CN103783164B - Avocado-containing condensed milk and preparation method thereof - Google Patents
Avocado-containing condensed milk and preparation method thereof Download PDFInfo
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- CN103783164B CN103783164B CN201210433130.5A CN201210433130A CN103783164B CN 103783164 B CN103783164 B CN 103783164B CN 201210433130 A CN201210433130 A CN 201210433130A CN 103783164 B CN103783164 B CN 103783164B
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- condensed milk
- homogeneous
- fatty acid
- milk
- butter fruit
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Landscapes
- Dairy Products (AREA)
Abstract
The invention relates to the field of dairy processing, in particular to an avocado-containing condensed milk and a preparation method thereof. The avocado-containing condensed milk provided by the invention comprises, by mass, 20%-60% of milk, 1%-20% of protein powder, 1%-50% of avocado jam, 5%-20% of a sweetener, 0.05%-5% of a stabilizer, and 0.0005%-0.005% essence. According to the invention, in a production process of condensed milk, a certain amount of avocados are added, fruit juice, puree or jam can be added or is not added, and also different auxiliary materials, food additives, nutrition fortifiers and the like can be batched according to needs, so that the condensed milk reaching the national standard and having different tastes and certain function can be creatively invented.
Description
Technical field
The present invention relates to Dairy Processing field, particularly, the present invention relates to a kind of condensed milk containing butter fruit and preparation method thereof.
Background technology
Current Dairy Industry becomes the tripartite balance of forces with the product of generalities, health, functional form, current many enterprises by the angle of products innovation from functional product to the healthy leisure type product transition that can provide pleasurable sensation to consumer.In the SIAL exhibition of 2012, generalities food dog-eat-dog.The planning of specialty, accurately location, distinct Brang Personalities, add raw and auxiliary material that is the freshest, characteristic, and have low fat, low sugar, outstanding feature product low in calories, is more suitable for pursuing fashion crowd that is delicious and health.
Classified by condensed milk in standard GB/T 13102-2010 and define, evaporated milk (evaporated milk) for raw material with lactogenesis and (or) dairy products, adds or does not add food additives and nutrition fortifier, through the thick product be processed into; Sweet condensed milk (sweetened condensed milk) for raw material with lactogenesis and (or) dairy products, sugar, adds or does not add food additives and nutrition fortifier, through the thick product be processed into; Modulation condensed milk (formulated condensed milk) for major ingredient with lactogenesis and (or) dairy products, is added or is not added sugar, food additives and nutrition fortifier, adds auxiliary material, through the thick product be processed into.
Condensed milk add man-hour due to raw material used different with the auxiliary material of interpolation, sweet condensed milk (condensed milk), evaporated milk, condensed skimmed milk, half condensed skimmed milk, pattern condensed milk, strengthening condensed milk and modulation condensed milk etc. can be divided into.Main production condensed milk and evaporated milk before China.In recent years, along with the development of dairy industry in China, condensed milk has exited the mass marketing of dairy products.But, still have some consumers to have demand to condensed milk.
Butter fruit quality is soft and smooth, and taste is sweet and refreshing, is rich in each biostearin, mineral matter, healthy fat and phytochemicals.Avocado pulp is nutritious, about fatty 23.49 kilograms of every 100 grams of pulp, sugar 5.6 grams, 1.25 grams, protein, fiber 1.8 grams, ash content 0.7 gram, vitamin C 8 milligrams, be a kind of high heat energy fruit, nutritive value is suitable with cream, and Europe, the U.S., Japan and other countries are regarded as fruit treasure.Some people thinks that butter fruit is containing a lot of fat, so do not like to eat junket pears.Butter fruit is rich in fat really, but is useful unit unsaturated fat entirely, can reduce LDL-C, reduces the risk suffered from a heart complaint.
At present, due to the growing environment that butter fruit is special, the restriction of the special and transport of mouthfeel, the popular understanding to butter fruit is also little, domestic the nineties in last century to start butter fruit fruit tree in Hainan, Yunnan, the ground such as Guangdong plantation research more, but more in cosmetic field research in its further deep processing.
Domestic in the development of condensed milk, CN201010589927.5 mono-kind prepares condensed milk and preparation method thereof, provides a kind of product sensory characteristic to fill a prescription and preparation method thereof close to the preparation condensed milk of full milk condensed milk.Whole milk powder, soy meal, maltodextrin, plant cream, soybean oil, calgon, sodium acid carbonate are dissolved in the water, after filtration, hydration, degassed, homogeneous, preheating obtains slurries A; White sugar is dissolved, filters to obtain slurries B; Slurries A and B is injected concentration tank concentrate; Concentrated nearly at the end of add flavoring essence, by concentrate homogeneous, degassed.This invention is extending the definition of condensed milk, has certain progressive, but adopts soybean oil as fat, has certain influence for mouthfeel.CN200680024930.4 provides a kind of without the need to using the newborn base Spreadable dairy product of any emulsifying agent or thickener.This invention traditional smears condensed milk, is difficult to expandable consumption, has certain limitation to expansion market.CN200810198026.6 relates to a kind of panax ginseng condensed milk and preparation method thereof.Prepare by preparing ginseng juice, fresh milk liquid disinfectant, cream emulsification, homogeneous, the molten sugar of white granulated sugar, sterilization, cooling, Vacuum Concentration, again homogeneous, lactose crystallisation by cooling and the degassed step such as filling.This invention proposes conceptual to the health care of condensed milk, but the quality of ginseng is uneven, and effect is also not quite similar, so its both effectiveness very difficult qualification, and the health-care effect suitable population of ginseng is narrower, therefore, this product does not have very large advantage in market competition.
