CN114128764A - Black milk powder and preparation method thereof - Google Patents
Black milk powder and preparation method thereof Download PDFInfo
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- CN114128764A CN114128764A CN202111453194.7A CN202111453194A CN114128764A CN 114128764 A CN114128764 A CN 114128764A CN 202111453194 A CN202111453194 A CN 202111453194A CN 114128764 A CN114128764 A CN 114128764A
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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
- A23C9/16—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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a preparation method of black milk powder, which comprises the following steps: A) grinding the high-oil raw material at ultralow temperature to obtain raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or black food; B) mixing the raw material powder and milk powder. The invention adopts ultra-low temperature grinding technology and dry-mixes the milk powder, and the like, can effectively avoid the problems of poor milk powder fluidity and short quality guarantee period caused by adding high oil raw materials, simultaneously reduces the precipitation of the raw material powder during the brewing process, increases the suspension effect of the raw material powder, and ensures smooth and sweet taste.
Description
Technical Field
The invention relates to the technical field of food, in particular to black milk powder and a preparation method thereof.
Background
At present, cereal brewing products taking black sesame, black beans, rye, walnuts and the like as main ingredients are increasingly popular with people. Can provide rich nutrition, and can nourish black. But also has the problems of poor powder fluidity, uneven mixing, incapability of being packaged into convenient packages and short shelf life.
The black sesame brewing product sold in the market at present uses high-oil raw materials such as black sesame powder and the like produced by the traditional process, has large oil yield, is easy to oxidize, has poor powder flowability, is not independent and convenient to package, generally has a short shelf life of 6-9 months basically. And is not combined with milk powder, but is only a common brewing cereal product or solid beverage, not the brewing milk powder.
Therefore, the development of a milk powder product can improve the powder flowability, improve the mixing uniformity, realize independent convenient packaging and prolong the shelf life is very necessary.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a method for preparing black milk powder, which has good mixing uniformity and long shelf life.
The invention provides a preparation method of black milk powder, which comprises the following steps:
A) grinding the high-oil raw material at ultralow temperature to obtain raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or black food;
B) mixing the raw material powder and milk powder.
Preferably, the high-oil raw material comprises one or more of black sesame, walnut, black bean, peanut, melon seed, badam, avocado, chia seed, linseed, macadamia nut, hazelnut, pistachio nut or Chinese chestnut.
Preferably, the mesh number of the raw material powder is 20-60 meshes.
Preferably, the high-oil raw material further comprises baking treatment before ultralow-temperature grinding, and the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min.
Preferably, the milk powder is full-fat milk powder or skim milk powder; the milk powder is granulated milk powder; the mesh number of the milk powder is 40-60 meshes.
Preferably, the mass ratio of the raw material powder to the milk powder is (10-30): (70-90).
Preferably, the mixing times in the step B) are 2-4 times; the mixing time is 5-15 min each time.
Preferably, the mixing temperature in the step B) is 20-30 ℃; the mixing speed is 5-15 r/min.
Preferably, step B) further comprises adding one or more of a thickener, a sweetener, a vitamin or a mineral; such thickeners include, but are not limited to xanthan gum; such sweeteners include, but are not limited to, momordica grosvenori powder.
The invention provides black milk powder which is prepared by the preparation method of any one of the technical schemes.
Compared with the prior art, the invention provides a preparation method of black milk powder, which comprises the following steps: A) grinding the high-oil raw material at ultralow temperature to obtain raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or black food; B) mixing the raw material powder and milk powder. The invention adopts ultra-low temperature grinding technology and dry-mixes the milk powder, and the like, can effectively avoid the problems of poor milk powder fluidity and short quality guarantee period caused by adding high oil raw materials, simultaneously reduces the precipitation of the raw material powder during the brewing process, increases the suspension effect of the raw material powder, and ensures smooth and sweet taste.
Detailed Description
The invention provides a black milk powder and a preparation method thereof, and a person skilled in the art can appropriately improve process parameters by referring to the content. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a preparation method of black milk powder, which comprises the following steps:
A) grinding the high-oil raw material at ultralow temperature to obtain raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or black food;
B) mixing the raw material powder and milk powder.
The preparation method of the black milk powder provided by the invention comprises the following steps of grinding the high-oil raw material at ultralow temperature to obtain the raw material powder.
The high-oil raw material is nuts or black food.
The nuts of the present invention are nuts well known to those skilled in the art. Nuts are a classification of closed fruit, with a hard peel containing 1 or more seeds. Such as chestnut, almond, etc. The nuts are the essential parts of plants, are generally rich in nutrition, contain high protein, grease, mineral substances and vitamins, and comprise walnuts, peanuts, melon seeds and the like.
