Solid molding product made of milk powder, and preparation technology of solid molding product

Abstract

The invention discloses a solid molding product made of milk powder, and a preparation technology of the solid molding product, belonging to the field of solid molding products made of the milk powder. The solid molding product made of the milk powder is prepared from the following components by weight: 10.0-80.0g of milk powder or 800.0-1000.0g of milk, 5.0-50.0g of a sweetening agent, 0.1-1.0g of fermented milk, 2.0-50.0g of starch, 0.1-5.0g of an acidity agent, 0-5.0g of red date granules, 0-15.0g of non-dairy creamer and 0-3.0g of cream or 0-8.0g of shortening oil. The solid molding product made of the milk powder is a leisure dairy product which has Inner Mongolia characteristic and is convenient to eat; the milk is fermented by probiotics and then is mixed into the product as a bonding agent. According to the preparation technology, a cheese molding cutting and distributing machine is used, and a microwave tunnel furnace is used for baking and sterilizing, so that the original nutritive value, taste and flavor of the product can be better maintained.

Description

technical field [0001] The invention belongs to the field of solid formed products made of milk powder, in particular to a solid formed product made of milk powder and a preparation process thereof. Background technique [0002] The staple food of the Mongolian people is milk food and meat food, and milk food occupies a very important position in the Mongolian diet. Dairy food, called "Chagan Yide" in Mongolian, literally translated as "white food", contains the meaning of purity and auspiciousness. Dairy foods mainly include white ghee, yellow ghee, milk skin, casein eggs, etc. Because of the traditional technology, the milk food produced is neither hygienic nor conducive to storage. In order to pass on our national characteristic food, the technology produced by the family workshop is gradually over-industrialized, which not only retains the original taste of the product, but also prolongs the production process. The shelf life of the product is guaranteed, and this nati...

AI Technical Summary

Problems solved by technology

Because of the traditional technology, the milk food produced is neither hygienic nor conducive to storage. In order to pass on our national characteristic food, the technology produced by the family workshop is gradually over-industrialized, which not only retains the original taste of the product, but also prolongs the production process. The shelf life of the product is guaranteed, so that this national product of Inner Mongolia will go to the whole country and go to the international market