CN110024859A - A kind of milk tablet and its wet preparation method - Google Patents
A kind of milk tablet and its wet preparation method Download PDFInfo
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- CN110024859A CN110024859A CN201910308173.2A CN201910308173A CN110024859A CN 110024859 A CN110024859 A CN 110024859A CN 201910308173 A CN201910308173 A CN 201910308173A CN 110024859 A CN110024859 A CN 110024859A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 77
- 239000008267 milk Substances 0.000 title claims abstract description 77
- 210000004080 milk Anatomy 0.000 title claims abstract description 77
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 239000005862 Whey Substances 0.000 claims abstract description 8
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 8
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 8
- 229920001353 Dextrin Polymers 0.000 claims abstract description 7
- 239000004375 Dextrin Substances 0.000 claims abstract description 7
- 235000019425 dextrin Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001694 spray drying Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000000748 compression moulding Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 3
- 125000004185 ester group Chemical group 0.000 claims 1
- 150000002148 esters Chemical class 0.000 abstract description 11
- 239000012634 fragment Substances 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 238000012797 qualification Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 11
- 230000007423 decrease Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 3
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- 238000012545 processing Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- 239000006071 cream Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
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- 238000010438 heat treatment Methods 0.000 description 2
- 230000000055 hyoplipidemic effect Effects 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
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- 240000009088 Fragaria x ananassa Species 0.000 description 1
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000007580 dry-mixing Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- -1 sterol ester Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
-
- 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
- A23C9/1526—Amino acids; Peptides; Protein hydrolysates; Nucleic acids; 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
- A23C9/18—Milk in dried and compressed or semi-solid form
-
- 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
- A23C2240/00—Use or particular additives or ingredients
- A23C2240/10—Dairy products containing sterols or sterol derivatives
Abstract
The present invention provides a kind of milk tablets, are made of the raw material for including following parts by weight: 30~50 parts of liquid milk, 40~50 parts of vegetable fat powder, 5~15 parts of dextrin, 5~15 parts of whey powder, 5~15 parts of glucose, 5~20 parts of albumen powder, 5~25 parts of converted starch, 3~5 parts of food-grade essence.The present invention also provides the wet preparation methods of the milk tablet.The present invention is added to albumen powder and converted starch in the raw material of milk tablet, and using high-pressure homogeneous in the preparation process of milk tablet, can increase the glossiness and hardness of milk tablet simultaneously, reduces fragment rate, improves product qualification rate.In the preferred scheme, it is also added into phytosterin ester in raw material, the nutritive value of product can be further increased, extended the shelf life.
Description
Technical field
The invention belongs to dairy produce preparation technical fields, and in particular to the wet process preparation side of a kind of milk tablet and the milk tablet
Method.
Background technique
Milk tablet is a kind of Inner Mongol Speciality Foods, mainly using fresh milk or milk powder as primary raw material, appropriate amount of auxiliary materials is added, through mixed
Conjunction, tabletting, sheet dairy products made of packaging.Milk tablet can be carried around, edible without heating without stored refrigerated.
The raw material of milk tablet is mainly fresh milk or milk powder, and adds following raw material thereto: including PURE WHEY, desalination cream
Clear powder, lactose, cream etc.；Including vegetable fat powder, vegetable oil, glucose syrup, white granulated sugar, fruit powder, grain dust etc.；It is added including food
The raw materials such as agent, nutrient；By sheet dairy products made of mixing, tabletting, packaging, the raw material needed for can also producing milk tablet is passed through
Milk tablet base stock powder is made in mixing, homogeneous, concentration, spray drying, then mixed with other auxiliary materials, tabletting, packaging be made.Milk tablet
Main nutrient composition mainly include protein, fat, carbohydrate etc..Its is full of nutrition, and have it is direct-edible, take
The advantages that band convenience, long shelf-life.Compared with fresh milk, milk tablet is eaten without refrigeration, without heating, it has also become bright in dairy products
Point.Edible milk tablet can enjoy the flavor and quality of milk, and exclusive processing technology remains multiple nutritional components in milk.
The production technology of milk tablet is mainly based on manual operation at present, complex process.And it cannot achieve sterilizing work in production
Skill, content of microorganisms are difficult to control.And moisture content is difficult to control when producing, and when moisture content is high, shelf life shortens,
Product is easy to change；When moisture content is low, then milk content is low causes to be not easy tabletting, and product is frangible, and rejection rate is higher.
In consideration of it, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of milk tablet.
