1. A product made by concentrating fresh milk in a vacuum to remove most of the water is called condensed milk. There are many types of condensed milk. According to whether the finished product is sweetened, it can be divided into sweet condensed milk and evaporated condensed milk. According to whether the finished product is degreased, it can be divided into full-fat condensed milk, skim condensed milk and semi-fat condensed milk. In addition, there are various kinds of color condensed milk and fortified. condensed milk. At present, China mainly produces sweetened condensed milk and evaporated milk. Sweetened condensed milk is a kind of dairy product which is added with about 17% sucrose in raw milk and sterilized and concentrated to about 40% of original volume. The content of finished sucrose is 40%~50%, because sweet condensed milk contains a lot of sucrose. It is not suitable for feeding the baby as a staple food. It can be used as a processing material for brewing and applying cakes and other foods. China used to produce whole-fat sweetened condensed milk and evaporated milk.
2. Condensed milk processing process
Sucrose → sugar liquid sterilization
↓
Raw milk acceptance → pretreatment → standardization → preheat sterilization → vacuum concentration → cooling crystallization → canning and sealing → packaging inspection → finished product
↑
Empty cans → rinse → dry → sterilize → dry
3. Technical points of condensed milk processing
a. Adjust the mass ratio of fat (F) in milk to non-fat milk solids (SNF), add cream when fat is insufficient, and add skim milk when fat is too high;
b. Preheating sterilization - sterilization at 120 ° C, 2 ~ 4s.
c. sucrose--the sugar is directly added to the raw milk, and then preheated. The raw milk and the concentrated syrup with the concentration of 65%~75% are sterilized at 95 ° C for 5 min, cooled to 57 ° C, mixed and concentrated, and sterilized. The cooled concentrated syrup is sucked into the concentration tank;
d. Concentration--vacuum concentration condition temperature 45~60 °C, vacuum degree 78.45~98.07kpa;
e. Cooling--concentrated milk should be quickly cooled to about 35 °C after cooling, the cooling time is 20-25min, the milk temperature is close to 28 °C, at this time about 0.04% of lactose crystals, while stirring, the condensed milk is cooled to After 20 ° C, the cooling was stopped, and then cooling was continued for 1 h to complete the cooling and crystallization;
Clear crystal decanter
Clear crystal decanter
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