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Acidic milk powder and preparation method thereof

An acid and milk powder technology, applied in milk preparations, dairy products, applications, etc., can solve the problems of low content of fruit juice components and high production costs, and achieve the effects of avoiding surface coking, good preparation and uniform color.

Active Publication Date: 2011-06-29
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, the technical problem to be solved in the present invention is to provide a kind of acidic milk powder, which contains high-concentration fruit juice components or does not contain fruit juice components, with or without Contains fruit flavor, but it has a strong sour taste, and has good brewability, no protein denaturation, no precipitation

Method used

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  • Acidic milk powder and preparation method thereof
  • Acidic milk powder and preparation method thereof
  • Acidic milk powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 orange juice milk powder (contain 10ml orange juice in every 100g milk powder)

[0037] Raw material formula (based on 1000kg milk powder)

[0038]

[0039]

[0040] The preparation process is as follows:

[0041] ①Heat 1500kg of raw milk to 70°C after acceptance and pretreatment, homogenization, pasteurization and other conventional processes, and set aside;

[0042] 2. Preparation of stabilizer solution (concentration 1%): mix 15kg of high-ester pectin with 45kg of white granulated sugar (the weight ratio of the two is 1:3), add it to the spare raw milk in step 1 through a water powder mixer, and stir Dissolve for 15 minutes, then pass through a colloid mill and cool to 25°C for later use;

[0043] ③Preparation of thick milk: after acceptance, pretreatment, homogenization and pasteurization, the remaining raw milk is concentrated by a multi-effect falling film evaporator to obtain thick milk with a solid concentration of 40%, which is ready for us...

Embodiment 2

[0054] Embodiment 2 orange juice milk powder (contain 30ml orange juice in every 100g milk powder)

[0055] Raw material formula (based on 1000kg milk powder)

[0056]

[0057]

[0058] The preparation process is as follows:

[0059] ①Heat 950kg of raw milk to 71°C after acceptance and pretreatment, homogenization, pasteurization and other conventional processes, and set aside;

[0060] 2. the preparation of stabilizer solution (concentration 1.5%): 16kg high-ester pectin is mixed with 48kg white granulated sugar (ratio both weight ratios are 1: 3), join step 1. in the raw material milk of gained by gouache mixer, Stir to dissolve for 16 minutes, then cool to 24°C after passing through a colloid mill, and set aside;

[0061] ③Preparation of thick milk: After acceptance, pretreatment, homogenization, and pasteurization of the remaining raw milk, it is concentrated by conventional processes to obtain thick milk with a solid content concentration of 41%, which is then use...

Embodiment 3

[0071] Embodiment 3 orange juice milk powder (50ml orange juice is contained in every 100g milk powder)

[0072] Raw material formula (based on 1000kg milk powder)

[0073]

[0074]

[0075] The preparation process is as follows:

[0076] ①Heat 900kg of raw milk to 72°C after acceptance and pretreatment, homogenization, pasteurization and other conventional processes, and set aside;

[0077] 2. Preparation of stabilizer solution (concentration 2%): mix 18kg sodium carboxymethyl cellulose with 90kg white granulated sugar (ratio of both is 1:5 by weight), and add to the raw milk obtained in step 1. by water powder mixer , stirred and dissolved for 20 minutes, then cooled to 23°C after passing through a colloid mill, and set aside;

[0078] ③Preparation of thick milk: after acceptance, pretreatment, homogenization and pasteurization, the remaining raw milk is concentrated by conventional techniques to obtain thick milk with a solid content concentration of 42% for later u...

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Abstract

The invention discloses acidic milk powder and a preparation method thereof. The acidic milk powder comprises milk solids, and further comprises the following components by weight percent: 1.5% to 2.5% of stabilizing agent and 0.4% to 2.5% of acidity regulator. The preparation method comprises the following steps: firstly, concentrating milk to obtain concentrated milk; secondly, mixing the concentrated milk with the stabilizing agent to obtain stable concentrated milk; thirdly, mixing the stable concentrated milk with acidic solution to obtain acidic concentrated milk; and fourthly, spray drying the acidic concentrated milk to obtain the acidic milk powder. The acidic milk powder has a stronger acid taste, is delicious, and has good dissolubility and good mouthfeel; the production technology of the acidic milk powder overcomes the detect of the direct dry mixing technology that products have poor dissolubility and overcomes the technical problem that acidic / juice milk is not suitablefor being concentrated or spray-dried directly, so that protein does not denature during the spray drying process; and since neither stabilizing agent or juice is concentrated, so that the phenomena of coking on the surface of a heater is avoided. The invention has low manufacturing cost and is applicable to large-scale industrial production.

Description

technical field [0001] The invention belongs to the field of milk powder, in particular to an acidic milk powder and a preparation method thereof. Background technique [0002] Milk powder is made from raw milk that is sterilized, concentrated, sprayed, and dried, and various vitamins, minerals, and other nutrients can be fortified during the production process, making its nutritional components more comprehensive and reasonable than fresh milk, and can be adapted to the needs of different groups of people. The nutrients in milk powder can be preserved for a long time, and the shelf life is longer than that of liquid milk. Moreover, the milk powder can be brewed at any time, and the brewing concentration can be adjusted according to one's own preferences, which is more convenient to drink. Owing to having above-mentioned many advantages, milk powder has become the indispensable nutrient product in the daily life of many people. [0003] Fruit juice is a juice product obta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/16
Inventor 陈文亮苏米亚舒妹于鹏刘翠平杜凌王荫榆王建飞
Owner BRIGHT DAIRY & FOOD
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