CN103749699B - Cheese liquid milk and preparation method thereof - Google Patents
Cheese liquid milk and preparation method thereof Download PDFInfo
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- CN103749699B CN103749699B CN201410036240.7A CN201410036240A CN103749699B CN 103749699 B CN103749699 B CN 103749699B CN 201410036240 A CN201410036240 A CN 201410036240A CN 103749699 B CN103749699 B CN 103749699B
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Abstract
The invention discloses cheese liquid milk and a preparation method thereof. The chess liquid milk comprises the following components: 30-90% of raw milk, 0.5-3% of cheese powder, 0.02-2% of yolk powder, 0.01-5% of dilute cream, 0.05-0.2% of emulsifier, 0.05-0.3% of stabilizer and the balance of water. The preparation method comprises the following steps: heating the raw milk to 70-90 DEG C, uniformly mixing with 70-90% of the emulsifier, the stabilizer, the dilute cream, the yolk powder and the water to obtain a feed liquid A; heating the cheese and the rest emulsifier to 65-80 DEG C, melting for 15-25 minutes, uniformly stirring and mixing to form an emulsion and obtain a feed liquid B; mixing the feed liquid A with the feed liquid B, standardizing protein and fat and carrying out second-level homogenizing; firstly carrying out pre-sterilization and then carrying out immersion type super-high temperature instant sterilization to obtain the cheese liquid milk. By means of the preparation method disclosed by the invention, the phenomenon of pipeline blockage or pipe wall serious coking is incapable of happening when the product is sterilized.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of cheese liquid milk and preparation method thereof.
Background technology
Cheese's powder is formed through disintegrating process manufacture by natural cheese.Cheese (cheese) also known as cheese or cheese, be with milk or other animal milks for raw material, make through processes such as fermenting, solidify, heat or be extruded, ripe.Cheese contains the protein of more absorption easy to digest, mineral matter, vitamin and other functional components than milk, have the title of " milk gold ".Along with the development of Chinese and foreign cultural exchange, Chinese eating habit comprises the international trend development of taste forward.With regard to cheese's food, domestic market starts to have occurred biscuit, the leisure food of some cheese's local flavors and cures millet cake.Wherein cheese cake is subject to liking of consumer most, but due to saturated fat levels in cake and heat higher, while everybody enjoys delicious food, usually worry that again high heat and high-fat Excess free enthalpy are unfavorable for health, therefore at home high nutrition is developed in market, cheese's food low in calories has wide market prospects.
Yolk powder is with the yolk of fresh egg for raw material, through the egg products that processing process, drying are made.Rich in protein in yolk powder, and containing the necessary amino acid of a large amount of needed by human body; Yolk powder contains significant quantities of fat (in every 100g yolk powder fat content >=60g), and based on monounsaturated fatty acids, wherein over half is oleic acid, useful to prevention of cardiac; Contain several mineral materials in yolk powder as phosphorus, iron etc., and containing multivitamin as vitamin A, vitamin D and B family vitamin, also have vitamin E and vitamin K; The lutein also contained in yolk powder and luteole also can help the filtering noxious ultraviolet of eyes, delay the aging of eyes, the eye illnesses such as the change of prevention macula retinae and cataract.Based on the high nutritive value of yolk powder, current yolk powder has been widely used in adding some solid nutrient food to as in bread, biscuit etc., and yolk powder directly adds as a kind of raw material, is convenient to purchase and the operation of producing.
Along with growth in the living standard, the quickening of rhythm of life, people, after intensive work, focus on the heath-function of food, trophism and novelty more.In milk, add some nutrition classes or functional raw material and produce Novel milk and become a kind of development trend.Use for reference cheese cake sweets theory, cheese's powder and yolk powder are added to the cheese's milk produced in liquid dairy product and but rarely have report.
Summary of the invention
The present inventor finds through research, when adding cheese's powder and the yolk powder of higher fatty acid and high protein content in milk, easily causes line clogging in sterilization stage, and due to fat content higher, product is easily fat floating and gathering during preservation.
