CN114128765B - Low-viscosity dental emulsion-containing solid-state molding product and preparation method thereof - Google Patents
Low-viscosity dental emulsion-containing solid-state molding product and preparation method thereof Download PDFInfo
- Publication number
- CN114128765B CN114128765B CN202111453209.XA CN202111453209A CN114128765B CN 114128765 B CN114128765 B CN 114128765B CN 202111453209 A CN202111453209 A CN 202111453209A CN 114128765 B CN114128765 B CN 114128765B
- Authority
- CN
- China
- Prior art keywords
- milk
- low
- containing solid
- mass
- viscosity dental
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
-
- 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
-
- 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
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a low-viscosity dental cream-containing solid forming product which comprises milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous cream. Compared with the prior art, the invention uses the milk powder and the fermented milk as raw materials to prepare the milk-containing solid-state molded product, so that the nutrition and the taste of the milk product are enriched, the prepared milk-like milk food furthest stores the nutrition components in milk, no additive is added in the preparation process, the taste is crisp, the milk taste is long, the low-viscosity teeth are realized, the cleaning of the label is also realized, and the shelf life of the milk-like milk food is prolonged relative to the fermented milk.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to a low-viscosity dental emulsion-containing solid-state molding product and a preparation method thereof.
Background
Along with the continuous improvement of the living standard of people, the diet concept of people is changed greatly, the demand for milk products is higher and higher, and the milk products can not only absorb calcium substances required by human bodies from the milk products, but also play an important role in strengthening physique and keeping the human bodies healthy.
At present, the traditional milk food product mainly uses vegetable fat powder, maltodextrin, corn starch, white granulated sugar, vegetable oil, essence and the like for ingredients, and has the problems of tooth sticking, unclean ingredients and the like.
The traditional milk food sticking problem afflicts the leisure industry for many years, and with the promotion of the health consciousness of consumers, consumers tend to choose higher-quality and healthy products to reduce the sense of conviction of eating snacks when buying, so that products without attributes such as non-vegetable fat, essence and the like are also popular.
Disclosure of Invention
In view of the above, the present invention aims to provide a low-viscosity dental emulsion solid-state molding product and a preparation method thereof.
The invention provides a low-viscosity dental cream-containing solid forming product which comprises milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous cream.
Preferably, the mass of the milk powder is 28-60% of the mass of the low-viscosity dental emulsion-containing solid forming product.
Preferably, the mass of the maltodextrin is 10-20% of the mass of the low-viscosity dental emulsion-containing solid forming product.
Preferably, the mass of the corn starch is 10-20% of the mass of the low-viscosity dental emulsion-containing solid forming product.
Preferably, the total mass of the maltodextrin and the corn starch is 30-40% of the mass of the low-viscosity dental emulsion solid forming product, and the mass of the maltodextrin is smaller than the mass of the corn starch.
Preferably, the mass of the white granulated sugar is 10-30% of the mass of the low-viscosity dental emulsion-containing solid molded product.
Preferably, the mass of the fermented milk is 5-15% of the mass of the low-viscosity dental emulsion-containing solid molded product.
Preferably, the mass of the anhydrous cream is 1-10% of the mass of the low-viscosity dental emulsion-containing solid forming product.
Preferably, the preserved fruit is also included; the mass of the preserved fruit is 2-10% of the mass of the low-viscosity dental emulsion-containing solid forming product.
The invention also provides a preparation method of the low-viscosity dental emulsion-containing solid-state molding product, which comprises the following steps:
mixing milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous butter, and shaping to obtain semi-finished product;
and (3) carrying out microwave sterilization and drying on the semi-finished product to obtain the low-viscosity dental emulsion-containing solid-state molding product.
The invention provides a low-viscosity dental cream-containing solid forming product which comprises milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous cream. Compared with the prior art, the invention uses the milk powder and the fermented milk as raw materials to prepare the milk-containing solid-state molded product, so that the nutrition and the taste of the milk product are enriched, the prepared milk-like milk food furthest stores the nutrition components in milk, no additive is added in the preparation process, the taste is crisp, the milk taste is long, the low-viscosity teeth are realized, the cleaning of the label is also realized, and the shelf life of the milk-like milk food is prolonged relative to the fermented milk.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a low-viscosity dental cream-containing solid forming product which comprises milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous cream.
