CN112262891A - Full-fat nutritious milk powder and its production process - Google Patents
Full-fat nutritious milk powder and its production process Download PDFInfo
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- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- 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
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- 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
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- 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
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
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- 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
Abstract
The application relates to the field of milk product processing, and particularly discloses full-fat nutritional milk powder and a production process thereof. The full-fat nutritional milk powder is prepared from the following raw materials in parts by weight: raw milk 4000-; raw goat milk 1000-2000; 75-85 parts of white granulated sugar; 15-20 parts of maltodextrin; 60-70 parts of concentrated whey protein; 30-35 parts of desalted whey powder; 45-55 parts of lactose; 18-22 parts of maltose; 0.38-0.42 of taurine; 8-12 parts of rice protein; 1.6-2.6 of compound vitamin, and rice protein is wrapped by microcapsules; the production process comprises the steps of cleaning milk, homogenizing, sterilizing, concentrating and spray drying. The full-fat nutritional milk powder can be used for supplementing nutrition and has the advantage of improving appetite; in addition, the preparation method of the present application has the advantage of maximizing the preservation of vitamins in the original emulsion.
Description
Technical Field
The application relates to the technical field of milk powder production, in particular to full-fat nutritional milk powder and a production process thereof.
Background
Milk is an ideal natural food in nature and contains abundant nutrient substances. In order to facilitate storage and transportation, the emulsion is usually processed into powdered milk, which is convenient for brewing and drinking. The milk powder can be classified into whole milk powder, skimmed milk powder, formula milk powder, etc. according to different production processes. The whole milk powder is a powder product prepared by only taking cow milk or goat milk as a raw material through concentration and drying, and basically keeps the original nutritional ingredients in the milk.
The related technology is shown in the 'defatted milk PK whole milk' (Zhang Jia Cheng, family medicine (Shang), 2013.6: P60-61). The research and comparison of the nutrient components of the whole milk and the defatted milk show the nutrient richness of the whole milk. Since fat in whole milk delays the time food is emptied into the stomach, children are less prone to hungry and do not need to eat more to replenish nutrients.
With respect to the above-described related art, the inventors consider that the following drawbacks exist: in actual life, children are easy to have anorexia, and after drinking the milk mixed with the whole milk powder, the children are not easy to feel hunger, so that the anorexia of the normal meals is aggravated.
Disclosure of Invention
The application provides a full-cream nutritional milk powder and a production process thereof in order to improve the condition that children are easy to anorexia after drinking the full-cream milk.
In a first aspect, the application provides a full-fat nutritional milk powder, which adopts the following technical scheme:
a full-fat nutritional milk powder is prepared from the following raw materials in parts by weight: raw milk 4000-; raw goat milk 1000-2000; 75-85 parts of white granulated sugar; 15-20 parts of maltodextrin; 60-70 parts of concentrated whey protein; 30-35 parts of desalted whey powder; 45-55 parts of lactose; 18-22 parts of maltose; 0.38-0.42 of taurine; 8-12 parts of rice protein; 1.6-2.6 of compound vitamin, and rice protein is encapsulated by microcapsules.
By adopting the technical scheme, as the raw milk, the raw goat milk and the compound vitamins are adopted to prepare the milk powder, the contents of fat and protein are close to those of fresh milk after the milk powder is mixed in proportion, and the nutrient substances required by a human body can be supplemented. The maltodextrin contains trace elements and minerals such as calcium and iron beneficial to human body, and can promote normal metabolism of human body. After a human body drinks the prepared emulsion, the compound vitamin is absorbed firstly, the rice protein is wrapped by the microcapsule, and after the microcapsule is damaged by digestive juice, the rice protein is exposed out to form a rice-like soup substance with gastric juice, so that the possibility that fat-soluble vitamins such as vitamin A in the compound vitamin are damaged by lipoxygenase contained in the rice-like soup substance is reduced. The rice-like soup substance can nourish yin and moisten dryness, and the prepared milk can moisten intestines and stomach after being drunk for a long time. The rice soup can promote digestion and promote appetite. Therefore, the effect of increasing the desire to eat by having a feeling of hunger in normal drinking of the whole milk is obtained.
