Preparation process of milk-containing food molded by spray casting

Abstract

The invention belongs to the technical field of preparation of milk-containing foods, and particularly relates to a preparation process of a milk-containing food molded by spray casting. The preparation process comprises the following steps: (1) mixing components of raw materials and auxiliary materials weighed in proportion to obtain milk-containing slurry, wherein the water content of the milk-containing slurry is 25-35%; (2) carrying out spray casting molding on the milk-containing slurry by a spray casting process to obtain molded slurry; and (3) performing vacuum drying on the molded slurry to obtain the milk-containing food finished product, wherein the water content of the milk-containing food finished product is 0-3%. The milk solid content of the milk-containing food prepared by the preparation process of the milk-containing food provided by the invention can reach 70% or above, the nutritional ingredients of the milk-containing food are equivalent to those of national standard modified milk powder, and the milk-containing food can be used as a milk product for supplementing milk nutrition. The moisture of the milk-containing solid food can be accurately controlled to be 3.0% or below, and the shelf life can reach 2 years.

Description

technical field [0001] The invention belongs to the technical field of preparation of milk-containing food, and in particular relates to a preparation process of spray-casting-molded milk-containing food. Background technique [0002] At present, the types of milk-containing solid formed foods on the market are mainly stamped milk flakes and extruded milk bars. The production process of milk tablets mainly includes dry blending, wet blending, granulation, drying, and then stamping. [0003] For example, Chinese invention patent application CN201710029143.9 discloses a method for preparing low-sugar and low-fat milk tablets rich in diglycerides. The operation steps of the method are as follows: 1) Milk fat is prepared into milk fat diglyceride by enzyme-catalyzed glycerol hydrolysis; 2) Whey protein is prepared into a solution, mixed with milk fat diglyceride and sucrose fatty acid ester, and dispersed by high speed and high pressure homogenization. 2) Diacylglycerol nanoca...

AI Technical Summary

Problems solved by technology

[0005] However, the common disadvantage of the milk-containing foods produced by the above-mentioned traditional stamping or extrusion process is that in order to meet the fluidity, mold release and molding effects of the material, many auxiliary materials such as mold release agents and flow agents must be added to the formula.

As a result, the milk content in dairy foods can only reach about 25% at most.

And, when these crafts are prepared, can only adopt milk powder in raw material, and can't adopt milk as raw material, have influenced the mouthfeel (milk flavor) of milk-containing food greatly

Furthermore, due to the limitation of the production line, the above process cannot be dried after the product is formed, which not only makes it difficult to control the moisture in the production process, but also cannot be sterilized, and the microbial content of the formed milk-containing food is difficult to control

Finally, limited by the shape of the mold, the products provided by the enterprise have a single shape, which cannot meet the individual needs of consumers.

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