CN115399372A - Cream powder and preparation method and application thereof - Google Patents
Cream powder and preparation method and application thereof Download PDFInfo
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- CN115399372A CN115399372A CN202110591304.XA CN202110591304A CN115399372A CN 115399372 A CN115399372 A CN 115399372A CN 202110591304 A CN202110591304 A CN 202110591304A CN 115399372 A CN115399372 A CN 115399372A
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- 239000006071 cream Substances 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title description 13
- 230000003750 conditioning effect Effects 0.000 claims abstract description 33
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 32
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 25
- 239000008101 lactose Substances 0.000 claims abstract description 25
- 235000021243 milk fat Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000016213 coffee Nutrition 0.000 claims abstract description 21
- 235000013353 coffee beverage Nutrition 0.000 claims abstract description 21
- 239000007787 solid Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 239000001509 sodium citrate Substances 0.000 claims abstract description 18
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 18
- 102000011632 Caseins Human genes 0.000 claims abstract description 16
- 108010076119 Caseins Proteins 0.000 claims abstract description 16
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 16
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 241001122767 Theaceae Species 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000000265 homogenisation Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
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- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
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- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 2
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- 238000004090 dissolution Methods 0.000 abstract description 5
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Images
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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/125—Cream preparations in powdered, granulated or 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
Abstract
The invention provides cream powder, wherein 100 parts by mass of the cream powder is prepared from the following raw materials in parts by mass: 58-68 parts by mass of cream separated from fresh milk, 10-15 parts by mass of full cream powder, 1-5 parts by mass of sodium caseinate, 10-60 parts by mass of lactose, 0.1-1 part by mass of sodium citrate, 0.1-1 part by mass of disodium hydrogen phosphate and 0.1-1 part by mass of potassium carbonate, and water with 20wt% of solid content is adjusted in conditioning liquid obtained by mixing the raw materials. The milk fat powder provided by the invention is natural and healthy, has good dissolubility and product stability after dissolution, and can keep the product uniform and stable within a 3-year storage life. The invention can completely replace non-dairy creamer and can be applied to coffee and tea products, and can be expanded to products in different fields such as oatmeal, baking, ice cream, candy, catering and the like.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to milk fat powder as well as a preparation method and application thereof.
Background
The non-dairy creamer has the advantages of low cost, good solubility, high stability and the like, and is widely applied to the fields of milk coffee, milk tea and the like as a main ingredient. At present, the main raw material of domestic coffee and tea mate is vegetable fat powder prepared by hydrogenated vegetable oil, wherein the vegetable oil can generate a large amount of trans-fatty acid through the hydrogenation process, so that the low-density lipoprotein in the blood of a human body can be increased, and the arteriosclerosis is induced; the high-density lipoprotein is reduced, the risk of cardiovascular and cerebrovascular diseases and the incidence of diabetes and tumor are increased, and the normal growth and development of infants and teenagers are influenced and inhibited. With the improvement of health consciousness of consumers, a substitute of natural non-dairy creamer is urgently needed to be found, and the cream coffee mate is not widely used all the time because the solubility and the stability of the cream coffee mate after being mixed with tea and coffee are poor.
Disclosure of Invention
In view of this, the technical problem to be solved by the present invention is to provide a milk fat powder, a preparation method and an application thereof, wherein the milk fat powder provided by the present invention is natural and healthy, has good solubility and product stability after dissolution, and can keep the product uniform and stable within a shelf life of 3 years.
The invention provides cream powder, wherein 100 parts by mass of the cream powder is prepared from the following raw materials in parts by mass:
58-68 parts by mass of cream separated from fresh milk, 10-15 parts by mass of full cream powder, 1-5 parts by mass of sodium caseinate, 10-60 parts by mass of lactose, 0.1-1 part by mass of sodium citrate, 0.1-1 part by mass of disodium hydrogen phosphate and 0.1-1 part by mass of potassium carbonate, and water with 20wt% of solid content is adjusted in conditioning liquid obtained by mixing the raw materials.
Preferably, the water content of the milk fat powder is less than or equal to 5.0 percent; the pH value is 7.3 +/-0.2; the sieving rate of the particle size of 60 meshes is more than or equal to 60 percent.