Preferably, the full-fat nutritional milk powder is prepared from the following raw materials in parts by weight: 4500 parts of raw milk, 1500 parts of raw goat milk, 80 parts of white granulated sugar, 17 parts of maltodextrin, 65 parts of concentrated whey protein, 33 parts of desalted whey powder, 50 parts of lactose, 20 parts of maltose, 0.4 part of taurine, 10 parts of rice protein and 2.1 parts of compound vitamin, wherein the wall material of the microcapsule is prepared from sodium alginate and chitosan.
Preferably, the compound vitamin comprises vitamin A, vitamin B1, vitamin C and vitamin D, and the weight ratio of vitamin A to vitamin D is: vitamin B1: vitamin C: vitamin D ═ 0.4-0.8:0.4-1:0.4-1: 0.4-1.
By adopting the technical scheme, the wall material of the microcapsule is made of sodium alginate and chitosan, so that the microcapsule has a good isolation effect on the rice protein, and the damage of the rice protein to the compound vitamin after the rice protein forms the rice-like soup substance is reduced. The ratio of each raw material component is determined, which is beneficial to stably supplementing or absorbing nutrient substances and reduces the condition of nutrient imbalance. The compound vitamin can provide required vitamin for children, and the possibility of night blindness can be reduced by supplementing vitamin A; the vitamin B1 can be supplemented to prevent inappetence, dyspepsia and growth retardation; vitamin C can resist thrombosis and improve resistance; vitamin D can prevent rickets in children. Therefore, the full-fat nutritional milk powder can achieve the effect of improving appetite of children after drinking.
In a second aspect, the application provides a production process of full-fat nutritional milk powder, which adopts the following technical scheme:
a production process of full-fat nutritional milk powder comprises the following steps:
s1: purifying the raw milk to remove impurities to obtain purified emulsion;
s2: adding auxiliary materials into the purified emulsion and homogenizing to obtain a homogeneous emulsion;
s3: sterilizing the homogeneous emulsion;
s4: carrying out triple-effect concentration on the sterilized homogeneous emulsion to obtain concentrated emulsion, wherein the temperature of the first effect is 65-75 ℃, the temperature of the second effect is 55-65 ℃, and the temperature of the third effect is 45-55 ℃;
s5: and carrying out spray drying treatment on the concentrated emulsion to obtain the full-cream nutritional milk powder.
By adopting the technical scheme, the auxiliary materials and the emulsion are uniformly mixed in the homogenizing process, so that the uniform distribution of nutrient substances is facilitated, and the components are consistent and have good stability. After sterilization, the emulsion is subjected to triple-effect concentration, so that energy is saved.
Preferably, the impurity degree after milk purification in the step S1 is less than or equal to 2 ppm. In step S2, the homogenizing pressure is 12-18MPa, specifically 15 deg.C. In step S3, the sterilization temperature is 86-90 deg.C, the sterilization time is 20-30S, and specifically, the sterilization time can be 25S at 88 deg.C. In step S5, the air inlet temperature of spray drying is 150-165 deg.C, the air exhaust temperature is 60-75 deg.C, the negative pressure in the tower is-4-0 Pa, the temperature in the tower is 70-85 deg.C, the air inlet temperature can be 158 deg.C, the air exhaust temperature can be 68 deg.C, the negative pressure in the tower can be-2 Pa, and the temperature in the tower can be 78 deg.C.
By adopting the technical scheme, the prepared milk powder has low impurity content and excellent quality. The short-time low-temperature sterilization maintains the nutrient components in the raw milk to a greater extent and greatly reduces the colony count. The milk powder can be produced quickly and efficiently in the spray drying process.
Preferably, the weight ratio of the auxiliary material to the raw milk is 1: 18.7-21.9. The raw milk in the application comprises raw milk and raw goat milk; the auxiliary materials comprise white granulated sugar, maltodextrin, concentrated whey protein, desalted whey powder, lactose, maltose, taurine, rice protein and compound vitamin.