Butter fruit is made jam by the present invention, under wishing the prerequisite that condensed milk is up to state standards, develop a kind of condensed milk product of low-fat content, give its good nutrition simultaneously, but when adding butter fruit jam, because its moisture is higher, be that obtained cheese is difficult within the shelf-life, ensure the stable of structural state.
Summary of the invention
The object of the invention is to provide a kind of condensed milk containing butter fruit for solving the problem.
Another object of the present invention is to provide a kind of above-mentioned condensed milk preparation method containing butter fruit.
Condensed milk containing butter fruit of the present invention, raw material comprises by mass percentage: milk 20% ~ 60%, albumen powder 1% ~ 20%, butter fruit jam 1% ~ 50%, sweetener 5% ~ 20%, stabilizing agent 0.5% ~ 5%, flavoring essence 0.0005% ~ 0.005%.
According to condensed milk of the present invention, it is characterized in that, the preparation method of described butter fruit jam is: butter fruit is removed the peel stoning, is cut to sheet or the block of 3 ~ 6mm thickness, is placed on 80 ~ 90 DEG C of oven dry 10min in aeration-drying baking oven; Described butter fruit jam raw material is by mass percentage: honey 1% ~ 10%, Fresh Lemon juice 0.01% ~ 0.1%, emulsifying agent 0.001% ~ 0.1%, and surplus is butter fruits; By each raw material mixing, making beating, homogeneous, less than 10 DEG C gnotobasis preserve less than 72 hours.
In above-mentioned butter fruit jam, described emulsifying agent comprise in methyl glycol fatty acid ester, stearoyl lactate, sodium lactate, lactic acid fatty acid ester, CSL, xanthans, single diglycerine fatty acid ester, pungent or decanoin, sucrose fatty ester, lactitol one or more.Preferably, described emulsifying agent is sodium lactate, or lactitol and the combination both stearoyl lactate.
According to condensed milk of the present invention, described milk is qualified fresh milk, fat-enriched milk, whole milk, skim milk and partly defatted milk, or skimmed milk power, partially skimmed powder, whole-fat milk powder reconstituted milk.
According to condensed milk of the present invention, described albumen powder is milk powder, PURE WHEY or the mixture of the two.
According to condensed milk of the present invention, described sweetener is one or more in the white granulated sugar of 70wt% and functional oligose, multi-sugar alcohol, HFCS, polydextrose.
In above-mentioned sweetener, functional oligose is one or more in isomaltoketose, milk ketose, gossypose, FOS, lactosucrose, low poly lactose, oligoisomaltose, galactooligosaccharide; Multi-sugar alcohol is one or more in xylitol, D-sorbite, maltitol, hydroxyl isomaltulose, hydrogenated starch hydrolysate.
According to condensed milk of the present invention, described stabilizing agent comprises thickener and emulsifying agent, wherein, described thickener comprises one or more in gelatin, pectin, converted starch, carragheen, guar gum, xanthans, locust bean gum, gellan gum, sodium alginate, agar, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, sodium cellulose glycolate, sodium phosphate trimer, sodium hydrogen phosphate, calgon;
Preferably, described thickener is the combination of carragheen, sodium alginate and converted starch, and proportions is 1:1:1 ~ 5, or the combination of pectin, carragheen and converted starch, and proportions is 1:2 ~ 5:5, or the combination of pectin, gelatin and hydroxypropyl PASELLI EASYGEL, and proportions is 2 ~ 5:1:5 ~ 10;
Described emulsifying agent comprises single diglycerine fatty acid ester, acetylation mono-fatty acid glyceride, one or more in acetylation diglycerine fatty acid ester, diacetyl tartarate list double glyceride, sucrose fatty ester, lactic acid fatty glyceride, modified soy bean lipoid, D-sorbite, methyl glycol fatty acid ester;
Preferably, described emulsifying agent is single diglycerine fatty acid ester: methyl glycol fatty acid ester=2:1 ~ 3, or single diglycerine fatty acid ester: methyl glycol fatty acid ester=2:1 ~ 3, or the combination of D-sorbite and lactic acid fatty glyceride.
According to condensed milk of the present invention, described raw material can also comprise by mass percentage be less than or equal to 15% puree, fruit juice or non-butter fruit jam.Juice product that to take fruit as raw material obtain as squeezing, centrifugal, extraction etc. through physical method that described fruit juice is, generally refers to that juice content is more than 80%; Described puree is that fruit is clear clean and removes the peel, stoning, removes slag, squeezes as pureed, through or without the concentrated quick-frozen finished product obtained.Puree now squeezes the standardization flow process of mouthfeel and nutrition closest to fruit, and puree taste mainly includes but not limited to: the tastes such as Cranberry, blueberry, strawberry, mango, watermelon, blackcurrant, green apple, honey peach, "Hami" melon, pineapple, taro perfume, pawpaw, sweet orange, lemon, grape, banana, Chinese grooseberry; Described non-butter fruit jam is after thinking that other fruit, sugar and acidity regulator mix except butter fruit, with the gelatinous mass boiled more than 100 DEG C of temperature.
