阅读说明：本技术 一种常温贮存可直接打发的芝士奶盖浆料及其制备方法 (Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof ) 是由 马海燕 张志勇 卢宇 于 2019-09-27 设计创作，主要内容包括：本发明提供了一种常温贮存可直接打发的芝士奶盖浆料及其制备方法。该芝士奶盖浆料的原料组成包括：生牛乳30％-40％、稀奶油35％-45％、芝士块10％-20％、芝士粉0.5-1.5％、白砂糖4％-6％、乳化稳定剂1％-2％。上述芝士奶盖浆料的制备方法包括：将第一份生牛乳升温至50-55℃,加入芝士块,得到芝士浆；将第二份生牛乳升温至50-55℃,加入白砂糖、稀奶油,升温至80-85℃,加入食盐、乳化稳定剂、芝士浆,利用剩余生牛乳于65-70℃定容、第一次均质,降温得到半成品；对半成品进行超高温灭菌、第二次均质,得到芝士奶盖浆料。本发明实现了奶盖的工业化生产,使奶盖这一手工操作产品实现浆料化。(The invention provides cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and a preparation method thereof. The cheese milk cover pulp comprises the following raw materials: 30-40% of raw milk, 35-45% of cream, 10-20% of cheese blocks, 0.5-1.5% of cheese powder, 4-6% of white granulated sugar and 1-2% of emulsion stabilizer. The preparation method of the cheese milk cover slurry comprises the following steps: heating the first portion of raw milk to 50-55 ℃, and adding cheese blocks to obtain cheese slurry; heating the second raw milk to 50-55 deg.C, adding white sugar and cream, heating to 80-85 deg.C, adding salt, emulsion stabilizer and cheese slurry, diluting to desired volume at 65-70 deg.C, homogenizing for the first time, and cooling to obtain semi-finished product; and (5) carrying out ultra-high temperature sterilization and secondary homogenization on the semi-finished product to obtain cheese milk cover slurry. The invention realizes the industrial production of the milk cap and realizes the slurrying of the manual operation product of the milk cap.)

1. Cheese milk cover pulp capable of being directly whipped after being stored at normal temperature comprises the following raw materials in percentage by weight:

30-40% of raw milk, 35-45% of cream, 10-20% of cheese blocks, 0.5-1.5% of cheese powder, 4-6% of white granulated sugar and 1-2% of emulsion stabilizer;

preferably, the raw material composition of the cheese milk cover pulp also comprises 0.8 to 1.2 percent of common salt and/or 0.1 to 0.3 percent of phosphate; more preferably, the phosphate is dipotassium hydrogen phosphate and/or disodium hydrogen phosphate;

the cheese milk cover slurry is prepared by performing steam direct-injection ultrahigh-temperature instantaneous sterilization on a semi-finished product prepared from the raw materials.

2. The cheese milk cover slurry of claim 1, wherein the emulsion stabilizer comprises one or a combination of two or more of sorbitan monostearate, sodium stearoyl lactylate, monoglycerol stearate, microcrystalline cellulose, and carrageenan;

preferably, the amount of the emulsion stabilizer is 1.1% to 1.3%;

preferably, the emulsion stabilizer comprises 0.4-0.6% of sorbitan monostearate, 0.2-0.4% of sodium stearyl lactate, 0.4-0.6% of monoglyceride stearate, 0.15-0.25% of microcrystalline cellulose and 0.07-0.09% of carrageenan.

3. Cheese milk-cover slurry according to claim 1 or 2, wherein the cheese milk-cover slurry has a viscosity of 120-220cp at 25 ℃.

4. Cheese milk-cover slurry according to claim 1, wherein the temperature of the steam direct injection ultra high temperature flash sterilization is 143-.