The second object of the present invention is to provide the wet preparation method of the milk tablet.
To achieve the above object, technical scheme is as follows:
The present invention relates to a kind of milk tablets, are made of the raw material for including following parts by weight: 30~50 parts of liquid milk, vegetable fat powder
40~50 parts, 5~15 parts of dextrin, 5~15 parts of whey powder, 5~15 parts of glucose, 5~20 parts of albumen powder, converted starch 5~25
Part, 3~5 parts of food-grade essence.
Preferably, the mass ratio of the albumen powder and converted starch is 1:(1~1.5).
Preferably, the raw material further includes 0.5~3 parts by weight of phytosterin ester.
The invention further relates to the wet preparation methods of the milk tablet, comprising the following steps:
(1) mixing: being mixed after water is added in Xiang Suoshu milk tablet raw material, then carries out high-pressure homogeneous, and it is mixed to obtain liquid
Close material；
Preferably, in step (1), the additional amount of water is 50~100 parts by weight；The mixing temperature is 40~50 DEG C, when
Between be 15~45 minutes；The homogenization pressure is 20~22 pas, and temperature is 60~70 DEG C.
(2) it sterilizes: high-temperature short-time sterilization is carried out to the liquid mixture；
Preferably, in step (2), the sterilising temp is 70~85 DEG C, and the time is 10~20 seconds.
(3) it is concentrated in vacuo: the liquid mixture after the sterilizing being concentrated in vacuo, its concentration is improved to 20~25
Baume degrees；
(4) it is spray-dried: the liquid mixture after the vacuum concentration being spray-dried, dry powder is obtained；
Preferably, the spray drying carries out in drying tower, and tower temperature degree is 150~170 DEG C；Mass distributary in the dry powder
Measure score≤5%.
(5) tabletting: compression molding is carried out to the dry powder, obtains the milk tablet.
Beneficial effects of the present invention:
The present invention is added to albumen powder and converted starch in the raw material of milk tablet, and using height in the preparation process of milk tablet
Homogeneous is pressed, the glossiness and hardness of milk tablet can be increased simultaneously, reduces fragment rate, improves product qualification rate.In the preferred scheme,
It is also added into phytosterin ester in raw material, the nutritive value of product can be further increased, extended the shelf life.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
The present embodiments relate to a kind of milk tablets, are made of the raw material for including following parts by weight: 30~50 parts of liquid milk,
40~50 parts of vegetable fat powder, 5~15 parts of dextrin, 5~15 parts of whey powder, 5~15 parts of glucose, 5~20 parts of albumen powder, converted starch
5~25 parts, 3~5 parts of food-grade essence.
Wherein, liquid milk can be fresh milk, or milk powder adds the modulation milk of water.It is marked according to pure fresh milk country
Standard, wherein fat mass content is 3.1%, and protein quality content is 2.9%, and solid-not-fat mass content is 8.1%.Cause
Dry matter content in this modulation milk is 10%~20%.
Soybean protein, casein, lactalbumin of purification etc. can be used in albumen powder.Enzymatic treatment shallow lake can be used in converted starch
Powder, such as α, β, cyclooctaamylose, maltodextrin, amylose.Use albumen powder and converted starch as original in the present invention
Material can increase the protein content in milk tablet, and increase the glossiness of milk tablet by the high-pressure homogeneous process in preparation process
And hardness, reduce fragment rate.Food-grade essence can choose autocratic milk powder essence, autocratic strawberry essence, autocratic sour milk powder
Last essence etc..
Further, the mass ratio of albumen powder and converted starch is 1:(1~1.5).Applicant by many experiments find,
When the additional proportion of albumen powder and converted starch exceeds above-mentioned mass range, glossiness and the hardness decline of milk tablet, fragment rate
Rise.
In one embodiment of the invention, raw material further includes 0.5~3 parts by weight of phytosterin ester.Phytosterol has
Significant hypolipemic function, esterification products sterol ester can be widely applied to margarine as the hypolipemic function factor, apply oil
In the products such as ice cream, while the use of emulsifier can be reduced.Phytosterin ester can be added in most food to improve battalion
Value is supported, and does not influence the original structure of food again.
The embodiment of the present invention further relates to the wet preparation method of the milk tablet, comprising the following steps:
(1) it mixing: is mixed after water is added into milk tablet raw material, then carries out high-pressure homogeneous, obtain liquid mixture.
