TWI552678B - Preparation of condensed milk - Google Patents
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Description
本發明涉及乳製品領域,特別涉及一種煉乳的製備方法。The invention relates to the field of dairy products, in particular to a preparation method of condensed milk.
煉乳是一種用鮮奶和/或乳製品經真空濃縮或其他方法除去大部分的水分,濃縮至原體積25%~50%左右的乳製品,為“濃縮奶”的一種,它的特點是可貯存較長時間。煉乳含有蛋白質、脂肪、碳水化合物、鈣、磷、鉀、鎂等營養素,可為身體補充能量,並具有維護視力及皮膚健康的功效,還具有補充鈣質、強化骨骼的作用。煉乳具有均勻的流動性和很好的保存性,可用作飲料及食品加工的原料;在日常飲食上,煉乳可搭配麵包、饅頭、餅乾、水果等食用,也可與咖啡、刨冰、龜齡膏、珍珠奶茶等混合食用,起到增香、增色、增濃的效果。Condensed milk is a type of "concentrated milk" which is obtained by vacuum concentration or other methods to remove most of the water by fresh milk and/or dairy products, and is concentrated to about 25% to 50% of the original volume. Store for a long time. The condensed milk contains nutrients such as protein, fat, carbohydrate, calcium, phosphorus, potassium and magnesium, which can replenish energy for the body, and has the functions of maintaining eyesight and skin health. It also has the functions of supplementing calcium and strengthening bones. The condensed milk has uniform fluidity and good preservation, and can be used as a raw material for beverage and food processing. In daily diet, condensed milk can be used with bread, taro, biscuits, fruits, etc., and can also be used with coffee, shaved ice, and turtle. Cream, pearl milk tea and other mixed foods, play the role of flavoring, color enhancement, and thickening.
在加工過程中,由於所用的原料和添加的輔料不同,煉乳可以分為淡煉乳、加糖煉乳和調製煉乳等。其中,淡煉乳是鮮乳和/或乳製品經過預熱、濃縮後,使體積變為原體積的40%~50%,裝罐後經高溫滅菌而製成的濃縮乳製品,根據淡煉乳中脂肪含量的不同分為高脂淡煉乳、全脂淡煉乳、部分脫脂淡煉乳和脫脂淡煉乳;加糖煉乳是在鮮乳和/或乳製品中加入約16%的蔗糖,經殺菌、濃縮至原體積的40%左右的含糖乳製品,根據加糖煉乳中脂肪含量的不同分為高脂加糖煉乳、全脂加糖煉乳、部分脫脂加糖煉乳和脫脂加糖煉乳;調製煉乳是以生乳和/或乳製品為主料,添加其它輔料,經加工製成的粘稠狀液體產品,根據調製煉乳中加糖與否分為調製淡煉乳和調製加糖煉乳。In the process of processing, condensed milk can be divided into condensed milk, sweetened condensed milk and condensed milk, etc., due to the different raw materials used and the added auxiliary materials. Among them, the evaporated milk is a concentrated dairy product prepared by preheating and concentrating fresh milk and/or dairy products after the volume is changed to 40% to 50% of the original volume, and being autoclaved after being filled, according to the evaporated milk. The fat content is divided into high fat evaporated milk, whole fat evaporated milk, partially skimmed evaporated milk and skim evaporated milk; sweetened condensed milk is added about 16% sucrose in fresh milk and / or dairy products, sterilized and concentrated to the original About 40% of the sugar-containing dairy products are classified into high-fat sweetened condensed milk, full-fat sweetened condensed milk, partially defatted sweetened condensed milk and defatted sweetened condensed milk according to the fat content in the sweetened condensed milk; the condensed milk is prepared as raw milk and/or dairy products. The main material, adding other auxiliary materials, processed into a viscous liquid product, according to the preparation of sugar in the condensed milk is divided into the preparation of evaporated milk and prepared sweetened condensed milk.
目前,煉乳主要採用標準化後的鮮奶經過加熱濃縮進行製備,工藝步驟繁多,生產時間較長,日產能較低,不適於工業化生產。因此,提供一種製備工藝簡單、生產時間短的適於工業化生產的煉乳製備方法具有重要的現實意義。At present, condensed milk is mainly prepared by standardizing fresh milk by heating and concentration. The process steps are numerous, the production time is long, the daily production capacity is low, and it is not suitable for industrial production. Therefore, it is of great practical significance to provide a condensed milk preparation method suitable for industrial production with a simple preparation process and a short production time.
本發明提供了一種煉乳的製備方法。該方法簡化了操作步驟,生產時間短,適於工業化生產;利用本發明提供的製備方法製得的煉乳各項理化指標及微生物指標均符合國家標準,且奶香濃郁,口感好。The invention provides a preparation method of condensed milk. The method simplifies the operation steps, has short production time and is suitable for industrial production; the physical and chemical indexes and microbial indexes of the condensed milk obtained by the preparation method provided by the invention are all in line with national standards, and the milk is rich in fragrance and has good taste.
