CN114568532A - Preparation method of low-viscosity tooth milk tablet - Google Patents
Preparation method of low-viscosity tooth milk tablet Download PDFInfo
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- CN114568532A CN114568532A CN202011384016.9A CN202011384016A CN114568532A CN 114568532 A CN114568532 A CN 114568532A CN 202011384016 A CN202011384016 A CN 202011384016A CN 114568532 A CN114568532 A CN 114568532A
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- 238000000034 method Methods 0.000 claims abstract description 37
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- 239000004615 ingredient Substances 0.000 claims abstract description 23
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- 238000004519 manufacturing process Methods 0.000 claims description 4
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- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 3
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 3
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 3
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims 1
- 238000010924 continuous production Methods 0.000 abstract description 13
- 238000013329 compounding Methods 0.000 abstract description 2
- 239000003826 tablet Substances 0.000 description 34
- 230000000052 comparative effect Effects 0.000 description 12
- 239000000428 dust Substances 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
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- 239000000203 mixture Substances 0.000 description 4
- 239000000686 essence Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 206010049040 Weight fluctuation Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000011812 mixed powder Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 238000012935 Averaging Methods 0.000 description 1
- 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 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 239000001569 carbon dioxide Substances 0.000 description 1
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- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000007942 layered tablet Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012067 mathematical method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
- 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
- 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)
- Medicinal Preparation (AREA)
Abstract
The invention provides a preparation method of a low-viscosity tooth milk tablet. The preparation method of the low-viscosity tooth milk tablet comprises the following steps: a wet mixing step, which comprises the steps of carrying out wet mixing treatment on the whole milk powder and a first amount of white granulated sugar, and then drying to obtain the whole sweet milk powder; a dry mixing step, which comprises dry mixing the whole sweet milk powder, a second amount of white granulated sugar and additives; and a tabletting step, which comprises tabletting the dry-mixed whole sweet milk powder to obtain the low-viscosity tooth milk tablet. The preparation method of the low-viscosity tooth milk tablet adopts a dry-wet compounding process to reduce the amount of dry-mixed white granulated sugar in the milk tablet ingredients, and realizes stable continuous production while solving the problem of tooth adhesion.
Description
Technical Field
The invention relates to the field of dairy products, in particular to a preparation method of a low-viscosity-tooth milk tablet.
Background
Milk tablets in the market are mainly prepared by taking milk and powdered sugar as main raw materials and adding some essence or fruit powder for pressing, and in the actual production of the milk tablets, the raw materials such as white granulated sugar, powdered milk and the like are easy to absorb moisture, so that finished milk tablets are not easy to disintegrate after being put into the mouth, and the phenomenon of tooth adhesion or adhesion on the wall of the mouth cavity is caused, thereby causing consumers to feel disgusting.
Application document CN102057987A discloses a method for producing milk tablets with milk powder, glucose powder and sucrose powder as raw materials and added with food nutrition enhancer and flavor substances, which comprises the steps of preparing materials, tabletting and hermetically packaging, and is characterized in that: starch and citric acid are also added in the raw materials. The purpose of adding starch is to facilitate the compression molding of the raw materials and reduce the compression force, and the milk tablet has good disintegration and is not sticky to teeth. Citric acid is added to prevent browning of the milk slices. However, this method has problems such as dust and sticking.
Patent document CN104686660B discloses a milk tablet containing popping candy and a preparation method thereof, which comprises dry mixing white granulated sugar, inulin, edible essence, vitamins and trace elements to obtain a powder base; dry-mixing milk powder, the powder base and the popping candy to obtain mixed powder; and drying, sterilizing, tabletting and packaging the mixed powder to obtain the milk tablet containing the popping candy. The popping candy releases carbon dioxide bubbles, so that the milk tablet is easy to disintegrate; does not cause the problems of sticking to teeth or adhering to the oral cavity wall. The method also adopts a direct dry mixing process of milk powder and white granulated sugar, and the dust and sticking caused by the dry mixing process seriously affect the stability of continuous production.