By adopting the technical scheme, the prepared milk powder is rich in vitamins, and can supplement substances required by a body such as protein and vitamins and promote digestion after drinking.
In summary, the present application has the following beneficial effects:
1. because the application adopts the microcapsule technology to coat the rice protein, the children can absorb the compound vitamin and other nutrient substances firstly after drinking the emulsion, and the rice protein is exposed out and dissolved in gastric juice to primarily form the rice-like soup substance along with the dissolution of the microcapsule, thereby promoting the digestion of residual food in the stomach and obtaining the effect that the drinking of the full-fat milk powder can still keep hunger feeling.
2. The application preferably adopts compound vitamin, because vitamin B1 is contained, inappetence and dyspepsia can be prevented, and rice-like soup is formed by dissolving rice protein, so that the effect that hunger feeling can be generated by drinking the milk prepared by mixing the whole-fat milk powder is obtained.
3. According to the method, the sterilized emulsion temperature is utilized, and triple-effect concentration is performed in a step-by-step cooling mode, so that a good nutrition preservation effect is obtained.
Drawings
Fig. 1 is a flow chart of a method provided herein.
Detailed Description
The present application will be described in further detail with reference to fig. 1 and the examples.
The full cream milk powder is widely applied as an important nutrient supplement substance in childhood due to rich nutrition and calories. At present, when the whole milk powder is produced, the milk powder is generally obtained by using fresh milk emulsion through a concentration and drying mode, and the retention of nutrient substances in the original emulsion is better. However, there is more fat in the whole milk powder, which delays the emptying time of food in the stomach, which results in the children not being easily hungry in the same situation. In order to solve the problem, the present applicant has conducted a great deal of research on the nutritional ingredients and the reconstitution method of milk powder, and as a result, found that the digestion can be promoted and the appetite can be increased by reconstitution with rice water.
Based on this finding, the present applicant has conducted studies on the composition of milk powder, and has desired the effect of drinking rice water when drinking whole milk powder reconstituted milk, so that the rice water promotes digestion and emptying of food remaining in the stomach at the late stage of drinking the milk. The applicant finds that the rice protein is wrapped by using the film wall formed by the sodium alginate and the chitosan, so that the effect of hunger sensation after drinking the full-fat nutritional milk powder can be achieved, and the problem to be solved by the application is successfully solved. In addition, the production process adopts low-temperature sterilization and triple-effect concentration, so that the vitamin B1 in the original milk can be retained to a greater extent, and the digestion of the drinking full-fat milk is promoted and the appetite is promoted synergistically. The present application has been made based on the above findings.
Preparation examples of raw Material and Rice protein microcapsules
Preparation example 1
Dissolving chitosan in 10g/L glacial acetic acid solution to prepare 4g/L chitosan solution, standing for 4h, and filtering to obtain chitosan solution. And adding the filtered chitosan solution into a sodium nitrite solution to prepare NaNO 2-chitosan, wherein the mass ratio of the sodium nitrite to the chitosan is 1:2, fully mixing, standing for 24 hours, diluting with distilled water, and adjusting the pH value to 6.5 for later use.
Adding 10kg of rice protein into 300L of 10% starch solution, mixing uniformly, then mixing uniformly with 60L of 3% sodium alginate solution, injecting and extruding into 1000L of 3% calcium chloride solution, curing for 30min to form calcium alginate microspheres, removing supernatant, washing with 1.1% calcium chloride solution, reacting with 0.1% chitosan solution, mixing fully to form microcapsules, washing with 1.1% calcium chloride solution and 0.85% sodium chloride solution, and drying by natural wind to obtain the rice protein microcapsule.
Preparation example 2
Dissolving chitosan in 10g/L glacial acetic acid solution to prepare 4g/L chitosan solution, standing for 4h, and filtering to obtain chitosan solution. And adding the filtered chitosan solution into a sodium nitrite solution to prepare NaNO 2-chitosan, wherein the mass ratio of the sodium nitrite to the chitosan is 1:2, fully mixing, standing for 24 hours, diluting with distilled water, and adjusting the pH value to 6.5 for later use.
