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Seasoning milk sauce and preparation method thereof

A technology for seasoning milk and raw materials, applied in the field of seasoning sauce, can solve the problems of no nutritional value, consumption, large energy, etc., and achieve the effects of fast disinfection time, cold taste and strong taste

Active Publication Date: 2015-01-07
广东东泰乳业有限公司
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  • Abstract
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  • Claims
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AI Technical Summary

Problems solved by technology

[0002] The color and aroma of traditional seasoning sauce products are all formulated with additives and flavors, through cooking, filling and other production processes; the cooking process is heated by steam, which consumes a lot of energy; additives and flavors are used to cover the original taste of food, and no nutritional value

Method used

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  • Seasoning milk sauce and preparation method thereof

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Embodiment Construction

[0022] Below in conjunction with specific embodiment, the present invention will be further described, but protection scope of the present invention is not limited thereto:

[0023] The preparation steps of flavored milk sauce of the present invention are as follows:

[0024] (1) Ingredients weighing: fructose syrup 48kg, whole milk powder 12kg, hot water 20kg, fried peanut powder 10kg, cream 5kg, fried sesame powder 2kg, xylooligosaccharide 3kg, lactose powder 100g, wolfberry 1.2kg, clove 0.12 kg;

[0025] (2) Superfine crushing of fried peanuts: use a superfine pulverizer and adjust it to the gear of 75 microns to crush the fried peanuts to get fried peanut powder, take 10kg for later use;

[0026] (3) Superfine crushing of fried sesame seeds: Use a superfine pulverizer and adjust to the gear of 75 microns to crush the fried sesame seeds to obtain fried sesame fine powder, take 2kg for later use;

[0027] (4) Superfine grinding of lactose: the raw material of lactose is pu...

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Abstract

The invention belongs to the technical field of seasoning sauce, and particularly relates to novel seasoning milk sauce and a preparation method thereof. The seasoning milk sauce is refined by high fructose corn syrup, whole milk powder, hot boiled water, fried peanut micro powder, cream, fried sesame seed micro powder, oligomerization xylose and lactose micro powder. The seasoning milk sauce is prepared from the steps of microwave disinfection, homogenizing, a Maillard reaction, encapsulation and the like. The preparation method is simple and easy to implement, and is suitable for large scale industry production; new technologies of microwave disinfection and the Maillard reaction are used, and additives and essence are not added, so that the original taste and the original flavor of food are kept; a new formula comprising Chinese wolfberry and cloves is used, so that the seasoning milk sauce has the efficacies of nourishing the liver and the kidney, replenishing vital essence to improve the eyesight, warming the middle warmer, warming the kidney and resisting bacteria; the obtained seasoning sauce is rich in lactoprotein and plant proteins, and has ice-cold mouth feel and fragrant taste.

Description

technical field [0001] The invention belongs to the technical field of seasoning sauce, and in particular relates to a novel seasoning milk sauce and a preparation method thereof. Background technique [0002] The color and aroma of traditional seasoning sauce products are all formulated with additives and flavors, through cooking, filling and other production processes; the cooking process is heated by steam, which consumes a lot of energy; additives and flavors are used to cover the original taste of food, and No nutritional value. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of traditional seasoning sauce products and its production process, and provide a new type of seasoning milk sauce and its preparation method. It adopts a new formula of wolfberry and clove, which has the functions of nourishing liver and kidney, benefiting energy and improving eyesight, warming the middle and warming the body. Kidney, anti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/36A23L27/60A23L25/00
CPCA23L5/13A23L25/30A23L27/60A23V2002/00A23V2300/38A23V2300/26
Inventor 林旭彬
Owner 广东东泰乳业有限公司
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