Milk powder for baking and preparation method thereof

Abstract

The present application discloses a milk powder for baking and a preparation method thereof, relating to the technical field of dairy products. The milk powder comprises, by weight, 32-46 parts of whole milk powder, 1-5 parts of skim milk powder, 18-24 parts of whey powder, 1-4 parts of natural sugars, 1-4 parts of glycerol monostearate, 1-6 parts of starch, 4-8 parts of modified konjac glucomannan, and 100-140 parts of purified water; the modified konjac glucomannan is sodium tripolyphosphate-modified deacetylated konjac glucomannan; the sodium tripolyphosphate-modified deacetylated konjac glucomannan raw materials include sodium tripolyphosphate and deacetylated konjac glucomannan; the weight ratio of the two is 1:(7-10); the deacetylated konjac glucomannan is composed of the following raw materials by weight: 0.45-1 parts of sodium carbonate, 0.9-1.1 parts of konjac glucomannan, 90-100 parts of distilled water, and 70-80 parts of anhydrous ethanol. The milk powder for external use provided in the present application has good baking resistance, does not dissolve under baking, and is not easy to fall off.

Description

Technical Field

[0001] The present application relates to the field of dairy technology, and in particular to a milk powder for baking and a preparation method thereof. Background Art

[0002] In recent years, with the improvement of people's living standards, milk has become almost a necessity, and milk-flavored foods are becoming increasingly popular. Milk flavor is popular in baked goods, candies, sunflower seeds, snack foods, and other foods, and milk powder is also widely used. To enhance the taste and appearance of baked goods, baking milk powder is often sprinkled on the surface of baked goods. This not only improves the taste but also enhances the appearance of the baked goods.

[0003] Milk powder for baking is a new type of baking ingredient, developed specifically for baking, combining the rich flavor of whole milk powder with the stability of skim milk powder. Made using advanced processing techniques, milk powder for baking is a blend of whole milk powder and natural sugars, homogenized, and spray-dried. It contains milk protein and has a flavor similar to regular milk powder.

[0004] However, the existing milk powder for baking tends to dissolve into the baked goods after being placed in the oven for baking, and cannot serve as a decoration on the surface of the baked goods. Therefore, there is an urgent need to prepare a milk powder for baking that has a certain baking resistance and does not dissolve after baking. Summary of the Invention

[0005] In order to improve the baking resistance of baking milk powder, the present application provides a sprinkle milk powder for baking and a preparation method thereof.

[0006] The present application provides a milk powder for baking, which adopts the following technical solution:

[0007] Disclosed are milk powder for baking and a preparation method thereof. The raw materials comprise, by weight, 32-46 parts of whole milk powder, 1-5 parts of skim milk powder, 18-24 parts of whey powder, 1-4 parts of natural sugars, 1-4 parts of glycerol monostearate, 1-6 parts of starch, 4-8 parts of modified konjac glucomannan, and 100-140 parts of purified water. The modified konjac glucomannan is sodium tripolyphosphate-modified deacetylated konjac glucomannan.

[0008] Preferably, the raw materials include, by weight: 36-42 parts of whole milk powder, 2-4 parts of skim milk powder, 20-22 parts of whey powder, 2-3 parts of natural sugars, 2-3 parts of glycerol monostearate, 2-4 parts of starch, 5-7 parts of modified konjac glucomannan, and 110-130 parts of purified water.

[0009] Preferably, the raw materials include, by weight: 39 parts of whole milk powder, 3 parts of skim milk powder, 21 parts of whey powder, 2.5 parts of natural sugars, 2.5 parts of glycerol monostearate, 3 parts of starch, 6 parts of modified konjac glucomannan, and 120 parts of purified water.

[0010] By adopting the above-mentioned technical scheme, sodium tripolyphosphate is adopted to modify deacetylated konjac glucomannan, which can effectively improve the stability and cohesive force of milk powder for external scattering, and especially improve the stability of milk powder for external scattering after high temperature; konjac glucomannan has stronger cohesiveness, water absorption and antibacterial property, and is added in milk powder for external scattering. After high-temperature baking, it can effectively play the effect of bonding milk powder for external scattering, strengthen the cohesiveness between milk powder for external scattering and baked goods, and reduce the coming off of milk powder; simultaneously, during the baking process, the evaporated water vapor is adsorbed by konjac glucomannan, which reduces the dissolution of milk powder; but because the stability of konjac glucomannan is relatively poor, by removing some acetyl groups, the cohesive strength and rheological property of konjac glucomannan can be improved, and after it is further modified by sodium tripolyphosphate, the stability of konjac glucomannan at high temperature can be further improved, and the baking resistance of milk powder for external scattering is effectively improved.

