Acidic milk powder and production method thereof

Abstract

The invention provides acidic milk powder. Acidity regulator and optional concentrated fruit and vegetable juice are added into the milk powder to break through the taste of the conventional milk powder. The invention also provides a method for producing the acidic milk powder. In the method, a proportioning process for liquid acidic milk beverage, an acid spraying process and a low-temperature concentration and powder spraying process for the milk powder are combined, an online acid adding process is added in the proportioning process, a stabilizer is added to protect the protein, and then the regulated milk powder with unique taste, many functions and the like is obtained.

Description

Technical field [0001] The invention relates to an acid flavored milk powder and a production method thereof. Background technique [0002] At present, the popular acid flavored dairy products on the market mainly include liquid acid sterilized milk beverages, and their packaging is generally in the form of UHT long shelf life Tetra Pak and Tetra Pillow. [0003] Although this packaging form has the characteristics of convenient eating and long shelf life, it has the following disadvantages: [0004] 1. Higher transportation costs. The transportation cost per ton accounts for a large proportion of the total product cost. [0005] 2. The cost of packaging is relatively high, about 0.3-0.5 yuan per 250ml. If it is packaged in the form of powdered products, that is, milk powder, the packaging cost of 400g milk powder is 0.35 to 0.4 yuan, and 400g milk powder can make about 5000ml of acidic milk beverage. [0006] 3. The shelf life is relatively short. Although the shelf life of acid st...

AI Technical Summary

Problems solved by technology

The transportation cost per ton accounts for a large proportion of the total product cost

[0005] 2. The packaging cost is relatively high, which is about 0.3-0.5 yuan based on 250ml

[0006] 3. The shelf life is relatively short

Although the shelf life of acid sterilized milk drinks is longer, about 6 months, compared with powder products, the shelf life is still shorter (the shelf life of powder products can generally reach 1 year, and its nitrogen-filled packaging can reach 2 years)

[0007] 4. Limited product types

Manufacturers mainly pay attention to the functionality of milk powder. The taste of milk powder is relatively flat, and the taste is mainly milky, which cannot meet people's requirements for the diversity of food tastes.

[0009] Flavored dairy products with added fruits and vegetables contain both the nutrients of fruits, vegetables and dairy products, and have always been favored by consumers. However, due to the complex composition of fruit and vegetable juices (especially acidic fruit and vegetable juices), stability issues have always been an important factor limiting their development.

[0022] 1. Before the feed liquid of the product enters the concentration, the neutrality of the feed liquid must be ensured. If sour agent or acidic juice is added, the denaturation of the protein may occur after the concentration, resulting in the failure of the subsequent process.

[0023] 2. Due to the above problems, the variety of milk powder products is limited

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