5. A method of making an ambient storage direct whippable cheese milk topping slurry as claimed in any of claims 1 to 4 comprising the steps of:

heating the first portion of raw milk to 50-55 ℃, adding cheese blocks, and uniformly stirring and mixing to obtain cheese slurry;

heating the second raw milk to 50-55 ℃, adding white granulated sugar and cream, heating to 80-85 ℃, adding an emulsion stabilizer, cheese powder and cheese slurry, performing constant volume and first homogenization by using the rest raw milk at 65-70 ℃, and cooling to obtain a semi-finished product; preferably, common salt and phosphate are added together with the emulsion stabilizer;

and (3) carrying out steam direct-injection ultrahigh-temperature instantaneous sterilization and secondary homogenization on the semi-finished product to obtain the cheese milk cover slurry which can be directly whipped after being stored at normal temperature.

6. The method of claim 5, wherein the first portion of raw milk comprises 20% to 30% of the total raw milk;

preferably, the second portion of raw milk comprises 50% to 60% of the total raw milk.

7. The preparation method as claimed in claim 5, wherein the pressure of the first homogenization is 15-30Bar, total pressure is 100-150 Bar;

the pressure of the second homogenization is 15-30Bar, and the total pressure is 100-150 Bar.

8. The method of claim 5, wherein the temperature of the semi-finished product is 6-8 ℃.

9. The preparation method according to claim 5, wherein the temperature of the steam direct injection type ultrahigh temperature instantaneous sterilization is 143-145 ℃ for 4 s.

10. A whipping method of ambient shelf-stable directly whippable cheese milk topping slurry as claimed in any of claims 1 to 4 comprising the steps of:

the cheese milk cover pulp is placed at 5 ℃ and is kept warm for more than 4 hours;

then, the cheese milk cap beverage is brewed quickly and then is homogenized and brewed at a low speed to obtain the brewed cheese milk cap beverage.

Technical Field

The invention relates to the field of food, in particular to milk cap slurry capable of being directly whipped after being stored at normal temperature and a preparation method thereof.

Background

In recent years, the tea beverage market in China develops rapidly, the milk cap tea occupies a large share of the tea beverage market as an important product item of the tea beverage market, and the obvious characteristics of the milk cap are rich cheese flavor and smooth mouthfeel. The quality of the milk cap mainly comes from the selection of raw materials and the preparation method. The conventional ingredients for making the milk cap are as follows: raw milk, cream, cheese blocks, white granulated sugar, salt, milk cover powder and the like, and the conventional preparation method comprises the following steps: the milk and the cheese blocks are uniformly dispersed by a stirrer, other raw materials are added and are uniformly mixed, and then the mixture is beaten into a milk cover by a milk cover machine or an egg beater.

The milk cap tea serving as the classic popular market is often the first choice of consumers, but the milk cap tea has multiple ingredients, complex preparation process and long time consumption, and the raw material treatment varies from person to person, so that the final milk cap has no standardized sense and mouthfeel. The milk cover slurry which is simple to operate and can be directly beaten is urgently needed in the market, so that the milk cover slurry with good taste and flavor can be realized, the operation flow of the milk cover of a tea shop is simplified, and the working efficiency is improved.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide novel cheese milk cover slurry and a preparation method thereof.

In order to achieve the aim, the invention provides cheese milk cover pulp capable of being directly whipped after being stored at normal temperature, and the cheese milk cover pulp comprises the following raw materials in percentage by weight:

30-40% of raw milk, 35-45% of cream, 10-20% of cheese blocks, 0.5-1.5% of cheese powder, 4-6% of white granulated sugar and 1-2% of emulsion stabilizer; the cheese milk cover slurry is prepared by performing steam direct-injection ultrahigh-temperature instantaneous sterilization on a semi-finished product prepared from the raw materials.

In the cheese milk cover paste, the emulsion stabilizer preferably includes one or a combination of two or more of sorbitan monostearate (span 60), sodium stearyl lactylate, monoglyceride stearate, microcrystalline cellulose, carrageenan and the like.

In the cheese milk-cover slurry described above, preferably, the amount of the emulsion stabilizer is 1.1% to 1.3%.