[0011] Preferably, the sodium tripolyphosphate modified deacetylated konjac glucomannan raw material comprises: sodium tripolyphosphate and deacetylated konjac glucomannan; the weight ratio of the two is 1:(7-10).

[0012] By adopting the above technical solution, sodium tripolyphosphate is used to esterify and cross-link the deacetylated konjac glucomannan, so that the phosphate groups are connected to the deacetylated konjac glucomannan, which can effectively enhance the bonding strength, high temperature stability and hydrophilicity of the deacetylated konjac glucomannan. When used in milk powder for external use, the baking resistance of the milk powder for external use is effectively improved.

[0013] Preferably, the deacetylation degree of the deacetylated konjac glucomannan is 40-54%.

[0014] Preferably, the deacetylated konjac glucomannan is composed of the following raw materials in parts by weight: 0.45-1 parts of sodium carbonate, 0.9-1.1 parts of konjac glucomannan, 90-100 parts of distilled water, and 70-80 parts of anhydrous ethanol.

[0015] By adopting the above technical solution, sodium carbonate is used to remove the acetyl groups of konjac glucomannan, which can be removed gently and effectively. At the same time, by controlling the amount of sodium carbonate used, the deacetylation degree of the konjac glucomannan is controlled to be 40-54%, which can effectively improve the bonding strength, rheological properties and thermal stability of the konjac glucomannan.

[0016] The present application also provides a method for preparing milk powder for baking, which adopts the following technical solution:

[0017] A method for preparing milk powder for baking, comprising the following steps:

[0018] S1. According to parts by weight, 32-46 parts of whole milk powder, 1-5 parts of skim milk powder, 18-24 parts of whey powder are added to 100-140 parts of purified water, mixed, stirred and slowly heated to boiling to obtain a mixture A;

[0019] S2. 1-4 parts of natural sugars are heated to 50-70°C; 1-4 parts of glyceryl monostearate are heated to 75-95°C; and the heated natural sugars and glyceryl monostearate are added to mixture A, stirred, and homogenized at 15-35 MPa to obtain mixture B;

[0020] S3. The mixture B is spray-dried to obtain a powder, and the powder is cooled to 20-40°C in a fluidized bed;

[0021] S4 was added to the powder 1-6 parts of starch and 4-8 parts of sodium tripolyphosphate modified deacetylated konjac glucomannan, stirred to obtain external milk powder;

[0022] S5. Pack the obtained milk powder for external use; put it into storage after passing the inspection.

[0023] By adopting the above technical solution, starch substances and sodium tripolyphosphate modified deacetylated konjac glucomannan are mixed with the milk powder prepared by spray drying, so as to effectively improve the stability and baking resistance of the milk powder.

[0024] Preferably, the preparation method of the sodium tripolyphosphate modified deacetylated konjac glucomannan comprises the following steps:

[0025] Sodium tripolyphosphate and deacetylated konjac glucomannan are weighed in a weight ratio of 1:(7-10); 40-60 parts of water are added to the sodium tripolyphosphate, stirred to dissolve, and the pH of the sodium tripolyphosphate solution is adjusted to 2-3. Deacetylated konjac glucomannan is then added while stirring, and the mixture is stirred evenly and then vacuum dried to obtain sodium tripolyphosphate-modified deacetylated konjac glucomannan.

[0026] Preferably, the temperature of the vacuum drying reaction is 60-80°C.

[0027] By adopting the above technical solution and vacuum drying reaction, the esterification and cross-linking modification of deacetyl konjac glucomannan by sodium tripolyphosphate can be effectively promoted, so that the phosphate groups are connected to the deacetyl konjac glucomannan, thereby effectively enhancing the bonding strength, high temperature stability and hydrophilicity of the deacetyl konjac glucomannan. When used in milk powder for external use, the baking resistance of the milk powder for external use is effectively improved.

