Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Milk film and production method thereof

A production method and technology of milk skin, which is applied in the production process of traditional dairy products, can solve the problems of affecting the taste of milk skin, single nutritional content, high water content, etc., and achieve the effect of long shelf life, good rehydration and crisp taste

Active Publication Date: 2010-03-10
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF1 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The technical problem solved by this patent application is to provide a kind of milk skin with simple process, which can retain the nutrition and taste of milk, but the prepared milk skin has not been dehydrated and dried, has high moisture content, short shelf life and is difficult to store at room temperature, that is to say This process cannot solve the problem of long-term storage of milk skins. Because the milk skins use the protease produced by microorganisms in the fermentation process of rice wine to coagulate the milk, the main component of the filtrate is protein, and the nutritional components are relatively single. Affect the taste of Naipizi

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Raw material processing: select fresh milk that meets the testing standards, filter to remove large particles, and use it as raw milk for later use;

[0036] 2. Emulsion embedding: based on the weight of the raw milk, add 8wt% syrup, 1wt% sodium caseinate, and 0.8wt% β-cyclodextrin (you can first dissolve it with a small amount of milk), and place it in high-shear emulsification In the machine, the stirring speed is controlled at 2500-3000 rpm, and the raw milk is emulsified and embedded, and the emulsification temperature is kept at about 70°C for 15 minutes;

[0037] 3. Concentration: After the emulsified milk is homogenized, it is vacuum concentrated to 25% of the mass of the emulsified milk to become concentrated milk;

[0038] 4. Pre-freezing: Weigh 220 grams of the concentrated milk and pour it into a 15cm x 21cm stainless steel plate. The liquid level does not exceed 0.6cm. Send it to the freezer for pre-freezing. The freezing rate is controlled at about 0.5-1...

Embodiment 2

[0044] 1. Selection of raw materials: select fresh milk that meets the testing standards, filter to remove large particles, and use it as raw milk for later use;

[0045] 2. Emulsion embedding: Based on the above raw milk weight, add 10wt% syrup, 2wt% sodium caseinate, 0.5wt% β-cyclodextrin (can be dissolved with a small amount of milk first), and place in high-shear emulsification In the machine, the stirring speed is controlled at 2500-3000 rpm, and the raw milk is emulsified and embedded, and the emulsification temperature is kept at about 72°C for 13-15 minutes;

[0046] 3. Homogenize the emulsified milk and condense it to 30% of the mass of the emulsified milk to become concentrated milk;

[0047] 4. Pre-freezing: Weigh 200 grams of concentrated milk and pour it into a stainless steel plate. The liquid level is about 0.5 cm, and send it to the freezer for pre-freezing. The freezing rate is controlled at about 2°C per minute, and the pre-freezing time is about 35 minutes. ...

Embodiment 3

[0052] The industrialized milk skin obtained in embodiment 1 is compared with the milk skin in the prior art, and the detection index and data are as follows:

[0053]

wet milk

Vacuum packaging prepared by traditional methods

Naipizi

The freeze-dried milk skin of embodiment 1

shelf life

4 months under refrigeration

6 months at room temperature

More than 1 year under normal temperature conditions

water content

18％

8％

6% or less

Total number of bacteria,

cfu / g

100000

50000-100000

1000-10000

coliform bacteria,

MPN / 100g (recently

like value)

90

90

30

color

yellow

yellow or yellowish

milky white

Taste

Soft, pure milk flavor,

Slight smell

Crisp, slightly oxidized

Crisp, pure milk flavor,

Smooth and delicious, no smell

[0054] The above vacuum-packed mil...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Thicknessaaaaaaaaaa
Thicknessaaaaaaaaaa
Login to View More

Abstract

The invention provides a process for producing milk films in an industrial scale, comprising the following steps: (1) by taking the weight of raw milk as standard, 2-10wt percent of syrup, 0.5-2wtpercent of syrup and 0.2-2wtperent of beta-cyclodextrin are added and are mixed into emulsion milk at the temperature of 70-75 DEG C;(2) the emulsion milk is homogenized and concentrated into 5-30 percentof the weight of the emulsion milk; (3) the concentrated emulsion milk is pre-frozen to pre-frozen milk films at the temperature of -25-30 DEG C; (4) the pre-frozen milk films are arranged into a freeze-drying machine, a freeze-drying curve is set to carry out freeze-drying. The invention also provides a freeze-drying milk film which is produced industrially; by utilizing the combination of a fatemulsification embedding process and a freeze-drying process, the obtained milk film not only has rich nutrition, but also has stable quality, long shelf life and good water reabsorbing capacity.

Description

technical field [0001] The invention relates to a production process of traditional dairy products, in particular to a milk skin produced by an industrial method and a production method thereof. Background technique [0002] Naipizi, called "Wurimo" in Mongolian, is a traditional food in Mongolian pastoral areas. It is widely spread in Inner Mongolia and other places in my country, and it is an inseparable daily food in the lives of people in these areas. Naipizi is the essence of dairy products, with pure flavor and rich nutrition. Not only that, Naipizi also has medicinal value. The Yuan Dynasty's "Drinking Meal Zheng Yao" said: "Naipizi is cool in nature, has the ability to strengthen the heart and clear the lungs, quench thirst and prevent coughing, increase hair color, and heal hematemesis." The traditional method of making Naipizi is as follows: pour fresh milk into a pot, simmer it over low heat until the milk boils slightly, then use a spoon to keep turning it over,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C23/00
Inventor 刘彪刘宝俊
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com