CN109122858A - A kind of one-step shaping technique of preserved egg calcium dried milk - Google Patents
A kind of one-step shaping technique of preserved egg calcium dried milk Download PDFInfo
- Publication number
- CN109122858A CN109122858A CN201811091959.5A CN201811091959A CN109122858A CN 109122858 A CN109122858 A CN 109122858A CN 201811091959 A CN201811091959 A CN 201811091959A CN 109122858 A CN109122858 A CN 109122858A
- Authority
- CN
- China
- Prior art keywords
- milk
- preserved egg
- pollen pini
- additional amount
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of one-step shaping techniques of preserved egg calcium dried milk, include the following steps: that fresh milk 1) is carried out homogeneous after net cream, plant fat powder and calcium carbonate are pumped into homogenizing process thereto, the additional amount for controlling plant fat powder is the 1~5% of Milk quality, the additional amount of calcium carbonate is the 0.05~0.15% of Milk quality, and homogeneous finishes to obtain mixture；2) pollen pini is water-dispersible, removal of impurities, after pollen pini is added in the resulting mixture of step 1), be uniformly mixed, the additional amount for controlling pollen pini is the 1~5% of Milk quality, and the solid content of gained mixture is 13~15wt%；3) by mixture obtained by step 2) through ultra-high temperature sterilization, after to be concentrated into solid content be 43~45wt%；4) product after step 3) concentration is spray-dried to get preserved egg calcium dried milk.
Description
Technical field
The present invention relates to a kind of moulding process of preserved egg calcium dried milk more particularly to a kind of one-step shaping works of preserved egg calcium dried milk
Skill belongs to the processing method technical field of milk powder.
Background technique
With the improvement of people ' s living standards with the improvement of material life, people increasingly focus on the nutrition and strong of itself
Health, preserved egg calcium dried milk product come into being, and preserved egg calcium dried milk has merged the nutritional ingredient of pollen pini, milk powder and calcium supplementing product, energy
Enough while a variety of nutrition are supplemented, and then build up health, adjust function of human body, had the function of delaying senescence, enhances metabolism,
Thus the market demand of preserved egg calcium dried milk increasingly increases.
The primary raw material of preserved egg calcium dried milk is milk powder, plant fat powder, pollen pini and calcium carbonate, produces preserved egg calcium dried milk
Prior art process is to mix according to the proportion through high-temperature sterilization and each raw material of spray drying respectively, is filled after mixing
Dress, the labor intensity of hybrid manipulation personnel is very big in the process, since raw material is through multiple high temp sterilizing and dry, equipment operation
Electric power, cleaning consumption are high in the process, and in Hybrid Production Process, product is easy by microorganism, foreign matter (sieve, plastics
Silk) etc. pollution；In addition, there are special smells for the preserved egg calcium dried milk of prior art production, and reconstitute liquid in a short time i.e.
There is three-stage lamination, need stirring rapidly to prevent product conglomeration or be bonded in the bottom of container when reconstituting, it is comprehensive with
A kind of upper reason, it would be highly desirable to the processing method for proposing new preserved egg calcium dried milk for being able to solve the above problem.
Summary of the invention
The present invention exists during reconstituting for the prior art and preserved egg calcium dried milk product of production preserved egg calcium dried milk
Deficiency, a kind of one-step shaping technique of preserved egg calcium dried milk is provided.
The technical scheme to solve the above technical problems is that
A kind of one-step shaping technique of preserved egg calcium dried milk, includes the following steps:
1) fresh milk is subjected to homogeneous after net cream, is pumped into plant fat powder and calcium carbonate in homogenizing process thereto, controls
The additional amount of plant fat powder is the 1~5% of Milk quality, and the additional amount of calcium carbonate is the 0.05~0.15% of Milk quality,
Homogeneous finishes to obtain mixture；
2) pollen pini is water-dispersible, removal of impurities, after pollen pini is added in the resulting mixture of step 1), mixing is equal
Even, the additional amount for controlling pollen pini is the 1~5% of Milk quality, and the solid content of gained mixture is 13~15wt%；
3) by mixture obtained by step 2) through ultra-high temperature sterilization, after to be concentrated into solid content be 43~45wt%；
4) product after step 3) concentration is spray-dried to get preserved egg calcium dried milk.
