CN112868804A - Preparation method of adult milk powder - Google Patents
Preparation method of adult milk powder Download PDFInfo
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- CN112868804A CN112868804A CN202110148669.5A CN202110148669A CN112868804A CN 112868804 A CN112868804 A CN 112868804A CN 202110148669 A CN202110148669 A CN 202110148669A CN 112868804 A CN112868804 A CN 112868804A
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Classifications
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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
-
- 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
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a preparation method of adult milk powder, which comprises the following raw materials in parts by weight: 260-300 parts of whole milk, 300-340 parts of skimmed milk, 20-30 parts of refined soybean oil, 12-15 parts of coconut oil, 2-2.8 parts of vitamin additives, 2-2.8 parts of mineral additives, 10-16 parts of food additives, 12-18 parts of edible sodium alginate and 5-10 parts of honey.
Description
Technical Field
The invention belongs to the technical field of milk powder, and particularly relates to a preparation method of adult milk powder.
Background
The milk powder is obtained by removing water from milk, and is suitable for storage. The milk powder is prepared by using fresh milk or goat milk as a raw material, removing almost all water in the milk by a freezing or heating method, drying, and adding a proper amount of vitamins, minerals and the like. The instant milk powder has larger and loose particle, better wetting property and higher dispersity than the common milk powder. When the preparation is made, the product can be dissolved rapidly even with warm water. The milk powder is prepared by removing water from fresh milk of mammals, and is suitable for storage and carrying. The adult milk powder is a food with low energy, balanced nutrition and obvious satiety after being used, and can be taken as a nutritious instant food along with the acceleration of the pace of life of people.
Disclosure of Invention
The invention aims to provide a preparation method of adult milk powder, which comprises the following raw materials in parts by weight: 260-300 parts of whole milk, 300-340 parts of skimmed milk, 20-30 parts of refined soybean oil, 12-15 parts of coconut oil, 2-2.8 parts of vitamin additives, 2-2.8 parts of mineral additives, 10-16 parts of food additives, 12-18 parts of edible sodium alginate and 5-10 parts of honey.
The preparation method comprises the following steps:
s1: adding the raw materials into a vacuum mixing tank, carrying out pasteurization, preheating to 36-38 ℃, mixing in the vacuum mixing tank, mixing for 40-60 min under the negative pressure of-0.4 bar to-0.8 bar, and filtering by using an ultrafiltration membrane.
S2: carrying out low-temperature spray granulation on the filtrate obtained in the step S1 to obtain solid particles, then carrying out first-stage vacuum freeze drying on the solid particles at a temperature of-25 to-20 ℃ for 6-10 h, then continuously cooling to-45 to-40 ℃ at a cooling rate of 2-4/min to carry out second-stage vacuum freeze drying for 2-4 h, then cooling to-65 to-60 ℃ at a cooling rate of 1-2 ℃/min to carry out third-stage vacuum freeze drying for 40-60 min, then raising to-36 to-30 ℃ at a heating rate of 1-3 ℃/min to carry out fourth-stage vacuum freeze drying for 10-20 h, and finally carrying out fifth-stage vacuum freeze drying for 3-6 h at a heating rate of 1-2 ℃/min to-5 to 0 ℃.
S3: and (5) putting the mixture obtained in the step (S2) into a three-dimensional motion mixer again, hermetically mixing for 30-50 min at room temperature, discharging, packaging and bagging.
Preferably, the vitamin additive is vitamin A or vitamin B1Vitamin C, vitamin D, vitamin B2Vitamin B4Vitamin B5Vitamin B6Vitamin B9Vitamin B12Vitamin E, vitamin K and vitamin H.
Preferably, the mineral additive is iron, potassium, calcium, sodium, phosphorus, zinc, selenium, molybdenum and magnesium.
Preferably, the amino acid is selected from the group consisting of taurine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, and tryptophan.