Technical problem solved by the invention is to overcome in prior art does not have cheese liquid milk, poorly soluble in milk of cheese's powder and yolk powder, and preparation technology easily causes coking and blocking pipeline in sterilization stage when preparing and containing cheese's milk dairy products, and easily there is lamination containing the cow's milk of cheese, product is easily fat floating and gathering during preservation, and the defect that the shelf shelf-life is short, provide a kind of cheese liquid milk and preparation method thereof.Preparation method of the present invention well solves product precipitation, lamination in processing and shelf life, and cheese liquid milk of the present invention has the local flavor of cheese cake and excellent stability.This preparation method's simple possible, is suitable for large-scale continuous production.
The present invention solves the problems of the technologies described above by the following technical programs:
The invention provides a kind of preparation method of cheese liquid milk, its raw material comprises the component of following mass percent: the raw material milk of 30-90%, 0.5-3% cheese's powder, 0.02-2% yolk powder, the rare cream of 0.01-5%, 0.05-0.2% emulsifying agent, 0.05-0.3% stabilizing agent and complement to 100% water; Described percentage is the mass percent relative to described raw material gross mass;
Described preparation method comprises the steps:
(1) feed liquid A and feed liquid B is prepared:
Described feed liquid A is obtained by following method: described raw material milk is heated to 70 ~ 90 DEG C, with 70 ~ 90% of described emulsifying agent, after described stabilizing agent, described rare cream, described yolk powder and described water mixes, obtains feed liquid A; Wherein, percentage is the mass percent relative to respective components quality;
Described feed liquid B is obtained by following method: described cheese and remaining described emulsifying agent are heated to 65 ~ 80 DEG C of melting 15 ~ 25min, are uniformly mixed formation emulsion, obtain feed liquid B;
(2) described feed liquid A and described feed liquid B is mixed, carry out the standardization of protein and fat, carry out double-stage homogenization;
(3) first carry out pre-sterilizing, then carry out immersion ultra high temperature short time sterilization, to obtain final product; Described pre-sterilized temperature is 65 ~ 85 DEG C.
Wherein, described raw material milk can comprise the various raw material milk for the preparation of liquid milk in this area, is preferably raw milk and/or recombined milk etc., is more preferably raw milk.Described raw milk should meet the standard of GB-19301 " national food safety standard lactogenesis ".Described recombined milk is the milk blent with milk powder, whey powder, rare cream and water etc.Consider from the content of nutriment, in raw material milk of the present invention protein content preferably >=2.9wt%, fat content can require determine according to specific product, can select defatted milk, low fat milk or whole milk etc.The consumption of described raw material milk is preferably 80-90%.
Wherein, described cheese's powder can adopt cheese's powder of this area routine, generally refers to by natural cheese through disintegrating process manufacture.The consumption of described cheese's powder is preferably 0.5 ~ 2%.
Wherein, described yolk powder can adopt the yolk powder of this area routine, generally refers to the yolk of fresh egg for raw material, through the egg products that processing process, drying are made.The consumption of described yolk powder is preferably 0.5-1%.
Wherein, described rare cream can adopt rare cream of this area routine, and described rare cream should meet GB19646 " the rare cream of national safety standard, cream and anhydrous butter oil ".Described rare cream take breast as raw material, isolated fatty part, and the nothing of not adding other raw material adds rare cream.The rare cream fat content of the present invention preferably >=40wt%.The consumption of described rare cream is preferably 2-3%.
In the present invention, the raw material of described cheese liquid milk preferably also comprises sweetener, and the mass percent that described sweetener accounts for described raw material gross mass is preferably 0.01-7%; When containing sweetener, preferably in described feed liquid A, add described sweetener: described feed liquid A is obtained by following method: described raw material milk is heated to 70 ~ 90 DEG C, with 70 ~ 90% of described emulsifying agent, after described stabilizing agent, described sweetener, described rare cream, described yolk powder and described water mixes, obtain feed liquid A; Wherein, percentage is the mass percent relative to respective components quality.