Specifically, mixing carries out in mixing tank.It can be by liquid milk, vegetable fat powder, dextrin, whey powder, glucose, albumen
Mixing tank is added in powder, converted starch, food-grade essence, such as volume is in the wet mixing tank of 1000L, and injection gauge water is mixed
It closes.Homogeneous can carry out in high-shear homogenizing machine or high pressure homogenizer, the liquid mixing that available fineness is small, stability is good
Material.
In one embodiment of the invention, the additional amount of water is 50~100 parts by weight；Mixing temperature is 40~50 DEG C,
Time is 15~45 minutes；Homogenization pressure is 20~22 pas, and temperature is 60~70 DEG C.
In one embodiment of the invention, it as included phytosterin ester in raw material, is also added together with water before homogeneous.
Under the conditions of high shear, protein and sugar can mix with grease (such as phytosterin ester), improve the uniform of liquid mixture
Property and stability.For homogenizing process, if operating pressure is excessive, mixture temperature is excessively high, can accelerating part raw material such as albumen powder, paste
Nutritional ingredient is lost in the decomposition of essence；Operating pressure is too small, and mixture temperature is too low, can be unable to get the stable mixing of uniform component
Material, increases the percentage of damage of finished product.
(2) it sterilizes: high-temperature short-time sterilization is carried out to liquid mixture.
In one embodiment of the invention, sterilising temp is 70~85 DEG C, and the time is 10~20 seconds.Sterilising temp mistake
Low, the time is too short, and the miscellaneous bacteria content in material can not be down in a certain range, can shorten the shelf-life；Sterilising temp is excessively high, when
Between it is too long, be denaturalized protein, lose nutritive value, while the moisture in material being made largely to volatilize, generate bad smell,
Influence subsequent operation.
(3) it is concentrated in vacuo: the liquid mixture after sterilizing being concentrated in vacuo, its concentration is improved to 20~25 Baumes
Degree improves drying efficiency to remove the most of moisture in liquid mixture.
(4) it is spray-dried: the liquid mixture after vacuum concentration being spray-dried, dry powder is obtained.
In one embodiment of the invention, spray drying carries out in drying tower, and tower temperature degree is 150~170 DEG C；It obtains
Dry powder in moisture content≤5%.
After spray drying, cooling collect can also be carried out and add dry mixing step with ingredient.Wherein, cooling to collect in fluidized bed
It is carried out in cooler, it is stand-by to collect the milk powder sprayed using collection powder case less than 30 DEG C for fluidized bed cooling temperature.If there is special mouth
Taste or specific products need to add related nutritional ingredient, add quantitative nutritional ingredient into dry powder after the cooling period, carry out it is dry-mixed to
With.
(5) tabletting: compression molding is carried out to dry powder, obtains milk tablet.Then directly packing machine is sent to by conveyer belt to be wrapped
Dress.
Compared with the technique of dry process milk tablet, 1 is had the advantage that using wet processing production milk tablet, improves life
Stability is produced, be consistent product can in mouthfeel, the physical characteristics such as color, condition.2, use fresh milk as original
Material, milk fragrance is more prominent, and product taste is more preferable.3, wet processing has more advantage in terms of nutritional ingredient, accurately to match
The nutritive proportion of fat, albumen, carbohydrate in formulated product etc., product is unified, no fluctuation.4, using unified base-material
Mixture is carried out, complicated material compounding time is greatly reduced, improves working efficiency, reduce labour cost.
Embodiment 1
Milk tablet raw material weight number is as follows: 30 parts of fresh milk, 45 parts of vegetable fat powder, and 10 parts of dextrin, 10 parts of whey powder, glucose
10 parts, 10 parts of casoid flour, 15 parts of cyclooctaamylose, 2 parts of phytosterin ester, 2 parts of autocratic milk powder essence.
The dry-forming method of the milk tablet the following steps are included:
(1) mixing: by fresh milk, vegetable fat powder, dextrin, whey powder, casoid flour, cyclooctaamylose, glucose, plant
Sterol ester and autocratic milk powder essence are added in mixing tank, and 70 parts by weight water of injection are mixed, and mixture temperature is 45 DEG C, mix
The material time is 40min, is then transferred in high pressure homogenizer and carries out homogeneous, and high-pressure homogeneous operating pressure is 20 pas, temperature 65
DEG C, obtain liquid mixture.
(2) it sterilizes: high-temperature short-time sterilization being carried out to liquid mixture, sterilising temp is 80 DEG C, and the time is 15 seconds.
