CN103330008B - Method for preparing milk skin - Google Patents
Method for preparing milk skin Download PDFInfo
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- CN103330008B CN103330008B CN201310261202.7A CN201310261202A CN103330008B CN 103330008 B CN103330008 B CN 103330008B CN 201310261202 A CN201310261202 A CN 201310261202A CN 103330008 B CN103330008 B CN 103330008B
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- milk
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Abstract
The invention provides a method for preparing a milk skin. The method comprises the following steps of: instantly sterilizing raw material milk and filtering impurities; heating to 75-85 DEG C and keeping for 10-15 minutes, wherein in the heating process, the milk is agitated at a high speed to evaporate water in fresh milk until the water content is lower than 20%; adding Gorgon euryale flour paste into the milk, wherein the Gorgon euryale flour paste is prepared in a ratio of adding 5mg-8mg of flour into every 5kg of milk; then keeping the temperature of the milk to be higher than 60 DEG C and lower than a boiling point, and continuously agitating until uniform and stable air bubbles are distributed on the surface of the milk; stopping heating and agitating; reducing the temperature to a room temperature to obtain one layer of semi-solid sheet-shaped matter, in the surface of which fine and small concave pits are distributed; transferring the sheet-shaped matter into a flat bottom mould to be flatly laid; and then drying at 120-160 DEG C for 15-25 minutes, thus obtaining the finished milk skin which is milky white and yellow, is bubbled and molded and has the water content lower than 5%. The method disclosed by the invention has the advantages that a production process is easy to operate and the quality of the product is easy to control. The method is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of food-processing method, be specifically related to a kind of preparation method of milk film.
Background technology
Milk film refers to one deck fat floating above ox, goat milk and the mixture of milk proem, face light yellow complexion, and surface is furnished with intensive pit, its taste has milk and fat perfume, slightly sweet taste, pure perfume (or spice) is good to eat, is Kazak, traditional milk deli of enjoying a lot of Uygur, Mongolia, the ethnic group such as Xibe.
" national skin on boiled milk number Qinghai; Qinghai skin on boiled milk is at Men Yuan " this be consumers in general to " door source skin on boiled milk " high evaluation that gives, " door source skin on boiled milk " is Chinese geography sign protection product, " the local name snack in Qinghai " gold medal product, China (Qinghai) international halal food exhibition gold medal product, " Qinghai Province's famous mark ", " China's time-honored brand "." door source skin on boiled milk " preparation method is unique, and the skin on boiled milk of making is pollution-free, and without any additive, color is various, has abundant nutritive value, is real pollution-free food." door source skin on boiled milk " is rich in good protein, fat, and the trace element of the multiple needed by human body such as calcium, iron, zinc, is the elite of milk.The milky white Huang of color and luster, gather in the husky hole of honeycomb, crisp tasty and refreshing, not oily oiliness, unique flavor, and quality is fresh pure, nutritious, and have certain effect that beauty treatment benefit is held, health lengthens one's life.
" door source skin on boiled milk " almost concentrates natural nutrition compositions all in milk, as the minerals and vitamins such as rich in protein, fat and calcium, iron, zinc, magnesium, containing the many nutritions being conducive to health, its protein content is 8.5 times of fresh milk, calcium content is fresh milk 3.6 times, protein in skin on boiled milk is high-quality casein, comprises all human body essential amino acids.Skin on boiled milk is also the aliphatic acid of needed by human, the good source of linoleic acid plus linolenic acid.This problem that skin on boiled milk does not exist " lactose intolerance ", is very suitable for the crowd that those have lactose intolerance, most of hard skin on boiled milk only containing very low lactose or containing lactose, this advantage of skin on boiled milk just approve by increasing consumer.
In prior art, preparation method's length consuming time of milk film, technique are wayward, are unfavorable for suitability for industrialized production.Therefore be necessary to provide a kind of new milk film preparation method, improve the industrial production efficiency of milk film.