為了實現上述發明目的,本發明提供以下技術方案:In order to achieve the above object, the present invention provides the following technical solutions:
本發明提供了一種煉乳的製備方法,包括如下步驟:The invention provides a preparation method of condensed milk, comprising the following steps:
步驟A:在﹣0.01~﹣0.6bar的真空條件下將煉乳原料與水混合,獲得煉乳乳液;Step A: mixing the condensed milk raw material with water under a vacuum of -0.01 to -0.6 bar to obtain a condensed milk emulsion;
步驟B:取煉乳乳液,在溫度為110~120℃的條件下殺菌300s~800s,經後處理,即得;Step B: taking the condensed milk emulsion, sterilizing at a temperature of 110-120 ° C for 300 s to 800 s, after post-treatment, that is obtained;
煉乳原料為乳製品與食品學上可接受的輔料的混合物或乳製品。The condensed milk raw material is a mixture or dairy product of dairy products and food-acceptable excipients.
在本發明中,步驟A中採用在﹣0.01~﹣0.6bar的真空條件下配製煉乳乳液,可避免利用現有技術製備煉乳時大量氣泡的產生,因此在本發明中省略了脫氣的步驟,縮短了生產時間;在溫度為110~120℃的條件下殺菌300s~800s,既可以最大限度地保持煉乳中的各種營養成分,又可以有效殺滅煉乳乳液中的絕大部分微生物,從而使產品具有較長的保質期。In the present invention, the preparation of the condensed milk emulsion under the vacuum condition of -0.01 to -0.6 bar in the step A can avoid the generation of a large number of bubbles during the preparation of the condensed milk by the prior art, and therefore the step of degassing is omitted in the present invention. The production time; sterilization at a temperature of 110-120 ° C for 300 s to 800 s, can not only maintain the various nutrients in the condensed milk, but also effectively kill most of the microorganisms in the condensed milk emulsion, so that the product has Long shelf life.
在本發明提供的一些實施例中,乳製品選自脫脂奶粉、全脂奶粉、稀奶油或無水奶油。In some embodiments provided by the present invention, the dairy product is selected from the group consisting of skim milk powder, whole milk powder, cream or waterless cream.
於可行實施例中,後處理包括第一冷卻、均質處理、第二冷卻的步驟。In a possible embodiment, the post-treatment includes the steps of first cooling, homogenizing, and second cooling.
於一較佳實施例中,第一冷卻的溫度為70~90℃。In a preferred embodiment, the first cooling temperature is 70 to 90 °C.
於一較佳實施例中,均質處理的壓力為15~30Mpa。In a preferred embodiment, the pressure of the homogenization treatment is 15 to 30 MPa.
於一較佳實施例中,第二冷卻的溫度為20~40℃。In a preferred embodiment, the second cooling temperature is 20 to 40 °C.
在本發明提供的一些實施例中,步驟A與步驟B之間還包括預處理的步驟。In some embodiments provided by the present invention, the steps of pre-processing are also included between step A and step B.
作為較佳實施例,預處理具體為在壓力≤30Mpa的條件下均質處理。As a preferred embodiment, the pretreatment is specifically a homogenization treatment under a pressure of ≤ 30 MPa.
在本發明提供的一些實施例中,步驟A中水的溫度為50~70℃。In some embodiments provided by the present invention, the temperature of the water in step A is from 50 to 70 °C.
在本發明提供的一些實施例中,煉乳原料與水混合後,煉乳原料溶解的時間為10~40min。In some embodiments provided by the present invention, after the condensed milk raw material is mixed with water, the condensed milk raw material is dissolved for 10 to 40 minutes.
在本發明提供的一些實施例中,食品學上可接受的輔料為甜味劑和/或可可粉。In some embodiments provided herein, the food acceptable excipient is a sweetener and/or cocoa powder.
在本發明提供的一些實施例中,甜味劑為白砂糖。In some embodiments provided by the invention, the sweetener is white granulated sugar.
本發明還提供了由本發明提供的煉乳的製備方法製得的煉乳;本發明提供的煉乳的製備方法,包括如下步驟:The invention also provides a condensed milk prepared by the preparation method of the condensed milk provided by the invention; the preparation method of the condensed milk provided by the invention comprises the following steps:
步驟A:在﹣0.01~﹣0.6bar的真空條件下將煉乳原料與水混合,獲得煉乳乳液;Step A: mixing the condensed milk raw material with water under a vacuum of -0.01 to -0.6 bar to obtain a condensed milk emulsion;
步驟B:取煉乳乳液,在溫度為110~120℃的條件下殺菌300s~800s,經後處理,即得;Step B: taking the condensed milk emulsion, sterilizing at a temperature of 110-120 ° C for 300 s to 800 s, after post-treatment, that is obtained;
煉乳原料為乳製品與食品學上可接受的輔料的混合物或乳製品;The condensed milk raw material is a mixture or dairy product of dairy products and food-acceptable excipients;
其中,乳製品選自脫脂奶粉、全脂奶粉、稀奶油或無水奶油;後處理包括第一冷卻、均質處理、第二冷卻的步驟;第一冷卻的溫度為70~90℃;均質處理的壓力為15~30Mpa;第二冷卻的溫度為20~40℃;步驟A與步驟B之間還包括預處理的步驟;預處理具體為在壓力≤30Mpa的條件下均質處理;步驟A中水的溫度為50~70℃;煉乳原料與水混合後,煉乳原料溶解的時間為10~40min;食品學上可接受的輔料為甜味劑和/或可可粉;甜味劑為白砂糖。Wherein the dairy product is selected from the group consisting of skim milk powder, whole milk powder, cream or waterless cream; the post-treatment comprises the steps of first cooling, homogenization treatment, and second cooling; the first cooling temperature is 70-90 ° C; the pressure of the homogenization treatment 15 to 30 MPa; the second cooling temperature is 20 to 40 ° C; step A and step B also include a pretreatment step; the pretreatment is specifically a homogenization treatment under the pressure of ≤ 30 MPa; the temperature of the water in step A It is 50-70 ° C; after the condensed milk raw material is mixed with water, the condensed milk raw material is dissolved for 10 to 40 minutes; the food-acceptable auxiliary material is sweetener and/or cocoa powder; and the sweetener is white granulated sugar.
