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Preparation method of milk film

A milk skin and emulsion technology, applied in dairy products, other dairy products, applications, etc., can solve the problems of difficult product quality and hygienic conditions, large quality differences, and inability to scale up, so as to ensure product hygienic quality, easy Operation control, low cost effect

Inactive Publication Date: 2012-04-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Naipizi is rich in milk fragrance and unique in flavor. It is one of the necessary foods for the Mongolian people. However, since the Mongolian people are still in the stage of traditional handicraft workshops, the quality of Naipizi varies greatly from place to place and is unstable. Hygienic conditions are also difficult to guarantee, so large-scale and industrialized production cannot be
In order to facilitate processing, the existing industrialized milk skins have added other raw materials, such as: patent (200610011141.9), which uses rice wine to accelerate coagulation, and its taste is far less than the pure fragrance of traditional milk skins

Method used

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Examples

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Effect test

Embodiment 1

[0018] Example 1 Preparation of milk skin

[0019] Using 10kg of fresh anti-bacterial whole milk as raw milk, filter the fresh whole milk with 2 layers of filter cloth to remove impurities. Put the filtered milk into a pot with a stirrer, heat and stir, add 800g of white sugar after boiling, and at the same time keep stirring with a spoon, stirring and foaming. When a large number of bubbles are generated on the surface of the emulsion, stop stirring and enter the heat preservation stage.

[0020] After holding for 5 hours, stop heating and let it cool naturally at room temperature for 5 hours, so that a thick and hard film is formed on the surface of the milk. After cooling, the film on the surface of the milk is taken out and dried naturally. After vacuum packaging, it is the finished milk skin.

[0021] The thickness of the prepared milk skin is up to 1.0cm, and the fat content is up to 50%.

Embodiment 2

[0022] Example 2 Preparation of milk skin

[0023] Using 15kg of fresh anti-bacterial whole milk as raw material milk, filter the fresh whole milk with 3 layers of filter cloth to remove impurities. Put the filtered milk into a pot with a stirrer, heat and stir, add 900g of white sugar after boiling, and at the same time keep stirring with a spoon, stirring and foaming. When a large number of bubbles are generated on the surface of the emulsion, stop stirring and enter the heat preservation stage.

[0024] After 6 hours of heat preservation, stop heating and let it cool naturally at room temperature for 6 hours. In this way, a thick and hard film is formed on the surface of the milk. After cooling, the film on the surface of the milk is taken out and dried naturally. After vacuum packaging, it is the finished milk skin.

[0025] The thickness of the prepared milk skin is up to 0.8cm, and the fat content is up to 58%.

Embodiment 3

[0026] Example 3 Preparation of milk skin

[0027] Using 10kg of fresh non-antibiotic whole goat milk as raw material, filter the fresh whole milk with 2 layers of filter cloth to remove impurities. Put the filtered goat milk into a pot with a stirrer, heat and stir, add 500g of white sugar after boiling, and at the same time keep stirring with a spoon to stir and foam. When a large number of bubbles are generated on the surface of the emulsion, stop stirring and enter the heat preservation stage.

[0028] After holding for 4 hours, stop heating, and let it cool naturally at room temperature for 6 hours, so that a thick and hard film is formed on the surface of the milk. After cooling, the film on the surface of the milk is taken out and dried naturally. After vacuum packaging, it is the finished milk skin.

[0029] The thickness of the prepared milk skin is up to 0.6 cm, and the fat content is up to 50%.

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Abstract

The invention relates to the field of traditional milk product processing, and particularly, relates to a preparation method of a milk film. The preparation method of a milk film of the invention comprises the following steps: 1) filtering raw material milk by filter cloth with 2-3 layers, putting the filtered milk liquid in a cheese groove, heating and stirring, adding white sugar with a concentration of 50-100g per kilogram of milk liquid after boiling, continuously stirring; 2) after a lot of bubbles are generated on the milk liquid surface, stopping stirring, performing heat preservation without boiling at 60-70 DEG C for 4-6 hours; 3) after heat preservation, stopping heating, naturally cooling at room temperature with cooling time of 5-7 hours; 4) after cooling, when a thick and hard film is formed on the milk liquid surface, taking out the film on the milk surface, naturally drying and performing vacuum packaging to obtain the milk film product. With the preparation method of the milk film of the invention, the obtained milk film has stable quality, low cost, no any additives, and wide market prospects.

Description

technical field [0001] The invention relates to the field of traditional dairy product processing, in particular to a method for preparing milk skins. Background technique [0002] The production of milk skins has a history of thousands of years. As early as the 1930s and 1940s of the 6th century AD, agricultural scientists of the Northern Wei Dynasty recorded in his book "Qi Min Yao Shu": "When the milk is first decoction, there is a skin film on it, and the milk is poured into the basin, and before it is filtered. , the milk skin is thickened; tomorrow the cheese is made, and if there is yellow skin, it will also be plundered.” Among them, the "skin", "skin" and "yellow skin" can be regarded as the products of different stages of the formation of milk skin. [0003] Naipi is a dairy product favored by ethnic minorities such as Kazakh, Uyghur, Mongolian and Xibo. Milk skin refers to the mixture of a layer of fat and milk protein floating on the cow's and goat's milk. It ...

Claims

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Application Information

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IPC IPC(8): A23C23/00
Inventor 赵红霞刘彪
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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