Double-skin milk and making process thereof
A production process and technology of double-skin milk, which is applied in the field of food processing, can solve the problems that diabetic patients are not suitable for eating, the double-skin milk has high sugar content, and the taste is sweet and greasy, and achieves the effect of delicate taste, strong flavor, and sweet but not greasy.
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Embodiment 1
[0027] A kind of double-skin milk, which uses milk and cream as raw materials, and is prepared by adding egg white, xylitol, stevia, sweet oxalic acid, and aspartame. The parts by weight of each component are 10 parts of milk and 60 parts of cream. 1 part, 6 parts of egg white, 4 parts of xylitol, 1 part of stevia, 1 part of sweet oxalic acid, 1 part of aspartame.
[0028] A kind of manufacturing technology of double skin milk, comprises the steps:
[0029] (1) Prepare raw materials by weight: 10 parts of milk, 60 parts of cream, 6 parts of egg white, 4 parts of xylitol, 1 part of stevia, 1 part of sweet oxalic acid, and 1 part of aspartame;
[0030] (2) Stir the milk and cream for 3 minutes with a mixer at a speed of 200r / min to form mixture A, then pour it into cup one, put cup one into a steamer after boiling water, cover it and steam at 100°C After 3 minutes, turn off the heat; after standing for 5 minutes, a thick layer of milk skin will form on the surface of the mixtur...
Embodiment 2
[0035] A kind of double-skin milk, which uses milk and cream as raw materials, and is prepared by adding egg white, xylitol, stevia, sweet oxalic acid, and aspartame. The parts by weight of each component are respectively 15 parts of milk and 65 parts of cream. 8 parts of egg white, 3 parts of xylitol, 1.5 parts of stevia, 1.5 parts of sweet oxalic acid, 1.5 parts of aspartame.
[0036] A kind of manufacturing technology of double skin milk, comprises the steps:
[0037] (1) Prepare raw materials by weight: 15 parts of milk, 65 parts of cream, 8 parts of egg white, 3 parts of xylitol, 1.5 parts of stevia, 1.5 parts of sweet oxalic acid, 1.5 parts of aspartame;
[0038] (2) Stir the milk and cream with a mixer at 100r / min for 4 minutes to form mixture A, then pour it into cup one, put cup one into a steamer after boiling water, cover it and steam at 100°C After 5 minutes, turn off the heat; after standing still for 5 minutes, a thick layer of milk skin will form on the surface...
Embodiment 3
[0043] A kind of double-skin milk, which uses milk and cream as raw materials, and is formulated by adding egg white, xylitol, stevia, sweet oxalic acid, and aspartame. The parts by weight of each component are respectively 15 parts of milk and 70 parts of cream. 10 parts of egg white, 4 parts of xylitol, 2 parts of stevia, 2 parts of sweet oxalic acid, 2 parts of aspartame.
[0044] A kind of manufacturing technology of double skin milk, comprises the steps:
[0045] (1) Prepare raw materials by weight: 15 parts of milk, 70 parts of butter, 10 parts of egg white, 4 parts of xylitol, 2 parts of stevia, 2 parts of sweet oxalic acid, 2 parts of aspartame;
[0046] (2) Stir the milk and cream for 5 minutes with a mixer at a speed of 150r / min to form mixture A, then pour it into cup one, put cup one into a steamer after boiling water, cover it and steam at 100°C After 6 minutes, turn off the heat; after standing for 5 minutes, a thick layer of milk skin will form on the surface of ...
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