[0028] Preferably, the preparation method of the deacetylated konjac glucomannan comprises the following steps:

[0029] 0.45-1 parts of sodium carbonate are added to 90-100 parts of distilled water to obtain a sodium carbonate solution; 0.9-1.1 parts of konjac glucomannan are added to the sodium carbonate solution, stirred and dispersed, 70-80 parts of anhydrous ethanol are added, and stirred thoroughly; the mixed solution is then centrifuged to obtain a precipitate, the precipitate is alternately washed with anhydrous ethanol and distilled water until the pH value of the washing filtrate is 6-7; after evaporating the ethanol at 25-35° C., the precipitate is vacuum freeze-dried; and after drying, the precipitate is ground and sieved to obtain deacetylated konjac glucomannan.

[0030] By adopting the above technical solution and using sodium carbonate to remove the acetyl group of konjac glucomannan, the acetyl group can be removed gently and effectively, thereby effectively improving the bonding strength, rheological properties and thermal stability of the konjac glucomannan.

[0031] In summary, this application includes at least one of the following beneficial technical effects:

[0032] 1. by adopting technique scheme, adopt sodium tripolyphosphate modified deacetylated konjac glucomannan, can effectively improve stability and the cohesive force of outer milk powder, especially improved outer stability of milk powder after high temperature; Konjac glucomannan has stronger cohesiveness, water absorption and antibiotic property, is added in and spreads in the milk powder, can effectively play the effect of bonding and spreads milk powder outside after high-temperature baking, strengthened and spreads the cohesiveness between milk powder and the cured product outside, reduces the coming off of milk powder; Simultaneously, in curing process, the water vapor of evaporation is absorbed by konjac glucomannan, has reduced the dissolving of milk powder; But because the stability of konjac glucomannan is relatively poor, by removing the part acetyl group, can improve cohesive strength and the rheological property of konjac glucomannan, again by sodium tripolyphosphate it is carried out after further modification, can further improve the stability of konjac glucomannan at high temperature, effectively improved the anti-baking ability of outer milk powder;

[0033] 2. By adopting the above technical solution, sodium tripolyphosphate is used to esterify and cross-link deacetyl konjac glucomannan, so that the phosphate group is connected to the deacetyl konjac glucomannan, which can effectively enhance the bonding strength, high temperature stability and hydrophilicity of the deacetyl konjac glucomannan, and effectively improve the baking resistance of the milk powder for external use.

[0034] 3. By adopting the above technical solution, sodium carbonate is used to remove the acetyl group of konjac glucomannan, which can remove the acetyl group gently and effectively. At the same time, by controlling the amount of sodium carbonate, the deacetylation degree of konjac glucomannan is controlled to be 40-54%, which can effectively improve the bonding strength, rheological properties and thermal stability of konjac glucomannan. DETAILED DESCRIPTION

[0035] The present application is further described in detail below with reference to the embodiments.

[0036] Preparation Example

[0037] Preparation Example 1

[0038] S1. 0.45g of sodium carbonate was added to 90g of distilled water and stirred to obtain a sodium carbonate solution; 0.9g of konjac glucomannan was added to the sodium carbonate solution and stirred and dispersed at a speed of 300rpm for 2h, followed by addition of 70g of anhydrous ethanol and sufficient stirring at 300rpm for 1h; the mixed solution was then centrifuged at a speed of 4000rpm for 15min to obtain a precipitate, which was washed alternately with anhydrous ethanol and distilled water until the pH of the washing filtrate was 6; and after evaporating the ethanol at 25°C, the precipitate was freeze-dried at a temperature of -40°C for 1.5h; the precipitate was then ground and passed through a 100-mesh sieve to obtain deacetylated konjac glucomannan, which measured a degree of deacetylation of 42.3%; the konjac glucomannan described in this preparation example is commercially available from Nanjing Songguan Biotechnology Co., Ltd. with a purity of 99%;

[0039] S2. Weigh 0.1 g of sodium tripolyphosphate and 0.7 g of deacetylated konjac glucomannan obtained in S1; add 40 g of water to the sodium tripolyphosphate and stir until dissolved. Adjust the pH of the sodium tripolyphosphate solution to 2 with citric acid. Then, add the deacetylated konjac glucomannan while stirring. After stirring, vacuum dry the mixture at 0.085 MPa and 60°C for 2 h to obtain sodium tripolyphosphate-modified deacetylated konjac glucomannan.

