CN117281170A - Temperature-adjustment-based milk product production method - Google Patents
Temperature-adjustment-based milk product production method Download PDFInfo
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- CN117281170A CN117281170A CN202311436147.0A CN202311436147A CN117281170A CN 117281170 A CN117281170 A CN 117281170A CN 202311436147 A CN202311436147 A CN 202311436147A CN 117281170 A CN117281170 A CN 117281170A
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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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J11/00—Apparatus for treating milk
- A01J11/16—Homogenising milk
-
- 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
- A23C1/00—Concentration, evaporation or drying
-
- 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/005—Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Animal Husbandry (AREA)
- Environmental Sciences (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to the technical field of dairy product manufacturing, in particular to a dairy product production method based on temperature regulation, which comprises the following steps: classifying raw materials and establishing a raw material attribute detail list; extracting corresponding process characteristics, and performing preliminary treatment to form raw material liquid; homogenizing to form homogenized raw material liquid; selecting a corresponding granulating strategy, and drying to form a semi-finished product; detecting the moisture of the semi-finished product, and adopting a secondary drying module until reaching the standard if the moisture content exceeds the preset moisture content; packaging the milk product according to a preset packaging strategy; the invention controls the whole process of processing the milk product from raw materials to the processing of the raw materials, and finally packaging the milk product into a warehouse, detects the quality change in the production process of the milk product layer by layer, and reduces the quality change brought to the final product by the quality change by combining with the subsequent production process, thereby effectively improving the stability of the quality of the finished product of the milk product and effectively maintaining the sensory quality of the finished product of the milk product.
Description
Technical Field
The invention relates to the technical field of dairy product manufacturing, in particular to a dairy product production method based on temperature regulation.
Background
Milk products are deeply favored by consumers, but are greatly influenced by seasonal changes, the process and the material proportion of the products need to be adjusted according to seasons so as to adapt to different environments in the selling and storing process, and in order to achieve the aim of stable quality of the milk products in the shelf life, the research on the processing process and the quality optimization of the milk products needs to be enhanced, and the situation that the hardness difference of tablet bodies is large or the tablet bodies are layered in the actual tabletting process is caused by combining the improvement of the existing granulating foundation.
The current commonly used production method of the dairy product is that the Chinese patent application publication number is CN114916577A, which discloses a production method of the sterilizing milk with long shelf life, comprising the following steps: s1, checking and accepting raw milk; s2, purifying milk; s3, cooling and storing; s4, homogenizing; s5, sterilizing the homogenized milk, wherein the sterilization conditions are 105 ℃ and 4s or are as follows: sterilizing at 95deg.C for 15s; s6, cooling; s7, filling and refrigerating; the method effectively prolongs the shelf life of the product, and simultaneously ensures that the nutritional value and the taste of the product are close to those of the traditional pasteurized milk product.
In practical production, the method is not enough to cope with fluctuation of product quality caused by seasonal temperature variation and temperature variation in the granulating process in the production process, so that the quality of the finished product of the dairy product is unstable.
Disclosure of Invention
Therefore, the invention provides a temperature-adjustment-based milk product production method, which is used for solving the problem that the sensory quality of a milk product finished product is reduced due to unstable properties of the milk product finished product caused by environment in the production and storage processes of the milk product in the prior art.
To achieve the above object, the present invention provides a method for producing a temperature-regulated dairy product, comprising:
step S1, classifying raw materials and establishing a raw material attribute detailed list according to corresponding raw material basic attributes;
step S2, extracting corresponding process characteristics from the data of the raw material attribute detail list, determining corresponding characteristic processing modes according to the corresponding process characteristics, and performing primary processing to form raw material liquid;
step S3, the raw material liquid is put into a homogenizing tank, and homogenizing treatment is carried out by utilizing a pressure response strategy according to the attribute of the raw material liquid so as to form homogenized raw material liquid;
step S4, detecting a granulating strategy corresponding to the granularity selection of the homogenized raw material liquid, and drying the raw material liquid by using a temperature adjusting module to form a semi-finished product;
s5, detecting the moisture of the semi-finished product, correcting the temperature adjusting module in a preset correction mode if the moisture content of the semi-finished product exceeds a preset range, and adopting a secondary drying module until the moisture content reaches the preset moisture content to form a dairy product;
s6, packaging the milk product according to a preset packaging strategy and warehousing for storage;
the preset correction mode is to adjust the working power of the temperature adjusting module according to the moisture content of the semi-finished product;
wherein the homogenization treatment is a treatment process of micronizing and homogenizing a dispersion in the raw material liquid system.