Disclosure of Invention
[ problem to be solved ]
Milk tablets are currently produced mainly by directly dry-mixing whole milk powder with white granulated sugar. Although the problem of tooth sticking of the milk slices is solved by simply using the whole milk powder dry-mixed white granulated sugar, the problems of large dust, sticking and the like exist, the fluctuation of the gram weight of the milk slices is large, the process capability of the gram weight of the milk slices is poor, and the stability of continuous production cannot be ensured.
The invention aims to provide a preparation method of a low-viscosity tooth milk tablet, which realizes stable continuous production while solving the problem of tooth adhesion.
[ means for solving the problems ]
The inventor finds that part of white granulated sugar in the milk slice ingredients and the whole milk powder are firstly produced into the whole sweet milk powder by a wet method, and then the rest white granulated sugar is dry-mixed, so that stable continuous production is ensured on the premise of preventing the milk slices from being stuck to teeth.
Specifically, according to one aspect of the present invention, there is provided a method for preparing a low-viscosity milk tablet, comprising the steps of:
a wet mixing step, which comprises the steps of carrying out wet mixing treatment on the whole milk powder and a first amount of white granulated sugar, and then drying to obtain the whole sweet milk powder;
a dry mixing step, which comprises dry mixing the whole sweet milk powder, a second amount of white granulated sugar and additives; and
and a tabletting step, which comprises tabletting the dry-mixed whole sweet milk powder to obtain the low-viscosity tooth milk tablet.
Optionally, the first amount is from 10% to 30% by total weight of dry ingredients in the wet mixing step. Preferably, the first amount is 17% to 23%. More preferably, the first amount is 19% to 21%.
Optionally, the second amount is from 5% to 25% by weight of the total dry ingredients in the dry blending step. Preferably, the second amount is 12% to 18%. More preferably, the second amount is 12% to 14%.
Optionally, the additives include tricalcium phosphate, flavors, and fruit powders.
Optionally, the wet mixing step further comprises wet mixing the raw milk and the first amount of white granulated sugar, followed by spray drying to obtain the whole sweet milk powder.
Optionally, the preparation method further comprises: a crushing step of crushing the second amount of white granulated sugar before the dry mixing step.
Optionally, the low-viscosity milk tablet has a hardness in the range of 50N to 100N. Preferably, the hardness of the low-viscosity milk slice is in the range of 60N-80N. More preferably, the hardness of the low-viscosity milk slice is 60N-70N.
[ advantageous effects ]
The preparation method of the low-viscosity tooth milk tablet adopts a dry-wet compounding process to reduce the amount of dry-mixed white granulated sugar in the milk tablet ingredients, and realizes stable continuous production while solving the problem of tooth adhesion.
Detailed Description
Hereinafter, the present invention will be described in more detail with reference to specific embodiments for further illustrating technical features, objects and advantageous effects of the present invention, but the scope of the present invention is not limited thereto.
The raw materials and equipment used in the invention are all the raw materials and equipment which are commonly used in the field if not specifically stated, and the method used in the invention is all the conventional method in the field if not specifically stated.
In the present invention,% means% by weight unless otherwise specified.
Preparation example
The preparation method of the low-viscosity tooth milk tablet comprises the following steps:
(1) wet mixing step
1.1 first weighing: whole milk powder (or raw milk equivalent to the amount of dry whole milk powder) and a first amount of white granulated sugar are weighed according to a predetermined ratio.
1.2 first mixing: the weighed whole milk powder (or raw milk of equal-dry whole milk powder) and the first amount of white granulated sugar are subjected to wet mixing and blending.
1.3, concentrating: sterilizing and concentrating the wet mixture of the ingredients.
1.4, drying: and (4) carrying out spray drying on the concentrated milk.
1.5, packaging: and packaging the dried whole sweet milk powder.