According to condensed milk of the present invention, described raw material also comprises by mass percentage and is less than or equal to 15% boiling bean product, cereal, tuberous vegetable or nut granule.Described boiling bean product, cereal, tuberous vegetable are various fresh beans, cereal are boiled expanded product, sugaring making beating or be broken for the graininess of 1 ~ 8mm, and it is 1 ~ 8mm, preferably 2 ~ 4mm that nut granule gets particle diameter.
The condensed milk of interpolation butter of the present invention fruit, can according to the suitable acid adjustment of the taste of product, and addition is for being less than or equal to 3%; Acidity regulator be lactic acid, citric acid, malic acid, tartaric acid etc. one or more.
The condensed milk of interpolation butter fruit of the present invention, according to the location of product and for different consumers, can add nutrition fortifier; Described nutrition fortifier is one or more in GB14880.
The present invention can also add chromatic number as required, and flavoring essence of the present invention, pigment are well known in the art, natural or Prof. Du Yucang, meets food-grade essence or the pigment of national use standard.
When preparing the condensed milk of butter of the present invention fruit, after batch mixing, butter or soybean protein is used to carry out standardization to the mixture not reaching condensed milk product index request.
The preparation method of the above-mentioned condensed milk containing butter fruit of the present invention, comprises the following steps:
1) prepare burden: by milk to heating 45 DEG C, add the thickener of albumen powder, 50% ~ 60% formula ratio, stir, be warmed up to 90 DEG C and keep 1 ~ 3min, cool to 45 ~ 55 DEG C, leave standstill hydration 20min;
2) purify degassed: carry out purification and degassed process to completing the mixed material after batching;
3) homogeneous: the mixed material through the degassed process of purification is heated to 55 ~ 60 DEG C, carries out homogeneous process under the pressure of 160 ~ 180bar;
4) batch mixing: the batch mixing at 45 ~ 55 DEG C of temperature by the mixed material after step 3) homogeneous and butter fruit jam, and add remaining thickener and emulsifying agent, be uniformly mixed;
5) circulation constant volume: the mixed material of step 4) recycles 20 ~ 25min, constant volume at 60 ~ 70 DEG C;
6) double purification is degassed: the mixed liquor after constant volume carries out purifying degassed process;
7) second homogenate;
8) sterilization: sterilization requires 90 ~ 100 DEG C/30 ~ 100s;
9) filling: the mixed liquor after sterilization to be cooled to 85 ~ 90 DEG C and to carry out filling; Wherein, for thick product, can inflate before single packaging is filling, make material form fine and smooth cellular; Also can inflate after filling, deaeration and air exclusion, anti-oxidation.
10) refrigerate: the environment refrigeration filling product obtained being placed in 0 ~ 5 DEG C.
Particularly, according to embodiments of the invention, the preparation method of the above-mentioned condensed milk containing butter fruit, comprises the following steps:
1) prepare burden: by milk to heating 45 DEG C, add the thickener of albumen powder, 50% ~ 60% formula ratio, stir, be warmed up to 90 DEG C and keep 1-3min, cool to 45 ~ 55 DEG C, leave standstill hydration 20min;
2) purify degassed: carry out purification and degassed process to completing the mixed material after batching;
3) homogeneous: the mixed material through the degassed process of purification is heated to 55 ~ 60 DEG C, carries out homogeneous process under the pressure of 160 ~ 180bar;
4) batch mixing: the batch mixing at 45 ~ 55 DEG C of temperature by the mixed material after step 3) homogeneous and butter fruit jam, and add sweetener, essence, remaining thickener and emulsifying agent, be uniformly mixed; As need nutrition fortifier be added, add before being uniformly mixed;
5) circulation constant volume: the mixed material of step 4) recycles 20 ~ 25min at 60 ~ 70 DEG C, and final constant volume is to plan dosage, and require fully to stir;
6) double purification is degassed: the mixed material after constant volume carries out purifying degassed process; Before double purification is degassed, mixed liquor being detected, to not reaching condensed milk product index request, using butter or soybean protein to carry out standardization.
7) second homogenate: the mixed material after degassed to double purification carries out second homogenate;
8) sterilization: sterilization requires 90 ~ 100 DEG C/30 ~ 100s;
9) filling: the mixed liquor after sterilization to be cooled to 85 ~ 90 DEG C and to carry out filling; Wherein, for thick product, can inflate before single packaging is filling, make material form fine and smooth cellular; Also can inflate after filling, deaeration and air exclusion, anti-oxidation.
10) refrigerate: the environment refrigeration filling product obtained being placed in 0 ~ 5 DEG C.
The preparation method of the above-mentioned condensed milk containing butter fruit of the present invention, comprises the following steps if need to add puree, fruit juice or jam boiling bean product, cereal, tuberous vegetable or nut granule:
1) prepare burden: by milk to heating 45 DEG C, add the thickener of albumen powder, 50% ~ 60% formula ratio, stir, be warmed up to 90 DEG C and keep 1-3min, cool to 45 ~ 55 DEG C, leave standstill hydration 20min, obtain material a; By fruit juice, puree or non-butter fruit jam, or boiling beans, cereal or nut mix with sweetener, essence, and after pasteurize, aseptic refrigeration, for subsequent use, obtains material b.As need pigment be added, add when preparing material b.