Adding 10kg of rice protein into 300L of distilled water, mixing uniformly, then mixing uniformly with 60L of 3% sodium alginate solution, injecting and extruding into 1000L of 3% calcium chloride solution, curing for 30min to form calcium alginate microspheres, removing supernatant, washing with 1.1% calcium chloride solution, reacting with 0.1% chitosan solution, mixing fully to form microcapsules, washing with 1.1% calcium chloride solution and 0.85% sodium chloride solution, and drying by natural wind to obtain the rice protein microcapsules.
Examples
Example 1
A production process of full-fat nutritional milk powder comprises the following steps:
checking and accepting the raw milk: accurately weighing the fresh emulsion after the fresh emulsion is detected to be qualified according to GB 19301-2010;
purifying the raw emulsion by using an emulsion purifier to remove impurities to obtain purified emulsion, wherein the impurity degree of the purified emulsion is less than or equal to 2 ppm;
and (3) refrigerating: refrigerating the purified raw material emulsion in a milk storage tank at the refrigerating temperature of less than or equal to 4 ℃, and keeping stirring during the refrigerating period;
homogenizing: the refrigerated milk is uniformly mixed by using a high-pressure homogenizer, the fresh milk used for mixing can be the mixture of fresh cow milk and fresh goat milk, the weight ratio of the fresh cow milk to the fresh goat milk is 3:1, so that the milk taken out from different batches or different milk storage tanks is fully mixed, and the quality stability control of the produced milk powder is improved. Adding auxiliary materials into the purified emulsion, and homogenizing to obtain homogeneous emulsion with the homogenizing pressure of 15 MPa. The addition amount of the auxiliary materials in each 6000g of the purified emulsion comprises the following components: 80g of white granulated sugar, 17g of maltodextrin, 65g of concentrated whey protein, 33g of desalted whey powder, 50g of lactose, 20g of maltose, 0.4g of taurine, 20g of rice protein microcapsule and 2.1g of compound vitamin; wherein the compound vitamin comprises the following components: 0.6g vitamin A, 0.4g vitamin B1,0.4g vitamin C and 0.7g vitamin D. The rice protein microcapsule was prepared in the manner of preparation example 1.
And (3) sterilization: sterilizing the homogeneous emulsion; sterilizing the homogeneous emulsion with steam, and maintaining the temperature of the sterilized solution at 88 deg.C for 24 s.
Concentration: and carrying out triple-effect concentration treatment on the sterilized homogeneous emulsion to obtain concentrated emulsion, wherein the primary effect temperature is 70 ℃, the secondary effect temperature is 60 ℃ and the triple effect temperature is 50 ℃.
Spray drying: spray drying the concentrated milk in a vertical pressure spray drying tower to obtain milk powder, wherein the air inlet temperature is 158 ℃, the air exhaust temperature is 68 ℃, the negative pressure in the tower is-2 ℃, and the temperature in the tower is 78 ℃.
Cooling the fluidized bed: cooling the milk powder in a three-section cooling bed, and filtering and sterilizing the air in the fluidization cooling process.
Packaging: the sterilization bag has the advantages that staff are strictly sterilized, the ozone is respectively used for sterilization for 1 hour before the production of the environment is started and after the production is finished every day, the packaged materials are subjected to ultraviolet sterilization, and secondary pollution in the bagging process is prevented.