The invention also provides a preparation method of the cream powder, which comprises the following steps:
a) Dissolving whole milk powder with water, sequentially adding a mixture of sodium caseinate and lactose, an additive premix and a lactose solution, mixing and dissolving, and finally adding cream to obtain a conditioning solution; the additive premix is a mixture of sodium citrate, dipotassium hydrogen phosphate and potassium carbonate;
b) And heating the conditioning liquid, and then sequentially carrying out milk purification, homogenization, sterilization, concentration and spray drying to obtain cream powder.
Preferably, after the step A), before the step B), the conditioning fluid is cooled and stored, and the cooling temperature is 5-10 ℃.
Preferably, in step B), the heating temperature is 60-65 ℃.
Preferably, in the step B), the homogenization is 2-stage homogenization, and the primary pressure and the secondary pressure of the 2-stage homogenization are 160-50 kg/cm 2 。
Preferably, in the step B), the number is UHT sterilization, and the conditioning fluid is preheated before sterilization, wherein the preheating temperature is 70-80 ℃.
Preferably, in step B), the concentration is a triple effect concentration, and the concentration is carried out until the solid content is 43%.
Preferably, in the step B), the size of the spray drying nozzles is 2.2mm x 3, the spraying pressure is 20MPa, the feeding speed is 3-4T/h, the air inlet speed is 180-185 ℃, and the air exhaust temperature is reduced to 75-80 ℃.
The invention also provides application of the cream powder in serving as a coffee mate, a tea mate or a food additive.
Compared with the prior art, the invention provides the cream powder, wherein 100 parts by mass of the cream powder is prepared from the following raw materials in parts by mass: 58-68 parts by mass of cream separated from fresh milk, 10-15 parts by mass of full cream powder, 1-5 parts by mass of sodium caseinate, 10-60 parts by mass of lactose, 0.1-1 part by mass of sodium citrate, 0.1-1 part by mass of disodium hydrogen phosphate and 0.1-1 part by mass of potassium carbonate, and water with 20wt% of solid content is adjusted in conditioning liquid obtained by mixing the raw materials. The milk fat powder provided by the invention is natural and healthy, has good dissolubility and product stability after dissolution, and can keep the product uniform and stable within a 3-year storage life. The invention can completely replace non-dairy creamer and can be applied to coffee and tea products, and can be expanded to products in different fields such as oatmeal, baking, ice cream, candy, catering and the like.
Drawings
Fig. 1 is a graph comparing the steady state of the three-in-one coffee obtained after the cream powder provided in example 1 and comparative example 1 was dissolved in coffee.
Detailed Description
The invention provides cream powder, wherein 100 parts by mass of the cream powder is prepared from the following raw materials in parts by mass:
58-68 parts by mass of cream separated from fresh milk, 10-15 parts by mass of full cream powder, 1-5 parts by mass of sodium caseinate, 10-60 parts by mass of lactose, 0.1-1 part by mass of sodium citrate, 0.1-1 part by mass of disodium hydrogen phosphate and 0.1-1 part by mass of potassium carbonate, and water with 20wt% of solid content is adjusted in conditioning liquid obtained by mixing the raw materials.
100 parts by mass of the raw materials for preparing the cream powder provided by the invention comprise 58 to 68 parts by mass of cream separated from fresh milk, preferably 58, 60, 62, 64, 66, 68 or any value between 58 and 68 parts by mass. The preparation method of the cream obtained by separating fresh milk is not particularly limited, and the cream is preferably prepared according to the following method:
and (4) separating the milk oil from the fresh milk after sterilizing to obtain the cream.
The raw materials for preparing the cream powder provided by the invention by 100 parts by mass further comprise 10-15 parts by mass of the whole milk powder, preferably 10 parts by mass, 11 parts by mass, 12 parts by mass, 13 parts by mass, 14 parts by mass, 15 parts by mass, or any value between 10-15 parts by mass.
The raw materials for preparing 100 parts by mass of the cream powder provided by the invention further comprise 1 to 5 parts by mass of sodium caseinate, preferably 1 part by mass, 2 parts by mass, 3 parts by mass, 4 parts by mass, 5 parts by mass, or any value between 1 and 5 parts by mass.
The 100 parts by mass of the raw materials for preparing the milk fat powder provided by the invention further comprise 10 to 60 parts by mass of lactose, preferably 10, 20, 30, 40, 50, 60 or any value between 10 and 60 parts by mass.
The raw materials for preparing the cream powder provided by the invention by 100 parts by mass also comprise 0.1-1 part by mass of sodium citrate, preferably 0.1, 0.3, 0.5, 0.7, 0.9, 1.0 or any value between 0.1-1 part by mass.