Summary of the invention
The object of the invention is to: provide a kind of method preparing milk film, make production process be easy to operation, product quality is easy to control, and is applicable to suitability for industrialized production.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
There is provided a kind of method preparing milk film, its step is as follows:
1) by raw milk instantaneous sterilizing, impurity screening, keep 10-15 minute after being then heated to 75-85 DEG C, keep rapid stirring therebetween, make the moisture in fresh milk be evaporated to less than 20%;
2) in step 1) add starch in the milk that obtains and stick with paste, additional proportion is that the starch adding the preparation of 5-8mg flour in every 5kg milk is stuck with paste, then milk liquid temp is remained on more than 60 DEG C, temperature below boiling point Keep agitation, until milk surface stops heating and stirs after being covered with even, stable bubble, be cooled to room temperature, obtain the semi-solid skin shape thing that layer of surface is covered with pit;
3) by step 2) the skin shape thing that obtains moves in flat mould and shakeouts, and then at 120-160 DEG C, toasts 15-25 minute, until obtain milky white Huang, bubble shaping, and moisture is lower than the finished milk leather of 5%.
Step 1) described in the pollution-free condition of the preferred Qinghai-Tibet pure natural of raw milk under the yak, pien niu or the ox that cultivate produce fresh milk.
Step 1) described in sterilizing complete preferably by pasteurising process.
Step 1) described in impurity screening preferably adopt duplex strainer to complete.
Step 1) described in heating preferably use heated at constant temperature machine to complete.
Step 2) described in starch stick with paste preferably be made up according to the ratio adding 6 milligrams of flour in 1 milliliter of yak milk of yak milk and flour.
Step 3) described in baking preferably use far infrared air blast high temperature drying case to complete.
Milk film preparation method of the present invention, compared with existing traditional handicraft, manpower and time cost can be saved significantly, and whole technical process is easy to control more, more be conducive to suitability for industrialized production, obtained milk film product, no matter from nutritive value, sanitary standard or flavor taste, everyway is better than traditional handicraft.
Detailed description of the invention
Embodiment 1
A preparation method for milk film, comprises the following steps:
1, select materials: the fresh milk that yak produces cultivated under selecting the pollution-free condition of Qinghai-Tibet pure natural is raw material.
2, sterilizing: the pasteurize fresh milk machine adopting Beijing Yong Xin company to produce carries out instantaneous sterilizing to the fresh-milk material that step 1 is selected materials.
3, filter: use the impurity of duplex strainer elimination step 2 in the milk of sterilizing.
4, heat: the milk after adopting heated at constant temperature machine step 3 to be filtered is heated to 80 degree, and keeps 15 minutes, period does not stop to stir, and the moisture in fresh milk is evaporated, until in milk moisture lower than 20%.
5, stir: in the milk after the process of step 4 heating evaporation, every 5kg milk adds the starch be mixed with by 1ml yak milk and 6mg flour and sticks with paste, then put into mixer to stir, heat while stirring and keep milk more than 60 DEG C, below boiling point, until even, stable bubble stops stirring and heating after being covered with liquid level, cool to 30 DEG C, now raw material milk is obviously divided into the semisolid skin shape thing compared with dilute liquid and top layer of lower floor, bubble is before all shattered to pieces, forms thickly dotted pit on semisolid skin shape thing surface.
6, moulding: step 5 to be processed the skin shape thing obtained and pour in the flat stainless steel mould of appropriate size and shakeout, then put into far infrared air blast high temperature drying case and dry, 150 degree of bakings 20 minutes, skin on boiled milk is baked to milky white Huang, bubble shaping, moisture lower than 5%, formed product.
7, quality inspection: carry out the examination and test of products by quality inspection equipment.
8, pack: the qualified product of quality inspection adopts vacuum sterilization packing machine to be wrapped inside dress and sorting vanning.
9, preserve: finished product enters freezer, carries out deepfreeze preservation, and storage life can reach 180 days.
Embodiment 2
A preparation method for milk film, comprises the following steps:
1, select materials: the fresh milk that pien niu produces cultivated under selecting the pollution-free condition of Qinghai-Tibet pure natural is raw material.
2, sterilizing: the pasteurize fresh milk machine adopting Beijing Yong Xin company to produce carries out instantaneous sterilizing to the fresh-milk material that step 1 is selected materials.
3, filter: use the impurity of duplex strainer elimination step 2 in the milk of sterilizing.