[0040] Preparation Example 2

[0041] S1. 0.7g sodium carbonate was added to 95g distilled water and stirred to obtain a sodium carbonate solution; 1.0g konjac glucomannan was added to the sodium carbonate solution and stirred and dispersed at a speed of 350rpm for 2.5h, followed by the addition of 75g anhydrous ethanol and stirred at 350rpm for 1.5h; the mixed solution was then centrifuged at a speed of 4100rpm for 18min to obtain a precipitate, which was washed alternately with anhydrous ethanol and distilled water until the pH of the washing filtrate was 6.5; and after evaporating the ethanol at 30°C, the precipitate was freeze-dried at a temperature of -45°C for 2h; the precipitate was then ground and passed through a 100-mesh sieve to obtain deacetylated konjac glucomannan, which measured a degree of deacetylation of 46.7%; the konjac glucomannan described in this preparation example is commercially available from Nanjing Songguan Biotechnology Co., Ltd. with a purity of 99%;

[0042] S2. Weigh 0.1 g of sodium tripolyphosphate and 0.7 g of deacetylated konjac glucomannan obtained in S1; add 50 g of water to the sodium tripolyphosphate and stir until dissolved. Adjust the pH of the sodium tripolyphosphate solution to 2.5 with citric acid, then add the deacetylated konjac glucomannan while stirring. After stirring, vacuum dry the mixture at 0.065 MPa and 60°C for 2.5 h to obtain sodium tripolyphosphate-modified deacetylated konjac glucomannan.

[0043] Preparation Example 3

[0044] S1. 1 g of sodium carbonate was added to 100 g of distilled water and stirred to obtain a sodium carbonate solution; 1.1 g of konjac glucomannan was added to the sodium carbonate solution and stirred at 400 rpm for 3 h, followed by addition of 80 g of anhydrous ethanol and stirring at 400 rpm for 2 h; the mixture was then centrifuged at 4200 rpm for 20 min to obtain a precipitate, which was then washed alternately with anhydrous ethanol and distilled water until the pH of the washing filtrate was 7; and after evaporating the ethanol at 35 ° C, the precipitate was freeze-dried at -50 ° C for 2.5 h; the precipitate was then ground and passed through a 100 mesh sieve to obtain deacetylated konjac glucomannan, and the degree of deacetylation of the deacetylated konjac glucomannan was measured to be 51.6%; the konjac glucomannan described in this preparation example is commercially available from Nanjing Songguan Biotechnology Co., Ltd. with a purity of 99%;

[0045] S2. Weigh 0.1 g of sodium tripolyphosphate and 0.7 g of deacetylated konjac glucomannan obtained in S1; add 60 g of water to the sodium tripolyphosphate and stir until dissolved. Adjust the pH of the sodium tripolyphosphate solution to 3 with citric acid. Then, add the deacetylated konjac glucomannan while stirring. After stirring, vacuum dry the mixture at 0.075 MPa and 60°C for 3 h to obtain sodium tripolyphosphate-modified deacetylated konjac glucomannan.

[0046] Preparation Example 4

[0047] The difference between Preparation Example 4 and Preparation Example 1 is that in Preparation Example 4, 0.1 g of sodium tripolyphosphate and 0.85 g of deacetyl konjac glucomannan are used in S2.

[0048] Preparation Example 5

[0049] The difference between Preparation Example 5 and Preparation Example 1 is that in Preparation Example 5, 0.1 g of sodium tripolyphosphate and 1 g of deacetylated konjac glucomannan are used in S2.

[0050] Preparation Example 6

[0051] The difference between Preparation Example 6 and Preparation Example 1 is that in Preparation Example 6, 0.1 g of sodium tripolyphosphate and 0.5 g of deacetyl konjac glucomannan are used in S2.

[0052] Preparation Example 7

[0053] The difference between Preparation Example 7 and Preparation Example 1 is that in Preparation Example 7, 0.1 g of sodium tripolyphosphate and 1.2 g of deacetyl konjac glucomannan are used in S2.

[0054] Preparation Example 8

[0055] The difference between Preparation Example 8 and Preparation Example 1 is that the temperature of the vacuum drying reaction used in S2 of Preparation Example 8 is 70°C.

[0056] Preparation Example 9

[0057] The difference between Preparation Example 9 and Preparation Example 1 is that the temperature of the vacuum drying reaction used in S2 of Preparation Example 9 is 80°C.

