are mainly reflected in 4 aspects: 1. in the aspect of taste, the sweetness of maltose is lower than that of cane sugar, the taste is more mellow, and the syrup can be mixed with white granulated sugar in any proportion in condensed milk products to achieve the best taste; 2. in the aspect of economy, the maltose syrup exists in a liquid state, a sugar dissolving process is not needed, the maltose syrup can be directly prepared and used, the production cost is reduced, the maltose syrup replaces white granulated sugar, the influence caused by market price fluctuation of the white granulated sugar can be reduced, and meanwhile, the cost can be greatly reduced; 3. in the aspect of production efficiency, the control system is simplified, one person can control the whole sugar supply system, the line change is clean and simple, and one beverage line can produce various products; 4. in the aspect of safety, the storage time of the syrup in the storage tank can be properly prolonged without worrying about the food safety and quality problems of microorganism growth, color change and the like, and the closed transport container and the pipeline ensure that the syrup is not cross-polluted by the outside. Maltose and sucrose are disaccharides, and can also maintain the high osmotic pressure characteristic of condensed milk products and control the microbial proliferation.

However, maltose, as a reducing sugar, is easy to form Maillard reaction in the process of condensed milk production, thereby influencing the color of the product.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide condensed milk containing maltose syrup and a preparation method thereof.

The purpose of the invention can be realized by the following technical scheme:

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

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

Further, the condensed milk comprises the following components: the fat mass percent is more than or equal to 8 percent, the protein mass percent is more than or equal to 4.6 percent, the water mass percent is less than or equal to 35 percent, the acidity is less than or equal to 48 degrees T, and the sugar degree is 68.0-72.0 Brix.

Further, the condensed milk is uniform milk white, glossy viscous semisolid, fine and smooth in tissue, uniform in texture and milk-flavor.

In one embodiment of the 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: the corn starch, rice starch, cassava starch or potato starch is used as a raw material and is obtained by crushing, sieving (70-80 meshes), size mixing, liquefying, cooling, saccharifying, inactivating enzyme, filtering, decolorizing, filtering and concentrating;

the physical and chemical indexes of the maltose syrup are as follows: the sugar degree is 70-80 Brix, the pH value is 3.5-4.5, the DE value is 50-65, and the transmittance is 90-99.

In one embodiment of the present invention, the liquefaction conditions are: using high-temperature resistant alpha-amylase, wherein the temperature is 90-100 ℃, the enzyme adding amount is 10-15U/g, and the liquefying time is 10-20 min;

in one embodiment of the present invention, the saccharification conditions are: using beta-amylase and pullulanase, keeping the temperature at 50-60 ℃, keeping the pH at 3.5-4.5, and carrying out saccharification for 40-50 h, wherein the addition amount of the beta-amylase is 90-110U/g, and the addition amount of the pullulanase is 15-45U/g;

in one embodiment of the invention, the enzyme deactivation condition is 100 ℃, 5 min;

in one embodiment of the present invention, the decolorizing conditions are: adding activated carbon accounting for 1-2% of the weight of the filtered liquid, and treating at 75-85 ℃ for 30 min.

Maltose syrup is an important factor influencing Maillard reaction, firstly, carbonyl compounds in the maltose syrup, especially unsaturated aldehydes, are most easily reacted; secondly, the alkaline condition is favorable for the Maillard reaction. Therefore, in the production process of the malt syrup, the generation of carbonyl compounds is reduced by controlling the process conditions, and the pH is kept at 3.5-4.5 under the condition of partial acid.

The invention further provides a preparation method of the condensed milk containing the maltose syrup, which comprises the steps of taking a liquid milk raw material with the milk solid content not more than 70%, respectively adding white granulated sugar, the maltose syrup, monoglyceride and carrageenan for mixing, and sequentially carrying out filtration, homogenization, pasteurization, flash evaporation concentration and crystallization to obtain the condensed milk containing the maltose syrup. And the subsequent filling and other processes can be carried out.

In one embodiment of the invention, the temperature is kept between 55 and 65 ℃ during mixing or batching, and the circular stirring is carried out for 20 to 30min during mixing or batching.

In one embodiment of the invention, the filtration adopts a duplex filtration mode, and the filtration precision is required to be 40-80 meshes.

In one embodiment of the present invention, the homogenization treatment includes the following temperatures: 65-75 ℃; pressure: 40-220 bar.

In one embodiment of the invention, the pasteurization conditions are: 92-98 deg.C, 4-6m of flow³/h。

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

In one embodiment of the present invention, the crystallization process conditions are: the seed crystal addition amount is 0.15-0.3 per mill, the crystallization time is more than or equal to 3 hours, and the crystallization temperature is 25-30 ℃.

In one embodiment of the invention, the condition for carrying out the subsequent filling process is that the filling is carried out by adopting an iron can, the package integrity is good, the compactness is more than or equal to 50%, the overlapping rate is more than or equal to 50%, and the cover hook integrity rate is more than or equal to 50%.

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

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

1. the sucrose content and sweetness in the condensed milk are reduced;

2. the risk of bringing foreign matters into the raw materials is avoided;

3. the sugar dissolving and filtering processes are reduced in the production, and the production cost is reduced;

4. maltose syrup has lower sweetness than sucrose, thus improving quality and mouthfeel;

5. the sample is observed for the shelf life of more than 12 months, the color of the sample is not obviously different from that of the white granulated sugar sample, and the overall quality is stable.

