CN108124965A - A kind of high protein double-skin milk and preparation method thereof - Google Patents
A kind of high protein double-skin milk and preparation method thereof Download PDFInfo
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- CN108124965A CN108124965A CN201711375876.4A CN201711375876A CN108124965A CN 108124965 A CN108124965 A CN 108124965A CN 201711375876 A CN201711375876 A CN 201711375876A CN 108124965 A CN108124965 A CN 108124965A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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Abstract
A kind of high protein double-skin milk and preparation method thereof, the high protein double-skin milk and according to the mass fraction include following components：1~4 part of soybean protein isolate, 40~70 parts of milk, 0.1~0.4 part of mogroside, 10~15 parts of other food.The high protein double-skin milk of the present invention has full of nutrition, gives off a strong fragrance, the advantages of entrance is soft, and formability is good.
Description
Technical field
The present invention relates to a kind of high protein double-skin milks and preparation method thereof, specifically exactly a kind of to be rich in soybean protein
Double-skin milk and preparation method thereof belongs to food processing technology field.
Background technology
Soybean protein is the vegetalitas complete protein of most nutritive value, and wherein human body " essential amino acid " content is filled
Foot, component are complete, belong to " good protein ".1999, U.S. FDA was issued a statement, and claimed " edible 25g soybean proteins daily, energy
Enough reduce cardiopathic illness rate ".Therefore, can more and more researchers it is emerging to combine generation to soybean protein with milk protein
Interest, it is intended to develop the double protein product with more high nutritive value, the exploitation for new nutritional type food provides effective thinking.
Double-skin milk is a kind of Guangdong characteristic snack, and traditional production method is that milk and egg white are made by heating,
Give off a strong fragrance, entrance is soft, but its protein source is single, it is impossible to meet higher nutritional need, while the cost of egg white compared with
Height, fishy smell is heavier, has a certain impact to mouthfeel and flavor.High protein double-skin milk is a kind of novel rich in quality plant albumen
Food substitutes original egg white with vegetal soybean protein isolate, reduces cost, improve flavor, has very big disappear
Take market.
If CN 105454431A disclose a novel double-skin milk and its manufacture craft, traditional double-skin milk mouth is improved
The defects of taste is excessively sweet, but its protein source is single, only animal protein, while for the formability of the double-skin milk
It is not evaluated with stability.The production method that CN 104286184A disclose a apple double-skin milk enriches the kind of double-skin milk
Class, but the key point in manufacturing process mode and speed, processing method of foam including stirring etc. are no explicitly stated, lead
Double-skin milk made from this method is caused not have good reproducibility, the mouthfeel made every time has gap.
Invention content
For this purpose, one of the objects of the present invention is to provide a kind of high protein double-skin milk, have full of nutrition, give off a strong fragrance,
The advantages of entrance is soft, and formability is good.
In order to achieve the above object, the present invention adopts the following technical scheme that：
A kind of high protein double-skin milk, according to the mass fraction, includes following components：1~4 part of soybean protein isolate, milk 40
~70 parts, 0.1~0.4 part of mogroside, 10~15 parts of other food, preferably 2~3 parts of soybean protein isolate, milk 50
~60 parts, 0.1~0.3 part of mogroside, 10~15 parts of other food.
Preferably, the high protein double-skin milk, according to the mass fraction, composed of the following components：Soybean protein isolate 1
~4 parts, 40~70 parts of milk, 0.1~0.4 part of mogroside, 10~15 parts of other food, preferably soybean protein isolate 2
~3 parts, 50~60 parts of milk, 0.1~0.3 part of mogroside, 10~15 parts of other food.
The high protein double-skin milk product of the present invention, vegetable protein is combined with animal protein, instead of egg white, albumen
Content is high, reduces cost, improves flavor, and the high protein double-skin milk of the present invention makes the product steady with rational component proportion
Qualitative more preferable, formability is more preferably.
Preferably, the TCA (degree of hydrolysis) of the soybean protein isolate is 8~12, for example, 8.5,9,9.5,10,11,
11.5 etc., if TCA ＜ 8, soybean protein isolate not readily dissolves, if TCA ＞ 12, there are bitter tastes, therefore, selection for soybean protein isolate
TCA is 8~12.The soybean protein isolate of preferably low beany flavor, good dispersion.