(2) Dry blending step
2.1 second weighing: and weighing the white granulated sugar (subjected to crushing treatment) and the additive in the second amount of the whole sweet milk powder according to a preset proportion.
2.2 second mixing: and adding the weighed ingredients into a dry mixer, and mixing for 3min until the ingredients are uniform.
2.3 tabletting: and adding the mixed ingredients into a feeding system of a tablet press for tabletting.
Examples of
The examples were prepared according to the preparation method of the low-viscosity milk tablet described in the preparation examples, using the ingredients and their contents of the respective examples in table 1 below, respectively.
Table 1: formulations of examples 1-7 and key Process thereof
Example 1
65.6g of whole milk powder (80%) and 16.4g of white granulated sugar (20%) were weighed and subjected to wet-mixing to obtain an ingredient wet-mix. And sterilizing, concentrating and spray-drying the wet mixed materials of the ingredients to obtain the whole sweet milk powder, and packaging the dried whole sweet milk powder. 82g of whole sweet milk powder, 13g of white granulated sugar (subjected to crushing treatment), 4g of fruit powder, 0.3g of tricalcium phosphate and 0.7g of essence are weighed. And then, adding the weighed ingredients into a dry mixer for dry mixing and blending for 3min until the ingredients are uniform, so as to obtain the blended ingredients. Finally, the blended ingredients were added to the tablet press feeding system and tabletted under conditions such that the milk tablet hardness was 65N.
Example 2
The same procedure as in example 1 was repeated except that 57.4g of whole milk powder (70%) and 24.6g of white granulated sugar (30%) were used to obtain a whole sweet milk powder.
Example 3
The same procedure as in example 1 was followed, except that 73.8g of whole milk powder (90%) and 8.2g of white granulated sugar (10%) were used to obtain a whole sweet milk powder.
Example 4
The same conditions as in example 1 were followed, except that 70g of whole sweet milk powder was obtained from 56g of whole milk powder (80%) and 14g of white granulated sugar (20%) and the second amount of white granulated sugar was 25 g.
Example 5
The same conditions as in example 1 were followed, except that 90g of whole sweet milk powder was obtained from 72g of whole milk powder (80%) and 18g of white granulated sugar (20%) and the second amount of white granulated sugar was 5 g.
Example 6
The conditions were the same as in example 1 except that the tabletting was carried out under conditions such that the hardness of the milk tablet was 100N.
Example 7
The conditions were the same as in example 1 except that the tabletting was carried out under conditions such that the hardness of the milk tablet was 50N.
Comparative example
Comparative examples were prepared according to the preparation method of the low-viscosity milk tablets described in the preparation examples, using the ingredients and their contents of the respective examples of table 2 below, respectively.
Table 2: formulations of comparative examples 1-7 and key Process thereof
Comparative example 1
The conditions were the same as in example 1 except that the wet mixing ingredients were omitted and 65.6g of whole milk powder and 29.4g of white granulated sugar (pulverized) were used in the dry mixing ingredients.
Comparative example 2
The same procedure as in example 1 was followed, except that 52g of whole milk powder (63.4%) and 30g of white granulated sugar (36.6%) were used to obtain a whole sweet milk powder.
Comparative example 3
The same procedure as in example 1 was repeated except that 77g of whole milk powder (93.9%) and 5g of white granulated sugar (6.1%) were used to obtain a whole sweet milk powder.
Comparative example 4
The same conditions as in example 1 were followed, except that 52g of whole milk powder (80%) and 13g of white granulated sugar (20%) were used to obtain 65g of whole sweet milk powder and a second amount of white granulated sugar was 30 g.
Comparative example 5
The same conditions as in example 1 were followed, except that 93g of whole sweet milk powder was obtained from 74.4g of whole milk powder (80%) and 18.6g of white granulated sugar (20%) and the second amount of white granulated sugar was 2 g.
