阅读说明：本技术 一种用于调制淡炼乳的制备方法 (Preparation method for concocting light condensed milk ) 是由 张大宝 肖春强 于 2020-08-12 设计创作，主要内容包括：本发明公开了一种用于调制淡炼乳的制备方法,涉及食品加工技术领域。包括以下步骤第一步：准备原材料,包括：20～30％的巴氏杀菌乳和无水奶油、3～5％的乳清粉、5～10％的代可可脂、1～3％的白砂糖以及3.55～6.6％的食品添加剂,然后加水至100％。第二步：将第一步中原料从料斗全部吸入真空混料罐,投料完成后用热水冲洗料斗至真空混料罐,剪切至完全溶解。第三步：原料真空混料罐,真空混料罐剪切功能关闭,切换为搅拌功能,搅拌溶解20min后,取样观察混合均匀情况,要求物料混合均匀,油脂分散均匀,无明显颗粒状物或不溶物,若有颗粒或不溶物,继续剪切溶解直到无明显颗粒。淡炼乳的制备方法,改变了淡炼乳的生产方式,提升了淡炼乳的口感及风味,同时提高了淡炼乳的营养价值。(The invention discloses a preparation method for concocting light condensed milk, and relates to the technical field of food processing. The method comprises the following steps: preparing raw materials, comprising: 20-30% of pasteurized milk and anhydrous cream, 3-5% of whey powder, 5-10% of cocoa butter substitute, 1-3% of white granulated sugar and 3.55-6.6% of food additive, and then adding water to 100%. The second step is that: and (3) sucking all the raw materials in the first step into a vacuum mixing tank from a hopper, flushing the hopper to the vacuum mixing tank by using hot water after feeding is finished, and shearing until the raw materials are completely dissolved. The third step: the method comprises the following steps of (1) closing the shearing function of a vacuum material mixing tank, switching to the stirring function, stirring and dissolving for 20min, sampling, observing the uniform mixing condition, and requiring uniform mixing of materials, uniform dispersion of grease, no obvious granular matters or insoluble matters, and continuing to shear and dissolve until no obvious granules exist if particles or insoluble matters exist. The preparation method of the light condensed milk changes the production mode of the light condensed milk, improves the taste and flavor of the light condensed milk, and simultaneously improves the nutritive value of the light condensed milk.)

1. A preparation method for preparing light condensed milk is characterized in that: comprises the following steps

The first step is as follows: preparing raw materials, comprising: 20-30% of pasteurized milk and anhydrous cream, 3-5% of whey powder, 5-10% of cocoa butter substitute, 1-3% of white granulated sugar and 3.55-6.6% of food additive, and then adding water to 100%;

the second step is that: sucking all the raw materials in the first step into a vacuum mixing tank from a hopper, flushing the hopper to the vacuum mixing tank by using hot water after feeding is finished, and shearing until the raw materials are completely dissolved;

the third step: the method comprises the following steps of (1) closing the shearing function of a vacuum material mixing tank, switching to the stirring function, stirring and dissolving for 20min, sampling, observing the uniform mixing condition, and requiring that materials are uniformly mixed, grease is uniformly dispersed, no obvious granular substances or insoluble substances exist, and if particles or insoluble substances exist, continuing to shear and dissolve until no obvious particles exist;

the fourth step: taking production water for supplementing water and fixing the volume, stirring for 2-8min after supplementing water, and keeping the final temperature of the feed liquid at 55-75 ℃;

the fifth step: filtering the dissolved feed liquid by 80 meshes, and performing pre-homogenization treatment by a homogenizer at a homogenization pressure of 15-25 bar/a secondary pressure of 10-12 bar;

and a sixth step: UHT steam direct injection sterilization is adopted, and the sterilization temperature is as follows: 135 ℃ and 138 ℃, and the sterilization time is as follows: 9s, performing post-homogenization treatment by using an aseptic homogenizer at a homogenization pressure of 30-50 bar/secondary pressure of 10-15bar, cooling, temporarily storing the cooled mixture in a tank at the temperature of 18-25 ℃, and waiting for filling;

the seventh step: and pumping the homogenized material liquid after sterilization into a sterile tank for temporary storage, keeping intermittent slow stirring, performing sterile filling by using a corresponding filling machine at the temporary storage temperature of 10-25 ℃, wherein the filling temperature is 10-25 ℃, and the filling amount meets the net content requirement.

