Prepared sweetened condensed milk and preparation method thereof

Abstract

The invention discloses a prepared sweetened condensed milk and a preparation method thereof, relating to a dairy product. The invention provides a formula and preparation method of prepared sweetened condensed milk with the product organoleptic attribute close to whole milk sweetened condensed milk. The prepared sweetened condensed milk is prepared from the following raw materials: 5.0-7.5% of whole milk powder, 1.0-3.0% of soybean flour, 14-18% of white sugar, 1-5% of malto dextrin, 1.0-2.5% of plant cream, 0.6-1.0% of soybean oil, 0.001-0.1% of sodium hexametaphosphate, 0.001-0.1% of sodium bicarbonate, 0.02-0.06% of food flavor and the balance of water. The preparation method comprises the following steps: dissolving the whole milk powder, the soybean flour, the malto dextrin, the plant cream, the soybean oil, the sodium hexametaphosphate and the sodium bicarbonate into the water, filtering, hydrating, degassing, homogenizing, and preheating, thus obtaining a slurry A; dissolving the white sugar, and filtering, thus obtaining a slurry B; filling the slurry A and B into a concentrating tank for concentration; and when the concentration is almost finished, adding the food flavor, and homogenizing and degassing the concentrated liquid.

Description

technical field [0001] The invention relates to a dairy product, in particular to a compounded sweetened condensed milk and a preparation method thereof. Background technique [0002] Condensed milk is whole milk that has been concentrated under reduced pressure and can be divided into sweetened condensed milk and evaporated milk. Sweetened condensed milk can be stored at room temperature for a long time, and it is generally used for drinking instead of sterilized milk, or added to black tea and coffee for drinking. In the food industry, it is also used as an ingredient in ice cream, candies, pastries, etc. Sweetened condensed milk tends to thicken during storage, especially when stored in a higher temperature environment, its viscosity gradually increases, so that it loses fluidity and even becomes gelatinous. Some products will have fat floating phenomenon during storage. [0003] The so-called preparation of sweetened condensed milk is to use several milk ingredients t...

AI Technical Summary

Problems solved by technology

When using soybeans as raw materials to produce full-fat condensed soybean milk with added sugar, the viscosity of the soybean milk increases sharply during the concentration process. When the solid content reaches 15%, the concentration cannot be continued. The increase in viscosity is an insurmountable obstacle, and it is impossible to obtain condensed soybean milk that can withstand storage

The sweetened condensed milk produced in the United States mainly uses soybean protein isolate and corn starch. The product has a good flavor, but the color is slightly yellow, and the storage performance needs to be improved; Japan has processed soybeans with edible oil and ground them to make soybean paste. But rough taste, poor solubility

Domestic research on condensed soybean milk uses enzymatic method to produce condensed soybean milk, but the condensed soybean milk produced by this method has poor flavor and texture