In the cheese milk cover slurry, preferably, the emulsion stabilizer comprises 0.4-0.6% of sorbitan monostearate, 0.2-0.4% of sodium stearyl lactate, 0.4-0.6% of monoglyceride stearate, 0.15-0.25% of microcrystalline cellulose and 0.07-0.09% of carrageenan.

According to a specific embodiment of the present invention, preferably, the cheese milk lid slurry has a viscosity of 120-220cp at 25 ℃.

According to the specific embodiment of the invention, the temperature of the steam direct injection type ultrahigh temperature instantaneous sterilization is preferably 143-145 ℃ for 4 s.

According to a specific embodiment of the present invention, preferably, the cheese milk cover paste further comprises 0.8% -1.2% of common salt as a raw material.

According to a specific embodiment of the present invention, preferably, the raw material of the cheese milk cover pulp further contains 0.1% -0.3% of phosphate. The phosphate is used for adjusting the pH value, and can be dipotassium hydrogen phosphate and/or disodium hydrogen phosphate.

The invention also provides a preparation method of the cheese milk cover slurry capable of being directly whipped after being stored at normal temperature, which comprises the following steps:

heating the first portion of raw milk to 50-55 ℃, adding cheese blocks, and uniformly stirring and mixing to obtain cheese slurry;

heating the second raw milk to 50-55 ℃, adding white granulated sugar and cream, heating to 80-85 ℃, adding an emulsion stabilizer, cheese powder and cheese slurry, performing constant volume and first homogenization by using the rest raw milk at 65-70 ℃, and cooling to obtain a semi-finished product;

and (3) carrying out steam direct-injection ultrahigh-temperature instantaneous sterilization and secondary homogenization on the semi-finished product to obtain the cheese milk cover slurry which can be directly whipped after being stored at normal temperature.

In the above preparation method, preferably, the first portion of raw milk accounts for 20% -30% of the total raw milk.

In the above preparation method, the cheese pieces are preferably cut into small pieces which are easy to feed and can be rapidly dispersed before adding.

In the above production method, when the raw materials contain common salt and phosphate, they may be added together with an emulsion stabilizer.

In the above preparation method, preferably, the second raw milk accounts for 50% -60% of the total raw milk.

In the preparation method, the pressure of the first homogenization is preferably 15-30Bar, and the total pressure is 100-150 Bar.

In the preparation method, the pressure of the second homogenization is preferably 15-30Bar, and the total pressure is 100-150 Bar. The same pressure can be used for the first homogenization and the second homogenization in the same preparation process.

In the above production method, preferably, the temperature of the semi-finished product is 6 to 8 ℃.

In the preparation method, the temperature of the steam direct-injection ultrahigh-temperature instant sterilization is preferably 143-145 ℃ for 4 s.

The invention carries out experiments on the influence of different mixing temperatures of the emulsion stabilizer on the whipping property, and the experimental results are shown in table 1. The experiment was specifically carried out in the following manner:

1. the cheese milk cover slurry comprises the following raw materials in percentage by weight: 36% of raw milk, 42% of cream, 15% of cheese blocks, 1% of cheese powder, 5% of white granulated sugar, 1.58% of emulsion stabilizer, 1.0% of edible salt and 0.2% of dipotassium hydrogen phosphate. Wherein the emulsion stabilizer is a compound combination of 0.5 percent of sorbitan monostearate (span 60), 0.5 percent of monoglyceride fatty acid ester, 0.3 percent of sodium stearyl lactate, 0.2 percent of microcrystalline cellulose and 0.08 percent of carrageenan.