(3) it is concentrated in vacuo: using vacuum concentration system, the liquid mixture after sterilizing is concentrated in vacuo, its is dense
Degree is improved to 20~25 Baume degrees.
(4) it is spray-dried: the liquid mixture after vacuum concentration is transferred in drying tower, tower temperature degree is 165 DEG C and is sprayed
Mist is dry, obtains dry powder, mass fraction≤5% of water in dry powder.
(5) tabletting: compression molding is carried out to dry powder, obtains milk tablet.
Changing section raw material additional amount in above-mentioned preparation process, or change high-pressure homogeneous pressure and temperature, sterilizing
Temperature and time, and the temperature of spray drying.Each step operation parameter and product test result of embodiment 1-1 to 1-12 is shown in
Table 1, product test the results are shown in Table 2.
In embodiment 1-13, the sterilization process of step (2) is directly carried out after step (1) mixing, it is equal not carry out high pressure
Matter, remaining operation is the same as embodiment 1-1.Product test the results are shown in Table 2.
Table 1
Table 2
It is can be seen that from embodiment 1-1 to 1-4 when the amount ratio of albumen powder and converted starch has exceeded the model of 1:1~1.5
When enclosing, milk tablet throughput rate and mass uniformity have different degrees of decline.
The dosage such as phytosterin ester in raw material be can be seen that from embodiment 1-5 to 1-7 beyond the suitable model in the present invention
It encloses, the hardness decline of milk tablet, fragment rate rises.Therefore the dosage of phytosterin ester is limited to 0.5~3 parts by weight.
The pressure that can be seen that high shear from embodiment 1-8 to 1-10 is too small, fragment rate and the hardness decline of milk tablet.
But the pressure of high shear is excessive, although being able to ascend the hardness of milk tablet, reduces fragment rate, the decline of tabletting rate.Therefore will
High-pressure homogeneous operating pressure is limited to 20~22 pas, and limit temperature is 60~70 DEG C.If can be seen that from embodiment 1-13
It is larger to product entire effect without high-pressure homogeneous.
It can be seen that the temperature and time for changing sterilizing, and the temperature of spray drying from embodiment 1-11 to 1-12, together
Sample has adverse effect milk tablet quality.Therefore sterilising temp is limited to 70~85 degree, the time is limited to 10~20 seconds；It is dry
Limit temperature is 150~170 DEG C.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of milk tablet, which is characterized in that be made of the raw material for including following parts by weight: 30~50 parts of liquid milk, vegetable fat powder
40~50 parts, 5~15 parts of dextrin, 5~15 parts of whey powder, 5~15 parts of glucose, 5~20 parts of albumen powder, converted starch 5~25
Part, 3~5 parts of food-grade essence.
2. milk tablet according to claim 1, which is characterized in that the mass ratio of the albumen powder and converted starch be 1:(1~
1.5)。
3. milk tablet according to claim 1, which is characterized in that the raw material further includes 0.5~3 weight of phytosterin ester
Part.
4. the wet preparation method of milk tablet according to any one of the claim 1 to 3, which comprises the following steps:
(1) it mixing: is mixed after water is added in Xiang Suoshu milk tablet raw material, then carries out high-pressure homogeneous, obtain liquid mixture；
(2) it sterilizes: high-temperature short-time sterilization is carried out to the liquid mixture；
(3) it is concentrated in vacuo: the liquid mixture after the sterilizing is concentrated in vacuo,
(4) it is spray-dried: the liquid mixture after the vacuum concentration being spray-dried, dry powder is obtained；
(5) tabletting: compression molding is carried out to the dry powder, obtains the milk tablet.
5. according to the method described in claim 4, it is characterized in that, the additional amount of water is 50~100 parts by weight in step (1).
6. according to the method described in claim 4, the mixing temperature is 40~50 DEG C it is characterized in that, in step (1), when
Between be 15~45 minutes.
7. according to the method described in claim 4, it is characterized in that, the homogenization pressure is 20~22 pas, temperature in step (1)
Degree is 60~70 DEG C.
8. according to the method described in claim 4, the sterilising temp is 70~85 DEG C it is characterized in that, in step (2), when
Between be 10~20 seconds.
9. according to the method described in claim 4, it is characterized in that, the concentration of the liquid mixture is improved after vacuum concentration
To 20~25 Baume degrees.
10. according to the method described in claim 4, tower temperature degree is it is characterized in that, the spray drying carries out in drying tower
150~170 DEG C；Moisture content≤5% in the dry powder.
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