Preferably, the food additive is any one of avocado, red date, medlar, apple, xylitol, oat and pearl barley.
More preferably, the food additive is prepared by the following method:
selecting ripe food additive raw materials, cleaning, drying in the sun, then crushing into particles, sterilizing and disinfecting the particles, drying at 75-86 ℃ to reduce the water content to 14-18%, then grinding, and drying in the sun through a 800-1000-mesh screen.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the preparation method can retain the biological activity in raw materials, reduce the particle size of milk powder particles and increase the slimy feeling of the milk powder taste, and the coconut oil component is added in the invention, so that the skeleton can be well protected from being damaged by free radicals; the sodium alginate serving as a thickening agent is added into the milk powder to enhance the exquisite mouthfeel of the milk powder, and the sodium alginate also has a certain intestinal tract cleaning effect.
Detailed Description
The following embodiments of the present invention are described in detail, and the embodiments are implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, it should be noted that, for those skilled in the art, a plurality of modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Example 1
A preparation method of adult milk powder specifically comprises the following steps:
the adult milk powder comprises the following raw materials in parts by weight: 260 parts of whole milk, 300 parts of skim milk, 20 parts of refined soybean oil, 12 parts of coconut oil, 2 parts of vitamin additive, 2 parts of mineral additive, 10 parts of red date, 12 parts of edible sodium alginate and 5 parts of honey.
The preparation method comprises the following steps:
s1: adding the above raw materials into a vacuum mixing tank, pasteurizing, preheating to 36 deg.C, mixing in the vacuum mixing tank, mixing under-0.4 bar negative pressure for 40min, and filtering with ultrafiltration membrane.
S2: and (3) carrying out low-temperature spray granulation on the filtrate obtained in the step (S1) to obtain solid particles, then carrying out first-stage vacuum freeze drying on the solid particles for 6h at the temperature of minus 25 ℃, continuously cooling to the temperature of minus 45 ℃ at the cooling rate of 2/min after the completion of the first-stage vacuum freeze drying for 2h, then carrying out third-stage vacuum freeze drying for 40min at the cooling rate of 1 ℃/min until the temperature is minus 65 ℃/min, then carrying out fourth-stage vacuum freeze drying for 10h at the heating rate of 1 ℃/min until the temperature is minus 36 ℃, and finally carrying out fifth-stage vacuum freeze drying for 3h at the heating rate of 1 ℃/min until the temperature is minus 5 ℃.
S3: and (4) putting the mixture obtained in the step (S2) into a three-dimensional motion mixer again, sealing and mixing for 30min at room temperature, discharging, packaging and bagging.
Example 2
A preparation method of adult milk powder specifically comprises the following steps:
the adult milk powder comprises the following raw materials in parts by weight: 300 parts of whole milk, 340 parts of skim milk, 30 parts of refined soybean oil, 15 parts of coconut oil, 2.8 parts of vitamin additive, 2.8 parts of mineral additive, 16 parts of medlar, 18 parts of edible sodium alginate and 10 parts of honey.
The preparation method comprises the following steps:
s1: adding the above raw materials into a vacuum mixing tank, pasteurizing, preheating to 38 deg.C, mixing in the vacuum mixing tank, mixing under-0.8 bar negative pressure for 60min, and filtering with ultrafiltration membrane.
S2: and (3) carrying out low-temperature spray granulation on the filtrate obtained in the step (S1) to obtain solid particles, then carrying out first-stage vacuum freeze drying on the solid particles for 10h at the temperature of minus 20 ℃, continuously cooling to the temperature of minus 40 ℃ at the cooling rate of 4/min after the completion of the first-stage vacuum freeze drying for 4h, then carrying out third-stage vacuum freeze drying for 60min at the cooling rate of 2 ℃/min until the temperature of minus 60 ℃/min, then carrying out fourth-stage vacuum freeze drying for 20h at the temperature of 3 ℃/min until the temperature of minus 30 ℃, and finally carrying out fifth-stage vacuum freeze drying for 6h at the temperature of 2 ℃/min until the temperature of 0 ℃.