2) purify degassed: carry out purification and degassed process respectively to completing the material a after batching and material b;
3) homogeneous: material a and material b through purifying degassed process being heated to 55 ~ 60 DEG C respectively, carrying out homogeneous process under the pressure of 160 ~ 180bar; Wherein, material b leaves standstill hydration 20min after homogeneous;
4) batch mixing: the batch mixing at 45 ~ 55 DEG C of temperature by the material a after step 3) homogeneous and butter fruit jam, and add remaining thickener and emulsifying agent, after being uniformly mixed, add the material b after the hydration of step 3) homogeneous online, the product of nutrition fortifier need be added, add nutrition fortifier, and mix;
5) circulation constant volume: the mixed material of step 4) recycles 20 ~ 25min at 60 ~ 70 DEG C, and final constant volume is to plan dosage, and require fully to stir;
6) double purification is degassed: the mixed material after constant volume carries out purifying degassed process; Before double purification is degassed, mixed liquor being detected, to not reaching condensed milk product index request, using butter or soybean protein to carry out standardization.
7) sterilization: sterilization requires 90 ~ 100 DEG C/30 ~ 100s;
8) filling: the mixed liquor after sterilization to be cooled to 85 ~ 90 DEG C and to carry out filling;
9) refrigerate: the environment refrigeration filling product obtained being placed in 0 ~ 5 DEG C.
The present invention is in the process of producing condensed milk, add a certain amount of butter fruit, add or do not dose fruit juice, puree or jam, different auxiliary materials, food additives, nutrition fortifier etc. can also be equipped with as required, creationary invention is a kind of to be up to state standards, and has different mouthfeel and certain functional condensed milk.It is of the present invention that to have advantage as follows:
1, the present invention is on the conceptual foundation of traditional condensed milk, a kind of dessert when snacks of creationary invention.
2, the more traditional condensed milk of condensed milk of the present invention imparts new composition and gives it and has better nutrition.
3, on alimentary health-care function, also have certain breakthrough, by the condensed milk of modulation different flavor, mouthfeel, give that it is functional for considering the diversification of consumer.
4, the present invention is a kind of neutral or faintly acid dairy products, is thick (mouthfeel is full) that a kind of widely consumer likes fine and smooth multielement nutrition product, is the different generalities product in location.
5, traditional condensed milk can destruction composition of milk in various degree when concentrated, and sweet condensed milk occurs raw sugar precipitation in situation improperly, and the present invention, by the improvement of technique and the adjustment of stabilizer element, well avoids produced problem in process.
6, the present invention is by improving the lubricant component of condensed milk, and a kind of light condensed milk of creationary invention, being the condensed milk of a kind of high protein height nutrition, is a high telotroph drink.
7, the invention solves the brown stain in process of traditional condensed milk, jam occurs bleed equistability problem and technique defect more rambunctious after adding within the shelf-life.
Detailed description of the invention
In order to there be understanding clearly to technical scheme of the present invention, summary of the invention and beneficial effect, now following detailed description is carried out to technical scheme of the present invention.
Embodiment 1 butter fruit health sweet condensed milk
Prepare butter fruit jam, raw materials by weight is:
Honey 1%, Fresh Lemon juice 0.01%, emulsifying agent 0.001%, surplus is butter fruits; Wherein emulsifying agent is methyl glycol fatty acid ester 0.0005%, stearoyl lactate 0.0004%, decanoin 0.0001%.
The preparation method of described butter fruit jam is: butter fruit is removed the peel stoning, be cut to sheet or the block of 3 ~ 6mm thickness, be placed on 80 ~ 90 DEG C of oven dry 10min in aeration-drying baking oven, by each raw material mixing, making beating, homogeneous, less than 10 DEG C gnotobasis preserve less than 72 hours.
Containing following composition in 1000kg condensed milk product:
Butter fruit jam 500kg,
Cow's milk 200kg,
PURE WHEY 70kg,
White granulated sugar 60kg,
Thickener (carragheen: sodium alginate: starch=1:1:1 ~ 3) 8kg,
Emulsifying agent (single diglycerine fatty acid ester: methyl glycol fatty acid ester=2:1 ~ 3) 5kg,
Essence 0.005kg,
Calcium lactate 3g,
Peach juice 150g,
Water surplus
Manufacture craft
1) prepare burden: by milk to heating 45 DEG C, add the thickener of albumen powder, 50% ~ 60% formula ratio, stir, be warmed up to 90 DEG C and keep 1 ~ 3min, cool to 45 ~ 55 DEG C, leave standstill hydration 20min, obtain material a; Mixed with sweetener (white granulated sugar), essence by peach juice, after pasteurize, aseptic refrigeration, for subsequent use, obtains material b.As need pigment be added, add when preparing material b.