The raw materials for preparing the cream powder provided by the invention by 100 parts by mass further include 0.1 to 1 part by mass of disodium hydrogen phosphate, preferably 0.1 part by mass, 0.3 part by mass, 0.5 part by mass, 0.7 part by mass, 0.9 part by mass, 1.0 part by mass, or any value between 0.1 and 1 part by mass.
Because the protein content in the milk fat powder is high, sodium citrate and potassium carbonate are required to be compounded with buffer salt to reduce the protein denaturation caused by pH change, and meanwhile, sodium citrate is used as a main pH regulator to ensure that the product is more stable.
100 parts by mass of the raw materials for preparing the cream powder provided by the invention further comprise 0.1 to 1 part by mass of potassium carbonate, preferably 0.1 part by mass, 0.3 part by mass, 0.5 part by mass, 0.7 part by mass, 0.9 part by mass, 1.0 part by mass, or any value between 0.1 and 1 part by mass.
The 100 parts by mass of the raw materials for preparing the milk fat powder provided by the invention further comprise water which is adjusted to contain 20wt% of solids in the conditioning liquid obtained by mixing the raw materials.
The water content of the milk fat powder is less than or equal to 2.0-2.5%, preferably 1.5-2.5%; the pH value is 7.3 +/-0.2; the grain size is 60 meshes and the screening rate is more than or equal to 60 percent.
The invention solves the problems of solubility and product stability after dissolution by proportioning the product, controlling water, pH and particle size.
The invention also provides a preparation method of the cream powder, which comprises the following steps:
a) Dissolving whole milk powder with water, sequentially adding a mixture of sodium caseinate and lactose, an additive premix and a lactose solution, mixing and dissolving, and finally adding cream to obtain a conditioning solution; the additive premix is a mixture of sodium citrate, dipotassium hydrogen phosphate and potassium carbonate;
b) And heating the conditioning liquid, and then sequentially carrying out milk purification, homogenization, sterilization, concentration and spray drying to obtain cream powder.
The invention firstly prepares the conditioning liquid. Specifically, dissolving whole milk powder with water to obtain an emulsion;
then dissolving a mixture of sodium caseinate and lactose in the emulsion, then dissolving the additive premix, adding the lactose solution, and finally adding cream to obtain the conditioning solution.
Wherein lactose is dissolved in two steps, wherein lactose in the mixture of sodium caseinate and lactose is dissolved in the emulsion in the form of solid raw material, and the rest of lactose is added in the form of lactose solution.
And after the conditioning liquid is obtained, cooling the conditioning liquid to 5-10 ℃ for storage.
And then, heating the conditioning liquid, and then sequentially carrying out milk purification, homogenization, sterilization, concentration and spray drying to obtain the cream powder.
Wherein the heating temperature is 60-65 ℃, and the heating is preferably carried out by a plate heat exchanger. Homogenizing the heated conditioning fluid, wherein in the invention, the homogenization is 2-stage homogenization, and the primary pressure and the secondary pressure of the 2-stage homogenization are 160-50 kg/cm 2 。
And after homogenizing, cleaning the milk. The milk purification is preferably carried out by adopting a clearing machine.
In the invention, the sterilization is UHT sterilization, and the sterilization condition is 120 ℃ and 3S. Preheating the conditioning liquid before sterilization, wherein the preheating temperature is 70 ℃.
And after sterilization, concentrating to obtain a concentrated solution. The concentration is triple effect concentration, and the concentration is carried out until the solid content is 43%.
Subsequently, the concentrated solution is spray-dried to obtain milk fat powder. The size of the spray drying nozzles is 2.2mm x 3, the spray pressure is 20MPa, the feeding speed is 3-4T/h, the air inlet speed is 180-185 ℃, and the air exhaust temperature is reduced to 75-80 ℃.
Finally, the cream powder is packaged, in the invention, a kraft paper bag is used for packaging. The packaging specification is not particularly limited.
The invention also provides application of the cream powder in serving as a coffee mate, a tea mate or a food additive.
In the present invention, the cream powder may be added to oatmeal, baked, ice cream, candy as a food additive, or used in the catering field.
The invention can also adjust the process parameters to prepare the cream powder with different particle sizes according to the requirements of different product characteristics.
The milk fat powder provided by the invention is natural and healthy, has good dissolubility and product stability after dissolution, and can keep the product uniform and stable within a 3-year storage period. The invention can completely replace non-dairy creamer and can be applied to coffee and tea products, and can be expanded to products in different fields such as oatmeal, baking, ice cream, candy, catering and the like.