Further, in the step S2, the process features include:
a raw material state related to a water content of the raw material;
chemical stability, the class of materials that decompose and/or produce byproducts during the heating and/or extrusion process.
Further, in the step S2, the preliminary processing includes:
step S21, washing the surface of the raw material;
step S22, sterilizing the raw materials;
step S23, heating and/or adding water to dissolve the raw materials to form a raw material liquid;
step S24, mixing the raw material liquid and storing the raw material liquid for a preset heat preservation time according to a preset heat preservation mode and a preset stirring mode;
wherein, the preset heat preservation mode is to correspondingly select heat preservation temperature according to the raw material attribute; the preset stirring mode is to correspondingly select stirring speed according to the heat preservation temperature; the preset heat preservation time length is related to the feeding proportion and the feeding sequence of the raw materials.
Further, in the step S3, the pressure response strategy is to select a corresponding homogenizing pressure according to the actual temperature of the raw material liquid to perform homogenizing treatment on the raw material liquid;
wherein the actual temperature is the temperature displayed by the detection of the raw material liquid by a probe thermometer.
Further, in the step S4, according to the particle size of the homogenized raw material liquid and the corresponding particle size of the granules, the particle sizes are compared with different applicable ranges of granulation strategies;
if the granularity of the raw material liquid and the granularity of the required granules are both applicable to the same granulating strategy, the strategy is selected for granulating;
if the granularity of the raw material liquid and the granularity of the required granules are suitable for different granulation strategies, setting a first reference standard for referencing the granularity of the raw material liquid, changing the type of the product, and selecting a corresponding granulation strategy for granulation.
Further, in the step S4, the temperature adjustment module uses the hot drying air to dry the semi-finished product for a preset drying time, and collects the dried semi-finished product.
Further, in the step S4, the temperature adjusting module adjusts the feeding amount of the semi-finished product according to the maximum limited drying capacity of the temperature adjusting module, thereby adjusting the drying efficiency of the dairy product; regulating the temperature and flow of the drying hot air according to the feeding amount of the semi-finished product;
further, in the step S5, the secondary drying module performs secondary drying on the moisture content of the semi-finished product exceeding the preset range, and adjusts the drying temperature and the drying time according to the difference between the moisture content of the semi-finished product and the preset range.
Further, in the step S5, the feeding proportion of each raw material is adjusted when the moisture content of the milk product adopts different intervals;
if the first moisture content is adopted, the proportion of the water-retaining raw materials is correspondingly increased;
if the second moisture content is adopted, correspondingly reducing the proportion of the water-retaining raw materials;
wherein the first moisture content is that the dairy product moisture content is greater than a preset moisture content;
the second moisture content is that the dairy product moisture content is less than a preset moisture content.
Further, in the step S6, the preset packaging strategy is to package the milk product according to the microbial colony number, the storage period requirement and the flavor stability of the milk product by adopting an intermittent and/or continuous vacuum packaging mode.
Compared with the prior art, the method has the beneficial effects that the whole process from raw materials to raw materials processing to final dairy product forming to packaging and warehousing of the dairy product is controlled through the steps of establishing a raw material attribute detail list, determining a characteristic processing mode, carrying out primary processing, carrying out homogenizing processing, carrying out drying processing and packaging and warehousing, quality change brought by the quality change in the dairy product production process is detected layer by layer, and the quality change brought to a final product by the quality change is reduced by combining with a subsequent production process, so that the stability of the quality of the finished product of the dairy product is effectively improved, and the sensory quality of the finished product of the dairy product is effectively maintained.