2) purify degassed: carry out purification and degassed process respectively to completing the material a after batching and material b;
3) homogeneous: material a and material b through purifying degassed process being heated to 55 ~ 60 DEG C respectively, carrying out homogeneous process under the pressure of 160 ~ 180bar; Wherein, material b leaves standstill hydration 20min after homogeneous;
4) batch mixing: the batch mixing at 45 ~ 55 DEG C of temperature by the material a after step 3) homogeneous and butter fruit jam, and add remaining thickener and emulsifying agent, after being uniformly mixed, adding the material b after the hydration of step 3) homogeneous online, add calcium lactate, and mix;
5) circulation constant volume: the mixed material of step 4) recycles 20 ~ 25min at 60 ~ 70 DEG C, and final constant volume is to plan dosage, and require fully to stir;
6) double purification is degassed: the mixed material after constant volume carries out purifying degassed process;
7) sterilization: sterilization requires 90 ~ 100 DEG C/30 ~ 100s;
8) filling: the mixed liquor after sterilization to be cooled to 85 ~ 90 DEG C and to carry out filling; Inflate before filling.
9) refrigerate: the environment refrigeration filling product obtained being placed in 0 ~ 5 DEG C.
The lightly seasoned condensed milk of embodiment 2 Chinese yam
Prepare butter fruit jam, raw materials by weight is: honey 10%, Fresh Lemon juice 0.1%, emulsifying agent 0.1%, and surplus is butter fruits; Wherein, emulsifying agent is CSL 0.01%, xanthans 0.01%, single diglycerine fatty 0.04% acid esters, caprylin 0.01, sucrose fatty ester 0.03%.
The preparation method of described butter fruit jam is: with embodiment 1.
Containing following composition in 1000kg condensed milk product:
Butter fruit jam 80kg,
Cow's milk 500kg,
Chinese yam mud 150kg,
Milk powder 100kg,
Sweetener 150kg,
Thickener (carragheen: sodium alginate: starch=1:1:2 ~ 5) 15kg,
Emulsifying agent (single diglycerine fatty acid ester: methyl glycol fatty acid ester=2:1 ~ 3) 3kg,
Essence 0.03kg,
Water surplus.
Described sweetener is the white granulated sugar of 105kg, and all the other are isomaltoketose, milk ketose, gossypose, xylitol, D-sorbite.
Manufacture craft, with embodiment 1, is not inflated at pouring process, replaces peach juice by Chinese yam mud.
Embodiment 3 Kiwi berry jam modulation sweet condensed milk
Prepare butter fruit jam, raw materials by weight is: honey 10%, Fresh Lemon juice 0.1%, emulsifying agent 0.1%, and surplus is butter fruits; Wherein, emulsifying agent is the combination of both lactitol and stearoyl lactate.
The preparation method of described butter fruit jam is: with embodiment 1.
Containing following composition in 1000kg condensed milk product:
Butter fruit jam 10kg,
Cow's milk 600kg,
Albumen powder (milk powder: PURE WHEY=5:1) 150kg,
Butter 30kg,
Sweetener 90kg,
Thickener (carragheen: sodium alginate: pectin: starch=1:1:1:2 ~ 3) 4kg,
Emulsifying agent (methyl glycol fatty acid ester, single hard fatty acid ester) 1kg,
Kiwi berry jam 100kg,
Essence 0.01kg,
Lactic acid 1.8kg,
Water surplus.
Described sweetener is 72kg granulated sugar, and all the other are FOS, lactosucrose, low poly lactose, oligoisomaltose, galactooligosaccharide, maltitol.
Manufacture craft is identical with embodiment 1, replaces peach juice with Kiwi berry jam, after batch mixing, carry out standardization with butter.
Embodiment 4 peanut modulation evaporated milk
Prepare butter fruit jam, raw materials by weight is: honey 1%, Fresh Lemon juice 0.01%, emulsifying agent 0.001%, and surplus is butter fruits; Wherein emulsifying agent is sodium lactate.
Preparation method is with embodiment 1.
Containing following composition in 1000kg condensed milk product:
Peanut butter (fat content≤30%) 150kg,
Butter fruit jam 200kg,
Cow's milk 500kg,
PURE WHEY (protein content more than 80%) 50kg,
White granulated sugar 50kg,
Thickener (pectin: carragheen: converted starch=1:2 ~ 5:5) 30kg,
Emulsifying agent (D-sorbite, lactic acid fatty glyceride) 10kg,
Essence 0.05kg,
Milk surplus.
Manufacture craft is identical with embodiment 1, does not carry out second homogenate, with butter, soybean protein standardization before batch mixing.
Embodiment 5 original flavor condensed milk
Butter fruit jam formulations and preparation method are with embodiment 3.
Containing following composition in 1000kg condensed milk product:
Butter fruit jam 10kg,
Cow's milk 700kg,
PURE WHEY 30kg,
Sweetener 100kg,
Thickener (polyglyceryl fatty acid ester: xanthans: modified starch=1:2-5:5) 40kg,
Emulsifying agent (diacetyl tartarate list double glyceride, D-sorbite) 8kg,
Boiling broad bean & red bean 150kg,
Essence 0.05kg,
Vitamin A, D 1.5mg,
Water surplus,
Described sweetener is 140 granulated sugar, and all the other are oligoisomaltose, galactooligosaccharide, hydroxyl isomaltulose, hydrogenated starch hydrolysate, HFCS, polydextrose.
Manufacture craft is identical with embodiment 1.
Embodiment 6 snow pear is pure and fresh drinks type modulation condensed milk
Butter fruit jam formulations and preparation method are with embodiment 4.