Example 2
A production process of full-fat nutritional milk powder comprises the following steps:
checking and accepting the raw milk: accurately weighing the fresh emulsion after the fresh emulsion is detected to be qualified according to GB 19301-2010;
purifying the raw emulsion by using an emulsion purifier to remove impurities to obtain purified emulsion, wherein the impurity degree of the purified emulsion is less than or equal to 2 ppm;
and (3) refrigerating: refrigerating the purified raw material emulsion in a milk storage tank at the refrigerating temperature of less than or equal to 4 ℃, and keeping stirring during the refrigerating period;
homogenizing: the refrigerated emulsion is uniformly mixed by using a high-pressure homogenizer, so that the emulsion taken out from different batches or different milk storage tanks is fully mixed, and the stable quality control of the produced milk powder is improved. Adding auxiliary materials into the purified emulsion, and homogenizing to obtain homogeneous emulsion with the homogenizing pressure of 12 MPa. The addition amount of the auxiliary materials in each 6000g of the purified emulsion comprises the following components: 75g of white granulated sugar, 15g of maltodextrin, 60g of concentrated whey protein, 30g of desalted whey powder, 45g of lactose, 18g of maltose, 0.38g of taurine, 18g of rice protein microcapsule and 1.6g of compound vitamin; wherein the compound vitamin comprises the following components: 0.4g vitamin A, 0.4g vitamin B1,0.4g vitamin C and 0.4g vitamin D. The rice protein microcapsule was prepared in the manner of preparation example 1.
And (3) sterilization: sterilizing the homogeneous emulsion; sterilizing the homogeneous emulsion with steam, and maintaining the temperature of the sterilized solution at 86 deg.C for 20 s.
Concentration: and carrying out triple-effect concentration treatment on the sterilized homogeneous emulsion to obtain concentrated emulsion, wherein the primary effect temperature is 65 ℃, the secondary effect temperature is 55 ℃ and the triple effect temperature is 45 ℃.
Spray drying: spray drying the concentrated milk in a vertical pressure spray drying tower to obtain milk powder, wherein the air inlet temperature is 150 ℃, the air exhaust temperature is 60 ℃, the negative pressure in the tower is-4 ℃, and the temperature in the tower is 70 ℃.
Cooling the fluidized bed: cooling the milk powder in a three-section cooling bed, and filtering and sterilizing the air in the fluidization cooling process.
Packaging: the sterilization bag has the advantages that staff are strictly sterilized, the ozone is respectively used for sterilization for 0.5 hour before the production of the environment is started and after the production is finished every day, the packaged materials are subjected to ultraviolet sterilization, and secondary pollution in the bagging process is prevented.
Example 3
A production process of full-fat nutritional milk powder comprises the following steps:
checking and accepting the raw milk: accurately weighing the fresh emulsion after the fresh emulsion is detected to be qualified according to GB 19301-2010;
purifying the raw emulsion by using an emulsion purifier to remove impurities to obtain purified emulsion, wherein the impurity degree of the purified emulsion is less than or equal to 2 ppm;
and (3) refrigerating: refrigerating the purified raw material emulsion in a milk storage tank at the refrigerating temperature of less than or equal to 4 ℃, and keeping stirring during the refrigerating period;
homogenizing: the refrigerated emulsion is uniformly mixed by using a high-pressure homogenizer, so that the emulsion taken out from different batches or different milk storage tanks is fully mixed, and the stable quality control of the produced milk powder is improved. Adding auxiliary materials into the purified emulsion, and homogenizing to obtain homogeneous emulsion with the homogenizing pressure of 12 MPa. The addition amount of the auxiliary materials in each 6000g of the purified emulsion comprises the following components: 85g of white granulated sugar, 20g of maltodextrin, 70g of concentrated whey protein, 40g of desalted whey powder, 55g of lactose, 20g of maltose, 0.42g of taurine, 22g of rice protein microcapsule and 2.6g of compound vitamin; wherein the compound vitamin comprises the following components: 0.8g vitamin A, 0.4g vitamin B1,0.4g vitamin C and 1g vitamin D. The rice protein microcapsule was prepared in the manner of preparation example 1.
And (3) sterilization: sterilizing the homogeneous emulsion; sterilizing the homogeneous emulsion with steam, and controlling the temperature of the sterilized solution at 90 deg.C for 28 s.
Concentration: and carrying out triple-effect concentration treatment on the sterilized homogeneous emulsion to obtain concentrated emulsion, wherein the primary effect temperature is 75 ℃, the secondary effect temperature is 65 ℃ and the triple effect temperature is 55 ℃.