[0058] Preparation Example 10

[0059] The difference between Preparation Example 10 and Preparation Example 1 is that the temperature of the vacuum drying reaction used in S2 of Preparation Example 10 is 50°C.

[0060] Preparation Example 11

[0061] The difference between Preparation Example 11 and Preparation Example 1 is that the temperature of the vacuum drying reaction used in S2 of Preparation Example 11 is 90°C.

[0062] Example

[0063] Example 1

[0064] S1. 32g whole milk powder, 1g skim milk powder, and 18g whey powder were added to 100g of purified water and mixed. After stirring at 400 rpm for 1h, the mixture was slowly heated to boiling to obtain a mixture A.

[0065] S2. Heat 1g of natural sugar to 50°C; heat 1g of glyceryl monostearate to 75°C; add the heated natural sugar and glyceryl monostearate to mixture A, stir evenly, and homogenize at 15 MPa to obtain mixture B; S3. Spray dry mixture B at an inlet air temperature of 160°C and an exhaust air temperature of 80°C to obtain a powder; cool the powder to 20°C in a fluidized bed using a three-stage air cooling method with a front air temperature of 60°C, a middle air temperature of 40°C, and a rear air temperature of 15°C;

[0066] S4 was added to the powder 1g starch material and 4g of sodium tripolyphosphate modified deacetylated konjac glucomannan obtained in Preparation Example 1, and stirred to obtain an externally sprinkled milk powder;

[0067] S5. The obtained milk powder is packaged and put into storage after passing the inspection;

[0068] The whole milk powder used in this embodiment is from Anhui Danuo Dairy Co., Ltd.; the skim milk powder used is commercially available from Xiamen Jianfa Food Supply Chain Co., Ltd.; the whey powder used is commercially available from Suzhou Jialai Import and Export Trading Co., Ltd.; the natural sugar used is glucose syrup from Chengwu Xiaodong Biotechnology Co., Ltd.; the monostearate used is commercially available from Guangzhou Jiadele Biochemical Technology Co., Ltd.; the starch substance used is modified starch from Hangzhou Prostar Starch Co., Ltd. HP-CF TO556.

[0069] Example 2

[0070] S1. 36g whole milk powder, 2g skim milk powder, 20g whey powder were added to 110g of pure water and mixed, stirred at 450rpm for 1.5h, and slowly heated to boiling to obtain a mixture A;

[0071] S2. Heat 2 g of natural sugar to 55°C; heat 2 g of glyceryl monostearate to 80°C; add the heated natural sugar and glyceryl monostearate to mixture A, stir evenly, and homogenize at 20 MPa to obtain mixture B; S3. Spray dry mixture B at an inlet air temperature of 165°C and an exhaust air temperature of 85°C to obtain a powder; cool the powder to 25°C in a fluidized bed using a three-stage air cooling method with a front air temperature of 65°C, a middle air temperature of 45°C, and a rear air temperature of 20°C;

[0072] S4 was added to the powder 2g of starch and 5g of sodium tripolyphosphate modified deacetylated konjac glucomannan obtained in Preparation Example 1, and stirred to obtain an externally sprinkled milk powder;

[0073] S5. The obtained milk powder is packaged and put into storage after passing the inspection;

[0074] The whole milk powder used in this embodiment is from Anhui Danuo Dairy Co., Ltd.; the skim milk powder used is commercially available from Xiamen Jianfa Food Supply Chain Co., Ltd.; the whey powder used is commercially available from Suzhou Jialai Import and Export Trading Co., Ltd.; the natural sugar used is glucose syrup from Chengwu Xiaodong Biotechnology Co., Ltd.; the monostearate used is commercially available from Guangzhou Jiadele Biochemical Technology Co., Ltd.; the starch substance used is modified starch from Hangzhou Prostar Starch Co., Ltd. HP-CF TO556.

[0075] Example 3

[0076] S1. 39g whole milk powder, 3g skim milk powder, and 21g whey powder were added to 120g of purified water and mixed, stirred at 500 rpm for 2h, and slowly heated to boiling to obtain a mixture A;

[0077] S2. 2.5 g of natural sugars were heated to 60 ° C; 2.5 g of glyceryl monostearate was heated to 85 ° C; and the heated natural sugars and glyceryl monostearate were added to the mixture A, stirred, and homogenized at 25 MPa to obtain a mixture B;

[0078] S3. The mixture B was spray-dried at an inlet air temperature of 170°C and an exhaust air temperature of 90°C to obtain a powder; the powder was cooled to 30°C in a fluidized bed using a three-stage air cooling method with a front air temperature of 70°C, a middle air temperature of 50°C, and a rear air temperature of 25°C.