Further, the milk product raw materials are subjected to layer-by-layer hierarchical screening treatment, multiple raw materials are subjected to different proportions and different feeding sequences, the most suitable characteristic treatment mode is specifically selected from among the multiple raw materials in a process characteristic extraction mode, the process selection breadth and abstract in the traditional milk product processing are changed, the quality of the milk product is ensured to the greatest extent from the view of process scientificity, and therefore the stability of the finished product property of the milk product is effectively improved, and the sensory quality of the milk product finished product is effectively maintained.
Further, the independent setting of the homogenizing pressure in the traditional homogenizing process is changed, the temperature of the raw material liquid after the primary treatment is detected and related, the homogenizing pressure is more scientifically, efficiently and reasonably set, the micronization and homogenization of the raw material liquid in the homogenizing process are improved, and the sensory characteristics in the subsequent dairy product processing process are improved, so that the stability of the finished product property of the dairy product is effectively improved, and the sensory quality of the dairy product finished product is effectively maintained.
Further, a detection grain selection process is added before granulation according to the type composition and the proportion of materials, and compared with the traditional granulation process, the prepared dairy product is regular in shape and glossy, and the forming rate reaches more than 99%, so that the stability of the properties of the finished product of the dairy product is effectively improved, and the sensory quality of the finished product of the dairy product is effectively maintained.
Further, in the drying process, an air flow dryer and a fluidized bed dryer are combined, so that large-component raw materials can be sufficiently dried, and small-part of raw materials with the moisture content not reaching the standard can be subjected to refinement treatment, the drying efficiency is improved, and the drying effect is ensured, so that the stability of the properties of the finished milk product is effectively improved, and the sensory quality of the finished milk product is effectively maintained.
Further, the vacuum packaging machine is compact in packaging by adopting intermittent and continuous vacuum packaging methods, convenient to store and transport, light in packaging material, less in time consumption, low in packaging cost, simple in packaging process and equipment, high in universality and capable of being suitable for packaging articles in various sizes and shapes. The sealing and dampproof packaging of the dairy products are realized, and the protection of the products is good, so that the stability of the properties of the finished products of the dairy products is effectively improved, and the sensory quality of the finished products of the dairy products is effectively maintained.
Drawings
FIG. 1 is a flow chart of a temperature regulated dairy production method of the present invention;
FIG. 2 is a schematic diagram of a homogenization tank used in the homogenization process of the present invention;
FIG. 3 is a flow chart of the technique for selecting granules according to the present invention;
FIG. 4 is a schematic diagram of a temperature adjustment module according to the present invention;
wherein, homogeneity jar 1, agitating unit 2, feed inlet 3, pressure regulating valve 4, laser particle size appearance 5, discharge gate 6, feed inlet 7, hot-blast furnace 8, air intake 9, drying tube 10, cyclone 11, discharge gate 12, gas vent 13.
Detailed Description
In order that the objects and advantages of the invention will become more apparent, the invention will be further described with reference to the following examples; it should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
Preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are merely for explaining the technical principles of the present invention, and are not intended to limit the scope of the present invention.
It should be noted that, in the description of the present invention, terms such as "upper," "lower," "left," "right," "inner," "outer," and the like indicate directions or positional relationships based on the directions or positional relationships shown in the drawings, which are merely for convenience of description, and do not indicate or imply that the apparatus or elements must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the present invention.
Furthermore, it should be noted that, in the description of the present invention, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention can be understood by those skilled in the art according to the specific circumstances.
To better understand the present solution, the nouns of the present solution are explained:
granulating: the present invention adopts wet granulating and spray granulating processes to prepare granular matters with certain shape and size.
Fluidized bed dryer: the device is used for placing bulk materials on the pore plate and conveying gas from the lower part of the pore plate, so that the material particles move on the gas distribution plate and are in a suspension state in the gas flow, and a mixed bottom layer of the material particles and the gas is generated just like liquid boiling. In the fluidized bed dryer, the material particles are fully contacted with the gas in the mixed bottom layer, and heat transfer and moisture transfer between the material and the gas are carried out.