Further, the fresh milk is fresh milk or fresh goat milk.
Further, the pollen pini is the pollen pini of non-broken wall.
Further, ultrapasteurized temperature is 105~115 DEG C in step 3), and sterilization time is 4~8s.
Further, the inlet air temperature being spray-dried in step 4) is 160~170 DEG C, and atomizing pressure is 140~160MPa.
The beneficial effects of the present invention are:
1) sterilizing of preserved egg calcium dried milk whole raw material is solved during powder one-step shaping using technique of the invention
Problem avoids after prior art respectively sterilizes the process contamination problem of ingredient again, and greatly reduces production cost and labor
Fatigue resistance；
2) the product indistinction on the preserved egg calcium dried milk sense organ produced using method of the invention with prior art, reconstitutes liquid
Character more stable homogeneous, be not in apparent layering, every physical and chemical index and microbiological indicator can reach existing work
The Product Level of skill, complies with the national standard requirements, and stable product quality in the shelf-life.
Specific embodiment
Principles and features of the present invention are described below in conjunction with example, the given examples are served only to explain the present invention, and
It is non-to be used to limit the scope of the invention.
Raw material pollen pini used in the embodiment of the present invention is the pollen pini of non-broken wall.
Embodiment 1:
A kind of one-step shaping technique of preserved egg calcium dried milk, includes the following steps:
1) fresh milk is subjected to homogeneous after net cream, is pumped into plant fat powder and calcium carbonate in homogenizing process thereto, controls
The additional amount of plant fat powder processed is the 1% of Milk quality, and the additional amount of calcium carbonate is the 0.15% of Milk quality, and homogeneous finishes
Obtain mixture；
2) pollen pini is water-dispersible, removal of impurities, after pollen pini is added in the resulting mixture of step 1), mixing is equal
Even, the additional amount for controlling pollen pini is the 5% of Milk quality, and the solid content of gained mixture is 13~15wt%；
3) by mixture obtained by step 2) through 105 DEG C of high-temperature sterilization 6s, after to be concentrated into solid content be 43~45wt%；
4) product after step 3) concentration is spray-dried, the inlet air temperature of spray drying is 160 DEG C, and atomizing pressure is
140MPa, up to preserved egg calcium dried milk.
Embodiment 2:
A kind of one-step shaping technique of preserved egg calcium dried milk, includes the following steps:
1) fresh goat milk is subjected to homogeneous after net cream, is pumped into plant fat powder and calcium carbonate in homogenizing process thereto, controls
The additional amount of plant fat powder processed is the 5% of Milk quality, and the additional amount of calcium carbonate is the 0.05% of Milk quality, and homogeneous finishes
Obtain mixture；
2) pollen pini is water-dispersible, removal of impurities, after pollen pini is added in the resulting mixture of step 1), mixing is equal
Even, the additional amount for controlling pollen pini is the 3% of Milk quality, and the solid content of gained mixture is 13~15wt%；
3) mixture obtained by step 2) is surpassed into 115 DEG C of high-temperature sterilization 4s, after to be concentrated into solid content be 43~45wt%；
4) product after step 3) concentration is spray-dried, the inlet air temperature of spray drying is 170 DEG C, and atomizing pressure is
160MPa, up to preserved egg calcium dried milk.
Embodiment 3:
A kind of one-step shaping technique of preserved egg calcium dried milk, includes the following steps:
1) fresh milk is subjected to homogeneous after net cream, is pumped into plant fat powder and calcium carbonate in homogenizing process thereto, controls
The additional amount of plant fat powder processed is the 3% of Milk quality, and the additional amount of calcium carbonate is the 0.1% of Milk quality, and homogeneous finishes
Obtain mixture；
2) pollen pini is water-dispersible, removal of impurities, after pollen pini is added in the resulting mixture of step 1), mixing is equal
Even, the additional amount for controlling pollen pini is the 1% of Milk quality, and the solid content of gained mixture is 13~15wt%；
3) mixture obtained by step 2) is surpassed into 105 DEG C of high-temperature sterilization 4s, after to be concentrated into solid content be 43~45wt%；
4) product after step 3) concentration is spray-dried, the inlet air temperature of spray drying is 165 DEG C, and atomizing pressure is
160MPa, up to preserved egg calcium dried milk.