2. The preparation process comprises the following steps:

heating the first portion of raw milk (accounting for 30 percent of the total raw milk) to 50 ℃, adding cheese blocks, and uniformly stirring and mixing to obtain cheese slurry;

heating a second portion of raw milk (accounting for 50 percent of the total raw milk) to 50 ℃, adding white granulated sugar and cream, heating (namely the mixing temperature of the emulsion stabilizer, specifically shown in table 1), adding salt, the emulsion stabilizer, cheese powder, cheese pulp and dipotassium hydrogen phosphate, performing constant volume and first homogenization (secondary pressure 20Bar and total pressure 120Bar) at 65 ℃ by using the rest raw milk, and cooling to obtain a semi-finished product;

and (3) carrying out steam direct-injection ultrahigh-temperature instantaneous sterilization (143 ℃, 4s) and secondary homogenization (secondary pressure of 20Bar, total pressure of 120Bar) on the semi-finished product to obtain the cheese milk cover slurry capable of being directly whipped after being stored at normal temperature.

Comparative example

This comparative example provides a manually prepared milk cap, the ingredients of which include: 25-30% of raw milk, 50-60% of cream, 15-18% of cheese blocks, 3-4% of white granulated sugar, 0.5% of salt and 1-1.5% of milk cover powder.

The conventional preparation method comprises the following steps: the milk and the cheese blocks are uniformly dispersed by a stirrer, other raw materials are added and are uniformly mixed, and then the mixture is beaten into a milk cover by a milk cover machine or an egg beater.

The viscosity, the whipping property and the taste acceptance degree of cheese milk cover slurry obtained at different mixing temperatures are respectively tested, and the specific test of the taste acceptance degree is carried out by referring to GBT 12315-. The whipping method is to adopt a commercial milk cover machine, the whipping program is about 3 minutes for 6 steps, about 2 minutes for 2 steps, and the higher the gear is, the faster the whipping speed is.

TABLE 1 Effect of different compounding temperatures of emulsion stabilizers on whippability

Serial number	Mixing temperature of emulsion stabilizer	Viscosity of the slurry at 25 DEG C	Whipping and mouthfeel acceptance
				1	60-65℃	60-70cp	+
2	65-70℃	60-70cp	+
				3	70-75℃	65-75cp	+
4	75-80℃	80-100cp	++
				5	80-85℃	180-230cp	++++
6	85-90℃	180-200cp	+++

Remarking: "+" indicates the degree of acceptance, and the more "+" the higher the degree of acceptance. Whipping and mouthfeel are consistency indicators.

During the above experiments, cheese milk-cover slurries prepared in the examples were subjected to taste testing with products prepared by hand compounding of comparative examples. Through experiments, the following results are found: cheese milk-cover slurry with the least difference from the control had the best taste acceptance.

The present invention has been tested on the effect of different homogenizing pressures on whipping properties, and the results are shown in table 2. The experiment was specifically carried out in the following manner:

1. the cheese milk cover slurry comprises the following raw materials in percentage by weight: 36% of raw milk, 42% of cream, 15% of cheese blocks, 1% of cheese powder, 5% of white granulated sugar, 1.58% of emulsion stabilizer, 1.0% of edible salt and 0.2% of dipotassium hydrogen phosphate, wherein the emulsion stabilizer is a compound combination of 0.5% of sorbitan monostearate (span 60), 0.5% of monoglyceride, 0.3% of sodium stearoyl lactylate, 0.2% of microcrystalline cellulose and 0.08% of carrageenan.

Heating the first portion of raw milk (accounting for 30 percent of the total raw milk) to 50 ℃, adding cheese blocks, and uniformly stirring and mixing to obtain cheese slurry;

heating a second portion of raw milk (accounting for 50 percent of the total raw milk) to 50 ℃, adding white granulated sugar and cream, heating (namely the mixing temperature of the emulsion stabilizer, specifically shown in table 1), adding salt, the emulsion stabilizer, cheese powder and cheese slurry, performing constant volume and first homogenization (the homogenization pressure is shown in table 2) at 65 ℃ by using the rest raw milk, and cooling to obtain a semi-finished product;

and (3) carrying out ultrahigh-temperature sterilization (143 ℃, 4s) and secondary homogenization (the homogenization pressure is shown in table 2) on the semi-finished product to obtain the cheese milk cover slurry capable of being directly whipped after being stored at the normal temperature.

