A method for screening flavored milk powder formula

A technology for flavored milk and formula, applied in dairy products, milk preparations, testing dairy products, etc., can solve the problems of prolonged research and development time, uneven tissue state, and increased research and development costs, so as to reduce the deviation of production experience and quickly screen formulas , the effect of reducing adverse losses

Active Publication Date: 2022-03-08
贝因美(杭州)食品研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after a period of storage, such products will appear color layered and uneven tissue state
[0004] Therefore, the production of flavored milk powder by wet process has become a demand. However, due to the lack of systematic research on the characteristics of fruit and vegetable powder, matcha powder, etc., and the impact of their addition on product characteristics and production, trial production occurred during the transformation to industrialization. Failure, for example, due to the characteristics of the raw material itself and the heat sensitivity of the ingredients contained, the viscosity of the feed liquid will increase and thicken during heat treatment such as sterilization, concentration, spraying, etc., which is not conducive to normal production, resulting in extended research and development time, Increased research and development costs, damage to equipment, etc.
It can be seen that it is not easy to produce flavored milk powder by wet process

Method used

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  • A method for screening flavored milk powder formula
  • A method for screening flavored milk powder formula
  • A method for screening flavored milk powder formula

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Refer to the condition that the sterilization and first-effect evaporative concentration temperature is 90°C and the final-effect evaporative concentration temperature is 50°C in the actual production of a common modulated milk powder with high viscosity. A number of different RVA programs are pre-set from 25°C to 90°C in stages and then down to 25°C.

[0042] Through on-line sampling in the actual production of the ordinary modulated milk powder, the concentration and viscosity after final effect evaporation and concentration are measured, and then the same formula is used to prepare the liquid with the same concentration, and the viscosity curve is measured with different RVA test procedures that have been preset. Compare the viscosity at 50°C after cooling down with the viscosity measured at 50°C by online sampling, and determine that the RVA program whose difference between the two is within the range of ±2cP is the pre-used RVA program, and then select other formall...

Embodiment 2

[0045] Pre-produced flavored milk powder formula: a certain viscosity-higher common modulated milk powder+fruit and vegetable powder (carrot powder, pineapple powder, mango powder, banana powder) in embodiment 1;

[0046] Prepare the flavored milk powder formula of pre-production and the common modulated milk powder feed liquid (as a contrast) with certain viscosity higher in embodiment 1, carry out viscosity curve analysis according to the RVA procedure of embodiment 1, the results are shown in image 3 .

[0047] From image 3 It can be seen that the viscosity of the batching solution added with fruit and vegetable powder at the same milk concentration is significantly higher than that of the control solution after heating, especially when the sterilization temperature is 90°C, there is a sharp increase (the slope is significantly higher than the slope of the viscosity curve of the control). Recipe adjusted.

Embodiment 3

[0049] 1. Analyze and determine the main material components that cause the viscosity increase

[0050] Contrast modulated milk powder formula: a common modulated milk powder with higher viscosity in Example 1;

[0051] Flavor substance analysis Flavored milk powder formula: Example 1 common modulated milk powder with higher viscosity + carrot powder; Example 1 common modulated milk powder with higher viscosity + mango powder; Example 1 common modulated milk powder with higher viscosity Milk powder+banana powder; common modulation milk powder+pineapple powder with higher viscosity of embodiment 1;

[0052] Prepare above-mentioned each prescription feed liquid, carry out viscosity curve analysis according to the RVA program of embodiment 1, the results are shown in Figure 4 .

[0053] From Figure 4 It can be seen that compared with the viscosity of the control milk powder without fruit and vegetable powder (a), the viscosity of the feed liquid added with carrot powder (b),...

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Abstract

The invention relates to the technical field of dairy products, and discloses a method for screening flavored milk powder formulas. The method of the present invention simulates the production process to design the rapid viscosity analyzer (RVA) measuring program of the common modulated milk powder formula, and tests the viscosity change of the common modulated milk powder feed liquid in the simulated production heating process; simultaneously monitors the actual production with the same formula product The viscosity of the thick milk before spraying at the control point was compared, and the consistency of the viscosity data confirmed that the method was feasible, so as to determine the RVA measurement procedure of the flavored milk powder, and then screen the flavored milk powder formula according to the characteristic value of the viscosity curve. The method of the invention is easy to operate, and the characteristic value of the viscosity curve is clear. As the basis for judging the flavored milk powder formula, it is concise and clear, easy to judge, and can quickly screen the formula. And it effectively reduces the impact caused by the deviation of production experience, reduces the unfavorable loss caused by trial production, and reduces the cost and time of research and development of new flavored milk powder.

Description

technical field [0001] The invention relates to the technical field of dairy products, in particular to a method for screening flavored milk powder formulas. Background technique [0002] Flavored milk powder (flavored milk powder): a powder product made with modulated milk as the main ingredient, added with auxiliary materials, concentrated and dried, corresponding to the wet process; Powdered product, corresponding to dry process. [0003] With the improvement of people's living standards, the requirements for sensory experiences such as taste, taste, and vision of flavored milk powder have increased, and other raw materials, food additives, and nutritional enhancers added to flavored milk powder have also diversified from the initial functionality to taste, vision, etc. develop. There are many flavored milk powders on the market that add fruit and vegetable powder, matcha powder, black tea powder, etc. At present, such products on the market are mainly produced by dry ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/04A23C9/156
CPCA23C9/156
Inventor 缪小静徐龙何光华李归浦庄必文施笑
Owner 贝因美(杭州)食品研究院有限公司
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