本發明提供的煉乳可以為淡煉乳、加糖煉乳、調製淡煉乳或調製加糖煉乳。The condensed milk provided by the present invention may be condensed milk, sweetened condensed milk, prepared condensed milk or prepared sweetened condensed milk.
在本發明提供的一些實施例中,本發明提供的煉乳為淡煉乳時,煉乳原料為乳製品,作為較佳實施例,可溶性固形物的含量(Brix)≥25%。In some embodiments provided by the present invention, when the condensed milk provided by the present invention is a lightly condensed milk, the condensed milk raw material is a dairy product, and as a preferred embodiment, the soluble solid content (Brix) is ≥ 25%.
在本發明提供的另一些實施例中,本發明提供的煉乳為加糖煉乳時,煉乳原料為乳製品與甜味劑的混合物,作為較佳實施例,Brix≥28%。In still other embodiments provided by the present invention, the condensed milk provided by the present invention is a sweetened condensed milk, and the condensed milk raw material is a mixture of a dairy product and a sweetener, and as a preferred embodiment, Brix ≥ 28%.
在本發明提供的另一些實施例中,本發明提供的煉乳為調製淡煉乳時,煉乳原料為乳製品與可可粉的混合物。In still other embodiments provided by the present invention, the condensed milk provided by the present invention is a blend of the condensed milk and the condensed milk raw material is a mixture of the dairy product and the cocoa powder.
在本發明提供的另一些實施例中,本發明提供的煉乳為調製加糖煉乳時,煉乳原料為乳製品、甜味劑與可可粉的混合物。In still other embodiments provided by the present invention, the condensed milk provided by the present invention is a sweetened condensed milk, and the condensed milk raw material is a mixture of a dairy product, a sweetener and a cocoa powder.
本發明提供了一種煉乳的製備方法。該方法包括如下步驟:在﹣0.01~﹣0.6bar的真空條件下將煉乳原料與水混合,獲得煉乳乳液;取煉乳乳液,在溫度為110~120℃的條件下殺菌300s~800s,經後處理,即得;煉乳原料為乳製品與食品學上可接受的輔料的混合物或乳製品。本發明提供的製備方法簡化了操作步驟,生產時間短,適於工業化生產;利用本發明提供的製備方法製得的煉乳各項理化指標及微生物指標均符合GB13102-2010的要求;風味評價調查結果顯示,900名被調查者對本發明提供的煉乳的香味、牛奶味、可可味及口感的滿意率均達到95%以上。由此可見,本發明提供的煉乳的製備方法簡化了操作步驟,生產時間短,適於工業化生產;利用本發明提供的製備方法製得的煉乳各項理化指標及微生物指標均符合國家標準,且奶香濃郁,口感好。The invention provides a preparation method of condensed milk. The method comprises the steps of: mixing the condensed milk raw material with water under a vacuum condition of -0.01 to -0.6 bar to obtain a condensed milk emulsion; taking the condensed milk emulsion, sterilizing at a temperature of 110 to 120 ° C for 300 s to 800 s, and post-treating That is, the condensed milk raw material is a mixture or dairy product of dairy products and food-acceptable excipients. The preparation method provided by the invention simplifies the operation steps, has short production time and is suitable for industrial production; the physical and chemical indexes and microbial indexes of the condensed milk obtained by the preparation method provided by the invention all meet the requirements of GB13102-2010; It is shown that the satisfaction rate of the condensed milk, milk flavor, cocoa taste and mouthfeel of the condensed milk provided by the present invention reached 95% or more. It can be seen that the preparation method of the condensed milk provided by the invention simplifies the operation steps, has short production time, and is suitable for industrial production; the physical and chemical indexes and microbial indexes of the condensed milk obtained by the preparation method provided by the invention are in compliance with national standards, and The milk is rich and the taste is good.
茲為便於更進一步對本發明之構造、使用及其特徵有更深一層明確、詳實的認識與瞭解,爰舉出較佳實施例,詳細說明如下:In order to further clarify and understand the structure, the use and the features of the present invention, the preferred embodiments are described in detail below.