[0079] S4 was added to the powder 3g of starch and 6g of sodium tripolyphosphate modified deacetylated konjac glucomannan obtained in Preparation Example 1, and stirred to obtain an externally sprinkled milk powder;

[0080] S5. The obtained milk powder is packaged and put into storage after passing the inspection;

[0081] The whole milk powder used in this embodiment is from Anhui Danuo Dairy Co., Ltd.; the skim milk powder used is commercially available from Xiamen Jianfa Food Supply Chain Co., Ltd.; the whey powder used is commercially available from Suzhou Jialai Import and Export Trading Co., Ltd.; the natural sugar used is glucose syrup from Chengwu Xiaodong Biotechnology Co., Ltd.; the monostearate used is commercially available from Guangzhou Jiadele Biochemical Technology Co., Ltd.; the starch substance used is modified starch from Hangzhou Prostar Starch Co., Ltd. HP-CF TO556.

[0082] Example 4

[0083] S1. 42g whole milk powder, 4g skim milk powder, 22g whey powder were added to 130g of purified water and mixed, stirred at 550rpm for 2.5h, and slowly heated to boiling to obtain a mixture A;

[0084] S2. Heat 3 g of natural sugars to 65°C; heat 3 g of glyceryl monostearate to 90°C; add the heated natural sugars and glyceryl monostearate to mixture A, stir evenly, and homogenize at 30 MPa to obtain mixture B; S3. Spray dry mixture B at an inlet air temperature of 175°C and an exhaust air temperature of 95°C to obtain a powder; cool the powder to 35°C in a fluidized bed using a three-stage air cooling method with a front air temperature of 75°C, a middle air temperature of 55°C, and a rear air temperature of 30°C;

[0085] S4 was added to the powder 4g of starch and 7g of sodium tripolyphosphate modified deacetylated konjac glucomannan obtained in Preparation Example 1, and stirred to obtain an externally sprinkled milk powder;

[0086] S5. The obtained milk powder is packaged and put into storage after passing the inspection;

[0087] The whole milk powder used in this embodiment is from Anhui Danuo Dairy Co., Ltd.; the skim milk powder used is commercially available from Xiamen Jianfa Food Supply Chain Co., Ltd.; the whey powder used is commercially available from Suzhou Jialai Import and Export Trading Co., Ltd.; the natural sugar used is glucose syrup from Chengwu Xiaodong Biotechnology Co., Ltd.; the monostearate used is commercially available from Guangzhou Jiadele Biochemical Technology Co., Ltd.; the starch substance used is modified starch from Hangzhou Prostar Starch Co., Ltd. HP-CF TO556.

[0088] Example 5

[0089] S1. 46 g of whole milk powder, 5 g of skim milk powder, and 24 g of whey powder were added to 140 g of purified water and mixed. After stirring at 400 rpm for 1 h, the mixture was slowly heated to boiling to obtain a mixture A.

[0090] S2. Heat 4 g of natural sugars to 70°C; heat 4 g of glyceryl monostearate to 95°C; add the heated natural sugars and glyceryl monostearate to mixture A, stir evenly, and homogenize at 35 MPa to obtain mixture B; S3. Spray dry mixture B at an inlet air temperature of 180°C and an exhaust air temperature of 100°C to obtain a powder; cool the powder to 40°C in a fluidized bed using a three-stage air cooling method with a front air temperature of 80°C, a middle air temperature of 60°C, and a rear air temperature of 35°C;

[0091] S4 was added to the powder 6g of starch and 8g of sodium tripolyphosphate modified deacetylated konjac glucomannan obtained in Preparation Example 1, and stirred to obtain an externally sprinkled milk powder;

[0092] S5. The obtained milk powder is packaged and put into storage after passing the inspection;

[0093] The whole milk powder used in this embodiment is from Anhui Danuo Dairy Co., Ltd.; the skim milk powder used is commercially available from Xiamen Jianfa Food Supply Chain Co., Ltd.; the whey powder used is commercially available from Suzhou Jialai Import and Export Trading Co., Ltd.; the natural sugar used is glucose syrup from Chengwu Xiaodong Biotechnology Co., Ltd.; the monostearate used is commercially available from Guangzhou Jiadele Biochemical Technology Co., Ltd.; the starch substance used is modified starch from Hangzhou Prostar Starch Co., Ltd. HP-CF TO556.