4, heat: the milk after adopting heated at constant temperature machine step 3 to be filtered is heated to 85 degree, and keeps 10 minutes, period does not stop to stir, and the moisture in fresh milk is evaporated, until in milk moisture lower than 20%.
5, stir: in the milk after the process of step 4 heating evaporation, every 5kg milk adds the starch be mixed with by 1ml yak milk and 8mg flour and sticks with paste, then put into mixer to stir, heat while stirring and keep milk more than 60 DEG C, below boiling point, until even, stable bubble stops stirring and heating after being covered with liquid level, cool to 30 DEG C, now raw material milk is obviously divided into the semisolid skin shape thing compared with dilute liquid and top layer of lower floor, bubble is before all shattered to pieces, forms thickly dotted pit on semisolid skin shape thing surface.
6, moulding: step 5 to be processed the skin shape thing obtained and pour in the flat stainless steel mould of appropriate size and shakeout, then put into far infrared air blast high temperature drying case and dry, 150 degree of bakings 20 minutes, skin on boiled milk is baked to milky white Huang, bubble shaping, moisture lower than 5%, formed product.
7, quality inspection: carry out the examination and test of products by quality inspection equipment.
8, pack: the qualified product of quality inspection adopts vacuum sterilization packing machine to be wrapped inside dress and sorting vanning.
9, preserve: finished product enters freezer, carries out deepfreeze preservation, and storage life can reach 180 days.
Embodiment 3
A preparation method for milk film, comprises the following steps:
1, select materials: select fresh milk that holstein cow produces to be raw material.
2, sterilizing: the pasteurize fresh milk machine adopting Beijing Yong Xin company to produce carries out instantaneous sterilizing to the fresh-milk material that step 1 is selected materials.
3, filter: use the impurity of duplex strainer elimination step 2 in the milk of sterilizing.
4, heat: the milk after adopting heated at constant temperature machine step 3 to be filtered is heated to 85 degree, and keeps 15 minutes, period does not stop to stir, and the moisture in fresh milk is evaporated, until in milk moisture lower than 20%.
5, stir: in the milk after the process of step 4 heating evaporation, every 5kg milk adds the starch be mixed with by 1ml yak milk and 8mg flour and sticks with paste, then put into mixer to stir, heat while stirring and keep milk more than 60 DEG C, below boiling point, until even, stable bubble stops stirring and heating after being covered with liquid level, cool to 30 DEG C, now raw material milk is obviously divided into the semisolid skin shape thing compared with dilute liquid and top layer of lower floor, bubble is before all shattered to pieces, forms thickly dotted pit on semisolid skin shape thing surface.
6, moulding: step 5 to be processed the skin shape thing obtained and pour in the flat stainless steel mould of appropriate size and shakeout, then put into far infrared air blast high temperature drying case and dry, 160 degree of bakings 15 minutes, skin on boiled milk is baked to milky white Huang, bubble shaping, moisture lower than 5%, formed product.
7, quality inspection: carry out the examination and test of products by quality inspection equipment.
8, pack: the qualified product of quality inspection adopts vacuum sterilization packing machine to be wrapped inside dress and sorting vanning.
9, preserve: finished product enters freezer, carries out deepfreeze preservation, and storage life can reach 180 days.
Claims (5)
1. prepare a method for milk film, its step is as follows:
1) by raw milk instantaneous sterilizing, impurity screening, keep 10-15 minute after being then heated to 75-85 DEG C, keep rapid stirring therebetween, make the moisture in fresh milk be evaporated to less than 20%; The yak that described raw milk cultivates under being selected from the pollution-free condition of Qinghai-Tibet pure natural, pien niu or fresh milk that ox produces;
2) in step 1) add starch in the milk that obtains and stick with paste, additional proportion is that the starch adding the preparation of 5-8mg flour in every 5kg milk is stuck with paste, then milk liquid temp is remained on more than 60 DEG C, temperature below boiling point Keep agitation, until milk surface stops heating and stirs after being covered with even, stable bubble, be cooled to room temperature, obtain the semi-solid skin shape thing that layer of surface is covered with tiny pit; Described starch is stuck with paste and is made up according to the ratio adding 6 milligrams of flour in 1 milliliter of yak milk of yak milk and flour;
3) by step 2) the skin shape thing that obtains moves in flat mould and shakeouts, and then at 120-160 DEG C, toasts 15-25 minute, until obtain milky white Huang, bubble shaping, and moisture is lower than the finished milk leather of 5%.
