Formula of nutrient milk powder
A nutrition and milk powder technology, applied in the fields of milk preparations, dairy products, applications, etc., can solve the problems of loss, reduce the nutritional value of milk powder, food quality, protein and other nutrients damage, achieve convenient and safe consumption, and avoid the use of chemical additives. , nutrient-rich effect
Inactive Publication Date: 2019-03-01
GUANGDONG HONGRUI TECH CO LTD
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AI Technical Summary
Problems solved by technology
Although the processed milk powder satisfies people's needs in terms of taste and senses, the high temperature, pressure, stretching and chemical additives will cause the destruction and loss of nutrients such as protein contained in the milk powder itself, thereby reducing the quality of the milk powder itself. The nutritional value and edible quality; this is extremely undesirable for modern people who pursue a green and healthy diet
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0012] The present invention and its effects will be further described below in conjunction with examples.
[0013] A nutritional milk powder, comprising the following raw materials in parts by weight: 70-150 parts of black goat raw milk, 20-30 parts of oat flour, 10-20 parts of barley powder, 5-10 parts of maltitol, 5-10 parts of xylitol, dietary 5-10 parts of fiber powder, 15-30 parts of nutritional compound powder;
[0014] The nutritional compound powder is made of the following raw materials in parts by weight: 10-20 parts of yam, 10-15 parts of gallinacea, 10-20 parts of hawthorn, 5-15 parts of yogurt powder; the dietary fiber powder is dextran .
[0015] A preparation method of nutritional milk powder is characterized in that it specifically comprises the following steps:
[0016] a. Heating black goat raw milk, during which the temperature is controlled at 40-50°C. After heating, oat flour and coix seed powder are added and stirred continuously. During this period, t...
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The invention relates to a formula of nutrient milk powder. The formula comprises the following raw materials in parts by weight: 70-150 parts of black goat raw milk, 20-30 parts of oat flour, 10-20 parts of coix seed powder, 5-10 parts of maltitol, 5-10 parts of xylitol, 5-10 parts of dietary fiber powder and 15-30 parts of nutritive composite powder agents, wherein the nutritive composite powderagents are prepared from the following raw materials in parts by weight: 10-20 parts of Chinese yams, 10-15 parts of endothelium corneum gigeriae galli, 10-20 parts of haws and 5-15 parts of yoghourtpowder. The formula disclosed by the invention has the beneficial effects that multifarious making working procedures and the usage of chemical additives are avoided, nutrient components are effectively preserved, and the nutritive milk powder is rich in nutrients and convenient and safe to eat.
Description
technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a nutritional milk powder formula. Background technique [0002] At present, the vast majority of noodle products require raw milk to go through complicated processing procedures before they can be eaten, and various chemical additives are inevitably added. Although the processed milk powder satisfies people's needs in terms of taste and senses, the high temperature, pressure, stretching and chemical additives will cause the destruction and loss of nutrients such as protein contained in the milk powder itself, thereby reducing the quality of the milk powder itself. The nutritional value and edible quality; this is extremely undesirable for modern people who pursue a green and healthy diet. Contents of the invention [0003] Aiming at the above technical problems, the present invention provides a nutritious milk powder, which avoids the complicated production ...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/13
Inventor 梁沛明
Owner GUANGDONG HONGRUI TECH CO LTD