Wherein, described sweetener can be the various sweeteners that this area routine uses, comprise nutritive sweeteners and/or non-nutritive sweeteners, being preferably one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element, is more preferably white granulated sugar (refining or top grade).The addition of described sweetener is preferably 3-6%, and described percentage is the mass percent accounting for raw material gross mass.
Wherein, described emulsifying agent can select various emulsifying agents conventional in milk production technology, being generally the various emulsifying agent in GB2760 or composite compound emulsifying agent, is preferably one or more in mono-fatty acid glyceride, diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin.The consumption of described emulsifying agent is preferably 0.05 ~ 0.15%, and described percentage is the mass percent accounting for raw material gross mass.
Wherein, stabilizing agent can select various stabilizing agents conventional in milk production technology, and being generally the various stabilizing agent in GB2760 or composite compound stabilizer, is preferably one or more in carragheen, gellan gum and microcrystalline cellulose.The consumption of described stabilizing agent is preferably 0.15 ~ 0.3%, and described percentage is the mass percent accounting for raw material gross mass.
Wherein, described water is preferably demineralized water.
Wherein, described raw material also can comprise the conventional food additives added in the liquid milk of this area, as essence.Described essence can select the essence of the various routine in this area, is preferably one or more in cake essence, cheese's essence and milk flavour; The addition of essence is preferably 0.01 ~ 0.1%, and percentage is the mass percent accounting for raw material gross mass.
Time in described raw material containing essence, preferably described in step (2) carry out the standardization of protein and fat after, then add described essence.
In step (2), the method for described mixing and condition are method and the condition of this area routine.The temperature of described mixing is preferably 40 ~ 80 DEG C.The time of described mixing is preferably 15 ~ 40 minutes.Described mixing is preferably for being uniformly mixed.
In step (2), the method for described double-stage homogenization and condition can be method and the condition of this area routine.The temperature of described double-stage homogenization is preferably 65 ~ 75 DEG C.The pressure of the first order homogeneous in described double-stage homogenization is preferably 22 ~ 25MPa, and the pressure of the second level homogeneous in described double-stage homogenization is preferably 8 ~ 10MPa.
In step (3), the mode that pre-sterilizing combines with immersion ultra high temperature short time sterilization is carried out sterilization by the present invention.Described immersion superhigh temperature is instantaneous (also known as Infusion UHT; being called for short immersion UHT) method of sterilization and the more common UHT sterilization mode of condition improve to some extent; do not adopt conventional tubular type sterilization or board-like sterilization; and employing carries out immersion UHT sterilization by supersaturated vapor; the denaturation degrees of protected protein more; and reduce easy coking paste pipe phenomenon in product viscosity height sterilization process, the production cycle of extension device.
The described pre-sterilized time is preferably 15 ~ 60s.Can be activated the gemma and enzyme that exist in raw material by pre-sterilizing, being convenient to follow-up sterilization can be more thorough.
The sterilization temperature of described immersion ultra high temperature short time sterilization is preferably 135 ~ 145 DEG C, and the sterilizing time of described immersion ultra high temperature short time sterilization is preferably 3 ~ 5 seconds.
In the present invention one preferably embodiment, described raw material comprises following component by weight percentage: the raw material milk of 80-90%, 0.5-2% cheese's powder, 0.5-1% yolk powder, the rare cream of 2-3%, 0.05-0.15% emulsifying agent, 0.15-0.3% stabilizing agent and complement to 100% water.
Present invention also offers a kind of cheese liquid milk obtained by above-mentioned preparation method.
In the present invention, the key technical indexes of the cheese liquid milk in described is as follows (in 100g):
Protein 0.8-3.2g;
Fat 1.0-3.5g.
In the present invention, except special instruction, described percentage is mass percent.
On the basis meeting this area general knowledge, above-mentioned each optimum condition, can be combined, obtain the preferred embodiments of the invention.
Agents useful for same of the present invention and raw material are all commercially.
