CN103783164A - Avocado-containing condensed milk and preparation method thereof - Google Patents
Avocado-containing condensed milk and preparation method thereof Download PDFInfo
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- CN103783164A CN103783164A CN201210433130.5A CN201210433130A CN103783164A CN 103783164 A CN103783164 A CN 103783164A CN 201210433130 A CN201210433130 A CN 201210433130A CN 103783164 A CN103783164 A CN 103783164A
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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
At present 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 pleasurable sensation can be provided to consumer.In the SIAL exhibition of 2012, generalities food dog-eat-dog.The planning of specialty, location, distinct Brang Personalities accurately, add raw and auxiliary material the freshest, characteristic, and have low fat, low sugar, outstanding feature product low in calories, is more suitable for pursuing delicious and healthy fashion crowd.
In standard GB/T 13102-2010, condensed milk classified and define, evaporated milk (evaporated milk), take lactogenesis and (or) dairy products as raw material, adds or does not add food additives and nutrition fortifier, through the thick product of being processed into; Sweet condensed milk (sweetened condensed milk), take lactogenesis and (or) dairy products, sugar as raw material, adds or does not add food additives and nutrition fortifier, through the thick product of being processed into; Modulation condensed milk (formulated condensed milk), take lactogenesis and (or) dairy products as major ingredient, adds or does not add sugar, food additives and nutrition fortifier, adds auxiliary material, through the thick product of being processed into.
Condensed milk adds man-hour because the auxiliary material of raw material used and interpolation is different, can be divided into 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.Main condensed milk and the evaporated milk produced 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 part consumer 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, approximately fatty 23.49 kilograms of every 100 grams of pulp, 5.6 grams of sugars, 1.25 grams, protein, 1.8 grams of fibers, 0.7 gram of ash content, 8 milligrams of vitamin Cs, be a kind of high heat energy fruit, nutritive value and cream are suitable, 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 suffering from a heart complaint.
At present, due to the special growing environment of butter fruit, the restriction of the special and transportation of mouthfeel, the popular understanding to butter fruit is also little, domesticly start butter fruits fruit tree in Hainan in the nineties in last century, the plantation research on the ground such as Yunnan, Guangdong is more, but more in cosmetic field research in its further deep processing.
Domestic in the development of condensed milk, CN201010589927.5 preparation condensed milk and preparation method thereof, provides a kind of product sensory characteristic preparation condensed milk formula close to full milk condensed milk and preparation method thereof.Whole milk powder, soy meal, maltodextrin, plant cream, soybean oil, calgon, sodium acid carbonate are dissolved in the water, and after filtration, hydration, degassed, homogeneous, preheating obtains slurries A; White sugar is dissolved, filter to obtain slurries B; By concentrated to slurries A and B injection concentration tank; Add flavoring essence concentrated while finishing nearly, by concentrate homogeneous, degassed.This invents in the definition of having extended condensed milk, has certain progressive, but adopts soybean oil as fat, has certain influence for mouthfeel.CN200680024930.4 provides a kind of newborn base Spreadable dairy product without using any emulsifying agent or thickener.This invention is traditional condensed milk of smearing, and is difficult to expandable consumption, has certain limitation to expanding market.CN200810198026.6 relates to a kind of panax ginseng condensed milk and preparation method thereof.Prepare by preparing the molten sugar, sterilization of ginseng juice, fresh milk liquid disinfectant, cream emulsification, homogeneous, white granulated sugar, cooling, Vacuum Concentration, again homogeneous, lactose crystallisation by cooling and the degassed step such as filling.This invention has proposed conceptual to the health care of condensed milk, but the quality of ginseng is uneven, and effect is also not quite similar, so its effect is difficult to identify, and suitable crowd is narrower for the health-care effect of ginseng, therefore, this product does not have very large advantage in market competition.
Butter fruit is made jam by the present invention, wish to make under 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 in the time adding butter fruit jam, because its moisture is higher, be to make cheese to be difficult to guarantee the stable of structural state within the shelf-life.