Raw material freshness: refers to the tissue structure of the raw materials and the degree of change of the flavor substances of the nutrient substances.
Quality grade of raw materials: the existing national food grade standards are adopted for classification.
Raw material state: its presence state is classified as solid/liquid.
Referring to fig. 1, a flow chart of a temperature-regulated milk product production method according to the present invention includes:
step S1, classifying raw materials and establishing a raw material attribute detailed list according to corresponding raw material basic attributes;
step S2, extracting corresponding process characteristics from the data of the raw material attribute list, determining corresponding characteristic processing modes according to the corresponding process characteristics, and performing preliminary processing to form raw material liquid;
step S3, feeding the raw material liquid into a homogenizing tank, and homogenizing by utilizing a pressure response strategy according to the attribute of the raw material liquid so as to form homogenized raw material liquid;
step S4, detecting granularity of the homogenized raw material liquid, selecting a corresponding granulating strategy, and drying the raw material liquid by using a temperature adjusting module to form a semi-finished product;
s5, detecting moisture of the semi-finished product, correcting the temperature adjusting module in a preset correction mode if the moisture content of the semi-finished product exceeds a preset range, and adopting a secondary drying module until the moisture content reaches the preset moisture content to form a dairy product;
s6, packaging the milk product according to a preset packaging strategy and warehousing for storage;
the preset correction mode is to adjust the working power of the temperature adjusting module according to the moisture content of the semi-finished product;
wherein, the homogenization treatment is a treatment process of micronizing and homogenizing the dispersion in the raw material liquid system.
The invention controls the whole process of milk products from raw materials to raw materials processing, then to milk products forming and finally to packaging and warehousing through the steps of establishing a raw material attribute list, determining a characteristic processing mode, carrying out primary processing, carrying out homogenizing processing, carrying out drying processing and packaging and warehousing, detecting the quality change brought by the milk products in the production process layer by layer, and reducing the quality change brought by the quality change to the final product by combining with the subsequent production process, thereby effectively improving the quality stability of the milk products.
Specifically, in step S2, the process features include:
a raw material state, which is related to the water content of the raw material;
chemical stability, the type of raw materials that decompose and/or produce byproducts during the heating and/or extrusion process.
The method comprises the steps of carrying out layer-by-layer hierarchical screening treatment on milk product raw materials, carrying out materialization selection of the most suitable characteristic treatment mode among the raw materials by adopting a technological characteristic extraction mode according to different proportions and different feeding sequences, changing the process selection universality and abstract in the traditional milk product processing, and ensuring the quality of the milk product to the greatest extent from the aspect of technological science, thereby effectively improving the quality stability of the milk product.
Specifically, in step S2, the preliminary processing includes:
step S21, washing the surface of the raw material;
step S22, sterilizing the raw materials;
step S23, heating and/or adding water to dissolve the raw materials to form a raw material liquid;
step S24, mixing the raw material liquid and storing the raw material liquid for a preset heat preservation time according to a preset heat preservation mode and a preset stirring mode;
wherein, the preset heat preservation mode is to correspondingly select heat preservation temperature according to the raw material attribute; the preset stirring mode is to correspondingly select stirring speed according to the heat preservation temperature; the preset heat preservation time length is related to the feeding proportion and the feeding sequence of the raw materials.
In practice, the following is used:
when a certain factory produces traditional flavor milk tea powder, the feeding sequence is tea soup, cream, milk and salt in sequence, and the preset heat preservation time is 15min;
the feeding sequence is sequentially cream, tea soup, milk and salt, and the preset heat preservation time is 13min;
when a factory produces traditional flavor milk tea powder, the feeding sequence is tea soup, cream, milk and salt, when the cream with the fat content of 25% is adopted, the preset heat preservation time is 15min, and when the cream with the fat content of 20% is adopted, the preset heat preservation time is 14min.
In particular, the granularity, the porosity and the water content of each flavor milk tea powder treated by the method are the same.