Preferably, the dispersibility of the soybean protein isolate is：When soybean protein isolate and water quality ratio are 1:15-30
When, soybean protein isolate can dissolve in 30s in preferably 20s.
Preferably, the milk is fresh milk.
Preferably, the protein content of milk is 2~4%, preferably 2.8~3.4%, and fat content is 3~5%, excellent
It is selected as 3.5~4%.
Preferably, other described food may be selected from it is any one in cider, coconut milk, orange juice, strawberry juice, grape juice
Kind or several combinations.
In one embodiment of the invention, the high protein double-skin milk is composed of the following components：Soybean protein isolate 2
Part, 50 parts of milk, 0.1 part of mogroside, 10 parts of other food.
In one embodiment of the invention, the high protein double-skin milk is composed of the following components：Soybean protein isolate
2.5 parts, 55 parts of milk, 0.2 part of mogroside, 12 parts of other food.
In one embodiment of the invention, the high protein double-skin milk is composed of the following components：Soybean protein isolate 3
Part, 60 parts of milk, 0.3 part of mogroside, 15 parts of other food.
An object of the present invention, which also resides in, provides a kind of preparation method of high protein double-skin milk of the present invention, including with
Lower step：
(1) mogroside with milk is uniformly mixed, obtains the mixed liquor a of stable homogeneous；
(2) mixed liquor a is poured into container 1 and skin on boiled milk occurs in standing to room temperature, at this time mixed liquor surface layer after steaming；
(3) most by the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, and also there are milk in container 1 at this time
The mixed liquor a of skin and sub-fraction；
(4) soybean protein isolate is added in container 2, is stirring evenly and then adding into other food, obtain mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, sealing steams, to be cooled solidifying
Up to high protein double-skin milk after Gu.
Preferably, mixing is carried out by stirring in step (1).
Preferably, the stirring is stirring at low speed.
Preferably, the speed of stirring is 150~250r/min, preferably 200r/min, time of stirring for 0.5min with
On, preferably 1~3min, until mogroside is dissolved completely in milk.
Preferably, the temperature steamed in step (2) is 90~100 DEG C, the time is 3~5min.Steaming can be in steamer
It carries out.
The time of standing can determine according to the state of surface layer skin on boiled milk, best state be smooth skin on boiled milk, bright color and
Consolidation high resilience.
Preferably, most in step (3) is 70~95%, preferably 85~95%.
Preferably, hybrid mode is stirring at low speed in step (4).
Preferably, the speed of stirring is 100~300r/min, and the time is 5~10min, until soybean protein isolate is with mixing
Liquid a is mixed thoroughly.The reason of selecting stirring at low speed is to beat excessive velocities easily to generate foam, and the texture of product is generated
Harmful effect, mouthfeel can become coarse.Mixing speed and time in above range can cause products obtained therefrom to have especially also
Mouthfeel.
Preferably, mixed liquor a using 40~80 mesh sieve is filtered before adding in other food, the foam on upper strata is filtered
Other food are added after removing.
Preferably, the temperature steamed in step (5) be 90~100 DEG C, the time be 15~25min, can in steamer into
Row.
Preferably, the preparation method of the present invention includes the following steps：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 3~5min in 90~100 DEG C of steamers,
There is skin on boiled milk in mixed liquor surface layer at this time；
(3) the 85~95% of the subcutaneous mixed liquor a of milk in container 1 are poured into container 2, also there are milk in container 1 at this time
Skin and 5~15% mixed liquor a；
(4) soybean protein isolate is added in container 2, stirring at low speed uniformly adds in other food afterwards, obtains mixed liquor
b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, sealing, 90~100 DEG C of steamers
In steam 15~25min, up to high protein double-skin milk after solidification to be cooled.