本發明公開了一種煉乳的製備方法,本領域技術人員可以借鑒本文內容,適當改進工藝參數實現。特別需要指出的是,所有類似的替換和改動對本領域技術人員來說是顯而易見的,它們都被視為包括在本發明。本發明的方法及應用已經通過較佳實施例進行了描述,相關人員明顯能在不脫離本發明內容、精神和範圍內對本文所述的方法和應用進行改動或適當變更與組合,來實現和應用本發明技術。The invention discloses a preparation method of condensed milk, and those skilled in the art can learn from the contents of the paper and appropriately improve the process parameters. It is to be understood that all such alternatives and modifications are obvious to those skilled in the art and are considered to be included in the present invention. The method and the application of the present invention have been described by the preferred embodiments, and it is obvious that the method and application described herein may be modified or appropriately modified and combined without departing from the scope of the present invention. The technique of the present invention is applied.
本發明提供了一種煉乳的製備方法,包括如下步驟:The invention provides a preparation method of condensed milk, comprising the following steps:
步驟A:在﹣0.01~﹣0.6bar的真空條件下將煉乳原料與水混合,獲得煉乳乳液;Step A: mixing the condensed milk raw material with water under a vacuum of -0.01 to -0.6 bar to obtain a condensed milk emulsion;
步驟B:取煉乳乳液,在溫度為110~120℃的條件下殺菌300s~800s,經後處理,即得;Step B: taking the condensed milk emulsion, sterilizing at a temperature of 110-120 ° C for 300 s to 800 s, after post-treatment, that is obtained;
煉乳原料為乳製品與食品學上可接受的輔料的混合物或乳製品。The condensed milk raw material is a mixture or dairy product of dairy products and food-acceptable excipients.
在本發明中,步驟A中採用在﹣0.01~﹣0.6bar的真空條件下配製煉乳乳液,可避免利用現有技術製備煉乳時大量氣泡的產生,因此在本發明中省略了脫氣的步驟,縮短了生產時間;在溫度為110~120℃的條件下殺菌300s~800s,既可以最大限度地保持煉乳中的各種營養成分,又可以有效殺滅煉乳乳液中的絕大部分微生物,從而使產品具有較長的保質期。In the present invention, the preparation of the condensed milk emulsion under the vacuum condition of -0.01 to -0.6 bar in the step A can avoid the generation of a large number of bubbles during the preparation of the condensed milk by the prior art, and therefore the step of degassing is omitted in the present invention. The production time; sterilization at a temperature of 110-120 ° C for 300 s to 800 s, can not only maintain the various nutrients in the condensed milk, but also effectively kill most of the microorganisms in the condensed milk emulsion, so that the product has Long shelf life.
在本發明提供的一些實施例中,乳製品選自脫脂奶粉、全脂奶粉、稀奶油或無水奶油。In some embodiments provided by the present invention, the dairy product is selected from the group consisting of skim milk powder, whole milk powder, cream or waterless cream.
在本發明提供的一些實施例中,後處理包括第一冷卻、均質處理、第二冷卻的步驟。In some embodiments provided by the present invention, the post-treatment includes the steps of first cooling, homogenizing, and second cooling.
在煉乳製備工藝中,超高溫滅菌後需進行冷卻後進行均質處理,在本發明提供的一些實施例中,第一冷卻的溫度為70~90℃。In the condensed milk preparation process, after ultra-high temperature sterilization, it is subjected to cooling and then homogenized. In some embodiments provided by the present invention, the first cooling temperature is 70 to 90 °C.
為了既防止脂肪分離現象的發生,在本發明提供的一些實施例中,均質處理的壓力為15~30Mpa。In order to prevent both the occurrence of fat separation, in some embodiments provided by the present invention, the pressure of the homogenization treatment is 15 to 30 MPa.
在進行成品灌裝之前還需將均質處理後的煉乳乳液再次進行冷卻,在本發明提供的一些實施例中,第二冷卻的溫度為20~40℃。The homogenized condensed milk emulsion is again cooled prior to the final product filling. In some embodiments provided herein, the second cooling temperature is 20 to 40 °C.
在本發明提供的一些實施例中,步驟A與步驟B之間還包括預處理的步驟。In some embodiments provided by the present invention, the steps of pre-processing are also included between step A and step B.
在本發明提供的一些實施例中,預處理具體為在壓力≤30Mpa的條件下均質處理。In some embodiments provided by the present invention, the pretreatment is specifically a homogenization treatment at a pressure of ≤ 30 MPa.
為了使煉乳原料能夠充分溶解,在本發明提供的一些實施例中,步驟A中水的溫度為50~70℃。In order to enable the condensed milk material to be sufficiently dissolved, in some embodiments provided herein, the temperature of the water in step A is from 50 to 70 °C.
為了保證煉乳原料能夠充分溶解,在本發明提供的一些實施例中,煉乳原料與水混合後,煉乳原料溶解的時間為10~40min。In order to ensure that the condensed milk raw material can be sufficiently dissolved, in some embodiments provided by the present invention, after the condensed milk raw material is mixed with water, the condensed milk raw material is dissolved for 10 to 40 minutes.