2. prepare a method for milk film, its step is as follows:
1) by raw milk through pasteurization, impurity screening, keep 10-15 minute after being then heated to 75-85 DEG C, keep rapid stirring therebetween, make the moisture in fresh milk be evaporated to less than 20%;
2) in step 1) add starch in the milk that obtains and stick with paste, additional proportion is that the starch adding the preparation of 5-8mg flour in every 5kg milk is stuck with paste, then milk liquid temp is remained on more than 60 DEG C, temperature below boiling point Keep agitation, until milk surface stops heating and stirs after being covered with even, stable bubble, be cooled to room temperature, obtain the semi-solid skin shape thing that layer of surface is covered with tiny pit; Described starch is stuck with paste and is made up according to the ratio adding 6 milligrams of flour in 1 milliliter of yak milk of yak milk and flour;
3) by step 2) the skin shape thing that obtains moves in flat mould and shakeouts, and then at 120-160 DEG C, toasts 15-25 minute, until obtain milky white Huang, bubble shaping, and moisture is lower than the finished milk leather of 5%.
3. method according to claim 1, is characterized in that: step 1) described in impurity screening adopt duplex strainer complete.
4. method according to claim 1, is characterized in that: step 1) described in heating use heated at constant temperature machine to complete.
5. method according to claim 1, is characterized in that: step 3) described in baking use far infrared air blast high temperature drying case to complete.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310261202.7A CN103330008B (en) | 2013-06-27 | 2013-06-27 | Method for preparing milk skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310261202.7A CN103330008B (en) | 2013-06-27 | 2013-06-27 | Method for preparing milk skin |
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| Publication Number | Publication Date |
|---|---|
| CN103330008A CN103330008A (en) | 2013-10-02 |
| CN103330008B true CN103330008B (en) | 2015-01-07 |
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| CN201310261202.7A Expired - Fee Related CN103330008B (en) | 2013-06-27 | 2013-06-27 | Method for preparing milk skin |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376654A (en) * | 2016-08-18 | 2017-02-08 | 内蒙古西贝汇通牧业科技发展有限公司 | A method of producing fresh milk skin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664072A (en) * | 2009-09-22 | 2010-03-10 | 内蒙古伊利实业集团股份有限公司 | Milk film and production method thereof |
| CN102422901A (en) * | 2011-10-21 | 2012-04-25 | 内蒙古伊利实业集团股份有限公司 | Preparation method of milk film |
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2013
- 2013-06-27 CN CN201310261202.7A patent/CN103330008B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664072A (en) * | 2009-09-22 | 2010-03-10 | 内蒙古伊利实业集团股份有限公司 | Milk film and production method thereof |
| CN102422901A (en) * | 2011-10-21 | 2012-04-25 | 内蒙古伊利实业集团股份有限公司 | Preparation method of milk film |
Non-Patent Citations (3)
| Title |
|---|
| 奶皮子和奶豆腐的制作工艺及营养价值的研究;赵红霞;《乳业科学与技术》;20070701(第04期);全文 * |
| 牦牛奶皮子制作工艺的研究;胡勇等;《青海畜牧兽医杂志》;20080215(第01期);全文 * |
| 蒙古族奶皮子和奶豆腐的工艺研究及营养价值分析;赵红霞;《中国乳业》;20080425(第04期);全文 * |
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Effective date of registration: 20171213 Address after: 812200 Qinghai Haibei, Menyuan County town of Ho (Haibei Biotechnology Park) Patentee after: Qinghai Yi Yuan Dairy Industry Co., Ltd. Address before: 810300 Qinghai province ho Menyuan County, Haibei Tibetan Autonomous Prefecture Gate No. 9 South Street Patentee before: Mi Zhanyuan |
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Granted publication date: 20150107 Termination date: 20180627 |
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