Containing following composition in 1000kg condensed milk product:
Full-cream reconstituted milk 300kg,
PURE WHEY 70kg,
White granulated sugar 150kg,
Pear juice 150kg,
Butter fruit jam 100kg,
Thickener (pectin: gelatin: hydroxypropyl PASELLI EASYGEL=2 ~ 5:1:5 ~ 10) 22kg,
Emulsifying agent (D-sorbite, stearoyl lactate) 3kg,
Citric acid 3kg,
Essence 0.05kg,
Water surplus.
Manufacture craft is identical with embodiment 2.
Embodiment 7 seasoning evaporated milk
Butter fruit jam formulations and preparation method are with embodiment 3.
Containing following composition in 1000kg condensed milk product:
Butter fruit jam 300kg,
Degreasing or partially skimmed powder reconstituted milk 350kg,
PURE WHEY 10kg,
White granulated sugar 80kg,
Thickener (carragheen: pectin: converted starch=1:2 ~ 5:5 ~ 10) 20kg,
Emulsifying agent (D-sorbite, lactitol, diacetyl tartarate list double glyceride) 8kg,
Essence 0.02kg,
Water surplus,
Preparation technology
1) prepare burden: by milk (reconstituted milk) to heating 45 DEG C, add the thickener of albumen powder, 50% ~ 60% formula ratio, stir, be warmed up to 90 DEG C and keep 1 ~ 3min, cool to 45 ~ 55 DEG C, leave standstill hydration 20min;
2) purify degassed: carry out purification and degassed process to completing the mixed material after batching;
3) homogeneous: the mixed material through the degassed process of purification is heated to 55 ~ 60 DEG C, carries out homogeneous process under the pressure of 160 ~ 180bar;
4) batch mixing: the batch mixing at 45 ~ 55 DEG C of temperature by the mixed material after step 3) homogeneous and butter fruit jam, and add remaining thickener and emulsifying agent, be uniformly mixed;
5) circulation constant volume: the mixed material of step 4) recycles 20 ~ 25min, constant volume at 60 ~ 70 DEG C;
6) double purification is degassed: the mixed liquor after constant volume carries out purifying degassed process;
7) second homogenate;
8) sterilization: sterilization requires 90 ~ 100 DEG C/30 ~ 100s;
9) filling: the mixed liquor after sterilization to be cooled to 85 ~ 90 DEG C and to carry out filling;
10) refrigerate: the environment refrigeration filling product obtained being placed in 0 ~ 5 DEG C.
Comparative example 1 concentrates original flavor condensed milk
Containing following composition in 1000kg condensed milk product:
Cow's milk 940kg,
White granulated sugar 60kg,
Manufacture craft:
1, former milk inspection: meet former milk quality standard.
2, filter: carry out clean breast by duplex strainer or other clean newborn equipment.
3, cool: will the fresh milk cooling 2-5 DEG C come be received through cold type.
4, standardization: select by seperator to butter oil standardization and the impurity removed in former milk by production requirement;
5, homogeneous: by raw milk homogeneous under gross pressure is 180-190Bar.
6, sterilization: after homogeneous, material carries out sterilization by heat exchanger, requires 90 ± 5 DEG C/2min.
7, sugaring: white granulated sugar is made into the dense syrup that sugared content is greater than 80%, sterilization, cooling.
8, concentrated: asepticly to mix online to the liquid glucose prepared and sterilization breast, be 55-65 DEG C in temperature, vacuum is concentrated under 80-100kpa condition, is 35% ± 5% stopping during batching to volume.
9, filling: material is filled in corresponding packing container on request, date printed on request.
10, refrigerate: Proper Packing product, by specified quantity vanning, enters 2 DEG C of-6 DEG C of storehouses refrigerations.
Comparative example 2 is without the condensed milk adding butter fruit jam, fruit and cereal, bean product
Containing following composition in 1000kg condensed milk product:
Degreasing or partially skimmed powder reconstituted milk 800kg,
PURE WHEY 50kg,
White granulated sugar 80kg,
Stabilizing agent 20kg,
Essence 0.02kg,
Manufacture craft:
1, former milk inspection: meet former milk quality standard.
2, filter: carry out clean breast by duplex strainer or other clean newborn equipment.
3, cool: will the fresh milk cooling 2-5 DEG C come be received through cold type.
4, standardization: select by seperator to butter oil standardization and the impurity removed in former milk by production requirement;
5, homogeneous: by raw milk homogeneous under gross pressure is 180-190Bar.
6, batch mixing: white granulated sugar, PURE WHEY, stabilizing agent are dry mixed, and add to online in homogeneous milk.
7, sterilization: after homogeneous, material carries out sterilization by heat exchanger, requires 90 ± 5 DEG C/2min.
8, concentrated: to be 55-65 DEG C by the batch mixing prepared in temperature, vacuum is concentrated under 80-100kpa condition, to volume for 35+5% during batching stops.
9, filling: material is filled in corresponding packing container on request, date printed on request.
10, refrigerate: Proper Packing product, by specified quantity vanning, enters 2 DEG C of-6 DEG C of storehouses refrigerations.
Comparative example 3 adds the condensed milk of butter
Containing following composition in 1000kg condensed milk product:
Degreasing or partially skimmed powder reconstituted milk 600kg,
PURE WHEY 50kg,
White granulated sugar 100kg,
Thickener 20kg,
Emulsifying agent 10kg,
Essence 0.02kg,
Butter 60kg,
Water surplus.