Comparative example 6
The conditions were the same as in example 1 except that the tabletting was carried out under conditions such that the hardness of the milk tablet was 110N.
Comparative example 7
The conditions were the same as in example 1 except that the tabletting was carried out under conditions such that the hardness of the milk tablet was 40N.
Testing method
(1) Method for testing tooth sticking degree
The scoring criteria for tooth adhesion are shown in table 3 below.
Table 3: scoring criteria for degree of tooth adhesion
| Degree of tooth adhesion | Extremely sticky tooth | Comparison of tooth sticking | Generally sticking to teeth | Slightly sticking the teeth | Non-sticking tooth |
| Contribution score | 9-10 | 7-8 | 5-6 | 3-4 | 1-2 |
When a user tastes a milk slice every time and chews at a constant speed as much as possible, the user needs to record the contribution value score of the tooth sticking degree every 5 seconds (a stopwatch is required) and fill the contribution value score in a contribution value score recording table until no milk slice remains in the oral cavity.
The calculation method comprises the following steps: the method comprises the following steps of collecting and averaging recorded test data by 10 testers, recording data of 5-60 seconds (recording every 5 seconds and recording 12 times in total), filling up with 1 in less than 60 seconds, calculating a trend line equation y (X) by using an X.Y scattering point distribution smooth curve in excel software, calculating a primary function equation of the trend line equation by using a calculus mathematical method, namely an integral area between a trend line and an X axis, and quantifying a tooth sticking degree sensory result of a milk slice, so that a tooth sticking degree quantified value is obtained, and the tooth sticking degree is increased when the numerical value is larger. When the value is less than 150, the sensory expression is not sticky to teeth; and when the value is greater than or equal to 150, the sensory expression is sticky.
(2) Method for testing stability of continuous production
2.1 evaluation method of degree of sticking
The sticking degree (LOGO fuzzy width, mm) of the milk slices is used for expressing, and for the milk slices with the diameter of 20mm, the LOGO fuzzy width of the milk slices is less than or equal to 5mm, and the milk slices are qualified products. The milk slice LOGO with fuzzy width more than 5mm is a defective product, and cannot be continuously produced at the moment.
2.2 evaluation method of dust level
The degree of dust is expressed by the milk slice yield. The higher the milk tablet yield, the lower the dust level.
2.3 evaluation method of milk tablet gram weight fluctuation
Long term process capability index for grammage process capability of milk slices
And (4) showing. The larger the value of the process ability index, the stronger the process ability, and the smaller the fluctuation of the gram weight of the milk slice, the more stable.
The above test method of the degree of tooth adhesion and the test method of the stability of continuous production were performed for examples 1 to 7 and comparative examples 1 to 7, respectively. The test results are summarized in table 4 below.
Table 4: degree of tooth adhesion and stability of continuous production
As can be seen from the above table, compared with comparative examples 1 to 7, the milk slices of examples 1 to 7 avoid the problem of tooth sticking, avoid large dust and sticking, and have small weight fluctuation, thereby realizing stable continuous production.
In the wet mixing step, if the addition amount of the wet mixed white granulated sugar is higher than 30%, the viscosity of the wet mixed material is increased, the wet mixed material is easy to stick to a tower, so that milk powder particles stick to the inner walls of a drying tower and a fluidized bed, powder pasting and blockage of the fluidized bed are caused, and the production efficiency and the milk powder quality are seriously reduced; if the addition amount of the wet-mixed white granulated sugar is less than 10%, the addition amount of the dry-mixed white granulated sugar of the whole sweet milk powder is correspondingly increased, so that dust is increased and the sticking is serious in the tabletting process, and the continuous production cannot be realized.
In the dry mixing step, if the addition amount of the dry-mixed white granulated sugar of the whole sweet milk powder is higher than 25%, the dust is increased and the sticking is serious in the tabletting process, so that the continuous production cannot be realized; and if the addition amount of the dry-mixed white granulated sugar of the whole sweet milk powder is less than 5 percent, the milk slices are stuck to teeth, and the mouthfeel is seriously influenced.
