Protein fortification and stabilisation
Cappuccino milk drink
Ingredion Ingredients Used:
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Formulation Instructions
Formula
Ingredient
Amount
% as is
Fresh milk
65.00
Water
26.23
Sugar
5.50
VITESSENCE™ Pulse CT 3602 Protein
1.50
0.60
Ticaloid® Pro 571 SET CN Stabiliser System (Retort)
0.60
Coffee powder
0.50
Sodium bicarbonate
0.05
Sodium triphosphate
0.02
TOTAL
100
Preparation
1. Hydrate 1 part Ticaloid® PRO 571 SET CN stabiliser system (Retort) with 5 parts sugar in water at 80°C for 10 minutes at 3500rpm.
2. Cool mixture to 40°C.
3. Add milk to the mixture and mix well.
4. Hydrate 1 part VITESSENCETM Pulse CT 3602 protein with 1 part sugar in mixture from Step #2 at 40°C for 15 minutes at 200rpm.
5. Dry blend N-DULGE® C1 starch, coffee powder, sodium bicarbonate, sodium triphosphate and the remaining sugar. Add into mixture from Step #4 and mix for 5 minutes.
6. Heat mixture to 70°C with constant stirring.
7. Top up to the original weight with warm water (approximately 70°C).
8. Homogenise at 200 bars (160/40).
9. Fill into retort bottles and sterilise at 121°C for 10 minutes.
10. Cool to 30°C.