The black food is food containing melanin and having black words and eyes, such as grain, oil, fruit, vegetable, and fungus. They can scavenge free radicals, delay aging, and improve nutritional anemia.
Commonly used black foods are: black rice, rye, purple rice, black buckwheat, black soya bean, black sesame, black fungus, black mushroom, laver, hair weeds, kelp, mulberry, black date, chestnut, dried longan pulp, black grape, black pine nut, black bone chicken, black sea cucumber, black ant dish and the like.
Wherein according to categorised, the grain class includes: black bean, fermented soya bean, black hyacinth bean, black cowpea, rye, black rice, black millet, black corn, black sesame and black mung bean.
The fruit category includes: the black wolfberry fruit, blueberry, dark plum, black date, mulberry, black olive, water chestnut, longan, black melon seed, black peanut, purple sweet potato and black grape.
Particularly preferably, the high-oil raw material comprises one or more of black sesame, walnuts, black beans, peanuts, melon seeds, almonds, avocados, chia seeds, linseed, macadamia nuts, hazelnuts, pistachios or Chinese chestnuts.
The temperature of the ultra-low temperature grinding is preferably-100 ℃ to-130 ℃; the temperature can be specifically-100 ℃, 105 ℃, 110 ℃, 115 ℃, 120 ℃, 125 ℃ and 130 ℃; or a point value between any of the above.
The invention creatively adopts ultra-low temperature grinding, can effectively reduce the oil yield and improve the fluidity and the quality guarantee period of the high-oil raw material.
In the invention, the baked raw materials are preferably ground into powder; the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min;
the present invention is not limited to the specific equipment parameters described, as would be known to one skilled in the art.
The mesh number of the raw material powder is preferably 20-60 meshes; more preferably 20-50 meshes; most preferably 20 to 40 mesh.
The milk powder of the invention is full-fat milk powder or skim milk powder which is well known to those skilled in the art; the inventors do not limit it.
Wherein the milk powder is granulated milk powder; the granulation process is not limited in the present invention and is well known to those skilled in the art, and is preferably specifically pre-treatment-mixing-homogenizing-concentrating-spray-drying (tower top agglomeration).
The mesh number of the prepared milk powder is 40-60 meshes.
According to the invention, the mass ratio of the raw material powder to the milk powder is preferably (10-30): (70-90); more preferably (15-30): (75-90).
Mixing the raw material powder and milk powder.
The specific operation of the mixing is not limited in the invention, and the mixing frequency is preferably 2-4 times as well known by the skilled person; particularly preferably 3 times; the mixing time is 5-15 min each time.
In some preferred embodiments of the present invention, the mixing times are 3 times, specifically:
the milk powder and the raw material powder are divided into three parts respectively, one third of the milk powder is added into a dry mixer, one third of the raw material powder is added into the dry mixer to be mixed for 5-15 min, the second part of the milk powder and the raw material powder are added into the dry mixer to be mixed for 5-15 min, and finally the rest milk powder and the rest black sesame powder are added into the dry mixer to be dry-mixed for 5-15 min.
The mixing temperature is 20-30 ℃; the mixing speed is 5-15 r/min.
The invention adopts the specific mixing mode, limits specific parameters such as mixing time, rotating speed and the like, can improve mixing uniformity and avoids oil production to the maximum extent.
Mixing and packaging. The present invention is not limited to a specific packaging method.
In the above mixing process, it is preferable to further include adding one or more of a thickener, a sweetener, a vitamin or a mineral for co-mixing according to the nutritional requirement and the taste requirement.
The thickener, sweetener, vitamin or mineral described above is not limited in the present invention, and those skilled in the art will be familiar with it.
Wherein the thickening agent includes, but is not limited to xanthan gum;
the xanthan gum is added, so that the precipitation of black sesame powder during brewing can be reduced, the suspension effect of the black sesame is improved, and the taste is smooth.
Such sweeteners include, but are not limited to, momordica grosvenori powder.
Vitamins include, but are not limited to, vitamin A, vitamin D, vitamin E, vitamin B6Or one or more of vitamin C.
Minerals include, but are not limited to, one or more of magnesium sulfate, calcium carbonate, ferrous sulfate, zinc sulfate.
The invention provides black milk powder which is prepared by the preparation method of any one of the technical schemes.
The components, the proportion and the process of the invention are clearly described, and are not described in detail herein.