Summary of the invention
The object of the invention is provides a kind of condensed milk containing butter fruit for addressing the above 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 to stoning, be cut to sheet or the piece of 3～6mm thickness, be placed on 80～90 ℃ of oven dry 10min in aeration-drying baking oven; Described butter fruit jam raw material is by mass percentage: honey 1%～10%, and fresh lemon juice 0.01%～0.1%, emulsifying agent 0.001%～0.1%, surplus is butter fruits; By each raw material mixing, making beating, homogeneous, 10 ℃ of following gnotobasis were preserved below 72 hours.
In above-mentioned butter fruit jam, described emulsifying agent comprises one or more 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.Preferably, described emulsifying agent is sodium lactate, or the two the combination of lactitol and 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 the reconstituted milk of skimmed milk power, partially skimmed powder, whole-fat milk powder.
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, one or more in the white granulated sugar that described sweetener is 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 three's ratio is 1:1:1～5, or the combination of pectin, carragheen and converted starch, and three's ratio is 1:2～5:5, or the combination of pectin, gelatin and hydroxypropyl PASELLI EASYGEL, and three's ratio 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 the puree, fruit juice or the non-butter fruit jam that are less than or equal to 15% by mass percentage.Described fruit juice be take fruit as raw material through physical method as the juice product that squeezing, centrifugal, extraction etc. obtain, generally refer to that juice content is more than 80%; Described puree is that stoning, removes slag by clear clean fruit and peeling, squeeze as mud shape, through or without the concentrated quick-frozen finished product obtaining.Puree approaches fruit most and now squeezes the standardization flow process of mouthfeel and nutrition, 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 (or spice), pawpaw, sweet orange, lemon, grape, banana, Chinese grooseberry; Described non-butter fruit jam is after thinking that except butter fruit other fruit, sugar and acidity regulator mix, and boils with exceeding 100 ℃ of temperature the gelatinous mass forming.
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 to be boiled to 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 is got particle diameter.
The condensed milk of interpolation butter fruit of the present invention, can be 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, can, according to the location of product and for different consumers, 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 manually synthetic, meets food-grade essence or the pigment of national use standard.
In the time of the condensed milk of preparation butter fruit of the present invention, after batch mixing, use butter or soybean protein to carry out standardization to not reaching the mixture of 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) batching: milk, to 45 ℃ of heating, is added to the thickener of albumen powder, 50%～60% formula ratio, stir, be warmed up to 90 ℃ and keep 1～3min, cool to 45～55 ℃, leave standstill hydration 20min;
2) purify degassed: to completing, mixed material after batching purifies and degassed processing;
3) homogeneous: by being heated to 55～60 ℃ through the mixed material that purifies degassed processing, carry out homogeneous processing under the pressure of 160～180bar;
4) batch mixing: the batch mixing at 45～55 ℃ 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 at 60～70 ℃, constant volume;
6) double purification is degassed: the mixed liquor after constant volume purifies degassed processing;
7) second homogenate;
8) sterilization: sterilization requires 90～100 ℃/30～100s;
9) filling: the mixed liquor after sterilization to be cooled to 85～90 ℃ and to carry out filling; Wherein, for thick product, can, in the filling front inflation of single packing, make material form fine and smooth cellular; Also can be in filling rear inflation, deaeration and air are isolated, anti-oxidation.
10) refrigeration: the environment refrigeration that the filling product obtaining is placed in to 0～5 ℃.
Particularly, according to embodiments of the invention, the preparation method of the above-mentioned condensed milk containing butter fruit, comprises the following steps:
1) batching: milk, to 45 ℃ of heating, is added to the thickener of albumen powder, 50%～60% formula ratio, stir, be warmed up to 90 ℃ and keep 1-3min, cool to 45～55 ℃, leave standstill hydration 20min;
2) purify degassed: to completing, mixed material after batching purifies and degassed processing;
3) homogeneous: by being heated to 55～60 ℃ through the mixed material that purifies degassed processing, carry out homogeneous processing under the pressure of 160～180bar;
4) batch mixing: the batch mixing at 45～55 ℃ 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 add nutrition fortifier, before being uniformly mixed, add;
5) circulation constant volume: the mixed material of step 4) recycles 20～25min at 60～70 ℃, and finally constant volume arrives plan dosage, and require fully stirring;
6) double purification is degassed: the mixed material after constant volume purifies degassed processing; Double purification is degassed frontly to be detected mixed liquor, to not reaching condensed milk product index request, uses butter or the 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 ℃/30～100s;
9) filling: the mixed liquor after sterilization to be cooled to 85～90 ℃ and to carry out filling; Wherein, for thick product, can, in the filling front inflation of single packing, make material form fine and smooth cellular; Also can be in filling rear inflation, deaeration and air are isolated, anti-oxidation.