為了增加煉乳的甜味,在本發明提供的一些實施例中,將甜味劑加入煉乳;為了增加煉乳的可可味,將可可粉加入煉乳。In order to increase the sweetness of the condensed milk, in some embodiments provided by the present invention, a sweetener is added to the condensed milk; in order to increase the cocoa taste of the condensed milk, the cocoa powder is added to the condensed milk.
在本發明提供的一些實施例中,甜味劑為白砂糖。In some embodiments provided by the invention, the sweetener is white granulated sugar.
本發明還提供了由本發明提供的製備方法製得的煉乳;本發明提供的煉乳的製備方法,包括如下步驟:The invention also provides a condensed milk prepared by the preparation method provided by the invention; the preparation method of the condensed milk provided by the invention comprises the following steps:
步驟A:在﹣0.01~﹣0.6bar的真空條件下將煉乳原料與水混合,獲得煉乳乳液;Step A: mixing the condensed milk raw material with water under a vacuum of -0.01 to -0.6 bar to obtain a condensed milk emulsion;
步驟B:取煉乳乳液,在溫度為110~120℃的條件下殺菌300s~800s,經後處理,即得;Step B: taking the condensed milk emulsion, sterilizing at a temperature of 110-120 ° C for 300 s to 800 s, after post-treatment, that is obtained;
煉乳原料為乳製品與食品學上可接受的輔料的混合物或乳製品;The condensed milk raw material is a mixture or dairy product of dairy products and food-acceptable excipients;
其中,乳製品選自脫脂奶粉、全脂奶粉、稀奶油或無水奶油;後處理包括第一冷卻、均質處理、第二冷卻的步驟;第一冷卻的溫度為70~90℃;均質處理的壓力為15~30Mpa;第二冷卻的溫度為20~40℃;步驟A與步驟B之間還包括預處理的步驟;預處理具體為在壓力≤30Mpa的條件下均質處理;步驟A中水的溫度為50~70℃;煉乳原料與水混合後,煉乳原料溶解的時間為10~40min;食品學上可接受的輔料為甜味劑和/或可可粉;甜味劑為白砂糖。Wherein the dairy product is selected from the group consisting of skim milk powder, whole milk powder, cream or waterless cream; the post-treatment comprises the steps of first cooling, homogenization treatment, and second cooling; the first cooling temperature is 70-90 ° C; the pressure of the homogenization treatment 15 to 30 MPa; the second cooling temperature is 20 to 40 ° C; step A and step B also include a pretreatment step; the pretreatment is specifically a homogenization treatment under the pressure of ≤ 30 MPa; the temperature of the water in step A It is 50-70 ° C; after the condensed milk raw material is mixed with water, the condensed milk raw material is dissolved for 10 to 40 minutes; the food-acceptable auxiliary material is sweetener and/or cocoa powder; and the sweetener is white granulated sugar.
本發明提供的煉乳可以為淡煉乳、加糖煉乳、調製淡煉乳或調製加糖煉乳。The condensed milk provided by the present invention may be condensed milk, sweetened condensed milk, prepared condensed milk or prepared sweetened condensed milk.
在本發明提供的一些實施例中,本發明提供的煉乳為淡煉乳時,煉乳原料為乳製品,可溶性固形物的含量(Brix)≥25%。In some embodiments provided by the present invention, when the condensed milk provided by the present invention is a lightly condensed milk, the condensed milk raw material is a dairy product, and the content of the soluble solid matter (Brix) is ≥ 25%.
在本發明提供的另一些實施例中,本發明提供的煉乳為加糖煉乳時,煉乳原料為乳製品與甜味劑的混合物,Brix≥28%。In still other embodiments provided by the present invention, the condensed milk provided by the present invention is a sweetened condensed milk, and the condensed milk raw material is a mixture of a dairy product and a sweetener, Brix ≥ 28%.
在本發明提供的另一些實施例中,本發明提供的煉乳為調製淡煉乳時,煉乳原料為乳製品與可可粉的混合物。In still other embodiments provided by the present invention, the condensed milk provided by the present invention is a blend of the condensed milk and the condensed milk raw material is a mixture of the dairy product and the cocoa powder.
在本發明提供的另一些實施例中,本發明提供的煉乳為調製加糖煉乳時,煉乳原料為乳製品、甜味劑與可可粉的混合物。In still other embodiments provided by the present invention, the condensed milk provided by the present invention is a sweetened condensed milk, and the condensed milk raw material is a mixture of a dairy product, a sweetener and a cocoa powder.