Spray drying: spray drying the concentrated milk in a vertical pressure spray drying tower to obtain milk powder, wherein the air inlet temperature is 165 ℃, the air exhaust temperature is 75 ℃, the negative pressure in the tower is-4 ℃, and the temperature in the tower is 85 ℃.
Cooling the fluidized bed: cooling the milk powder in a three-section cooling bed, and filtering and sterilizing the air in the fluidization cooling process.
Packaging: the sterilization bag has the advantages that staff are strictly sterilized, the ozone is respectively used for sterilization for 2 hours before the production of the environment is started and after the production is finished every day, the packaged materials are subjected to ultraviolet sterilization, and secondary pollution in the bagging process is prevented.
Example 4
A production process of full-cream nutritional milk powder is different from that of the embodiment 1 in that in the triple-effect concentration process, the first-effect temperature is 65 ℃, the second-effect temperature is 55 ℃ and the triple-effect temperature is 45 ℃.
Example 5
A production process of full-cream nutritional milk powder is different from that of the embodiment 1 in that in the triple-effect concentration process, the first-effect temperature is 75 ℃, the second-effect temperature is 65 ℃ and the triple-effect temperature is 55 ℃.
Example 6
A production process of full-cream nutritional milk powder, which is different from the embodiment 1 in that the amount of rice protein microcapsules in auxiliary materials is 18 g.
Example 7
A production process of full-cream nutritional milk powder, which is different from the embodiment 1 in that the amount of rice protein microcapsules in auxiliary materials is 22 g.
Example 8
The production process of the full-fat nutritional milk powder is different from the example 1 in that 1.9g of compound vitamin is added, and the compound vitamin comprises the following components: 0.4g vitamin A, 0.7g vitamin B1,0.4g vitamin C and 0.4g vitamin D.
Example 9
The production process of the full-fat nutritional milk powder is different from the example 1 in that 2.2g of compound vitamin is added, and the compound vitamin comprises the following components: 0.4g vitamin A, 1g vitamin B1,0.4g vitamin C and 0.4g vitamin D.
Example 10
The production process of the full-fat nutritional milk powder is different from the example 1 in that 1.9g of compound vitamin is added, and the compound vitamin comprises the following components: 0.4g vitamin A, 0.4g vitamin B1, 0.7g vitamin C and 0.4g vitamin D.
Example 11
A production process of full-fat nutritional milk powder is different from that of the embodiment 1 in that the rice protein microcapsule is prepared by the method of the preparation example 2.
Comparative example
Comparative example 1
A production process of full-fat nutritional milk powder is different from that of the embodiment 1 in that no auxiliary materials are added in the production process.
Comparative example 2
A production process of full-fat nutritional milk powder is different from that of the embodiment 1 in that no rice protein microcapsule is added in auxiliary materials.
Comparative example 3
The production process of the full-fat nutritional milk powder is different from that of the embodiment 1 in that the auxiliary materials are not added with compound vitamins.
Comparative example 4
A production process of full-fat nutritional milk powder is different from that of the embodiment 1 in that vitamin B1 is not contained in the compound vitamin.
Comparative example 5
A production process of full-cream nutritional milk powder is different from that of the embodiment 1 in that rice protein is used for replacing rice protein microcapsules in auxiliary materials, the adding amount of the rice protein is 3g, and the compound vitamins comprise the following components: 0.4g vitamin A, 1g vitamin B1,0.4g vitamin C and 0.4g vitamin D.
Performance test
The milk powder obtained in each example and comparative example was subjected to a nutritional ingredient test according to the national standard, and the results are shown in table 1.
TABLE 1 milk powder nutrient content detection table
Selecting 10-12 years old children in school for product use tracking survey, wherein each age group selects 990 children to school, and the children are divided into three groups, each group comprises 10-12 children in three age groups, and the number of the children in each age group is 330. The dinner time points were 8 am, 12 am and 6 pm, and the food was quantified. Wherein:
the first stage, three groups drink 200ml of purified water when having meals at the dinning time point; the number of people who feel hunger at 12 am and 6 pm per person is recorded, the statistical data is one month, the number of people is averaged to each day and rounded, and the specific number table is shown in table 2.