The prior art that preserved egg calcium dried milk (hereinafter referred to as embodiment 1) made from embodiment 1 and my company are sold is raw
The preserved egg calcium dried milk (hereinafter referred to as comparative example) of production has carried out a series of tests as a comparison, as a result as follows:
1, product sensory is tested:
The color, state of the two are close, and embodiment 1 has special odor without apparent special odor, comparative example 1.
2, test is reconstituted:
Just reconstitute and finish: embodiment 1 floats few compared with 1 pollen pini of comparative example；
After standing 5min: there is layering in comparative example 1, and 1 state of embodiment is without significant change；
Stand overnight: the pollen pini of embodiment 1 is sunken to bottom, and the pollen pini of comparative example 1 floats on surface.
3, physical and chemical and microorganism testing is as shown in table 1.
1 embodiment 1 of table and the physical and chemical index and microbiological indicator of comparative example compare
By the data in table 1 it is found that the physical and chemical index and microbiological indicator of embodiment 1 and comparative example 1 approach, and accord with
Standardization requirement.
4, the shelf-life
It is 37 DEG C that embodiment 1 and comparative example, which are placed in temperature, the different time in the climatic chamber that humidity is 75%, with
It tests its sense organ form and reconstitutes effect, the results are shown in Table 2.
The shelf-life test result of table 2 embodiment 1 and comparative example 1
By the result in table 2 it is found that the product that produces of technique of the invention quality is stablized in 90 days under test conditions, with
The product quality of prior art is suitable, but the test condition belongs to destructive test, is not true shelf life of products, under room temperature
Shelf-life be about 6 times of the time.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of one-step shaping technique of preserved egg calcium dried milk, which comprises the steps of:
1) fresh milk is subjected to homogeneous after net cream, is pumped into plant fat powder and calcium carbonate in homogenizing process thereto, controls plant
The additional amount of fatty powder is the 1~5% of Milk quality, and the additional amount of calcium carbonate is the 0.05~0.15% of Milk quality, homogeneous
Finish to obtain mixture；
2) pollen pini is water-dispersible, removal of impurities, after pollen pini is added in the resulting mixture of step 1), be uniformly mixed, control
The additional amount of pollen pini processed is the 1~5% of Milk quality, and the solid content of gained mixture is 13~15wt%；
3) by mixture obtained by step 2) through ultra-high temperature sterilization, after to be concentrated into solid content be 43~45wt%；
4) product after step 3) concentration is spray-dried to get preserved egg calcium dried milk.
2. one-step shaping technique according to claim 1, which is characterized in that the fresh milk is fresh milk or fresh goat milk.
3. one-step shaping technique according to claim 1 or 2, which is characterized in that the pollen pini is the preserved egg of non-broken wall
Powder.
4. one-step shaping technique according to claim 1 or 2, which is characterized in that ultrapasteurized temperature in step 3)
It is 105~115 DEG C, sterilization time is 4~8s.