本發明提供了一種煉乳的製備方法。該方法包括如下步驟:在﹣0.01~﹣0.6bar的真空條件下將煉乳原料與水混合,獲得煉乳乳液;取煉乳乳液,在溫度為110~120℃的條件下殺菌300s~800s,經後處理,即得;煉乳原料為乳製品與食品學上可接受的輔料的混合物或乳製品。本發明提供的製備方法簡化了操作步驟,生產時間短,適於工業化生產;利用本發明提供的製備方法製得的煉乳各項理化指標及微生物指標均符合GB13102-2010的要求;風味評價調查結果顯示,900名被調查者對本發明提供的煉乳的香味、牛奶味、可可味及口感的滿意率均達到95%以上。由此可見,本發明提供的煉乳的製備方法簡化了操作步驟,生產時間短,適於工業化生產;利用本發明提供的製備方法製得的煉乳各項理化指標及微生物指標均符合國家標準,且奶香濃郁,口感好。The invention provides a preparation method of condensed milk. The method comprises the steps of: mixing the condensed milk raw material with water under a vacuum condition of -0.01 to -0.6 bar to obtain a condensed milk emulsion; taking the condensed milk emulsion, sterilizing at a temperature of 110 to 120 ° C for 300 s to 800 s, and post-treating That is, the condensed milk raw material is a mixture or dairy product of dairy products and food-acceptable excipients. The preparation method provided by the invention simplifies the operation steps, has short production time and is suitable for industrial production; the physical and chemical indexes and microbial indexes of the condensed milk obtained by the preparation method provided by the invention all meet the requirements of GB13102-2010; It is shown that the satisfaction rate of the condensed milk, milk flavor, cocoa taste and mouthfeel of the condensed milk provided by the present invention reached 95% or more. It can be seen that the preparation method of the condensed milk provided by the invention simplifies the operation steps, has short production time, and is suitable for industrial production; the physical and chemical indexes and microbial indexes of the condensed milk obtained by the preparation method provided by the invention are in compliance with national standards, and The milk is rich and the taste is good.
本發明中所用原料或輔料均可由市場購得。The raw materials or excipients used in the present invention are commercially available.
下面結合實施例,進一步闡述本發明:The present invention is further illustrated below in conjunction with the embodiments:
實施例1 加糖煉乳的製備 在調配桶中加入70℃ 750kg的調配用水,將真空混料機的壓強調整到-0.5bar,逐漸吸入1050kg的全脂奶粉、1200kg的白砂糖,循環溶解20min,得到Brix=73%的奶液。將配製好的奶液泵送到管式殺菌機,在115℃的條件下進行300s的殺菌;殺菌後的奶液經過管式冷卻到80℃,再經過20Mpa的均質後冷卻到40℃進行灌裝,即得加糖煉乳。Example 1 Preparation of Sugared Condensed Milk Adding 750 kg of blending water at 70 ° C to the mixing tank, adjusting the pressure of the vacuum mixer to -0.5 bar, gradually inhaling 1050 kg of whole milk powder, 1200 kg of white sugar, and circulating for 20 min to obtain Brix = 73% milk. The prepared milk is pumped to the tube sterilizer and sterilized at 115 ° C for 300 s; the sterilized milk is cooled to 80 ° C by tube cooling, and then homogenized by 20 MPa and then cooled to 40 ° C for irrigation. Packed, you have to add sugar to condensed milk.
實施例2 淡煉乳的製備 在調配桶中加入60℃ 2100kg的調配用水,將真空混料機的壓強調整到-0.01bar,逐漸吸入900kg的全脂奶粉,循環溶解10min,得到Brix=29%的奶液。將配製好的奶液經過15Mpa的均質泵送到管式殺菌機,在110℃的條件下進行400s的殺菌;殺菌後的奶液經過管式冷卻到90℃,再經過25Mpa的均質後冷卻到30℃進行灌裝,即得淡煉乳。Example 2 Preparation of evaporated condensed milk 2100 kg of blending water at 60 ° C was added to the mixing tank, the pressure of the vacuum mixer was adjusted to -0.01 bar, 900 kg of whole milk powder was gradually inhaled, and the solution was dissolved for 10 min to obtain Brix=29%. Milk. The prepared milk is pumped to the tube sterilizer through a 15Mpa homogenizing pump, and sterilized at 110 ° C for 400 s. The sterilized milk is cooled to 90 ° C by tube cooling, and then cooled to 25 Mpa. Filling at 30 ° C, that is, condensed milk.
實施例3 調製淡煉乳的製備 在調配桶中加入50℃ 2050kg的調配用水,將真空混料機的壓強調整到-0.6bar,逐漸吸入900kg的全脂奶粉、50kg的可可粉,循環溶解40min,得到Brix=31%的奶液。將配製好的奶液經過30Mpa的均質泵送到管式殺菌機,在120℃的條件下進行800s的殺菌;殺菌後的奶液經過管式冷卻到70℃,再經過30Mpa的均質後冷卻到20℃進行灌裝,即得調製淡煉乳。Example 3 Preparation of prepared evaporated condensed milk 2050 kg of blending water at 50 ° C was added to the mixing tank, the pressure of the vacuum mixer was adjusted to -0.6 bar, and 900 kg of whole milk powder and 50 kg of cocoa powder were gradually inhaled, and the solution was dissolved for 40 minutes. A milk solution with Brix = 31% was obtained. The prepared milk is pumped to the tube sterilizer through a 30Mpa homogenizing pump, and sterilized at 120 ° C for 800 s. The sterilized milk is cooled to 70 ° C by tube cooling, and then homogenized after 30 MPa to be cooled. Filling at 20 ° C, the preparation of evaporated milk.