The preset mixing mode is provided with an auxiliary heating module, and the auxiliary heating module is provided with a lowest heating temperature and a highest working temperature;
if the temperature of the heat preservation tank is lower than the lowest heating temperature, the auxiliary heating module triggers the working condition of the heat preservation tank to supply heat to the heat preservation tank;
if the temperature of the heat preservation tank is higher than the highest working temperature, the auxiliary heating module stops working.
Referring to fig. 2, which is a schematic diagram of a homogenization tank used in the homogenization treatment of the present invention, in step S3, a raw material liquid is put into the homogenization tank, and the homogenization treatment is performed by using a pressure response strategy according to the property of the raw material liquid, and the corresponding pressure is selected according to the actual temperature to perform the homogenization treatment on the raw material liquid.
Wherein the actual temperature is the temperature displayed by the detection of the raw material liquid by the probe thermometer.
In practice, the following is used:
in the actual production process, a certain raw material liquid is fed into the homogenizing tank 1 through the feed inlet 3, is stirred through the stirring device 3, the pressure of the homogenizing tank 1 in the homogenizing process is regulated through the pressure regulating valve 4, the granularity is detected through the laser granularity meter 5 after the homogenization is finished, and the raw material liquid is discharged out of the homogenizing tank through the discharge outlet 6.
The homogenization treatment changes the independent setting of the homogenization pressure in the traditional homogenization process, changes the detection and the correlation of the temperature of the raw material liquid after the primary treatment, sets the homogenization pressure more scientifically, efficiently and reasonably, improves the micronization and homogenization of the raw material liquid in the homogenization process, and improves the sensory characteristics in the subsequent dairy product processing process, thereby effectively improving the quality stability of the dairy product.
Referring to fig. 3, a flowchart of the technique for selecting granulation according to the present invention is shown, and in step S4, the particle size of the homogenized raw material liquid is compared with the corresponding particle size of the granules and different applicable ranges of granulation strategies;
if the granularity of the raw material liquid and the granularity of the required granules are both applicable to the same granulating strategy, the strategy is selected for granulating;
if the granularity of the raw material liquid and the granularity of the required granules are suitable for different granulation strategies, setting a first reference standard for referencing the granularity of the raw material liquid, changing the type of the product, and selecting a corresponding granulation strategy for granulation.
In practice, the following is used:
for the granularity alpha i of the raw material liquid, the granularity beta i of the required granules is the granularity range of L1-L2 spray granulation, and the granularity range of L2-L3, wherein L1 is less than L2 and less than L3
If L1 is more than alpha i and less than L2, L1 is more than beta i and less than L2, wet granulation is selected;
if L2 is less than alpha i and less than L3, L1 is less than beta i and less than L2, granulating by adopting a spray method, and changing tablets produced by wet granulation of the required milk product type into solid granules produced by the spray method;
if L2 is less than alpha i and less than L3, L2 is less than beta i and less than L3, granulating by adopting a spray method.
In practice, the following is used:
the applicable particle size range of wet granulation is 10-30 meshes, and the applicable range of spray granulation is 30-50 meshes;
the granularity of a certain raw material liquid is 15 meshes, the granularity of the required granules is 20 meshes, 10 meshes are less than 15 meshes and less than 30 meshes, 10 meshes are less than 20 meshes and less than 30 meshes, and a wet granulation strategy is adopted for granulation;
the granularity of a certain raw material liquid is 35 meshes, the granularity of the required granules is 20 meshes, 30 meshes is less than 35 meshes and less than 50 meshes, 20 meshes is less than 30 meshes, and a spray granulation strategy is adopted for granulating; changing the tablet produced by wet granulation of the required milk product type into solid granule produced by spray granulation;
the granularity of a certain raw material liquid is 35 meshes, the granularity of the required granules is 40 meshes, 30 meshes are less than 35 meshes and less than 50 meshes, 30 meshes are less than 40 meshes and less than 50 meshes, and a spray granulation strategy is adopted for granulating.
The detection and grain selection process is added before the granulation according to the type composition and the proportion of the materials, and compared with the traditional granulation process, the milk product prepared by the method has regular shape and luster, and the molding rate reaches more than 99 percent, so that the quality stability of the milk product is effectively improved.
