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Method for preparing solid compressed milk

A production method and milk technology, applied in milk preparations, dairy products, applications, etc., can solve the problem of easy damage to milk protein and nutritional components, and achieve the effect of simple production process

Inactive Publication Date: 2006-11-29
SHENYANG JIANZHU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the method of solidifying milk is generally to adopt high-temperature heating and drying, which is easy to damage nutrients such as protein in milk.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Add edible acetic acid with a pH value of 5.2, which is 1% of the milk mass, and 0.3% edible alcohol, into the milk at 25-30°C. Stir the liquid mixture evenly and let it stand for 5 minutes. The mixed liquid gradually separates into the upper layer of water and the lower layer of solid precipitation, and the upper layer of water is filtered off to obtain solid compressed milk, whose volume is 1 / of the volume of the original liquid milk 8.

[0012] When eating, add water 8 times the mass of solid milk and sodium bicarbonate accounting for 0.14 mass of solid milk to the solid milk, adjust the pH value to 7, and the solid milk can be restored to liquid milk.

Embodiment 2

[0014] Add edible acetic acid with a pH value of 5.0, which is 1% of the milk mass, and 0.3% edible alcohol, into the milk at 25-30°C. Stir the liquid mixture evenly and let it stand for 5 minutes. The mixed liquid gradually separates into the upper layer of water and the lower layer of solid precipitation, and the upper layer of water is filtered off to obtain solid compressed milk, whose volume is 1 / of the volume of the original liquid milk 9.

[0015] When eating, add water 9 times the mass of solid milk and sodium bicarbonate accounting for 0.156 mass of solid milk to the solid milk, adjust the pH value to 7, and the solid milk can be restored to liquid milk.

Embodiment 3

[0017] Add edible acetic acid with a pH value of 5.0, which is 1% of the milk mass, and 0.32% edible alcohol, into the milk at 25-30°C. Stir the liquid mixture evenly and let it stand for 5 minutes. The mixed liquid gradually separates into the upper layer of water and the lower layer of solid precipitation, and the upper layer of water is filtered off to obtain solid compressed milk, whose volume is 1 / of the volume of the original liquid milk 10.

[0018] When eating, add water 10 times the mass of solid milk and sodium bicarbonate accounting for 0.17 mass of solid milk to the solid milk, adjust the pH value to 7, and the solid milk can be restored to liquid milk.

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PUM

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Abstract

A process for preparing a compressed solid milk without loss of nutrients includes such steps as proportionally adding edible acetic acid and food-class alcohol solution to milk, stirring, laying aside for 5 min for depositing and filtering to obtain solid deposit.

Description

technical field [0001] The invention relates to a method for making food, in particular to a method for making solid compressed milk. Background technique [0002] Milk is a very important nutritious food in people's daily life. But because it is liquid and has very low solid content, it is not easy to carry. Converting milk to a solid state and removing some of the water to reduce its volume is a great way to store and transport milk. [0003] At present, the solidification method of milk generally adopts high-temperature heating and drying, which is easy to damage nutrients such as protein in milk. Contents of the invention [0004] The purpose of the present invention is to overcome the shortcoming that the existing milk solidification method damages nutritional components, and provide a method for making solid compressed milk using edible acetic acid and edible alcohol with a pH value between 5.0 and 5.2 as main raw materials through experimental improvement. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/18
Inventor 黄振华
Owner SHENYANG JIANZHU UNIVERSITY
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