Drawings

Fig. 1 shows the results of the accelerated test, in fig. 1, left: full white sugar; the method comprises the following steps: 50% of syrup; and (3) right: 25% of syrup.

Fig. 2 is a comparison of 2 months changes at room temperature, left in fig. 2: full white sugar; the method comprises the following steps: 25% of syrup; and (3) right: 50% of syrup.

Fig. 3 is a comparison of the change at room temperature for 6 months, left in fig. 3: full white sugar; the method comprises the following steps: 50% of syrup; and (3) right: 25% of syrup.

Fig. 4 is a comparison of 8 months changes at room temperature, left in fig. 4: full white sugar; the method comprises the following steps: 50% of syrup; and (3) right: 25% of syrup.

Fig. 5 is a comparison of 10 months changes at normal temperature, left in fig. 5: full white sugar; the method comprises the following steps: 50% of syrup; and (3) right: 25% of syrup.

Fig. 6 is a comparison of 12 months changes at normal temperature, left in fig. 6: full white sugar; the method comprises the following steps: 50% of syrup; and (3) right: 25% of syrup.

Detailed Description

Condensed milk containing maltose syrup is prepared from the following raw materials: liquid milk raw material with milk solid content not more than 70%, white granulated sugar, maltose syrup, monoglyceride and carrageenan; wherein the mass of the white granulated sugar is 20-45% of the total mass of the liquid milk raw material, the white granulated sugar, the maltose syrup, the monoglyceride and the carrageenan, the mass of the maltose syrup is 20-45% of the total mass of the liquid milk raw material, the white granulated sugar, the maltose syrup, the monoglyceride and the carrageenan, the mass of the monoglyceride is 0.03-0.05% of the total mass of the liquid milk raw material, the white granulated sugar, the maltose syrup, the monoglyceride and the carrageenan, and the mass of the carrageenan is 0.002-0.004% of the total mass of the liquid milk raw material, the white granulated sugar, the maltose syrup, the monoglyceride and the carrageenan.

The condensed milk comprises the following components: the fat mass percent is more than or equal to 8 percent, the protein mass percent is more than or equal to 4.6 percent, the water mass percent is less than or equal to 35 percent, the acidity is less than or equal to 48 degrees T, and the sugar degree is 68.0-72.0 Brix. The condensed milk is uniform milk white, glossy viscous semisolid, fine and smooth tissue, uniform in texture and milk 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 adopting the following method: the corn starch, rice starch, cassava starch or potato starch is used as a raw material and is obtained by crushing, sieving (70-80 meshes), size mixing, liquefying, cooling, saccharifying, inactivating enzyme, filtering, decolorizing, filtering and concentrating; the liquefaction conditions are as follows: using high-temperature resistant alpha-amylase, wherein the temperature is 90-100 ℃, the enzyme adding amount is 10-15U/g, and the liquefying time is 10-20 min; the saccharification conditions are as follows: using beta-amylase and pullulanase, keeping the temperature at 50-60 ℃, the pH at 3.5-4.5, and the saccharification time at 40-50 h, wherein the addition amount of the beta-amylase is 90-110U/g, and the addition amount of the pullulanase is 15-45U/g; the enzyme deactivation condition is 100 ℃ and 5 min; the decoloring conditions are as follows: adding activated carbon accounting for 1-2% of the weight of the filtered liquid, and treating at 75-85 ℃ for 30 min.

The physical and chemical indexes of the maltose syrup are as follows: the sugar degree is 70-80 Brix, the pH value is 3.5-4.5, the DE value is 50-65, and the transmittance is 90-99.

The preparation method of the condensed milk containing the maltose syrup comprises the steps of taking a liquid milk raw material with the milk solid content not more than 70%, respectively adding white granulated sugar, the maltose syrup, monoglyceride and carrageenan for mixing, and sequentially carrying out filtration, homogenization, pasteurization, flash evaporation concentration and crystallization to obtain the condensed milk containing the maltose syrup. And the subsequent filling and other processes can be carried out.

Wherein the temperature is kept between 55 and 65 ℃ during mixing or batching, and the materials are circularly stirred for 20 to 30min during mixing or batching.

Wherein, the filtration adopts the mode of duplex filtration, and the precision requirement of filtration is 40 ~ 80 meshes.

Wherein, including the temperature when the homogenization treatment: 65-75 ℃; pressure: 40-220 bar.

Wherein, the pasteurization conditions are as follows: 92-98 deg.C, 4-6m of flow³/h。

Wherein, the flash evaporation feeding and discharging temperature of the flash evaporation concentration is adjusted according to the dry matter of the product and the temperature difference of the discharging.

Wherein, the treatment conditions of the crystallization are as follows: the seed crystal addition amount is 0.15-0.3 per mill, the crystallization time is more than or equal to 3 hours, and the crystallization temperature is 25-30 ℃.

Wherein, the condition of the subsequent filling process is that the filling is carried out by adopting an iron can, the integrity of the package is good, the tightness is more than or equal to 50 percent, the overlapping rate is more than or equal to 50 percent, and the integrity rate of the cover hook is more than or equal to 50 percent.

The invention is described in detail below with reference to the figures and specific embodiments.