Referring to fig. 4, a schematic structure of a temperature adjustment module according to the present invention is shown, including:
a feed opening 7 for delivering a milk product that has not been dried;
a hot blast stove 8 for supplying hot air;
an air inlet 9 for conveying hot air generated by the hot blast stove;
a drying pipe 10 connected to the air inlet 9 to provide a drying space;
a cyclone 11 connected to the drying duct 10 for separating the dried milk product from the exhaust gas;
a discharge port 12 for discharging the dried dairy product;
and an exhaust port 13 connected to the cyclone 11 for exhausting the dried exhaust gas.
In step S4, the temperature adjustment module uses the hot drying air to dry the semi-finished product for a preset drying time, and collects the dried semi-finished product.
Specifically, in step S4, the temperature adjustment module adjusts the feeding amount of the semi-finished product according to the maximum limited drying capacity of the temperature adjustment module, thereby adjusting the drying efficiency of the dairy product; regulating the temperature and flow of the drying hot air according to the feeding amount of the semi-finished product;
specifically, in step S5, the secondary drying module performs secondary drying on the moisture content of the semi-finished product exceeding the preset range, and adjusts the drying temperature and the drying time according to the difference between the moisture content of the semi-finished product and the preset range.
In the drying process, the air flow dryer and the fluidized bed dryer are combined, so that large-component raw materials can be fully dried, and small-part of raw materials with the moisture content not reaching the standard can be subjected to refinement treatment, the drying efficiency is improved, the drying effect is ensured, and the quality stability of milk products is effectively improved.
Specifically, in step S5, the feeding ratio of each raw material is adjusted when the moisture content of the milk product adopts different intervals;
if the first moisture content is adopted, the proportion of the water-retaining raw materials is correspondingly increased;
if the second moisture content is adopted, correspondingly reducing the proportion of the water-retaining raw materials;
wherein the first moisture content is that the moisture content of the milk product is greater than a preset moisture content;
the second moisture content is that the moisture content of the milk product is less than the preset moisture content.
In practice, the following is used:
the preset moisture content of the dairy powder of a certain dairy product is 3-5%, the first moisture content is 5.5%, and the second moisture content is 2.5%, so that the starch content in the processing process of the first moisture content and the adhesive content in the drying process are correspondingly reduced by 10%; the starch content during the second moisture content process was increased by 10% in response to the binder content during the drying process.
Specifically, in step S6, the preset packaging strategy is to package the milk product according to the microbial colony number, the storage period requirement and the flavor stability of the milk product by adopting an intermittent and/or continuous vacuum packaging mode.
In practice, the following is used: the milk product is packaged by adopting a mode of combining common packaging, continuous vacuum packaging, intermittent vacuum packaging, continuous vacuum packaging and vacuum packaging, the microbial colony number is required in the storage period, and the flavor stability is compared with the following table, which is a milk product packaging mode and a flavor comparison table:
the vacuum packaging machine is compact in packaging by adopting intermittent and continuous vacuum packaging methods, convenient to store and transport, light in packaging material, less in time consumption, low in packaging cost, simple in packaging process and equipment, high in universality and capable of being suitable for packaging articles of various sizes and shapes. The sealing and dampproof packaging of the milk products are realized, and the protection of the products is good, so that the quality stability of the milk products is effectively improved.