Table 2 hungry people number table sensed at dinner time point
The second phase followed the first phase, and three groups all consumed 200ml of reconstituted milk at the mealtime time point, with the milk powder containing 10 g. The number of people feeling hunger at the dinner time point is recorded, each type of milk powder is tracked and recorded for 10 days, the number of people is averaged to each day and rounded, and a specific number table is shown in table 3.
Table 3 hunger people counting table sensed at dinner time point
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. A production process of full-fat nutritional milk powder is characterized by comprising the following steps: comprises the following steps:
s1: purifying the raw milk to remove impurities to obtain purified emulsion;
s2: adding auxiliary materials into the purified emulsion and homogenizing to obtain a homogeneous emulsion;
s3: sterilizing the homogeneous emulsion;
s4: carrying out triple-effect concentration on the sterilized homogeneous emulsion to obtain concentrated emulsion, wherein the temperature of the first effect is 65-75 ℃, the temperature of the second effect is 55-65 ℃, and the temperature of the third effect is 45-55 ℃;
s5: and carrying out spray drying treatment on the concentrated emulsion to obtain the full-cream nutritional milk powder.
2. The process for producing full-fat nutritional milk powder according to claim 1, wherein: in step S1, the impurity degree after milk cleaning is less than or equal to 2 ppm.
3. The process for producing full-fat nutritional milk powder according to claim 1, wherein: in step S2, the homogenizing pressure is 12-18 MPa.
4. The process for producing full-fat nutritional milk powder according to claim 1, wherein: in step S3, the sterilization temperature is 86-90 deg.C and the time is 20-30S.
5. The process for producing full-fat nutritional milk powder according to claim 1, wherein: in step S5, the air inlet temperature of spray drying is 150-165 ℃, the air exhaust temperature is 60-75 ℃, the negative pressure in the tower is-4-0 Pa, and the temperature in the tower is 70-85 ℃.
6. A process for the production of a full fat nutritional milk powder as claimed in any one of claims 1 to 5, wherein: the weight ratio of the auxiliary material to the raw milk is 1: 18.7-21.9.
7. The process for producing full-fat nutritional milk powder according to claim 6, wherein: the raw milk comprises raw milk and raw goat milk; the auxiliary materials comprise one or more of white granulated sugar, maltodextrin, concentrated whey protein, desalted whey powder, lactose, edible glucose, taurine, rice protein and compound vitamins.
8. The full-fat nutritional milk powder produced by the production process of the full-fat nutritional milk powder according to any one of claims 1 to 7, which is characterized in that: the health-care food is prepared from the following raw materials in parts by weight: raw milk 4000-; raw goat milk 1000-2000; 75-85 parts of white granulated sugar; 15-20 parts of maltodextrin; 60-70 parts of concentrated whey protein; 30-35 parts of desalted whey powder; 45-55 parts of lactose; 18-22 parts of maltose; 0.38-0.42 of taurine; 8-12 parts of rice protein; 1.6-2.6 of compound vitamin, and rice protein is encapsulated by microcapsules.
9. Full fat nutritional milk powder according to claim 8, characterized in that: the health-care food is prepared from the following raw materials in parts by weight: 4500 parts of raw milk, 1500 parts of raw goat milk, 80 parts of white granulated sugar, 17 parts of maltodextrin, 65 parts of concentrated whey protein, 33 parts of desalted whey powder, 50 parts of lactose, 20 parts of maltose, 0.4 part of taurine, 10 parts of rice protein and 2.1 parts of compound vitamin.
10. Full fat nutritional milk powder according to claim 9, characterized in that: the compound vitamin comprises vitamin A, vitamin B1, vitamin C and vitamin D, wherein the weight ratio of vitamin A to vitamin D is as follows: vitamin B1: vitamin C: vitamin D =0.4-0.8:0.4-1:0.4-1: 0.4-1.
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Application publication date: 20210126 |