S3: and (4) putting the mixture obtained in the step S2 into the three-dimensional motion mixer again, sealing and mixing for 50min at room temperature, discharging, packaging and bagging.
Example 3
A preparation method of adult milk powder specifically comprises the following steps:
the adult milk powder comprises the following raw materials in parts by weight: 280 parts of whole milk, 32 parts of skim milk, 24 parts of refined soybean oil, 13 parts of coconut oil, 2.2 parts of vitamin additive, 2.3 parts of mineral additive, 12 parts of oat, 14 parts of edible sodium alginate and 7 parts of honey.
The preparation method comprises the following steps:
s1: adding the above raw materials into a vacuum mixing tank, pasteurizing, preheating to 37 deg.C, mixing in the vacuum mixing tank, mixing under-0.6 bar negative pressure for 50min, and filtering with ultrafiltration membrane.
S2: and (3) carrying out low-temperature spray granulation on the filtrate obtained in the step S1 to obtain solid particles, then carrying out first-stage vacuum freeze drying on the solid particles for 8h at the temperature of-22 ℃, continuously cooling to-42 ℃ at the cooling rate of 3/min to carry out second-stage vacuum freeze drying for 3h, then cooling to-62 ℃/min at the cooling rate of 1.5 ℃/min to carry out third-stage vacuum freeze drying for 50min, then raising to-32 ℃ at the heating rate of 2 ℃/min to carry out fourth-stage vacuum freeze drying for 15h, and finally raising to-2 ℃ at the heating rate of 1.5 ℃/min to carry out fifth-stage vacuum freeze drying for 4 h.
S3: and (4) putting the mixture obtained in the step (S2) into a three-dimensional motion mixer again, sealing and mixing for 40min at room temperature, discharging, packaging and bagging.
Example 4
A preparation method of adult milk powder specifically comprises the following steps:
the adult milk powder comprises the following raw materials in parts by weight: 290 parts of whole milk, 330 parts of skim milk, 28 parts of refined soybean oil, 14 parts of coconut oil, 2.6 parts of vitamin additives, 2.6 parts of mineral additives, 15 parts of coix seed, 16 parts of edible sodium alginate and 8 parts of honey.
The preparation method comprises the following steps:
s1: adding the above raw materials into a vacuum mixing tank, pasteurizing, preheating to 38 deg.C, mixing in the vacuum mixing tank, mixing under-0.7 bar negative pressure for 55min, and filtering with ultrafiltration membrane.
S2: and (3) carrying out low-temperature spray granulation on the filtrate obtained in the step (S1) to obtain solid particles, then carrying out first-stage vacuum freeze drying on the solid particles for 9h at-24 ℃, continuously cooling to-44 ℃ at a cooling rate of 4/min after the first-stage vacuum freeze drying for 2h, then cooling to-64 ℃ at a cooling rate of 2 ℃/min to carry out third-stage vacuum freeze drying for 55min, then raising to-34 ℃ at a heating rate of 1.5 ℃/min to carry out fourth-stage vacuum freeze drying for 16h, and finally raising to-4 ℃ at a heating rate of 1 ℃/min to carry out fifth-stage vacuum freeze drying for 5 h.
S3: and (4) putting the mixture obtained in the step (S2) into a three-dimensional motion mixer again, sealing and mixing for 45min at room temperature, discharging, packaging and bagging.