The invention provides a preparation method of black milk powder, which comprises the following steps: A) grinding the high-oil raw material at ultralow temperature to obtain raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or black food; B) mixing the raw material powder and milk powder. The invention adopts ultra-low temperature grinding technology and dry-mixes the milk powder, and the like, can effectively avoid the problems of poor milk powder fluidity and short quality guarantee period caused by adding high oil raw materials, simultaneously reduces the precipitation of the raw material powder during the brewing process, increases the suspension effect of the raw material powder, and ensures smooth and sweet taste. And continuous and stable packaging production is realized.
The dry mix uniformity coefficient of variation of the present invention is preferably determined as follows:
mean value of
Given by:
the standard deviation S is given by:
the coefficient of variation (C.V) is given by:
wherein, X1、X2、X3.。。。。。X10-the representative index content of each determination;
n is the number of samples, and n is 10 in the formula;
s-standard deviation;
C.V-coefficient of variation;
the calculation result is accurate to two digits after the decimal point.
In order to further illustrate the present invention, the following describes a black milk powder and a preparation method thereof in detail with reference to examples.
The mesh number of the granulated whole milk powder in the examples and the comparative examples is 40 meshes, and the agglomeration effect is increased in the drying section in the production process, so that the mesh number can reach 40 meshes.
The quality guarantee period in the examples and the comparative examples is judged to be accelerated for 3 months (equivalent normal temperature environment for 12 months) under the environment that the temperature is 37 ℃ and the humidity is 70 percent, and the sensory and physicochemical indexes meet the product standard.
The high-oil raw materials of the following examples and comparative examples of the present invention were all pulverized after baking; the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min.
The good and bad fluidity is shown in whether the package is smooth or not.
Example 1
The formula comprises the following components: 72 parts of granulated whole milk powder and 28 parts of black sesame powder (ground at ultralow temperature of-110 ℃).
The preparation method comprises the following steps:
weighing: and weighing the raw materials of the granulated whole milk powder and the black sesame powder according to a preset proportion.
Mixing: dividing the granulated whole milk powder and the black sesame powder into three parts respectively, firstly adding one third of the granulated whole milk powder into a dry mixer, simultaneously adding one third of the black sesame powder into the dry mixer, and mixing for 10min at the rotating speed of 10 revolutions per minute of the dry mixer; adding the second part of milk powder and black sesame powder into a dry mixer, and mixing for 10min at the rotation speed of 10 r/min; and finally, adding the rest milk powder and the black sesame powder into a dry mixer, and performing dry mixing for 10min at the rotating speed of 10 r/min.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the variation coefficient of the dry mixing uniformity is 4.6 percent and uniform.
Example 2
The formula comprises the following components: 74 parts of granulated whole milk powder, 20 parts of black sesame powder (ultra-low temperature grinding-120 ℃), 5 parts of momordica grosvenori powder and 1 part of xanthan gum.
The preparation method comprises the following steps:
weighing: weighing the raw materials of the granulated whole milk powder, the black sesame powder, the momordica grosvenori powder and the xanthan gum according to a predetermined proportion
Mixing: dividing the granulated whole milk powder and the black sesame powder into three parts respectively, adding one third of the granulated whole milk powder into a dry mixer, simultaneously adding one third of the black sesame powder into the dry mixer, adding all the momordica grosvenori powder and the xanthan gum into the dry mixer, and mixing for 8min at the rotating speed of 10 r/min of the dry mixer; adding the second part of the granulated whole milk powder and the black sesame powder into a dry mixer, and mixing for 8min at the rotating speed of 10 revolutions per minute of the dry mixer; and finally, adding the rest granulated whole milk powder and the black sesame powder into a dry mixer, and performing dry mixing for 8min at the rotating speed of 10 r/min.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the taste is smooth. The dry mixing uniformity coefficient of variation is 6.4 percent, and is uniform.
Example 3
The formula comprises the following components: 77 parts of granulated whole milk powder, 20 parts of walnut powder (ultra-low temperature grinding-105 ℃), 2 parts of fructus momordicae powder and 1 part of xanthan gum.