Manufacture craft is identical with comparative example 2, is added in 60 DEG C of butter melted in batch mixing process simultaneously, and sterilization after hydration 20 ~ 30min.
Comparative example 4
Butter fruit jam formulations is with embodiment 2.
The preparation method of described butter fruit jam is: butter fruit is removed the peel stoning, is cut to sheet or the block of 3 ~ 6mm thickness, and by each raw material mixing, making beating, homogeneous, sterilization, degassed, less than 10 DEG C gnotobasis preserve less than 72 hours.
The preparation method of described butter fruit jam is: with embodiment 1.
Condensed milk product formula and preparation technology are with embodiment 1.
Embodiment 8 product quality and stability test
1, effect analysis
Sense organ and physical and chemical index analytical test the results are shown in Table 1:
Table 1 product sensory and physical and chemical index analytical test result
Remarks: according to the preference degree of mouthfeel, local flavor, make 1-10 score, and calculate mean value.
Score value conversion foundation: mouthfeel give a mark: mouthfeel with the tasty and refreshing degree of condensed milk, sour-sweet ratio according to preference degree from high to low for 10-1 divides.
Local flavor give a mark: local flavor with the flavour preference degree of condensed milk from high to low for 10-1 divides.
Can be found out by table 1, product of the present invention comparatively comparative example is significantly liked by everybody in local flavor, mouthfeel, and mild acidity, high protein content.
2, study on the stability test
Inventive point of the present invention is mainly to solve after butter fruit jam adds within the shelf-life, occurs bleed equistability problem, special carry out study on the stability test with embodiment, comparative example products obtained therefrom for sample, store under selecting the finished product produced to be placed in 2 ~ 6 DEG C of conditions, observe its structural state, to investigate product stability.Study on the stability acetonideexample sees the following form 2, comparative example refers to the product of refrigeration after-ripening after 12 hours in the finished product during Table 3(shows).
Table 2 embodiment stability observing result
As can be seen from the above table, processed cheese product of the present invention is stored 30 days under 2 ~ 6 DEG C of conditions, and the product stability of embodiment is good, embodiment 3,4,5 slightly fat floating.Product structural state, stable in storage process, free from extraneous odour and other bad flavors, and anhydrous precipitation, color is uniform and stable.
Table 3 comparative example stability observing result
By following the tracks of the stability of comparative example in 30 days, contrasting with the embodiment of adding butter of the present invention fruit jam, the condensed milk of the butter fruit jam making of comparative example 1 and comparative example 2, its mouthfeel and stability effect within the shelf-life is poor, comparative example 1 jam has brown stain, and comparative example 2 jam has strong butter fruity; Comparative example 3 adds rare cream, and its mouthfeel is more greasy, and local flavor does not have embodiment soft, salubrious, comparative example 4 compares with embodiment 2, and structural state obviously slightly becomes, and entirety compares with embodiment, comparative example product is poor compared with the structural state of embodiment, obviously slightly becomes in 30 days.
By a large amount of experiments and contrast, the more traditional condensed milk of condensed milk that the present invention produces has more polynary nutrition, and a kind of condensed milk of creationary invention, solves the problem that butter fruit is oxidizable, simultaneously by adjusting the interpolation of stabilizing agent and auxiliary material, reach the best of structural state; Next is the inflation when filling, prevents the oxidation of higher fatty acid product, inflates for thick product when filling simultaneously, makes a kind of similar cake cellular of product formation, brings different mouth feeling experience; Again, this product albumen powder (milk powder, PURE WHEY, vegetable protein) and butter polyunsaturated fat really carry out fat, the albumen of supplementary condensed milk, and condensed milk of the present invention is while having milk, it contains polyunsaturated fat, makes condensed milk have higher nutritive value.
Claims (12)
1., containing a condensed milk for butter fruit, it is characterized in that, raw material comprises by mass percentage: milk 20% ~ 60%, albumen powder 1% ~ 20%, butter fruit jam 1% ~ 50%, sweetener 5% ~ 20%, stabilizing agent 0.05% ~ 5%, flavoring essence 0.0005% ~ 0.005%;
Wherein, the preparation method of described butter fruit jam is: butter fruit is removed the peel stoning, is cut to sheet or the block of 3 ~ 6mm thickness, is placed on 80 ~ 90 DEG C of oven dry 10min in aeration-drying baking oven; Described butter fruit jam raw material is by mass percentage: honey 1% ~ 10%, Fresh Lemon juice 0.01% ~ 0.1%, emulsifying agent 0.001% ~ 0.1%, and surplus is butter fruits; By each raw material mixing, making beating, homogeneous, less than 10 DEG C gnotobasis preserve less than 72 hours.
2. condensed milk according to claim 1, it is characterized in that, described emulsifying agent comprise in methyl glycol fatty acid ester, stearoyl lactate, sodium lactate, lactic acid fatty acid ester, CSL, xanthans, single diglycerine fatty acid ester, pungent or decanoin, sucrose fatty ester, lactitol one or more.
3. condensed milk according to claim 2, is characterized in that, described emulsifying agent is sodium lactate, or lactitol and the combination both stearoyl lactate.
4. condensed milk according to claim 1, is characterized in that, described albumen powder is milk powder, PURE WHEY or the mixture of the two.