10) refrigeration: the environment refrigeration that the filling product obtaining is placed in to 0～5 ℃.
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) batching: milk, to 45 ℃ of heating, is added to the thickener of albumen powder, 50%～60% formula ratio, stir, be warmed up to 90 ℃ and keep 1-3min, cool to 45～55 ℃, 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, acquisition material b.As need add pigment, in the time preparing material b, add.
2) purify degassed: purify respectively and degassed processing completing material a after batching and material b;
3) homogeneous: by being heated to respectively 55～60 ℃ through the material a and the material b that purify degassed processing, carry out homogeneous processing under the pressure of 160～180bar; Wherein, material b leaves standstill hydration 20min after homogeneous;
4) batch mixing: the batch mixing at 45～55 ℃ 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 online the material b after the hydration of step 3) homogeneous, need add the product of nutrition fortifier, add nutrition fortifier, and mix;
5) circulation constant volume: the mixed material of step 4) recycles 20～25min at 60～70 ℃, and finally constant volume arrives plan dosage, and require fully stirring;
6) double purification is degassed: the mixed material after constant volume purifies degassed processing; Double purification is degassed frontly to be detected mixed liquor, to not reaching condensed milk product index request, uses butter or the soybean protein to carry out standardization.
7) sterilization: sterilization requires 90～100 ℃/30～100s;
8) filling: the mixed liquor after sterilization to be cooled to 85～90 ℃ and to carry out filling;
9) refrigeration: the environment refrigeration that the filling product obtaining is placed in to 0～5 ℃.
The present invention is in the process of production condensed milk, add a certain amount of butter fruit, add or do not dose fruit juice, puree or jam, can also be equipped with as required different auxiliary materials, food additives, nutrition fortifier etc., creationary invention is a kind of to be up to state standards, and has different mouthfeels 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 has been given new composition and has been given it and had better nutrition.
3, on alimentary health-care function, also there is certain breakthrough, by the condensed milk of modulation different flavor, mouthfeel, for considering that consumer's diversification gives that it is functional.
4, the present invention is a kind of neutrality or faintly acid dairy products, is thick (mouthfeel is full) fine and smooth multielement nutrition product that a kind of widely consumer likes, is the different generalities product in location.
5, the destruction composition of milk that traditional condensed milk can be in various degree when concentrated, in situation, there is raw sugar precipitation improperly in sweet condensed milk, the present invention, by the improvement of technique and the adjustment of stabilizer element, has well avoided the problem occurring 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, is the condensed milk of the high nutrition of a kind of high protein, is a high telotroph drink.
7, the invention solves after the brown stain in process of traditional condensed milk, jam are added and within the shelf-life, occur bleed equistability problem and technique defect more rambunctious.
The specific embodiment
Understand for technical scheme of the present invention, summary of the invention and beneficial effect being had more clearly, now technical scheme of the present invention is carried out to following detailed description.
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 to stoning, be cut to sheet or the piece of 3～6mm thickness, be placed on 80～90 ℃ of oven dry 10min in aeration-drying baking oven, by each raw material mixing, making beating, homogeneous, 10 ℃ of following gnotobasis were preserved below 72 hours.
In 1000kg condensed milk product, contain following composition:
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) batching: milk, to 45 ℃ of heating, is added to the thickener of albumen powder, 50%～60% formula ratio, stir, be warmed up to 90 ℃ and keep 1～3min, cool to 45～55 ℃, leave standstill hydration 20min, obtain material a; Peach juice is mixed with sweetener (white granulated sugar), essence, and after pasteurize, aseptic refrigeration, for subsequent use, obtains material b.As need add pigment, in the time preparing material b, add.