Positive progressive effect of the present invention is:
(1) the invention provides a kind of liquid dairy product containing cheese, this product has the local flavor of cheese cake and good stability, and long-time leaving standstill lamination can not occur, and the shelf shelf-life can reach six months.
(2) preparation technology's simple possible of the present invention, adopts existing production line to manufacture, and this preparation method can guarantee that product can not cause line clogging or the serious coking of tube wall when sterilization, is suitable for large-scale continuous production.
Detailed description of the invention
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or selects according to catalogue.
The experimental technique of unreceipted actual conditions in the following example, usually conveniently condition, or according to the condition that manufacturer advises.In the present invention except special instruction, percentage used is all percentage by weight.Production firm raw materials used in embodiment is as follows:
Raw material milk: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
Rare cream: He Sitan branch company of Shanghai Bright Dairy & Food Co., Ltd..
White granulated sugar: Shanghai City sugar industry tobacco and wine (group) Co., Ltd.
Sucralose: Tai Lai company of Britain.
Cheese's powder: Vickers industry (Shanghai) Co., Ltd..
Yolk powder: Suzhou Ou Fu Dan Ye Co., Ltd.
Composite emulsifier QSR-70(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester): upper sea blue Dao Jiali food additives Co., Ltd.
Composite emulsifier SR-16(forms: single stearic acid glycerine lipoprotein fat acid esters, sucrose fatty ester, soybean lecithin): upper sea blue Dao Jiali food additives Co., Ltd.
Compound stabilizer 9395(forms: gellan gum, microcrystalline cellulose, carragheen): Danisco (China) Co., Ltd.
Gellan gum BD-001: Si Bikaike Qiu Bo invests (China) Co., Ltd.
Microcrystalline cellulose 3282: Fu Manshi (Shanghai) commerce and trade Co., Ltd.
Milk flavour: Apple Flavor & Fragrance Group Co., Ltd..
Cake essence: Man (Shanghai) essence and flavoring agent Co., Ltd.
Embodiment 1
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 30 |
| Cheese's powder | Food-grade | 3 |
| Yolk powder | Food-grade | 0.02 |
| Rare cream | F≥40%，P≥2.5% | 5 |
| White granulated sugar | Top grade | 3 |
| Gellan gum BD-001 | Food-grade | 0.05 |
| Emulsifying agent QSR-70 | Food-grade | 0.1 |
| Cake essence | Food-grade | 0.06 |
| Milk flavour | Food-grade | 0.04 |
| Water | Demineralized water | 58.73 |
| Amount to | 100 |
(the technical indicator F in table refers to fat content, and P refers to protein content)
Preparation method:
(1) described raw material milk is heated to 70 DEG C, adds emulsifying agent QSR-70, the stabilizing agent gellan gum BD-001 of 70%, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The emulsifying agent QSR-70 of cheese's powder and 30% is heated to 65 DEG C, melting 25min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B is mixed, carry out the standardization of protein and fat, add cake essence and milk flavour, stir, whipping temp 40 DEG C, mixing time 15min; Carry out double-stage homogenization, wherein homogenizing temperature is 65 DEG C, and the pressure of first order homogeneous is 22MPa, and the pressure of second level homogeneous is 10MPa;
(3) first pre-sterilizing is carried out, sterilization temperature 65 DEG C, sterilizing time 1min; Carry out Infusion UHT sterilization again, sterilization temperature is 135 DEG C, and sterilizing time is 5 seconds.