實施例4 調製加糖煉乳的製備 在調配桶中加入65℃ 700kg的調配用水,將真空混料機的壓強調整到-0.1bar,逐漸吸入1050kg的全脂奶粉、1200kg的白砂糖、50kg的可可粉,循環溶解30min,得到Brix=74.5%的奶液。配製好的奶液泵送到管式殺菌機,在118℃的條件下進行600s的殺菌;殺菌後的奶液經過管式冷卻到85℃,再經過15Mpa的均質後冷卻到35℃進行灌裝,即得調製加糖煉乳。Example 4 Preparation of Prepared Sugared Condensed Milk Add 700 kg of blending water at 65 ° C to the mixing tank, adjust the pressure of the vacuum mixer to -0.1 bar, and gradually inhale 1050 kg of whole milk powder, 1200 kg of white sugar, 50 kg of cocoa powder. The solution was dissolved in the cycle for 30 min to obtain Brix=74.5% milk. The prepared milk is pumped to the tube sterilizer and sterilized at 118 ° C for 600 s. The sterilized milk is cooled to 85 ° C by tube cooling, and then homogenized by 15 MPa and then cooled to 35 ° C for filling. , that is, to prepare sugared condensed milk.
實施例5 理化指標和微生物指標的測定 取實施例1~4製得的煉乳,進行各項理化指標及微生物指標的測定,檢測方法和標準參見國家標準GB13102-2010中規定的方法和標準。其中,GB13102-2010中有關煉乳的理化指標及微生物限量標準見表1、表2,檢測結果如表3、表4所示。 由上述檢測結果可知,實例例1~4提供的煉乳的各項理化指標及微生物指標均符合GB13102-2010的要求。Example 5 Determination of physical and chemical indicators and microbial indicators The condensed milk obtained in Examples 1 to 4 was subjected to determination of various physical and chemical indexes and microbial indicators. The detection methods and standards were as described in the national standard GB13102-2010. Among them, the physical and chemical indicators and microbial limit standards of condensed milk in GB13102-2010 are shown in Table 1 and Table 2. The test results are shown in Table 3 and Table 4. It can be seen from the above test results that the physical and chemical indexes and microbial indexes of the condensed milk provided in the examples 1 to 4 are in compliance with the requirements of GB13102-2010.
實施例6 加糖煉乳的風味評價 在全國西北、西南、東北、華北、東南、華中地區分別隨機選取各年齡段、各行業人士總共900名,按照年齡、從事行業分為30組,每組30名被調查者,對本發明實施例1提供的加糖煉乳進行香味、牛奶味、口感等方面的評價,評價標準見表5,評價結果見表6、表7、表8。 Example 6 Evaluation of flavor of sweetened condensed milk In the northwest, southwest, northeast, north, southeast, and central China, a total of 900 people of all ages and industries were randomly selected, and 30 groups according to age and industry, 30 in each group. The respondents gave evaluations on the flavor, milk taste, and mouthfeel of the sweetened condensed milk provided in Example 1 of the present invention. The evaluation criteria are shown in Table 5, and the evaluation results are shown in Table 6, Table 7, and Table 8.
由上述調查結果可知,來自全國西北、西南、東北、華北、東南、華中地區各年齡段、各行業人士總共900名被調查者中,對本發明實施例1提供的加糖煉乳的香味滿意率為95.67%,牛奶味滿意率為95.80%,口感滿意率為98.50%。由此可見,本發明實施例1提供的加糖煉乳的香味和牛奶味濃郁,口感好。According to the above investigation results, among the total of 900 respondents from all ages and industries in the northwest, southwest, northeast, north, southeast, and central China, the satisfaction rate of the flavor of the sweetened condensed milk provided in the first embodiment of the present invention was 95.67. %, the milk taste satisfaction rate was 95.80%, and the taste satisfaction rate was 98.50%. Thus, the flavor of the sweetened condensed milk and the milky taste provided by the first embodiment of the present invention are rich and have a good mouthfeel.
實施例7 淡煉乳的風味評價 在全國西北、西南、東北、華北、東南、華中地區分別隨機選取各年齡段、各行業人士總共900名,按照年齡、從事行業分為30組,每組30名被調查者,對本發明實施例2提供的淡煉乳進行香味、牛奶味、口感等方面的評價,評價標準表9,評價結果見表10、表11、表12。 Example 7 Evaluation of flavor of condensed milk In the northwest, southwest, northeast, north, southeast and central China, a total of 900 people of all ages and industries were randomly selected, and 30 groups according to age and industry, 30 in each group. The respondent gave an evaluation of the flavor, milk taste, mouthfeel, and the like of the evaporated milk provided in Example 2 of the present invention, and the evaluation criteria are shown in Table 9. The evaluation results are shown in Table 10, Table 11, and Table 12.