2) purify degassed: purify respectively and degassed processing completing material a after batching and material b;
3) homogeneous: by being heated to respectively 55～60 ℃ through the material a and the material b that purify degassed processing, carry out homogeneous processing under the pressure of 160～180bar; Wherein, material b leaves standstill hydration 20min after homogeneous;
4) batch mixing: the batch mixing at 45～55 ℃ of temperature by the material a after step 3) homogeneous and butter fruit jam, and add remaining thickener and emulsifying agent, and after being uniformly mixed, add online the material b after the hydration of step 3) homogeneous, add calcium lactate, and mix;
5) circulation constant volume: the mixed material of step 4) recycles 20～25min at 60～70 ℃, and finally constant volume arrives plan dosage, and require fully stirring;
6) double purification is degassed: the mixed material after constant volume purifies degassed processing;
7) sterilization: sterilization requires 90～100 ℃/30～100s;
8) filling: the mixed liquor after sterilization to be cooled to 85～90 ℃ and to carry out filling; Before filling, inflate.
9) refrigeration: the environment refrigeration that the filling product obtaining is placed in to 0～5 ℃.
The lightly seasoned condensed milk of embodiment 2 Chinese yam
Prepare butter fruit jam, raw materials by weight is: honey 10%, and fresh lemon juice 0.1%, emulsifying agent 0.1%, surplus is butter fruits; Wherein, emulsifying agent is CSL 0.01%, xanthans 0.01%, single diglycerol fat 0.04% acid esters, caprylin 0.01, sucrose fatty ester 0.03%.
The preparation method of described butter fruit jam is: with embodiment 1.
In 1000kg condensed milk product, contain following composition:
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 milks
Prepare butter fruit jam, raw materials by weight is: honey 10%, and fresh lemon juice 0.1%, emulsifying agent 0.1%, surplus is butter fruits; Wherein, emulsifying agent is the two the combination of lactitol and stearoyl lactate.
The preparation method of described butter fruit jam is: with embodiment 1.
In 1000kg condensed milk product, contain following composition:
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, carries out standardization with butter.
Embodiment 4 peanut modulation evaporated milks
Prepare butter fruit jam, raw materials by weight is: honey 1%, and fresh lemon juice 0.01%, emulsifying agent 0.001%, surplus is butter fruits; Wherein emulsifying agent is sodium lactate.
Preparation method is with embodiment 1.
In 1000kg condensed milk product, contain following composition:
Peanut butter (fat content≤30%) 150kg,
Butter fruit jam 200kg,
Cow's milk 500kg,
PURE WHEY (protein content is 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, uses butter, soybean protein standardization before batch mixing.
Embodiment 5 original flavor condensed milk
Butter fruit jam formulations and preparation method are with embodiment 3.
In 1000kg condensed milk product, contain following composition:
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.
The pure and fresh type modulation condensed milk of drinking of embodiment 6 snow pears
Butter fruit jam formulations and preparation method are with embodiment 4.
In 1000kg condensed milk product, contain following composition:
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 milks
Butter fruit jam formulations and preparation method are with embodiment 3.
In 1000kg condensed milk product, contain following composition:
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) batching: milk (reconstituted milk), to 45 ℃ of heating, is added to the thickener of albumen powder, 50%～60% formula ratio, stir, be warmed up to 90 ℃ and keep 1～3min, cool to 45～55 ℃, leave standstill hydration 20min;
2) purify degassed: to completing, mixed material after batching purifies and degassed processing;
3) homogeneous: by being heated to 55～60 ℃ through the mixed material that purifies degassed processing, carry out homogeneous processing under the pressure of 160～180bar;
4) batch mixing: the batch mixing at 45～55 ℃ 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 at 60～70 ℃, constant volume;
6) double purification is degassed: the mixed liquor after constant volume purifies degassed processing;
7) second homogenate;
8) sterilization: sterilization requires 90～100 ℃/30～100s;
9) filling: the mixed liquor after sterilization to be cooled to 85～90 ℃ and to carry out filling;
10) refrigeration: the environment refrigeration that the filling product obtaining is placed in to 0～5 ℃.
The concentrated original flavor condensed milk of comparative example 1
In 1000kg condensed milk product, contain following composition:
Cow's milk 940kg,
White granulated sugar 60kg,
Manufacture craft:
1, former milk check: meet former milk quality standard.
2, filter: carry out clean breast by duplex strainer or other clean newborn equipment.
3, cooling: will to receive the fresh milk cooling 2-5 ℃ coming through cold type.