Example 1: some traditional flavor milk tea production process comprises the following steps:
pretreatment of tea leaves: selecting green brick tea, cutting and crushing to obtain tea grains (sections) of 0.5-1.0cm, washing with boiling water, and removing dust and impurities on the surface of tea. Soaking cleaned tea leaves in water for 25 minutes after the cleaned tea leaves are exposed to clean air for a certain time, and concentrating the leached tea soup for later use;
pretreatment of other materials: pretreating and sterilizing milk for later use; melting the grease in an environment of 50 ℃ for later use;
mixing: mixing tea soup, butter, milk and salt in a mixing tank for 15min at 56-60deg.C;
homogenizing: homogenizing the mixed liquid (milk tea stock) under 35-40Mpa at 55-60deg.C;
spray drying: air inlet temperature is set in the drying tower: 160 ℃, air outlet temperature: spraying powder and drying the mixed solution at 100 ℃ to prepare solid particles;
and (3) fluidized bed secondary drying: the agglomerate particles are provided with a part of water (about 5% -6%), and are continuously heated and dried when passing through a fluidized bed, and the agglomerate particles in the fluidized bed collide with each other and agglomerate to finally form 60-80 mesh particles;
and (3) cooling: adding parched rice flour when the solid particles pass through the fluidized bed, and mixing uniformly by vibration to obtain milk tea powder. Cooling the mixed milk tea powder, and packaging after the temperature is reduced to room temperature;
and (3) packaging: the quantitative weighing adopts continuous and intermittent vacuum packaging.
Example 2: a process for preparing a certain bubble milk tablet product:
firstly, putting milk powder and vegetable fat powder into a skip, pushing the skip filled with the materials into a granulator in parallel, starting a jacking switch, and checking whether the sealing state is closed or not. The spray gun switch and the induced draft fan are sequentially turned on to start mixing materials for 10-20 min, and whether the current of the induced draft fan is stable or not is checked. The heating switch is set to an automatic heating state, the air inlet temperature is set to 60 ℃, the air outlet temperature is set to 25 ℃, and the pressure of the spray gun is set to be between 0.2Mpa and 0.4 Mpa. After the mixing is finished, granulating the blueberry fresh pulp after the spraying and crushing, setting the peristaltic pump speed to be between 30 and 40, touching the upper temperature and the lower temperature of a material vehicle by hand in the running process of the equipment, if the upper temperature and the lower temperature are consistent, stopping the peristaltic pump immediately after the granulating is finished if the temperature is not the same, drying the material in the equipment for 30min, closing a heating switch, starting cooling, cooling to 25 ℃, sequentially closing a draught fan, cleaning ash, lifting and closing, pulling out the material vehicle, and turning to the next procedure;
adding the granulated material and the materials such as powdered sugar into a mixing tank for mixing, and starting to feed after the set rotating speed is not more than 600 r/min; after various raw materials are fed, a speed regulating valve is regulated to 900r/min, and mixing is started for 20min;
the prepared powder passes through an 18-mesh screen, and impurities and wastes on the screen are removed;
tabletting: firstly pouring materials into a hopper, rotating a test hand wheel by hand, simultaneously adjusting filling and pressure, firstly reducing filling quantity during test, gradually increasing the weight and hardness of tablets, and when tabletting meets the quality requirement, firstly starting a power button and then starting an operation button to formally tablet. The quality (including the weight, hardness, appearance and the like) of the product is required to be checked at least every 10min in the production process, and the hardness of the milk tablet is required to bear 5-20 kg force if necessary. The patterns have clear textures, and no foreign impurities are visible to naked eyes;
quantitatively weighing the qualified milk slices, and carrying out continuous and intermittent vacuum packaging;
thus far, the technical solution of the present invention has been described in connection with the preferred embodiments shown in the drawings, but it is easily understood by those skilled in the art that the scope of protection of the present invention is not limited to these specific embodiments. Equivalent modifications and substitutions for related technical features may be made by those skilled in the art without departing from the principles of the present invention, and such modifications and substitutions will be within the scope of the present invention.