Examples of the experiments
Performance test-dissolution performance test: the daily consumer usage habits were simulated, using 10% concentration as the test concentration. Adding 10g of milk powder sample into a glass beaker filled with 90g of purified water, keeping the recommended milk powder dissolution temperature at 55 ℃ for dissolution, and simulating human hand shaking frequency to assist dissolution by using an oscillator at 120 r/min. Testing (1) timing from the time when the milk powder sample is added into the purified water until all the lumps are dissipated, and recording as the time consumed for complete dissolution; (2) pouring all the dissolved liquid on a glass flat plate, and observing the number of visible particles with the particle size of more than 1 mm; (3) observing the wall hanging condition of the liquid after the dissolution is finished; the results are shown in table 1 below,
table 1. test results:
as can be seen from Table 1, the solubility of the milk powder prepared in examples 1-4 is good, and the method of the present invention is helpful for improving the solubility of the milk powder.
Performance test 2-taste evaluation: the taste of the milk powder is evaluated by 50 professionals, the full score of each index is 10 points, the high score indicates that the index is higher in evaluation, the evaluation score is shown in table 2,
table 2. evaluation results:
as can be seen from the row in Table 1, the milk powder prepared in the embodiments 1 to 4 has higher taste fineness and proper sweetness, and the evaluation degree of the milk powder is higher.
Claims (6)
1. The preparation method of the adult milk powder is characterized in that the adult milk powder comprises the following raw materials in parts by weight: 260-300 parts of whole milk, 300-340 parts of skimmed milk, 20-30 parts of refined soybean oil, 12-15 parts of coconut oil, 2-2.8 parts of vitamin additives, 2-2.8 parts of mineral additives, 10-16 parts of food additives, 12-18 parts of edible sodium alginate and 5-10 parts of honey;
the preparation method comprises the following steps:
s1: adding the raw materials into a vacuum mixing tank, carrying out pasteurization, preheating to 36-38 ℃, mixing in the vacuum mixing tank, mixing for 40-60 min under the negative pressure of-0.4 bar to-0.8 bar, and then filtering by using an ultrafiltration membrane;
s2: carrying out low-temperature spray granulation on the filtrate obtained in the step S1 to obtain solid particles, then carrying out first-stage vacuum freeze drying on the solid particles at-25 to-20 ℃ for 6-10 h, continuously cooling to-45 to-40 ℃ at a cooling rate of 2-4/min after the first-stage vacuum freeze drying for 2-4 h, then carrying out third-stage vacuum freeze drying for 40-60 min at a cooling rate of 1-2 ℃/min to-65 to-60 ℃/min, then carrying out fourth-stage vacuum freeze drying for 10-20 h at a heating rate of 1-3 ℃/min to-36 to-30 ℃, and finally carrying out fifth-stage vacuum freeze drying for 3-6 h at a heating rate of 1-2 ℃/min to-5 to 0 ℃;
s3: and (5) putting the mixture obtained in the step (S2) into a three-dimensional motion mixer again, hermetically mixing for 30-50 min at room temperature, discharging, packaging and bagging.
2. The method for preparing milk powder for adults as claimed in claim 1, wherein the vitamin additives are vitamin A and vitamin B1Vitamin C, vitamin D, vitamin B2Vitamin B4Vitamin B5Vitamin B6Vitamin B9Vitamin B12Vitamin E, vitamin K and vitamin H.
3. The method for preparing adult milk powder according to claim 1, wherein the mineral additives are iron, potassium, phosphorus, calcium, sodium, zinc, selenium, molybdenum and magnesium.
4. The method for preparing milk powder for adults according to claim 1, wherein the amino acid is selected from taurine, leucine, isoleucine, lazy amino acid, methionine, phenylalanine, threonine and tryptophan.
5. The method for preparing adult milk powder according to claim 1, wherein the food additive is any one of avocado, red date, medlar, apple, xylitol, oat and pearl barley.
6. The method for preparing adult milk powder according to claim 5, wherein the taste additive is prepared by the following method:
selecting ripe food additive raw materials, cleaning, drying in the sun, then crushing into particles, sterilizing and disinfecting the particles, drying at 75-86 ℃ to reduce the water content to 14-18%, then grinding, and drying in the sun through a 800-1000-mesh screen.
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