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A method for preparing condensed milk with caramel flavor

A technology of condensed milk and caramel, applied in dairy products, milk preparations, applications, etc., to achieve the effect of increasing sweetness, increasing food calories, and saving Maillard reaction time

Active Publication Date: 2022-03-11
ZHEJIANG PANDA DAIRY GRP COMPANY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not suitable for people with high blood sugar and diabetes

Method used

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  • A method for preparing condensed milk with caramel flavor
  • A method for preparing condensed milk with caramel flavor
  • A method for preparing condensed milk with caramel flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: A method for preparing condensed milk with a caramel flavor, at least including the following steps (by mass percentage): (1) Raw milk preparation; raw milk filtering, milk cleaning, adding sucrose syrup dissolved at 60°C (solid objects) 15%;

[0021] (2) Add sugar: add 0.25% glucose (solid content) to the solution;

[0022] (3) Lactase hydrolysis: add 100000U / g lactase 0.3%, enzymatic hydrolysis for 1h;

[0023] (4) Protease hydrolysis: add 100,000U / g of neutral protease, when the amount of protease added is 0.02%-0.10%, the temperature is controlled at 30°C for 0.5 h;

[0024] (5) Homogenization: the pressure is controlled at 20MPa;

[0025] (6) Pre-sterilization: heat preservation at 95°C for 50 minutes to make the product have browning Maillard reaction;

[0026] (7) Concentration: The pressure is controlled at 0.09Mpa, the temperature is 50°C, and the three-effect concentration is carried out to a solid content of 65%.

[0027] (8) Homogeneous: the p...

Embodiment 2

[0031] Example 2: A method for preparing condensed milk with a caramel flavor, at least including the following steps (by mass percentage): (1) Raw milk preparation; fresh milk filtering, milk cleaning, adding sucrose syrup dissolved at 65°C (solid objects) 16%;

[0032] (2) Add sugar: add 1.0% glucose (solid content) to the solution;

[0033] (3) Lactase hydrolysis: add 300000U / g lactase 0.3%, enzymatic hydrolysis for 2 hours;

[0034] (4) Protease hydrolysis: Add 100,000U / g of neutral protease, when the amount of protease added is 0.02%-0.10%, the temperature is controlled at 40°C for 1 hour;

[0035] (5) Homogenization: the pressure is controlled at 16MPa;

[0036] (6) Pre-sterilization: heat preservation at 105°C for 60 minutes to make the product have browning Maillard reaction;

[0037] (7) Concentration: The pressure is controlled at 0.1Mpa, the temperature is 55°C, and the three-effect concentration is carried out to a solid content of 70%.

[0038] (8) Homogeneous...

Embodiment 3

[0042] Example 3: A method for preparing condensed milk with a caramel flavor, at least including the following steps (by mass percentage): (1) Raw milk preparation; raw milk filtering, milk cleaning, adding sucrose syrup dissolved at 60°C (solid objects) 15%;

[0043] (2) Adding sugar: Add 0.25% fructose syrup (solid content) to the solution;

[0044] (3) Lactase hydrolysis: add 100000U / g lactase 0.3%, enzymatic hydrolysis for 1h;

[0045] (4) Protease hydrolysis: add 100,000U / g of neutral protease, when the amount of protease added is 0.02%-0.10%, the temperature is controlled at 30°C for 0.5 h;

[0046] (5) Homogenization: the pressure is controlled at 20MPa;

[0047] (6) Pre-sterilization: heat preservation at 95°C for 50 minutes to make the product have browning Maillard reaction;

[0048] (7) Concentration: The pressure is controlled at 0.09Mpa, the temperature is 50°C, and the three-effect concentration is carried out to a solid content of 65%.

[0049] (8) Homogene...

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Abstract

The invention relates to a method for preparing condensed milk with caramel flavor, which at least includes the following steps: (1) Raw milk preparation: fresh milk is filtered, milk is cleaned, sucrose syrup is added, and sucrose and water are dissolved in a ratio of 6.65:10 , and then mix the dissolved milk solution with the sucrose solution; (2) Add sugar: add 0.25‑1.0% glucose or fructose syrup to the solution prepared in step (1); (3) hydrolyze with lactase; (4) Protease hydrolysis; (5) Homogenization; (7) Concentration; (8) Homogenization; (9) Cooling; (10) Crystallization. By adopting the above technical solution, the present invention provides a method for preparing condensed milk with caramel flavor. The lactose produced has caramel flavor, good color and good taste, and can inhibit the absorption of sucrose in the small intestine and lower blood sugar. The content is suitable for people with high blood sugar and diabetes.

Description

technical field [0001] The invention relates to the field of dairy product processing, in particular to a method for preparing condensed milk with caramel flavor. Background technique [0002] Condensed milk is a kind of fresh milk or milk powder as raw material, then add white sugar and (or) other auxiliary materials, then preheat sterilization, homogenization, vacuum concentration, crystallization, canning, and finally form a finished product. When milk is concentrated or frozen dairy products are made, lactose is easy to crystallize and precipitate, resulting in granular substances in the product, and a sandy feeling in the mouth when eating, which reduces the quality of the product. The fineness of sweetened condensed milk depends on the size and arrangement of lactose crystals. The crystals of high-quality condensed milk are less than 10 µm, and it will feel sandy if it exceeds 10 µm. [0003] Traditionally sweetened condensed milk is a product with high sucrose conten...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/00
CPCA23C9/005
Inventor 李锡安龚金炎林学海林文珍占东升肖功年袁海娜
Owner ZHEJIANG PANDA DAIRY GRP COMPANY
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