2. The method of claim 1, wherein the method comprises: in the second step, the vacuum pressure is-0.8 to-0.1 bar, the shearing time is 15 to 20 minutes, and the mixing temperature is 50 to 65 ℃.

3. The method of claim 1, wherein the method comprises: the food additive comprises 3-5% of emulsifier, 0.5-1.5% of thickener, and 0.05-0.1% of water retention agent.

4. The method of claim 3, wherein the method comprises: the emulsifier comprises phospholipid, and mono-diglycerol fatty acid ester.

5. The method of claim 3, wherein the method comprises: the thickening agent is carrageenan.

6. The method of claim 3, wherein the method comprises: the water retention agent is disodium hydrogen phosphate.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method for concocting light condensed milk.

Background

Most of the production processes of the light condensed milk are condensed milk to 1/2-1/2.5, filled and sealed, and then sterilized. In the production process, the product is easy to brown and poor in color by adopting high-pressure sterilization after filling and sealing, and simultaneously the aromatic flavor and the loss degree of vitamins, particularly vitamin B1 and vitamin C, of the milk are reduced, the milk cannot be stored for a long time after being opened, and the milk must be used within 1-2 days.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the preparation method for preparing the light condensed milk, and after the preparation method is used, the defects caused by the existing light condensed milk production process of filling, sealing and then sterilizing at high temperature again can be solved, the taste and the flavor of the light condensed milk are improved, and the nutritive value of the light condensed milk is improved.

In order to achieve the purpose, the invention is realized by the following technical scheme: a method for preparing light condensed milk comprises the following steps

The first step is as follows: preparing raw materials, comprising: 20-30% of pasteurized milk and anhydrous cream, 3-5% of whey powder, 5-10% of cocoa butter substitute, 1-3% of white granulated sugar and 3.55-6.6% of food additive, and then adding water to 100%;

the second step is that: sucking all the raw materials in the first step into a vacuum mixing tank from a hopper, flushing the hopper to the vacuum mixing tank by using hot water after feeding is finished, and shearing until the raw materials are completely dissolved;

the third step: the method comprises the following steps of (1) closing the shearing function of a vacuum material mixing tank, switching to the stirring function, stirring and dissolving for 20min, sampling, observing the uniform mixing condition, and requiring that materials are uniformly mixed, grease is uniformly dispersed, no obvious granular substances or insoluble substances exist, and if particles or insoluble substances exist, continuing to shear and dissolve until no obvious particles exist;

the fourth step: taking production water for supplementing water and fixing the volume, stirring for 2-8min after supplementing water, and keeping the final temperature of the feed liquid at 55-75 ℃;

the fifth step: filtering the dissolved feed liquid by 80 meshes, and performing pre-homogenization treatment by a homogenizer at a homogenization pressure of 15-25 bar/a secondary pressure of 10-12 bar;

and a sixth step: UHT steam direct injection sterilization is adopted, and the sterilization temperature is as follows: 135 ℃ and 138 ℃, and the sterilization time is as follows: 9s, performing post-homogenization treatment by using an aseptic homogenizer at a homogenization pressure of 30-50 bar/secondary pressure of 10-15bar, cooling, temporarily storing the cooled mixture in a tank at the temperature of 18-25 ℃, and waiting for filling;

the seventh step: and pumping the homogenized material liquid after sterilization into a sterile tank for temporary storage, keeping intermittent slow stirring, performing sterile filling by using a corresponding filling machine at the temporary storage temperature of 10-25 ℃, wherein the filling temperature is 10-25 ℃, and the filling amount meets the net content requirement.

Preferably, the vacuum pressure in the second step is-0.8-0.3 bar, the shearing time is 15-20 minutes, and the mixing temperature is 50-65 ℃.

Preferably, the food additive comprises 3-5% of an emulsifier, 0.5-1.5% of a thickener, and 0.05-0.1% of a moisture retention agent.

Preferably, the emulsifier comprises phospholipid, mono-and diglycerol fatty acid ester.

Preferably, the thickening agent is carrageenan.

Preferably, the water retention agent is disodium hydrogen phosphate.

The invention provides a preparation method for preparing light condensed milk. The method has the following beneficial effects:

(1) the preparation method for preparing the light condensed milk simplifies the production mode of the light condensed milk, improves the taste of the light condensed milk and improves the nutritive value of the light condensed milk.

Detailed Description