4, standardization: select by seperator to butter oil standardization and remove the impurity in former milk by production requirement;
5, homogeneous: be homogeneous under 180-190Bar in gross pressure by raw milk.
6, sterilization: after homogeneous, material carries out sterilization by heat exchanger, requires 90 ± 5 ℃/2min.
7, sugaring: white granulated sugar is made into the dense syrup that sugared content is greater than 80%, sterilization, cooling.
8, concentrated: by the liquid glucose preparing and sterilization online aseptic mixing of breast, be 55-65 ℃ in temperature, vacuum is concentrated under 80-100kpa condition, and while being batching to volume, 35% ± 5% stops.
9, filling: material is filled in corresponding packing container on request, date printed on request.
10, refrigeration: the quantity vanning in accordance with regulations of Proper Packing product, enters 2 ℃ of-6 ℃ of storehouses refrigerations.
Comparative example 2 is without the condensed milk that adds butter fruit jam, fruit and cereal, bean product
In 1000kg condensed milk product, contain following composition:
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 check: meet former milk quality standard.
2, filter: carry out clean breast by duplex strainer or other clean newborn equipment.
3, cooling: will to receive the fresh milk cooling 2-5 ℃ coming through cold type.
4, standardization: select by seperator to butter oil standardization and remove the impurity in former milk by production requirement;
5, homogeneous: be homogeneous under 180-190Bar in gross pressure by raw milk.
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 ℃/2min.
8, concentrated: be 55-65 ℃ by the batch mixing preparing in temperature, vacuum is concentrated under 80-100kpa condition, and while being batching to volume, 35+5% stops.
9, filling: material is filled in corresponding packing container on request, date printed on request.
10, refrigeration: the quantity vanning in accordance with regulations of Proper Packing product, enters 2 ℃ of-6 ℃ of storehouses refrigerations.
Comparative example 3 is added the condensed milk of butter
In 1000kg condensed milk product, contain following composition:
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 the butter of 60 ℃ of thawings 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 to stoning, be cut to sheet or the piece of 3～6mm thickness, by each raw material mixing, making beating, homogeneous, sterilization, degassed, 10 ℃ of following gnotobasis were preserved below 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 marking: mouthfeel take the tasty and refreshing degree of condensed milk, sour-sweet beguine according to preference degree from high to low as 10-1 divides.
Local flavor marking: local flavor is take the flavour preference degree of condensed milk from high to low as 10-1 divides.
Can find out by table 1, product of the present invention is liked by everybody significantly in local flavor, mouthfeel compared with comparative example, and acidity is moderate, high protein content.
2, study on the stability test
Inventive point of the present invention is mainly to solve after butter fruit jam adds and within the shelf-life, occurs bleed equistability problem, special carry out study on the stability test take embodiment, comparative example products obtained therefrom as sample, the finished product that selection is produced is placed under 2～6 ℃ of conditions to be stored, observe its structural state, to investigate product stability.Study on the stability acetonideexample sees the following form 2, comparative example refers to refrigerate the product of after-ripening after 12 hours in the finished product in Table 3(table).
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 ℃ of conditions, and the product stability of embodiment is good, slightly fat floating of embodiment 3,4,5.Product structural state, stable in storage process, free from extraneous odour and other bad flavors, and anhydrous separating out, color is uniform and stable.
Table 3 comparative example stability observing result
By follow the tracks of the stability of comparative example in 30 days, with the embodiment contrast of adding butter fruit jam of the present invention, the condensed milk that the butter fruit jam of comparative example 1 and comparative example 2 is made, its mouthfeel and stability effect within the shelf-life is poor, comparative example 1 jam has brown stain, and comparative example 2 jam have strong butter fruity; Comparative example 3 is added 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, entirety and embodiment comparison, comparative example product is poor compared with the structural state of embodiment, in 30 days, obviously slightly becomes.
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 has solved the oxidizable problem of butter fruit, by adjusting the interpolation of stabilizing agent and auxiliary material, reach the best of structural state simultaneously; 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, the polyunsaturated fat of albumen powder for this product (milk powder, PURE WHEY, vegetable protein) and butter fruit supplements fat, the albumen of condensed milk, and condensed milk of the present invention is in having milk, and it contains polyunsaturated fat, make condensed milk there is higher nutritive value.
Claims (13)
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%.