The present invention has the advantages that：
Protein content is up to 4~6% in the high protein double-skin milk of the present invention, can fully meet consumer to high-quality plant
The intake demand of object albumen；
It is defoamed in the high protein double-skin milk production method of the present invention using the method for filtering so that final product mouth
Sense is finer and smoother, cunning is tender；
Egg white is replaced with soybean protein isolate so that this product has better in the high protein double-skin milk of the present invention
Chewiness, elasticity, while cost reduction, fishy smell are reduced；Instead of the addition of edible glue, have more compared with traditional double-skin milk
Good stability；
Vegetable protein and animal protein are combined by the high protein double-skin milk of the present invention with meeting the ratio of absorption of human body,
Structural state is finer and smoother, is the product of a nutrient health, while has filled up in double-skin milk class product and do not have double protein product
Blank has huge potential market；
The high protein double-skin milk of the present invention can further add other flavoring agents, including the herbal cuisine with health-care effect
Class, fruits and vegetables class cause high protein double-skin milk to have higher nutritive value, more unique texture while abundant product category
Flavor.
Specific embodiment
Of the invention for ease of understanding, it is as follows that the present invention enumerates embodiment.Those skilled in the art are it will be clearly understood that the implementation
Example is used only for helping to understand the present invention, is not construed as the concrete restriction to the present invention.
Raw material employed in embodiment of the present invention can be commercially available and meet state food safety on the market
Standard and corresponding product national Specification.
In embodiment, the soybean protein isolate TCA (soybean separation proteolysis degree) is 8~12.Low beany flavor divides
Dissipate the soybean protein isolate of property good (5g albumen powders are dissolved in 20s in 100g normal-temperature waters).The milk is fresh milk,
Protein content is in 2~4%, preferably 2.8~3.4%, and fat content is in 3~5%, preferably 3.5~4%.
Embodiment 1
A kind of high protein double-skin milk, matches by weight, composed of the following components：Soybean protein isolate (TCA：9.4)2
Part, milk (protein：3.1%, fat：3.8%) 50 parts, 0.1 part of mogroside, 10 parts of cider.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 3min in 90 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 85% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 15% mixed liquor a；
(4) soybean protein isolate is added in container 2,100r/min, after stirring 10min, was carried out using 40 mesh sieve
Filter, adds cider after the foam on upper strata is filtered out, obtains mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 90 DEG C of steamers
25min processed, up to high protein double-skin milk after solidification to be cooled.
Embodiment 2
A kind of high protein double-skin milk, matches by weight, composed of the following components：Soybean protein isolate (TCA：9.4)
2.5 parts, milk (protein：3.1%, fat：3.8%) 55 parts, 0.2 part of mogroside, 12 parts of coconut milk.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 4min in 95 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 90% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 10% mixed liquor a；
(4) soybean protein isolate is added in container 2,200r/min, after stirring 7min, was carried out using 60 mesh sieve
Filter, adds coconut milk after the foam on upper strata is filtered out, obtains mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 95 DEG C of steamers
20min processed, up to high protein double-skin milk after solidification to be cooled.
Embodiment 3
A kind of high protein double-skin milk, matches by weight, composed of the following components：Soybean protein isolate (TCA：9.4)3
Part, milk (protein：3.1%, fat：3.8%) 60 parts, 0.3 part of mogroside, 15 parts of grape juice.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 3min in 100 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 95% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 5% mixed liquor a；
(4) soybean protein isolate is added in container 2,300r/min, after stirring 5min, was carried out using 80 mesh sieve
Filter, adds grape juice after the foam on upper strata is filtered out, obtains mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 100 DEG C of steamers
15min processed, up to high protein double-skin milk after solidification to be cooled.
Comparative example 1
A kind of high protein double-skin milk, matches by weight, composed of the following components：60 parts of milk, 10 parts of egg white,
0.3 part of mogroside, 15 parts of cider.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 3min in 90 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 85% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 15% mixed liquor a；
(4) egg white is added in container 2,100r/min, after stirring 10min, is filtered using 40 mesh sieve, it will
The foam on upper strata adds cider after filtering out, and obtains mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 90 DEG C of steamers
25min processed, up to high protein double-skin milk after solidification to be cooled.
Comparative example 1 compared with Example 1, by 10 parts of egg whites instead of 3 parts of soybean protein isolate.