The foregoing description is only of the preferred embodiments of the invention and is not intended to limit the invention; various modifications and variations of the present invention will be apparent to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for producing a temperature-regulated dairy product, comprising:
step S1, classifying raw materials and establishing a raw material attribute detailed list according to corresponding raw material basic attributes;
step S2, extracting corresponding process characteristics from the data of the raw material attribute detail list, determining corresponding characteristic processing modes according to the corresponding process characteristics, and performing preliminary processing to form raw material liquid;
step S3, the raw material liquid is put into a homogenizing tank, and homogenizing treatment is carried out by utilizing a pressure response strategy according to the attribute of the raw material liquid so as to form homogenized raw material liquid;
step S4, detecting a granulating strategy corresponding to the granularity selection of the homogenized raw material liquid, and drying the raw material liquid by using a temperature adjusting module to form a semi-finished product;
s5, detecting the moisture of the semi-finished product, correcting the temperature adjusting module in a preset correction mode if the moisture content of the semi-finished product exceeds a preset range, and adopting a secondary drying module until the moisture content reaches the preset moisture content to form a dairy product;
s6, packaging the milk product according to a preset packaging strategy and warehousing for storage;
the preset correction mode is to adjust the working power of the temperature adjusting module according to the moisture content of the semi-finished product;
wherein the homogenization treatment is a treatment process of micronizing and homogenizing the dispersion in the raw material liquid.
2. A temperature-regulated dairy production method according to claim 1, characterized in that in said step S2, said process features comprise:
a raw material state related to a water content of the raw material;
chemical stability, the class of materials that decompose and/or produce byproducts during the heating and/or extrusion process.
3. A temperature-regulated dairy production method according to claim 2, wherein in said step S2, said preliminary treatment comprises:
step S21, washing the surface of the raw material;
step S22, sterilizing the raw materials;
step S23, heating and/or adding water to dissolve the raw materials to form a raw material liquid;
step S24, mixing the raw material liquid and storing the raw material liquid for a preset heat preservation time according to a preset heat preservation mode and a preset stirring mode;
wherein, the preset heat preservation mode is to correspondingly select heat preservation temperature according to the raw material attribute; the preset stirring mode is to correspondingly select stirring speed according to the heat preservation temperature; the preset heat preservation time length is related to the feeding proportion and the feeding sequence of the raw materials.
4. The temperature-adjustment-based milk production method according to claim 1, characterized in that in the step S3, the pressure response strategy is to select a corresponding homogenizing pressure for homogenizing the raw material liquid according to the actual temperature of the raw material liquid;
wherein the actual temperature is the temperature displayed by the detection of the raw material liquid by a probe thermometer.
5. The method of claim 4, wherein in step S4, the particle size of the homogenized feed solution is compared with the corresponding particle size of the granules with different applicable ranges of granulation strategies;
if the granularity of the raw material liquid and the granularity of the required granules are both applicable to the same granulating strategy, the strategy is selected for granulating;
if the granularity of the raw material liquid and the granularity of the required granules are suitable for different granulation strategies, setting a first reference standard for referencing the granularity of the raw material liquid, changing the type of the product, and selecting a corresponding granulation strategy for granulation.
6. The method according to claim 1, wherein in step S4, the temperature adjustment module is configured to dry the semi-finished product with hot dry air for a predetermined drying time, and collect the dried semi-finished product.
7. The method of producing a temperature-regulated dairy product according to claim 6, wherein in said step S4, said temperature regulation module regulates the feeding amount of the semi-finished product according to the maximum limited drying capacity of the temperature regulation module, thereby regulating the drying efficiency of the dairy product; and regulating the temperature and the flow of the drying hot air according to the feeding amount of the semi-finished product.
8. The temperature-adjustment-based milk product production method according to claim 1, wherein in the step S5, the secondary drying module performs secondary drying on the moisture content of the semi-finished product exceeding the preset range, and adjusts the drying temperature and the drying time according to the difference between the moisture content of the semi-finished product and the preset range.
9. The method according to claim 8, wherein in step S5, the ratio of each raw material is adjusted when the moisture content of the milk product is different;
if the first moisture content is adopted, the proportion of the water-retaining raw materials is correspondingly increased;
if the second moisture content is adopted, correspondingly reducing the proportion of the water-retaining raw materials;
wherein the first moisture content is that the dairy product moisture content is greater than a preset moisture content;
the second moisture content is that the dairy product moisture content is less than a preset moisture content.
10. The method according to claim 1, wherein in step S6, the predetermined packaging strategy is to package the milk product according to the microbial colony count, shelf life requirement, flavor stability, and the intermittent and/or continuous vacuum packaging mode.
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