The cheese liquid milk that the present embodiment obtains has the local flavor of cheese cake and good stability, and at ambient temperature, long-time leaving standstill lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 2
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 90 |
| Cheese's powder | Food-grade | 0.5 |
| Yolk powder | Food-grade | 2 |
| Rare cream | F≥40%，P≥2.5% | 0.01 |
| Sucralose | Food-grade | 0.01 |
| Microcrystalline cellulose 3282 | Food-grade | 0.3 |
| Composite emulsifier SR-16 | Food-grade | 0.2 |
| Water | Demineralized water | 6.98 |
| Amount to | 100 |
Preparation method:
(1) described raw material milk is heated to 90 DEG C, adds the emulsifying agent SR-16 of 70%, stabilizing agent microcrystalline cellulose 3282, Sucralose, yolk powder, rare cream and water, mix, obtain feed liquid A;
The emulsifying agent SR-16 of cheese's powder and 30% is heated to 80 DEG C, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B is mixed, carry out the standardization of protein and fat, stir, whipping temp 80 DEG C, mixing time 15min; Carry out double-stage homogenization, wherein homogenizing temperature is 75 DEG C, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first pre-sterilizing is carried out, sterilization temperature 85 DEG C, sterilizing time 15s; Carry out Infusion UHT sterilization again, sterilization temperature is 145 DEG C, and sterilizing time is 3 seconds.
The cheese liquid milk that the present embodiment obtains has the local flavor of cheese cake and good stability, and at ambient temperature, long-time leaving standstill lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 3
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 50 |
| Cheese's powder | Food-grade | 2 |
| Yolk powder | Food-grade | 1 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Top grade | 7 |
| Compound stabilizer 9395 | Food-grade | 0.15 |
| Composite emulsifier QSR-70 | Food-grade | 0.05 |
| Milk flavour | Food-grade | 0.03 |
| Cake essence | Food-grade | 0.02 |
| Water | Demineralized water | 36.75 |
| Amount to | 100 |
Preparation method:
(1) described raw material milk is heated to 75 DEG C, adds the composite emulsifier QSR-70 of 70%, compound stabilizer 9395, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The composite emulsifier QSR-70 of cheese's powder and 30% is heated to 75 DEG C, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B is mixed, carry out the standardization of protein and fat, add cake essence and milk flavour, stir, whipping temp 60 DEG C, mixing time 40min; Carry out double-stage homogenization, wherein homogenizing temperature is 75 DEG C, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first pre-sterilizing is carried out, sterilization temperature 85 DEG C, sterilizing time 15s; Carry out Infusion UHT sterilization again, sterilization temperature is 145 DEG C, and sterilizing time is 3 seconds.
The cheese liquid milk that the present embodiment obtains has the local flavor of cheese cake and good stability, and at ambient temperature, long-time leaving standstill lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 4
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 60 |
| Cheese's powder | Food-grade | 0.5 |
| Yolk powder | Food-grade | 0.2 |
| Rare cream | F≥40%，P≥2.5% | 2 |
| White granulated sugar | Top grade | 6 |
| Compound stabilizer 9395 | Food-grade | 0.15 |
| Composite emulsifier QSR-70 | Food-grade | 0.05 |
| Water | Demineralized water | 31.1 |
| Amount to | 100 |
Preparation method:
(1) described raw material milk is heated to 75 DEG C, adds the composite emulsifier QSR-70 of 90%, compound stabilizer 9395, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The composite emulsifier QSR-70 of cheese's powder and 10% is heated to 75 DEG C, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B is mixed, carry out the standardization of protein and fat, stir, whipping temp 50 DEG C, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 75 DEG C, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first pre-sterilizing is carried out, sterilization temperature 85 DEG C, sterilizing time 15s; Carry out Infusion UHT sterilization again, sterilization temperature is 135 DEG C, and sterilizing time is 5 seconds.
The cheese liquid milk that the present embodiment obtains has the local flavor of cheese cake and good stability, and at ambient temperature, long-time leaving standstill lamination can not occur, and the shelf shelf-life can reach six months.
