Solid dairy product and preparation method thereof

A technology for dairy products and solid state, which is applied in the field of solid dairy products and their preparation to achieve the effects of not being easy to dry and harden, reducing water activity, and having a uniform texture

Pending Publication Date: 2021-06-18
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the prior art, there is no solid dairy product that has a soft taste and can be stored for a long time at room temperature

Method used

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  • Solid dairy product and preparation method thereof
  • Solid dairy product and preparation method thereof
  • Solid dairy product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The raw material formula of the solid dairy product in this example is: 20 parts by weight of milk powder, 15 parts by weight of trehalose, 10 parts by weight of anhydrous cream, 30 parts by weight of dextrin, 10 parts by weight of starch, 2 parts by weight of stabilizer, and 13 parts by weight of water share.

[0038] Wherein, based on the total weight of the stabilizer, the stabilizer includes 10 wt% of mono- and diglycerin fatty acid esters, 19.8 wt% of polyglycerol fatty acid esters, 0.2 wt% of carrageenan, 50 wt% of phospholipids, and 20 wt% of sodium caseinate.

[0039] The preparation method of the solid dairy product of this embodiment includes,

[0040] Weigh the raw materials according to the recipe.

[0041] Dry-mix the milk powder, trehalose, dextrin and starch of the formula amount for 5 minutes to obtain the mixture 1;

[0042] Mix the amount of water and anhydrous butter in the recipe and heat it to 60°C, then add a stabilizer and stir for 10 minutes, t...

Embodiment 2

[0050] The raw material formula of the solid dairy product in this example is: 30 parts by weight of milk powder, 20 parts by weight of trehalose, 9 parts by weight of anhydrous butter, 5 parts by weight of dextrin, 20 parts by weight of starch, 1.5 parts by weight of stabilizer, and 14.5 parts by weight of water share.

[0051] Wherein, based on the total weight of the stabilizer, the stabilizer includes 29.7 wt% of mono- and diglycerin fatty acid ester, 10 wt% of polyglycerol fatty acid ester, 0.3 wt% of carrageenan, 20 wt% of phospholipid, and 40 wt% of sodium caseinate.

[0052] The preparation method of the solid dairy product of this embodiment includes,

[0053] Weigh the raw materials according to the recipe.

[0054] Dry-mix the milk powder, trehalose, dextrin and starch of the formula amount for 6 minutes to obtain the mixture 1;

[0055] Mix the amount of water and anhydrous butter in the formula and heat it to 57°C, then add a stabilizer and stir for 15 minutes, ...

Embodiment 3

[0063] The raw material formula of the solid dairy product in this example is: 25 parts by weight of milk powder, 18 parts by weight of trehalose, 7 parts by weight of anhydrous butter, 10 parts by weight of dextrin, 25 parts by weight of starch, 1 part by weight of stabilizer, and 14 parts by weight of water share.

[0064] Wherein, based on the total weight of the stabilizer, the stabilizer includes 20 wt% of mono- and diglycerin fatty acid esters, 30 wt% of polyglycerol fatty acid esters, 0.4 wt% of carrageenan, 30 wt% of phospholipids, and 19.6 wt% of sodium caseinate.

[0065] The preparation method of the solid dairy product of this embodiment includes,

[0066] Weigh the raw materials according to the recipe.

[0067]Dry mix the milk powder, trehalose, dextrin and starch of the formula amount for 8 minutes to obtain the mixture 1;

[0068] Mix the amount of water and anhydrous butter in the formula and heat it to 55°C, then add a stabilizer and stir for 20 minutes, an...

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Abstract

The invention relates to a solid dairy product and a preparation method thereof in the field of food. The water content of the solid dairy product is 8 wt%-10 wt%; and the water activity of the solid dairy product ranges from 0.520 AW to 0.570 AW. The solid dairy product comprises the following components in parts by weight: 20-50 parts of milk powder, 15-20 parts of trehalose, 6-10 parts of anhydrous cream, 5-30 parts of dextrin, 5-30 parts of starch and 0.5-2 parts of a stabilizer. In the raw materials of the formula of the solid dairy product, the trehalose has a water-retaining property, so that the prepared low-moisture solid dairy product has a very good water-retaining effect, and the product is not easy to dry and harden within the shelf life, and the product is kept soft and moist; the stabilizer can reduce the water activity in the product, and the product is not prone to browning within the shelf life; and with use of the stabilizer, the product has a good oil-water emulsification effect, and the product has no grease precipitation phenomenon during compression molding and in the later period of the shelf life.

Description

technical field [0001] The invention relates to the field of food, in particular to a solid dairy product and a preparation method thereof. Background technique [0002] Dairy products include processed products made from fresh cow (goat) milk and its products as the main raw material. At present, most solid-formed dairy products are products with high water content, generally 10-15% water content, such as cheese, milk tofu, etc., which need to be stored at low temperature, and the products are not easy to carry and have a short shelf life. [0003] Chinese patent CN108094548A, by controlling the water content of the formula, proofing step and baking step, the prepared solid dairy product has uniform mesh holes, high expansion rate, crisp taste, and because of its low water content can be Store at room temperature for a long time. [0004] In the prior art, there is no solid dairy product that has a soft mouthfeel and can be stored for a long time at room temperature. Co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/152
CPCA23C9/156A23C9/152A23C9/1528
Inventor 边燕飞李志国宗学醒闫清泉李玲玉刘豪王彩霞张敬华
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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