Wherein the milk powder is preferably whole milk powder, and is derived from animal milk powder such as one or more of whole milk powder, whole goat milk powder, whole milk powder and whole camel milk powder; the mass of the milk powder is preferably 28-60%, more preferably 28-50%, still more preferably 30-40%, and most preferably 30-35% of the mass of the low-viscosity dental emulsion-containing solid molded product; in the embodiment provided by the invention, the mass of the milk powder is particularly 30%, 33% or 35% of the mass of the low-viscosity dental milk-containing solid-state molded product.
The low-viscosity dental emulsion-containing solid molded product provided by the invention uses maltodextrin, corn starch and white granulated sugar to replace vegetable fat powder, so that a cleaning label can be realized, and the dental emulsion degree of the emulsion-containing solid molded product is reduced through the proportion of each component.
The total mass of the maltodextrin and the corn starch is preferably 30-40% of the mass of the low-viscosity dental emulsion-containing solid forming product, and the mass of the maltodextrin is smaller than the mass of the corn starch, so that the dental viscosity degree of the emulsion-containing solid forming product can be remarkably reduced.
Further preferably, the mass of the maltodextrin is 10% -20%, more preferably 10% -18%, still more preferably 10% -16%, and most preferably 10% -15% of the mass of the low-viscosity dental emulsion-containing solid molded product; in the embodiment provided by the invention, the mass of the maltodextrin is specifically 10%, 15% or 12% of the mass of the low-viscosity dental emulsion-containing solid molded product.
Further preferably, the mass of the corn starch is 10% -20%, more preferably 12% -20%, still more preferably 14% -20%, and most preferably 15% -20% of the mass of the low-viscosity dental emulsion-containing solid molded product; in the embodiment provided by the invention, the mass of the corn starch is specifically 20%, 17% or 15% of the mass of the low-viscosity dental emulsion-containing solid molded product.
The mass of the white granulated sugar is preferably 10% -30%, more preferably 14% -26%, still more preferably 15% -26%, still more preferably 16% -26% and most preferably 16% -25% of the mass of the low-viscosity dental emulsion-containing solid forming product; in the embodiment provided by the invention, the mass of the white granulated sugar is specifically 21%, 16% or 25% of the mass of the low-viscosity dental emulsion-containing solid molded product.
The low-viscosity dental cream-containing solid forming product provided by the invention is added with the fermented milk and the anhydrous cream, so that the taste of the product can be ensured on the premise of not adding essence.
The fermented milk is prepared by taking raw milk as a main raw material, adding lactobacillus bulgaricus, thermophilic chain ball and the like, and carrying out processes of mixing, pasteurization, fermentation, cooling, canning and the like; the mass of the fermented milk is preferably 5-15%, more preferably 6-15%, even more preferably 6-14%, and most preferably 7-14% of the mass of the low-viscosity dental emulsion solid molded product. The milk food disclosed by the invention is free from adding one drop of water in the production and processing process, is completely prepared by using fermented milk, and has strong milk fragrance and endless aftertaste.
The mass of the anhydrous cream is 1-10% of the mass of the low-viscosity dental cream-containing solid forming product, more preferably 2-10%, still more preferably 2-9%; in the examples provided by the invention, the anhydrous cream is 6%, 9% or 2% of the mass of the low viscosity dental cream solid shaped article.
Preferably, the low-viscosity dental emulsion-containing solid forming product provided by the invention further comprises preserved fruits; the preserved fruit is preferably one or more of strawberry preserved fruit, white peach preserved fruit, haw preserved fruit, sweet orange preserved fruit, blueberry preserved fruit, cranberry preserved fruit, raspberry preserved fruit, acerola preserved fruit, durian preserved fruit, mango preserved fruit and passion fruit; the mass of the preserved fruit is preferably 2-10%, more preferably 3-9%, even more preferably 3-8%, and most preferably 5-8% of the mass of the low-viscosity dental emulsion-containing solid molded product.
Preferably, the low-viscosity dental cream-containing solid molded product provided by the invention can further comprise dietary fiber; the other dietary fiber is preferably fructooligosaccharides; the mass of the dietary fiber is preferably 0.5-5% of the mass of the low-viscosity dental emulsion solid-state molding product, more preferably 0.5-3%, and still more preferably 0.5-1.5%.