Embodiment 5
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 80 |
| Cheese's powder | Food-grade | 1.5 |
| Yolk powder | Food-grade | 0.5 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Preferably | 3 |
| Microcrystalline cellulose 3282 | Food-grade | 0.15 |
| Composite emulsifier QSR-70 | Food-grade | 0.15 |
| Cake essence | Food-grade | 0.01 |
| Water | Demineralized water | 11.69 |
| Amount to | 100 |
Preparation method:
(1) described raw material milk is heated to 70 DEG C, adds the composite emulsifier QSR-70 of 90%, microcrystalline cellulose 3282, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
The composite emulsifier QSR-70 of cheese's powder and 10% is heated to 75 DEG C, melting 15min, mixing and stirring forms emulsion, obtains feed liquid B;
(2) feed liquid A and feed liquid B is mixed, carry out the standardization of protein and fat, add cake essence, stir, whipping temp 40 DEG C, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 70 DEG C, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first pre-sterilizing is carried out, sterilization temperature 75 DEG C, sterilizing time 15s; Carry out Infusion UHT sterilization again, sterilization temperature is 135 DEG C, and sterilizing time is 3 seconds.
The cheese liquid milk that the present embodiment obtains has the local flavor of cheese cake and good stability, and at ambient temperature, long-time leaving standstill lamination can not occur, and the shelf shelf-life can reach six months.
Comparative example 1:
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 80 |
| Cheese's powder | Food-grade | 1.5 |
| Yolk powder | Food-grade | 0.5 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Preferably | 3 |
| Microcrystalline cellulose 3282 | Food-grade | 0.15 |
| Composite emulsifier QSR-70 | Food-grade | 0.15 |
| Cake essence | Food-grade | 0.01 |
| Water | Demineralized water | 11.69 |
| Amount to | 100 |
Preparation method:
(1) described raw material milk is heated to 70 DEG C, adds the mixing of composite emulsifier QSR-70, microcrystalline cellulose 3282, white granulated sugar, cheese's powder, yolk powder, rare cream and water.
(2) carry out the standardization of protein and fat, add cake essence, stir, whipping temp 40 DEG C, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 70 DEG C, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) first carry out pre-sterilizing, sterilization temperature 75 DEG C, sterilizing time 15s, then carry out Infusion UHT sterilization, sterilization temperature is 135 DEG C, and sterilizing time is 3 seconds.
The stability of the cheese liquid milk product that the present embodiment obtains is bad, and at ambient temperature, long-time leaving standstill lamination can occur, and bottom has protein body to precipitate.
Comparative example 2:
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 80 |
| Cheese's powder | Food-grade | 1.5 |
| Yolk powder | Food-grade | 0.5 |
| Rare cream | F≥40%，P≥2.5% | 3 |
| White granulated sugar | Preferably | 3 |
| Microcrystalline cellulose 3282 | Food-grade | 0.15 |
| Composite emulsifier QSR-70 | Food-grade | 0.15 |
| Cake essence | Food-grade | 0.01 |
| Water | Demineralized water | 11.69 |
| Amount to | 100 |
Preparation method:
(1) described raw material milk is heated to 70 DEG C, adds the composite emulsifier QSR-70 of 90%, microcrystalline cellulose 3282, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
By cheese's powder and 10% composite emulsifier QSR-70, be heated to 75 DEG C, melting 15min, mixing and stirring formed emulsion, obtain feed liquid B;
(2) feed liquid A and feed liquid B is mixed, carry out the standardization of protein and fat, add cake essence, stir, whipping temp 40 DEG C, mixing time 20min; Carry out double-stage homogenization, wherein homogenizing temperature is 70 DEG C, and the pressure of first order homogeneous is 25MPa, and the pressure of second level homogeneous is 8MPa;
(3) carry out UHT sterilization, sterilization temperature is 135 DEG C, and sterilizing time is 3 seconds.
Have coking to stick with paste pipe phenomenon in the cheese liquid milk sterilization process that the present embodiment is obtained, shorten the production cycle of device fabrication product, place at ambient temperature, product is in six months, and have portioned product hardship bag, product has protein coacervation and oil slick phenomenon.