[0094] Examples 6-15

[0095] The difference between Examples 6-15 and Example 1 is that the sodium tripolyphosphate modified deacetylated konjac glucomannan used in Examples 6-15 comes from Preparation Examples 2 to 11, respectively.

[0096] Comparative Example

[0097] Comparative Example 1

[0098] The difference between Comparative Example 1 and Example 1 is that the amount of sodium tripolyphosphate modified deacetylated konjac glucomannan used in Comparative Example 1 is 0 g.

[0099] Comparative Example 2

[0100] The difference between Comparative Example 2 and Example 1 is that the unmodified konjac glucomannan with a mass of 4 g is used in Comparative Example 2.

[0101] Performance testing

[0102] 1. The sensory indicators and hygienic indicators of the milk powder for baking obtained in Examples 1-15 and Comparative Examples 1-2 were tested. The results are shown in Table 1.

[0103] 2. Weigh 3 g of the baking milk powder obtained in Examples 1-15 and Comparative Examples 1-2 respectively, prepare several 25 g doughs, knead them into the same shape, sprinkle the milk powder evenly on the surface of the dough, place the dough in an oven, bake at 160°C for 40 min, and take out the bread; observe whether the milk powder disappears significantly; gently shake the bread 10 times to observe whether the milk powder falls off, so as to judge the baking resistance of the milk powder.

[0104] The specific test results are as follows:

[0105] Table 1 Performance testing methods

[0106]

[0107]

[0108] It can be seen from the test results of Examples 1-5 that the milk powder for baking provided by the present application is a milky white powder with no impurities visible to the naked eye; it has a natural milk flavor, and the milk taste is thick, pure, and odorless; the relevant hygiene indicators are normal and meet the food safety standards; after baking, the milk powder does not disappear significantly, adheres to the surface of the bread, and does not fall off when shaken, indicating that the milk powder for baking provided by the present application has strong baking resistance and has made significant progress.

[0109] As can be seen from the test results of Examples 6, 7 and Comparative Examples 1, 2, the sodium tripolyphosphate-modified deacetylated konjac glucomannan prepared by the process parameters for preparing sodium tripolyphosphate-modified deacetylated konjac glucomannan provided by the application is conducive to improving the baking resistance of the milk powder sprinkled outside. After baking, the milk powder sprinkled outside does not obviously disappear, and has strong cohesive force and does not disappear when shaken. As can be seen from the test result of Comparative Example 1, when sodium tripolyphosphate-modified deacetylated konjac glucomannan is not added to the milk powder sprinkled outside, after baking, the milk powder sprinkled outside disappears. As can be seen from the test result of Comparative Example 2, when the application adopts unmodified ordinary konjac glucomannan to replace sodium tripolyphosphate-modified deacetylated konjac glucomannan, after baking, the milk powder sprinkled outside obtained, part of the milk powder disappears, and the cohesive force is weak, and shaking easily falls off.

[0110] By embodiment 8,9,10,11 testing results can be found out, when the application prepares the sodium tripolyphosphate that sodium tripolyphosphate modified deacetylated konjac glucomannan adopts and the weight ratio of the deacetylated konjac glucomannan is 1:(7-10), all help to provide the resistance to baking of outer milk powder, after baking, outer milk powder does not have obvious disappearance, and cohesive force is strong, shakes and does not disappear; But when the weight ratio of sodium tripolyphosphate and deacetylated konjac glucomannan is lower than or exceeds this ratio, the sodium tripolyphosphate modified deacetylated konjac glucomannan that makes is used for outer milk powder, the resistance to baking of outer milk powder that obtains descends, after baking, part milk powder disappears, and cohesive force is a little less than, shakes and easily comes off.