5. one-step shaping technique according to claim 1 or 2, which is characterized in that the air inlet temperature being spray-dried in step 4)
Degree is 160~170 DEG C, and atomizing pressure is 140~160MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811091959.5A CN109122858A (en) | 2018-09-19 | 2018-09-19 | A kind of one-step shaping technique of preserved egg calcium dried milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811091959.5A CN109122858A (en) | 2018-09-19 | 2018-09-19 | A kind of one-step shaping technique of preserved egg calcium dried milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109122858A true CN109122858A (en) | 2019-01-04 |
Family
ID=64814985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811091959.5A Pending CN109122858A (en) | 2018-09-19 | 2018-09-19 | A kind of one-step shaping technique of preserved egg calcium dried milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109122858A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5397589A (en) * | 1992-09-02 | 1995-03-14 | Ohio State University Research Foundation | Preparation of calcium fortified powdered milk products with improved dispersibility |
| CN1160488A (en) * | 1996-03-22 | 1997-10-01 | 蔡靖寰 | Milk powder with pollen and its production process |
| CN1732789A (en) * | 2004-08-11 | 2006-02-15 | 史钦荣 | Pine pollen, calcium and milk composite powder |
| CN104473249A (en) * | 2014-11-23 | 2015-04-01 | 福州乾正药业有限公司 | Pine pollen liquid preparation and preparation method thereof |
| CN107535610A (en) * | 2017-10-28 | 2018-01-05 | 卜球 | A kind of formula milk and its production method for contributing to skeleton health |
-
2018
- 2018-09-19 CN CN201811091959.5A patent/CN109122858A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5397589A (en) * | 1992-09-02 | 1995-03-14 | Ohio State University Research Foundation | Preparation of calcium fortified powdered milk products with improved dispersibility |
| CN1160488A (en) * | 1996-03-22 | 1997-10-01 | 蔡靖寰 | Milk powder with pollen and its production process |
| CN1732789A (en) * | 2004-08-11 | 2006-02-15 | 史钦荣 | Pine pollen, calcium and milk composite powder |
| CN104473249A (en) * | 2014-11-23 | 2015-04-01 | 福州乾正药业有限公司 | Pine pollen liquid preparation and preparation method thereof |
| CN107535610A (en) * | 2017-10-28 | 2018-01-05 | 卜球 | A kind of formula milk and its production method for contributing to skeleton health |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107348413B (en) | A kind of natural coconut powder and preparation method thereof | |
| US20090304864A1 (en) | Powder of fermented milk or of yogurt with a high density of lactic ferments | |
| CN103300143A (en) | Liquid milk preparation method | |
| CN104304645A (en) | Device and method for dry sterilization of protein raw material and obtained protein powder | |
| Ogolla et al. | Influence of inlet drying air temperature and milk flow rate on the physical, optical and thermal properties of spray-dried camel milk powders | |
| CN103918797B (en) | A kind of healthy fresh cheese and preparation method thereof | |
| CN101485361B (en) | Fruit juice onion milk and fruit juice onion milk complete powder as well as method for producing the same | |
| KR20160098664A (en) | Method of Edam Cheese containing Probiotics and Dendropanax extract | |
| CN103004982B (en) | A kind of collagen Yoghourt Production technique | |
| CN111096370A (en) | Peony seed oil non-dairy creamer and preparation method thereof | |
| CN109169924A (en) | A kind of milk powder and preparation method thereof | |
| RU2435444C2 (en) | Method for manufacture of functional purposed natural honey paste (versions) | |
| RU2407398C2 (en) | Method for production of protein-carbohydrate products | |
| CN109122858A (en) | A kind of one-step shaping technique of preserved egg calcium dried milk | |
| CN108094550A (en) | A kind of milk powder containing fish oil and algae oil and preparation method thereof | |
| CN105285140B (en) | A kind of fresh bean curd stick method for preserving | |
| CN111700246A (en) | Processing device and method for vacuum freeze drying of banana milk cheese crisps | |
| RU2568751C1 (en) | Composition to prepare bread from wheat flour | |
| CN109820037A (en) | A kind of natural yogurt and preparation method thereof | |
| CN104365850A (en) | Goat milk-oatmeal dual-nutrient milk and preparation technology thereof | |
| CN104247761A (en) | Jam yoghourt | |
| RU2283003C1 (en) | Syrup with microalgae and method for production thereof | |
| CN101099504B (en) | Soybean and milk double-protein intensified milk and preparation method thereof | |
| Hemmatian et al. | Characterization of Poosti cheese, a traditional raw sheep cheese during ripening: physicochemical, microbial and micro-structural aspects | |
| Satheesh et al. | Production of virgin coconut oil by different wet methods and determination of quality parameters |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190104 |