Milk tablet and its preparation method

A technology for milk flakes and milk, applied in the fields of milk preparations, dairy products, applications, etc., can solve the problems of fragile products, difficult to control moisture content, and complicated processes.

Active Publication Date: 2014-04-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the production process of milk tablets mainly includes dry mixing, water granulation, drying granulation and compression molding. The content is difficult to control. When the moisture content is high, the shelf life of the product is shortened and the product is easy to change color. When the moisture content is low, the milk content is low, which makes it difficult to tablet and the product is fragile; the production cost is high
Moreover, the milk solid content of the current milk tablets is low, the water content cannot be controlled below 3.8 parts by weight, and the mouthfeel is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] In the present embodiment, the ratio of raw materials is as follows:

[0035] 420 parts by weight of milk (11.8% by weight of dry matter); 14 parts by weight of protein powder; 5 parts by weight of white sugar; 7 parts by weight of vegetable oil; 30 parts by weight of glucose syrup (75% by weight of dry matter); 0.15 parts by weight; 0.1 parts by weight of silicon dioxide; 1 part by weight of isomaltooligosaccharide.

[0036] 1. Ingredients

[0037] (1) carburetion

[0038] Put the vegetable oil into the oil pan, when the oil temperature reaches 60°C, add the emulsifier, and continue to heat up to about 70°C until the emulsifier is completely dissolved.

[0039] (2) Protein powder treatment

[0040] Circulate the heated water through the colloid mill, then pass the sodium caseinate through the colloid mill, and circulate while passing, and start to heat up after it is completely passed, and the final temperature is controlled at 60°C. On the premise of ensuring this ...

Embodiment 2

[0053] In the present embodiment, the ratio of raw materials is as follows:

[0054] Milk: 415 parts by weight (11.8 weight percent of dry matter); 22 parts by weight of whey powder; 6 parts by weight of white sugar; 6.5 parts by weight of vegetable oil; 10 parts by weight of glucose syrup (75 weight percent of dry matter); 1.5 parts by weight of sodium caseinate ; 0.15 parts by weight of essence; 0.15 parts by weight of silicon dioxide; 5.7 parts by weight of fruit powder.

[0055] 1. Ingredients

[0056] (1) carburetion

[0057] Put the vegetable oil into the oil pan, when the oil temperature reaches 60°C, add the emulsifier, and continue to heat up to about 70°C until the emulsifier is completely dissolved.

[0058] (2) Whey powder processing

[0059] Circulate the heated water through the colloid mill, then pass the sodium caseinate through the colloid mill, and circulate while passing, and start to heat up after it is completely passed, and the final temperature is con...

Embodiment 3

[0072] In the present embodiment, the ratio of raw materials is as follows:

[0073] Milk: 370 parts by weight (11.8 weight percent of dry matter); 25 parts by weight of whey powder; 6.5 parts by weight of white sugar powder; 9.5 parts by weight of vegetable oil; 10 parts by weight of glucose syrup (75 weight percent of dry matter); 0.15 parts by weight of essence; 0.15 parts by weight of silicon dioxide; 1.7 parts by weight of isomaltooligosaccharide; 3 parts by weight of DHA.

[0074] 1. Ingredients

[0075] (1) carburetion

[0076] Put the vegetable oil into the oil pan, when the oil temperature reaches 60°C, add the emulsifier, and continue to heat up to about 70°C until the emulsifier is completely dissolved.

[0077] (2) Whey powder processing

[0078] Circulate the water in the heating pot through the colloid mill, then pass the sodium caseinate through the colloid mill, and circulate while passing, and start to heat up after it is completely passed, and the final te...

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PUM

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Abstract

The invention relates to a milk tablet and its preparation method. The preparation method contains steps of: batching, homogenization, spray drying, dry blending, tabletting and the like.

Description

technical field [0001] The invention relates to a milk tablet and a preparation method thereof. Background technique [0002] At present, the production process of milk tablets mainly includes dry mixing, water granulation, drying granulation and compression molding. The content is difficult to control. When the moisture content is high, the shelf life of the product is shortened and the product is easy to change color. When the moisture content is low, the milk content is low, making it difficult to tablet and the product is fragile; the production cost is high. Moreover, the milk solid content of the current milk tablets is low, the water content cannot be controlled below 3.8 parts by weight, and the mouthfeel is not good. Contents of the invention [0003] The purpose of the present invention is to improve the above disadvantages and provide a method in which materials can be directly pressed into shape, the process is simple, a lot of manual operations can be saved, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/18A23C9/152A23C9/158A23C9/156
Inventor 刘宝俊刘彪
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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