5. condensed milk according to claim 1, is characterized in that, described sweetener is one or more in the white granulated sugar of 70wt% and functional oligose, multi-sugar alcohol, HFCS, polydextrose.
6. condensed milk according to claim 1, is characterized in that, described stabilizing agent comprises thickener and emulsifying agent,
Wherein, described thickener comprises one or more in gelatin, pectin, converted starch, carragheen, guar gum, xanthans, locust bean gum, gellan gum, sodium alginate, agar, hydroxypropul starch, hydroxypropyl PASELLI EASYGEL, sodium cellulose glycolate, sodium phosphate trimer, sodium hydrogen phosphate, calgon;
Wherein, described emulsifying agent comprises single diglycerine fatty acid ester; acetylation mono-fatty acid glyceride, one or more in acetylation diglycerine fatty acid ester, diacetyl tartarate list double glyceride, sucrose fatty ester, lactic acid fatty glyceride, modified soy bean lipoid, D-sorbite, methyl glycol fatty acid ester.
7. condensed milk according to claim 6, it is characterized in that, described thickener is the combination of carragheen, sodium alginate and converted starch, and proportions is 1:1:1 ~ 5, or the combination of pectin, carragheen and converted starch, and proportions is 1:2 ~ 5:5, or the combination of pectin, gelatin and hydroxypropyl PASELLI EASYGEL, and proportions is 2 ~ 5:1:5 ~ 10.
8. condensed milk according to claim 6, it is characterized in that, described emulsifying agent is single diglycerine fatty acid ester: methyl glycol fatty acid ester=2:1 ~ 3, or single diglycerine fatty acid ester: methyl glycol fatty acid ester=2:1 ~ 3, or the combination of D-sorbite and lactic acid fatty glyceride.
9. condensed milk according to claim 1, is characterized in that, described raw material also comprise by mass percentage be less than or equal to 15% puree, fruit juice or non-butter fruit jam.
10. condensed milk according to claim 1, is characterized in that, described raw material also comprises by mass percentage and is less than or equal to 15% boiling bean product, cereal, tuberous vegetable or nut granule.
Containing the preparation method of the condensed milk of butter fruit described in 11. 1 kinds of claims 1, comprise the following steps:
1) prepare burden: by milk to heating 45 DEG C, add the thickener of albumen powder, 50% ~ 60% formula ratio, stir, be warmed up to 90 DEG C and keep 1 ~ 3min, cool to 45 ~ 55 DEG C, leave standstill hydration 20min;
2) purify degassed: carry out purification and degassed process to completing the mixed material after batching;
3) homogeneous: the mixed material through the degassed process of purification is heated to 55 ~ 60 DEG C, carries out homogeneous process under the pressure of 160 ~ 180bar;
4) batch mixing: by step 3) mixed material after homogeneous and butter fruit jam batch mixing at 45 ~ 55 DEG C of temperature, and add sweetener, essence, remaining thickener and emulsifying agent, be uniformly mixed;
5) circulation constant volume: step 4) mixed material at 60 ~ 70 DEG C, recycle 20 ~ 25min, constant volume;
6) double purification is degassed: the mixed material after constant volume carries out purifying degassed process;
7) second homogenate;
8) sterilization: sterilization requires 90 ~ 100 DEG C/30 ~ 100s;
9) filling: the mixed liquor after sterilization to be cooled to 85 ~ 90 DEG C and to carry out filling;
10) refrigerate: the environment refrigeration filling product obtained being placed in 0 ~ 5 DEG C.
Containing the preparation method of the condensed milk of butter fruit described in 12. 1 kinds of claims 9 or 10, comprise the following steps: 1) prepare burden: by milk to heating 45 DEG C, add the thickener of albumen powder, 50% ~ 60% formula ratio, stir, be warmed up to 90 DEG C and keep 1 ~ 3min, cool to 45 ~ 55 DEG C, leave standstill hydration 20min, obtain material a; By fruit juice, puree or non-butter fruit jam, or boiling beans, cereal or nut mix with sweetener, essence, and after pasteurize, aseptic refrigeration, for subsequent use, obtains material b;
2) purify degassed: carry out purification and degassed process respectively to completing the material a after batching and material b;
3) homogeneous: material a and material b through purifying degassed process being heated to 55 ~ 60 DEG C respectively, carrying out homogeneous process under the pressure of 160 ~ 180bar; Wherein, material b leaves standstill hydration 20min after homogeneous;
4) batch mixing: by step 3) material a after homogeneous and butter fruit jam batch mixing at 45 ~ 55 DEG C of temperature, and add remaining thickener and emulsifying agent, after being uniformly mixed, add step 3 online) material b after homogeneous hydration, the product of nutrition fortifier need be added, add nutrition fortifier, and mix;
5) circulation constant volume: step 4) mixed material at 60 ~ 70 DEG C, recycle 20 ~ 25min, and final constant volume is to plan dosage, and requires fully stirring;
6) double purification is degassed: the mixed material after constant volume carries out purifying degassed process;
7) sterilization: sterilization requires 90 ~ 100 DEG C/30 ~ 100s;
8) filling: the mixed liquor after sterilization to be cooled to 85 ~ 90 DEG C and to carry out filling;
9) refrigerate: the environment refrigeration filling product obtained being placed in 0 ~ 5 DEG C.
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