For further understanding of the present invention, the following examples are provided to illustrate the cream powder and its preparation method and application, and the scope of the present invention is not limited by the following examples.
The raw material sources are all commercial products.
The full cream milk powder is produced by Yilan food industry Co Ltd;
the cream is obtained by separating fresh cow milk.
Example 1
1. Formulation(s)
100g of milk fat powder, which is prepared from 58.6g of cream separated from fresh milk, 12.65g of whole milk powder, 4.40g of sodium caseinate, 51.5g of lactose, 0.4g of sodium citrate, 0.3g of disodium hydrogen phosphate and 0.1g of potassium carbonate, and water adjusted to 20wt% of solids in a conditioning solution obtained by mixing the raw materials.
2. Preparation process
(1) Dissolving the whole milk powder with water to obtain an emulsion; then dissolving a mixture of sodium caseinate and lactose in the emulsion, then dissolving the additive premix, adding the lactose solution, and finally adding cream to obtain the conditioning solution. After the conditioning solution was obtained, the conditioning solution was cooled to 10 ℃ for storage.
(2) Heating the conditioning liquid to 60 ℃ by a plate heat exchanger, and then homogenizing for 2 sections at 160-50 kg/cm 2 . And after homogenizing, cleaning milk by using a clarifier to obtain the conditioning fluid after cleaning milk.
And (3) preheating the conditioning liquid after the milk is purified to 70 ℃, then carrying out UHT (ultra high temperature) sterilization at 120 ℃ for 3S, and after the sterilization is finished, carrying out triple effect concentration to obtain a concentrated solution with the solid content of 43 wt%.
And (3) carrying out spray drying on the concentrated solution, wherein the size of a spray nozzle of the spray drying is 2.2mm x 3, the spray pressure is 20MPa, the feeding speed is changed, and the air exhaust temperature is reduced to 75-80 ℃.
Finally, the cream powder was packed in 25 kg/bag using a kraft paper bag.
3. Performance detection
a. Measurement of particle size:
the MPC solid particle size was determined using a Microtrac model S3500 laser particle size analyzer. The instrument has the following test range: 0.02-2800 μm, and when the parameters are set, the particle shape is selected to be 'irregular' and the refractive index is selected to be 1.59.
b. Determination of solubility:
the method referred to Carr is slightly modified. Dissolving the dried powder in deionized water to prepare a 5% (w/w) solution, putting 10g of the solution in a 50mL centrifuge tube, centrifuging 4400g for 10min at 24 ℃, putting 5g of supernate on a plate with a constant weight in advance, weighing 5g of the non-centrifuged original sample on the plate with the constant weight in advance, and drying the plate in an oven at 105 ℃ for 2h to the constant weight. Taking out and cooling to room temperature in a dryer. And respectively calculating the solid content of the supernatant and the original sample, wherein the solubility is as follows:
solubility% = solid content in supernatant (g)/total solid content in solution (g)
The product is tested for solubility and stability, and the results are shown in Table 1
TABLE 1 product Performance test results
In table 1, "pH at which milk fat powder is dissolved in water" means the pH at which 20g of milk fat powder is dissolved in 80g of water, measured;
"pH at which the creamer powder is added to the coffee" refers to the pH at which 4g of creamer powder is dissolved in 96g of coffee solution and tested.
The test of the stability is that three-in-one powder (0.9 g of instant coffee, 4g of cream powder and 5.8g of refined white granulated sugar) is mixed evenly, and 100g of hot water with the temperature of 90 ℃ is added for dissolution test.
"shelf-life" refers to the shelf-life of the packaged milk fat powder when stored in a cool and ventilated place.
Referring to fig. 1, fig. 1 is a graph showing a comparison of the steady state of three-in-one coffee prepared by dissolving the creamer powder provided in example 1 and comparative example 1 in coffee.
In the dissolving process, the potassium carbonate acid and the coffee react violently after being mixed, the pH fluctuation is large, the product is unstable, the potassium carbonate acid and the coffee are required to be matched with sodium citrate for use, the effect is better, and the pH of a common finished product is controlled to be 6.8
Example 2
1. Formulation of
100g of milk fat powder, which is prepared from 64g of cream isolated from fresh milk, 12g of whole milk powder, 4.4g of sodium caseinate, 51.5g of lactose, 0.4g of sodium citrate, 0.3g of disodium hydrogen phosphate and 0.15g of potassium carbonate, and water adjusted to contain 20wt% of solids in a conditioning solution obtained by mixing the raw materials.