Preferably, the low-viscosity dental cream-containing solid shaped product provided by the invention can further comprise an acidulant for adjusting the taste of the milk product; the acidulant is preferably calcium carbonate and/or lactic acid; the mass of the acidulant is preferably 0.5-5%, more preferably 0.5-4%, still more preferably 0.5-3%, and most preferably 0.5-2% of the mass of the low-viscosity dental emulsion-containing solid molded product; in the embodiment provided by the invention, the mass of the acidulant is specifically 0.5% or 1% of the mass of the low-viscosity dental emulsion-containing solid-state molded product.
In the present invention, the low-viscosity dental milk-containing solid molded product is preferably a milk-containing solid molded product in the form of milk sticks, milk cubes, milk lumps, milk globules, milk beans, milk skin, milk shortenings, fruit cheeses, or the like.
The protein of the low-viscosity dental milk-containing solid-state molding product provided by the invention reaches more than 7.5g/100g, and the calcium content of milk reaches more than 5 times.
The invention takes milk powder and fermented milk as raw materials to prepare the milk-containing solid-state molded product, which not only enriches the nutrition and taste of the milk product, but also keeps the nutrition in milk to the maximum extent, no additive is added in the preparation process, the taste is crisp, the milk taste is long, the low-viscosity teeth are realized, the cleaning of the labels is also realized, and the shelf life is prolonged compared with the fermented milk.
The invention also provides a preparation method of the low-viscosity dental emulsion-containing solid forming product, which comprises the following steps: mixing milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous butter, and shaping to obtain semi-finished product; and (3) sterilizing and drying the semi-finished product by microwaves to obtain the low-viscosity dental solid milk product.
The source of the raw materials is not particularly limited, and the raw materials are commercially available; the types and contents of the milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous cream are the same as those described above, and are not described in detail herein; and in the preparation process, moisture volatilizes during drying, so that the addition amount of each component except fermented milk during preparation is smaller than that of the finished low-viscosity dental solid milk product.
Mixing milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous cream; the mixing method is preferably sum preparation; the mixing time is preferably 10-20 min, more preferably 12-18 min, so as to ensure uniform mixing of the materials.
Mixing, and molding to obtain a semi-finished product; the method of forming the final product is a method well known to those skilled in the art, and is not particularly limited, and the present invention is preferably press molding.
Performing microwave sterilization and drying on the semi-finished product to obtain a low-viscosity dental emulsion-containing solid-state molding product; the frequency of the microwave sterilization is preferably 16-22 Hz; the time is preferably 3 to 5 minutes; the drying temperature is preferably 70-85 ℃; the drying time is preferably 0.5 to 2 hours.
In order to further illustrate the present invention, the following describes in detail a low-viscosity dental solid milk product and a method for preparing the same.
The reagents used in the examples below are all commercially available; the fermented milk used in the examples was an illicit flavored fermented milk (original flavor).
The test method for the masticatory property of TPA program in examples and comparative examples refers to the Chinese patent with the application number of CN202111415055.5 and the invention name of a detection method for quantifying the tooth adhesion of a dairy-containing solid product and application of the detection method.
The specific method comprises the following steps:
(1) Grinding 20g of each of 12 groups of milk food products into uniform fine powder in a BJ-300 pulverizer, ensuring that the fine powder is completely sieved by a 80-mesh sieve, and taking the fine powder in a taste cup with uniform specification;
(2) Taking a certain amount of artificial saliva containing 0.05% of sodium chloride, 0.12% of potassium chloride, 0.01% of calcium chloride, 0.02% of sodium dihydrogen phosphate, 0.03% of urea, 0.5% of carboxymethyl cellulose (CMC), 1% of xylitol, 0.01% of sodium fluoride, 0.01% of amylase, 0.02% of mucin and the balance of deionized water, wherein the pH value of the artificial saliva is 6.6, and placing the artificial saliva into a water bath at 30 ℃ for heat preservation;
(3) Weighing artificial saliva, and adding the artificial saliva into the fine powder twice;
(4) Ensuring fine powder: saliva ratio was 4:1, ensuring that the fine powder and saliva are uniformly stirred until the fine powder and the saliva are sufficiently wetted;
(5) The fully wetted sample is in a solid paste form similar to the chewing and wetting of the oral cavity, and the paste surface is immediately subjected to a test on a TA-XT2i texture analyzer after being smoothed;
(6) The full texture Test Procedure (TPA) of the selected texture analyzer is used for testing, and the test parameter conditions are as follows: the speed before measurement is 1mm/s; the test speed is 1mm/s; the speed after measurement is 8mm/s; a compression distance of 5mm; the residence time between the two compressions was 8s; the trigger force is 1g; compression times 2 times, 3 times per test;
(7) And (3) measuring the correlation analysis between the chewing index of the 12 groups of milk foods and the sensory tooth sticking value according to the steps, and evaluating the linear relation between the chewing index and the sensory tooth sticking value.