And respectively testing the viscosity, the whipping property and the process realizability of cheese milk cover slurry obtained under different homogenization pressures at 25 ℃. The frothing method adopts a commercial milk cover machine, and the frothing procedure is about 3 minutes at 6 grades and about 2 minutes at 2 grades.

TABLE 2 Effect of different homogenization pressures on whippability

Serial number	Homogeneous pressure (second, total pressure)	Viscosity of the slurry at 25 DEG C	Whippability/process realizability
				1	5/50	20-40cp	+/++++
2	10/100	40-60cp	+/++++
				3	15/100	40-60cp	+/++++
4	25/150	80-100cp	++/++++
				5	30/50	50/70cp	+/++++
6	15/100	180-200cp	+++/+++
				7	15/150	200-250cp	++++/+++
8	30/100	180-200cp	+++/+++
				9	30/150	200-300cp	++++/+++
10	30/200	200-350cp	++++/++
				11	30/250	300-500cp	+++/+

Remarking: "+" indicates the degree of acceptance, and the more "+" the higher the degree of acceptance.

Compared with a manual batching product, the whipping effect is a sensory evaluation mode for testing the whipping effect, no specific standard exists, and a testee is informed of carrying out a comparative test on the whipping effect of the sample and the comparative sample during the test, wherein the representative acceptance degree is higher and higher, and the difference is smaller and smaller from + to ++++++. The cheese milk cover pulp of the embodiment can reach the whipping rate of 1.8-2.0, and the effect is the best. The process realizability is determined according to the viscosity of the product, and the process of more than 350cp cannot be realized.

The flavors and characteristics of different cheese have great difference, which has great influence on the taste, flavor and whipping property of the product, and the invention has carried out experiments on the result, and the experimental results are shown in table 3:

TABLE 3 Effect of different cheese on product mouthfeel, flavor and whippability

Remarking: "+" indicates the degree of acceptance, and the more "+" the higher the degree of acceptance.

From the results of the above experiments it can be seen that: when the dilute cream is used together with cheese blocks or cheese powder, the taste, flavor and whipping property of the product are relatively good.

Based on the above experiment, the invention further carried out the experiment aiming at the influence of the collocation and use of the cream, the cheese block and the cheese powder on the mouthfeel, the flavor and the whipping property of the product, and the experimental result is shown in the table 4.

TABLE 4 Effect of the use of cream, cheese loaf and cheese powder combinations on product mouthfeel, flavor and whippability

Remarking: "+" indicates the degree of acceptance, and the more "+" the higher the degree of acceptance.

From the above experimental results it can be seen that: when 10-20% of cheese blocks, 35-45% of cream and 0.5-1.5% of cheese powder are compounded, the product has better whipping property and better flavor and mouthfeel.

In combination with the above experiments, the present invention is directed to O₂₀Sorbitan monostearate (span 60), sodium stearoyl lactylate and succinic acid mono-esterExperiments are carried out on the single emulsifier and the additive amount of the glyceride and the monoglyceride stearate, the stability of the finished product is observed, and the whipping property of the finished product is verified. The results are shown in Table 5:

TABLE 5 Effect of different addition amounts of Single emulsifier on product stability and whippability

From the above experimental results it can be seen that: the addition amount of the emulsifier is as follows: sorbitan monostearate (span 60): 0.4% -0.6%, sodium stearyl lactate: 0.2% -0.4%, monoglyceride stearate: 0.4-0.6%, the finished product has better stability and higher whipping acceptability.