The preparation method comprises the following steps:
weighing: weighing the raw materials of the granulated whole milk powder, the walnut powder, the momordica grosvenori powder and the xanthan gum according to a preset proportion
Mixing: respectively dividing the granulated whole milk powder and the walnut powder into three parts, firstly adding one third of the granulated whole milk powder into a dry mixer, simultaneously adding one third of the walnut powder into the dry mixer, then adding all the momordica grosvenori powder and the xanthan gum into the dry mixer, and mixing for 8min, wherein the rotating speed of the dry mixer is 10 r/min; adding the second part of granulated whole milk powder and walnut powder into a dry mixer, and mixing for 8min at the dry mixer rotating speed of 10 r/min; and finally, adding the rest granulated whole milk powder and walnut powder into a dry mixer, and performing dry mixing for 8min at the dry mixer rotating speed of 10 revolutions per minute.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the taste is smooth. The dry mixing uniformity coefficient of variation is 3.7 percent, and the mixture is uniform.
Example 4
The formula comprises the following components: 75 parts of whole milk powder, 3 parts of nutrients, 20 parts of black sesame powder (ground at ultralow temperature of 130 ℃), 1 part of stevia rebaudiana powder and 1 part of xanthan gum.
The preparation method comprises the following steps:
mixing materials: weighing whole milk powder and nutrients according to a formula proportion, mixing materials by a wet method, and homogenizing.
Concentration: and concentrating the mixed feed liquid.
Spray drying: spray drying the concentrated feed liquid, adding agglomeration process, and producing into base powder with 40 mesh.
Weighing: weighing the base powder, the black sesame powder, the momordica grosvenori powder and the xanthan gum according to a predetermined proportion
Mixing: dividing the base powder and the black sesame powder into three parts respectively, adding one third of the base powder into a dry mixer, simultaneously adding one third of the black sesame powder into the dry mixer, adding all the momordica grosvenori powder and the xanthan gum into the dry mixer, and mixing for 15min at the rotating speed of 10 r/min; adding the second part of the base powder and the black sesame powder into a dry mixer, and mixing for 15min at the rotating speed of 10 revolutions per minute of the dry mixer; and finally, adding the rest base powder and the black sesame powder into a dry mixer, and performing dry mixing for 15min at the rotating speed of 10 r/min.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the package is smooth, and the taste is smooth. The dry mixing uniformity coefficient of variation is 4.3 percent, and is uniform.
Comparative example 1
The formula comprises the following components: 80 parts of granulated whole milk powder and 20 parts of black sesame powder (ground at normal temperature and 25 ℃) by weight.
The preparation method comprises the following steps:
weighing: the raw materials of the granulated whole milk powder and the black sesame powder (ground at normal temperature and 25 ℃) are weighed according to the preset proportion
Mixing: adding the weighed raw materials into a dry mixer, and mixing for 20 min;
packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life is 6 months, the fluidity is poor, and continuous packaging cannot be realized. The dry mixing uniformity coefficient of variation is 25%, and the uniformity is not uniform.
Comparative example 2
The formula comprises the following components: semen Sesami Niger powder (non-ultralow temperature grinding, grinding at 25 deg.C) 30%, semen Sojae Atricolor 30%, semen Juglandis powder (non-ultralow temperature grinding, grinding at 25 deg.C) 15%, fructus Zizaniae Caduciflorae 10%, rhizoma Dioscoreae 10%, and semen Chenopodii 5%
The preparation method comprises the following steps: weighing: weighing the raw materials according to a predetermined proportion
Mixing: adding the weighed raw materials into a dry mixer, and mixing for 20 min;
packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life is 6 months, the fluidity is poor, and strip-shaped packaging cannot be carried out. The dry mixing uniformity coefficient of variation was 23%, which was not uniform.
Comparative example 3
The formula comprises the following components: 75 parts of whole milk powder and 25 parts of black sesame powder (ground at-50 ℃ under non-ultralow temperature).
The preparation method comprises the following steps:
weighing: weighing whole milk powder and semen Sesami Niger powder at a predetermined ratio (grinding at-50 deg.C and non-ultralow temperature)
Mixing: adding the weighed raw materials into a dry mixer, and mixing for 20 min;
packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life is 6 months, the fluidity is poor, and continuous packaging cannot be realized. The dry mixing uniformity coefficient of variation was 27%, which was not uniform.
Comparative example 4
The formula comprises the following components: 70 parts of whole milk powder and 30 parts of black sesame powder (ground at ultralow temperature and minus 160 ℃ for grinding).
The preparation method comprises the following steps:
weighing: weighing whole milk powder and semen Sesami Niger powder at a predetermined ratio (ultra-low temperature grinding and grinding at-160 deg.C)
Mixing: adding the weighed raw materials into a dry mixer, and mixing for 20 min;
packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life is 6 months, the fluidity is poor, and continuous packaging cannot be realized. The dry mixing uniformity coefficient of variation was 22%, which was not uniform.