In the tabletting step, if the tabletting hardness is lower than 50N, the milk tablet is not well formed and is very easy to break in the tabletting process, so that the next procedure can not be carried out completely; if the hardness of the pressed tablet is higher than 100N, although the milk tablet is not easy to break and can enter the next process, the hardness is too high, the degree of sticking to teeth is serious, the mouth feel is seriously influenced, the milk tablet cannot be chewed, and meanwhile, layered tablets may occur or the next process cannot be carried out.
[ possibility of Industrial application ]
The preparation method of the low-viscosity milk tablet according to the invention allows stable continuous production to be realized while solving the problem of tooth adhesion, significantly improves the operating efficiency and saves the cost, and has good industrial applicability.
Claims (10)
1. A method for preparing a low-viscosity milk tablet, which is characterized by comprising the following steps:
a wet mixing step, which comprises the steps of carrying out wet mixing treatment on the whole milk powder and a first amount of white granulated sugar, and then drying to obtain the whole sweet milk powder;
a dry mixing step, which comprises dry mixing the whole sweet milk powder, a second amount of white granulated sugar and additives; and
and a tabletting step, which comprises tabletting the dry-mixed whole sweet milk powder to obtain the low-viscosity tooth milk tablet.
2. The method of claim 1, wherein the first amount is from 10% to 30% by weight based on the total weight of dry ingredients in the wet mixing step.
3. The method of claim 2, wherein the first amount is 17% to 23% by weight based on the total weight of the dry ingredients in the wet mixing step.
4. The method of claim 1, wherein the second amount is from 5% to 25% by weight of the total weight of dry ingredients in the dry blending step.
5. The method of claim 4, wherein the second amount is from 12% to 18% by weight of the total weight of dry ingredients in the dry blending step.
6. The method according to any one of claims 1 to 5, wherein the additives comprise tricalcium phosphate, a flavor and fruit powder.
7. The preparation method according to any one of claims 1 to 5, wherein the wet mixing step further comprises wet mixing the raw milk and the first amount of white granulated sugar, followed by spray drying to obtain the full-cream sweet milk powder.
8. The production method according to any one of claims 1 to 5, further comprising: a crushing step of crushing the second amount of white granulated sugar before the dry mixing step.
9. The method for preparing according to any one of claims 1 to 5, wherein the low-viscosity milk tablet has a hardness in the range of 50N to 100N.
10. The method for preparing according to claim 9, wherein the low-viscosity milk tablet has a hardness in the range of 60N to 80N.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011384016.9A CN114568532A (en) | 2020-11-30 | 2020-11-30 | Preparation method of low-viscosity tooth milk tablet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011384016.9A CN114568532A (en) | 2020-11-30 | 2020-11-30 | Preparation method of low-viscosity tooth milk tablet |
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| CN114568532A true CN114568532A (en) | 2022-06-03 |
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|---|---|---|---|
| CN202011384016.9A Pending CN114568532A (en) | 2020-11-30 | 2020-11-30 | Preparation method of low-viscosity tooth milk tablet |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104719484A (en) * | 2013-12-24 | 2015-06-24 | 内蒙古伊利实业集团股份有限公司 | Method for producing milk tablet base material powder and direct tabletting method of milk tablet |
| CN110024859A (en) * | 2019-04-17 | 2019-07-19 | 内蒙古草原红牛生物科技有限公司 | A kind of milk tablet and its wet preparation method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719484A (en) * | 2013-12-24 | 2015-06-24 | 内蒙古伊利实业集团股份有限公司 | Method for producing milk tablet base material powder and direct tabletting method of milk tablet |
| CN110024859A (en) * | 2019-04-17 | 2019-07-19 | 内蒙古草原红牛生物科技有限公司 | A kind of milk tablet and its wet preparation method |
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