Example 1
The formula comprises the following components: 30 parts of whole milk powder, 21 parts of white granulated sugar, 20 parts of corn starch, 10 parts of maltodextrin, 11 parts of fermented milk, 6 parts of anhydrous cream, 5 parts of preserved fruit and 1 part of lactic acid.
The preparation method comprises the following steps:
1.1 weighing: and weighing the qualified raw materials according to the formula proportion.
1.2 sterilizing the fermented milk: the fermented milk is pasteurized.
1.3 and preparation: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 12 minutes.
1.4 microwave sterilization and drying: and pushing the pressed semi-finished product into a microwave tunnel for sterilization treatment. The microwave sterilization frequency is 18Hz, the sterilization temperature is 80 ℃, and the sterilization time is 4 minutes.
1.5 drying: pushing the product passing through the microwave tunnel into a drying room for drying. The drying temperature was 80℃and the drying time was 1.5 hours.
1.6 packaging: and continuously carrying out encryption air tightness test on the packaged product.
Tooth sticking degree test: three methods of texture testing were used, only the masticatory properties measured using the TPA procedure were significantly correlated with the descriptive results of sensory tooth adhesion at a level of 0.05 (P < 0.05), so the masticatory index in the TPA procedure could be used as a quantitative index for milk wafer tooth adhesion. The chewiness measured in this example was 88.52.+ -. 6.21.
Example 2
The formula comprises the following components: 33 parts of whole milk powder, 16 parts of white granulated sugar, 17 parts of corn starch, 15 parts of maltodextrin, 7 parts of fermented milk, 9 parts of anhydrous cream, 1 part of fructo-oligosaccharide, 1 part of calcium carbonate, 8 parts of preserved fruit and 0.5 part of lactic acid.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 15 minutes.
Tooth sticking degree test: the test method is the same as in example 1, and the masticatory property measured in this example is 90.50.+ -. 4.38.
Example 3
The formula comprises the following components: 35 parts of whole milk powder, 25 parts of white granulated sugar, 15 parts of corn starch, 12 parts of maltodextrin, 14 parts of fermented milk and 2 parts of anhydrous cream.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 18 minutes.
Tooth sticking degree test: the test method was the same as in example 1, and the chewiness measured in this example was 93.43.+ -. 5.65.
Comparative example 1
The formula comprises the following components: 30 parts of whole milk powder, 21 parts of white granulated sugar, 15 parts of corn starch, 20 parts of maltodextrin, 11 parts of fermented milk, 7 parts of anhydrous cream, 5 parts of preserved fruit and 1 part of lactic acid.
Preparation method
As in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 15 minutes.
Tooth sticking degree test: the test method was the same as in example 1, and the chewiness measured in this example was 125.10.+ -. 10.65.
Comparative example 2:
the formula comprises the following components: 35 parts of vegetable fat powder, 20 parts of whey powder, 25 parts of maltodextrin, 15 parts of white granulated sugar, 3 parts of vegetable oil, 1 part of fermented milk and 1 part of edible essence.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 15 minutes.
Tooth sticking degree test: the test method is the same as in example 1, and the masticatory property measured in this example is 137.32.+ -. 8.49.
Comparative example 3
The formula comprises the following components: 35 parts of whole milk powder, 36 parts of white granulated sugar, 17 parts of corn starch, 11 parts of fermented milk and 7 parts of anhydrous cream.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 15 minutes.
Tooth sticking degree test: the test method is the same as in example 1, and the masticatory property measured in this example is 85.26.+ -. 6.38.
Although not sticking to teeth, the taste is sweet.
Comparative example 4:
the formula comprises the following components: 35 parts of whole milk powder, 39 parts of white granulated sugar, 14 parts of maltodextrin, 11 parts of fermented milk and 7 parts of anhydrous cream.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 15 minutes.
Tooth sticking degree test: the test method is the same as in example 1, and the masticatory property measured in this example is 100.26.+ -. 6.70.
Although not sticking to teeth, the taste is sweet.
Comparative example 5
The formula comprises the following components: 35 parts of whole milk powder, 22 parts of white granulated sugar, 17 parts of corn starch, 15 parts of maltodextrin, 11 parts of fermented milk and 7 parts of vegetable oil.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 15 minutes.
