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Milk having excellent foaming characteristic after being rocked with hands and preparation method of milk

A milk foaming effect technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of poor taste, insufficient foam, high cost, etc., and achieve the effect of long foaming time, dense foam, and smooth taste

Active Publication Date: 2020-05-12
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the raw material cost of α-cyclodextrin is relatively high, and the foam of this formula product is not fine enough, and the taste is relatively poor, which is not conducive to large-scale promotion. This project hopes to develop a good taste through the research of the formula, which only needs to be shaken by hand. Foaming to form stable foam, and milk with long foaming time, this product is not limited by transportation conditions, which will greatly facilitate the use of milk in coffee making, especially the application of takeaway coffee, which expands the use of milk Occasions, under the circumstances that the coffee drinking market is increasing year by year, it can further drive the development of the dairy industry

Method used

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  • Milk having excellent foaming characteristic after being rocked with hands and preparation method of milk
  • Milk having excellent foaming characteristic after being rocked with hands and preparation method of milk
  • Milk having excellent foaming characteristic after being rocked with hands and preparation method of milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Product formula (calculated per ton of final product):

[0026] raw material Amount added milk 994.5kg whey protein isolate 4 microcrystalline cellulose 1 carrageenan 0.1 guar gum 0.2 xanthan gum 0.2

[0027] The preparation method comprises the following steps:

[0028] 1) According to the recipe, use a gouache mixer to disperse whey protein isolate, microcrystalline cellulose, carrageenan, guar gum, and xanthan gum into milk and mix evenly;

[0029] 2); homogenize the liquid obtained in step 1), the homogenization temperature is 65° C., and perform a first-level homogenization at 200 bar;

[0030] 3) Sterilize the homogenized liquid in step 2), the sterilization condition is 120°C, and the sterilization time is 15 seconds;

[0031] 4) cooling the liquid obtained after the sterilization in step 3) to 0-5°C;

[0032] 5) Filling the liquid in step 4) to obtain the foamed milk product of the present invention.

Embodiment 2

[0034] Product formula (calculated per ton of final product):

[0035] raw material Amount added milk 982.5kg whey protein isolate 10 microcrystalline cellulose 4 carrageenan 0.5 guar gum 1 xanthan gum 2

[0036] The preparation method comprises the following steps:

[0037] 1) According to the recipe, use a gouache mixer to disperse whey protein isolate, microcrystalline cellulose, carrageenan, guar gum, and xanthan gum into milk and mix evenly;

[0038] 2); homogenize the liquid obtained in step 1), the homogenization temperature is 75° C., and perform a first-level homogenization at 300 bar;

[0039] 3) Sterilize the homogenized liquid in step 2), the sterilization condition is 140°C, and the sterilization time is 3 seconds;

[0040] 4) cooling the liquid obtained after the sterilization in step 3) to 2-6°C;

[0041] 5) Filling the liquid in step 4) to obtain the foamed milk product of the present invention.

Embodiment 3

[0043] Product formula (calculated per ton of final product):

[0044] raw material Amount added milk 990.9kg whey protein isolate 6 microcrystalline cellulose 2 carrageenan 0.2 guar gum 0.4 xanthan gum 0.5

[0045] The preparation method comprises the following steps:

[0046] 1) According to the recipe, use a gouache mixer to disperse whey protein isolate, microcrystalline cellulose, carrageenan, guar gum, and xanthan gum into milk and mix evenly;

[0047] 2); homogenize the liquid obtained in step 1), the homogenization temperature is 65° C., and perform a first-level homogenization at 100 bar;

[0048] 3) Sterilize the homogenized liquid in step 2), the sterilization condition is 65°C, and the time is 30 minutes;

[0049] 4) cooling the liquid obtained after the sterilization in step 3) to 1-4°C;

[0050] 5) Filling the liquid in step 4) to obtain the foamed milk product of the present invention.

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Abstract

The invention discloses foaming milk having an excellent foaming effect after being rocked with hands and a preparation method of the foaming milk. The foaming milk comprises the following componentsin percentages by weight: 98.25-99.45% of milk, 0.4-1.0% of whey protein isolate, 0.1-0.4% of microcrystalline cellulose, 0.01-0.05% of carrageenan, 0.02-0.1% of guar gum and 0.02-0.2% of xanthan gum.The foaming milk disclosed by the invention is different from the traditional foaming milk, professional foaming equipment is not required, foaming can be realized only by hand operation, and the foaming milk has good foaming property and foam stability, and can be used for making take-out coffee and making DIY cappuccino milk coffee at home.

Description

technical field [0001] The invention belongs to the field of liquid dairy products, and in particular relates to a hand-cranked liquid milk with excellent foaming effect and a preparation method thereof. Background technique [0002] Cappuccino (Cappuccino) is a kind of foam coffee, on the strong coffee, pour milk frothed by steam. At this time, the color of the coffee is like the monks of the cappuccino church covering a turban on the dark brown coat, hence the name. The coffee drink requires the milk used to have a good foaming effect, the milk foam is fine and stable, the milk is rich and fragrant, and the taste is smooth. However, the main obstacle in the application of this type of product is that there are many factors affecting the foamability of natural milk, which are very complicated, and the foaming performance is unstable; It is also very complicated, and it is difficult for general offices, families, and small and medium-sized restaurants to have the condition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152
CPCA23C9/152
Inventor 任璐于鹏桂敏刘振民
Owner BRIGHT DAIRY & FOOD
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