Comparative example 3
Composition of raw materials:
| Raw material | Technical indicator | Addition (wt%) |
| Raw material milk | F≥3.1%，P≥2.9% | 30 |
| Cheese's powder | Food-grade | 3 |
| Yolk powder | Food-grade | 0.02 |
| Rare cream | F≥40%，P≥2.5% | 5 |
| White granulated sugar | Top grade | 3 |
| Gellan gum BD-001 | Food-grade | 0.05 |
| Emulsifying agent QSR-70 | Food-grade | 0.1 |
| Cake essence | Food-grade | 0.06 |
| Milk flavour | Food-grade | 0.04 |
| Water | Demineralized water | 58.73 |
| Amount to | 100 |
(the technical indicator F in table refers to fat content, and P refers to protein content)
Preparation method:
(1) described raw material milk is heated to 70 DEG C, adds emulsifying agent QSR-70, stabilizing agent gellan gum BD-001, white granulated sugar, yolk powder, rare cream and water, mix, obtain feed liquid A;
Cheese's powder is heated to 90 DEG C, and melting 25min, obtains feed liquid B;
(2) feed liquid A and feed liquid B is mixed, carry out the standardization of protein and fat, add cake essence and milk flavour, stir, whipping temp 40 DEG C, mixing time 15min; Carry out double-stage homogenization, wherein homogenizing temperature is 65 DEG C, and the pressure of first order homogeneous is 22MPa, and the pressure of second level homogeneous is 10MPa;
(3) first pre-sterilizing is carried out, sterilization temperature 65 DEG C, sterilizing time 1min; Carry out Infusion UHT sterilization again, sterilization temperature is 135 DEG C, and sterilizing time is 5 seconds.
In the present embodiment cheese's powder do not add emulsifying agent and high-temperature fusion time have part coking phenomenon, at ambient temperature, the long-time portioned product that leaves standstill has obvious fat floating and oil droplet coalescence phenomenon.
Claims (11)
1. the preparation method of a cheese liquid milk, it is characterized in that, its raw material comprises the component of following mass percent: the yolk powder of the raw material milk of 30-90%, cheese's powder of 0.5-3%, 0.02-2%, rare cream of 0.01-5%, the emulsifying agent of 0.05-0.2%, the stabilizing agent of 0.05-0.3% and complement to 100% water; Described percentage is the mass percent relative to described raw material gross mass;
Described preparation method comprises the steps:
(1) feed liquid A and feed liquid B is prepared:
Described feed liquid A is obtained by following method: described raw material milk is heated to 70 ~ 90 DEG C, with 70 ~ 90% of described emulsifying agent, after described stabilizing agent, described rare cream, described yolk powder and described water mixes, obtains feed liquid A;
Described feed liquid B is obtained by following method: described cheese and remaining described emulsifying agent are heated to 65 ~ 80 DEG C of melting 15 ~ 25min, are uniformly mixed formation emulsion, obtain feed liquid B;
(2) described feed liquid A and described feed liquid B is mixed, carry out the standardization of protein and fat, carry out double-stage homogenization;
(3) first carry out pre-sterilizing, then carry out immersion ultra high temperature short time sterilization, to obtain final product; Described pre-sterilized temperature is 65 ~ 85 DEG C.
2. preparation method as claimed in claim 1, it is characterized in that, described raw material milk is raw milk and/or recombined milk; The consumption of described raw material milk is 80 ~ 90%;
And/or the consumption of described cheese's powder is 0.5 ~ 2%;
And/or the consumption of described yolk powder is 0.5 ~ 1%;
And/or the raw material of described cheese liquid milk also comprises sweetener, the mass percent that described sweetener accounts for described raw material gross mass is 0.01 ~ 7%; Time in described raw material containing sweetener, described sweetener is added: described feed liquid A is obtained by following method: described raw material milk is heated to 70 ~ 90 DEG C in described feed liquid A, with 70 ~ 90% of described emulsifying agent, after described stabilizing agent, described sweetener, described rare cream, described yolk powder and described water mixes, obtain feed liquid A;
And/or described emulsifying agent is one or more in mono-fatty acid glyceride, diglycerine fatty acid ester, sucrose fatty ester and soybean lecithin, and the consumption of described emulsifying agent is 0.05 ~ 0.15%;
And/or described stabilizing agent is one or more in carragheen, gellan gum and microcrystalline cellulose, and the consumption of described stabilizing agent is 0.15 ~ 0.3%;
And/or described water is demineralized water;
And/or described raw material also comprises essence, the mass percent that described essence accounts for described raw material gross mass is 0.01 ~ 0.1%.