By combining the experiments, the emulsifier and the stabilizer are compounded for use, the viscosity of the finished product is measured, the stability of the finished product is observed, and the whipping property of the finished product is verified. The results are shown in Table 6:

TABLE 6 Effect of emulsifier and stabilizer combinations on finished product viscosity, stability and whippability

Remarking: 1. the viscosity data is detected by adopting a Bohler flying DV-II viscometer under the following detection conditions: s62, 50rpm, 30S, 25 ℃. "+" indicates acceptance, the more "+" the higher the acceptance.

The experimental results show that when the addition amount of the stabilizer is in the range of 0.15-0.25% of microcrystalline cellulose and 0.07-0.09% of carrageenan, the finished product has moderate viscosity and better stability and whipping property.

The invention also provides a whipping method of the cheese milk cover pulp which can be directly whipped after being stored at normal temperature, which comprises the following steps: the cheese milk cover pulp is placed at the temperature of about 5 ℃ and is kept warm for more than 4 hours; then, the cheese milk cap beverage is brewed quickly and then is homogenized and brewed at a low speed to obtain the brewed cheese milk cap beverage.

During the beating process, the temperature is kept for more than 4 hours at about 5 ℃, which is beneficial to the crystallization and beating of the grease. The large bubbles in the milk cover caused by quick foaming can be reduced by the mode of quickly foaming and then homogenizing at low speed, and the milk cover is more uniform and smooth.

The invention takes cream, raw milk, cheese, white granulated sugar and the like as main raw materials, adds a proper amount of emulsion stabilizer, and then realizes the industrial production of the milk caps by the processes of pretreatment, batching, homogenization, steam direct injection type ultrahigh temperature instantaneous sterilization and the like on various milk cap raw materials, so that the milk caps which are manually operated realize slurrying, have stable quality in shelf life and can be stored at normal temperature. The tea shop does not need to be re-prepared, and the milk cover milk slurry is directly added into the milk cover machine and then directly foamed, so that the manufacturing process of the tea shop is simplified, and the working efficiency is improved.

By the ultra-high temperature sterilization technology and the optimized production process, the cheese milk cover product which is manually operated is slurried, the cheese milk cover slurry can be directly whipped, the mouth feel of the whipped milk cover is smooth and compact, the requirements of the milk cover product of a tea shop can be met, the milk cover product can be stored at normal temperature in the shelf life (due to the ultra-high temperature sterilization process, the normal temperature storage can be realized), the terminal operation process can be simplified, and the working efficiency is improved.

Detailed Description

The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.

Example 1

The embodiment provides cheese milk cover pulp, which comprises the following raw materials in percentage by weight: 36 percent of raw milk, 40 percent of cream, 15 percent of cheese block, 1.0 percent of cheese powder, 5 percent of white granulated sugar, 1.0 percent of edible salt, 0.2 percent of dipotassium hydrogen phosphate, 0.5 percent of sorbitan monostearate (span 60), 0.5 percent of monoglyceride fatty acid ester, 0.3 percent of sodium stearyl lactate, 0.2 percent of microcrystalline cellulose and 0.08 percent of carrageenan.

The volume of the raw milk is determined in the preparation process, so the actual addition amount of the raw milk can exceed 36 percent, but the excess amount is not much, and the same is true for other embodiments.

The preparation process comprises the following steps:

heating the first portion of raw milk (accounting for 30 percent of the total raw milk) to 50 ℃, adding cheese blocks, and uniformly stirring and mixing to obtain cheese slurry;

heating the second raw milk (accounting for 50 percent of the total raw milk) to 50 ℃, adding white granulated sugar and cream, heating to 80 ℃, adding salt, an emulsion stabilizer, cheese slurry and dipotassium hydrogen phosphate, performing constant volume and first homogenization (secondary pressure 20Bar, total pressure 120Bar) on the rest raw milk at 65 ℃, and cooling to obtain a semi-finished product;

and (3) carrying out ultra-high temperature sterilization (143 ℃, 4s) and secondary homogenization (secondary pressure of 20Bar, total pressure of 120Bar) on the semi-finished product to obtain the cheese milk cover slurry capable of being directly whipped after being stored at normal temperature.