Comparative example 2
A kind of high protein double-skin milk, matches by weight, composed of the following components：0.5 part of carragheen, 55 parts of milk,
0.2 part of mogroside, 12 parts of coconut milk.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 4min in 95 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 90% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 10% mixed liquor a；
(4) carragheen is added in container 2,200r/min, after stirring 7min, is filtered using 60 mesh sieve, it will be upper
The foam of layer adds coconut milk after filtering out, and obtains mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 95 DEG C of steamers
20min processed, up to high protein double-skin milk after solidification to be cooled.
Comparative example 2 compared with Example 2, by 0.5 part of carragheen instead of 2.5 parts of soybean protein isolate.
Comparative example 3
A kind of high protein double-skin milk, matches by weight, composed of the following components：3 parts of soybean protein isolate, milk 60
Part, 0.3 part of mogroside, 15 parts of grape juice.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 3min in 100 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 95% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 5% mixed liquor a；
(4) soybean protein isolate is added in container 2,300r/min, adds grape juice after stirring 5min, mixed
Close liquid b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 100 DEG C of steamers
15min processed, up to high protein double-skin milk after solidification to be cooled.
Compared with Example 3, filtration step is omitted before grape juice is added in comparative example 3.
Comparative example 4
A kind of high protein double-skin milk, matches by weight, composed of the following components：Soybean protein isolate (TCA：3.1)2
Part, milk (protein：3.1%, fat：3.8%) 50 parts, 0.1 part of mogroside, 10 parts of cider.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 3min in 90 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 85% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 15% mixed liquor a；
(4) soybean protein isolate is added in container 2,100r/min, after stirring 10min, was carried out using 40 mesh sieve
Filter, adds cider after the foam on upper strata is filtered out, obtains mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 90 DEG C of steamers
25min processed, up to high protein double-skin milk after solidification to be cooled.
Comparative example 5 detaches compared with Example 1, by the soybean protein isolate that TCA is 3.1 instead of the TCA soybean for being 9.4
Albumen.
Comparative example 5
A kind of high protein double-skin milk, matches by weight, composed of the following components：Soybean protein isolate (TCA：15.7)
2 parts, milk (protein：3.1%, fat：3.8%) 50 parts, 0.1 part of mogroside, 10 parts of cider.
The preparation process of the high protein double-skin milk product is as follows：
(1) raw material mixes：Mogroside with milk is mixed by proportioning, stirs evenly, obtains the mixing of stable homogeneous
Liquid a；
(2) mixed liquor a is poured into container 1 and is placed in standing to room temperature after steaming 3min in 90 DEG C of steamers, mixed at this time
There is skin on boiled milk in liquid surface layer；
(3) the 85% of the subcutaneous mixed liquor a of milk in container 1 is poured into container 2, at this time in container 1 also there are skin on boiled milk with
And 15% mixed liquor a；
(4) soybean protein isolate is added in container 2,100r/min, after stirring 10min, was carried out using 40 mesh sieve
Filter, adds cider after the foam on upper strata is filtered out, obtains mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, seals, steamed in 90 DEG C of steamers
25min processed, up to high protein double-skin milk after solidification to be cooled.
Comparative example 5 is divided compared with Example 1, by the soybean protein isolate that TCA is 15.7 instead of the TCA soybean for being 9.4
From albumen.
Experimental example 1
The random high protein pair that 15 layman is invited to be obtained for the embodiment of the present invention 1~3 with comparative example 1~3
Skin milk carries out sensory evaluation, and standards of grading are shown in Table 1, and test result takes the average value of 15 tasters, the results are shown in Table shown in 2：
1 high protein double-skin milk sensory evaluation standards of grading of table
2 Analyses Methods for Sensory Evaluation Results of table
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 |
| Exquisiteness sense | 14.4 | 15.8 | 18.2 | 12.1 | 11.6 | 9.5 | 8.9 | 15.2 |
| Elasticity | 11.2 | 17.4 | 14.3 | 10.7 | 8.8 | 13.4 | 10.5 | 8.9 |
| Beany flavor | 18.3 | 15.6 | 13.8 | 17.3 | 14.5 | 12.3 | 17.9 | 16.8 |
| Sugariness | 12.9 | 14.3 | 12.1 | 10.6 | 14.1 | 11.7 | 10.6 | 11.4 |
| Bitter taste | 8.2 | 8.5 | 9.1 | 8.6 | 8.7 | 8.3 | 8.5 | 3.8 |
| Whole flavor | 13.2 | 19 | 16.3 | 9.9 | 5.9 | 4.9 | 11.3 | 12.1 |
| Total score | 78.2 | 90.6 | 83.8 | 69.2 | 63.6 | 60.1 | 67.7 | 68.2 |
As 2 result of table as it can be seen that high protein double-skin milk product made from the method for the present invention in terms of the synthesis such as mouthfeel, taste all
Excellent evaluation is obtained in taster.