由上述調查結果可知,來自全國西北、西南、東北、華北、東南、華中地區各年齡段、各行業人士總共900名被調查者中,對本發明實施例2提供的淡煉乳的香味滿意率為95.00%,牛奶味滿意率為94.93%,口感滿意率為96.33%。由此可見,本發明實施例2提供的淡煉乳的香味和牛奶味濃郁,口感好。According to the above investigation results, among the total of 900 respondents from all ages and industries in the northwest, southwest, northeast, north, southeast, and central China, the satisfaction rate of the condensed milk provided by the second embodiment of the present invention was 95.00. %, the milk taste satisfaction rate was 94.93%, and the taste satisfaction rate was 96.33%. It can be seen that the flavor of the evaporated milk and the milk flavor provided by the embodiment 2 of the present invention are rich and have a good mouthfeel.
實施例8 調製淡煉乳的風味評價 在全國西北、西南、東北、華北、東南、華中地區分別隨機選取各年齡段、各行業人士總共900名,按照年齡、從事行業分為30組,每組30名被調查者,對本發明實施例3提供的調製淡煉乳進行香味、牛奶味、可可味、口感等方面的評價,評價標準見表13,評價結果見表14、表15、表16、表17。 Example 8 Evaluation of Flavor of Blended Condensed Milk In the northwest, southwest, northeast, north, southeast, and central China, a total of 900 people of various ages and industries were randomly selected, and 30 groups were divided according to age and industry, 30 in each group. The respondents gave evaluations on the flavor, milk flavor, cocoa taste, and mouthfeel of the prepared evaporated milk provided in Example 3 of the present invention. The evaluation criteria are shown in Table 13, and the evaluation results are shown in Table 14, Table 15, Table 16, and Table 17. .
由上述調查結果可知,來自全國西北、西南、東北、華北、東南、華中地區各年齡段、各行業人士總共900名被調查者中,對本發明實施例3提供的調製淡煉乳的香味滿意率為97.13%,牛奶味滿意率為97.27%,可可味滿意率為97.00%,口感滿意率為98.20%。由此可見,本發明實施例3提供的調製淡煉乳的香味、牛奶味、可可味濃郁,口感好。According to the above investigation results, among the total of 900 respondents from all ages and industries in the northwest, southwest, northeast, north, southeast, and central China, the satisfaction rate of the flavor of the prepared evaporated milk provided in Example 3 of the present invention was as follows. 97.13%, the milk taste satisfaction rate was 97.27%, the cocoa taste satisfaction rate was 97.00%, and the taste satisfaction rate was 98.20%. It can be seen that the flavor, milk flavor, cocoa flavor and flavor of the prepared evaporated milk provided in Example 3 of the present invention are good.
實施例9 調製加糖煉乳的風味評價 在全國西北、西南、東北、華北、東南、華中地區分別隨機選取各年齡段、各行業人士總共900名,按照年齡、從事行業分為30組,每組30名被調查者,對本發明實施例4提供的調製加糖煉乳進行香味、牛奶味、可可味、口感等方面的評價,評價標準見表18,評價結果見表19、表20、表21、表22。 Example 9 Evaluation of Flavor of Modified Sugared Condensed Milk In the northwest, southwest, northeast, north, southeast, and central China, a total of 900 people of various ages and industries were randomly selected, and 30 groups according to age and industry, 30 in each group. The respondents gave evaluations on the flavor, milk flavor, cocoa taste, and mouthfeel of the prepared sweetened condensed milk provided in Example 4 of the present invention. The evaluation criteria are shown in Table 18, and the evaluation results are shown in Table 19, Table 20, Table 21, and Table 22. .
由上述調查結果可知,來自全國西北、西南、東北、華北、東南、According to the above survey results, from the northwest, southwest, northeast, north, southeast,
華中地區各年齡段、各行業人士總共900名被調查者中,對本發明實施例4提供的調製加糖煉乳的香味滿意率為97.33%,牛奶味滿意率為97.47%,可可味滿意率為97.60%,口感滿意率為97.73%。由此可見,本發明實施例4提供的調製加糖煉乳的香味、牛奶味、可可味濃郁,口感好。Among the 900 respondents from all ages and industries in the Central China region, the satisfaction rate of the flavored sweetened condensed milk provided by Example 4 of the present invention was 97.33%, the milk taste satisfaction rate was 97.47%, and the cocoa taste satisfaction rate was 97.60%. The palate satisfaction rate was 97.73%. Thus, the flavor, milk flavor, and cocoa flavor of the prepared sweetened condensed milk provided in Example 4 of the present invention are rich, and the mouthfeel is good.
以上所舉實施例,僅用為方便說明本發明並非加以限制,在不離本發明精神範疇,熟悉此一行業技藝人士依本發明申請專利範圍及發明說明所作之各種簡易變形與修飾,均仍應含括於以下申請專利範圍中。The above embodiments are intended to be illustrative only, and are not intended to limit the scope of the present invention. It is included in the scope of the following patent application.
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CN1227061A (en) * | 1998-02-26 | 1999-09-01 | 王佳青 | Technology for producing sugar-less condensed milk |
CN102986877A (en) * | 2011-09-14 | 2013-03-27 | 光明乳业股份有限公司 | Production technology for formula milk powder |
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CN103300151B (en) | 2014-12-10 |
TW201444475A (en) | 2014-12-01 |
JP2014226139A (en) | 2014-12-08 |
JP6166220B2 (en) | 2017-07-19 |
CN103300151A (en) | 2013-09-18 |
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