2. Preparation process
The same as in example 1.
Example 3
1. Formulation of
100g of milk fat powder, which is prepared from 68g of cream separated from fresh milk, 10.15g of whole milk powder, 5g of sodium caseinate, 60g of lactose, 0.4g of sodium citrate, 0.3g of disodium hydrogen phosphate and 0.1g of potassium carbonate, and water which is prepared by adjusting the mixed raw materials to 20wt% of solid matter in conditioning liquid.
2. Preparation process
The same as in example 1.
Example 4
1. Formulation of
100g of milk fat powder, which is prepared from 58.6g of cream separated from fresh milk, 15g of whole milk powder, 3.4g of sodium caseinate, 51.5g of lactose, 0.4g of sodium citrate, 0.3g of disodium hydrogen phosphate and 0.10g of potassium carbonate, and water which is prepared by adjusting the solid content to 20wt% in a conditioning solution obtained by mixing the raw materials.
2. Preparation process
The same as in example 1.
Comparative example 1
1. The formulation was the same as in example 1 except that sodium citrate was not added;
2. the preparation method is the same as example 1, except that the raw materials are mixed without adding sodium citrate.
Referring to fig. 1, fig. 1 is a graph showing a comparison of the steady state of the three-in-one coffee obtained after the cream powder provided in example 1 and comparative example 1 is dissolved in coffee.
Comparative example 2
1. The formulation is the same as in example 1;
2. the blending method is the same as that of example 1, except that the solid content of the concentrated milk is 40%, the air inlet temperature of the drying tower is 177 ℃, the air exhaust temperature is 83.6 ℃, and the nozzle size is 2.2mm 1+2.4mm 2;
the concentrated milk is a semi-finished product after concentration and before spray drying.
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 cream powder is characterized in that 100 parts by mass of the cream powder is prepared from the following raw materials in parts by mass:
58-68 parts by mass of cream separated from fresh milk, 10-15 parts by mass of whole milk powder, 1-5 parts by mass of sodium caseinate, 10-60 parts by mass of lactose, 0.1-1 part by mass of sodium citrate, 0.1-1 part by mass of disodium hydrogen phosphate and 0.1-1 part by mass of potassium carbonate, and water with 20wt% of solid content is adjusted in conditioning liquid obtained by mixing the raw materials.
2. Milk fat powder according to claim 1, wherein the milk fat powder has a moisture content of less than or equal to 5.0%; the pH value is 7.3 +/-0.2; the sieving rate of the particle size of 60 meshes is more than or equal to 60 percent.
3. A method of producing milk fat powder according to claim 1 or 2, comprising the steps of:
a) Dissolving whole milk powder with water, sequentially adding a mixture of sodium caseinate and lactose, an additive premix and a lactose solution, mixing and dissolving, and finally adding cream to obtain a conditioning solution; the additive premix is a mixture of sodium citrate, dipotassium hydrogen phosphate and potassium carbonate;
b) And heating the conditioning liquid, and then sequentially performing milk purification, homogenization, sterilization, concentration and spray drying to obtain milk fat powder.
4. The method according to claim 3, wherein after step A) and before step B), the conditioning solution is cooled and stored, and the temperature of the cooling is 5-10 ℃.
5. The method according to claim 3, wherein the heating temperature in step B) is 60 to 65 ℃.
6. The method according to claim 3, wherein the step B) is a 2-stage homogenization, and the primary pressure and the secondary pressure of the 2-stage homogenization are 160 to 50kg/cm 2 。
7. The process according to claim 3, wherein in step B), all the said quantities are UHT sterilized, and the said conditioning liquid is preheated before sterilization, and the temperature of preheating is 70-80 ℃.
8. The method according to claim 3, wherein the concentration in step B) is a triple effect concentration, and the concentration is carried out until the solid content is 43%.
9. The method according to claim 3, wherein in step B), the spray-dried nozzles have a size of 2.2mm x 3, a spray pressure of 20MPa, a feed rate of 3-4T/h, an air intake rate of 180-185 ℃, and an air exhaust temperature of 75-80 ℃.
10. Use of the cream powder of claim 1 or 2 as a coffee partner, tea partner or food additive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110591304.XA CN115399372A (en) | 2021-05-28 | 2021-05-28 | Cream powder and preparation method and application thereof |
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