Obviously, the above embodiments are merely examples for clarifying the description, and is not intended to limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And the obvious variation thus extended out or
Among changing still in the protection domain of the invention.
Claims (10)
1. a kind of high protein double-skin milk, according to the mass fraction, includes following components：1~4 part of soybean protein isolate, milk 40~
70 parts, 0.1~0.4 part of mogroside, 10~15 parts of other food.
2. high protein double-skin milk according to claim 1, which is characterized in that the high protein double-skin milk, by mass parts
Number meter, it is composed of the following components：2~3 parts of soybean protein isolate, 50~60 parts of milk, 0.1~0.3 part of mogroside, other
10~15 parts of food.
3. high protein double-skin milk according to claim 1 or 2, which is characterized in that the TCA of the soybean protein isolate is 8
~12；
Preferably, the dispersibility of the soybean protein isolate is：When soybean protein isolate and water quality ratio are 1:During 15-30, greatly
Beans protein isolate can dissolve in 30s in preferably 20s.
4. according to claim 1-3 any one of them high protein double-skin milks, which is characterized in that the milk is fresh milk；
Preferably, the protein content of milk is 2~4%, preferably 2.8~3.4%, and fat content is 3~5%, preferably
3.5~4%；
Preferably, other described food may be selected from cider, coconut milk, orange juice, strawberry juice, grape juice any one or it is several
The combination of kind.
5. a kind of preparation method of any one of claim 1-4 high protein double-skin milks, includes the following steps：
(1) mogroside with milk is uniformly mixed, obtains mixed liquor a；
(2) mixed liquor a is poured into container 1 and skin on boiled milk occurs in standing to room temperature, at this time mixed liquor surface layer after steaming；
(3) most by the subcutaneous mixed liquor a of milk in container 1 is poured into container 2；
(4) soybean protein isolate is added in container 2, adds in other food, obtain mixed liquor b；
(5) mixed liquor b is poured into container 1, after skin on boiled milk floats on mixed liquor surface layer again, sealing steams, after solidification to be cooled
Up to high protein double-skin milk.
6. preparation method according to claim 5, which is characterized in that mixing is carried out by stirring in step (1)；
Preferably, the stirring is stirring at low speed；
Preferably, the speed of stirring is 150~250r/min, and preferably 200r/min, the time of stirring is more than 0.5min, excellent
It is selected as 1~3min.
7. preparation method according to claim 5 or 6, which is characterized in that the temperature steamed in step (2) is 90~100
DEG C, the time is 3~5min.
8. according to claim 5-7 any one of them preparation methods, which is characterized in that most in step (3) for 70~
95%, preferably 85~95%.
9. according to claim 5-8 any one of them preparation methods, which is characterized in that hybrid mode is low speed in step (4)
Stirring；
Preferably, the speed of stirring is 100~300r/min, and the time is 5~10min；
Preferably, mixed liquor a is filtered using 40~80 mesh sieve before adding in other food.
10. according to claim 5-9 any one of them preparation methods, which is characterized in that the temperature steamed in step (5) is 90
~100 DEG C, the time is 15~25min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111685185A (en) * | 2020-05-28 | 2020-09-22 | 江苏大学 | Strawberry-flavored crispy wheat and fruit double-skin milk and preparation method thereof |
Citations (5)
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| CN103596442A (en) * | 2011-06-07 | 2014-02-19 | 不二制油株式会社 | Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage |
| US20140113013A1 (en) * | 2011-06-07 | 2014-04-24 | Fuji Oil Company Limited | Novel application of soybean emulsion composition to soybean-derived raw material-containing food or beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111685185A (en) * | 2020-05-28 | 2020-09-22 | 江苏大学 | Strawberry-flavored crispy wheat and fruit double-skin milk and preparation method thereof |
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