Tooth sticking degree test: the test method is the same as in example 1, and the masticatory property measured in this example is 95.33.+ -. 7.65.
Although not sticking to teeth, the taste is poor and the milk flavor is insufficient.
Comparative example 6
The formula comprises the following components: 35 parts of whole milk powder, 39 parts of corn starch, 14 parts of maltodextrin, 11 parts of fermented milk and 7 parts of anhydrous cream.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 15 minutes.
Tooth sticking degree test: the test method is the same as in example 1, and the chewiness measured in this example is 95.17.+ -. 8.33.
The formula removes white granulated sugar, increases the corn starch content, and has coarse mouthfeel although the formula does not stick teeth.
Comparative example 7
The formula comprises the following components: 36 parts of whole milk powder, 22 parts of white granulated sugar, 17 parts of corn starch, 15 parts of maltodextrin, 11 parts of fermented milk and 7 parts of anhydrous cream.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a production time of 6 minutes.
Tooth sticking degree test: the chewiness measured in this example was 128.56.+ -. 15.21.
Comparative example 8:
the formula comprises the following components: 36 parts of whole milk powder, 22 parts of white granulated sugar, 17 parts of corn starch, 15 parts of maltodextrin, 11 parts of fermented milk and 7 parts of anhydrous cream.
The preparation method comprises the following steps:
as in example 1, neutralization: and during the preparation, all materials are uniformly added from left to right, the peripheral edges of the machine are considered, and the uniform mixing of the materials is ensured. And a time of 25 minutes.
Tooth sticking degree test: the chewiness measured in this example was 148.74.+ -. 25.89.
Table 1 summary of the chewable data for the examples and comparative examples
Claims (3)
1. The low-viscosity dental cream-containing solid forming product is characterized by comprising milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous cream;
the mass of the maltodextrin is 10% -20% of that of the low-viscosity dental emulsion-containing solid forming product;
the mass of the corn starch is 10% -20% of that of the low-viscosity dental emulsion-containing solid forming product;
the total mass of the maltodextrin and the corn starch is 30% -40% of the mass of the low-viscosity dental emulsion-containing solid forming product, and the mass of the maltodextrin is smaller than the mass of the corn starch;
the low-viscosity dental emulsion-containing solid-state molding product is prepared according to the following method:
mixing milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous butter, and shaping to obtain semi-finished product; the mixing method is sum preparation; the mixing time is 10-20 min;
performing microwave sterilization and drying on the semi-finished product to obtain a low-viscosity dental emulsion-containing solid-state molding product;
the mass of the milk powder is 28% -60% of that of the low-viscosity dental emulsion-containing solid forming product;
the mass of the white granulated sugar is 10% -30% of the mass of the low-viscosity dental emulsion-containing solid forming product;
the mass of the fermented milk is 5% -15% of that of the low-viscosity dental emulsion-containing solid forming product;
the mass of the anhydrous cream is 1% -10% of that of the low-viscosity dental cream-containing solid forming product.
2. The low viscosity dental cream solid shaped article of claim 1, further comprising a preserved fruit; the mass of the preserved fruit is 2% -10% of that of the low-viscosity dental emulsion-containing solid forming product.
