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Method for producing condensed milk by concentrating tank
Edit:Zhangjiagang Tianbao Machinery Manufacturing Co., Ltd.   PublicDate:2018-09-25

1. Introduction of condensed milk

Condensed milk is a kind of milk product, which is made by concentrating fresh milk or goat milk. It is characterized by being able to store for a long time. Condensed milk is a kind of "concentrated milk". It is a milk product that is concentrated by vacuum concentration or other methods to remove most of the water, concentrated to about 25% to 40% of the original volume, and then 40% of cane canned. Into. The condensed milk is too sweet, it is necessary to add 5-8 times of water to dilute. But when sweetness meets the requirements, the concentration of protein and fat is often reduced by half compared to fresh milk. If you participate in water in condensed milk, so that the concentration of protein and fat is close to fresh milk, the sugar content will be higher.

2. The practice of condensed milk

1. Material selection: fresh whole milk or skim milk.

2. Preheating sterilization: preheating for 10 to 15 minutes at a temperature of 80 ° C. Kills microorganisms such as bacteria, yeast, mold, and enzymes that are harmful to the quality of the product. Preheating is also a satisfactory temperature requirement for the vacuum concentration process.

3. Sugaring: Generally, before the concentration, first participate in the sugar of 15 to 16% of the raw material milk, and choose crystallization of sucrose or high-quality beet sugar with boring, whitening and no odor. For example, 2 000 ml of milk can be added with 0.32 kg of sugar. It can also be sucrose solution with a concentration of about 65% (pre-sterilized at 87 ° C), poured into the concentrated milk, and mixed thoroughly, or Inhale into the vacuum concentration tank.

4. Concentration: Conditional township enterprises can use vacuum coil concentration tank to carry out vacuum concentration under vacuum, which can improve product quality. The concentration control conditions are 45-60 ° C, vacuum degree 60-720 mm Hg, heating steam pressure 0.5- 2 kg / cm 2 . If the family produces, it can be concentrated in an aluminum pan. The greater the firepower, the more it will be stirred, and the milk will be formed into a thin skin. Stop the fire when it is concentrated to about 40%.

5. Cooling: After the sugared condensed milk is concentrated, do not start to use low temperature cooling. The concentrated condensed milk in the concentration tank (aluminum pot) should be poured out first, and then agitated and cooled to 28 to 30 ° C while stirring, and held for about 1 hour, and then further cooled to 12 to 15 ° C.

6. Canning: The condensed milk that has been manually filled can be allowed to stand for 12 hours, and then the cans are discharged after the bubbles are discharged. Pay special attention to hygiene and avoid touching the product with your hands. The cans or bottles containing condensed milk should be steam sterilized at a temperature of 90 ° C or higher for 10 minutes, or can be sterilized by canning after filling.