3. preparation method as claimed in claim 2, it is characterized in that, described sweetener comprises nutritive sweeteners and/or non-nutritive sweeteners, and the mass percent that described sweetener accounts for described raw material gross mass is 3 ~ 6%;
And/or described essence is one or more in cake essence, cheese's essence and milk flavour;
And/or, time in described raw material containing essence, described in step (2) carry out the standardization of protein and fat after, then add described essence.
4. preparation method as claimed in claim 3, it is characterized in that, described sweetener is one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and honey element.
5. preparation method as claimed in claim 4, it is characterized in that, described sweetener is white granulated sugar.
6. preparation method as claimed in claim 1, it is characterized in that, in step (2), the temperature of described mixing is 40 ~ 80 DEG C, and the time of described mixing is 15 ~ 40 minutes; Described being mixed into is uniformly mixed.
7. preparation method as claimed in claim 1, it is characterized in that, in step (2), the temperature of described double-stage homogenization is 65 ~ 75 DEG C, the pressure of the first order homogeneous in described double-stage homogenization is 22 ~ 25MPa, and the pressure of the second level homogeneous in described double-stage homogenization is 8 ~ 10MPa.
8. preparation method as claimed in claim 1, it is characterized in that, the described pre-sterilized time is 15 ~ 60s.
9. preparation method as claimed in claim 1, it is characterized in that, the sterilization temperature of described immersion ultra high temperature short time sterilization is 135 ~ 145 DEG C, and the sterilizing time of described immersion ultra high temperature short time sterilization is 3 ~ 5 seconds.
10. preparation method as claimed in claim 1, it is characterized in that, described raw material comprises following component by weight percentage: the yolk powder of the raw material milk of 80-90%, cheese's powder of 0.5-2%, 0.5-1%, rare cream of 2-3%, the emulsifying agent of 0.05-0.15%, the stabilizing agent of 0.15-0.3% and complement to 100% water.
The cheese liquid milk that 11. preparation methods according to any one of claim 1 ~ 10 obtain.
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| CN105613742B (en) * | 2016-03-22 | 2019-09-24 | 光明乳业股份有限公司 | A kind of generation meal dessert and preparation method thereof |
| CN110786382A (en) * | 2018-08-02 | 2020-02-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product containing conjugated linoleic acid glyceride and preparation method thereof |
| CN112438315A (en) * | 2019-08-29 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cake-flavored red yeast rice milk product and preparation method thereof |
| CN112438314A (en) * | 2019-08-29 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Red yeast rice milk product and preparation method thereof |
| CN112568292B (en) * | 2019-09-27 | 2023-03-21 | 内蒙古伊利实业集团股份有限公司 | Cheese milk cover slurry capable of being directly whipped after being stored at normal temperature and preparation method thereof |
| CN112352837A (en) * | 2020-11-09 | 2021-02-12 | 光明乳业股份有限公司 | Modified milk containing unsaturated fatty acid and preparation method thereof |
| CN116746612A (en) * | 2023-08-21 | 2023-09-15 | 内蒙古伊家好奶酪有限责任公司 | Cheese thick milk-flavored milk base and preparation method thereof |
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| CN101107945A (en) * | 2007-08-03 | 2008-01-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese flavourings milk and method for making same |
| CN101773161A (en) * | 2010-02-11 | 2010-07-14 | 全球食品贸易(上海)有限公司 | Fluid milk composite |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101107945A (en) * | 2007-08-03 | 2008-01-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cheese flavourings milk and method for making same |
| CN101773161A (en) * | 2010-02-11 | 2010-07-14 | 全球食品贸易(上海)有限公司 | Fluid milk composite |
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