Direct burst test: the cheese milk cover slurry is cooled to 2-8 ℃ and kept for more than 4 hours, other raw materials are not needed to be added, the cheese milk cover slurry is directly added into a foaming device for foaming, the state, the taste and the flavor of the product after foaming are verified, and specific results are shown in table 7.

TABLE 7 post-whipping state, mouthfeel and flavor of the product

Example 2

The embodiment provides cheese milk cover pulp, which comprises the following raw materials in percentage by weight: 36% of raw milk, 40% of cream, 15% of cheese blocks, 1.0% of cheese powder, 5% of white granulated sugar, 1.0% of edible salt, 0.2% of dipotassium hydrogen phosphate, 0.3% of sodium stearyl-stearyl lactate, 0.5% of sorbitan monostearate, 0.5% of monoglyceride stearate, 0.25% of microcrystalline cellulose and 0.07% of carrageenan.

The preparation process comprises the following steps:

heating the first portion of raw milk (accounting for 30 percent of the total raw milk) to 50 ℃, adding cheese blocks, and uniformly stirring and mixing to obtain cheese slurry;

heating a second portion of raw milk (accounting for 50 percent of the total raw milk) to 50 ℃, adding white granulated sugar and cream, heating to 80 ℃, adding salt, an emulsion stabilizer and cheese slurry, performing constant volume and primary homogenization (secondary pressure of 20Bar and total pressure of 120Bar) by using the rest raw milk at 65 ℃, and cooling to obtain a semi-finished product;

and (3) carrying out ultra-high temperature sterilization (143 ℃, 4s) and secondary homogenization (secondary pressure of 20Bar, total pressure of 120Bar) on the semi-finished product to obtain the cheese milk cover slurry capable of being directly whipped after being stored at normal temperature.

TABLE 8 post-whipping state, mouthfeel and flavor of the product

Direct burst test: the milk cover slurry is cooled to 2-8 ℃ and kept for more than 4 hours, other raw materials are not needed to be added, the milk cover slurry is directly added into a frothing device for frothing, the state, the taste and the flavor of the product after frothing are verified, and the specific results are shown in table 8.

Example 3

The embodiment provides cheese milk cover pulp, which comprises the following raw materials in percentage by weight: 36% of raw milk, 40% of cream, 15% of cheese blocks, 1.0% of cheese powder, 5% of white granulated sugar, 1.0% of edible salt, 0.2% of dipotassium hydrogen phosphate, 0.3% of sodium stearyl-stearyl lactate, 0.5% of sorbitan monostearate, 0.5% of monoglyceride stearate, 0.15% of microcrystalline cellulose and 0.09% of carrageenan.

The preparation process comprises the following steps:

heating the first portion of raw milk (accounting for 30 percent of the total raw milk) to 50 ℃, adding cheese blocks, and uniformly stirring and mixing to obtain cheese slurry;

heating a second portion of raw milk (accounting for 50 percent of the total raw milk) to 50 ℃, adding white granulated sugar and cream, heating to 80 ℃, adding salt, an emulsion stabilizer and cheese slurry, performing constant volume and primary homogenization (secondary pressure of 20Bar and total pressure of 120Bar) by using the rest raw milk at 65 ℃, and cooling to obtain a semi-finished product;

and (3) carrying out ultra-high temperature sterilization (143 ℃, 4s) and secondary homogenization (secondary pressure of 20Bar, total pressure of 120Bar) on the semi-finished product to obtain the cheese milk cover slurry capable of being directly whipped after being stored at normal temperature.

Direct burst test: the milk cover slurry is cooled to 2-8 ℃ and kept for more than 4 hours, other raw materials are not needed to be added, the milk cover slurry is directly added into a frothing device for frothing, the state, the taste and the flavor of the product after frothing are verified, and the specific results are shown in table 9.

TABLE 9 post-whipping state, mouthfeel and flavor of the product