METHOD OF PREPARING CONDENSED MILK PRODUCT

• Main Authors: DOBRIJAN E.I, KALUGIN V.V
• Format: Patent
• Language: English
• Published: 20.01.2003
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

FIELD: dairy industry. SUBSTANCE: for preparing condensed milk product, conducted are precondensing of milk raw material, preparation of sugar syrup, hydrolysis of saccharose in syrup at pH of 1.0-4.6 and temperature 75-98 C till content of saccharose 70-85% in it. Neutralization is carried out up to 6.2-7.5. Before mixing of hydrolyzed syrup with precondensed milk raw material, stabilizer "Meyprogen NO-921" is introduced in it in amount of 0.1-1.0% preliminarily connected with granulated sugar in ratio 1:3 and dissolved in tenfold water volume with temperature 40-45 C and ageing for 12-15 min, and also fruit-and-berry fillers in amount of 5-15% to product mass. Mixing of syrup is carried out with precondensed milk raw material up to 30-40% of mass part of dry substances, and mixture is post-condensed up to 50-70%. EFFECT: reduced content of carbohydrates and higher storability. 1 tbl, 2 ex