Comparative example 5
The formula comprises the following components: 76 parts of granulated whole milk powder and 24 parts of black sesame powder (ground at ultralow temperature of 115 ℃) are added.
The preparation method comprises the following steps:
weighing: weighing the raw materials of the granulated whole milk powder and the black sesame powder according to a predetermined proportion
Mixing: dividing the granulated whole milk powder and the black sesame powder into three parts respectively, firstly adding one third of the granulated whole milk powder into a dry mixer, simultaneously adding one third of the black sesame powder into the dry mixer, and mixing for 3min, wherein the rotating speed of the dry mixer is 4 revolutions per minute; adding the second part of milk powder and black sesame powder into a dry mixer, and mixing for 3min, wherein the rotating speed of the dry mixer is 4 r/min; and finally, adding the rest milk powder and the black sesame powder into a dry mixer, and performing dry mixing for 3min, wherein the rotating speed of the dry mixer is 4 r/min.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the packaging is smooth, and the variation coefficient of the dry mixing uniformity is 25 percent and is not uniform.
Comparative example 6
The formula comprises the following components: 73 parts of granulated whole milk powder and 27 parts of black sesame powder (ultra-low temperature grinding-115 ℃).
The preparation method comprises the following steps:
weighing: weighing the raw materials of the granulated whole milk powder and the black sesame powder according to a predetermined proportion
Mixing: respectively dividing the granulated whole milk powder and the black sesame powder into three parts, firstly adding one third of the granulated whole milk powder into a dry mixer, simultaneously adding one third of the black sesame powder into the dry mixer, and mixing for 20min, wherein the rotating speed of the dry mixer is 18 revolutions per minute; adding the second part of milk powder and black sesame powder into a dry mixer, and mixing for 20min at the rotating speed of 18 r/min; and finally, adding the rest milk powder and the black sesame powder into a dry mixer, and performing dry mixing for 20min, wherein the rotating speed of the dry mixer is 18 r/min.
Packaging: and adding the mixed raw materials into a strip-shaped packaging machine for packaging.
The shelf life can reach 12 months, the packaging is smooth, and the variation coefficient of the dry mixing uniformity is 28 percent and is not uniform.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various 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.
Claims (10)
1. The preparation method of the black milk powder is characterized by comprising the following steps:
A) grinding the high-oil raw material at ultralow temperature to obtain raw material powder; the temperature of the ultra-low temperature grinding is-100 ℃ to-130 ℃; the high-oil raw material is nuts or black food;
B) mixing the raw material powder and milk powder.
2. The method of claim 1, wherein the high oil content material comprises one or more of black sesame, walnut, black bean, peanut, melon seed, badam, avocado, chia seed, linseed, macadamia nut, hazelnut, pistachio nut, or chestnut.
3. The method according to claim 1, wherein the mesh number of the raw material powder is 20 to 60 mesh.
4. The preparation method according to claim 1, characterized in that the high oil raw material further comprises a baking treatment before ultra-low temperature grinding, and the baking parameters are specifically as follows: baking at 140-180 ℃ for 20-40 min.
5. The method for producing according to claim 1, wherein the powdered milk is a powdered whole milk or a powdered skim milk; the milk powder is granulated milk powder; the mesh number of the milk powder is 40-60 meshes.
6. The production method according to claim 1, wherein the mass ratio of the raw material powder to the milk powder is (10 to 30): (70-90).
7. The method according to claim 1, wherein the mixing in step B) is performed 2 to 4 times; the mixing time is 5-15 min each time.
8. The preparation method according to claim 7, wherein the temperature of the mixing in the step B) is 20-30 ℃; the mixing speed is 5-15 r/min.
9. The method of claim 1, wherein step B) further comprises adding one or more of a thickener, sweetener, vitamin, or mineral; the thickening agent comprises xanthan gum; the sweetener comprises fructus Siraitiae Grosvenorii powder.
10. A black milk powder, which is characterized by being prepared by the preparation method of any one of claims 1 to 9.
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| CN110810523A (en) * | 2018-08-07 | 2020-02-21 | 李素琼 | Instant nut and grain nutritional milk tea powder and preparation method thereof |
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| WO2016000518A1 (en) * | 2014-07-03 | 2016-01-07 | 贾恒旦 | Weight loss health food and preparation method thereof |
| CN107583728A (en) * | 2017-09-12 | 2018-01-16 | 珠海良仆食品有限公司 | It is a kind of to facilitate reconstituted food ultralow temperature to grind production technology |
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