[0111] By embodiment 12,13,14,15 test results can be seen that, when the temperature of the vacuum drying reaction that the application prepares sodium tripolyphosphate modified deacetylated konjac glucomannan adopts is 60-80 ℃, all are conducive to providing the baking resistance of external milk powder, after baking, the external milk powder does not obviously disappear, and the cohesive force is strong, and shaking does not disappear; but when the temperature of the vacuum drying reaction is lower than 60 ℃ or exceeds 80 ℃, the sodium tripolyphosphate modified deacetylated konjac glucomannan obtained is used for external milk powder, the baking resistance of the external milk powder obtained decreases, and after baking, part of the milk powder disappears, and the cohesive force is weak, and shaking easily falls off.

[0112] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the present embodiment as needed, but as long as they are within the scope of the claims of the present application, they are protected by the patent law.

Claims

1. A milk powder for baking, characterized by: The raw materials include, by weight: 32-46 parts of whole milk powder, 1-5 parts of skim milk powder, 18-24 parts of whey powder, 1-4 parts of natural sugars, 1-4 parts of glycerol monostearate, 1-6 parts of starch, 4-8 parts of modified konjac glucomannan, and 100-140 parts of purified water; The modified konjac glucomannan is sodium tripolyphosphate modified deacetylated konjac glucomannan; The method for preparing the above-mentioned milk powder for baking comprises the following steps: S1. According to parts by weight, 32-46 parts of whole milk powder, 1-5 parts of skim milk powder, 18-24 parts of whey powder are added to 100-140 parts of purified water, mixed, stirred and slowly heated to boiling to obtain a mixture A; S2. 1-4 parts of natural sugars are heated to 50-70°C; 1-4 parts of glyceryl monostearate are heated to 75-95°C; and the heated natural sugars and glyceryl monostearate are added to mixture A, stirred, and homogenized at 15-35 MPa to obtain mixture B; S3. The mixture B is spray-dried to obtain a powder, and the powder is cooled to 20-40°C in a fluidized bed; S4 was added to the powder 1-6 parts of starch and 4-8 parts of sodium tripolyphosphate modified deacetylated konjac glucomannan, stirred to obtain external milk powder; S5. Pack the obtained milk powder for external use; put it into storage after passing the inspection.

2. The milk powder for baking according to claim 1, characterized in that: The raw materials include, by weight, 36-42 parts of whole milk powder, 2-4 parts of skim milk powder, 20-22 parts of whey powder, 2-3 parts of natural sugars, 2-3 parts of glycerol monostearate, 2-4 parts of starch, 5-7 parts of modified konjac glucomannan, and 110-130 parts of purified water.

3. The milk powder for baking according to claim 2, characterized in that: The raw materials include, by weight, 39 parts of whole milk powder, 3 parts of skim milk powder, 21 parts of whey powder, 2.5 parts of natural sugars, 2.5 parts of glycerol monostearate, 3 parts of starch, 6 parts of modified konjac glucomannan, and 120 parts of purified water.

4. The milk powder for baking according to claim 1, characterized in that: The preparation method of the sodium tripolyphosphate modified deacetylated konjac glucomannan comprises the following steps: Sodium tripolyphosphate and deacetylated konjac glucomannan are weighed in a weight ratio of 1:(7-10); 40-60 parts of water are added to the sodium tripolyphosphate, stirred to dissolve, and the pH of the sodium tripolyphosphate solution is adjusted to 2-3; then, deacetylated konjac glucomannan is added while stirring, and the mixture is stirred evenly and then vacuum dried to obtain sodium tripolyphosphate modified deacetylated konjac glucomannan.

5. The milk powder for baking according to claim 4, characterized in that: The temperature of the vacuum drying reaction is 60-80°C.

6. The milk powder for baking according to claim 1, characterized in that: The preparation method of the deacetylated konjac glucomannan comprises the following steps: 0.45-1 parts of sodium carbonate are added to 90-100 parts of distilled water to obtain a sodium carbonate solution; 0.9-1.1 parts of konjac glucomannan are added to the sodium carbonate solution, stirred and dispersed, and 70-80 parts of anhydrous ethanol are added and fully stirred; the mixed solution is then centrifuged to obtain a precipitate, and the precipitate is alternately washed with anhydrous ethanol and distilled water until the pH value of the washing filtrate is 6-7; after evaporating the ethanol at 25-35° C., the precipitate is vacuum freeze-dried; and after drying, the precipitate is ground and sieved to obtain deacetylated konjac glucomannan, wherein the deacetylation degree of the deacetylated konjac glucomannan is 40-54%.

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