Evaporated/condensed milk is a kind of milk product, which is made of fresh milk or goat milk after disinfection and concentration. Its characteristic is that it can be stored for a long time. It is usually made by vacuum concentration or other methods to remove most of the moisture and concentrate it to about 25% - 40% of the original volume of dairy products, and then add 40% sucrose into the can. Condensed milk is too sweet and must be diluted with 5-8 times water. Due to the different raw materials and auxiliary materials, condensed milk can be divided into sweetened condensed milk (sweet condensed milk), light condensed milk, skimmed condensed milk, semi skimmed condensed milk, colored condensed milk, fortified condensed milk and blended condensed milk.

There are many classification methods for condensed milk, the main ones are as follows:

According to whether sugar is added, it can be divided into: sweetened condensed milk (sweet condensed milk), sugar free condensed milk (light condensed milk);

According to whether the raw milk is defatted, it can be divided into: whole fat condensed milk, skimmed condensed milk and semi skimmed condensed milk;

According to the types of additives, it can be divided into cocoa condensed milk, coffee condensed milk, vitamin fortified condensed milk and infant formula condensed milk composed of simulated human milk.

Condensed milk contains more carbohydrates and ascorbic acid (vitamin C) than milk powder, while other ingredients, such as protein, fat, minerals and vitamin A, are less than milk powder. Condensed milk is not fermented products, so its nutrients are not easy to be digested and absorbed by human body.

Production process:

Take milk refining with sugar as an example:

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

2. Preheating sterilization: under the condition of 80 ℃, preheat for 10-15 minutes for sterilization. It can kill bacteria, yeast, mould and enzyme in raw milk, which are harmful to product quality. Preheating also meets the temperature requirements of vacuum concentration process.

3. Adding sugar: generally, before concentration, add 15-16% sugar to the raw milk, and choose dry, white, non odor crystalline sucrose or high-quality beet sugar. For example, 0.32 kg sugar can be added to 2 000 ml raw milk, or the sucrose solution with the concentration of about 65% (sterilized at 87 ℃ in advance) can be poured into the raw milk which is about to be concentrated, and fully stirred, or inhaled into the vacuum concentration tank.

4. Concentration: Township Enterprises with conditions can use coil concentration tank for vacuum concentration, which can improve product quality. The concentration control conditions are 45-60 ℃, vacuum degree 60-720 mm Hg, heating steam pressure 0.5-2 kg / cm 2. If the household production, can use aluminum pot concentration, the greater the fire power, the better, and constantly stir, to avoid the milk material into a thin skin sticky to the bottom of the pot. It will cease fire when it is concentrated to about 40%.

5. Cooling. Don't start to cool the condensed condensed milk with sugar at low temperature. The condensed condensed condensed milk in the concentration tank (aluminum pot) should be poured out first, and then it should be cooled to 28 ~ 30 ℃ and kept for about 1 hour while stirring, and then further cooled to 12 ~ 15 ℃.

6. Canning: the condensed milk packed manually needs to stand for 12 hours, and then can it after the bubbles are discharged. Pay special attention to hygiene and prevent hand contact with products. The can or bottle containing condensed milk should be sterilized by steam at the temperature above 90 ℃ for 10 minutes, or it can be sterilized by this method after canning.

Sweet sweetened evaporated condensed milk making/production/processing/manufacturing machine/machinery/plant/equipment/production line/processing line

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