公开(公告)号：US20050281934A1

公开(公告)日：2005-12-22

申请号：US11214430

申请日：2005-08-29

申请人： Gerald Cotten ,  Brian Hallacker ,  John Cahill ,  Kenneth Maas

发明人： Gerald Cotten ,  Brian Hallacker ,  John Cahill ,  Kenneth Maas

IPC分类号： A23G3/00 ,  A23G3/02 ,  A23G3/04 ,  A23G3/34 ,  A23G3/46 ,  A23L1/05

CPC分类号： A23G3/46 ,  A23G3/0004 ,  A23G3/0006 ,  A23G3/0252 ,  A23G3/04

摘要： An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight. An apparatus for practicing the method of the present invention is also disclosed.

摘要翻译： 连续生产基于乳品的甜食的有效方法可防止加工过程中的蛋白质燃烧和沉淀。 该方法包括在第一热交换器中将糖水组合物加热到至少其沸点，在其离开第一热交换器之后将乳制品组分与沸腾的含水糖组合物混合以形成基于乳制品的物质，以及烹饪乳制品 在第二热交换器中达到期望的最终温度，而不会在第二热交换器内基本上分离或沉淀蛋白质。 第一和第二热交换器优选为板式和框式式热交换器。 在进入第二热交换器之前和再次离开第二热交换器之后，乳基物质的固体含量优选增加。 煮熟的基于乳制品的物料的固体含量增加至至少约88重量％，优选至少约90重量％。 还公开了用于实施本发明的方法的装置。