2. condensed milk according to claim 1, is characterized in that, the preparation method of described butter fruit jam is: butter fruit is removed the peel to stoning, be cut to sheet or the piece of 3～6mm thickness, be placed on 80～90 ℃ of oven dry 10min in aeration-drying baking oven; Described butter fruit jam raw material is by mass percentage: honey 1%～10%, and fresh lemon juice 0.01%～0.1%, emulsifying agent 0.001%～0.1%, surplus is butter fruits; By each raw material mixing, making beating, homogeneous, 10 ℃ of following gnotobasis were preserved below 72 hours.
3. processed cheese according to claim 2, it is characterized in that, described emulsifying agent comprises one or more 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.
4. processed cheese according to claim 3, is characterized in that, described emulsifying agent is sodium lactate, or the two the combination of lactitol and stearoyl lactate.
5. condensed milk according to claim 1, is characterized in that, described albumen powder is milk powder, PURE WHEY or the mixture of the two.
6. condensed milk according to claim 1, is characterized in that, one or more in the white granulated sugar that described sweetener is 70wt% and functional oligose, multi-sugar alcohol, HFCS, polydextrose.
7. 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.
8. condensed milk according to claim 7, it is characterized in that, described thickener is the combination of carragheen, sodium alginate and converted starch, and three's ratio is 1:1:1～5, or the combination of pectin, carragheen and converted starch, and three's ratio is 1:2～5:5, or the combination of pectin, gelatin and hydroxypropyl PASELLI EASYGEL, and three's ratio is 2～5:1:5～10.
9. condensed milk according to claim 7, 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.
10. condensed milk according to claim 1, is characterized in that, described raw material also comprises the puree, fruit juice or the non-butter fruit jam that are less than or equal to 15% by mass percentage.
11. 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.
Described in 12. 1 kinds of claims 1, containing the preparation method of butter condensed milk really, comprise the following steps:
1) batching: milk, to 45 ℃ of heating, is added to the thickener of albumen powder, 50%～60% formula ratio, stir, be warmed up to 90 ℃ and keep 1～3min, cool to 45～55 ℃, leave standstill hydration 20min;
2) purify degassed: to completing, mixed material after batching purifies and degassed processing;
3) homogeneous: by being heated to 55～60 ℃ through the mixed material that purifies degassed processing, carry out homogeneous processing under the pressure of 160～180bar;
4) batch mixing: the batch mixing at 45～55 ℃ 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;
5) circulation constant volume: the mixed material of step 4) recycles 20～25min at 60～70 ℃, constant volume;
6) double purification is degassed: the mixed material after constant volume purifies degassed processing;
7) second homogenate;
8) sterilization: sterilization requires 90～100 ℃/30～100s;
9) filling: the mixed liquor after sterilization to be cooled to 85～90 ℃ and to carry out filling;
10) refrigeration: the environment refrigeration that the filling product obtaining is placed in to 0～5 ℃.
Described in 13. 1 kinds of claims 1,10 or 11, containing the preparation method of the condensed milk of butter fruit, comprise the following steps:
1) batching: milk, to 45 ℃ of heating, is added to the thickener of albumen powder, 50%～60% formula ratio, stir, be warmed up to 90 ℃ and keep 1～3min, cool to 45～55 ℃, 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, acquisition material b.
2) purify degassed: purify respectively and degassed processing completing material a after batching and material b;
3) homogeneous: by being heated to respectively 55～60 ℃ through the material a and the material b that purify degassed processing, carry out homogeneous processing under the pressure of 160～180bar; Wherein, material b leaves standstill hydration 20min after homogeneous;
4) batch mixing: the batch mixing at 45～55 ℃ 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 online the material b after the hydration of step 3) homogeneous, need add the product of nutrition fortifier, add nutrition fortifier, and mix;
5) circulation constant volume: the mixed material of step 4) recycles 20～25min at 60～70 ℃, and finally constant volume arrives plan dosage, and require fully stirring;
6) double purification is degassed: the mixed material after constant volume purifies degassed processing;
7) sterilization: sterilization requires 90～100 ℃/30～100s;
8) filling: the mixed liquor after sterilization to be cooled to 85～90 ℃ and to carry out filling;
9) refrigeration: the environment refrigeration that the filling product obtaining is placed in to 0～5 ℃.
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