3. A method of making a low viscosity dental cream containing solid shaped article according to claim 1, comprising:
mixing milk powder, maltodextrin, corn starch, white granulated sugar, fermented milk and anhydrous butter, and shaping to obtain semi-finished product; the mixing method is sum preparation; the mixing time is 10-20 min;
and (3) carrying out microwave sterilization and drying on the semi-finished product to obtain the low-viscosity dental emulsion-containing solid-state molding product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111453209.XA CN114128765B (en) | 2021-11-30 | 2021-11-30 | Low-viscosity dental emulsion-containing solid-state molding product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111453209.XA CN114128765B (en) | 2021-11-30 | 2021-11-30 | Low-viscosity dental emulsion-containing solid-state molding product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114128765A CN114128765A (en) | 2022-03-04 |
| CN114128765B true CN114128765B (en) | 2023-12-01 |
Family
ID=80387026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111453209.XA Active CN114128765B (en) | 2021-11-30 | 2021-11-30 | Low-viscosity dental emulsion-containing solid-state molding product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114128765B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114668047B (en) * | 2022-04-18 | 2023-12-22 | 黑龙江飞鹤乳业有限公司 | Milk product and preparation method thereof |
| CN115777787A (en) * | 2022-11-30 | 2023-03-14 | 内蒙古伊利实业集团股份有限公司 | Milk-containing solid molded article, and method for producing same |
| CN115918727B (en) * | 2022-11-30 | 2024-03-01 | 内蒙古伊利实业集团股份有限公司 | Dairy product |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6139896A (en) * | 1997-06-10 | 2000-10-31 | Nestec S.A. | Reduced-fat fluid lactic cream which avoids phase separation during storage |
| CN1907089A (en) * | 2006-08-02 | 2007-02-07 | 郝忠礼 | Pet used dried yoghourt and preparation method thereof |
| CN109601623A (en) * | 2018-12-11 | 2019-04-12 | 锡林郭勒盟牧人奶娃娃工贸有限公司 | A kind of mare's milk class contains newborn formed solid product and preparation method thereof |
| CN111938144A (en) * | 2020-07-13 | 2020-11-17 | 浙江大学 | A kind of semi-fluid smooth texture slag-free whole nutritional food and preparation method thereof |
-
2021
- 2021-11-30 CN CN202111453209.XA patent/CN114128765B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6139896A (en) * | 1997-06-10 | 2000-10-31 | Nestec S.A. | Reduced-fat fluid lactic cream which avoids phase separation during storage |
| CN1907089A (en) * | 2006-08-02 | 2007-02-07 | 郝忠礼 | Pet used dried yoghourt and preparation method thereof |
| CN109601623A (en) * | 2018-12-11 | 2019-04-12 | 锡林郭勒盟牧人奶娃娃工贸有限公司 | A kind of mare's milk class contains newborn formed solid product and preparation method thereof |
| CN111938144A (en) * | 2020-07-13 | 2020-11-17 | 浙江大学 | A kind of semi-fluid smooth texture slag-free whole nutritional food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114128765A (en) | 2022-03-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114128765B (en) | Low-viscosity dental emulsion-containing solid-state molding product and preparation method thereof | |
| Jiamjariyatam | Influence of gelatin and isomaltulose on gummy jelly properties. | |
| CA2608418C (en) | Fruit bar and method of making a fruit bar | |
| CN114097889B (en) | Low-viscosity dental milk tablet and preparation method thereof | |
| Thiruvengadam et al. | Preparation of fruit leather and fortification with Moringa oleifera | |
| CN109303162A (en) | A kind of low fat sour milk ice cream and preparation method thereof | |
| Ibrahim et al. | Improve sensory quality and textural properties of fermented camel’s milk by fortified with dietary fiber | |
| CN107811236A (en) | A kind of low sugar cake made of fruits and vegetables and preparation method thereof | |
| KR20130133404A (en) | Nutritious herb medicine jelly with improved preservation and prepartion method thereof | |
| PL235741B1 (en) | Functional wafer confectionery product with long lifetime | |
| Dabija et al. | INFLUENCE OF THE PUMPKIN SEEDS ADDITION ON QUALITY CHARACTERISTICS OF YOGURT | |
| CN115918727B (en) | Dairy product | |
| KR20210156585A (en) | Red ginseng gelatin jelly with fruit flavor and the process of manufacture thereof | |
| RU2732223C1 (en) | Crispy filler for milk and/or milk product, which is mixture of marmalade, extrusion beads and marshmallow | |
| RU2818579C1 (en) | Fibrous cheese preparation method | |
| CN115812789B (en) | Low-viscosity solid dairy product and preparation method thereof | |
| RU2754457C1 (en) | Crispy filler for milk and/or dairy product, constituting mixture of nuts, caramel, extruded balls, chocolate, and cookies | |
| KR102425300B1 (en) | Manufacturing method of jelly using balloon flower vinegar and the balloon flower vinegar jelly manufactured thereby | |
| CN109463448A (en) | A kind of cress and goat milk yogurt and preparation method thereof | |
| CN114668047B (en) | Milk product and preparation method thereof | |
| RU2754458C1 (en) | Crispy filler for milk and/or dairy product, constituting mixture of cereal, dried berries, extruded balls, chocolate, and cookies | |
| Vidanarachchi et al. | Development and quality evaluation of instant pudding mixture fortified with powder of custard apple (Annona muricata L.) | |
| RU2763472C1 (en) | Method for obtaining filling for confectionery products | |
| JP4363165B2 (en) | Acidic flower paste | |
| RU2721859C1 (en) | Sherbet with herbal additives and a method for production thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |